One of Royston’s most iconic building, Banyers House in Melbourn Street, is set to reopen on Friday 2nd December 2016 – in time for Christmas - under the management of the award-winning pub group, Oakman Inns & Restaurants.

Recruitment has already started for its new team of 40. Oakman Inns’ Area Manager, Rod Stewart, (pictured outside Banyers House) said: “We’ve been overwhelmed by the response so far. Our first drop-in recruitment day held at Royston Golf Club was really busy and after the next one on 18th October, the full team of managers, chefs, baristas, bar and waiting staff, housekeeping and front of house will start their training so that we’re ready for our grand opening.”

Oakman Inns has won awards for its model employment practices and HR policies which are regarded among the best in the hospitality industry. Staff receive food discounts for friends and family; there’s a Gym membership scheme; free “family style” lunches when you’re on duty; employee support and counselling; a cycle-to-work scheme and childcare vouchers. Small wonder that Oakman Inns has been named for two years running as one of the Sunday Times 100 Best Companies to Work for.

Complementing the historic features of the original Grade II Listed building, Banyers House, which will be open all day, will have an elegant 90-seat restaurant, different bar areas, a private dining room as well as nine boutique en suite bedrooms.

Banyers House is the 17th site and the fifth in Hertfordshire for Oakman Inns whose Head Office is in Tring. CEO, Peter Borg-Neal, said: “We are delighted to have acquired this stunning building. Royston is a really great town and we are all looking forward to providing a warm and welcoming atmosphere and seeing Banyers once again play a key part at the heart of Royston’s community.”

Banyers House will be serving a superb choice of drinks and freshly prepared dishes all day, starting with breakfast from 7:00 am, with a menu that flexes into the evening offering brunch, morning coffee, pizzas, bar snacks, afternoon tea, wines, cocktails and dinner.

Serving a Mediterranean-influenced menu from their newly installed kitchen, the chefs will be creating dishes in a Josper charcoal-fuelled grill and oven and the Italian-trained pizzaiolos will be using a traditional stone hearth, wood-fired oven to produce hand-made Italian pizzas.

Hannah Milton