The Moat House

The Moat House may have been around for six centuries, but things certainly haven't stayed preserved in aspic. The idyllic waterside setting where narrow boats chug by on the Staffordshire and Worcester Canal may be timeless, but the 14th-century moated manor house has spread its wings and now does business as a sizeable hotel and restaurant with a roaring trade in weddings and conferences. The contemporary Conservatory Restaurant is the place to head for inventive modern food with its roots in the French classics. A starter of roasted quail with hash brown, sprout leaves and purée, fried quail's egg, morel emulsion and chorizo shows the style, and could be followed by an equally elaborate main course comprising loin of venison flavoured with smoky Lapsang Souchong tea, teamed with braised pork belly, caramelised red cabbage, celeriac and carrot gratin, baby turnips and redcurrant and port wine jus. End with Valrhona dark orange chocolate fondant with salted caramel and bayleaf ice cream.