Dundas Arms

The Dundas Arms in Kintbury is very fortunate to have such a magnificent location on the banks of the River Kennet and The Kennet and Avon canal. The natural beauty of the area is inspiring and this friendly establishment has been looking after the needs, offering both food and drink, for famished and parched folk since the end of the 18th century. In the past three decades it has belonged to just one family and owner David Dalzell-Piper has worked and cooked at The Dundas Arms throughout that time.

As it happens to be at the crossroads of Southern England, it is only a short distance by road or rail from many national and local places of interest and entertainment. Oxford of the famed dreaming spires, Winchester, Salisbury and its Cathedral, and Stonehenge are only around 25 miles away and the village is halfway between London and Bath, with its Roman Baths and The Royal Crescent.

If you are so inclined, you could attend the races in the famous Newbury racecourse and spend the day in an exciting way. More sedate pursuits might include a visit to the close by Highclere Castle, home to the Earls of Carnarvon, where tours include the Egyptian centre with numerous artefacts from the tomb of Tutankhamen.

The restaurant is quiet and peaceful, an oasis of sorts, but more like a French Auberge, and has delightful views over the canal, a perfect setting in which to enjoy the local produce, imaginatively cooked. The bar is livelier and offers updated modern food; there is also an extensive wine list from which to choose to complement your meal.

The bar menu is chalked up on a blackboard and changes from day to day; it could feature mussels in a creamy chilli sauce, grilled red mullet fillets with cous cous and mango salsa or baked cod with chips and peas.

Starters from the à la carte in the restaurant could typically include leek and potato soup; home potted shrimps with toast or salad of fillet steak with beetroot, grape seed and horseradish sauce while there's a delightful choice for vegetarians with the grilled goat's cheese on Italian bread with sweet tomato puree.

Moving on to the main courses, dishes such as the roast breast of English duck with cider and apple sauce stand out, while the grilled rib eye steak with mushrooms and chips could be considered a firm favourite. There's also pan fried venison haunch steak with red wine and pepper sauce; fried calves' liver with bacon, mash and onion gravy or grilled sea bass with chilli and citrus salsa for those looking to tantalise their taste buds with an interesting confluence of textures and tastes.

The Dundas Arms has five bedrooms on the ground floor of the old stable block and all are comfortably furnished with telephones and en-suite bathrooms. Patio doors in each of the rooms open on to a terrace that offers marvellous views of the River Kennet and the trees beyond. More information is available on their Website.