In a former smithy, shop and barns overlooking the village duck pond, this popular hotel and restaurant is undergoing refurbishment and expansion under new owners the Rockliffe Hall Group. So far, it's 'as good as ever', according to a returning guest. There are 'lovely staff, great, comfy lounges with log fires', as well as books, comfy armchairs, piano, antiques and bric-a-brac. Bedrooms have playful mix-and-match patterns, a fridge, milk, sloe gin, Cowshed toiletries. If you're sensitive to noise, pick your room accordingly; one reader's room overlooked the car park, while another was above the convivial dining terrace. 'Hodge was spacious, with a big bed and comfy settee as well as a desk and chair.' In the restaurant, new chef Adam Westgarth uses produce from the hotel's working farm with its heritage-bred livestock and wild estate game, supplemented by foraged food, in dishes such as North York Moor lamb with garden pea, sorrel, yoghurt and anchovies. A reader was impressed by the 'very tender' guinea fowl. 'There is a good selection of wines by the glass.' At breakfast there are 'really interesting options – a delicious mushroom and spinach choice'. (PA, P and A)