The Dolphin Hotel

There have been big improvements at the Dolphin, including a new menu that’s dressed to impressed – it’s not often you see the likes of duck foie gras, truffled mustard and burnt butter on a pub menu. Kudos are due for sourcing quality, regional beef that delivers what it says on the menu: superior tasting meat, served on the bone with a dreamy brandy peppercorn sauce, orzingy chimichurri. The salmon on pea purée could do without the pickled mushrooms, but the salad of pumpkin, quinoa, goat’s cheese and candied walnuts makes eating fresh fun. A renois in the works, too, so watch out!