The King's Head may have acquired its name as a result of the restoration of the monarchy, but now it is one of the most highly regarded pubs with restaurant and rooms in its area. This in no small way must be due to the location which is about as traditional as England gets, provided you don't trip over the walk-on ducks. Inside, it's even better with all the trappings of a pub steeped in history, except that these have the aura of conviction.

So, what about the food? If we had a handle for 'traditional' in our armoury of definitions, the King's Head menus would qualify. For dinner there is a choice of pre-nibbles, with a bread board, garlic bread with or without cheese, and olives. Amongst the starters are home-made duck spring rolls served with sweet chilli sauce and greenery, devilled lamb's kidneys with mushrooms and fried bread, or a blue cheese and port pate with toasted walnuts and delightfully crusty bread.

Main courses draw on the local resources, with a steak and Hook Norton ale stew topped with mash and puff pastry, or the smoked haddock and crayfish version with mash and petit pois. The fillet or sirloin of beef with home cut chips, grilled tomato, mushrooms and Dijon sage butter deserves a hearty appetite, and for the veggy brigade there's a tasty dish of spiced chickpea cakes with char-grilled red onion and coriander salad and a lime and chilli yoghurt.

In the summer people spread out on to the village green and a compelling informality prevails. This is a pub for all men through all seasons.