The Manor House Inn Hotel

A historic inn with a kitchen embracing seasonal, local foods, and a bar with a good wine list and local draught beers points to a fine country break. And this atmospheric, 17th-century pub with flagstone floors and open fires delivers. It’s in the centre of the tiny, peaceful Somerset village of Ditcheat and mornings are disturbed only by birdsong, Sunday’s church bells, or the thoroughbred horses greeting the day in the paddock across the road. The nine rooms are simply decorated, drawing attention to original arched windows and exposed beams, while large beds and feather-down bedding provide a touch of luxury. Talented chef Jamie McDougall includes the names of his suppliers on the inspired menu: start with Barbers’ (cheesemaker) rarebit croquettes or game terrine; move on to Kicking Goat (cider) battered fish and chips, Walter Rose (butcher) juicy flat-iron steak with peppercorn sauce, or roasted squash, Puy lentils and Westcombe (dairy) ricotta; and finish with sticky toffee pudding and Brickell’s ice cream. In the morning, come down to a full English of smoked bacon, sausage, eggs, tomatoes and field mushrooms, or start the day with Dorset-farm yoghurt, fresh breads and a vitalising shot of turmeric, ginger and lemon. Fuel, perhaps, for the mile-long walk along country lanes to Wraxhall Vineyard.

Words by Rosemary Barron. Photography by Dave Watts.

Doubles from £140, including breakfast. 01749 860276, manorhouseinnditcheat.co.uk