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Conference delegates get new restaurant at BEST WESTERN PLUS Pinewood on Wilmslow Hotel

The BEST WESTERN PLUS Pinewood on Wilmslow Hotel has announced an investment of nearly one and a half million pounds in a refurbishment programme this Spring, which sees the creation of 17 new jobs at the Hotel and a brand new restaurant option for conference diners.

The plan, which is already underway, includes adding 12 en-suite bedrooms, increasing lounge space on the ground floor, adding a new state-of-the-art kitchen, the redecoration of the Cheshire and Tatton conference suites, and a brand new 85 seat ground floor restaurant where conference delegates on daily and residential rates will be able to dine overlooking the gardens.

Due to the investment there will be a recruitment programme to find a new restaurant manager, an events manager and an additional 15 team members for Hotel departments such as Housekeeping, Food & Beverage, Reception and the Kitchen Brigade.

Since its purchase in 2011 by Pinewood on Wilmslow LLP, a partnership of the four directors from the award-winning BEST WESTERN PLUS Castle Green Hotel in Kendal, the Hotel’s business has moved forward significantly which meant that the time was right for a substantial investment to enhance the Hotel further.

Hotel general manager John Scott explained that: ‘We have spent the last three years developing the Hotel’s reputation as a provider of high levels of hospitality and service, with a consistently good quality food product, and accommodation and conference spaces that are comfortable, well maintained and competitively priced.’

‘As a result our corporate and leisure business has also grown by 23% and so the additional guestrooms are a must for us to capitalise on this success.’

In describing the new restaurant, John remained a little tight-lipped, adding that: ‘The name and design is going to be a bit of a surprise for guests, and will be revealed in a few weeks’ time. All I can say for now is that it will be modern, contemporary and warm, with a diverse seasonal menu to match. The restaurant will be offering a dining experience that is different to other restaurants in the local area, so should prove a popular choice with conference and meeting delegates.’

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