Storrs Hall Hotel

There's an appetising look to the creamy-white façade of the Grade II-listed Georgian mansion sitting in 17 acres of grounds by Lake Windermere. Inside, the old-school approach is what fine Lakeland dining is all about, and its appeal is heightened when you contemplate the sensational view over gardens and lake. Game dishes show up well, as witness chestnut-crumbed breast of Cartmel grouse with red wine salsify and bacon choucroûte, and the technical wizardry that underpins many dishes is nowhere more dazzlingly on show than in a serving of rabbit, the confit leg appearing in tempura batter with prunes, the loin poached, with sweet and sour garnishes of dessert wine jelly and pickled shimejis. 'Cheeky' is the provocative name given to an ingenious main that pairs cheeks of beef and monkfish, the former braised to a tee, both gaining from their accompaniments of truffled artichoke purée, sautéed wild mushrooms and lentils. A dessert plate offers white chocolate pavé with blackberry ripple ice-cream and jelly and what the menu calls 'rustic' praline.