In springtime, the drive up to Jan and Adam Moore’s 18th-century former sporting lodge is ‘lined with young trees in blossom, bulbs everywhere’. Guests arriving with their dog were greeted by ‘a very pleasant, friendly young woman’ (perhaps also by resident retriever Roxy), and found in their room a welcome pack with a map of walks. Bedrooms range from ‘small but fine’ classics to the Garden Suite, with lobby area leading to a conservatory and small garden. All are ‘spotless, well cared for’, supplied with home-made shortbread, fresh coffee, organic toiletries. Views are of hills, woodland or the garden, home to a Scandinavian sauna and hot tub. You can eat in the bar (dogs allowed) or dining room. Adam Moore’s evening menus use local and home-grown produce, Solway scallops, free-range, rare breed chicken, fruit and vegetables from the organic kitchen garden (vegetarians happily catered for). Maybe marjoram-roast chicken breast, pancetta and Parmesan sauce, crispy leeks; sea bass, white wine, saffron, lemon balm, tomato concassé. The morning brings home-made granola, Ayrshire-cured bacon, award-winning black puddings, local kippers. ‘Our breakfast was lovely.’ In sum, a beautiful setting, ‘excellent food, good value’.