Hotels in Thornbury
Thornbury Castle
Castle Street
Thornbury
Gloucestershire
BS35 1HH | View map
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Thornbury Castle was built in 1510 by Edward Stafford, 3rd Duke of Buckingham and Constable of all England. It was also once owned by Henry VIII who stayed here with Anne Boleyn. However today, it is operated as a very fine hotel, renowned for its fine food and excellent accommodations, yet still retaining the magic of a bygone age.
The dining rooms are baronial in style, with panelled walls, Heraldic shields and large open fireplaces to accompany the award-winning cuisine. The main apartments have been carefully restored to provide 25 individually decorated bedchambers which are both warm and luxurious. All are fully en-suite with modern day comforts. An experience to be savoured.
We also have available a 2 bedroom family gatehouse, starting from £365 per night.
Private dining available
Details
Nearest Train Station: Bristol Parkway
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Ratings/Awards: 3 Red Stars
Number of Rooms: 25
Number Ensuite: 25
Price per Room:
Price Includes: Full English Breakfast & VATDouble: Classic from £195 - Deluxe from £305
Suite: from £365; Superior Tower Suite: from £465;Gatehouse: from £385
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Restaurant
Name: Thornbury Castle
Cuisine: English
Chef: Mr Mark Veale
Awards: AA 2 Rosettes
For menu click here
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Facilities
Parking
Credit Cards Accepted
Room Service
Disabled Access - limited
Open All Year
- on site
TV in Rooms
Satellite TV
Conference/Business Facilities
Sample Menu:
Dinner Menu
2 Courses - £42.00 per person
3 Courses - £50.00 per person
Tasting Menu - £65.00 per person
Wine Cellar Dinner
...One experience that you will never forget...
Please speak to the Restaurant Manager or Sommelier for more details
Reservations require 24 hours notice
Coffee and Petit Fours - £4.25
(Including VAT)
Head Chef – Mr. Mark Veale
Dishes may contain nuts, milk, soya, wheat and eggs
Starters
Artichoke and Leek Velouté
Wiltshire Truffles, Warm Brioche
Everleigh Farm Venison Carpaccio
Parsley Root, Salt Baked Beetroot, Pear, 6 o’clock Sloe Gin
Seared Orkney Scallops
Pork Belly, Butternut Squash, Capers
(£7.50 supplement)
Uig Lodge Smoked Salmon and Egg Yolk Ravioli
Autumn Asparagus, Trompette Mushrooms
Grilled Cornish Mackerel
Heritage Tomatoes, Fennel, Celeriac, Radish
Mains
Richard Vaughan’s Braised Shin of Beef
Heritage Carrots, Garlic Potatoes, Bone Marrow and Red Wine Sauce
Roast Cornish Turbot
River Kennet Crayfish Risotto, Salsify
Uley Fields Lamb
(Shoulder, Rack, Belly and Leg) Roasted Autumn Vegetables, Rosemary Jus
Goats Curd Tortellini
Olive Caramel, Swiss Chard, Cauliflower
Roast Crown of Yorkshire Grouse
Autumn Berries, Cobnuts, Beetroot, Liver Parfait, Port Jus
Vegetarian Menu
All Available as starter or Main course
Artichoke and Leek Velouté
Wiltshire Truffles, Warm Brioche
Butternut Squash and Wild Mushroom Risotto
Roasted Cobnuts, Rocket
Beetroot and Fennel Salad
Smoked Tomatoes, Parmesan
White Bean and Black Truffle Cassoulet
Parsley Root, Truffle Crème Fraiche
Goats Curd Tortellini
Olive Caramel, Swiss Chard, Cauliflower
CHILDREN’S MENU
STARTERS
Cream of Tomato Soup with fresh bread and butter - £3.25
Roast Chicken Soup with fresh bread and butter - £3.50
Prawn Cocktail- £3.75
Classic Eggy Bread- £2.00
Green Salad- £3.00
Melon and fruit coulis platter- £3.50
Boiled egg and soldiers- £2.00
MAIN COURSES
Penne pasta with bolognaise sauce and parmesan cheese- £6.50
Macaroni Cheese with garlic bread- £5.50
Roast breast of corn fed chicken with roast potatoes and boiled vegetables- £8.00
SIDE DISHES- £2.50
Potato wedges
Garlic bread
Steamed vegetables
Boiled new potatoes
DESERTS
Fresh fruit salad- £3.00
Banana split- £3.00
Thornbury Castle pudding with vanilla ice cream- £4.00
Fruit or plain yoghurt- £2.50
Knickerbocker Glory- £3.50
ROYAL TASTING MENU
Artichoke and Leek Velouté
Wiltshire Truffles, Warm Brioche
Dourthe No.1 Sauvignon Blanc 2013 Bordeaux France
Intensity, aromatics and clay-limestone in north-east and south-east Entre Deux Mers
Seared Orkney Scallops
Pork Belly, Butternut Squash, Capers
Jean-Marc Brocard 2013 Chablis France
The most mineral expression from some of the most Northerly vineyards in France
Richard Vaughan’s Braised Shin of Beef
Heritage Carrots, Garlic Potatoes, Bone Marrow and Red Wine Sauce
Pure Garrigue 2012 Cote du Rhone France
Wonderful juicy blackberry fruit, black olive and a gentle spiciness with fine tannins
Sorbet
Black Fig and Quince Mille-Feuille
Cinnamon, Raspberry Sorbet, Raw Honeycomb
Muscat de Rivesaltes NV Domain Lerys France
Delicate and aromatic with rich texture
Selection of British Cheeses, Fruit and Chutneys
(£10.00 Supplement for Cheese)
*The Head Chef Mr. Mark Veale prepares this menu for the whole table
Suggested wines (glass 125cl) to accompany this menu - £31.00 per person
Desserts
Blackberry and Mascarpone Parfait
6 O’clock Sloe Gin, Fresh Blackberries
Somerset Apples
Crab Apple, Hazelnut, Perry Sorbet, Pear
Chocolate Fondant
White Chocolate and Beetroot, Thyme and Vanilla
Black Fig and Quince Mille-Feuille
Cinnamon, Raspberry Sorbet, Raw Honeycomb
Nutmeg Crème Brulée
Roasted Damsons, Mulled Grapes, Mulled Wine Sorbet, Orange Shortbread
Pumpkin and Cinnamon Sponge
Almond Milk Sorbet, Dark Chocolate, Orange, Tarragon, Pecans
Selection of Cheeses, Biscuits, Fruit and Chutneys
(£10.00 per person extra course)
Bin. No DESSERT WINES
125ml Bottle
300. Fervo Passito 2009 Colli di Conegliano, Refrontolo Italy £11 £50
Rare red dessert passito style made from grapes half dried on straw mats
301. Muscat de Rivesaltes NV Domain Lerys £9 £40
Delicate and aromatic with rich texture
302. Botrytis Semillon 2010 Three Bridges, Westend Winery, Australia £8 £37
Deep rich dessert wine with mushroom and woodland notes under honeyed fruit
303. Château Briatte 2001 Cuvée Speciale, Sauternes France £17 £82
Superb lifted notes of honey, spice and apricot. Rich and powerful, luscious flavours
304. Tokaji Aszú 5 Puttonyos 2007 Disznoko, Hungary £17 £81
Apricot, quince, apple, dried plum and date aromas on the nose and palate
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