Mortons House Hotel

Mortons House, built around 1590 in the shape of an 'E' in commemoration of the queen, is a small, relaxed and friendly family-run hotel, its restaurant classically styled in keeping with the age of the building. The kitchen confidently steers a course between classical and more modern concepts; rare herb-wrapped tuna with salade Niçoise, or pan-fried rib-eye with truffle jus, onion purée, mushrooms and dauphinoise potatoes, perhaps, or grilled sardines with chorizo, a purée of tomatoes and red peppers, tapenade and caper berries; and a main course of fillet of trout with a buttery sauce of mussels, tomato and basil accompanied by potatoes cooked with parsley and capers. Everything is made on-site, from bread to puddings like pear tarte Tatin with caramel and ginger ice cream.