Clad in his whites, owner/chef Mike Womersley gave a friendly welcome and carried our case to our annexe room. His wife, Jayne, is charming, very switched on.'
They write: 'This is a family business, and we warmly invite guests to bring their children.' A chalet-style room, 'high-ceilinged, light, fresh', had creamy yellow walls, sand-coloured carpet, shot silk patterned curtains in orange and gold. 'A French door opened on to the attractive rear garden (with hot tub and sauna). Everything looked loved and cared for.' Some ground-floor rooms 'provide easy access for the less mobile'. The main building has a bar, a small lounge area, and further seating in a conservatory.
No printed menus; you order from a portable blackboard. 'Tables gleamed with good glassware and cutlery. The food was exceptional, notably starters (fresh asparagus and wild mushrooms; smoked haddock galette); and desserts (intensely flavoured sorbets). We could not fault the quality of any dish.' Main courses include casseroled partridge; wild turbot with saffron sauce.
The continental breakfast, included in the price was 'first class: fruit, cereals, good croissants, delicious coffee'. Full English breakfast costs £7.50. - Good Hotel Guide 2008
Within minutes of arriving I was immersed in an outdoor hot tub .... no fleet of therapists could have relaxed me more than this.
I think the most accurate descriptin is 'English Auberge'. On all counts The Three Lions fits the description.
Simply described food is very accomplished, owing much to French cuisine, but also to local English produce.
Superb food, cooked with love ..... perfectly judged vegetables and deserts, especially Jayne's special hot chocolate surprise. - Daily Telegraph 2007 |
