Restaurant at The Rectory Hotel

The church, formerly served by this elegant and welcoming house is Saxon, so it comes as no surprise to find that the former Rectory has its foundations firmly rooted in the 17th century. The wood-panelled restaurant, backed up by a traditional conservatory (these old-time clergy were looked after pretty well, thank you) offer a pleasant background where imaginative and thoughtfully prepared food is served by well-trained and attentive staff.

Three AA Rosettes are certainly justified. Peter Fairclough, who was formerly head chef at The Greenway, Cheltenham, heads the brigade. He is complemented by chefs of proven quality, who have worked with Peter previously and together they produce dishes that are modern British in style, with an emphasis on fresh seasonal ingredients that are wherever possible organic.

His dishes could include tian of crab with herb salad and pesto dressing or pressed terrine of guinea fowl with mushrooms a la grecque to commence, followed by seared supreme of salmon with basil mash, smoked salmon tortellini on a saffron sauce or roast chump of lamb with dauphinoise potato, spinach on a baby caper and rosemary jus. The wine list is quite rightly somebody's pride and joy, with house wine from £12.