There’s a new breed of British restaurant prioritising ingredients above all else. The kitchens pickling their radishes, whipping their butter and rearing, then curing their own pork – putting provenance at the front and centre. The addition of a bedroom or two – possibly, upstairs, maybe over the road – in a lot of the cases is secondary, designed to keep on top of the demand for tables. There are, of course, wonderful British hotels with destination restaurants attached (Le Manoir aux Quat’Saisons or Heckfield Place, for example), as well as pubs with rooms dishing up next-level pies and puddings. But these guesthouses centre first and foremost around the restaurant – they are the destinations that have caused hotels and inns all over the country to up their gourmet game. These are the restaurants worth planning a trip around, with beautiful bedrooms to boot.