..Continued

Over the years the Bunns have invested millions in upgrading, extending and improving the hotel. "As we have earned it we ploughed it back in," he says. They realised, he explains, that the hotel trade was going one way, and with budget hotel chains crowding the cheaper end of the market, there was only one way to go, and that was up.

“We realised what was happening in the market was two star were disappearing really because Travelodges were better. Three stars were struggling because Premier Inns had cornered that market so the only way was up and with a building of this style it needs to be four star and two rosettes because food is really important. The higher up the ladder you go the more service you have got to give. The inspectors are particularly hot on things like room service, 24 hour service. There’s always got to be a food facility 24 hours,” he says.

“With the modern businessman they are arriving at all hours of the nights and departing at all hours of the night.” While on weekdays, typical guests include business people and retired couples, there are also lots of families at weekends and with its beautiful grounds, the hotel has become a popular wedding and wedding reception venue, with three areas on site licensed for civil ceremonies. With the recent upgrade, occupancy rates have increased from about 64% to 73% in spite of the economic downturn, and the Bunns believe that will grow further this summer. The hotel employs between 98 and 105 staff, many part-timers, and has had to adapt to changes within the hospitality trade, including the increasing use of internet bookings. “The majority of things are now online – the whole market place has changed,” says Michael.

“Sometimes I think is a shame because sometimes I think it’s so much better for the client to phone the hotel. “ While looking at a website can be useful, booking direct with the hotel can have benefits, he points out. “The chances are a switched on receptionist will say: ‘I’ll give you an upgrade,’” he says. Visitors to the hotel include David Cameron, who has since become Prime Minister, John Major, Margaret Thatcher, William Hague and John Prescott. Among its regular guests are Rolls Royce and Bentley enthusiasts. BT, which has its Martlesham headquarters nearby, is a client. Each room is individually decorated and laid out, and one even includes a 1587 four poster bed which came with the house. The restaurant offers traditional style full waiter service and a three course menu at between £27.50 and £31.50 depending on the day of the week.

The Bunns have two grown-up daughters, a son and four grandchildren. One daughter runs a luxury lodge in New Zealand with her husband, while the other is a teacher at Cheltenham Ladies’ College. Their son is involved in managing golf tournaments around the world. While the Bunns devote themselves to the business, they do take time off to travel. “It’s a busy life. There’s still life in the old boy yet. I try and spend a month in February with the daughter in New Zealand. I spend a bit of time in France I have been a little holiday home down there.

It keeps you going, keeps you busy,” he says. Michael loves the hotel trade, but now he is of retirement age says he would consider selling up if the right buyer came along. “It’s in my blood all my life really. I think it gives you a buzz. It’s the interest in the different clients you meet - you make a lot of friends in the industry. I love the property and looking after the old building and I think above all trying to spend most of my time trying to make it as nice as I possibly can for people,” he says. “If I could find the right people to sell it on to I would not be averse to that. I’m not getting any younger, so at some point we are going to have to look at either retiring and leaving it to management or selling on. When the property market recovers, obviously one would consider it but until the market recovers I’m quite happy to stay on because I like it here. Nothing is forever.”