Shaun Hill is one of the country's finest chefs and has breathed new life into this culinary landmark in rural Wales since taking it over in 2007. Feast on loin of venison with goat's cheese gnocchi before retiring to one of the two adjacent cottages.
Ian McAndrew is a pioneer of modern British cooking and is still firing on all culinary cylinders with dishes like cannon of Shetland lamb on a celeriac puree with a warm lamb terrine. Book a spacious lodge with stunning views of the river Nith.
The contemporary dining room overlooks the manicured grounds of this beautiful Elizabethan manor house. Chef Stephen Crane extracts maximum flavour from local ingredients to produce dishes like wild Balcombe duck breast and confit with colcannon, rainbow chard, salsify and orange. The 22 rooms are full of character and individuality.
Quite simply Britain's finest country house hotel. The remote setting is magical, as is the dining experience in the wood panelled dining rooms. Michael Caines gives classical French cuisine his own spin with dishes like Langoustine cannelloni braised fennel, sauce vierge and shellfish sauce.
Matthew Tomkinson is a major culinary star in the making, and has already achieved numerous accolades. No surprise when he's serving roasted diver caught scallops with braised pig's trotter, red wine pickled pears and Dorset watercress. Ask for a room with a garden view.
Indulge in some of the finest produce Scotland has to offer, cooked to perfection by Grand Chef Andrew Fairle (don't miss his signature lobster smoked over whisky barrel shavings with a lime and herb butter) served in luxurious surroundings before retiring to your room in the world famous Gleneagles hotel.
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