Verve Magazine Review

We had the privileged opportunity to get behind the scenes of the Frasers Dine and Stay experience and our verdict as we hope you will agree was outstanding to say the least.

The first indication of the venues true quality is when you initially see the Frasers (of House of Frasers) Family Crest announcing your arrival and directing you along the unspoilt driveway towards the Grade 2 listed farmhouse.

Frasers boasts 3 beautiful period buildings which house 9 luxury suites each with its own individuality and style. We were greeted by the owner Lisa Fraser who directed us to our suite situated in the charmingly and sympathetically converted stable block. The well appointed and individually tastefully decorated room was a romantic haven with stunning views over the horse paddocks and surrounding fields.

The room had a relaxing traditional ambiance but still contained such unobtrusive trappings of modern living including the free view flat screen TV with Ipod docking station and DVD.
The en suite bathroom with its Travertine tiles was spacious and modern and included lovely touches such as fluffy bathrobes, slippers and Moulton Brown toiletries.

Strolling across the delightful gravelled courtyard, we were invited to meet Head Chef Neil Wiggins, whose career spans training under the renowned Remi Fougere, then progressing through the 3 Rosette Alexander House, Eastwell Manor and London?s famous Ritz

A true Man Of Kent, Neil chatted volubly about his passion for the highest quality seasonal and local ingredients, top class presentation and relaxed Fine Dining.

Frasers unique Dine and Stay Experience- you don?t arrive here for a quick sandwich, but for a romantic break, a club or office celebration or maybe a Christmas party. You will experience quiet relaxation fabulous food in tranquil surroundings; attentive but far from intrusive service and a home away from home feel.

As to the food, we tried a 5 course menu of the Chef?s selection, a splendid carrot soup flavoured with chermoula followed by a delicious combination of seared scallop with locally smoked salmon, the sublime red leg partridge, served with Savoy cabbage followed a cleansing vodka and grapefruit Granite. And then to the desserts, my word;
An Assielte of treats to satisfy the sweetest tooth was beautifully presented and most plentiful.