A RIVERSIDE beer garden that people claim is the “most scenic in Worcester” has been refreshed as part of works at a Grade II listed hotel.
The new owner of Diglis Hotel, Darren Eden, has been turning things around at the landmark venue by investing in a major refurbishment of the hotel, bar and beer garden.
The hotel was sold last year by Seymour Hotels Limited to Spirit Ventures, a hospitality company that already owns two hotels in the region, for an undisclosed amount.
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Since the takeover, the Vale Domestic Services Groundworks has been busy installing a new outdoor trailer bar, a raised seating area, and a new resin hard-standing floor in its beer garden, which overlooks the River Severn.
An outdoor kitchen space with new unisex toilet cubicles has also been installed outside to help during busy periods.
The new hardstanding area allows more seating for guests. (Image: Diglis Hotel)
Darren Eden, CEO of Spirit Hospitality and new owner of Diglis Hotel, said: “Diglis House marks an important new chapter for us.
“The refurbishment has been carried out with real respect for the building’s heritage, carefully enhancing a much-loved Worcester landmark while refining the spaces for today’s guests.
SUNNY: The new hardstanding area allows more seating for guests. (Image: Diglis Hotel)
“We’re proud to be bringing new life to such a significant historic property, and to welcome both visitors and the local community to experience it as part of our growing local collection.”
Inside the Diglis Hotel, a newly designed bar area has been installed, a private dining room has been added, and renovations to the ground floor and the conservatory have been completed.
Work is still being carried out on renovations to the function suite.
Diglis House’s history dates back to the early 17th century, with extensive renovations undertaken during the Georgian era.
Julia Seymour has owned the 33-bedroom hotel since 1994 and has overseen another drastic redevelopment of the site.
One major feature of the hotel will be Spirit’s sustainability approach, with a significant proportion of its food and drink sourced from its own farms and orchards.
