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An 18th-century hunting lodge turned contemporary five-star hotel, The Vineyard tempts corporates with elegant function rooms, a wide choice of bedrooms and a lovely spa – not to mention the
destination restaurant and its wine cellar with over 30,000 bottles. Executive chef Daniel Galmiche is a regular on Saturday Kitchen, while Alan Holmes recently joined as restaurant and wine
director. Their combined efforts are best sampled in an interactive chef’s table experience (here offered for groups of as many as 90 guests) but there is also the opportunity to entertain up to
140 in a more traditional banquet format, combining the Calistoga and Oakville Suites. The property’s five function suites all have natural light, while a variety of comfortable syndicate rooms
cater for boardroom-style meetings for up to eight. Another plus is The Vineyard’s location, within easy reach of Heathrow and central London.
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