The discreet exterior means the uninitiated could walk past Blanch House without noticing it – yet its reputation both locally and, increasingly, nationally means it’s hardly in need of passing trade.

As well as a multi award-winning bar, the ultra-stylish boutique hotel is renowned for its restaurant, which deconstructs classic dishes and puts them back together with a playful sense of expertise.

The food is locally-sourced and organic where possible, with fish usually coming straight from local dry boats. The dinner menu changes every eight weeks but options (priced £30 for three courses, or two for £25) might include rainbow trout, quickbraised with sweet onion broth, celeriac and lavender, or seared ostrich breast with fennel, apple and chicory salad and a poppy seed dressing. Among the mains, you’ll find aged fillet of beef with foie gras butter, boulangére potatoes and cognac jus and monkfish rolled in seaweed with wild rice and tiger prawn skewers.

Banana and butterscotch baked meringue with white chocolate truffles and chocolate and espresso terrine with Earl Grey ice cream are among the desserts.

Given the reputation of the Blanch House bar, it’s not surprising the restaurant is also well-known for its wine list, combining a smattering of classics with more unusual choices you are unlikely to see elsewhere.

Despite this, the restaurant manages to maintain a relaxed, informal atmosphere.

“We want to get past the notion Blanch House is just a place for people to go at the weekend or for a special occasion,” says owner Chris Edwardes. “We’d like people to feel our restaurant is accessible to all.”