The Falcon
A haven of calm, rest and renewal
Set at the heart of the 10,500-acre Castle Ashby estate, the ancestral home of the 7th Marquess of Northampton, sits T e Falcon - a Grade II listed coaching inn built in 1594. September saw the unveiling of the newly renovated property, which has been lovingly transformed and completely reimagined by Lord and Lady Northampton, into a country retreat with 22 bedrooms and a destination restaurant. Originally a resting place for weary travellers, Lord and Lady
Northampton have redesigned T e Falcon with this in mind, creating a haven for those in need of calm, rest and renewal. Drawing upon Lady Northampton’s professional experience as a psychotherapist, counsellor and yoga teacher; as well as their joint personal lifestyle centred around physical and mental wellbeing, they have created a totally new hotel concept that marries mindfulness and activity linked closely to nature. T is connection will be at the core, with T e Falcon’s surrounding
restorative landscape, forming the inspiration for the guest experience, cuisine and interior design. Guests can unwind in peace while benefi ting from special access to the nearby Castle Ashby Gardens (designed by Capability Brown) and a multitude of wellbeing and meditative activities including wild swimming, yoga, cycling and designated private nature walks. With health and wellbeing of paramount importance at T e Falcon, all government guidelines and safety procedures in regard to protecting the public and staff from Covid-19 will be followed meticulously.
As well as eight calm and comfortable bed-
rooms which are located in the main hotel there are a further 14 rooms set apart in the adjacent cottages. T e bedrooms in the cottages vary in size and design but are all fi lled with natural light and a sense of calm. Some have the ability to be taken individually or together depending on the size of the group and the space required. T e bedrooms in the main hotel are all unique. Bedroom Five has a private terrace and wonderful views down to the fi shing lakes and ivy laden woodland beyond. A roll top bathtub, period features, and a palette inspired by the surrounding countryside complete the re- storative experience. T e hotel’s Restaurant Eyas (meaning a young
falcon learning to fl y) will have 56 covers inside with a further 32 on a large sun-fi lled terrace, and a private dining room within the restaurant for 16 can be requested. The menu inspiration comes from the local
Northamptonshire landscape and all that it pro- vides. T e kitchen will work hand-in-hand with local farmers, estate gamekeepers and nurseries, creating a menu that is gentle on carbon footprint and sensitive to its surroundings, wherever possible. Lord Northampton says: “We hope to give people
a new culinary experience. It is not so much about what will be on the menu but why it is on the menu. Wherever possible, the food will be organic and fo- cused around produce with a nutritious value.” T e East Wing is where afternoon tea and cock- tails happen, for those looking to indulge. It can be
42
ALL THINGS BUSINESS
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48
