News > Business

Bespoke Hotels to manage six former Merchant Inns sites

By Chris Druce , 16-Aug-2010

Related topics: Business

Boutique hotel operator Bespoke Hotel Group has signed a management contract for six new properties, previously part of the Merchant Inns portfolio

Bespoke reopened the Ellington Hotel in Leeds as the New Ellington last month

Bespoke reopened the Ellington Hotel in Leeds as the New Ellington last month

The company, founded in 2000 by Robin Sheppard and Haydn Fentum, has added The Talbot Inn, Surrey; The Carnarvon Arms, Newbury; The Lambert Arms, Oxfordshire; The Horse & Groom Inn, Wiltshire; The Black Boy Inn, Oxon; and The Saracens Head, Essex, to its 24-strong portfolio.

 

Bespoke, which opened the New Ellington in July in Leeds, said it had seen strong interest from individual hotel owners and financial institutions for its management skills in the first six months of the year.

 

Properties managed by Bespoke include the Bermondsey Square Hotel and Ten Manchester Street in London, as well as the Cornwall Hotel & Spa Estate.

 

Bespoke’s managing director Robin Sheppard said: “The six properties are perfectly positioned to apply the Bespoke Hotel blend of strong internal systems coupled with our philosophy that every hotel benefits from a little individuality and a little bit of tailoring to bring out its true heart and soul.”

 

Merchant Inns was placed into administration last October, and a recent report by administrators Baker Tilly found only half of the properties were profitable at a site level .

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition