Kingham Plough

Emily Watkins is the chef-owner of this recently refurbished laid back B&B. She gets her quail eggs from a 12-year-old boy down the road as part of her commitment to the locavore movement. Watkins is also committed to reviving old recipes from the area, regularly mining vintage cookbooks for dishes like Hodge Podge Pudding (blood sausage) and Cotswold Rarebit (cheese-and-beer sauce with toast). Travelers who come to the Cotswolds looking for authentic English falvor in architecture will be as pleased with her renditions of those classics as with the signature Blumenthal dishes (fillet of beef cooked sous-vide, at a low temperature) that pepper her menu. Watkins has transformed the property into a comfortable hangout with pale walls, sisal carpets, artfully mismatched farmhouse tables, and a roaring fire. The spotlessly simple rooms feature a comfortable beds and the budget-friendly rates ensure guests sleep in absolute comfort.