Bishopstrow Hotel & Spa

Bishopstrow’s contemporary interpretation of the traditional country house hotel combines elegant architecture with colourful interiors, expansive grounds and food rooted in the Wiltshire countryside.

Dining at the Georgian manor centres around The Garden Grill, where executive chef Philip Lewis champions seasonal ingredients sourced from local producers and the hotel’s own no-dig kitchen garden. This produce helps shape the menu throughout the year and reflects the changing seasons and surrounding landscape.

The cooking is ingredient-led and approachable. Dishes include polytunnel tomato carpaccio with stracciatella and Chardonnay vinegar dressing, pastrami-cured Scottish salmon with fennel salad and quail’s egg, and chermoula-roasted aubergine with herb labneh and buckwheat.

Beyond the restaurant, guests can explore the walled garden and riverside grounds or unwind in the spa. Summer 2026 saw the arrival of an expansive new outdoor wellness village – featuring heated pools, hydrotherapy, private hot tubs, a sauna, cold plunge and treatment cabanas – which extends the hotel’s restorative appeal well beyond the dining table.