Stovell's

Husband and wife chef team Fernando and Kristy Stovell left the bright lights of the capital to turn this 16th century Tudor farmhouse in rural Surrey into their first restaurant in late 2012, and the residents of Chobham have welcomed them with open arms. The duo honed their skills cooking in London's celebrity hangout clubs before deciding to set up shop in this quaint old building which retains all of its original charm - lots of beams, low ceilings and open fireplaces - along with a welcome injection of contemporary style. The style of cooking is modern European, with bold flavours and creative presentation the kitchen's hallmarks. Dishes change with the seasons and are vibrantly colourful and built on top-quality produce, as in a starter of caramelised hand-caught Loch Leven scallops (perfectly timed) with chorizo, ratte potatoes and walnut dressing, and main-course roasted haddock, as fresh as can be, served with cockles, confit fennel, baby Charlotte potatoes, preserved lemons and saffron vinaigrette. Pud could be a simple, but textbook, dark chocolate fondant with Tudor Rose ice cream, or perhaps you might go for a refreshing orange and vanilla fool with raspberry ice cream and honeycomb.