At Smith, we don't do star ratings – and the Best Hotel Restaurant is not only a culinary star: it's an experience to savour. It's part and parcel of your stay, possibly even the highlight of your trip. Wine-matched tasting menus are all very well, but if they're fancy for the sake of it, we'll take the local chalkboard specials any day.
Sometimes, two chefs are better than one: singled out for praise by every member of the judging panel, Hartnett, Holder & Co at Lime Wood proves a worthy and popular winner of Best Hotel Restaurant, thanks to Angela Hartnett and Luke Holder’s clever blend of comfort cuisine and seasonal sourcing. On-trend techniques from home-smoking to foraging keep things forward-looking.
‘House-made everything from local-as-can-be ingredients, and a real sense of place, nurtured by the lifelong passion and creativity of Alla Wolf-Tasker’
Juliet Kinsman, Mr & Mrs Smith editor-in-chief
‘Alain Ducasse’s culinary excellence delivered perfectly by his protégé Wilfred Hocquet. A beautiful setting in which to enjoy simple yet delicious food: the recipe for ultimate luxury’
Marcus Wareing, restaurateur
The Best Hotel Restaurant is one you'd make a detour for (even if you weren't staying at the hotel): this exceptional eatery serves up a meal memorable enough to recall long after you leave.
We respect a chef who cares where his ingredients come from. Whether your meal includes freshly foraged fruit, Fair Trade cocoa, kitchen-garden herbs or locally landed fish, it should be selected with due diligence.
Hushed tones and bland dining rooms, begone! The Best Hotel Restaurant understands that visuals count as much as victuals; the mood and setting matter.
Is there a celebrated chef or a star in the making in the kitchen? Is their cooking Michelin-quality? Did your tongue tingle, your senses soar?
Does this restaurant give you something you can't get anywhere else? An unusual take on local cuisine, an exceptional focus on seasonality, a mouthwatering fusion menu? And don't forget the drinks: is the wine list award-winning? Are regional specialities celebrated?
Does the sommelier know his stuff? Is the maître d' the consummate host? Bowing and scraping isn't necessary – but personable, knowledgable staff who prioritise your enjoyment are essential.
BEST OF THE REST Belmond Le Manoir aux quat'Saisons, Oxfordshire, United Kingdom Metropolitan by Como, Bangkok, Bangkok, Thailand Borgo Santo Pietro, Tuscany, Italy Farmhouse Inn, California Wine Country, United States Conservatorium, Amsterdam, Netherlands The Pig, Hampshire, United Kingdom ABaC Restaurant & Hotel, Barcelona, Spain