A golden stone Carolean manor-turned-rectory in an ‘idyllic setting’ is run as a ‘welcoming, comfortable and relaxing’ hotel, under highly experienced manager Michael Obray. Portraits of past rectors gaze down from walls. You can enjoy ‘a refreshing cup of tea by the fire’ with former incumbent Francis Edward Witts, or at least with his Diary of a Cotswold Parson (1837–42). Bedrooms in the barn and granary are country style, those in the main house more glamorous, with maybe a colonial four-poster, an in-room bath. First-floor Witts is ‘large, with a splendid view’ over the gardens. Recent changes include the creation of a walled herb garden, while this year brings more dining options. In the new Atrium, Charles Smith’s ‘spectacularly lovely’ tasting menus continue to showcase Cotswold ingredients, Cornish fish, responsibly reared Lake District meat, seasonal game. For instance: fallow deer, hispi cabbage, young beetroots, violet mustard; olive oil-poached stone bass, heritage carrot, mussel and saffron cream. You can now eat less formally and for less from the restaurant’s à la carte menu. ‘A most magnificent place,’ say readers, who were ‘looked after beautifully’. (RM)