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This delightful 16th century former coaching inn in the historic village of Lyddington, just outside Uppingham with its ancient market place and highly respected public school, has taken on a renewed lease of life ever since the new owners took over in May 2009.

The Marquess has 18 ensuite bedrooms, a luxurious bridal suite and a couple of family suites, and a selection of twin rooms. Recognising that an attractive restaurant with a weekly changing menu that embraces wide appeal is an essential part of such a facility, the food is all freshly prepared to order, using local seasonal ingredients whenever possible.

Sunday lunches are a real treat and the perfect occasion to enjoy with family and friends, as they serve traditional roasts and also a good selection of other fare. Chef Brian Baker has designed sharing dishes such as the grilled rib of Derbyshire beef, béarnaise sauce and pommes frites, and slow roasted shoulder of lamb with Savoy cabbage and boulangere potatoes. To complement your meal you could choose from the excellent wine list or from a fine selection of real ales, beers and spirits.

When planning a private celebration, whether it is a special birthday or maybe an anniversary, the Marquess of Exeter offers a warm and intimate venue for gathering friends and family together. The Inn is extremely versatile and can accommodate up to 100 guests in the bar and lounge area.

A splendid new Chinese restaurant in this attractive town, with easy parking. Ignore the modest exterior; within you will be delighted by the approach to what has now become almost as traditional as steak and kidney pie in Britain. Everything is done with tremendous care and whilst you may wait a little longer as a consequence, the results are in a class of their own.

The dim sum has a wonderful consistency and flavour spring rolls are crisp without resisting entry. Chef's Feasts range from £15 to £29 a head and represent very good value. Service is discreet with the results of thorough training making their mark. Yes, there is background music, but it really is background and my guess is that the majority of customers are lulled rather than irritated.

The wine list is well above average for a restaurant of this origin and the possible after effects of a glass of Chinese grain-based liqueur called Moutai should be considered with care.

The Exeter Arms is a seventeenth century stone built inn set in the picturesque Welland valley in Rutland. The pub has its own microbrewery (Barrowden Brewing Co) and the beers it produces are available in their fire lit bar.

The building of Rutland Water, Europe's largest man-made lake, and its development as a major centre for leisure and recreation has offered a life-line to the attractive restaurants and pubs that come within its influence. This is particularly true of the villages of South and North Luffenham, and it is in the latter where The Horse and Panniers, known locally as the 'Nag and Bag', can be found. You are likely to be rubbing shoulders with fishermen, the occasional sailing buff, or A.Non willing to share with you the innermost secrets of his allotment, or an IT exec with a rapidly building client list.

Built in 1647 using the warm-coloured local stone, the pub offers a warm welcome to locals and those have travelled further. The emphasis is on informality, with a brief but changing menu listing dishes that are well prepared and tasty. For starters expect to see a robust soup of the day, Caesar salad or prawn and avocado. Smoked trout and tagliatelle, ribeye steak or homemade steak and mushroom pudding feature regularly amongst the main courses.

A good selection of real ales and well-travelled wine list complete the picture.

The Lake Isle Hotel, known to a discerning few for a number of years, has now undergone a major facelift that has greatly expanded its ability to look to wider horizons.

Located in the centre of the fashionable town of Uppingham (well, Rick Stein did go to school there) the two AA rosette restaurant is designed in such a way that it can be adapted for day or evening use, thus offering a cheerful lunch or a more reflective atmosphere for dinner. The cuisine is cosmopolitan and takes a Mediterranean influence quite seriously.

Amongst seven or so choices of starters expect to find baked figs stuffed with aged feta, with Serrano ham and lavender infused honey, and butterflied Cornish sardines on toast. Dinnertime main courses embrace pan-fried fillet of sea bass with crushed potatoes, crayfish tails, broad beans and a sorrel cream, and breast of Barbary duck with roasted peaches, fresh cherries and a brandy and thyme jus.

More than a hundred-and-sixty different wines from eleven countries and twenty champagnes support the menu.

Twelve ensuite bedrooms offer comfortable accommodation.