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Buckland Tout-Saints Hotel

PUBLISHED: 16:45 21 July 2011 | UPDATED: 19:44 20 February 2013

Buckland Tout-Saints Hotel

Buckland Tout-Saints Hotel

Vital Statistics

Vital Statistics



Explore miles of unspoilt coastline or take a walk through woodland and across the rolling Devon Hills before enjoying lunch or afternoon tea on the terrace and relaxing in the sun with a glass of bubbly.




THE PEOPLE


Buckland Tout-Saints is part of the Eden Hotel Collection, a group of classic country house hotels and restaurants privately owned by Sir Peter Rigby, a high-tech IT entrepreneur. The team at Buckland are dedicated to providing the highest level of customer service.



LOCATION

Situated near Kingsbridge and surrounded by 4 acres of carefully tended gardens and woodland, this luxury country house hotel is a delightfully secluded location for a truly relaxing getaway. The hotel is only a short drive from the coast.



STYLE


Buckland Tout-Saints is a 17th Century William and Mary style manor house. Guests will experience traditional yet stylish accommodation, with a touch of classical elegance. The hotels 8 original bedrooms and 2 luxurious suites have all been updated in a Devon country house style, many with four-poster beds and beautifully co-ordinated dcor throughout. Six new bedrooms have also been added, all with beautiful views across the valley and over the Devon countryside.



RESTAURANT"COSTS

Two courses: 32, three courses: 39, Coffee, tea and petits fours: 3.50, house wine: glass 5 and bottle 19.95



DID"YOU"KNOW?

Buckland Tout-Saints is said to have a ghost of in one of the bedrooms, with several reported sightings by guests!



On the menu



Starter: Baked tranche of cod with mustard lentils and a salad of shoots
Main: Roast rump of lamb with herb crushed potato, glazed asparagus and roasted garlic
Dessert: Strawberry mousse with macerated strawberries and crme fraiche
Buckland Tout-Saints Hotel
Goveton, Kingsbridge, TQ7 2DS
01548 853055
toutsaints.co.uk



SIGNATURE"DISH

Warm salad of Salcombe crab, scallops, broad beans and samphire, served with the Chefs own special honey and mustard dressing. This is a healthy dish that uses local products from the South West coast. Light and mouth-watering, it is perfect for a summers evening dining al fresco on the terraces at Buckland and even better enjoyed with a glass of crisp dry white wine!


SPECIAL"OFFERS


Bank Holiday Bubbles! A complimentary Devonshire Cream Tea with a glass of bubbly on arrival for any guests staying over the August Bank Holiday weekend.



SUPPLIERS

We work with Paignton-based Kingfisher. They provide us with the best, most freshly caught fish possible! Their fish comes from Brixham fish market and is sourced from local fisheries. It is very important to us that our produce is as local as possible, and our menus change regularly to reflect the seasons and types of produce available.


TIP"OF"THE"MONTH


Enjoy the Devon sunshine and cook your freshly caught fish on the barbecue for the best natural flavours of the sea, and don't forget your sun cream! Head Chef Ted Ruewell (keen fisherman!)



A"TASTE"OF



Roasted apricots with vanilla
ice cream
175g/6oz caster sugar 90ml/3fl oz cold water 4 apricots, peeled
1 Pre-heat oven to Gas Mark 3.5 (170C/340F).
2 Heat sugar and water in a pan until the sugar has dissolved, then increase heat and cook until mixture begins to caramelise.
3 Add apricots and spoon mixture over them. Roast in oven for 10 minutes or so, ensuring the apricots are still whole.
4 Serve with vanilla ice cream for a lovely summer dessert!










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