Restaurant and hotel plan for historic former Lymington HSBC bank promises up to 25 new jobs

PLANS have been submitted to convert the Grade ll listed building housing Lymington’s former HSBC Bank into a restaurant and hotel that could create up to 25 new jobs.

An application has been submitted for interior alterations to 102-103 High Street to accommodate the restaurant, to be called Huddle, in the ground floor and basement.

For the past 90 years, the imposing 18th century town house has housed financial businesses, first a branch of Midland Bank which later rebranded as HSBC.

The bank, shut last August, was among 69 branch closures announced last year, including one in Ringwood.

Behind the new hospitality plan for the building is Lymington couple Nigel Blay and his partner Olivia Adams, plus her father Lance Adams.

Nigel is head chef at The Mayflower, and formerly worked at the Lazy Lion in Milford and The Huntsman in Brockenhurst. Olivia is looking after the business development, such as planning and licensing.

She said: “At Huddle our mission is to create an inclusive space where everyone feels valued, connections are made, and lasting memories are formed.

“Join us as we embrace the spirit of social hospitality and celebrate the joy of good food, great company, and the delightful moments that bring us all together.”

The menu would feature wood-fired pizzas, curated burgers and small plates.

For those interested in job opportunities, with a mix of 15-25 full- and part-time positions, she said a new website will soon be launched.

The listed building planning application submitted by Lymington-based Bob Hull Planning for the applicant is for the interior alterations. These include a kitchen extract flue and cellar extract, plus new double glazed aluminium bi-fold doors opening on to a terrace and garden at the rear.

The restaurant tables with a total of 60 covers would be at the front of the ground floor and extend into the former banking hall in a modern extension to the rear of the building. A terrace and garden, that was not used by the bank, would provide dining for 40 more.

Ground floor bank fittings and fixtures such as partitions and suspended ceilings would be removed to reveal what remains of the building’s historic core to make way for the dining areas, servery, bar and customer toilets, while food preparation and storage will use the robust strongrooms in the basement.

In line with Historic England principles, new partitions and building would be “a light touch” which can be easily removed at a later date without harming the historic structure.

No change of use consent is needed for the restaurant, said Olivia, adding: “The licence application has been granted but once we have the restaurant there are further plans for seven hotel rooms above.

“This does require change of use and listed building consent and will take a little longer, but hopefully within six months.”

Apart from removal of the cash machine, restoring clear glass windows and replacing signage appropriate to the business and its historic setting, the building’s facade would be little changed, with its distinctive pair of solid timber doors and stone columns at street level and iron balcony with Regency hood above.

Who the original townhouse was built for is not known, but census records show that in 1841 the whole building was owned and occupied by upholsterer Robert Footner (40), his wife Eliza (35) and five children under 15.

Twenty years later No.102 was the home and business premises of grocer, wine merchant and brewer John Hayward and wife Anna, plus sister-in-law Louisa Gale, a confectioner.

Notable solicitor Henry St Barbe had an office there in the 1890s.

At 103 in 1861 was butcher farmer William Gatnell, his wife Mary and family who were to live there for more than 40 years.