The King’s Head
The King’s Head has it all – it’s a 16th-century building set alongside the village green and opposite the parish church, and it boasts fantastic food and service, as well as an impressive wine list. The restaurant is adorned with welcoming greenery on the outside and original artwork and luxurious seating inside.
Having enjoyed pre-dinner canapés of fromage blanc, red onion confit and crostinis in the bar, we were led to the dining room by the maitre d’, one of the proprietors, Georges de Maison. The chef de cuisine, Jonathan O’Keeffe (another of the proprietors), has created a nicely balanced menu using local produce wherever possible. We were both tempted by the house speciality of roasted Aylesbury duckling for two. However, in the end, I chose the roasted saddle of venison with venison croustillant, glazed hispi cabbage, caramelised pear and juniper jus, while my partner savoured roasted loin and braised leg of English lamb accompanied by caramelised shallot, artichoke purée, roasted cocottes and red wine jus. We were then tempted by the crêpes Suzette and the array of French and English cheeses, but eventually picked The King’s Head caramelised apple tarte Tatin for two with caramel ice cream – dangerous for the waistline but utterly delicious.
The Bon Appetit luncheon menu (available from Monday to Saturday) offers great value at £24.95 for three courses, and a traditional Sunday roast luncheon costs £39.95. A beautiful banqueting suite provides the perfect setting for private celebrations of up to 40 guests.