The first course is an event in itself, with surprising choices such as whole courgettes stir-fried in chilli, coriander, lime and ginger. Torn between chicken liver parfait with onion marmalade and the smoked Scottish salmon, I finally indulged in the latter before embarking on my main course.

Youth and experience prove to be the perfect combination when it comes to the staff at New Inn - they achieve the ideal balance of being attentive without invading. Great care is obviously taken in the table settings, too, with slate tablemats, crisp linen napkins and decorative wine glasses: small details that make a huge difference. The very pleasant waitress recommended our main course dishes and should be congratulated on her choices - both meals were a real treat for the taste-buds. Braised pheasant served with swede and carrot mash, and spiced pork belly with apple and thyme sauce are just two dishes on the current menu.

Who could resist dessert when it is guaranteed to be homemade, and something as tempting as chocolate and hazelnut praline cup? And to accompany your meal, choose from a healthy-sized list of wines originating from all regions of France, Italy, Argentina, South Africa and Mexico.

Sip wine by church candlelight, enjoy soft music and beautiful food, and let one of the six luxury en-suite rooms when you visit New Inn. From entrance to exit, you will be completely looked after, not to mention full.