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Looking out serenely over the town below, Bodysgallen has a majesty all its own. Surrounded by immaculately manicured gardens the handsome house offers a degree of comfort and reassurance, which leads to expectations in the dining room that are well met, especially since the talented Gareth Jones took over as Head Chef, bringing a wealth of experience that earned him such an excellent reputation previously at Sol in Shrewsbury.

As in so many restaurants in Wales local materials are well used. Dishes such as Welsh black beef fillet served with horseradish puree, a wild mushroom pancake and morel sauce or fillet of north coast turbot with crab and basil polenta and red pepper sauce speak amply of the degree of sophistication that is applied.

Fruit and vegetables grown in their own award winning garden are used throughout the year in dishes that Chef Gareth Jones has created, together with herbs cut from their 18th Century Parterre Knot garden. The wine list is a bit breathtaking but there are good choices and house wines start at £14.50, or £3.50 a glass.

It was has been awarded 3 AA Rosettes, and nominated as "Wales Commended" by the Good Food Guide.

An exterior inspection of The Felin Fach Griffin reveals a gaunt building that has done service as country pub and hill farm; but once inside pause to admire the stylish conversion that has cleverly retained the original plot, providing the setting for some excellent 2 AA Rosette cooking, and comfort overall.

There is a leaning towards local and organic produce and increasingly from the kitchen garden, resulting in dishes of impressive authenticity. The Griffin harbours a refreshing tendency to regard lunch as just as important a meal as supper and the value for money throughout is remarkable. Starters include a delicious cream of leek and potato soup, followed by a grain-fed rib-eye of beef.

A plate of wild venison with butternut squash with roasted carrots and elderberries on the side is comfort food personified, so is a wild halibut fillet, with young summer vegetables and lemon butter as a partner. Sunday lunch is a well celebrated event, with a rib of local Welsh beef from Paddy Sweeney, the local butcher, as the centrepiece.

A former coaching inn that has been thoroughly reinvented as a hotel for the 21st century, though managing to retain some of the old world charm. Outside the River Monnow adds to the scenic attraction provided by the gentle hills of Monmouthshire. Les Routiers Inn of the Year 2004.

The menu does not offer any great surprises although it attempts to veer towards the adventurous side of modern with some success. A whole globe artichoke with Hollandaise sauce is fine, though anyone who finds this delicacy slightly daunting might find solace in the asparagus done as a feuillete with more of the Hollandaise or the seared Scottish scallops.

No self-respecting Welsh Borders restaurant can afford not to serve Welsh Black steaks, and there they are, with plenty of chips and Bearnaise sauce. Nothing wrong with chips provided they're the best and these are good. The canon of lamb, formerly resident of the Usk Valley comes with mango chutney, olive crushed potato, smoked ratatouille and rosemary jus, a pleasant combination of flavours. The vegetarian option comes in the form of a roasted pepper and basil risotto with a poached egg and parmesan.

When the puddings come round you won't be disappointed. The range of Welsh cheeses are notable to the point of irresistibility. The Bower Farm clotted cream served with the bread and butter pudding is in a class of its own and nobody can say that the management is not utilising Welsh products to the full.

The wine list has a passport full of rubber stamps and there are some particularly interesting French reds. House wines from £10. Relaxing over coffee after the meal may induce an inclination towards Scotland and the relatively brief but selective list of single malts.

Housed in a 19th century mellow stone house with definite aspirations to the baronial Egerton Grey was one of the early crop of country house hotels, rich in Edwardian and Victorian characteristics, and at one stage a rectory.

The Cuban mahogany panelled dining room provides an elegant setting for some really very fine food, at prices that leave you wondering if there has been an error in the office. The a la carte three course meal at £17.50 starts with a choice of four dishes drawn from a amongst a tian of Scottish smoked salmon, a chicken and bacon Caesar salad, home made soup, perhaps cream of leek and potato, followed by sirloin of Welsh Black beef and Yorkshire pudding, breast of organic chicken, roast leg of Welsh lamb, and tagliatelle made with asparagus and Roquefort.

Puddings are agreeably familiar, and therefore even more tempting than usual. The classic brandy snap basket carries a duo of home made ice creams, a sticky toffee pudding is served with rum and orange ice cream.

The Gourmet dinner is double the price and carries many of the same dishes with additions such as the crispy duck salad, seared scallops and king prawns or a duck liver and Cointreau parfait, char-grilled fillet of sea bass, and a twice-baked three cheese soufflé, with asparagus and morels. The desserts also include a lemon tart and raspberry sorbet. The difference in price is certainly justified.

Egerton Grey is a real gem and I don't know why I am telling you about it. As an escape destination, a quiet hideaway to rejuvenate company policy, or just a place for a special celebration I can think of few better.

Beauty comes naturally to the Wye Valley, a rich, verdant and picturesque locale, which offers leisure delights such as golf, racing, walking, cycling and rugby amongst numerous others. The Beaufort Hotel in Chepstow is a striking 16th century coaching inn with several en suite bedrooms for a restful stay and despite the restoration, little has been detracted from the original charm. Their award winning Oaks Restaurant highlights traditional British dishes alongside more international favourites with locally sourced produce and meat.

There's crispy Chinese duck served with pancakes and plum sauce amongst the starters, followed by a main course of baked chicken wrapped in smoked bacon or a 10 oz gammon steak with egg and pineapple. Vegetarians have it good, with such options as tomato and basil linguine or the char grilled Mediterranean vegetables. A selection of luscious desserts are displayed on the board everyday and the drinks list is extensive featuring fine wines, draught beers, lagers and ales.