£500,000 expansion plans at Fylde Spa Hotel

The Spa Hotel at Ribby Hall Village
The Spa Hotel at Ribby Hall Village
Have your say

A top Fylde attraction is set for a £500,000 expansion which could see more jobs next year.

The Spa Hotel at Ribby Hall Village is set to get a new eaterie, together with an extension of its chill-out and treatment facilities, after planning permisssion was granted by Fylde Borough Council

In the first phase of the
revamp, a new gourmet dining facility called The Orangery will be created at the front of the award-winning hotel.

Carole Pilling, senior 
accommodation manager, said demand for its facilities has led to the move.

She said: “Over the past three years, with The Spa 
Hotel, we’ve really enjoyed bringing something new and luxurious to the area, including all of our day visitors and overnight guests, here at Ribby Hall Village.

“It’s therefore important that we continue to enhance what we already offer to our very loyal and dedicated 

“We never want to rest on our laurels and feel very fortunate to be able to provide enhanced dining facilities including all-new menus; improved spa and relaxation areas; plus a new range of wellness therapies and a dedicated wellness centre itself. And, over the coming weeks, we look forward to being able to share more of the details and to the prospect of adding to the already 105-strong team at The Spa Hotel.

“The initial development cost in excess of £6m, and now is soon to receive its own makeover with a further £500,000 being reinvested to transform what’s already on offer. This year, we’re expecting visitor numbers to the Spa alone to reach 60,000.”

The Spa Hotel has scooped several awards, including Best Spa in the North in 2013 by the Good Spa Guide readers and also Best Luxury Experience in the 2013 Tourism Awards.

The hotel will remain open throughout the transformation.

It first opened its doors in August 2011, at the height of the recession, and has been enjoying hotel occupancy rates of 86 percent.

The Orangery will be open to diners, day visitors and also overnight guests, and will host up to 60 diners.

It will have views across landscaped grounds, large pond and fountain as well as the al fresco dining area.

The existing gourmet menus will be enhanced, but head chef Michael Noonan is keeping the menu details 
under wraps.