Readers adore Colin and Hari Fell's blissful rural retreat in the Wye valley with the enchanted Forest of Dean on the doorstep. ‘Three nights at one of my favourite hotels,' writes one. ‘Another visit to our favourite bolthole,’ say others. Bedrooms, in the farmhouse and a converted cider house and barn, are classed as hatchling, hen, cockerel, and suites, and are priced accordingly. Rustic chic they are indeed, many with exposed timbers. Those higher up the pecking order have a roll-top bath and walk-in monsoon shower. All have a mini-fridge and espresso machine. One room has an antique four-poster. ‘We stayed in The Nest, which is a suite with a separate lounge area. Very comfortable. The rooms are all excellent but the real attraction is the food.’ Head chef Gavin Roberts sources local produce for his à la carte and tasting menus. ‘Starters of lamb belly, asparagus and wild garlic soup couldn’t be faulted. I had sea bream on two nights because it was so good.’ ‘Rosary goats cheese mousse, beetroot and orange millefeuille and spiced apple tart were particularly notable.' (Peter Anderson, Andrew Kleissner, SP, JG, MD)