Stone Head House |
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Our Bed and Breakfast News |
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Recently we have amended our prices to offer better value to customers who stay from more than one night. This is a great advantage to those of you who know us and return on a regular basis, yet slightly more expensive to newcomers who only stay for one night. There is however much more work for us in dealing with one night bookings and feel it is only fare that we charge appropriately. We must maintain that all are welcome no matter how long or short your break may be.
Our new sausage is now being served at breakfast. This has taken Graham a long time to perfect and is made from British pork and the finest of herbs and spices with no artificial additives or preservatives of any kind. Great expense is incurred by using prime organic fillet breast of chicken to create a soft texture and to make our sausage a luxury rather than a cheap accompaniment. Response has been fantastic.
We now have our new purebred hens and they are coping very well with the French ladder system we have created as a home for them.
We now have our new purebred hens and they are coping very well with the French ladder system we have created as a home for them -------------------------------------------------------------
And finally an old picture of Fieldy in his prime of life (still lying down) with his friend Mr. Wulf
-------------------------------------------------------------- We are pleased to announce that our black pudding is ready and the second batch is a big improvement as we have changed the recipe. Mr. Wulf enjoyed getting rid of the first batch for us. Unfortunately unlike our home cured bacon we cannot sell the black pudding due to the sheer number of hours it take to make. It is available on your farmhouse breakfast at a charge of £1 of which 75p is given directly to Cancer Research -------------------------------------------------------------- We have now started to dry-cure our own bacon from locally sourced 'outdoor reared' British pork. We do not support the European methods of rearing pigs in 'sow pens or stalls' as condemned by Jamie Oliver. We think this is the best bacon we have ever served ------------------------------------------------------------- Mr. Wulf, one of our family, is fully recovered from his recent fall and is back to work in his usual role as front of house customer greetings manager.
------------------------------------------------------------- An autumn visitor on his return from Scotland
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The Big PrintLatest Check-in 8pm, House Door Key Given On Arrival, No Smoking Inside , No Under 21 year old's, No Televisions. A contact number is required with all bookings preferably mobile. Verbal contact before arrival would be appreciated as people have been known to pull into our neighbours driveways, especially relying on 'Sat Nav', as ours also gets it wrong along with 'Google Maps' except for the version on our Contact and Finding Us page. Neither the lane or the House have a sign as we try to blend in with the surroundings and not look to much like a business for the benefit of other people with properties in the valley. This establishment is for people who respect our hospitality, surroundings, quality breakfast of 'local if not home produce' and the value of a relaxing early night. |
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