in , Massachusetts
Room Rates : $139+
Online reservations
About
Voted Best Mid-Cape Inn! Honeysuckle Hill is an enchanting, Queen Ann style Country Inn, listed on the National Historic Register, circa 1810. Tucked into lush English Gardens with a backdrop of pristine woods along scenic Rt. 6A, in historic West Barnstable, Massachusetts, the Inn is near to the beach, ferries for Martha's Vineyard and Nantucket and is an easy one hour drive to Boston or Providence.
This enchanting seaside Country Inn offers comfortably elegant rooms and graciously served breakfasts, and is surrounded by lush, green lawns and colorful gardens.
Like no other village on the Cape, West Barnstable is defined by its history and geography both of which are evident as you approach the village from the west. Route 6A, designated one of the ten outstanding scenic byways in America, gracefully winds its way along the northern edge of the Cape. Stately elms and maples line the route forming, in spring and summer, a lush canopy over this former stagecoach path. In the fall, the canopy changes to a blaze of harvest colors.
Less than two miles from the Inn, is Sandy Neck, a classic barrier beach that stretches for six miles along Cape Cod Bay. And the Neck's adjoining conservation area is a scenic spot to hike, fish and birdwatch. For additional things to do on Cape Cod, click HERE. All in all, the Honeysuckle Hill Bed & Breakfast and the surrounding village of West Barnstable retain the genteel country charm of yesteryear. We invite you to honor the past and experience country elegance at its best at Honeysuckle Hill a very special place by the sea.
Amenities
All guest rooms have private baths with Asquith and Somerset amenities, hairdryers, individual controls for heat and air conditioning, featherbeds, LCD TVs, and wireless internet access. Fresh-cut flowers in every room, many grown in our own gardens. Rates include use of our hot tub/spa, bicycles, complimentary soft drinks, wines, liqueurs and other refreshments, plus a four course gourmet breakfast each morning.
- Air conditioning
- Alarm clock
- Bath robes
- Coffee/Tea facilities
- Desk
- Hairdryer
- Ironing Board
- Private entrance
- Radio
- Satellite/Cable TV
- TV
- Wi-Fi
- BBQ grill
- Board games
- CD player
- Computer
- Copier
- DVD Player
- Data port
- Fax Machine
- Fireplace
- Hot tub/whirlpool tub
- Internet Service
- Library
- Telephone
- Videos
- Wet bar
Other Amenities: Screened in Gazebo, Screened in Porch, Enchanting English Gardens, Asquith & Somerset Toiletries, Bicycles
Recipe: Cape Cod Kedgeree
This is a recipe brought over by the Brits returning from India and has been very much modified to delight the American palate.Recipe for 8
- 3/4 cup Indian Basmarti Rice
- 20 Strands of Saffron
- 1 1/2 Cups of Water
- 4 oz Butter (1/2 stick)
- 1/4 Cup Heavy Cream
- 8 oz Canadian Bacon cut in quarter inch thick julienne strips in 1 inch lengths
- 7 hard boiled eggs
- 1/4 tsp Madras Curry Powder
- 1/4 tsp salt
- 1/4 tsp finely ground black pepper
Meanwhile, boil eggs 15 minutes, cool under running cold water, shell, and dice, leaving one egg to be sliced for garnish. Add chopped eggs and Canadian Bacon strips, salt, pepper and curry powder to the rice, and combine with half of the heavy cream and remaining butter, keeping on low heat.
Push into a 3 inch mold (a tuna can with top and bottom removed is an ideal size), pushing down to form a perfect circle. Remove mold. Top with a slice of hard boiled egg. Garnish with fresh parsley or chopped chives. Serve with a garnish of spring salad. A very light balsamic vinegar dressing goes very well with this.
(The original version of Kedgeree called for Smoked Haddock instead of Canadian Bacon. However, Smoked Haddock does not seem to generally appeal to the American "breakfast palate"! Another version with Smoked Salmon had an 85% appeal. But the substitution of Canadian Bacon has resulted in many requests for this unique recipe!)