Talbooth, Le

One is captivated on arrival by this beautiful Tudor house sat comfortably alongside the River Stour, the complete epitome of the English 'scene'. So thought John Constable two hundred years ago in his now famous painting of Dedham Vale.

Originally Le Talbooth was founded by late owner Gerald Milsom in 1952, but now it is run by the next generation of the Milsom family, as Gerald's son Paul is in charge. However, with over fifty years of running the hotel the family is extremely well established and the sheer polish and calm professionalism is evident at every turn.

Accommodation is on the same scale as everything else, luxurious, completely user friendly, with each room unique in being named after a renowned English poet and having its own tale to tell. The suites on the top floor offer the very latest in contemporary décor and interiors coming a long way from the days when television was the latest facility a hotel room could offer.

Dishes are imaginative and well described; first courses could include hand dived scallops, Granny Smith and fennel slaw and golden sultana purée, home smoked Scottish salmon with shallot and capers, smoked duck breast with rillette balls and peach puree, or salad of lobster and potato with truffle mayonnaise and Sevruga caviar.

No starter menu would be complete without their veal tenderloin caponata, artichoke, pecorino flakes and quail's egg. For those who like their oysters there is a good mix served with granary bread, Tabasco and shallot vinegar and the menu is rarely without a starter of ravioli of tiger prawns, coriander and lime.

The local produce presence is maintained throughout the main courses with loin of rabbit with tarragon crush, spring greens and Dijon cream sauce. A local line caught sea bass is pan fried beautifully and comes with perfect accompaniments of cockle popcorn, herb pasta, broad bean and shrimp veloute. Scotch premier beef features again with chateaubriand for two, or there's a wonderful treat in the loin of lamb with confit shoulder, char-grilled asparagus, tomato and tarragon jus.

But their puddings are a real tour de force, so try to leave room for vanilla infused rice pudding served with Argen prune ice cream and sesame seed tuile, a mint and chocolate chip truffle torte with Cointreu jelly, or raspberry shortbread with lemon curd ice cream.

A deeply comforting wine list is designed to satisfy those with time and pockets to savour fine wine as well as encourage less demanding palates.

The Milsom family also own Milsoms Hotel and Restaurant, Kesgrave Hall and the Pier at Harwich, which offers two seafood Restaurants and fourteen bedrooms on the quay in old Harwich. If you want more information, you will discover full details on their Website, where you can find out about weddings, private dining, outside catering and the delightful bedrooms at Maison Talbooth as well.