One-night Gourmet Break from £310 per room staying on Thursdays throughout May and June.
Make Thursdays count this May and June. Join us for a gourmet extravaganza with a hotel break complete with a mouth-watering seven-course taster menu as our chefs delight you with local flavours paired beautifully with wines from across the globe (wine pairing is available at a supplement).
Availability is limited, so secure your spot for an exclusive Gourmet Break on any Thursday until the end of June by booking online.
*The price is based on two people sharing a Standard Room. Single Supplements apply. Additional supplements will be charged for additional adults and/or children. Dining is restricted to the seven-course Tasting Menu only. Wine pairing is available at a supplement of £50pp.
Your stay includes:
*Based on two people sharing a standard room. Subject to availability.
**Spa and pool access at specified times. For terms and conditions, please view our pool policy.
Book your break online or by calling our Reservations Team on 01394 385678.
Wine pairing is available at an additional cost at £50pp
Seckford Hall’s Head Chef, Jake Lawrence, and his brigade
are proud to introduce their Spring 7 course tasting menu,
Exmoor Salted Caviar, Blini, Horseradish
Fromentin Grand Cru Champagne, France
Cromer Crab Tartlet, Radish, Saffron Pickled Fennel
The Accomplice, Chardonnay, Australia
Suffolk Lamb Sweetbread, Potato Rosti, Samphire, Lamb Jus
Freedom Cross, Chenin Blanc, South Africa
Wild Sea Bass, Compressed Cucumber, Scallop Mousse, Dill Cream
Ke Bonta Gavi, Italy
Gressingham Duck, Cherries, Rainbow Chard
Guillame Aurele, Pinot Noir, France
Hazelnut Choux Bun, Salted Caramel
Pacherenc du Vic-Bilh, France
Petit Fours
Coffee, Tea or Tisanes
To help you relax and unwind further, take advantage of a complimentary two-hour Spa Sessions (for adults), every day of your stay with exclusive access to our extensive range of wellness facilities including:
Children’s swim times are available outside our Spa Day opening hours. Find out more here.
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