‘Croquet on the lawn is a must’ at this honey-stone former rectory surrounded by ‘beautiful, magical’ gardens – but that’s not all of it. There are ‘scrumptious’ cakes to be had at a fireside tea, and drinks and ‘excellent canapés’ in the panelled bar; in the ‘elegant’ restaurant, Charles Smith, the new chef, cooks ‘accomplished’ modern dishes using the best locally sourced produce (his go-to cheesemaker is just down the lane, for instance). Typical options on the seasonal menu: braised chicken wing, glazed veal sweetbread, pickled trompette mushroom; roasted loin of rabbit, watercress salsa, truffle potato croquette. Pick one of the individually decorated, country-style bedrooms to suit: some are thought ‘fairly small’, others, more spacious, are praised for their ‘splendid views’ over garden, village or surrounding hills. No matter the size, every bedroom is supplied with good toiletries and a decanter of organic cordial. In balmy weather, borrow a pair of wellies for a short walk into Lower Slaughter; the ‘very pleasant’ staff have recommendations aplenty for exploration further afield. (F and IW, and others)