Gravetye Manor Hotel

About

Peter Herbert arrived at Gravetye in 1958. Captivated by Robinson's house and it's setting he had the revolutionary idea of injecting his own exceptional hotel keeping and restaurant standards in to this rural spot. Over 40 years on, Gravetye has lost none of its edge. It has a timeless quality - not trendy, and yet not aged and stuffy.

The service is warm and friendly, and that is down to the enthusiasm of the team, but who would not be happy to work in such an environment? Time has enabled projects, such as the restoration of the kitchen garden, to come to fruition and miraculously the thousand acre oasis of forest in which Gravetye sits resisted encroachment, although only 30 miles away from Hyde Park Corner.

In April 2004, General Manager, Andrew Russell and Chef de Cuisine, Mark Raffan, both of whom had worked for the Herbert Family for over seventeen years, purchased the hotel. They both have a great affection and affiliation with this historic house and garden. They are both delighted to be able to continue the philosophy of great country house hospitality and also to maintaining and nurturing this historically important garden.