The Manor House and Lomri Open at Foxhills
A new chapter for one of Surrey’s most loved country club destinations.
Date: 1st April 2026
Foxhills Club & Resort has opened the doors to The Manor House and Lomri, marking a major new chapter for the historic Surrey estate and one of Auden Hospitality’s most exciting recent projects.
The opening brings together a reimagined country house experience, a new restaurant and a stronger sense of identity for one of the resort’s most important spaces. For Foxhills, the project was about more than refurbishment. It was about creating a destination that felt rooted in the estate, relevant to members and guests, and confident enough to move the experience forward
Not Another Country House Hotel
Auden Hospitality supported Foxhills on the food and beverage strategy, concept development and guest experience thinking behind the redevelopment.
The brief was clear from the start. The Manor House could not simply become another polished country house hotel. It needed to feel distinctive. It needed to feel more Foxhills. Most importantly, it needed to make people stop and think.
That thinking shaped the creative direction for the project. The ambition was to respect the heritage of the building while creating something with more energy, more edge and a clearer reason to visit.
Introducing Lomri
At the heart of the development is Lomri, the new restaurant within The Manor House.
Lomri was created to give Foxhills a restaurant with its own identity, not just a dining room attached to a hotel. The concept brings together warmth, craft, character and a sense of occasion, giving members, hotel guests and visitors a more memorable food and beverage experience.
The restaurant plays an important role within the wider Manor House experience. It creates a reason to stay, a reason to book, and a reason to talk about the space beyond the bedroom or the building itself.
Auden’s Role
Auden worked closely with the Foxhills team to help shape the strategic direction of the F&B experience, ensuring the concept connected with the estate, the guest profile, the commercial opportunity and the operational reality of delivery.
The work focused on the moments that matter. How the restaurant should feel. How guests should move through the space. What role the F&B needed to play within the wider resort. How to create a concept that felt interesting without becoming disconnected from the Foxhills audience.
For Auden, this is where the strongest hotel F&B projects live. Not in ideas alone, but in ideas that can be understood, delivered and felt by the guest.
A Stronger Future for Hotel F&B
The opening of The Manor House and Lomri is a reminder of what hotel food and beverage can become when it is given a clear role in the guest experience.
It shows the value of thinking beyond the safe route. Country house hotel dining does not need to feel predictable. Resort F&B does not need to sit quietly in the background. With the right strategy, concept and delivery, it can become a major part of the story.
For Foxhills, The Manor House and Lomri represent a confident step forward. For Auden, it is another example of the work we love most.
Helping hotels create food and beverage worth talking about.
To learn more about Lomri, visit the website www.lomri.co.uk
“Lomri proves that country house hotel dining does not need to feel predictable. With the right strategy, concept and delivery, it can become a major part of the story and push boundaries that make it unique.”
Scot Turner, Founder, Auden Hospitality
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