The Maids Head Hotel

This part-timbered, part-brick building opposite the cathedral has its roots in the 13th century, although nowadays it provides conference facilities as well as all the other amenities expected of a modern hotel. Its restaurant is in a splendid room, once a courtyard, now glassed over with a pitched roof; it's airy and spacious, with a terracotta floor and well-appointed darkwood tables. Well-presented, modern British dishes are the kitchen's stock in trade. A trendy starter like properly cooked scallops with pancetta crisps and cauliflower purée may be followed by something old-fashioned and hearty like a game pie - its meat tender, its pastry perfectly crisp, with a rich gravy - served with roasted root vegetables. Finish with a lively, exotic pudding like smooth-textured coconut pannacotta with seared mango and caramel.