About Fallowfields

Fallowfields is a stunning country house hotel with over 300 years of history. Once the home of the Begum Aga Khan, we now offer beautiful luxury accommodation where you will be looked after by our dedicated staff team.

Located in the Vale of White Horse, close to Oxford and the Cotswolds, at Fallowfields, you are sure to experience the awesome beauty of the English countryside whatever the season. Independently owned by the Lloyd family and set in twelve acres of mature trees, paddocks, orchard and magnificent gardens, the hotel offers an exquisite, relaxing retreat.

Our modern British restaurant is open for guests and visitors alike, serving sumptuous dishes which include produce from our pesticide free kitchen garden. We believe passionately in local sourcing and have created what we think to be a world first: join us for the ‘Ten Food Mile Breakfast’.

All rooms have power showers, most have Jacuzzis, some have four-poster beds and antique furniture. The luxury king-size beds are splittable if you do need a twin bedded room. All have televisions, free wireless internet access and ensuite bathrooms. A laundry and ironing service is available.

With inviting high thread count linens, wonderfully comfortable beds and tranquil views of the gardens and countryside, our rooms are simply a joy to relax in.

Fallowfields is the ideal location for your special day... Our dedicated Wedding and Events Manager, Lynn Trinder (Mon, Wed and Fri 11am - 7pm), can help you organise your day from start to finish.

A new food philosophy is being embraced here at Fallowfields as we work to build upon our reputation as Tourism South East’s Small Hotel of the Year 2005 & 2007 and one of the top three restaurants in Oxfordshire. As Head Chef Oli Richings explains, ‘our ethos is to serve top-quality seasonal food that bursts with flavour. To support this we have begun a five-year project to achieve self-sufficiency in our restaurant food, as far as possible'.

Fallowfields’ acre or so of kitchen garden was extended in Autumn 2007 and since January we have introduced chickens, quail, ducks, geese and pigs, some of which are housed within our fruit orchards. Menus focus on fresh produce from the prolific kitchen garden and farm, supplemented with products from carefully selected local suppliers. We are not, and probably never will be completely organic, but we aim to grow everything naturally and with maximum use of natural fertilisers and minimum use of chemical sprays.

Creating a true connection with ‘real’ food is a way of life at Fallowfields. The aim is for your vegetables and herbs to be served within hours, if not minutes of harvesting and all ingredients are selected for their taste. In addition, bread and muffins are freshly made every day and biscuits, scones, cakes, chutneys and jams are also produced in our kitchens.