Dating back to 1895, this is an eccentric melange of buildings set amid 30 acres of grounds which replicate a bygone English bucolic age, complete with daffodil fields, croquet lawns and woodlands. The airy suites are filled with top-notch toiletries from Penhaligon and bouncy king-size beds, while the cellar is an oenophile’s dream of rare vintages. Chef Jimmy McIntyre creates some outstanding locally sourced cuisine (he even bakes his own bread) and an afternoon spent in one of his cooking classes is a superb antidote to anyone who thinks NZ cuisine doesn’t extend much beyond lamb chops.

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