If it’s game you’re looking for, step into The Jugged Hare. Birds twirl in the open kitchen’s eight-spit rotisserie and send delicious aromas around the restaurant. Pheasant, wigeon and mallard arrive on wooden boards with a superb selection of sides. The traditional chips are an ideal accompaniment to the rich game, made all the better when dipped in the red wine jus. Bread sauce with just a hint of horseradish, savoy cabbage topped with thick bacon lardons, and a dome of grouse liver pâté help make it a cut above the rest.
This article was published on 30th November 2016 so certain details may not be up to date.