“Years ago, hospitality was dwarfed by farming and engineering,” he said. “In a few years time, we’ll be bigger than them. “They have ministers that represent them. We don’t have anybody.
“So while some operators in hospitality, and undoubtedly we’re one of them, make a profit, there’s a lot of people are just about making a profit, and a lot are trading at a loss, and it absolutely should be supported more.
hospitality is embedded in the community and plays a very important part, and I really don’t think that’s represented fairly.
“Our rates are astronomical. We’ve been hit with all sorts of rises, and it’s a very difficult time for our industry.”
He said the sector is key to the growing number of tourists and visitors to Northern Ireland .
“When we opened in the Cathedral Quarter, the footfall in the area on a Saturday night was around 300 – now it is 15,000.
“This all shows how far we’ve come.”
The hotel opened in spring 2006 in the former historic Ulster Bank headquarters and has played a defining role in Northern Ireland’s hospitality.
Over the years, The Merchant has played a key role in raising standards across the wider hospitality sector, helping to position Belfast as a destination capable of delivering luxury experiences on an international level.
“We were told it wouldn’t work… that Belfast wasn’t ready, but we believed that if you deliver exceptional service in exceptional surroundings, people will respond.”
“We studied the best hotels in London, Paris, and New York to understand what makes them successful,”
“We trained our staff to those standards, while encouraging people to show their personalities. Initially, we sent staff abroad to learn—now those same hotels send their staff to us. When we opened in the Cathedral Quarter the footfall in the area on a Saturday night was around 300, now it is 15,000. This all shows how far we’ve come.”
A special 20th anniversary edition Afternoon Tea menu has been created, crafted by head pastry chef Sarah Jade Jamison, and reimagining popular classics from the past two decades with modern, luxurious twists.
Served in the stunning surrounds of the iconic Great Room Restaurant, the 20th Anniversary Afternoon Tea incorporates pioneering ingredients like yuzu, tonka bean and calamansi. Starting from £46.50 per person, guests can indulge in curated teas, reimagined dessert favourites, delicate finger sandwiches and freshly baked warm scones with clotted cream and preserves.
