Michael Wignall at The Latymer - Bagshot

Michael Wignall at The Latymer is the Michelin starred restaurant set in Pennyhill Park in the Surrey village of Bagshot. Luxury and comfort on a grand scale are the watchwords at Pennyhill Park - an opulent hotel, country club and spa within driving distance of some of England's great sporting and cultural attractions (golf at Wentworth, racing at Ascot and rugby at Twickenham, not forgetting Windsor Castle).

Approach via a long driveway through lush grounds and past decorative lions guarding the entrance to reach the greatly extended, creeper-clothed Victorian mansion. Inside, it's a sleek, polished and silky-smooth operation dominated by the Latymer Restaurant. The dining room has recently been given a facelift to coincide with the arrival of new chef Michael Wignall (formerly at the Michelin-starred Devonshire Arms in North Yorkshire); in addition, there's also a 'chef's table' located in a glass-walled room adjoining the kitchen.

Visitors to Michael Wignall at The Latymer can choose between a three-course carte and a ten-course tasting menu of top-end modern British dishes. Among the seasonal specialities, you might find a salad of Lancashire suckling pig with braised leg set in its own consommé, apple crème fraîche and lavender jus followed by pavé of line-caught sea bass with Scottish diver scallops, orange-braised chicory, baby squid and Hermitage jus. To finish, there are suitably intricate, cutting-edge desserts such as an iced praline sphere with warm chocolate moëlleux, caramelised blueberries, mocha butter and liquorice ice cream. The auspicious 200-bin wine list is loaded with treasures from around the globe, and each one is available to drink by the glass.

If you are looking for something less formal, try the hotel's revamped Brasserie, where head chef Ram Jalasutram has developed well-crafted menus taking in - say - seared scallops, snails & wild mushrooms, Jerusalem artichokes, perry, breast and leg of Gressingham duck, pithivier savoyard, braised red cabbage, and pan-fried apples, manzana mousse, speculos and apple sorbet.