Here at Custard, we are lucky to work with some of the finest hotels in the country – from five-star palatial coastal hotels to quirky boutique hotels in the heart of London. One of the great things about being part of team Custard is being able to visit these hotels and to see the latest exciting developments that provide the hooks for brilliant PR stories, whether that’s the innovations of a new head chef, a new concept for teambuilding activities, or a refurbishment project that’s come to fruition. Last week, I had the pleasure of staying at Tylney Hall Hotel & Gardens in Hampshire – a stunning four-star Victorian mansion house hotel in the heart of the Hampshire countryside. Custard has been working with Tylney Hall for two and a half years and it’s always exciting to see what’s new at the hotel. Earlier this year, Tylney Hall invested in the refurbishment of three of its biggest and best suites – the State Suite, a brand-new room which had never been open to the public before, and two mansion suites, all located in the same wing of the mansion house. The State Suite was formerly the family room of Thomas Mugleston, founder of Tylney Hall and the Elite Hotels Group, and is every bit as grand as you would expect, I stayed in room 6, one of the two mansion suites, and was immediately impressed with how the refurbishment had tastefully blended contemporary design with the period setting of the building. For me, the real knockout feature of the suite had to be the view; looking directly out over the longest vista in Hampshire, stretching 14 miles over the countryside, it’s simply stunning and from room 6 can be enjoyed from the ceiling-high windows of the bedroom, the balcony or – my personal favourite – from the free-standing bath in the modern refurbished bathroom. One thing you can’t fail to notice at Tylney Hall is the friendliness and exceptional standard of service from the staff. Whether it’s an extremely chirpy welcome at reception, a good gin recommendation (with customised garnish), faultless service in the fine-dining restaurant or the head of the estate team stopping for a chat, everyone went out of their way to make sure I enjoyed my stay. Dinner in the Oak Room restaurant was a delight – head chef Mike Lloyd puts an original twist on classic dishes using fantastic produce. If I see scallops on a menu I will always choose them, but the starter of Scottish scallops with Jerusalem artichoke and miso caramel was completely different to any I’d had before, shying away from the typical flavour pairings for scallops to create a more complex and interesting dish. My beef Wellington was dainty and perfectly rare, but it was the dessert that had to be the highlight – a blackberry souffle with lovage leaf ice cream that was light, summery and downright delicious. In the morning, I bounced out of bed (with the help of the bedside Nespresso machine) to go for a run around the 66-acre estate’s jogging trails, giving me a chance to enjoy the woodland areas, lake, water garden and orchard, all looking resplendent in the summer sunshine. The only downside to my stay at Tylney Hall was not being able to stay longer and enjoy it more – listening to the family sat opposite me at breakfast planning a day of duck feeding, bike riding and swimming in the outdoor pool did give me a few pangs of jealousy, but I can save that for my next visit… For more information on Tylney Hall, please click here.