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Set alongside the River Nene on the outskirts of the public school town of Oundle, the building which used to be the Barnwell Corn Mill has taken on a new lease in its 1,000 years of history as a chic restaurant with rooms. Whatever your purpose in coming to Oundle Mill you can hardly avoid being taken over by the combination of a stunning location, sophisticated yet rustic environment, fine modern European food, smooth service and sense of calm.

However, 2010 will always be remembered by everyone involved with Oundle Mill as not only were they awarded two rosettes by the AA but they were also named Restaurant of the Year in the Northamptonshire Food Awards.

Oundle is a fine example of an ancient, stone market town and is perfectly situated for diners and guests from Peterborough, Kettering, Market Harborough and Corby as well as the Rutland towns of Uppingham, Oakham and Stamford.

Those who stay will find total luxury, with walk-in showers, vast stone double ended baths that will comfortably hold two, fluffy bath sheets and toiletries by Elemis. Italian designed furniture mixes with Bose sound systems and Loewe flat screen TVs, whilst the comfort of 6 foot beds with fully sprung mattresses, goose down duvets and super large pillows and towels will seduce you into slumber.

On matters of gastronomy Oundle Mill is just as uncompromising, and there is a choice of locations dependent upon your mood and purpose. The 'Downstairs' bar offers informality and total relaxation, whilst the 'Upstairs' restaurant extends a change of atmosphere by combining the sophistication of a glamorous dining room with views of the river. But if it is discretion and intimacy that is on the agenda the private dining room extends a welcome.

Our Head Chef Gavin's cooking style can be described as: simple things done really well using locally sourced, great quality ingredients. The menus are designed so that there is something for every occasion and mood, from the more adventurous to the tried and trusted favourites.

To start expect to find North Atlantic prawns with cocktail sauce or Brancaster mussels with cider and parsley-fried bread. Tempura black pudding, hen's egg, crisp shallots, bacon and devilled sauce, or soused and grilled mackerel with apple, ginger and micro coriander make wonderful starters, teasing the palate for whatever is to follow.

On the menu for the main course is Denham Estate venison, turnip purée, confit root vegetables with Cabernet Sauvignon sauce, or perhaps for something more earthy try Seven Wells rib eye steak and fish and chips with mushy peas, lemon and tartar sauce. The Mill believes in its desserts, starting with glazed lemon tart and kiwi sorbet, through warm treacle tart with orange custard to peppered strawberries, balsamic and mascarpone pannacotta.

Less formal eating commands a 'mains for two' menu with free range roast chicken, sage and onion stuffing, roast duck fat potatoes, black cabbage, bread sauce and roasting juices, and rib of beef, wild mushrooms, truffle polenta, Chantenay carrots and mulled shallots.

With its wonderful location and facilities it is hardly surprising to find that the Mill is increasingly popular for those seeking something rather different from the average.

For further information click on their elegant Website.

The Chapel Bar and Dining Room opened its doors to the people of the bustling market town of Oundle in 2009. The new yet beautifully ageing refuge can be found on the first floor of a lovingly restored 19th century West Street Wesleyan chapel, as a welcoming venue that exudes character and charm.

The dining room menu offers British and Mediterranean cuisine, depends on seasonal produce, and is therefore regularly changing. Take the evening menu, for instance, which opens with nibbles of pickled quail's eggs before it presents char-grilled tiger prawns and chorizo bruschetta with lemon dressing. Main courses embrace roast Portobello mushrooms with spinach and taleggio, and a rocket and basil dressing, or loin of Seven Wells pork with onion soubise, thyme potato cake, Savoy cabbage, and smoked bacon.

Sign off with yoghurt and honey mousse with berry compote and madeleines. The Chapel wine list contains fine numbers from all around the world.