Coombeshead Farm

The 18th-century farmstead has just a single communal table, where chefs April Bloomfield and Tom Adams serve incredible dishes like pork cracklings in cider sauce. Guests can even take baking or butchery workshops.

Coombeshead Farm is a cosy, contemporary 18th-century farmhouse that’s becoming something of a go-to escape among in-the-know foodies. Understandably, the food is the main draw, but the laid-back atmosphere and idyllic rural setting make it so much more than a restaurant with rooms.

This is the joint venture from chef Tom Adams of London restaurant Pitt Cue and April Bloomfield, English born chef/proprietor of The Spotted Pig in New York. Both wanted to get back to the roots of food and hospitality and the result is this relaxed communal dining farmhouse bed and breakfast. Expert rating: 9/10.