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The Black Swan has a long tradition of providing excellent food, service and wines. Located in the Market Square it is an ideal centre for touring. Food is mainly traditional, with a high degree of preparation and care. The bar food is every bit as good as the restaurant. A set-price lunch at £6.95 represents exceptional value. Comprehensive wine list with house wine at £15 a bottle.

The hotel brings a frisson of the Mediterranean to Yorkshire, with its outdoor swimming pool complete with palm trees. The restaurant, however, clings to its English roots, though with some deference to influences from the continent.

Starters like duck foie gras au torchon with soused cherries or a fresh crab salad with lemon and chervil dressing are snappy in execution as well as generous. Local game, lamb and seafood all make regular appearances in a good variety of dishes such as braised oxtail, lobster and seafood casserole, nor are the puddings exempt. Yorkshire rhubarb and bramley apple charlotte with vanilla ice cream make a homely and filling flourish with which to complete the meal.

Oh, the joys of village life that come neatly packaged with indulgences such as wonderful views of the surrounding landscape, friendly people, a lazy pub lunch and, of course, plenty of fresh air. The Inn at Hawnby invites guests to experience all this and even more, just like the AA inspectors, who have fittingly bestowed the 'Highly Recommended' tag on this delightful place.

High standards are evident in the restaurant as well, with much emphasis on seasonality and local sourcing, and it's hardly surprising to see an AA Rosette in their kitty. So settle down and admire the views of the countryside before partaking in a meal of perhaps a warm Gressingham duck salad, pork loin steaks glazed with honey and mustard, served à la crème, and champagne and fresh cherry trifle.

A post dinner siesta may seem like an exciting proposition, with nine ensuite bedrooms, all furnished to a high standard, from which to choose.

Here is pub food as it should be, shorn of pretension in matters that don't but heavy on the those that do. The Cistercian monks who inhabited this hostelry in the 14th century would surely have approved. Expect a daily changing lunch menu in plain English with all the concentration on the sheer quality of the food and its preparation.

The menu is seasonal too, drawing heavily from local supplies of game, quail, duck and guinea fowl eggs as well as three different types of honey. Don't forget the choices proffered by fifteen British cheeses. Fish comes from Hartlepool, whilst many of the vegetables and herbs from the pub garden.

There are three pubs with Michelin stars in Britain and no prizes for guessing that this is one of them.