With Tal-y-llyn lake practically in the back garden, Cadair Idris behind, and ‘some of the finest walks in any national park’, Alex Yorke and Lorraine Hinkins’s Snowdonia B&B wins praise again this year. The original 18th-century farmhouse has four immaculate guest bedrooms, decorated in contemporary style, with Welsh blankets, L’Occitane toiletries, a shower or a bath with shower over. One dual-aspect room has views towards the lake at the back, and the Dyfi hills to the fore. ‘Our well-appointed bedroom had an excellent en suite.’ A log-burner blazes in a lounge with squashy leather sofas, maps, books and guides (for anyone devising their own routes, ‘Alex’s knowledge is invaluable’). On four nights a week, Lorraine cooks a ‘four-course, superb-value set dinner’ using local produce, perhaps Welsh Black beef, salt marsh lamb, wild sea trout – ‘a delight not to be missed’. It is served communally, sociably, round an oak table. Let them know of any special dietary requirements. Breakfast provides ‘freshly squeezed orange juice, fresh fruit, home-made granola and preserves, the option of fish if you do not want the traditional Welsh breakfast’. (Bob and Jean Henry)