The Wentworth

When the Aldeburgh Festival launched in 1948, Michael Pritt’s family had already run The Wentworth for 28 years, and it is this continuity and timelessness of their ‘very well-managed’ seafront institution that so appeals to many of our readers. ‘Apart from being a lovely hotel in a beautiful location,’ writes one, ‘what makes it special are the staff – welcoming, helpful, cheerful, efficient, interesting and interested.’ ‘One of the great things is the way the staff remain,’ writes another. ‘Dogs made so welcome, too.’ The look is hotel traditional, with light-wood furniture, softly patterned wallpaper, and maybe a bath with hand-held shower. ‘We had a lovely big room overlooking the sea.’ Snug inland-facing rooms are less sought after. You can take tea in one of the lounges, have a simple bar lunch, or eat more formally in the dining room, where seasonally changing menus include dishes such as chicken breast with fondant potato; sweet potato, cauliflower and chickpea curry, or salmon fillet. At breakfast there is smoked haddock or kipper, the full Suffolk. ‘Good room, good food, good staff.’ (SR, EG)