Drakes on the Pond

There's a light & airy atmosphere at this traditional red-brick farmhouse, where the dining room windows afford distant views of bosky hillsides. Modern European food comes courtesy of chef Jonathan Clarke who has retained the restaurant's Michelin star. Go for chicken foie gras & artichoke terrine with pepper caramel, then glazed Gressingham duck breast with chorizo & potato dauphine & beetroot marmalade, or pan-fried john dory with spinach & herb ravioli, new-season peas & broad beans in a tomato consomme. Desserts may include a bitter chocolate creme brulee with chocolate chip biscotti & white chocolate orange sorbet.