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This month in Premier Hospitality-Issue 6

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Dear readers,

In this latest edition of Premier Hospitality we serve up another selection of projects which are helping to define the hospitality and leisure industry.

This month, we take a look at the latest CAU restaurant; we spend some time relaxing in the ibis Styles London ExCel; and we get an in depth look at the makeover which has recently transformed The Malt House in Fulham.

Hot on the heels of its first UK site in Guildford, innovative restaurant chain CAU (pronounced ‘cow’) is celebrating the launch of its second site, CAU Cambridge. Serving up a mouth-watering slice of Argentinean cuisine, CAU Cambridge promises the same great food that guests have come to expect from the CAU brand, all housed within a 4,000ft² site.

The 130-cover CAU restaurant is situated on Bene’t Street and opened its doors in January 2013. Feedback has been extremely positive and with a tasty, yet uncomplicated menu, the site is already shaping up to be just as successful as its predecessor.

Meanwhile, the ibis Styles London ExCel is a luxurious hotel located on Victoria Dock Road, London. The hotel has recently undergone a refurbishment, and now boasts 302 bedrooms, four dining areas and four meeting rooms.

The refurbishment was conducted by Warwickshire Construction and was completed ahead of the hotel’s official opening in January 2013. The hotel – operated by Accor UK – is situated near to the Canary Wharf business district, the O2 entertainment centre and many more attractions.

And finally, The Malt House reopened its doors in January 2013 following new ownership and a fantastic makeover. The gastro pub is being operated under the watchful eye of owners Claude and Cedric Bosi, whilst head chef Marcus McGuinness is serving up a delicious menu of classic British dishes. Expert design practice Alexander Waterworth Interiors was the interior designer on the site.

Commenting on the project, James Waterworth, said:

“Our aim for this site was to keep it simple, so that customers would still see it as a good old fashioned pub, with a very smart restaurant.”

Now, with all that and more it’s time to sit back with another edition of Premier Hospitality.



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