Barnsdale Lodge Hotel

On the north shore of Rutland Water, the Lodge is a former farmhouse that has been in the Noel family since the mid-18th century. Now appointed with an eye for pastel-toned elegance, conservatory extension and all, it makes a fine country hotel with some serious cooking. Produce is drawn from the surrounding area to create impeccably seasonal menus that have a hint of the city brasserie about them. You might open with seared scallops in hollandaise, with a cucumber and fennel salad and orange and lemon dressing, before turning to a roast breast and confit leg of guinea fowl, served with truffled mash and sautéed green beans, before winding up with banana tarte Tatin and rum and raisin ice cream.