Burleigh is an 18th century Cotswold stone gentleman's house with enviable views overlooking the Golden Valley, the hotel has three stars from the AA, whilst their restaurant has two rosettes from them also. There is a sense of peace throughout the house and grounds which is well supported by the efforts of those working the stoves. Starters might include seared supreme of pigeon with beetroot, crushed peas and a balsamic reduction, a thin crisp tartlet glazed with plum tomatoes and goats cheese or a chicken liver parfait with toasted brioche and red onion chutney.

No great liberties are taken with the cuisine which could be described as safe, and dishes such as grilled fillet of mackerel on smoked haddock and pea risotto with roasted tomato and olive oil sauce are about as adventurous as it gets. Desserts on the other hand are more flighty and from a considerable choice it would be very possible to be tempted by caramel panna cotta with plums roasted with star anise in red wine, or baked date and walnut sponge pudding with sticky toffee sauce and vanilla custard. A good wine list seems to keep everyone contented.