In the Wye valley, birthplace of British tourism, Chris and Kirsty Harrod's ‘very special’ restaurant with rooms, tucked away in rural seclusion, should be on every foodie’s tourist map. The bedrooms are tastefully designed, with smart bathrooms and views over the woodlands that yield flora for your plate. The larger ones have a king-or super-king-size bed, a double-ended bath and walk-in shower. Smaller rooms have a double bed, a bath with shower over. One room has a stone wet room. This is not a B&B; you come to dine on Chris’s tasting menu, composed of locally sourced, home grown and foraged ingredients, for which he holds both a Michelin star and a Michelin green star for sustainable gastronomy. Depending on the day’s pickings, this might include plaice cooked in Jack by the hedge butter, brown shrimps, hop shoots; hogget, young leeks, garlic purée, turnips, ramsons; blueberries, violet parfait, lemon thyme sorbet, rose jelly. ‘At various times the menu utilised three types of garlic, three-cornered garlic, elephant garlic and ramsons,’ wrote a reader. ‘The cheese board (extra) was also of a good standard… The wine waiter was friendly and informative.’ (FT, HMB)