Keepers Cottage, Wood Lane, Butleigh, Somerset, BA6 8TR
01458 850 353 | firstname.lastname@example.org
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….
If you’re cooking Sunday lunch today you might want to give these roast new potatoes a whirl. I often cook them for our guests at our pop-up dinner evenings, and they are always a big hit! You’ll need about 750g new potatoes for 4-5 people; yes I know that sounds like a lot but these are seriously good and you’ll be glad of the leftovers tomorrow. Chop them into similar pieces - unless they are really tiny at least in half. Boil for about ten minutes until tender, then drain and spread out to completely steam dry. Even better, you can do this step the night before and leave them uncovered in the fridge. When ready to cook, scrunch them with your hands so you have lots of edges and squishy bits like in the photo. The trick with crunchy roast potatoes is a dry textured potato with edges, or crevices for the oil to get into and caramelise. This is doubly important with a new potato which is basically waxy in texture, whereas you’d normally roast a more floury-type potato. Hence making sure you have allowed them to thoroughly steam dry before roasting them. Season well, drizzle with olive oil and scatter with about a tablespoon of fresh picked thyme leaves. Roast for about 25 mins in a hot oven till golden and crispy. Delicious.
I’ve been won over by a completely new style of granola which comes from a Madeleine Shaw book and which a friend very kindly passed to me. It also happens to be gluten (and cereal) free. Mash up a ripe banana with 2 tablespoons of cacao powder and one of coconut oil, plus a teaspoon each of cinnamon and ground ginger. Mix this paste with equal quantities of hazelnuts, almonds, walnuts and pumpkin seeds. Spread out on a baking tray and bake in the oven till crispy, about 20 mins. The flavour is very nutty - obviously - but also very fruity and zesty from that raw cacao. But I don’t find it overly chocolately - some might think that a drawback!! As it’s so nutty and not bulked out with cereals it’s also incredibly filling and you just need a spoonful or two sprinkled over some yoghurt and fruit, perhaps. I think it will also make an amazing afternoon pick me up or quick snack straight from the jar. Try it!!! #healthysnack #granola #recipe
Haven’t made a salad like this for a few weeks, which says a lot about the recent weather! Roasted sweet potato, Romano peppers, salmon, broccoli, rocket, pumpkin seeds and a yoghurt & Sumac dressing. #salad #salmon #sumac #delicious
Yesterday's homemade cashew & pumpkin seed granola for today's breakfast. In the bottom of the bowl is a little overnight oats (I make up a tub each week of jumbo rolled oats, just soaked in apple juice), then granola, a good dollop of plain Greek yoghurt, plus raspberries, and some blackberries picked from the hedge in our garden. It's my absolute favourite breakfast and the perfect way to set me up for yoga and then a run this morning. I'm also noticing that more and more of our B&B guests are choosing lighter options for breakfast, especially mid week, and this one is very popular!