Catherine Butler and chef Steven Horrell have sensitively transformed this high-ceilinged one-time chapel into a local hub combining a bakery, wine shop, all-day bar and restaurant with bedrooms attached. Breakfast kicks off the day with banana smoothies, eggs on toast, buttermilk pancakes and bacon sarnies, while the full menu brings a raft of pizzas from the wood-fired oven plus artisan dishes with an Anglo-European slant. Dorset crab with cucumber, fennel and avocado mayo or Homewood ewe’s cheese with smashed peas and broad beans might precede char-grilled rose veal chop with anchovy butter, mackerel niçoise or roast Creedy Carver chicken with lemon and thyme. Kids have their own menu, while puds might range from Eton mess to tiramisu. Organic and biodynamic wines from small producers feature heavily on the wine list and there are some nifty cocktails too.