The Traddock

‘Warmth exudes’ from the Reynolds family’s ‘happy’, ‘comfortable’ small hotel: ‘They obviously know exactly how to make the place tick.’ This ‘homey’ spot has charm in spades, and ‘lots of places to relax’; in ‘snug’ public areas, find a ‘crackling’ fire, board games, coffee-table books, ‘well-stuffed armchairs’. Bedrooms vary in size and style; the best, in the newly converted Victorian loft, is a spacious open-plan suite with views across Burn Moor to the forest of Bowland beyond. ‘Ours had a gilt wicker bedhead, brocade fabrics, a lovely Persian rug. The tea tray held a proper teapot, a cafetière and mugs, biscuits, fresh milk in a flask.’ Yorkshire produce serves as inspiration in the restaurant, where the newly appointed head chef, Thomas Pickard, formerly at Swinton Park, cooks modern English dishes, perhaps brochette of local rabbit loin, pickled radish and cucumber salad. ‘We loved the cheese menu, which gave details of both cheese and cheesemaker.’ Breakfast is ‘generous’: tuck in to home-made preserves on ‘thick toast’; an ‘enormous’ full English. Good walking from the door; guides, maps, packed lunches available. (SH, Julie Griffiths)