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Budock Vean Hotel and Spa in Cornwall has finalised the latest phase in its ongoing investment programme, unveiling a collection of newly refurbished guestrooms.
The works follow the 2024 acquisition of the property by Philema Hospitality Management, which is overseeing a multi-million pound overhaul of the resort.
The hotel has restructured its accommodation categories, including nine newly designated Club Rooms, a Club Family Room and the hotel’s first Junior Suite.
The Club Rooms, formerly categorised as Classic Rooms, now include upgraded bathrooms, comfortable seating areas and double or twin bed configurations. The rooms are also dog-friendly, reflecting the growing demand for pet-friendly breaks in Cornwall. The Club Family Room extends the same contemporary design concept with dedicated sleeping areas including a separate bunk room for younger guests.
A newly created Junior Suite offers guests additional space, including a freestanding bath and separate sitting area. The hotel now offers seven room categories, alongside self-catering holiday cottages and lodges, including 18 dog-friendly golf rooms overlooking the golf course, 19 signature family rooms and three Signature Suites.
Darryl Reburn, general manager of Budock Vean Hotel and Spa, said: “These latest improvements are part of our long-term commitment to investing in Budock Vean and ensuring the hotel reflects the quality of its remarkable setting. The refreshed rooms combine contemporary comfort with the character and charm that guests value, while broadening our accommodation offering for couples, families and dog owners alike.”
The announcement comes as the hotel also confirmed the appointment of Dale McIntosh as head chef, following more than eight years at Gylly Beach Café in Falmouth, where he helped develop a fine dining evening menu, themed dining events and a summer seafood and barbecue offering.
In 2016, McIntosh reached the quarter-finals of the BBC’s MasterChef: The Professionals, progressing to the final 12 chefs from an original field of 48 competitors from across the UK.
McIntosh added: “Cornwall has one of the finest natural larders in the UK and Budock Vean is uniquely placed to make the most of it.
“We have produce growing in the grounds, ingredients we can forage locally and fantastic fish, shellfish and game on our doorstep. My aim is to create honest, confident dishes that showcase those ingredients at their best.”
Budock Vean Hotel and Spa in Cornwall has finalised the latest phase in its ongoing investment programme, unveiling a collection of newly refurbished guestrooms.
The works follow the 2024 acquisition of the property by Philema Hospitality Management, which is overseeing a multi-million pound overhaul of the resort.
The hotel has restructured its accommodation categories, including nine newly designated Club Rooms, a Club Family Room and the hotel’s first Junior Suite.
The Club Rooms, formerly categorised as Classic Rooms, now include upgraded bathrooms, comfortable seating areas and double or twin bed configurations. The rooms are also dog-friendly, reflecting the growing demand for pet-friendly breaks in Cornwall. The Club Family Room extends the same contemporary design concept with dedicated sleeping areas including a separate bunk room for younger guests.
A newly created Junior Suite offers guests additional space, including a freestanding bath and separate sitting area. The hotel now offers seven room categories, alongside self-catering holiday cottages and lodges, including 18 dog-friendly golf rooms overlooking the golf course, 19 signature family rooms and three Signature Suites.
Darryl Reburn, general manager of Budock Vean Hotel and Spa, said: “These latest improvements are part of our long-term commitment to investing in Budock Vean and ensuring the hotel reflects the quality of its remarkable setting. The refreshed rooms combine contemporary comfort with the character and charm that guests value, while broadening our accommodation offering for couples, families and dog owners alike.”
The announcement comes as the hotel also confirmed the appointment of Dale McIntosh as head chef, following more than eight years at Gylly Beach Café in Falmouth, where he helped develop a fine dining evening menu, themed dining events and a summer seafood and barbecue offering.
In 2016, McIntosh reached the quarter-finals of the BBC’s MasterChef: The Professionals, progressing to the final 12 chefs from an original field of 48 competitors from across the UK.
McIntosh added: “Cornwall has one of the finest natural larders in the UK and Budock Vean is uniquely placed to make the most of it.
“We have produce growing in the grounds, ingredients we can forage locally and fantastic fish, shellfish and game on our doorstep. My aim is to create honest, confident dishes that showcase those ingredients at their best.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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