Buckland Manor, set in glorious grounds, dates back to the thirteenth century; their guests can relax before warming log fires in the panelled sitting room and enjoy antiques reflecting the tastes of several centuries. The food is suitably grand to match these surroundings; their superb cuisine at Buckland Manor has won many accolades over the years, and continues to attract connoisseurs of fine food and wine from around the world.

Fresh vegetables, herbs and fruit in season are grown in the Manor's own garden or sought by the Head Chef in the nearby Vale of Evesham, known historically as England's market garden. Their dining room is an oasis of calm, where guests can linger over lunch or enjoy a leisurely dinner, overlooking the magnificent view of the rolling Cotswold Hills. They are great believers in fixed price menus that avoid supplements, but they do have a full 'a la carte' also.

The style is quite inventive, but prices are fairly steep, you might find some of the following dishes: warm herb tartlet of wild mushroom and chorizo with a parmesan tuile and aged balsamic; duo of Cotswold hare with foie gras, a spiced tomato chutney and a red wine vinaigrette or wild mushroom risotto with a roquette and parmesan salad, served with a port and chilli reduction to commence your meal with.

The chef is keen on quite traditional reductions for his sauces, and mains could include: roasted monkfish set on a potato mousseline with a confit of cherry tomatoes and a champagne and saffron sauce; assiette of Cornish seafood with a char-grilled artichoke dressing; roasted loin of local venison with a foie gras salandaise, braised red cabbage and a blueberry and pepper jus or chestnut and honey glazed breast of duck served with crisp haricot vert, baby onions and a thyme scented sauce.

Desserts are a strong point with steamed rich fruit pudding with a brandy scented crème anglaise and a Christmas spiced ice-cream; apple tart tatin with a compote of winter fruits and a cranberry and orange ice-cream or hot Grand Marnier souffle with an orange pannacotta and a gingered lemon sorbet.