The history of Branston Hall dates back to 1885, when it was built as a stately home for Sir Leslie Alexander Melville. The property was converted into a hotel in 1990, and has ever since charmed many hundreds of guests. Surrounded by eighty-eight acres of wooded parkland and lakes, it is probably one of the best that a country house hotel can be.

Branston Hall's Lakeside Restaurant has been awarded two AA rosettes for culinary excellence. Though traditional, the cuisine is by no means lacking in flair and imagination. Lamb kidneys, for example, appear on truffled brioche with Italian bacon, wild mushrooms, baby onions, and fried sage, and a main course of Singapore style tiger prawn and noodle broth is served with coconut, chilli, wild ginger, scented rice, and a tomato and Asian herb salad.

A blackberry tartlet with honey and lavender ice cream and blackberry sauce makes sure you leave the restaurant in high spirits. Handpicked aperitifs, wines and digestifs complement the food.