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A former 17th century blacksmiths shop in the heart of the Shropshire countryside is the setting for this cosy family-run restaurant owned by Raymond and Sarah Hall. In its former avatar, the refuge served horse drawn travellers along the busy A49 Shrewsbury to Ludlow Road. Today, it is counted among the area's most respected dining venues.

The ambience is warm and friendly, and you could sit either in the restaurant or the garden that offer views over the Shropshire Hills and the Ragleth. Don't be alarmed if you come across Sid, the White House's friendly Jack Russell who appears on late evenings and special occasions to check things out.

Lovingly created homemade British dishes ranging from a warm salad of shredded duck, chorizo sausage and marinated figs with Long Mynd heather honey and soy dressing, and roast fillet of lamb Shrewsbury with a pine nut and rosemary crust and redcurrant and port sauce are delivered by friendly and attentive staff.

According to Andy Richardson in the Shropshire Magazine Review, "The White House knows what locals like, and is deserving of its success".

This thatched country pub and eating house that sits comfortably in the heart of the Shropshire Marches first started life as a drover's hostelry. Today its trademark hospitality, provided by John Williams - for many years a member of the Master Chefs of Great Britain - and his wife Debbie, is in evidence within its spacious and stylish dining area that retains much of its traditional charm. As for matters of the plate, The Pound at Leebotwood places strong emphasis on local sourcing and quality ingredients.

Nibble on Mr Theman's platter of cured meats served with olives, local cheese and bread with basil butter, whilst you wait for a bowl of light summer pea soup, or perhaps a smooth chicken liver parfait with balsamic onion relish and crispy toasts. Main courses draw much attention to local Shropshire produce with parcel of confit lamb and Mr Walls 28 day, dry aged rare breed of sirloin beef. Finally draw the meal to a close with rhubarb clafoutis with vanilla pod ice cream or pannacotta with warm poached apricots.

A former artists' studio, this pleasant space is now devoted to tickling the palate rather than the intellect. There is a secluded terrace garden for use on balmier days. Cooking is broad-based, tending towards the classical and clearly designed to appeal to passing trade whilst offering a firm base for the local clientele who tend to be more traditional. Plenty of evidence to confirm a dedicated and caring attitude within the kitchen.

A meal might commence with cream of leek and potato soup with smoked haddock or pan fried scallops with a wine velouté, lightly flavoured with mustard and cheese topped with smoked salmon and follow with Shropshire fillet steak with a bacon and onion galette, parsnip crisps and a wild mushroom and red wine jus; roast rack of Shropshire lamb with puy lentils, sweet potato and a thyme and red wine jus or pan-fried fillet of sea bass with confit of fennel and a vermouth and red pepper sauce.