The Inn Collection Group has marked a decade of trading at The Hog’s Head Inn, Alnwick with a refurbishment celebrating its surrounding community.
The North East-based hospitality group reopened The Hog’s Head Inn in time to mark 10 years of trading as the group’s first new-build food-driven pub with rooms.
The refurbishment features bespoke tractor tables and an agricultural theme, while murals and commissioned artworks champion the local area. It also included remodelling the inn’s bar and dining areas including feature booth seating areas and outdoor pergolas, raised seating areas and new breakfast and buffet server spaces. The inn’s 56 en-suite bedrooms and manager’s accommodation suite also underwent full upgrades.
General manager Sean Schofield said: “We are delighted with the fresh new look, which was inspired by and celebrates the community around us, including local farmers and the rural businesses. It offers our customers a relaxed yet quality environment to eat, drink or stay with their family and friends. The refurb took three months and the inn was closed for five weeks while a top to toe revamp took place and it has been worth the wait. It makes our 10-year anniversary even more special and is a lovely way to give back to locals and our guests who have supported us since we opened and applauds the community here in Alnwick.”
The reopening coincided with the appointment of new head chef Jonny McManus.
Jonny, a former head chef at Alnwick Castle, said: “As a local lad I am excited to be joining The Hog’s Head Inn. I am looking forward to building on the inn’s strong food credentials with an exciting new offering that matches the energy of the refurb. We want to appeal not just to people visiting the area but to local people living in and around Alnwick as a place to enjoy good family dining.
“I spent three years as chef lecturer at Northumberland College and am excited to be using that experience to build and train a young team of chefs while working closely with The Inn Collection Group’s chef academy to encourage more people to discover and enjoy hospitality as a rewarding and dynamic career path.”
