The Fox and Hounds

James Rix was head chef at West London gastropub The Cow & worked with Alastair Little before that, so it’s not surprising that he brings a sure touch with ingredients to this unprepossessing village pub. Expect only the freshest seafood cooked precisely & served without pretence – say roast plaice on the bone with mash & shrimp sauce – & pray that the wild mushroom risotto, pigeon breast, spinach, portabello mushrooms & foie gras, or rump of lamb with gratin daupinoise & rosemary gravy are on the menu when you’re there. The homemade foccacia is utterly irresistible, as is the bitter chocolate tart with espresso ice cream. We would happily eat here every day if we could: either in the gastropub-style bar with lots of wood, leather & a great log fire, or in the chandeliered dining room.