The Royal Hotel Experience

The Royal is a very special Hotel, tucked away in the beautiful Victorian coastal town of Ventnor. The hotel has been welcoming discerning guests for more than 150 years and our aim is to make your visit unforgettable. Over 70% of our guests fall in love with the setting, and the unique warmth and hospitality we offer, and they continue to return year after year.

We are confident that once you have stayed at The Royal, you too will want to join them.

William Bailey, the owner of The Royal, comes from a family of top hoteliers. Good food, warm and friendly staff and attentive, first class service are the qualities that have made The Royal an outstanding success, and a great reason to holiday on the Isle of Wight.

The Royal Hotel has 54 bedrooms and is the Premier AA 4 Star Isle of Wight Hotel. It is set in dramatic, sub tropical gardens in Ventnor, with outstanding views of the island’s breathtaking coastline.

Whether you are looking for a family holiday or stylish, Four Star Accommodation you can be sure to find the perfect Isle of Wight Break in our beautiful hotel.

The Gardens

The Royal Hotel is renowned for its colourful sub tropical gardens.

The drama and beauty of the gardens is the first thing the visitor sees, and it sets the scene for a magical stay. Linger a while, order a drink or tea on the terrace and admire the view. During the season the grounds are a tapestry of colours from burnt orange to deepest purple. The inspired planting and layout is the work of Chris Kidd & Simon Goodenough - Head Gardener & Curator at the celebrated Ventnor Botanical Gardens. Chris has continued a long tradition of using rare and unusual plants in the gardens of The Royal.

Going Green at The Royal

Islanders are naturally careful custodians of the environment and strive to live sustainably. Here are just a few of the things we are doing at The Royal to provide a greener hotel: We champion local food. We employ our own local fisherman to catch bass, plaice and skate.

All fish is line-caught from Ventnor Bay and delivered straight to our chef. We also buy meat, game and vegetables from local farms and small producers, usually within a five-mile radius of the hotel. Our vegetable scraps are turned into compost to mulch and fertilise the garden, where we are in the process of planting an organic soft fruit garden to produce the ingredients for Steve’s summer pudding, and jams and preserves throughout the year.