‘Grassington House provided all I could want for a most enjoyable break in this busy but beautiful village.’ A full entry this year for Sue and John Rudden’s restaurant-with-rooms overlooking the cobbled square. Behind the slightly austere facade of a Georgian limestone house lie lavish interiors. Bedrooms range from the modest – ‘a small but comfortable second-floor double’, say, with ‘a very powerful shower’ – to No. 6, the full Hollywood, with chandelier, ornate silvered furniture, freestanding claw-footed bath and separate shower room. All have home-made biscuits, robes, organic toiletries. John Rudden is ‘a very inventive chef’. Witness fillet mignon with rag pudding, cabbage faggot, carrot purée, red wine jus. ‘Rag pudding is his own creation: a parcel of shredded beef wrapped in suet, it looks and tastes delicious.’ A shame, however, about the restaurant’s piped pop. Attention to detail is evident at breakfast, when ‘even the butter was home-made, and freshly squeezed juices came in generous glasses. The bacon and sausages came from John’s pigs, the salmon was smoked on the premises. It’s rare for breakfast to be so good that the memory lingers all day.’ (Trevor Lockwood)