The drive to The Crown is a truly spectacular one, as you motor along the length of a ridge that runs above the Corvedale, with magnificent views across the unspoilt valley to the hills on the far side.

Chef/owner of The Crown, Richard Arnold, can boast a fine pedigree, hailing originally from Nuneaton, he has for many years worked around the Shropshire area, ending up as Head Chef of The Old Vicarage in Worfield, winning many awards and plaudits there, and becoming a Master Chef of Great Britain at the same time.

Now he and his understanding wife, Jane, have branched out on their own, buying the freehold of The Crown, they are bringing fine food and wine to the inhabitants of the Corvedale, an area not exactly renowned for it before.

A distinguishing feature of Richard's cooking is the intensity of the flavours, well exemplified by two starters: yellow split pea and ham soup finished with herb oil and griddled Devon bay mackerel on a bed of horseradish potatoes with roquette pesto, roquette leaves and a chive vinaigrette; with mains that can run to fillet of Devon bay sea bass on a tomato risotto surrounded with a basil and white wine butter sauce or griddled Shetland salmon with basil polenta cake on a red pepper coulis garnished with black olive tapenade and basil pesto.

A short but well-chosen wine list complements the food.