It’s over to you, son!

THE new ballroom with its glass walkway

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Marina Berry visits a FAMILY BUSINESS nearing the end of a three-year building programme

SADDLEWORTH Hotel is nearing the end of a three-year building programme as owner Anthony Baker prepares to hand over the reins to son Scott.

And as a parting shot, the pair together designed a dazzling new function room which will double the hotel’s capacity to host weddings and gatherings.

It’s first wedding is on May 1, when the guests will be the first to view the piece de resistance — a fabulous 100-year-old fireplace and panelling salvaged from the historic Weasenham Hall in East Anglia.

It also has wrought iron French windows leading to the garden which were recovered from a Newmarket stud, but originally came from a chateau in Bordeaux.

And there is an imaginative glass bridge linking either side of a first-floor mezzanine dining area gives a focal point for wedding couples and speakers to address and be seen from every part of the Great Hall.

Proud of their creation, the transformation was from a semi-derelict farmhouse bought by Mr Baker with huge foresight 46 years ago.

He said: “We slowly climbed the ladder,” and the family now boast it as the highest rated hotel in the whole of Oldham and Saddleworth. It holds the highest five rating on Oldham Council’s “scores on the doors” scheme for food premises, holds the second-highest four-star rating and two rosettes for its food, both from the AA.

Now, father and son are inviting local people through the doors and into the dining room after 27 years without a restaurant.

Mr Baker explained: “Scott wanted to move into the fine dining side, so we opened Bakers restaurant — a brave move for the family in the midst of the credit crunch.

“The financial climate has not been helpful, but it has done very well,” he said.

“We offer an evening of leisure, a dining experience. There is little point in going out for an evening to get something you would get at home.”

Chef Anthony Byron uses only UK produced food, with an emphasis on buying locally, offering lunch, evening dining and afternoon teas.

Mr Baker and his chef wife, Sandra, whose home is on the premises, together ran the kitchens for many years, doing all the function catering.

He said: “Scott is leading the job now and we are starting to step back a little.”