#Keythorpe Hall | Leicestershire **A fabulous house that is described as perfectly imperfect, where we really want our guests to relax and gather with friends and family. Our in-house team is there to guide you and provide a completely personalised stay. Available as your private hideaway and solely for exclusive use.** **Keythorpe Hall has over 20 acres of grounds, with 10 acres of formal gardens, and woodland, all with paths and walks close to the house. There is a croquet lawn and a wood-fired cedar hot tub with spectacular views. In addition, there are lovely countryside walks - the Midshire Way runs through the village.** **The 1.8 acre Keythorpe Walled Garden once provided fruit, vegetables and flowers for the family and staff living in Keythorpe Hall. The 4 meter high surrounding walls protected its high value plants from the elements, rabbits, and other unwanted wildlife: allowing for an extended season and earlier crops. From the middle of the 1800s, Keythorpe was owned by the 11th Lord Berners who was president of the Royal Agricultural Society and used the garden to grow grapes, melons, and possibly pineapples, as well as trials of new varieties of wheat from the New World.** **There are stables, paddocks, and a manège on-site if you’d like to bring your own horses, cycling, sailing, and water sports on Rutland Water and country sports can be arranged.** **** ***_Food & Drink_*** At Keythorpe Hall we believe in nature, nurture, and natural. We present an exciting and delicious food journey that is both modern and sustainable. We worked with Nurdin Topham to launch the kitchen at Keythorpe Hall, creating a menu framework to showcase the produce from the walled garden and the best from our local farms. He earnt a Michelin star for his eponymous restaurant NUR in Hong Kong and spent 10 formative years at Le Manoir aux Quat Saisons where he was latterly Raymond Blanc’s head development chef. In the kitchen, we have culinary stars Peter Johansen and Bent Varming. Pete perfected his skills working for a string of highly acclaimed restaurants; The Harwood Arms in London (1*), Maaemo in Oslo (3*), Brae in Australia (3 Hat), and Relæ (Worlds top 50) and Bæst in Copenhagen. Bent spent most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose-to-tail eating, and then moving to renowned Lyle’s (1*) where he was senior sous chef. With good food goes good wine. We have teamed up with award-winning sommelier and author of ‘Which Wine When’ Bert Blaize, his skills at La Belle Epoque in Manchester and Le Manoir aux Quat Saisons, before taking the reins at the Clove Club in Shoreditch, East London, and more recently opening an award-winning fine food & wine shop in North London. He will be your wine concierge - available to create a personalised wine and drinks experiences to match the menus and the occasion at Keythorpe Hall. ****