The Punchbowl reopened in 2005 after a major refurbishment of this attractive 17th century farmhouse and coaching inn in the Lyth Valley of England's Lake District.

The restaurant is almost minimalist in its simplicity, with oak beams and floorboards, and white walls and a handsome fireplace.

Candles, crisp linen with shining glasses and cutlery offer a degree of luxury without too much formality. Whilst the cuisine may be English in origin some very interesting and imaginative twists have found their way into the equation en route.

Amongst the dishes you might expect to encounter are foie gras parfait, bitter chocolate bread, fiery ginger beer jelly and maple syrup, or the Three Ways with Lancashire cheese: a rarebit, marinated with apples, mousse and pear jelly, and Worcestershire sauce vinaigrette. Main courses field grilled whole young lobster, with fennel and chervil tagliatelle and a light shellfish cream, or fillet of Galloway beef, braised shin tortellinis, mushroom and tarragon paste, steamed cabbage and pickled walnut jus.

A crispy thin fig tart is served in its own syrup, with walnut flapjack and coffee sorbet, but who could eschew, when in the Lyth Valley, land of the damson, the damson gin and vanilla pannacotta with poached plums and candied vanilla pods.