It is very seldom that I sit down to breakfast, very rarely do I even have the opportunity to sit with Toni and have it cooked for us. I almost feel this is a very peculiar entry into the blog, not really a physically productive account of an event on the allotment or when foraging or cooking produce but all the same a great experience.
Although the Doomsday book records a property on this site, we understand that the current building dates to later half of the 15th century. The original parts of the building include the stone chimney column and the east facing gable – which is not visible from the road. The central fireplace was from the local abbey during the dissolution of the monasteries, during the reign of Henry VIII.
The building and its notable fireplace are mentioned in Sir Nikolaus Pevsner’s 1963 Herefordshire volume in his series ‘The Buildings of England’. Until recently the fireplace was totally bricked up. Upon excavation we found two separate stone lined fireplaces on either side of the central flue column. We believe this is very unusual, and the local conservation office does not know of a comparable structure locally.
Brick House Farm is a working smallholding of ten acres from which there are breathtaking views towards Wales and across the Teme valley. The farm is home to a small flock of very free-range chickens, and a handful of overfriendly sheep. The sheep are the owners, David Watson’s, meat futures. His plan is to take the animals very locally, the next village up the road, for slaughter and preparation for refrigerated transport to the customer. Ethically produced and sourced Lamb to your doorstep? call David Watson at the bed and breakfast for more information.
Got the milk – where’s the alcohol?
This way to the mint sauce
So, if you want a very pleasant, comfortable and fussed over stay in a traditional Herefordshire village with countryside abounding about you this is the place to come. Expedia or direct to http://www.adforton.com is the way to book. The breakfast is divine, where else are you offered freshly baked bread at the table and sausages and bacon from the very local butcher?