Hotel Concept of the Month: Hurley House hotel


The Royal County of Berkshire has welcomed a new property to its growing and thriving hotel scene, Hurley House hotel. The property aims to offer a new drinking and dining spot for both Londoners and locals alike.

The brainchild of Bassam Shlewet – founder and former chairman of TTT Moneycorp Group – and renowned local chef and food entrepreneur David Holliday, the aim was to create a luxury hotel with a focus on its destination restaurant and traditional British pub. Having been transformed from an 18th Century rundown pub to a boutique hotel, the property now boasts 10 beautifully appointed bedrooms alongside a stunning bar, restaurant and private dining room.

The bedrooms

Hurley House’s individually-designed bedrooms aim to offer an “elegant and charming” feel. Capturing the very essence of ‘country-living’, the décor possesses a neutral and calming colour palate of greys, creams and browns, complemented by luxurious soft furnishings as well as a mixture of personal touches.   

The property’s ‘HH Super Rooms’ come with exceptional views on the top floor or a private outdoor patio on the ground floor, as well as free-standing roll-top baths and “ultra-comfortable” king-size beds. One Superior room connects to a twin-bedded room to create a two-bedroom suite, which the hotel says is “perfect” when travelling with children.

All bedrooms in the hotel feature spacious bathrooms, strong water pressure showers, underfloor heating, fine cotton bed linen, flat-screen TVs, complimentary Wi-Fi, air conditioning, tea and coffee making facilities, and ‘Floris’ toiletries.

Restaurant & Bar

Previously a traditional British pub, the property has been restored to have its restaurant and bar a prominent part of the business. With a nod to Britain’s pub heritage, the hotel’s restoration has included the exposure of wooden beams and brickwork, and the combining of leather, granite, limestone and oak to create a relaxing atmosphere. Neutral tones, rustic furniture and comfortable olive-green banquette seating is brought to life with warm low-level lighting, fresh flowers, fine wine cabinets and fireside armchairs.

A separate exclusive private dining room for celebrations or business meetings can be booked for 14 guests. It overlooks the adjacent emerald-green garden and terrace areas, an event space that can be used for weddings, parties and special occasions – accommodating up to 200 guests.

Michael Chapman, formerly head chef of Michelin-starred The Royal Oak at Paley Street, runs the hotel’s kitchen and will create a seasonally-changing menu with a focus on locally-sourced ingredients from Berkshire’s top producers and farmers. Current dishes include blow-torched Brixham mackerel tartare, celeriac remoulade, apple and horseradish; Windsor Estate mallard (wild duck), roasted and confit; and Herefordshire beef fillet with Jacob’s Ladder and Roscoff onions.

Meanwhile, an extensive fine wine list has been crafted by Alex Sergeant, the former sommelier and general manager of the Michelin-starred pub the Harwood Arms.

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