We are delighted to announce that we have recently been named as one of the winners of the prestigious 2020 Good Hotel Guide’s Editor’s Choice Award for Gardens. The 2019 Good Hotel Guide is the U.K.’s leading accommodation guide with independent advice and reviews of luxury and boutique hotels, B&Bs and Inns.
The hotel guide review describes Goldstone Hall Hotel and Garden as :
‘’Hands-on owners, attention to detail and a warm and friendly ambience.’ All-round plaudits this year for John and Sue Cushing’s Georgian manor house hotel. Further praise too for the ‘stunning gardens’. Opened to the public each summer under the National Garden Scheme, they ‘reflect the care and attention’ offered to guests. At their heart is one of the country’s largest kitchen gardens – a source of fruit, vegetables and herbs for new head chef Liam Philbin’s ‘beautifully presented’ modern British dishes, perhaps halibut, white beans, monk’s beard, baby turnips, yeasted cauliflower purée; home-grown poached rhubarb. Downstairs, a ‘bright, inviting’ drawing room and oak-panelled lounge. Upstairs, ‘very comfortable’ bedrooms, perhaps with a brass bed, antique four-poster or locally crafted super-king-size wooden bed. Some enjoy garden views, others have rugs on oak floors. All have a fridge with milk, home-made cookies, a bathroom with bath and separate shower. A ‘delicious breakfast’, served in the orangery overlooking the walled garden, includes freshly squeezed juice, ‘super-tasty Staffordshire oatcake’, a ‘perfect poached egg’. ‘We’ll be back!’ (Kath and Liam Berney, R and JF.
Here is owner John Cushing with Katie Cushing & their award.
Plot to Plate
At the heart of our culinary offering is our one acre kitchen garden from which we source many of our delicious ingredients. For example our breakfast jams, granolas and mueslis are made with freshly picked, seasonal fruit from our garden, such as alpine strawberries from May until September. We also use our apples for pressed apple juice.
With over 200 different herbs and micro herbs, heritage vegetables, salads, heirloom fruits, edible flowers and even spices, we always have something fresh and seasonal to offers guests in our hotel restaurant. We even use our produce for flavour and garnish in cocktails and to infuse spirits such as sloe gin.
By cultivating and harvesting much of our own produce seasonally, we can deliver fresh food to the plate within minutes of it being picked. We are extremely proud of our award winning one acre kitchen garden here at Goldstone Hall Hotel and our team’s hard work in maintaining it.
The gardens at Goldstone Hall Hotel were initiated by John Cushing’s mother, Helen Ward, who channelled her passion for gardening into transforming the wilderness that was. The garden is now managed by head gardener Nick Huxley and assistant gardener Danny Allman. Nick has been tending to, and managing the garden at Goldstone for over 11 years, and is particularly passionate about Goldstone’s 1 acre kitchen garden. The garden is open to guests of Goldstone whether they are staying overnight or simply in the restaurant for lunch, dinner or afternoon tea.
The garden is also open every year to the National Garden Scheme, and for the last six years has raised over £15,000 in support of the NGS charities which include cancer, nursing and caring charities.
Goldstone Hall is a country house hotel and restaurant is also the perfect location for wedding ceremonies, celebrations and parties for which guests can have exclusive use. The hotel is also a suitable setting for business meetings and presentations throughout the week.
For more information on the recent award, or to enquire about bookings or any further information, please contact us on 01630 661202 or email firstname.lastname@example.org .