Go Slow England : Special Local Places to Eat, Stay, and Savor

Forty-eight of the loveliest places to stay throughout England are celebrated in this lushly photographed guide to “slow” food, places, and lodgings which have been chosen with environment in mind. In this guide, these ecological concerns translate into some of the most inspired settings and delicious food in England. There are cottages and castles surrounded by wild and rambling gardens or a bluebell wood, guestrooms tucked under the eaves, fitted with down comforters and luxurious bathrooms. You’ll dine on home-baked bread and ice cream churned by hand; local meat, fish and produce; eggs laid by the chickens wandering across the lawn; fruit from the orchard across the way and libations from local breweries or vineyards.

For each area of England there are dozens of recommendations for “slow” things to see and places to dine on artisanal, organic, homemade local food. There are supplementary listings of additional pubs and inns. Also with: maps of the seven areas of England, useful websites, how to travel to the special places, and information about “How to be Slow.”

Alistair Sawday is a writer and publisher who focuses on environmental issues. He has been a tour guide through France, guided disaster relief teams in Turkey, worked for the an international charitable relief organization in Papua New Guinea, and, in 1992, stood for Parliament with the Green Party. In 2006 his publishing company was awarded a Queen’s Award for Sustainable Development.

Rob Cousins is an English photographer who works with editorial, publishing, and commercial clients. His work has been used in newspapers or their and magazines throughout Britain. His clients include the BBC, The National Trust, and Good Homes Magazine.

Nigel Slater has been the food columnist for The Observer for fifteen years. Author of seven cook books, an autobiography and host of the BBC television series “A Taste of my Life,” his latest book is Eating for England, a personal portrait of the British at table.