The Bay Tree Hotel in Broadstairs reopened its doors just in time for Christmas last year and with them nearing their one year anniversary, it was the perfect time to visit. The refurbishment has been a huge success, seeing it celebrate the original features of the grand Victorian building.

Located in a conservation area upon chalk cliffs that overlooks the stunning Stone Bay, the hotel is just minutes away from Broadstairs town centre, which is wonderfully British in its old school quaintness. The hotel itself has eight rooms with sea views, one of which (mine for the night) has a balcony terrace overlooking the bay – a perfect setting for a cup of tea.

Hotel owners, Alistair Dixon and Robert Stone have done a sterling job in taking the building back to how it was when it was originally built. The aluminium windows have been replaced with traditional wooden sash windows, the original skirting and doors have been kept or copied, and stairs and landings have all been restored to their former glory.

The bedrooms are named after British woods and many feature colours that reflect the sea and its surroundings. The balcony sea view room for example, English Oak, incorporates pastel blues to reflect the colours of the sea, whilst the first floor corner room, Chestnut, uses creams to reflect the huge expanses of Stone Bay’s sand. In addition to original features, unique pieces of up-cycled furniture have been brought in to add colour and personality to the style of the rooms.

A key appointment in the team has been 25 year-old Volodymyr Slobodyyan, the head chef. For a young man he’s hugely talented in the kitchen and The Bay Tree have done well in snapping up his services. Having moved to London from his native Ukraine at just 17, Volodymyr spent three years working with Angela Hartnett before moving to Kent.

The Bay Tree restaurant serves seasonal British food with a modern twist. The burrata starter with black olive, charred tenderstem broccoli and pumpkin seeds is a great combination, while the pan-seared hake on crushed potatoes with samphire and mussels is a dish of excellence.

The Bay Tree does a fine job in sourcing the garden county’s best produce, as well as excellent seafood from the Isle of Thanet, including oysters from Whitstable and scallops from the south coast.

The hotel is a special place, offering refined elegance, outstanding food, exceptional rooms with beautiful views.

For more information, visit www.baytreebroadstairs.co.uk