丁顿隐者酒店

This appealing community pub is a friendly, welcoming place. It’s characterised by heavy timbers and an unpretentious feel; find a spot by the wood-burning stove in the cosy bar-lounge or out in the spacious beer garden. The carefully prepared, modern dishes are ideal for sharing, with 2-3 per person constituting a feast; the further down the menu the read, the larger the dishes become. Some of the ingredients are from their kitchen garden.

On the first floor of a Tring townhouse, behind a U-shaped counter, you'll find Chef Scott Barnard in his element. He visibly enjoys interacting with his guests and proudly explaining his dishes at this chef's table operation inside a striking, copper-walled room. Scott and his enthusiastic team craft creative, eye-catching creations, such as a Japanese-influenced dessert of chocolate, miso, sesame and yuzu. Arrive early to start your visit with a cocktail in the Cellar Bar.

With its whitewashed exterior and thatched roof, this village pub certainly looks the part. Guests are welcomed by the relaxed team into a low-beamed room, where they can enjoy a full meal or a pint at the bar with nibbles. Pub classics run alongside more elaborate dishes, which are united by their well-sourced ingredients and careful preparation. While it may sound simple, the French onion soup sums up everything the kitchen does well – hearty, big-flavoured cooking that is both straightforward and skilful.

From the same team as The Lamb Inn at Little Milton, this Oxfordshire pub is an object lesson in how to inject new life into the village local. The owners have brought some love to the place, retaining a pubby feel, real ales and a dart board so it remains a community hub for drinkers as well as diners. Whilst there is a lack of pretence, the kitchen team are serious about their cooking, sourcing top ingredients and cooking them with care. Well-judged Scottish cod with capers and beurre noisette is a prime example of the commitment to true, honest flavours.