I

t feels a bit wrong calling Harrop Fold Farm a ‘bed and breakfast’.

Especially when you clap eyes on the beds – which are enormous four-poster antiques – or get a whiff of the breakfast – a veritable feast of Aga-cooked meaty sausages, home-made Granola and the farm’s free range eggs. In fact, a lot things at Harrop are out of the ordinary.

You realise this as soon as you walk through the door and catch the smell of home cooking coming from the kitchen. If these aromas prove particularly tempting, why not sign up for one of the head chef Leah’s cookery classes?

It starts with a slice of cake and ends with a glass (or three) of wine, but in between you watch your hostess-with-the-mostest prepare a lunch using locally-sourced, seasonal ingredients, which you then tuck into in Harrop’s converted barn kitchen.

Afterwards, if you feel the need to walk it all off (trust us, you will) there are numerous footpaths criss-crossing the farm’s 20 acres. Alternatively, you might just prefer to nip back to your room where that enormous four-poster is calling your name.