The Rectory hotel in Malmesbury praised by The Telegraph

The Rectory Hotel in Malmesbury has been praised by The Telegraph <i>(Image: Google Earth)</i>
The Rectory Hotel in Malmesbury has been praised by The Telegraph (Image: Google Earth)
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A HOTEL in the Malmesbury area praised for its 'country chic' style has been hailed as one of the best for a stay by travel writers at The Telegraph.

The Rectory was given a nine out of 10 expert rating and described as having 'the feel of a private members’ club' when you enter the drive.

“Upscale interiors and a convivial atmosphere greet you beyond the door,” The Telegraph states.

“There’s also a memorable dining venue, and the hotel’s sister pub lies just across the road.”

Situated in Crudwell, the three-star hotel also includes The Potting Shed pub, the pub over the road. 

It dates from the 18th century and used to be the rectory for All Saints Church. 

What did The Telegraph say about the hotel?

The Telegraph rated it an eight out of 10 for value for money, with double rooms from £170 a night.

“Indoors, original flagstones lead past airy lounges with fireplaces, ornate cornicing and quirky objets d’art, such as a range of bell boxes salvaged from old houses, vintage Penguin books and framed county maps,” they write.

“The 18 bedrooms exude quality and benefit from a restrained touch, with seagrass carpets, oiled wood bathroom floors and textured fabrics in earthy colours.

“All bedrooms feature Roberts DAB radios and large TVs with a free library of films.

"A cottage with a log-burner sits out beside the pool and, with three bedrooms, is a great choice for a family or small group.

And the food was also praised for its varied menu as chef Jake Simpson used to be head chef at London favourite Bocca di Lupo.

“[Jake] has introduced some incredible Italian-inspired dishes, such as nettle, chard and ricotta cappellacci in a walnut sauce,” the writer states.

“Breakfast offered very buttery croissants and perfect coffee, full and vegetarian cooked options plus various egg dishes, honey-glazed ham and porridge with fruit.”

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