Review share: Sunflowers BnB, Gillingham, Dorset, as reviewed by Luxury Travel Diary!

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Room 3 – Blackmore Vale views

Wow! We’ve been reviewed by the team at the Luxury Travel Diary website and are delighted to read what they have to say about us. Here’s the highlights – accompanied by a photo of room 3, as taken by London Backline Photography on our recent professional photo shoot with them:

A peaceful, luxury boutique retreat awaits in the beautiful north Dorset countryside at Sunflowers Bed and Breakfast.

Location

[Sunflowers] is located in the beautiful town of Gillingham, the most northerly town in Dorset. It is the perfect base for a trip exploring the West Country; lying on the borders of Somerset and Wiltshire. Gillingham is located close to Shaftesbury, on a direct train line from London Waterloo with a journey time of under 2 hours. The B&B is a short walk from the railway station, or ten minutes’ drive from the A303.

Style & Character

This boutique B&B is set in a beautiful contemporary house which inside oozes country chic. It is luxurious, comfortable and stylish. The stunning gardens and the views of the surrounding countryside add a lot to the appeal of staying here and make for a relaxing stay.

Service & Facilities

There is ample free private parking here, a beautiful garden, a private living room and dining room space that includes Sky TV and a DVD player, complimentary Wi-Fi and the pièce de résistance; a hot tub; set in a private, covered area of the garden it is the perfect place to enjoy a glass of something chilled and bubbly while soaking the day away. They even provide the fluffy robes and towels, just bring your swimwear! It’s the little homely touches that you really notice when staying here; be it the complimentary dog treats (this place is definitely dog-friendly and they’ll spoil your four legged friends rotten given half the chance!), the Dorset Tea served in the guest rooms or the toys and books that are available for little guests. You are guaranteed to receive a wonderfully warm welcome at Sunflowers; depending on when you arrive, you’ll receive a fresh pot of Dorset tea served with locally made biscuits or cake, or maybe a glass of wine if the hour is right! They have a comprehensive pack of local information for you to pore over to help you decide how to spend your days in this delightful part of the country.

Rooms

There are just three en-suite rooms at this intimate B&B. All include high thread count cotton sheets and plenty of pillows; black out blind; Freeview TV with built in DVD player, tea, coffee and hot chocolate making facilities (with a choice of bottled water and fresh milk), fluffy bath robes, hairdryer, alarm clock and assorted toiletries. Room 1 is a large en-suite double room with a view looking over the church, Room 2 is a single room looking over the garden and Room 3 is also an en-suite double room with views over the Blackmore Vale. Rooms 2 and 3 are right next to each other and are popular with families, Room 1 is the largest (plenty of room for a travel cot or an extra single bed which they will provide) but my favourite would have to be Room 3.

(c) Luxury Travel Diary 2017

Want to come and see for yourself? Please check availability online here, contact us or call – we look forward to welcoming you to our “peaceful, luxury retreat”.

Book directly with us for the best prices when you visit Gillingham, Dorset!

FreetoBookWe are delighted to be able to share with you the news that we are now able to take online booking reservations through our site! Simply click the link that you’ll find on every page to see which rooms are available for your dates and how much your proposed stay will cost you.  You can even choose to add on optional extras,  such as a full cooked Dorset breakfast, weekday use of the hot tub or accommodation for your dog.

We also now take credit card bookings online and we guarantee that you will always get the best price by booking directly with us – as well as lots of little extras. Our reviews often refer to the “special little touches” that we love to share with our guests and you can look forward to experiencing some if not all of the following on your directly booked visit to ‘Sunflowers’:

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Feedback from recent guest Tracey
  • A welcome drink upon arrival (tea, coffee etc), served with cake or biscuits (sometimes home-made – I love to bake!)
  • A wide choice of local teas and coffees on your in-room amenity tray
  • Bottled water
  • Chocolates
  • Fresh flowers in your room
  • One of our legendary ‘Special Sunday Breakfasts’ (if you’re here on a Sunday – although I did recently magic up a Special MONDAY Breakfast for regular returning guest Jordan!)
  • Breakfast options including dairy free, low carb and gluten free items upon request
  • Complimentary Prosecco if you’re celebrating – plus a card

Sunflowers Dorset_Prosecco in the hot tub

  • Fluffy pool towels and robes to use in the hot tub, and plastic drinkware for you to use on the legendary floating drinks tray
  • If you choose to eat in one evening, we’ll happily set the guest dining table for you with plates, glasses, napkins and candles: just ask
  • A guest fridge (stocked with fresh cow’s milk for your use – soya or almond milks also available)
  • A range of DVDs, toys and books for use by our mini guests (plus a stair gate, landing night light and in-room blackout blinds)
  • Complimentary dog treats for our canine visitors.

We try and be so much more than just somewhere to sleep and I’m always keen to think of new ways to improve and offer an even better bed and breakfast experience – so do please check out the new direct booking facility and come and see for yourselves!  If you’re in the UK – we have two more long Bank Holiday weekends coming up and some availability over those dates; why not check us out and make a booking? We’d love to meet you.

Celebrating Easter in Gillingham, Dorset – with a very special recipe for Easter biscuits

Today’s very seasonal recipe share is from one of my very favourite members of the Dorset Farmers’ Market gang – Lizzie the Baking Bird.  Lizzie pops up on assorted Fridays and Saturdays each month and sells her delicious food at markets in places like Sherborne, Wimborne, Dorchester and Bridport,  as well as at various Dorset foodie events throughout the summer. Check out her website for details of where you can be like me and stalk her in order to buy her goodies.

LBB Easter biscuits
Photo by Lizzie the Baking Bird, with thanks

So, what are Easter biscuits? They’re made all over the UK but I’d never really encountered them until I moved to Dorset. Traditionally, they are served after church on Easter Sunday, and are presented in a bundle of three biscuits to represent the Holy Trinity. They are eaten alongside hot cross buns, Simnel cake and chocolate eggs as part of British Easter festivities. Easter feasting comes at the end of Lent, so the taste of rich foods is supposed to come as a treat. Similar biscuits eaten before Lent commences are known as Lenten biscuits, and are made to use up eggs and sugar in the way that the Shrove Tuesday pancake does.

As with recipes for lardy cake and other regional delicacies, there are more country-wide variations than there are days in Lent, so perhaps this is a recipe with a central ‘theme’, but for which there are unlimited variations. The theme is spice and fruit. All Easter biscuits are spiced, either through a small addition of mixed spice or ground cinnamon. The fruit is either solely currants, or can be mixed dried fruit, as used here.

Here is Lizzie the Baking Bird’s recipe,  for those of you not lucky enough to be able to buy them from her in person.  Thank you, Lizzie. Happy Easter!

Lizzie the Baking Bird’s Easter Biscuits

Makes c. 12-15 large biscuits

150g butter
125g caster sugar
Grated zest of one lemon
2 egg yolks
1 teaspoon mixed spice
250g plain flour
40g mixed fruit
Egg white and caster sugar for finishing

Preheat oven to gas mark 4/180C

Beat the softened butter with the caster sugar. Add the lemon zest and beat again. Add the egg yolks, one at a time, beating until incorporated.

Add the flour and mixed spice and beat until just incorporated and then pop the fruit in and mix again.

Lightly flour the work surface and pop the dough in the centre. Roll out to approximately 5 mm thickness.

“I do re-roll the leftovers!! So repeat the rolling and cutting.”

Cut out the biscuits (typically, they are c. 7cm square) and place on a baking tray.

Glaze the top with egg white and sprinkle a little caster sugar over.

Put in the oven for approximately 15 minutes and pull them out when they are slightly firm and just turning brown.

Allow to cool completely before transferring to an airtight tin to keep.