Three Horseshoes Inn, The

The Three Horseshoes offers fine dining served either in their comfortable restaurant or on the garden terrace, overlooking the pond that is home to their own Aylesbury ducks. Lunch can be chosen from a bar menu which offers a range of meals, or for a more formal three course lunch their party menu for eight or more people is priced at £22.50. Specialties include chorizo and scallop salad, chocolate fondant, and bread and butter pudding with marmalade ice cream. All dishes are changed regularly and they use as much locally sourced produce as possible. As a Free House there are real cask ales from all regions of England, these alter monthly.

The Three Horseshoes kitchen is under the supervision of Simon Crawshaw. He started his career at the prestigious Connaught Hotel in London, spending ten years with his mentor Maitre Cuisinier Michel Bourdin, Simon worked his way up there from apprentice to sous chef. Simon also spent a year at both the Gavroche with Michel Roux, Jnr and at Chez Nico under three Michelin starred chef Nico Ladenis. He worked at the famous J. Sheekeys in the theatre district of London as well. Before acquiring The Three Horseshoes he spent six years at The Sloane Club in Chelsea, where he honed his skills. Simon has cooked for many dignitaries including The Queen of England and The Maharaja of Jodphur at his palaces in India.

A measure of his success since he took over is the Bib Gourmand award in 2008 Michelin Guide, whilst The Three Horseshoes was included in 100 Finest Places to Stay in England by The Sunday Times and 50 Best Summer Pubs and Bars in The Observer Food Monthly.