Salthouse Harbour Hotel, Ipswich
Turning Underused Space into a Thriving Destination Bar
When Salthouse Harbour Hotel embarked on a £2 million transformation programme, the ambition extended far beyond a refurbishment. The award-winning waterfront hotel set out to completely reinvent the guest experience, with a new spa, refreshed brand identity and a bold rethink of its food and beverage offering.
At the heart of the transformation was an opportunity to unlock the potential of an underused lobby space and create a vibrant new Lounge Bar that would become a destination in its own right.
Working alongside Faber Design & Architecture, the hotel reconfigured its ground floor layout by relocating the existing island bar from the centre of the restaurant and converting the former lobby into a fully operational bar. The result is a smarter, more efficient use of space, increasing restaurant capacity by 20 covers while introducing a stylish new 30-cover bar that has become a valuable new revenue stream.
Delivering a Bar Built for Performance
Servaclean was appointed to design, manufacture and install the bespoke under-counter bar, complemented by premium Osborne refrigeration.
Designed to keep pace with busy trading periods, the 4.7-metre bar combines efficiency with functionality. Every element has been carefully considered to support seamless service, including:
- A dedicated cocktail preparation station
- Drinks dispense tray with two glass refreshers
- Integrated hand wash sink
- In-bar glasswash facility
Behind the scenes, Servaclean’s patented hygienic GLASShelf storage system provides capacity for up to 330 pint glasses or approximately 410 mixed glasses. By storing glasses upside down with minimal rim contact, the system helps maintain hygiene standards while ensuring staff have rapid access to clean glassware during peak service. The storage capacity supports service for up to 165 guests without compromising speed or efficiency.
A Collaborative Approach
The project was delivered through close collaboration between all members of the design and construction team.
Servaclean Project Manager Neil Britton worked alongside:
- Mr Diogo Abreu, Group Manager, Gough Hotels
- Mr Alex Wright, Project Manager, Faber Design & Architecture
- Mr John Ault, Contracts Manager, Stowe Building Contractors Ltd
This integrated approach ensured the new bar was seamlessly incorporated into the hotel’s wider refurbishment programme and delivered on schedule.
Building on a Trusted Partnership
The Salthouse Harbour Hotel project marks Servaclean’s second successful collaboration with Gough Hotels, following the installation at The Angel Hotel in Bury St Edmunds. The project strengthens an ongoing relationship with the family-owned hotel group, which recently celebrated its 60th anniversary.
The results have exceeded expectations.
Robert Gough, owner of Gough Hotels, described the Lounge Bar as the standout transformation of the refurbishment, noting that it has received an overwhelmingly positive response from guests since opening. What was once an overlooked circulation space has been transformed into one of the hotel’s most popular destinations, delivering both an enhanced guest experience and a significant commercial return.
Looking to Transform Your Hospitality Space?
Whether you’re creating a destination bar, refurbishing an existing venue or planning a complete hospitality redevelopment, Servaclean combines innovative design, bespoke manufacturing and expert project delivery to create bars that work as beautifully behind the scenes as they do in front of house.
