Farlam Hall

There is a relaxed, timeless ambience at this grown-up 19th-century country house (Relais & Châteaux), but things have moved on apace, with fine dining now at the very heart of the operation. In March 2023, Hrishikesh Desai, who won great acclaim at the Gilpin Hotel (see entry), stepped in as executive chef/patron to manage alongside former Gilpin colleague Karen Baybutt. Bedrooms have soft, restful décor, antiques, local artworks, ‘luxurious bathrooms (copious hot water at good pressure)’, Molton Brown toiletries, views over wooded grounds. Suites have an espresso machine. The Hay Loft in a stable block has an outside seating area. In the Cedar Tree Restaurant, a nightly tasting menu features produce from the kitchen garden and Farlam Hall’s honey bees. Expect the unexpected – maybe fried fillet of cured hake, roasted pineapple, smoked sweet-and-sour sauce; tandoori beef Wellington. Special diets – but not finicky tastes – can be accommodated. Tea on the terrace is a treat. After a Cumbrian breakfast, ‘walks from the hotel lead along quiet country lanes linking with footpaths that explore interesting woodland and tarns’. (RH)