This hotel is a conundrum and writing a review is awkward as there are many good things yet also some pretty shabby things to report. I have stayed here 4 times and on my first visit was an instant fan. The log fire (how precious when so so many places are content with logs and a fake gas flame nowadays) loose tea and a teapot (yes teapots still exist in the UK but most hoteliers forget that) fresh milk in a fridge in the bedroom and a delicious dinner all won me over. But as time passes one sees the cracks and in my view they are the following.
The whole decor is incredibly shabby. Paints in colours not seen since 1985 on the walls (plum and terracotta) and curtains from that era in dusty swathes hang in bedrooms and dining rooms. Televisions come from a bygone age and reception is poor in the area so watching all channels is not always possible. Having had a couple of delightful meals there I am sorry to report that our meals this week could be described as pretty poor. But again the conundrum of the place; delicious canapes are served beforehand then the meal is of another level altogether. Presentation is an issue throughout. I thought I was bad at it but the chef here is worse! A starter of smoked huss looked really unappetising on the plate, Mediterranean fish soup lacked guts and tasted purely of tomato. A pouting in mild curry sauce was virtually inedible due to the chef having poured what appeared to be industrial quantities of curry powder into cream and without tasting it cloaked the dish with it. It was childish cooking at best and could have been sent back. My plaice was the smallest fish I have seen in my fishmonger at home. Not the correct texture but I cannot say why. Maybe overcooking? Old fashioned vegetables were quite tasty. Breakfast follows suit with a perfect mango followed by divine scrambled eggs but served with black pudding that was certainly NOT black pudding. It was a liver concoction that was burnt in the pan and a mound of crumbled vileness on the plate. I like liver but loathed this. Why call it black pudding? Why put it on the plate? Why couldn't the waitress tell me what it was when I enquired? And then the brioches - every single time I have stayed you could play cricket with the brioches. Why serve them? Either buy them in, teach the chef to make a good one or don't do them. It's an anomaly that the family who run the hotel are Anglo/French and yet the chefs certainly cannot make a decent sauce nor a brioche.
HOWEVER rooms are spacious and the atmosphere is very much old fashioned country house hotel and the duck pond is to die for and having tea or wine outside the gorgeous georgian house frontage is worth the stop here and frankly where else is there to go? Give it a try - oh and DO have the English Cheese Trolley. The best I have come across.
- Official Description (provided by the hotel):
- Elegant Queen Anne listed building set in 12 acres of gardens and fields. Owned and run by the Hine family (of Cognac fame) for the past 37 years. AA Top 200 rated hotel and recent winner of 'Country Hotel of the Year' (awarded by the Good Hotel Guide). Award winning restaurant is the heart of the hotel alongside a popular bar bistro. Children and pets welcome. ... more less
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- Also Known As:
- Corse Lawn Hotel
- Corse Lawn House Hotel Gloucestershire