Starr Restaurant with Rooms

On the marketplace of an Essex town, this 15th-century, timber-clad building has been run for over 30 years as a restaurant-with-rooms by Terence and Louise George. The manager is Stephanie Etienne; Adam Rigden is the chef. 'Cooking of a very high order,' says a correspondent this year. 'The French staff could not have been more attentive and professional.' The menu has British and European dishes, eg, chicken and cèpe tortellini; venison loin, braised red cabbage, potato dauphinoise. A two-course market menu is available on weekdays. The smart restaurant has two sections, one with old beams stripped blond, the other in a conservatory extension. An old stable block in the courtyard contains eight bedrooms. The Pine Room has a large bath with 'his and hers' hand basins set in marble; the Brass Room has an antique brass bed and antique furniture. All have Freeview flat-screen TV. 'Adequate but would benefit from touching up,' is one comment. Breakfast has freshly squeezed orange juice, 'good' croissants; cooked dishes are 'the best, everything so fresh'. (Ian Dewey, and others)

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