The story
The Three Hills in Linton serves Modern British cooking inside a Grade II listed building that originally functioned as an alehouse in 1847. The establishment takes its name from ancient European burial mounds situated directly nearby. Owners purchased the property in December 2015 and spent years removing postwar extensions to reveal the original timber framing and brickwork. The renovation added a sunlit Orangery for dining and preserved the historic structure throughout.
The professional team has earned two AA Rosettes alongside a Michelin Plate for its consistent approach to the British kitchen. Chefs focus on seasonal produce and regional ingredients rather than complex techniques. The menu shifts regularly to match what is available from local farms and foragers. Staff prepare dishes using straightforward methods that highlight the quality of the raw ingredients.
Guests can extend their visit into one of six ensuite bedrooms decorated in soft blues and greens. A separate two bedroom flat provides space for longer stays without hotel service. A snug library offers a quiet corner with a log fire for cooler months. The extensive patio features heating and lighting to protect evening diners from damp weather.
Recognition
Ambience
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