EVERY time I visit a hotel or restaurant, I am instantly looking for what sets it apart from the rest.

What is its USP. What can it offer to stand out from the crowd in a competitive industry.

It can be a range of things. Top-notch food, a breathtaking landscape or luxurious rooms.

At Eckington Manor there are several reasons and perhaps the most striking, is shiny, metal and mounted proudly in reception.

Chef Mark Stinchcombe was the winner of last year's Masterchef: The Professionals competition and his unmistakable trophy is on show for all to see.

Mark was lauded by such luminaries as Gregg Wallace and Marcus Wareing and is one half of a highly talented and imaginative duo which head-up the kitchen - the other being his wife Sue.

Although it was difficult to take my mind off the sumptuous fare which would be served for dinner, it was a beautiful, warm summer evening so after dropping my bag in my room just a stone's throw from the restaurant, I greeted my dinner guest and we sat on the terrace with a drink.

There is a calming, peaceful feel to Eckington Manor with a large parcel of green space separating the main building and Lower End House, which contains a lounge and honesty bar for those looking for a late-night beverage.

Tables, chairs and benches are placed on the garden and they were full with pre-dinner drinkers enjoying the late evening sunshine cascading down.

The menu has a good selection of meat, fish and vegetarian options. I started with the cod, which came with an avocado, black olive and chorizo dressing, while my dining partner enjoyed the escabeche of grey mullett with roasted lemon puree, fennel pollen and cucumber.

Both dishes were lovely, with the fish tender and the dressing complementing them excellently.

A friendly member of the restaurant team successfully sold the Eckington Manor rib eye of beef and braised shin to me (not that it required a huge amount of selling). It proved a great choice with the tournedos cut of beef proving delicious.

I also tried a small (ish) piece of my guest's hay-smoked lamb, straight from the on-site farm which was a contrasting taste, but being a fan of smoked foods such as this, it also proved a winner.

Before we made our dessert choices, we both scanned the room for what delights lay on the tables around us and it was that meticulous operation worthy of any spy thriller, that led me to the gooseberry soufflé with vanilla ice cream.

A lot of skill and a lot of love goes into the dishes here. The attention to detail and presentation style is second to none.

My bedroom was everything you would expect and more, Located on the first floor, skylights allowed plenty of light in and exposed wooden beams add to the country house style.

State-of-the-art fixtures and fittings including a drench shower and large bathtub, are paired with White Company toiletries.

It was a haven of calm and the perfect place to unwind after a long week at work.

Eckington Manor is progressive, responsible, ethical and charming. A lot of the food served in the restaurant comes from only metres away, with pedigree herds of Aberdeen Angus and Highland Cattle, sheep and old spot pigs, cutting down food miles to pretty much zero.

It has a strong line in diversification too. Weddings, conferences and a renowned cookery school to name but a few of the ways it has built its reputation and success.

This quiet spot in rural Worcestershire certainly has plenty to shout about.

Eckington Manor’s accolades include a TripAdvisor Certificate of Excellence 2015, Visit England Award for Excellence 2016, Gold Award Taste Visit England, Food & Travel Magazine Reader Award 2015, along with being included in the Good Food Guide 2016, Good Hotel Guide 2016 and Mr & Mrs Smith.

For more information visit eckingtonmanor.co.uk