Since gaining its Michelin star in 1982, Hambleton has garnered a reputation for culinary excellence thanks to chef Aaron Patterson, who uses local and home-grown produce to create dishes almost too beautiful to eat. Meat-free dishes are among his specialities, such as perfect tagliatelle of wild mushrooms with grappa sauce.

Chef-proprietors Guy and Brittany Manning (who met at feted Per Se in New York) have a well-earned reputation for passion and commitment, making everything in-house at this gastropub-with-rooms. Menus include dishes such as chicken breast, borlotti beans, girolles, bacon velouté, and Brittany’s delicious desserts.

Readers rave about the cooking at this boutique hotel on Porlock Bay, where chef-co-proprietor Pio Catemario di Quadri creates a nightly no-choice menu of home-grown, locally produced and foraged ingredients. Dishes might include guinea fowl with salt-baked beetroot. There is a zero-waste policy and everything possible is made in-house.

Guests dine convivially at Justin and Jenny Green’s Georgian country house on produce from the walled garden, farm, river, field, hedgerow, and local suppliers. After an aperitif of the house gin, Bertha’s Revenge, tuck into dishes as Cashel Blue soufflé, saddleback pork with cider jus, strawberry and loganberry labneh.

Land and sea supply the kitchen at this former shooting lodge on an Outer Hebrides island, where daily menus reflect a sense of place and the seasons. Perhaps estate venison carpaccio, pickled vegetables and brambles; hand-dived scallops; ‘the bee lady honey trio’ – exciting, ambitious cooking that is reasonably priced.

Chef Nick Bennett draws inspiration from the seasons and surroundings to compose dishes as guinea fowl with swede, shallot and verjus caramel at this restaurant-with-rooms occupying Georgian and medieval farm buildings. Expect inspired modern cooking served in a stone-walled dining room that dates from the Norman Conquest.

Raymond Blanc has held two Michelin stars for more than 30 years at his 15th-century manor-house hotel. Produce from the potager, orchard and herb garden feature in exquisite dishes for omnivores, vegetarians and vegans – maybe garden vegetable pistou or poached turbot with lemon verbena. It’s pricey, but very special.

As ever it’s all about local suppliers at this Pig hotel, the first with its own vineyard, in prime wine-growing country. Produce from kitchen garden, greenhouse, smokehouse, mushroom house and orchard appears on the 25-mile menu, which features dishes such as curried Brighton market fishcake, served in a conservatory overlooking the vines.

Wild turbot chargrilled over orange wood; smoked pork cheeks cooked in Galician cider; aubergine, peppers and red onion baked in the coals… Fish, meat and vegetables all have starring roles at this restaurant-with-rooms. Desserts are delectable, breakfasts exciting. It’s rustic Basque cuisine at its best. ¡Buen provecho!

Enjoy the freshest of seafood at this Hebridean island hotel, with shellfish creel-caught and fish from nearby waters. Meat and vegetables are supplied from local farms. Dinner might include Highland venison croquettes followed by local scallops with chorizo, while everything from bread to ice cream is home made.

The walks from the door of this former tweed mill in the Cairngorms national park mean you can justify tucking into David Skiggs’s outstanding food. Pick either a three-course or a six-course tasting menu, with dishes that might include wild halibut with fish velouté and Parmesan gnocchi. Some bedrooms overlook the tinkling burn outside.

The delicious food here matches the spectacular setting, with statement lights in an old barn dangling from impossibly high, beamed ceilings. Imaginative menus include the chance to try a selection of small plates with perhaps crispy pomegranate pork belly and herb flatbread, or king prawn pil pil with toasted focaccia.

It’s hard to pick a Pig from the litter of eight, which all have a 25-mile sourcing policy for the majority of their food, with much of it produced from the kitchen garden. This one stands out thanks to its Lobster Shed, where both the classic grill and thermidor are superb.

Passionate about locally sourced food, Ballymaloe also comes with its own cookery school and café. Head chef Dervilla O’Flynn uses produce from the walled kitchen garden, the farm and its vicinity to create dishes such as cauliflower with squash and spinach korma or lamb with coriander, lemon and crushed swede.

The buzzy brasserie at this island hotel specialises in the freshest of seafood and pasta. They come together perfectly in the seafood bucatini, which features a generous selection of prawns, crabs, clams and lobster. Other dishes shine too, including the tempura baby courgetti with confit garlic truffle mayo and the lobster with seaweed salt chips.

‘Foodie heaven with the bonus of nearby culture,’ was a Guide insider’s verdict on this restaurant-with-rooms a short spin by loan bike from Stratford-upon-Avon.

Expect the best of Italian and British food – seafood spaghetti, beef rib for two – from Angela Hartnett and Luke Holder at this New Forest bolt-hole. Book the Kitchen Table for eight and enjoy a sharing menu, and learn how to cook up a storm in the cookery school.

You can order a pint and a sandwich in Kate and James Mackenzie’s beamed bar, or go for the full Michelin-starred experience. James puts a creative spin on classic British dishes – expect parkin-crusted venison with Yorkshire rhubarb pickle, and wild halibut with roast salsify and cockles.

Enjoy the freshest of seafood at this Hebridean island hotel, with shellfish creel-caught and fish from nearby waters. Meat and vegetables are supplied from local farms. Dinner might include Highland venison croquettes followed by local scallops with chorizo, while everything from bread to ice cream is home made.

The walks from the door of this former tweed mill in the Cairngorms national park mean you can justify tucking into David Skiggs’s outstanding food. Pick either a three-course or a six-course tasting menu, with dishes that might include wild halibut with fish velouté and Parmesan gnocchi. Some bedrooms overlook the tinkling burn outside.

The delicious food here matches the spectacular setting, with statement lights in an old barn dangling from impossibly high, beamed ceilings. Imaginative menus include the chance to try a selection of small plates with perhaps crispy pomegranate pork belly and herb flatbread, or king prawn pil pil with toasted focaccia.

It’s hard to pick a Pig from the litter of eight, which all have a 25-mile sourcing policy for the majority of their food, with much of it produced from the kitchen garden. This one stands out thanks to its Lobster Shed, where both the classic grill and thermidor are superb.

Passionate about locally sourced food, Ballymaloe also comes with its own cookery school and café. Head chef Dervilla O’Flynn uses produce from the walled kitchen garden, the farm and its vicinity to create dishes such as cauliflower with squash and spinach korma or lamb with coriander, lemon and crushed swede.

The buzzy brasserie at this island hotel specialises in the freshest of seafood and pasta. They come together perfectly in the seafood bucatini, which features a generous selection of prawns, crabs, clams and lobster. Other dishes shine too, including the tempura baby courgetti with confit garlic truffle mayo and the lobster with seaweed salt chips.

‘Foodie heaven with the bonus of nearby culture,’ was a Guide insider’s verdict on this restaurant-with-rooms a short spin by loan bike from Stratford-upon-Avon.

Expect the best of Italian and British food – seafood spaghetti, beef rib for two – from Angela Hartnett and Luke Holder at this New Forest bolt-hole. Book the Kitchen Table for eight and enjoy a sharing menu, and learn how to cook up a storm in the cookery school.

You can order a pint and a sandwich in Kate and James Mackenzie’s beamed bar, or go for the full Michelin-starred experience. James puts a creative spin on classic British dishes – expect parkin-crusted venison with Yorkshire rhubarb pickle, and wild halibut with roast salsify and cockles.

This welcoming thatched Wiltshire inn is no ordinary country pub. Guy and Brittany Manning’s inspiring menus rely heavily on home-grown and foraged produce; expect herb-roasted guineafowl breast, or roast black cod with aubergine caviar.

Readers pour lavish praise on this ‘sensational’ – and peaceful – oasis in the Cairngorms. Dishes include venison with creamed cabbage, and wild sea bass with roast root vegetables, and there’s a six-course tasting menu with paired wines.

Galton Blackiston’s Michelin-starred tasting menus run to seven courses – butternut squash velouté, Middle White suckling pig – served in the conservatory restaurant with doors opening out onto a lavender-scented garden.

Chris Staines, who has a Michelin background, puts his judicious skills to good use in this pale-stone Dorset house. Dishes range from the pleasingly simple – fish of the day with lemon – to the more exotic, such as spiced minced lamb.

This oak-beamed restaurant is strong on Dorset produce. Jamie Jones’s menus include brill ‘Cordon Bleu’, and beef brisket with Jerusalem artichoke purée. Readers praise the wine list. Across the road is Thomas Hardy’s former schoolhouse.

A ‘modern smorgasbord’, with a Nordic twist, is served at this switched-on establishment. Lamb neck fillet with cherries, and seared scallops with pea velouté, feature on the menu, which is laid out to appeal to lovers of meat, fish or veg.

Paul Leonard’s Michelin-starred menus combine the flavours and ingredients of Cumbria to exacting perfection: try his beef tartare with caviar or slow-cooked beetroot with yogurt and locally picked green juniper.

There is something to tempt all palates on the Asian–Mediterranean menu of this atmospheric restaurant with rural views. Share small plates (harissa cauliflower, tempura squid) or try Goan vegetable curry or a Baraset chop steak burger.

The ‘uncomplicated British garden food’ served here includes Cornish mackerel tartare and Kernow lamb loin. Or drink in the sea air at the Lobster Shed, where seafood is cooked in the wood oven or on the charcoal-fired grill.

It’s a long drive to this remote spot, but it’s worth it for lochside views and fish so fresh it practically swims to the door. Tommy Barney can turn his hand to local langoustine or lamb. And you can get a picnic to take seal spotting.

Fish goes straight from the boats to Chris Staines’s door, where he uses it on menus strong in local produce but with worldwide influences. So there’s smoked eel in sweet soy, duck with wasabi mash and a 15-leaf salad from the garden.

You know they take their food seriously when you hear that chef Dervilla O’Flynn doesn’t compose her menus until the afternoon, when fresh fish is delivered. Fruit and vegetables are from the walled garden, meat from their organic farm.

A decade after opening, Robin Hutson’s first Pig hotel is as obsessive as ever about locally sourced food, used to create outstanding, original and unpretentious dishes. Alongside plenty of piggy bits are options for vegetarians.

Food can’t get much more farm-to- fork than on this Avon Valley estate, which rears Aberdeen Angus cattle and Gloucester Old Spot pigs. Produce from the orchard and the vegetable and herb gardens is used in both the restaurant and the cookery school.

French chef Raymond Blanc has held two Michelin stars in this quintessential English hotel for more than three decades – and you can see why with each bite of the tasting menu. Cookery school courses reveal some of his kitchen secrets.

You can order something as simple as a sarnie with a pint at James and Kate Mackenzie’s historic inn. But in the bar and the restaurant, you’ll also find Michelin-starred cuisine such as rabbit with black pudding and white-bean crumble.

The restaurant may resemble a traditional college buttery but Tristan Welch’s modern fare couldn’t be further from canteen fodder. Alongside Norfolk fruits de mer and truffle risotto, he does, though, do a very special bolognese.

New chef Matthew Whitfield has swapped the triple-Michelin-starred restaurant Eleven Madison Park in New York for this comfortable Arts and Crafts style hotel in a bucolic New Forest village. His new home is emphatically the winner; dishes at its formal restaurant, The Terrace, may include slow cooked squid with cauliflower, confit mushroom, roasted shitake consomme (from the seven-course tasting menu).

The North Yorkshire Moors provide a wonderful larder for Andrew Pern’s Michelin-starred kitchen at this thatched inn in a popular village. Much of the produce is either home grown, reared, caught, shot or foraged nearby. There are dining options for all tastes and budgets, from the good value locals’ set menu, to a la carte and a tasting menu with matched wines. Dishes from the last might include dressed white Whitby crab ‘stick’ with house-pickled cockles, shoreline vegetables, devilled crab, Charentais melon and ice wine sorbet.

Dinner is served with panache at Tracy and Galton Blackiston’s Michelin-starred country house hotel near the north Norfolk coast. Galton, in tandem with Greg Anderson, runs the kitchen, while white-gloved waiting staff announce and serve such dishes as Scottish langoustine, peanut, lime - or Richard Vaughan’s middle white suckling pig. The tasting menu, served promptly at 8pm after canapes in conservatory or garden, changes daily.

Here is another starry new chef to look out for. Earlier in the year Douglas Balish, with a Michelin star under his belt, joined this charming hotel, determined to make the most of the larder of local produce from the surrounding area and the hotel’s kitchen garden. Fine dining in the Fernery restaurant includes such dishes as lamb, goat’s curd, morel, wild garlic, or, for vegetarians, duck egg, quinoa, wild garlic, celeriac. You can eat a la carte, or from a six- or eight-course tasting menu - or opt for more informal dining in the Artisan Rooms.

The setting of this Cotswold manor is dreamy, surrounded as it is by acres of beautifully designed gardens. The food is equally impressive and chef Niall Keating has rightly earned a Michelin star for his modern British dishes such as tempura smoked eel, perilla (starter) or salmon, aloe vera, yeast beurre blanc (main). There are menus for carnivores, pescatarians, vegetarians and vegans, and the simpler fare on offer in the brasserie is prepared with the same care and attention to detail.

Everything that grows in the garden of this former coaching inn is edible, an indication of owners James and Kate Mackenzie’s commitment to locally sourced food. Despite their Michelin star, there is no fuss or pretension here, it’s an inclusive place with reasonable prices. James’ signature dishes might include Roast salt aged Leven duck breast, confit duck leg boulangere potato, crispy duck hearts, celeriac puree, pickled blackberries, parkin crumb.