Sanguine opens Hoylake hotel
Sanguine Hospitality has completed its £5.5m Holiday Inn Express redevelopment of the former Kings Gap Court Hotel in Wirral.
The 56-bedroom hotel contains a Marco Pierre White Frankie's New York Italian restaurant, a collaboration with champion jockey Frankie Dettori. The 155-seater restaurant will offer an Italian-American influenced menu, and specialise in fresh pastas, steaks, seafood, burgers and handmade pizzas.
Robin Wicks, chief executive of Sanguine Hospitality, said: "The success of the hotel will be determined by our ability to establish it as a viable alternative for tourists and business travellers visiting Liverpool.
"We hope to shine a light on Hoylake's many qualities and reap the rewards for the hotel, restaurant and the village as a whole."
The hotel is located close to several golf courses and is already fully booked for the Open Championship at Royal Liverpool in 2014 and the 2012 Women's Open.
John Brown, general manager of Holiday Inn Express Liverpool-Hoylake, said: "We want to make golfers as welcome as possible and are looking into added extras such as the practice room, to enhance their stay.
"A lot of detailed work has gone into modernising the building without losing any of its character and the result is an impressive, contemporary hotel. We want the hotel, restaurant and bar to become a hub for village life, somewhere that families can visit together at any time during the week."
