The bright pink frontage of this grand but delightfully relaxed country house, built in 1720, is your first indication that this isn’t a place to stand on ceremony. Sure enough, your hosts, the O’Callaghans, soon make you feel right at home. William O’Callaghan trained with the renowned French chef Raymond Blanc, and he puts the skills he learned to wonderful use here (see The President’s Restaurant ★★★). The hotel also does a proper afternoon tea and Sunday lunch. Spacious bedrooms reflect the heritage of the building, with appealingly traditional style and antique furniture. The hotel and restaurant are closed Monday and Tuesday; from November to March they’re only open Friday through Sunday afternoon.