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Buckland Manor
Buckland
Broadway
Gloucestershire

WR12 7LY | View map

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The ancient valley in which Buckland Manor now stands was first mentioned in around 600 AD, when the land was owned by the Abbey of Gloucester. It was later recorded in the Domesday Book.

The Manor, set in glorious grounds, dates back to the thirteenth century, and now this fine old house has been tastefully converted into a luxurious hotel.

At Buckland Manor Country House Hotel, guests can relax before warming log fires in the panelled sitting room and enjoy antiques reflecting the tastes of several centuries. The Manor grounds contain immaculate gardens, with a running stream and small waterfalls, croquet lawns and tennis courts. Golfing guests can enjoy the private putting green and there is an 18 hole course at nearby Broadway.

Buckland Manor, in the heart of England, is also ideally situated for discovering the delights of Shakespeare's Stratford and touring the superb Cotswolds countryside. But above all, the manor provides the peace and tranquility, combined with international standards of comfort, that the discerning guest has the right to expect.

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More Information

Details

Ratings/Awards: AA 2 Rosettes
RAC Gold Ribbon
Number of Rooms: 13
Number Ensuite: 13

Price per Room:

Double: From £275
Twin: From £300
Single: From £265
Four Poster: From £380 - £450
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Restaurant

Chef: Matt Hodgkins
Awards: 2 AA Rosettes

For menu click here

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Facilities

Parking
Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Tennis Court
TV in Rooms - Internet access in bedrooms
Satellite TV

Sample Menu:

Sample Menu

Fresh fig and goats cheese tart tatin
served with honey and mustard dressing

Pressed seafood terrine
layered with baby leeks, caviar crème fraiche

Sautéed fillet of red mullet
set on marinated lentils with saffron butter sauce

Smooth chicken liver and foie gras parfait
with apple and sultana chutney and toasted brioche

Light salad of fennel and orange
with smoked magret duck and citrus dressing

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Whole grilled lemon sole
served with chive potato puree, panache of vegetables sauce hollandaise

Herb roasted breast of cornfed chicken
with a wild mushroom risotto and poultry reduction

Char grilled seafood brochette
set on lightly spiced couscous and red pepper dressing

Pan roasted fillet of pork
with grain mustard puree, dried apricot and thyme sauce

Char grilled Mediterranean vegetable tart
with roquette and parmesan salad and truffle dressing

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Glazed lemon tart
with raspberry and mint sorbet and citrus syrup

Warm chocolate fondant
with vanilla ice-cream and caramel sauce

Peach pannacotta
served with semi-candied fruits and strawberry coulis

Iced grand marnier parfait
with caramelised oranges and crisp wafer

Buckland Manor ice cream and sorbet
with fresh and poached fruits



Coffee and petit fours

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