Australian hospitality company Laundy Hotels has taken over The Lord Nelson Brewery Hotel, a historic establishment in Sydney’s The Rocks area, from long-time owner Blair Hayden.
The Lord Nelson Hotel is claimed to be Sydney’s oldest licensed hotel and is famed for being the country’s first pub brewery.
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Situated between Circular Quay and the Barangaroo precinct, the hotel lies at the intersection of Kent and Argyle Streets.
The hotel has a total of nine boutique accommodation rooms spread across its two upper floors.
It has a basement cellar that houses Australia’s first fully operational pub brewery, a fine dining restaurant on the first floor, and a ground-floor public bar.
Blair Hayden, who has been at the helm since purchasing the hotel in 1986 with partners, is credited with the restoration of the sandstone building. The hotel’s microbrewery was constructed under his stewardship.
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By GlobalDataIn addition, the latest acquisition by Laundy Hotels includes the Lord Nelson Beer brand, renowned for its ‘Three Sheets’ Pale Ale.
This flagship beer represents approximately 90% of the craft beer sales for the brand.
‘Three Sheets’ has been a staple since 1986 and is available in more than 125 venues across Sydney and distributed nationwide.
JLL Hotels & Hospitality Group facilitated the deal, with its senior vice-president Kate McDonald overseeing the sale campaign, reported Australian Hotelier.
Moving ahead, Laundy Hotels is set to take over the operations of The Lord Nelson Brewery Hotel in eight weeks.
Australian Hotelier quoted Hayden as saying: “We have a deep affection for this pub; however, after almost 40 years, we recognise that the brand will benefit from improved resources to propel the business to new heights. We have full confidence that the Laundy family will be excellent custodians of ‘The Lord’.
“My belief in The Lord’s longevity is the perception that it never changes. It is a tricky thing to maintain standards and remain constant in the way a very old and significantly historical building and décor can remain the same.
“It takes a lot of work and indeed money to keep up appearances and retain the constant belief in good service, good food, good wines and indeed outstanding natural ales in the British tradition of ale brewing.”
