Calcot Manor has an excellent reputation as one of the most attractive English country house hotels - but not at all grand as it is actually a converted farmhouse - it manages to combine the right balance between formality and friendliness, and many praise the responsiveness of the staff, fortunately there is also excellent food in the restaurant to match to quality elsewhere.

The main dining area is the Conservatory restaurant and a dinner could begin with: Cornish fish soup with tomato, flat parsley and garlic croutons; char grilled Mediterranean vegetable salad with slow baked tomatoes, rocket and ciabatta croutons; Thai spiced crab cakes with soy, lemon and coriander dipping sauce or a salad of griddled scallops with char grilled asparagus, and crispy pancetta.

Then for main course: pan-fried calf's liver with sage, caramelised sweet onion and polenta mash; roast rack of Cotswold lamb with a garlic and parsley crust; venison steak 'au poivre' with spinach and bacon spatzele or grilled marinated fillet mignon of yellow fin tuna with Moroccan vegetables and cous cous. Finish with pannacotta and fresh strawberries; caramelised fig tart tatin with mascarpone and honey or warm chocolate fondant with pistachio ice cream.