 Georgian Country House nestling in 92 acres overlooking the Mendip Hills yet only 7 miles from Bath and 11 miles from Bristol.
Many of the rooms have uninterrupted views over undulating fields with woodlands cresting the hills and deer graze in parkland beside the house. The estate was owned for 350 years by the same family and only became a hotel since the mid 1970's. The house is much as it was when a private home. A quote from John Evelyn's diaries dated 1646 refers to Frances Popham, whose family owned the estate, as 'Old Sir Frances, he lived like a hog at Hounstrete in Somerset with a moderate pittance.' Our guests will find that in the intervening years there have been some welcome changes. All 25 ensuite bedrooms are individually decorated with antique furniture,artwork and fine porcelain. The Cuisine at Hunstrete House is in the capable hands of Chef Phil Hobson and his team. Phil trained under some of the finest chefs in the country and this training, dedication and commitment has been recognised by the aquisiton of the AA's Three Rosette. He uses much of the freshly grown produce frome our own gardens and sources all other ingredients from carefully selected suppliers. Our cellar offers an extensive choice of wines for all occasions and taste. The third vital aspect of fine dining is provided by our team of restaurant staff who bring the professional touch to ensure the continued high standards at Hunstrete House. We offer a wide range of menus and seasonal dishes and are happy to discuss your personal requirements for all occasions. The present day 92 acres were once part of a much larger historic estate dating back to the 10th century. Today the acreage is home to our own herd of Fallow Deer who wander at will. The remainder of the land includes pastureland and natural unspoiled woodland. The peacefulness of the area encourages an abundance of wildlife. An archway off the Croquet Lawn leads to the walled gardens, which played a vital role in provisioning the kitchen with homegrown produce. That tradiion continues today and flowers, fruit, vegetables and herb's are grown to provide as much as possible for the hotel's use. The outdoor heated swimming pool is in a sheltered area off the gardens and has its own changing rooms. Alongside the heated swimming pool area is the all weather tennis court. Guests are invited to enjoy these facilities or walk the grounds and gardens. To the north of the grounds is the Ice House which although rebuilt at some stage following a storm, was used originally for the storage of ice to preserve game and produce for the main house.
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