Ternhill Farm House & The Cottage Restaurant

'A cosy home from home' is how chef-proprietors Mick and Jo Abraham describe their Cottage Restaurant. Taking a red-brick Georgian farmhouse as the basis for their operation, a top-to-toe refurbishment gave the place a new lease of life as a smart restaurant with rooms with a dining room (in the old kitchen, complete with Aga) that works a stylish blend of ancient oak beams and pine flooring with the clean-cut modern look of custard yellow walls, chocolate leather seats and bare wooden tables. A wide-ranging menu majors in local and home-grown ingredients and manages to cover most bases with its repertoire of modern crowd-pleasers. Thai salmon and ginger fishcakes are one way to get going, or there might be gammon hock braised with cider and apples then turned into a terrine and served with home-made apple chutney. Main course might give lamb a workout, serving it as rack with a herb crust, spiced lamb patty, hotpot, and lamb's kidneys with onions, fresh herbs and potatoes. Leave space to wind it all up with a medley of rhubarb and ginger.