A new hospitality group named the Haslem Group has been formed to operate the Haslem Hotel and The Lark Bar in Lisburn Square, Northern Ireland.
In a statement, the group said it plans to expand its operations and lead the way in reshaping Lisburn Square into a prominent leisure destination.
Head Office Team
The Haslem Group, is led by Nicky McCollum and Niall Burns, who has over 15 years’ experience in the tourism and hospitality industry with previous roles including general manager of 5-star properties the Culloden Estate and Spa and Lyrath Estate and Spa in Kilkenny.
Three new roles have already been created as the group forms a head office team with Helen Devlin appointed as the group financial controller, Victoria Ward as marketing manager and Caroline Curran as sales manager.
James O’Donnell has joined The Lark as general manager.
Lisburn Square
"With the formation of the Haslem Group, we are committed to reshaping Lisburn Square into a prominent leisure destination," said Niall Burns, director of hospitality for The Haslem Group.
"Our new management team have assumed the daily operations of the Haslem Hotel and The Lark, as a vital element of our broader strategy to cultivate Lisburn Square into a vibrant leisure and business hub between Belfast and Dublin."
Masterchef: The Professionals
The group has also appointed two new culinary teams.
Chris Hayden, who has worked in some of Northern Ireland’s top hospitality venues, has joined as the head chef of the Haslem Hotel and Masterchef: The Professionals contestant Andrew Cassling is the new head chef of The Lark.
'Great Food, Live Music'
"We have invested heavily in both of our properties with great food, live music and live sport at the heart of our offering," said Burns.
"Our menus have been carefully curated by our exceptionally talented culinary teams - this has included the introduction of a new brunch menu and elevated Sunday Roast menu at the hotel and a new gastro focus at The Lark – and I am thrilled to say that business is up at both outlets and the feedback from our guests and local customers has been really positive and we look forward to building on this.”
