Tags:

Receivers called in for half-finished Foster-designed hotel

Friday 24 July 2009 08:00
The former Citibank building in the Strand

The half-completed £25m hotel on the Strand designed by Lord Foster of Thames Bank has gone into receivership after more than six months of inactivity.

PricewaterhouseCoopers (PwC) has now been appointed receiver on controversial 11-storey development on the Strand, central London, which was to house a five-star hotel and 79 luxury apartments.

The building, which was formerly Citibank house, was being developed by Spanish developer Urvasco but construction halted late last year, and the building has since remained in an incomplete state.

Urvasco had tried to find funds to complete the central London development designed by Foster & Partners, and was rumoured to have entered administration, but PwC denied that this was the case.

Barry Gilbertson, a specialist real estate and construction partner at PwC, said: “As work on the construction of the site stopped in late 2008, our first task is to take stock of the part-built construction, to understand the quality and condition of the structure, which may have deteriorated after being exposed to the weather through last winter.

“Following this, we will carry out significant due diligence to put together a detailed information memorandum for sale.”


Two Niche Hotels in administration >>

Calcot Manor buys Barnsley House from administration >>

Buy-to-let operator Owner Hotels falls into administration >>

Hospitality insolvencies set to rise after summer lull >>


By Gemma Sharkey


E-mail your comments to Gemma Sharkey here.


Caterersearch.com jobs

Looking for a new job? Find your next hotel job here with Caterersearch.com jobs

 

 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here