Coworth Park prepares to open its doors
Hotel group Dorchester Collection is opening the doors to its latest country house hotel, Coworth Park, on Monday (27 September).
Located near Ascot and bordering on Windsor Great Park, the 70-bedroom hotel stands in 240 acres of Berkshire and Surrey parkland and features two polo fields, an equestrian centre, an eco-luxury spa with an indoor swimming pool and three restaurants headed up by former Michelin-starred chef John Campbell.
The hotel has been in development since January last year, when the Dorchester Collection first announced plans to convert the old manor house. The group said today that the new hotel is a “valuable addition” to its hospitality portfolio, which it plans to expand both in Europe and North America.
John Campbell's restaurants
The restaurants include a fine-dining restaurant in the Mansion House, a more informal restaurant in the converted barn and outdoor terrace, and The Spatisserie.
Executive chef John Campbell, formerly of Vineyard at Stockcross, said this week that the biggest challenge for the dining team at Coworth would be catering for the variety of requirements across the hotel.
Speaking to Restaurant magazine, he said: “Often, the quality in restaurants is achieved because it is a singular unit. People find it difficult to understand the complexities of hotel catering - that you have to offer many different levels of hospitality - from room service to fine dining. I enjoy that challenge.”
He added: “We want to offer the whole range of dining experiences. It’s almost resort-like - everything is here. You can come and have a four hour session with a tasting menu and great wines or have steak and chips in the bar.”
As well as rooms, the hotel offers 16 suites, including The Dower House, which comprises its own dining room, lounge, kitchen, snug and a secluded garden with its own stream running through it.
Eco-friendly
Coworth Park also features low-carbon technology to reduce the fossil fuel consumption on site. A new biomass boiler, located in an underground energy hub, powered by willow grown on the estate, contributes to heating the hotel.
Meanwhile, cooling for the hotel is provided by a ground source water circulation system of underground pipes within the hotel grounds.
For the full interview with John Campbell, see Restaurant magazine's new issue out 29 September.
