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Tucked away in one of the leafier parts of the very rural county of Cheshire, the Swettenham Arms was once a nunnery and served as a watering hole for weary funeral parties.

Run now by proprietors Frances and Jim Cunningham since 1993, the place has a very hands-on feel to it, which hopefully has nothing at all to do with the apparitions reported from time to time at the pub.

A well documented tunnel is said to have linked the inn with the nearby church - perhaps to enable the thirstier members of the choir to nip across for a swift pint unobserved in between hymns.

Restaurant L'Endroit opened its doors to the people of Congleton in May 2003, and has since, carved a name for itself by serving traditional French cuisine 'without the nouvelle', created by owner and chef Eli Leconte. Proof of L'Endroit's success can be estimated from its listing in the Michelin Guide.

The food, except for the cheese and ice cream is made fresh on the premises. Expect to find dishes such as poached egg, woodland mushroom puree and mousseline sauce, and pan-fried girolles with cream and port to start, followed by a hearty grilled rib of beef accompanied by a red wine sauce, French fries and salad, or seared scallops, with a sea urchin and saffron sauce. Game is a speciality in season, and choices such as pheasant breast stuffed with leg meat and foie gras with a calvados sauce cannot be ignored.

You could end with a nougat glacé with a red fruit coulis or a selection of English farmhouse cheeses. Wines, champagne, beer and spirits form an appealing drinks list.

The Alexandra Court Hotel is a luxurious addition to the thriving town of Congleton where this eighteenth century building has been lovingly refurbished to its present grandeur. The rooms are furnished with all due comforts and the warm and friendly atmosphere adds to the touch of elegance, while the food at their Red Room restaurant brings the entire experience to a most satisfactory culmination. Warm reds accentuate the décor, creating a stunning setting for a romantic evening with someone special.

Chefs at The Red Room believe in using only fresh local produce and the menu is changed regularly so chances are you will not find the same dish the next time you visit. Typically expect starters such as tartlet of goat's cheese, bacon, cherry tomatoes and spinach followed by pan fried red mullet with sauce vierge, saffron and garlic mash and finish with a lemon and raspberry posset.