Lincoln’s new revamped hotel

11th July 2014

Lincoln Hotel

Lincolnshire Echo – 11th July 2014

A Lincoln hotel is being re-imagined through a £300,000 project which will being two new luxury rooms – with hot tubs and private courtyards.

Work first started to transform Damon’s Hotel in February last year, with a new bar and revamped lobby area. Its grey ceiling has since been removed and glass skylights now flood the reception area with natural light. Owner John Foulston said the refurbishment had been long overdue.

He said: “The reception area was enclosed, with a pool that was internal and a gym. The roof came off so we have got the light in. “It was one of the most complex projects, because of the size of it, that I have been involved with.” Removing part of the roof has also opened up six previously internal rooms higher up.  The rooms boast flat screen televisions each facing a super king-size bed and separate seating area.

Patio doors join up a private deck with the bedroom area, and lead to an indoor hot tub. Guests even step through wardrobe style doors into a large separate bathroom with
double sinks. Those two rooms will be ready for use in the next four to six weeks, although the hotel has been taking guests as normal for its 42 standard and six executive rooms.

Chief executive Stuart Carey has overseen much of the work, which has been done with the help of local building firms and contractors. He hopes to increase staff numbers as the new-look hotel gets into full swing, and replicated the work at other Damon’s sites with potential for adjoining hotels.

“The hotel has been going for 24 years now, so it has stood the test of time,” Mr Carey said. “If you have larger rooms and refurbished suites obviously you are going to need more staff.” He also hinted at plans in the Looking good: Damon’s Hotel has received a fresh new look after the £300,000 refurbishment project pipeline for Damon’s Restaurant, which sits just yards away from the hotel.

‘It was one of the most complex projects, because of the size of it, that I have been involved with’ – John Foulston

It is unveiling a fresh menu after taste tests with new food, and will also have reduced prices. However Mr Carey is drawing up bigger plans to transform a hidden part of Damon’s Restaurant into a Japanese steak- house. He wants it to join onto the existing American-style Damon’s Restaurant, with a glass screen allowing diners to see across each side Mr Carey said it could create between 20-25 jobs if it went ahead, and hoped the idea could become the blueprint for other Damon’s restaurants in the UK.

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