The Painswick Hotel, The Cotswolds, Gloucestershire
When I was offered the opportunity to take out the new Aston Martin DB11 for a couple of days last summer 2016 (part 1 of that extravaganza here), what better way to get to grips with it than a drive into the heart of the Cotswolds. The Painswick Hotel is a place my family knows, my aunt used to live down the road, so I was looking forward to discovering the village once again.
Surrounded by some of Gloucestershire’s most beautiful countryside, the rolling Cotswold hills ahead with views of the Slad Valley, the hotel is accessed by quaint and narrow country roads, just to set you up for the classic vista you’d hope to expect once you’ve arrived.
“Our house is home to a restaurant that flaunts the very best of consummate cooking, sixteen bedrooms that whisper peaceful slumber and the most perfect pair of tranquil treatment rooms prepped and ready for retreat.”
The Painswick area is known for it’s wool and sheep industry, during the height of the trade, many grand houses began to pop up in Gloucestershire valleys. Originally built in the late 18th Century, Painswick was one of them although known as a different name. During the peak of the Arts & Crafts movement the house was ‘kissed’ with Palladian architecture and some much deserved Victorian refinement. The house was passed from owner to owner since the 1950’s, from Guest House to Hotel and vice versa, The Calcot Collection purchased the property in 2015 and have worked tirelessly until it’s recent opening earlier this year, as The Painswick Hotel.
So what is it like to stay? Well we made it to the hotel mid afternoon, the gardens are a marvel, views for miles over the rolling hills, take some tea on the lawn and then go and settle into your room. The ground floor offers a gorgeous snug of a reading room with a roaring fire where you can walk straight into the garden. Walk into The Painswick restaurant overseen by Michael Bedford and you walk past a wood burning brick oven, and strings of saucisson adorning the walls. Feast or taste, the menu offers an indulgent tasting menu or feast on locally sourced fare.
We climbed the stairs past the bar and second boldly designed living room (above) which connects to the games room and boot room up and up and up into the rafters to our beautiful top floor attic suite with views of the Slad Valley. The room ticked all my boxes, great AV, I could sync all my devices, USB plugs (the future!) iron and board in the wardrobe, vast roll top claw feet bath, Neom bath amenities and some delicious sweet treats on arrival from the chef. We snoozed and dressed for dinner, a quick cocktail in the bar before heading to the restaurant.
Walking routes are offered to all guests by ay of rolled up colourful maps to explore the area. Choose from a 1 mile walk, 3 miles or longer if you’ve got your boots with you. If not, borrow a pair and a raincoat from the boot room.
I always think it’s a great sign when you see locals pop in for dinner, we were staying on a week night and the hotel was buzzing with walk-ins. For dinner we feasted on a mixed charcuterie plate, and classic chicken kiev. You can’t go wrong with a good rhubarb crumble to finish. We settled in by one of the fires for a nightcap before crawling back into the eves and to our enormous bed.
We woke to the smell of wood burning fires creeping through our top floor windows, we were definitely in the countryside, and hungry for some breakfast. Another 30 minutes slumber and it was time to pack up, and head downstairs.
Help yourself to assorted fresh pastries, fresh fruit salads, freshly squeezed juices, raw fruit tonics, mixed charcuteries, cheeses and cereals. If you can manage, top up with a Full English or salmon royale, grilled kippers or a bacon butty.
Full tummies all round, it was time to get back on the road.
Rooms start from around £159 per night depending on room status. Best to check the website here for further information.
Visit The Painswick Hotel website here.
With thanks to The Painswick Hotel & Quintessentially
LWSY visited in August 2016