The 10-bedroom hotel, now owned by businessman and former Moneycorp owner Bassam Shlewet, is found near Henley-on-Thames, and is a rebuild of an old pub site (previously known as The Red Lion). It has been recreated as an independent, boutique property, with individually-designed bedrooms, a bar and restaurant, and a 14-seat private dining room.
There is also an outdoors dining terrace, and large garden with outdoors barbecue and space for weddings and parties of up to 200 guests.
Chapman, who became head chef at The Royal Oak at Paley Street in 2014, is overseeing the kitchens, creating a seasonally-changing menu with locally-sourced ingredients from Berkshire suppliers, as well as seafood from the daily Brixham boats.
Typical dishes will include options such as blow-torched mackerel with tartare sauce, Granny Smith apple and horseradish; Windsor Estate mallard, roasted and confit; and Herefordshire beef fillet with Jacob’s Ladder and Roscoff onions.
Desserts include passionfruit soufflé with coconut sorbet; chocolate mousse with salted caramel, brownie and peanut ice cream; and a fine selection of British cheeses with homemade fig chutney and biscuits.
The 130-strong wine list has been chosen by Alex Sergeant, former sommelier and general manager of Michelin-starred pub The Harwood Arms, with bottles from £20-280. Other drinks include a range of locally-brewed ales, artisan beers, and an extensive gin and tonic list, plus classic cocktails.
In the bedrooms, as well as the usual amenities such as high-quality cotton bedlinen, toiletries, and in-room tea and coffee, each also has a freestanding roll-top bath, underfloor heating, a flat-screen TV, and free Wi-Fi. ‘HH Superior Rooms’ also offer rooftop views or access to a private patio.
Decor-wise, the hotel has been restored with an eye on its original features, including exposed beams and brickwork, plus materials such as leather, granite, limestone and oak, alongside low-level lighting, fresh flowers, wine cabinets, and cosy armchairs.