7. 1 on ground floor.
all year except Jan, Christmas and New Year.
lounge, dining room, drying room, free Wi-Fi, 4-acre grounds (croquet, woodland walks).
not under 15.
 per person B&B £55–£80, D,B&B £87–£112, single supplement £30. Set dinner £34. 1-night bookings sometimes refused.
Good Hotel Guide Review
Gary and Donna MacRae have refurbished and revived this 1840s stone house, approached via a ‘sweet little stone bridge’ across a stream. When the MacRaes took it on in 2013, Hazel Bank had something of the ‘shabby and forsaken’ aspect described by novelist Hugh Walpole, a regular visitor, who used it as a backdrop for his Herries Chronicle. Today, the atmosphere is ‘welcoming and relaxed’; the rural setting ‘magical’. ‘Gary obviously revels in his role as host.’ Bedrooms are ‘well equipped and comfortable’, with sherry, home-made shortbread, fresh flowers; the ‘practical’ bathrooms have ‘generous’ toiletries. ‘Cosy’ evenings are spent by the open log fire in the ‘pleasant’ sitting room. Guests gather in the lounge at 7 pm for canapés; chef David Jackson’s daily-changing four-course menu might include Herdwick lamb, crushed Charlotte potatoes, port pan gravy; Donna’s sticky toffee pudding. Ask for a window seat and watch red squirrels and abundant birdlife in the four acres of garden. Plenty of choice at breakfast, including ‘good’ veggie options. ‘Superb’ walks begin at the front door; packed lunches and drying facilities are provided.
Summer Three-night Special
Book three nights or more in July or August for £102 pppn DBB; 4 course AA rosette awarded Dinner with Canapes and Coffee along with Breakfast in this award winning Country House. Enjoy a Summer break in the Beautiful Borrowdale Valley. Please quote this offer when booking. GHG readers get a free bottle of House wine when booking a break of three nights or more. Please mention the Good Hotel Guide when booking.
This hotel accepts room upgrade vouchers which entitle readers to a space available room upgrade. The voucher must be presented at check-in and is entirely at the hotelier’s discretion.