Cockliffe Country House in Nottinghamshire has been acquired by Heritage Estates, as part of a £1m deal with the independent hotel group.
The 11-bedroom 17th century former farmhouse in Burntstump Country Park will now undergo an extensive refurbishment to transform the establishment’s bedrooms, restaurant and wedding and conference facilities in a five-year business plan.
The acquisition, which took almost a year to complete, has seen all the original staff members keep their jobs, as well as a number of new roles created, including a new head chef and a new sous chef.
Cockliffe Country House Hotel joins the luxury Kelham House Country Manor near Newark-on-Trent as part of the Heritage Estates Group. Director, Jon-Paul Davies says each hotel will still maintain its own identity.
“Both businesses will run independently but will share synergies and economy of scale,” said Jon-Paul. “From a customer point of view, we see benefits in having two venues in the county. If one venue is not available for use but the customer knows and wants what we provide, we can confidently recommend the other.
“We’ve been lucky enough to have a fantastic start to trading at Kelham House since we acquired it in 2009 and when we saw Cockliffe we knew we could do the same there too.
“It’s a beautiful, individual building that has traded well for a long time but it was obviously in need of a strong plan in terms of investment and strategy. The location feels very rural but within easy reach of Nottingham, Mansfield & Southwell and apart from anything else we fell in love with it and felt it deserved to be brought back to where it should be.”
Despite now having a second venue in the group’s portfolio, Jon-Paul is taking a measured approach to the future growth of Heritage Estates:
“We have a 10-year plan to build the business further and we’re always looking for venues.
“We passed on about a dozen opportunities before we found Cockliffe, so it’s got to be right and fit in with our plan but we won’t be doing anything until Cockliffe is where we want it to be. It’s too important to get it right and grow in a consistent, sustainable way.”