Seaside palace fit for a king
| DOI | https://doi.org/10.1108/eb057164 |
| Published date | 01 January 1981 |
| Date | 01 January 1981 |
| Pages | 14-15 |
| Subject Matter | Economics,Information & knowledge management,Management science & operations |
CONFERENCE CENTRE
Seaside
palace
fit for
a king
HOTEL IMPERIAL ... there's a
name to conjure with, smacking of the
good old days of Victoria when
Britannia ruled the waves, order ruled
the land, and service and quality ruled
the market place.
Well, the Imperial, at Hythe, Kent,
must be something of an anachron-
ism. Because whereas both waves and
order are badly ruffled today, this
stately eminence in the ancient Cin-
que port remains unsullied, still a bas-
tion of dedicated care and solicitude
for its guests. It has just celebrated its
centenary and, under Manager
Michael de Marco, it proudly boasts
the same uncompromising standards
in comfort, cuisine and service that
brought it fame when it opened in
1880.
Originally called the Seabrook, it
was quaintly described then in a local
guide as "in every respect a model
establishment ... it was erected by
the Directors of South Eastern Rail-
way Company, about £30,000 having
been expended in its construction and
fittings. One great object of the
architects having been to guard as far
as possible against uneven tempera-
ture inside the building, the hotel is
comfortably warm in winter while it is
delightfully cool in summer. The gen-
eral arrangements for the comfort of
visitors are so complete that it is
largely patronised and is becoming
extensively known as one of the best
hotels in the country."
So good, in fact, that Edward VII,
as Prince of Wales, paid a visit at the
turn of the century and enjoyed a
12-course banquet; I went along to a
celebratory function where precisely
the same menu was served. I coped
manfully with threequarters of the
meal fit for
a
King then acknowledged
defeat ... the Edwardians clearly had
more heroic appetites.
They had more heroic thirsts, too,
judging by the extensive wine list. I
settled for two chateau-bottled
beauties from the Centenary Selec-
tions,
specially chosen for the hotel: a
harmoniously balanced fruity
Chateau de Fayolle AC Cotes de
Bergerac CB 1977 at £5.10 and a sub-
tly scented Domaine des Grands
Devers AC Cotes du Rhone 1976 at
£4.96.
The purpose of my visit was not
gastronomic, however; rather, it was
to assess the Imperial's facilities as a
business conference venue. And I can
only agree with manager de Marco
that for companies or professional
associations with from ten to 250
sports-minded delegates it is ideal.
While it retains its original style and
elegance, every modern comfort has
been added. The foyer, restaurant
and Martello lounge bar are both
elegant and warmly inviting. The bed-
rooms are spacious and well
appointed and boast fine views across
the 52 acres of seafront grounds or
frame the Channel
itself.
The twelve
acres of landscaped garden and shel-
tered terraces extend as far as the
Royal Military Canal and guests are
welcome to enjoy them and to visit
the greenhouses which provide all the
plants and flowers used for the hotel's
extravagant floral decorations.
One outstanding feature is the golf
course (nine-hole,
5,595
yards, par
67) which is an integral part of the
grounds; indeed, the Imperial was the
first hotel in Britain to incorporate its
own links. That's not all, however.
The golf course is only part of a super,
ultra-modern sports complex. Other
features include indoor heated
swimming pool, squash courts, sauna,
Solarium, four tennis courts (two
hard, two grass), croquet lawn, bowl-
ing green, putting green, and riding
stables.
All these amenities are available to
conference delegates. So are the table
tennis and the full-size snooker table
and the three cocktail bars.
The accommodation comprises
four suites with one twin-bedded
room, one single room and private
bathroom; two executive suites with
two twin-bedded rooms, each with
private bathroom and a lounge; one
executive suite with two twin-bedded
rooms, each with private bathroom
and a hall; 48 twin-bedded rooms
each with private bathroom; eight
double-bedded rooms each with pri-
14 INDUSTRIAL MANAGEMENT + DATA SYSTEMS
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