East Lodge has stepped up a gear. It remains a delightful country house hotel in extensive landscaped grounds, with the restaurant (& bedrooms) designed with subtle contemporary nuances. Menus take advantage of local supplies (including the hotel’s own vegetable garden, & the kitchen’s focus is on unadulterated flavours & accurate technique with the occasional modern touch. Expect dishes such as an assiette of Derbyshire suckling pig with summer broad beans & marjoram or well-honed retro favourites along the lines of classic prawn cocktail & summer fruit trifle. There are always several vegetarian options, too, & the fairly priced wine list has a decent choice by the glass.