A NEW restaurant has opened at a south Belfast hotel as part of a £250,000 investment.
‘Gallery’ at The Malone has been unveiled as the first stage in a three-part refurbishment of the boutique hotel, formerly known as The Malone Lodge.
The new ‘Greyhound’ bar and room upgrades have also been completed at the family-owned hotel, now in its 30th year.
The four-star Eglantine Avenue venue has appointed Andrew McConnell, formerly of The Culloden Hotel, as its new executive chef, with general manager Suzi McIlhatton leading a new management team.
“We really want our new restaurant, Gallery, to become a food destination in its own right,” said the general manager.
“Our food offering is exciting, creative and elegant, but more importantly, it’s underpinned by an inspirational and memorable guest experience.
“Our new restaurant manager, Darrell O’Hanlon, brings with him experience from North America that has really helped us define our very own style of service that is centred on ensuring our guests are looked after in a manner that’s attentive, yet also discreet and relaxed.”
The south Belfast hotel has reported strong booking levels since reopening, in part driven by trade from across the border.
“Weekends in particular are proving to be very popular amongst those wishing to enjoy a staycation in the city with so much to do and see within such a short distance of the hotel,” said Ms McIlhatton.
“We’ve noticed a lot of interest particularly from those in the Republic of Ireland, many of whom are visiting Belfast for the first time and are amazed at what we have to offer.”
The Malone has recruited around 30 new staff have in recent weeks, with a commitment in place to ‘re-frame’ hospitality as a career.
“Hospitality has lost a lot of great talent during lockdown to other sectors, with many being put off returning to it due to the long hours and bad reputation for low pay,” added the general manager.
“We have sought to address that by bringing in more staff so no one is having to work longer hours than they want and we have chosen to pay above the market rate to show our team we value the contribution they make. We know if we look after our staff, they will look after our guests.”
