Keepers Cottage, Wood Lane, Butleigh, Somerset, BA6 8TR
01458 850 353 | email@example.com
Situated on a quiet country lane on the outskirts of the village of Butleigh, Somerset, Keepers Cottage is a small but luxurious, boutique-style bed & breakfast. We are in an absolutely glorious spot with breathtaking views across open fields to Glastonbury Tor, Wells and the Mendip hills beyond.
Thought to date from the 1850s, Keepers Cottage was originally a two-up, two-down gamekeeper’s cottage built from the lovely, local Ham and Blue Lias stones. In more recent years previous owners extensively remodelled and renovated the cottage and outbuildings, and the gardens were enlarged and landscaped. Your hosts – Ian and Emma Taylor – moved to Keepers Cottage from neighbouring Dorset in 2015.
First and foremost this is a relaxed and comfortable family home and we offer just three guest bedroom suites – we call them Paddock, Orchard and Hay Loft. Paddock and Orchard are at either end of an annexe overlooking the garden, and Hay Loft is in a detached cottage, between the annexe and the main house.
Which ever private suite you chose you'll find rustic charm with stripped wooden floors, vaulted, oak-beamed ceilings, and beautiful bathrooms. We combine this with all the usual comforts and conveniences you'd expect, and then add a dash of luxury such as sumptuous furnishings and L’Occitane toiletries, to make for what we think is a really magical combination.
We are passionate about sharing our beautiful home and look forward to welcoming you. Please contact us by phone or email to enquire availability, or you can check our current room availability using the 'Enquire Online' (calendar icon) above.
What our guests have to say about us….
Pork & fennel meatballs in tomato sauce. I haven’t made these for ages and had forgotten how good they are - perfect comfort food for this time of year. I also find making & rolling the little balls very therapeutic! One of those kitchen tasks where you lose yourself in what you’re doing. Finely chopped onion with a pinch of seasoning and teaspoon of fennel seeds, all sautéed in butter till totally tender. Allow to cool then mix with minced pork. Shape into balls then cover & chill in fridge to firm up. When ready to cook fry the balls in a little oil so well browned on all sides, then add tomato sauce and simmer for 15 mins or so (depending on size) till the balls are cooked through. I like to finish with some grated Parmesan and flash under the grill till the top is golden & bubbling. They’re not pretty to look at, but there won’t be any left!!
This morning’s breakfast before walking to yoga in the village. A layer of overnight oats, a couple of spoonfuls of homemade apricot & almond granola, organic yoghurt, with sliced banana & berries, and cacao nibs. I’ve started making my overnight oats with a heaped tablespoon of peanut butter - for extra nuttiness - which I then loosen with apple juice; once well combined I stir in my jumbo oats. I make a 500ml tub which stored in the fridge lasts us 4 to 5 days - depending how greedy we’re feeling!
Sea bass with basil & almond pesto and crispy new potatoes with thyme - my idea of a perfect Sunday lunch and a joy to cook. Sadly Ian - Mr Keepers - put down his knife & fork when he’d finished and said that he still prefers a “traditional” Sunday roast. I’m definitely not vegetarian but I love to cook fish and love to eat it and we seem to be naturally eating very little red meat these days. Looks like I’ll be cooking it next Sunday though! NB these are the little roast new potatoes I posted about a few weeks ago.
I had a quick trip up to London last week and got a lunch takeaway from my favourite place just around the corner from my old office. This isn’t an ad (!!) but Pilpel in Brushfield Street do the most amazing salad bowls with a big dollop of hummus in the middle (they also sell falafel, but the salad & hummus is my favourite combo). I was very pleased to see they were still there when so many of my other old haunts have gone over the past 5 years. Back at home, I’ve found that to make hummus really light and whippy the trick is to simmer your tinned chickpeas for ten minutes, and then blitz them whilst they are still warm. You always tend to get a better result and nicer texture if you purée things while they are still warm, and chickpeas are no different! Other than that my recipe is a standard one; lemon juice, tahini, cumin, crushed garlic and olive oil. I also reserve the chickpea liquor and use it to let down the hummus if it’s a bit thick & stodgy. Here’s my version of Pilpel’s salad with soft boiled eggs, roasted butternut squash & chargrilled courgette, crudités & pumpkin seeds. Yum!