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The County Kitchen, an important element of The County Hotel in Chelmsford, offers a cuisine that is essentially British but does not hesitate to cull ideas from other shores and continents. It also has the inestimable advantage of being located in a part of England where some of the finest produce to be found is readily available, be it from land, sea or air. They take full advantage of that by changing their menus seasonally and also by sourcing 70% of their ingredients from within a sixty mile radius.

The hotel is privately owned and part of British Classic Hotels. All 50 bedrooms offer a diversity of accommodation ranging from a very smart suite to sixteen superior and premium rooms at the sort of standards you would expect from a 3 star quality hotel. All rooms have a flat screen TV, wifi internet and a direct dial telephone as well as complimentary tea, coffee, and biscuits.

A fine line is drawn between the hearty eaters and those who for one reason or another prefer something rather daintier, and I understand there are one or two of those around in this East Anglian paradise where Essex meets Norfolk through Suffolk. There are those, of whom I am not one, who believe you can judge a restaurant by the quality of its starters. For me it's the main courses and the amount of culinary ground they cover convincingly rather than statistically.

Catch of the day displays a willingness to be guided by nature and is a promising start. Pan fried breast of pheasant is served with confit leg, puy lentil and vegetable ragout, thus making the best of this fine game bird that at its best i.e. wild rather than bred, and properly cooked is superb, bettered only by partridge, preferably grey.

Wilted chard and chick peas provide suitable escorts for baked haddock with creamed potatoes, and the spatchcocked chicken is lemon roasted, served with Savoy cabbage and dauphinoise potatoes. Lamb cutlets are without doubt a 'night before the gallows' feast needing so little other than a watchful eye to catch them exactly at the right moment before giving them a flagelot bean, celeriac puree and sautéed potatoes guard of honour.

A well chosen selection of salads and pastas includes a Bingham Blue, apple, fig and endive salad with a walnut dressing, or a wild mushroom and tarragon linguine, both served as a starter or main course. Other starters offered could be mussels with chilli, Aspall cyder and coriander, or acorn fed Jamon Iberico with grilled sourdough bread.

A quick lunch could field smoked duck and artichoke terrine with celeriac remoulade and sourdough toast, followed by roasted sea trout with brown shrimp and pan fried salsify, covelo nero, finishing with spiced rhubarb tart tatin and caramelised almonds. Do note that they offer a carvery on Sunday, which is exceedingly popular.

A wedding at the County Kitchen can also include all the excitement and enjoyment of the great day, well ordered by experts accustomed to making these occasions extremely special. For these, and all occasions when wine is an item, a wine list of no mean skill offers a wide range of options, many available by the glass. The County is a popular location for conferences of anywhere between 2 - 150 delegates, and with a pro-active environmental policy will commend itself to many.

For further details do check out their excellent user-friendly Website.

The George and Dragon's pastel-hued façade does little to suggest the delightful pub within, and that is just one part of the discovery. Step inside and you'd notice that this is certainly no spit and sawdust kind of place, the wonderfully restored interior is a smartly done up with cosy, bright coloured sofas, oak beams and a rustic-chic private dining space.

The atmosphere is relaxed, friendly and informal, while the overall impression is of a comfortable, light and open pub. It is their attention to detail and high level of service that ensures your whole dining experience will be one to remember.

The menu is simple but up-to-the-minute, with lots of comfort appeal, and homely items such as pizza, steaks and pasta as well as contemporary, global touches to keep things lively; all delivered by friendly and cheerful staff. Their wine list contains well-known favourites, alongside little numbers from around the world.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette with sun-blushed tomatoes, rocket and parmesan, a box baked Camembert with red onion jam and bread, and Greek mezze with taramasalata, red pepper hummus, tzatziki, feta and flatbreads.

Amongst the starters is freshly made soup, devilled mushrooms with chilli and mint on rustic toast, and Japanese fish cakes, pickled ginger, yuzu and spring onion dipping sauce with radish slaw. Look, too, for scallops of the day.

The salads - sorry that should read 'leaves' - offer crispy duck, mouli, carrots and spring onion with plum sauce, and for the seafood fiends some pastrami cured smoked salmon, Caesar, cos, parmesan, anchovies and croutons is received with enthusiasm.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find margherita, a classic medley of tomato, mozzarella, oregano and basil, Siciliana with Serrano ham, roast artichoke, olives and mozzarella or rustica with roasted Mediterranean vegetables, goats? cheese, cherry tomatoes and rocket.

Pastas include bucatini carbonara with smoked haddock, pancetta and cream, or tagliatelle bolognaise, slow cooked beef, bacon and Chianti.

Scottish salmon with noodles, Asian greens, coriander, pineapple and chilli salsa is popular, a sign of the times and improving taste in eating and the spit honey gammon ham with creamed potato, parsley and truffle sauce is worth trying too. For hearty eaters there are rib-eye and fillet steaks, and lemon sole with prawn and watercress butter and baby potatoes. Other choices encompass Peroni beer battered haddock and lamb rack with spiced dukkah crust, char-grilled stuffed peppers and minted potatoes.

A wide range of supporting dishes include creamed potatoes, Belgian frites and mayo, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple and frangipane gallette and Cognac ice cream, and there is also a selection of local cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.

The Nags Head can be found on the corner of Brook Street and Nag's Head Lane, Brentwood. Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not overawed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have a garden or optional al fresco eating out space, in this case seating eighty, and by no means least a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The Nags Head provides ample evidence that this is true. But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette, caramelised onions and rocket, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters there is always freshly made soup; the like of potted duck and smoked chicken, wholemeal toast with plum and balsamic chutney; gambas with garlic, rocket, aioli and rustic bread, and water melon, prosciutto ham and feta with chilli ice cream are also to be found. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, spring onions and plum sauce, and for the seafood enthusiasts some prawn, avocado, pecan, mango, watercress, bacon with orange and pomegranate vinaigrette are well received.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of tomato, mozzarella, oregano and basil, or another with roasted Mediterranean vegetables, goats' cheese, cherry tomatoes and rocket. Pastas include linguini with tiger prawns, crab, chorizo, chilli, tomato and white wine, or the tagliatelle with slow cooked Bolognaise and parmesan.
 
For the big event, there is always Indian spiced salmon fillet, wilted spinach and sweet potato with aubergine and mango chutney. The calves liver, tray baked potatoes, red onion and bacon with sage panagrattato is worth trying too. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese, bacon, relish and frites. For hearty eaters there is a good rib-eye steak with smoked paprika and tomato butter, watercress and frites.

A wide range of supporting dishes include Belgium frites and mayo, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The Nags Head stocks a wide range of beers, both well-loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

A well constructed Website enables you to keep in touch with menu changes or forthcoming events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

It is no coincidence that Norfolk has more than its fair share of top of the range restaurants and places where they eat, to paraphrase the Prayer Book. There is just something subtly different about the county that reflects in so many ways, and the provision, preparation and serving of largely unpretentious but superb quality food says much about Norfolk itself.

Hunstanton, blessed with the title of the driest place in Britain, is naturally a place of sunshine, good cheer, fine golf, magnificent land and seascapes in a county that has impeccable credentials in antiquity. Sunny Hunny as it is affectionately called, has been mercifully by-passed by rail, road and air in any major way over the centuries, as has most of the rest of Norfolk, making Heacham Manor a haven of peace and sanity.

Accommodation at the Manor is an exercise in the way things should be done, with an enviable variety to suit all tastes. The eponymous Manor Suite has all the luxury of the other de-luxe four poster rooms, but with added space and a spacious bay window from which the gardens, drive and pond are part of the view as you relax in the sofa with a glass of something. Well equipped bathrooms en suite carry more than a whiff of the fresh lavender oil harvested close by from the purple fields of Heacham, and fluffy towels, wonderfully welcoming beds and all the little things that count, make all the rooms special.

Which brings us to The Mulberry Restaurant at Heacham Manor, though that is built in the local Carr stone, sitting prettily with its tall decorated chimneys and large welcoming windows, the restaurant is actually sited in a conservatory attached to it. Behind the scenes Head chef Neil Rutland and French pastry chef Fabien see to it that standards are set and kept, both constantly on the lookout to improve and learn.

The menu is alive with local names and sources, and guests are impressed to find that their sirloin steak is cut from the Queen's special reserve beef at the nearby Sandringham Estate, served with potato and gruyère pie,red onion roasted with garlic and thyme, garlic roast button mushrooms and a blue cheese sauce made from Mrs Temple's award winning Binham Blue, created in the Stilton style.

That king of dishes, roast lemon sole, supplied by Cole's of Kings Lynn who also look after the royal household at Sandringham, is served on the bone with courgette ribbons, lemon and Norfolk cockle butter, caper berries and a char grilled lime wedge. The Manor has its own vegetable garden and it is there that the beetroot which provides the relish to go with sauté Holkham Estate pigeon breast is grown.

The name of Arthur Howells, the widely respected butcher from nearby Wells-next-the-Sea provides such delicacies as warm smoked sweet cure bacon lardons to go in a bacon poached egg salad, and fine Norfolk bred pork. From a star-studded cast of desserts I would commend the mille feuille, made from fine English berries supplied by Coldham Fruit of Wisbech, stacked with Chantilly cream and layered with fine puff pastry sheets, served with shredded fresh mint. As for the selection of English cheeses, served with sliced Marsala poached figs I try hard to remain the objective observer and escape by saying 'just go there'.

A wine list that combines relative brevity with an uncommonly good relationship with the menu offers towards 30 wines that gallop around the world to give more or less everyone a chance. Few exceed the £30 mark and several are by the glass. Guy Saget tops the list with a good white Burgundy whilst a Palesa Pinotage demonstrates the sort of reds that are coming from South Africa these days at prices which wine for wine run rings round some of the European bids. Lanson Black Label leads the champagnes.

Like everything else at Heacham Manor, their Website is in good taste and informs lucidly and with a quiet discretion.

The King William IV is a contemporary pub situated on High Road, Chigwell. The establishment is one of those that have surfaced on the mainstream of casual eating in the UK and are taking an increasing share of the market, evidenced by their growth in numbers and the popularity of what they have to offer. If this results in a 'type' there is certainly no harm in that.

Contemporary pubs such as these usually share a number of characteristics. An important feature is space, preferably a restaurant where you are comfortable, not over-awed, and not sharing elbow space with the next table, however sociable they may be. Good, too, to have an al fresco eating area, in this case a courtyard, and last, but by no means least, a roomy and well stocked bar where you can actually get served without undue delay. After all, drinking should be taken seriously.

If a pub offers all of these, and is in a good location, there is little reason in today's economic climate why it should not flourish. The King William IV provides ample evidence that this is true.

But of course there are other factors, not least of which is the food and drink. The term 'gastropub' covers a multitude of blessings and it is possible to see influences of brasserie, bistro, restaurant and even café at work within the great gastro umbrella. So expect to find no one single cuisine, but a blend designed to provide something for everybody, no matter what their treat may be.

To set the right note of fashionable sociability there are sharing plates, antipasti of Italian meats, dolcelatte, marinated vegetables with warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the starters, expect to find freshly made soup, smoked salmon with pomegranate molases, fennel and micro herb salad, or gambas with rocket, garlic aioli and rustic bread. Look, too, for scallops of the day. The salads offer chargrilled chicken, courgette, fennel, apple, asparagus, hazelnut and balsamic dressing, and for the seafood enthusiasts some prawn and avocado, mango, pecans, bacon, orange and pomegranate vinaigrette tends to please.

These days no self-respecting gastropub can afford to be without its pizza range; look for a classic margherita of pomodoro, cherry tomatoes, mozzarella and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or a piccante with pepperoni, chorizo, tomato and jalapeños.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken with roast garlic, lemon, thyme and frites. For the big event there is always roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The classic burger, which has risen from the confines of fast food chains, carves a niche for itself on the menu and comes with gherkin, mustard mayo, cheese, relish, bacon and frites.

A wide range of supporting dishes includes tomato and red onions, and cabbage, leeks and peas. Desserts are some of the best you'll encounter with apple, blackcurrant crumble and vanilla custard, and sticky toffee pudding with vanilla ice cream, and there is also a selection of cheeses to set the buffs alight.

The King William IV stocks a wide range of beers, both well loved draught ales and bottled from further afield. The wine list covers plenty of territory from traditional clarets to Pinot Grigio, and champagne by the glass or bottle is always available. Service is cheerful, brisk and totally in keeping with the friendly nature of a good English gastropub.

Keep in touch with their Website for changes in menu, and events. Please note that the E-Mail Contact is for enquiries only, not for bookings.

A traditional coaching inn with origins extending back to the 12th century The Westleton Crown retains the antiquity and charm of its heritage whilst notching up the creature comforts to modern levels in its new gastropub guise. It is perfectly situated for exploring the Suffolk Heritage Coast, in particular the picturesque coastal towns of Southwold and Aldeburgh, the culture of the concert hall at Snape Maltings or the wild and beautiful nature of Dunwich Heath and the RSPB Minsmere nature reserve.

As well as being a 'gastropub with rooms' it retains the atmosphere of a genuine local with its gently crackling log fires, real ales and an air of peace and homeliness. No wonder though that it has gained two AA Rosettes and is Suffolk Dining Pub of the Year in the Good Pub Guide 2008.

The Westleton Crown is a good port of call when it comes to that sudden impulsive weekend break, or quiet spot to roost in for a couple of nights when on tour. In 2006 all individual and stylish bedrooms were given a complete refurbishment, bringing new levels of luxury and comfort. There are three types of room, Good, Better and Best. More specifically, choose from cosy singles, luxurious doubles with nickel or four poster beds, and a couple of spacious family rooms. All 34 rooms are en suite and have flat screen televisions.

Hoteliers are increasingly realising that when people go away to stay, the quality of the bedroom and its furnishings is rather akin to breakfast - at home this is usually, though regrettably, a fairly sparse occasion, but go away and you expect the full monty, and so it is with beds. Fully sprung mattresses, goose down duvets, crisp white Egyptian cotton and oversize pillows come to mind, and The Crown has them all.

If there are two words to describe the food, they would be 'hearty' yet sophisticated, and you'd probably be seeing seared scallops and roast loin of rabbit with salsify, prune jam and a pea shoot salad, or devilishly tasty fresh Brancaster mussels with a fennel, saffron cream sauce and crisp croutons.

The appetite duly sharpened it would be time to think of the braised shoulder and roast rump of local new season lamb, supported by aubergine caviar, herb rösti and a caper and tomato jus, or possibly herb-crusted fillet of turbot with puy lentils, morel mushrooms and a bouillabaisse froth. Follow with a baked Alaska served with raspberry syrup.

The wine list is a masterly exercise, with a good breadth of choice with a good number by the medium or large glass. Trust the Australians to put some point into Riesling, ask for the Howard Park '06. Lebanese Gaston Hochar '00 is well worth a call, and the list generally moves nimbly between the upper and lower ranges, only occasionally hitting the 50-plus mark.

Like any good country inn there's a choice of places in which to enjoy your food, with the front bar offering a huge open fireplace, or the more elegant dining room or snug. For the al fresco touch try the large airy conservatory or a pretty terraced garden.

There's always something going on at The Westleton Crown, and a quick click on their Website will put you fully in the picture.

North Norfolk is not an area by any means devoid of genuine quality places in which to eat but, as ever, there are graduations. Burnham Market has it all, either at this first rate 17th century coaching inn, The Hoste Arms with its superb, imaginative modern British food, or in the delis and wine emporia that closely surround it, exuding an atmosphere of a community in which proper food and hospitality reigns supreme.

One of the principal attractions of the Hoste Arms is its ability to present a number of different styles under one roof in a way that allows them to complement each other, without detracting from the essentially historic quality of the original building.
Nowhere is this more apparent than in the 34 exotic bedrooms where the decorative skills of Jeanne Whittome - widow of the late proprietor Paul, who sadly died in 2010, many people felt that they had lost both a legend and a friend - were given full rein with the evident aim to ensure that guests never want to leave. Amidst the splendour of four posters, family bedrooms, a penthouse, and junior suites no detail was overlooked and comfort is king. There are some very attractive midweek breaks available throughout the year.

The waters of Norfolk's coastline produce some of the finest seafood in Britain, but the Hoste does not neglect the great estates that are also within easy reach. With such a plenitude of locally sourced ingredients it is hardly surprising that the menu reflects a real chef's delight. Starters and light meals join forces to offer home smoked breast of local pigeon, pancetta, white pudding, wilted baby spinach and parsnip puree, a quick flutter abroad produces a wonderful oriental Thai fish broth with rice noodles and king prawns. They have a way too with the local Brancaster oysters, which come hot, or natural and cold, with other variations on both temperatures, or stray into the salads with a dressed Cromer crab.

A legendary figure in the Norfolk food chain is Arthur Howell, butcher and grazier, who has a shop in the village. For two people looking to share a real treat, his 21 day dry aged New York rib steak with hand cut chips is recommended. Roasted rack of English lamb is served with dauphinoise potato, wilted spinach, roasted root vegetables and red current jus, or honey and soy glazed Gressingham duck breast comes with confit leg spring roll, oriental vegetable stir-fry and sesame dressing.

For those of us who are dragged to the vegetarian dishes by our consciences, they do wonderful things with their vegetables that enable you to actually enjoy them; there are crumbed goats' cheese with semi dry tomatoes, broad beans, marinated artichoke and rocket in an apple and ginger dressing, and wild mushroom, rocket and mascarpone risotto with poached hen?s egg. Puddings range from dark chocolate fondant, candied orange and Grand Marnier ice cream, through pistachio crème brûlée, to a sticky toffee pudding.

The dining room at the Hoste is a delight, with service and surrounds well up to the mark. The needs of a well travelled clientele are looked after by their knowledgeable sommelier, with some commendable wines by the glass, and if white wine is on your agenda be sure to try the Stellenbosch, a rich mixture of vanilla and citrus characters. There are many other appealing options on a list that relentlessly extracts the best regardless of any lingering fussiness about countries of origin.

The Hoste Arms may describe itself as an Inn, and in the best sense it is. In the same sense it is also an institution, the way inns should be, this one very much the cosseted child of an inspired couple. Learn more about it through their Website and then book yourselves a reservation to Elysium, North Norfolk style.

Located in North West Suffolk, between Newmarket and Bury St Edmunds and not far from Cambridge, and serving quality, Modern British food, Tuddenham Mill, a converted 12th century flour mill has all the inbuilt charm and permanence that one might expect from its history and such a superb setting. Much of the machinery remains intact and on view, and the mill pool provides a soothing view from the restaurant and a number of rooms.

With an array of culinary awards such as 3 AA Rosettes and an entry in the Good Food Guide, whilst their bedrooms were awarded four stars by the AA. The Coveted Editors' Award, one of the widely respected and sought after culinary title 'Up and Coming Chef of the Year' by the Good Food Guide 2012 has been awarded to the restaurant's Head Chef Paul Foster.

The clever combination of new and old is one of the principal charms of this restaurant with rooms and nowhere is this better demonstrated than in the bedrooms where old oak beams run riot, the floorboards are white, and the massive doubled-ended stone baths in some of the rooms are an object of extreme envy to those who do not have one in theirs. Walk in showers, fluffy bath sheets and Elemis toiletries provide further evidence of their dedication to excellence.

Choices between the three main Mill bedrooms, eight Mill Stream and Watermeadow rooms, and the Loft Rooms are by no means easy to make, but rest assured they all attain to the same high standard including Bose sound systems, Loewe flat screen TVs and Italian designed furniture, and those memorable 6ft beds with fully sprung mattresses.

You will find an enticing choice of dishes on the main Mill menu, with six starters that include corn-fed chicken wing with bone marrow, sultana purée and chicory; skate wings with avocado emulsion, bacon, lemon and raw peas, or roasted watermelon, goats' cheese, nettle juice with sea aster.

Denham Estate is brought to you on a plate when you order the fallow deer, red onion fondue, pearl barley, pear with Colston Bassett Stilton, or lamb rump and shoulder with butternut squash, smoked paprika, yoghurt and rock samphire. One of the best things about Britain is you are never too far from the sea and vastly improved facilities for keeping seafood fresh have changed our attitude to such shibboleths as never eating fish on Monday, so dishes such as river trout 40°C, shallot purée, broad and runner beans, kohlrabi, and brown butter, and salted hake with slow cooked cauliflower, confit potatoes, coconut and compressed gem juice are both popular and trusted.

In this haven of high eating it would be nothing short of a tragedy to miss out on the desserts, and bitter chocolate textures with chilled mugwort tea and semi-dried blueberries catch many an eye. The Suffolk strawberries with pine ice cream, granola and goats' milk provides a very unfair contest, but some will stick out for the cheese, not least because of its supporters, apple chutney, fruit and nut bread and Garibaldi biscuits.

Tuddenham Mill has set a new benchmark for excellence in the area. Click on their Website for further information about meetings and private functions.

With a name like Cambridge Chop House, one can assume that meat is not in short supply there. It's not just meat but the local ales served straight from the cask, attentive service, and classic British food that draw locals and tourists alike. Located in the corner of Kings Parade and Benet Street, with an entrance on the main street, this vast underground space has been meticulously transformed into a spacious restaurant.

Split over two levels, you could pick a table outside and sip a beer as you watch the world go by, or just head to the basement where the cavernous feel is accentuated by the white washed brick walls and ample lighting, brilliantly contrasted by the polished wooden tables. The cosy little nooks with leather banquettes could just be the place for a group of friends to meet for a good gossip, away from eavesdropping neighbours, and indulge in some delicious food.

The kitchen's philosophy is evident in their dishes, all British fare focusing on seasonality and loyalty to local suppliers. Starters range from cold sliced beef with green sauce, crayfish, prawn and crab cocktail and pressed ham hock terrine, to salads such as tripe and horseradish; herring, cucumber, new potato and dill, or seared wood pigeon, mushroom and tomato. Robust main courses of Grasmere Farm thick cut bacon comes with duck egg and chips, and a 16oz beef chop with roast vegetables and wild mushroom sauce, while a whole sea bass is accompanied by new potatoes and wholegrain mustard sauce.

Those keen on Sunday roasts will be happy to know that here they do them every day at lunchtime. The blackboard lists the available sausages with different varieties of mash and sauce, in addition to meat pudding of the day.

To finish there is Trinity burnt cream, fruit crumble with custard, and chocolate tart with ice cream. The wine list, which includes a Suffolk sparkler, is well thought out and achieves a primary Chop House aim - to provide quality at sensible prices.

If you thought Cambridge was only a favourite with scholars and academics think again, because this chop champion aspires to give everyone a reason to visit Cambridge. A quick click on their Website will tell you why.

A highly acclaimed restaurant and traditional pub in the delightful village of Hemingford Grey, offering English and European cooking, it has been transformed from the former village pub into a place where the regular village lads are as much at home as those who come from further afield to enjoy the full range of facilities. Conveniently The Cock is open seven days a week.

The Cock is listed in The Good Food Guide, The Good Beer Guide, Michelin Guide, Hardens, Alistair Sawdays and Good Pub Guide. It has also achieved further recognition when it was made 'County Dining Pub of the Year' five times in the last six years. The Times have named The Cock as their 'favourite gastropub in England and Wales'.

On dull winter days the décor is bright enough, perhaps helped by wood burning fires, to encourage thoughts of summer days not far away, when the spacious garden also comes into its own. Sunday lunches are a speciality, with the meat sourced from local suppliers.

An á la carte menu makes a strong play for the fish eaters of this world with a daily board offering the best the market has to offer for starters and main courses. Pressed ham hock, beetroot and tarragon terrine with Cumberland sauce, and duck parcels with sweet and sour cucumber are regular attendees amongst other starters, along with roasted fig, walnut and Stilton salad with green peppercorn dressing.

The Cock is renowned for its selection of homemade sausages, notably the beef and porter variety, redolent of a lost age when quality had not been superseded by mass production. Sirloin steak, chips, roasted parsnips, braised onions and sauce off the boards offers excellent value.

Puddings kick off with a Pimms and raspberry crème brûlée, there's the Cock's take on sticky toffee pudding and strawberry and orange tartlet, crème fraîche and caramel sauce. British and Irish cheeses make a welcome appearance to round off a meal that carries the hallmark of quiet excellence.

An extremely informative Website, as you would naturally expect from such a well run place, will tell you much more about what you are going to experience.