Hotels in Ashwater
Blagdon Manor
Ashwater
Devon
EX21 5DF
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http://www.blagdon.com/
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A Grade II listed building with wonderful views across the rolling Devonshire countryside towards Dartmoor; records suggest that the Manor has existed in some form since saxon times; long before the Domesday Book of 1086.
The present building is relatively modern by some comparison dating back only to the mid 1600’s. Many of the original features are still present today, such as the heavy oak beams, worn slate flagstones and the freshwater well which would have once served the Manor.
We have furnished each of the seven ensuite bedrooms individually in a style that is highly appropriate for the setting. The rooms are cosy, warm and inviting with hand stitched soft furnishings and views to the gardens and beyond. Each room has a colour television and telephones for those who need to be in touch with the outside world.
Our restaurant offers some of the finest seasonal food in Devon – supporting local suppliers realising how important they are within the community.
Our aim is to achieve a high degree of personal attention within the relaxed atmosphere that only a small hotel can provide – we concentrate on providing a friendly yet professional service where nothing is too much trouble.
Details
Ratings/Awards: AA 2 Stars 87%
AA 2 Rosettes
AA Top 200
Number of Rooms: 7
Number Ensuite: 7
Price per Room:
Double: £120Single: £80 - Single occupancy
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Restaurant
Name: Blagdon Manor
Cuisine: Modern English
Chef: Stephen Morey
Awards: 2 Rosettes
For menu click here
Facilities
Parking
Credit Cards Accepted
Open All Year
TV in Rooms
Sample Menu:
Starters
Sweet Potato and Rosemary Velouté
with Sautéed Foie Gras and Parsley
Roulade of Smoked Salmon
and West Country Crab
with a Tian of Avocado,
Spring Onion and Cucumber
Wild Mushroom and Chive Risotto
with Truffle Foam and Parmesan Crisps
Duck Liver Parfait
Smoked Duck and Celeriac Salad
with a Rhubarb and Orange Chutney
Grilled Baby Goats Cheese
with a Niçoise Salad and Shallot Dressing
Terrine of Chicken, Foie Gras and Black Pudding
with Wild Mushroom Salad
and Toasted Brioche
MAIN COURSES
Pan Fried Seabass
with Champagne, Avruga Caviar
and Chive Velouté
Fillet of Red Mullet
with a Tempura of Scallop and Tiger Prawn
and Chervil Froth
Pan Fried West Country Skate
served with a Nut Brown Butter
flavoured with Shrimps, Olives and Rosemary
Fillet of Devon Beef
with a Thyme and Oxtail flavoured Rosti,
Shallot Puree, Mushroom Ravioli and Leek Froth
Breast of Guinea Fowl and Hogs Pudding
Roasted Baby Onions and Turnips
with an Apple and Cider Velouté
Roasted Haunch of Local Red Deer
Gratin Dauphinoise and Roasted Root Vegetables
with a Green Peppercorn Cream Sauce
DESSERTS
Hot Chocolate and Hazelnut Soufflé
with Chocolate Ice Cream
Coffee Crème Brûlée
with Home-made Shortbread
and Drambuie Ice Cream
Iced Poppy Seed Parfait
Ginger and Rhubarb Compote
with Pistachio Tuile Biscuits
Apple and Elderflower Jelly
with Honey Sorbet, Poached Fruits
and a Cider Syrup
Tasting of Desserts
Coconut Milk Rice Pudding
Chocolate and Almond Sponge
and Banana Soufflé
with Rum and Raisin Ice Cream
Selection of West Country Cheeses
served with Home-made Bread and Biscuits
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