Langar Hall was the creation of Imogen Skirving. Over 26 years, she transformed her apricot-washed Georgian house, in the family since 1860, into an instantly likeable home from home that perfectly mixed personality with country house charm. Though Imogen died, aged 78, last year, all is not lost: she lives on – in the terrific portrait of her in the gracious, pillared hall and in her granddaughter Lila, who, aged just 22, has taken over and is making sure that nothing, including the vibrant atmosphere, has changed. The food (‘classic English with a twist’) from long-standing executive chef Gary Booth is better than ever, and Michael, the maître d’, remains an integral part of Langar’s appeal. With 13 adorable bedrooms, the house stands next to the village church, surrounded by a mature garden and overlooking medieval carp ponds. Imogen’s aim was to allow her magical house to survive in to the 21st century… it continues to do so. Doubles from £100.
Name to Know: Ross Jeffery, head chef, who started cooking when he was 14. He’s hugely talented, dedicated and passionate, and is responsible for the exciting dishes on Langar Hall’s menu.
See: The Medieval moat in the grounds.
Eat: Our assiette of Langar lamb with miso glazed aubergine, potato gnocchi and hung yoghurt.
Buy: Imogen’s book The Reluctant Restaurateur – all about how the hotel began.
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