A NEW and exciting menu has been presented at The Fuzzy Duck, in Armscote, with the announcement of new head chef, Ben Tynan.

He bring with him a wealth of experience from restaurants such as Walton Hall, Warwick and The King's Head, at Chipping Campden.

This new menu focuses on local and carefully-sourced produce and he describes his intention as “giving a thoughtful twist on comforting and traditional dishes that everyone loves to eat.”

Mr Tynan is completely behind the core ethos of the Fuzzy Duck of delivering affordable luxury to all the guests that visit the inn whether just eating or spending a night or two in the guest rooms.

“Affordable luxury conjures up so many interesting dishes in the mind from Dover sole meuniere, hand dived scallop dishes, top quality steaks to beautiful venison when in season,” he adds.

Both he and the team have hit the ground running and devised a number of menus for the busy run up to the festive season including Christmas party menus, Christmas lunch menu, a Boxing Day brunch menu and the New Year’s Eve extravaganza.

The Fuzzy Duck was completely refurbished in 2013 by the family behind Bayliss & Harding as a quintessentially English pub and boutique bed and breakfast. It is Steeped in history, the building once housed the local blacksmith and in the 18th century became a popular coaching inn. The transformation retains many distinctive character features, including exposed beams, flagstone floors and magnificent fireplaces.

Outside there are landscaped gardens and the inn welcomes children and dogs.