ONE of Wales’ best-known hotels is blending more than 150 years of heritage with a fresh culinary direction as it invites locals and visitors alike to rediscover one of Llandudno’s most iconic destinations.
The Imperial Hotel – which has welcomed generations of families, holidaymakers and returning guests to the promenade in the ‘Queen of the Welsh Resorts’ – has unveiled a contemporary new food offering designed to establish its acclaimed Chantrey’s Restaurant as a dining destination in its own right – open to all.
The relaunch comes as the four-star hotel enjoys a strong start to the summer season and marks the beginning of a new era under General Manager Ronald George, who brings more than 25 years’ international hospitality experience to the historic seafront landmark.
Ronald, who lives in Chester, began his career with Sheraton and Marriott after training in Hotel Management in his native India.
After relocating to the UK, he went on to hold senior roles with Hilton – including DoubleTree by Hilton Liverpool – and Holiday Inn by IHG, before joining The Imperial.
“I am enjoying my time here immensely,” he said.
“It was a fantastic proposition to join this amazing team and follow in the footsteps of Geoff Lofthouse, who devoted more than 40 years to The Imperial and did such a wonderful job.
“My aim is to put my own stamp on the hotel while retaining its identity as a much-loved venue on Llandudno’s seafront. There is an expectation and a very high standard here, and the team and I will endeavour to deliver it.
“We are simply building on the reputation of this great landmark and making it even more sustainable for years to come.”
At the heart of the relaunch is Chantrey’s new, standalone identity, complete with its own entrance, making clear that anyone can enjoy the restaurant, whether staying overnight or simply visiting for lunch, dinner or a special occasion.
The new menus celebrate seasonal Welsh produce alongside comforting favourites given a contemporary twist, while the venue’s popular terrace offers breathtaking views of the Llandudno shoreline.
Leading the kitchen is Head Chef James Williams, whose journey from pot washer to his current position reflects a drive and ambition to succeed.
Ronald added: “We want people across Llandudno, North Wales and beyond to know they don’t have to stay with us to dine with us.
“We have some incredible dishes celebrating Welsh produce, alongside hearty seasonal food that people know and love.”
The Imperial employs more than 85 people, with additional seasonal staff taken on through the summer months, and welcomes more than 20,000 guests each year, with around half of those returning time after time, in part due to the “incredible team” of dedicated staff.
Demand continues to grow, with almost half of this year’s Christmas packages already sold.
Alongside enhancements in technology, its website and social media, the hotel is also expanding its events offering, hosting everything from weddings, banquets and conferences to birthdays, baby showers and family celebrations in its function spaces.
There is also a swimming pool and gym available to guests, members and visitors using a day pass.
“We have a responsibility to our staff, our guests and the many local businesses we work with. Supporting local suppliers has always been important here and adds so much value to our offering,” said Ronald.
“This is my first summer at The Imperial and it has been fantastic. July is almost fully booked, and August is looking very encouraging.
“People often arrive for the day, fall in love with Llandudno and decide they don’t want to leave, and that’s exactly the feeling we want people to have when they visit The Imperial.”
