Restaurant at Gilpin Lodge Country House Hotel

The Lodge is set in 20 acres of gardens, moors and woodland and is ideally situated for someone looking for a comfortable base from which to spend time in the Lakes, confident that the inner man will be cosseted and cherished. A member of Relais et Châteaux, Gilpin Lodge holds one Michelin star, and is both an 'AA Top Ten Country Retreat' and one of the 'AA Top Ten Small Hotel'.

The house dates from 1901 and has been sensitively extended. Local ingredients and produce feature strongly, be sure not to miss the Wabberthwaite sausages. Under executive chef Chris Meredith and head chef Mike Shaw, the cuisine is modern English with an emphasis on the finest ingredients, beautifully presented without unnecessary fuss. They are passionate about using local (and organic) suppliers where possible. The atmosphere is relaxed and unhurried - tables are reserved for the entire meal time. Guests are welcome to use the lounges, or take a stroll around the gardens.

Warm soft-poached, free-range eggs in a herb crust served on a braised artichoke heart with cep pate coated with a truffle and chive Hollandaise makes for adventurous starting. Grilled calf's liver with air-dried bacon and bubble and squeak on an onion sauce brings the excellent Cumbrian bacon into the picture. The chilled pannacotta with oven-roasted fruits on a vanilla syrup would appeal to many, but - God bless them! - the savoury is alive and well, so for me it would have to be the Welsh rarebit.

Owned and run by the Cunliffe family since 1987, this romantic Lakeland retreat has the highest quality luxury accommodation if you should wish to stay. There are no weddings or conferences to disturb your tranquillity, just warm smiles, fresh flowers, real fires and friendly, unpretentious service. Six new suites opened in June 2006, with private gardens and outdoor cedarwood hot tubs. No children under 7 years.