Kentisbury Grange hotel and Michael Caines restaurant closed indefinitely due to infrastructure fault

The Kentisbury Grange hotel and Coach House by Michael Caines restaurant in Devon have closed “indefinitely” due to a major infrastructure fault.

The four-AA-star Devon hotel and three-AA-rosette restaurant, which were launched in partnership with Caines, announced the closure yesterday on social media.

A statement read: “We are so sorry but due to unforseen [sic] circumstances and a major infrastructural fault we are having to close both the hotel and restaurant indefinitely from tomorrow, Thursday 20th February. We are sorry for any inconvenience caused to our guests.”

Kentisbury Grange, which sits on the edge of Exmoor National Park, is Grade II-listed property, built in 1894 as a gentleman’s residence. It has been described by English Heritage as built to a “standard rarely seen in North Devon”.

The hotel was launched in partnership with Caines, who has a collection of businesses in Devon and Cornwall including the 21-bedroom Lympstone Manor, near Exmouth, a casual dining restaurant due to open in Exmouth in the summer and the recently acquired Cove at Maenporth in Falmouth.

Caines said in a statement: "I am shocked and saddened to hear the news of Kentisbury Grange and our thoughts are with the staff and customers.

"Michael Caines Limited has been consulting at the restaurant for several years but has no shares or business interest in the property and therefore we too are shocked to hear the news. At this stage we await to hear further updates, but we will work with the team to find alternative employment and facilitate them within our expanding portfolio.”

In addition to his hotel and restaurants, Caines is also a partner and ambassador to the Williams Formula 1 racing team creating signature menus during the Grand Prix season.

Caines had been executive chef of Gidleigh Park for 21 years, holding two Michelin stars for 17 consecutive years, before leaving to establish Lympstone Manor.

The Coach House has been overseen by head chef James Checkley, who was appointed last year.