Out & About

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This Christmas we were thrilled our Castlewood NV Brut was chosen for the Bloomsbury Hotel’s festive bubbles by the glass.

Situated in the heart of Bloomsbury their Dalloway Terrace was transformed into a frosted winter wonderland by the fabulous Wildatheart.


Dorset House B&B is a haven by the sea where care and nourishment flow freely. Situated close to Lyme Regis town centre overlooking the glorious Jurassic coast. Lyn & Jason Martin, entranced by the delights of the area, left the corporate world to renovate the imposing Regency building. They have created a beautiful contemporary boutique B&B with five individually designed rooms, most with sea views.

Castlewood wines feature pride of place on the wine list of their welcoming Honesty Bar in the snug. Guests are encouraged to pop over for a vineyard tour and tasting to find out where the magic happens…

Old Park Hall is a grand and imposing property built in the Scottish Baronial style. No stuffy airs & graces here, just good old fashioned hospitality. Kick off your shoes, relax and soak up the beauty of the surrounding countryside and snuggle by the log fires. 

Daisy and James, pride themselves on their bespoke services. We work together providing vineyard tours, picnic lunches both in the vineyard and in our 150 year old cellar door. No driving is required for guests, OPH provide a taxi service to and from Castlewood Vineyard, creating a truly unforgettable experience.

Pig At Combe. There’s a saying in Devon that ‘if you stick your finger in the ground it will grow’. Thanks to the Pig-at Combe’s location being 8 miles from the coast the menu consists of fresh fish as well as the very best Devonshire cheese and locally reared meat from butchers around the market town of Honiton. And thanks to the Pig at Combe being just 8 miles from Castlewood Vineyard, we are fortunate enough to make up part of their 25mile menu.

The Old Dairy Kitchen is run by Chris Onions as an independent enterprise based at Trill Farm, just a mile down the road. He caters for all Trill's events and courses, hosts Farm Lunches and a monthly dinner series. Chris uses our wine for wedding receptions and creating fabulous botanical cocktails from ingredients all grown at Trill. He's also created an infamous Castlewood Sparkling Jelly, served with plums, yoghurt and vanilla sorbet.