The restaurant with rooms, owned by Fuller’s company Concept Venues since 2002, will become Sanctum on the Green on 1 April, when a refurbishment of the property’s nine bedrooms, designed by Wrotham Interiors, will be complete.
The boutique hotel will also comprise of a heated, outdoor swimming pool and hot tub, bespoke wedding service, and a restaurant headed by Sanctum Soho’s executive chef Noel Capp who will oversee the restaurants at both properties.
Fuller told BigHospitality the Sanctum on the Green would be an extension of the London site, which he said has been ‘successful’ since its opening last year.
“The idea of Sanctum is affordable glamour and a private experience, which people want,” he said. “We’ve taken the rock and roll aspect of the London hotel and put it in a country hotel to make it a stylish yet relaxing place to stay that we know will do well.”
Concept Venues is now looking to extend the Sanctum brand across two further properties in the next year, and have been looking at sites in Brighton, Chelsea and abroad.