The specialist Hotels team at Colliers has been appointed by administrators to bring the 33-bedroom Feversham Arms Hotel and Verbena Spa to market for £3.25million.
Joint administrators Oliver Collinge and James Sleight of PKF Littlejohn Advisory are disposing of the hotel which was a former 19th century coach inn and boasts high quality suites, bar, restaurant, private dining rooms, and library as well as two contemporary buildings featuring poolside suites and a substantial spa complex. The hotel continues to operate as normal under the control of joint administrators and all hotel staff have been retained, with no redundancies planned.
The hotel is in the affluent tourist town of Helmsley, North Yorkshire, and has an established local leisure and visitor customer base, in 2024 there was a £3.4million turnover including a strong profit margin. The hotel has a full wedding licence, a private dining suite for 32-covers, and is fitted out to a high standard with oversized beds, large double-ended bathtubs and a heated outdoor pool and hot tub.
Robert Smithson, from Colliers’ Hotels Agency team said: “This is an outstanding hotel asset in a beautiful tourist location. Despite the administration, which resulted from over leverage rather than lack of profitability, the hotel has a strong trading history and continues to operate well under the same staff and management team. It does present opportunities for growth, however at the moment it’s an ideal turnkey asset that rarely comes to the market and we expect a lot of interest from investors”
Commenting on the administration, Oliver Collinge confirmed it will be business as usual for the hotel and its guests: “All deposits paid and bookings already made, including for events, will be honoured and will go ahead unaffected and as planned. The hotel will continue to take bookings for future events and sell vouchers as normal. These will be ringfenced to provide assurance to guests and customers. It’s very important to us that the hotel should continue to provide the high standards of service that guests are accustomed to.”
