Village Pub, The

Though this still looks like an old-fashioned pub, in reality it is more a rather upmarket restaurant, though orders have to be placed at the bar, and then the food is brought to the table.

Their talented chef, Graham Grafton has won national recognition and many accolades during the last four years at The Village Pub. Before that he came from the Greenhouse in London where he spent two years as Head Chef. Previously he has worked at other high-class restaurants including Bibendum, The Ivy and Le Caprice.

Dishes could include chicken liver and foie gras parfait with fig chutney; cream of fennel, potato, leek and thyme soup or grilled mackerel, courgettes, citrus fruit and olive oil to start. Followed by: poached leg of mutton, carrots, potatoes, leeks and pearl barley with capers; cider braised chicken leg, apples, onions and new potatoes or roast salmon with pasta, clams, tomato and garlic.

Finally to finish, they might offer: coconut tart with lemon curd ice cream; honey roast apple cinnamon toast with crème fraiche; steamed apricot pudding, vanilla custard or chocolate marquise with almond biscuits.

They also have six bedrooms, all with bath or shower.

Richard Bradford

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