The Harrison Hotel Review, Belfast, Northern Ireland

Blank, the in-house restaurant, in a space which manages to be both airy and cosy, lives up to its name, with head chef Niall Duffy and chef-patron Jonny Taylor allowing you to leave your mind blank as they rustle up a five-course tasting menu (£50, or £75 with wine pairings).

You know what you’re getting, just not how it’ll be served, and the modus operandi is carefully chosen local ingredients beautifully prepared. Highlights included salt-cured salmon counter pointed perfectly by a Vouvray, subtly succulent cod topped by a hazelnut crumble and a gloriously decadent crémeux of crème anglaise mixed with dark chocolate washed down by a sultry Muscat.

A comprehensive continental breakfast of a cafetière of coffee, pot of tea, muesli,orange juice, yogurt, pain au chocolate, croissants and Danish pastries is brought to your room on a mahogany tray with a little vase of fresh flowers.