Set in nine acres of grounds on the edge of the Cotswolds, Grade II-listed Sudbury House has emerged from a serious refit culminating in the launch of its flagship eatery, Restaurant 56. Overlooking the hotels’ beautiful gardens and alfresco terrace, the dining room has been designed with one eye on heritage and the other on chic sophistication. Chef Andrew Scott has a heavyweight CV, running from stints at L’Enclume and Mallory Court to top job at The Curlew, Bodiam, where he won a Michelin star. Expect luxurious contemporary cooking with lots of fancy touches, from pigeon carpaccio with white truffle custard, Madeira jelly and salt-baked Jerusalem artichokes to cured sous-vide cod loin with shrimp and potato risotto, charred leeks and crab bisque. To conclude, perhaps try an arty combo of lemon curd cream, verbena jelly, pine-nut ice cream and meringues. Exclusive wines too.