A classily refurbished old watermill provides the backdrop for accomplished renditions of modern Anglo-Mediterranean food in this first-floor dining room. View the bucolic vistas outside, or gaze through glass panelling at the gushing water below as breezy, smiling staff bring handsomely presented plates of provender. Chicken and bacon pie or upside-down beetroot tart might form the centrepiece of a midweek meal, while Sunday lunch could kick off with roast quail breast, orange and pink grapefruit dressing. Juicy cuts of meat (duck, beef or lamb) might follow, though the crispy char-grilled squid with roasted red peppers, chorizo and capers shouldn’t be ignored. Succulent puddings (moist fig and almond cake, perhaps) and a notable wine list ensure that the Mill is equally cherished by seasoned locals and ravenous kids with doting parents (Oundle’s auspicious public school is nearby).