Rooms

Climb the Jacobean staircase to one of the 3 four-poster bedrooms or stroll across the courtyard to one of 14 contemporary rooms housed in converted Kentish hay barns, stables and cowsheds surrounding the manor. Lose yourself in bubbles at bath time or get energised in the shower with luxurious Essential Elements bath treats.

Hotel details

History positively exudes from the ancient walls of the manor, home for hundreds of years to past kings and queens, movers and shakers. Today’s regulars include famous film-makers, photographers, actors, writers and fashion or media moguls who come for the cool spa, good food, fine wine and discreet service. Kick back in front of the open fire in the bar in winter or on the terrace in summer and drift away for a while… Energise, uplift, restore and feel the energy flow through your body in the sauna, steam room and hydrotherapy pool. Escape with a massage in your own cabin in the woods on the edge of the grounds. Dip into the indoor swimming pool and feel the force of the counter-current swim trainer and hydrotherapy jet or invigorate with a session in the gym. Breathe in the sea air on the all-weather floodlit tennis court, on the croquet lawn, boules court, or on the clay shooting range.

Food & Beverages

Enjoy a dining experience in a relaxed atmosphere in the candlelit 17th century dining room or in the Conservatory with views across the North Downs from your table. The menus focus on local and organic produce and include specialities such as locally landed sea bass, turbot, lobster and crab, Kentish woodpigeon and hare, venison and wild boar from Wadhurst Park, Romney Marsh lamb, Rye Bay scallops and Dover sole. The restaurant has been awarded two Rosettes by the AA Best Restaurants Guide and is featured in The Good Food Guide. Recently retired Chef Patron Chris Oakley has now handed over the reigns to Stephen Harvey, an accomplished chef in his own right who has worked in some of the most prestigious kitchens in the country including a certain 'Manoir' in Oxfordshire. He has worked alongside Chris for some time and has acquired classical skills with which to perfect his modern ideas inspired by world cuisine which go together to produce a modern blend of traditional British cooking with an eclectic feel. Stephen's aspirations as head chef are to attain a Michelin star (like his predecessor Chris Oakley) and to achieve three rosette status with the AA restaurant guide.

Internet

Internet via modem is available in the hotel rooms and costs GBP 2.00 per hour. 

Parking

Free public parking is possible on site. 

Pets

Pets are not allowed. 

Location & area

Hotel policies

Cancellation Policy

If cancelled up to 2 days before date of arrival, no fee will be charged.  If cancelled later or in case of no-show, the total price of the reservation will be charged. 

Deposit Policy

No deposit will be charged. 

VAT and city/tourist taxes

15 % VAT is included.  Service charge is not applicable.  City/tourist tax is not applicable. 

Meal Plan

Full English breakfast is included in the room rate. 

Children and Extra Bed Policy

All children are welcome.  All children under 2 years stay free of charge when using existing bedding.  All children under 2 years stay free of charge for cots.  All older children or adults are charged GBP 10.00 per night and person for extra beds.  Maximum capacity of extra beds in a room is 1.  Maximum capacity of babycots in a room is 2. 

Please note that in case specific policies apply to a particular room or rate, the specific room/rate policy prevails over the general hotel policy