Perched high above the street on Stowe’s Mountain Road, sits Ye Olde England Inne, looking every bit the romantic English manor. Pampered guests find themselves surrounded by the beauty of the English countryside so painstakingly recreated by the innkeepers. It is a favorite place for weddings, anniversaries and other special events.
When Chris and Lynn Francis, came from their native England over twenty years ago to “wave the flag” for a fellow countryman competing for the America’s Cup, they never dreamed their visit to Stowe would so enchant them that they’d stay and turn a tired ski lodge into a Triple A Diamond rated world class inn, restaurant and special event facility.
Their first project was the renovation of the nearly 150 year old main building. “There are lots of old beams, nothing is straight, and nearly everything had to be remodeled, restored or replaced,” said Chris.
The antique post and beam lobby with its flagstone fireplace is perfect for relaxing or sipping afternoon tea. Every room is decorated in Laura Ashley and designer fabrics. Some have brass beds, others four poster or canopy beds. All have private baths, remote control TVs, VCRs, coffee makers, hair dryers, direct dial phone, and spectacular views of the Green Mountains. High speed wireless service allows use of the Internet from anywhere on the property.
The Georgian Room and Cranford Rooms feature queen size beds, one white ceramic, the other solid cherry. Both offer oversized whirlpool tubs for two and plush, comfortable seating areas.
The Cumbria III suite, furnished in country pine enhanced by an antique English wardrobe offers a separate whirlpool tub, and lounge area with cocktail table and deep cushioned sofa.
The Devon VII suite, boasts a pine canopy bed and a wardrobe from Belgium hand carved by a turn of the 20th century craftsman. It has a sunken whirlpool for two, and private entrance leading to the outdoor gazebo hot tub, an eight person affair popular with summer guests and the Apres ski crowd.
The Surrey VIII, a split level suite, sharing access to the gazebo with Devon VII, has a king size cherry canopy bed on the upper level, and sitting area with built in entertainment center on the lower, along with a sunken Jacuzzi, housed in what’s affectionately called “the cave.”
Those wishing a bit more privacy can stay in one of three cottages replete with fully equipped kitchens, whirlpool tubs and gas fireplaces. Each sumptuously furnished cottage offers two bedrooms with a queen size bed in the master bedroom and twin beds in the second. York Cottage features a floor to ceiling fireplace in the living area, while Winchester, overlooking the gardens, features a spacious lounge suitable for entertaining or simply relaxing. A single flight of stairs leads to Canterbury with its stone faced corner fireplace and vine covered deck overlooking the gardens and pool.
Sitting majestically on a high granite perch, with it’s Tudor architecture and Medieval Great Room, is Bluff House. The massive timbers, eight foot high inglenook fireplace, and “antique” chandeliers make you feel you’ve stepped back in time to a castle in “Merry Olde England.” Its nine luxuriously decorated suites offer panoramic views of the Green Mountains. Rooms facing north can view Mt. Mansfield, Vermont’s highest peak at 4,393 feet.
Exquisitely appointed suites named Newcastle, Edinburgh, Windsor, Oxford, Dover and the like, add to the Inn’s manor ambience. Surrounded by classic English paintings, custom made furnishings, mantled fireplaces, private decks or patios, spacious, light filled bathrooms with whirlpool tubs make guests feel like visiting royalty. Windows set in ten inch walls soaring high above the village give new meaning to panoramic views. Windsor Suite rises so high that the innkeepers omitted a deck for those suffering from vertigo!
If this isn’t enough, Ye Olde England Inne”s Mr Pickwick’s Pub and Restaurant, where guests enjoy a complete English breakfast and gourmet dining, is arguably the most unique in Stowe. In 2002 Executive Chef, Sam Palmisano competed against 5,000 of the nation’s finest chefs and took first place in The National Restaurant Association’s Annual Meeting Culinary Competition in Chicago. His orange grilled lobster recipe, was featured in New England Travel & Life.
Chef Sam’s menu changes monthly and his culinary vocabulary includes words like imaginative, emotional appeal, and playful expression combined with varying temperatures and textures. His black angus steaks, vegetarian dishes, seafood and pasta as well as native foul and game are nationally and globally influenced, yet very New England in preparation. One might find a rabbit juniper sausage served in a vegetable succotash, grilled scallop, shrimp and clams in chilled gazpacho or rack of Vermont rabbit with polenta fries. A mixed grill might include buffalo medallions, pussion chicken and venison sausage in their own sauces. Adventurous palettes might dine on kangaroo, ostrich, or wild boar.
The wine and beer cellar is a veritable Mecca for connoisseurs. “When you have an inn like this you must be different,” said Chris. There are several thousand bottles of wine to choose from, some very rare and very expensive. “Our wines are all new world wines. Some are from California , Australia, South Africa and in all grape types.”
The Pub also boasts more than 150 “good beers and ales,” many on tap, and 100 Scottish single malts from all over the highlands, lowlands and Orkneys. His ales, without equal in the state, come from ancient monasteries in Belgium and the Amazon jungles as well as the best microbreweries in Vermont.
In keeping with the British theme, Chris founded the annual three day “British Invasion” of nearly 1,000 classic motor cars. Reserving a seat will get you pole position for viewing the parade and of course a special feast by Chef Sam is not to be missed.
Oh yes. Those who make five overnight visits to the inne automatically become members of The Crown Club and get their names engraved on a gold plaque.