A new General Manager has been appointed at the Royal Wells Hotel in the charming spa town of Royal Tunbridge Wells.
Steve Collins is leading the 30-strong team at the historic hotel, which boasts spectacular views from its hilltop location in Mount Ephraim, a short walk away from the bustling town centre.
Steve has more than 18 years’ management experience in the hospitality industry, most recently running award-winning country inn the New Flying Horse in Wye for five years, which, like the Royal Wells, is one of 324 pubs, bars and hotels across the South East owned by Faversham-based brewer Shepherd Neame.
Father-of-one Steve, 44, said:
“I really enjoyed my time at the New Flying Horse but I was ready for a new challenge, so when Shepherd Neame offered me the opportunity to take on the Royal Wells, I was thrilled. It is a beautiful, unique venue in a great location, and my aim is to continue to raise its profile and ensure that people know just how much we have to offer here.”
The Royal Wells has been extensively refurbished in recent years, retaining its Victorian period features while offering the very latest in contemporary style and luxury. It has 27 en-suite bedrooms including suites, double, twin, single and family rooms.
With its three elegant function suites the Royal Wells is a very popular wedding venue, and hosts numerous conferences and private events. The ground floor Ephraim Suite, combined with the Victoria Room, has its own bar and can accommodate up to 150 guests, while the Victoria Room, which can seat up to 30 people, is also available separately. The Alexandra Suite & Conservatory on the first floor can accommodate up to 60 guests and also has its own private bar.
The hotel welcomes non-residents for drinks and food. Brunch is served daily from 7.30am to 11am, and the bar and restaurant menu is available from 12 noon to 9.30pm Monday to Saturday, and from 12 noon to 9pm on Sunday. An extensive range of dishes is on offer, from snacks and sandwiches to traditional British classics with a contemporary twist. All ingredients are sourced locally where possible, including fruit and vegetables from Maidstone’s RJ Kingsland & Son, seafood from Chapman’s of Sevenoaks, and meat from Joseph & Henry in Ramsgate.
The hotel’s main restaurant is The Brasserie, a light-filled orangery, but food and drinks can also be enjoyed in the Victorian splendour of the main bar, or in the cosy Library Bar, with low lighting and comfy sofas. When the sun is shining, customers can relax in the hotel’s spacious courtyard garden.
“Our aim is for the hotel to play a key role in the local community, and I have been really pleased to see the number of residents and workers who regularly pop in for a drink or something to eat. We have also just started offering a pre-order lunch service which is proving popular with local businesses.”
Other popular new offers include the Royal Wells Afternoon Tea priced £14.50 per person and Champagne High Tea priced £19.50 per person. Both must be pre-ordered, and are available any time Monday to Sunday.
“Whether you are running a traditional country pub or a large hotel, I strongly believe that the overall approach should remain the same – relaxed, customer focused and friendly. I am lucky to have a great team here at the Royal Wells, and I’m confident that we will be able to take the hotel from strength to strength.”
For more information visit the hotel's website or call the team on 01892 511188.