The Stagg Inn Hotel

Titley Kington Herefordshire

Another Michelin-starred affair (the first pub to gain the accolade back in 2001), but one with a menu to warm the cockles of any lover of proper food. There’s no science to chef Steve Reynolds’ (pictured) menu, just classic flavours. Hereford snails with chestnuts, bacon and mushroom; pork rillette and foie gras terrine with quince cheese; or seared scallops, celeriac purée and black pepper oil to start. For mains, roast partridge, bread sauce and game chips; duck breast, confit of the leg, Madeira-baked figs with cider potato fondant; halibut fillet with herb crust and lemon beurre blanc… with a menu like this, it almost doesn’t matter what the rooms are like. But The Stagg Inn’s three rooms in the main building and three in the neighbouring Grade II-listed Vicarage (the gardens are home to Reynolds’ chickens) provide the perfect place to rest weary heads and full bellies after a top feed. Breakfast is served in the pub. Doubles from £95.