The Hinds Head

Heston Blumenthal's boozy younger sibling to his eponymous Fat Duck restaurant next door has, not surprisingly, become a gastronomic destination, yet the former Tudor hunting lodge remains very much a village local. 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 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 produce is used in dishes that are cooked simply and delivered in an unfussy manner by head chef Kevin Love. Take pea and ham soup, oxtail and kidney pudding, shepherd's pie with lamb breast and sweetbreads, smoked salmon and cod fishcakes, rump steak with bone marrow sauce and triple-cooked chips, and rhubarb trifle. Well selected, widely sourced wines complete the picture.