I recently attended the Dorset Chilli Festival at St Giles House, Wimbourne St Giles and was looking for a place to stay close by after hopefully a fruitful day of selling Must Chup to the discerning Dorset customer.
I arrived at 6.40am to set up after a two hour journey and knew it was going to be a long day. Finishing day one I came to realise that after selling over 300 bottles I was going to be severely depleted of Must Chup for my final day and needed to return home to Tunbridge Wells to stock up again!
I had booked the All Hallows Bed and breakfast a few days before which was a beautiful Georgian Farm House only a few minutes’ drive from St Giles House and spoke to Lisa the owner who made me feel extremely welcome. I also confirmed my dinner reservation with Lisa for the Saturday evening. As a foodie I was delighted to hear that I was staying at an accredited Aga School of Cookery so I was looking forward to a beautiful meal.
As I arrived at the All Hallows Farmhouse I was met by Lisa with a lovely tray of freshly brewed tea and explained that regrettably I was not going to be able to take up the dinner reservation I had made. Lisa was very sympathetic and completely understood my situation. Not only that she offered to make me a sandwich for my journey and gave me some of her home- made Swiss roll filled with fresh cream and her own black current jam. I must also say the bread was home-made too.
Lisa showed me to my bedroom called the Mulberry Room and the en-suite bathroom facilities, all of which I must say was to a very high standard. I should know after running four star hotels for over 20 years! On leaving for my return journey Lisa said she would leave some fresh milk in my bedroom just in case I wanted to make myself a cup of tea when I returned later that evening. A lovely touch. I agreed my time for breakfast and was given a key to let myself back in.
After a peaceful night’s sleep I awoke to birds singing and bright sunshine coming through my bedroom window. I looked out of my window and saw the beautiful gardens surrounding this lovely Georgian Farm house. I could have stayed much longer however knew I had to set up again for day two of the Dorset Chilli Festival.
Making my way down for breakfast I was shown to a lovely family sized table which was set up for breakfast for me and two other guests staying at the B&B.
I was offered orange juice which was freshly squeezed and freshly baked bread which had been perfectly toasted with some home-made preserves. I have an allergy to some raw fruit which normally formed part of the buffet table so Lisa offered to make me some porridge instead. A lovely gesture. When it came I was in seventh heaven as it had been made with the finest cream. I gave Stuart, Lisa’s husband my full English breakfast order which arrived promptly and was absolutely delicious however I sure Lisa was trying to fatten me up! More toast followed which was perfect with the freshly brewed Cafetiere of coffee.
During my breakfast Lisa asked if I would like a packed lunch for the day which I accepted with open arms. Freshly made bread with cheese and home-made pickle and lettuce which was picked that morning from her garden. You can’t get fresher than that!
Gathering my luggage from my room I looked back on what was an amazing quintessentially English stay.
Both Lisa and Stuart’s hospitality were outstanding. The All Hallows Farm house was beautifully furnished to a very high standard and the location was stunning.
I would highly recommend for anyone who would like to get away for a restful weekend or even week to pay a visit. I know you will not be disappointed.
Lisa Osman lives in Wimborne St Giles and teaches at her AGA approved cookery school with rooms in a Georgian farmhouse on the edge of the village. Lisa also offers bespoke classes at your home (wherever that may be!) and corporate team building events for clients of North Cadbury Court in Somerset. Her Dorset Magazine recipes can be found at www.allhallowsfarmhouse.co.uk
Lisa has been an arbitrator of the Great Taste Awards since 2013 and is a Slow Food Chef Alliance Member.