So called after the dainty white wildflower found plentifully in the fields that make up Dogmersfield Park, the Hotel’s Estate, Wild Carrot will be overseen by Executive Chef Dirk Gieselmann, alongside newly appointed Restaurant Chef, Adam Falgrin.

The hotel's interior is distinctly British in design, and incorporates rich colours, textures and fabrics. The dining room at Wild Carrot plays with classic detailing alongside subtle contemporary pieces, adding a touch of eccentric character and charm to the quintessential country house.

Offering rolling countryside views framed beautifully by large floor-to-ceiling windows, the spacious dining room exudes a stylish yet unpretentious and relaxed feel.

Wild Carrot will also feature a private dining area sitting up to 25 guests, and an outdoor terrace that will reflect the natural lushness of an English garden, draping with green foliage entwined with statement pendant lighting.

Adjacent to the bar, the lounge will feature a playful edge in design, with decorative foliage wallpaper, bringing the freshness of the countryside into the room, where guests will be able to unwind on comforting deep sofas and chairs.

As part of the enhancement program, the hotel also unveils a charmingly redesigned library, where guests can delight in traditional afternoon tea, and the addition of a striking drawing room, exuding a classic country house sitting room with wooden walls and contemporary furnishings, situated in the heart of the historic Manor House.