Latest news with #FourinaBed
The Courier
20-05-2025
- Business
- The Courier
Camp 21 Cafe opens at Cultybraggan in Perthshire
A Perthshire prisoner of war camp has welcomed a stream of new customers thanks to the opening of a new cafe. Ken McCutcheon and his partner Karen Sinclair have opened Camp 21 Cafe at Cultybraggan Camp in Comrie. The cafe joins the museum and B&B facilities that operate in the grounds. Ken said: 'I used to have the lease on Frandy Fishery, down in Glen Devon. 'When it came up for renewal I lost that to Gleneagles Hotel – obviously, I couldn't compete with them. 'Karen is a chef and worked at Kippen House nursing home.' Ken added: 'I didn't want to retire and we were going to get a food trailer. One of Karen's friends had told her about the cafe at Cultybraggan. 'We had a look at it and thought, 'we can probably make a go of this'. 'It needed a bit of money spent on it and that may have put other people off. It didn't have a kitchen in it so we needed to put a fully working one in.' The couple have welcomed a steady stream of customers since they opened the cafe doors. Ken said: 'The weekend we opened, they were having their VE celebrations at the camp so it really was a baptism of fire. 'As well as that, last weekend they had a vintage bike event on, so again it was all systems go. 'It's been a busy stretch but the cafe is looking good.' Karen's menu options include gourmet burgers, toasties, cold-filled rolls and breakfasts, as well as vegan and vegetarian options. Customers have been enjoying what is on offer. Ken said: 'It has been very good so far. 'The camp were after a cafe, it was one thing they thought was missing. 'It now has one and it's proven to be quite popular, not just by visitors but local people as well. 'The camp are good at letting us know when they have events on so we can cater for that a bit better. 'The first weekend we were thrown into the deep end and we didn't know what to expect. We got through it but just.' The village took ownership of the camp in 2007 and it is currently run by the Comrie Development Trust. Last year, the trust backed the managers of the B&B facilities at Cultybraggan after they came last on Channel 4 show Four in a Bed.
Daily Record
29-04-2025
- Entertainment
- Daily Record
The Scottish hotel that won 'Four in a Bed' you can stay in at major discount
A Scottish hotel is currently available to book at a significant discount. It previously featured in the series Four in a Bed. The Laurel Bank Hotel is a boutique hotel and bar located in the village of Markinch near Glenrothes . In November 2024, it triumphed in the hit Channel 4 reality competition. Four in a Bed sees four bed and breakfast owners battle it out in an effort to prove their accommodation is value for money. Over the course of a week, the competitors take turns staying in each other's offerings and rating them before a winner is decided at the end. Lee Murray and Emma Heard of the Laurel Bank Hotel placed first, and were praised by other contestants on the show for the hotel's breakfast offerings. The three other competitors all stated that they would return for a repeat stay . At the moment, a two-night stay at the Laurel Bank Hotel can be booked for £159 through Wowcher . The usual price for two nights at the hotel is £209, equating to a discount of 24 per cent. According to Wowcher, the hotel features "cosy" double bedrooms with flatscreen televisions . The Laurel Bank Hotel is also home to an on-site restaurant, bar, and beer garden. Included in the Wowcher deal is breakfast on each morning of your stay, as well as a two-course dinner at the restaurant. Its menu is "simple and Scottish", with everything from baked potatoes to fish and chips available. In terms of things to do during your stay, Glenrothes offers a wide variety of activities and beauty spots. The town is home to scenic parks such as Balbirnie and Riverside, while the Balbirnie Stone Circle is like a miniature Stonehenge. Elsewhere, visitors can check out Balgonie Castle or wander around The Kingdom Centre. The latter features more than 100 shops and restaurants, as well as a cinema and theatre. Further afield, Glen Vale is a popular spot for hiking. The hotel also isn't far from the spectacular Silver Sands Beach, as well as Aberdour Castle and Gardens. On travel website Tripadvisor , the Laurel Bank Hotel has received mostly positive reviews. It has an average rating of 3.1 out of five based on 159 reviews. One recent guest wrote: "Arrived at hotel a little before check in, decided to try light bites menu, steak pie is amazing. Check in starts at 3PM and is super quick, didn't catch the ladies name who checked us in but she was very helpful. "Room was modern, fresh and cozy. Slept like a log at this hotel." A second posted: "Fab overnight stay! Comfy bed, soft towels. Superb friendly staff! Tea/coffee. "Fabulous fish and chips! The batter was superb and the fish just magic. Then a superb breakfast the following morning! "Worth a visit! And it was on Four in a Bed!" On the hand, a less positive review reads: "Absolutely awful stay! The noise from the function room was horrific!" For those who are interested in a staycation near Glenrothes but are not interested in the Laurel Bank Hotel, there are plenty of other options available. These include the four-star Fig Tree Markinch and the award-winning Balbirnie House .
Metro
27-04-2025
- Entertainment
- Metro
'What a ride': Coach Trip's Brendan Sheerin celebrates show's 20th anniversary
Wearing Reactolite lenses and holding a clipboard close to his chest, Brendan Sheerin, or Brendan off Coach Trip to most, spent 14 iconic years guiding hundreds of people – and viewers – around the world in a white vehicle adorned with Union Jack flags. His efforts meant the unique reality competition Channel 4 series ran for a whopping 640 episodes while paving the way for the likes of Race Across The World and Four in a Bed. Each episode was full of cheeky humour, required no strenuous brainwork, and felt quintessentially British. In addition, the episodes celebrated ordinary folk most beautifully, and somehow, viewers can enjoy 00s repeats just as much as the most up-to-date offerings. It's been 20 years since Coach Trip parallel parked onto our screens, and pinning down Brendan, 66, to divulge on his experience has been a challenge, as even when the cameras aren't rolling, he is still gallivanting around the globe. After back-to-back trips to Brazil and Barcelona, the TV personality stays in his hometown of Leeds long enough to log into Zoom and share his journey to reality TV royalty. In the summer of 2004, Brendan was content working at a seafront spa in Scarborough. Three hours away, TV producer Andrew Brereton was on a trip to his parents' house in Stoke-on-Trent. On this visit, he was fascinated by his parents' tales of their recent coach holiday, so upon returning to his London home, an inspired Andrew worked it up into a show idea. He had the format and financial backing, but one thing was missing: someone to guide the travellers. His team were intent on finding someone charismatic, funny, and who could control different personalities with ease. They contacted many people in the tourism industry, including Brendan's boss, who was asked if she could think of anyone. 'I said 'I'm alright here' when she suggested it to me,' Brendan recalls. After some convincing, he eventually travelled to London for an interview, booking himself a theatre ticket, so there was something in it for him too. 'These producers were young kids; they looked about seventeen. They asked me about my worst day at work, and I said when a client died,' he remembers, adding, 'People do die on holiday, you know, it happens. 'The next day they rang me and said 'We found the person we want'. I replied, 'Oh, I'm so happy for you', and they said, 'No, Brendan, it's you, it's got to be you'. 'My stomach churned. I knew my life was about to change.' The timing of the opportunity came at a tough point for Brendan. 'It was weird because my partner of 25 years, Les, died two years before of heart failure, so I was getting over that,' he explains. But his loss also made him all the more aware that life can be short, which fuelled Brendan's decision to join the show. 'When you get a new opportunity, you either say yes or go home and live in regret. I can put my hand on my heart and say, I ran with it. 'Les was probably looking down from heaven with a smile because he liked a coach trip.' As a tour guide himself, Les taught Brendan the tricks of the trade when he accidentally became one. The story goes that he was working in the office of a travel company, but when one of the guides became ill, he had to step up. 'It was sink or swim, and well, I swam,' he jovially says. Brendan says his 'big love' helped when filming commenced, too. 'I carried a bit of Les onto the show with me for sure,' Brendan says. 'What people don't know is that I sometimes had Les' notes with me. We lived in L'Estartit on the Costa Brava near Barcelona, so I'd definitely use them whenever we went around there. 'Me and Les used to walk down the La Rambla together every Sunday evening. It's a special place for us. 'It wasn't always easy to be a gay couple back then. We faced some abuse, but we had each other. I've had viewers thank me for being representation for them, which is heartwarming.' The basic premise of the Channel 4 show involved seven pairs of people — the spectrum ranged widely from sweet retired couple to unruly university pals — embarking on a voyage around Europe. To have a longer trip, contestants had to be popular, as each day concluded with a face-to-face vote. At this roadside ceremony, Brendan handed out a yellow card to the couple with the most votes or a red card if they'd already received it. At this point, they were forced to unload their baggage and watch as their ride continued off into the sunset without them. An initial pilot was filmed for Coach Trip in Oxfordshire, and Brendan remembers that the voting dramatically changed – travellers were previously allowed to keep changing their vote, but that naturally proved too time-consuming. After that, they were TV-ready and hit the road in Amsterdam. In those heady early days, the cameramen would lie down in the bus gangway as they didn't have the budget to fit permanent ones. 'The first day was very long. They filmed the coach's wheels going round, and then my shoes coming down the steps over and over. I had never done anything like it before, so I was guided by production,' Brendan says. The commitment to doing what was necessary paid off, with TV magic soon being made. 'In Greece, we went to the worst mud bath ever, full of frogs that were jumping on us, and one traveller got stuck. We had to drag her across the top while she was sinking down,' Brendan fondly recalls with a laugh. When it came time for airing in March 2005, the audiences lapped these antics up and voted with their remotes: 'It kept getting bigger and bigger. We were getting nearly two million people watching every day. Crazy!' There were plenty of Brendan-isms from his tutting at breakfast latecomers to getting passengers to sing the national anthem as they entered the boundary of a new country. A name badge was always clipped onto his summer shirt – although why, is unclear, as after the launch series, everyone knew who he was, but his commitment was part of the charm. Despite being part of one of telly's longest-running shows, he still felt like a tour guide you would get assigned on a package holiday in Menorca. Brendan's touch was all over the behind-the-scenes too; the coach drivers sometimes relied on his navigation, while production would come to him to check itineraries. When asked what makes a good tour guide, Brendan says: 'Being a people person and caring about holidaymakers' enjoyment. 'It was my responsibility to make sure they had a lovely time on holiday, and that didn't change whether it was for a TV show or not.' His enthusiasm for the role is still intact today. 'We never queued up for anything,' he excitedly tells us. 'If we went to a water park, they would give us it for the whole morning and we could ride as many rides as we wanted.' So, were there any downsides to the job? 'We stayed in France for a bit too long once,' he says after a long pause, in a way that tells us he was grappling to think of anything negative. After years as part of the show, Brendan understands why viewers loved it. 'It was two in one — a travel show, where people could be like 'Oh look they're going to Salzburg' and the other part is seeing who liked who and friction,' he says. Being stuck in a coach for hours and forced to pick the least favourite travel companion led to plenty of bickering, which didn't slow even when the credits were rolling. 'We had a lovely feast in the Sahara desert for a final episode. I was riding away on a camel and could still hear two women rowing with each other,' he recalls. But being Switzerland, Brendan stayed firmly out of any drama. 'If there were people that I didn't like, then usually the group didn't like them anyway,' he points out. 'When people were on the coach quite a while, they'd get a bit too comfortable and say, 'Oh, are we doing a painting class? Boring!' They would slowly get a bit more non-appreciative, but if start sitting on your laurels, there's always someone behind you waiting to take the place.' Although we saw a lot of the goings-on, there were a few things that viewers weren't privy to, and they're likely grateful: 'We wouldn't film people retching, and there could be some of that whenever we had to get onto a ferry.' After travelling to every country in Europe, bar Russia, and specials in North Africa and Western Asia, the brakes were firmly applied to the show in 2023. Channel 4 announced that the future of the show was 'uncertain' after showing only repeats for the last four years. More Trending 'I think money's a problem in television at the moment. Getting funding for programs is difficult,' Brendan says. 'We had other ideas, but when Covid came along, it put the nail in our coffin.' But he wasn't disappointed, the reality star felt grateful he'd got the experience at all. 'After series six, my brother Patrick asked, 'What will you do when this finishes?' I said, 'Patrick, I'm on the crest of a wave and I'm surfing. I'm going as far as it'll take me. When it gets me to the beach and I have to stop, what a ride I've had,' he says philosophically. 'Maybe it has run its course, but if they rang me up tomorrow and said we're doing another one, I'd be there.' Clipboard in hand, we're sure. View More » Coach Trip is available to watch on Channel 4. Do you have a story you'd like to share? Get in touch by emailing Share your views in the comments below. MORE: Inside acclaimed artist Jon Batiste's life as he joins The Piano season three MORE: Dame Prue Leith reveals she 'hasn't got much longer' and relies on husband MORE: Wannabe Channel 4 star jailed after abusing girlfriend in front of her children over five years
Telegraph
21-04-2025
- Business
- Telegraph
How to run a successful B&B (without losing your mind)
Bed and breakfast is a British institution which has provided generations of homeowners with a useful income stream in return for their hospitality. But we've come a long way from the drab B&Bs of the 1970s with their flocked bedspreads, net curtains and gammon and pineapple-based three course teas served at 6pm with a battle-axe landlady standing guard at the front door at 10pm. Once dirty weekends were a thing of the past and mini-breaks came in during the 1990s, the B&B had to up its game to compete with the luxury boutique hotels that started popping up all over the country. These days – with ever-increasing competition from the more impersonal and functional Airbnb overnight stays – bed and breakfasts have to be really special to stand out. In the last ONS survey in 2019, there were 35,575 small owner-managed bed and breakfasts recorded in Britain, contributing £3.6 billion to the economy. Yet according to David Weston, chairman of the Bed and Breakfast Association, bed and breakfasts have found it more difficult to turn a profit over the past decade. Rural success story 'It can feel like you're working hard for very little profit,' says Weston, who has been running his own bed and breakfast for a decade. Wolsey Lodges – membership of which was traditionally a badge of honour for a bed and breakfast – has lost several members since the pandemic. When Newchester Farmhouse bed and breakfast, which featured on the Channel 4 show, Four in a Bed in 2021, closed last year, a notice on its Facebook page read: 'Sadly, with rising costs and a cost of living crisis for everyone, hospitality is a precarious business to be in.' But there are success stories, where B&B owners managed to merge running their business with living the kind of ideal rural lifestyle that many of us dream of. Glebe House in East Devon is country house perfection: grand without being scarily large, and boasts the prerequisite Aga, veg patch, tennis court and pool. The owners, Hugo and Olive Guest, who have two small children, moved down from London during the pandemic to live the rural dream – and run the house as a posh B&B. 'It always felt like a sanctuary – we'd feel the weight lift off our shoulders when we arrived,' Olive says. 'Hugo's parents had run the house as a homely B&B, and we saw how we could evolve the concept.' They planned to transform Glebe into a British version of an Italian agriturismo, a smallholding serving farm-to-table food and offering culinary experiences, which they concede was ambitious given their scant experience in hospitality. Hugo is a chef and Olive an artist (her only hotel experience was being a chalet girl); their families wondered how they'd manage the practical – and domestic–aspects of running a B&B. 'It was an emotional handover,' Olive admits. 'My in-laws were massively helpful; luckily, they only moved 10 minutes away, and we all worked together at the beginning. Until recently, Hugo's father still mowed the lawn.' Grateful to be out of the rat race, Olive learnt to grow flowers and vegetables and turn around bedrooms; Hugo set up a professional kitchen, keeping the Aga, of course, as well as a bakery and temperature-controlled ageing room for curing meat. Now, Glebe House is a thriving – and expanding – guest house with a growing team of staff and a popular restaurant. 'It's not the easiest way of making money, but it's a lifestyle and as the business grows, we're finding it easier and the rewards are more clear,' explains Olive. Fresh flowers and a glass of wine Posh bed and breakfasts are having a moment, according to Yvonne Halling, who ran a B&B in France for 15 years and now runs a consultancy for owners (Bed and Breakfast Traditional bed and breakfasts fell out of fashion during the rise of platforms such as Airbnb (OTCs as they're known in the industry; Homeaway is another as is but Yvonne believes that guests are once again seeing the value of a bed and breakfast compared to impersonal self-catered accommodation entered via a key box, both in terms of cost and wellness. At Glebe House, visitors do not lift a finger; they have help carrying their bags to their bedroom, where there are fresh flowers and books by their bed, and they're even offered a welcome glass of wine. 'Guests are pleasantly surprised to find traditional hospitality executed to a very high standard,' Olive says. 'They love the simplicity. We leave homemade cookies in the bedrooms – it's the little personal touches that people really appreciate and remember.' Yvonne is certain that with the right approach, there is still money to be made, and as life becomes less affordable, it's looking increasingly attractive to homeowners. More than 75 per cent of the 3,000 members of her Bed and Breakfast Owners Facebook group are new hosts or those looking to get into the industry. Meanwhile, the Bed and Breakfast Association has received several new members this year. 'What used to be a hobby business can, done properly, provide a secure income for a family,' Yvonne says. 'I went from making £10,000 a year from my four bedrooms to making more than £100,000 – you've just got to use timeless business principles and make sure you give your guests a great experience.' Advice for first timers Her first piece of advice for new owners is not to compete with Airbnb. 'You're offering a different experience at a different price – you're not in competition,' she says. Traditionally, bed and breakfasts were run by empty nesters to help pay the bills and the mortgage – a retirement project or hobby. Today's hosts are less easy to pigeonhole, she says: there are still plenty of retirees and empty nesters, but also young families and couples working from home. Standards of hospitality are higher than they've ever been, Yvonne says, with hosts paying scrupulous attention to detail and introducing a theme or design aesthetic, which will be echoed on their website and social media. 'They're setting out to offer guests an experience they can't get anywhere else,' Yvonne explains. 'The best bed and breakfasts offer value for money, not a bargain.' Lido Townhouse in Bristol, a posh bed and breakfast listed on Sawday's, includes access to the lido across the street for a morning dip; 8 Holland Street in Bath, meanwhile, is a curated collection of modern British art and furniture where guests are served breakfast in the kitchen and aperitif in the drawing room. The Dynamite Club, a bed and breakfast in Edinburgh, sets out to be as far from a traditional bed and breakfast as possible. 'We are more like an art installation, with multiple interactive devices, a late 19th-century anarchic vibe and a menu that outlaws any form of conventional B&B nutrition (toast is permitted),' explains owner Erlend Clouston, who spent January foraging in Brazil. The more personality you inject into your bed and breakfast the better, Yvonne agrees. 'You've got to be living the lifestyle you're offering. Otherwise, there's no soul in it,' she says. This is what Hugo and Olive discovered at Glebe House. Initially, they took on everything themselves, but they've gradually learnt to manage the business efficiently and to schedule time off to enjoy the countryside and beach. 'Other businesses are getting smarter, outsourcing to AI, but you can't do that with a bricks-and-mortar business, particularly if like us you want to make everything by hand,' Olive explains. Yvonne says she often hears of hosts suffering from burnout, which is why she advises her clients to close their doors for a rest every so often. 'You have to have boundaries; set a check-in and check-out time, don't waste time on low-value tasks that you can outsource,' she continues. While Hugo and Olive work hard for their living, they don't look back: running Glebe House as a business enables them to live the country life with their children and has also kept the house in the family. 'The kids spend a lot of time in the vegetable garden, and as we're so close to the sea, we spend time on the beach,' Olive says. 'It's so much more than a business, which is why it works. We road tested the concept beforehand – we were those people from London wanting an escape.' 'The key is to have two sets of linen for every bed' Husband-and-wife duo Philip and Claire Wake run North Walls House, a seven-bedroom Wolsey Lodge in Chichester. 'We like having big breakfasts and a house filled with people. Our home is a Grade II Georgian house in Chichester, which we restored when we moved here from London six years ago. With four grown-up children and seven grandchildren, we wanted to keep a house large enough that everyone could pile in together. In London, we'd host the Cambridge rowing crews at our home in Putney, while they were training on the river for nine days before the boat race. They were lovely guys who gave us the idea to run a bed and breakfast. We do all the cooking and cleaning ourselves. We've learned to turn rooms around very quickly – the key is to have two sets of linen for every bed. It would be less easy, though, if we had proper jobs to go to or we had young children. When our grandchildren were staying with us when they were younger, we tended not to take guests – no one wants to hear a baby howling at night. We're unashamedly traditional. We can be found on the Wolsey Lodge website and also have our own website, but we don't take any online bookings: it's always a telephone call or an email exchange, which our guests seem to appreciate. We like it because it gives us a chance to find out what they're coming down here for and help them with the experience. Generally speaking, everyone is good company. We haven't had any really difficult guests, and it doesn't matter if someone is a bit tricky as they're only staying a night or two. When they arrive, we show them to their rooms and ask them what they'd like for breakfast. Most go for a full English. My wife is the main cook; occasionally, I'm let loose, but mostly I just chat. Initially, we served breakfast in the dining room, but we learnt that it's more convivial in the kitchen. Quite often, we have one or two couples staying, and leaving them at either end of the dining room table can be awkward. We also offer three-course evening meals with silver service from a menu. We don't make a fortune from the business, but it helps pay the bills, while giving us plenty of time to do other things. We can also control when we are open and closed, enabling us to host the family for weekends. Our children love the fact we're running a bed and breakfast. They book us up with their friends for university reunions – on mates' rates of course. We enjoy it, too. Many of our guests have come back so many times that we now consider them friends. Loneliness is not good for older people. At our age, anything that keeps your brain going and keeps you moving is surely good news.' Olive Guest's top tips Make people feel at home We want to give people from far away a reason to come, and to make them feel at home. Early on we learnt that it's always worth going the extra mile. That's how you get people coming back. I find it so rewarding when guests talk about how much they've enjoyed themselves. Have a good work-life balance We've slowly got into the groove and now have a good work-life balance, where we carve out family time and have a passionate, talented kitchen and housekeeping team working alongside us. I look after the marketing, website and social media, while also finding time to paint and grow the art side of our business. This January, Hugo took the kitchen team to Italy to do a cheese-making course and visit some wine suppliers. We're in a place now where we have more freedom. Get support At first, we felt we had to be on top of everything. I'll never forget trying to turn over the rooms on a Saturday with two babies, one running around with the loo roll, the other stealing the welcome cookies. That is when I realised we needed more support. We were living in a converted stable, which was fine when we only had one baby, but when we had our second, it was intense. There didn't seem to be any boundaries between business and home life. Prioritise making your own life comfortable Last year, we took the plunge and built an extension to give us more living space. I think in this kind of business, you have to prioritise making your own life comfortable. I assumed the children would trot along behind me while I worked in the garden, but of course, it doesn't work like that. I still bring them over to chat with the guests, but if it's a busy restaurant service, we'll stay out of the way in our own house. Keep the business growing The business is growing, but we have to keep expanding, which is expensive. We want to create more bedrooms, which are the biggest margin, and create an event space for feasting, gallery space, creative experiences and yoga. We also want to install a sauna. When we started, we were lucky to secure an EU grant for business development in a rural area, but this type of funding isn't available anymore. We can't complain, though. We are making a living from the business, and if we hadn't taken on the house, it would have definitely been sold. It's so special at Christmas, when we close to guests and it becomes a family house again. Seeing those 20 stockings lined up down the stairs makes it all worth it.
Yahoo
05-04-2025
- Yahoo
3 of the best glamping and luxury farm stays in the Ribble Valley - as seen on TV
The quiet life of the Ribble Valley's rolling hills can be enjoyed with authenticity and comfort at these three farmland retreats. You may recognise these farm diversification projects from Channel 4's Four in a Bed or heard about the award-winning stays from word of mouth. But with the spring season upon us, a short stay in a cosy yurt or comfy cabin at a Ribble Valley farm could provide a relaxing break in your busy schedule. Hedgerow Luxury Glamping, Newsholme With a choice of seven secluded glamping pods situated in a lush meadow, Hedgerow Luxury Glamping is a perfect option for couples looking for a peaceful, quiet and civilised escape. Their pods are furnished with king-size beds, ensuite bathrooms, private hot tubs and the barbecues and firepits were even designed and built by the family. Owner Hilary Berry described Hedgerow Luxury Glamping as 'like a hotel but in a field.' The third-generation family-run dairy farm overlooks Pendle Hill and has an on-site artisan shop. There are also alpacas, highland cows and a chicken coup where guests can expect fresh hen eggs each morning. Owners Hilary and Mark pride themselves on the sustainability of their farm diversification site. For example, they use both solar and wind power, upcycle materials and support local suppliers and businesses. READ MORE: E Lancs glamping site 'blown away by bookings' after appearing in Channel 4 show The retreat is for adults only, so this getaway is one to consider for an indulgent couple's escape. Prices start at £425 for 3 weekend nights between April and September. Ribble Valley Retreat, Croasdale Farm, Langho Enjoy gorgeous panoramic views of the Ribble Valley, Stonyhurst and Pendle Hill from Ribble Valley Retreat. Owners Emma and Peter Turner combine their respective backgrounds in hospitality and farming to provide guests with care, attention and a genuine countryside experience. Emma will ensure a warm welcome and accommodate guests with all the little touches, like BBQ and wood fire packs on arrival. Guests have a choice of two well-equipped shepherd's huts and three luxury canvas bell tents with all the home comforts. They welcome larger group bookings and Emma told the Lancashire Telegraph that guests often enjoy their first visit so much that they return by booking out the entire farm for all the family. Langho train station is a five-minute walk from the farm, so boutique shops, cafés, bars, gastro pubs and historical places of interest in nearby Clitheroe are part of the experience at Ribble Valley Retreat. Enjoy a countryside experience, stunning views with all the creature comfort of modern living. READ MORE: Why 'hidden gem' area truly is the BEST place to live in Lancashire Prices for three weekend nights during the summer start at £342 for the bell tents and £396 for the shepherd's huts. Little Oakhurst, Overhacking Farm, Stonyhurst Family-run farming and authenticity are at the very heart of this boutique glamping escape overlooking Pendle Hill. Because all five of their huts and yurts were made from upcycled materials from the farm, each one has its own unique story to tell. Owner Joanne Collinge said that guests often get envious of all the unique lodgings available. She said this makes guests want to return time and time again. READ MORE: Woman reflects on success after quitting teaching to set up glamping site They also have different treats and charity promotions each month. This April, they provide lemon drizzle cake to all guests on arrival. During 'No Mow May' they will be growing the grass long to create a haven for insects and encourage 'early pollinators' a haven for insect species. In June, they are sponsoring the Forest of Bowland to protect the curlew species of bird – which can be found on the farm – and they will be giving away limited edition curlew pins to guests as a result. Family is at the forefront of this third-generation East Lancashire farm. With Nana's homemade cakes, the insight of farmer Andy and farmer Jim and the egg sales of young George, Little Oakhurst proudly boasts its real and family feel. A three-night weekend stay during the summer will start at around £334. Returning guests are eligible for VIP membership, giving them access to 10% off booking.
