Why "wainstones" do I hear you cry. Well . . . . . ., no look, just ask them when you go, it's a good story I promise you. This handsome building has grown around the original 1700 dwelling, traces of which are still to be found. As with any good hotel the centrepiece is the restaurant, a handsome room dominated by a stone fireplace.

From an interesting range of selections your eye may stray to the French black pudding (the best in a recent competition it riles me to say), or perhaps pan seared king scallops with coriander and lime cream for a starter.

A touch of the mystic East is introduced with a main course of grilled fillet of seabass with a prawn and red pepper butter, on Oriental dressed red cabbage. Medallions of local beef fillet stacked with smoked cheese and drizzled with a sage reduction present a substantial alternative, before going on to, say, the home made cloutie dumpling parfait served with fresh cream, whilst a Scottish influence is introduced with a raspberry and whisky cranachan.

Despite the breadth of its trade Wainstones has a peaceful atmosphere about it, perhaps something to do with the surrounding hills and rurality of the area. A pleasant introduction to its charms is to call in for lunch from the table d'hote menu, where some of the chef's favourite dishes tend to make regular appearances, and move on from there.