The £125 million Fairmont Cheshire's The Mere resort, located just minutes from Knutsford and less than a 30-minute drive from Manchester, delivers an experience that challenges the notion that perfection is unattainable. The property, reached in about 45 minutes from Walton, offers 116 guest rooms including 23 suites, a Gordon Ramsay restaurant, an 18-hole championship golf course, and the Fairmont Spa.
Arrival and First Impressions
Set within 157 acres of Cheshire countryside, the resort is concealed behind a dramatic brick archway before revealing a sweeping driveway through landscaped grounds. The stylish team at every corner ensures guests feel genuinely welcome from the moment they arrive. The Orangery, with its striking glass roof and champagne bar, provides an inviting spot for a pre-exploration drink.
Golf Course and Grounds
The golf course, originally designed in the 1930s by James Braid and George Duncan, stretches across immaculate greenery bordered by towering trees and multi-million-pound mansions. Even non-golfers can enjoy quiet moments on lakeside benches, soaking up the peaceful surroundings.
Suite and Spa
The suite, designed by Bergman Design House, blends contemporary style with genuine comfort. Details like neatly wrapped charging cables highlight the attentive housekeeping. The spa, housed in a restored Victorian stable block, features a 20-metre swimming pool, Finnish barrel sauna, ice baths, hammam steam rooms, and salt inhalation chambers. Twenty personalised treatments are available, and the spa never feels crowded despite a fair number of guests.
Dining Experiences
The Club Lounge offers clubhouse favourites including pizza, fish and chips, burgers, and Indian-influenced curries, with a standout peach cheesecake dessert. The Gordon Ramsay restaurant, though unavailable for evening dining during the visit, provides an outdoor terrace overlooking the lake for breakfast. The breakfast menu includes Greek yogurt with berries and granola, and a full British breakfast.
Service and Departure
As guests depart, multiple staff members ask about their experience, demonstrating exceptional attention to detail. The writer notes, "I'd be lying if I could highlight a negative critique or rogue hair from the moment we arrived to the second we left."
