Just 15 minutes from the cathedral city of Salisbury lies The Great Bustard, a stunning destination pub complete with boutique accommodation and a fine dining restaurant. It’s tucked away in the Woodford Valley, on the edge of the Salisbury plain amidst some of Wiltshire’s most beautiful countryside.

Formerly the Black Horse, this ambitious country pub has undergone a multi-million-pound face over. Named after the magnificent bird once native to these chalk grasslands, its 10 luxurious doubles also have names which hail from reintroduction success stories including; the Stone Curlew, Avocet, and Cuckoo.  Inside, you’ll find a tastefully furnished restaurant and a cosy bar area gathered around a log fire.

Then there’s the Pantry. A farm shop stocked with fruits and vegetables from the kitchen garden, freshly-made Durnford jams, chutneys, pickles, home-infused alcohols and oils, and lamb, game and honey from their own Great Durnford Estate up the road.

With their own fresh game and produce, and a team at the helm who seriously know there way around good hospitality, it’s a recipe for yet another Fork and Feather favourite. Welcome to The Great Bustard!

The pub sits within reach of several chalkstream valleys, most notably the  Hampshire Avon, which runs just a few hundred yards from the pub garden. The fly fishing capital, Stockbridge, and the River Test are only 20 minutes by car, and close by are the little-known Wiltshire chalkstreams; the Nadder, the Wylye and the Allen. The Great Bustard is used to guests arriving with boot bags and rods, and it makes a convenient base for anyone combining a day of fabulous sport with a relaxed pint at lunch or supper afterwards.

Great Durnford sits at the northern edge of Salisbury Plain, minutes from Stonehenge yet far quieter than the tourist routes suggest. The drive into the village is one of twists and turns along narrow country lanes, with beautiful views over green fields and the Avon Valley. Local gems are of course the Great Durnford Estate just up the road, and beyond that Stonehenge. Salisbury is a short drive away, as is the A303.

Inside, the pub keeps things traditional: beams, open fires, wooden furniture and at the bar, the gentle clutter of the village local. The wooden clad restaurant extension is beautifully done, modern, bright and airy whilst still sympathetic to the original building. The kitchen runs like a well-oiled machine, and you can watch in awe through the wide aspect pain of glass that divides the kitchen and restaurant area, thankfully well sound-proofed

General manager, Phil, runs a tight ship. His staff are quick, bubbly and genuinely excited about what they’re serving up, taking great care to describe the ingredients on the plate whilst pouring you another glass.

Rooms are luxurious, minimalist, warm, quiet and surprisingly good value. Some have balconies, others offer more privacy. Expect comfortable beds, walk-in showers and a peaceful night after a day spent outdoors.

The kitchen majors on a seasonal, hyper-local menu, focussing on hearty, crowd-pleasing pub classics; pies, steaks, seasonal specials and generous Sunday roasts.

We met the head chef, Jordan, who has worked in several Michelin star establishments — he lets his dishes do the talking. First up was an unexpected, but delightfully received amuse-bouche comprising a home-baked honey-glazed parker house roll, served with two flavoured butters and a roast potato and Wookey hole cheddar sauce.

We followed this up with a no-expenses-spared game terrine filled with; pigeon, pheasant, partridge, and hare courtesy of the Durnford Estate,  served up with a port and onion chutney and treacle loaf. For mains, we turned to the 30-day aged steak cooked medium rare with frites and a lively saucière of peppercorn sauce. Lets just say the Bustard know how to do a steak!

When confronted about desserts, Jordan was particularly proud of his salted caramel and pecan delice – and rightly so, it was absolutely delicious, though definitely one best reserved for the sweet toothed! We rounded the whole thing off with a double espresso, with a selection of artisan chocolates.

The food is exceptional, portions are good, and the cooking is honest and satisfying. The bar offers all the best local ales plus an array of tantalising wines, then there’s the ‘Bustard-ised Classics’  –  a collection of cocktails by the hand of the Bustard barmen. Martini, Negroni, Old Fashioned — the list goes on, plus a selection of drinks made using the range of Durnford spirits infused with ingredients found around the estate.

The Great Bustard offers notably fair value across the board, particularly when you throw in the amuse-bouche! For travellers stopping near the Plain, sporting folk coming off the hills, and anglers ambling back from the Hampshire Avon it delivers exceptionally more than expected for the money.