Batcombe is a stunner of a village nestled in the River Alham Valley. This charming corner of Somerset is blessed with rolling green hills and picturesque cottages, both of which the UK countryside is famed for. It maintains a level of peace that few city-dwellers experience, but with the allure of Hauser & Wirth in Bruton, a killer Saturday market in Frome and an easy enough drive to Bristol or Bath. It’s the perfect countryside getaway, especially if you’re itching to visit one of the UK’s best new restaurants with the rooms, the Three Horseshoes.
Where to stay for a weekend in Batcombe:
A weekend break in Batcombe is incomplete without a stay at the Three Horseshoes – this makes braving the UK railway system worth it. The restaurant with rooms reopened in 2023, lovingly restored and reinvigorated by a creative powerhouse of people. Margot Henderson of Rochelle Canteen, interior designer Frances Pen and landscape designer Libby Russell came together to conjure up the gem that is the Three Horseshoes.
We’re welcomed by the chitter-chatter of locals and visitors alike –all enjoying the September sun in the pub’s garden. Unmatched views of the cathedral, pops of perennial colours, and plenty of space for kiddies to run about. We’re shown to one of the five rooms on offer as we take in the sights and sounds of the Three Horseshoes. The room itself is inviting – tasteful, and down to earth, with a focus on textures and patterns. Layers of plush Berber and jute rugs create a cosy atmosphere, while a red and white striped headboard beckons you to lose yourself amongst the bed for an afternoon nap. The bathtub ensconced in pearl white zellige tiles is the pinnacle of relaxation.
It comes as no surprise that the food is of a similar quality. Local produce is a feature, while meats and fish of varying types and cuts each sound as delicious as the next. It’s the no-frills but delicious approach to dining that brings locals and down-from-Londoners back to the Three Horseshoes. I’m encouraged to order the Sika haunch venison with beetroots, horseradish and watercress. It is unbelievably tender, cooked to perfection, with an earthy flavour from the beets that brings it all together. An apricot pavlova that’s been calling my name all night finally finds itself on our table and I devour it in under two minutes. We drag ourselves upstairs and plop onto the bed, where we dream of never leaving this perfect place. Amber Port
