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This charming B&B built in 1745 has 8 guest suites, an award winning restaurant on site, and wonderful Tavern. Each guest suite has a sitting room, a separate bedroom designed for double occupancy, and a private attached bathroom. Some suites offer additional sleeping space via a Murphy bed, or air mattress.
Our property is the perfect spot for a reunion, family vacation, corporate event, wedding or holiday gathering. Guests are treated to a served continental breakfast each morning of their stay.
Rent out our entire property (guest room suites) for only $1170/night in summer months or $1270/night during winter months, or nightly starting at $122.00 (based on availability and occupancy.) Suite-Dinner-Breakfast packages starting at $175 per couple.
Of the eight guest suites, three have full size beds, three have queen and two offer king. Six of the eight have gas fireplaces (operational between November and March) and one features 2 bathrooms (1 with spa shower).
We don't always have all eight suites available at once so please consider booking in advance! Contact us for availability and we look forward to welcoming you!
I, Patrick Byrne, Proprietor have been at the helm of General Warren Inne since 1987, originally as the Chef / Partner and now as director of operations. Born and raised on a thoroughbred horse farm, my dining experiences as a youth at racetrack cities from Miami, Florida to Saratoga Springs, New York sparked my interest in becoming a chef.
I was formally trained in culinary arts at The Culinary Institute of America in the early 1980’s following an eight year stint in a banquet hall as a teen. Following culinary school, I proceeded to follow a self-styled apprenticeship in New York City, Washington DC, Wilmington, Delaware and Philadelphia working for The Hotel DuPont, The Four Season’s Hotel, The Garden Restaurant, Vicker’s Tavern and for Chef Tell, an early pioneer in culinary television and author.
The General Warren Inne in 1987 had just been renovated with the addition of a new banquet dining room and refurbishing of all the space on second and third floor to create the eight charming guests suites. This additional space required taking the cuisine to a higher level and that was my first priority as Chef. As business grew through the 1990’s the addition of a terrace for outdoor dining and with the advent of “pub dining”, I designed a new larger bar, “The Warren Tavern,” and yet another multi-use banquet room, The Admiral Vernon. As the inn entered into its fourth century, I strive to continue to work with my culinary team of chefs to follow new food trends with contemporary dishes while rewarding the loyalty of our long-time patrons with classic American-Continental cuisine. I have also been striving to bring our guest suites up to date with current amenities, all the while paying homage to the historic place the General Warren Inne holds in the community where it has thrived since 1745.
Patrick Byrne purchased this hotel in 1985
I chose to take the leap from Chef to full fledged Proprietor because I believed (and still do) that I could meet several needs with the General Warren Inne. The local market did not have an independent restaurant to provide fine dining to locals as well as business travelers, especially with the development of the large corporate campus (Great Valley Corporate Center) nearby. They would need a fine dining restaurant and upscale/unique lodging. Plus our location and space is perfect for wedding locations.
The historical aspect of the building also attracted my attention, not only being a pre-revolutionary building, but because of its significance during the Revolutionary War of the mid 1770’s. The business model was to return the inn to its original place in the Great Valley as restaurant, tavern and hotel when first built and opened in 1745. Thanks to the fact that the roof and exterior was in good condition, the building was relatively solid and upgrades and repairs were mostly cosmetic and to provide for 20th century comfort and hospitality services.
The General Warren Inne combines old-world charm with the benefits of 21st century amenities. The 271 year old inn is complete with central air conditioning, complementary wireless internet, flat screen cable TVs with DVD players, along with the classic and contemporary cuisine served in the restaurant
Monday - Friday at lunch and Monday - Saturday for dinner. Overnight stays at our inn include a served continental breakfast seven days a week, featuring baked goods from our on-premise pastry chef.
However, our real benefit is the personalized service our staff provides. From tavern bartending, to dining service and of course our inn keeping staff, our goal is to make The General Warren Inne your home away from home.
Peacefully nestled away minutes from major highways, our guests have easy access to several attractions within a 15 mile radius!
Explore Longwood Gardens, the Brandywine River Museum, the Paoli Battlefield, the American Helicopter Museum, Valley Forge National Historic Park, the Wharton Esherick Museum, and Chanticleer Gardens.
Play and shop at the Valley Forge Casino, King of Prussia Mall, U.S. Hot Air Balloons, Brandywine Picnic Park, Hurricane Hill Farm Corn Maze, Wendell August Forge, and QVC Studio Park
There are also several wineries and we're a short train ride away from all downtown Philadelphia has to offer including the National Constitution Center, the Philadelphia Museum of Art, and the Philadelphia Zoo.
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My Standard Rate
1 night minimum stay
An additional charge of $25 will apply for Murphy bed and air mattress use. Pets not permitted. Children under 12 not permitted unless entire 8 rooms are booked to same party.
Rooms are held with a valid credit card. 48 hour cancellation fee applies.