‘In its glory, in the very beautiful Otter valley’, this Elizabethan manor house is the fifth member of Robin Hutson’s Pig family. The rustic-chic style has seen hayloft and stable pressed into service as bedrooms. A stables room had an ‘enormous half-tester’ and spacious shower room. ‘We were delighted that it retained much of its equine history,’ write readers, although anyone who objects to the clip-clop of feet on a wooden staircase should review the options among main-house rooms, from ‘cheap and cheerful’ to ‘big comfy luxe’, to laundry and attic. Light falls through gorgeous leaded windows upon the Great Hall, now the main bar, with big, inviting sofas. As with all the Pigs, this hotel is veggie heaven, with local and kitchen-garden produce at the heart of the ‘imaginative menus’, whether in the conservatory restaurant or family-style in the garden folly. Maybe Barnstaple cauliflower risotto; Lyme Bay hake fillet, Teign mussels, shore veg, radishes, white wine sauce; Gibbins Farm ‘Tomahawk’ pork chop, creamy spinach, pancetta, mustard sauce. ‘The staff are young, hard-working, extraordinarily enthusiastic.’ Breakfast brings organic juices, free-range eggs, Dartmouth Smokehouse kippers. (Colin Honey, TGR)