A WARM WELCOME; that’s what greeted us upon our arrival at this month’s featured restaurant when we blew (rather than breezed) through its doors recently during bad weather.

Not only were we greeted by a cracking open fire, but a cheerful welcome by staff in a venue where the service is as hot as the food itself.

This month represents the sixth month under its new custodianship, with owners Jo and Justin Chad having recently invested six figures into the venue to completely transform it from a bleak dining experience to a stunning high quality pub restaurant.

The restaurant is a fourth addition to Jo and Justin’s portfolio, with the couple also owning the Chequers at Woolsthorpe by Belvoir — which has just been awarded the title of Best Pub of the Year in the Good Pub Guide 2012 — as well as the

Gregory Arms at Harlaxton and the Welby at Denton, which was itself recently the subject of an extensive refurbishment.

There’s a reason that the service, in particular, is so noteworthy; General Manager Becky Pinfold returned to her native Coddington after working in the US. Becky ran several country clubs and yacht clubs on Long Island, and knows how to create customer service that will surpass even an affluent American’s standards!

In the kitchen, meanwhile, is Head Chef Andy Greaves, working alongside Executive Chef Mark Nesbit who oversees dining provision for all of the venues in the group’s portfolio.

“Even the best product — and our food is superb — would be let down by poor service.” says Becky. “I’d rather take on someone who can smile and train them up, than employ someone who can do the job but can’t prove themselves friendly and welcoming.”

This is a simple, but brilliant attitude which creates an excellent atmosphere as soon as you walk through the door, and should definitely be mooted more in the industry.

Good service, however, isn’t all that greets diners. Stripped original floorboards, eclectic mismatched furnishings in the bar and comfortable leather sofas also await.

Crisp white plates and modern silverware accompany easy listening music in the dining room, and the restaurant features coir carpeting, a sage colour scheme, with large print statement wallpaper, and bespoke dining tables and chairs.

Character in the dining room is also present by way of a Crimean war mannequin and Union Flag in a vintage Vivienne Westwood style. It’s a superb looking venue, and were our visit to be attended by sunshine and good weather rather than wind and rain, the trickling stream alongside the venue and the garden would have proven equally pretty.

The restaurant runs a lunchtime bar menu with 12 choices of hearty informal food as well as a blackboard based set lunch menu for a wholly reasonable £12.50 or £15 based on enjoying two or three courses respectively.

The venue also runs its Seventh Heaven promotion; seven choices of main course for seven pounds, available seven days a week before 7pm.

With a Sunday lunch menu served from 12-4pm, provided too, there’s a good choice, but our recommendation is the à la carte menu which provides a choice of eight starters, nine main courses and eight desserts.

The à la carte menu also has provision for a further choice in the form of Pub Classics, from Sausages & Mash to Beer Battered Haddock & Chips and from Gourmet Burger to Homemade Pie.

The venue’s flagship offering is the Rib of Beef for Two which arrives at the table on a wooden trencher and is accompanied by hand-cut chunky chips, garlic mushrooms and a jug of peppercorn sauce.

Presentation is superb, and in all cases portions are more than generous. Desserts, meanwhile, are presented with flair and can be accompanied by a choice of several dessert wines.

Speaking of wine, no fewer than 35 are offered by the glass, with a further 80 by the bottle and a choice of 12 champagnes — best enjoyed in the separate Tattinger-themed champagne bar. House wine starts at £14/bottle and even the most exclusive wine, a Côtie Rôtie Rhône blend is still only £59. Even a bottle of 2000 Dom Pérignon will set you back no more than £140.

Lastly, our dessert was the Dark and White Chocolate Parfait — an assiette with Chocolate Millionaire’s Slice presented with spun sugar.

Focaccia and sun dried tomato bread is created at an artisan bakery Bloomsbury and baked in-house, served with balsamic vinegar and olive oil, whilst all ice creams and sorbets are made in house.

Local suppliers to the venue are used where possible with anything from fresh eggs to logs for the open fires sourced in the village. Beef arrives courtesy of a Derbyshire farmer, whilst fish arrives freshly each day from Grimsby, and Stathern’s David Cox supplies pork and sausages.

All around the restaurant are autographed menus of famous dining rooms; Petrus, Ramsey’s, Concorde etc... Jo and Justin are keen gastrofans and have clearly travelled far and experienced many dining rooms to gain a wide range of experience.

It’s also clear that their experiences have been distilled into a dining room that’s by no means expensive, but really does represent the highest standards in hospitality.

“It’s been a really positive six months.” says Becky. “Above all what I’m most proud of is the consistency. If a customer comes in for a meal then visits us for the same dish a few weeks later, the standard will be the same. We’ve friendly staff and we provide good service that backs up a hard-working and talented kitchen. In that respect, we think we offer exactly what the area’s diners want.”