M&T unveils “Lavelle”, a new restaurant concept at DoubleTree by Hilton Manchester Airport

M&T Hotel Management has launched “Lavelle”, a new restaurant concept at its DoubleTree by Hilton Manchester Airport property.

It is the first launch under the direction of M&T’s latest senior hire, Steven Burgess, who has joined M&T’s team of industry expert advisors to drive a new era of destination restaurants and bars in hotels, or “R&B”.

Steven says, “We’re creating restaurants and bars in hotels, not hotel restaurants and bars – it might feel like a subtle difference, but it’s much more significant than that. That’s why we are moving away from talking about ‘F&B’ and talking about restaurants and bars, or ‘R&B’ – it no longer describes what is really happening.”

As Group Head of Restaurant Operations, Burgess, himself a trained chef, brings a 20+ year career in bars, restaurants and hospitality. He is overseeing and innovating restaurant and bar operations across M&T’s UK portfolio of 22 UK hotels, from brand development to operational performance, working closely with hotel teams.

“DoubleTree by Hilton Manchester Airport is a very busy property that will more often than not book end a guest’s most important and hard-earned week of the year – their holiday. It is only right that their dining experience respects and complements all of the emotions that are tied to travel.

“While the needs of airport hotel guests differ from those at our leisure spa resorts, tapping into the psychology and nostalgia of food is crucial in any restaurant.

“Lavelle is an Irish term for fondness of movement. I really love that, and it has inspired the whole concept. We have crafted a global menu of classic dishes that balances comfort with excitement, mirroring the internationality of our guests and the multicultural spirit of Manchester.”

Prior to joining M&T, Steven was a key figure in Liverpool’s increasingly revered and award-winning restaurant and bar scene. He was a founding partner of the renowned Camp & Furnace, which is now at the heart of the reimagined Baltic Triangle area of Liverpool. More recently, he managed national hospitality consultancy practice, Lucky Penny Group.

The emergence of R&B

Steven is seeing the growth in appetite for quality dining and socialising at hotels. He says, “The data backs up that hotel guests are increasingly looking for more than just a place to stay. Restaurants and bars within hotels are becoming destinations in their own right, thanks to concepts that attract the locals as well as in-house guests. Whether it’s a standout brunch offering, a rooftop cocktail bar or a

hyper-local dining experience, the focus must be on making them a real asset and destination, rather than an afterthought.

“We are working with our clients to leverage the significant opportunity that exists to embrace unique, experience-led dining that enhance the overall hotel value proposition, while of course developing creative strategies to manage and mitigate the operational cost pressures and staffing challenges we’re seeing across the industry.

“I love storytelling through restaurants and bars. I find that if you get that part right, then operating restaurants becomes almost intuitive. There’s lots of opportunity with the breadth, depth and versatility of M&T’s managed hotel portfolio – it’s really exciting.”