This delightfully antique Northamptonshire pub changed hands a little while back, though there is little evidence of much change in the popular and well-tried menu that has put this pub back on the fashionable circuit in recent years. Because of the construction of the building it would not be possible for anybody so-minded to take out the inner walls, so three quite small and cosy rooms serve as mini dining rooms.

The bar is one of those that looks as though it has been there for ever, and they serve attractive and well-kept names, such as Shepherd Neame Spitfire or Nethergate.

For starters the white onion and red pepper soup with courgette beignet brings together a range of delicate flavours to make a vegetarian dish with a surprising amount of body. The ragout of seafood with cherry tomatoes and chives works well, particularly given the difficulty of bringing the various materials involved together, but for your average hungry man the chicken with wild mushroom and asparagus Ballotine, served with an apple and grape compote takes some matching.

The surrounding richly verdant Northamptonshire acres help support a diversity of wild and reared life, amongst which venison, roaming through what is left of the once-vast Rockingham Forest, make regular après appearances on the Queen's Head menu, usually served roasted with mash, glazed baby carrots and a juniper berry jus.

Rack of English lamb with dauphinoise potatoes, onion marmalade and a rosemary pan gravy is a staunch favourite, closely pursued by the grilled rib eye steak, served with fondant potatoes and a brandy and peppercorn sauce. A fish course of smoked salmon fishcakes, with spinach, a soft poached egg and hollandaise sauce benefits from the judicious addition of a little ginger.

Every day a choice of attractive puddings is displayed on the blackboard. These could include the much-travelled sticky toffee pudding with toffee sauce and vanilla ice cream, a pistachio nut brulee with orange sorbet, or a fresh caramelised apple with toffee sauce and ice cream. Service is friendly and workmanlike.

Increasingly people are taking to wine when they eat out, which even if only for the gaiety of nations is an encouraging trend. There are two snags, those who overcharge for wine and those who serve house wine that is, frankly, disgusting. Happily they do neither at the Queen's Head, recognising perhaps that this is an area which can make or break the meal for many and deserves the same care and attention as everything else.

As you bowl along the A43 between Stamford and Corby, about three miles from Corby watch out for signs directing you down the short road that takes you into Bulwick.

Though they do not have a Website yet, you can reach them by E-Mail.