ABOUT US

The Old New Inn in Bourton-on-the-Water is owned and operated by Andrew and Julie. They have a wealth of experience in management and hospitality and are dedicated to making the Old New Inn a destination Cotswold hotel and restaurant.

A couple sitting by a fireplace, holding champagne glasses, with a mirror above the mantel.

Our Story

We are Andrew and Julie Lund-Yates, the owners of The Old New Inn and The Model Village here in Bourton on the Water.

We took over this outstanding Cotswold business back in 2018, with the aim to rejuvenate the areas of the business that had been closed for some years. In 2019, we refurbished the hotel rooms and breakfast room, so that we could reopen The Old New Inn and welcome back overnight guests.

Having to remain mostly closed to the public throughout 2020-21, we then set out to bring back the 'heart of the village' by completing the Tap Room Bar & Restaurant renovations which  opened in February 2022!

When it comes to food and drink, we wanted to create a menu that celebrates food from the local area.

So far, we have had an incredible journey running The Model Village and now the B&B and Restaurant too. We love welcoming the locals, our family & friends and many tourists throughout the year.

Meet the Team

  • Man wearing protective gear working with a power tool on a wooden table, outdoor setting with stone wall and greenery.

    Model Village Team

    Our Model Village team work tirelessly to ensure the daily upkeep of the buildings and the grounds, as well as our kiosk team that are on hand to support all visitors when needed. Our gardener tends to all of the greenery throughout the grounds, including the intricate areas in the Model Village. Whilst our Stone Masons, who are very skilled, continue to maintain, repair and update all of the buildings to keep them in line with the real life Bourton On The Water.

  • A person setting a dining table in a cozy restaurant with decorative chairs, wine glasses, and neatly arranged cutlery. The room features framed artwork, curtains, and a window overlooking a stone building.

    Restaurant Team

    Since opening the bar and restaurant in 2022, we’ve managed to build a great team that really have become part of the family business! From our bar staff to kitchen staff, everyone is involved in how we present ourselves within the food and beverage side of things. Jason and his team work away behind the scenes, using the best of what is seasonally available to cook up some amazing meals. Florian and his team make sure that the service is of the best quality throughout every customers visit.

  • Person making a bed in a neatly decorated room with green paneling, a wooden bedframe, bedside table, and a tea set on shelves.

    Hotel Team

    We’d be lost without these guys! Making sure the quality and cleanliness of our rooms is kept to a high standard at all times. Never short of highest scores on feedback for the cleanliness of the rooms and public areas, Sam and her team have maintained incredible standards since we re-opened the bedrooms in 2019.

  • Join Our Team

    We’re often looking for people to join our fabulous teams, throughout the business, at all times of year. We have some seasonal work available, with the occasional permanent position. If you’re looking to start your career in hospitality, we can also offer full training. Keep an eye out over on our vacancies page for the latest jobs that are available.

Logo reading "Mark's Cotswold Bakery" in vintage-style font.

Our partners

Simon Weaver Cotswold Organic logo with a green clover symbol.
"Dolcetti Ice Cream" logo with brown text on a white background.
Logo for R&D Walker Butchers featuring illustrations of a cow and pig.
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 Our Sustainability

  • The business works hard to recycle as much as possible, whether that is separating materials for separate waste disposal, or re-utilising materials during the refurbishment phases of the business’s development. When sourcing products it is important to us that we limit the amount of packaging which will be used, and whether that packaging is ultimately recyclable.

  • Our raw fruit and vegetable waste, and coffee grounds and tea leaves are put into compost for use on our gardens, both in the Model Village, and our vegetable beds

  • We have established growing beds here at The Old New Inn, and grow most of our own herbs, as well as tomatoes, salad leaves, radishes, cucumber, peppers, chillies, potatoes, carrots, kale, onions, asparagus, and rhubarb. In 2023 we have partnered with our chosen charity Headspace, who have their own allotment, utilized by the youngsters they support helping their mental wellbeing, and, working with our chefs, and Veronika, our Head Gardener, this facility will enable us to grow courgettes, parsnips, red cabbage, leeks, and much more to support our busy restaurant.

  • When choosing products for the business, wherever possible we buy products which are either Fairtrade, or have an ethical business operation. Our toiletries are all non-animal tested, have minimal impact on our water systems and use recycled or recyclable packaging.

    Our cleaning products are chosen for their limited environmental impact, and our loo rolls are made from completely recycled paper.

  • Our aim is to keep our ‘food miles’ as low as possible, our eggs come from Cacklebean Farm in Stow-on-the-Wold, our sourdough comes from Mark’s Bakery in Chipping Norton, our Hawkstone Cider comes from a mile away, fruit juices from Cheltenham, and our gelato comes from Cirencester, (Cow to cone in a day!). Gin and whisky comes from Cotswold Distillery in Shipston-on-Stour.

    Where we cannot limit the food miles we try and make ethical decisions, so our tea comes from the lovely Tregothnan Estate in Cornwall, and our coffee comes from a single farm in Kenya, thanks to the wonderful people at Paddy and Scott’s in Suffolk.