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Devonshire Arms Country House Hotel & Spa
Bolton Abbey
North Yorkshire

BD23 6AJ | View map

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Owned by the Duke of Devonshire, the hotel offers 21st century comfort and facilities with the added attraction of antiques and paintings from the family seat, Chatsworth in Derbyshire. Surrounded by glorious countryside, close to the picturesque village of Bolton Abbey and the 12th century Augustinian Priory, the hotel makes an ideal base for exploring the Yorkshire Dales. The Burlington Restaurant offers exquisite food and a simply stunning wine list or for casual dining there is the lively The Devonshire Brasserie and Bar. The Devonshire Health Spa is a haven for relaxation with pool, steam room, sauna, solarium, fitness suite, tennis court and beauty therapy rooms.

Additional Facilities:
* Complimentary chauffeur service on request
* Cycles available for hire

More Information


Ratings/Awards: AA 4 Red Stars
AA 4 Rosettes
RAC 3 Stars Gold Ribbon
Michelin Star
AA Wine LIst of the Year 2006

Price per Person

Price Includes: Room only + VAT
Double: £125
Twin: £125
Single: £180
Suite: £205
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Name: The Burlington Restaurant & Devonshire Brasserie & Bar
Cuisine: Modern British & French, fine wines & brasserie
Chef: Steve Smith
Awards: 4 Rosettes
Michelin Star
AA Wine LIst of the Year 2006
UK Restaurants - Best Wine List
Wine Spectator - Best of Excellence Award

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Building of Historic Interest
Tennis Court
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:

To Start

pressing of confit chicken, ham hock and foie gras, pickled vegetables

langoustine panna cotta with wild salmon gravalax, oyster beignet, guacamole

boudin of corn-fed chicken scented with truffle, cassoulet of haricot blanc, wild mushrooms

ballotine of Bresse pigeon, puy lentils, baby turnips and Alsace bacon

croustillant of veal sweetbreads, garlic and shallot purée, broad beans and girolles

a light velouté of celeriac

Main Course

cannon of lamb, wilted spinach, braised onions and cèpes

breast of quail with pan-fried foie gras, green asparagus, celeriac fondant and jerusalem artichoke purée

sea bream with shelfish tortellini, creamed spinach, herb gnocchi and trompette mushrooms

venison on a bed of choucroute, black pudding ravioli, jus juniper, caramelised apples

halibut with pied bleu and leeks, seared foie gras, tomato and basil fondue


hot chocolate fondant,
honey roast fig, milk ice cream
(please allow 20 minutes)

parfait, strawberry sorbet

rum panna cotta, gratin of berries

crème brûlée, caramelised puff pastry, pear sorbet

ravioli of pineapple and mango,
banana and passion fruit sorbet

British & French with quince paste and fresh fruits
(as an extra course £9.00)

Coffee, infusions and petits fours

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