Cotes Yard

The eponymous John was raised right here on the family farm and now provides excellent field-to-fork dining inside its 16th-century farmhouse. His brother Tom looks after the 400-acre estate, which provides herbs, vegetables, fruits and multiple meats that inform and inspire the tasting menus. The kitchen has the skill to let these flavours shine, in dishes that come with a personal and playful touch – such as a take on classic duck pancakes. You start with drinks on the ground floor and are then shown upstairs to the rustic restaurant with its exposed bricks and beams.