Navy Oak, The

This cosy pub has been transformed and now offers a menu based on very local produce and traditional cooking laced with inspirational touches that produce dishes of distinction and quality. The atmosphere that one learns to expect from good Cotswold restaurants and pubs is very evident, tinged with modern colour and an open fire that can be particularly compulsive when the evenings turn chilly.

Chef and owner Alastair Ward worked for Rick Stein for three years and it is reflected in the menu with and starters of tapenade crusted red mullet with grilled aubergine and pesto or artichokes in hollandaise with truffle oil put in regular appearances.

Grilled black bream with jasmine rice and coriander brings a special touch of elegance to main courses and for the diehards roast fillet of Oxfordshire beef with a spirited horseradish mash, ceps and red wine sauce is likely to produce favourable comment. He also uses loads of game when in season from the Wychwood Forest that you can see from the restaurant.

Try to find space for the bitter chocolate tart accompanied by white chocolate mousse and orange anglaise or possibly something from the fine selection of British and continental cheeses, with tasty chutney on the side. The menu changes daily and everything is homemade by Ward in the open kitchen adjoining one of the restaurants.

A nifty selection of pudding wines and port by the glass is always to hand as well as a good value wine list featuring a good mixture from around the world. Well worth a visit.