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Stay Original

Stay Original Company, proud owners of a portfolio of very special boutique hotels & inns in the beautiful South West

Eat, drink, and stay at our collection of boutique hotels and pubs with rooms across the South West. Unique stays, great food, and good times guaranteed.

01/06/2026

Portraits & Postcards from Lucy Sewill at At The Chapel.

Our Photographer in Residence, Lucy Sewill, spent time capturing the character of At The Chapel - from the building itself to the people who bring it to life every day.

Featuring Chloe, General Manager, and James, Head Chef.

26/05/2026

Alfresco dining season has entered the chat, and the terraces & gardens across Stay Original are the places to be.

25/05/2026

Ballet Under the Stars (Quite Literally) 🩰

This summer, July 24-26, The Grosvenor Arms in Shaftesbury is the hotel partner to Ballet Under the Stars at Hatch House in Wiltshire - one of the most beautiful cultural events of the summer calendar.

The enchanting 17th-century walled Dutch garden at Hatch House transforms into an elegant open-air theatre, where a three-course dinner is interwoven with a programme of classical, neo-classical and contemporary ballet.

Celebrating its 20th anniversary this year, Ballet Under the Stars brings together an exceptional international cast including dancers from the Paris Opera Ballet, Mariinsky Ballet and English National Ballet.

You can reserve tickets via and for those wanting to make a full evening of it, guests can enjoy 10% off stays with breakfast included at using the code STARBALLET when booking online or by calling directly on 01747 850580.

11/05/2026

This Somerset Day, we’re celebrating the fact that The White Hart, The Swan and At The Chapel are nestled in the heart of England’s finest larder. 🍏🌾

We feel incredibly lucky to work with such passionate local suppliers and to showcase the very best Somerset has to offer. So much of what we serve can be sourced just a few miles from our front doors - from creamy Glastonbury mozzarella on our wood-fired pizzas, to golden-yolk Fenton Farm eggs at breakfast, and succulent pork reared in the fields of Wedmore.

And to wash it all down? We’re spoiled for choice with English sparkling wines from two of the county’s finest vineyards: Mowbarton and Wraxall. 🥂

Because no meal is complete without something sweet, we bring all that local inspiration into our in-house bakery too. There’s nothing quite like the smell of freshly baked bread and pastries - the final piece of our Somerset food puzzle. 🥐✨

Join us at The Swan, The White Hart and At the Chapel for a taste of the county we’re proud to call home.

Happy Somerset Day! 💚

10/05/2026

One day dedicated to cocktails? Respectfully, not enough.

We’re celebrating World Cocktail Day all week and have teamed up with to bring you a trio of limited-edition cocktails.

Available from tomorrow until Sunday - consider this your excuse to have one of each.

1. 🍋‍🟩 Ginger Paloma
2.🍍 Pineapple Highball
3. 🍊 Garibaldi Spritz
distillery

02/05/2026

It’s a weekend for food lovers in Shaftesbury, so no better time to for a Q&A with the chef shaping the plates at The Grosvenor Arms.

Meet Head Chef, Jake Beale, whose menus celebrate seasonality & quiet elegance - think cured trout with lemon, fennel & radish; Torbay sole with New Forest asparagus & buttered new potatoes; or pork tenderloin with creamed leeks & a deeply savoury shoulder croquette.

1. If a new dish or yours started as a scribble on paper, what does it usually look like first - organised notes…or creative chaos?
“With my hand writing, none of my notes look organised! We usually start speaking about an ingredient coming into season & develop it out from there. I find the most creative environment to be in a group setting.”

2. You were Sous Chef at At the Chapel before becoming Head Chef at The Grosvenor Arms. How has that journey shaped the way you lead a kitchen today?
“James taught me to lead from the middle, not manage from above. I try very had to maintain that ethos, as I genuinely believe it produces the best culture.”

3. What’s a flavour combination you love that might surprise people?
“It’s a classic but any good cheese with honey, or dark chocolate & sea salt”

4. What’s your go-to comfort food after a long service? (Be honest!)
“Fried rice or noodles for sure! With a crispy egg & lots of chilli on top.”

5. If we opened your fridge at home, what would we always find inside?
“Always Chorizo, Cholula hot sauce, eggs, soy sauce, tomato paste, onions & peppers!”

6. Is there a dish on the current menu that feels especially personal to you?
“The Pork tenderloin - it’s an evolution of a dish James & I had on at At the Chapel - it’s becoming a bit of a staple, I can’t take it off!”

24/04/2026

You may have noticed something new at The King’s Arms: a rather serious charcuterie fridge.

Italian coppa, delicately spiced with pepper, garlic, star anise, juniper and nutmeg; Spanish lomo, air-dried with garlic, thyme and paprika; pancetta; chorizo too. All cured in-house by Head Chef Steve Yates.
Steve has been working with curing expert Steven Lamb to develop the range.

Yesterday, we caught up with him for a chat about all things charcuterie and the importance of “slow food”.

14/04/2026

Meet Rob, Head Chef at Timbrell’s Yard! Rob has been building the kitchen at TY into what it is today for several years (with his very cool motorbike never too far away).

He made time for a quick Q&A just as things start firing up in the kitchen with the new wood-fired pizza oven.

1. How would you describe your cooking style in a few words? “Simple, clean and fresh.”

2. What’s an ingredient you’re loving working with at the moment?  “Wild garlic, we’re surrounded by it in BOA! I take my dog Nala for a walk on my day off and pick tonnes of the stuff for cooking at TY.”

3. What’s a typical day like for you as Head Chef? “I always get in early to have a coffee before my shift starts and have a catch up with the team. I then make a list of priorities so when the chefs get in their day has a good plan and structure for success. After a nice busy lunch service, we’ll clean down the kitchen asap so we can all have a break together, before we smash dinner service, clean down and go home.”

4. What first got you into cooking? And did you know then that’s what you wanted to do? “My mum was the one who got me into cooking, every Sunday I’d make lunch with her and a dessert for the evening. I always knew this is what I wanted to do.”

5. When you’re creating new dishes, what usually comes first - the ingredient, the season, or the idea?
“Season almost always comes to me first.”

6. The pizza oven is firing up this week - what are you most looking forward to about having it in the kitchen? “I’m really excited for a new challenge and being able to broaden the dishes we can have on the menu!”

7. What makes a really good pizza?  “It’s about the base, if the dough isn’t right the pizza will never be right.”

8. If you could only eat one pizza for the rest of your life, what would be on it? “Fresh cherry tomatoes and fresh buffalo mozzarella.”

Yum!

04/04/2026

5,000 hot cross buns and counting... ✨

Happy Easter everyone!

Behind the scenes in Bruton, Tom and the bakery team have been working around the clock to ensure everyone’s favourite Easter tradition is in steady supply. From the first spice blend to the final glaze, it’s been all hands on deck!

Which do you prefer: toasted with a thick layer of butter, or straight out of the paper bag?

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