decline in visitor arrivals. The Newstead Hotel in Harbour Road, Paget, already has a bright new yellow exterior, replacing the dull avocado green paint used previously. Now general manager Steven Jones and his team are concentrating on a major revamp inside as well as part of a half-million dollar-plus rejuvenation programme. Mr. Jones -- appointed 18 months ago after working at the Coral Beach Club and Hamilton Princess -- has signed up ex-Leeds Castle, England, and cruise ship employee Graham O'Connell as food and beverage manager, former Port O'Call maitre d' Peter Jovetic and promoted in-house Graham Williams to head chef to spearhead a drive to attract younger, more active visitors -- while preserving the property's upmarket, sophisticated image. And award-winning English-based chef Anton Mossiman has been recruited as a consultant, visiting the hotel and bringing new ideas four times a year. Mr. Jones said: "We have made the exterior bright and vibrant which straight away gives a different perception to people. "And we are trying to attract a younger clientele with golfing and scuba diving vacations, which seems to be working. "Initially, we want to bring in a younger crowd -- travel nowadays is so easily accessible and we are aiming to bring them back again two, three or five years down the road. "Our older clientele are still part of the Newstead family and very important, but they are not travelling as much. They're coming down once a year instead of twice a year and we have to fill those spaces up. "We're relaxing the dress code in the summer months, as well. We don't want a more down-market clientele, but younger people don't necessarily want to wear a jacket and tie every day when they're on vacation.'' And the hotel management team is sensitive to the needs of the very youngest visitors -- children. Mr. Jones said: "We sit down with parents and ask them what the children like to eat. Parents relax if children have babysitters, for example. "And if children have peanut butter and bacon sandwiches at 4.30 p.m. every day, that's fine and that's what they get. "We don't try and break their routine. They don't bend to suit us, we bent to suit their needs.'' Also on the menu at the new-look Newstead is an informal Sunday brunch, which is proving a hit with residents as well as visitors. Mr. Jones said: "One of the nice things we do with brunch is that we don't do sittings, we take reservations. If a table frees up later in the afternoon we will use it. If it doesn't so be it. "People aren't rushed out -- if you come in, the table is yours for the day if you want it.'' And the hotel management is also wooing the functions market -- especially weddings -- and the corporate sector to drum up all-year round business. And it's hoped to push the easy accessibility from Hamilton via the Hodson's Ferry stop to boost the business lunch market. Mr. Jones said: "It's very important not to neglect the local market, particularly as we are open 12 months a year. We intend to bring in the brunch all year round -- it will be the local community who will come here all year round.'' The hotel is also sporting a new look inside, with brighter paintwork, new traditional-style windows in the Harbour Gallery, a new cedar bar and a rolling interior decoration programme for rooms, with a total of 28 already completed. Bar floors have also been re-tiled and the swimming pool has been relined. A new walk-in refrigerator has been installed, while another fridge has been upgraded. Mr. Jones said: "We now have a re-emphasis on a strong food and beverage team and a good, strong kitchen brigade.'' He added: "It's not just important to do things front of house, but back of house as well. "There are a lot of little things behind the scenes you can do to ensure you have the equipment to produce the best -- if you don't have things right behind the scenes, you can't produce up front. "Our dinner menu changes every four days and everything is at its freshest. If it doesn't sell, it's off. We keep the nucleus of the menu, but how it's presented and cooked changes.'' Mr. O'Connell added: "There is always a special, a catch of the day and special desserts as well. It gives the kitchen the opportunity to be creative and keeps them on their toes because they are constantly thinking of