索尔比树床和早餐

Named after the ancient tree that stands in front of it, this restaurant sits inside the Farlam Hall Hotel. A historic Cumbrian country house, its refurbishment transformed it into an elegant retreat that deftly mixes the antique with the contemporary. The restaurant offers Indian-influenced cooking in the form of a generous tasting menu showcasing British produce – including plenty of ingredients from the kitchen garden – enhanced by subtle spicing. The service team are on the ball and ensure you are well looked after.

The Dog and Gun is a proper village pub which does what pubs do best, by providing warmth, honesty and food that puts a smile on your face. Chef-Owner Ben Queen-Fryer cooks with his heart and plenty of natural talent, keeping dishes satisfying and recognisable. Local ingredients, including seafood from Maryport, are showcased in pure, understated compositions with plenty of depth, where flavour comes above all else. You’ll find suet puddings, soufflés and some of the best triple-cooked chips around – not forgetting a great local pint.

There’s plenty of rustic character to this appealing pub in a beautiful North Pennine hamlet. A warm welcome gets things off to a great start, before you tuck into dishes founded on produce that all comes from within 50 miles of the kitchen. This is shooting country, so that includes plenty of game – such as roasted grouse or partridge ballotine. Keep an eye out for the raspberry soufflé too, which is a cut above your typical pub pudding. Four bedrooms make this a great base for exploring the gorgeous surrounding countryside.

Melrose is certainly one of the more attractive towns in the Scottish Borders and Provender, situated down a passageway just off the main street, has become a part of its fabric now. If you're celebrating, then be sure to kick off with some Cumbrae oysters, before choosing from the selection of straightforward dishes that put prime Scottish produce front and centre. Look out, in particular, for the great use of ingredients from the local estates and producers, be it fish from the North Sea or crab and scallops caught off the coast of Orkney.

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