We hear a great deal about recycling these days - du Vin recycles attractive but occasionally un-loved buildings to restore real gems in the best tradition of British understated style.

Complement that with all that is best in the French bistro ethos, bars that reach out to please, and you have a setting that provides an inspirational background for people to meet, do business, get married, provide a base for golf or fishing, somewhere you can call your own for a private celebration, a spa or - most engagingly - a wine school that breaks the mould.

Think quintessential British style - elegant and unpretentious. Combine this with a great spirit, wit, and an unquestionable devotion to wine, and you have captured the essence of Hotel du Vin.

In Winchester, Hotel du Vin is a unique luxury boutique hotel set in the heart of this historic capital of ancient Wessex. Housed in the distinctive architecture of one of Winchester's most notable Georgian buildings dating back to 1715, it is also the smallest and original du Vin, first opened in 1994, with 24 exquisite bedrooms and suites. Every room has handsprung mattresses, fine Egyptian linen, deep baths, power showers and high speed wireless internet access.

The 2 AA Rosette bistro is open seven days a week for lunch and dinner and offers a menu rooted in classic European cuisine with a contemporary edge. Their Head Chef introduces notes of originality by adding his own selections daily, all supporting the overall philosophy of using the finest and freshest local produce, cooked simply and priced sensibly.

From a choice of six starters expect to find devil lamb kidneys on brioche, roasted quail with mushroom duxelle and cep sauce, crayfish and dill crouton with basil dressing or fillet of mackerel with slow roast cherry tomatoes and aged balsamic. The simple classics menu embraces both starters and main courses; for the former look also for Uig Lodge smoked salmon, or the ever faithful moules marinières. Amongst the main courses cast an eye for the classic fish pie, a real juicy beauty, moist but packed with goodness and topped off with crisp cheese.

Other main courses delight customers with a whole plaice and beurre noisette, roast loin of cod with bok choi and prawn bisque, or braised ham hock with pea puree and cider velouté.

Whilst one might argue that the whole point of being in a du Vin is to snuggle up to the wine list, this list is designed to march with the food and can only be described as superb. With a team of three sommeliers, headed here by Yohann Jousselin, there is no room for anything but the best. Service is telepathic in the best possible sense.

Click on their Website for full information and rates. Hotel du Vin, with fourteen options throughout Britain, awaits your call.