Swinfin Hall Hotel

This striking Georgian manor house has all the looks of a country-house hotel, but with a contemporary approach. The Four Seasons Restaurant reflects this, with an emphasis on local-sourcing that extends to head chef Adam Thompson curing his own meats and smoking his own fish. Much of the fruit and vegetables used in the restaurant also come from the hotel's own walled garden. The grand dining room offers a real sense of occasion, with oak panelling, fine paintings and a tiled terrace for when the sun's out. Cooking here is highly accomplished, broadly British in style but with a myriad of other influences. Start with ballottine of foie gras with vanilla and apple purée, wild mushroom and tarragon bhaji. For main course there might be pan-fried fillet of sea bream with saffron linguine, mussels and clams, and if you can manage dessert, try lemon tart with blood orange jelly and lime sorbet.