quincemeat oatie slices & my december kitchen

in my kitchen…….

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……. I’m loving Ruby’s excitement as she jumps out of bed every morning and comes downstairs to look in a pocket of her advent calendar. In the pockets are a mixture of little gifts and notes. On weekend mornings there may be an “Ask Mummy to make Christmas biscuits note” or “Make decorations with lots of glitter.” Maybe a tiny tube of red icing for decorating; on others there’s a little chocolate or a glitzy festive hair-slide. Pegged to the pocket for Christmas Eve is the reindeer food Ruby made. This morning it was a big treat from Daddy that went down particularly well: a note directing her to a gaudy set of lights for the den she’s made with a shelf and a blanket.

What’s really lovely this year is that Ruby decided it wasn’t fair having just one thing in each pocket, so she’s crammed in some gifts (mainly items found around the house or chocolate bars saved from party bags – my daughter’s a hoarder!) for Mummy and Daddy too.

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The advent calendar is also reminding me of the mix of  home-made/natural and the outright gaudy that my kitchen inevitably ends up with at this time of year. I make Christmas granola and cranberry breakfast cookies, gather holly and have ideas of home-made gifts and decorations while admiring the simplicity of Scandinavian Christmas style.

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My daughter, meanwhile, is craving tinsel and foil-wrapped novelty chocolates and of course would prefer this:

 

Obviously we end up with a chaotic mixture of the lot.

in my kitchen…..

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… it’s starting to smell like Christmas. The quince-meat oatie slices include a mix of booze-soaked dried fruit that can’t help but remind you of the spicy fug of festive baking, whether they’re cooking or being eaten.

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There have been quinces simmering slowly for Jelly, the Christmas Cake cooking at a low heat for several hours and the Christmas pudding steaming slowly on top of the wood-burning oven.  As there are storms outside, it all feels very comforting. As I write, a gale is whipping leaves up into a frenzied dance outside the kitchen window and I can see our cat trying to chase them. Not sure who’s more entertained, Mog or me.

But back to the Quince-meat Oatie slices. I used the home-made mince-meat including my quinces here, but you can obviously use any preferred mince-meat, bought or home-made. I was going to use Quince-meat in the Oatie slices I made here with greengage but as my vegan friend Chava was visiting (she took the lovely pics in this post and has a lovely piece here on advents for grown-ups I thought I’d experiment with a Little Leon bar recipe which doesn’t have fat. I substituted the dried fruit and nuts in the original Leon recipe for Quince-meat and it was so quick and easy to make. Even easier than my fruity Oatie slices, these are perfect to rustle up if you’re in the midst of a busy mix of work, Nativity plays, Christmas shopping and school runs.

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Quince-Meat Oatie Slices

Ingredients

450g quince-meat or mince-meat

honey

60g wholemeal flour

120g rolled oats

Preheat oven to 190C. Mix mince-meat with oats and flour and a drizzle of honey depending on how sweet your taste/mince-meat is. Smooth the mixture into a 25 X 30cm baking tray lined with baking parchment. Drizzle with a little extra honey. Bake for 20-25 minutes until nicely golden. Allow to cool before cutting into bars/slices.

They will keep for a week in an airtight container. A parcel of these Quince-meat slices could make a simple festive gift, so would love to include them in the Teatime Treats challenge, hosted by Kate of What Kate Baked and Karen of Lavender and Lovage.

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These are lovely warm as a pudding too with a little cream or thick Greek yoghurt.  We ate some with the wonderful cream I brought back from Woefuldane Dairy and the combination of boozy, nutty, fruit and rich cream reminded us of Christmas pudding with brandy cream.

in my kitchen….

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……my Christmas cake and Christmas pudding are based on traditional recipes but with a twist.  Not always intentional. My Christmas pudding does have dried fruit soaked in alcohol but, inspired by Sarah of the Garden Deli, I substituted some of the bought dried fruit for the boozy sloes from my sloe gin. While the Christmas pudding had a generous drizzle of my home-made Quince Ratafia from Diana Henry’s Salt, Sugar, Smoke while it was still warm from the oven. And I have to admit that it’s also heart-shaped. This wasn’t planned, more a result of my shoddiness.

Basically, I’d soaked the fruit in alcohol, taken the butter from the fridge and knew that I had a full school day working at the kitchen table; it was a perfect day to have the cake baking for several hours while I worked. Obviously I’d already mixed the cake before I attempted to line the cake tin and realised I didn’t have greaseproof paper. In a rash mood I decided to use my Ikea heart-shaped silicone mould. Very luckily it didn’t burn. Not sure how I’m going to ice it though!

in my kitchen…..

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……some of the home-made booze is ready and offering double treats. As I said, the sloe gin has contributed to the Christmas cake, I’d also like to try the boozy sloes in a cake with almonds and orange. The blackberries from the blackberry whisky are also great with vanilla ice-cream for an extremely easy pud – drizzle over a little of the blackberry whisky too and it’s delicious. I’m still looking for inspiration for the sweetened and brandy soaked quinces from the Quince Ratafia. Any ideas very welcome.

I’m enjoying preparing a little of the food for Christmas feasting ahead – the red cabbage to go with the turkey is in the freezer, Scandinavian pickled beetroot to go with gravlax is in jars and labneh is preserved in oil to do with leftover meat and flatbreads. When it all starts to get busier and I’m more frazzled later in the month, a tipple of my home-made booze may be just the job though!

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Would love to join in once again with Celia of Fig Jam and Lime Cordial’s fab In My Kitchen, enjoying a nosy peep at kitchens around the world.

 

 

 

 

farmhouse chic and sticky fingers

 On Friday afternoon we picked Ruby up from school and, after giving her chance to change into a pretty dress, headed straight off for afternoon tea at the fabulous Dormy House hotel.

It had been one of those grey, rainy days when the only time I’d ventured outside was to grab a bundle of logs from the wood-store. A perfect day for afternoon tea. Especially as it was in one of the lovely rooms in this revamped 17th century farmhouse that manages to be both indulgently glamorous and very relaxing; comfortable sofas face the fire, retro lamps give a lovely glow and our window table was beautifully laid with crisp, white linen.

Dormy House Farmhouse Afternoon Tea

Dodie Smith in one of my favourite books, I Capture the Castle (more shabby castle chic than farmhouse) sums up the cosiness of afternoon tea:

“I shouldn’t think even millionaires could eat anything nicer than new bread and real butter and honey for tea.”

Our afternoon was just as cosy but a bit more substantial than this. I was in the mood for the Lazy Afternoon, a classic afternoon tea including cucumber and smoked salmon sandwiches, pin wheel wraps, deliciously light homemade scones with preserves and mini cakes and tarts.

Guy’s chose the Farmhouse Tea which has more of a savoury bias and was perfect for an Autumn afternoon with its homemade butternut squash scones (obviously suggesting to me another use for my home-grown Mother Hubbards) sausage roll and mini pasty. There was lots of swapping and I can confirm that it was all delicious. My ‘homemade’ descriptions above are a little unnecessary for specific items too. Pretty much everything here is homemade from the preserves to the decadent little cakes and tarts.  I loved the fact that even the smoked salmon in the sandwiches is smoked over oak shavings in the kitchen of Dormy.

This lovely old hotel has only recently re-opened after extensive renovations and I love the mix of Cotswold stone walls and flagstones and an abundance of 17th century features mixed with contemporary touches, including lovely light flooding into the fabulous Garden Room restaurant. The Potting Shed bar is a cosy place to linger over a drink and I would love to have an excuse (a special birthday or family occasion) to fill the Tack Room with friends and family. The bedrooms are gorgeous too and I get the feeling that every little detail is thought through and done well here.

All in a very friendly, informal way too; it immediately feels as if you’re enjoying a glamorous treat when you enter Dormy, yet you would feel very comfortable kicking off your shoes and making yourself at home on a sofa too.

We did in fact. After Ruby had lingered over her Sticky Fingers afternoon tea, savouring every single crumb. Well, apart from the ones scattered around our table.

The presentation of her afternoon tea was as beautiful as ours, she was truly wowed by her jam fingers, scones, cookies, cake and strawberrry smoothie. Her verdict was:

“It was ALL yummy.”

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And she solved the classic scone dilemma; instead of deliberating over whether the clotted cream or jam should go first, piling it all up to create a sort of volcano effect.

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In the meantime, I enjoyed more of the very lovely Earl Grey tea, agreeing with Samuel Johnson that:

“Sir, I did not count your glasses of wine, why should you number up my cups of tea?”

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With lots of thanks to Dormy House for a wonderful afternoon tea. Our afternoon tea was complimentary but I wasn’t paid for this review; all rambling opinions are very definitely my own.

 

 

in my kitchen october

In my kitchen…..

DSC05924…..I’m loving the abundance of great ingredients at this time of year. There’s still plums, apples, and lots of veggies from the garden, including beetroot, swede, rainbow chard and squash. We’ve been enjoying the last few greengages from the farm-shop, while the hedgerows and fields keep tempting me to cook and eat far too much; blackberries, elderberries, sloes, walnuts, mushrooms seem to be everywhere I turn. Or at least everywhere I walk.

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We have our first fig glut too which I’m thoroughly enjoying. Our fig tree grows up against the south facing side of our house and does seem to flourish against the sunny wall, but until this year we’d only ever had a couple of ripe figs a day to pick. Partly because the birds seemed to get to them long before they ripened. A brutal pruning (it was growing across a window) two years ago and the arrival of Tiger and Mog may have had something to do with the plentiful supply at the moment.

 I’m loving figs on granola for breakfast, have made the fig liquer here and I roast them with honey to scoff with yoghurt. When a friend gave us a  large bag of cobnuts from their garden, I tried an Italian recipe too for figs with mascarpone and hazelnuts. I shelled and roasted the hazelnuts first (about 10 minutes in a medium oven) then chopped them, mixed with mascarpone and honey. Having made a cross in each fig and placed them on a baking tray, they were given a spoon of the mascarpone mixture and roasted for 10/15mins.

In my kitchen….

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…..there are some very prettty labels. It was my birthday in September and Ruby bought these for me – apparently she totally chose them herself. They touched me almost as much as the squashed tomatoes and stew card that she’d written beautifully. I’m obviously always pleased with any presents off Ruby, including the home-made ones and the novelty items she’s been adamant that I really need. But this is the first birthday that my daughter has given me something tasteful that I’ll actually use.

On reflection this gave me uneasy feelings. Was my 6 year old growing up so fast and getting all sophisticated? I could even read everything she’d written easily on the card for goodness sake, what was happening? How reassured I was when she told me tearfully that she couldn’t remember where the other present was, the special conkers that were all wrapped up in a bit of paper and THREE elastic bands.

In my kitchen…..

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…. there are field mushrooms. We’ve had quite a few warm but damp days and there seems to be a plentiful supply of mushrooms in the fields below us. They’re so tasty, even just used for mushrooms on toast.

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They’ve been going on homemade pizzas along with our courgettes and tomatoes, and I recommend this lovely roast mushroom version from Louisa of Eat Your Veg.

There’s also lots of pickling and preserving going on. Elderberries have lured me into making more cordial (runnier this time, the last batch is being used as a sauce for ice cream) and I’m trying elderberry wine for the first time; a demijohn is bubbling away under the stairs.

A jar of blackberry whisky is sitting in the sun on the windowsill (we obviously won’t go thirsty this winter) and I’ve made a few jars of piccalilli. Cauliflower,courgettes, onions and runner beans from the garden were the main ingredients for this while Autumn chutney used lots of plums, apples, figs and  marrow. Those labels will obviously be needed.

We took Ruby to London on the train at the weekend, she hasn’t been for ages and just seeing her marvel at the gradual change from little country toy-town stations to bustling cities with huge buildings and lots of trains was brilliant. She loved the dinosaurs and seeing a real Ruby jewel in the Natural History Museum, whiile we were all wowed by the London skyline from Embankment after stepping out of the tube station. But I did feel a bit of a chutney making country mum when my daughter asked, a few tube stops after Paddington, if we were getting off at PICCALILLI circus.

Would love to link this once again with Celia of Fig Jam and Lime Cordial’s  In My Kitchen, where we get to enjoy peeping into kitchens around the world.

 

 

vintage plates & decorating with blackberries

I’ve recently contributed a guest post to Juniper & Rose, Vanessa Campbell’s lovely blog. Vanessa runs cookery courses on cooking and eating delicious, sustainable and ethical food and her blog includes gorgeous images that encapsulate beautifully many simple pleasures from flowers picked straight from the garden to freshly made crusty bread in a French bakery.

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French sourdough breadDavid Austin Roses jug

My blog post was about the simple pleasures of vintage and I mention my stacks of old tea plates, bought at a local barn sale. Last night my mismatched but pretty plates got lots of use. I’d baked some cupcakes for the school Macmillan coffee morning and had some six year olds to help me decorate them. Choosing from the piles of pretty plates took the girls quite some time. As did choosing between calendula, violets, raspberries and lavender for decorating. I seem unable to go for a walk or pop out in the garden at the moment without returning with blackberries, so I had to sneak a few on top.

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Of course it didn’t take long for the girls to sneak in a few other items.

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It made me smile to see my 6 year old helpers initially place petals really carefully around the cakes, then decide that minimalism wasn’t for them.

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As usual I’d started off with good intentions of keeping these sweet treats relatively healthy and natural and my plans had gone slightly awry.

The icing was made from cream cheese, lemon juice and icing sugar as I used here. In an effort to avoid colourings full of additives I tried adding a few drops of my elderberry cordial to some of it. It gave us a pleasing shade of pink that the girls were happy with. Then I let myself be persuaded that sweets were needed. My usual dodgy balance!

We obviously had to sample a few and I had to admit though that the maltesers did add something.

Although I often add grated courgette or other squash to these sort of little cakes – I hesitate to call them cupcakes again as I’m never going to be the sort of person who rustles up Magnolia Bakery style cakes with perfect swirls of pretty buttercream – these were straightforward sponge rustled up quickly when I didn’t have too much time. While I still have Autumn fruiting raspberries to pick I do fancy trying this lovely Ren Behan recipe for raspberry and basil cupcakes though. If I do will definitely try to keep the smarties away!

 

 

 

 

 

black lamb curry and cotswolds indian feasting

I ate the most delicious black lamb curry this week. You know the sort of dish that makes you lie in bed dreaming about it a few days later. Or is that just me?

Indunil Sanchi, chef of The Noel Arms in Chipping Campden, my favourite local place for a curry, explained to me that he adds 100g of black pepper to 1kg of lamb. The lamb is local, delicious and cooked slowly for hours, which tenderises it beautifully but also does something magical with all that pepper. When Indunil, who has been awarded Pub Curry chef of the year for the last 3 years, once told a judge how much pepper he was adding to this dish, the judge thought he’d made a mistake with quantities. Then he tasted it. And obviously enjoyed it as much as I did; it was the winning dish.

Indunil

Apparently in Sri Lanka, where Indunil originates, black curry is normally made with vegetables and this is something I’d love to try with my garden gluts. But having settled in the Cotswolds with his family 9 years ago, Indy seems to have really enjoyed experimenting with local ingredients in curries from Burma, Indonesia, Jamaica, Thailand and different regions of India as well as Sri Lanka.

I think this is one of the reasons I’m such a fan of the monthly Thursday night curry nights at the Noel Arms – it’s great value for such interesting, unusual curries, they’re all properly cooked from scratch and come with wonderful home-made chutney and breads, yet they use great local ingredients too.

Fantastic then that curry is going to play such a tasty part in the Cotswold food festival, Bite 2014. Indunil is teaming up with Ivor Peters, self-styled Urban Rajah and pop-up restaurateur, whose Curry Memoirs I reviewed here. Ivor’s Waste Not Want Not Mixed Sabzi is now one of my favourite dishes to use home-grown veggies in and his book is a great read too. It’ll transport you to colourful Indian streets where chefs with manicured silver moustaches conjure up earthy meals with notes of musk and bursts of fresh chilli and ginger. You’ll be ransacking your cupboards for spices after reading it.

Urban

The Urban Rajah has some great ideas for Afternoon tea by way of Pakistan here and I fancy making his Rajah fried chicken with masala popcorn to scoff with a Friday night film one weekend. A master of wordsmithery and a self-confessed dandy, Ivor should be a perfect entertaining partner for Indunil on their Great Indian Food Feast.

A gastronomic adventure, the Great Indian Food Feast celebrates Britain’s love for curry but the food will be far removed from the dumbed down versions of imaginatively spiced dishes that so many of us have eaten from takeaways and jars. Dishes will be introduced from various corners of the Indian subcontinent, from family recipes featured in the Urban Rajah’s Curry Memoirs and from Indunil’s vast recipe collection.

Curry

 

Indian

I can’t wait to try streetfood dishes and hard to find gourmet recipes from across India, Sri Lanka and Pakistan’s regions and am hoping that not only will each dish “transport its diners to an evocative moment shaped over decades and scented by the streets, beaches and countryside of this sprawling diaspora” but there may be a few tips on how to cook them too.
 
While sharing curries with me in The Noel Arms, Indy promised that the Great Indian Food Feast evenings will definitely be interactive and there’ll be opportunities to be hands-on with food preparation, including desserts. And the Urban Rajah will whisk diners through a collection of personal stories, a short history of Indian food, spice pairing and little known quirky facts and curry miscellany.
 
Vegetable Pakoras
 
I’m looking forward to the Chipping Campden Great Indian Food Feast in December, but there will be others around the UK (see here). A percentage of each evening’s funds will be donated to IID supporting education and healthcare projects for children and helping families living in India’s slums and International Justice Mission helping to liberate those trapped in the human trafficking chain.
 
Ivor and Indy will also be bringing pop-up Indian street food to Chipping Campden as part of the mini-Bite food festivals in October and December; brilliant to think that us spice-hungry Cotswoldians will have some lip tingling, vibrant feasting to look forward to in the winter months!
 
 
And if we’re bored of stews and roast root veg by February, the main Bite Food festival (which Indy and Ivor will take part in) will include a mushroom foray at Batsford, artisan Cotswold beer safari ending up at the fab Ebrington Arms, cookery school events at Daylesford, a Sophie Grigson masterclass and a peruvian pop-up restaurant at Bledington. I’m hungry just thinking of it all!
 
 
 
(pics in this post are by Ivor Peters aka Urban Rajah).

 

The Bull Hotel Bridport, a review

We turned up at The Bull  with sandy trainers and a distinctly windswept (yes, scruffy) look after a blustery walk along the crazily dramatic Jurassic coast from West Bay to Hive Beach. Our welcome was warm and despite the gorgeous Georgian meets contemporary chic style of The Bull, it felt so relaxed that we forgot our unkempt appearance until the vintage mirror in our room offered a reminder.

Bull Front Gold

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It had felt very indulgent walking the coast-path on our own. Ruby was having great fun staying with her grandparents and cousin in a caravan nearby and we were having a lovely treat on our way to collecting her. Child-free, we walked at our own pace, enjoying the views of the crashing waves and not having to think about offering encouragement/food bribes. Although after a few steep climbs, I dd need the lure of tea at the lovely Hive Beach cafe and ice-cream from the equally tempting Watch-house cafe on the way back.

At first it also felt quite liberating not having to fill my pockets full of the pebbles, shells, sticks and feathers that I’m normally begged to transport home – towards the end of the walk of course I was starting to feel that something was missing and had to stash a few treasures to give my waterproof its more naturally weighed down feel.

A long, peaceful soak in the wonderfully deep, roll-top bath in our room at The Bull was of course perfect afterwards, especially with some restorative Neals Yard seaweed bath soak.   There are several lovely complimentary Neals Yard products left for guests and they’re in refillable bottles, which fits in nicely with The Bull’s enthusiasm for recycling.

Each of the bedrooms at The Bull is unique in feel and style, furnished with an eclectic mix of Designers Guild wallpaper, local antiques, Parisian flea market finds, Farrow and Ball paints and contemporary art by local artists. Lovely Egyptian cotton bed linen too.

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207 Rooftops Double bed the bull

Our room felt like the boudoir of an Indian princess. An Indian princess who had moved to Bridport and been influenced by its bohemian Georgian charm. The Fuscia Flock room has a 6ft mahogany poster bed, a carved armoire and gorgeous flock wallpaper. Double doors open onto a decadent large bathroom with a rolltop bath in the centre of the room and a.chaise.

A Grade 11 listed landmark, this old coaching inn has been welcoming guests since the 16th century. The Venner bar, a cool place for pre-dinner cocktails or opulent den for drinking into the early hours, was named after an accident at The Bull in 1685, when Colonel Venner shot a Mr Coker through the window. Something about the opulent colours, Georgian meets shabby chic style and lavish  furnishings (the Venner bar is decorated in walnut with gold-plated furniture and vintage mirrors) is crying out for rakish behaviour.

Venner Lloyd Mixing

 

Venner Dirty Cow sign

Instead we opted for pre-dinner table football. In the Ostler Room, a cosy den with lots of board games and a wood-burning stove for colder months. I was thrashed, but with lovely food beckoning from The Bull’s restaurant, I didn’t mind. Well, not too much.

The restaurant has a more muted decor, but the same great combination of laid-back feel and excellent service that I loved about The Bull generally. Lots of the food options are bistro type favourites and the emphasis is on making the most of excellent seasonal ingredients from the local countryside and the sea. We tried both: scallops with spinach and hollandaise followed by West Bay plaice with seafood sauce and samphire for me, while Guy had salt and pepper squid followed by Rib Eye steak with red wine sauce. Everything was delicious so we were glad that our hunger after coast path walking meant we had room for desert. An oozingly decadent chocolate fondant with clotted cream ice-cream for me, the local cheese board for Guy.

Good, local ingredients cooked simply but with flair in the sort of environment where you could choose to dress up but feel equally comfortable in jeans after a day at the coast – my favourite sort of eating out.

A wander around Bridport was definitely needed after our meal, but I have to admit we managed to find room after a walk for a Somerset Cider brandy, sipped in the courtyard at the back of the Bull. In the evening, fairylights entwined with the bunting add to its charm. During the day, I loved the flowers:

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Ruby and my niece Gracie were keen on this area the next morning; they were also quite partial to Bridport’s very charming pet shop.

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The wonderful grandparents deserved a couple of hours of coast path walking too. I felt that our roles had reversed when, after a leisurely breakfast I enjoyed the grandparent style treat bits with the girls (hot chocolates and bus ride to West Bay, where I can recommend the harbour for crabbing) knowing that I was going to have more selfish time later.

After the breakfast I’d had, my selfish time was definitely going to be more coast path walking.

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My eggs benedict were lovely but faced with the sort of breakfast sideboard that is meant to give you variety from which to choose, I’d foolishly seen it as an invitation to try lots. Well, the bread was warm, freshly baked, the apple juice local and the raspberry jam home-made – how could I not sample them?

The coast path walking was also very necessary given that we wanted to try The Stable in the evening too. An award-winning cider house at the back of the Bull (across the courtyard garden, which is the original stable yard), ‘Dorset style pizzas’ are served here and, on the evening we ate and drank here, the atmosphere is great. It seemed to be the sort of place where locals gather around the refectory style tables over a local cider or two to share a pizza or tuck into a pie.

The Stable

We were unsure about the idea of scoffing pizza without red wine and also quizzical about the idea of a Dorset pizza. I was soon a convert. According to The Stable, Dorset style seems to mean using organic British flour and a sourdough base and using great local ingredients such as artisan cheeses, smoked ham, great bacon, smoked mackerel. Not all at once of course.

My slow-cooked onion and local goats cheese was yummy, especially with the cider tasting board we shared. Well, there are 50 types of cider, perry, apple and pear based drinks here, surely we would’ve been foolish not to sample a few.

Cider Tasting Board 2 the bull

 

And although a hawaiian would never normally be a pizza I’d consider, the fresh pineapple and good, local ham did tempt me.

Hawaiin on board the stable pizzas

 

Believe it or not, there are lots of other things to do here as well as eat though. Bridport is such a vibrant place – a great mix of properly rural little market town (and it’s a great market, lots of local produce but vintage goodies too) with a great arty, bohemian vibe too. Second-hand bookshops, near enough for me to pay a pilgrimage to River Cottage, lots going on but just behind the bustling streets there are wooded areas. Very close to both the sea and wonderful rural valleys too. How appealling!

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Guy caught 17 mackerel during our short stay here too, so he obviously had favourable feelings about the place. And of course The Bull, just to confirm the feelings we already had about the friendliness and service here, immediately offered to put them in their fridge for us until we left and added lots of ice when we did.

Definitely keen to return here, and would love to bring Ruby next time. The hot chocolates were rated highly by Ruby and Gracie and I have a feeling that although The Bull is a wonderful place to stay for a couple, it would be fabulous for a family stay too. The owners have 2 small children of their own and have made lots of efforts in the details (organic baby food and biodegradable nappies are available) but also in their general approach to make this a welcoming sanctuary for children as well as parents. There are colouring things available at mealtimes (we managed to amuse ourselves without them) and flexible dinner times. I imagine Ruby wouldn’t let me have quite as much time in that gorgeous roll-top bath though.

Thanks so much to The Bull for our very lovely stay.

 

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