What’s a gastropub?
A spokesperson for the Fairmont Southampton said: “Let your hair down, take off your jacket and tie and get ready to experience The Newport, a Gastropub.
“It’s an imaginative, innovative culinary adventure featuring modern and creative cuisine inspired by the classics.
“Our warm and cosy pub-like atmosphere lends itself to watching major sporting events, while enjoying friendly service, great food and a creative line-up of handcrafted draft beers and fine wines.
“Start off with our charcuterie station and fresh raw bar, and then explore our original menu that draws upon locally-sourced products and modern versions of classic dishes served with a fun twist.”
MONDAY, JULY 2: The Fairmont Southampton today unveiled what is being described as a “reinvention, revitalization and renewal”, of the resort’s restaurant offerings.
The biggest and most significant change is at the former Newport Room, where renovations, a change in décor and a new menu that captures the latest dining concept in the culinary world, combine to create, The Newport, A Gastropub.
The Ocean Club, The Waterlot Inn, Jasmine Lounge, Wickets and Cabana have also seen changes to their menus and concepts while a new waterside lounge, ‘The Dock’, has been added to The Waterlot Inn.
Managing director for Fairmont Hotels and Resorts Bermuda George Terpilowski said: “On this our fortieth year of operation in Bermuda, we at The Fairmont Southampton recognize that our market has evolved, the tastes and interests of our guests have evolved and so too must we evolve to ensure that The Fairmont Southampton remains host to Bermuda’s most distinctive dining experiences.”
Shelley Meszoly, regional director for sales and marketing, said: “The reinvention, revitalization and renewal of the resort’s restaurants refresh our dining options; provide new and exciting dining experiences for returning visitors and the opportunity to attract new customers.
“Moving from a seasonal to daily schedule at The Newport, A Gastropub will give us an opportunity to keep our servers and culinary staff working and potentially lead to the creation of new employment opportunities.”