Food, locality, nature and architecture gel harmoniously in this strikingly transformed, hewn-out stone smithy – now a uniquely affecting restaurant-with-rooms touting two Michelin stars. Chef/proprietor Simon Rogan’s passion for hard-wired ‘terroir’ and local sourcing is never in doubt – witness his organic farm, foraging trips and unswerving commitment to Lakeland produce. Multi-course tasting menus are devised on the day, so sit back and marvel at the beautifully controlled artistry and pure, undiluted flavours – even if the incredible journey can sometimes seem like “a bit of a marathon”. We’ve sampled many extraordinary creations here, from wild venison tartare seasoned with smoked salt and embellished with beads of candied fennel to cod brandade concealed inside a saffron ‘yolk’ with ‘salt and vinegar’ puffed rice to a high-definition combo of crimson raspberries on crumbled lemon verbena cake with blazing green cicely granita. Rogan’s astonishingly subtle cooking is matched by informed service and a thoughtfully collated wine list. In short, it’s a sense-tingling tour de force – or, quite simply, “perfection”.