The Bell at Skenfrith
This 17th-century inn about 160 miles northwest of London was refurbished in 2001, but it still retains an inviting, lived-in feel. Wing chairs and rich, cream-colored walls add warmth to the cool flagstone floors of the main sitting room, and the eight guest rooms have all the comforts you'd expect from a Welsh country residence (wool blankets, mahogany antiques). In the restaurant, chef David Hill updates classic Welsh dishes—roasted pork tenderloin with black pudding and mushroom foam—but desserts such as berry crumble and trifle remain comfortingly traditional.
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