The Wheatsheaf at Oaksey

This upmarket village inn on the fringes of the Cotswolds has oodles of character: there are logs piled by roaring fires, well-worn armchairs, and crosses carved into the ancient beams to ward off witches, should you be troubled by such cares. Jack Robson-Burrell has taken over the reins of the family business, and is certainly a safe pair of hands, having been trained at The Ritz. You could keep things as simple as burgers, although here the humble fast food staple is elevated to gourmet status with its own menu taking in versions made from local venison with sweet onion relish, Old Spot pork with smoked apple sauce, or melt-in-the-mouth Wagyu beef. Otherwise, refined modern British pub food is the order of the day, with everything made in-house, from smoked salmon to ice cream and bread. Slow-braised pork with a fried bantam egg and red wine sauce could be one way to start, then pan-fried Cornish hake with spinach, new potatoes and sauce vierge. It all ends happily with Baileys cheesecake with chocolate cream.