Boar's Head at Ripley, The

The Boar's Head Hotel is situated at the heart of the beautiful and historic model Estate village of Ripley. The hotel has twenty-five luxury bedrooms, each individually decorated with king-size beds. All the classical things you associate with a traditional coaching inn, lumpy mattresses, discoloured walls and uncomfortable chairs are nowhere to be seen at the Boar's Head. Sir Thomas and Lady Ingilby - the hotel's owners - gladly opened their attics at Ripley Castle, and the hotel is now home to wonderful antique furniture and pictures.

Lady Ingilby has a fine eye for style and detail which explains why each of the twenty five luxury bedrooms is individually decorated and furnished and contains the sort of trimmings you would expect at a hotel of this quality. Friends of the Ingilbys invited to stay at the Castle have been known to book themselves in at the Boar's Head rather than spend the night at Castle - as they feel that the hotel is much more comfortable!

The menus in both the Restaurant and the Bistro are inspirational and they believe in serving meals not sculptures on a plate. You will never be bored when dining at the Boar's Head as the menus change seasonally to capture the essence of each season. Lady Ingilby's pen is mightier than the sword and all new seasonal menus are heralded by a bombardment of food tastings as wave after wave of new ideas are forwarded for approval.

From the restaurant menu expect to find starters of salmon terrine, mousse and pave pickled cucumber with orange reduction, seared red mullet, a wonderful sweetcorn mousse with lobster vinaigrette and crisp pancetta, or a pressing of Estate game.

An array of main courses opens with Yorkshire beef fillet, served with oxtail mash and red wine sauce. The cep scented pork fillet works wonderfully absorbing any over-hint of the meat that might linger, and loin of venison with boudin of chicken, wild mushroom and squash puree brings together forest, field and garden with consummate skill. Non meat eaters are cared for with a daily selection of dishes, just ask on arrival.

A choice of six desserts, and a cheese board, dazzles the senses, but as an ardent fan of the goat my fancy was tickled by the glazed Whitehaven goat's cheese with roasted beetroot and aged apple vinegar. Tradition is well served, witness the trio of English apple, with an apple sponge, tart fine and old Granny Smith weighing in with a sorbet.

A good robust Bistro menu could hardly start better than with Boris's soup of the day, and this is not a political statement, or soused mackerel with horseradish and potato salad. A trio of Ripley Estate venison sausages serves to underline a fresh approach to better eating and the wild mushroom Stroganoff with fresh pasta and shaved Parmesan is just, well . . ., wild.

The Wine list shared by both the Restaurant and the Bistro is personally put together by Sir Thomas Ingilby, who enthusiastically spends months finding the right wines and making sure he tastes them all! Traditionally brewed local ales and an invasion of Highland and Islay Malts ensure that whatever your tipple your memories of the Boar's Head will always be good if somewhat blurred.

For further information, visit the Boar's Head Website.