Manchester's country house hotel Etrop Grange is undergoing a £1.8m refurbishment and relaunch of its restaurant with a new head chef Marc Mattocks.
Folio Hotel Group acquired the leasehold of the hotel last spring and will see its lobby, coach house, executive suites and four-poster bedrooms all overhauled.
The restaurant will also be remodelled and Mattocks, formerly of Michelin-recognised Osprey restaurant at Barnsdale Hall hotel, will head up a new kitchen team and à la carte menu.
Dishes will include roast loin of venison with red cabbage, fondant potato and bitter chocolate sauce and local braised lamb with potato galette and confit duck faggot.
The hotel is under the control of general manager Patrick Mauser who joined last summer from conference and events group the Sundial Group, where he was also general manager.
Founded in 2005 with five properties, Folio now has a 30-strong portfolio and plans to upgrade the majority of them into three and four-star country house-style hotels by 2008.
By Emily Manson