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Very atmospheric "English" C18th farmhouse on the Lulworth Castle estate,close to the coast path. Stunning rampant cottage garden to enjoy,abundant wildlife (deer graze in the meadow at the back of the house, enough nesting house sparrows to restock southern england!)
Time taken to prepare imaginative seasonal food, blue and white china,candles and flowers always on the breakfast table. Charming cottagey bedrooms with views out over open countryside. Beamed guest sitting room with piano, lots of music provided, fire lit even in August if weather is inclement.
Local pub walking distance, bring a torch.
Near Lulworth Cove, Lulworth Castle, Tyneham, Worbarrow Bay,Tank museum and Monkey world.
Number of Rooms: 2
Number Ensuite: 2
Price per Room:Double: £70 for one night - £65 for two + nights
Twin: £70 for one night - £65 for two + nights
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Evening Meal Provided
Special Diets Catered For
Tea/Coffee Making Facilities
No Smoking Rooms
Open All Year
Building of Historic Interest
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Served very cheerfully between 8.30am and 9.30am.
There is always a fruit salad, some days tropical with pineapple
,mangoes, bananas, kiwi fruit, black grapes, other days berry fruits,
red apples, strawberries, raspberries a few blackcurrants for zing and
colour,some days dried fruit with nuts and seeds,seasonal things,
rhubarb compote with red grapefruit or oranges.
Good choice of cereals, I make up my own muesli with every thing but the
kitchen sink in it.
I always offer bacon and free range eggs, we have a selection of really
Every day I make one special thing, at the moment Im making potato cakes
with the first chives and lots of parsley or fresh mint and peas.Rosti
typeof potato cakes with lots of sage and crushed black pepper, for
serious and brave in the morning veggies, rosti made with a mix of
potatoes and sweet potatoes with cumin seeds.YOU DONT HAVE TO HAVE
ANYTHING YOU DONT LIKE.
Tomatoes come baked in the oven with thyme or pesto or marjoram at the
moment because its all growing in my herb patch.
Corn fritters with spring onions or slivers of spinach to make them look
pretty.All sorts of bubble and squeaks made with seasonal things, at the
moment a mix of spinach,spring cabbage, red mustard, broccoli or
sometimes caramelised carrots with tarragon and french beans.
I used to make a lot of jam but these days most people dont make the
toast so I just make my own marmalade, we serve local honey and
strawberry Bon Maman because I can always recycle it via my sons.
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