The restaurant is unpretentious, rustic and full of character, with beamed ceilings and log fires. Head chef Justin Greig and his team use classic ingredients, such as pigeon, salmon, steak and lamb shank, to create inventive cuisine, and the wine list features a quality tipple to suit every meal. Trevor and Sally are committed to using fresh, local and organic produce, and their son (well-known chef Jamie Oliver) supplies seasonal vegetables, herbs and leaves from his certified organic garden nearby.
The specials board lists dishes featuring fresh fish from the market, and menus change depending on the produce available. The beauty of eating at The Cricketers is that, as only the freshest ingredients are used, you never quite know what might be on the menu. One thing you can be sure of is that each dish is infused with care and quality, just like the inn itself.