LOOMS & LARDERS: A TALE OF TARTAN AND TASTE PoB Hotels unveils “Looms & Larders: A Tale
LOOMS & LARDERS: A TALE OF TARTAN AND TASTE
PoB Hotels unveils “Looms & Larders: A Tale of Tartan and Taste” in partnership with Araminta Campbell
PoB Hotels, the collection of Britain’s finest independent stays, is proud to launch: Looms & Larders: A Tale of Tartan and Taste, in collaboration with renowned Scottish textile designer Araminta Campbell.
The initiative draws on the beautiful parallels between two enduring crafts: weaving and cookery, each rooted in tradition, individuality and a strong sense of place, just as Campbell’s tartans capture stories of heritage, landscape and legacy within every thread, so the chefs of PoB Hotels bring to life local, seasonal ingredients, weaving memory, flavour and identity into every plate.
Two worlds united by skill and creativity come together – inviting guests to engage with craft and provenance, both within PoB Hotels and through exclusive experiences that showcase the artistry behind every creation.
Across the collection, chefs have taken inspiration from autumn and winter produce, each championing an ingredient tied to their kitchens and communities, with each creation reflecting their ingenuity and passion.
Inspired by its walled kitchen garden, Gravetye Manor sees Executive Chef Martin Carabott turn his attention to beetroot, a vegetable often overlooked. Grown on-site, it is celebrated in vibrant variations and paired with local Sussex Slipcote cheese, pumpkin seeds and lovage. “This dish is special because it demonstrates how something humble can be transformed when nurtured and shown in its best light,” Carabott shares.
At Hartwell House & Spa, Executive Head Chef Daniel Richardson spotlights the pure-bred Aylesbury Duck, a rare heritage breed intrinsically tied to Buckinghamshire. Sourced from a sixth-generation farmer who raises his ducks beneath orchard trees, Richardson describes the ingredient as “essential in my kitchen,” praising the traditional methods that impart tenderness and a subtly gamey depth of flavour.
Further east, at Bedford Lodge Hotel & Spa near Newmarket, Pastry Chef Manuela Magoni champions dark chocolate with her Lucky Horseshoe Chocolate & Salted Caramel Ganache, Fruit Gels & Champagne Sorbet, showcasing the warmth and indulgence of the season in a dish that blends richness with delicate pastry craft. As Magoni explains, “Chocolate is enjoyed all year round but is the perfect comfort food for those winter months.”
It is the humble blackberry that takes centre stage at Colchester’s Talbooth House & Spa. Often foraged by the kitchen team, it is gently poached with vanilla and thyme to accompany butter-roast venison, a dish Group Executive Chef Andrew Hirst says evokes childhood memories of berry-picking and crumble-making, “the sort of flavours that can’t help but bring a smile to your face.”
Travelling north into the Midlands, even the often-overlooked crab apple finds a home at rural Rutland escape Hambleton Hall, as Michelin-starred Executive Head Chef Aaron Patterson transforms them into a delicate soufflé that brilliantly captures the tartness and sweetness of autumn.
Seasonal treasures continue at Homewood near Bath, where Kitchen Gardener Darren Stephens honours the January King cabbage; resilient and deeply flavoursome this often under unappreciated crop provides a valuable harvest when gardens are sparse.
Similarly comforting autumnal touches appear across the collection in Scotland, including at Cromlix in Perthshire, where Executive Head Chef James Mearing pairs grilled steak with Albert Bartlett potatoes, hailed for their crispy exteriors and fluffy, creamy centres. As Mearing notes, “There’s something deeply satisfying about working with an ingredient that evokes real comfort, especially on colder days when that’s exactly what our guests are seeking.” Guests can also enjoy a private shopping experience at Araminta Campbell’s atelier on the outskirts of Edinburgh, bringing to life the artistry of Campbell’s textiles alongside Mearing’s culinary expertise.
On board Edinburgh’s floating Hotel, Fingal, Head Chef Pedro Barriera celebrates the delicate, aromatic chanterelle mushrooms, foraged from secret Perthshire locations and gently sautéed to let their natural flavour shine. Those on board can also discover Araminta’s bespoke scarves as part of the hotel’s gift collection, blending fashion, craftsmanship and the spirit of the Scottish landscape.
Meanwhile, heading offshore, in the Channel Islands, The Atlantic Hotel advocates Jersey Black Butter, a centuries-old local preserve of apples, cider and spices which Executive Chef Will Holland uses to elevate an apple tarte fine.
Together, these dishes illustrate the expertise of PoB Hotels’ chefs – each one weaving flavours, memories and tradition into the fabric of their menus.
Kalindi Juneja, Chief Executive of PoB Hotels comments: “Our brand is all about individuality, heritage and craft. Looms & Larders brings those values to life by celebrating two different but equally evocative art forms: textiles and food. Just as Araminta Campbell’s tartans are woven with meaning, our chefs take ingredients tied to their landscapes and traditions and reimagine them for the modern table. It’s a campaign that speaks to the artistry within our collection and the richness of British hospitality.”
For more information on PoB Hotels, please visit https://pobhotels.com/
About PoB Hotels
From castles brimming with northern charm to seafront lodges sitting along the southern coast, PoB comprises the finest independent hotels across the British Isles. The collection has been carefully curated to showcase the most luxurious rooms, the finest restaurants and the most decadent spas. Each hotel is completely unique, hand-picked to offer guests unforgettable experiences. Each one is truly the Pride of Britain.
PoB Hotels is committed to responsible travel and the importance of sustainable practices. The brand has partnered with EarthCheck, the world’s leading scientific benchmarking, certification and advisory group for travel and tourism, to develop environmental good practice and certification for hotel members and company-wide regenerative practices. This marks an important step in PoB’s ongoing commitment to sustainability and reflects a dedication to promoting responsible hospitality across the collection. Each independent hotel continues its own path towards positive impact, engaging with its community on social, economic and environmental issues, while collectively setting a benchmark for the future of sustainable luxury travel.
Explains Kalindi Juneja, PoB Hotel’s Chief Executive: “It all began in 1982, when a group of passionate hoteliers joined forces to create an iconic British hotel collection. Led by then-industry titan, Gerald Milsom, they were driven by a shared love of hospitality, a commitment to quality and a desire to create happy moments for every guest. From the very beginning, we have celebrated individuality and championed the independent spirit of our hotels. More than 40 years on, that ethos remains at the heart of everything we do. Today, our collection spans distinctive hotels across the UK and the Channel Islands, each one offering authentic British adventures shaped by its own unique character.
“Our hand-picked hotels offer an array of destinations and as such, a PoB Hotels voucher makes the perfect gift. It can be redeemed for an unforgettable stay, a delicious meal or a truly memorable experience at any of our properties. And for those seeking inspiration, we offer The Handle, our online magazine dedicated to travel, stories and more.”
About Araminta Campbell
Araminta Campbell is a Scottish luxury brand celebrated for its exquisite handwoven and mill-woven textiles, created with a deep commitment to artistry, sustainability and heritage.
Based just outside Edinburgh in a castle-like atelier, the brand is a sanctuary of creativity and craftsmanship, where traditional techniques are thoughtfully reimagined to create timeless heirloom pieces.
As the largest employer of traditional handweavers in Britain and the country’s leading producer of handwoven tartan, Araminta Campbell is at the forefront of a movement to revitalise Scotland’s textile industry.
