Calcot

There's views across the surrounding 230 acre estate from your well spaced, linen clad table in this modern conservatory dining room. With its dove grey walls and etched glass screens, you'd never guess you were in a centuries old converted farmhouse. There's plenty of invention on acclaimed chef Michael Croft's menus. Marinated salmon and beetroot French toast comes with a horseradish and caraway cream while pumpkin is paired with truffle in a ravioli that's served in a Parmesan butter sauce. Ingredients are allowed to speak themselves in more straightforward dishes such as slow roasted shoulder and roasted organic Duchy mutton with organic vegetables roasted in the wood fired oven.