A stroll around the gardens is mandatory when dining at this fine 19th-century house. Chef Damian Broom has 21st-century sensibilities, offering suitably spring-like dishes like cauliflower panna cotta with oyster beignets and blanquette of turbot with preserved lemon and caviar. Aged only 24, Broom is a spring chicken himself but has had high training and three years as executive chef of the Castle restaurant at Hurst.

The Oak Room, Danesfield House Hotel, Henley Road, Marlow-on-Thames, Buckinghamshire, tel: 01628 891 010

A stroll around the gardens is mandatory when dining at this fine 19th-century house. Chef Damian Broom has 21st-century sensibilities, offering suitably spring-like dishes like cauliflower panna cotta with oyster beignets and blanquette of turbot with preserved lemon and caviar. Aged only 24, Broom is a spring chicken himself but has had high training and three years as executive chef of the Castle restaurant at Hurst.

Belvedere, off Abbotsbury Road, London W8, tel: 020 7602 1238

My hairdresser adores this place, for its smooth cocktails, suave staff and expense-account lobster, not to mention the rather fine backyard in the shape of Holland Park. Bliss is finding a table under a market umbrella on the upstairs terrace on a sunny afternoon, while sipping a chilled white Burgundy and tucking into chef Matthew Brown's tartare of mackerel and confit of spring lamb.

Belair House, Gallery Road, London SE21, tel: 020 8299 9788

Too few restaurants with gardens actually use the stuff they grow for anything but decoration. But here, the garden and open parklands supply the lavender for the lavender cream, nettles for nettle risotto and all manner of herbs. There are stunning lake views from the Georgian house and sunny, decked terraces, but no, it is not the provenance of the tuna for the gazpacho.

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