The Angel Inn

One of the first inns in England to break away from the traditional 'chips with everything' approach to food, this old drovers' inn in the Yorkshire Dales has been run as a fine-dining pub since 1983. It is owned by Juliet Watkins; Bruce Elsworth is the chef director, Simon Farrimond the manager. This year's praise: 'Friendly, relaxed; food and service impeccable.' 'It was a pleasure to be looked after so well.' Mrs Watkins's son, Pascal, runs a wine 'cave' (which contributes to an interesting wine list) in a converted barn opposite. Above are two studio bedrooms and three 'lovely' suites. These have brass bed fittings and bright fabrics, and are 'thoughtfully equipped' (tea-making equipment, honesty bar, well-lit, modern bathroom). The wide-ranging bar menu includes a page of vegetarian options, and there are daily blackboard specials. Head chef Mark Taft uses local produce for a carte of dishes like ballottine of Goosnargh duck leg; chargrilled rib of Waterford House beef, curly kale, boulangère potatoes. Summer meals can be taken on a flagged forecourt overlooking Cracoe Fell. Breakfast, served until 10 am, has 'very good' fresh juices, big bowls of cereals and fruit, an 'immense' Yorkshire platter. (Claire Burton, Jennifer Davis, RL)