Keepers Cottage, Wood Lane, Butleigh, Somerset, BA6 8TR
01458 850 353 | info@keeperssomerset.com

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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  info@keeperssomerset.com  01458 850 353 
01458 850 353 | Enquire Online
info@keeperssomerset.com


Welcome to Keepers Cottage.

   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.

Testimonials

What our guests have to say about us….



Latest News

Posted on Saturday 25th May 2019

Without doubt I’m asked more frequently about our granola than anything else I make. In fact, I keep a stash of the recipes under the kitchen island so I can give one to B&B guests as they leave. Here’s the recipe again if you fancy having a go yourself. Well, I say recipe but it’s more a guide to the proportions of oats/ cereals, nuts, seeds & dried fruit. If you wish you can totally omit the honey, or substitute for maple syrup to make the granola vegan. If you don’t like coconut flakes, just omit and substitute with additional pumpkin seeds or nuts. I prefer the nuts to be whole – somehow it seems more generous and luxurious– but if you prefer you can roughly chop them. Larger dried fruits (such as dates and apricots) definitely do need to be chopped before they are added to the baked granola. I think it’s best served with plenty of fresh fruit (berries now they’re in season, but sliced banana and grated apple are good too) & a big spoonful or live plain yoghurt. 40g coconut oil 100g honey a pinch flaked salt 200g jumbo rolled oats (not porridge oats, too powdery) 200g spelt flakes or wheat flakes (or substitute with rolled oats) 200g nuts such as cashew/ pecan/ almond/ hazelnut/ brazil/ macadamia 50g pumpkin seeds 50g coconut shavings To add at the end: 120g combined weight of dried fruit such as cranberries/ sultanas/ raisins/ roughly chopped dates or dried apricots --------- Heat the oven to 150C and line a baking tray with greaseproof paper. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they're all combined. Take off the heat and allow to cool slightly. Mix the dry ingredients, apart from the dried fruits, in a large bowl. Stir in the honey and oil mixture until well distributed. Spread out on the baking sheet and bake for about 25-35 minutes until golden, stirring occasionally so it cooks evenly, and more regularly if you'd prefer a looser texture. Be very careful to not let the mixture ‘catch’, as the nuts can burn quite easily which will make them bitter and unpleasant. Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.


Posted on Friday 24th May 2019

My kind of Friday night food. Salad of warm salmon, chargrilled spring onions, asparagus, chive cress & soft boiled egg. The only dressing is some really grassy, good olive oil and a dash of balsamic vinegar. Have a great bank holiday weekend!



Posted on Saturday 18th May 2019

Field mushrooms about to go into the AGA for breakfast. One of my tutors at Ashburton Chefs Academy (where I did my training) used to have this lovely saying when we were cooking, “show it some love”. I often think of those words (thanks Phil Oram!!) as it’s such a great sentiment when you’re cooking - put in as much care & attention as you can, and you’ll get out the best possible result. I know they’re “only” mushrooms, but some lovely local butter, some picked thyme, fresh out of the garden, and a pinch of salt & black pepper will make these as tasty as can be.


Posted on Friday 17th May 2019

On tea trays for guests arriving this afternoon is my (new favourite) lemon, polenta & almond cake. I like this with some creme fraiche & raspberries on the side. And of course a cup of tea! The beautiful Minton tea service I use for guest teas is “Haddon Hall” and was given to me by my late mother-in-law. It is so over the top pretty it’s a joy to use, and afternoon tea always feels more of a treat on lovely china.




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