New head chef at Howard’s House​ ​

HOWARD’s House, one of the West Country’s hidden gems, a hotel and restaurant in the beautiful Teffont valley west of Salisbury, has a new chef, the first change since 2002.

Andy Britton is an award-winning chef who has worked with Albert Roux and Michael Caines, and locally has been making a name for himself at Bishopstrow House near Warminster and at the Macdonald Bath Spa hotel.

Famously and repeatedly voted the country’s most romantic hotel, ​Howard’s​ ​House​, beside the Teff stream at Teffont Evias, ​is a handsome stone building that dates from the early 17th century. It was owned by the Mayne family for centuries and has been a country house hotel for more than 25 years.

​A​ ​warm​ ​welcome​ ​and​ ​close attention​ ​to​ ​guests’​ ​every​ ​need​ ​has​ ​always been the Howards House​ ​hallmark,​ while the restaurant has been famed for its​ ​fine,​ ​locally sourced​ ​food. The​ ​original​ ​chef-patron,​ ​Paul​ ​Firmin,​ ​set​ ​high standards, ​and​ ​since​ ​2002​ ​Nick Wentworth​ ​has​ ​created delicious, elegant ​food​ ​with​ ​an​ ​emphasis​ ​on​ ​local​ ​provenance and​ ​seasonal​ ​ingredients.​ ​Nick has​ ​moved​ ​away​ ​from​ ​the​ ​hospitality​ ​business, which​ ​created​ ​the​ ​opportunity​ ​to​ ​welcome​ ​a​ ​new​ ​head​ ​chef​ ​to​ ​the​ ​team.

Like his predecessors, Andy​ ​Britton​ ​has a passionate commitment to using the​ ​finest local​ ​ingredients​ ​“from​ ​field​ ​to​ ​fork”.​ ​He​ ​also enjoys talking ​to​ ​guests,​ ​finding​ ​out​ ​the combinations​ ​they​ ​most​ ​enjoy,​ ​and​ ​happily​ ​sourcing​ ​special​ ​requests.​

Innovations following Andy’s appointment will include ​the​ ​introduction​ ​of​ ​a​ ​Howard’s​ ​House​ ​dining​ ​club,​ ​an​ ​intimate evening​ ​in​ ​which​ ​food​ ​enthusiasts​ ​can​ ​put​ ​their​ ​experience​ ​entirely​ ​in​ ​Andy’s​ ​expert hands,​ ​and​ ​enjoy​ ​his​ ​personal​ ​recommendations.

Andy​ ​lives​ ​locally​ ​in​ ​Warminster​ ​and​ ​has​ ​been​ ​looking​ ​for​ ​some​ ​time​ ​for​ ​the​ ​kind​ ​of independent​ ​and​ ​individual​ ​opportunity​ ​which​ ​a​ ​private,​ ​family​ ​owned​ ​business​ ​such as​ ​Howard’s​ ​House​ ​offers.​ ​

The special Valentine’s Day tasting menu, which is being served until 14th February, gives a flavour of Andy’s style of modern British food. The meal begins, in proper Valentine’s style with champagne and canapes, followed by a delicate ballantine of quail with golden raisins, garden Jerusalem artichoke and verjus; the second course is scallop ceviche with lime, lemon balm and horseradish; followed by a champagne and clementine sorbet. The main course is pot-roasted breast of guinea fowl, with savoy cabbage, morels, salsify and juniper berry jus. The pudding, chilled passion fruit and chocolate fondant, is followed by a sumptuous baked crottin de chevre with honeycomb.

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