The Oaksmere Hotel near Diss starts programme of development with four new rooms
- Credit: Archant
A hotel in north Suffolk has opened four new bedrooms as part of a programme of works which will see new facilities added to the venue.
The Oaksmere in Brome, near Diss, has increased in capacity to 14 bedrooms, has launched a new grill menu featuring locally-sourced meats and will soon welcome an in-house butchery.
Further works are set to include a kitchen garden, an extended restaurant and orangery and a spa.
The complex project is being managed by operations director Paul Murfitt, who took up his role at the hotel two months ago.
Talking about the new menu, Mr Murfitt said: 'It has been developed in response to regular customers. The meats are locally-sourced from C&K Meats, Andrew West and Jimmy Butler. Locals and visitors want to see local produce on the menu.'
The grade II listed hotel, which was bought by owner Fraser Duffin in 2014, also boasts a traditional, rustic Suffolk bar, a cocktail and champagne bar and a fine dining restaurant.
Mr Murfitt explained that the developments were all part of the hotel's vision to be almost self- sustaining in the way an old country house would be.
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He said: 'It takes investment and time. It's the beginning of quite a long journey, we want it to be a story of its own making. It's a big change in ethos of how we source, buy and grow.'
The vast project has also seen apple trees from Aspalls planted in the grounds with a view to eventually creating Oaksmere's own cider.
By spring next year the hotel's one-acre walled garden will be planted to create a working kitchen garden. Overlooking the garden will be an in-house butchery, which is due to open in the coming weeks with the later addition of an on-site shop.
The new year will herald an extended restaurant and orangery with a spa planned for 2017.
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