A SUCCESSFUL duo have marked the first anniversary in charge of a north Hampshire pub and restaurant by branching out into the bed-and-breakfast business.

Set on the edge of the Duke of Wellington’s estate, The Iron Duke, in Stratfield Saye, offers a high standard of cuisine but now also a little bit extra.

The venue, formerly known as the New Inn, is in the capable hands of Matthew Corden and James Poole, who have put their own twist on a country pub.

To mark the first anniversary from when they transformed the Victorian pub, the pair decided to go into to the bed-and-breakfast side of business, with some flair.

Two well-decorated bedrooms are available for those who wish to stay beyond closing time, although these usually need to be booked in advanced.

But it is the en suite bathrooms that afford the biggest surprise, often resulting in a smile from new guests, as smack bang in the middle of the rooms are roll-top baths, set on platforms complete with lights.

“We absolutely adore them,” said Matthew with some satisfaction. “You can sit in the bath and look over the countryside, and have a glass of Champagne.”

Matt and James, who clearly have a talent for design and style, are familiar faces in the local area, having previously been managers at The Wellington Arms Hotel.

Matthew said: “Between us, we have got 20 years of experience in the hotel industry – 10 years each. Having taken on a pub and restaurant – and now bed-and-breakfast – we still manage to keep our high hotel standards and quality.”

The pub which had been empty for a couple of years has had a complete makeover, and now offers a cosy environment, especially at this time of the year with its open fires.

And it certainly has a fun side to it too – there’s an old ice cream van permanently parked in the large garden, offering draft beer during the warmer months.

With an eye looking to cater for visiting business people travelling to Basingstoke and Reading, Matthew sees offering a bed-and-breakfast service as an obvious development.

He explained: “Because we spent so much money and effort on downstairs completely renovating the pub, we wanted to replicate that upstairs so that people can have the full dining experience and retire to bedrooms of the same high standards.

“Obviously, coming out of a recession, you have got to offer everyone value for money and the best possible products, and so we thought we’d aim high and show what we can do.”