‘There is much to like and laugh about’ at this utterly transformed Elizabethan manor house, in a ‘glorious setting’ in the Otter valley. The newest of the litter, it shares a distinct (‘friendly, boho-chic’) family resemblance with Robin Hutson’s other Pig hotels. Step straight into the ‘busy, buzzing’ wood-panelled bar; ‘inviting sitting areas’ and open fires are beyond. ‘In good weather, outside is the place to be: the well-groomed gardens are a pleasure; there are beautiful views to soak in from the swings or benches.’ ‘Charming, quirky bedrooms’ are spread across the property. Careful selection may be necessary: one guest thought a snug room in the main house ‘compact’; a ‘comfy, tastefully decorated’ superior room in the otherwise ‘brilliantly converted stables’ had noise from rooms above. In the conservatory restaurant and restored garden folly, chef Daniel Gavriilidis cooks food with ‘excellent pedigree’ – perhaps crispy pig’s cheek, piccalilli, wild chives. Breakfast is worthy of a pig-out (‘but why is it charged extra?’). A buffet holds yogurt, fruit, pastries, ‘an excellent apricot compote’; hot dishes are cooked to order. (Wendy Ashworth, and others)