Hotels in Charlwood

Stanhill Court Hotel

RH6 0EP | View map

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Set in 35 acres of ground and built in the Scottish Baronial style in 1881, this fascinating hotel retains much of its original character, though it has been extensively upgraded and improved. There is a wide choice of rooms, most with 4-poster beds and good views of the grounds and surrounding countryside. The accommodation has been sympathetically furnished and the spacious bedrooms have been particularly well equipped. Other facilities include a Spanish style Bodega bar and wood pannelled candlelit restaurant. There are also extensive facilities for meetings and functions, and we hold a license to perform wedding ceremonies.

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Ratings/Awards: AA/RAC 3 Star
RAC Restaurant Award 3 Blue Ribbons
RAC Hospitality and Service
AA Most Romantic Hotel of the Year
AA Red Rosette
SEETB Hotel of the Year 1998 (Winner)
SEETB 4 Crowns Highly Commended
SEETB Silver Certificate

Price per Room:

Double: £125
Single: £110
Suite: £135 - £165
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Name: Restaurant 1881
Cuisine: International
Chef: Tony Staples
Awards: RAC Food and Service - Three Ribbons
Michelin Listed
AA Red Rosette

For menu click here

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Credit Cards Accepted
Room Service
Open All Year
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:


Seared King Scallops
Flamed in Brandy with a Sweet Pea Purée,
Pink Jamaican Grapefruit & Sauce Vierge

Pan-Fried Tiger Prawns
Served with Sweet Potato & Smoked Garlic,
Married With a Light Chablis Beurre Blanc

Cream of Broccoli Soup
Infused with White Truffle Oil & Cashel Bleu Palmiers

Chicken Liver & Foie Gras Parfait
With Purple Thyme & Seville Orange Dressing

Brixham Crab & Avocado Pear Tian
With Baby Vegetable Ratatouille & Lobster Oil

Stanhill Home-Cured Salmon
Carved Over a Warm Buckwheat Pancake, With a Sweet Red Onion & Red Chilli Fromage Blanc

Pressed Duck & Bresse Chicken Terrine
Wrapped in Serrano Ham,
With Brandy Soaked Apricots & Roquette Leaf Salad

Main Courses

Rare Fillet of Local Venison
With Jameson's Whiskey, Chocolate & Wild Mushroom Cream & Caraway Roasted Vegetable Casserole

Pan Fried Rump of Southdown Lamb
With Marinaded Mediterranean Vegetables, Dauphinoise Potatoes & Served with a Sherry & Lemon Thyme Lamb Jus

Whole Dover Sole
Served with Asparagus, Saffron Potatoes & Lobster Butter

Confit of Aylesbury Duckling
With Baby Spinach, Sweet Potato Risotto & Cépe Cream

Char Grilled Free Range Chicken Breast
Served with Fennel, Caramelised Wild Garlic & Sweet Potatoes

Scotch Fillet Steak
Cooked To Your Requirements & Served with Winter Vegetables, Creamed Potatoes & Bordelaise Jus

Pan Seared Sea Bream
With Vanilla & Petit Chablis Beurre Blanc,
Green Lip Mussels & Vine Tomato & Scallop Paella

Claret Braised Red Onion & Caprini Goats Cheese Tart Tatin
With Aged Balsamic Vinegar & Wild Chinese Honey Reduction

Spring Onion & Oyster Mushroom Risotto
With Shaved Parmesan

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