The Beacon Climbing Centre is now open for business at its new location in the former Barcud Studio on Caernarfon's Cibyn Estate. The popular indoor climbing wall known simply as 'The Beacon' has been an important part of the north Wales climbing scene since opening 18 years ago, and is a favourite with locals and those on a UK activity holiday alike.
The move from Ceunant's Marconi building to bigger premises, with room for 56 roped lines, has given the Beacon the chance to provide a greatly improved facility for both elite climbers and beginners. The main lead climbing wall, heavily featured with grooves and changes of angle, is 17 metres high at its tallest point and overhangs by seven metres on its steepest section. Opposite this is a gently overhanging 15 metre speed climbing wall. A further wall is available for top roping and introductory leading. All in all an ideal destination for getting active in Wales.
Currently only one of the three bouldering areas are open but within the next couple of months an impressive 11 metre long and five metre high bouldering 'routing roof' and free standing boulder will be completed.
Director Gill Lovick said: “We’ve waited a long time for this and it’s really exciting to finally realise our ambitions after months of hard work by the Beacon staff and our external contractors."
She added: "In addition to providing a top class tourist destination, the completion of the new Beacon centre has given the local community the kind of modern climbing wall it deserves and provides a much improved venue for us to continue and expand our associations with local schools and outdoor centres, military climbing events and the recently formed North Wales Youth Climbing Academy.”
Also part of the complex is the Caffi Barcud, open to people whether they are climbing or not, and features a balcony seating area overlooking the main lead climbing walls. Chef, Chris Neaum, who will be managing the cafe, said: “I’ve been fortunate to work for over 30 years in the hospitality industry including working in a Michelin star restaurant at Schloss Rhienhartshaussen near Wiesbaden, Germany and I’ll only accept the best. Most of my ingredients will be sourced locally with meat and cheeses by Owen Glyn Owen in Caernarfon and fruit and veg from Four Seasons on Anglesey. We will be providing freshly cooked food and service as it should be."
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