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Hotels in Colerne

Lucknam Park
Colerne
Wiltshire

SN14 8AZ | View map

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Lucknam Park is a magnificent Palladian mansion dating from 1720, and is just minutes from Bath. The lovingly restored hotel is set in 500 acres of parkland Lucknam Park is reached by a mile-long avenue flanked by beech trees, lime trees and wide lawns. The fine country-house hotel has a new luxury spa and superb facilities in an elegant Georgian setting. Each room is individually designed and has a view across the park or over the courtyard. The Park Restaurant is spacious and intimate with crystal chandeliers and fine views across the grounds. It has won numerous awards and presents exceptional cuisine.

Details

Nearest Train Station: Chippenham or Bath Spa
Click here to plan and book your train journey
Ratings/Awards: AA 5 Red Stars & 3 Rosettes
Michelin 4 Red Turrets
Michelin Star
Visit Britain 5 Star Gold Award
Relais & Chateaux, Welcome Award 2006/07
Andrew Harper’s Hideaway Report ... 2007 Hideaway of the Year Grand Award
Johansens Most excellent Country Hotel award 200
Catey Hotel chef of the year – Hywel Jones
Number of Rooms: 41
Number Ensuite: 41
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Restaurant

Cuisine: Modern English
Awards: One Michelin Star
AA 3 Red Rosettes
Catey Chef of the year – Hywel Jones

For menu click here

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Facilities

Parking
Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Gym
Tennis Court
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:


Lunch

Starters
Confit of organic salmon, shaved cucumber, ravioli of brown shrimps, lemongrass bouillon
Chicken liver and foie gras parfait, spiced Damsons, ginger brioche
Blue Cheese Soufflé, red grape and port marmalade, apple and wet walnut salad
Main Courses
Roast breast of Barbary duck, leg en croute, salad of Asian green, plum pickle
Line caught sea bass, fondue of leeks and smoked salmon, truffled linguini
Tatin of beetroot, creamed local goats cheese, toasted cob nut vinaigrette
Desserts
Chilled coconut rice pudding, caramelised pineapple, vanilla doughnuts
Bitter chocolate and Lucknam Park pear clafoutis, toasted almond ice cream
Selection of British and French farmhouse cheeses, raisin toast
Three courses with coffee at £25.00

Sunday Lunch

Starters
Velouté of Broccoli, Roast Asparagus, Soft Herb Gnocchi
Gravadlax of Organic Salmon, Deep Fried Oyster, Salad of Ratte Potatoes and Dill, Sweet Mustard Dressing
Compression of Caramelised Root Vegetables, Beetroot Vinaigrette, Croquant of Blue Cheese
Millefeuille of Globe Artichokes and Green Beans, Gribiche Dressing

Main Courses
Roast Sirloin of Aberdeen Angus, Properly Garnished
Pot Roast Maize Fed Chicken, Wild Mushroom Cannelloni, Jerusalem Artichokes, Vanilla Foam
Pan Fried Fillet of Seabass, Ratte Potatoes and Cornish Crab, Young Fennel, Vierge of Spanish "Santa" Tomatoes
Pithivier of Butternut Squash, Red Onion Confit, Goats Cheese and Sage, Truffle Cream

Desserts
Chocolate Fondant with Basil Ice Cream
Lemon Tart with Raspberries and Lemon Sorbet
Mille Feuilles of Banana and Strawberry, With Strawberry Sorbet
French and British Farmhouse Cheeses
Coffee & Petit Fours
Three Courses with coffee at £30.00

Sample Dinner Menu

Our menus start from £60.00 per person for 3 courses excluding coffee and petit fours. Below are some sample menu dishes, prepared by our head chef, Hwyel Jones. We will be pleased to discuss specific menu requirements with you upon confirmation of your booking.

First Course
Norfolk Duckling Three Ways
Rare Seared Blue Fin Tuna, Smoked Haddock and Sweet Potato Fritters, Aubergine Caviar, Citrus Glaze
Pan Roast Scottish Diver Scallops, Braised Pork Belly, Squash Purée and Baby Leeks
Caramelised Veal Sweet Breads, Lasagne of Ceps, Langoustines, Sauternes and Rosemary Foam
Confit of Organic Salmon, Nage of Shellfish, Carrot and Tarragon
Breast and Bonbon of Anjou Pigeon, Marinated Foie Gras, Apple and Hazelnuts
Millefeuille of gGlobe Artichokes and Asparagus, Gribiche Dressing, Truffles
Risotto of Cep Mushrooms, Jerusalem Artichokes, Wet Walnuts and Autumn Truffles

Main Course
Roast Loin of Wiltshire Lamb, Cannelloni of Slow Roast Shoulder, Young Artichokes, Jus Gras
Pot Roast Red Leg Partridge, Parsnip Fondant, Creamed Savoy Cabbage, Autumn Vegetable Purée, Spiced Pear
Loin of Brecon Venison, Sweet Onion Tatin, Fondant Potato, Sloe Gin and Blackcurrant Sauce
Line Caught Sea Bass, Cep Dumpling, Caramelised Root Vegetables, Truffle Jus
Roast Fillet of Cornish John Dory, Braised Free Range Pork Belly, White Onion Purée and Baby Leeks
Fillet of Wild Turbot, Roast Langoustines, Truffle Gnocchi, Buttered Cucumber
Pithivier of Butternut Squash, Red Onion and Goats Cheese

Dessert
Iced honeycomb parfait, banana tart, bitter chocolate sorbet,
Madagascan vanilla cream, confit of pineapple, cherry sorbet
Apple tart fine, prune and armagnac ice cream
Caramalised passion fruit cream, coconut sorbet, mango shot
Hot Valrhona chocolate fondant, toasted almond ice cream, pumkin confit, orange ganache
Selected British and French farmhouse cheeses
3 courses at £60

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