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The Horse and Groom is housed in a Grade II listed Georgian building of honey coloured Cotswold stone with original period features, and enjoys spectacular views over the surrounding landscape from its hill top setting. The large garden to the rear provides a pleasant spot to enjoy a summer meal. The Greenstock family that operates the inn has built a reputation for great food and hospitality.

Local ales and well compiled highly selective, wine list offers good choice both by the glass and the bottle. Amongst starters try salad of Asian spiced quail, rocket and avocado with chilli and ginger dressing and organic salmon gravadlax, mustard dill dressing and watercress. Mains include griddled pork medallions, garlic and thyme stuffed mushrooms with white wine sauce and sautéed homemade gnocchi, creamed butternut squash and sage butter. Rich chocolate mousse, candied orange and jersey cream, and pear and almond tart with mascarpone cream rounds off the experience.

Every so often you come across a restaurant, or as they would have said in the 1662 Prayer Book if they'd been talking about food instead of singing, "dining rooms and places where they eat", where you instinctively know as you walk through the door that they've got it right. Of such is the Fox Inn at Oddington, a Virginia creeper clad dwelling dating back to the 11th century and exuding charm and antiquity at every turn. There are flagstone floors, fresh flowers everywhere, large open fireplaces that are not for decoration, and the most wonderful people.

For the Fox is primarily the village pub, as it has always been. A restaurant has become part of the evolution of the place and now plays its part in the ambience of this enchanted corner of the Cotswolds. A starter of charcuterie with cornichon of olives comes from a selection that includes carrot, coriander and ginger soup and gravadlax with a dill mustard dressing. Fish arrives fresh from Cornwall so give thought to the baked sea trout with creamed leeks and saffron, or perhaps a plain good old ribeye complete with mustard butter. A fine array of desserts includes the faithful sticky toffee pudding, with chocolate, a mango and passion fruit parfait with Kiwi coulis, and a very tasty apricot and almond tart.

The wine list is interesting and quite specific as between old and new world wines, with an emphasis on the former. House wines are sold by the glass from £2 a 125ml charger.

It would be surprising if the Fox Inn ever went Michelin, and to do so would almost certainly destroy its principal asset. Stay as it is chaps and satisfy more of the people more of the time.

Reviewed by Michael Tebbutt

Dating back to 1650 the Redesdale Arms is a popular venue among guests seeking traditional delights fused with the quality of contemporary comfort. The hotel is also renowned for its culinary offerings, mixing a blend of exciting classic and modern international cuisine. Set in the heart of the North Cotswolds and footpaths it serves as a base for people who visit the region to enjoy the long walks.

Start with crispy Norfolk duck leg with barbeque dressing and toasted sesame seeds and smoked chicken and bacon salad with blueberry and pineapple. Move on to braised shank of minted Cornish lamb with pesto mash and rosemary gravy and Gloucestershire pork fillet on fondant potato with cider and prune jus. For dessert order chocolate roulade with Chantilly cream and red berry coulis and champagne and spring berry trifle.

Local ales and an interesting list of new world wines all add to the dining experience.

For some time I made the mistake of thinking that no group of restaurants in the region of 200 locations could hope to maintain the quality for which I was looking.

Then one day I decided to put my prejudices to the test, walked into Oxford Ask! and discovered that I could not have been more mistaken. Their claim to serve freshly prepared quality food in stylish and comfortable surroundings with friendly and efficient service proved to be absolutely spot on.

Since then I have also discovered that a degree of consistency seems to operate throughout their restaurants, and that certainly does take some achieving, implying a degree of management that is enviable. They are perfect places for an impromptu snack, a bit of culinary grazing, or the full works, and families are catered for particularly well.

Their trendy décor usually comprises tiled floors and black furniture with well set tables that sparkle with glass, silver and spotless linen. Ten starters include crostini and bruschetta, followed by a range of salads, pasta and al forno, oven baked pasta, some with chicken.

The pizzas are stone baked in the oven, creating a crisp, authentic and delicious flavour, and they all come topped with mozzarella and tomato. Calzone introduce a touch of opulence with a folded pizza baked in the oven and topped with garlic butter and melted grana padano, whilst inside expect to find chicken or a vegetarian mix.

Amongst the specials may I warmly, in every sense, recommend the polpette al forno, a popular Milanese dish of beef meatballs sautéed in garlic with fire roasted peppers, caramelised onions, chilli and pomodoro sauce, with penne pasta, topped with cheese and oven baked.

An enticing selection of desserts list banoffee pie and tiramisu amongst them, and the coffee tastes like coffee, which may sound banal, but I guess you know what I mean.

Thanks to a well selected wine list speculative drinking can offer handsome dividends, even with prices rarely crossing the £20 barrier.

Wisteria-covered stone cottages and babbling brooks welcome guests to Blockley, a traditional little Cotswold village that gives Lower Brook House its peaceful and enviable location. The hotel offers six individually furnished bedrooms and homemade modern European dinners and breakfasts all in a home from home atmosphere.

You could while away the hours reading a book by the fireside or in good weather, take in the fine British sunshine. The restaurant offers a seasonal menu of simple dishes that are created from locally sourced produce. From amongst five starters expect to find wild boar pâté with black currant compote and wholemeal toast, and salt and pepper squid with a squid ink spaghetti and chilli jam. Among mains, pan-fried chicken breast comes to the table with black pudding and Muscat jus, and sautéed Tamworth pork chop appears with shallot, sage, and cider.

Desserts of hot chocolate fondant with clotted cream or a trio of citrus shots beckon alluringly.

An enchanting 16th century coaching inn is now the four AA star Manor House Hotel. The charming old refuge impresses guests with stonewalls and open fireplaces on one hand, and with individually decorated and well-equipped bedrooms on the other.

The two AA rosette Mulberry Restaurant has been given a bright and funky makeover with vibrant colours and modern artwork. You could dine either inside or in the shade of the 300-year-old mulberry tree in the grounds of the hotel.

The cuisine is proudly traditional English, complemented by one of the area's best selections of wine. A seasonally changing menu could offer you starters of home-smoked salmon with a pea shoot salad and vanilla pannacotta, followed by breast of free-range chicken partnered by mushroom duxelle, butternut squash purée, spring onion, and garlic pomme purée, and a dessert of Valrhona cold chocolate fondant with Earl Grey sorbet and citrus jelly.

After your meal you could head to the Beagle Bar and enjoy a cocktail created from the fruit of the Manor House's mulberry tree.