Howard’s House Ho­tel, Wilt­shire

A beau­ti­ful coun­try house ho­tel sur­rounded by his­tory and art

Timeless Travels Magazine - - HOTEL REVIEW - by Alice Nor­man

The term ‘nes­tles’ can be overused, but it does well to de­scribe the charm­ing Howard’s House Ho­tel which truly ‘nes­tles’ in the tiny vil­lage of Tef­font Evias in Wilt­shire.

In­de­pen­dently owned, the multi-award win­ning ho­tel is a clas­sic coun­try re­treat - but it is not pre­ten­tious in any way. Rather it is de­light­fully cosy, with wel­com­ing and at­ten­tive staff. The sit­ting room, com­plete with open fire, is the per­fect place to have your af­ter­noon tea or pre-dinner drink. And if the weather is kind, then the gar­den is a most de­lec­ta­ble place to sit and en­joy the tran­quil­lity that abounds.

One rea­son the ho­tel feels like a home is that it only has nine bed­rooms, all en suite. They are a gen­er­ous size, many com­plete with sofa, and have a lux­u­ri­ous feel with lovely views of ei­ther the gar­den or the vil­lage.

The restau­rant is well utilised by the lo­cals, as the chef, Andy, is known for his in­no­va­tive and tasty cook­ing. Us­ing pro­duce from the ho­tel’s own gar­den or lo­cally sourced in­gre­di­ents, the menu changes sea­son­ally and puts to­gether un­usual and ex­cit­ing flavours. On of­fer are starters such as crot­tin of goat’s cheese in hazel­nuts with wa­ter­cress, parsnip crisps, and ju­niper berry bal­samic glaze or smoked duck breast with wild rocket, beets and or­ange. Main cour­ses could be by a fil­let of sea bass with herb crushed pota­toes, ten­der stem broc­coli, braised fen­nel and brown shrimp and saf­fron sauce or a loin of Wilt­shire lamb with pommes anna, aubergine caviar, gar­den baby cour­gette and rose­mary jus. Desserts in­clude bit­ter chocolate tart with salted caramel ice-cream or sea­son­able berries. The ho­tel makes a fan­tas­tic base for ex­plor­ing all the won­der­ful ar­chae­ol­ogy, his­tory and art in the sur­round­ing area. Just four miles away, in the vil­lage of Tis­bury, is an old 12th-cen­tury tythe barn filled with art, while 13 miles away is the UNESCO World Her­itage site of Stone­henge. Go east and you will find the city of Sal­is­bury, home to the largest Cathe­dral spire in the whole of Eng­land and if you head west you will find the beau­ti­ful Ge­or­gian city of Bath.

Howard’s House is truly one of those spe­cial places where you can en­joy the best of ev­ery­thing: ser­vice, food, and hospi­tal­ity whilst ex­plor­ing all that is on of­fer nearby.

Us­ing pro­duce from the ho­tel’s own gar­den or lo­cally sourced in­gre­di­ents, the menu changes sea­son­ally and puts to­gether un­usual and ex­cit­ing flavours

Above, left: The ho­tel nes­tles in the Wilt­shire coun­try­side. Above, right, from top: Af­ter­noon tea in the gar­den; The vil­lage of Tef­font Evias with ho­tel on left and church on the right; Horse sculp­ture at Mes­sums, Wilt­shire; Chef Andy in the ho­tel gar­den; One of the lux­u­ri­ous bed­rooms

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