Luxury and a romantic atmosphere are the hallmarks of a successful inn or bed and breakfast. It takes a lot of hard work and attention to detail in order to achieve. When you visit the Four Season Inn on scenic Route 100, in southern Vermont you'll realize this as soon as you walk inside. This inn is outstanding, both in terms of luxury and romantic atmosphere. It's close to the Mount Snow ski resort and only 5 miles from Wilmington. The area is upscale with many on going activities and fine restaurants.
The Four Seasons changed ownership in early 2011, and reverted back its original name. Sandy MacDougal is the new owner and he is busy renovating. He has retained the Kennel and is now offering kenneling to the general public. And yes, pets are allowed in the rooms as long as you don't leave them there alone.
Mr. MacDougal says he is hoping to attract bird hunters with their dogs during hunting season.
The inn still has its 16 rooms with Jacuzzis in the suites. It still has fireplaces and Queen size four poster, canopied beds. So, in a way it is much the same as when Ann and Barry Poulter had the inn almost eight years ago. All rooms are air conditioned with TVs, and WiFi. There’s a 20 x 30 foot swimming pool , a patio and a garden adjoining the river. The inn stands back from the road, so you don't hear traffic noise. Instead you'll hear the sound of running water from the river and especially so if you pick a room overlooking the river. The inn offers the perfect setting for a private romantic getawy.
Despite it's intimacy the Four Seasons is an ideal location for a wedding with plenty of room on the grounds for wedding tents and it is easy to find, being there, right on route 100.
One of the other major changes is the Hunt Club restaurant. Mr. MacDougal has hired a professional chef and some courteous waitestaff. There is no liquor license but you can bring your own bottle. The menu is a mixture of French and Italian. The night we were there we had crab cakes, swordfish and apple pie. The touches of the chef were evident in a delicous pear butter, garlic butter and homemade bread with pieces of garlic embedded in the bread. A Bearnaise Sauce for the swordfish was delicious. I hope the chef will be given full rein to develop his own style in time. He does have talent.
Mr.MacDougal says he is trying to use as much local produce as possible and support the community, but the damage left by hurricane Irene has made it difficult to procure locally grown foods, because of concerns over contanimation.
What sets the Four Seasons Inn apart in my mind is that it has that fresh, invigorating feeling about it along with a romantic atmosphere. One gets the feeling that the new owner and his staff are not resting on their laurels as sometimes happens in large, long established businesses. They are anxious to please.
Timothy Palmer-Benson, September 17th, 2010
The Four Seasons Inn
P. O. Box 2540, Route 100
West Dover, VT 05356
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