As you approach, you’ll probably hear a faint “baaaa” coming from the pastoral fields ofthis working sheep farm. In 1993 Tom and Nancy Clark purchased the 500-acre farm, and in October 1995, they opened the property’s 1790 Georgian Manor House as a restaurant and inn. In the time it’s been open, the restaurant has become a favorite with folks in the surrounding area. Sunday brunch is an especially active time, posing a problem for overnight guests, who have to compete for living room couches with diners waiting to eat at the restaurant.
The guest rooms—spread throughout the main house and two neighboring buildings—are beautiful, and if you choose one with a private terrace, you may never want to leave it. Shrapshire, one of the smaller rooms in the main house, has a four-poster bed with down pillows and readinglamps on either side. The stuimingbathroom has a sloping cell-ing andlarge freestandingtub with wood banister handles. Amenities include terry bathrobes embroidered with a sheep, lots of fluffy towels, and Neutrogena products. A few steps from the main house, past the 19th-century stone smokehouse, is a cottage with two rooms:
Hampshire and Cotswold (all the rooms are named afterbreeds ofsheep). Shades ofperiwinkle and yellow decorate Hampshire, and whimsical Peter Rabbit tiles border the bathroom. The bedroom has a twig bed and quilted chair, and there are two small yellow chairs in the entry hall. Two more rooms share the Carriage House with the company store, where you can buy the farm’s delicious cheeses—try the Sheep’s Milk Camembert—baked goods, and other sheep paraphernalia.
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