The Inn at Freshford
The Inn at Freshford sits in a sun-baked spot at the bottom of a narrow high street, near the water meadows of the River Avon. It is a long, Bath stone building with wooden benches overlooking fields and a decent-sized outdoor seating area.
On our visit in February, log fires do their hygge stuff at either end of the bright pub. A stone bar and a cheerful team greet us. The pub is busy, but all is calm, and we get our drinks easily – pints of Tunnel Vision brewed at Holt.
There’s a good-looking range of specials and a small-plates selection, tapas-style – the likes of meatballs in roast tomato sauce, salt & pepper squid and roast mushrooms with Wyfe of Bath cheese. There is a South African twang here, with rooibois and honey-marinated mackerel, and a rooibois and honeycomb dressing options for the salads.
We eat the cider-battered fish and chips and the twice-cooked belly of pork with bubble and squeak and cavolo nero with watercress hollandaise. The cod has an amazing bronze casing and the pork belly is pretty as a picture with the vibrant hollandaise. The meat is mouthwateringly soft and the bubble and squeak a good, chunky mix, with the acidity of the watercress hollandaise cutting the fat well. We like the crisp, well-baked chips with the cod, which is white and pearlescent as it should be. The wait was a tad long but this is a lovely, welcoming family pub. They are working on some exciting specials, including meat roasted over an “asado” open fire.
This is a fine pub in a delightful village just five miles from Bath, and easily accessible by train, foot, boat or road. There’s a great 3.5-mile circular walk – The Two Valleys Walk – starting at the Inn at Freshford and taking in The Cross Guns at Avoncliff – more here.
By Penny Hopkins, regional editor
Photos: The Inn at Freshford