Inn Places: David Hancock’s Latest Finds
15 November 2016
We are delighted to have added three more fabulous pubs with rooms to Inn Places this autumn, each one in great walking country and perfect for hunkering down following an invigorating ramble: a striking manor-like inn close to the Norfolk coast; a Dales gem in a picture-book setting, and another brilliant bolthole in the Cotswolds. And as a timely reminder to the endless foraging opportunities provided by our wonderful hedgerows at this time of year, the Horse Guards Inn generously share their sloe gin recipe…have a go at making this delicious warming winter tipple.
The Kings Head, Letheringsett, Norfolk
Snapped up in June by the owners of the much-loved White Horse at Brancaster Staithe, this stately looking former manor house has been spruced up in country-chic feel, so expect cosy, rambling rooms, with blazing fires in feature fireplaces, Norfolk ales on tap, and seasonal menus that draw on produce sourced along the coast. Snug rooms are beautifully kitted out in quirky style – a great base for exploring the marshes and magnificent beaches.
Read more about this pub with rooms in Norfolk
The Fountaine Inn, Linton-in-Craven, North Yorkshire
An idyllic village green, with an ancient humpbacked bridge over a babbling stream, provides the timeless setting for this charming 17th-century inn. Hidden deep in classic Dales country, it’s a favoured pit-stop among the walking fraternity and worth seeking out for the cracking snug bar (glowing coal fires, slate floor, old settles), pints of Hetton Pale Ale, a crowd-pleasing seasonal menu, and five smart rooms in a converted stone barn.
Read more about this pub with rooms in North Yorkshire
The Bull Inn, Charlbury, Oxfordshire
Charlie and Willow Crossley recently refurbished this 16th-century stone inn with style and panache and it now thrives as a locals’ bar, a dining destination and as a super cool place to stay in the Cotswolds. Quirky, rustic-chic sums the pub up to a tee – expect a relaxed vibe, an impressive drinks choice, exciting modern British dishes on short monthly menus, including excellent Sunday roasts, and fantastic rooms split between the inn and Bull Barn.
Read more about this pub with rooms in Oxfordshire
by Sam Beard, Horse Guards Inn, Tillington, West Sussex1 kg Sloes
(picked after the first frost or alternatively if picked when ripe before any sign of a frost then lost in the bottom of a chest freezer for a while)
2 litres Gin
(the better the quality at this stage the better the quality of the end product)
Pop the berries and gin into a big enough container with a lid and put them somewhere cool and dark for a couple of months, shaking them up every so often. When you can’t wait any longer, take a pint or so of the liquid, strain it and warm it up with a couple of tablespoons of sugar (this is a bit vague as it is very dependent on personal choice and the ripeness of the berries). Once the sugar is dissolved allow it to cool completely and then add to the remainder of the strained gin bit by bit until you get a sweetness you like. Put this finished, majestic liquid into clean, sterilised bottles. Seal and pop back in a dark cool corner to be forgotten for at least another month or so.
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