Originally a 16th century mansion, Hendon Hall is now a beautifully renovated hotel complete with terraced gardens, well - furbished classic and executive bedrooms, and a 2 AA Rosette Garrick Restaurant. The dining area is full of character with mirrors and upholstered furniture, and provides an ideal backdrop for an excellent modern British meal.

The market menu changes frequently and reveals commitment to quality ingredients with dishes such as goats' cheese terrine, marinated beetroot and walnut oil, fillet of sea bass, cured fennel, cucumber and brown shrimps, and Valrhona chocolate delice with tonka bean ice cream. On the a la carte menu a rump of Cornish lamb with broad beans, peas, cumin croquettes and feta might jostle for attention alongside roast loin and slow cooked belly of pork with carrot and star anise puree and braising juices. Much loved desserts like the smooth peanut brûlée, Madagascan vanilla cheesecake, and coffee and petit fours help end the meal on a pleasing note.