A stay at Buckland Manor is like visiting the home of good friends, albeit chums who are exceptional hosts and primed to pamper you with afternoon tea on a whim, ply you with fine tipples before dinner, suggest on‑point wine pairings and won’t mind a jot if you have a long lie‑in before breakfast.
That’s because the warm reception to be found at this English manor house, a member of the Andrew Brownsword Hotels collection, is an integral part of its elegant country house appeal. Tucked away in a tranquil corner of the Cotswold village of Buckland amid ten acres of grounds, it’s the very definition of timeless tranquillity.
At the heart of this impeccable hospitality are award‑winning menus crafted by head chef Mark Potts. Along with his hardworking team, he provides guests with a memorable culinary experience which stays true to its Cotswold location. Fresh local produce from the neighbouring Vale of Evesham and herbs from Buckland Manor’s grounds are crafted into modern and innovative British dishes.
A starter of rabbit leg cannelloni with mustard, radish and turnip might be followed by mains such as free‑range chicken breast with stuffed thigh, wild garlic and sweetcorn. The gourmet adventures are matched by a magnificent wine cellar which provides a broad range of potential pairings for each course.
Trencherman’s tip: those tempted to explore the Manor’s delights in greater depth can book a stay at one of its 15 quintessentially English country‑house guestrooms.
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