A RESTAURANT and hotel has reached a major milestone.
Becketts in Southsea has hit its fifth year in business.
Since owners Soraya and Jason Parker took over the two grade II listed buildings, they have undergone a full restoration, winning it the Best Restoration Project in Portsmouth award at the Portsmouth Society Design Awards.
It opened its doors as a restaurant and bar in June 2016 and has since expanded into a hotel with six boutique bedrooms.
As well as the expansion, Becketts has bagged several awards, including Best Boutique Hotel at the Southsea Folk Awards, Hospitality Experience of the Year and Most Vibrant Hotel at the LUXlife Hospitality Awards.
Co-owner, Soraya Parker said: ‘We’ve had an amazing five years. It was a tough act to follow after the much-loved previous owner of almost 30 years, Miguel, retired but we have made it our own and feel we have earnt our place in the city as one of Portsmouth’s best loved hospitality venues.
‘We have expanded sideways, added extensions, dug out a basement, added private dining rooms, a hotel, we employ 30 staff and have a capacity of 120 guests at any one time.
Our hard work has been recognised with dozens of accolades.
‘We’ve come a long way with the support of our amazing local community and incredible team who work tirelessly to give our guests the best hospitality experience.
‘We have big plans for the next five years, including the launch of our new venue, The Mansion at Coldeast, at the end of the summer.
‘It was the first venue in the city to offer the now much-loved bottomless brunch, in which diners can enjoy unlimited prosecco over breakfast dishes – which it has now removed from its offering to focus on the quality of the food and drink menus.
General manager, Terence Carvalho said: ‘To celebrate five years of Becketts is a phenomenal achievement by the entire team but especially Jason and Soraya. They set out to create a beautiful venue in Southsea and they did it.
‘To be general manager of this incredible venue is a huge privilege and one which I take with great pride. Our head chef Jack has revolutionised the food offering being the delivered and his kitchen team have risen to the challenge. The front of house team has not only grown professionally into their roles but have also developed into fantastic young people who I know will have hugely successful careers in their chosen professions once their studies cease.
‘The objective from the start was to be the best hospitality venue in the city and five years on, I’d say we are.’
Another element of the restaurant’s expansion was introducing head chef Jack Sencherey-Evans, who used his gastronomical experience to take the food offering to the next level.
Jack said: ‘Becketts is such a special venue which has become a part of the city’s landscape. We’ve got big plans for the future and the challenges for this team have been difficult especially with a global pandemic, but teamwork makes the dream work.’