Plumpy Duck opens at the Bowfield hotel as part of £1.5m refurb

07 August 2017 by
Plumpy Duck opens at the Bowfield hotel as part of £1.5m refurb

The Bowfield Hotel & Country Club in Howwood, Renfewshire has opened a new restaurant called the Plumpy Duck as part of the first phase of the hotel's £1.5m redevelopment programme.

The restaurant's classic British menu offers dishes such as steak and ale pie, roast chicken, haddock and pork belly; as well as steaks and burgers; a selection of fish including langoustines, rainbow trout and mussels; and duck specials.

Starting with the refurbished restaurant, kitchen and Stables bar, the hotel's redevelopment at the hotel is taking place in phases to allow the bsuienss to remain open.

Phase two, due for completion in September, has already started, and involves an extension to the spa facilities with the addition of seven treatment rooms, a new six-bed relaxation area, a sauna with a glass wall, and an external jacuzzi for 10 people.

The hotel reception area is being reconfigured , while exterior work will include external cladding, new roofs and a beer garden. Work will start on a new function room in January 2018, and there are plans to create an additional honeymoon suite.

Established in 2007, the Manorview Group has a portfolio of nine luxury boutique hotels across centralScotland, including Boclair House, the Torrance, the Busby and the Redhurst in Glasgow; the Commercial hotel in Wishaw, Lanarkshire; Cornhill Castle in Biggar, Lanarkshire; and the Lynnhurst hotel in Jonhstone, Renfrewshire.

Anthony Cowley, property development director for the Manorview Group, said: "The Bowfield hotel has probably been our most challenging project to date. The infrastructure we inherited was complex and we had quite a few hurdles to overcome to get to this stage of our redevelopment. We've planned this project strategically with the aim of ensuring minimal upheaval to our visitors."

Craig Stewart, the hotel's general manager, added: "We've already had lots of positive feedback. I'm delighted we can offer this level of service and dining to our visitors, and I'm excited to see all the future developments unfold."

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