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New Birmingham Hotel, and Restaurant by Marco Pierre White.

Cube Restaurant view birmingham

Cube Restaurant view birmingham

New Birmingham Hotel, and Restaurant by Marco Pierre White.

A major new hotel and restaurant development opens in Birmingham today promising to reshape the city’s leisure landscape.

The £13m flagship site features a skyline Marco Pierre White eatery, upscale Hotel Indigo and Laurent Perrier champagne bar on the top three floors of The Cube, an impressive 25-storey building on Commercial Street in the city centre.

The launch marks the completion of a 26-week build programme on the 1,319m2 restaurant, situated on the 25th floor, and 52-bedroom hotel on levels 23 and 24.  A luxury Club & Spa health resort and private members club will join the development, which also boasts a salon by celebrity stylist Adee Phelan, early next year.

Such has been the level of interest in Marco Pierre White Steakhouse Bar & Grill and Hotel Indigo, both operated by Sanguine Hospitality, that the restaurant is sold out for dinner every night for the first two weeks and the hotel has already achieved full occupancy on many dates into next year.

Nick Taplin, managing director of Sanguine Hospitality, said: “When we set out on this journey, we knew we had the opportunity to deliver something very special. Looking around now, I think we can say with confidence that we have achieved our goal.

“The scale of our investment and the calibre of venues we are bringing to Birmingham aim to provide a defining shift in how people spend their free time. Demand for Marco’s restaurant and Hotel Indigo has already exceeded our expectations, with many nights sold out, and this gives us great encouragement as we move forward with our plans.

“I was astounded to discover that Birmingham did not already have a sky bar or rooftop restaurant, given the range of magnificent buildings in the city. We have definitely redressed this now.

“The Cube is a stunning addition to Birmingham’s skyline and we are confident that we have delivered an equally stunning, upscale leisure offer for residents and visitors alike. Now the hard work really begins to ensure we give each of our guests an unforgettably high level of service.”

The 300-seat Marco Pierre White restaurant will offer panoramic views of the city and feature a sky bar with open air terrace, private lounge and dining rooms, as well as the Laurent Perrier champagne bar, the French company’s first in the UK.

Neil Edginton, director at The Cube, said: “The Cube has already made a name for itself as an iconic building and landmark destination at the heart of Birmingham as over the past 12 months our vision for this unique venue has come to life.   Marco’s restaurant and the boutique hotel represent The Cube’s crowning glory and alongside Adee Phelan’s salon, bring a whole new dimension to our canalside location, which offers an exclusive city centre living experience.

“The launch brings a huge boost to the city just before Christmas, both for its residents and for tourists visiting the Midlands and we’re eagerly anticipating the launch of the Club & Spa in the new year.”

Mark Nesbitt, general manager of Hotel Indigo, said: “The level of demand has been astonishing. I felt when I came here that the venues would be a popular addition, but we have actually created a new destination.  This is very much the place to be – and we haven’t even opened yet.

“The team is all in place and they can’t wait to welcome our first guests.”

Meanwhile, Hotel Indigo Birmingham is set to become the pinnacle of luxury accommodation, marrying the intimacy of a boutique hotel with the flexibility of a major hotel brand. The vibrant design of its bedrooms reflects the geometric exterior of The Cube, with themed decoration depicting vivid images of cubes, mosaics, square patterns and bold colours.

Those staying at the hotel will have access to the luxury, member-only health Club & Spa, which will be the definition of urban chic and include an indoor pool, saunas, steam rooms, ten treatment rooms, a hydrotherapy pool, a dry flotation tank, and a state-of-the art gym.

For more information, please call 0121 643 2010 or visit or

Exclusive ETM interview with Marco Pierre White and his new head chef Matt Osborne

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