The Oakhill Inn

One of the deep duck-egg blue walls in this spacious, attractively decorated and furnished inn features an eye-catching display of over 20 clocks. Assorted rugs cover the floors, and bar stools covered with the same blue material line the bar, where homage is paid to the village's former brewing tradition by at least three rotating real ales from local micro-breweries, including the new Devilfish in nearby Hemington. Alongside these are long-term incumbents from Palmers and Butcombe, various draught lagers and three draught local farmhouse ciders, including Lilley's Pheasant Plucker. Head chef Neil Creese - a man who insists that his menus must conform to free range and organic principles - has won national recognition for his cooking; his mantra "local food tastes better" means that he sources dairy products and free-range eggs from a farm less than three miles away, that from the car park you can see the herd supplying his organic beef, and that free-range chicken and guinea fowl need only make a short journey from Bradford-on-Avon. Of necessity, the daily deliveries of fish and seafood come from further away in Cornwall. So settle back with a seasonal menu and go for a three-course lunch or dinner of deep-fried tiger prawns with salad: roast duck breast, pink fir apple potatoes, greens and Seville orange sauce; or fillets of plaice with new potatoes and leek and mussel sauce; and hot chocolate pot and cream. The bar menu offers a good choice of steaks, as well as beefburger with tomato and pear relish, chips and salad; Montgomery cheddar ploughman's; and chargrilled chicken and mayonnaise sandwich. If the weather is fine wander into the landscaped garden to have a look at the village church and the gently undulating Mendip Hills. The inn keeps a collection of Ordnance Survey maps for walking and cycling enthusiasts. Booking for meals may be required.