Powder Mills Hotel

On the site of a gunpowder works, The Powder Mills is an 18th-century mansion surrounded by 150 acres of parkland, lakes and woods adjoining the 1066 battlefield. A log fire in the hall is a welcoming sight in winter, while the Orangery Restaurant is a bright, summery room, with a marble floor, statuary and large windows looking over the terrace and swimming pool. The kitchen turns out some ambitious, successful dishes, from roast chicken breast with thyme sauce, a chicken and mushroom pie and a fricassée of mushrooms to cod with a smoked haddock dumpling, polenta cake and saffron fumet. Starters are no less intriguing, among them perhaps Jerusalem artichoke soup with smoked sweetcorn and artichoke crisps, and puddings might include tarte Tatin with apple purée and ginger ice cream.