A 200-year-old coaching inn, on a site that dates back to Saxon times, which is famous - indeed an institution - for fishing and for food. Traditional country pursuits are taken seriously here: the hotel run courses on fly fishing. People also come for riding, golf, bird watching and to enjoy some of the loveliest countryside in England. Anglers have 20 miles of private fishing and a 90-feet-deep lake at their disposal (containing some very large, wily trout). On a recent visit we were impressed by the flexibility of fishing arrangements - don't be shy of coming here if you are a beginner.
  Then there is the food, for which resident chef Philip Burgess has established a fine reputation. You might start with a homemade soup followed by pan-fried salmon with a ginger and chilli salsa, and end with basil ice-cream with poached pears and raspberries. Almost all the staff are local people and tend to stay for a long time, following the example of charming, softly-spoken proprietor Anne Voss-Bark who has managed the hotel since 1961 and is a well-known figure in the fishing world.
From the sitting room you can see the garden and the 250-year-old former cockpit, now a tackle room. There are two rather grand interconnecting dining rooms and, of course, a bar. Bedrooms are homely, pretty and fresh. A unique place.