Good Hotel Guide Review
In landscaped gardens that gently melt into Constable country, with tables for alfresco drinking and dining, ‘one of Suffolk’s oldest pubs has been renovated very smartly’ under the ownership of Richard Sunderland. Bedrooms are in a ‘beautifully presented’ annexe at the rear. Some executive rooms have French windows on to a private terrace overlooking lawns, fields and woodland. Inside, ‘a sofa, armchairs, a spacious bathroom with large walk-in shower and double-ended bath’. There was cafetière coffee, fresh milk and ‘excellent pillows’. The Guide inspectors’ standard room had just one armchair (‘they did ask if we would like another’), glossy magazines, a rainforest shower. Within the open bar and dining room, a wine shop offers a range of bottles to drink with dinner or to take out, and more than 30 wines by the glass. Nick Beavan’s menus change every five weeks, with ingredients sourced as locally as possible for such dishes as roasted rainbow trout, cavolo nero, toasted almonds, baby capers, thick-cut chips. In the morning, there is table service, with ‘excellent fresh orange juice’ from ‘one of the best breakfast menus we’ve seen in a long time’. (MG, and others)
Stoke by Nayland
11. In separate annexe, 7 on ground floor, 1 suitable for disabled.
all year except 25/26 Dec.
bar, restaurant, snug area, reception area with seating, terrace, wine shop, free Wi-Fi, in-room TV (BT, Freeview), garden, parking, public rooms wheelchair accessible, adapted toilet.
all ages welcomed.
allowed in parts of restaurant, not in bedrooms.
Amex, MC, Visa.
per room B&B single £110–£210, double £145–£295. À la carte £35.
10% discount voucher
This hotel accepts discount vouchers which entitle readers to a 10% discount off their normal B&B rate for a single night’s stay. To take advantage of this offer, you must present the voucher at the time of 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.