William and Marianne Cartwright-Hignett took over the Iford Manor Estate in 2016 and have since continued the restoration of the historic buildings and Grade I listed garden. They developed the Iford Manor Café & Kitchen, which is open year-round, using estate produce and reared meat from the 850 acre farm. The farm stops just 500m short of the Inn at Freshford.
The 16th Century village Inn, located on the banks of the River Frome at Freshford is a designated Asset of Community Value. Previously operated by the same small pub company as the Cross Guns in Avoncliff, the historic pub has a terraced garden and was popular amongst the local community, walkers and cyclists. The Cross Guns overlooks the River Avon in the hamlet of Avoncliff and was for many decades a popular walking destination for tourists and locals alike – until its closure in November 2024.
Iford Manor’s owners expressed their interest in the pubs after the vendor’s intentions were publicised by the Bath & North East Somerset council on the 11th of February. This process allows the local community six weeks to lodge an expression of interest, in order for communities to protect pubs and other properties in the case no-one else wants to take them on.
“We are thrilled to have had our bid accepted on The Cross Guns at Avoncliff and to be the preferred bidder and operator for The Inn at Freshford,” explained William Cartwright-Hignett, owner of Iford Manor. “These two pubs have been in my life as long as I can remember. They really matter to us, as does their place in our community. I am very hopeful that my family and I can be the ones to give them the long-term futures they deserve. I’ve been going to these pubs all of my life, and am looking forward to making sure I can keep them going for another 40 years… I have fond memories of long afternoons and evenings with friends, live music, great food, wellies and dogs – both of these are proper community pubs. ” explained William Cartwright-Hignett.
Iford Manor’s current Head Chef Matt Briddon, whom previously worked at the Inn at Freshford pre-pandemic, as did their sous-chef, Amy Couldrake, will be overseeing the food at the pubs.
Speaking about the timescales involved, Cartwright-Hignett explained, “Our intention is to reopen these much-loved pubs as soon as possible and get them back to serving the local community. Of course, we need to wait for the outcome of the Community Asset moratorium for Freshford; but if all goes well, we could have these two gems reopened by the end of May.”