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Buckland Manor, set in glorious grounds, dates back to the thirteenth century; their guests can relax before warming log fires in the panelled sitting room and enjoy antiques reflecting the tastes of several centuries. The food is suitably grand to match these surroundings; their superb cuisine at Buckland Manor has won many accolades over the years, and continues to attract connoisseurs of fine food and wine from around the world.

Fresh vegetables, herbs and fruit in season are grown in the Manor's own garden or sought by the Head Chef in the nearby Vale of Evesham, known historically as England's market garden. Their dining room is an oasis of calm, where guests can linger over lunch or enjoy a leisurely dinner, overlooking the magnificent view of the rolling Cotswold Hills. They are great believers in fixed price menus that avoid supplements, but they do have a full 'a la carte' also.

The style is quite inventive, but prices are fairly steep, you might find some of the following dishes: warm herb tartlet of wild mushroom and chorizo with a parmesan tuile and aged balsamic; duo of Cotswold hare with foie gras, a spiced tomato chutney and a red wine vinaigrette or wild mushroom risotto with a roquette and parmesan salad, served with a port and chilli reduction to commence your meal with.

The chef is keen on quite traditional reductions for his sauces, and mains could include: roasted monkfish set on a potato mousseline with a confit of cherry tomatoes and a champagne and saffron sauce; assiette of Cornish seafood with a char-grilled artichoke dressing; roasted loin of local venison with a foie gras salandaise, braised red cabbage and a blueberry and pepper jus or chestnut and honey glazed breast of duck served with crisp haricot vert, baby onions and a thyme scented sauce.

Desserts are a strong point with steamed rich fruit pudding with a brandy scented crème anglaise and a Christmas spiced ice-cream; apple tart tatin with a compote of winter fruits and a cranberry and orange ice-cream or hot Grand Marnier souffle with an orange pannacotta and a gingered lemon sorbet.

The Great Hall at The Lygon Arms impresses with its barrel-vaulted ceiling, 17th century minstrel's gallery and polished oak panelling. Guests can look forward to dining in this historic setting, enjoying traditional English favourites prepared under the expert eye of head chef Chris Lelliot. The restaurant has been awarded two AA Rosettes for excellence. Also offered are a table d'hôte menu and a vegetarian menu.

Local produce and attention to detail hold pride of place here. Dinner could begin with potato and goat's cheese soup, pan fried wood pigeon's breast or sautéed foie gras. Main course options to follow could include fillet of sea bass with spinach and creamed potato, roast breast of guinea fowl with fondant potato and French beans, fillet of beef with glazed sweetbreads and honey roast root vegetable with port and red currant jus. All that's required to round off the evening is a fine single malt and a deep arm chair.

For those who find The Lygon Arms a trifle overpowering in whatever way, Oliver's is the answer. Carrying the same high degree of excellence of its parent, to which it is attached, but with its own entrance, the name is well-chosen and Cromwell, who by all accounts enjoyed his victuals as well as the next man, would surely have approved.

The emphasis is on traditional food served in a modern way. Several of the starters can be obtained as main courses but my choice would be for the slow baked tomato and spring onion soup, an enchanting combo which, given the right critical balance, is memorable.

A real piece of indulgence would follow in the form of spicy pork dumplings with baked aubergine, soft noodles and sweet and sour sauce. The link with next door could be celebrated by that wonderful iced Lygon port parfait with wild cherries and mint in Kirsch brandy.

The Childswickham Inn and Brasserie offers a combination of classic and contemporary. The stylish bar and brasserie were refurbished a few years ago yet care was taken to retain the traditional country elegance. Well known local chef Mark Brookes, having worked in hotels like The Savoy in London, uses his culinary experience and passion for great food to create traditional dishes of outstanding quality. The owners Kevin and Carol, strive hard to make dining at the restaurant a relaxed and memorable experience

The wide ranging menu, created from local produce, includes the much loved slow matured Angus Aberdeen beef amongst other dishes which are the mainstay of any brasserie. The a la carte menu changes daily, while there are special set menus on Sundays. There is a choice of locations to dine in, including the sun deck, where one can enjoy al fresco dining. In summer, they have day long barbeques and there is a large, secluded garden for children to play in. They are happy to put up a marquee for large gatherings.

There is an impressive wine list to complement the meal and the highlights amongst the traditional ales they offer, include the quaint Hook Norton's best and hand pumped Old Hooky. In the year 2005, this restaurant was voted amongst the top fifty gastro establishments by The Independent newspaper and also listed in the Good Pub Guide.

The Cotswolds, with its rolling grasslands, beech woods and quaint villages, is designated as an area of outstanding natural beauty. Broadway, a village nestling in its bosom, is at times, referred to as the show village of England. For over 500 years, a magnificent honey coloured stone building has housed The Lygon Arms, one of the finest hotels in the country. The Whyte family, who once owned the place, originally established it as an inn in 1532.

The Lygon Arms is much loved by holidaying families, caters to corporate events and weddings, and offers many modern amenities. People travel from afar, not just to soak in the history and natural beauty of the area, but also to enjoy good tasting food, a great ambience and the luxury of their spa. Apart from the Gin Corner, the Tapestry Room or Drawing Room where one can relax with a drink or snack, the hotel offers a choice of dining in either The Great Hall or Goblets Brasserie.

At Goblets Brasserie, the emphasis is on traditional food served in a modern way. Several of the starters can be obtained as main courses, and a lovely choice could be slow baked tomato and spring onion soup, an enchanting combo, which given the right critical balance, is memorable.

A real piece of indulgence would follow in the form of spicy pork dumplings with baked aubergine, soft noodles and sweet and sour sauce. The link with next door could be celebrated by that wonderful iced Lygon port parfait with wild cherries and mint in Kirsch brandy.

The wine list also benefits from the union and a good range is available by the glass.

The Great Hall, with two AA Rosettes for excellence, sumptuous cuisine and warm friendly service is very popular with hotel guests as well as local diners. It offers delicacies such as duck rillette teamed with red wine shallot dressing and onion toast or roast loin of pork with creamed leeks, black pudding, crayfish and saffron, and vanilla crème brûlée along with cardamom foam and white coffee ice cream for afters.