Eynsham Hall, a country house hotel in Oxfordshire, is nearing the completion of a major £2.5m refurbishment, which will see its whole interiors updated.
The project has seen the creation and launch of 34 new boutique bedrooms in the main hall, alongside the complete refurbishment of the 54 current lodge rooms.
The hotel also now boasts a new brasserie restaurant, which will be open to all guests at the hotel as well as to the public.
The refurbishment has been lead by Project Orange, London-based architecture and design studio.
A spokesperson from Project Orange said: “Focusing on the main public rooms, bedrooms, our design adds a touch of English eccentricity to Eynsham Hall’s incredible history. We have taken inspiration from the glorious heritage of the house and featured Edwardian fabrics matched with contemporary patterns and bespoke design pieces.”
Further works are also being carried out in the surrounding grounds, consisting of the 3,000 acres of land that hotel is located on.
In 2005 Eynsham Hall was acquired by the Cathedral Group, who put into place an investment programme for the refurbishment of the Hall and its facilities.
Eynsham Hall’s general manager, Shaun Bowles, says: “The refurbishment marks a key turning point in what Eynsham Hall can offer to the corporate and conference market.
“We’re now able to offer conference guests the choice between great-value, comfortable lodge rooms, and accommodation in the new four-star hall bedrooms. These come with added touches, such as fresh milk in the fridge on arrival, the sound of classical music playing as you enter the room, White Company luxury toiletries, brand new towelling robes and king-size Hypnos beds. Similarly, the introduction of the brasserie means that we can offer much more in terms of bespoke catering.”
The brasserie, which will launch formally in January, will be run by head-chef Simon Bradley, former head-chef of the Randolph, a Macdonald hotel in Oxford city centre.
Speaking on the brasserie, Simon says “Our vision for the brasserie is to offer the highest quality dishes to corporate and leisure guests, as well as non residents, whilst also enriching and supporting local businesses. We will be sourcing local produce through well established, local suppliers wherever possible.”