Hulugize2022年8月

accueil royal. Merci à Neil et sa femme pour leur sociabilité. Nous avons très très bien mangé. Ce sont des hôtes très respectueuses de leurs invités. Nous recommandons vivement. Gaïa et Jean fred

Maxime2022年8月

Superbe week-end passé chez Neil ! Tout était parfait, l'accueil, la maison, les extérieurs avec la piscine et le jaccuzi... Un endroit parfait pour se relaxer dans un cadre en pleine nature. Si vous le pouvez, goûtez la cuisine de Neil, ça vaut le détour !

Isabelle2022年8月

Neil et Hannecke sont des hôtes très attachants. c est un plaisir de partager avec eux. ils nous ouvrent leur maison avec beaucoup de cœur et quand Neil se met aux fourneaux, c'est succulent !!! le calme, le paysage, la lune, la chouette et sans oublier la chaleur humaine ❤️

Henny2022年5月

Had a wonderful stay at Locarn Lodge. Our hosts, Neil and Anneke were there to meet us and could not have been more welcoming. Nothing was too much trouble, superb service. Their Lodge is amazing, a relaxing hot-tub, a cinema like I’ve never seen in a house and delicious food. The bed was incredibly comfy as well. I couldn’t recommend it more highly. Will definitely be telling my friends and we’ll be back. It’s worth the 1000 km drive even if only for one night. But we’ll certainly be staying longer.

Anthony2022年4月

What an excellent evening Neil and Anna. You were the perfect hosts and your home is simply a joy to have stayed in. My only regret is that we were only able to stay the one night. Next time we’ll come for a week! The thing that took us most by surprise was the quality of the cuisine. Anyone reading this who loves quality home cooking, this is the place for you! There were 2 appetizers. We began with stuffed deep fried olives, served with a French Pink Lady cocktail. This was followed by Caribbean duck, delicious, with a Bellini. A very impressive dish. We then moved on to the fish course. Steamed monkfish with beetroot carpaccio and a salsa verde. Naturally this came with a crisp muscadet, from somewhere down near Nantes I believe you mentioned. We then moved on to the mushroom risotto with smoked and wild mushrooms. The entre was beef filet with pomme ‘anna’ and a classic St. Emillion Grand Cru. The cheese board was 4 french cheeses with fig compote and ruby port. The dinner was capped with poach pear served in a brandy snap basket topped with fresh cream and merangue. To finish was a glass of Brandy. All in all it took 4 hours to dine. Oh, and then of course a few single malts (what a selection, Neil!) by the fire. Absolutely fantastic. The room we had was perfect and, unsurprisingly, we slept like logs. Unfortunately I couldn’t face a swim although the pool looked so inviting. Next time we come it will be full summer and no doubt we’ll be getting the most of the outdoor area. Thanks once again lovely people. See you in late June/July time. By the way, we were very chuffed to be your first guests. That somehow made it all the more special. Anthony