Description
Brook Barn in Letcombe Regis near Wantage, The Ridgeway and Oxford has been awarded the coveted, ‘highly commended 5 Yellow Stars’ by the AA Guest Accommodation Scheme along with their Egg Cup and Pie award for ‘very special breakfasts and dinners’ so you can be sure of a wonderful stay.
Brook Barn is situated on the outskirts of a small, Oxfordshire village, 25 minutes from Oxford, just over an hour from the Cotswolds, Bath, Cheltenham and London.
The house is a jewel of a hideaway with its fabulous mix of traditional design, comfort and unique atmosphere. We have quiet rooms, an office, a games room, hot tub and peaceful, simply decorated bedrooms with Egyptian cotton linen, towels and bathrobes. The house is set in over an acre of gardens which include an orchard, wild flower meadow and a beautiful chalk stream, with benches and chairs thoughtfully positioned for guests to enjoy the peace and tranquillity of the Oxfordshire countryside.
For those who want to be more energetic there are various outdoor activities on offer including a walk along The Ridgeway which is nearby.Brook Barn is equipped to the highest standards and is a perfect respite for business travellers or holiday-makers alike, with the extra luxuries you would expect to find in a chic, boutique hotel. In this day and age of ‘credit crunch’ why not pay the price and enjoy the informality of a bed and breakfast while still experiencing all the advantages of a classy hotel?
Environmental Statement
At Brook Barn we try, as much as possible, to use locally grown ingredients. All our meat comes from local farms (all within a 10 mile radius): Dews Meadow Farm, Sheepdrove and Milton Farm Shop and our vegetables are mainly sourced from a local PYO and our next door neighbours who also kindly supply us with eggs and home made ice cream which are often delivered by horse and cart. The suppliers of any game (Pheasant, Pigeon, Venison) all come from local shoots who always seem to have surplus. Our long term plans are a vegetable garden and chickens in the Paddock. We aim to keep our vegetables organic and will be using our own compost.
Our fire wood comes from our own coppicing programme and we use the fire as much as possible to keep our oil consumption down.
We re-cycle as much of our waste as we possible can and we try to encourage our guests to choose not to have clean sheets and towels every day to save on our energy output.