Delivery of a new 80-room hotel with 200-cover restaurant.
- Client: Bride Hall Real Estate Partners
- Phased development consisting of a 45,200 sq ft hotel and restaurant, and 6,450 sq ft of retail with 14 residential units above
- Expertly balancing landlord, developer and leading UK hotel chain requirements
Leslie Jones Architecture was appointed by Bride Hall Real Estate Partners to masterplan a key northern gateway site to Farnborough Town Centre to deliver a new 80-room Premier Inn with a 200-cover Beefeater restaurant on the ground floor and new retail units with residential use above.
Planning has been granted for the full development which is being delivered in two phases with the first phase of works consisting of the hotel and restaurant now complete, and work on the second phase due to start.
The new hotel is located next to The Meads Shopping Centre and the main train station – strategically positioned at the gateway into Farnborough, being only a 5-minute walk away from the town’s main commercial district.
Bringing £7 million worth of investment to the area, Leslie Jones’ design solutions will ensure the Premier Inn elevates Farnborough’s leisure capacity, allowing the Hampshire town to accommodate more visitors and enhance both its tourism and business offers.
Leslie Jones’ designs reflect Farnborough’s growing reputation as a regional destination. The building employs a refined palette of materials, which are used to differentiate the restaurant base from the hotel. The base is predominantly clad in brick, whose colour was chosen to compliment the local vernacular. The brickwork extends up the north east corner anchoring the hotel to the podium base. The hotel element is clad in render with recessed windows to the rooms. Horizontal and vertical fins frame the windows and link the floors, providing a vertical emphasis to the elevation.
The design solutions marry landlord and developer interests with the vision of one of the UK’s leading hotel chains. Intelligent optimisation of space, ensuring food and beverage is appropriately balanced with the hotel’s guest capacity, has been critical to safeguard the development’s future commercial success.