Situated in 15 acres of private gardens and woodland, the Berwick Lodge has been lovingly restored to its former glory and is now welcoming guests to an interior blessed with the spirit of the arts and crafts movement blended with a touch of the East. Their ten suites and double bedrooms are designed in keeping with the splendour and elegance of the Anatolian times.

Chandeliers and moody lighting in the restaurant set the scene for a relaxed classic European meal, which could start with a rabbit and shellfish mousseline, or mackerel, oysters and caviar with cucumber and iced green tea. Meat dishes are handled with a certain panache, there's loin of lamb with African spice, pomegranate, glazed shallots, couscous and yoghurt, and beef with watercress, pied de mouton mushrooms, pomme maxime and red wine. If it's a touch of novelty you're after, before touching the finish line, there's always a honeycomb 'crunchy' glass with a fig and date mosaic and Israeli couscous, mulled wine and goat's curd.