‘Behind the dramatic facade lies a beautiful garden,’ writes a reader in praise of this hotel and spa with its green oasis at the centre of a divine Georgian crescent. Public rooms are filled with antiques, while the ‘well-equipped and spotlessly clean’ bedrooms occupy the main house and garden buildings. Deluxe suites, some with a four-poster, have a bath and shower, a separate sitting room. Food is available all day in the Montagu bar, the name recalling Elizabeth Montagu, Queen of the Blue Stockings, who held court here in the 18th century. In the wisteria-draped Dower House restaurant (no jeans or trainers; blue stockings welcome), David Campbell cooks such modern dishes as roasted brill, salt cod, purple sprouting broccoli, artichoke, lemon, clams – with appealing separate menus for vegetarians and children. ‘The tasting menu was outstanding.’ A wide choice at breakfast includes a healthy juice (freshly squeezed orange; cucumber, ginger, apple and celery), spiced muesli or organic porridge, through Manx kippers, to a cholesterol-loading full English with Stornoway black pudding, hog’s pudding, organic sausages and free-range eggs. (Robert Cooper)