Good Hotel Guide Review
On the family dairy farm on the edge of the Quantock hills, Ann and Ian Dyer run this 15th-century manor house with chapel as a ‘warm, welcoming’ B&B. There are three ‘amazing large rooms’ in the main house – one with four-poster under the cruck-framed roof. Further rooms (four new this year) are in a converted barn, with fridge, toaster, microwave. The Cider Press, for four, has a kitchen with a working Aga, a patio and small garden, while two can cosy up in the shepherd’s hut. Breakfast is taken at a carved-oak refectory table, by a ‘fantastic log fire’, in the Great Hall, its walls hung with trophy heads, pikes and halberds, a suit of armour in attendance. Free-range eggs are from Blackmore’s hens, award-winning sausages and traditionally cured bacon from Pyne’s of Somerset. These can be bought at the farm shop (scheduled to relocate to an old mill), where the café serves cream teas, home-made puddings and ice cream, quiches, panini, preserves. You can assemble a picnic and walk the nearby Coleridge Way, or visit the poet’s cottage in Nether Stowey. For dinner stroll to the nearby Malt Shovel pub or, suggests Mr Dyer, take a short drive to The Hood Arms, Kilve.
14. 6 on ground floor in annexes, 1 in shepherd’s hut in grounds, 1 suitable for disabled.
lounge/TV room, Great Hall/breakfast room, free Wi-Fi, in-room TV (Freeview), 1-acre garden (stream, coarse fishing), children’s play area, farm shop/café, lounge and dining room wheelchair accessible.
all ages welcomed.
allowed in some bedrooms by prior arrangement, not in public rooms.
per room B&B single £75–£90, double £120–£140. 1-night bookings refused bank holiday weekends.