Gone are the days when pub food meant a quick Sunday lunch or a greasy basket of chips. Gastro-pubs are springing up everywhere and they're taking their food as seriously as their real ales.

Traditional Sunday lunches are having a renaissance as families and friends use them as a good excuse to have a leisurely weekend catch-up. With many places serving local produce and naturally reared or organic food, foodies are flocking to local gastro-pubs.

Some places such as The Long Arms in South Wraxall, near Bradford on Avon have a seasonal menu, which changes depending on what produce is available during the year.

Owner Bob Prior said: "All of the food on our menus is sourced locally and home made, which people certainly seem to like. We do a wide variety of main courses, such as fish dishes, in addition to more traditional things like bangers and mash."

Another local pub focusing on fresh produce is The George Inn, in Sandy Lane, Chippenham, on the edge of the Bowood Estate.

Chef Mark Jenkins trained at Bishopstrow House Hotel, Warminster, for five years before moving to the Cotswolds, where he gained two AA Rosettes for The Noel Arms Hotel. He has a passion for using only fresh and local produce and has daily deliveries of fish from Brixham, Devon, as well as getting all the meat and vegetables from local suppliers.

Co-owner Karen Jenkins, who grew up in Westbury, said: "Mark has a passion for cooking fresh fish and he's managed to bring something a little bit special to the menu while keeping the traditional pub food, so there's something for everyone. The menu also changes either every day or every other day, because everything is so fresh."

Set in the rural heartland of Wiltshire, only a few miles from the Saxon town of Bradford on Avon and close to the medieval castle of Farleigh Hungerford, sits the hamlet of Wingfield. Famed for its crossroads, it is also home to the gastro pub The Poplars.

The pub was originally set in an apple orchard and from there cider was made and sold through the open window for only a couple of pence. The orchard has now been converted into a cricket pitch with a pavilion, raised patio and barbecue area, but The Poplars has become the home of good food and cask ales under the famed Wadworth banner.

Head chef Vincent Smith (MCGC) and his team create culinary delights from fresh local produce where and wherever possible.

Celebrity chefs have also been attracted to pubs in the area. Antony Wirral Thompson, star of Ready Steady Cook, is the executive chef at The Angel Coaching Inn near Warminster. Together with resident chef, Paul Kinsey, he has devised the pub's brand new menu. The venue prides itself on offering value for money and serving excellent food using only the freshest, seasonal ingredients, many of which are locally sourced. The house speciality is steaks, which are hung for 35 days.

While you're visiting the pubs for their grub, don't forget to sample some delicious local drinks. You'll find many ciders and ales that are unique to this region. CAMRA (Campaign for Real Ale) has a very active north-west Wiltshire branch, based in Chippenham. They aim to save traditional ales, ciders and perriers. On their branch website www.nwwiltscamra.org.uk you'll find details of meetings, tours and events. The Bell Inn at Lacock recently won their Branch Pub of The Year 2006 for the third year running.

Here on your doorstep in Wiltshire there are hundreds of pubs serving tasty gourmet meals that have also retained their original olde worlde charm and historical interest.