‘Hands-on owners, attention to detail and a warm and friendly ambience.’ All-round plaudits this year for John and Sue Cushing’s Georgian manor house hotel. Further praise too for the ‘stunning gardens’. Opened to the public each summer under the National Garden Scheme, they ‘reflect the care and attention’ offered to guests. At their heart is one of the country’s largest kitchen gardens – a source of fruit, vegetables and herbs for new head chef Liam Philbin’s ‘beautifully presented’ modern British dishes, perhaps halibut, white beans, monk’s beard, baby turnips, yeasted cauliflower purée; home-grown poached rhubarb. Downstairs, a ‘bright, inviting’ drawing room and oak-panelled lounge. Upstairs, ‘very comfortable’ bedrooms, perhaps with a brass bed, antique four-poster or locally crafted super-king-size wooden bed. Some enjoy garden views, others have rugs on oak floors. All have a fridge with milk, home-made cookies, a bathroom with bath and separate shower. A ‘delicious breakfast’, served in the orangery overlooking the walled garden, includes freshly squeezed juice, ‘super-tasty Staffordshire oatcake’, a ‘perfect poached egg’. ‘We’ll be back!’ (Kath and Liam Berney, R and JF)