The Old Parsonage Hotel in Oxford has completed a six-week, £80,000 refurbishment of its terrace at the Parsonage Grill. The terrace now features a vibrant, Moroccan-inspired design, influenced by the Jardin Majorelle in Marrakech, with bright terracotta pots, lush foliage, teak furniture, and York Stone paving. The redesigned space will be open daily from 7am to 11pm, serving breakfast, lunch, afternoon tea, drinks, and dinner. Additionally, a new cocktail named “It’s all about Yves” has been introduced to celebrate the terrace’s new look. Jeremy Mogford, the founder, highlighted the inspiration drawn from Yves Saint Laurent’s use of colour and Moroccan design, aiming to create an urban oasis similar to other terraces at Quod and Gees.
The Fleece Hotel in Richmond, North Yorkshire, has been sold by The Fleece Holdings Limited to a local investor for an unspecified amount. The 13-bedroom hotel, which closed in late summer 2023, was listed for over £1m. This Grade II-listed property, known for its gothic architecture and original features, has undergone extensive refurbishment in recent years. The sale now includes two residential units initially excluded and comes with planning consent for additional bedrooms or conversion of upper floors for residential use. The new owners plan to reopen the hotel and restaurant soon. Chris Miles from The Fleece Holdings expressed satisfaction with their tenure and optimism for the hotel’s future under new ownership. Robert Smithson from Colliers praised the sale and the new direction for the hotel.
The Bradley Hare Inn in Wiltshire has appointed Daniel Duncan as its new head chef, starting in July. Duncan brings extensive international culinary experience, having previously worked at Michelin-starred Whatley Manor and The Elder in Bath, and prestigious establishments in the US like Alinea and NEXT/Aviary in Chicago. Bjorn Annegarn, general manager of The Bradley Hare, expressed enthusiasm for Duncan’s arrival, anticipating a refined, countryside-inspired dining experience. Duncan aims to introduce a hyper-seasonal menu emphasising local ingredients and sustainability, aspiring to implement a zero-waste kitchen policy. He looks forward to contributing creatively to The Bradley Hare and enhancing the guest dining experience with his global culinary perspective.
A report by SumUp has revealed improved confidence among independent hoteliers, with 30% expecting positive performance and 26% anticipating significant growth over the next year. However, 33% are uncertain about their future, and only 3.5% are worried. Key challenges include high costs, economic conditions, and competition. In response, 44% are implementing cost-saving plans, 40% are lowering prices, and 20% are investing in technology. Corin Camenisch of SumUp noted that small merchants remain optimistic, prepared to navigate uncertainties and continue thriving, despite challenges like bill costs, inflation, and competitive pressures.