Restaurant at Callow Hall

Run by the renowned Spencer family, the family have been masterbakers in Ashbourne since 1724, this small-estate-surrounded Victorian house is always seething with activity, while David and Anthony Spencer are repsonsible for the cooking. Pride of place in the kitchen goes to the sea, and they do their own smoked salmon. There is a monthly changing carte menu and a four-course set dinner. To begin with you could be offered: cold poached wild scottish salmon with home smoked salmon and dill mayonnaise or cream of leek & celery soup, followed by terrine of halibut and scallops with a seafood sauce or mango sorbet, with the major features being grilled fillet of sea bass with fresh garden mint or breast of duck with a caramelised apple with redcurrant tart. The mouth-watering desserts are a speciality. The wine list is extensive - from Canada to Tasmania and most points in between. House wines start at £11.95.