The original pillared dining hall of this magnificent 17th-century manor house packs a grand punch, & the kitchen produces lively British food to suit the setting – interspersed with some bright Mediterranean flavours. Starters might offer a choice between South Coast mackerel with warm ratatouille & herb salad or scallops with pea purée, potato & chorizo dressing. Mains embrace everything from slow-poached lemon sole with pomme purée, baby leeks & cep cream to 28-day aged sirloin steak. To finish, expect blueberry & mascarpone tart or an assiette of white & dark chocolate. Match it all with something from the cellar’s varied choice of wine.