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Upper Slaughter, Bourton-on-the-Water
A great deal of money has been lavished on this handsome Cotswold stone rectory resulting in a stylish blend of classic country-house ambience with a funky contemporary feel – think bold colours and modern fabrics alongside grand fireplaces, mullioned windows and period antiques. Vibrant paintings and opulent flower displays dominate the dining room, where a “polite buzz” provides a fitting backdrop to the food – a procession of classy dishes in the modern Anglo-European mould. Starters such as a ravioli of Norfolk quail breast and foie gras with thyme-infused consommé or lobster and cauliflower linguine with shellfish and caper dressing show a “consistent balance of ingredients”, while mains might range from pan-roasted Gigha halibut with vermouth cream, braised fennel and preserved lemon purée to a four-part plate of pork with pickled pear, carrot purée and hazelnuts. The wine list is a masterly tome with exceptional bottles from big names and off-piste producers alike. There’s also praise for the friendly efficiency of the staff and the “perfect tempo” of the service.
Upper Slaughter, Bourton-on-the-Water
Kingham Station 9km
Moreton-in-Marsh Station 11km
Birdland, Bourton-on-the-Water 2km
Dovecote, Naunton 3km
Sat-Sun 12N-2pm Mon-Sun 6.45pm-8.45pm
Food & Drink:
Rate & Review
Food + drink: 5
We had been invited to the bar at 7.15pm to "enjoy a selection of canapés" and look at the menu before going in for dinner at 7:30. We habitually prefer not to rush but it was some time before we eventually got some ordinary canapés and our choice of menu was taken more than 30 minutes after we had sat down in the bar. At this point, what with the delay and the somewhat provincial level of service, we were starting to fear the worst. Things looked up, though, as soon as we arrived in the pleasant dining room with its professional lay-out and polite buzz, and sure enough the amuse-bouche, a leek and potato velouté very well balanced with some smoked salmon foam and hazelnuts, was full of promise for what was to follow. Spirits were raised still further when I enquired about the matching wine flight which comprised a sweet Jurançon, a Hawke's Bay Chardonnay, a Tuscan red and a Vin Santo, all of which were top quality. The meal began with some lovely duck liver marinated in port accompanied by a fabulous gingerbread and nut purée and pear done four ways, fresh slices, in red wine, pickled and soft poached. Imaginatively presented linguini of Cornish lobster followed, the kind of dish we cannot have enough of, especially when it is perfectly balanced with a tomato concasse, fish roe and bisque foam. The standard set by the first two courses was matched by the outstanding venison dish, the meat beautifully cooked and backed up with a super pickled red cabbage purée and a mind-blowing sloe gin sauce, and again a proper balance was achieved with the creamed celeriac and the sprouts. The pre-dessert of vanilla panna cotta, with evidence of vanilla seeds, grapefruit ice and hazel nuts acted as a good palate cleanser in preparation for the technically tricky but successfully achieved prune soufflé which was elevated to brilliant status by the chocolate and bergamot ganache concealed at the bottom of the soufflé and reinforced by the Earl Grey tea ice cream. In addition to the delicious food and the consistent balance between the ingredients in each dish, the perfect tempo for the service of the courses was certainly worthy of note as was the friendliness and efficiency of the waiting staff. Despite the hiccup at the beginning we will definitely be adding Lords of the Manor to our must go back to list.
Food + drink: 2
We visited Lords of the Manor and were looking forward to our trip as we had heard many good things .
On arrival they only seemed to have one person doing a number of jobs i.e checking people in , parking cars , making drinks and serving food . He seemed to be running around like a headless chicken . When we tried to check in he seemed to have no idea at all that my daughter was also staying and asked to see proof of my booking . This was a bad start and my wife commented that it seemed like "faulty towers " .
At this point we were not too bothered as it was really the restaurant we were looking forward to .
Although the food was of a reasonably high standard the service was awful for a restaurant that had been issued a Michelin Star . There seemed to be very few waiting staff and on numerous occasions I was forced to pour our own wine . We were left with dirty plates on our table for long periods of time on all of our courses . At the end of the meal we ordered the cheese course and requested a glass of port with our cheese . However the cheese arrived with no biscuits and no port !!!
There were no staff available at all and after 10 minutes I had to wander to reception to find someone to complain to . To top it all off when we left to go to our rooms the bar area was still full of dirty tables covered in plates of half eaten scones and cakes that had still not been cleared from afternoon tea . This was 11pm at night !!
The duty manager called up to our room and apologised which was a nice gesture . He suggested we email the general manager Paul Thomson and that we should come back again as the service had been unacceptable and he insisted this was not normal .
Paul Thomson emailed us back an apology and said he would send us vouchers to return for dinner . Unfortunately these never materialised and he does not even have the courtesy to return emails . Overall a badly run hotel from top to bottom which unfortunately lets down a competent chef . If you are ever in the area I would recommend trying The Wild Rabbit or Kingham Plough as far better ,
Food + drink: 4
Lovely old style place. Service can be stressed if it is busy. Nice for tea.
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