King William Inn

It may be that you've driven past the unassuming King William Inn before without stopping by - after your first visit, however, you certainly won't make that mistake again. After being greeted with familiarity and warmth, we took up a seat in the smart, rustic-style restaurant. The specials board quickly caught my eye, listing tempting dishes like seared scallops with Champagne and caviar sauce and venison steak with berry, red wine and thyme jus. Drinks ordered and menus in hand, we quickly realised our decisions would be tough; all dishes on the menu are homemade from local ingredients and sound simply delicious.

To begin, after much deliberation and some helpful recommendations, we opted for Cajun pork terrine and those scallops I'd been eyeing up since we arrived. Both plates were spotless in no time. Next, I was presented with a plate-envy-inducing steak, ale and blue cheese pie - a rightfully popular dish. The perfectly cooked venison from the specials board was served across the table, accompanied by hand-cut chips and perfectly al dente veg. After completely clearing two more plates, we were convinced we couldn't eat another thing - until we saw the dessert menu. A beautifully soft and moist sticky toffee sponge and Cointreau and vanilla brulée later, we were full to bursting, and left declaring the meal to be the best we'd had in a very long time