Driving my less than impressive Golf up the sweeping road to Hampshire's Four Seasons Hotel always gets my heart beating. One day I'll grow out of my excitement for valet parking, but when the concierge comes to open the car door and offers to park it, I need a good deal of self-control not to start a John Travolta strut.
As a place to meet clients, it's ideally suited for Farnborough airport and the M4 corridor, and is only an hour from London. While I was having lunch, a helicopter landed outside - regrettably I couldn't crane my neck far enough (and was far too proud to stand up and go to the window) to see who had dropped in.
Our client meetings rarely involve the helipad, but take place in the bar downstairs.
The bar menu is a rollcall of classics - from an unctuous-looking oxtail and onion soup (£8) and a pumpkin risotto with watercress (£11) to my regular choice, the Dogmersfield Beef and Hog's Back Ale Pie (£18.50). It's made with beef reared just outside on the 500-acre estate, cooked with a cracking local beer and served with marvellous broccoli and carrots.
Frankly, this dish is big enough to rule out the dessert menu for all but the most ravenous of clients.
Where: Hook, Hampshire, RG27 8TD
Contact: 01252 853000
How much: Around £30 a head