The cliff-top hotel is operated by Bespoke Hotels and located on top of Wraik Hill with views over Whitstable and out to the sea.
The Crescent Turner has 18 individually designed bedrooms, a lounge, a bar and a restaurant. The hotel also includes the ‘Sundowner’ beach hut which has a kitchen, barbecue and three canoes. The beach hut can be booked by for use by hotel guests, with a private chef supplied for the kitchen.
The hotel’s interiors were designed by local designer Marilyn Bridgen and present a ‘contemporary vibe’ which reflects the Kentish seaside. The bar and lounge area is intended to feel comfortable with deep sofas and an open fireplace as the focal point of the room. The bedrooms feature coastal vistas, exposed brick, ornate mirrors and specially-designed headboards on the beds.
The Crescent Group said it wanted to boutique hotel to create a feeling of ‘intimacy and character’ which reflects its bustling market town location.
Food offering
The hotel's restaurant will be run head chef Mark Kember, previously of the Waldorf and Hilton Park Lane in London, who has returned to Whitstable where he was born and raised.
The menu at Crescent Turner is classic British with ‘contemporary twists’ and Kember sources produce as locally as possible.
Dishes on the menu include fillet of beef with potato fondant and smoked garlic and mushroom puree, and sea bass with sweet potato hash brown and kale. Desserts include choices such as dark chocolate torte, berry soup and raspberry sorbet.
The hotel restaurant also offers champagne and oysters which are collected from the local oyster beds on the Whitstable coast. In the daytime, an afternoon tea made from scratch which includes fruit jams made from berries sourced from the local countryside is available.
A classic room at the hotel costs starts from £99 a night, while a deluxe room with a sea view starts from £145 a night.