Good Hotel Guide Review
With Beckford Phoenix ale on tap, ‘top-quality’ cooking, and bedrooms with Welsh blankets and seagrass floor covering, this sophisticated pub at the edge of the Fonthill Estate in the Nadder valley is the perfect synthesis of traditional and contemporary. It is a winning formula that owners Dan Brod and Charlie Luxton have since applied at The Talbot Inn, Mells, and The Lord Poulett Arms, Hinton St George (see entries). Our inspectors’ large double had ‘a freestanding bathtub with brass fittings, claw feet and a lovely view’ towards the estate, a ‘compact’ shower room, hooks and wooden hangers but no wardrobe. Extras include fresh milk, chocolate cake, and an emergency kit with toothpaste and razor. Two adults-only lodges are a stroll away. New chef Richie Peacock uses local and home-grown ingredients in everything from pub classics such as pork pie with home-made chutney to day-boat fish and vegan dishes. The wine list is ‘a delight’, and guests can also stroll into the village to the owners’ wine shop for a tasting, then get a lift back. Morning brings ‘good croissants’ and home-smoked salmon.
10. 2 in lodges on the Fonthill Estate.
all year except 25 Dec.
sitting room (sometimes Sunday classic-movie nights), bar, restaurant, private dining room, in-room TV (Freeview), function facilities, 1-acre garden.
in public areas all day.
all ages welcomed, no children in lodges.
allowed in 1 bedroom and public areas.
per room B&B £95–£130 (lodges £175–£195), D,B&B £150–£230. À la carte £40. 1-night bookings usually refused weekends.