The Gresham Arms
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The Gresham Arms at deep dusk: honey-coloured limestone, slate roof glistening, warm tungsten windows glowing against a deep cobalt sky, the painted hanging sign at the corner.
The Gresham Arms · Cotswolds · Open Wed–Sun

Eight rooms.
Thirty-two seats.
One hand on the wheel.

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8 Bedrooms above the bar
32 Covers in the dining room
12 Farms within twenty miles

Tom in the kitchen, Eleanor in the rooms. We bought the freehold in 2014 and reopened in 2016. The inn has been an inn since 1672. We try not to forget that.

Eight rooms above the bar

An iron bedstead with antique linen, fresh flowers on the side table, mullioned window opening on the Cotswold countryside, soft morning light.

  1. Standard, two of them

    Double bed, mullioned window, courtyard view
    £140 per night, room only

  2. Superior, three

    King bed, free-standing bath, lane-side view
    £190 per night, room only

  3. The Suite

    Sitting room, four-poster, garden view
    £260 per night, room only

  4. The Loft, two

    Beamed top floor, claw-foot bath, twin skylights
    £340 per night, room only

A fire in the hearth, a short list at the bar.

Three local breweries on draught. Thirty bottles on the wine list, every one chosen by Eleanor. Lunch from half twelve, dinner from half six, Wednesday to Sunday.

The kitchen, after Bath.

“I cooked at a one-star place for nine years. I learned everything there, then learned a different thing here. The good ingredients are within twenty miles. The trick is sending them out clean.”

Tom Gresham, Head Chef, formerly of Bath

Twelve farms within twenty miles. Three local breweries. Pheasant in October, venison through the winter, salt-marsh lamb in spring. The chalkboard changes when the box from the farm changes. Wednesday to Sunday.

A plated venison main course on dark stone: jus pooling, dauphinoise, foraged garnish, dark linen napkin, candlelight.

One plate, on a Thursday.

Roe deer, dauphinoise, sloe gin jus. The deer comes from the estate two villages over. The potatoes are from a farm at the bottom of the lane. The sloe gin was made in this kitchen last autumn. Plates change every fortnight, sometimes faster, never to a printed schedule.

See what is on the chalkboard this week →

A Cotswolds country lane in autumn, leading toward a stone village in golden hour.
The Place

A village down the lane from somewhere you know.

The Gresham Arms
High Street
Carrick Lower
Cotswolds GL54
From London
Two hours by car. Train to Kingham, twelve minutes by taxi.
From Birmingham
Ninety minutes by car.
Parking
On site, behind the inn. No charge for guests.
Tom and Eleanor Gresham in the doorway of the inn, candid, warm tungsten light from the bar behind them.
The Hosts

Tom and Eleanor Gresham.

“We bought the freehold the year our daughter started school. We are still here. The walls are older than that, by some margin.”

Eleanor Gresham, host

Tom runs the kitchen, Eleanor runs the front of house and the rooms. Between them, the bar, the dining room, the eight bedrooms, and the lane outside. The dog is a lurcher called Stitch.

Stay, eat, or both.

Eight bedrooms above the bar. A dining room downstairs. A sitting room with a fire if you want neither. We reply within two working days, always to one of us.

Make an enquiry

Booked weekends, mostly. Try a Wednesday.