In a large village of honey-coloured houses, a late-Georgian merchant’s house and former bank is now a highly regarded restaurant with rooms. Yeovil-born director-chef Nicholas Balfe (formerly of Salon in Brixton Market via Levan and Larry’s) has a passion for provenance, seasonality, home-grown and wild food, evident in dishes such as lion’s mane, sesame, white soy or Otter Valley hogget, yoghurt, red pepper. Everything here speaks of respect for nature. Bedrooms, named after trees and hung with friends’ artworks, have organic fabrics, Haeckels bath products, lusso stone bathtubs (three in-room), locally made ceramics and rugs, and a minibar of homemade treats. For all its serious foodie credentials, this is both a child-friendly place, and a fun one, with occasional barbecues on the terrace.