Oundle Mill

Today it's a modern boutique hotel set on the banks of the River Nene, but, as the name suggests, it once had a very different role milling wheat. Sensitively converted, the contemporary design incorporates some classy features, not least the glass-panelled section in the first-floor restaurant that straddles the rushing mill race. Original oak beams, oak floors and light stone walls mix with fashionable undressed tables and sleek Italian seating. The kitchen hits the right notes, too, producing equally well-dressed cooking with a modern approach, while ticking all the right local, seasonal and flavour boxes. Spring lamb loin is served with beans, cress and truffle, or there might be roasted organic salmon served with new potatoes and pickled beetroot. Finish with iced lemon and lime soufflé.