A traditional Cotswold-stone inn dating back to the 17th century, whose two rooms retain their original beams and are warmed by a wood-burner and an open log fire. In the bar, Hook Norton Old Hooky might well partner Young’s Bitter and Ashton Press cider. As their pedigrees might lead you to expect, chef-landlord Martin Coldicott, who trained at London’s Connaught Hotel, and head chef Mike Evans, prepare above average, but simply presented food, typically cod fillet with mussel and prawn risotto; steak, ale and mushroom pie; or aubergine parmigiana baked with mozzarella. Bread and butter pudding or sticky toffee pudding for afters. You may eat and drink in the garden if the weather’s nice.