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 twenty-two 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 and 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 antipasti, you could try ribolita (classic winter Tuscan soup of cavolo nero, borlotti beans, root vegetables, bread and new season's olive oil); or pappardelle with cime di rape, ricotta, red chilli and pecorino, followed by roast fillet of monkfish with casteluccio lentils, cottechino sausage, spinach and salsa verde; or roast saddle of Scottish red deer with beetroot purée, potato fondant, Italian spinach, rosemary and red wine. Desserts might include pannacotta with caramelised quince.