The King’s Head has it all – a 16th century building occupying a wonderful position alongside the village green and opposite the parish church, fantastic food and service and an impressive wine list. The building is full of character with oak paneling, antique furniture and original artwork.

We were greeted warmly and were soon enjoying pre-dinner drinks in a small, but very comfortable bar with a huge and ancient fireplace. As we made our selections from the menu we were offered delicate and tempting appetisers of char-grilled gravadlax with a remoulade of celeriac and scallops. We chose from the extensive and reasonably priced wine list in which Bordeaux and Burgundy wines are strongly represented. We selected the house red – a very palatable French merlot.

Georges de Maison, the French maitre d’ and proprietor, led us through to the dining room which glowed in the candlelight with silverware and fresh flowers on polished tables. We were brought excellent home-made bread, soon followed by our starters. The Chef de Cuisine, Jonathan O’Keeffe, has created a nicely balanced menu using the best local produce wherever possible. I chose the crispy duck and watercress salad with a citrus vinaigrette, the slight sharpness of which complemented the well-flavoured duck. My partner decided on the warm salad of goat’s cheese with a red onion confit which he said was delightful.

We both thought the pink grapefruit sorbet served between courses wonderfully refreshing. For our main course we had been tempted by the house speciality of roasted Aylesbury duckling (for two) – the restaurant serves over three thousand birds every year. However we went our separate ways and I chose fillet of turbot with a lobster ravioli, asparagus and a langoustine cream sauce. My partner decided on featherblade of beef steak braised in red wine. The dishes were cooked to perfection, beautifully presented and served with appropriate seasonal vegetables. We inspected the magnificent selection of desserts from the trolley which included meringues, mille feuilles and crème brûlée. We chose fresh fruit salad which was cleansing to the palate and less disastrous for the waistline.

Undoubtedly The King’s Head is a real joy. The food and wine are excellent and the service is friendly and very professional. It is a truly elegant and civilised place to eat and we would unreservedly recommend it.

A three course dinner including coffee costs between £33.50 and £43.50, and lunch is £18.50.