Need to know
Rooms
12 (seven in the main pub and five in the Coach House opposite).
Check–Out
11am, and check-in is at 4pm. Both are flexible, subject to availability; you’ll need to message ahead if you're planning to arrive after midnight.
More details
Rates include a cooked breakfast and Continental buffet.
Also
On the ground floor of the Coach House, one Small Room and two Large Rooms at The Bradley Hare may meet your mobility needs. Wheelchair access to the pub is via a ramp that can be fitted to its front door and there’s an accessible public bathroom.
At the hotel
Garden, library, lounge spaces and free WiFi throughout. In rooms: smart TV, radio, coffee- and tea-making kit, minibar stocked with Somerset snacks, and local botanical bath products.
Our favourite rooms
Rooms set in the main pub at The Bradley Hare have more of the charm and whimsy you’d expect from a historic hostelry, while decor in the Coach House rooms leans slightly more contemporary. If we’re pressed to choose where we’d lay our head, No 3 — a Small Room in the main building — comes to mind for its snug-as-can-be cabin bed, fitted with curtains that make a post-lunch siesta even more appealing.
Packing tips
An appetite: you’ll want to keep returning to the menu during your stay to try that thing you missed earlier.
Also
Although not part of the pub, Milly Moo’s fresh-milk-dispensing hut just outside is a loveable local foible, most notably for its milkshake-maker with a range of flavoured syrups.
Pet‐friendly
Dogs are allowed in the bar, Skittles Alley and outside areas, but only guide dogs are allowed in the dining room. Pets can stay in some rooms; advance notice is required and there may be a small cleaning fee. Baggies and scoops are available on request. See more pet-friendly hotels in Wiltshire.
Children
The Bradley Hare welcomes little Smiths, with some of the larger rooms taking an extra futon bed for a nightly £30 fee (including breakfast). Baby cots are available, charged at £10 a stay.
Sustainability efforts
The West Wiltshire Downs and Somerset’s fertile stretches are very giving when it comes to excellent kitchen produce; so, knowing how special it is, the hotel has adopted a zero-waste policy on food. Each ingredient has a proud place on the plate, excess raw produce is fermented, cured or pickled; and bones and trimmings enhance rich stocks and sauces. And, it has close ties with local butchers, greengrocers, fishmongers and game dealers.