The 16th century castle has enjoyed a significant increase in profits this year following an impressive a £3-million-pound refurbishment, giving the property a new lease of life whilst restoring and enhancing its original charm and heritage.
Nestled on the idyllic Wirral Coastline, the historic grade II listed hotel has undergone interior refurbishments as well as a rebrand that has placed the venue as one of Merseyside’s most luxurious dining and sleeping destinations.
General Manager Mike Dewey said: “The last twelve months have certainly been all systems go for everyone involved but the hard work of the entire team has paid off as we celebrate success across the board. With luxurious new dining and drinking options to renovated events space and rooms, The Castle has even been selected by royalty to host the 2017 Duke of York Young Champions Trophy Golfing Tournament. What’s more, we have expanded our team, taking on some valuable new appointments including our recently appointed award-winning Head Chef Andrew Wright who has devised dishes fit for royalty across all of our hospitality outlets from our in-house eatery Brasserie 1593 to wedding and events catering.
“This last 12 months has seen the venue unveil its newly rebranded Wreckers Bar, the ideal spot for casual drinks with family and friends, with access to premier league football and the latest sporting events. Leasowe Castle has also recently completed works on The Star Chamber, an intimate lounge area ideal for smaller groups whereby the venue’s luxury afternoon tea offerings are served. The newly opened area plays homage to the original features of the castle with a contemporary twist.”
Offering quick access to Liverpool, Chester and the Cheshire countryside thanks to its enviable location, Leasowe Castle not only attracts visitors on a global scale, the venue remains a firm favourite with local residents.
Mike added: “Having seen our guests toast to a number of occasions throughout the year, we look forward to raising our own to celebrate the success of 2017 and look forward to what’s in store for 2018.”
