Just one year after opening as a B&B in September 2016, Backwell House has been awarded 5 Gold Stars, with the restaurant, which opened its doors in April 2017, gaining a remarkable 2 Rosettes.
Backwell House is a 9-bedroomed country house hotel situated just 6 miles from Bristol in the rolling North Somerset countryside, independently owned by the Hobbs family and run by Guy Williams. Retaining much of the original Georgian character, the house has been updated to appeal to the design savvy and curious traveller of today. Each of the bedrooms has been individually designed and decorated by Williams, with a mix of up-cycled furniture, vintage finds and modern day luxuries. Downstairs, the rooms and grounds are free-flowing – relax by the fire in the beautifully cosy Lounge overlooking the lawn with the ha-ha beyond; dine in style in the spectacular Dining Room under vintage lamps; enjoy Afternoon Tea in the Conservatory with a view to the Kitchen Garden or grab a killer cocktail in the stylish Bar (take a moment to check out the bar-top – a mosaic painstakingly made by Williams out of the old kitchen floorboards!).
The 40-cover restaurant opened in April and has been going from strength to strength under the helm of the supremely talented Bristolian Chef, Ross Hunter. The restaurant, which as of 31 July this year has been open 7 days a week, offers a daily changing menu of deliciously vibrant modern dishes using the very finest local and organic produce, to reflect the elegant Backwell House and its bucolic setting. Many of the ingredients come from Backwell itself – herds of cattle graze the lush pastures surrounding the hotel, the local farmer’s pigs are fattened on the land, bees provide the most delicious honey and chickens lay the freshest of eggs and the stunning Victorian walled garden offers a wealth of vegetables and herbs.
Guy Williams comments: “We are absolutely thrilled to be recognized by the AA. From initial conception, to this incredible accolade, Backwell House has been a dream project into which I’ve poured my heart and soul. I couldn’t be more proud of the entire team who contribute daily to its success. Particularly, I am delighted for Ross, who is a brilliant Chef, with boundless energy and talent. I think this is just the beginning.”