Keepers Cottage, Wood Lane, Butleigh, Somerset, BA6 8TR
01458 850 353 |

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Keepers Cottage B&B | Butleigh |  Tripadvisor Icon Keepers Cottage B&B | Butleigh |  Instagram Icon Keepers Cottage B&B | Butleigh |  Twitter Icon Keepers Cottage B&B | Butleigh |  Facebook Icon Enquire Online  01458 850 353 
01458 850 353 | Enquire Online

Welcome to Keepers Cottage.

   Situated on a Somerset country lane, Keepers Cottage is a luxurious, boutique Bed & Breakfast in a secluded, rural location. 

We are in an absolutely glorious spot with breathtaking views across open fields to Glastonbury Tor 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 & Emma Taylor – moved to Keepers Cottage from neighbouring Dorset in 2015. 

First and foremost this is a relaxed and comfortable country home and we offer just three guest 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, 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….

Latest News

Posted on Friday 18th January 2019

We're eating gallons of soup at the moment, no coincidence with the weather being so cold and properly wintery. Our current favourite is roasted red pepper, sweet potato & butternut squash. I peel, deseed and roughly chop the three veg, then toss in a tablespoon of coconut oil and roast in the top of the AGA for about 20 mins (that's a pretty hot oven, so you're looking at about 210c). In the meantime I finely chop an onion and sauté, in either a little butter or coconut oil, till totally soft. I add a generous pinch of chill flakes and a couple of chopped garlic cloves for the last few minutes. The roasted veg now goes into the pan, top it all up with some stock, and bring to a simmer for just a few minutes (double check everything is tender to the tip of a knife). Give it a blast in a food processor till smooth, or failing that with a stick blender. Don't forget to check the seasoning, and if it's a bit thick let it down with a bit more stock. Over-thick soup is somehow not so nice to eat. I like to serve this with a swirl of homemade pesto - basil goes beautifully with peppers, and I besides I like the colour contrast!

Posted on Tuesday 15th January 2019

Raw cacao nut granola finished with orange zest and served with blueberries. #breakfast #granola #breakfastlove. This recipe comes from a Madeleine Shaw book #gettheglow and is just amazing (a Christmas present from my lovely brother & sister-in-law!) It’s a bit different to the other granolas I make and serve for breakfast being totally cereal-free. It’s very chocolatey with an almost fruity flavour to it (I think that’s the cacao, not just the zest) and all those nuts keep you going till lunchtime.

Posted on Friday 11th January 2019

An idea if you are looking for something to make for brunch or even lunch at the weekend: softly scrambled eggs with pesto, rocket & toasted pistachios. For scrambled eggs (and I make a LOT of scrambled eggs!) I simply melt a generous pat of butter in a non-stick pan. For two hungry people you'll need 5 or 6 eggs; just break them into a bowl and whisk them with a fork and a pinch each of salt & pepper (no water, milk or other abominations thank you). Add the eggs to the pan and cook over a very gentle heat, stirring frequently. When starting to set - we do like our eggs very soft, and not a firm set - add a tablespoon or so of fresh pesto. Fold through the eggs briefly then pile onto a plate. Finish with a scattering of rocket leaves and some toasted pistachios. A grating of Parmesan would also work well.

Posted on Saturday 15th December 2018

A lovely photo taken by B&B guests staying last week in Hay Loft cottage. It’s no surprise that Hay Loft with it’s cosy sitting room & woodburning stove is so popular with guests. Especially when the weather is filthy outside! ☔️🔥🌧🔥

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