When friends said they had heard good things about The Fox at Broughton Gifford we thought we'd give it a whirl and go with them.

Chef Geoff Bell and partner Kim Tuck took over the pub about three years ago and have been making improvements ever since.

The pub was cosy and welcoming and there was a fire in the dining area, which we sat beside to eat.

There is an interesting menu with unusual sauces, a few vegetarian options and specials board which included brill and skate dishes and steak with brandy.

Mr Bell said the only food which is bought in is the raw ingredients. Everything is cooked on the premises.

Having spotted some tasty desserts, Lesley and I skipped the starters.

The two men both fancied smoked haddock parcels with cheese sauce, which turned out to be a good choice. The haddock was wrapped in filo pastry and covered with a creamy cheese sauce.

We all changed our minds several times before making a definitive choice of main courses.

I chose chicken and leek pie with cider and cream and Lesley had braised fennel bulbs with bulgar wheat, the fennel stuffed with raisins. Her husband Murray opted for pheasant in a whisky and cream sauce and my husband Reg picked lamb.

All the meat was tender and the sauces delicate, adding individuality without overwhelming the food.

Lesley liked her fennel so much she intends to try to recreate the dish at home.

But it was the vegetables that had us singing the chef's praises. They were cooked perfectly, and had been tossed in herbs which lifted them way above average.

When it came to the puddings, the chef himself explained compote and marsala sabayon and what was black about black sambuca ice-cream. The meal, with drinks, came to about £25 a head - not average pub prices, but this is way above average pub food.