It’s easy to see why Lords of the Manor has earned itself the accolade as one of the finest Cotswold Hotels and luxury hotels in Gloucestershire, a haven of peace and quite simply the best in English country house splendour.
Meander through the perfect chocolate box village of Lower Slaughter and past many other grand houses onward to village of Upper Slaughter and Lords of the Manor awaits you at the last turn, a grand but unimposing Manor house inviting you in like an old friend to enjoy its country house charm.
You can almost imagine being there in 1940s, perhaps invited over for a ‘post Church’ Sunday luncheon being that Church is but a hop and skip away. I’m certain that would have been a regular occurrence perhaps with a spot of Croquet on the lawn before a walk in the glorious, far-reaching grounds.
Recently voted Good Hotel Guide ‘Country House Hotel of the Year’, Lords of the Manor is one of the most acclaimed hotels in the Cotswolds – and Britain.
Set in Upper Slaughter, a beautiful village near popular Cotswold towns such as Bourton-on-the-Water and Stow-on-the-Wold we were welcomed along for lunch today to experience the only Michelin Star Hotel dining room in Gloucestershire at this Luxury Cotswold Manor House Hotel.
The dining room is listed in The Sunday Times Top 100 UK Restaurants Guide and is surely one of the best restaurants in Gloucestershire not to mention the ????
Following a warm welcome by Michael, champagne and a selection of Parmesan canapès were served while we perused the menu with intermittent baby feeding. Despite our little sleep thief joining us for the meal we were able to relax and we very much enjoyed being waited on in such lovely surroundings.
The menu (above) was accompanied by an impressive Wine list and I imagine the wine cellars are vast given the huge choice available. I chose a glass of the local produced Three Choirs Rosé and was impressed with the quality of this English wine, not something I can say I would have ever chosen being a lover of a Provence Rosé but Michael highly recommended it and having tried it I would now choose it again.
To begin I chose the Pea Velouté, mushroom and truffle foam and he the Salad of English Asparagus, poached hen’s egg and pickled girolle mushrooms.
Whilst I was envious of ‘his’ and dubious of the appearance of ‘mine’, it was in fact a pleasant surprise. A beautiful combination of fresh garden pea and mushroom in a unique texture, with the side order of Artisan breads it became a good choice. ‘His’ Asparagus and Hen’s Egg was, and I quote ‘lovely’..he stumbled to find any other words when I asked other than that the Asparagus was perfectly cooked. I probed for more information and gather the asparagus was melt in the mouth on the tip and crunchy on the bottom!! AA Gill he is not.
Roast rump of lamb, Provencal vegetables, broad beans and lamb ju and Rolled belly of Pork, pommel pureé, sprouting broccoli, apple and black pudding. Despite choosing the latter our orders were served the other way around but we kept what we were given and shared instead. The pork was particularly good and a larger portion size which compared much more favourably to the lamb which I did think was a little on the small size. The lamb though was tender and tasty. Next time we would both have the Pork.
I looked forward to dessert and wasn’t disappointed….
Lemon mousse, lemon curd, poppy-seed meringue poached blueberries, blueberry sorbet was a pretty perfect dessert for me and the blueberry sorbet off set the lemon beautifully..so pretty too with the floral addition. My husband’s chocolate choice also went down well although he wasn’t too fussed with the rosewater jelly so I ate that for him.
And to finish with, Coffee and petit fours were served in one of the elegant drawing rooms overlooking the gardens.
More about the Head Chef…Head Chef at Lords of the Manor is Richard Picard-Edwards who delights with classically French-influenced food.
Having joined the team at Lord’s a few years ago, Richard ensured a smooth transition by retaining Lords of the Manor’s Michelin Star. The hotel has achieved Star status for over 8 consecutive years and is unique amongst restaurants in the Gloucestershire Cotswolds.
Richard says that he started to take cooking seriously at the age of 14, after work experience. After time with the likes of Simon Haigh at Mallory Court and Hywel Jones at Lucknam Park (whom he cites as one of his biggest influences) Richard has built a loyal following at Lords of the Manor. He thrives on lightly applying classical French skills and techniques to the best of ingredients and says that his approach is simply to follow the seasons and to stay in touch with what is happening outside the kitchen in terms of producers and suppliers.
We had a fabulous afternoon, so well looked after in beautiful surroundings. The recently changeable April weather stayed dry and the sun shone over the exquisite Cotswold countryside and bounced off of the Cotswold stone of Lords of the Manor.
I could have done with some baby change facilities but really that’s the only grumble I would have with this charming English gem. Rudy gave it a thumbs up too and says he’ll be back one day, hopefully he’ll treat his Mummy to an overnight stay !
Due to popular demand the hotel serve luncheon on Saturdays with two courses for £29.50 or three courses for £37.50.
Thanks for reading!