If you’ve been around Tilghman Island in the past few months, you may have heard that change is coming to the tourist landscape…and soon.
Harrison’s Chesapeake House, the inn, restaurant, and charter fishing institution, has a new owner, a new name, and a big makeover underway. Harrison’s, which closed in October 2017, is set to reopen as Wylder Hotel Tilghman Island in early April.
Wylder is sprucing up the nine-acre resort with a total redesign of its 54 hotel rooms and event spaces, as well as adding a new salt water pool and three restaurants and eateries, two of which were created by Chef Sean Wheaton, a seven-year alumnus of Chef José Andrés’ Think Food Group of Washington, DC. It will have 25 slips at its private marina, and offer stand-up paddleboarding and lawn games like bocce to its guests.
Wylder Hotels is a new hospitality company that aims to put boutique resorts in places that will allow guests to seek adventure and get off the beaten path. In this case, the adventure includes fishing. John Flannigan, Wylder’s founder and CEO, spent many summers on Tilghman Island, honing his fishing skills and spending time on the water with Buddy Harrison, Sr., one of four generations of Harrisons to run the century-old charter fishing company and property.
To honor the business’s fishing legacy on Tilghman Island, Wylder is keeping all of the charter captains at the dock. The hotel is planning a extensive marketing campaign to bring the charter captains wider exposure than ever before. Flannigan says the hotel has made an effort to hire as many local folks as possible, and the project has seen a lot of support from Talbot County.
Flannigan says his mission is “bringing this property back for the community to be proud of and enjoy. It’s an incredible piece of property that should be treasured.”
Wylder Hotel Tilghman Island is taking reservations now for dates as early as April 15 at a special introductory rate starting at $200 per night with a two-night minimum stay.
To learn more about the hotel or to book a room, click here.
