The Hine family (of cognac fame) have owned and run this luxury country house hotel with huge success for over twenty-five years. The hotel made its name as a restaurant right from the start and has been in all the major guides ever since. As well as the elegant restaurant there is an informal bistro and 'al fresco' dining is a speciality.

Baba Hine presides in the kitchen and dishes could include: Mediterranean fish soup with garlic rouille; baked goats cheese with chargrilled vegetables; smoked chicken breast salad with avocado and croutons; terrine of game with chicory and pear salad and blueberry salsa or potted crab with mango and cucumber salsa to start your meal.

Then mains might run to: chargrilled salmon with crushed peas and chive beurre blanc; grilled fillet of sea bass with cauliflower cream and caper dressing; marinated chicken breast with lemon, yoghurt and pearl barley; pigeon breasts with red wine, red cabbage and black sausage or roast rump of lamb with crushed chickpeas, chorizo and red wine sauce.

The wine list wins numerous awards too, and is especially appreciated for its very reasonable mark-ups and the good selection of half bottles.