Domaine des Andéols, Provence, France
Trees yield apricots, plums, figs, and cherries at this country residence. The kitchen, heaving with produce of a Provence providence, employs the fruit and other fresh ingredients. The hotel makes olive oil, fruit and vegetable juices and advises on medicinal uses for plants. Interiors are modern and white, set against local lavender fields. Doubles from €230.
Fazenda Nova, Tavira, Portugal
The carob harvest is under way and next up are olives, which the hotel presses and uses. They also make marmalade from Seville oranges. Other fruit grown here goes straight from garden to restaurant. The fruitful hotel is run by Londoners Tim and Hallie (her father Nick Logan, founder of The Face magazine, is a partner in the business). Doubles from €155.
Combe House, Exeter, Devon
Burford Brown chickens rush about in the heritage Putt apple orchards at this listed Elizabethan manor on 3,500 acres, whose kitchen takes an ethical and seasonal stance on food. It uses its own organic fruit and vegetables, nurtured in its restored Victorian kitchen gardens. Arabian horses also roam the land at this hotel, where blazing log fires await. Doubles €215.