Sheffield’s Halifax Hall hotel has revealed a brand new look following an exciting refurbishment to its ground floor areas.
The new-look ground floor, which was completed on 1 April, now includes a purpose-built cocktail bar, reception desk and a fresh paint and lighting scheme throughout. New carpets have also been laid in reception areas, bar and conference rooms.
Hotel Manager, Andy Flowers, explained the reason for the update: “One of the most common feedback points received from guests was about the lack of atmosphere and room to sit and relax.” he said.” This has now been addressed with the installation of new bar furniture, including soft seating and two new seating pods in the reception area. The hotel now offers a genuinely warm, boutique feel as soon as guests walk through the door.”
The refurbishment coincides with the arrival of new Head Chef, Dan Laycock, who joins the team from his role as Head Chef at the Peak Edge Hotel at the Red Lion where he earned 2 AA rosettes.
Dan, who has worked under Jean-Marie Zanetti at the 3 AA rosette Abode in Exeter and spent three years as junior sous chef under Mark Sergeant at Gordon Ramsay at Claridges, says he is looking forward to the challenge of working at the hotel and establishing himself and the business throughout Sheffield. He has wasted no time in making his mark and has already written a new bar menu which is available every day from 12pm through to 10pm.
Halifax Hall hotel, a Victorian mansion and former University of Sheffield hall of residence in Endcliffe Village, was transformed in 2014 into a unique 38-bedroom, conference hotel, by UNICUS, a subsidiary of the University of Sheffield.
UNICUS employs over 500 primarily local staff on a variety of commercial contracts, and has experienced significant growth in its first year of trading. It has created additional employment opportunities for both the local and student market, and all profits are reinvested into improving University services.