The Wild Hare

The very definition of a destination restaurant, this place's isolated woodland feel is part of its inherent charm, as are the nature-inspired colour theme and rustic wood flooring. Ingredients are sourced from the Wye Valley and their own kitchen garden, and are used in dishes with a creative streak. Middle White suckling pig is one of their signatures, prepared with a nose-to-tail ethos that includes a croquette of minced pig's head, an offal faggot and compressed shoulder. There’s also a particularly creative vegetarian menu. Bedrooms follow the theme of bringing nature inside.