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A swish renovation has transformed this historic inn into a 45-bedroom boutique hotel – complete with subterranean dry spa and a modern British restaurant where seasonal produce gets a good robata grilling. The dining room is a welcoming spot where an elegant country-chic look is created by exposed beams and bricks, distressed leather banquettes and muted colours. Yes, this is the Cotswolds. The menu is similarly easy on the eye, ranging from robust nibbles of braised pig’s head with tarragon mayonnaise to comforting rice pud with rhubarb and almonds. In between, the robata is to the fore in an expertly cooked starter of charred soused mackerel with cucumber and yoghurt followed by equally accomplished venison loin with potato terrine, celeriac and juniper. Live music nights held in the brick-lined cellar (available to hire), a well-thought-out wine list (with ample by the glass) and friendly service wrap up this polished package.
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