A new hotel concept is set to launch in Cornwall within a co-working space, with food and beverage residencies as well as 30 hotel bedrooms.
The project, named C-Space (which can stand for Cornwall, collaborative, connecting, creating, cooking etc.) is planned to be the first of a group of venues.
It is being overseen by Cornwall Food Foundation chief executive and Fifteen Cornwall managing director Matthew Thomson, Crowdfunder chief executive and former River Cottage managing director Rob Love, and social enterprise the Real Ideas Organisation.
Crowdfunder has already taken over the former Hotel Sunnyside in Newquay as its new headquarters, with the property set to reopen as a membership-style co-working space in October with approximately 120 desk spaces.
The redevelopment is being funded by a £2m investment from the Cornwall and Isles of Scilly Local Enterprise Partnership.
Currently being developed by architectural firm Poynton Bradbury Wynter Cole, the site will feature a ground floor café and several spaces for food and beverage residencies facing into an open courtyard, which will be accessible to the public. There will also be a first-floor bar, which would also be open to residencies, and a recording studio.
Love said: "Work spaces can be cold and have nowhere for people to gather. By having food at the centre of it, literally, it's a place for people to meet… and for the [chefs] coming in and trying things, they've always got an audience to feed."
The hotel bedrooms are due to open later, in the spring of 2020, and are expected to be in the affordable lifestyle market, similar to the Hoxton, Citizen M and Ace hotels in London.
The hotel is targeting business visitors to the area looking to work and collaborate with other professionals, and rather than having desks in the rooms, guests will be encouraged to make use of the communal spaces.
Thomson said: "What we're trying to create is connecting visitors with the town in a meaningful way."
The collaboration aspect extends to the hospitality side of the business, said Thomson, who described the business as "year-round". He said it could keep hospitality staff in the area who may looking for more hours in the quieter winter months, and who could also use the food and beverage residency spaces to develop their own concepts.
"[Businesses] can send their staff here to mingle and learn and practice and do those residencies and raise their game and get their profile and develop their personal brands and [then] go back."