The Hinds Head

Heston Blumenthal's younger sibling to his eponymous Fat Duck restaurant has, not surprisingly, become a gastronomic destination, yet the striking 15th-century building remains very much a village local. Its origins are a little obscure, with some saying it was used as a royal hunting lodge and others as a guest house for the local Abbot of Cirencester. What is known is that Queen Elizabeth II dined with European royalty at the pub in 1963. Expect an informal atmosphere in the traditional bar, with its beams, sturdy oak panelling, log fires, leather chairs, and pints of Rebellion available at the bar. On the ground floor is the main restaurant, while upstairs are two further dining areas, the Vicars Room, and the larger Royal Room. Having worked alongside the team in the Tudor kitchens at Hampton Court Palace, Heston rediscovered the origins of British cuisine, and has reintroduced some classic recipes that echo the pub's Tudor roots. Top-notch ingredients are used in gutsy dishes that are cooked simply and delivered in an unfussy manner by head chef Kevin Love. Take bar snacks or starters like tea-smoked salmon with soda bread or hash of snails, with main courses taking in veal chop with cabbage and onion and sauce 'Reform', chicken thigh with liver butter, bacon, onion, mushrooms and red wine sauce. Cornish day-boat brill with artichokes, clams and cider butter sauce; and rib-eye steak with bone marrow sauce and triple-cooked chips. Room should be left for a memorable pudding, perhaps rhubarb and custard quaking pudding; hazelnut and chocolate with blood orange sorbet; or a plate of British cheese with oatcakes and pear chutney. Well selected, widely sourced wines complete the picture. Booking for meals may be required.