Bybrook

One of the last true country house hotels, this 14th-century manor sits within 365 acres of formal gardens and parkland in a picture-postcard village – and the immensely charming interior features characterful oak panelling and a host of cosy open-fired lounges. Quality produce from Anjou pigeon to Cornish brill plays a pivotal role in the menu, which results in a flavoursome blend of simple and premium ingredients. Dishes are precisely prepared and deliver refined, classic combinations with modern overtones. Luxurious bedrooms are split between the house and mews cottages.

• A Michelin starred dining room inside a 14th century manor house hotel, set within 365 acres of gardens and parkland.
• Executive chef Robert Potter leads the kitchen.
• Dinner service welcomes children aged 12 and above.

Signature Ingredients

• Anjou pigeon, used as a premium centre piece ingredient on the menu.
• Cornish brill, representing the menu's emphasis on high quality seafood.
• Garden and orchard produce, used to underpin the seasonal direction of the cooking.

Menu

• Modern British cooking in The Manor House at Castle Combe, with a four course option and tasting menus.
• A vegetable garden and orchard supply part of the kitchen's produce, with a focus on freshness and seasonality.