The Dog and Gun in Netheravon does what it says on the tin, a cosy village pub rooted in sporting pursuits and life in the country. Sitting comfortably in the heart of this Avon Valley village, it has long been a meeting place for locals, visiting guns, and walkers stopping by on their lap of the Salisbury Plain.

For fly fishers, the River Avon is all but a 5-minute walk away, where you will find some of the most famous chalkstream trout fishing beats anywhere in southern England.

Netheravon lies alongside the River Avon, one of southern England’s most celebrated chalkstreams, and the pub’s association with fishing is natural and longstanding. Nearby are the very same beats of the River Avon that Frank Sawyer developed his world-famous nymphing techniques, and of course the timeless Pheasant Tail Nymph.

During the season, rods propped up in corners and waders drying at the doorway are the norm, and ambient conversation is almost always fly fishers sharing stories of the one that got away. The Avon’s carriers and water meadows are only minutes away, making The Dog and Gun a practical and convivial base for anglers who value a solid pint and hearty supper after a day on the water.

The village sits between Amesbury and Upavon, with the Avon winding quietly through water meadows beneath the wide skies of Salisbury Plain. The rolling hills of Wiltshire are a landscape shaped by farming, military presence and the life of a chalkstream.

The pub is central and easy to reach, whether arriving from the A303 or from one of the smaller valley roads that thread along the river. Stonehenge is only a 15-minute drive, and you can reach the market towns of Devises and Marlborough in just over 30 minutes. The local train station is Pewsey with connections to London.

Step inside and you’re met with the reassuring solidity of a traditional English pub. Flagstone, and worn wooden floors are polished by decades of boots; low ceilings are crossed with low beams; and the walls alternate between exposed brickwork and lime-washed plaster softened by age. The bar itself is solid wood, slightly scarred, with brass taps catching the firelight.

In winter, the not one but four log burning fireplaces are the heart of the rooms, proper hearths with deep-set brick surrounds and thick timber mantels, logs stacked neatly beside them. Leather-backed chairs and sturdy oak tables cluster close to the warmth, and the lighting is gentle and amber-toned, giving the place a glow that feels comforting after a day out in all winds an weather.

There is the main bar area, where the larger groups share tables and budge up in wooden clad pews, but if you want to get away from the bustle, there are two adjoining snugs with their own fireplaces, where you can enjoy a quiet conversation over lunch or supper. In each space there is a quiet nod to the pub’s sporting heritage with framed photographs, memorabilia, and the occasional fishing print.

Upstairs, the rooms continue the pub’s unfussy, countryside character. Expect solid wooden bedframes, proper mattresses with crisp white linen, thick curtains that keep out both draughts and early light, and rattan carpets soft enough to quieten heavy boots.

Décor is simple and traditional with neutral walls, hardwood floorboards, the occasional exposed beam, framed countryside prints, and modern bathrooms. They are rooms designed for rest rather than display, which suits the whole setting perfectly.

Service follows much the same ethos. It’s good hospitality with common sense: friendly, attentive, relaxed, and quietly competent. Bring your pups! Dogs are welcome.

The kitchen delivers classic pub fare done well, with pies, seasonal specials, and generous Sunday roasts. Portions are hearty, flavours are familiar and satisfying, with the emphasis firmly on substance over show. The bar keeps good ales from local places like the Stonehenge Brewery, and dependable wines, making it an easy place to settle in for the evening.

The menu leans confidently into robust British pub cooking, with an emphasis on well-sourced meat, seasonal vegetables and generous plates. Starters might include a fennel sausage roll with English mustard, celeriac soup served with flatbread and tarragon oil, or a classic scotch egg done properly with a good and runny yolk!

Mains are reassuringly traditional: shortcrust pie with buttery mash, greens, and gravy; roasted squash and lentil salad, and of course a good beer-battered cod with proper tartare. In season, expect game to appear, perhaps a pheasant casserole or venison sausages, reflecting on the surrounding countryside and its locally-sourced produce. The Nole hand stretched sourdough pizzas are on the hit list too, with a range of indulgent toppings like mushroom, Westcombe ricotta and truffle, or simply the mozzarella and fresh basil.

Desserts stay in classic territory too, with sticky toffee pudding and vanilla ice cream at the top of our list, and you could wash it down with a pudding wine or port. Breakfast is served with the same hearty generosity as supper, and timings tend to flex sensibly around the rhythms of country life. It’s all the usuals, including fresh fruit, cereals, yogurts and pastries, plus a cooked full English or an eggs benny.

We think the Dog and Gun represents solid value for money, particularly given its location in rural Wiltshire and prime chalkstream country.