Priory House Restaurant, The

This warm ochre-coloured Hamstone building was once the local clergyman's home and now plays host to Peter and Sonia Brooks' Priory House Restaurant. Decorated in dark blue and beige with framed botanical prints on the walls, step outside for a drink on the flower-bedecked terrace in the summer before enjoying an evening of relaxed fine dining.

Peter's cooking ploughs a fruitful furrow at this 2 AA Rosette restaurant, without veering into uncharted territory. He sources as much as possible from top suppliers and growers in the country, as well as making everything from gravadlax to beetroot chutney served with starters of confit duckling and foie gras terrine. Mains take in Bridport codling fillet with brown shrimp, mushrooms, tomato and lemon butter or loin of wild venison.

Desserts are a high point with a host of tarts demonstrating the kitchen's pastry skills. The apricot and almond version comes with a luscious trio of Amaretto ice cream, clotted cream and crème anglaise.