The Telegraph Calls Lomri at Foxhills “A Triumph”

30 September 2026

The Telegraph has described Lomri at Foxhills as “a triumph,” giving national recognition to one of the most important new openings at The Manor House.

For Foxhills, this celebrates being bold and pushing boundaries to do something different.

Lomri was created as part of a wider reimagining of The Manor House, giving the estate a restaurant with its own identity, atmosphere and reason to visit. The ambition was never to create a standard hotel dining room. It was to build something that felt rooted in Foxhills, but confident enough to stand on its own.

The Telegraph review is a strong piece of outside validation for that ambition.

Hotel restaurants work best when they feel like more than a convenience.

Lomri was developed with that in mind. It needed to serve hotel guests but its success was to welcome more members and local residents into the restaurant.

That meant creating a restaurant with its own story, its own energy and a guest experience that felt considered from the start.

Auden Hospitality supported Foxhills in developing the strategy and concept, and worked closely through the opening to bring Lomri to life.

Our role was to help shape the direction, challenge the safe answers and make sure the idea had enough clarity to work in the real world. We worked to the brief to make the Foxhills team uncomfortable.

That is what makes the recognition so rewarding.

A strong review is never just about the idea on paper. It reflects the many decisions, the team's work, the quality of the delivery, collaboration and the experience guests feel when they walk through the door.

Recognition from The Telegraph is a big moment because it shows the concept has landed outside the project team.

Someone independent has experienced it, understood it in context, and recognised it publicly.

For hotel owners and operators, that matters. Food and beverage can shape how a hotel is perceived. It can change the energy of a space, create new reasons to visit and give a property more relevance beyond the bedroom.

Lomri shows what can happen when a hotel backs its F&B properly.

Not as an add-on. Not as a safe restaurant attached to a hotel. But as a meaningful part of the guest experience.

The review is first and foremost a credit to Foxhills and the team who brought Lomri to life.

Creating something distinctive takes confidence. It takes even more discipline to make sure that idea feels right for the place, the audience and the operation.

Lomri does that.

For Auden, it has been a privilege to support Foxhills on the journey and to see the restaurant receive the recognition it deserves.

From the beginning, Foxhills wanted to create more than a hotel restaurant. Lomri needed its own identity, but it also needed to feel completely right for the estate, its members, hotel guests and wider audience.

Our role was to support that thinking, shape the concept and help make sure the idea was clear enough to work beyond the presentation. Credit goes to Foxhills for backing the ambition and to the team who brought it to life.

That is what makes this recognition so pleasing. It shows the concept has landed where it matters most, with the guest.”