The Montagu Arms Hotel

English country-house tradition runs through the fabric of the Montagu Arms Hotel. Ensconced in the depths of the New Forest National Park since 1742, you can expect crackling real fires and squidgy sofas backed up by well-oiled attentive service to boost the feelgood factor. The oak-panelled Terrace restaurant looks into a delightful English garden, a smartly formal setting for candle-lit fine dining. Head Chef Matthew Tomkinson brings impressive culinary pedigree to the job, and aims to maximise the use of home-grown, free-range and organic ingredients in his robust modern take on the country-house idiom. Honey-roast quail with creamed new potatoes, summer truffle, peas and broad beans sets out with fresh, vibrant flavours, ahead of a meltingly tender roast fillet of Hampshire beef with smoked belly bacon, runner beans, sweet shallots and potato millefeuille. To finish, Pennington apples from the hotel's orchard star in an assiette of apple jelly, Tatin, apple and vanilla purée and cinnamon ice cream.