Hotel Scotland Issue 19

HOTELSCOTLAND ISSUE 19

ISSN 2515-8287

INTERVIEW:

GORDON CAMPBELL GRAY SCOTLAND’S NEW GM’S

Small Batch Scottish Gin from

Speyside’s Smallest Distillery

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Speyside’s Smallest Distillery

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from Traditional Serve Speyside’s Smallest Distillery 1 part Avva Scottish Gin 2 parts Franklins Indian Tonic Garnish: slice of lime Perfect serve options

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CONTENTS

4 NEWS 9 OBITUARY - HARRY HOOD

10 SUMMER DRINKS

WELCOME

18

• GORDON CAMPBELL GRAY

T

his month I was fortunate enough to catch up with Gordon Campbell Gray who has just bought The Three Chimney’s on Skye. He is pictured with former owners Shirley and Eddie Spear on the cover. Gordon has founded luxury hotels all over the world, but he now finds the word ‘luxury’ outdated.

Find out what else he has to say on page 18.

I also paid a visit to the newly refurbished Bo & Birdy at the Blythswood and the new Brasserie at Lochgreen Hotel in Troon. Both received a complete makeover and are looking just grand.

I was really sorry to hear about the death of Harry Hood - the Celtic legend behind the Lisini Group - owners of Dalziel and The Parkville Hotels and someone I have grown to know very well over the years. His obituary is on page 9.

It’s always an intereting time when you join a new hotel. This issue we have a Q&A with General Managers who have joined their current hotel within the last 12 months. See pages 13 - 16.

We’ve also got the latest pictures from the HIT recent events.

13 SCOTLAND’S NEW GM’S 18 INTERVIEW:

GORDON CAMPBELL GRAY

22 DESIGN:

BO & BIRDY AT THE BLYTHSWOOD 24 DESIGN:

LOCHGREEN

22 IO

• BO & BIRDY

29 WHAT’S NEW 30 PEOPLE 34 HIT DISCOVERY DINNER

24

• LOCHGREEN HOUSE HOTEL

Susan Young Editor HOTELSCOTLAND Published by Media World limited t: 0141 221 6965 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk

susan@mediaworldltd.com @hotel_scotland hotelmagazinescotland.co.uk

Editor: Susan Young Editorial: Jason Caddy Advertising: Nicole Browning, Jamie Alexander Conmercial Manager: Justin Wingate Production:, Fiona Gauld Admin: Cheryl Cook

Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Finnieston, Glasgow G3 8ND

Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2019. Printed by Stephens & George Print Group.

HOTELSCOTLAND • 3

Moness Resort acquired by

PLASTIC-FREE KEY CARDS LAUNCH Hoteliers embracing sustainability can now source plastic-free hotel keycards.

The new Pulper™ keys are made entirely from wood fibre by Oomph. It has, says the company, a “similar performance to plastic.”

The FSC approved Pulper™ paper key card also works with leading door lock manufacturers using contactless RFID and magnetic stripe technology.

Matt Payne, Managing Director of Oomph says, “ Pulper is the world’s most environmentally friendly card and offers a credible alternative to plastic.”

The company also produces an Original key card made from 60% recycled plastic. Founded in 2000, Made by Oomph has designed, manufactured and distributed custom printed plastic cards to global hotel chains including Travelodge, Fairmont and Accor.”

Huntingtower Leonard goes on the market The Huntingtower Leonardo Hotel in Perthshire is up for sale. The 34-bedroomed hotel, with its Tudor style facade, sits in five acres and has been restored and upgraded to modern standards.

The £3.25m price includes also includes a restaurant, bar and conservatory, 6 wellappointed meeting rooms and the banqueting Huntingtower Suite with a 200 capacity.

Trading figures for 2018 show a net turnover of £2.06m, rising year on year; forecast to rise to £2.25m. It’s for sale through Colliers.

4 • HOTELSCOTLAND

M

oness Resort in Perthshire has just been acquired by the J&S McKenzie Group owned by John and Steven McKenzie. The company has also bought the Aberfeldy Caravan Park.

Moness Resort is set in 35 acres of manicured grounds and includes a 4-star hotel and 106 self-catering cottages as well as leisure facilities.

The pair have been involved in the Moness Group since 2013. John McKenzie, Director at Moness, commented, “We’re excited to announce a major phased refurbishment of Moness Resor t. The project, which will roll out over the next two years, will commence with the upgrading of cottages throughout the resor t. This will also allow us to introduce new dog-friendly cottages, increase the number of the popular three bedroom cottages and add hot tubs that will take in the views of the surrounding countr yside.”

“Within the hotel, we will build on the refurbishment program carried out in 2016 with the creation of a fresh new familyfriendly restaurant and bar overlooking the swimming pool.”

“It will however still be business as usual at the hotel during the refurbishment, as our architects and designers have carefully planned a phased approach to the transformation to avoid disturbance to our guests.”

Steven McKenzie, Director added, “This is a business that’s close to our hear ts: we understand what makes Moness special and distinctive, and we’re excited to take responsibility for its future growth.”

Established for almost 30 years, Moness has built a reputation for exceptional customer ser vice and employs over 100 people from the local community.

In addition to Moness, along with Laura McKenzie, the pair also established the popular Uisge Bar & Restaurant in Mur thly.

BRAKES HOST MEET THE BUYERS Brakes hosted its Glasgow Meet the Buyers showcase event at The Arches last month. The event, which took place during the afternoon attracted a host of customers who got a a chance to meet some of Brakes Scotland local suppliers, from small scale artisan producers to larger businesses. The company now offers in excess of 620 Scottish products across food, alcohol and an expanding range of catering supplies.

• JOHN AND STEVEN MCKENZIE

NEWS

NEW OWNERS SOUGHT FOR THE CANONGATE

J&S McKenzie Group STA SLAM DECISION TO ABANDON AIR PASSENGER DUTY

T

he Scottish Tourism Alliance has described the Scottish Government’s announcement that it will not proceed with its promise to cut Air Passenger Duty by at least 50% as a significant blow to the future growth and sustainability of the sector.

Air Passenger Duty was devolved by the Scotland Act 2016, enabling the Scottish Government to make its own arrangements for the design and collection of its replacement, ADT. The Air Departure Tax (Scotland) Act 2017 made provision for such a tax.

However a recent statement from Cabinet Secretary for Finance, Economy and Fair Work, Derek Mackay, said, “Following the updated advice from the UK Committee on Climate Change – and the new 2045 target for net-zero emissions proposed as a result – we have taken the difficult decision that reducing ADT is no longer compatible with Scotland’s new emissions reduction targets.

“The UK Government and Scottish Government have agreed that introduction of ADT will be deferred beyond April 2020 to ensure it is not devolved in a defective state.”

The Scottish Tourism Alliance Chief Executive, Marc Crothall, responded by saying, “The Scottish Government committed to cutting APD by 50% during this term in office, this has been delayed three times and that promise has now been abandoned. This policy would have been a game changer for Scotland’s tourism industry and a huge boost

to our economy and indeed public finance and employment. This, coupled with the recent agreement to legislate to introduce a tourism tax causes huge concern throughout the industry.”

He added, “Scotland’s tourism industry is committed to and already playing an active role in delivering sustainable solutions in response to the climate change challenges in front of us. The STA is also supportive of policy that is sensible and well balanced to ensure that Scotland delivers its commitment to tackling the current climate emergency, however abandoning policy to reduce APD in its entirety is in our view, a harmful political decision and one that will significantly inhibit Scotland’s economic growth potential.

“As we develop our future tourism strategy we are very conscious of the ever-increasing need to attract visitors from further afield and shift the current mix of 75% domestic visitor market reliance. It is already proven that these new and growing international audiences are the highest spenders, especially visitors from long haul destinations to Scotland. Growing our international market is even more important as we approach our EU exit date; Scotland can no longer rely on the European and domestic market to grow a healthy visitor economy, one which is currently constrained.

“Also being as attractive as possible for international investment and open, competitive and accessible in this way is crucial for the long-term growth of Scotland’s wider economy as all communities benefit from tourism and many rely on it.”

The Canongate, a former C-listed Victorian schoolhouse at the heart of Edinburgh’s New Waverley regeneration, which is set to completed in June, is up for sale with an £8m plus price tag.

The boutique hotel, which when completed will feature 21 apart-hotel style bedrooms as well as two floors of space suitable for for a bar, restaurant and outdoor terrace area, is for sale through Knight Frank.

Hotel developer Edinburgh Castle Ltd has forecast operating rooms revenue at £1.4million per annum, representing a potential yield of 12.2% after operation costs. The Edinburgh Collection will now embark of a refurbishment programme which will see the walk-in and welcome experience improved by expanding the reception area with a 24-hour Bar & Coffee Lounge. The apartments will be upgraded to include smart TV’s, USB charging points and provide a Handy Smartphone Companion in each apartment providing a complimentary guest amenity offering free unlimited data and calls with content such as destination guides and google maps.

Strong performance from Dalata Hotel Group The Dalata Hotel Group, the largest hotel operator in Ireland with a growing presence in the United Kingdom, has seen strong earnings growth in 2018. It increased its room numbers from 7,600 rooms to more than 9,000 rooms. John Hennessy, Chairman of Dalata, said at the company’s AGM, “This momentum has continued into 2019 as we maximise ongoing returns from our existing portfolio.

Overall, the Group’s trading performance in the first four months of 2019 is in line with our expectations and ahead of the first four months of 2018.

He added, “We are delighted to report that on a ‘like for like’ basis, RevPAR in our Dublin hotels was up 2.4%1. RevPAR growth in our Regional Ireland hotels is positive and ahead of the market as a whole. On a ‘like for like’ basis, RevPAR at our UK hotels was up 3.0%1 in the first quarter of 2019 and in all but one city, our hotels outperformed the market in RevPAR growth. Dalata’s trading in the second quarter remains encouraging and the outlook for the first six months of the year is positive.”

HOTELSCOTLAND • 5

STAYCATION BOOM DRIVEN

BY MILLENNIALS

I

t appears that Millennials are driving demand for staycations according to new research by Barclays Corporate Banking.

The research report, The Great British Staycation: the growing attraction of the UK for domestic holidaymakers, surveyed 2,000 domestic tourists and 500 business leaders from the hospitality & leisure industry.

The report revealed that the number of domestic tourists is expected to surge by onethird this year and it appears that Scotland will get its fair share. It highlighted that food is also high on the agenda with tourists - just under half (44%) said that hotels that have a high-quality food offer are most likely to sway them to pick a location.

According to holidaymakers, the main reason for the popularity of staycations is convenience (34%), followed by a desire to revisit places they have been to before (21%). Almost one in five (19%) say holidays in the UK are more affordable, with 18% of respondents choosing a staycation because of concern over the impact that Brexit could have on foreign travel and family finances.

Rather than being desperate to escape from their families, millennials said that they want to spend time together with loved ones more than

any other generation (91%).

Of the hospitality businesses that responded - almost a third (32%) of businesses have invested in ‘nostalgic activities’ such as traditional cream teas, pub walks or visits to historical landmarks, and 27% have invested in experiential offerings such as wine tasting or local tours. A much smaller percentage of businesses are investing in health holidays (15%), yoga retreats (8%) or digital detox retreats (7%), which are key motivations for 25-34 yearolds to choose a staycation in the UK. With convenience a key reason for Britons to choose to stay in the UK, businesses have also been investing in digital services that create more seamless user experiences. Of those that have invested, 62% have done so in the last two years. Over a third (36%) say they have introduced free services including smartphone check-in, payment via wearable technology, or location-specific notifications about offers and discounts.

Businesses have invested in new digital services to attract younger visitors (37%), as well as to keep up with current trends (58%) and to better compete with other hospitality and leisure businesses (44%).

Full steam ahead for Lundies House Lundies House in Tongue, which is set to re-open at the end of the summer as a Highland boutique hotel, has received its liquor licence from Highland Council. The hotel is owned by Denmark’s wealthiest couple, Anders and Anne Holch Povlsen, who recently lost three of their children in the Sri Lanka atrocity.

Operated by their Wildland business which was set up in 2007 to “restore and conserving landscapes for future generations,” the small hotel, when it opens will offer say the company ‘a cool and stylish’ offering to 16 guests in the main house. It will also have a dining room, drawing room, study and and function room and Lundies will offer, that rarity, an honesty bar because there is no permanent bar counter in the hotel.

There will also be three contemporary courtyard rooms in the house’s steadings and a semi selfcontained apartment, outdoor summer eating area and motorbike parking.

The hotel’s operating plan included plans to, on occasion, erect a marquee, to support functions.

The transformation of the hotel has included the use of local supplies and tradespeople to refurbish the former 17th Century manse building.

The former Birchwood Hotel in Pitlochry is currently being renovated and will re-open as Saorsa 1875 – a 100% vegan hotel.

The plan by Jack McLaren-Stewar t, 26, and parents Sandra and John, who are all 6 • HOTELSCOTLAND

vegans, will see the hotel offer a 100 per cent vegan experience. This will mean that it will be entirely free from animal products which they hope will open up the Scottish Highlands to vegans from all over the world.

DUCHALLY LAUNCH GATEHOUSE GIN Duchally Country Estate, part of the CLC World Resorts & Hotels portfolio, has teamed up with Strathearn Distillery to launch its own Gatehouse Gin. The 27-acre estate, which includes a country house hotel and 55 luxury lodges, utilises local ingredients, particularly the juniper bushes growing on the Estate, which Strathearn Distillery founder Tony Reeman-Clark had been yearning to get his hands on.

A still has been installed at the Estate’s Gatehouse, hence the name of the new gin, and a botanical garden has been planted at the estate. Fur ther juniper and gooseberry bushes, and apple trees plus more botanicals plus a plum and apple orchard will all follow.

Now guests will be able to visit the still, enjoy tastings in the botanicals garden, and distil their own personal bottle of gin too.

To celebrate the launch there is to be a garden par ty. Journalist and broadcaster Jennie Bond will be the guest of honour.

Miniature and 50cl bottles of Gatehouse Gin will be available for purchase on resor t and online, with a £1 donation from every 50cl bottle going to Fairview School, Per th.

NEWS HOSPITALITY AND LEISURE SECTOR SEES INCREASE IN ADVERTISED JOBS

• THE GLAMIS SUITE

Fit for Royalty- The Balmoral’s new Glamis Suite

Edinburgh hotel, The Balmoral, has unveiled its new royal suite – The Glamis - designed

by Olga Polizzi, Rocco Forte Hotels’ Director of Building & Design, and sister to Sir Rocco Forte, the owner of the hotel group.

Glamis Castle was the childhood home of HM Queen Elizabeth The Queen Mother, and the newly launched Glamis Suite is full of period charm and regal references. Stretching over 100 square metres, with a prime position overlooking the entrance to the hotel on Princes Street, the new suite can be booked with one, two or three bedrooms. It also has a new entrance which allows private checkins. The sitting room with a working fireplace and antique chandelier has an emerald and amethyst colour palate. It also boasts rich fabrics meet antiques selected personally by Olga Polizzi from her travels throughout Europe. At centre stage of the Master Bedroom is a full height half tester bed with tapestried canopy adding the romance of a by-gone era. Prices for The Glamis Suite start from £3,600 per night.

The number of jobs advertised in the hospitality industry increased by 15 per cent in 2018, the fastest rate of increase across most sectors, ahead of both technology and HR (both 10 per cent), according to new data from the 2019 Reed Hospitality & Leisure Salary Guides.

The hospitality and leisure sector was one of the only industries – alongside HR - which continued to see the number of advertised roles grow year-on-year.

There were increases in advertised roles for commis chefs (40 per cent to more than 1,000 adverts) and operations managers (3 per cent to almost 12,000 adverts).

While there was a 0.5 per cent increase in average advertised hospitality and leisure salaries, the figures reveal a significant increase in some roles - 8.5 per cent for executive chefs and 7.8 per cent for hotel managers.

Bill Dawes of Reed Hospitality comments, “Companies have a better view of the staff they need and this has involved heavier investments in HR, retention and internal recruiters hired to attract candidates. This has coincided with greater investment in training to convince new workers that this industry is not a short term career option. Hospitality and leisure can give passionate people that have the skills to work in a consumer facing industry a rewarding career for life.”

MANORVIEW SIGN UP FOR EAP AND ALSO SUPPORT SAMH

Manorview Hotels & Leisure Group has shown commitment to its team’s wellbeing by signing up to the Hospitality Action Employee Assistance Programme (EAP).

Hospitality Action Employee Assistance Programme has been developed by hospitality people for hospitality people, and it’s a free, confidential and independent service which is available at any time. It offers a website portal, Assistance Telephone Line and self-help guides.

Steve Graham of Manorview Hotels & Leisure Group, said, “Hospitality is a hard-working industry and our teams are very diverse. We know life can throw challenges, and we’ve witnessed many difficult situations some of our people have encountered.

People spend a lot of time in their workplace

and with their work colleagues. We want our team to feel supported at work. We’ve invested in this renowned hospitality employee assistance programme to ensure our people are offered help and are equipped to meet whatever challenges they might face.”

EAP aims to assist employees with overcoming personal challenges, improving their health and wellbeing, financial pressures, work-life balance, addictive behaviours and any legal issues they may have.

The Group has also involved all their management team recently undergoing training programmes provided by SAMH (Scottish Association for Mental Health). While staff at its Torrance Hotel (right) raised funds recently for the mental health charity.

HOTELSCOTLAND • 7

NEWS

THE CHESTER HOTEL REVEALS NEW BALLROOM The Chester Hotel in the Aberdeen’s west end has officially opened its new ballroom – the Granite Suite. The new event space which is 60% larger than the original ballroom, is now one of the largest event spaces in the city.

It’s the first phase of a redevelopment of the hotel and the next phase, to be completed later this year will see the redevelopment of the hotel bar, which will see floorspace more than double.There’s also to be a new extension at its neighbouring property at 55-57 Queen’s Road which will will create 21 additional bedrooms, bringing the total

number of rooms and suites to 71.

The Chester Hotel general manager Stephen Gow said,“The hotel has earned a reputation as one of the leading event venues in the city, but the feedback we were receiving from organisers was that there was a real shortage of venues in the region with the capacity to host large-scale events.

“Over the past 12 months we have seen an increase in the number of corporate events enquiries, which is evidence of confidence returning to Aberdeen after the downturn in North Sea oil and gas production.”

Highland Hoteliers warn that service standards could fall due to Brexit Anxious highland hoteliers are hoping that the Prime Minister’s departure won’t “scupper” hopes of a meeting with senior UK Government officials and has warned that the highlands will struggle to cope with demand unless there is support and a coherent government vision for the region.

Bosses at the Glen Mhor Hotel in Inverness wrote to Theresa May earlier this month, inviting her to a working lunch at the hotel with Inverness Hotels Association and other Highland Business Network representatives.

That came on the back of Lib Dem MP for Caithness, Sutherland and Easter Ross, Jamie Stone, highlighting in the House of Commons the ‘perfect storm’ facing hoteliers in the highlands, urging Mrs May to visit Inverness.

Despite tourism being a key driver in the highland economy, hotels are struggling to recruit overseas staff due to Brexit and there are fears wage inflation and rising costs for EU goods will see businesses fold.

With the PM now set to leave Number 10 and aTory leadership race to unfold, plans have been derailed but the sector still hopes to convene urgent talks with senior government officials.

“Scotland needs a work plan which will still attract overseas workers after Brexit,” said Glen Mhor Hotel owner, Jon Erasmus.

“The highland hospitality sector is seeing margins squeezed significantly through wage inflation, pension 8 • HOTELSCOTLAND

changes, business rates increases, living wage and the higher cost of goods purchased from Europe due to the pound’s devaluation. Now, we are about to move into the peak tourist season and there is no staff to be had in Inverness.

Before, we had large numbers of CVs from people keen to come to the highlands and commit to a future from overseas.

“Now we are down to single figure applicants. People won’t commit because they don’t know what the future will be like and it is creating wage inflation because there is not enough qualified domestic staff to compensate.We need to see what the government’s plan is.”

With the highlands and islands gaining in popularity with visitors, hoteliers fear the fall in staff will see the region lose ground at a time when it should be reaping rewards.

Newly published data fromThe Office For National Statistics showed that overseas tourism rose 10 percent in a year, with a 19 percent rise in European tourism.

However, hoteliers believe the highlands will struggle to cope with demand unless there is support and a coherent government vision for the region.

“There has been a step forward in hospitality in the highlands in the last 10/20 years but standards are going to fall due to a lack of good staff. If these people can’t be attracted, businesses will close and the tourist experience will decline,” added Emmanuel Moine, Chair of the Inverness Hotels Association.

BY SUSAN YOUNG

OBITUARY

HARRY HOOD 1944-2019

I

have always admired Harry Hood, who died last month, aged 74. Over the years we have become real friends and I will miss my regular telephone calls from him and our occasional lunches. These usually included a wee glass of vino. We put the world to rights at these lunches.

The last time I spoke to him was a fortnight ago. He called me to have his say on the Deposit Return Scheme which, as far as he was concerned, was just another example of government failing to take into account the impact on the trade.

That was Harry all over. When he took up an issue he was like a dog with a bone! He wasn’t afraid to stick his head above the parapet when it came to industry issues, or any other issue, for that matter. He had an opinion and he wasn’t afraid to share it – with the media, politicians, friends or family.

We have discussed the unfairness of the current rating system more times than I care to remember. And I have promised to continue pressing for change.

I didn’t know Harry as a footballer, I knew him as a keen publican and hotelier who built a prosperous and successful business over the

last five decades. But to legions of football fans – particularly supporters of Celtic - he was a legend.

Harry was born on the 3rd of October 1944 at Stobhill hospital, Balornock. He initially went to Saint Aloysius College, where he played rugby.

But at the age of 15, he changed schools and went to Holyrood. It was probably the most significant move of his life – there he met wifeto-be Kathleen and also took up football.

Harry, started his career at Clyde, had a brief spell at Sunderland, and then seven successful seasons with Celtic. With him on the team, they won five league titles, three Scottish Cup medals and two League Cup winners’ medals. He scored a hat-trick against Rangers, scoring the winning goal in the 1971 Scottish Cup final and finishing Scotland’s top scorer in that same season. He also spent a few years playing for a North American Soccer League team in 1976, San Antonio Thunder, before returning to Scotland in 1979 to play a season for Motherwell, and last but by no means, least he spent the last days of his footballing career playing for Queen of the South.

The same year he put an offer in on The Plough Bar in Uddingston. Today it is the famous Angels

Hotel.

Harry went from being a successful footballer to being a successful publican and hotelier. Today the business he founded, the Lisini Pub Company (named for his children), is one of the most successful independent hospitality businesses in the west of Scotland. It includes Dalziel Park Hotel & Golf Club in Motherwell, The Parkville in Blantyre and of course Angels in Uddingston – the latter was where he developed his passion for the hospitality business.

He was passionate about so many things in his life. His wife Kathleen (Kathy), his three offspring Lisa and Siobhan and son Nicky, his grandchildren, his beloved Celtic and of course the business.

I’m not sure what order they would come in, but there is one thing for sure, he had an abiding love for his family.

Harry spent five decades in the hospitality industry and he was the consummate mine host – he had it down to a fine art. He never lost his customer-centric values or his work ethic. In fact, Harry, despite being very ill, took time recently to visit Dalziel Park to see the new refurbishment.

Harry and Kathleen sold the business to their family a few years ago, but he still remained an integral part of the business and was always on hand to offer advice and give moral support. He was very proud of all that they achieved and the work they put into ensuring that the business continued to prosper. Today the business turns over some £10m and employs more than 300 people.

In 2006 Angels was totally refurbished and a new conservatory was built, but his family also organised a surprise, well they tried to keep it a surprise at least – until Harry himself saw a stray cocktail list – the cover said it all – Harry’s Bar. Celtic player Moussa Dembélé, the man who became the first Celtic player to score an OId Firm hat-trick since Harry had firmly cemented his legendary status by achieving the same feat in the League Cup Semi-Final in 1973, opened Harry’s Bar - bringing the whole thing full circle back to the man who started it all.

One of the things that I most admired Harry was his determination to live his life, his way. Despite his prognosis, he didn’t stop living that life. Visiting his old haunts – Spain, Kingsbarns, Dalziel Park, Siobhan’s new extension... and he didn’t stop loving that life. In Harry fashion, he hung on until just hours after his team won a historic Treble Treble.

Harry won a few Lifetime achievement accolades over the years, and last year he and Kathy picked up a joint Lifetime Achievement Award from me.

What I wouldn’t give to have him at the awards this year too. My heart goes out to Kathy, Lisa, Siobhan and Nicky and the rest of the family.

I will miss you, Harry! But your legacy lives on.

HOTELSCOTLAND••99 HOTELSCOTLAND

WHAT’S NEW FOR SUMMER Loch Lomond 12 yo

Avva Scottish Gin

Award winning Loch Lomond 12 year old is beautifully balanced with a hint of peat and smoke. As the “Official Spirit of The Open,” Loch Lomond is the perfect dram to savour whether a round of golf has been played or just looking for the perfect single malt to enjoy at the bar.

Loch Lomond’s distillery heritage dates back to 1814, when the first recorded distillery was based in Tarbet at the north of Loch Lomond. The distillery has been based at its current location since 1966, and has been continually innovating ever since with its unique still set up, and fermentation process.

Avva Scottish Gin is a premium small-batch traditional London Dry style gin which is hand-crafted in one of Speyside’s smallest distilleries. The palate is well balanced and fresh, pair with a slice of red apple or a slice of lime and pour with Franklin’s Indian Tonic (or their new Pink Grapefruit Tonic which is the master distillers preferred serve),.

The distillation process is done with a vapour basket to create a juniper led gin with a perfect balance of herbal and floral notes and clean finish. Available in Navy Strength 57.2% and launching shortly Avva Pink Scottish Gin www.avvascottishgin.co.uk

Glen Scotia

Wild Island

Glen Scotia Victoriana is a modern interpretation of a classic Victorian style Campbeltown malt. Bottled at cask strength, it is full of flavour with a long, beautifully smooth finish.

Each cask is hand chosen by its Master Blender, Michael Henry, for its character, maturity and flavour ensuring this amazing liquid truly reflects why Campbeltown was known as the “Victorian Whisky Capital of the world”.

Married in small batches and bottled at cask strength without chill filtration, its subtle wood and vanilla flavour is enhanced by a full bodied spicy aroma and mildly smoky aftertaste.

Many’s the gin brand that can boast of sourcing their botanicals from far-flung corners of the world, but hand-foraging them from Colonsay in the Inner Hebrides? Wild Island might just stand alone in that regard.

Produced in traditional single copper pot stills, Wild Island has a strong citrus-ey character underpinned by a lemon base and a touch of lemon balm.

They even suggest that it’s served with a slice of lemon and a twist of lemon peel.

10 • HOTELSCOTLAND

Pickering’s Gin Liqueur Our pick of some interesting brands to introduce your guests to this summer.

Jaggi Gin The national emblem of Scotland, the thistle, is the inspiration behind Jaggi Gin. Scottish Thistle plays a major part in the botanical mix of Jaggi Gin. Unlike the tough, painful “Jaggi” spikes of the plant, this smooth blend delivers a distinctive flavour perfect for creating your favourite cocktail or Gin & Tonic.

Jaggi Gin is a handcrafted Premium small batch Scottish Gin distilled at the award-winning Strathearn Distillery.

Using the finest botanicals, this unique recipe creates the correct balance of flavour for the perfect experience.

Inspired by their signature garnish, the pink grapefruit, Pickering’s Pink Grapefruit and Lemongrass Gin Liqueur is the perfect addition to your menu. It is blended with the soft, sweet citrus of real pink grapefruit, making it lusciously tart and tangy.

Lifted with lemongrass, it is a decadent and refreshing addition to prosecco.

Or tonic. Or even on its own…

Pickering’s Pink Grapefruit and Lemongrass Liqueur is currently on promotion through wholesalers Inverarity Morton, Dunns and Gordon and MacPhail. Pickering’s offer free staff training and distillery visits for all stockists. Contact sales@pickeringsgin. com for more information.

An Dúlamán Irish Gin An Dúlamán Irish Maritime Gin, from Sliabh Liag Distillers, is the first gin to be produced in remote County Donegal, and it is now available to UK drinkers. Sliabh Liag Distillers’ Gin Distiller Moira Doherty has harnessed ‘draíocht na farraige’ (the magic of the sea) to create a spirit as unique as the rugged Donegal coast itself. She uses five locally harvested varieties of seaweed, as well as six other botanicals. Commenting on the UK launch, Moira Doherty, said, “ Due to the delicate nature of our botanicals sourced from the sea, we take an incredibly narrow cut of the distillate which helps the complex mix of flavours shine through at precisely the right levels.”

Eden Mill Gin Liqueurs

Kopparberg Premium Gin

Eden Mill, the popular Scottish gin and whisky distiller released its new Love Gin Liqueur earlier this year.

The liqueur is first in the new Love Gin Liqueur range and is recognised by its bright fuchsia colouring that comes from a combination of Madagascan Vanilla, Croatian juniper, goji berry, rose petal and Scottish raspberry.

The amalgamation of distinct aromas creates a complex and decadent flavour profile evocative of Turkish delight and premium raspberry ripple ice cream Paul Miller, Co-Founder of Eden Mill, said, “This versatile liqueur can be enjoyed neat, or over ice served with premium tonic and is the perfect addition to any gin lover’s gantry.”

Kopparberg has announced the launch of Kopparberg Premium Gin. a 37.5% ABV, double distilled, London Dry style gin. It is infused with the same strawberry and lime flavour that made the brand famous for its cider, and combines this flavour with juniper, lemon zest and coriander botanicals.

Kopparberg has worked with mixologists to develop two perfect serves – over mountains of ice, mixed with lemonade and garnished with slices of fresh strawberry and lime.The other suggestion is to be enjoyed with tonic for a more traditional experience and garnished with cucumber and basil.

Rob Salvesen, Head of Marketing, comments, “We’ve made it our mission to use our drinks knowledge and flavour expertise to bring the spirit of Kopparberg to life.”

HOTELSCOTLAND • 11

VAT PAYABLE ON ALL NON-REFUNDABLE DEPOSITS This new HMRC policy may have a significant impact on hotel businesses

From 1 March 2019, businesses will no longer be able to recover VAT accounted for on deposits for ‘unfulfilled supplies’. We take a look at how it may affect the hotel sector.

HMRC has confirmed a new policy that VAT remains due on a deposit, even if the customer does not use the goods or services for which it was paid. This came into force from 1 March 2019, cancelling HMRC’s previous interpretation which allowed some non-refundable deposits to be treated as VAT-free compensation.

This change will primarily affect the hospitality industry, which will now be unable to recover VAT charged on cancellation or ‘no show’ charges, eg for hotel room bookings, but any business that retains forfeited deposits for unfulfilled supplies may also be covered by the new policy.

HMRC’s previous approach to deposits HMRC previously allowed businesses to claw back VAT accounted for on deposits where the customer, in the end, did not use the service or collect the goods for which payment had been made. HMRC’s guidance stated that a cancellation charge for a hotel room was outside the scope of VAT (unless it was for a ‘guaranteed reservation’, where the hotel is contractually obliged to retain an empty room for a customer who can arrive at any point within the guaranteed period).

HMRC’s new policy In the 2018 Budget, HMRC announced that changes were to be made to the VAT treatment of deposits. HMRC had concluded that, when a customer makes or commits to make a payment, it is ‘consideration for a supply’ and, therefore, subject to VAT. HMRC says it cannot be reclassified as a payment to compensate the supplier for a loss once it is known the customer will not use the goods or services. HMRC’s new policy is, therefore, that VAT is due on all retained payments for unused services and uncollected goods. VAT already accounted for on the deposit must not be reduced, unless the payment is refunded. Only fully refundable deposits paid as security are outside the scope of VAT.

HMRC also says that it will not accept repayment claims for past VAT periods from those who have not recovered VAT paid on these deposits under the old rules. It seems to believe that its new policy was always the correct approach. Nevertheless, this creates a disparity as some businesses will have effectively enjoyed a windfall in past VAT periods where others have not.

The Court of Justice of the European Union (CJEU) currently has the final word over interpretation of VAT law and HMRC has not yet explained its logic for this change. It is expected that CJEU case law will continue to have precedent status in the UK after Brexit (unless and until the government specifically changes the UK law on that point). Therefore, it is possible that any refusal of VAT recovery on a cancellation charge for a hotel room by HMRC may be challenged in the courts.

Action points We are working with a number of operators in the hotels, restaurant and leisure sectors to help implement this change and, if necessary, protect their position, by: X Reviewing their current VAT treatment of deposits and checking their terms and conditions on cancellations/no shows to determine whether they will be affected by HMRC’s new policy X Ensuring their VAT accounting procedures reflect the changes from March 2019 X Identifying any retained deposits that could, arguably, be regarded as compensation (eg hotel room payments other than for a guaranteed reservation) and consider asking HMRC to confirm its view on those precise circumstances.

James Paterson is a Partner in BDO’s Scottish tax practice with specialist knowledge of the hotel sector. He acts for a number of hotel owners, operators and management companies, and can be contacted on 0131 347 0376 or at james.paterson@bdo.co.uk @bdoscotland

IDEAS | PEOPLE | TRUST BDO LLP is authorised and regulated by the Financial Conduct Authority to conduct investment business.

Copyright © May 2019 BDO LLP. All rights reserved. Published in the UK.

www.bdo.co.uk

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SCOTLAND’S NEW GM’S

IT IS ALWAYS CHALLENGING TAKING ON A NEW ROLE AND NONE MORE SO THAN WHEN IT IS AS GM OF A HOTEL. THIS ISSUE WE SPEAK TO SIX NEW MANAGERS.

JORDAN CHARLES GENERAL MANAGER – MELDRUM HOUSE Can you tell me a wee bit about your hotel career prior to you Joining meldrum country house hotel?

I initially thought of becoming a lawyer. I did a law degree at the University of Stirling followed by the Diploma in Professional Legal Practice at the University of Strathclyde. But all through my studies at University I worked in the hotel industry and fell in love with it.

I started working at the Westerwood Hotel & Golf Resort and worked my way up to be the Conference & Event Manager. Whilst there, the hotel was voted the number one, Conference & Events Hotel in the UK through Venue Verdict. The hotel was one of 26 Q Hotels’ properties and I was moved to the Cambridge Belfry as their Food and Beverage Manager. From there another internal move took me to Operations Manager at the Telford Hotel & Golf Resort when it was taken over

by RBH. I joined Meldrum House in October last year.

What are the major challenges that come with taking on a new hotel?

Meldrum House is one of the most stunning properties and I genuinely wondered how I could make it any better than it already was. When I was not long into the job it won some major awards and that was down to the existing team. There is real spirit amongst the staff.

However, I wanted to breathe some new life into the dining concepts that were quite well established and had to convince the Directors and Executive Chef about the vision I had for both the Cave Bar and the Dining Room. Only 4 months into the job and we launched 1236 at the Cave Bar, which is a casual, informal, social plate dining inspired by ingredients that are local to the hotel. Now nearly nine months into the job, I am launching Pineapple in the hotel’s 2 Red Rosette restaurant on July 6th. The menu will be very different to

1236 and brings together the very best of fresh seafood from Portsoy and Peterhead as well as promoting meat from three renowned butchers in Aberdeenshire.

What do you love about the job?

It always fascinated me that this industry is so diverse. No two days are ever the same - one minute you can be immersed in an event where people have travelled globally to be at Meldrum House and the next you can be ensuring that a wedding goes seamlessly whilst chatting to some locals who have come into the bar for a drink. It’s never boring and has given me the opportunity to travel and work at different hotels throughout the UK. How’s business at the moment?

The hotel is doing really well. Despite the economic downturn in Aberdeen, Meldrum House never hung its hat on the oil and gas industry so it hasn’t suffered as badly as other hotels. In 2016 a £4.5million development transformed the hotel and doubled the number of rooms, adding a new Ballroom and Boardroom. That has paid dividends and has allowed us to host much larger events.

Also, my vision for the 800-year old Cave Bar has seen a huge leap in the number of diners to Meldrum House. Before, the bar lay empty for much of the week as it didn’t serve food. Now, there is a real buzz about the place and we are gaining a reputation for serving great food at a good price.

What do you like to do when you’re away from the job?

During the golf season I like to hit a golf ball. Whilst I don’t get to play very often, I manage a decent 12 handicap. I’m lucky that Meldrum House has one of Scotland’s best courses (Golf World Top 100) and I don’t live far from the hotel so it can be the perfect way to unwind.

HOTELSCOTLAND • 13

FEATURE

DAVID BARKLEY GENERAL MANAGER –

ONE DEVONSHIRE, GLASGOW

hotel under the tutorage of Hans Rissmann, who was very much the driving force behind getting me into the industry. I subsequently moved to Glasgow to be part of the opening team of Blythswood Square where I was based for four brilliant years before returning to The Bonham for my first GMs position.

Developing and mentoring is probably the most enjoyable part of management. I also love meeting new people and introducing them to a hotel that you are genuinely proud of, sharing stories of its history and seeing our guests being part of the next chapter.

I have spent the last three-and-a-half years working with Ken McCulloch at Dakota, helping with the opening of Dakota Deluxe in Glasgow and GM of Dakota Edinburgh, an amazing brand and team to work with.

How’s business at the moment?

What are the major challenges that come with taking on a new hotel?

When did you start your career in hospitality and what did you do prior to Joining One Devonshire Like many people, I fell into this career by accident. I was working at The Bonham Hotel in Edinburgh as a Porter while studying at University and became fascinated with hotel life. I was offered a position as a graduate trainee and worked my way up through the

Like any business, you want to make it better every day. For somewhere like One Devonshire Gardens, that is held in such high esteem by the people of Glasgow, and of Scotland, that brings added pressure as the limelight is on you. People involved, with the hotel, whether guests or staff, want to know what you are bringing to the business so it’s really important to have them share in your vision.

What do you love about the job?

I love helping people move up in their career.

RONNIE MACKAY GENERAL MANAGER – APEX, DUNDEE When did you start your career in hospitality and what did you do prior to Joining Apex Hotels?

I graduated from Rober t Gordon University with a BA in Hotel Catering and Institutional Administration and before joining Apex I worked for both Swallow Hotels and Macdonald Hotels, where I was MD for the central belt. I was also at the GM at Nor ton House Hotel in Edinburgh for 18 years and took the hotel from three black stars and no rosettes to four red stars and three rosettes.

What are the major challenges that come with taking on a new hotel?

Gaining the trust of the team. Getting to know the business and assuring that you’re doing your best for the owners, guests and team.

14 • HOTELSCOTLAND

What do you love about the job?

The great people that I work with and how they strive at being the best at ever ything that they do.

How’s business at the moment?

Business is fabulous. We have just finished our financial year and we achieved budget in a market which has seen two new hotels open. But most impor tantly, maintaining our position as the top hotel on ReviewPro and successfully keeping 90% of our key people.

What do you like to do when you’re away from the job?

I love spending time with my wife and two grown-up kids, but when I’m not with them you’ll find me on the golf course.

Glasgow is an amazing city that has developed exponentially over the last 15 years or so and that naturally brings new businesses to the city and an interest from the leisure market. So from that perspective we are doing well. More and more hotels are now coming to the city so we are under no illusions that we will continue to be challenged but by creating amazing guest experiences, and focusing on sincere and simple hospitality, we will continue to be at the forefront of Scottish hospitality.

What do you like to do when you’re away from the job?

Family time, golf and travel... although the arrival of two kids has restricted where that takes us!

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CHRIS KELLY GENERAL MANAGER –

Can you tell me a wee bit about your hotel career prior to you joining Manorveiw?

My background is actually really varied, I star ted off managing nightclubs and went on to have a career in branded bars and restaurants, becoming a Regional Operations Manager for a large nightclub company, with an ever expanding family (I have four children) I didn’t want as much time away from the kids so looked into a role based in Glasgow and hopefully with not a lot of travel.

I then became involved with CitizenM Hotels, opening and managing their first proper ty outside of Holland - a 200-bedroom hotel with large F/B offering in Glasgow city centre was a real break from the norm in terms of hotels and concepts.

BOWFIELD HOTEL, JOHNSTONE

What are the major challenges that come with taking on a new hotel?

First and foremost getting to know the team and all the different depar tments within the hotel and how they contribute to the overall success of The Bowfield. There are so many challenges in this proper ty from the leisure club, events, accommodation, bar and restaurant and of course our brand new AURA Spa. I love the variation that this brings.

What do you love about the job?

People. I love meeting new people be that new members of our Team or our many guests and club members there is always someone who needs five minutes of your time for a chat and I love to find out about them all.

How’s business at the moment?

We are really busy at the moment. We are a real multi-functioning operation here at the Bowfield. Year-to-date we have hosted over 80 different types of functions within the venue and that does not look like slowing down anytime soon. We are on course to have a record amount of weddings this year and already have a similar amount on the books for 2020 and 2021.

What do you like to do when you’re away from the job?

As I mentioned earlier I am married to Claire, with four kids, and various family pets on top of it all, so my home life keeps me very busy as you can imagine.

HOTELSCOTLAND • 15

FEATURE

JASON DOMBROWER GENERAL MANAGER – THE CROWNE PLAZA, GLASGOW When did you start your career in hospitality and what did you do prior to Joining The Crowne Plaza?

I star ted my hotel career 31 years ago in Toronto, Canada. Worked all over USA with Marriott hotels before moving to Scotland to assist the owners opening a big resor t in St Andrews in 2001 (St Andrews Bay, now Fairmont - I never worked for Fairmont). I’ve not left the UK since, and have worked with Hilton, Choice and IHG until moving to Interstate as Regional VP of Operations in 2015 which I did for three-and-a-half years. Then, joined the CP Glasgow/Valor in November 2018.

What are the major challenges that come with taking on a new hotel?

After then normal acclimation period of getting to know such a huge team, customers base and complex market, the focus has been establishing a clear vision and values for the hotel, really drilling down into what are we tr ying to achieve and how.

CRAIG HADDOW GENERAL MANAGER – THE KINGSHOUSE, GLENCOE How long have you been in hospitality and what did you do prior to Joining Kingshouse Hotel?

I’ve been in hospitality for 28 years.

Previous hotels I have worked for are Hilton, Marriott in Glasgow, Slaley Hall in Nor thumberland, while my last role was at Boclair House Hotel in Glasgow. I star ted all those years ago par t time at the Hospitality Inn being a Hall Por ter when studying for my HCIMA. What are the major challenges that come with taking on a new hotel?

There are so many factors that make up an opening of a hotel and no two are alike, and being in Glencoe cer tainly added to that. I would say recruitment and being so remote were the biggest challenges.

16 • HOTELSCOTLAND

What do you love about the job?

I love the variety of each day, exceeding our guests’ expectations and providing that WOW factor, I love being par t of a team of 50 wonderful people who create that ever y day here in Kingshouse.

How’s business at the moment?

Business is amazing. Kingshouse is almost full ever y night and with over 1000 people using our facility ever y day at the moment, we are proud to be showcasing Scotland’s hospitality to our visitors.

What do you like to do when you’re away from the job?

I spend all of my time away from the hotel with my son, and if I get the chance I love playing golf.

What do you love about the job?

I’m a one-trick pony - I love hotels and only know hotels. My comfor t zone is engaging with team members and customers. My greatest joy is watching my previous direct repor ts being promoted and be successful.

How’s business at the moment?

The CP Glasgow, due to its location physically connected to the Scottish Exhibition Campus (SEC) and the Hydro, is a busy proper ty. We are for tunate to have the suppor t of an incredible management company, Valor Hospitality, led by Brian McCar thy our MD and a fantastic Brand par tner IHG. What do you like to do when you’re away from the job?

I divide my time between Edinburgh and St Andrews. I have two Scottish boys, Duncan and Donald, who take up the majority of my leisure time. Ultimately I am a free taxi to them.

HOTELSCOTLAND • 17

INTERVIEW GORDON CAMPBELL GRAY was named Hotelier

of the Year in 2002 at the Hotel Catey Awards, received a Leading Legend Award in 2010 and was recognised for his Outstanding Contribution to the Hotel Industry in 2011 again at the Hotel Catey Awards and has recently set up a new Scottish hotel company.

SUSAN YOUNG caught up with him to find out more about the man who is better known around the world than he is in his native Scotland.

G

ordon Campbell Gray has a hotel pedigree that is impeccable. He has travelled the world opening hotels – from London to New York, Antigua to Beirut, Malta to Bahrain, Islay and now Skye. Today he is a man with a new mission, to establish his first wholly owned Scottish hotel business The Wee Hotel Company, offering fabulous Scottish carefully sourced food and service. He is already on his way.

When he revealed that he had bought the famous Three Chimneys in Skye, it made a real ripple in the Scottish hospitality world. It was his second purchase within a period of months, the first being The Pierhouse Hotel and Seafood Restaurant in Port Appin, which he bought last October. Anyone who is familiar with Shirley and Eddie Spear knows that they would not have sold their business to just anyone – they would have to be a bit special and Gordon certainly is. Shirley said of Gordon, “Our focus has been on finding the right person who shares our vision for what The Three Chimneys can develop further for the long-term future, and we are extremely pleased to have found that person in Gordon.”

There has been a lot written about Gordon over the years.

He is well known for his love of art, his involvement with Save the Children, for disliking fruit bowls with hard fruit and for being ‘Green’ before it was fashionable. In fact, he probably has always been ahead of the curve when it comes to trends.

His first hotel was the Dorchester Hotel in Woodstock, which he bought in the ‘80s. When he reopened it as The Feathers, it had a luxury shabby chic look. A look that went to gain prominence over the years and which still has credence today. But the London hotel he is best known for in the UK is One Aldwych – which was the epicentre of cool in the 90’s it even had a life-size papiermâché dog guarding the reception desk.

Gordon founded Campbell Gray Hotels in 2003 having created Hotels including Carlisle Bay in Antigua, and Le Gray in Beirut. He sold to Cyprus-based Audeh Group in 2016 He initially remained heavily involved, but recently has stepped back embracing more of an ambassadorial role. Despite the fact that he is now at an age that many people would be retired, never mind considering it, he has no plans to do that whatsoever. Nor is he taking life at a slower pace. In fact, on the day that we met he had just flown in from visiting Alex the soon to be opened Campbell Gray Hotel In Zurich . He says, “My role there is to make sure the standards of Campbell Gray are kept up. There is a very capable team in place and I’m there merely as support.”

18 • HOTELSCOTLAND

He revealed he has been inundated with emails regarding potential purchases. He explains, “A lot of people have emailed me because they don’t want to put their hotels publicly on the market but they still want them to have a future and I have been trying to see as many as I can. Ideally, I would like to have a portfolio of around six hotels but there is no fixed number .”

Gordon didn’t use the word ‘luxury’ when describing his new hotels telling me, “I think the word luxury is so overused now.”

But his first taste of this lifestyle and the hotel industry was when his mother’s sister, his very own AuntIe Mame took him to Claridge’s for the first time. Gordon tells me, “She was a lively and outrageous woman She would wear Chinchilla, smoke with a long cigarette holder and drink cocktails. She was the first woman I ever heard swear. When she took me to Claridge’s where we used to have dinner every Wednesday I thought it was exquisite. It was like coming into another world and it definitely gave me my hotel bug.”

Roll on 50 years and he still has the bug. Not only that but he has returned to live in Scotland for the first time since leaving. He explains, “When I was younger I was an eager beaver to see the world. I had to leave and go to London because it was a whole

INTERVIEW

A LEGEND IN HIS OWN LIFETIME new experience and I didn’t want to come back.”

Now the time is obviously right. He tells me, “It is all coming together.” He bought a house in Argyll five years ago but still lived in London.

But now Argyll is his permanent home. Gordon smiles, “I am living the dream...a great house, and now a new hotel business. I’ve always wanted to create a Scottish hotel business.”

He continues, “ The Pierhouse came about because I lived near it. I love it and I bought it after a very casual conversation with the lovely owners It offers the freshest langoustines around and it attracts everyone from kayakers to cyclists to walkers and international travellers – no one shows off at the Pierhouse and it’s so nice to see families together. I’ve always wanted to own a Seafood restaurant on a pier!.”

He also is chuffed to have the Three Chimneys in his portfolio, “It is amazing what Shirley and Eddie achieved with the Three

Chimneys. Fortunately for me, Shirley has agreed to continue her involvement on a consultative basis. She set up in Skye 34 years ago when there was no bridge and In one of the most remote parts of the island These were major disadvantages but they made it work.”

He revealed that the lunch he had with Shirley and Eddie, the day after the sale, was possibly one of the finest that he had ever enjoyed.

There are no major changes planned for either The Pierhouse or The Three Chimneys, although at both properties he would like to add more rooms. He says, “The owners have created much-loved places and successful businesses. Having said that of course I will want to put my own small stamp on them – I call them Campbell Gray tweaks!”

Gordon likes gradual change and tells me that one of the people he heard speak, years ago, was brewery owner, Freddie Heineken. He

revealed that Heineken made small changes to the brand continuously and over the years as the brand evolved. Nobody really noticed and best of all the brand had stayed relevant. That is a design brief that Gordon believes in.

He has also seen at first hand what happens when you make too many changes. He cites the example of his first hotel, The Feathers at Woodstock. Gordon explains, “The people who bought it felt if I could do so well when it was ‘shabby chic’ it would do so much better if they smartened it up But instead, they sadly lost much of the business. So my ethos is yes, make some changes, but gradually.”

For instance, at the Pierhouse he is agonising over a new milk jugs for breakfast - no details is too small - and new lamps and the art. He doesn’t stint when it comes to creating the right ambience and getting the look right in his establishments. He is passionate about design and has some very firm opinions on it. He tells HOTELSCOTLAND • 19

• EDDIE AND SHIRLEY SPEAR WITH GORDON CAMPBELL GRAY AT THE THREE CHIMNEYS

INTERVIEW me, “My inspiration has always been Mary Fox Linton – she is an iconic designer and I have learned everything from her. If someone shows me a mood board and everything matches – they have no chance !”

“Usually hoteliers hire designers who show them a scheme a, b or c. The hotelier will often want a bit of scheme b, with a little bit of a and they probably hired the designer because they saw another place done by the same designer.

That’s why places start to look the same. It’s not in the DNA of most hoteliers to have an aesthetic streak, that is simply the reality. I like and am passionate about individuality in everything.

He continues, “People like colour but these days I think designers are afraid of colour. I love what Kit Kemp has down at Firmdale in London and New York . She is not a professional designer She is a person with great taste There has to be a lesson there!! She does crazy things and throws it all together, yet it looks great. It is harder work finding bits and pieces and putting it all together rather than have everything match.”

He is not a fan of the corporate look either and he believes that people are getting tired of big brands saying “There is definitely brand fatigue.” But at the end of the day, he points out, “design is only a backdrop to great service.”

Gordon had a comfortable Scottish upbringing with his family and he recalls learning to swim in the pool at Gleneagles He has two other brothers, one an engineer, the other a landscape architect of considerable note and he is still very close to both of them and all their families. They all, despite their background, learned the value of money early on.

Explains Gordon, “My dad was one of these guys who would take us out to eat but would also say ‘don’t order anything with a supplement’. I do love the concept of frugality but to me, it’s just a word in a sentence. I will go round the hotels turning lamps out because I hate waste and we do lots of other things which save energy and conserve. We have won many green awards, but we can never say we are truly 100% green. I would say that we are environmentally considerate and we do our best I think when people say I should be Mr Green instead of Mr Gray, it’s flattering, but hospitality by its very nature is energy-intensive business, so we have to embrace saving the environment. There can be so much waste and extravagance which I abhor. I remember the first time I stayed in a grand hotel I was so impressed to get my laundry returned with wonderful wrapping That seems wicked now.

Things thankfully have changed and gradually so has awareness. Excess in almost all forms is now

20 • HOTELSCOTLAND

totally unacceptable.

Gordon believes his new hotel business will deliver on service and quality food. But he admits that getting good staff is a concern for the hospitality industry and particularly in rural areas.

“Good service comes from good staff ”, says Gordon, “Treat them well – it’s not rocket science. It is easier when you are small because you have a better handle on what is going on and you have a better chance of genuinely loving your staff. People do leave, but often people want to come back because the grass is not always greener on the other side.

He admits, however, that working for him is a learning curve. “I want the team, and I am 100% team orientated, to see the world through my eyes. I recognise that often 95% of what is going on is perfect but it is the final 5% which can go wrong which perhaps doesn’t sound like much but as one of our chefs in London once highlighted that if 95% of our guests are happy we might think that is pretty good but when we had our busy restaurant in London it would have equated to 250 unhappy people each month hence our motto became “99% is not enough” There is no one formula which makes a hotel or restaurant or any business successful. It Is simply layers upon layers of details and I am obsessed about detail. Our philosophy is very clear - EVERYTHING matters - and we try to install and remind everyone in the team that every decision taken in the day is a decision taken in favour of the guest.

“There are a lot of people who do things right because they care and are passionate about what they do. It is nice to recognise that.

We are lucky because there are things that we can organise for staff that is a thank you for doing a great job. For instance, I discovered the Chef at the Pierhouse loved Formula 1 so we were able to send him to Bahrain for a few days

to see the Grand Prix. We can also organise for staff to go to other parts of the world to learn and work because of our network of hotels and contacts.

Over the last 50 years in the industry, he has travelled the world not just in his role as a hotelier, but as a charity ambassador too. He is vice-President of Save the Children. As a youth, he took a break from learning the hotel trade to work for five years full-time for the charity in some of the poorest parts of the world including Bangladesh Ethiopia and Nicaragua.

This involvement in the charity brought him into contact with unbelievable poverty. He admits it can seem a bit of a contradiction to what he does for a living but it is not, “we all just have to do what we do to the best of our capabilities and be considerate and kind to others at all times. It is just that simple.”

He tells me he was at a fundraiser recently to celebrate the 100th anniversary of Save The Children where £1.6m was raised. There are a lot of wonderful and very generous people around who really care and very much want to help.

There are also a lot of what I call the careless rich who seem to show such disregard to the environment and what is going on around them but since it so out of step with the world we live in to-day to be ostentatious and greedy I feel and hope that gradually they will disappear.

Let us see.

He may, however, get away with being extravagant about his garden. He tells me he is keeping Homebase and many nurseries around Oban in business when it comes to buying trees and plants because he is in love with his garden at the house. He tells me, “Every morning I have my coffee and walk around the garden and look out on the loch and hopefully see the otters Wow I think how lucky am I.” They say you make your own luck and I think Gordon Campbell Gray epitomises that.

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BY PENNY DEVLIN

BO & BIRDY THE BLYTHSWOOD HOTEL - GLASGOW

I

n the same month that the Blythswood rebranded as the Kimpton Blythswood Square Hotel, it also launched a refresh and a brand new restaurant in the shape of Bo & Birdy.

It’s not just a new name, the restaurant and bar is unrecognisable having been been re-designed by Jim Hamilton, who was responsible for its previous incarnation.

The bar is now a substantial island bar in the centre of the room and the restaurant has an open ktichen.

The red lampshades are no more and instead there is bright designer lighting which makes the room appear much brighter.

There is a striking tiled black and white floor, and the stairs have been tiled too, while the bar has a smooth marble top..

The windows now feature white blinds blinds which adds to the 22 • HOTELSCOTLAND

brightness of the space.

The pop of colour, at the moment, comes from the emerald green fishscale-like tiling on the front of the bar. The bar furniture is brass while there is also a complmentary brass rail to rest your feet on.

Down the left-hand-side of the bar there is new dark leather upholstered fixed seating in racing green,. The seats in the dining area, and in the bar, as well as the bar stools, are all upholstered in soft caramel coloured leather. Both the green and the caramel are colours often used in racing cars of old and the colour scheme is a nod to a nod to the hotel’s past incarnation as the RAC Club.

The artwork is still to come but at the moment it is the striking lighting that catches the eye. It is a piece of artwork in itself.

The Bo & Birdy is certainly out to make a statement.

DESIGN FOCUS

HOTELSCOTLAND • 23

THE NEW BRASSERIE HAS A CONTEMPORARY FEEL, BUT THERE ARE ALSO NODS TO ART-DECO AND THE MORE YOU LOOK AROUND THE MORE THE DETAIL IMPRESSES.

DESIGN FOCUS

BY SUSAN YOUNG

LOCHGREEN HOUSE HOTEL TROON

W

hen Bill Costley of Costley & Costley starts a refurbishment project you know that his attention to detail will prevail. His love of colour also adds a further dimension.

This is certainly the case with his newly refurbished restaurant at Lochgreen House.

What was a traditional, carpeted fine dining establishment has been transformed into

a light and airy brasserie which screams quality.

The new dining area now also boasts its own bespoke bar.

Bill joined forces with Transition Interiors and sister joinery company Character, to re-design the restaurant . He wanted a fresh, modern design with a look reminiscent of a famous Parisian restaurant but with the Costley & Costley quality credentials.

It offers more informal dining than previously - with the orginal carpets, dark oak and windows, which had traditional cur tains and tie-backs, all consigned to history.

The restaurant sits just behind the reception area and is accessed through a small, but perfectly formed bar which as well as a floor-to-ceiling wine fridge, also has a tiled floor which carries through into the HOTELSCOTLAND • 25

DESIGN FOCUS restaurant.

This bar, which has an ar t-deco feel, also has a few tables – perfect for that pre-dinner or post-dinner drink.

The impact of the centre island, the tiled floor and the grand chandeliers, create that perfect brasserie feel.

The modern colour palette of green and mustard is complemented by a striking tiled white, black and mustard tiled floor. It offers a juxtaposition to the beautiful chandeliers which are just about all that remains from its previous incarnation.

The window frames are now white and new blinds have been added.

Both the fixed seating and individual chairs are upholstered in a lovely modern green. Down the left-hand-side of the restaurant area a rich mustard colour has been used for booth seating - which is also new.

The centre island features a statement booth at one end which seats at least six.

It looks set to become the most coveted spots in the restaurant.

One of the most striking aspects is a new bespoke feature wall which hosts a collection of champagne bottles. and is topped up by a statement clock that was created by Character Joinery who proved their craftsmanship with some fabulous work.

Bill was initially reluctant to have a clock in the new Brasserie, but he was won over.

Says Bill, “It was great working with Transition. As we went along, we changed things and adapted the design and I’m very pleased with the result.”

The rear of the restaurant now has a private dining area which can either be par t of the restaurant or screened off by a permanent screen, which was another bespoke creation.

The wood panelling looks as if it has always been there despite the fact that it is new and a fireplace has also been introduced at the far end of the restaurant.

The brasserie has a contemporary feel, but there are also nods to ar t deco and the more you look around the more the detail impresses. It is classy, but modern, light but atmospheric, and I would imagine in the evening it would be very romantic.

Next on the agenda is the refurbishment of the hotel’s function suite and Bill is also inclined to add another turret area onto the restaurant to create another private dining area.

It seems like I am not the only one loving the new look. Bill tells me that the weekend before I met up with him they had more than 300 guests in the restaurant.. As they say the ‘proof is in the pudding’.

26 • HOTELSCOTLAND

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EVENTS

HIT GOLF DAY AT TRUMP TURNBERRY The new King Robert the Bruce Course at Trump Turnberry played host to the hospitality industry on Thursday 2nd May when golfers assembled for an 18-hole Texas Scramble to raise cash for HIT Scotland. The sun shone on the lucky golfers who had a terrific day.

28 • HOTELSCOTLAND

WHAT’S NEW

SILKIE

Silkie Whiskey from Irish company, Sliabh Liag Distillers, is now available in the UK. The Silkie, named after the mythical seals that transform into irresistible maidens when ashore Donegal’s beaches, is as smooth, say the company, as its name suggests.

Created by James Doherty, a returning Donegal ‘scatterling’, Silkie is made from a blend of carefully selected malt and grain whiskys. By using a higher malt percentage – with malts aged up to eight years including some sherry wood – James is able to produce a signature-soft mouth feel and silken, easy character.

Given its soft character, Silkie can easily be enjoyed neat but also works superbly as an Old Fashioned cocktail, especially if rhubarb bitters are used instead of the traditional Angostura variety.

ALBERTO NANI ORGANIC PROSECCO

Enoitalia, the largest privately owned Italian winery, has unveiled Alberto Nani, an organic and vegan bottled Prosecco.

This multi-award winning wine heralds from the heart of the DOC Prosecco area and perfectly showcases the Glera grapes typical of the region. Andrea Ruggeri, Commercial Director for Enotalia comment’s, “The quality of the wine has recently been recognised by the International Wine Challenge judges as it has scooped a Trophy for the best value sparkling wine under £12. We are confident that it will be a hit with the UK on and off trade.”

Alberto Nani Prosecco has been cultivated without the use of pesticides, insecticides and herbicides. Each 375ml (on-trade only) bottle features a striking black label with a cork closure.The wine has an ABV of 11%, is ideal as an aperitif and pairs perfectly with traditional Italian dishes.

VILLA ASCENTI GIN There’s another new gin this time from Diageo. It’s a super-premium Italian gin called Villa Ascenti. The roll out follows the building of the new Distilleria Santa Vittoria and refurbishment of a Frilli copper pot still from the 1970s. The new £360,000 distillery has been built on the site of the brand home, Villa Ascenti, in Santa Vittoria.

Steeped in Italian provenance, Villa Ascenti celebrates the excellence of the region in local ingredients and expertise. True to this, Master Distiller, Lorenzo Rosso is a trained winemaker and distiller born and bred in the Piemonte region and has over 20 years’ experience with Diageo. Lorenzo will work with local producers and farmers in the community in Italy’s northwest Piemonte region, to source local ingredients for Villa Ascenti Gin. These include Moscato grapes, fresh mint and thyme with the herbs distilled within hours of harvest.

SCARABUS ISLAY SINGLE MALT

Hunter Laing & Co, the family owned Scotch whisky distiller, blender and bottler has released The Scarabus Specially Selected and Islay Single Malt Scotch Whisky bottled at 46% ABV. Scarabus, meaning ‘rocky place’ in Nordic, is named after a mystical area of Islay and is described as a whisky for those with a curious mind and an eye for detail. The Scarabus Specially Selected tasting notes read: “Aromas of Islay peat smoke and sea salt, followed by warming leather notes, stewed rhubarb and a wonderful vanilla sweetness on the palate, leading to a rich lingering finish.” It and will be available from mid June.

HOTELSCOTLAND • 29

PEOPLE

DON MCGREGOR NEW REGIONAL OPERATIONS DIRECTOR FOR 7H HOSPITALITY MANAGEMENT Don McGregor, who has been running Rosslea Hall Hotel for the last ten years, has now joined the 7 H Hospitality Management. The management company was appointed a year ago to manage Rosslea for owners Victori Xu Hotels and still manages the property.

He said, “I leave with the knowledge that I have turned a mediocre 3 star hotel into a very good 4 star with the enviable reputation of being one of Scotland’s top wedding venues. The team at Rosslea is amazing and without a doubt the best I have ever worked with, they all deliver an unrivaled quality, they are the secret of the hotels success,keep up the good work guys. I am sure that under the current owner, management and team the hotel will continue to go from strength to strength.”

7 H Hospitality have appointed Lynn Graham to take over at Rosslea Hall.

Joining the ‘golden’ team The Golden Jubilee Conference Hotel, near Glasgow, has a new employee in the shape of laura Malley. She has joined the team as Business Development Manager.

Laura, an English graduate of the University of Glasgow, has extensive experience in the events industry, starting off as a part time student before progressing to integral roles within successful teams.

Her new role is to secure new conference clients, particularly from international associations and healthcare markets.

She joins the Conference Hotel from the University of Reading where she was Lead Events Co-ordinator and worked with similar clients from both the public and private sectors.

Greenock takes centre stage at Gleneagles’ flagship restaurant Daniel Greenock, 31, from Killearn, near loch Lomond,is the new Restaurant Manager of Gleneagles’ restaurant, The Strathearn, which re-opened on 1st May. The venue has undergone a full interior design transformation and renovation by its in-house creative team at London’s Ennismore Design Studio over the past year.

Daniel is leading an 80-strong team of hospitality professionals. He honed his craft at Marcus Wareing’s Michelin-starred restaurant at the Berkeley Hotel and the world-renowned three Michelin-starred Eleven Madison Park in New York. Daniel has moved home to Scotland to take on his leading role at The Strathearn.

Daniel comments, “I’m extremely proud to be taking on this new role at a time of significant transformation for Gleneagles.

“Dinner at The Strathearn will be a decadent affair, with traditional gueridon service from bespoke dining trollies bringing excitement and energy to the room as a selection of classic dishes are finished at the table.

NEW ADDITIONS TO ABERDEEN HOTEL TEAM Emily Mackenzie and Ross Allerton have joined the senior team for Hilton Aberdeen TECA and Aloft Aberdeen TECA, led by RBH Cluster General Manager, Mark Leyland.

Emily (22) has taken on the role of Cluster Marketing Executive while Ross (31) has stepped into the position of Cluster Sales Manager.

Emily previously worked at Aberdeen Journals as a marketing assistant, whilst Ross kicked off his career at the Aberdeen Exhibition and Conference Centre in 2011, as a sales executive, before moving onto bookings and reservations at Trump International Golf Links.

Meanwhile Hilton Aberdeen TECA and Aloft Aberdeen TECA have appointed Sayan Bandyopadhyay (33) originally from India, to the role of Cluster Head Chef to lead the kitchen teams across both highly anticipated new properties..

30 • HOTELSCOTLAND

Buy businesses.

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The leading hotel specialist.

We transacted 152 hotel businesses in 2018, equating to c. 3 per week

Scalloway Hotel, Shetland Isles

Ellisland House Hotel, Ayr

Freehold £900,000 • 23 bed family owned and operated hotel • Lounge bar and restaurant. Sea Views T: 0131 557 6666 5244946

Freehold £1,200,000 • Luxury hotel and restaurant • Nine bespoke letting rooms T: 0141 352 7300 6846628

Uplawmoor Hotel, South Glasgow Freehold OIRO £750,000 • Multiple income streams • 14 en suite bedrooms, bar, restaurant & cocktail bar T: 0141 352 7300 6846597

The Merkister Hotel, Orkney

5244945

Freehold £1,650,000 • Established 16 bedrooms family owned hotel • Restaurant, lounge bar & residents’ lounge T: 0131 557 6666

Gretna Chase Hotel, Gretna Green Freehold £695,000 • Established family run hotel • 19 en suite bedrooms, restaurant, bar/ lounge T: 0141 352 7300 6846614

Red House Hotel, Coupar Angus

5244903

Freehold £2,250,000 • Established wedding and conference venue • Golf breaks May-Sep, great local trade T: 0141 352 7300

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Thinking of selling?

Call us for a confidential discussion on 0141 332 1194 or 0131 240 5311

Graham + Sibbald are pleased to be marketing for sale the Queens Head Hotel in Kelso. This is a traditional town centre hotel located just off the main market square of the town, and offers excellent potential for a new owner to build upon the sold trading performance currently achieved.

Kelso is a very affluent market town located within the Scottish Borders. The area has many visitor attractions and is also very well known for outdoor pursuits. Kelso also benefits from a championship golf course and race course.

The business trades exceptionally well from its 15 letting rooms, smart and comfy bar area, modern restaurant and function room.

The bar is well supported by locals and the restaurant offers an excellent, well priced menu with great feedback on online review platforms.

The rooms attract bookings from many visitors and they are also utilised as overspill accommodation for Ednam House situated opposite.

Since acquiring the hotel the current owners have undertaken an extensive refurbishment programme, including partially unused planning consent to move the kitchen and extend the restaurant.

We understand that upon completion, the improvements made would result in a significant uplift in food and beverage sales.

Offers over £995,000 are sought for the heritable property, the trade fixtures, fittings, furnishings and equipment, together with the goodwill of the business to be sold complete as a going concern.

Glasgow office 0141 332 1194 | Edinburgh office 0131 240 5311 | LicensedTrade@g-s.co.uk | g-s.co.uk

HOTELSCOTLAND • 31

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Boardwalk Restaurant, Falkirk – Lounge Area Amaretto Restaurant • Bridge of Weir

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HOTELSCOTLAND • 33

EVENTS

2019 HIT DISCOVERY DINNER The annual Hit Discovery Dinner took places at the Old Course Hotel in St Andrews recently. The event, a celebration of the region’s food and drink, kicked off with cocktails created by Malmaison Dundee and canapes from Hotel du Vin St Andrews.

The four-course dinner, prepared under the direction of Chef Mar tin Hollis, saw dishes created by the leading Chefs in the Tayside area including chefs from the Apex City Quay Hotel, the Old Course Hotel and the Doubletree by Hilton Dundee. The star ter was delivered by the students of Dundee & Angus College, showcasing a great mix of the area’s current and future talent.

Andy Lothian, CEO of Insights Group, was the evening’s guest speaker.

34 • HOTELSCOTLAND

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