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Rockliffe Hall has appointed Lewis Hunter as general manager to lead the resort’s multimillion-pound transformation and reopening this summer.
Previously director of operations, Hunter steps into the role at a pivotal moment for the County Durham estate, as it undergoes extensive redevelopment including the renovation of its Grade II-listed building and the launch of six new dining and bar concepts.
The project, led by culinary director James Close, will also introduce a 36-cover standalone restaurant as part of a broader repositioning strategy.
Hunter’s career spans front-of-house roles through to senior operational leadership within the five-star sector.
As general manager, he will oversee the final delivery of the resort’s 43 rooms and suites, alongside the integration of its 50,000-square-foot spa and championship golf course.
According to Rockcliffe Hall, the redevelopment aims to “balance contemporary luxury standards with the preservation of the estate’s architectural heritage”.
As part of its expanded culinary vision, Rockliffe Hall has also appointed Ken Holland as head grower.
He will lead the redevelopment of the estate’s walled garden, supplying seasonal organic produce across the resort’s dining venues.
Holland brings more than 20 years’ experience in specialist agriculture, having previously consulted for high-profile culinary teams including Google UK and several Michelin-starred restaurants.
At Rockliffe Hall, he will reconfigure the kitchen garden to support all onsite restaurants, including the new signature dining concept, ATLAS.
The move forms part of a wider strategy to create a vertically integrated food system, enhancing seasonality while reducing the carbon footprint of operations.
The resort’s full reopening in summer 2026 marks the culmination of a significant investment programme aimed at repositioning the North East property within the international luxury market.
The resort will also feature expanded leisure facilities, including tennis and padel courts, alongside its enhanced culinary offering.
Rockliffe Hall has appointed Lewis Hunter as general manager to lead the resort’s multimillion-pound transformation and reopening this summer.
Previously director of operations, Hunter steps into the role at a pivotal moment for the County Durham estate, as it undergoes extensive redevelopment including the renovation of its Grade II-listed building and the launch of six new dining and bar concepts.
The project, led by culinary director James Close, will also introduce a 36-cover standalone restaurant as part of a broader repositioning strategy.
Hunter’s career spans front-of-house roles through to senior operational leadership within the five-star sector.
As general manager, he will oversee the final delivery of the resort’s 43 rooms and suites, alongside the integration of its 50,000-square-foot spa and championship golf course.
According to Rockcliffe Hall, the redevelopment aims to “balance contemporary luxury standards with the preservation of the estate’s architectural heritage”.
As part of its expanded culinary vision, Rockliffe Hall has also appointed Ken Holland as head grower.
He will lead the redevelopment of the estate’s walled garden, supplying seasonal organic produce across the resort’s dining venues.
Holland brings more than 20 years’ experience in specialist agriculture, having previously consulted for high-profile culinary teams including Google UK and several Michelin-starred restaurants.
At Rockliffe Hall, he will reconfigure the kitchen garden to support all onsite restaurants, including the new signature dining concept, ATLAS.
The move forms part of a wider strategy to create a vertically integrated food system, enhancing seasonality while reducing the carbon footprint of operations.
The resort’s full reopening in summer 2026 marks the culmination of a significant investment programme aimed at repositioning the North East property within the international luxury market.
The resort will also feature expanded leisure facilities, including tennis and padel courts, alongside its enhanced culinary offering.
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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