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There are very few superlatives that cannot be justifiably applied to this highly successful operation, on Rutland Water near to Oakham, presided over by owners Tim and Stefa Hart. The hotel itself has won a whole fistful of accolades. The restaurant, for which the Michelin starred chef, Aaron Patterson, has been cooking since 1991, draws upon materials as local as his own kitchen garden and as wide as the rest of the country and offers exemplary modern British cusine.

While the service, presided over by restaurant director Graeme Matheson for over 26 years, is exemplary and delivered in a friendly, unintimidating fashion.

The constantly changing menu demonstrates an ongoing vigilance, which might be the envy of many a national surveillance team, with results that are unfailingly good. Like most excellence all of this comes at a price but it would be a churlish lover of fine food indeed who begrudged one penny.

This is fine dining at its best, where first courses are resplendent with superb dishes such as Hambleton's mixed salad featuring garden vegetables and a truffle oil vinaigrette, or ignite the taste buds with pan-fried foie gras with rhubarb and lime.

Main courses beckon enticingly with tastes of lamb with aubergine puree and mint jelly, and fillet of line caught sea bass with fennel and oranges. Vegetarians are a happy lot indeed with some delicious choices such as risotto of tomato and artichoke, and tagliatelle of wild mushrooms with Parmesan.

If you've got a sweet tooth, then this is the place where you can pamper it with no regard whatsoever for calories - a chocolate and olive oil truffle, served with salted caramel, pistachios and baked banana is perfectly executed and decadently delicious.
Set menus for lunch and dinner provide exceptional value and you might be tempted to try out the lunch for less option with chicken liver parfait and cherries flavoured with elderflower, followed by pan-fried fillet of salmon with escabeche of vegetables and ending with caramelised lemon tart with raspberries.

Dinner menus change daily, taking into account seasonal availability of the ingredients, but some of the dishes you could come to expect there are ballotine of rabbit with pickled vegetables and grape chutney, followed by roast breast of corn-fed chicken with tomato and artichoke risotto and onion purée, and garden currant cocktail with white currant sorbet.

The wine list, expertly compiled by sommelier Dominique Baduel, is extensive and French inclined, but not to the exclusion of other listings from Spain, California or Italy. Truly this lovely house, sumptuously furnished and looking out over the steadily maturing lakescape of Rutland Water, is a temple dedicated to eating and living par excellence.

More information on Hambleton, its food and its wonderful, highly individual bedrooms, can be obtained from their Website.

Set in a traditional country house smart but informal, serving a high quality choice of modern European dishes. Everything is prepared freshly using only the best ingredients all our sweets and bread are home made. Our extensive wine list and quality food would tempt any food lover.

Quite near Rutland Water is The Noel, a cosy and friendly pub serving modern British food, a range of wines, local beers and some traditional favourites. The warm and welcoming interior is accentuated by the flagstone floors and open fire and there are also en suite rooms for those who are intent on staying to explore this massive man-made lake. The chef turns out remarkable fare that falls under the categories of small dishes, salads and larger meals.

Typically, there could be a smoked salmon, scrambled egg and toasted muffin to begin with, followed by a pot roasted duck breast, fresh plum reduction and roasted potatoes. There is also char grilled chicken fettuccine with tarragon and bacon cream or cod and chips with mushy peas if you are feeling nostalgic while desserts include ice creams and sorbets. Live music at The Noel makes it a most happening place and it is also an ideal venue for intimate wedding receptions.

A former farmhouse built of the local stone and looking out over the rapidly maturing landscape of Rutland Water, Western Europe's largest man-made lake. Of the three dining spaces we look at the Edwardian Dining Room where traditional English cuisine prevails. A homemade haddock and saffron bisque with Foccacia bread produced on the premises makes an excellent starter with a very English follow-up of char-grilled fillet of beef. The chocolate fondant with a white chocolate sorbet reads well and lives up to its billing. There is a good wine list and house wine is at £11.95.

The Old Plough is fortunate in its hosts, David and Claire Cox who go out of their way to welcome guests with the result that a contented blend of villagers and mainly travelled diners enjoy this friendly pub with restaurant to the maximum.

A skilfully added conservatory seats 48 and on good nights there's an enclosed patio for overflow. Chef Adam Palmer's aim is to maintain the English tradition in food, though he omitted to add that he's not above adding the odd twist here and there. A lamb shank may be a good value staple, but at the Old Plough it is presented as never before. Breast of duck comes with a toothsomely rich sauce that lifts the meat to new heights. Vegetables were a trifle bland.

Puddings are generous and well presented, with some original thought displayed on variety. The chocolate hazelnut roulade won acclamation at our table, as did the coffee that followed, mellow and friendly on the palate. The wine list needs to grow if it is to keep pace with the quality of the food.

The Old Plough is kitted out for family parties in the garden and bar meals. Events can be a slight hazard if you are looking for that romantic a deux. This is clearly a place where they are working hard to make it happen, creating a great atmosphere in the process. The day may not be far distant when they have to make workmanlike choices about the direction in which they intend to concentrate.

Of the fourteen Strettons in England, the one that is home to the Ram Jam is probably one of the best known, due in no small way to the old coaching inn that has occupied the site alongside the Roman road of Ermine Street since the mid-18th century. The 20th century saw the Ram Jam graduate from a rather elegant Roadhouse to a busy bistro and restaurant designed to deal with the travelling public who pass in ever-increasing numbers. Meals are tasty and as small or as large as you wish with traditional bistro dishes predominating.

Jeremy Lord, mine host of The Coach House, is not a man to do things by halves, particularly when he has the backing of his head chef, Pat O'Donovan, a man who has progressed from training at Loughborough, through London's Savoy and the Metropole at Birmingham.

So, some fairly hefty new building on to the back of the old Halfway Inn and hey presto! we have The Coach House, with its Ostler's Restaurant. Management of many old country inns that have been thus transformed are prone to telling anyone who will listen how comfortably the former regulars, in fact rendered manic by the changes, mingle with the new customers, many of whom may have travelled from afar. But here at South Luffenham it really does happen and there is a good friendly mix in the bar.

A seasonal menu prevails, with game as a strong option. Jeremy Lord is a keen sportsman and his not infrequent travels to Scotland, never mind the local estates, yield splendid additions to the Coach House larder. Trout comes from nearby Rutland Water, via Kingfisher at Brixham oddly enough, where it gets smoked. Michael Culpin, the Uppingham butcher produces much of the well-hung meat. Each course offers some eight choices. A meal of smoked Rutland trout with horseradish, a boned oven-roasted whole partridge with potatoes Parisienne, finishing with chocolate, brandy fruit and nut terrine bore ample evidence of the credentials of all concerned.

Even more good news, Jeremy Lord is a real connoisseur of wine, with a list, the upper echelons of which had me reaching for the file marked 'second mortgage', that is clearly his pride and joy. Worry not, there are some real bargains at the more approachable level. Service is relaxed with charm, there is good parking and should you succumb to one too many of those venerable bottles, the accommodation is very comfortable.

Located in conservation parkland overlooking Rutland Water, Barnsdale Hall is a warm and delightful hotel in the smallest county of the United Kingdom. The peaceful haven offers the perfect ambience for a few days of rest and relaxation.

From comfortable bedrooms that offer lovely views, to the health spa and leisure club, Barnsdale's guests are truly spoilt for choice. Talking about the food, the Brasserie Restaurant presents a range of seasonal dishes from around the world that are created from local produce whenever possible.

The à la carte, for example, greets you with starters of seared king scallops, pancetta, cauliflower puree and red wine, and oriental duck spring rolls with a mango and papaya salsa and sweet chilli and soy dip. For the main event look out for crispy salmon steak accompanied by Sri Lankan curried potatoes and spinach, and honey-roasted rump of lamb with dauphinoise potatoes and roasted root vegetables. Great British grills and a selection of lighter dishes and desserts are always available.

Barnsdale Hall caters for weddings and receptions.