Hotels in Chagford

Gidleigh Park

TQ13 8HH | View map

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Gidleigh Park is amongst the most highly rated small luxury hotels in England, and certainly the most highly rated in the South West. The house is set in 45 acres of magnificent, secluded gardens and woodland on the North Teign River, within the heart of Dartmoor National Park. Public rooms and bedrooms are individually furnished with antiques and fine English fabrics. There is a log fire burning every day of the year, and cut flowers brighten every room. The Tudor style house was originally built as a grand residential home in 1928, and became a hotel in 1977 with 14 bedrooms and 2 dining rooms. This was how the hotel stayed until its closing for refurbishment in January 2006. Since the refurbishments were completed in December 2006 the hotel now has 24 bedrooms and 3 dining rooms.
A new era has now begun at Gidleigh Park.
18 hole putting course, croquet lawn, Disabled Facilities


Ratings/Awards: AA 4 Red Stars,
Michelin 3 Red Turrets
Number of Rooms: 24
Number Ensuite: 24
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Name: Gidleigh Park
Cuisine: French
Chef: Michael Caines MBE
Awards: Michelin 2 Stars (out of 3)
AA 4 (out of 5) Rosettes
Good Food Guide 8 points (out of 10)

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Credit Cards Accepted
Open All Year
Tennis Court
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:

First Courses

Lentil and foie gras soup

Pan-fried red mullet with Thai purée and tempura vegetables

Salad of scallops and celeriac purée with soy sauce and truffle vinaigrette

Tartare of marinated tuna, scallop and lime, topped with Oscietre caviar,
on a bed of soused turnip and beetroot with wasabi cream, honey and soy vinaigrette

A tartlet of quail and quail's eggs with onion confit, smoked bacon and black truffle,
with wild mushrooms and a light quail jus

Warm pigeon salad with apples and walnuts

Ballottine of foie gras with green bean salad and Madeira jelly

Main Courses

Braised turbot with scallops, baby leeks and chive butter sauce

Roast monkfish with mussels, leek fondue and a saffron cream sauce

Roast breast of guinea fowl with baby vegetables and white wine sauce

Roast Gressingham duckling with pan-fried foie gras and an apple galette

Roast best end of local lamb with a brochette of lamb's kidney and saddle,
with fondant potato and roast garlic

Local wild beef fillet topped with shallot and horseradish cream,
with morel mushrooms, broad beans and asparagus, and a Madeira and truffle sauce




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