Dymock Restaurant Guide

“Kick back with a plate of fine cheeses and meats and admire the beautiful views” advises a London-based fan of this cosy and informal brasserie central to one of England’s longest established vineyards (planted in 1973). You can also stay here. The food is focused on uncomplicated tapas and at dinner there’s some slightly more substantial dishes, such as a sharing board of grilled steak. Plenty of opportunity to taste their vintages of course, plus those of other vineyards too.

“Outstanding food and service” are in store for guests at this tiny 14-seat restaurant from Elizabeth & James Winter (formerly of the highly rated Butchers Arms near Gloucester) – he works solo in the kitchen, sourcing dayboat fish and rare-breed meat to send out “dishes good enough to forgive the high pricing”, with “three choices for each course”. “They make the best they can of their small space”, two cute rooms in a Grade II listed 18th-century building in the historic town centre.