‘Among the wonky beams of Shrewsbury’, behind an ornate Elizabethan black-and-white façade, the Grade II* listed drapers’ guild hall is home to the relocated Rhubarb restaurant, with rooms above. ‘There’s nothing so formal as a reception. You slip into the ground-floor bar area and say hello,’ a Guide insider writes. Bedroom style is ‘relaxed country-modern… homely rather than cutting edge’. Lime suite has a kitchenette, Walnut room a king-size antique four-poster, Orange is more contemporary, while Wool is tucked away under the eaves. The dining room is richly atmospheric, with 16th-century stone fireplace and panelling, a 17-foot oak table made in 1632 for £2 5s 0d, chairs covered in teal velvet. At lunchtime there are sandwiches, sharing platters, bistro-style fare. At night, a short menu might include roast cod loin, haricot bean and cockle ragout; ricotta-stuffed courgette flower, gnocchi, red pepper purée; duck breast, crispy leg, pickled cherries. 'My food was excellent – beautifully presented, finely cooked, with the dining room providing a real sense of occasion.' ‘Unto God only be honour and glory’, as the drapers have it, but kudos, anyway, to chef-proprietor Adrian Badland.