The seven best pub roasts in the Cotswolds have been revealed.
Three Oxfordshire pubs have made the cut in a selection by Georgina Fuller for The i Paper, with spots near Woodstock and Chipping Norton among those recommended for a Sunday lunch.
Ms Fuller, who has lived on the edge of the Cotswolds for the past 15 years, picked seven pubs across the region as her favourites for a comforting lunch as the colder months draw in.
First among the Oxfordshire choices is The Killingworth Castle in Wootton, affectionately known as "The Killy".
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Run by husband-and-wife team Jim and Claire Alexander, the pub has been listed as a Top 50 Gastropub and in the Good Food Guide.
Its location close to Blenheim Palace also makes it a potential stop for people heading to the attraction's Christmas lights trail.
Fuller said: "Get into the Christmas spirit early at “The Killy” which, alongside its roaring fires, snug nooks and well-stocked bar, offers a delicious roast turkey with pigs in blankets, stuffing and brioche bread sauce. Yum."
Another Oxfordshire establishment included is The Feathered Nest in Nether Westcote, close to Chipping Norton.
Fuller described it as having "arguably one of the best views in the Cotswolds", as well as saddle-style bar stools and a "mouth-watering menu".
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Its Sunday lunch offering might include Cornish crab muffin, roasted garden beetroot or smoked Somerset Saxon chicken.
Visitors can also opt for a real ale and wild boar hot dog at the bar or find a spot on one of the leather sofas beside the fire.
During the warmer months, the pub hosts barbecues and outdoor events overlooking its gardens, with food prepared using a wood-fired oven.
Completing Oxfordshire's representation is The Swan at Ascott-under-Wychwood, near Chipping Norton.
The restored 16th-century inn has low beams, a roaring fire and a busy bar and is around 10 minutes from Charlbury.
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Fuller said visiting The Swan "feels like stepping back in time", describing it as "unpretentious and friendly".
Its Sunday offerings include free-range Tamworth pork shoulder and slow-cooked Hereford Angus rump cap of beef, served with gravy and Yorkshire pudding, while vegetarians can opt for a ginger, garlic and coconut curry with steamed rice and tofu.
Fuller also highlighted its sister pub, The Chequers in Churchill, revealing: "we spotted Jeremy Clarkson last time we were there".
For those happy to venture further afield beyond Oxfordshire's borders, another four Cotswolds pubs were selected.
In Gloucestershire, The Fox at Oddington, near Moreton-in-Marsh, represents the Daylesford group.
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It has flagstone floors, open fires and stylish interiors, while diners can choose dishes including 'nduja Scotch egg or crispy belly of Wootton pork with duck fat and thyme roast potatoes.
Also in Gloucestershire is The Wild Duck in Ewen, just outside Cirencester.
The sister pub to the Double Red Duke in Clanfield is run by husband-and-wife duo Sam and Georgie Pearman and opened earlier this year.
Fuller praised its leather chairs, lavish wallpaper and cosy window seats, while its changing menu includes roast spatchcock chicken and Herefordshire sirloin beef alongside the likes of cheese soufflé and prawn cocktail.
Crossing into Warwickshire, Ember at The Chandlers Arms in Epwell, between Banbury and Chipping Norton, was described by Fuller as "something of a hidden gem".
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The pub reopened this summer after chefs Matty Cartwright and Harry Flockhart joined forces, with its unusual interiors featuring neon signs, Tracey Emin and velvet chairs.
Its menu includes smoked Bibury trout, wood-fired fillet of beef and warm pecan financier with Earl Grey ice cream.
The final selection is The Norman Knight in Whichford, Warwickshire, where Fuller said locals "happen to include celebrity chef, Prue Leith".
Its menu features a traditional Sunday roast with all the trimmings and cauliflower cheese, alongside dishes such as Tamworth pork chop and roast Creedy Carver duck breast with artichoke and plum sauce.
Chef Ray Pullen, who previously worked at The Bull in Charlbury, changes the menu regularly, with an emphasis on seasonal and local produce.
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