You don’t expect to find locals clamouring for a table in a country pub on a cold Tuesday in February, but different rules apply here. Emily, once junior sous-chef at the famous Fat Duck, has worked her magic and it’s small wonder the locals approve. The tithe barn is an exquisite dining room, its ceilings open to ancient rafters, where attentive staff deliver sublime food. Try partridge wellington with swede, quince, kale and game sauce, followed by English raspberry mousse with pistachio ice cream. Provenance is king here, so expect the best local ingredients cooked to perfection by a talented (and award-winning) team. There’s a terrace for summer dining, and fruit trees, herbs and lavender in the garden. Charming bedrooms (which can be booked in adjoining pairs for families) have super-comfy beds with feather duvets and pillows, Egyptian cotton linen, armchairs, books and mini bars, and sparkling bathrooms with Bramley’s potions. Arrive by train straight from London to be met by a bus that delivers you to the door. The Daylesford Organic farm shop/café is close. Exceptional.