Originally built as a hunting lodge for the sixth Duke of Bedford in the 18th century, four AA Red Star Bedford Lodge Hotel & Spa in Newmarket, Suffolk, sits in three acres of secluded, landscaped gardens adjacent to Newmarket’s famous paddocks and horse-racing training stables.
Following a recent inspection, the hotel has retained its Four Red Star rating by the AA for its high-quality service and exceptional levels of hospitality in all areas of the hotel. Red Stars are the AA’s top accolade for hotels across the UK which consistently perform at the highest level. This award is testament to the team’s continued dedication, hard work and commitment, despite the challenges that the industry has faced over the last 20 months.
Squires Restaurant has also been awarded two AA rosettes for its excellent standards of cuisine and the quality of its ingredients. The restaurant, which is open to residents and non-residents, is renowned for reinventing delicious seasonal classics, using the finest meat, game, shellfish and cheese sourced within a 50-mile radius, significantly reducing the distance from field to fork and also supporting local farmers and other key suppliers.
Newly appointed Executive Head Chef Lee Cooper, who joined the Bedford Lodge Hotel & Spa team in October 2021, oversees both Squires Restaurant and the Roxana Bar, which serves lighter meals. He brings a wealth of experience from some of the finest restaurants and hospitality establishments in Essex and Suffolk, including Milsoms restaurant, The Ickworth and Kesgrave Hall.
Cooper’s high-end gastro-style dining menus include small plates (from £5) such as Chapel and Swan Smoked Salmon, crumpet, cucumber emulsion, caviar, along with starters (from £8) such as Goat’s cheese Cannoli, bbq pineapple, piquillo pepper and Acorn Squash Velouté, tahini, kale crisps, maple syrup.
Main courses (from £22) on the new menu include Aged Longhorn Beef, onions, bone marrow crumbs, Barolo and Sutton Hoo Chicken, charred leeks, girolles, black truffle and Bourride of Hake, fennel, saffron, mussels. Desserts (from £7.50) include Hazelnut Paris Brest, Choux pastry with hazelnut mousse, whipped hazelnut ganache, caramelised bananas (pictured), and Sticky Toffee Pudding with caramel sauce, tonka bean ice cream, ginger crumb.
Says Bedford Lodge Hotel & Spa’s Chief Executive, Noel Byrne, “We are thrilled to have been awarded two AA rosettes for the quality of the cuisine at Squires Restaurant. Provenance is of particular importance to us. Our new Executive Chef, Lee Cooper, shares our vision to serve delicious low-food-mile menus using ingredients sourced within a 50-mile radius, to hotel guests and local residents alike.”
Bedford Lodge Hotel & Spa also boasts a state-of-the-art spa* which has been awarded a prestigious five bubble rating by the Good Spa Guide. Facilities include a glass-walled hydrotherapy pool, steam room, sauna, experiential showers, ten treatment rooms, a lounge and a rooftop terrace (complete with hot tub).