The original timber-framed building was built in 1947 and initially called the Cedarwood Hotel. It was renamed The Devon Valley Hotel in the early nineteen sixties and soon became a well-known Stellenbosch landmark. In 2003, with the ownership transferring to Louis Group, the hotel and estate have undergone a significant rejuvenation process.
Louis Group, established in 1914, is active in property, financial services, technology and venture capital endeavours. With offices in South Africa, United Kingdom, Isle of Man and Switzerland, the Group is able to offer a broad array of services to the global market.
Renovations at The Devon Valley Hotel
By November 2008, after extensive planning, the latest alterations were completed at The Devon Valley Hotel.
Occupancies at the hotel have climbed over the past years and a number of regulars have experienced frustration due to the lack of availability and thus the decision to add additional rooms in 2008. By October 2008 the number of rooms on the property increased to 50. These brand-new Vineyard Rooms (Vineyard Classic Rooms and Vineyard Luxury Rooms) were fitted with all the modern luxuries expected from a four-star boutique hotel.
The new rooms are housed in two separate buildings which have been designed to optimise the majestic views of the valley and the Helderberg Mountains. There are eight Luxury rooms (which includes Petit Luxury Rooms, Vineyard Luxury Rooms and Manor Luxury Rooms) with fireplaces and plantation shutters dividing the beautiful spacious bathrooms. The remaining twelve Classic rooms are spacious (40m2) with wooden floors and large windows to take in the view. The interiors are a touch contemporary and yet still full of Winelands’ charm. Other rooms include Petit Classic Rooms, Family Room, Family Suite, Junior Suite and Executive Suite.
Renovations to Flavours Restaurant
The hotel’s signature restaurant, Flavours, has also been given a refreshed look and is now able to accommodate up to 120 guests. Although Flavours has been renovated it still portrays the contemporary colonial style that guests have come to enjoy. Another outcome from recent renovations is a brand-new kitchen, almost double the size of the previous one, which was purpose-designed by Markus, the hotel’s executive chef.