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This delightfully antique Northamptonshire pub changed hands a little while back, though there is little evidence of much change in the popular and well-tried menu that has put this pub back on the fashionable circuit in recent years. Because of the construction of the building it would not be possible for anybody so-minded to take out the inner walls, so three quite small and cosy rooms serve as mini dining rooms.

The bar is one of those that looks as though it has been there for ever, and they serve attractive and well-kept names, such as Shepherd Neame Spitfire or Nethergate.

For starters the white onion and red pepper soup with courgette beignet brings together a range of delicate flavours to make a vegetarian dish with a surprising amount of body. The ragout of seafood with cherry tomatoes and chives works well, particularly given the difficulty of bringing the various materials involved together, but for your average hungry man the chicken with wild mushroom and asparagus Ballotine, served with an apple and grape compote takes some matching.

The surrounding richly verdant Northamptonshire acres help support a diversity of wild and reared life, amongst which venison, roaming through what is left of the once-vast Rockingham Forest, make regular après appearances on the Queen's Head menu, usually served roasted with mash, glazed baby carrots and a juniper berry jus.

Rack of English lamb with dauphinoise potatoes, onion marmalade and a rosemary pan gravy is a staunch favourite, closely pursued by the grilled rib eye steak, served with fondant potatoes and a brandy and peppercorn sauce. A fish course of smoked salmon fishcakes, with spinach, a soft poached egg and hollandaise sauce benefits from the judicious addition of a little ginger.

Every day a choice of attractive puddings is displayed on the blackboard. These could include the much-travelled sticky toffee pudding with toffee sauce and vanilla ice cream, a pistachio nut brulee with orange sorbet, or a fresh caramelised apple with toffee sauce and ice cream. Service is friendly and workmanlike.

Increasingly people are taking to wine when they eat out, which even if only for the gaiety of nations is an encouraging trend. There are two snags, those who overcharge for wine and those who serve house wine that is, frankly, disgusting. Happily they do neither at the Queen's Head, recognising perhaps that this is an area which can make or break the meal for many and deserves the same care and attention as everything else.

As you bowl along the A43 between Stamford and Corby, about three miles from Corby watch out for signs directing you down the short road that takes you into Bulwick.

Though they do not have a Website yet, you can reach them by E-Mail.

The Beefeater Grill range of restaurants, owned by the well established firm of Whitbread has transformed over time into what is now predominantly a cooking platform for chargrill. The restaurants are warm, modern and stylish, with low lighting and contemporary artwork. A comfortable, cosy, mainly booth layout offers guests their own space with no feeling of being hurried at any point. Staff are friendly and helpful if need be - what a difference that can make to a good evening out.

Be it the wide open spaces of Argentina, the intimate setting of a French restaurant, or a busy grill in London's West End, there's no denying the popularity of chargrill. As the production of quality beef, chicken, fish and lamb has grown, prices have come down by comparison, and the simple and traditional art of minimally cooking dishes by chargrill, sealing in the flavours and tastes by intense heat has caught the public imagination.

All the steaks at Beefeater Grill are matured for a minimum of 28 days before being seasoned. Whether it be juicy rib eye, the classic sirloin, that emblem of the Sunday lunch, a tender fillet, or a delicious 7oz rump, all grilled to your own specification, you're never far away from perfection. Even beefburgers have shaken off their dubious image and the highly popular Beefeater burgers are made from 100% beef.

The popular sirloin with giant prawns offers a treat to those for whom an alliance between sea and pasture is a natural attraction, whilst a 16oz steak platter links rump, fillet, sirloin and rib eye into one mouth-watering dish served with chips, battered onion rings, grilled tomato, a flat mushroom and peppercorn and brandy sauce.

Many of us love rib meat, and the rack of ribs at a Beefeater Grill has a meaty rack smoky flavour; maple ribs of pork with a choice of three sauces, mojito, smoked caramel and apple glaze, or Bourbon and black BBQ. And if all else fails and you are totally baffled by the wealth of choices, ask to have a word with the Steakmaster who will help find what is right for you, together with the best cooking method. These guys leave nothing to chance.

On a menu that is a delight to read, let alone choose a meal from, expect to find smaller dishes such as traditional prawn cocktail, whitebait, chicken liver pâté and baked Camembert, or juicy lamb koftas served with yoghurt and mint dip. There's something about a good steak meal that always leaves a gap for a little temptation to sweeten up the scene and from amongst twelve options look for Belgian chocolate cheesecake, treacle sponge pudding or a caramel apple crumble pie.

Throughout the day a wide range of more general dishes are yours for the ordering, sandwiches, jackets, classic favourites like fish and chips, pasta, salads, and sharing dishes of nachos, potato shells and a Beefeater Grill combo. Next door to many of the restaurants are Premier Inns, so staying the night whatever the circumstances need not be a problem.

And what about wine? Endorsed by Matthew Jukes, wine writer in the Daily Mail and bon viveur in his own right, a wine list that marches with the menu completes an impressive and compelling invitation to enjoy whatever takes your fancy at the nearest Beefeater Grill.

Click on their Website for menu updates and special offers.

Taking its name from the family whose Sondes ancestors also inhabited Rockingham Castle, looming above the pub, the Sondes serves a small village, some overflow from Corby, passing trade off the busy A603 and the surrounding countryside community. By rights it should be serving them in far greater numbers than it currently is.

Some years ago a major national brewer did a deal with the Estate and greatly expanded the pub so there is plenty of room for all. The formula is much the same as elsewhere, with bar meals quickly available and more leisurely dining taking place in the sympathetically converted and added areas.

There have been some variations in the quality of the cooking over the years but it seems to have settled down to a formula of traditional food of an acceptable standard, pleasantly served. Stopping there for a 'snack' on the way home one evening we selected a freshly made 3 egg omelette with prawns and some really good chips, and a baked potato with prawns and coleslaw salad. Both dishes would have passed for generous main courses anywhere else. And coffee afterwards was simple - but sublime - or was it just my state of mind?

Some fervently wish that the Estate would regain full ownership and run it themselves as other serious stately home owners have done in similar circumstances. The owner of Ripley Castle in Yorkshire, where this has been done so effectively, would surely be glad to offer sound advice in return for a good day's shooting?

A notable inn within the twenty miles radius of Stamford, The Hatton Arms has transformed enormously over the past few years. Believed to be the second oldest pub in Northamptonshire, the original part of the building dates back to the early 14th century. Owners, Julie and Neil Smith are continuing to make a success of this attractive inn that bears the name and coat of arms of the Hattons of nearby Kirby Hall, a jewel in the crown of English Heritage.

Freshness abounds in the cooking and the kitchen relies on local suppliers for sourcing quality ingredients. Traditional British home food is the theme that runs across dishes and you could begin with a classic prawn cocktail or a slow roasted plum tomato served with goats' cheese, pepper mousse and crisp Parma ham. Grilled sirloin steak, served on roasted flat mushroom, and braised lamb shank served on a buttery mash with a redcurrant and rosemary sauce are two hearty options that follow.

Great choice of well-kept real ales including Marston's 'Pedigree' and changing guest ales are to hand.

The Rockingham Forest Hotel in Corby offers a welcoming and comfortable environment for those who visit the industrial town on business or for pleasure. From the seventy-one well-appointed contemporary bedrooms, to their excellent conference and wedding facilities, and of course, the inviting bar and restaurant, the hotel provides guests with a host of conveniences and great value.

The bright and airy restaurant and bar, done up in polished wood with soft dark-brown banquettes and carpeted floors offer the perfect ambience for relaxed meals with the family or business colleagues.

The Mediterranean influenced British menu opens with starters of scampi pieces, breaded mushrooms, spicy chicken wings, garlic bread, wedge fries and dips, while mains embrace fajitas served with tortilla wraps, salsa, guacamole, sour cream; juicy steaks, and old classics of fish and chips or sausage and mash. Among desserts, watch out for a chocolate fudge cake served with a white chocolate sauce and cream.

The 5 O'Clock Club presents customers with a special bar menu between 5 and 7pm.

Harringworth's main claim to fame is possibly that it nestles at the foot of the Seaton Viaduct, a truly magnificent piece of red-brick construction that spans the Welland Valley, across which every so often a well-publicised steam train trundles, causing steam-buffs from across the country to descend in great numbers. On such occasions the White Swan tends to be drunk dry pretty sharpish. For the rest of the time people come to stay there, and more importantly enjoy the excellent food prepared by Paul Brennan and his team.

The overall impression is of an ever so mildly Bohemian (must be the red walls) dining room with bar alongside, full of locals and travellers happily consorting, the walls lined with fading reminders of surrounding WW2 American Air bases.

A large specials board over the fireplace changes regularly. A likely starter could be the sauté of wild English mushrooms with Madeira, cream and truffle and toasted sun-dried bread, followed by crisped duck breast, pommes fondant, creamed leeks, roast honey and lime parsnips and juniper jus. Service is homely and efficient

The bar does a good line in guest beers with the likes of Timothy Taylor's Landlord making regular appearances. The wine list has romped around the world to good effect.

Seasons is an elegant restaurant serving traditional food with a choice from table d'hote or a la carte menus. An excellent and varied wine list. Private dining area for small groups or family get togethers. Dinner dance each Saturday evening, Carvery and Sunday lunch.