Hotels in Battle

Powder Mills Hotel
Powdermill Lane

TN33 0SP
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The PowderMills is an 18th Century Country House Hotel with 40 en-suite bedrooms in 150 acres of outstanding natural beauty, adjoining the Battlefields of 1066 and Battle Abbey. Twenty years ago, the present owners converted the existing House into an Hotel, with the emphasis on staying in a real English home with efficient staff, gracious service and good food. The PowderMills is a perfect setting for a Country House Wedding, Conference or Meeting either in the Pavilion, Music Room or Georgian Room. Lunch and Dinner is served every day in the renowned Orangery with Bistro Food in the Conservatory.

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Ratings/Awards: AA/RAC 3 Star
2 AA Rosettes
Number of Rooms: 48
Number Ensuite: 48

Price per Room:

Price Includes: Breakfast
Double: £120 - £150
Twin: £120 - £150
Single: £90 - £99 - single occupancy of double/twin
Suite: £190
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Name: Orangery
Cuisine: Modern English
Chef: Richard
Awards: 2 AA Rosettes

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Swimming Pool
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:

Sample A la Carte Menu
Three Course £35.00
Two Course £30.00

First Course
(Additional Supplements for the table d’hôte menu are shown in brackets)

Ginger Seared Scallops with a Feuilletée of Tomato Fondue,
Tomato Sauce


Sweet Smoked Duck Breast with a Green Vegetable Salad,
Mango and Saffron Sorbet


Chilled Steamed Sea Bass with a Red Onion Confit,
Olive Oil Leaves


Sautéed Chicken with Black Pudding and Basil Farce,
Jack Daniel’s Caramelised Pear


Foie Gras and Baby Leek Terrine,
Chardonnay and Truffle Gelee


A Vegetarian Menu is available on request
For Maximum Presentation Value all Our Dishes are prepared to Order

Main Course
(Vegetables and potatoes are an integral part of each dish)

Pan Roasted Turbot with a Tagliatelli of Baby Leek and Truffle


Char Grilled Tenderloin and Medallion of Pork with an Apple Boulangere Potato,
Spinach Raviloi and Calvados Sauce


Loin of Lamb in Cabbage and Bacon on Sautéed Bubble and Squeak,
Sweet Glazed Fig and Red Currant Jus


Seared Pheasant with a Crepe and Thigh Roulade,
Sautéed Baby Vegetable and an Armagnac Sauce

Fillet Beef with a Wild Mushroom and Thyme Mousse, Parsnip and Potato Timbale,
Port Sauce

Side Accompaniment of Vegetables and Duchesse Potato £3.00

Dessert Menu

White Chocolate and Hazelnut Roulade, Marinated Cherries


Tartlet of Lemon Curd, Orange Jelly and Caramel Cage


Pineapple Parfait, Coconut Sorbet, Nougatine Tuille


Glazed Passion Fruit Tart, Strawberry and Champagne Sorbet


Dark Chocolate and Walnut Mousse, Walnut Ice Cream

Cheese Course
(May be taken as a fourth course, supplement £4.50)

Selection of Five Local and European Cheeses with Hand-made Chutney


Freshly Brewed Colombian Coffee with Our Home Made Confectionery £2.50

For maximum presentation value all our Desserts are prepared to order

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