This charming small hotel and restaurant has a mighty big reputation - and rightly so - for its hospitality, ambience and food. Walk through the door and you’ll immediately sense the qualities that underlie Fairyhill’s success - a calm, assured professionalism, allied to a refreshing lack of pomposity.
Guests often mention ‘The Fairyhill Experience’. It’s a combination of many things. There’s the tranquil, secluded setting, amongst 24 acres of lawns, woodland, stream and lake. The characterful 18th-century house has been remodelled for 21st-century living, with subtly lit designer bedrooms and all the latest technology, including plasma screen TVs, iPod connector, Bose sound systems and free WiFi.
And there’s the warm welcome from Fairyhill’s hosts Andrew Hetherington and Paul Davies who, together with their personable staff, provide that rare thing - attentive service without unnecessary fuss and formality. The same goes for the restaurant. It’s one of the best places to eat in Wales (just take a look at the ‘Good Food’ guides), yet avoids the trap of being a rarefied temple of gastronomy in which diners talk in whispers. Fairyhill’s confident cuisine, a mix of classical and contemporary influences, has been consciously developed to make the best use of local produce (it was one of the first to promote low food miles) - and it’s complemented by a truly outstanding wine list. Fairyhill also offers a range of holistic treatments, including aromatherapy, reflexology and Swedish massage.
Tear yourself away from this oasis and you’re amongst the spectacular bays, beaches and cliffs of the Gower Peninsula, Britain’s first ‘Area of Outstanding Natural Beauty’. Closed first three weeks in January.