Middlethorpe Hall is a splendid Georgian mansion, redolent of all that was good in that era, in particular the oak panelled restaurant is an absolute delight. It overlooks the gardens and the imaginative food of Head Chef Nicholas Evans, much praised in all guide books, follows the hotel's theme of traditional excellence.

The skilfully executed modern British menu, features first courses like: lobster ravioli with baby gem, shellfish and lemongrass sauce or roast quail with lentils du Puy, rösti, asparagus.

Followed by main courses, of which typical examples might include roast monkfish with tomato couscous, aubergine caviar and crispy pancetta or fillet of beef served with a cep custard, baby leek and red wine sauce.

The scrumptious assiette of Middlethorpe puddings include a selection of every single pudding on the menu; while a large selection of vegetarian dishes is also available.

The comfortable and individually decorated bedrooms are both in the house and in the attractively restored 18th century courtyard next to it. There are two rooms available for private luncheon and dinner parties together with a small conference centre, ideal for meetings, receptions, exhibitions and private entertaining.

Gentlemen should plan to wear a jacket and tie in the evening, but the atmosphere is unstuffy and relaxed.

Middlethorpe's Restaurant has been awarded 2 AA Rosettes by the Automobile Association.