In ‘what must be one of the most tranquil places in the country’, Huw Rees and Sam Prosser run their ‘splendid’ hotel, a handsomely converted Georgian rectory in large, well-maintained grounds. ‘It took some finding but was well worth the search.’ Bedrooms in the main building and converted coach house are ‘tastefully furnished and superbly appointed’; each is supplied with cafetière coffee, posh toiletries and spring water on tap. (‘A grab rail in the shower would have been appreciated.’) ‘Our comfortable room overlooked the garden, with its waterfall and little stream – delights for eye and ear.’ In the evening, mingle with fellow guests while skimming the menu over pre-dinner drinks. The ‘excellent’ meal that follows, cooked by Huw Rees, uses locally sourced ingredients including fish from day boats and produce from the garden. Typical dishes: wild garlic soup; Lundy turbot, Noilly Prat sauce. After breakfast (local apple juice; home-made preserves; various egg dishes), take a walk along the Exmoor coast – but hurry back for tea with home-made cakes. (Peter Govier, Gwyn Morgan, Roger Down)