{"title":"2019 Editor's Choice Restaurants-with-Rooms","style":"detailed","orderby":"offer","select_hotels":"45724,1675,2360,2903,1616,2510,2210,2529,1576,32865","hotels_badge":"79944","summary_0":"There is rural peace without, a happy buzz within, as guests tuck in to Jon Parry\u2019s no- choice menus at Nick Mash\u2019s reinvented village inn. Meat and fish sizzle on a bespoke wood-fired grill. Vegetables are fresh from the garden. Simply brilliant. ","summary_1":"Classically inspired food and an exceptional wine list win praise at Emma and Tim Ford\u2019s Georgian country house. Airy, comfortable bedrooms have flowers and shortbread. There are gardens, warm hospitality and an excellent breakfast. A place to relax. ","summary_2":"Guests arrive for Jake Saul Watkins\u2019s memorable Michelin-starred cooking (perhaps a tasting or vegetarian menu), sleep in comfort, awake to freshly squeezed orange juice and pastries from Paris. ","summary_3":"The name sounds folksy, but this 17th- century converted mill has contemporary rooms with perhaps an alfresco hot tub or a Philippe Starck bath. Chef\/patron Lee Bye\u2019s cooking is ambitious; breakfasts are first class. ","summary_4":"Long-standing owners Shirley and Eddie Spear are welcoming hosts at their loch- side island retreat. Suites are generously equipped. Chef Scott Davies uses excellent local produce in his highly creative cooking. ","summary_5":"Not on lake-lapped Innisfree but in a Rutland market town, Richard Burton\u2019s romantically named former shop, with bijou bedrooms, rates highly for gourmet cooking. Chef Stuart Mead has a sure touch with local, seasonal ingredients. Breakfast includes fishcakes and fresh juice.
\n","summary_6":"Kevin Mangeolles\u2019s Michelin-starred menus at this former coaching inn delighted Guide regulars this year. Pork and game are from surrounding estates, fish and shellfish locally landed. Jacki Mangeolles is welcoming front-of-house. Full marks for enthusiasm. ","summary_7":"Modern French cuisine, local produce and warm Scottish hospitality are the prime ingredients at Alison and Fabrice Bouteloup\u2019s former coaching inn. He cooks with flair (perhaps brisket of beef sous vide); she is a wine expert. ","summary_8":"\u2018We\u2019re not a hotel,\u2019 say Susan and Bryan Webb, but rooms at their rural stone house are of a high standard, while Mr Webb\u2019s Michelin-starred cooking showcases the best of seasonal Welsh produce. ","summary_9":"Stephen and Joanna Terry alchemised a grotty roadside pub into an establishment that inspires readers to make return visits. Alongside Mr Terry\u2019s first-rate menu, offering plenty of choice at a fair price, there are modern, well-equipped bedrooms. ","total":25,"notpage":"false","return_count":false}