The Three Horseshoes

With its large garden overlooking meadowland and the local cricket pitch, this quintessential thatched village inn enjoys a picturesque location. Inside is a small, bustling bar serving a great selection of beers and 22 wines by the glass, and a pretty conservatory restaurant. Chef-patron Richard Stokes has eaten his way around the world, and his success can be gauged by the long queues for tables; prior booking is advisable. Richard's own style is a modern take on Italian cuisine, characterised by seasonal and imaginative dishes with intense flavours. After trying the Puglian olives marinated with lemon, garlic and rosemary, you could choose seared, peppered beef fillet with grated beetroot, rocket and horseradish; or king prawn, cockle and clam risotto with tomato, fennel, Cognac and parsley. Then perhaps penne with cavolo nero purée, fresh red chilli and parmesan; or roast haunch of venison with wild mushrooms, potato purée, Savoy cabbage and pan juices. Desserts might include the popcorn pannacotta with cola granité and caramelised popcorn.