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Bangladesh is a land of many rivers, the most famous of which is the Surma River, which runs throughout a scenic valley. The Surma Valley restaurant is situated in the beautiful Avon Valley in the heart of the New Forest on the outskirts of the ancient town of Fordingbridge. The interior features a large open fireplace, low beams, and several private dining areas, with views over the garden. The French doors on both sides of the bar are open during the summer months for guests to enjoy the terrace and gardens.

Start with whole king prawn cooked in the tandoor and then finished in a dry tamarind sauce. Main course can consist of duck korai, cooked with selected spices extensively treated to produce a highly flavoured medium strength dish, served in a sizzling iron wok, and lamb tikka biryani. For dessert try croquante, crunchy nuts, meringue and ice cream.

Every so often one comes across the culinary sheep in wolf's clothing; of such an ilk is The Three Lions which at first glance appears to be another country pub with food. Do not be fooled. Go beyond its unassuming exterior and be prepared for something very special. Actually the quality of the shiny machinery in the car park is a bit of a giveaway.

Michael and Jane Womersley impose their flair in a way which ensures that the place belongs in a different league to most. The menu draws heavily upon local produce and ingredients and chef Michael resists the temptation to draw upon flights of fancy, with the result that very recognisable but exquisitely created dishes feature largely. One cannot ignore the string of accolades that have come their way - but then he did work with both Michel Guerard and Raymond Blanc - nor the reputation which travels widely.

The wine list is equally challenging, French-inclined and quite expensive. The Three Lions is definitely one for the Specials List.

With a name that is in keeping with a scenic little pond located opposite to the restaurant, Little Mere is housed within a delightful thatched cottage believed to be around 300 years old. The dining area with its wooden beams and log burners has all the trappings of an historical building, but some gentle contemporary touches strike a right balance.

The menu changes every six weeks and ticks all the boxes for seasonal produce, incorporating varied styles of cooking, with caramelised onion, goats' cheese and tomato galette, and carrot and coriander soup with crème fraîche in the starters list. A flavour-packed grilled fillet of Pollock over brown shrimp, red pepper and herb chowder, and tournedos of West Country fillet steak make for a scrumptious main course, and it could be a blackberry and almond 'calzone' with vanilla and amaretto anglaise for dessert.

Relax in the large conservatory area with a pre-dinner drink or an after dinner coffee.