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The team at Coventry’s Telegraph Hotel will be celebrating its three-year anniversary this May.
The four-star boutique hotel in the city centre has sold more than 82,000 room nights and reportedly has a waiting list for particular rooms regularly.
Completed in 1959 as part of Coventry’s post-war reconstruction, the hotel is themed around the Mid-Century design of the former Telegraph offices.
In its reincarnation as a hotel, the building has retained many features and added original 1950s furniture and new artwork that celebrates “the period when Coventry led the world in urban design”.
Amy Windsor, general manager of Telegraph Hotel, said: “Feedback from guests is that they really love the design of the building and it keeps them coming back. To younger people, Mid-Century design is now uber-cool, and to the older ones, I expect it reminds them of the houses they grew up in.
“People certainly feel very much at home here. Whilst most new hotels are all the same, with a few bolt-on local ‘artefacts’, The Telegraph is already a classic. Staying here is seen as something special.”
The hotel, which now employs up to 80 staff, has been host to 20 weddings so far, as well as many business conferences. The glass-roofed restaurant provides a mix of fine dining and home-cooked favourites with over 5,000 fish and chip dinners served.
Meanwhile, in the bar, the Lady Godiva and Cosmopolitan cocktails are the most popular.
Windsor added: “We have a wonderful team who put the customer first every step of the way and, it wouldn’t be the hospitality industry, if we didn’t have to accommodate some unusual requests. I’ve been asked if we can ensure we provide someone with a room without the colour yellow anywhere in it right through to a diner who wanted to face north when sitting in the restaurant!
“The team works so hard to make sure each guest feels special – whether they are just popping in for a coffee or if they are holding their wedding with us. We faced so many challenges when we opened during covid, but the team has given their all to make our first three years such a success.”
