Anton's Restaurant and Champagne Barn

As the name implies, Anton Edelmann is at the helm of affairs in the kitchen inviting guests to taste some fine European cooking with a personal twist - so there's 'fish in their pyjamas' with a basil dip and toad in the hole. The innovation continues in dishes such as roasted skate with gratinated fennel, mussel and saffron broth; Wicks Manor pork's glazed belly with pearl barley, chorizo and sweet potato puree; and strawberry soup with elderflower sorbet.

The interior is tastefully designed with plenty of wood; ecru coloured linen and the silverware complete the picture faultlessly. Those who'd prefer being closer to the action could sit at the Chef's table in the kitchen with a glass panel that separates the master chef from the ten other privileged guests. This also comes with a bottle of Laurent Perrier's fine champagne and Anton designs a menu in keeping with the diner's preference.