“We are always focused on seasonality and locality. We have just completed the restoration of our kitchen garden – a two-acre walled garden full of seasonal fruit, vegetables, and herbs that are picked daily for The Coach House menu. Gareth Rayner works closely with the estate’s head gardener to produce niche English estate produce. We carefully manage our waste to be as environmentally friendly as possible, use borehole water, low use of single-use plastics, and celebrate imperfect fruit and veg."

Garden salad (baked beetroot, goat’s cheese, watercress, candied hazelnuts); eighteen-ounce T-bone from Country Valley; and soy-glazed duck breast with sweet potato, toasted seeds, and spring onion.

The Coach House was built for the carriages and horses of George Hartley, Esq., who commissioned the Georgian Palladian house to be built by John Carr. It fell into disrepair until recently being transformed into one of the loveliest hotels in the north of England. Its classical proportions are so easy on the eye, with arches, brick walls, beams, and huge feature windows on two sides. In summer, it’s all about lunch in the courtyard, but inside the arched glass doors is a grand, vertiginous restaurant, a noisy bar, an open fire, and lounging spaces that spill out onto the terrace.

"What comes across so strongly in Gareth’s cooking is an unfaltering respect for ingredients." Olive magazine