A former farmhouse dating from 1450, Redcoats is surrounded by four acres of countryside. It's a warm and welcoming family-run hotel, with a bright and airy conservatory dining room looking over the grounds. Generously portioned dishes are big on flavour, and seasonality drives the kitchen: a late-spring starter of asparagus and goats' cheese terrine, say, and a winter main course of roast breast of guinea fowl with confit leg and a pimento, mustard and white wine sauce. Other accomplished offerings have included smoked eel with horseradish crème fraîche and beetroot salad, and a main course of seared fillet of bream with brandade potatoes, sorrel mayonnaise and tapenade, and among desserts may be lavender ice cream with pear and ginger sabayon.