0151 6322073info@hiexpresshoylake.com

QUICK LINKS: MAP|EXPLORE HOYLAKE

New Wirral hotel getting ready to tee off

John Brown has been appointed as general manager of the new £5.5m Holiday Inn Express Liverpool-Hoylake due to open in April.

 

The revitalised former Kings Gap Court Hotel also features a Frankie’s Bar & Grill, a collaboration between celebrity chef Marco Pierre White and champion jockey Frankie Dettori.

 

Brown, 48, has worked at venues across the north west including Ramada Warrington and Devonshire House Hotel in Liverpool and joins after three years as cluster sales manager with hotel operator, Sanguine Hospitality Ltd.

 

Robin Wicks, chief executive of Sanguine Hospitality Ltd, said:  “Ever since we announced our plans for this hotel, there has been a tremendous level of interest and support from the local community.

 

“The success of the hotel will be determined by our ability to establish it as a viable alternative for tourists and business travelers 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.

 

“This challenge lends itself perfectly to John’s skill set as a committed and intelligent hospitality operator, making him the natural choice as general manager.”

 

Contractors from Denizen Contracts are currently completing work on the new 56-bedroom hotel, which will be a flagship venue for the next generation of Holiday Inn Express hotels, and the 155-seater Frankie’s Bar & Grill, both of which are scheduled to open in April.

 

Brown said: “Hoylake is a wonderful village and it’s great to be here leading such a fresh and exciting venue. 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.

 

“This promises to be a ground-breaking development for Hoylake and I can guarantee my team will be doing all they can to ensure our guests will be very impressed.”

 

Brown will hold a recruitment day on Monday 19 March from 4pm – 8pm at HIX, for 20 positions at Frankie’s across its kitchen, food and beverage service.

 

For further enquiries about Holiday Inn Express Liverpool-Hoylake and Frankie’s Bar & Grill, visit www.hiexpresshoylake.co.uk or call 0151 623 7551.