On 17th April 2015, Stanbrook Abbey, an historic monastery in Worcestershire, England, opened the main building for overnight stays with the introduction of 52 luxury bedrooms.
The multi-million refurbishment has taken 2 years and has included knocking the tiny nun cells into larger bedrooms, installing central heating and plumbing throughout the new suites. All traces of the previous inhabitants have not been lost as there are design touches throughout, which tip the wimple at the building’s former use. The Cardinal Suite, the largest suite in the abbey, has a king size bed, chez long, private lounge area and a balcony with views over the surrounding grounds.
The abbey already boasted four dining rooms, as well as two spectacular banqueting halls. The head chef, Sean Byrne serves culinary delights including his famous 24 hour slow cooked beef. New to the menu this year is the Mousey cheese board, named after artist and carpenter Mousey Thompson who engraved a mouse into each of his wood carvings, will be an alternative dessert of local cheeses from the Cotswolds served with homemade chutneys on a locally carved board. The venue also has 14 newly refurbished function rooms.
Built in 1625, the abbey is nestled in 21 acres of Worcestershire countryside and the complex also comprises a chapel, a Bell Tower, a private lake and an orchard.