This elegant hotel has two dining rooms, Gladstone and Disraeli; not sure if there is political message here, but the Restaurant at Pontlands Park Hotel captures the spirit of a Victorian setting with ornate drapery, paintings and fireplaces.

Equal attention paid to the food is evident in the quality and size of the helpings and their Sunday roasts are legendary. For a start, the Parmesan crème brûlée may draw interest, or a smoked eel presented on a potato salad with chervil and lambs lettuce. For main courses you could encounter a Loch Duart salmon fillet and pan-fried, free range chicken supreme served with carrot and swede purees, game jus and confit potatoes.

Everywhere you look the Restaurant at Pontlands Park Hotel shows signs of taste and quality, from the special attention paid to children, to the décor and furniture and fresh flowers. This is a place which has it sorted.

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