Arrow Mill

Built from golden stone quarried in the village itself, The Howard Arms is very much a part of the local community. They open at 8am for coffee and breakfast, and hearty flavours are the order of the day on the appealing menu, where pub favourites are listed alongside dishes of a more global bent. Bedrooms come in a variety of styles.

The stylish Dormy House hotel hosts this chic and attractive restaurant; its floor-to-ceiling windows bringing the feel of the garden into the light and airy room. The concise menu offers a choice of modern dishes influenced by the Mediterranean. Locally sourced ingredients – including rare breed meats and garden produce – play their part in the flavoursome dishes.

Situated inside the stylish Dormy House Hotel and tucked away behind its main restaurant is this intimate dining room that features just 12 seats around a U-shaped kitchen counter. The "chef's table" style experience is well-paced and anchored by the chefs, who serve and explain their dishes with an affable air. Top quality ingredients are at the heart of the colourful, creative dishes, with some well-chosen wine pairings to accompany. Confit egg yolk with parmesan custard is something of a speciality and ever-present on the menu.

In a chocolate-box Cotswolds village, a former doctor’s surgery has been converted into the House of George W. Davies hotel, named after its fashion designer owner – the man who founded Next and George at ASDA. It’s no surprise, then, that the hotel’s restaurant has a certain style, with a modern country house vibe and a distinct Nordic feel to the clean, contemporary design. The cooking offers well-balanced dishes which may look simple but come with hidden depths, as with chicken breast enhanced by a buttery jus.

A bijou neighbourhood restaurant with stools set at tall tables and a black and green colour scheme. The short, sensibly priced tasting menu moves with the seasons, using prime ingredients to deliver layers of texture and flavour in imaginative dishes. All guests are served at the same time and most go for the wine pairings. Add in the cheese course for a satisfying meal.

Siblings Adrian and Tania – owners of toiletries company Baylis & Harding – preside over this immaculately kept pub. It was once a boarded-up boozer, but these days a loving touch and keen eye have seen it reestablished as a welcoming, fashionably attired inn with bedrooms to match. The cooking mixes timeless British pub fare, like a prawn cocktail or a Scotch egg, with more modern and playful options like the 'quack and chips' – confit duck leg with a spiced gravy and refreshing carrot and sesame salad.

Fast food