From the moment I spoke to owner Sue Maxwell, I knew our time at the Ravenwood Castle was going to be wonderful. Her voice alone tells how she really enjoys owning the castle and working with the guests.
Sue and her husband John traveled to London many times before opening up the castle Bed and Breakfast where they found true inspiration for the castle's decor.
Once our little family arrived at the castle on top of the hill, we were immediately greeted at the front door by Diane of guest services. Diane, has such a warm heart and made us feel right at home as soon as we stepped through the "drawbridge".
We ate dinner as soon as we arrived. It couldn't have been better timing as we were very hungry. The buffet included a gooey cheesy lasagna, chicken, mixed beans, and an out of this world broccoli pasta salad. Carol was the mastermind behind the delicious broccoli salad. It truly was my favorite part of the entire meal. I later found out Carol was the chef behind many of the dishes throughout our stay.
Overall, our first meal at Ravenwood was delicious and satisfying. The boys really enjoyed the yummy array of desserts.
All of these little cottages are suites of sorts for you to stay in, if you'd rather not stay in the castle itself.
We stayed in the Clock Tower. A loft cottage with a large upstairs bedroom and smaller downstairs living area with a futon for the boys. It was clean, quaint and cozy. The upstairs bed was so pillowy soft and comfortable, I slept like a baby. The mini fridge helped keep our drinks cold and the jacuzzi tub was a nice addition to a long day of hiking.
Life-sized chess and checkers set. The guys had a lot of fun with these.
The Coach Tea Room is open May through October - Thursday through Sunday, 11:00 AM to 3:00 PM. The menu features specialties typical of those found in British Tea Rooms.
You certainly don't want to miss breakfast, especially if Linda is in the kitchen making her homemade cinnamon rolls. Boy, are they gooey, warm, and so, so good! Linda was such a gem as is all of the staff at Ravenwood. She comes from many years of service at Ravenwood Castle, over thirteen! She's such a sweet lady! She also told me she was a hog farmer. A tried and true one at that, raising hogs with her family for the fair. A lady after my own heart, she raises them the proper way, without antibiotics and the other yuck of conventional farming.
You'll also find Kelly's smiling face in the kitchen filling up the morning coffee pots with fresh coffee and making sure your morning breakfast goes smoothly. Another long service member of the castle, having worked there for eleven years.
My favorite part was spending some time in the kitchen with all of the ladies at the castle and getting to know them. It was like being in the heart of my home. The saying, " The heart of the home is in the kitchen" goes for the castle as well.
"It's my turn to unlock the castle door!"
Of course my husband and boys enjoyed every meal right along with me, as well as the other aspects of the castle. The "knight and armor" theme throughout the main dining room was a hit with the boys. They also enjoyed spending time on the grounds, and the English garden.
We encourage you to check into the Ravenwood Castle while you're visiting the Hocking Hills area. It is definitely a fun and romantic place (if it's just the two of you) to stay.
Be sure to mention Vintage Indie's review when you book your stay (by phone only) at Ravenwood Castle to receive
10% off of your room.
Ravenwood Castle | 65666 Bethel Road | New Plymouth, Ohio 45654
800-477-1541 | Local: 740-596-2606
Truth in Review: Owner of Ravenwood Castle did provide us with accommodations in exchange for our review. We were not paid for any contents of our review or required any certain text within the review. We speak truly from our hearts and hope that you and your family will gain trust from Vintage Indie Family Travels Column so that you may enjoy your vacations, and find the right place for you and your family to stay. All reviews posted by me are truthful in content and not bought. Gabreial Wyatt, editor in chief.
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