Sanguine Hospitality - Latest News
Wednesday, 22 December 2010
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Tuesday, 7 December 2010
Marco Pierre White, the godfather of modern cookery, has announced plans to open a stunning skyline restaurant in Birmingham city centre.
The Kitchen Burnout star's new eaterie, Steakhouse Bar and Grill, will occupy the 25th floor of the iconic The Cube building as part of a £10 million hotel, restaurant and luxury health club and spa deal signed with Sanguine Hospitality Limited.
The restaurant will be joined by a brand new, four-star Hotel Indigo on floors 23 and 24, while The Club & Spa will sit within the ground floor public levels of the building, with all three phases set to open in Summer 2011.
There is a clear appetite for affordable glamour and quality food in the West Midlands and we're aiming to satisfy that desire in the very heart of Birmingham. The restaurant will be somewhere for friends and family to gather in relaxed surroundings and enjoy simple food, cooked perfectly.
Birmingham is a fantastic city with a rich history and diverse social tapestry, plus an eclectic flavour of personalities to match. The Cube represents everything that's exciting about today's Birmingham - fresh, innovative and forward-thinking - and was the undisputed choice for my first venue in the city.
Our guests will not only enjoy magnificent food and drink, but also breathtaking views of the city, from Aston to Edgbaston, and we can't wait to make our own mark on the city's cultural landscape.
Hotel Indigo is a boutique style hotel concept new to the UK from the Intercontinental Hotels Group (IHG) brand stable and will be owned and operated by Sanguine. The Club & Spa mirrors award-winning venues in Chester and Bristol, featuring a wet area comprising a hydrotherapy pool, five thermal treatments rooms, a state-of-the-art gymnasium and a ten-room luxury spa.
Sanguine managing director, Nick Taplin, says:
We are absolutely delighted to have secured such a significant development opportunity in such a high profile destination.
Birmingham has a fantastic tourism offer and we will benefit from the high volume of corporate and leisure visits. We have no doubt that The Cube will become the place to eat, sleep and be seen when visiting the city.
This development is the company's first venture in the Midlands, complementing its UK portfolio of ten venues, and was secured following a funding package by Downing Corporate Finance and Lloyds TSB Corporate Markets.
Neil Edginton, director at The Cube, says:
The boutique hotel, rooftop bar and restaurant will be the first in the city and, without doubt, the crowning glory of The Cube, providing stunning skyline views whilst the Marco Pierre White restaurant will provide an unforgettable dining experience.
The dining experience within the city is just getting stronger and stronger and what better way to crown The Cube than with Marco himself. We're thrilled also to be welcoming Sanguine aboard as they truly understand this visionary scheme and, based on their fantastic track record; we know that they will really make The Cube shine.
Sanguine's in-house construction company, Denizen Contracts LLP, will move on site on January 4 and will take the helm to complete the phased fit out, with all elements expected to open in August 2011.
Labels: The Cube Birmingham
With over 10,000 meals to prepare this festive season, staff at DoubleTree by Hilton, Cadbury House in Congresbury have just drawn up their biggest shopping list of the year as they look forward to an extremely busy Christmas.
The ingredients needed for December includes no less than two tons of Turkey, three tons of Potatoes, ½ ton Brussel Sprouts and ½ ton Stuffing.
The quantity of Christmas fare being prepared at Cadbury House has evoked memories of the menu that was famously featured for The Bush Tavern in Bristol in the 1790s, which included perhaps the longest and most unusual selection of food ever served in the West.
This included amongst other things, a turtle weighing 47lb and birds such as Wood Cocks, Pea Hens, Larks, Teal, Quist and Snipes. Game included Partridge, Wild Duck, Hares and Doe Venison while Calves Heads, Cow Heel and Rein Deer Tongues were also available should anyone fancy it!
Although the selection of food on offer at DoubleTree by Hilton is perhaps a little less outlandish than the bacchanalian bonanza served up by The Bush Tavern, the quantity of food would certainly give the famous old hostelry a run for its money.
In addition, chefs at Cadbury House are awaiting the arrival of 500 litres of double cream, one ton of Ham Hock, 500 gallons of gravy and 10,000 pigs-in-blankets.
Mark Hands, group general manager at DoubleTree by Hilton, is looking forward to welcoming Christmas revellers to the famous venue which not only opened a new extension to the hotel but also a new Marco Pierre White Steakhouse Bar & Grill earlier in the year making it the premier venue for parties and celebrations.
Many of the dishes served by The Bush Tavern have long disappeared from our tables but it would have been interesting to know how many shared what must have been a truly magnificent feast.
Although the sort of food we serve is slightly different to what was on offer at The Bush, the amount we’ll be preparing is probably a great deal more. We’ve sourced a lot of the ingredients from local suppliers and everything will be freshly prepared each day.
John Weeks, who was the famous innkeeper of The Bush, advertised that he had one of the finest and best stocked larders in the kingdom attracting travellers from as far as London.
Following the recent transformation of DoubleTree by Hilton, I’d like to think it is now regarded as the best venue in the South West for all forms of celebration, although I don’t think we’ll be adding Collard Eels, Golden Plovers, Rein Deers Tongues or Hogs Feet to the menu just yet!
Neil Wrigley head chef added:
This will be the busiest time of the year for all those involved and we’re looking forward to giving all our guests a memorable visit to Cadbury House.
For further information on DoubleTree by Hilton, Cadbury House please call T: 01934 834343 or visit the web site on www.cadburyhotelbristol.co.uk