New Continental Hotel, Millbay Road, Plymouth, PL1 3LD

Tel: 01752 276798

A Conference With Confidence & Care…

A Platform For Change…

One million plastic bottles around the world are consumed every single minute. Isn’t that incredible to think?

Here at the New Continental Hotel, we have always tried hard to be as sustainable as possible and, as much as the business has allowed, to always act ethically and responsibly.  So, knowing that over eight million tonnes of plastic waste ends up in our oceans every year, we knew that we had to work hard to help make change happen.

Although small steps, we know that any steps we make now will add up to making a difference; and if we want to play a part in a shift and see a future where our planet is less battered by our waste, we simply have to act – and act now.

By 2050, it is said that there will be more plastic (by weight) than fish in the ocean; something that all of us here at the New Continental Hotel don’t want to be a part of. So, with this in mind,  we have made a commitment to do all that we can throughout the entire hotel and our events and conferencing department is cheering this change.

We know that we can’t get rid of plastic altogether; it’s useful, durable and affordable and so as a result of this, we use it every day in some form. But how we use single use plastics can – and is changing.

Although we have completed a full audit and the hotel introduced an Environmental Policy in 2016; our bars, events and conference offering has also had its own overhaul more recently.

Our Food & Beverage Manager removed plastic straws and bottles in 2018. Where possible our events team  work with our organisers to share our tried and tested environmentally kind tips; and they are going down a treat!

Thank you to everyone who has helped and assisted us along the way. 

How You Can Help US:

These tips have been really popular and so, we thought that we would share them! If you’re thinking of, or holding an event with us, you can see how together we can all try and take small steps to make a united difference. 

Go-Paperless! Use apps, QR codes and websites to save paper. Also, make sure to put your agenda and any event information online! For organisations that don’t have their own website, we happily host a page FOR FREE on our website leading up to the event. A central place for those without a website to host all of their event information.

Email Know How! Pre-conference emails offering information such as links to information and also our Wi-Fi password in advance really helps. It means that delegates can be encouraged, empowered and enabled to go paperless!

It’s Not Just What We Say! We also offer our sustainability statement to go on any of event or conference information.

No more plastic! We no longer stock plastic water bottles for our events. Instead we place glasses and water pitchers in the meeting space. We also happily provide biscuits not individually wrapped if requested.

Go Local! Where and when at all possible our event food and beverages are locally sourced to decrease our carbon footprint.

On The Go! We no longer offer take away Coffee from events as we do not stock paper cups.

Be Collective! We suggest that even though we have ample parking, organisers suggest that delegates set up carpools and offer public transport details for their events with us. As we are in the city centre we are really easy to get to!

Our Marketing At Events:

Bin It! We do not use throwaway marketing materials within conferences that we host; nor do we give handouts to delegates.  We will always put any information either on a memory stick or send before or during the event via email.

No Swag! We don’t promote our businesses products or services with any ‘swag’ style items at events we host. We don’t give away pens or branded free gifts that don’t have a ‘sustainable’ theme.

Below is a little about what we do as a general rule at the New Continental Hotel, and also what we aim to develop in the future:

What We DO:

We are undertaking the following actions to strive to responsibly lessen our impact on the environment wherever we sensibly can, by: 

  • Factoring the environment in our everyday decision making at management meetings.
  • We are Raising awareness and encouraging our staff to carry out more sustainable business practices by informing and involving them at induction and during regular meetings throughout the year.
  • Recycling paper, newspapers, glass, batteries, fluorescent and long life bulbs, cans and cartridges.
  • Operating a ‘switch off’ policy for office staff to turn off computer equipment and printers, lights and heating when not in use.
  • Operating a ‘switch off’ policy for function spaces no longer in use.
  • Reducing our usage of harmful cleaning chemicals and replacing these with eco-friendly products wherever possible.
  • Reducing our usage of paper by printing double sided and re-using paper wherever possible.
  • Encouraging our guests to explore the local attractions by public transport or on foot by providing information on walks, cycle routes and cycle hire information and bus timetables at Reception.

 

We will continue to:

  • Use low energy light bulbs in public areas.
  • Have motion light sensors fitted where appropriate and safe to do so.
  • Monitor our energy consumption of gas, electricity and water.
  • Use email where possible to reduce the use of paper.
  • Turn off unnecessary lights and taps.
  • Buy in bulk.

We are working on projects to:

  • Update our website with green travel information e.g. local bicycle hire.
  • Continue to reduce our energy consumption by looking at energy saving devices, insulation and working on long term projects such as implementing LED lighting.
  • Use more organic produce, seasonal vegetables and local produce.
  • Use recycled paper for our brochures with a reduced print run.
  • Get involved in local community projects.
  • Reduce water use by continuing to fit water saving devices in toilets and rooms throughout the hotel.
  • Donate half used bathroom products and towels and bedding to local homeless charities.
  • We will always comply with the law in all our actions and will continuously review our policy to improve our environmental impact.

We are dedicated to balancing our commitment to our Environmental Policy without compromising on the comfort, standards and enjoyment of our guests

 

National Apprenticeship Week…

Before we start:

As we are now in the middle of the annual week-long celebration of apprenticeships, we wanted to take this opportunity to say a massive thank you to the team at City College Plymouth, their amazing students and to our apprentices, those with us now and those who have flown the nest to amazing new careers in hospitality.

Today we take a sneaky peak at the life of an apprentice chef…

It’s always hard saying goodbye to an apprentice. But when you know you have played a part in connected them to their future and to a career that they are passionate about; it really helps with the farewells!

Growing up, our natural aptitudes and interests often lead us to pursue certain careers. Sometimes we follow our parent’s footsteps, join the family business or simply look for the best paid jobs!

Sometimes we look to the future, to see where there might be growth in a specific sector. Perhaps we look at predicted skill shortages, or staff predominately made up of a generation starting to retire, with no one snapping at their heels to replace them!

However, sometimes, you are lucky enough to know what you love to do, what you’re great at and then consider the merits of a career based on your value; turning your passions into a profession!

Now isn’t that something!

As Plymouth bounds forward with growth and regeneration, as the city centre continues to develop and as Plymouth is growing in popularity as a destination, there has never been a better time to be in the tourism and hospitality sector.

Today we specifically look at ‘Chefs Life’ and see how, over the past seven years, we have been working closely with some amazing young talent.

The kitchen is intense, fast paced and dynamic. There can be long, stressful hours. It takes bags of energy, passion and charisma and it’s anything but easy! It’s full of pressure and high expectations of you…

…we aren’t really selling it here are we!

OK! Let’s help with that!

Staff Have Their Say…

We ask our Executive Chef, Paul Doidge why he feels that hospitality, specifically the kitchens, makes such a good springboard to connect young people to a career that will grip them and keep them inspired:

“ For the past seven years, I have seen many apprentices join us and leave connected to their dream of being a chef. All a step closer to their goal. Being in the thick of the action and really empowering and enabling apprentices is a massive part of all of our responsibilities; ensuring that the future of our craft has innovative new chefs emerging, learning and growing in confidence.

Becoming a chef is a career with surprisingly broad appeal. You can travel the world with it, teach with it, care with it; you can work across all sectors and you have a skill that many are envious of.

Almost everyone cooks at some point in their life; unlike plumbing or carpentry for instance; on a fairly regular basis the majority of people will prepare and serve food. When you’re good at it, you and everyone you cook for instantly knows. It’s a natural aptitude that is unlocked. Perhaps in your own kitchen, a friends or at school; access to the tools are readily available and accessible. Let’s face it, very few people will ever say ‘I’d rather you didn’t cook for me’!   

We have an apprentice currently that knew he was an amazing ‘chef’ from a really young age, after cooking at school and home and gaining rave reviews. For me, to nurture and extend that passion and energy with additional skills,  sharing my knowledge and experience,  is one of the many pleasures of my job.

Plenty of jobs require skills that you’ll never use outside of the office. Being a chef is an amazing professional talent that can also be used and shared in our daily lives.”

Find Out More…

Would you like to fin out more about the opportunities in the New Continental Groups Kitchen for apprentices? Then please email: nikkif@newcontinental.co.uk with an introductory email.

If you are still wondering if a #chefslife is the life for you; then perhaps this may help: 5 Reasons Why A Chefs Life Is A GREAT Life! 

5 Reasons You Might Become A Chef…

For seven years Paul Doidge, our Executive Chef, has been passionately banging the drum for his profession and working closely with our chef apprentices. He shares  with us  5 reasons why people often consider a career as a Chef. 

At FIVE:

The perception for many is that cheffing is a ‘low skilled’ professional. You can rest assure that anyone making this assumption has never been a professional chef! It’s not only about a natural talent and creativity; depending on where you want to take your future, cheffing is a profession that is highly scientific, mathematical and requires exacting precision. High-level cooking is as much a science as an art.

 

At FOUR:

The freedom, possibility and direction is endless! There are jobs for chefs all over the world,  on cruise ships, in large restaurants and little bistros… You don’t have to take a year out to have a globe-trotting lifestyle, you can do what you love, make people happy with your food and make money all at the same time! If you really want the freedom to travel, working as a chef might be the way you can make that happen.

At THREE:

Artists work to please the eyes; chefs do the same thing, but for every sense and the soul!  The work of an inventive and dedicated chef is every bit as much an act of passion and creation as that that goes into a painting or sculpting.

At TWO:

Giving people experiences they will fondly remember and moments they will never forget is a huge attraction for the caring chef. People with giving, passionate personalities tend to thrive as chefs for exactly that reason. As a chef, you can use the power of food to get people to enjoy healthy eating, or explore different cultures, or even just smile. There is nothing better than to hear people compliment your food and say what a lovely time they had.

At ONE:

The love of food! Possibly the very best reason to become a chef is because you just love food. It doesn’t have to be any more complicated than that!

Wedding Trends 2019…

Do you ever go to a wedding and think, This is magical?

The colour scheme, the little touches, the detail, the planning; sometimes just the eye of the couple getting married who pulled it all together. Magical doesn’t have to mean expensive.

For some of us, an all-white bouquet would look like a giant golf ball; but to others the most beautiful creation.

Alas, sadly just following a ‘trend’ will not always give you the cosmopolitan wedding your heart desires; what trends do do is connect you with ideas and help you find your own solution.

Admittedly, planning a wedding that feels timeless, contemporary, and fun all at once is no small feat. One that is chic, stylish, elegant, sophisticated, glamorous , opulent, decadent and all those other words we want our wedding to be like is really pretty tough!

The trick to this  emotionally fraught process is to sidestep obvious wedding trend mistakes. These blunders that we have seen in the past! The table decorations that block anyone from making conversation. The real flower wall that lasts for 5 minutes before flowers fall out, the chocolate fountain that was a mistake from start to finish in a room of white and dry-clean only outfits!

If you are starting out with you’re wedding planning for this upcoming year, we may have some little hints that could offer some side-steps, some ideas or just some possibilities for your special day…

Welcome Gifts 

We love clever, personal and useful ‘welcome to our wedding’ gifts that greet guests in our hotel rooms when they arrive. It doesn’t have to be much, snacks, water, local tea and coffee, these are all practical and charming. But you can also go a little step further, perhaps some personalised by date or name flip-flops or survival bag with little goodies, a thank you from you for their time and effort to share in your day.

Bouquets That Stand The Test Of Time

We have seen many celebs opt for a smaller, more classic bouquet, and many of our brides have also done the same. Refined, elegant, and simple arrangements that don’t overshadow the bride and her dress are what we see as being hot this year.

The Perfect Palettes

From peach to coral and every shade in-between! NOT THIS YEAR! This year we are seeing a massive trend in rose gold, ivory, creams and rich fabrics rather than colours.

Dress To Impress…Yourself! 

Meghan Markle may have opted for the minimalist Givenchy dress, and so on the back of this there are dressmakers all over going for the simpler designs. Which is great, but doesn’t always mean it’s right for you. Don’t make your wedding dress a uniform. Pick the dress that is right for you, that makes you ‘wow’ yourself!  Wear what fits your style and personality.

Staying true to who you are is always in fashion; and that’s what your other half fell in love with.

Food Glorious Food

It’s tempting to try and over do it on the food front! 2019 sees more and more set menus with a silent vegetarian/vegan option. Massive choices for guests can slow down the flow of any event, and adds to the budget.  We are seeing more and more two, two and two options; the couples own favourite choices…’which team are you on!’

Who Gives A Toss

We would! It’s 2019. So your single friends in search of a significant other will all no doubt be swiping left and right rather than crossing their fingers to catch a Bouquets; but we truly believe this tend will be back in 2019. A tradition that will stand tall again.

Do Me A Favour

Wedding Favours are becoming less popular. Instead we are seeing more and more novelty table items; candles with the date on that people can take at the end of the night; individual flowers in the table decoration with the guests name on a mini peg and small luggage tag with a personal note. More creative, less expensive!

If you would like to find out more; do call us.

 

 

We would welcome the opportunity to show you around our hotel and share some of our Real Wedding pictures to give you a feel of the spaces.

 

How We Are Getting Ready For 2020…

Eating Up The Past! Our Kitchen Prepares For 2020 Celebrations…

We talk to Executive Chef Paul Doidge…

As 2020 approaches, the celebration of the Mayflower voyage 400 years ago is on the horizon, and we are really excited to be part of such a sensational moment in time.

This week, we take a look at what our amazing Kitchen Staff  are working hard on.  We will have many new additions for 2020. Today we look at the Kitchen Brigade and ask them what they are creating that will be an additional extra threading through Hotel Life in 2020. 

Our creations in celebration and memory of the extraordinary adventure…

So, with the theme ‘The Age of Exploration’ our amazing brigade are thinking about the many sailors and explorers on transoceanic voyages throughout the years. Brave individuals who made significant sacrifices to better our today’s. What are they thinking you ask? They are thinking ‘pickling’!

Yes! Pickling!

As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travellers, but not only was it a great food source to store for long travels, it’s reported that Saurkraut also played an important role in helping prevent scurvy!

We ask our Executive Chef, Paul Doidge why ‘pickled food’ was such a good tonic:

“Fermented sauerkraut is basically cabbage which is finely shredded, layered with salt, and left to ferment. It may not look very appetising; but it is said to have played an important role in helping prevent scurvy aboard ships. Scurvy was a real and very prevalent disease,  resulting from a lack of vitamin C (ascorbic acid). It’s said to have been responsible for an estimated two million deaths between 1500 and 1800 — on sailing ships around the world.”

Scurvy plagued sailors aboard long-distance sailing ships for centuries.  All-too common, and life -threatening, many explorers made sure they had pickled food in their diets, as well as Rum of course! Even on the storied expedition to the New World, Christopher Columbus reportedly made sure he had plenty of pickles aboard for his sailors!

With Paul on hand, we ask him why food plays such an important role in understanding our history:

“Food, in my opinion, is one of the most underrated means for understanding, teaching and celebrating our rich history. Especially here in Plymouth where the food scene has always been so highly placed in our community.  Cooking is one of those life skills we all need, throughout every decade. Throughout time, food and the craft of cooking has been a survival skill. Employed by every generation of human beings, extending way back to the beginning of time. Food is one of the few means by which we come to know our ancient ancestors. To me it makes complete sense for the talented chefs in Plymouth to help and play a  role in telling the tales from the Mayflower Voyage.”

“Food plays an essential role, not only in our lives today but also in understanding cultures and those days gone by. It’s a great tool to explore trends and culture. We recognise this in main when we holiday or travel; when you go to Spain you will try their local dishes like paella and tapas; you understand so much about how they live their lives. The same goes when you look to the past, to understand how they lived and in cases such as with the Pilgrim Fathers how they survived trying times.”

In keeping with all of this, our kitchen staff  are on their own adventures. They are doing things a little differently for some 2020 Continental Mayflower Pickles!

Watch this space! There is a lot more to come! 

Benefits For Guests…

Money OFF!

There are two things we like at the New Continental Hotel. One is History & Herritage and Two is Money Off! Combine them and what do you have:

The History of PIZZA & £5 OFF!

Did You Know..?

Pizza is one of the world’s most popular dishes. It is enjoyed by people of all ages and on all occasions. Talking to a member of staff at the New Continental Hotel, they even told us that at a friends wedding, for the wedding breakfast, they had Pizza!

So, it goes as no surprise that with this popular dish, comes much speculation as to what makes THE best pizza and the most popular topping!

Our Pizza’s

In 2017 we had a pizza oven fitted in Steve’s Brasserie’s kitchen. A very welcomed new addition by all our guests, staff and dinners. We then created, after popular demand, a separate Pizza Menu. This can now be ordered as part of our  Room Service offer, as a Bar Meal or in Steve’s Brasserie of an evening.

The £5.00 Off is when you dine at Steve’s Brasserie and is for every guests staying here at the hotel or at our sister company Strathmore House Apartments. There is no limit to the amount of pizzas you order and the £5.00 applied to EVERY pizza on the menu!

The History Of The Pizza…

In 1889, King Umberto I and Queen Margherita first visited a newly unified Italy and came through Naples. Legend has it that they grew bored of a constant diet of French  cuisine and the queen asked to try some varieties of pizza.

A baker named Raffaele Esposito of Da Pietro Pizzeria (now known as Pizzeria Brandi) invented a pizza with red tomato sauce, white mozzarella, and green basil, to reflect the colours of Italy’s flag.  Queen Margherita approved of this pizza and it soon became known as pizza Margherita!

Though given the royal blessing, pizza did not become well known outside of Naples until the late 1800s, when Italians began migrating  and carrying their tastes and recipes with them.
bowl of salad
By the 1930s, the pizza business boomed. Italians opened up pizzerias across the globe; and in 1943, Ike Sewell opened Uno’s in Chicago, bringing forth Chicago-style pizza.
Pizza
In 1945, Ira Nevin, a returning soldier to America invented the Baker’s Pride gas-fired pizza oven. This allowed retailers to inexpensively and easily bake pizzas without the fuss of charcoal or wood. Restaurants around the world started selling more and more pizza to their customers – and they became more and more popular.
pizza with olives and pepperoni from pizza menu
The real success of pizzas occurred when pizza made it to the high street! The advent of ‘The Pizza Chain’!
  • Pizza Hut opened in 1958
  • Little Caesar’s opened in 1959
  • Domino’s opened in 1960
  • Papa John’s opened in 1989.
Then, the BIG pizza push was in 1957 when they made it to our freezers!  Celentano’s began marketing frozen pizzas and pizzas soon became the most popular of all frozen meals!
Q) How many of us have a pizza in our freezer now?? 
So with this amazing history, we thought it was only right that we gave our guests staying with us at the New Continental Hotel and Strathmore House Apartments not only some fun facts; but also some money off!
rolled up £5 note
Ask reception for voucher today! Valid until further notice! 

On The Horizon | Prom Season

Prom Night 2019

Schools Almost Out!

Prom Season isn’t just about the gowns and the tuxedos – here at the New Continental Hotel we understand that a Prom for many is the springboard that connects them to their  unique and super important next chapter.

A right of passage that teaches young adults more than how to dirty dance on the dance floor and do up a bow-tie! Learning how to behave in a formal setting, using good manners, acting like ladies and gentlemen, are just a few of the lessons they learn without even knowing it.

There are the lovely clothes, the nice dinners, sensational tunes and understanding what reward looks like; reward for all the hard work they have put into their school years.

 

A Prom is a milestone in many young people’s lives. It’s a point between childhood and adulthood, to celebrate in a unique way. Often a once in a lifetime opportunity, and for many a farewell to friends made throughout our school years.

What’s more, a bit like a non-uniform day, it’s a great expression of personalities. We love seeing students come in their amazing dresses and suits; being bold, brave and curious and truly expressing their personalities through their fashion after being confined to years of uniforms.

With hair on point and outfits planned, what’s left to organise? The right venue of course!

Buffet Options

Sit-Down Dinner Options

The New Continental Hotel believes that we have not only got the perfect city centre venue; but packages that really work.

From just £19 per student you can have the very best Prom, one that everyone will remember with fond memories and amazing photos!

To check availability or find out more call our events team today; we would love to hear from you and hopefully be part of the goodbye to the old and hello to the new.

We would love to  hear from you! Just email: events@newcontinental.co,uk  or call: 01752 276783

Click Here For Our Printable Prom Packages. 

Knowing When Love Is Real…

**AMAZING OFFER 2019**

If you book a mid-week wedding (for just £1,500!) in 2019 you receive a complimentary 12 month JOINT Gym Membership worth over £400! QUOTE MWGYM19

Weddings In The New Continental Hotels Beautiful Ballroom

How Do You Know If Love Is Real? 

There is something so incredibly magical about weddings. They demonstrate love, and let’s face it, there is nothing nicer to see than a couple in love!

Weddings at the New Continental Hotel have always been such memorable occasions. When you talk to staff about what they enjoy most about witnessing the celebrations, it’s not just about how the hotel is transformed, but more about the feeling in the air.

We asked our Wedding Coordinators what it is that couples tell them about how they knew they had found the one.

The ‘love indicators’ shared with them over the years melted our hearts; so of course we had to share them!

 

Weddings Using The New Continental Hotel Bridal Suites

Love Indicators…

“I knew that he was the one for me because although we don’t always share the same opinion about things or have the same viewpoints; we accept each other’s thoughts even when we don’t feel the same way”

“We don’t have conflict. Yes sometimes we bicker but we are always on the same side. We are a team; I never feel alone knowing I have her on my side.”

“It’s so easy being with him. From the very beginning I just felt at home in his arms. I love that I can be myself without judgement.”

“He pays attention to me, but not in a false way, in a real way.”

“She is my antidote. If I have had a bad day and I’m stressed when I get home she knows just how to calm me down.  She always makes me feel at ease, she makes me genuinely happy.”

“This will sound sad, but even if we are apart for a day, we actually miss each other.”

 

Red Carpet Arrival

Have you found ‘the one’..?

Do these ring true with you? Are you lucky enough to have found ‘your one’?

If so and you are planning a wedding, we would love to meet you and show you how we might be able to be part of your special day.

With our promotions, package, mid-week offers and bespoke wedding options, we really can help you create the Wedding Day of your dreams.

Call us now and speak to one of our Wedding Coordinators on 01752 276798.

**AMAZING OFFER 2019**

If you book a mid-week wedding (for just £1,500!) in 2019 you receive a complimentary 12 month JOINT Gym Membership worth over £400! QUOTE MWGYM19

Your Way On Your Day

Our Weddings

New Year; Striking New Suggestions…

The dawn of a New Year comes striking new suggestions for the hospitality sector from New Continental Hotel staff and customers…

Trends have to start somewhere. Change is made by people with passion. The future is bright when you have the right vision.  

We talk to our teams and our customers about what they want to see from our hotel and in the hospitality sector as a whole in the coming year; for 2020 and beyond.

There are two very different sides to hospitality; the side the customers enjoy and experience; and then the side the dedicated staff see!

We fuse the two together and look what beautiful patchwork we would both like to see for the future in hospitality in our New Year BIG SIX!

High AT ONE!

Plastic FREE

Plastic Free!

Both our staff and customers agree, seeing the straw being pulled from the nostril of the sea turtle on the BBC’s Blue Planet II made us all stop and think about the damage we are causing, without realising in most cases, to the planet.

Now, more united as a race than ever it feels, we all want to take stock and take action to try and undo and get smarter about the way in which we go about our day to day life. But not just that, 78% of the customers we asked said that they still want to be environmentally thoughtful when on holiday.

Single-use plastic was the main concern for travellers and our staff. Although massive steps were made in 2018; not just by us but many restaurants, hotels and bars, there is so much we can all still do.

The eradication of plastic straws was an amazing start. Led by Our Food & Beverage Manager Simon and his team, we were one of the first to make that stand. As a business we continue to assess what we are doing, what we could do and always ask if it’s really essential for business.

We have made bold pledges to phase out as much single-use plastic items as possible, both front and back of house.  Eradicating plastic completely we know might be a pipe-dream, but we are committed to continually asking the right questions.

Like many businesses and organisations across Plymouth, we at the New Continental Hotel were all super proud to be a Plastic Free Pioneer and a small part in Plymouth becoming the first UK city to be accredited by the global charity Surfers Against Sewage with Plastic Free Communities status for its waterfront district.

Here you can find our Environmental Policy

At TWO!

boy with goggles swimming in pool

Bobbing About On Your Holibob!

56% of customers asked said that one of the reasons they chose the New Continental Hotel was because it had a gym, pool, sauna and steam room. Now, we have never claimed to be a ‘spa’ hotel, with fancy pebbles and wicker furniture – and nor should we as that isn’t what we are.

What we are and what we have is a hotel with a leisure club that cares; inspires and installs confidence in everyone’s individual’s ability.

Our team of talented staff, led by Adam our Club Continental Manager don’t only have knowledge and experience, they have the passion. There doesn’t have to be fancy in life, there has to be generosity. Our Club Continental team are not only able, but also always willing to give unconditionally and always go above and beyond.

The time they give to both members and guests is truly incredible, and we know that this will continue to grow throughout 2019.

Wellness as an overarching concept is nothing new in travel and hospitality, but from our conversations with customers, we believe that 2019 will see a big rise in the number of people travelling and choosing very specifically to stay, or to get fit.

Find out more about CLUB CONTINENTAL 

In AT THREE!

Make Hotel Restaurants Great Again!

When you are on holiday in a new city you want to explore; especially if you are only in Plymouth for one or two nights.

As our Executive Chef, Paul Doidge says that he believes part of the exploration of Plymouth is the exploration of our cities amazing restaurants threaded throughout it’s DNA.  He admires the plethora of amazing and diverse restaurants in Britain’s Ocean City, and always encourages guests to try as many as possible.

We all understand too well that for our hotel guests there is a time and a place for hotel restaurants. Yet, knowing how talented our teams are; 2019 will be a year that we give Steve’s Brasserie the platform it deserves, as we would if it was a standalone restaurant.

Our Head Chef, Rob Dunne is working hard this year to really amplify the narrative about the greatness of his and his brigade’s food; and although a restaurant within a hotel he knows it too is worth trying!

Fighting At Four!

holiday packing

In The Air With Airbnb!

At the end of 2018, Airbnb was riding high for travellers as one of their main tools to book their holiday accommodation, and that doesn’t look like it will change in 2019.

Some hoteliers view Airbnb as a big threat; and yes, for some time many have either viewed it with downright hostility, or just ignored it with an ostrich mentality!

Here at the New Continental Hotel things are a little different, as we are not only hoteliers, we also have our sister company; Strathmore House Apartments too. We use Airbnb as a really successful tool for booking our 1,2,3 and 4 bedroom apartments on Elliot Street. Knowing how the platform works, having used it for some time successfully with our apartments, we decided to give it a go in 2018 for our hotel.

Prompted partly by an open letter wrote by Airbnb in March 2018. Here they tried luring hoteliers to step away from the major OTAs, enticing them with their lower fees and global community.

For six months we used Airbnb for our hotel; looking at it not as a rival, but as just another distribution platform. It just didn’t work for us as a hotel.

What it has done, is it has made us view things a little differently though.

There will always be a market for a wide selection of accommodation providers, and there will always be competition. What we believe, is that being part of success is success. We appreciate the guests that choose us, but we also appreciate there has to be choice.

Showing Willing At FIVE!

black and white phot of people toasting at a wedding

Getting Wed!

For over 30 years we have loved being part of couple’s special days. That will never change, but what we have noticed in 2018 and 2019 is that couples are stepping away from the traditionally popular ‘Summer Wedding’.

Now we see more and more couples opting for Spring and Winter Weddings instead.

What’s more there has also been a really large addition to the wedding calendar; mid-week weddings! . These have been great fun for us, as we get to see even more amazing couples, brides, grooms and wedding guests in the finest of fashion, filling the hotel with an atmosphere only a wedding day can bring.

TAXING At SIX!

IPhone and IPAD with pen on bed with wit

TAX Is Going Digital!

When hospitality talks tech, it’s usually in relation to technology  for the guests; features like keyless entry, room control systems and check-in and out technology. But back of house function are also really important and will no doubt speed in developments throughout 2019.

Keeping up with new and dynamic pricing software and AI booking engines can be a minefield at times, but let’s not forget about our poor accounts departments too – and we don’t just mean due to the techy invoices!

There is going to be a surge of energy in all accounts departments across all sectors gearing up for the ‘ TAX GOES DIGITAL’ manoeuvre in April.

Designed to be more efficient and to transform the tax system by 2020, this was the UK government’s original goal.

The plan is to introduce digital record keeping while also bringing in quarterly updating for landlords, the self-employed and businesses, covering self-assessment, corporation tax and VAT.

Wowsers right!?!

We have a headache just thinking about it! Whilst Development Managers and Marketers battled GDPR in 2018; 2019 TAX GOES DIGITAL looks like it may be a very similar fight for many Account Managers!

The year will no doubt be a full and fun one; with advances, changes and BREXIT! (You thought we had forgotten didn’t you!)

Whatever happens, there is one thing for sure; you can be certain that we will be here, doing our best to give our guests the best for yet another year.

HAPPY NEW YEAR. 

Veganuary This January At Steve’s!  

This January – 3 Vegan Courses JUST £15!

Veganuary 2018 was the biggest year on record from 165 countries there were 168,500 registered participants! All joining in  Veganuary and indulging in meat-free burgers, seitan steaks and Tofu!

In 2018, Peta say that they received over 2 million views on their site! That is incredible,  people all searching for the amazing free (and tasty) recipes on their site.

Peta have thousands of delicious options that will satisfy your hunger this month, along with one of last year’s favourite from The Buddhist Chef’s General Tso’s Tofu. Cooking at home is a great option, but if you are thinking of dining out; then don’t forget about Steve’s Brasserie!

A hidden gem in the food scene of Plymouth. 

This year, Steve’s Brasserie is using Veganuary BUT, not creating a special menu! We are simply using choices that are always on our main menu and packaged them up.

Veganuary is the perfect month to add a special price code too, three wonderful courses for just £15!

Hopefully this will showcase to everyone (not just Vegans) how delicious our Vegan options are.

So join us and enjoy our amazing Veganuary menu; with a soup and warm bread for starters.

Followed by our sensation chick pea fritters with heavenly tomato and chilli pickle  and slow-roasted, crispy red onions – a match made in heaven.

Then Dig in to our trio of sorbet to finish things on a sweet note! 

Truly scrumptious for ALL discerning diners!

To book your table and enjoy our 3 course, £15 offer just call: 01752 276798 now!

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