Mallards

This immaculately kept 18th-century pub has a deceptively large interior, with a rustic, pine-furnished dining area, a capacious bar and space to dine upstairs too. Much of the produce used in the fresh, flavoursome cooking comes from in and around the Roseland Peninsula, utilised in a combination of pub classics (think 'dippy' Scotch egg, vegetarian shepherd's pie or sirloin steak with chips) and more modern, ambitious dishes. The natural, engaging service will put a smile on your face and adds to the experience.