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Since 1999 the Bell has grown fast in reputation and popularity. In the view of many it has achieved this by sticking to what the customer wants but making sure it is the best and by not being afraid to introduce new ideas. When asked what is the secret of their success they tend to do a blank, but they know as well as their contented customers that it is because they listen to them. Catering is full of people pursuing their own agendas at the expense of their biggest asset, the customer, who then whinge loudly when they go bust.

The ingredients they employ are local, fresh and carefully sourced. I read of an MD recently who claimed that when he looked at his packaged burgers, which are without doubt superb, he knew not only which animal they had come from but could also claim acquaintance with it. If correct, this is indeed impressive. Back at the Bell they also have a menu that is broad-based and takes heed of the hiker and the gourmet (who might be the same anyway). A distinctive feature of the place is their campaign against the frequently sad English interpretation of snacks as with drinks. Be on the lookout for a wide range of imaginative and exciting internationally-derived tapas. Since some of them are on display in jars they are hard to miss.

No children under 10 years after 6.30pm.

A fine old house, formerly the home of a prosperous Cotswold merchant, recently extended but leaving the 17th century façade intact. The atmosphere of calm and quiet order is relaxing in itself and coupled with the fresh English cuisine makes for refreshment of the soul, whether your stay be short or longer.

Start with a buffalo salad, by way of a change, or possibly a gravalax of Scottish salmon, before going on to some panfried prime British sirloin steak, with tasty roast breast of duck as an alternative, though with all those famous Forestdale ducks in the bathrooms a little care might be in order. The tart au citron invariably satisfies with a tia maria parfait as fallback. A good wine list also carries French house wine at £10.60 and New World at £11.50.

As Michael Caine might have said, not many people have heard of Ewen, which is all part of its undeniable charm, tucked away in a quiet Cotswold village. The pub's history can be traced back to 1563 and once ensconced in the Post Horn Bar you may well feel that not a great deal has changed. To say 'atmospheric' could be the understatement of the month.

All of these, and more, qualities are alive and well in the restaurant. On offer could be

a pate made from chicken livers and flavoured with wild mushrooms served with bread, a welcome relief from toast that all too often disintegrates upon contact into a thousand pieces. A kebab made up scallops and tiger prawns comes on a cous-cous of lemon and parsley with a crème fraiche dressing of just the right consistency. In the realms of mains there is the Wild Duck platter, an assembly of meats, cheese and roasted Mediterranean vegetables, with olives and bread. Or you could restore your faith in the humble burger with the truly delicious Wild Duck beefburger, made with meat from Michael Hart Family Butchers in Cricklade. Fish comes overnight from Brixham, retaining its very recent and close acquaintance with the sea, knowing which you might be tempted by the wokfried monkfish with lemon and black pepper, sweet potato mash, a rocket and spinach salad with an aged balsamic dressing. Prices are incredibly reasonable for such appealing food.

A wine list of considerable character all adds to the pleasure of this relaxing and thoroughly genuine place.

Gerry Ragosa and Angela Howe warmly welcome guests to the Hare and Hounds, a traditional country inn that nestles in the Cotswold countryside close to the historic Fosse Way and the Roman town of Cirencester.

The inn's ten ensuite bedrooms are built around a tranquil courtyard and are equipped with most modern conveniences. When its time to dine you could head to the restaurant, where restored flagstones blend with beige walls to present a rustic yet elegant ambience. On warm days guests could dine in the garden or otherwise in one of the three dining areas of the main pub.

Starters of a coarse farmhouse chicken liver and smoked bacon pâté with a thyme and red onion marmalade help establish a firm foundation, followed by simply grilled whole lemon sole filled with crab and oriental spices, and served with lemon, orange and lime butter.

The Hare and Hounds Inn organises regular special events for occasions such as Mothers Day, Easter and Christmas.

This ancient inn has a long history of lifting the hearts of travellers and visitors with the excellence of its victuals and warmth of its welcome. It is, of course, for debate as to whether or not the Cotswolds produces more congenial hotels and pubs with restaurants than anywhere else in Britain but I know where my money would go.

Sarah Payton and her team go in for traditional cooking, in line with everything else in the hotel and concentrate on basics rather than flowery exercises in self-expression. A starter could be selected from smoked duck with sweet onion and Pancetta tart, a poached egg and Bearnaise sauce, or black pudding and cheddar cheese with hash browns, apple puree and a mustard butter sauce, or more simply pan fried chicken livers with onion marmalade.

Braised duck legs served with Dubonnet and orange jus make a refreshing change from the more traditional breast of duck, and the roast rump of beef backed up with root vegetables, parsnip puree and roast potatoes does favours to everybody concerned. A weakness for anything to do with passion fruit would lead me to the soufflé of that ilk, even further enlivened with poached rhubarb and creme fraiche made with limes, but should that temptation fail to move you there are plenty of delightful options.

Located in a magnificent Edwardian manor house on Gloucester Road, in the heart of the Cotswolds, Le Spa is a premier hotel, day spa and detox retreat, all rolled into one. The Red Restaurant fits seamlessly into a setting such as this with an interior that can be termed as contemporary with a modish touch. During summer the terrace could be just the place to sip a glass of wine before a full-blown evening meal.

Smoked duck and orange salad garnished with a sweet chilli dressing, and chicken liver parfait with radish and shallot salad served with char-grilled bread could set the tone. To follow, there could be roasted pork loin wrapped in Parma ham served on a celeriac mash with caramelized apples and a sweet cider sauce, or fillet steak stuffed with stilton wrapped in smoked bacon.

Come winter and the craving for comfort begins to intensify, and Red Restaurant winter warmers such as chef's pies of steak and Guinness, and chicken and mushroom come to the rescue. The Red Restaurant welcomes non-members of Le Spa.

Bibury Court is one of those houses beloved of film directors and location-seekers everywhere which instantly says 'English country house'. One of the last truly Tudor houses to be built it has offered shelter to many distinguished seekers of shelter including, it is said, that much travelled monarch King Charles II. Let's just say it looks completely the part.

Inside all is as it should be too and the dining room sets exactly the right note for a house of this antiquity and quality. Starters might include a cream of squash soup with gruyere and lemon oil, a warm marinated skate wing salad with fine beans, shallots and capers, or Bayonne ham with celeriac remoulade. The twice baked cheese souflee with lemon braised celery and grapes offers solace to those on a diet, but for sturdier fare the loin of veal with oyster mushrooms, roast shallots and Taragon sauce sounds rather more like it.

Puddings are a strong hand and the usual difficult choices will await you. Shall it be the Bibury Court trio of chocolate, the blackberry and apple crumble with vanilla ice cream and Calvados custard, or the pineapple and mango soup with banana beignets and chocolate syrup? Nor, let it be said, is their cheese board to be lightly ignored with some really fine offering on display.

A well-travelled wine list will relieve you of any problems in that direction.