Iconic Cube building's hotel and restaurant up for sale

Iconic Cube building's hotel and restaurant up for sale

By Nithyakala Neelakandan

Published on August 16, 2024

The Cube Hotel in Birmingham, along with the Marco Pierre White restaurant, has been put up for sale for £12 million following the owner’s recent administration. The hotel, featuring 52 rooms and the restaurant with 180 covers, is located within the iconic Cube building in Birmingham city center.

Administrators Richard Easterby, Andrew Andronikou, and Nick Simmonds from Quantuma Advisory Ltd were appointed on July 12 to oversee MSHA Global Investments Ltd, which managed the hotel. Despite the administration, the hotel and restaurant continue to operate as usual.

The sale of the long leasehold interest in the property is being managed by property consultancies Watling Real Estate and Graham + Sibbald. Chris Davies from Watling Real Estate described the sale as “a rare opportunity to acquire a prime city center hotel and well-established restaurant in a landmark building.”

Hugh Anderson, a partner in Graham + Sibbald's hotel team, added that the property offers significant potential for enhancing business operations, particularly by leveraging the panoramic views of Birmingham from the rooftop terraces on level 25.

The Cube Hotel occupies levels 23 and 24 of the Cube, a 25-story mixed-use development that includes residential apartments, office space, and other leisure facilities. The hotel and restaurant have been marketed as a going concern, meaning that the new buyer would take over the existing operations and staff.

MSHA Global Investments had acquired the hotel in 2022, previously operating under the Hotel Indigo brand. The sale of the property follows the financial difficulties that led to the company’s administration, but other businesses within the Cube building remain unaffected.

The Cube’s iconic design and prime location make this sale a significant opportunity for investors looking to capitalize on Birmingham’s hospitality market.


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