The Chequers at Burcot is beginning to make its mark on the country-pub circuit. Since taking over a few years ago, owners Steve and Laura Sanderson have given the pub an aesthetic and gastronomic make over. The idyllic thatched cottage exterior remains true to the building’s history – it has been an inn for some 400 years – whilst the interior has been affectionately modernised, with chic black and white decor mirroring its namesake.

This marriage of old and new is reflected in the menu. Steve, who is also the head chef, strives for (and achieves) excellence with the traditional country-pub food he serves – such as the fillet of local pork served with apple mash and sweet cider sauce (£13) – while at the same time experimenting with flavours and straying from accepted culinary norms, challenging the diner’s palate with dishes such as the Scottish smoked salmon with beetroot and horseradish ice cream (£6). Behind the bar is written ‘the most delicious food is created when you get the very best ingredients you can find and do as little to them as possible’; a philosophy that is evident in every dish on the menu. Steve has forged strong relationships with local producers and constantly revamps his menus depending on what is in season.

Steve’s dedication to seeking out the finest quality does not end with his food. The wine list is meticulously picked out by himself and a local wine merchant, and is very fairly priced. Unlike many pubs venturing into the culinary arts, The Chequers has kept its welcoming bar area, where guests can enjoy a glass of wine or a pint of fine ale, and chat with the affable locals, or relax in front of the enormous fireplace on luxurious leather sofas. It is worth keeping a close eye on The Chequers – watch out for Steve’s wine-tasting extravaganzas, famous Sunday roasts and ever-evolving menus.