Stanley House is an attractive newly restored and developed complex only a short distance from the M6 and M65, easily accessible from Cumbria, Manchester, Yorkshire and Merseyside. Formerly an historic farmhouse built on manorial scale, with handsome stone farm buildings adjacent, it has been transformed into a boutique hotel in the farmhouse with all other facilities in the buildings. The overall result is stunningly effective.

As with any good hotel the restaurant is regarded as the jewel in the crown with a dramatic décor of shades in rich blackberry, amethyst, purples and greens, complimented by silver and crystal, sumptuous linen, cut glass and elegant cutlery. From Northcote Manor, where he was Head Chef, comes Warrick Dodds to follow his holy grail, the "pursuit of perfection", with menus for every occasion.

The a la carte version offers around seven choices for each course, with risotto of smoked bacon, garlic and parsley, smoked bacon foam, or cannelloni of lobster, crunchy fennel, lobster and citrus foam make up two of the starters. Main courses can offer char-grilled fillet of beef with seasonal vegetables, potatoes and red wine sauce, poached fillet of wild sea bass, braised fennel, tomato refergardo with basil purée, or baked cannon of lamb, olive and herb crust, herb scented couscous, shallot purée and lamb sauce. Amongst the desserts is an artist's palette of ice creams and sorbets, a prune and Armagnac soufflé with Anne Forshaw's yoghurt ice cream, or a chocolate delice, mascarpone espresso parfait and walnut espuma.