Howard’s House is an independently owned and run country house hotel nestled in the heart of an idyllic Wiltshire village, offering fine food, an inspired cellar and above all, a warm country welcome. The hotel has nine comfortable ensuite bedrooms, a restaurant, living room and a luxury private functions facility (newly created in 2016).
The property’s original ‘Coach House’ has been reinvented to create the perfect space for private events, from dinner parties to business events. Whatever your occasion, the Coach House provides the perfect setting.
Howard’s House overlooks green fields and a gin-clear chalk stream, and rests in two acres of beautiful private gardens. These quintessentially English country gardens provide a true showcase for the seasons, carefully cultivated by the garden team to present an artist’s palette of colours, flowers and foliage during every month of the year.
Strolling about these secret gardens, guests will find them to be as traditional, restful and unique as the hotel itself.
The country garden is peppered with traditional, romantic features including an original stone amphitheatre, a melodic fountain trickling into a fish pond, and several pretty bowers and gazebos, perfect for an evening drink or a private moment. Guests may also enjoy a stroll around the hotel’s impressive kitchen gardens, which boast an exceptional array of homegrown produce, and an attractive collection of free-ranging Legbar and Leghorn chickens.
The large garden terrace surrounds the trickling fountain, and here guests can take in breakfast with the newspapers, a leisurely al fresco lunch, afternoon teas or a candlelit dinner, overlooking the croquet lawn and fields beyond. A smaller, ‘private terrace’ holds one table and is perfect for an intimate meal or private meeting overlooking the gardens and church spire.
The traditional potager garden at Howard’s House Hotel in Teffont Evias has yielded a wealth of seasonal fruit and vegetables for over twenty years, so when the kitchen team say their food is fresh, local and seasonal, they really mean it.
Head chef Andy Britton works closely with the garden team to nurture an impressive variety of produce. Expect all the traditional veg (including six varieties of carrot!) along with some lesser known garden delights such as kohl rabi, cucamelons and purple tomatillos.
Also on the menu are blue or white shelled eggs, freshly laid by the hotel’s own free-ranging chickens. These unusually pretty eggs are also available for guests to take home (£2 for a box of six).
Each morning, chefs handpick the finest herbs, vegetables and fruit for the day ahead. Diners can enjoy a veritable feast of freshly picked produce with their locally-sourced meat, game, fish or seafood, while vegetarians will be tempted by dishes such as wild local mushroom tagliatelle with garden chard and toasted pine nuts, or sage and grain mustard gnocchi with roasted beets and heritage carrots.
Head chef Andy firmly believes in a “field to fork” philosophy; eating as nature intended. Experience a tasting menu created personally for you by Andy in the hotel’s popular ‘Gourmet Getaway’ package, while Howard’s House also offer lively ‘Foraging Days’ and a new ‘Explore the Seasons’ experience, which includes a gardening masterclass, culinary workshop and seasonal lunch. (See website for details).
Open every day for breakfast, lunch and dinner. Afternoon teas are available by prior booking – look out for
Known for their peaceful, romantic setting, excellent food and warm country hospitality, ‘Nothing is too much trouble’ at Howard’s House.
Having honed his skills under the tutelage of culinary greats including Albert Roux, Michael Caines and Michael Kitts, Andy is an award-winning chef who has previously delighted diners at Bishopstrow House and Macdonald Bath Spa. His passion is delivering the finest local ingredients “from field to fork”. He loves to chat to his guests, finding out the combinations they most enjoy, and happily sourcing special requests.
Working in an intuitive partnership with manager Simon Greenwood, he takes pride in presenting a table that is essentially English, in tune with the seasons and in harmony with the best sustainable practices.
Not only will you find an ever-changing choice of seasonal and à la carte dishes on the menu, Andy is also very happy to produce particular favourites on request and can source the best of English produce in its own season to order. Fish enthusiasts should be sure to ask about the hotel’s ‘Bespoke Seafood Experience’.
Fruit and vegetables are either homegrown or locally sourced, and all meat, fish (and most of the wine) is sourced from local suppliers. Howard’s House pride themselves on seasonal eating, and menus therefore reflect the finest flavours of each season, and change accordingly.
The kitchen team have developed many ‘Howard’s House specialties’, including home-smoked meats and fish which have proved popular with guests. Andy’s home-smoked Nadder trout is much sought after!
Manager Simon sources the wine, and offers an extensive, ever-changing wine list catering for all tastes and occasions. Flights of wines matched to each course are available for tasting menus or on request, and for private events, Simon and the team work carefully with guests to create a tailormade menu and wine list befitting the occasion
- Cater for vegetarians
- Catering service
- Special dietary requirements catered for
Children & Infants
- Accept children (Minimum age)
- Children's menu
- Al Fresco Dining
- Available for wedding receptions
- Booking required
- Groups accepted
- Open All Year - Except 23- 27 Dec
- Pets accepted - Dogs
- In countryside
- Unique venue
Parking & Transport
- On site parking
- All major credit cards accepted
- Cash & Cheque accepted