The Bucks restaurants that made the National Restaurant Awards top 100 list

The list features the top 100 places to eat across the UK as voted for by an elite academy of chefs, restaurateurs and food writers nationwide.

Tom Kerridge was also awarded an 'outstanding industry contribution' award for his work on Meals for Marlow, which has raised over £180,000 to help feed NHS staff and people in need.

His restaurant-pub, The Hand and Flowers, came in at number 79 in the top 100 and was described as "fresh and exciting".

The Hand and Flowers is the first pub to win two Michelin stars and here's what the awards said about the eatery.

"Chef-patron Tom Kerridge’s cooking is hearty and wholesome with big hitting flavours and artery clogging combinations (in a good way).

"Starters can include glazed omelette of smoked haddock and parmesan, and pork and mushroom terrine and there’s no let up with the mains in dishes such as spiced loin and ragu of venison with carrot and Marmite purée, and ‘cow puff’; and his legendary Essex lamb ‘bun’ with sweetbreads and salsa verde.

"Kerridge is a man who wears his passion for cooking on his sleeve and at The Hand & Flowers he takes gutsy pub-style dishes and gives them just enough refinement to make them feel fresh and exciting, without making them fussy.

"This is food for the soul that, to use Kerridge’s parlance, is ‘proper lush’."

The Mash Inn in Radnage is also on the list at 86.

Headed up by chef Jon Parry, the restaurant serves modern British food, much of which is grown on the grounds and cooked over a huge wood-fired grill in the open kitchen using wood felled nearby.

Diners are introduced to chefs on your way in and shown around the kitchen – with Parry happy to explain how foraging, fermenting and pickling informs his cooking.

The awards said:"'Hospitality for grown ups' is the mission statement of this restaurant with rooms housed in a charming 18th-century inn with gorgeous views of the Chiltern Hills.

"Named after owner Nick Mash, The Mash Inn is a bucolic bolthole for Londoners to escape the stress and strife of life sans kids (there’s a strict over 16s policy)."

The Crown at Burchetts Green also came in at 68 and is worth a visit with it being nearby.

Dad Simon Bonwick works unaided in the kitchen and nine of his family members work front of house.

Bonwick senior spends the first few days of each week getting the restaurant ready before opening for business on Wednesdays.

The awards said: "His food is French leaning – Eugénie Brazier, the first ever person to attract a total of six Michelin stars, is one of Bonwick’s main inspirations – and based on a mix of high quality French and UK-sourced produce.

"In his own words he is a soloist – one of a handful of chefs in the UK to cook completely unaided (he even does the washing up).

"Menus are subject to change but Bonwick’s repertoire includes wild boar rillete with beer pickles; a slow-cooked veal cheek which comes with what is described as a ‘rather nice veal sauce’; and his beef fillet ‘steamed on string’ that shows his love of French technique."

To view the top 100 visit here.