Welcome to Farlam Hall Country House Hotel where we as a family are able to offer you a unique experience. Farlam is the perfect place to escape from the real world and enjoy the elegance of a past era combined with the best of modern life.

As a family we bought Farlam Hall in 1975. There were 7 bedrooms that were fit - just - to sleep in, 2 bathrooms and we had 2 part time local staff. Today there are 5 family members involved with the hotel supported by a team of 20 full and part time local staff. We have 12 luxurious ensuite bedrooms and a restaurant that can seat about 40 people. We are all here to make your stay as relaxed and pleasurable as possible.

One guest recently asked - Why am I here? He had come to us simply because of our reputation. This made us stop and think.

We hope you will come here to enjoy a style of hotel keeping that is becoming a rarity. We are a genuine family team working with enthusiastic local people who are happy to look after you. We are completely independent and pride ourselves on being staunchly English using fresh local produce and English products whenever possible.

This level of attention extends to the kitchen. Under the care of Barry Quinion a team of chefs work to offer you the best of modern cuisine but combined with skills that are being lost to fashion. From a range of traditional cakes on your arrival, to breads and the now unfashionable selection of fresh vegetables presented on a separate dish with your main course we hope your meal will delight the tastes and also satisfy the inner man - or woman.

All this set in an area of England that has only improved over the years with easier access to the fells, good golf and of course the now iconic Hadrians Wall Path -we hope will give you some reasons as to why you should visit us.

Free wifi throughout the hotel.

Member of Relais & Chateaux since 1984
Inspectors' Choice Hotel and .
Good Hotel Guide Award for Country House Hotel of the Year 2000/2001
Good Hotel Guide César Award for excellence retained since 2000
Inclusion in Good Food Guide for 35 years.