Restaurant at The Kings Head Hotel

The picturesque Hertfordshire town of Ross-on-Wye is a serious draw in itself, nestling along the River Wye, it's an ideal pit-stop to explore the surrounding Forest of Dean, Malvern Hills and Cotswolds. The Kings Head has all that one expects from a 14th century hotels - fireplaces, oak beams and those usual ghostly apparitions amusing guests at times.

The kitchen follows the 'fresh from the farm' slogan with starters of Lay and Robson's smoked salmon with dill and crème fraîche relish, and wild mushrooms with parsley, garlic and cream on toasted brioche. Changing black board specials are judiciously added and could feature a free range saddle of venison, Madgetts Farm duck breast and fillet of sea bass with a pesto butter sauce.

The delightfully cosy restaurant area is replete with wooden furnishings and artwork, and there is also conservatory seating at the rear.