Close to the seafront, this handsome Victorian villa takes a practise-what-you-preach approach to environmental consciousness. Rescued from dereliction, the hotel was restored with an eye on green issues: sustainability inspires everything from the eco paints and organic bedlinen to the solar panels and rooftop beehives. The result is cool and contemporary. Neat bedrooms vary in size and facilities; the best have a reclaimed Victorian roll-top bath, robes and slippers. In the Arbor restaurant, and on the terrace in clement weather, chef Andy Hilton’s unfussy modern dishes prioritise organic, Fairtrade and locally sourced ingredients. Typical offerings: south coast crab tortellini, cauliflower ‘couscous’; slow-roasted Wiltshire pork ribeye, warm potato salad, fennel slaw.