Construction starts on £10m hotel at Exeter Airport site
Work is now under way on a £10 million pound hotel and restaurant development at Exeter International Airport.
Contractor Denizen has begun initial works to build the Hampton by Hilton hotel which will also feature an 85-seater Frankies New York Italian restaurant - a collaboration between celebrity chef Marco Pierre White and former champion jockey Frankie Dettori.
The hotel will have 120 rooms, with planning already in place for a 40-bedroom extension - although, as yet, there is no timeframe for this to be progressed.
The restaurant and the hotel are owned by Guernsey-based investment fund Blackstone and will be operated by Sanguine Hospitality Ltd.
Nick Taplin, managing director of Sanguine Hospitality, said: "We are really excited about our plans for Exeter International Airport as we bid to bring together two prestigious brands, Hampton by Hilton and Marco Pierre White's Frankies, under one roof. "Exeter Airport is one of the most progressive in the country.
Its location at the heart of the Exeter and East Devon Growth Point makes it a key factor in the future prosperity of the area.
"We see this as an area of strong economic and tourism growth and the airport's strong relationship with Flybe is also very significant."
Max Wright, director at the Flybe Training Academy, added: "The hotel development is a key part of the airport's masterplan and will provide first class accommodation for passengers of the airport and students at the Flybe Training Academy."
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