- 6 Boozy Ways to Cool Down, from Mimosas to Champagne Shots
- Brunch Drinks
- Cleopatra Had a Secret Drinking Club
- Spring Tease: Fennel Cocktails
- Kümmel 101: How to Use the Sweet-Savory Dutch Spirit
- 9 Bright, Vibrant Apricot Cocktails
- 7 Summery Brunch Cocktails
- 5 Boozy Ways to Get Your Matcha Fix
- 5 Corn Cocktails That Scream Summer
- 3 DIY Gifts for Cocktail-Lovers
© Jen Murphy
Cocktail time at the Barn at Coworth Park.
Every fall, I make an annual trip to London, and I have made a habit of indulging myself with a day or two in the British countryside before heading into the hectic city for work. In the past, I’ve stayed at Brit designer Ilse Crawford’s cozy coaching inns in Hurley and Amersham. This year, I decided to be a bit more posh and checked into Coworth Park.
Located on 240 acres in Ascot, just 45 minutes from London, this new hotel fulfills every fantasy I’ve ever had of a Posh-and-Becks-style country escape, complete with Georgian manor house, stables, deer running in the fields and a lake full of swans. My sporty side loved the tennis, croquet, horseback riding, running paths and polo (it’s the only hotel in the UK that has its own polo fields), and the fab eco-spa, which has an amethyst-lit lap pool that plays music underwater and offers exclusive organic treatments from Dr. Alaitis (some made from lavender grown on the spa’s green roof). And my gluttonous side took total advantage of the awesome food from Michelin-starred chef John Campbell. The Barn, appropriately housed in an old converted barn, has a casual gastropub feel and comfort foods like cottage pie with braised root vegetables and beer-battered fish-and-chips (both pair excellently with Coworth Park’s own beers). Warm homemade bread gets served in cute feed bags. The bar on the second level has horse tacks on the walls, cooking-pot chandeliers and one of the best gin selections I’ve ever seen, plus intuitive bartenders who know exactly how you like your drink. At night, I swapped my muddy Wellies for heels and ate at chef Campbell’s signature fine dining restaurant within the mansion house. A shire menu features ingredients sourced from no more than 70 miles away, while the tasting menu is more brainy and theatrical and might include a liquid nitrogen sorbet of sage and Bramley apple prepared tableside, or a frosted vase of flowers that releases an infusion of garlic smoke over the table. The vegetarian tasting menu was perhaps the most intriguing, mixing flavors like carrot, galangal, ginger and pine nuts in one dish and butternut squash, artichoke and quinoa in another. The restaurant offers the perfect bit of city cooking in the country.