Luxury Aberfoyle retreat unveils £500,000 investment
The four-star Macdonald Forest Hills Hotel & Spa, part of Macdonald Hotels & Resorts and just west of Aberfoyle in the Loch Lomond & Trossachs National Park will shortly complete a significant £½ million bedroom transformation.
The hotel has, in the last two years, benefitted from a brand new spa, unveiled a new external facade and is now aiming to achieve a second AA rosette for their dining. It will see 20 existing rooms transformed to offer guests 17 new and larger bedrooms, including two stunning suites and two feature rooms with views over serene Loch Ard and to Ben Lomond beyond. The investment comes as part of a wider strategy for the hotel to strive towards a four-red star AA rating.
Interior designer, Corrinne Muir at Guardian Soft Furnishings in Stirling offered an insight to the inspiration behind the designs: “We have gone down a contemporary Scottish theme with the interiors, incorporating heathery tartans and thistle embossed curtains in keeping with the hotels surroundings.
“We have also used an eclectic mix of fabrics from soft wools to plush velvets and rich leathers. We believe the choice of fabrics and colours make these rooms feel like a home away from home for guests.”
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Toasted in East Dulwich
Chef Michael Hazlewood and Manager Alex Thorp have launched TOASTED, a new restaurant and wine shop on the site was formerly the Green & Blue wine bar in East Dulwich.
New Zealand-born chef Michael Hazlewood worked recently at both Soif and The Green Man & French Horn in London. Manager Alex Thorp has previously worked at Fifteen and Vinoteca, and at wineries in France and Italy.
Hazlewood has created a daily changing menu, driven by produce from small farmers and growers, with a focus on ingredients from flour and honey to coffee and beer. A wood-fired oven is used for daily baked bread, as well as for fish and meat.
Natural wine is a prime feature at TOASTED, with four 300-litre stainless steel tanks in the dining room, filled with wine direct from the winemakers. This efficient, straight-to-the-customer method of serving wine is new to London, and TOASTED is introducing four wines – a white from the Loire Valley, a rosé from Provence, a red from the Southern Rhone, and a Tempanrillo from Spain. These wines offer great quality and excellent value (no packaging or bottling!). There is also an extensive wine list of approximately 200 bins.
38 Lordship Lane, East Dulwich, London SE22 8HJ
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Ace hotel to open in Shoreditch
Ace Hotel Group has announced the opening of Ace Hotel London Shoreditch located on 100 Shoreditch High Street.
Ace Hotel’s design approach for the exterior and interior focuses on partnering with local makers using traditional UK craftsmanship in a contemporary expression. The 265-room hotel will feature a restaurant from David Waddington and Pablo Flack of Bistrotheque, and ample meeting spaces.
“Ace Hotel London Shoreditch marks our first expansion into Europe,” remarked Alex Calderwood, Co-founder of Ace Hotel Group. “We envision Ace London appealing to active participants in the creative arts and new media industries as well as the culturally curious business and leisure traveler.”
Ace Hotel currently has 4 locations in the United States: Seattle, Washington, Portland, Oregon, Palm Springs, California and New York, New York. Ace Hotel is also set to open a location in Downtown Los Angeles in Autumn/Winter 2013.
Address: 100 Shoreditch High Street, London E1 6JQ, England
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Social Media promotion transforms Lake District hotel
The Cranleigh Boutique has the largest Facebook following in its region, with more than 68,000 ‘likes’, and it’s set to get even bigger. They have pledged to give the entire hotel for a whole weekend to one lucky winner, when they reach 100,000 ‘likes’ – that’s 18 rooms, five star facilities, and worth £8,000..
Owner Stephen Hargreaves comments, “Social media is an incredible tool which we have fully embraced. Our Facebook campaign helps us communicate to people other forms of marketing fail to reach. Facebook has an amazing power which has helped shaped the Cranleigh into a booming business.”
The forward thinking Hotel has become famous in the region for its enormously successful Facebook campaign, which has been hugely influential in transforming the business, delivering levels of occupancy that its competitors dream of.
The Cranleigh Boutique is inviting its Facebook followers to enter the competition on its Facebook page, by explaining in just 20 words, why they should win the ‘Ultimate Prize’. On reaching the target number of 100,000 ‘likes’, the 10 responses deemed the best by The Cranleigh Boutique will be posted on Facebook, with the winner chosen by the followers themselves.
Corner House restaurant opens in Minster
Matt Sworder, a 28 year old marketing graduate gave up a lucrative career in insurance to work as a chef in some of London’s top restaurants, training with Gordon Ramsay (La Noisette), Anthony Demetre (Les Deux Salons) and Adam Byatt (Bistro Union).
Now, he has opened his own restaurant, The Corner House in Minster, near Ramsgate, formerly known as Morton’s Fork restaurant, owned and run by Mathew’s father, David Sworder from 1984 to 2000. Now , Matthew has returned to the very place he was born in 1985 to set up his own restaurant, with David also returning to run the front of house.
“The concept is to serve London-inspired modern British dishes within a warm and relaxed atmosphere. Seasonal, fresh local produce is key to what we offer. With the menu changing frequently, in accordance to seasonal produce availability,” says Matt. “Snacks and sharing dishes are what The Corner House are all about, simple British food done well.”
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Prezzo trials Cleaver for chicken, burgers and ribs
Cleaver, which has opened in Cobham, Surrey, serves a choice of chicken, burgers and ribs, together with three salads and a selection of sides.
The burgers are handmade with prime Scottish beef, the chicken is from selected Norfolk farms, and the ribs from fully traceable locally sourced pork.
The design of the restaurant means that the divisions between bar, kitchen and seating area have disappeared and the kitchen is now part of the restaurant – in effect, the chefs are part of the ‘theatre’.
The restaurant layout makes a central feature of the cooking with the chicken rotisserie clearly visible to the guests.
Prezzo Plc chief executive, Jonathan Kaye, said:
“We are an innovative company and are always looking at new ideas for restaurants. We have placed a heavy emphasis on the provenance of the meat and poultry on offer at Cleaver as well as design and overall look of the restaurant.
“We will explore further opportunities to open more Cleaver restaurants in the future.”
Anthony’s Restaurants, Leeds in administration
The well-known Leeds-based restaurant Anthony’s announced its closure earlier this week, and Lines Henry Ltd, Licensed Insolvency Practitioners, have been approached by the directors of Anthony’s Restaurant Ltd, to act as Administrators.
Award winning chef Anthony Flinn opened his flagship restaurant in 2004, with the Piazza by Anthony and the patisserie following in 2008 but, despite good reviews, the restaurants have struggled against increased competition within Leeds city centre and the prevailing economic conditions.
The sale includes the assets of Piazza by Anthony and Rib Shakk which are also based in the Corn Exchange, along with Anthony’s Patisserie in the Victoria Quarter.
Michael Simister of Lines Henry Ltd who is handling the matter said: ‘It is sad when such a well-known business runs into difficulties. Unfortunately, the business has had to close, with the loss of 70 jobs, because there is not enough money available to continue trading. We will be working hard to dispose of the assets as quickly as possible.’
