Christmas parties at The Barns at Redcoats come with centuries of character, a sharp eye for style and a foodie-first attitude. Set in the Hertfordshire countryside near Hitchin, this quirky 15th-century farmhouse offers the perfect blend of rustic charm and modern comfort.
For a festive celebration, The Barn is the largest space and can host up to 120 guests for a banquet or 200 for a standing reception. With rustic wooden panelling and exposed details, it's a gorgeous, airy space for bringing people together.
The Victorian Room accommodates 16 seated guests or 20 standing, surrounded by portraits of the Butterfield family, who farmed the land from 1916 before opening Redcoats Farmhouse hotel in the early 1970s. The Oak Room seats 12 or welcomes 20 standing; by candlelight, its antler chandelier evokes the farmhouse’s past as hunting ground for Henry VIII. There is also the Old Kitchen for dinners of eight to ten guests, where a gigantic dresser crowded with cups, cutlery and jars, an open fire and gleaming copper pots make the room feel like the centre of the house.
Executive chef Sherwin Jacobs oversees a changing menu which is all about seasonal, locally sourced ingredients. Produce is sourced from nearby farmers, with game from local shoots and seafood from North Norfolk fishermen, while fruit and vegetables is grown in the farmhouse’s organic no-dig garden. Elsewhere, the team even produces honey from its own beehives. It's a real garden-to-plate approach that's hard to beat.
To make your evening even more special, a signature cocktail can be organised beforehand, especially to welcome guests. And, for an indulgent finish, the Victorian Room’s suggested finale pairs a Farmhouse cheeseboard with Port or a digestif, while the Oak Room lends itself to a five-course tasting menu with a wine flight curated by the specialist wine team. When it comes to Christmas feasting, this is almost Dickensian - and, there are gorgeous bedrooms upstairs, too.