Howard Arms, The

Those who recall the somnolent inn that once was, will be delighted by the lively but unspoiled ambience of this 17th century pub by the village green. No long-cooked, over prepared potential gastro-enteritis creating dishes here, rather quality ingredients well blended and attractively served, with the week's menu chalked up on blackboards, at real value for money prices too. It still has a genuine pubby feel to it, that blend of chumminess and complete disassociation from the cares of the world outside.

Choices with which to commence your meal could include seared squid, cannelloni beans, red onion and chilli; brie, red Leicester and cream cheese tart, potted shrimps with cucumber and cress salad and rye toast, pear and watercress salad or creamy wild mushroom, roast garlic and tarragon linguine.

You could then follow with homemade fresh and smoked haddock cake, poached egg, chive butter sauce; a pork chop with black pudding, sausage, mushroom and tomato mixed grill, sage butter; their justly famed beef, ale and mustard pie or aubergine and potato Thai green curry with fragrant rice.

Leave a little space, as you have to fit in a pudding: spiced apple and pear flapjack crumble with custard;  warm treacle tart, cinnamon and ginger ice cream. As might be expected in an essentially country inn, the cheese board is a source of delights such as Dorset Blue, Blue Vinny and Chevington cheeses.

A well-sourced wine list with house wines from £12.80, and lots by the glass, including decent champagne, god bless 'em! Nor are those for whom a glass of honest ale does not come amiss deprived of their pleasure, with Purity Gold, Timothy Taylor's Landlord and the local Hook Norton Brewery's Old Hooky all on regular tap.

The menu seldom stays the same for long as new recipes, sources and ingredients evolve on to the scene. The desire for innovation and fresh ideas is a lifetime away from the meddling that can confuse both diners and the kitchen in other places.

I always think it is encouraging when a restaurant lists its suppliers. We are all familiar with vague references to 'much use is made of local produce', but it is good to have the facts.

So let me introduce Barry the Butcher, from Stratford upon Avon, who supplies the Howard Arms with Hereford beef and Warwickshire lamb, the nearby Foxcote Estate for as much game as possible, and 'Fishy Tim', otherwise known as Tim Alsop from Looe in Cornwall. Rare breed pork, chicken and bacon comes from Chesterton Farm at Cirencester.

Complementing The Howard Arms tradition's of eating and drinking are three delightful bedrooms with beautifully fitted en-suite bathrooms, all three enjoy the tranquillity of the setting with not a main road or street lamp to be seen.

The Howard Arms boasts an extremely well designed, simple to navigate Website, with masses of useful information including menus and pictures of their bedrooms, do have a look. They were awarded 'Dining Pub of the Year' 2005 by the Good Pub Guide.