The Tynemouth Castle Inn

The Tynemouth Castle Inn, formerly known as the Park Hotel, has undergone a remarkable transformation overseen by The Inn Collection Group (ICG). This project, aligned with ICG’s vision, involved extensive refurbishment while preserving the inn’s iconic art deco exterior. Central to this transformation was the enhancement of the kitchen facilities to elevate the dining experience. The objective was to offer a high-quality pub-style menu that would appeal to discerning customers, whether local or international. Additionally, ICG sought to diversify the food offerings by introducing Oswins, a premium fish and chip shop, and Cones, a retro-style ice cream parlour, catering to the influx of visitors during the busy summer months.

Managing the refurbishment of three distinct areas posed significant challenges, including the constraints imposed by the building’s retro heritage, the positioning of kitchens in both new and existing spaces, and the irregular shape of existing areas. Creative design solutions were imperative to overcome these challenges whilst staying within tight budgetary constraints and maintaining operational efficiency.

Designing the main kitchen, spanning both the new extension and existing building, presented numerous hurdles, such as integrating an extraction system and accommodating existing steelwork. Similarly, at Oswins, careful planning was required due to the spread-out nature of the shop and preparation areas. This included fitting a large bespoke fish frying range into a limited space and installing an efficient extract system. Meanwhile, Cones demanded meticulous attention to detail, especially in sourcing bespoke equipment to match the shop’s aesthetics and space limitations.

CNG played a pivotal role in coordinating the design and installation of these areas, providing consultation, specifying equipment, and managing projects. Adaptability was crucial, given unforeseen circumstances like the discovery of existing steelworks and a World War Two bomb. Despite these challenges, CNG’s commitment to detail and collaboration with suppliers ensured successful outcomes across all areas.

The installation phase was meticulously managed, with daily targets set for the installation team to keep the project on track. Communication channels were established to address issues promptly, and photographic evidence was documented to track progress and ensure quality assurance. Commissioning of equipment was carried out meticulously, adhering to manufacturers’ guidelines and regulatory standards. Challenges during commissioning, such as a gas leak in the Southbend broiler, were promptly addressed, exemplifying CNG’s dedication to excellence.

Handover and staff training were integral to the project’s completion. Adrian Watson from CNG oversaw staff training, ensuring operational readiness alongside representatives from relevant manufacturers. Overall, the project’s success was attributed to comprehensive quality control measures, efficient project management, and a commitment to excellence, fostering trust and confidence among stakeholders.

In conclusion, the transformation of the Tynemouth Castle Inn exemplifies the power of collaboration, innovation, and meticulous attention to detail in achieving remarkable outcomes. Through careful planning, creative design solutions, and diligent project management, the inn now stands as a testament to both its rich heritage and modern culinary offerings, catering to a diverse clientele.