Rufflets

Hotel review

Mario Trufelli knows a thing or two about running hotels, having been involved in the industry for over 30 years, working for, amongst others, Rocco Forte and Macdonald Hotels. He arrived at Rufflets in March 2020 and has set about the place with vim and vigour, updating, improving, refreshing, inspiring and building but always keeping a very firm eye on the essence of Rufflets – which is to give you a relaxed and welcoming stay where you can immediately feel at home. Already comfortable bedrooms are being upgraded with wooden floors and lighter modern furnishings. His latest inspired and spectacular addition to the hotel accommodation however are the 5 woodland suites which have been built in the grounds of the hotel. These ‘shepherds huts’ are truly magical!. Nestled under the trees, with a river tumbling past, and domed glass ceilings over the beds for star gazing, they are romance personified.

Each hut has been brilliantly designed to provide every amenity within the relatively small space. There is a fully-equipped kitchenette, sitting area, private terrace, separate bathroom with shower, and - the pièce de resistance – a splendid standalone copper bath on a raised platform within the bedroom and some en plein air. Woodburning stoves keep the huts warm and cosy in winter, and the wide opening windows make them light and airy in summer. A stay in one of these comes with a lovely sense of adventure – but absolutely no hardship!

The Rufflets restaurant is well known, currently under the expert hand of Scott Cameron whose sophisticated but relaxed food is innovative and delicious, using as many ingredients from the garden and nearby farms as he can - beetroot, seaweed, crab, lobster, pumpkin, raspberries - the full gamut of the area. The flavours teased out are intense and surprising with a hint of Asian-fusion.

There isn’t a pool or spa here, but you come to Rufflets primarily for golf, gardens or graduation, and a stay in this historic hotel will not disappoint.

Hugh Graham-Watson Review published: 10/25/2024