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Situated amongst the lovely rolling hills of the Chilterns, The Nags Head is a beautifully restored grade II listed, 15th Century Inn offering a varied and freshly cooked menu for lunch or dinner. The interior has real character, including a sizeable inglenook fireplace, perfect for taking your coffee in front of, whilst they also enjoy surrounding space offered by a large and peaceful garden.

An English and French fusion menu is on offer, featuring their home smoked fish and meats and some prized local produce from their chefs - Executive Chef Claude Paillet, who in the past few years has twice been named top chef in the country by The Publican Magazine, and Head Chef Alan Bell. Daily specials are on offer including fresh fish and vegetarian options. The Nags Head was the famous children's author Ronald Dahl's local, and has seen many a Prime Minister and Head of State dropping in on their way to Chequers. The restaurant featured not only in Michelin Guide 2010 because of its interesting menus, but also in the AA Guide. They've also been awarded an AA Rosette for Culinary Excellence.

Five double and twin bedrooms all have superbly finished bathrooms or shower suites, where quiet luxury is the name of the game and a massive English breakfast awaits you in the morning, with something lighter for the less eager beavers. One wonders how many of those on their way to Chequers might gladly have preferred to stay put in this undemanding and friendly place.

Described as "a foodie pub" this is broadly right in the best sense. Food is respected rather than worshipped, and it will come as no surprise when the awards and reviews start tumbling in at the same pace as the Michaels's other house, The Bricklayers Arms in Flaunden, Hertfordshire.

Every effort is made to locate fresh organic produce, where possible from local suppliers, a factor that shortens the odds when it comes to making a judgement about what's on the plate. They work from two menus, lunch and dinner, with special Sunday lunch also available. For lunch around nine starters jockey for position and from the outset you will find yourself in that 'I'd love them all' dilemma. Mushroom feuillete - puff pastry top with mushrooms in a calvados cream and juliennes of vegetables is one that might double up as a main course as well.

The crab shimmers into view with home smoked salmon, served with chive cream and blinis, or you might prefer the selection of home smoked fish served with lemon coriander butter and tomato chutney. For a main course there are few better treats than a steak, kidney and ale pie served with chive mash, or it might well be the haddock fillet in ale batter served with homemade tartar sauce, garden peas and chips.

Puddings are perfectly presumptuous - head for the pear and forest fruit bread with butter pudding and be seduced - but enjoy the pudding first.

A wine list that brings the faculties smartly to attention could provide a major justification for a visit to this excellent pub/restaurant with rooms, more details of which can be found on their classy, easy to navigate Website.

If you thought the name was a camouflage you will quickly be convinced that it is the real thing the moment you step inside. The décor sets the tone followed by, should you encounter him, M. Hubert Martel whose mission in life would appear to be to appeal to, and satisfy the Gallic instincts that so many of us have when it comes to matters of the table. So brace yourselves for coquilles Saint Jacques with sauce vierge and iced nougat with chocolate sauce. Service can be a bit ragged if they are busy. Wines hale from France and are very good if you don't mind sticking to one country. House wines from £11.50.

A visit to The Cross Keys will surely bring a smile to your face if you love old country inns with crooked beams, inglenook fires, and tasty English and European cuisine, not to forget good wine, real ale and beer. So if you stay in or happen to stopover in the village of Great Missenden, pop right in; chances are you'll have a great time there.

Nibble on honey and chilli roasted nuts and marinated olives as you order a roast beef sandwich from the bar menu. Other choices include ciabattas, salads, and snacks such as sausage and mash, and tortilla nachos with jalapenos peppers and Monterey jack cheese.

The á la carte embraces starters of smoked duck breast with mango salsa, and home-marinated beef carpaccio. Among mains pastas and risotto jostle with rack of lamb, parsnip mash and roasted vegetables, and sea bass served with crushed potatoes, lemon butter sauce and mange tout.

Indulge in a rustic lemon torte or crème brûlée for dessert.

Great Missenden was the home of Roald Dahl, although today this Buckinghamshire village does have a lot more to its credit than just being known as the witty writer's last resting place. Annie Bailey's is an elegant restaurant and bar where you can sample some fabulous food or enjoy a glass of wine in the comfortable bar or by the fire. In summer, the private courtyard is simply a delight where you can relax alone or in the company of friends.

Fresh and seasonal cooking dominates the menu and you can expect to find starters of king prawn linguine with chilli, spring onions and red peppers followed by slow braised lamb shank on olive oil mash with a roasted root vegetable and redcurrant gravy. For dessert, there's ice cream as well as hot and cold puddings and the concise drinks list presents an interesting selection of wines that range from Old World classics to New World innovations.

A recent addition to the long-established White Lion Pub, Origins is an elegant and beautiful cocktail bar also serving a light international tapas menu in a sophisticated and contemporary environment. With the name derived from Darwin's book, 'On the Origin of Species', published 150 years ago, the restaurant is located on High Street in Great Missenden, a short walk from the train station. The interiors are classy and elegant, with well-appointed furniture, a spacious dining area and an eclectic bar.

The pan-European tapas menu prepared under the direction of head chef Gennato Grella is scrumptious and varied. It consists of boquerones, marinated anchovies in oil, garlic and vinegar; and prawns, smoked salmon and dill pâté sushi rolls with cheese and black pepper puff grissini. The tapas fare includes crispy cod goujons, with curried mushy peas and chips, and pan-fried lamb kidneys with green peppercorn and brandy sauce.

A variety of desserts can also be enjoyed either in the dining area, or al fresco, seated amongst the fresh green lawns.