Adlington Hall and Gardens



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In the heart of the Cheshire countryside, surrounded by a 2,000-acre estate, Adlington Hall started life as a Saxon hunting lodge. Its spectacular Great Hall was built by Thomas Legh between 1480 and 1505 and the rest of the house evolved in the late 16th century. Today the East Wing is the only surviving Tudor part of the house as, during the 1740s, Charles Legh transformed the Hall from a modest Tudor manor into a large Georgian house. Entertaining was a priority so a new West Wing was built, incorporating a vast ballroom. Today, occupying pride of place in the Great Hall is the Great Organ, thought to be one of England’s most important 17th-century musical instruments. There’s a Minstrels’ Gallery, a Chinese Room, an oak-panelled dining room and old nursery to explore. In the gardens, there are 17th-century follies and an English yew tree maze. There’s also a traditional tea room.

Adlington Hall and Gardens


  • Suitable for children of all ages
  • Parking onsite
  • Cafe
  • Facilities: Lift available in hunting lodge
  • Accessible toilets
Opening times
  • Opening Times: Open various dates Apr-Sep, please phone or check website for full details

About the area

Discover Cheshire

Nestled between the Welsh hills and Derbyshire Peaks, the Cheshire plains make an ideal location to take things slow and mess around in boats. Cheshire has more than 200 miles (302 km) of man-made waterways, more than any other county in England. The Cheshire Ring is formed from the Rochdale, Ashton, Peak Forest, Macclesfield, Trent and Mersey and Bridgewater canals. This route takes you through a lot of Cheshire, and bits of other counties as well.

While exploring the county’s waterways, covering ground on foot or admiring the typical white plaster and black timber-frame houses, make sure to have a taste of Cheshire’s most famous produce. Although Cheddar has become Britain’s most popular cheese (accounting for over half of the cheese sales in the UK), it was once Cheshire cheese that was in every workman’s pocket back in the 18th century. Its moist, crumbly texture and slightly salty taste mean it goes well with fruit, peppers or tomatoes. As well as the usual white, there are also red and blue veined varieties.

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