The 45-acres of grounds make a fine setting, and if the mock-Tudor pile is no great shakes architecturally, good taste holds fast within. And of course, Michael Caines’ kitchen has braised, roasted & fired its way into many a gastronome’s heart with a unique take on classical combinations (and two Michelin stars to show for it). Plenty of game too, at the moment, with roast partridge, autumn vegetables and a Gewürztraminer wine sauce & roast saddle of venison with braised chestnuts and raviolo of venison and figs currently starring on Caines’ menu. Plus the varied selection of cheeses & the strong wine list are worth noting. Note that Gidleigh Park is currently closed for refurbishment & will reopen in December 2006 with a restructured dining room & nine new bedrooms.