A master class in exquisite, old-fashioned English interiors that don’t feel stuffy or run down. William Morris wallpaper, earthy tones (burnished red headboards, seashell-pink velvet sofas) and chunky curtains abound, but there are also mid-century touches – 1950s-style armchairs, geometric bar carts – to prevent the interiors from leaning too strongly towards the aesthetic of the country house. If you’re staying in a group or have particularly deep pockets, consider renting the four-bedroom cottage on the grounds, which has its own kitchen, dining table for 12, and private garden.
Food and drink
Life on the estate revolves around food. Breakfasts taken in the main house can include cured salmon and dill cream cheese on freshly baked bread from the on-site bakery, or eggs as you wish. Korean-born baker Min Go cut her teeth at Meyers Bageri in Copenhagen (run by a former chef Noma) and now offers platters of shiny croissants, ginormous sausage rolls and puffy sourdough breads in the open bakery at public from the walled garden. Also in the gardens is Smoke, the more casual of the two (soon to be three) dining options. Here the kitchen is supervised by Masterchef Professionals winner Stuart Deeley, whose cuisine highlights seasonal produce and organic farming – serving British cold cuts, garden vegetables and bakery bread. As the name suggests, the main courses are heavily smoked – crumbly smoked ham shank terrine, plump smoked trout served with tangy Granny Smith apples and, our top tip, hereford beef rib fondant with Madeira sauce and bone marrow, served on the bone for two to share. Back in the main house you’ll find Peel’s, the hotel’s fine dining restaurant which has held a Michelin star since 2016. Here, platters of game, monkfish, Longhorn beef brisket and apple pie lean it all in. as much on sustainable ingredients as the other gastronomic companies of the house.