The 13th Century freehouse has four cosy fires, two bars, two dining areas, a conservatory and large rural beer garden.
Surrounded by thriving market towns, stunning scenery and coastal walking routes, it is well supported by locals while also serving as a destination food pub.
The pub’s stand-out dishes include a whole suckling pig, a seared lamb’s liver with red cabbage, bacon and mash, or charred beef steak.
It also features an enticing dish of pan fried lamb rump with asparagus, potato puree and golden raisins.
The chef believes it makes no sense to assume locally sourced food is superior.
He buys his meat, seafood, dairy, fruit, vegetables and herbs from both near and far, in line with a belief that consistence and quality are the priority – though he does buy locally where possible.
The Journey’s End is dedicated to cask conditioned real ale, which change every week in line with customer desires.
