Cuckoo

Housed within a 17th century cottage, Cuckoo's interior mixes clean lines and white walls in contrast to the dark wood furniture. Owner Toby Erlam's passion for food and wine spurred him to traverse the globe in pursuit of a culinary adventure and his wealth of experience managing restaurants stands in good stead for his new venture.

Starters of borlotti bean soup, Parmesan and olive oil; local game terrine, spiced kumquats and toasted rye bread, and deep fried sprats with garlic saffron aioli could feature in their seasonally changing menu. Mains take in steak and kidney pudding, creamed mash and Swiss chard, slow roast belly of pork with puy lentils and braised red cabbage, and pan-fried mackerel accompanied by caramelised vegetables and salsa Verde.

For desserts try the warm pecan tart with clotted cream and maple syrup or the orange and cointreau trifle. A carefully selected wine list incorporates classical varieties whilst also introducing new producers.