Our Inspector's View

Arriving at the 17th-century manor it is hard to imagine that when Neil and Zoe Kedward got their hands on the place back in 2007 it was derelict, unloved, and long forgotten. Following a stunning restoration of the main house and outbuildings, today’s boutique hotel is an idyllic getaway. The setting is also part of its appeal, with the 26-acre estate including four acres of pretty gardens to explore, with soaring trees, colourful rhododendrons and a kitchen garden, the fruits of which you will meet later (70 or so varieties of vegetables, fruits and herbs as it happens) in The Fernery restaurant. The interior of the house feels like no less of a haven, with its elegant blend of traditional comforts and contemporary touches, with bedrooms in the main house and various cottages. The cocktail bar is the spot to head for before you eat, and maybe after, with four lounges on hand if sinking into a comfy settee fits the bill. The restaurant is an intimate and understated setting for executive head chef Douglas Balish’s dynamic, contemporary food delivered through the choice of a five or seven course tasting menu. Expect dazzling flavours and high-level technical skills, with starters Jerusalem artichoke puree with dashi and cep mousse, and Scallop, truffle and chive. Mains might star Langoustine with the delightful combination of pork belly and sprouts, while Lamb ricotta, girolles, turnip demonstrates the full repertoire of the kitchen’s cooking techniques. There’s no less creativity in desserts; delightfully balanced Honey, milk, lavender and earl grey, or chocolate, yoghurt and hazelnut.

Awards, Accolades & welcome Schemes

3 Rosette Award for Culinary Excellence