Condé Nast
A couple of livery horses – German warm-bloods, their hooves knocking at the kick bolts – are stabled next to the 19th-century blush-coloured Grooms Cottage on Dorset’s 5,500-acre St Giles Estate. Following a renovation, the house has been divided into two split-level flats with raw-boned walls and free-standing Drummonds showers – a mixture of tack room simplicity and grandiose panache.
On the ground floor there are dining tables and kitchens stocked with estate produce (honey, eggs and St Giles’s sparkling wine). In one, a long-defunct Victorian Aga is still slotted into a fireplace.
