Hotels in Wokingham

Cantley House Hotel
Milton Road

RG40 5QG
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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).

More Information


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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