Kitchen Brigade

Behind the scenes, working very hard to produce award winning food, precisely and quickly cooked is our Kitchen Brigade. Though faces do change from time to time we are extremely lucky to have:-

  • Head Chef : James Stephens
  • Junior Sous Chefs : Stuart Arthur
  • Commis Chefs : Shaun Wadman, Sarah Heard
  • Pastry Chef : Russell Benn 
  • Breakfast Chef : Dan Humphries
  • Kitchen Assistants : Carolina Peterson

Needing a getaway to recover from a really pressurized winter, we opted to stay at the Hoops for three nights in March. The weather was wonderful, but it was tempting to stay in - our room was under the thatch in the oldest part of the hotel and featured fireplace, panelling, stained glass and a very comfy half-tester bed with tapestry hangings. Window seats and a top-notch en-suite completed the picture. It's very quiet, despite fronting the road.? The inn itself had very friendly staff for whom nothing was too much trouble, a cosy bar and a restaurant, both with lots of nooks for a secluded meal. The bar menu was comprehensive and the restaurant fare stylish - but we found we could mix and match from both menus no matter where we decided to eat. There is a characterful 'snug' and a library space too. Breakfast was gargantuan - a huge choice of dishes including local kippers and smoked haddock with poached eggs, and as a touch of luxury at no extra cost smoked salmon with scrambled eggs.

?We loved it all and would go back again any time!? A stream runs through the garden, and wild birds keep you entertained. It's a great place to tour from, coast and moor and historic towns all within easy reach.?It's not cheap as a one-off at a published rate around 200 a room per night with breakfast, but there are often good deals to be had for three night stays: we paid a total of 195 B&B for three nights in a 'best' room.

- via Tripadvisor