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Hotels in Wokingham

Cantley House Hotel
Milton Road

RG40 5QG | View map
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A spacious 36 bedroom Victorian Country House Hotel, formally the home of the Marquis of Ormonde. The Mansion, built in 1880, was originally converted into a hotel in 1983 and has continued to be carefully restored over the years, whilst maintaining its many beautiful architectural features.

Today, the Hotel is still owned and run independently, providing a high standard of service with a genuine feeling of warmth and care.

The private gardens and parklands surrounding the Hotel guarantee a quiet, peaceful setting yet Cantley is only a short drive from the busy commercial centres of Reading and Bracknell. The M4 (J10) and M3 motorways are only a short distance away.

Cantley's 36 bedrooms (including 3 suites) combine the traditional charm of their Victorian countryside setting with the highest expectations of modern living. All bedrooms and suites are en-suite and have been individually designed; furnished with antiques, many also include state of the art music systems, private patios, huge baths and power showers ("bathrooms to die for" to quote one happy guest).

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Ratings/Awards: ETB 3 Star
Number of Rooms: 36
Number Ensuite: 36

Price per Person

Price Includes: Breakfast & VAT
Double: From £120
Twin: From £135
Single: From £110
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Name: Miltons
Cuisine: Modern English, Informal
Chef: Neil Bardo

For menu click here

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Credit Cards Accepted
Room Service
Open All Year
Tennis Court
TV in Rooms
Conference/Business Facilities

Sample Menu:


Pan Fried Kidneys*
cooked in a shallot and sherry jus finished with garlic rice
Home Smoked Cajun Chicken
with a mango mayonnaise finished with coriander
Pan Fried Scallops
set on a sweetcorn puree with a cream sauce finished with chives
Chicken Liver Parfait
served with a sage and garlic brioche
Barkham Blue Soufflé V
served with a tomato bread and garlic tortilla
Butternut Squash & Wild Mushroom Soup V
finished with poppy seeds
Smoked Haddock Kedgeree
in a mild curry sauce with coriander finished with quails egg

All dishes can be served as main course on request.


Steak & Kidney Pie
served with a horseradish mash, carrots and roast shallots
Lamb Neck Fillet
braised with root vegetables in a Shiraz sauce finished
with gremolata and garlic dumplings
Seared Swordfish
set on a cassoulet of beans with chorizo sausage and horseradish finished new potatoes
Game Duet
pheasant and partridge wrapped in smoked bacon with a merlot reduction on a black pudding mash with roast baby fennel
with a tomato and sage compote with bubble and squeak
finished with green beans
Fillet of Beef*
with spinach finished with a spicy tomato salsa
and a fondant potato
Spicy Cous Cous V
served with pan fried marrow in a garlic butter finished with roast pine kernels and roast peppers
Corn Fed Chicken Supreme
served in a spinach cream soup finished
with potato and parsnip crisp
Ribeye of Beef*
on a parsnip puree with a red wine sauce finished with wild mushrooms and garlic potatoes.

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