Below rugged Froggatt Edge, in some of the Peak District's best scenery, Joanne and Jonathan Tindall's Grade II listed 16th-century inn is 'popular yet calm', say visitors this year (most reports continue to be positive). 'More like a restaurant-with-rooms than a pub', it has 'smart hanging flower baskets and troughs by the entrance'. The elevated 'secret' garden at the back has panoramic views to the west. The 'very attractive' bar/restaurant has original heavy lintels, dark beams, library chairs, high-backed settees, countless knick-knacks. 'The food was better than in many hotels.' Chef Phil Ball blends modern dishes (eg, belly pork with saffron and red peppers) with traditional pub favourites like steak and ale pie. Wines ('good quality, sensibly chosen') and dishes of the day are listed on blackboards. 'The service is professional.' The bedrooms are simple but thoughtfully furnished (pine furniture, country-style decor; bathroom with roll-top bath). 'Ours, recently refurbished, had a four-poster bed.' Rear bedrooms, away from the busy road adjacent, are quietest. At breakfast ('very good'), a buffet is followed by cooked dishes (including vegetarian sausages). 'We were given our own door key so that we could come and go as we wished.' Good walking and climbing. (Stephen and Pauline Glover, P and JH)