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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Vegetarian Taco Slaw with Creamy CilantroLime Dressing

Heres an easy weeknight meal thats ready to serve in about half an hour.

Vegetarian Taco Slaw With Creamy Cilantro-Lime Dressing Ingredients

• 1 small head green cabbage, cored and thinly sliced

• 1 (15 ounce) can black beans, rinsed and drained

• 2 cups frozen corn, thawed

• 2 cups grated carrots

• 2 bell peppers, diced

• 1 cup chopped cilantro

• 1? cups sour cream

• 1? cups chopped fresh cilantro

• 3 green onions, green parts only, chopped

• 2 limes, zested and juiced

• 1 clove garlic

• teaspoon kosher salt

• 1 pinch cayenne pepper

How to Make Vegetarian Taco Slaw With Creamy Cilantro-Lime Dressing

1. Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.

2. Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.

3. Pour dressing over cabbage mixture and toss to coat evenly.

Vegetarian Taco Slaw With Creamy Cilantro-Lime Dressing Nutritions

• Calories: 458.9 calories

• Carbohydrate: 63.6 g

• Cholesterol: 38 mg

• Fat: 19.7 g

• Fiber: 18.7 g

• Protein: 16.1 g

• SaturatedFat: 11.6 g

• ServingSize:

• Sodium: 792.1 mg

• Sugar: 14.3 g

• TransFat:

• UnsaturatedFat:

Vegetarian Taco Slaw With Creamy Cilantro-Lime Dressing Reviews

• This slaw is a wonderful topping for tacos Ive made it for fish and shrimp tacos and even tried it with shredded chicken last night. I think its great for a vegetarian option as well. If you have a sweet potato filling or even just sliced avocados, this slaw will elevate your taco gameWarning: this recipe makes A LOT of slaw. I usually have leftovers for a few days and end up having to toss some. If only I could remember to half it.

• Not the prettiest of slaws but the flavor was great. It needed more salt than the recipe called for and I also think subbing some of the green bell pepper for jalapeno would have made it better. Overall good recipe though and great on a taco or for a side dish at a picnic.

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Cardano has taken another giant stride in the digital assets market through its integration with the Swiss leader, Taurus. The well-known platform recently announced integrating Cardano (ADA) within its platform, alongside the staking capabilities. The integration will support the Alonzo hard fork on Taurus that took place on September 12th. With the announcement, traders have …

Mushroom and Artichoke Soup

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarians delight.

Mushroom And Artichoke Soup Ingredients

• 4 (14 ounce) cans canned quartered artichoke hearts

• 1 cup olive oil

• 3 pounds thinly sliced shallots

• 3 small red onions, chopped

• 3 cloves garlic, minced

• cup all-purpose flour

• cup rice vinegar

• 1 gallon water

• 6 tablespoons vegetable base

• 1? teaspoons salt

• teaspoon ground black pepper

• teaspoon ground cayenne pepper

• teaspoon ground nutmeg

• 2 tablespoons dried thyme

• 6 dried portabella mushrooms, softened in water

• 3 pounds fresh mushrooms, sliced

• 3 pounds carrots, sliced

• cup capers

• cup chopped fresh parsley

How to Make Mushroom And Artichoke Soup

1. Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.

2. Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.

3. Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.

4. Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.

5. Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.

6. Stir in capers and parsley, season with salt and serve.

Mushroom And Artichoke Soup Nutritions

• Calories: 102.3 calories

• Carbohydrate: 13.7 g

• Cholesterol:

• Fat: 4.6 g

• Fiber: 2.6 g

• Protein: 3.3 g

• SaturatedFat: 0.6 g

• ServingSize:

• Sodium: 349.9 mg

• Sugar: 2.8 g

• TransFat:

• UnsaturatedFat:

Mushroom And Artichoke Soup Reviews

• Definitely time consuming, once you are done draining the artichokes and slicing all the mushrooms but oh, it is so worth it Unfortunately doesnt store well and loses most of its taste by the next meal, definitely by the next morning.

• I was a little apprehensive about trying this recipe because I generally only try the ones that are 5 star rated- but this one changed all that This soup is delicious I scaled down the servings quite a bit, and it was wonderful. I cooked it for some friends and they raved about it Great recipe

• I tasted a soup like this, so I looked for and found this recipe. I made it for a party and was thrilled with the results. I made a few moderations like using chicken stock as I didnt need it to be vegetarian. It was FABULOUS I loved it

• This is very good. I was not feeding 50 vegetarians, so I scaled this recipe way back. As a result, I ended up eyeballing a couple of the ingredients, but I think I came pretty close to following it. I used grated carrot that I already had instead of chopping more - and I liked the texture it gave to the soup. I also used fresh portobellos. I often make soups for friends and family, and like to make recipes that they wont make or buy. This one is going on my soup gift list. Very nice, thanks

• Very good - something different. Lots of people really liked this and it is quite healthy. Hint to get a reasonable (and managable) batch size - scale recipe to 13 servings.

• This is an awesome soup I received many compliments from my coworkers when I brought it into work for my own lunch. If you make the recipe for 12 servings, you use a whole 14oz can of artichokes. Waste not, want not. I will definitely add this too my constant rotation. I used white button, shitake, chantelle and fresh portabellos. When it called for the soaking water, I used 2 cups of fresh water and it seemed that if I would have used more, it would have been too watery. I hope this helps Grab a big crusty baguette to go with this awesome soup. : )

• Its always a risk to try a new recipe when youre feeding guests, but this soup went over marvelously at a recent dinner party. I soaked the dried protabellas in approx. 8oz of hot water. For the fresh part, I used a blend of shitake, white, oyster, and baby bellas. The smalll amount of leftovers were delicious the next day.

• This soup was amazing, i altered the quantities drastically to reduce the servings, used fresh portobellos and added more fresh garlic of course and it was perfect :) im not sure if it was the vinegar or the portobellos... but had the hint of an asian taste or zing to it and we loved it. definitely worth the effort

• Great recipe I scaled it to 12, and everyone seemed to like it I soaked the mushrooms in just enough water to cover them, and I used almost 3 cubes of the vegetable base. At the beginning, I feared the soup would be too chunky for spoonfuls, so I made sure to cut the dried mushrooms (I substituted dried shitakes) into bite-sized pieces. It turned out to be a good soup.

• Good soup and healthy too I did make some changes. I didnt have a food processor so I just cut the artichokes finely. I used the artichokes water. I skipped the shallots and capers. I didnt measure the spices and I used the whole package of the dried mushrooms (shiitake instead of portabella). I recommend breaking the dried mushrooms into 1/2 or even 1/4 pieces. Next time, I add fresh spinach. The rice vinegar gives the soup a unique taste. I scaled it down to 12, next time Im make a bit more.

• This soup was absolutely phenomenal. I douldnt stop eating it.

• Pretty good soup. My girlfriend is a vegetarian, I am not, however we both really liked this.

• It was tricky to try and scale this down from 50 servings, but it somehow turned out great the recipe never said how much water to put the portabellas in so I used about 3 cups. next time i would use less because the soup seemed a bit watered down.

• This soup was flavorful and memorable, and once the chopping is done theres not much work to do. This goes very well with warm, crusty bread. Next time, Ill throw in some barley, as the onion/shallot/artichoke texture left me wanting a bit more to chew on. Wonderful, though, and I will be making this again soon.

• Recipe ok. Easy to make, hearty ingredients, bitter taste. Children will not eat. I can only eat once.

• Not so much

• I made it exactly as the recipe stated and then tasted it, it was good but I decided to add a touch of freshly grated ginger and some Korean Hot pepper paste for spice. Delicious I will make this again.

• What a lovely recipe...made it as written and everyone loved it. As a vegetarian I can only say no wonder the restaurant buys this from you

• My wife usually makes the soup but I was flying solo this time. Initially I was after something that involved a lot of dicing and slicing because Id just sharpened our knives and picked up a couple ceramic knives. I cut the recipe in half....figured 25 servings was enough for two people. It filled up one large stock pot. I couldnt get any dried portobello mushrooms so had to go with un-dried. Otherwise I followed the instructions exactly. I spent New Years afternoon happily slicing and dicing stuff. I made the stuffed portobello mushrooms found on Allrecipes to go with it. Both turned out great and I have enough soup for breakfast and lunch for several days.

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Harold's Salad

This is a marinated fresh vegetable salad which is very pretty in a glass bowl. Its also a great side dish.

Harold's Salad Ingredients

• 5 slices bacon

• 1 head fresh broccoli, chopped

• 1 head cauliflower, chopped

• ? cup chopped onion

• 10 black olives

• 12 button mushrooms, sliced

• 1 (4 ounce) jar pimentos

• 16 ounces oil and vinegar salad dressing

• 2 tablespoons white sugar

• salt to taste

• 1 teaspoon ground black pepper

How to Make Harold's Salad

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, combine the bacon, broccoli, cauliflower, onion, olives, mushrooms and pimento. Stir to mix.

3. Whisk together the salad dressing, sugar, salt and pepper. Pour over salad, toss, and refrigerate until chilled.

Harold's Salad Nutritions

• Calories: 185.2 calories

• Carbohydrate: 14.4 g

• Cholesterol: 8.7 mg

• Fat: 13.3 g

• Fiber: 2.7 g

• Protein: 4.1 g

• SaturatedFat: 2.7 g

• ServingSize:

• Sodium: 512.4 mg

• Sugar: 8.9 g

• TransFat:

• UnsaturatedFat:

Harold's Salad Reviews

• This is an excellent recipe For the dressing, use Newmans Oil & Vinegar (or Italian, I believe). Its always better the 2nd day - I grew up eating it - Andrea is my mom, and Harold was my Dad. Thanks for submitting it Mom I just found it randomly on this site :)

• This recipe was very "blah". Edible, because it was so simple, but very boring. Also, directions say to add mushrooms, but mushrooms are not listed in the ingredient list . . .

• Loved it I had to leave out the olives though cause my husband doesnt like them.

• I made this for Easter dinner at Bette Jos 2011. Lacie said, "Mmmm. That salad is good" when she tried it so it must be OK. I liked it.

• I made it for a picnic. Everyone wanted the recipe. The only change was baby portabellos and Newmans own salad dressing.

• This is a very good recipe I made this pretty much as in the recipe with a few minor substitutions. My whole family was happy to eat this. I prefer my olives sliced, and I had a few cherry tomatoes to get rid of. Also made my standard vinaigrette dressing. Those were the big changes.