Everything is deeply comforting in your room, the food is truly special and you’re surrounded by acres of green fields, trout streams and ancient woodland, through which footpaths crisscross temptingly. So, once here, there’s very little incentive to leave. A continental breakfast can be brought to your room – maybe freshly-baked pastry with apples from the estate, or you can have a full English with bacon or sausages in the restaurant, from the resident Tamworths in season.
What started as a pop-up is now a very popular farm-to-fork restaurant with a loyal local following. Chef Ryan works with produce from the estate – Shorthorn beef, lamb from Lleyn sheep – but isn’t shy of using exotic flavours. Settle for a digestif in the bar with views, or take a turn round the walled garden. Much of the veg and herbs will make its way to your plate.
Hire bikes or explore on foot, ask for a picnic, warm up by a firepit with marshmallows and hot chocolate.