main Little Compton - Moreton in Marsh - Glos - GL56 0SL - 01608 674588
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Mine Hosts.

Food plays a big part with your hosts! A member of The Guild of Food Writers, Wendy has spent her working life either styling it to look great on packaging, in magazines or on TV, or working alongside major retailers and food manufacturers developing new products, or writing for magazines and books including publications for Readers Digest, Tesco, Sainsbury’s and as a consequence of her love for food – a few for WeightWatchers too! 
Recently there has been a fair bit of travel around Cyprus and the Greek islands, set styling and preparing food for the Discovery Channel’s ‘My Greek Kitchen’. And the latest venture which John hugely approves of is food lecturing on cruises as he gets to come along…..a relaxing change of pace from his career in construction.
As for John, well he just enjoys his meals so long as there is not a hint of garlic in sight!

Your Treats:

Breakfast is served from 8.30 – 9.00am. Choose from fresh fruits, compotes, juices, cereals, porridge or granola, eggs in all guises, bacon, sausage, smoked salmon, mushrooms, tomatoes….. Freshly ground coffee (including decaffeinated) and teas including traditional, speciality and infusions....

Supper Trays are ideal if you have had lunch or prefer something light before heading off to the theatre. An example menu may be freshly prepared smoked salmon sandwiches, Welsh Rarebit or a savoury tartlet with salad garnish, a fluffy fruit fool or crème brulée, fresh fruit and a refreshing soft drink. Please give 48 hours notice and any special dietary requirements.

Dinners:
After a long day out exploring – why not stay in and enjoy dinner cooked for you by Wendy. Start with a complimentary drink, followed by a four-course dinner. If the weather is predictable we will barbecue for you to enjoy in the gardens. Or you may prefer a lighter option of a two-course supper? Before retiring to bed, round the day off with a warming nightcap upstairs in the vaulted Drawing Room…..
Four course dinners are available for four or more guests staying a minimum of two nights. - Please check Wendy's availability.

Hampers:
Whether walking, cycling, rowing or just sitting – book a hamper (rugs and brollies included). Maybe a hearty homemade soup and bread or a ‘fancy’ picnic to graze on, or just a flask of coffee or tea with biscuits or cakes…Wicker baskets look the part but are not ideal for keeping food at its best so insulated rucksacks or boxes are provided so the food waits for you….Again 48 hours Notice is appreciated.

Their Suppliers:
The Cotswolds has a wealth of local food producers / suppliers and of course, sheltering just below the Cotswold escarpment is the Vale of Evesham  - a patchwork blanket of apple and pear orchards, glasshouses, furrows of green vegetables and of course home to the Queen of all Vegetables, the Asparagus! You will find an array of roadside stalls piled high with the freshest seasonal produce; as well as local Farmers Markets and farm shops. Having said that, neighbours at The Old School have flourishing allotments and bartering can be heard at the local pub in exchange for a pint or three!

Gloucestershire Old Spot, reared in near-by villages is prized for its sweet flesh – as well as the best tasting rashers and sausages; supposedly their characteristic grey spots have appeared when apples have fallen onto the pigs whilst grazing in the orchard. Hhhmmm!

Prime Lighthorne Lamb is farmed in South Warwickshire and our local friends and farmers in Great Wolford also supply us with lamb, beef and soft fruits.
Donnington Trout Farm supplies the finest rainbow and brown trout – freshly caught and also traditionally smoked. Daylesford Organic produces wonderful artisan breads and an award winning cheddar whilst Simon Wheeler at Upper Slaughter makes soft Brie style cheese to die for…

Farmers Jim and Helen Cherry have set up two thriving local shops called ‘Taste of the Country’ – again providing seasonal produce, cheeses, local meat and poultry procuring from farms or small scale producers within a fifty miles radius. What a treat...
Honey is very local, egg-laying bantam chickens are in the back garden and Wendy makes her own cakes, cookies and preserves whenever possible and loves cooking for guests.

 

 

 




 

 

 

 

 

 

 

 

 

 

 

 

 

 





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