The 4-star luxury boutique hotel, which this year marks its 30th anniversary, has a new management team in place, led by General Manager Suzi McIlhatton and has recruited Andrew McConnell, formerly of The Culloden Hotel as its Executive Chef.
Suzi McIhatton said great food and exemplary customer service would be at the forefront of the new offering at The Malone.
“We really want our new restaurant, Gallery, to become a food destination in its own right. Our food offering is exciting, creative and elegant, but more importantly, it’s underpinned by an inspirational and memorable guest experience. Our new Restaurant Manager, Darrell O’Hanlon, brings with him experience from North America that has really helped us define our very own style of service that is centred on ensuring our guests are looked after in a manner that’s attentive, yet also discreet and relaxed.
“Our new bar, The Greyhound, has a range of classic local dishes including our signature Tayto crisp sandwich! We’ve stocked a range of great local beers and spirits, including our very own bespoke lager that we’re confident guests will love.
“Overall, we believe our new hotel brand will be perfectly suited to the new, confident Belfast and will appeal to locals who perhaps want to enjoy a meal or drink as part of an evening out as well as businesspeople desiring somewhere discreet to meet, or the city break guest seeking a location that’s on the fringe of the city with the added advantage of free car parking.”
Suzi McIlhatton says booking levels have been strong since the hotel’s reopening.
“Weekends in particular are proving to be very popular amongst those wishing to enjoy a staycation in the city with so much to do and see within such a short distance of the hotel. We’ve noticed a lot of interest particularly from those in the Republic of Ireland, many of whom are visiting Belfast for the first time and are amazed at what we have to offer.”
The Malone has recruited more than 30 new staff in recent weeks. Suzi McIlhatton said many of her new team were attracted by the hotel’s commitment to ‘re-framing’ hospitality as a career.
“Hospitality has lost a lot of great talent during lockdown to other sectors, with many being put off returning to it due to the long hours and bad reputation for low pay.
“We have sought to address that by bringing in more staff so no one is having to work longer hours than they want and we have chosen to pay above the market rate to show our team we value the contribution they make. We know if we look after our staff, they will look after our guests.”
The Gallery Restaurant at the Malone Hotel
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