It's the place to come to relax and unwind. Leave the stresses and strains of modern life at its perfectly manicured entrance and enter a sanctuary of soothing serenity. An impressive array of deer, kites, foxes and owls also enjoy the manor, as do the flush of ducks who float around in its large pond. It's hard to believe, once inside, that you are only a 20- minute drive from Bristol's city centre and one and a half miles from its international airport.
Spring 2009 saw the opening of Winford's new Labyrinth Restaurant. Located within the old manor house, its garden room brings a feeling of the outside in. Combining original structural features with modern furnishings, the room's stunning ceiling-to-floor glass panels allow you to gaze upon farreaching views of Chew Valley - the ambience of the natural environment seeping inside. The restaurant also looks out onto the manor's box labyrinth. Planted to mark the millennium, and following in the tradition of formal box parterres of 18th-Century grand manor houses, the labyrinth is not only another unique string to Winford's bow, but is also a fantastic place to explore.
The menu aims to capture every palate, aiming for delicious simplicity. Talented head chef Matt Woods has created an uncomplicated yet varied menu using the finest and freshest seasonal ingredients. Food miles are kept to a minimum and everything is cooked and prepared on site, meaning special dietary requirements and wishes can easily be accommodated. There is even a full vegetarian menu - a sure sign of a chef who not only understands, but cares about his diners. When it comes to making your dining decisions, the menu too is a labyrinth of tantalising, tasty temptations. To start, one might deliberate over Stilton fritters on cucumber noodles and gazpacho, and pork and liver terrine with quince chutney. For the main event, decisions must be made between the rich haunch of venison served with braised puy lentils and a juniper-infused sauce, and the lighter, but tongue-tingling, grilled plaice with a warm brown butter, caper and parsley dressing. And for the veggies, Sardinian-style risotto with roasted cherry tomatoes, basil pesto and green olive tapenade, or a selection of fresh egg linguine with a choice of sauces. No dinner date in such a setting would be complete without indulging in something a little naughty, so allow the crepes filled with pastry cream and caramelised orange syrup to seduce you and conclude your perfect evening.