The award winning Royal Oak in the village of East Lavant is the archetypal country pub and restaurant with five stylish en-suite rooms, a flint cottage and two self catering cottages. It serves a combination of French, Mediterranean and New English cuisine with wines to match.

The menu starts with the classic whitebait with lemon and tartare sauce, salad of Bayonne ham, marinated goats cheese, fresh beets and tomato vinaigrette and moves on to Royal Oak dill cured salmon with mustard dressing.

Main courses range from traditional beer battered fish with minted pea puree and hand cut chips to Scottish fillet steak with creamy pepper sauce, bordelaise potatoes and sautéed chestnut mushrooms.

Red berry fool with homemade biscuits and warm chocolate fondant, Armagnac infused prunes and clotted cream are some of the choices for desserts. The wine list displays eight pages of a good selection of wines from across the globe.