A family affair, this restaurant with rooms is run by a couple that takes great pleasure in looking after guests. Their son—trained by the great celebrity chef Raymond Blanc—serves sophisticated food that many consider to be the best in the northeast. The tables are laid with heavy china and polished cutlery, and you can dine in the bright conservatory or the red-walled dining room. A prix-fixe three-course dinner (£42.50) might include seared saddle of roe deer with
creamed celeriac and a rhubarb and ginger soufflé. You can extend your stay in one of the three very well-appointed guest rooms.