Good Hotel Guide Review
Built in 17th-century vernacular style, with leaded, stone-mullioned windows and rich Jacobean interiors, Max and Susan Fischer’s manor house hotel is a brilliant Edwardian pastiche. It stands in beautiful grounds with brimming borders, clipped yews and an arboretum. Luxurious bedrooms have period furnishings, heavy fabrics, perhaps a half-tester bed, home-made biscuits, a coffee machine and smart toiletries. ‘Our suite was splendidly shaped, with an initial sitting room. The bedrooms contained – hurrah! – both a proper full-length wardrobe and a decent chest of drawers,’ one reader relates. In an annexe, spacious, contemporary-style rooms have a private walled garden. Head chef Nathan Wall creates innovative dishes, using locally produced, home-grown and foraged ingredients. Maybe dry-aged duck breast, blueberry, broccoli; monkfish, leek, spelt, chanterelle; turnip, duck egg, spinach, Gruyère. ‘The famous tasting menu was every bit as delicious as we had anticipated, and the wine list contained real gems.’ ‘The staff couldn’t have been more diligent. The gardens are a delight.’ (John and Kay Patterson, AW)
11. 5 in Garden House, 4 on ground floor.
all year except 25/26 Dec, restaurant closed Mon, Tues.
lounge/bar, main dining room (vegetarian menu), drawing room, wine room, function facilities, in-room TV (Freeview), civil wedding licence, 5-acre grounds, restaurant and lounge wheelchair accessible.
in bar/lounge and dining rooms.
all ages welcomed, cots £10 per stay, no under-8s in restaurant.
Amex, MC, Visa.
B&B doubles from £207, singles from £180. Set-price menu £78.50, tasting menu £90.