The Royal Oak Inn of Luxborough
We were seated in their intimate dining room, a delightful place that was more like a snug, beautifully furnished with just three tables. To my delight, fresh sardines were on the menu; my wife chose the grilled asparagus with a poached duck egg and Parmesan shavings to start. For my main course I chose the loin of venison with foie gras butter and juniper jus, which was beautifully cooked and as tender as I have ever tasted. My wife sampled the smoked fillet of haddock topped with rarebit and served with a chive butter sauce.
For pudding, my wife had a refreshing mango sorbet. Giving in to my supersweet tooth, I chose the treacle tart with extra treacle and clotted cream. The wine list had a good selection of wines from the Old as well as the New World. The inn was well patronised, with many of the diners also staying in the comfortable accommodation, making the most of the magnificent surrounding countryside.