The recent change to a range of draught beers provided by Heineken has completely revolutionised the bar, now known as Bar 1751. Big investment has been made here – the cellar now with an installed chiller bringing the ambient temperature down to 10-12 degrees means that the bar can sell cask conditioned ale, “real ale”, at the right tgemperature. Moreover it means that the keg beer chilling equipment can work at the right temperature meaning that the beer is served in pristine condition and will last longer as well. All in all the revised bar functionality provides something for everyone from Heineken and Moretti lagers to John Smiths, Guinness, an IPA, Beavertown neck oil, and draught cider. Add to this the hotel’s increasing range of palatable wines and a large range of malt whiskies and you have a full bar with an extensive range of beverages to suit every taste.

Without a doubt this has become a serious drinking haunt.