Elite Traveler Fall 2023

elite traveler FALL2023 131

splendid isolation, the estate is now so extensive they need never leave its con fi nes. It’s a self-contained fi efdom of rural exclusivity where every whim regardless of however demanding, is met by the genuinely delightful sta ff . For those wishing to lower the drawbridge and explore the kingdom, the wild breathtaking beauty of Exmoor is virtually next door. Nearly 270 square miles of national park, home to 3,000 red deer who’ve lived there since prehistoric times, Exmoor, with cli ff s that suddenly plunge into the sea, is a sliver of timeless windswept West Country magic. Or you could simply engage in one of England’s most deeply embedded social conventions that centuries of war and pestilence haven’t made the slightest dent in, and just “go down the pub”. Out deer stalking with the highly informative Steve, and Samantha Campbell-Breeden, somehow wading through the mud in her cherished pair of lace-up vintage mustard-colored Hunter high-heeled wellies, as if she was sauntering down a Paris catwalk, she nonchalantly delivers an update. They’ve acquired the local pub. Presumably, another restoration project which wasn’t yet up and running (or I’d have been in it) but no doubt soon will be. Might that elusive nirvana have just drawn a little nearer? mandarinoriental.com

A secret door, a kind of contemporary con fi guration of those hidden passageways found in grand old houses, opens into a passageway with exquisite silk-lined walls, leading to 10 beautifully appointed, quirkily crafted, and properly sound proofed bedrooms. Rigorous attention to detail, from monogrammed hot-water bottles to impeccable quality bedlinen, is as impressive as it is all notably non-corporate. This is e ff ectively an invitation into a world that the Campbell-Breeden’s would themselves wish to be invited into. The acquisition of what used to be Bittescombe Hill Farm was accompanied by the purchase of further parcels of land and buildings, as the Campbell-Breeden’s recreate their modern iteration of the centuries-old Bittescombe Estate, which in the early 18th century extended for 3,500 acres. With sustainable farming practices front and center, the modern estate, under the expert guidance of a ff able estate manager, Steve, delivers a plethora of produce, any amount of which can be guided into Bittescombe’s kitchen. Notably, venison from the 100-strong herd of red deer now roaming around where the cows once held sway, lamb from a fl ockof 500 sheep under the watchful supervision of Emma the shepherdess, wild boar, and pork from rare breed pigs. With their own honey, fruit and vegetables, and ultra-fresh seafood from the coast just 15 miles away, not least Porlock Bay Oysters (also supplied to The Savoy Hotel) Bittescombe Lodge is self-su ffi cient ina vast array of largely organic produce of exceptional provenance. So what do the Campbell-Breedens, hankerers after the best of the best, do with all this prime produce? They go and fi nd a chef from a Michelin starred restaurant, obviously. Whatever the o ff er made to Richard Picard-Edwards, lured away from the other end of the country near the Scottish borders, it was clearly one he couldn’t refuse, as he’s now bought a property in a neighboring village, where he’s happily ensconced with his French wife and young son. Unsurprisingly, Picard-Edwards, who has lived with his wife for a while in France, describes his style as “more English cooking with French roots.” Still only in his thirties, this is a young cuisinier of impressive capabilities, and very much a key player in the opulent o ff eringat Bittescombe Lodge. And what about Country pursuits? You name them, they’ve got them. From shooting, to fi shing in their own lakes, to polo playing nearby, to deer stalking or playing on the newly constructed padel court. For those in search of

The lodge is very individually styled and luxuriously appointed