With three AA stars and two Rosettes, Wilton Court Hotel has certainly clinched some prestigious awards in addition to making the best use of the 16th century Elizabethan building in which it is housed. Add to this a riverside location and a collection of knick-knacks from the Far East and we have a hotel full of character and warmth.

The kitchen at the Mulberry Restaurant remains fiercely loyal to local suppliers and attuned to the seasons, but the European touches are unmistakable, for instance let's take the confit of chicken and truffle terrine with pancetta and shallot puree, and mussels in a white wine and cream sauce, which feature amongst starters. The main courses follow suit with loin of venison, parsnip puree and chocolate oil, and the delicate mutton that makes an appearance with seared loin, boulanger potato and haricot blanc. Little extras like French fries, glazed seasonal vegetables and dressed mixed salad are always a welcome addition.