Swan Cottage

Our new Cotswolds retreat...

Nestled next door to the Old Swan & Minster Mill, Swan Cottage offers the privacy of your own countryside cottage in The Cotswolds with three double bedrooms, a cosy living room with logburner, a kitchenette with characterful, flagstone floors as well as a beautiful, secluded garden.

Perfect for a rural getaway with friends or family, and with the Old Swan inn and Minster Mill's Garden Spa just a stone's throw away, you have all you need for the ultimate countryside getaway.


Swan Cottage - Old Swan & Minster Mill

Gidleigh Park receives the first ever five AA Rosette Award to be awarded in January

Gidleigh Park is celebrating following news it has become the first restaurant to ever be awarded the AA’s top hospitality award of five AA Rosettes in its half-year January announcements.

The AA has been awarding Rosettes to restaurants since 1956, with the top award of five rosettes being introduced in 1991. Awarded bi-annually in January and September, previously the top accolade of five AA rosettes has only ever been issued with the main awards in September, but feedback from the inspectors confirmed an exception for Gidleigh Park, the first in the guidebook's 61-year history.

Awarded to the restaurant at Gidleigh Park and to its chef Michael Wignall, the criteria for five AA Rosettes is “The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavour combinations and textures show a faultless sense of balance, giving each dish an extra dimension”. 

Alistair Sandall, commercial manager at AA Hotel Services, said:
“While the awarding of new five rosettes is usually included in our main Hospitality Awards in September, we all felt that we could not delay this award until then. Michael Wignall has transferred his exquisite skills and style to Gidleigh Park and has made this undoubtedly worthy of this accolade.”

Michael Wignall said:

"This is great news to start 2017 and richly deserved by the brilliant team here at Gidleigh Park.  We’re delighted that the inspectors enjoyed their visits to the restaurant and are honoured that they have made an exception to give us this award now.  We look forward to welcoming both new and returning guests throughout 2017 and beyond."

View Michael Wignall's menus at Gidleigh Park

What to Do with Christmas Dinner Leftovers

Turkey Suet Pudding

"An indulgent, turkey suet pudding, with zesty lime freshness to lighten this flavourful pudding"


  • To make the pastry put flour, baking powder, rubbed sage and mustard powder in a bowl and mix together. Add the suet and gently rub until a breadcrumb consistency is formed. Slowly add the milk, cutting it in with a knife until the mixture comes together as a soft dough.
  • Set aside ¼ mixture which will be the lid of the pudding, roll the rest of the dough and line a lightly buttered pudding bowl, roll out the top and chill with the lined basin.
  • Combine the turkey, root vegetable left overs, gravy, tarragon, lime zest and juice, buttered leeks and correct seasoning.
  • Pour the turkey mix into the lined basin, brush the rim with milk, top and seal the top.
  • Cover the lid with a circle of baking paper. Take a piece of aluminum foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry.
  • To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot.


For the filling
500g diced cooked turkey, chipolatas or diced cooked vegetables.
500ml turkey gravy.
1 lime zest and juice.
1 bunch tarragon, picked and chopped.
1 leek, 10mm dice, gently soften in a hot pan with 25g unsalted butter - this can be optional dependent of the vegetable left overs.

For the pastry
225g/8oz self-raising flour, plus extra for dusting.
1 tsp baking powder.
10 leaves for picked, chopped sage.
10g mustard powder.
100g/3½oz suet.
100–150ml/3½–5fl oz. milk.
Butter for greasing.


Serves: 4
Difficulty: Medium
Prep time: 1 hour
Cooking time: 1.5 hours