Croft at Woore, The

The Croft, taking its name from the Carthouse Croft on an 18th century map of the area, has been cleverly transformed, with open fires, oak beams and wooden floors that come together to provide an idyllic setting, light and airy with stacks of farming memorabilia on display.

Although there is a marketing trend towards the party market this does not detract from the everyday business. With lunch from Wednesday- Sunday and dinner Wednesday to Saturday.

From a list of six starters seared wood pigeon breast with puy lentils, and Thai crab cakes caught the eye. Guinea fowl has made a welcome return to the dining tables in the last few years, and here the supreme is done with spiced red cabbage and wild mushroom sauce. Moroccan lamb served with white bean and chorizo cassoulette seldom fails to please, and the supreme of roast cod comes with rosemary scented peas and mussels and English mustard dressing.

Raspberry and oat praline cranachan mousse nicely combines with a raspberry coulis to give a Franco-Scottish, but an English tea crème brûlee with Garibaldi biscuits restores the balance, perhaps in more ways than one.

This is a delightful spot, the food is well prepared and presented, and due care and attention ensures that the wine list is up to the mark as well.