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Charming and pleasant, The Ragged Cot is everything you would expect a gastropub to be, and with the lovely accommodation that it offers by way of its luxurious bedrooms, chances are you wouldn't want to spend time anywhere else, once you're in the Cotswolds. Roaring fires, rambling gardens and the friendly service come together to create an unmistakably cosy and pleasurable experience. The restaurant offers traditional country pub dishes, making optimum use of the yield from the garden as well as local produce.

The menu features favourites such as Gloucester old spot pork sausages with mash and rich onion gravy, local reared gammon, baked on the premises and served with free range eggs and freshly prepared triple cooked chips or beer battered haddock with mushy peas. There is an extensive selection of real ales, lagers and wines while the bar snacks seem to be ideal accompaniments.

Standing right adjacent to the original packhorse trail, and once a weighbridge and freehouse, the inn dates back to the 17th Century. It's a scene well set from the past, horse drawn vehicles queuing up to be weighed and a packed freehouse, with horsemen stopping by for a drink. The interior is everything you would expect to find in a proper English pub; cosy rooms with stone walls, beams, flag floors, long wooden tables and low ceiling.

Using local seasonal produce as the base, the menu is balanced between traditional and modern British. 2-in-1 pies that are half filled with cauliflower cheese and half with your choice of fillings such as steak and mushroom or chicken, ham and leek, is a good way to begin. Follow that with either grilled trout, rich beef lasagne or sirloin steak.

Excellent real ales and fine wines are on hand to enjoy, along with a breath of tradition at the Weighbridge Inn.

Burleigh is an 18th century Cotswold stone gentleman's house with enviable views overlooking the Golden Valley, the hotel has three stars from the AA, whilst their restaurant has two rosettes from them also. There is a sense of peace throughout the house and grounds which is well supported by the efforts of those working the stoves. Starters might include seared supreme of pigeon with beetroot, crushed peas and a balsamic reduction, a thin crisp tartlet glazed with plum tomatoes and goats cheese or a chicken liver parfait with toasted brioche and red onion chutney.

No great liberties are taken with the cuisine which could be described as safe, and dishes such as grilled fillet of mackerel on smoked haddock and pea risotto with roasted tomato and olive oil sauce are about as adventurous as it gets. Desserts on the other hand are more flighty and from a considerable choice it would be very possible to be tempted by caramel panna cotta with plums roasted with star anise in red wine, or baked date and walnut sponge pudding with sticky toffee sauce and vanilla custard. A good wine list seems to keep everyone contented.