Guiting Guest House

In a tranquil Gloucestershire village sits this 17th-century mellow stone inn, which offers a warm welcome and plenty of rustic charm, from its fireplace to its exposed timber. The appealing menu of hearty, well-cooked dishes is likely to include pies, fish & chips and a choice of locally reared steaks from the grill – plus a roast on Sundays. For desserts, expect modernised versions of classic recipes like steamed puddings and crumbles. Cosy bedrooms are also available if you want to explore the area.

Lords of the Manor is an appropriate name for a 17th-century Cotswolds hotel, and Atrium is an equally apt name for this restaurant located within the hotel's inner sanctum. A large skylight allows natural light to flood into the compact dining room, where diners are served a tasting menu all at the same time. The dishes come with attractive modern presentation and their greatest strength is in the natural flavours of the central ingredients, which are ably cooked by kitchen team. A wine pairing and overnight stay will make an event of your visit.

In a typically charming Cotswolds market town, this long-standing neighbourhood restaurant occupies a pretty little period building that packs plenty of character into a small space. Run with a smile by a husband-and-wife team, it's a welcoming place that provides plenty of comfort with its generous cooking. British ingredients, from Salcombe crab to Cornish monkfish, underpin the well-executed dishes featuring classic combinations, such as Orkney scallop with pork belly. The concise wine list offers a nicely balanced selection.

For over two decades, The Old Butchers has been in the hands of the Robinson family – and they continue to provide first-rate hospitality in this Cotswolds market town. Louise will ensure you feel welcomed and at ease in the quirkily decorated former butcher's shop, while Peter heads up the kitchen. His menu is broad and enticing, with a feature made of the charcoal grill and a heavy helping of seafood, from Cornish scallops with piquant nduja butter to Dover sole meunière with textbook execution. It all adds up to one mightily appealing restaurant.