The King’s Arms, Monkton Farleigh

(01225) 858705

www.kingsarmsbath.co.uk

Steeped in history and said to be one of Wiltshire’s most haunted pubs, the King’s Arms in Monkton Farleigh is a finely balanced fusion of new and old.

Soft lighting, exposed ceiling beams and a colour code of soft beige, dark wood and regal greens and reds, make for a warm welcome.

Thankfully, there was no sign of the ghostly monk said to enjoy a practical joke with staff or the wailing woman, who was crushed to death in a horrific accident involving a runaway coach.

But there is plenty informed, friendly service and quality, wholesome food from local suppliers and staff are more than willing to answer questions about the meals and how they are prepared.

Starters, ranging in price from £4.25 for homemade soup to £6.95 for posh salads with crayfish, goats cheese or buffalo mozzarella, can nearly all be bumped up to main courses if desired.

After agonising over the soup, which was tomato and basil on the day, I plumped for a roast butternut squash and rosemary risotto with parmesan. What arrived was a perfectly formed risotto, rich in flavour and with a definite tang of rosemary, served with thick chunks of Hallowe’en orange squash.

Tim went for crayfish and bacon salad, with rocket and baby spinach. The salad was compact and there was plenty of fresh crayfish, but not so much bacon.

On to the mains, and the choices are vast, including fresh fish, homemade Angus burgers, pies and fishcakes to slow roast belly pork.

My main of chicken, leek and mushroom pie came with buttered mash and organic watercress A splash of gravy and veg instead of the watercress would have been more to my taste, but that was probably my fault for not asking – I’m sure they would have accommodated. The slice of pie was rich, with a delicious aroma.

Tim went for half free-range West Country boned roast chicken, which was served on a wooden grazing board, with salad and fresh vegetables, instead of frites.

The chicken was “outstanding” in Tim’s words – lightly chargrilled and seasoned with tarragon and thyme. We discovered it had been marinated overnight and cooked on the chargrill for a few minutes to keep it moist and tasty.

Puddings included sticky toffee pudding, lemon tart and dark chocolate brownies The two two-course meals, as well as drinks and an olive dish for an appetister, came to £45.

Meat, chicken and game sourced locally, seafood from Brixham market

Courtyard for use during summer and a real log fire for winter

Large car park

Children’s menu

Food served seven days a week, with roasts on Sunday from noon to 4pm