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Only a mile from magnificent Belvoir Castle, The Windmill was the subject of a refurbishment in 2006 that has transformed this old country inn, but instead of tearing the heart out of the place as sometimes happens, this one has been handled with skill and taste. The essential nature remains and the overall effect is one of added welcome and roused expectations.

Because of the changing menus we list here dishes that make regular appearances, though proprietors David and Kirsten are always on the lookout for new and interesting additions to their repertoire. Starters of Belvoir pigeon and black pudding salad are always popular, and chicken liver and foie gras parfait is served with homemade chutney for added piquancy. Main courses can include fresh fillet of salmon with mint yoghurt dressing and sag aloo, or their famous combo of beef, chicken and pork on Sundays, with meat supplied by the very credible Owen Taylor Butchers from Derbyshire.

A two course menu chosen from the main menu is available Monday to Friday, except Friday evenings, to include a choice of dessert. The slate menu with ten or so snacks is available most of the time. A handy wine list is kept lively by Weavers of Nottingham, well known and respected in the area. A plentiful range of beers, including Adnams, Peroni, Hoegaarden, Peetermans, Guinness and Stowford Press.

Located in the village of Redmile, between Nottingham and Grantham, and not a hundred miles from Belvoir Castle is a traditional country inn called The Peacock. The 18th century refuge provides the perfect setting to appreciate the beauty of the simpler things in life, more so if you're leading a very busy one.

Let's begin with the open fires, ancient beamed ceilings, and a friendly atmosphere, three things you'll notice as soon as you enter the inn. The ten ensuite bedrooms that are all individually furnished follow closely.

The larger Garden Room restaurant offers a lovely ambience for a summer meal, while the small and cosy Rookery is perfect for private gatherings. When it comes to the food there is minimal formality but the care taken amongst the stoves is precise, resulting in food that is highly spoken of and much enjoyed. Expect king prawns sautéed in chilli, garlic, parsley and white wine, and pan-fried pork fillet with a fennel and apple calvados cream jus.

The wine list contains a range of quality wines from across the world.