Orles Barn

A red-brick building with its roots stretching back into the 14th and 17th centuries is the charming setting for this restaurant with rooms in pretty Wilton, near Ross-on-Wye. The interior works an understated boutique style in soothing soft-focus hues, while sage-green walls, and tables and white linen-cloaked high-backed chairs looking through expansive windows over lawned gardens add up to an alluring package in the restaurant. Head chef Dan Wall is a local Hereford boy with strong ties to the area's suppliers, and believes in the three adjectives you like to see applied to food: fresh, locally-sourced and seasonal. An uncomplicated approach delivers starters such as seared red mullet fillet with nettle risotto, or ham hock and parsley faggot with butternut purée and sweet onion sauce, while mains might see loin of locally-shot venison with swede fondant, bread pudding and cured ham sitting alongside seared cod and crispy squid with sun-blushed tomato polenta, spinach and lime.