10 British manor houses where you can live like a Bridgerton

If the new season of Netflix�s 'Bridgerton' has you dreaming of traveling back in time to enjoy the lavish dinners, beautiful walks in the English countryside and life in a stately British manor home, don�t worry! You don�t actually need a time machine. Just spend a few days at one of these ten historic hotels in England to live out your Bridgerton fantasies.��

Cliveden House in Berkshire�

Located just an hour outside of London this stunning Victorian mansion was built in 1851 and has served as home to both the second Duke of Sutherland and the American millionaire William Waldorf Astor. Today it�s a 47-room hotel run by the National Trust. There are two on-site restaurants as well as two restored vintage boats available for guests who want to explore the surrounding countryside or picnic on the Thames for an additional cost.�

Stroll the thousand-acre park at Luton Hoo. � Ana Iacob / Getty Images

Luton Hoo in Bedfordshire

Situated on a thousand-acre plot of land on the border between Bedfordshire and Hertfordshire, Luton Hoo Hotel itself is a popular film location having appeared, according to its website, in films like Four Weddings and a Funeral, Enigma, Eyes Wide Shut, Inspector Morse, Nicholas Nickleby, Vanity Fair and Bleak House. Its 228 rooms are spread across five different buildings on the property, and there's a spa, golf courses and two restaurants. Bikes are available for rent to help guests tool around the beautifully landscaped grounds and swimming is encouraged in the nearby lake. There�s even a clay pigeon shooting school and croquet lawns for guests to enjoy.�

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Beaverbrook in Surrey

Originally built in 1866, Beaverbrook derives its name from its most well-known resident, Lord Beaverbrook, a publisher, politician and former Ministry of Aircraft Production for Britain during World War II.�

In 2011, his home and two of the surrounding buildings were transformed into a hotel and restored to reflect the period when the politician would have lived here. Artwork abounds in and outside of the home, including a sculpture of the British single-seat fighter aircraft known as a Spitfire, which Beaverbrook doubled the production of during WWII. There�s also a spa, four restaurants, a private cinema (purported to be the first home cinema in Britain),�and an activities program that includes a survival skills academy.

Artifacts from as far back as 3000BC have been found on the grounds of The Grove. � Maria Lezama / Getty Images

The Grove in Hertfordshire

The history of The Grove dates back far before the construction of the beautiful Georgian manor that houses the present-day hotel. Archeologists have found artifacts on the grounds dating to 3000 BC.

Formerly the home of the Earls of Clarendon, the interior of the hotel is quite modern. Even so, there are plenty of activities here to transport you to a bygone era. The hotel offers activities like clay pigeon shooting, hawking, archery, horseback riding and other activities that wouldn�t be out of the ordinary in the era when the manor was built.��

Lime Wood in Hampshire

A Georgian manor house, surrounded by old wood forests might seem an unlikely place for a music festival, and yet the Lime Wood Hotel�is one of the locations for the Smoked & Uncut summer music festival. When not the location of a major party, the house has a quiet elegance that blends past and present, with art-filled grounds, a luxury spa and a working Victorian greenhouse.��

Goodwood in Sussex

The estate at Goodwood has been home to the Dukes of Richmond for hundreds of years. In fact, the 11th Duke of Richmond and Gordon�owns the property to this day. The Duke and his family live on the property in Goodwood House, while guests stay in the hotel portion of the estate.

The Goodwood Hotel offers stylish rooms and four restaurants. It also makes a great stay for adventure seekers as it�s the location of several motorsport and horse racing events, and offers flying and race car driving experiences to guests for an additional cost.����

Gravetye Manor in Sussex is known for it's expansive garden. � Clive Nichols / Getty Images

Gravetye Manor in West Sussex

The garden is the star of the show at Gravetye Manor�with its 35 acres of flowers, orchards and vegetables. The gardens were designed in 1885, by the manor's most notable owner, William Robinson. The hotel�s interior on the other hand, pays homage to the building's much older roots, the manor itself was built in 1598, while still ensuring that the 17 hotel rooms still offer every comfort necessary for modern visitors.�

Hambleton Hall in Rutland

Built in 1881, Hambleton Hall still feels like a�cozy English country home. There are 17 acres of grounds here to stroll through, including a walled kitchen garden that supplies some of the produce for the estate�s Michelin star restaurant.�

Hartwell House retains much of its historic ambience to this day. � nik wheeler / Getty Images

Hartwell House in Buckinghamshire

Owned by the National Trust, this Jacobean and Georgian house boasts 90 acres of gardens and parkland designed by famous landscape architect Capability Brown, all within 40 miles of London. The historic interior and service can leave guests feeling like they�ve stepped back in time, while the on-site spa and innovative restaurant offer the comforts of the modern world.�

Grantley Hall in North Yorkshire

Originally built in the mid-18th century, this 47 room manor blends old and new with a more modern luxury interior. It�s a great estate for foodies looking for sumptuous meals; there are three restaurants and three separate bars available on-site. The Three Graces spa, with its 18-meter indoor pool, provides luxurious opportunities to relax.�

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Lamb and Bulgur Soup (Shorba Freek)

This tasty soup begins with lamb shoulder, cinnamon, onions, garlic and chickpeas. Finished with tomatoes, bulgur and some fresh parsley and mint. Wonderful on cool nights

Lamb And Bulgur Soup (Shorba Freek) Ingredients

• 1 tablespoon olive oil

• pound lamb shoulder with bones, cut into pieces

• 1 small onion, diced

• 2 cloves garlic, chopped

• 2 cinnamon sticks

• 1 cup canned garbanzo beans, drained

• 1 (14.5 ounce) can whole peeled tomatoes with juice

• cup bulgur (cracked wheat), uncooked

• 7 cups water

• salt and pepper to taste

• cup chopped fresh parsley

• teaspoon dried mint

How to Make Lamb And Bulgur Soup (Shorba Freek)

1. Heat oil in a stock pot over medium-high heat. Add the lamb, onion, garlic, and cinnamon. Season lightly with salt and pepper. Cook stirring frequently, until meat is browned and onions are almost tender. Pour in water and garbanzo beans, and bring to a boil.

2. Simmer over low heat for 45 minutes to an hour, skimming the scum from the top occasionally. Meanwhile, pour the tomatoes into a blender or food processor, and puree until smooth.

3. When the meat is tender, remove the pieces with a slotted spoon. Remove the fat and bones from the meat, and return it to the pot. Discard the fat and bones. Remove cinnamon sticks. Add the tomato puree and bulgur wheat. Simmer for about 10 minutes, or until the bulgur is puffed and tender.

4. Transfer to a soup tureen, and garnish with parsley and mint before serving.

Lamb And Bulgur Soup (Shorba Freek) Nutritions

• Calories: 194.1 calories

• Carbohydrate: 18.6 g

• Cholesterol: 28.8 mg

• Fat: 9 g

• Fiber: 4.4 g

• Protein: 10.7 g

• SaturatedFat: 3 g

• ServingSize:

• Sodium: 238.3 mg

• Sugar: 2.2 g

• TransFat:

• UnsaturatedFat:

Lamb And Bulgur Soup (Shorba Freek) Reviews

• My husband is from tunisia and I made this on the first night of ramadan. Delicious It is just like the soup they make in his home country, the only difference is that they use tomato paste instead of canned tomatoes. The soup was kind of watery so I did the same. Good starter recipe for people like me who is unfamiliar with arabic cuisine.

• My husband, guest and I loved it. I changed some things, though. I used boneless lamb cubes, added only 6 cups of water, used a whole 26 oz can of tomatoes, which I chopped in the can and added with the juice when I added the water. I also used only 1/2 tsp ground cinnamon. I added one whole can of beans, 1 1/2 onions, 3/4 cups bulgur and 4 beef bouillon cubes. I did not add the mint. It turned out to be more stew-like, but it was great after the changes.

• Meh. . .It was okay. The bone is CRUCIAL to the flavoring. An interesting soup. I could see trying this again. The lamb was very tender and delicious.

• This is OK but i find putting a green pepper in gives lots of flavour. All purpose spice mix found in any store is a must in this soup. People who may not like bulgar wheat can try vermicelli this is a more preffered lybian way. every eastern country changes it slightly. by the way for people who dont know shorba is NOT greek.

• Good recipe. I used fresh mint and a spoonful of chilli flakes to give it a bit of a kick. Will definitely make it again.

• I cant give it five stars because I changed the cooking method quite a bit, but the flavors are really great. I did this in my slow cooker with bison stew meat instead of lamb. I browned the bison in a skillet and then put it in the slow cooker along with all the other ingredients (except the bulgur and fresh parsley). I cooked it on high for 3 hours and on low for two more, and added the bulgur during the last 30 minutes of cooking time, and I added the parsley right before serving. It was a tasty rainy day meal. Next time Ill probably thicken it with tomato paste toward the end.

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Southern Style Chicken Perlo with Andouille Sausage

A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.

Southern Style Chicken Perlo With Andouille Sausage Ingredients

• 1 (3 pound) whole chicken

• 6 cups water, or as needed to cover

• 1 small onion, halved

• 1 bay leaf

• 1 sprig fresh thyme

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound andouille sausage, cut into bite-size pieces

• 1? cups uncooked long-grain white rice

• 1 teaspoon paprika

• 3 cups Swanson Chicken Broth

• 2 hard-cooked eggs, peeled and chopped

How to Make Southern Style Chicken Perlo With Andouille Sausage

1. Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.

2. Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.

3. Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.

4. Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.

5. Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Southern Style Chicken Perlo With Andouille Sausage Nutritions

• Calories: 929 calories

• Carbohydrate: 40.8 g

• Cholesterol: 188.8 mg

• Fat: 68.4 g

• Fiber: 1 g

• Protein: 34.6 g

• SaturatedFat: 20.2 g

• ServingSize:

• Sodium: 1300.1 mg

• Sugar: 1.2 g

• TransFat:

• UnsaturatedFat:

Southern Style Chicken Perlo With Andouille Sausage Reviews

• I only added two more boiled eggs. This came out wonderfully. Ive messed this recipe up in the past by trying to cook the rice and chicken together. Delicious this way

• Great recipe I added more seasoning like Cajun marinade chili powder, onion powder, garlic powder, salt, pepper, Worcester sauce and a bit of cayenne red pepper powder.

• Even with the andouille, this dish is really bland. It needs onions, sweet peppers, some cajun or creole seasoning, etc.

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Vegan Casserole

Very tasty vegan dish If you prefer, you can replace the spinach with green chard.

Vegan Casserole Ingredients

• 5 russet potatoes, peeled

• 1 clove crushed garlic

• 1 stalk celery, chopped

• 1 bunch fresh parsley, chopped

• 8 whole black peppercorns

• 1 onion, chopped

• 1 bay leaf

• 1 tablespoon light miso paste

• 1 tablespoon olive oil

• 1 tablespoon olive oil

• cup diced red onion

• 1 clove garlic, minced

• pound fresh mushrooms, sliced

• 1 pound firm tofu, crumbled

• 4 tablespoons hickory flavored barbecue sauce

• 1 tablespoon nutritional yeast

• 1 tablespoon vegetarian chicken flavored gravy mix

• 1 teaspoon paprika

• 1 tablespoon tamari

• 1 cup fresh corn kernels

• 1 cup chopped spinach

• 2 tablespoons olive oil

• ? cup whole wheat pastry flour

• 2 teaspoons nutritional yeast

• 1 tablespoon vegetarian chicken flavored gravy mix

• 1 cube vegetable bouillon

How to Make Vegan Casserole

1. Preheat oven to 400 degrees F (200 degrees C).

2. Peel and quarter potatoes. Place in a medium or large size pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until potatoes are very tender.

3. To Make Filling: While potatoes are cooking, in a large skillet heat 1 tablespoon oil and saute onion and garlic. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into the skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat.

4. Transfer potatoes from water to a large bowl, reserving 3 1/2 cups of the remaining stock. Add miso, oil, and 3/4 to 1 cup of the potato stock to the potatoes a little at a time, mashing potatoes as you add the stock. Add only enough water to moisten potatoes adequately. Do not over moisten, this potato mixture will be the crust covering of the casserole.

5. Add corn and spinach to filling mixture and mix well. Spoon filling into an oiled, shallow ovenproof casserole dish. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden.

6. While casserole bakes, prepare gravy. Heat oil in a large frying pan. Add flour and yeast, stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.

Vegan Casserole Nutritions

• Calories: 519.6 calories

• Carbohydrate: 67.7 g

• Cholesterol:

• Fat: 20 g

• Fiber: 11.1 g

• Protein: 25.3 g

• SaturatedFat: 2.8 g

• ServingSize:

• Sodium: 707.1 mg

• Sugar: 10.3 g

• TransFat:

• UnsaturatedFat:

Vegan Casserole Reviews

• Let me start by saying we are not a vegan family, in fact, we are not even vegetarian. I decided to try this recipe to pull my husband onto a healthier track and WOW this is fantastic. The prep took a very long time and I couldnt find miso paste. I added garlic salt to the mashed potato mixture and it was great. I cant say enough about this recipe. The BBQ sauce adds just the right flavor. I will have to remember how long this recipe takes to prepare, but beyond that, I will definitely be making it again.

• This is not as complecated as it seems Read it through, its very well written> My family really loved this. One reviewer complained about the potatoes- theyre just mashed potatoes with 1 T. miso added. If you dont like miso, dont use it I did use soymilk instead of water. I also used Better than Boullion no chicken base for where it called for gravy, or boullion, and left out bbq sauce (my preference). You could use all kinds of different veggies. I used a frozen mix of peas, carrots and corn, chopped spinach, onion, and peppers.

• My family toughed out the eating of this creation, but we did not care for it...Were vegetarians and are accostumed to eating some fairly dicey recipes, but the onions in the potatoes made the topping turn out like mush, it was bad.The filling on the bottom was fairly tasty, but the whole thing was ruined by the potatoes on the top...We made it through with plenty of hot sauce...

• A great recipe I substituted some miso mixed with soy sauce for the hickory BBQ sauce and served it up with rice and steamed green beans. It was a hit

• This could be called a Vegans Shepherds Pie in a sense if that helps with the visualization. This casserole is DELICIOUS That being said, not sure if Id tackle it again. It took me 1 hr. to prep, and I dont agree with one of the reviews that states its easy to follow. I consider myself an intermediate cook but this one made me feel like a beginnerI like to prep ahead of time for longer recipes, and this one you cannot really prep ahead for.I left the skins on the potatoes. Theyre so good for you and it really made no difference in the end, other than youre getting the nutrients (which is ALWAYS a benefit)I was confused as to what to do with the ingredients used with boiling the potatoes. I did not include them in the mashing. Next time (if there is one), I will put the garlic, parsley, peppercorns, and bay leaf in a tied cheese cloth and will finely chop (rely on your food processor for this recipe and it will go much faster) the celery, onions, and garlic and will include them in the potato topping for added flavor and reduced wasting.I did not use BBQ sauce but took another reviewers suggestion and mixed about 2 tbsp. Miso and Tamari each for a substitute. Very flavorful.Also, I too did use "chicken gravy flavored mix" but made my own "gravy" from the suggested whole wheat pastry flour, nutritional yeast, and vegetable stock added to thin it to a gravy consistency; I dont think it was missing anything.

• This was tasty but so many ingredients and steps I just dont know if it was worth the effort. Also, I added the minimum amount of potato water to the potatoes and the casserole still came out very wet and mushy? Maybe if I made it again I would leave out the water entirely.

• I thought this recipe was delicious. The prep took a fair amount of time, but the result was worth it. I didnt have miso paste so I omitted it, which seemed to be fine. I am not a vegetarian, but I have been looking for some plant-based meals to add to my diet, and this one was wonderful. It was hearty and satisfying, with a great texture and flavor, and I did not miss the meat one bit

• Delicious, filling, healthy loved it

• Good - feels healthy - easy to make - Mike liked it

• In my opionion... It is very very good although I found it to be somewhat time consuming to make. Probably because it was my 1st time. Mine came out somewhat wet and i dont think i used more than a cup of the reserved potatoe water, I think it would have been good without adding any more to it. And to top it off my finicky husband really enjoyed it. So its a keeper. Thank You for posting this...

• I didnt have mushrooms in the house today, so I replaced them with cauliflower It was very yummy, but I have to try it with mushrooms as well. Also I have added diced pepper to the filling and extra garlic. I added some thyme to the gravy and dehydrated onion. All came together very nicely. I am a vegan and this recipe is a keeper.

• This recipe tastes ok, but I pureed the potatoes (added 1 sweet potato for nutrition) in the food processor and they turned out gluey and gloppy. So next time, I would hand mash the potatoes, leaving the skins on, which is where the nutrition is. Also, the recipe is not clear about what you do with all the vegetables that are cooked with the potatoes, so I threw them in, and its a good thing I did, cuz the potatoes needed the flavor. My husband, who is a confirmed meat eater, enjoyed the flavor, but missed the substance of the meat. I think next time I might be inclined to add kidney beans to make it chewier.

• Really good. I disagree with most of the other users, even though there were a lot of steps I didnt find this was difficult to make. I found it didnt need the gravy on top though, made it too salty.

• Delicious Id suggest, make the mix with extra gravy and you dont need any for the top. I also made my own gravy mix. I subbed Tofu with Cauliflower and was very happy (not a fan of tofu). Lots of work but worth in when its done

• My husband and I are vegans, have been for many years, but I have to say neither one of us cared much for this meal.

• I made this a while ago, and thought it didnt have enough seasoning while I was making it, so I put in more than the recipe called for and it was still bland-ish. I still enjoyed it though. Next time I make it Im going to switch it up and make something new out of this. And add more seasoning.

• It wasnt bad. I think the potatoes really sapped some of the flavor away. If I make again, I think i I would use maybe half the amount of potatoes and maybe figuring out some different vegetable to add to the "filling". Everyone liked the gravy, and I think the recipe is a very good starting point to make some changes to.

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