The Longs Arms aims to source as much of its produce as locally as possible, and changes the menu daily to incorporate the finest seasonal ingredients. On the menu, alongside each dish's provenance they suggest a unique beer to accompany the dish.
And there was the steak - cooked so beautifully rare that it could melt in your mouth and served under a fragrant topping of chanterelles and garlic with a generous and crispy huddle of chips.
The favourite of the night was the local grouse with cavolo nero, juicy cranberries and creamy mash.
Finally, the cheese soufflé was naturally light, heady and creamy and nestled on a bed of crisp salad.
Sadly the enticing buttermilk and honeycomb pudding was all too popular and had run out, so instead we opted for a rhubarb and apple crumble with hazelnut custard. The dish was brimming with juicy, tart fruit and the creamy, yet nutty custard balanced this perfectly.