Designed by celebrated Scottish architect Archibald Simpson, the Boath House opened its doors as a private residence in the 1820s; following a loving restoration it became a small hotel in 1997 and has received rave reviews ever since. Palladian splendour aside, a big part of its attraction is chef Charlie Lockley’s food. Pride of place goes to the full-on six-course dinner menu, which shows of the kitchen’s impeccable attention to detail and the chef’s sheer enthusiasm for good food. To begin, there might be celeriac soup garnished with burnt oil, followed by foie gras with apple and meringue; after that, some fish (perhaps mackerel with fig and cashew nut) and something gamey (roe deer with peas and chickweed). Next up is the cheese course (Ribblesdale goats’ cheese with beetroot, for example), before the sweet finale brings, say, a confection of raspberry, whisky and honey. Diligent service and an imaginative wine list also help to make this a top local destination.