TORONTO — How do you create a dining, drinks and social venue with the charm and character of an intimate British pub – when the size and space for that venue has to be sufficient to handle the guests of Canada’s largest hotel, with 1,588 rooms?

To see this miracle in action, head over to Chelsea Hotel, Toronto, now the proud home of The Elm Tavern, the pinnacle of the property’s four-year renovation project.

Opened just a few days ago after a months-long transformation, The Elm was already bustling on a Tuesday after work.

Designed to be “the social heartbeat of the neighbourhood,” The Elm Tavern is serving up efficient breakfasts and business lunches during the day, and cocktails, conversation and live music at night. The culinary program draws inspiration from London’s gastropub culture, featuring British favourites elevated through seasonal, locally sourced Canadian ingredients.

The Elm Tavern also offers other dining and event spaces. The Parlour is open for corporate socials and spirited gatherings, says the hotel, complete with billiards and dart boards. The Canopy offers seated dining and is also available for cocktail receptions and events.

Spoiler alert: the food is delicious. Trade and consumer media joining members of the hotel’s executive team at last night’s preview dined on Elm Lager Battered Haddock and Fat Chips, Heritage Beet and Stilton Salad, Roasted Atlantic Salmon, an Artisan Canadian Cheese Toastie and more. There’s also a curated selection of Ontario craft beers including Lost Craft, High Park and Rainhard Brewing Co.

For those familiar with the Chelsea, the expansive new spaces are where the former grab-and-go Marketplace and the Elm Street Bar and Lounge used to be. The space has been completely transformed and modernized, and guests are clearly already fans. The popular grab-and-go concept is thankfully still available, at the also-new Branches Deli.

Grab-and-go convenience at Branches Deli

“AN ABSOLUTELY REMARKABLE CHANGE”

Chelsea Hotel, Toronto’s Director, Food & Beverage, Sarah Russell, said the goal for The Elm Tavern’s F&B offering is “classic British pub cuisine with Canadian heart and easy sophistication.”

The hotel’s Managing Director, Shane Downey, told Travelweek the new space is all about connecting people and the city together.

“We’ve gone on a journey,” he said. “Hotel F&B has evolved a lot and we need to stay relevant. I got here 18 months ago and I said, this is something we need. We were inspired by a pub called The Wigmore at one of our sister properties, The Langham, London. We also wanted and needed a space that feels intimate in the evening but can also handle breakfast and lunch for 1,588 rooms.”

Return guests at the Chelsea – and they are legion – tell Downey they love the new space. “Our loyal guests say it’s an ‘absolutely remarkable change,’ and one of the best changes we’ve ever made,” Downey told Travelweek.

The hotel has been an icon in the Toronto hospitality industry for more than 50 years. It attracts leisure guests but plenty of corporate travellers too.  “We have many different kinds of guests. We’re designed to fit the way you stay,” said Downey. “We know we’re not in a luxury space. It’s a classic elevated brand.”

The Chelsea Hotel, Toronto’s four-year renovation project has upgraded everything from the property’s rooms and suites, to the lobby, to the popular kids’ spots. Earlier this year the hotel debuted The Hive, its newly renovated family hub featuring The Cove, a refreshed indoor pool with downtown Toronto’s only indoor waterslide; The Workshop, a creative kids’ space where hand-on play inspires imagination; and The Studio, a collaborative lounge for young creators and teens. Downey told Travelweek the multi-year renovation, capped now by The Elm Tavern, cost north of $60 million.

Dining at The Canopy at the Chelsea Hotel, Toronto

He said the new F&B spaces “have repositioned the hotel very well, the energy levels around the hotel have changed. We really wanted to have a destination restaurant. And as we look forward to the next 50 years at the Chelsea Hotel, Toronto, having a real anchor in the property, to set the tone as you come in, we think that’s very important.”

For more information about Chelsea Hotel, Toronto go to ChelseaToronto.com.

Lead image caption: Chris King, VP, Food & Beverage, Langham Hospitality Group; Sarah Russell, Director, F&B, Chelsea Hotel, Toronto; Chef Gaurav Kapoor, Executive Chef, Chelsea Hotel, Toronto; Shane Downey, Managing Director, Chelsea Hotel, Toronto