Horses and coaches once trundled up the tree-lined avenue to this former stables in Yorkshire countryside; today, James Allison’s ‘low-key, relaxing’ hotel attracts a rather smarter set. ‘The place has been refurbished with a view to preserving all that is interesting and unusual from the past, but its interiors have been carefully designed for modern hospitality.’ The result is ‘thoroughly enjoyable’: ‘chic, unshabby’ bedrooms; ‘charming, enthusiastic’ staff; a restaurant ‘buzzing with happy customers’. ‘Altogether excellent’ bedrooms are in the Georgian coach house and farmhouse; garden rooms have a small private terrace with outdoor seating. In the dining room, chef Gareth Rayner takes an estate-to-plate approach to his ‘fine, interesting’ menus, using wild sorrel, say, and garden plums. (A two-and-a-half-acre kitchen garden was well into development as the Guide went to press.) A typical dish: Yorkshire chicken, roast onion risotto, mushrooms. Plan a visit around cultural events in the summer: the hotel hosts open-air film and theatre events when the weather turns warm. (P and JT)