Guyers House Hotel at Pickwick, on the outskirts of Corsham, is celebrating winning two prestigious accolades. The first, two AA Rosettes for its exceptional restaurant, and the second as winner of a rare TripAdvisor Certificate of Excellence 2012 award.
The rosettes are for its British-inspired menu devised by Dorchester Hotel-trained head chef Gary Gardener using fresh vegetables and fruit grown in its walled kitchen garden.
The 37-bedroom hotel, which has a six-acre garden, is renowned for being one of the prettiest venues in England and has flourished as a popular wedding venue and specialist private conference centre.
Co-owner Clare Hungerford said: “So many wedding guests suggested that we open as a hotel and restaurant that we decided to go ahead – even in these recessionary times.
“With support from our bankers Barclays, who saw the potential and backed us, we transformed the restaurant and opened as a hotel 18 months ago.
“We wanted to make it the sort of place we would all like stay at – friendly, comfortable and with wonderful food. It’s great that so many guests come and stay with us repeatedly and these awards have come too.”
This year the 60 full and part-time staff will be catering for a 20% uplift in weddings at the hotel, which is licensed for civil ceremonies as well as meeting an increase in demand for its exclusive conference and teambuilding facilities.
General manager Neil Glasspool added: “We aim to go the extra mile to ensure that all our guest feel comfortable and important when they stay or dine with us and we are all delighted to have achieved these recent awards.”
Barclays relationship manager Graeme Harrison said: “The owners and staff at Guyers House Hotel should be commended for their hard work and commitment in achieving these awards.
“AA rosettes are solely awarded by AA hotel and restaurant inspectors and only 10% of restaurants nationwide are of a standard that is worthy of one rosette or above.
“This demonstrates the excellent standard in the cooking and attention to the selection of quality ingredients.”
Pictured, from left to right, sous chef Gareth John, general manager Neil Glasspool, head chef Gary Gardener and chef de partie James Jones.
