In a village with roses round every door is one of the finest inns in England, built by the father of modern archaeology (whose museum, the Pitt Rivers, is in Oxford). Today, attentive staff keep the atmosphere warm and happy. Bedrooms – big in the main house, smaller in the stables, all super smart – have cool colours, crisp linen, fancy bathrooms (and hi-tech gadgetry in most). The big 17th-century bar has a period feel: flagstones, inglenook, fresh flowers and a fashionable mismatch of tables and chairs. There are cosy alcoves to hide in, a book-filled drawing room to browse and a smart white-raftered dining room. The head chef’s dishes range from honey glazed duck breast, seared duck liver and roasted Jersey Royals, to golden fried gnocchi with broad beans, pea purée, asparagus and rocket, sourced, of course, from the best ingredients; finish with poached rhubarb, Italian meringue, rosewater cream and strawberries. Popular with the barbour-and-dog set, the Museum Inn is quietest out of season but a treat all round.