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The Collective at Woolsery in North Devon launches new accommodation

The Collective at Woolsery in North Devon launches new accommodation

In this episode we speak to brothers Alex and Adrien Grosjean, young entrepreneurs who have recently acquired The Residence Inn by Marriott Manchester Piccadilly. We discussed the reasons why Manchester’s visitor market is booming, and their decision to invest in this area, why they see extended-stay accommodation as a major opportunity in what is one of the UK's fastest-growing cities, how they plan to enhance their portfolio of hotels, and their advice for the next generation of hospitality disruptors.

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The Collective at Woolsery in North Devon has launched its new accommodation after undergoing a renovation.

The new site offers three cottages, two suites and two rooms within the village that have been designed by Hannah Lohan Interiors.

Suite 1 and 2, Rooms 3 and 4 and the Old Smitty Cottage sleep two guests. Suite 1 has two rooms, and a bathroom, with a backdrop of bold wallpaper and “ornate” light fittings.

Suite 2 features a retro-styled room with gold embossed wallpaper, Art Deco-inspired wallpaper, a free standing bath, and a rain shower.

Meanwhile, Room 3 includes a huge skylight that frames the mediaeval church and features
pastel colours and pastel pinks and a primrose yellow bath. Room 4 comes with floor to ceiling windows, dark wood, “rich” fabrics and Art Deco pieces.

Additionally, The Old Smithy is a country cottage living with a “contemporary” twist. It features a neutral palette, soft furnishings, exposed beams and polished cement floors. The room also comes with sofas and a wood burner.

Hillside Cottage which sleeps six to guests is designed with four bedrooms, and social spaces both inside and outdoors. It also includes a fully equipped kitchen and dine at the banquet style table.

Lastly, the Rosehill Cottage sleeps four is designed with rich tones, opulent furnishings, and artwork at every turn.

When it comes to dining, guests have the choice of eating at The Farmers Arms, or perhaps choosing gourmet takeaway fish and chips.

Executive chef Ian Webber works closely with head gardener Josh Sparkes and livestock manager Chris Jenn at Birch Farm which provides most of the meats, fruits, vegetables and herbs used in the kitchen.

The menu is a contemporary version of what a farming family might serve at their kitchen table.

Breakfast is served in the rooms, with guests choosing their meal the night before.

Honey glazed ham and hoggett; home made porridge and yoghurt; muffins, sourdough and crumpets, all baked in the kitchen; and eggs from the farm are all available for breakfast.

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