Foxhunter Nant y Derry

This grade two listed building was originally a railway stationmasters house, before becoming a pub - and now an excellent restaurant, in a contemporary setting - named after the famous show jumper; buried nearby.

Chef/proprietor Matt Tebbutt's menus follow the seasons and include as much local produce as possible - some of it organic. His starters might include the likes of 'Black Pasta with Crab Meat'; 'Grilled Polenta with Gorgonzola, Roasted Walnuts and fresh Oregano'; 'Roast Diver Scallops with Cauliflower Purée and Chorizo Sausage' and 'Home-Soused Herrings with Blackpepper and Crème Fraiche'.

Perhaps to be followed by 'Roast Monkfish, Courgettes and Tomato Salsa'; 'Longhorn Rib-Eye with Crisp Onions and Sautéed Field Mushrooms'; 'Cornish Brill with New Potatoes, Dill and Lemon Butter' or 'Risotto of Wild Garlic, Courgettes, Basil and Parmesan'.

Finish with something like 'Chocolate Marquise with Mint Ice Cream'; 'Rice Pudding, Caramel Sauce and Roasted Hazelnuts' or 'Banana Bread and Chocolate Pudding with Clotted Cream'.