Hambleton Hall

There are very few superlatives that cannot be justifiably applied to this highly successful operation presided over by Tim and Stefa Hart. The hotel itself has won a whole fistful of accolades. The restaurant, for which the Michelin starred chef, Aaron Patterson, has been cooking since 1992, draws upon materials as local as his own kitchen garden and as wide as the rest of the country.

The constantly changing menu demonstrates an ongoing vigilance, which might be the envy of many a national surveillance team, with results that are unfailingly good. Like most excellence all of this comes at a price but it would be a churlish lover of fine food indeed who begrudged one penny.

This is fine dining at its best, where first courses are resplendent with superb dishes such as ballotine of foie gras with spiced pineapple and pistachio nuts; pan fried langoustines with confit pork belly tortellini and rhubarb; millefeuille of sea bream with sauce vièrge or black Perigord truffle risotto.

Main courses beckon enticingly with roast breast of Goosnargh duck with caramelised endive and white raisins; hare wellington with a prune and armagnac sauce; loin of rabbit with carrot purée and pea-mint risotto or the poached and roast pigeon with truffle and foie gras raviolo. Vegetarians are a happy lot indeed with some delicious choices such as tarte fina of artichoke, risotto of vegetables with herbs and Parmesan and mixed salads.

If you've got a sweet tooth, then this is the place where you can pamper it with no regard whatsoever for calories - a passion fruit soufflé with banana sorbet; pear tart tatin or chocolate and olive oil truffle with salted caramel and pistachios, all are perfectly executed and decadently delicious.

Set menus for lunch and dinner provide exceptional value and you might be tempted to try out the lunch for less option with terrine of chicken and black pudding with root vegetables followed by confit duck leg with rhubarb and ending with a vanilla pannacotta with citrus fruits.

Dinner menus change daily, taking into account seasonal availability of the ingredients, but some of the dishes you could come to expect there are assiette of beetroot, followed by pan fried fillet of sea bream with tartare mash and hazelnut sauce and Grand Marnier soufflé with orange sorbet.

The wine list is extensive and French inclined, but not to the exclusion of other listings from Spain, California or Italy. About six wines by the glass and a great range of half-bottles. Truly this lovely house, sumptuously furnished and looking out over the steadily maturing lakescape of Rutland Water, is a temple dedicated to eating and living par excellence.

More information on Hambleton, its food and its wonderful, highly individual bedrooms, can be obtained from their Website.