This 17th century farmhouse, on a wooded hillside above Broadway, is a well-appointed establishment with some country house touches in the restaurant which do not hinder the excellent range within The Tapestries Restaurant.

Three separate menus are available at dinner; a set-price, carte and gourmet option. The basis of the food is quality materials used in an ingenious way. To describe it as 'comfort' food is by no means to belittle it, quite the reverse. This is particularly evident amongst the desserts.

Choices might consist of: watercress and potato soup; salad of asparagus and avocado topped with a chilled poached egg coated in a herb mayonnaise or a light chicken and truffle mousse with pigeon and redcurrant sauce, and that is just to start with. Mains could be: medallions of Welsh farmed venison on a spinach and potato gallette with a whisky cream sauce; supreme of chicken filled with a savoury pork farce wrapped in bacon with a lemon and herb cream sauce or lemon sole with a salmon and chive mousse with an Atlantic prawn sauce.

Desserts run to pistachio nougat with a red berry compote and tuille basket; a selection of homemade sorbets or white chocolate bavarois with a coffee bean sauce.

A large wine list is dominated by France, with alternatives from some of the exciting new offerings of the New World. There is also a bar menu. They prefer smart dress in the restaurant; no children under 16 in the dining room after 7 pm.