Inside the revamped Brownswords' Slaughters Manor House
Brownsword Hotels is re-opening the Slaughters Manor House this week following a major renovation which includes a brand new bar in partnership with gin makers Sipsmith and an innovative interior design.
The three-month remodelling of the ground floor of the house, which was formerly known as Lower Slaughter Manor, was led by architect and designer Rachel Morris of Bath-based chartered architects and designers Simon Morray-Jones.
Morris worked closely with the group's founders Andrew and Christina Brownsword to renovate and restore the character of the building, exposing and emphasising architectural details whilst at the same time introducing a contemporary interpretation of countryside life.
The décor, using natural materials, finishes and objects and a simple colour palette, signals a shift from the more traditional styling offered at Brownsword sister hotels, including Gidleigh Park, the Bath Priory and Amberley Castle.
The renovations include a number of new rooms including the Porch and the Reception areas, the Lounge, the Billiards Room, the Library, the Snug and the Long Room.
Architect Simon Morray-Jones, who heads up the eponymous architectural practice which oversaw the renovation, told The Caterer the aim was to create a design that was unique, contemporary and in keeping with the hotel's surroundings.
He said: "We wanted the design to reflect the rural setting of the house in a contemporary way. It is a beautiful house and we wanted to work with the architecture rather than against it.
"We also wanted the house to feel very intimate and personal rather than corporate so that the hotel has the feel of a glamorous, yet relaxed country house party. You can read each room now, each one has its own atmosphere and using some of Andrew [Brownsword's] art collection also helped create an eclectic feel to the house."
The restaurant at the Slaughters Manor House, which has three AA rosettes, has also re-opened with a new menu for 2016, created by executive chef Nik Chappell, which focuses on the Cotswolds' regional produce.
Overnight stays at the Slaughters Manor House start from £195 per room, with dinner menus beginning at £65 for three courses or a seven-course tasting menu at £85.
As Lower Slaughter Manor, the property was acquired by Andrew Brownsword out of the Von Essen administration in 2011.
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