Owned by none other than Sir Michael Parkinson & his son Nick, this village pub has been put on the culinary map by chef Dominic Chapman, whose sturdy cooking chimes well with the quality ingredients that make up the seasonal menu – no wonder he has picked up a Michelin star. Start with a beautifully executed chicken liver & foie gras parfait with fig chutney & toasted brioche or lasagne of rabbit with wild mushrooms & chervil. The high standards are maintained in a comforting combination of West Country brown hare & trotter pie, while sea bass partnered by samphire, cockles & mussels won’t disappoint. Desserts may be safe & familiar, but the likes of Yorkshire rhubarb soufflé or steamed butterscotch pudding with custard are well rendered. The Royal Oak’s stone tiles, exposed brick walls & wooden tables give it a classily bucolic feel.