Compton Bassett, CALNE, SN11 8RG
A stone-built, whitewashed village pub, named after the equine figure cut out of the chalk on a nearby hillside in 1870. The bar's log-burner keeps customers warm in winter, while a year-round attraction is the ever-changing roster of local and national real ales. The kitchen relies on seasonal ingredients - their source, the closer to home the better - for braised oxtail, confit beef tongue, creamed mash, spinach and olive jus; braised shoulder of Wiltshire lamb with curly kale and ratatouille; and fillet of Cornish hake with risotto nero. Pecan tart with organic vanilla ice cream makes for a good finish.