The Telegraph: Britain's 20 best restaurants with rooms, chosen by the Telegraph Food writers

Excerpt from article from Telegraph Food
First published: 2nd February 2019, The Telegraph
For full article click here.

It would, let’s agree at the outset, be premature to suggest that spring has sprung. As I write these words, snow is widespread. The Beast from the East may not be done with us yet.

And yet, doesn’t every green shoot fill the heart with hope? The sap may not quite be rising, but the daffs on my balcony are nodding through the window, shyly hinting that it’s time to get off the sofa and out into the world. Dry January is over; Valentine’s Day is around the corner; half term is on its heels. The clocks go forward at the end of March, Brexit permitting.

A really memorable, grown-up dinner might be a good place to start. With maybe a walk beforehand, to work up an appetite, or on the morning after, to blow the cobwebs away. We present for your delectation a fistful of restaurants with rooms: smallish independent outfits where the food comes first, but where you can lay down your head in comfort afterwards.

The special added ingredient of the sleepover will allow you to range further afield than you might if you were on the trail of food alone; and to park any squabbles about whose turn it is to be the designated driver. So bon appétit – et bon repos.

- Keith Miller

Coombeshead Farm, Lewannick, Cornwall

Just over the border into Cornwall, down a narrow leafy lane, is the rural idyll of Coombeshead Farm – the project of US-based British chef April Bloomfield and former Pittcue chef Tom Adams. Snug-but-elegant bedrooms (no televisions) are in the Georgian farmhouse while the barns house the restaurant and bakery, where there are frequent workshops.

Adams does the butchery and looks after the farm, while his wife Lottie runs front of house with warmth that makes everyone feel like guests at a weekend party: expect help-yourself decanters of gin by the beds and breakfast at the long farmhouse dining table or in the kitchen. The food is modern rustic, with an emphasis on home fermenting, forage and farm produce, and dishes might include curd dumplings with whey, pheasant sausage and a jostaberry sorbet.

- Xanthe Clay