Redcoats is one of that rare breed of hotels that has successfully survived the transition from a much loved family home to a popular place to stay with full facilities that also include an AA Rosette restaurant. Its proximity to the A1(M), a mere five minutes way, makes it an ideal staging post twenty minutes from the M25 and therefore close enough to London for convenience.

The quality of hospitality at this 3 AA star hotel derives straight from the family tradition and is to be found in a host of expressions, not least the 12 double or twin-bedded rooms and one single, all en-suite, with each room individually designed and comfortably furnished. Each room has direct dial telephone, wi-fi internet access and colour television with remote control. Room service and a laundry facility are all part of the consideration given to the comfort of guests at Redcoats.

At the core of this homely farmhouse hotel is a restaurant that seeks to provide the best for a mobile clientele with an à la carte, and a weekday and Sunday lunch menu as the main staples. From the à la carte typical starters could include chicken liver and brandy pâté with toasted olive bread; poached free range hens egg with spinach, Hollandaise sauce on toasted English muffin, or fresh lobster linguine with sea urchin sauce.

Amongst main courses look out for roast rack of Irish lamb scented with lavender and honey, served with deep fried sweetbreads and light lamb jus. One of the great classic dishes of all time is a 28-day aged Mather's Aberdeen ‘black gold’ beef. Vegetarians are well cared for, perhaps with fillet steak medallions with Bordelaise, shallot and claret sauce, potato and cep dauphinoise.

The lemon brûlée tart with lemon balm and mint syrup or crème caramel with raisin compoté could be equally compelling for many, and as befits a farmhouse there is a sturdy and interesting cheese platter. The dress code is smart casual; and jeans, t-shirts and trainers are not an option.

In addition to their normal a la carte, there is a 2 or 3 course regularly changing light supper menu which can offer dishes such as mildly spiced onion bhaji with minted cucumber yoghurt before moving on to breast of chicken with bacon, mushrooms, chives and champagne cream sauce before finishing with, say, lemon and lime cheesecake with mint coulis or a crème brûlée with homemade shortbread. Larger groups are requested to order in advance. Private rooms may be available.

A special menu offers a choice of dishes according to the seasonal variations. Rabbit terrine with piccalilli and hot toast could feature in the starters while for mains, Dover sole from Cornwall with seasonal vegetables and tarragon cream sauce are the dishes that many would not choose to miss.

Redcoats is blessed with a substantial cellar, both in space and quality, a superb selection that frankly is worth making a visit for in its own right. A wide range of wines by the glass or half bottle can vary, but is always to be relied upon.

Do click on their Website for further information and a rundown on that formidable wine list.