Keepers Cottage, Wood Lane, Butleigh, Somerset, BA6 8TR
01458 850 353 | firstname.lastname@example.org
Keepers Cottage is a award-winning, country bed & breakfast in a private family home near Glastonbury, Somerset.
With landscaped gardens of about an acre and a gorgeous location surrounded by woods and fields, Keepers is as peaceful and elegant inside as it is out. The epitome of English country house comfort and style.
Thought to date from the 1850s, Keepers Cottage was originally a two-up, two-down gamekeeper’s cottage built from the local Blue Lias stone. In more recent years previous owners remodelled and renovated the cottage and outbuildings, and the gardens were enlarged and landscaped. Your hosts – Ian & Emma Taylor – moved to Keepers Cottage from neighbouring Dorset in 2015, opening the bed & breakfast later that year.
We offer just three guest suites – we call them Paddock, Orchard and Hay Loft. Paddock and Orchard are at either end of a large annexe at the far side of 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 modern bathrooms. We combine this with all the usual comforts and conveniences you'd expect, and then add a dash of luxury, to make for what we think is a really magical combination.
We are passionate about sharing our lovely 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….
A really sharp frost this morning so I ditched the usual breakfast of granola for porridge topped with raspberry chia jam, raw cacao nuts, pumpkin seeds & banana. Thanks to Naomi Devlin for the chia jam recipe, it is a very useful one to have up your sleeve! Tip about 200g frozen berries (in this case I had some raspberries in the freezer) into a tub and add a tablespoon of chia seeds. Once defrosted mix together to form a fresh “jam”. I like it quite tart but I’ve also tried it sweetened with a little vanilla sugar, for those with a sweet tooth. Really useful when the fruit bowl is getting a bit low! #breakfastbowl #breakfast #makeitdelicious
Our dinner evening on 27th April has sold out and we have just two places left for dinner on Saturday 23rd March. So if you want to experience a unique evening in our beautiful Glastonbury home and enjoy dinner cooked by yours truly, you better be quick. We will try to squeeze in an evening in May, but it will be dependent on dates that I’m not already full with B&B guests #betterbequick #dinner #saturdaynight #keeperssomerset Ive been playing with menu ideas this weekend and a variation of these Thai crab cakes with pickled cucumber & micro basil may or may not appear soon! 😉 🌶 🍴
My two little alarm clocks. I mean Cavachons, Bumble and Daisy. Whenever we meet anyone out walking on our very, very muddy, very rural local lanes, people always say “oh, aren’t they white!” You should have seen them at about 8 o’clock this morning 😟🐶🐶
I’ve been thinking lately how with cooking it’s often the smallest details, added together, that make the difference between something being nice, and being utterly delicious. Often it’s texture - think really a crunchy roast potato, or the crust on a fresh loaf of bread, or a velvety smooth bowl of soup, - and very often it’s in the seasoning (a squeeze of lemon juice here, an extra pinch of salt there). I made this granola first a few weeks ago and loved it then - it’s raw cacao and nut, from a recipe by Madeleine Shaw that I’ve tweaked. I’m not actually a fan of chocolate but the flavour of this granola is actually incredibly fruity - I think that’s coming from the ground ginger and cinnamon, the banana that is mashed up and mixed through before baking, and the raw cacao itself. I made a batch of this granola again this morning and after it came out of the AGA I grated the zest of an orange over the top. What a difference! I served this today with poached prunes and plain yoghurt. Just delicious.