Abandoned for years, the Old Bull’s Head, in a tiny rural village, was rescued by local man Raab Dykstra-McCarthy – and he’s played a blinder. Bedrooms, in a rebuilt piggery, are a model of tasteful restraint, with an Italian walk-in shower or bath tub, or both. Three have a private patio. There is a further room in a cottage, with kitchenette, shower room, and living room with log burner. Most produce is sourced within five miles or home grown for Luke Hawkins’s creative menus of dishes such as venison pie; whole brill with nduja butter. Parties of six or more must order a set-price ‘banquet menu’, with three courses, plus bread, amuse bouche, petit fours and coffee.