“My guinea fowl was cooked to absolute unquestionable perfection and came with an entourage of lemon and tarragon Dauphine potatoes, roast lettuce, mushrooms and a garlic puree that made me very, very happy indeed.”Toby Hambly, November 2018
Ox Magazine October 2018 Read More »
“There might be creaky floorboards beneath thick carpet and a relaxed pick-and-mix of furniture sourced at auctions, but the beds are new and comfortable, and there are plenty of digital bells and whistles.”James Stewart, October 2018Read more
The Sunday Times October 2018 Read More »
“New Zealand-born Phil Currie is the head chef here and is turning out food that easily rivals – and betters – many high-end London destination restaurants.” David Newton, October 2018 Read more
Wylde October 2018 Read More »
“It’s the little touches that go a long way when it comes to finding a good quality place to stay, and these additions… stood out continually throughout our stay.”Emily Cleary, October 2018Read more
Belle About Town October 2018 Read More »
