For those to whom the delights of country house hotels are essential background to meat and drink, Tremfan Hall has much to offer, starting with its location on the Lleyn peninsula, its sense of history, the oak-panelled rooms and the local produce within a menu serviced by Chef Nigel Skinner and his team.

Whether staying or eating out the degree of quiet comfort and civility is always apparent, perhaps nowhere more so than more so than in the dining room. Starters could include grilled Menai oysters baked in a white silky sauce, a littler number called Tremfan Old Smokey, flaked smoked haddock and Atlantic prawns in a saffron thermidor glazed with apple wood cheese.

Main courses of venison tenderloin cooked pink on a port jelly, simply grilled whole plaice with garlic butter, or French lamb and duck casserole in a rich tomato, root vegetable and bean broth all set the taste buds a-pattering. Their crème brûle make a suitable finish to any main dish, and wine list of great interest should not be allowed to take over the evening whatever the temptations - and there are many.

The table d'hôte menu offers great choices with the same high standards and excellent value.

Whilst this essentially is a place for relaxation there are plenty of active diversions around for those with energy - and in some cases expertise, though this can be acquired!