THIS SUMMER UNFOLDS in Beauty, Bloom, and Deep Relaxation at Hawkstone Hall
As the gates of summer swing open and sunlight spills across the rolling Shropshire hills, Hawkstone Hall & Gardens awakens in full bloom. The estate enters its most enchanting season, where the beauty of nature and the grandeur of Georgian architecture intertwine to create a setting like no other. Throughout spring and summer, Hawkstone is alive with colour, celebration, and timeless charm. Our gardens burst into a vibrant display of blossoms and greenery, offering an idyllic backdrop for a truly magical time of year. Whether you’re a guest meandering through forest paths or a couple saying “I do” beneath the boughs of ancient trees, every moment is framed by beauty. This summer, we are proud to host an extraordinary
calendar of events — from elegant weddings and afternoon teas to live music, seasonal dining experiences, and our signature Ladies Day. With each occasion, we honour the traditions of the past while creating new memories for the future.
Inside this issue, you’ll find everything you need to make the most of the season — a peek at our brand-new spa treatment rooms, an introduction to the summer menus from our Executive Chef, behindthe-scenes glimpses at life in the Hall, and inspiration for how to experience Hawkstone in its sun-drenched glory.
The new treatment rooms complement Hawkstone’s already impressive wellness offerings, which include an exclusive fitness suite equipped with Peloton, Nohrd, and Casall machines...
ABOVE: HAWKSTONE HALL & GARDENS BY TOBIAH TAYO PHOTOGRAPHY
Hawkstone Hall
BREATHE DEEPLY, BLOOM FREELY – THIS SUMMER AT HAWKSTONE..
HAWKSTONE HALL WELCOMES THE SEASON: Weddings, Wellness & a Summer of Splendour
Hello & a Bright Summer Welcome to Hawkstone Hall & Gardens…
A season of sunshine, celebration, and unforgettable moments awaits! As the days grow longer and nature is in full bloom, we’re thrilled to welcome a lively and love-filled wedding season ahead. Hawkstone Hall is set to become the backdrop for beautiful beginnings and timeless memories.
One of our most anticipated events returns with a fresh twist: our Murder Mystery inspired by Wimbledon – “Game, Set & Match”. Think strawberries, champagne, and a twist of suspense – this is a summer soirée you won't want to miss. Plus, our ever-popular Ascot Ladies Day is back in all its glory – elegant, exhilarating, and always a sell-out. Be sure to dress to impress and book early to be part of the glamour!
Fresh Flavours of the Season
Our new spring menus are a celebration of freshness and flavour, drawing inspiration directly from our very own kitchen gardens, featured on page 3. Expect beautifully curated dishes showcasing the best of the season – from garden-picked herbs to vibrant vegetables, each plate is a testament to the bounty of spring and summer.
Out of Office, Into Serenity
Behind the scenes, our treatment rooms have been quietly transforming into the ultimate wellness haven. It’s nearly time to press pause and put yourself first. Escape to the peaceful surroundings of Hawkstone Hall and indulge in our brand-new treatment rooms, opening this summer.
For those craving the soothing rhythm of a massage, the glow of a revitalising facial, or simply a quiet space to reconnect with themselves, the new treatment rooms offer a luxurious escape in the heart of the countryside. Each experience is tailored to calm the body, lift the spirit, and celebrate the beauty of doing less.
Whether you're arriving for a wedding, escaping on a weekend retreat, or simply indulging in a moment of summer luxury, Hawkstone Hall is ready to welcome you — with open arms, gardens in full bloom, and timeless memories waiting to unfold.
SPRING INTO GROWTH: The Kitchen Garden Flourishes Under No Dig Method
Steve Stott, the head gardener for the Kitchen Garden at Hawkstone Hall, is delighted to share an update on the garden's progress and offer a few seasonal tips on what you can be planting during this period.
We’ve enjoyed a truly remarkable spring so far—more akin to summer—with daytime temperatures soaring into the 20s. However, we’ve still experienced some frosty nights, and temperatures are now beginning to level out, with cooler days and fewer frosts. Our final frost date here is typically around mid-May, so all of my outdoor vegetables remain protected under fleece. Due to the recent dry spell and warm weather, I’ve had to water the beds a couple of times per week to keep everything thriving.
The Kitchen Garden is now fully operating under the No Dig method—meaning no rotavating, no tilling, and minimal disturbance to the soil. This approach has proved to be incredibly beneficial for soil health. I first introduced No Dig last year, and it’s been a great success. Previously, garden maintenance was very labour-intensive. Since adopting this method, the workload has significantly reduced. Weed growth has also decreased, as disturbing the soil tends to bring weed seeds to the surface. No digging means it’s gentler on the back, too. I no longer follow strict crop rotation, so I can now fill gaps as and when they appear after harvesting.
In early March, I had the pleasure of attending a course run by Charles Dowding at his garden in Somerset. He has championed the No Dig method for many years and has written extensively on the topic. The course provided me with even greater confidence in using this technique. Soil preparation is now complete across the garden, with around two inches of fresh, homemade compost applied to each bed. Our compost is created on-site, with a little help from our resident donkeys, who contribute to the process in their own special way!
The greenhouses are currently bursting with seedlings, nearly ready to be planted out. We’ve also constructed protective mesh tunnels over the brassicas to keep pests at bay—an excellent measure if you want to safeguard your crops.
The Kitchen Garden is now well-prepared for the season ahead. Onions and garlic, which were planted earlier, are looking strong and will be ready for the kitchen by the end of June. Peas were planted out in early April, alongside broccoli, cabbage, cauliflower, kale, kohlrabi, and spinach. Peas were planted out in early April, alongside broccoli, cabbage, cauliflower, kale, kohlrabi, and spinach. The Kitchen Garden is now well-prepared for the season ahead. Onions and garlic, which were planted earlier, are looking strong and will be ready for the kitchen by the end of June.
Peas were planted out in early April, alongside broccoli, cabbage, cauliflower, kale, kohlrabi, and spinach. Fleece is being used to protect these young plants during colder nights. Our lettuces are ready for the outer leaves to be harvested, perfect for use in mixed salad bowls. The herb beds are thriving and very productive at the moment.
In the greenhouse, our tomatoes, courgettes, cucumbers, pumpkins, and squash are all growing well. Climbing beans and French beans are being grown from seed and will be sown outdoors on 5th May.
The rhubarb has matured beautifully this year, thanks to a hearty feed of manure over the winter. I began harvesting it at the end of March. Parsnips and carrots, sown directly into the soil in midMarch, have now started to emerge. I keep these under fleece until they’re about an inch tall to help retain warmth on colder nights.
Last year, I planted a bed of asparagus, which is showing promising growth. Although it’s tempting, I won’t be harvesting it this year—I’ll wait until next year’s growth to ensure the plants are strong and well-established.
A new project for this year involves attracting more beneficial insects into the garden. We’ve recently constructed a bug hotel, which I’m confident will be fully booked throughout the summer! I’ll also continue to grow flowers—both to support our resident bees and to provide arrangements for the restaurant tables.
Other vegetables due to be planted over the coming weeks include:
- Leeks (grown in modules, then transplanted)
- Brussels sprouts, turnips, swede, and purple sprouting broccoli (all grown in modules)
- Chard and fennel (also started in modules)
Ongoing maintenance is essential at this time of year to ensure a successful season. Here's hoping for a bountiful year ahead!
Happy gardening, Your friendly gardener, Steve.
WHAT'S ON this Summer season at Hawkstone...
WeddingOPEN DAY
SUMMER GARDEN PARTY
MONDAY 25TH AUGUST
THURSDAY 19TH JUNE
Celebrate race day in true style at Hawkstone Hall & Gardens. Enjoy a refreshing Pimm’s reception on arrival, followed by a sumptuous three-course lunch, and a classic afternoon tea with cakes and scones. Soak in the elegance of your surroundings as you watch all the live racing action in luxurious comfort—an unforgettable day out in the heart of summer.
£66.95 PER PERSON
SUNDAY 29TH JUNE
Join us from 12 noon – 4pm for an unforgettable Wedding Open Day. Sip prosecco as you explore our stunning Ballroom, Chapel, luxurious suites, and picturesque gardens. Enjoy delicious canapés, sample dishes, and meet our dedicated events team to help you envision your perfect day. A must for newly engaged couples - don’t miss out!
Celebrate the best of British summer at our Summer Garden Party on August Bank Holiday Monday! Enjoy live music, entertainment, children's games, and craft stalls for an afternoon of fun in the sunshine with loved ones. Indulge in delicious BBQs, street food, sweet treats, and Hawkstone afternoon teas. Don’t miss out on this quintessentially English day in the gardens!
from trial to triumph:
A SUMMER-INSPIRED THREE-COURSE MASTERPIECE BY CHEF JEROME
Smoked Haddock Cannelloni, Poached Quail Egg, Curry Nage. An elegant beginning - this dish pairs gently smoked haddock with creamy mousse, poached quail eggs, and a velvety, spiced nage.
For the Smoked Haddock Filling:
250g smoked haddock
2 egg whites
300ml double cream
Chives, tarragon
Curry Nage
Method:
Poach the haddock in milk with lemon and bay leaves. Blitz it with egg whites, gradually adding cream to form a whipped mousse. For the nage, reduce the fish stock, cream, and wine by half. Season with curry powder.
Marinate quail eggs in white wine vinegar for 5 minutes, then poach briefly and chill. Blanch pasta sheets, fill with mousse, roll into cannelloni, and simmer.
To Serve:
Place the cannelloni centreplate, top with three poached eggs, and pour over curry nage. Garnish with coriander micro-leaves.
Wine Pairings:
Entreflores Albariño, Rías Baixas, Spain – Old World minerality with summer fruit brightness.
Waddling Duck Sauvignon Blanc, New Zealand – Punchy, fresh, and a perfect counter to the dish’s creamy richness.
Grilled British Beef Fillet, Confit Port Shallots, Celeriac Cream, Red Wine Jus. Chef Jerome elevates a British classic with deep layers of flavour, seasonal vegetables, and a silky celeriac puree.
For the Fillet and Jus:
7oz British beef fillet (per portion)
Olive oil, rosemary, thyme
8 shallots, 200g brown sugar
200ml each: ruby port, red wine, red wine vinegar
Celeriac Cream
2 celeriac, diced and roasted
200g salted butter
250ml double cream
Salt and pepper
Asparagus and Potatoes
3 green asparagus spears (per portion)
300g new potatoes, halved
150g white onions, pan-fried
100g salted butter
Method:
Caramelise shallots in port, wine, and sugar to a jam-like finish. Roast celeriac until golden, then blend with butter and cream to a smooth puree. Boil, then sauté potatoes and onions. Sear marinated beef fillet and cook to preference. Blanch asparagus, chill, then reheat before serving.
To Serve:
Layer asparagus, followed by fillet slices. Swirl celeriac cream on the plate and drizzle with red wine jus. Finish with the warm potato and onion mix.
Wine Pairings:
Louis Latour Côtes de Beaune Villages, France – Earthy depth meets red berry brightness.
Tempus Two Silver Series Merlot, Australia – Light and fruity with a summery lift.
Hot Strawberry Soufflé with Mint Sorbet and Strawberry Coulis. A true showstopper - airy, fragrant, and served with just the right touch of sharp sorbet and warming liqueur.
Soufflé Base:
125g strawberry coulis (x2)
38g plain flour
250ml milk
3 egg yolks
32g strawberry eau de vie
Method:
Heat milk and first batch of coulis. Whisk yolks and sugar, add flour, then temper with the warm mix. Return to heat, then blend with the second coulis and eau de vie. Chill. Whisk egg whites to soft peaks, add sugar, then fold into base in stages. Fill moulds and bake at 200°C for 3 minutes, rotate, and cook for another 3 (reduce for small ramekins).
To Serve:
Dust ramekins and serve with a jug of strawberry coulis and a scoop of mint sorbet, topped with lemon balm.
Wine Pairings:
Château Les Mingets Sauternes, France – Luscious melon and almond notes, balanced acidity.
Painted Ladies White Zinfandel, USA – A fruit-forward, blush-toned classic.
CHEF JEROME’S MENU CAPTURES THE BEST OF BRITISH INGREDIENTS WITH CONTINENTAL FLAIR. PROVING THAT A GREAT MEAL TELLS A STORY, ONE COURSE AT A TIME.
1L fish stock
White wine
Salt & pepper
Curry powder to taste
The perfect gift idea
stay vouchers
Empress Suite
£450.00 per night
Includes cooked breakfast.
One Night Dinner, Bed & Breakfast
From £295.00 starting at per night
Includes fizz on arrival, dinner for two, a Full English or continental breakfast in the morning, take part in our Historical Audio Tour during your stay and private film screen in our Cave (Available by pre-book only).
Classic Bedroom
£175.00 per night
Includes cooked breakfast. Cosy Suite
£295.00 per night
Includes cooked breakfast.
Luxury Suite
£350.00 per night
Includes cooked breakfast.
spa vouchers
Treatments
From £10.00
Treat yourself to ultimate relaxation with our exclusive spa voucher, available only to our valued hotel guests! Enjoy a luxurious experience in our state-ofthe-art spa, where modern amenities meet tranquil ambiance. Whether you're looking to unwind with a soothing massage, rejuvenate with a facial, or just indulge, this voucher offers the perfect escape.
Not sure which gift experience to choose?
Our Treatment Spa vouchers are available in denominations of £10.00 upwards and allow the recipient the flexibility to choose.
afternoon tea
Traditional Afternoon tea
From £34.95 per person
Includes a selection of freshly cut sandwiches, fruit & plain scones with clotted cream & preserves, a selection of cakes, pastries & tarts & our selection of loose-leaf teas or freshly brewed coffee.
Gentlemen's Afternoon tea
From £34.95 per person
Includes pork pie, beef & mustard cobs, scotch egg, pork scratchings, sausage roll, cheese scones & pickled onions, accompanied by a selection of loose-leaf teas or freshly brewed coffee.
Three Course Sunday Lunch
From £36.95 per person
The recipient will enjoy a carefully curated three-course Sunday lunch, served in one of our elegant dining spaces, surrounded by timeless charm and stunning views. From perfectly roasted meats and seasonal sides to indulgent desserts, every dish is crafted with care and served with warm, attentive hospitality.
for more information and to buy one of our vouchers scan the qr code or visit our website: hawkstonehall.co.uk
a new era of relaxation:
SHROPSHIRE’S MOST SERENE ESCAPE JUST GOT EVEN MORE LUXURIOUS.
This summer, Hawkstone Hall & Gardens proudly unveils its newest chapter in relaxation: the official opening of its long-anticipated spa treatment rooms, blending timeless elegance with world-class wellness. Nestled in the heart of the Shropshire countryside, this historic estate now offers a complete sensory retreat – where stillness, beauty, and bespoke care are the order of the day.
THREE IMMERSIVE SPACES, ONE HOLISTIC JOURNEY
Each of the three new spa treatment rooms has been uniquely designed to awaken the senses and offer guests an experience that is both luxurious and restorative:
THE BLOOM CUPBOARD. A sanctuary for rejuvenation, where bespoke facials and deep tissue massages unfold under soft lighting and the scent of botanical oils. It’s a space to breathe, to bloom, and to reconnect with your inner stillness.
QUIETUDE . A post-treatment retreat, perfect for reflecting and resting in gentle silence. With plush seating, ambient light, and the calming essence of essential oils, it invites you to pause time and simply be.
PALMS AND SOLES . A garden-view space dedicated to manicures and pedicures, where nature meets self-care. Here, seasonal scents drift through open windows while hands and feet are pampered in natural daylight.
In true Hawkstone style, every treatment is designed to nourish the body and elevate the spirit. The spa’s menu is inspired by traditional wellness practices from around the world, using aromatherapy oils and botanical ingredients like rose, sandalwood, frankincense, and citrus – each handpicked for their emotional and physical benefits.
Guests can now book an array of signature treatments, including:
The 360 Wellbeing Facial (from £90) a ground-breaking top-to-toe facial that calms the nervous system while deeply cleansing and hydrating the skin.
The Ultimate Aromatherapy Experience (from £120) tailored with one of 14 signature oils and combining Swedish, lymphatic and chakra balancing techniques.
The Hawkstone Hall Ritual (from £105) which integrates crystal healing, rhythmic massage and Marma point therapy for a truly spiritual body reset.
Each session can be personalised with a preferred music choice, lighting style, and aromatherapy blend - ensuring a multisensory, deeply relaxing experience from start to finish.
FITNESS, WELLNESS, AAHH.. AND BREATHE.
The new treatment rooms complement Hawkstone’s already impressive wellness offerings, which include an exclusive fitness suite equipped with Peloton, Nohrd, and Casall machines. Now, with the addition of these carefully curated spa spaces, the estate promises an allencompassing haven for guests seeking stillness and restoration.
“Our vision was to create more than just a treatment room — we wanted to build a true experience of calm, beauty, and personal care,” says the team at Hawkstone Hall. “This summer, that vision becomes a reality.”
PAST & PRESENT in the gardens...
EXPLORING THE FORGOTTEN GROUNDS OF HAWKSTONE HALL IN 1980
JOHN RUSCOE, LOCAL HISTORIAN
During the summer of 1980, some friends and I from the nearby village of Weston-under-Redcastle continued our explorations around Hawkstone Hall. After discovering the old icehouse on the south side of the hillside, we ventured further and eventually entered the gardens. The scene was reminiscent of The Secret Garden—wild and overgrown. Grass and weeds had taken over the gravel paths, and the lawns were only occasionally mown, a stark contrast to the well-maintained gardens we see today.
The stew pond was choked with years of neglect and stagnant water. Hidden within this wilderness, we
peered through dense rhododendrons and spotted groups of nuns walking towards the Rotunda—commonly referred to as the temple. Nearby stood the site of a second temple, long since fallen in a storm. Scattered around were religious stone statues and sheep figures resting at the base of the old structure. The nuns often gathered here for quiet prayer, surrounded by the serenity and beauty of the grounds. Although we knew Hawkstone Hall was private property, we always respected the religious occupants and the sacredness of the place.
Near the apple orchard, we came across a large fenced chicken run with a wooden poultry house, bustling with dozens of brown hens, startled by our unexpected presence. These birds provided a steady supply of fresh eggs to the hall.
Further along, we reached a sizeable pool of water, with a second pool nearby and a large, beautifully carved sandstone toad positioned close by. The adjacent rockery, made of volcanic rock, was overrun with brambles and weeds, but it was clear that it had once been a thoughtfully designed and attractive feature.
Today, the Lily Pond is overlooked by an octagonal arbour with decorative iron latticework and a thatched roof. Originally, this was one of three arbours, linked by wirework trellising and backed by the south wall of the kitchen garden. The Lily Pond once featured multiple small islands planted
with rhododendrons, and a central statue of a mermaid, around which torrents of water once cascaded.
The original pool may have been created in the 1720s during clay extraction for brickmaking, used in nearby barns and outbuildings.
In 1959, Lord Marchamley’s swimming bath—located in the south wing of the hall, now the ladies’ powder room and gents’ toilets—was filled in to create an additional classroom for monks during the hall’s ownership by the Catholic Church.
The Lily Pond was then converted into a swimming pool for the monks. Its central islands were removed, the shape and depth altered, and a butyl liner replaced the original clay puddling to help retain water.
During garden restoration efforts in the 1980s, the pond was returned to its original purpose. It was restocked with fish, and the surrounding area was replanted with a rich assortment of shrubs, roses and herbaceous plants.
The large sandstone toad is mentioned in an old Hawkstone Park guidebook from 1807. Originally located at the Weston end of Hawk Lake, the toad once served as a spout for torrents of water powered by the wind-driven sails of a nearby linseed oil mill. Local lore tells of members of the Catholic community kissing the toad’s nose and making a wish as they passed by. The toad was likely relocated to the hall many years ago.
Today, a modern central fountain graces the Lily Pond, although the original stone mermaid still survives and was once visible in the courtyard during the Church’s occupancy. The toad now sits proudly at the pond’s edge, once again releasing crystal-clear streams of water from its mouth.
HAWKSTONE HALL'S
On November 2nd, 1556, Sir Rowland Hill purchased the Manor of Hawkstone Hall for just £700. Hawkstone was then in the possession of the famous Shropshire Hill Family for around 340 years.
1556
The house lay empty until 1906 when the 4th Viscount sold the Hall. With the departure of the Hills Mr George Whiteley a liberal M.P. became the new owner of the hall and estate who later raised to the peerage as Baron Marchamley of Hawkstone.
1906
1895
During the late 1800's the Hill family were in financial difficulty and in September 1895 a public auction was held and everything in the house was sold to meet the demands of the family's creditors.
Builders and Craftsman photographed outside front of hall when Lord Marchamley reconstructed the wings by reducing the outer bays and replacing them with apses.
Photograph shows the taxidermy collection which was displayed in the winter garden and sold at the big sale.
The house was embellished by Sir Richard Hill between 1719 and 1725, later remodelled by his nephew who added the wings.
Historical Ownership Timeline
The Hall was purchased in 1926 by the Redemptorists, a Roman Catholic missionary Congregation. By 2012 due to spiraling running costs and a huge decline in students it was decided to put the Hall up for sale. It had been in the ownership of the Church for around 90 years.
1926
1915 2017
Lord Marchamley's wife died in 1913, in 1915 the hall was put up for sale, this was known by locals as The Great Sale. The next owner was Sir Creswell Gray a ship builder from Hartlepool. He purchased Hawkstone for his son who then offered it to the Government of the Day as a convalescent house for wounded officers from the 1914-1918 war. Sir Creswell Gray died in 1924 and in 1925 Hawkstone was put for sale yet again.
During the summer of 2017 the present owners purchased Hawkstone Hall to convert it into a luxurious wedding venue. Most of the work was completed by Christmas 2018 in time for the first wedding. The first year of opening in 2019 was a great success and busy year. The following year in 2020, sadly the hall along with all other hospitality businesses had to close due the Covid Pandemic. Thankfully we are open again and its business as usual.
Painting of Sir Creswell Gray
Photograph from the Grand Opening on 5th April 2019.
Photograph of the Chapel, used by the Roman Catholic missionary Congregation.
CELEBRATE, CONNECT,
AND
INSPIRE AT HAWKSTONE HALL
Tucked away in the heart of the rolling Shropshire countryside, Hawkstone Hall provides a breathtaking backdrop for a wide variety of private and business events. From intimate boardroom meetings and awards evenings to birthday celebrations, engagement parties, charity galas, christenings and wakes, our versatile event spaces can comfortably host between 10 and 200 guests, depending on your needs.
A Venue That Makes a Statement
At Hawkstone, we understand that every occasion is special. With a selection of character-filled spaceseach with its own unique charm, we offer a canvas on which to create your perfect event. The grandeur of The Refectory, with its glittering chandeliers and sweeping views of the lawns or the timeless beauty of The Chapel, featuring a private bar and awe-inspiring arched ceilings, provide the ideal settings for both relaxed and formal occasions.
Perfect for Seasonal Launches
Our impressive surroundings also make Hawkstone Hall the perfect venue for seasonal brand or product launches. Whether you're unveiling a new retail collection, hosting a press preview, or launching a new wedding season offering, our team can help you create a sophisticated showcase that captures attention and makes a lasting impression.
Tailored Dining Experiences
Great food is at the heart of any successful event, and at Hawkstone Hall, our kitchen team specialises in creating seasonal, bespoke menus to suit the tone and style of your occasion. From elegant canapés and three-course dinners to indulgent tasting menus and banquets, you’ll collaborate closely with our Head Chef to design a culinary experience that delights your guests.
A Team You Can Trust
From the moment you enquire, our experienced events team is here to help bring your vision to life. Whether you're selecting entertainment, finetuning your menu, or organising accommodation for guests, we’ll provide expert advice and attentive service at every stage of planning. You can relax knowing every detail is being taken care of with care and precision.
Make a Weekend of It
Our 35 beau tifully appointed bedrooms offer guests the opportunity to stay in true comfort and style. With views over the Shropshire hills or our picturesque estate, each room is thoughtfully designed with elegant décor, luxurious finishes, and all the touches you would expect from such a prestigious setting.
Let us help you create an experience that inspires, impresses, and lasts long in the memory.
