All the reasons to love The Duke of Richmond

Led by General Manager Gareth Byrne, The Duke of Richmond Hotel is a proud part of the family-owned and run Red Carnation Hotel Collection and we are a family of passionate people, with a warm attentive service, committed to giving the best in all we do. Our friendly, personalised ethos embraces every aspect of our guests’ experiences, creating the perfect welcome to our cosy boutique hotel.

Our peaceful setting, overlooking leafy parkland, offers the feeling of a quiet seaside retreat, and yet we are just a short stroll down the gentle hill to the heart St Peter Port, known as one of Europe’s prettiest harbour towns, making this the perfect location in this charming seaside town.

We pride ourselves on our friendly and relaxed service, and are known for our skilfully attentive and intuitive approach. Guests are welcomed like old friends, and our passion for traditional hospitality shines through in everything we do, from leaving hand-made treats in the rooms at turndown, to arranging personalised gifts to celebrate a special occasion.

The much-loved Leopard Bar & Restaurant draws visitors and locals for its superb bespoke cocktails and dining menu, which has earned the prestigious AA One Rosette for Culinary Excellence. Guests can watch Executive Chef Helder Jose Da Silva Leca cooking up a storm through the open kitchen, and indulge in everything from the freshest Guernsey seafood to celebrated signature dishes created by our founder, Beatrice Tollman. Afternoon tea, meanwhile, is a real occasion, served in the Zebra Lounge or out on the sun-washed Terrace.

Step into our sleek black-and-white checkered marble lobby, and you’ll instantly see why The Duke of Richmond is known for its stylish, unique design. The monochrome theme continues in the airy Zebra Lounge, where bespoke zebra-print porter chairs provide a cosy nook from which to relax with a drink and watch the world go by.

The best local, organic ingredients are celebrated at The Brasserie, alongside much-loved signature dishes created by Beatrice Tollman. This light-filled conservatory is the place to relax over delicious steaks and fresh Guernsey seafood, accompanied by live piano music in the evenings, while the Curry Room is known for its authentic variety of curries. Afternoon tea, meanwhile, is famous island-wide, and served in the elegant Sir John Coward Lounge or al fresco in our leafy gardens.

Guests enjoy full access to all the facilities of our five-star sister hotel, The Old Government House & Spa. Visit The Crown Club, which offers a range of delicious dining options, including gin and wine tasting experiences. The lively bar area offers an outstanding selection of premium whiskies, Champagnes and signature vintages from our vineyard Bouchard Finlayson.

Sit back in the elegantly monochrome Crown Club, with its glass-enclosed wine and whisky-tasting room, and try one of our delicious signature cocktails, or indulge in a bottomless brunch. Or head to the cosy Centenary Bar, which opens out onto the leafy surrounds of The Olive Grove, to sample a special vintage wine from award-winning Bouchard Finlayson, our very own estate in South Africa.

At The Duke of Richmond, V.I.Ps (Very Important People and Pets) are given the red carpet treatment. For children, we offer a wide range of engaging in-house and local activities, while our flexible accommodation options can be adapted to suit any configuration of large and small visitors. Your four-legged companion is also welcome and we can take care of their needs from walks and grooming services to providing delicious treats.

We are deeply committed to protecting our natural environment and contributing to local causes, including phasing out single-use plastics, saving energy, and supporting a number of charities including Les Bourgs Hospice and Rotary’s Shoebox Appeal. We work in partnership with Winnow Solutions to reduce food waste and Island Waste to participate in regular island clean-ups, and together with the TreadRight Foundation strive to #MakeTravelMatter.