The Grand Comeback

If you’ve ever watched the early seasons of Downton Abbey and thought, “Yes, I too would like my weekend to include a grand staircase moment, ornate lighting and a lot of curved polished wood,” The Clements in Cambridge delivers that exact energy, but without the entangled inheritance plots and intergenerational emotional damage. Cambridge’s highly anticipated premium boutique hotel officially opened its doors last year, following a multi-million-dollar transformation of the town’s Masonic hotel and named after Irish-born Archibald Clements, who built Cambridge’s first hotel on Duke Street in 1866.

The original was destroyed by fire, and the property was rebuilt in 1911 with unmistakable Beaux-Arts confidence: symmetry, classical detailing, and the kind of façade that makes you straighten your posture as you approach. Inside, there are details galore: stained-glass windows, red brick walls, and a sweeping wooden staircase that begs for a slow sweeping descent. The result is “delicately updated heritage” rather than themed nostalgia.

It’s boutique in scale at 29 rooms, which means the whole place feels composed rather than crowded. Guests can choose between modern rooms in a newly created attic level with leafy views, or restored Edwardian rooms with soaring ceilings. The line-up runs from Deluxe rooms through to the top-tier Clements Suite, and the hotel has included two accessible rooms as part of the offering. The Clements Suite in particular is unapologetically built for lingering, with a free-standing bathtub, walk-in shower, and a spacious 30sqm terrace.

The restoration has been led by owners Gerry Westenberg and Jo Pannell, who took on the former Masonic Hotel in 2015 and have restored it with an incredible meticulousness. They’ve even cited Claridge’s in London as inspiration, and it is an important reference for the tone that they have created: a place that honours the past while very deliberately operating at the premium end of the market.

That is also backed up by the wider team. At the helm is seasoned hospitality leader Cameron Kellow, who joins the hotel from Scotland. Before relocating to New Zealand, Kellow led growth and promotion for Scone Palace and Gardens, one of Scotland’s most iconic historic destinations, encompassing luxury accommodation, events, a racecourse, a lodge hotel, and a sprawling 20,000-acre estate with farming and forestry operations.

Anchoring the hotel is Gallery Restaurant, overlooking the gardens and terrace and positioned as a culinary journey that blends global inspiration with fresh, local produce. The Clements Café & Wine Bar is built for the full-day arc: morning coffee and pastries, relaxed daytime fare, and evening aperitivos, so you can start the day with something virtuous and end it with something sparkling without ever leaving the building.

Downstairs, the original 150-year-old basement has been reimagined as “1866”, an underground speakeasy bar inspired by Chicago’s Prohibition-era haunts, complete with live music, an intimate stage, and craft cocktails.

And just to prove it understands the assignment, The Clements has its own gin. The Cambridge Distillery Co., located at the rear of the hotel, has crafted a bespoke gin based on a rediscovered 1860s Irish recipe, a fitting tribute to Archibald Clements, and a genuinely elegant way of turning history into something you can order at the bar.

Tucked among landscaped gardens, the former century-old horse stables have been transformed into three interlinked private suites with a luxury cottage aesthetic. The Corner Suite adds a gas fireplace and private courtyard.

There’s also a really solid events offering for a boutique property: The Frances Rose conference room (36 pax), a 10-person boardroom, a 100sqm events lawn, and several indoor venues designed for intimate weddings, private events, and corporate gatherings.

Location-wise, it’s at 68 Duke Street, Cambridge, positioned near the town’s sporting facilities, eateries, historical sites, and shopping precincts. It’s also about 15 minutes from Hamilton International Airport and roughly 1.5 hours from Auckland International Airport, which puts it squarely in the “easily justified weekend” category for both Waikato locals and Auckland escapees.