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Troo Hospitality has announced that it will start managing its first property in Central London, Corus Hotel Hyde Park, located at 1 Lancaster Gate.
The hotel, which currently has 388 rooms and is the largest hotel in the Troo Hospitality portfolio, is set to undergo an extensive refurbishment, which will include reconfiguring all public spaces and rooms, the creation of direct access to a new central courtyard as well as a food and beverage offering. The works will also allow for the addition of several flexible co-working spaces.
Troo Hospitality is set to support the project management team in the design and refurbishment of the building over the coming months and will take over the management of the hotel alongside Immersive Hospitality Management once the development programme is completed.
Winston Zahra, founder and chief executive officer at Troo Hospitality, said: “We are delighted to have our first property in Central London in a truly amazing location overlooking Hyde Park. We have worked closely with the ownership team for some time to secure this special property and we are looking forward to making our contribution in the capital.”
Stewart Davies, chief operating officer at Troo Hospitality, added: “Many members of our team have worked on numerous hotel projects in London, and we are very excited to re-enter the capital with TROO Hospitality. This hotel is in a special location in a part of London which is rapidly transforming, and we are exceptionally proud to be a part of it.”
Troo Hospitality has a portfolio of 10 hotels nationwide including The Shakespeare Hotel in Stratford Upon Avon, The Eastgate Hotel in Oxford and The Caledonian Hotel in Aberdeen, Yotel Edinburgh and the Stock Exchange and Hotel Football properties in Manchester.
Khurram Mohmand, CEO of Immersive Hospitality Management, owners of the property, said: “We have worked very closely with the Troo Hospitality team and are very much looking forward to this journey together. The hotel is a great asset in a fantastic location, and we are looking forward to seeing it being developed into a new and fresh product over the coming months.”
