This unspoilt inn looks to be about 200 years old, but to the rear is the timber-framework of a 17th century building. Kept warm and cosy by three real fires, it is divided into a public bar, lounge bar and restaurant area. The family friendly pub caters for all round trade; hosts quoits and two darts teams, and is headquarters of the local cricket team. Traditional home-prepared pub food is served with roasts on Sundays. Live music on alternate Saturdays. Now the home of Simpsons Fine Ales brewery.
Has an off-sales hatch and dado panelling in the entrance hall. The counters - large in the bar and small in the lounge - are of 1930s style with linen-fold panelling at the bottom and fielded panelling towards the top. The plain bar backs could be 50s rather than 30s (or possibly modern). The carved wood above the fireplace in the front left room with 'Smoke' on door is claimed to be from Ludlow Castle. Old benches around bay windows on both left and right. Timbers divide the left two rooms. The whole scheme looks like a conversion using good materials - more research required including dates of last changes.
Has an off-sales hatch and dado panelling in the entrance hall. The counters - large in the bar and small in the lounge - are of 1930s style with linen-fold panelling at the bottom and fielded panelling towards the top. The plain bar backs could be 50s rather than 30s (or possibly modern). The carved wood above the fireplace in the front left room with 'Smoke' on door is claimed to be from Ludlow Castle. Old benches around bay windows on both left and right. Timbers divide the left two rooms. The whole scheme looks like a conversion using good materials - more research required including dates of last changes.
This Pub serves 1 changing beer and 2 regular beers.
Changing beers typically include: Simpsons (varies)
The Champion Beer of Britain is one of the most prestigious beer competitions in the world. It is the ultimate honour for UK brewers and has helped put many into the national spotlight.
Judging for the competition takes around a year, starting with individual nominations from CAMRA members and tasting panel nominations, leading to a series of rigorous regional heats adhering to a strict blind tasting policy.
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