Cambridge’s The Clements Hotel has opened its doors to guests following a multi-million-dollar transformation of the town’s original 1866 beaux-arts Masonic hotel.

The 29-room property, led by seasoned hospitality leader Cameron Kellow, under Capstone Hotel Management, is located at 68 Duke Street, Cambridge. The transformation focused on timeless elegance ensured many original architectural features such as stained-glass windows, red brick walls, and the sweeping wooden staircase have been retained and carefully restored.

The hotel’s Gallery Restaurant overlooks the gardens and terrace and serves up a menu featuring fresh, local produce. The Clements Café and Wine Bar will offer morning coffee and pastries, relaxed daytime fare and evening aperitivos. The hotel features a range of flexible event and meeting spaces, including The Frances Rose conference room (36 pax), 10-person boardroom, a 100 sqm events lawn, and several indoor venues suited to intimate weddings, private events, and corporate gatherings.

The former century-old horse stables have been transformed into three interlinked private suites with a charming, luxury cottage aesthetic. The Corner Suite includes a gas fireplace and private courtyard, while the Clements Suite features a free-standing bathtub, walk-in shower, and a spacious 30sqm terrace for alfresco dining. Downstairs, the original 150-year-old basement has been reimagined as “1866”, an underground speakeasy bar inspired by Chicago’s Prohibition-era haunts. Guests can expect live music, an intimate stage and craft cocktails.

The Cambridge Distillery Co., located at the rear of the hotel, has crafted a bespoke gin for The Clements, based on a rediscovered 1860s Irish recipe, a fitting tribute to its namesake, Irish-born Archibald Clements, who built the original hotel in 1866.