There, in a hilltop farmhouse kitchen, I helped her ready a pork rib roast for a dinner party.

WSJ: Jumping Juniper

The decor seems to have changed little since then, but the restaurant serves rib-sticking MittelEuropean food such as goulash, schnitzel and roast goose to soak up the likes of Gambrinus and Budvar lager.

BBC: Cheering on the Olympic underdogs

Head chef Stuart Tattersall, formerly of Hix in London, cooks in the dining room at a large open fire on a steel shelf (an idea Braka poached from a restaurant in Paris), where cast-iron pans roast potatoes and specialties of the house a rib of beef for two, a rump steak.

WSJ: The Perfect English Country Inn