Hotel Scotland 046

Hospitality beds from the world’s most trusted sleep brands

At Silentnight Group, we are on a mission to help everyone get a great night’s sleep in the world of hospitality.

UK’s most trusted

We’re proud that Silentnight is the UK’s most trusted bed brand as voted for by the British public and a Superbrand for the 15th year running. This is a huge achievement and we’ll continue investing, innovating and producing quality products to make sure we continue leading the way.

First class customer service

Our knowledge and expertise can guide clients every step of the way, whether that’s helping with a full consultation process or simply dropping off your beds! Just let us know and we’ll be here to help.

Committed to sustainability

We’re dedicated to having a positive impact on the planet and know how important this is to our hospitality customers and their guests. We will always ensure our products and service are created and delivered in a responsible and ethical way.

Backed by science

We understand the science of sleep and the importance of getting a good night’s rest. Our in-house sleep scientists are continually researching and innovating to make sure your guests get the sleep they need to start the day right.

Handmade in the UK

As a group we product over 800,000 mattresses per year and have 100 years of heritage behind us. We’re extremely proud that all our products are made in the heart of the UK.

For more information visit Silentnight.co.uk/hospitality

WELCOME

Last month I caught up with Barry Makin, the General Manager of Cromlix House Hotel. He took over in January when owners Andy and Kim Murray decided to operate the hotel themselves. Find out what he has to say about his new role on page 18

This issue our Sustainability focus is on the Torridon Hotel. This family-owned five-star hotel is a class act. Cat Thomson explores how owners Dan and Rohaise Rose-Bristow are embracing sustainability.

The importance of offering guests EV Charging is becoming a necessity rather than a luxury. We take a look at the growth of the service and the benefits of investing.

As well as our interview with Barry we also take a look at the new-look Cromlix in our Design feature.

And of course no magazine would be complete without some pictures of a recent HIT event - this issue it is the Dundee Discovery Dinner that we highlight.

Susan Young Editor

9 MANORVIEW’S NEW FOUNDATION

17 COULD ROBOTS BE THE SAVIOUR OF SUMMER

18 INTERVIEW: BARRY MAKIN

22 EV’s: THE BENEFITS OF IMPROVING YOUR GUEST EXPERIENCE

28 DESIGN: CROMLIX HOUSE HOTEL

34 HIT DISCOVERY DINNER

Editor: Susan Young

Editorial: Nicola Young,Cat Thomson, Alastair Roy

Advertising: Anne Campbell, Sylvia Forsyth Admin: Rebecca Orr

susan@mediaworldltd.com

@hotel_scotland

hotelmagazinescotland.co.uk

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 2023. Printed by Stephens & George Print Group.

BARRY MAKIN

CSG PLAN TO EXPAND IN EDINBURGH

The Chris Stewart Group has submitted plans for a major hotel and aparthotel for the West End of Edinburgh at the junction of Shandwick Place and Queensferry Street. Proposals have been lodged by architects 3DReid for a 115-room property which will extend across three sites.

In its statement to planners 3DReid said, “Through acquiring and combining several adjacent buildings that have been under-utilised for many years, it is now possible for significant regeneration to happen through a coordinated proposal for re-development and refurbishment.”

The Chris Stewart group has also redeveloped Old Town Chambers into 74 luxury serviced apartments and a collection of restaurants and bars, and The Edinburgh Grand, which saw the conversion of the A-listed former Royal Bank of Scotland on St Andrew’s Square into apartments ranging from studios to three-bedrooms.

The architects revealed plans to convert existing buildings for hotel/aparthotel use, providing connections to adjoining properties facing Shandwick Place, Queensferry Street and Queensferry Street Lane to form a new service-hotel destination for the West End. While the acquisition of the former betting shop at number two and retail units at numbers four to eight Queensferry Street would enable a new reception lobby to be provided at Street Level with shared lounge and seating areas extending to the rear.

The 115 bedrooms would be contained within the existing building fabric although some alterations and extensions at roof level and to the rear facing the lane would be required .

Crerar Hotels Chief Executive and HIT Trustee Chris Wayne-Wills, will be cycling the Crerar450 route – a total of more than 450 miles – to raise funds for the hospitality industry and he is calling out for industry friends and colleagues to join him.

Chris and David Cochrane, Chief Executive of Hospitality Industry Trust (HIT) Scotland were the first to sign up to the ‘HIT the Crerar450’ fundraising challenge starting from Balmoral Arms in Ballater and covering all of the Crerar Hotels and sister hotel Dunkeld House Hotel in Perthshire.

The challenge was officially launched at the HIT Scotland’s Discovery Dinner in Dundee with the 17th of September revealed as the cyclists starting date. The aim is to complete the charity challenge within 6 consecutive days.

All the money raised from the ‘HIT the Crerar450’ challenge will go towards providing empowering inspirational development to those studying or working in the hospitality industry in Scotland.

Chris and colleagues will begin from the Balmoral Arms in Ballater and visit Thainstone House Hotel in Inverurie, Golf View Hotel in Nairn, The Glencoe Inn, Oban Bay Hotel, the Isle of Mull Hotel, Loch Fyne Hotel in Inveraray and Dunkeld House Hotel before returning to the Balmoral Arms in Ballater to complete the route. Anyone is welcome to join Chris and David for all or part of the route and help raise valuable funds for HIT Scotland.

The challenge is also available virtually for those unable to make the live event but

looking to participate and raise funds for HIT. Fundraisers can choose to walk, jog, run, cycle, row or swim to clock up the 450 miles throughout the week individually or by joining as a team.

Chris Wayne-Wills, CEO of Crerar Hotels, said, “Since launching the highly popular Crerar450 route, it’s been a goal of mine to add a fundraising element to help support the incredible work that HIT Scotland does across our industry.

“Not only are we keen to raise as much money as possible for HIT Scotland, it is also a brilliant team building challenge and helps puts the focus on health and wellbeing. We’re hoping many of our colleagues and friends within the industry will take part either for a leg of the challenge or indeed virtually – after all the benefits are endless.”

David Cochrane, CEO of HIT Scotland, said, “People are key to hospitality and tourism. This cycling challenge will be a real test of endurance, although we will be travelling through some of the most beautiful parts of Scotland. Ultimately, through our efforts, we will be raising funds for HIT’s inspirational scholarship programme and this will keep our wheels turning until we hit the finishing line!”

The challenge is inspired by the Scottish hotel group’s Crerar450 road trip – a route which takes in all 450 miles between all seven, fourand five-star Crerar Hotels properties. To join the challenge please email events@hitscotland.co.uk or to donate visitjustgiving.com/campaign/crerar450. .

Marine & Lawn Hotels & Resorts to open a new golf property in Scotland

The company behind Rusacks St Andrews, Marine North Berwick and the Marine Troon, Marine & Lawns Hotels & Resorts, is getting ready to open its fourth hotel in Scotland - Dornoch Station in Dornoch. It is also opening a hotel in County Down in Northern Ireland. Owners, Marine & Lawn Hotels & Resorts, a company set up two years ago by Adventurous Journeys (AJ) Capital Partners, has already refurbished its first three properties and has now turned its attention to its two new properities which are currently undergoing renovations. They will relaunch this year with updated guest rooms, public spaces and food and beverage concepts.

The Dornoch Hotel was acquired in November 2022 and, following a comprehensive renovation, will relaunch as Dornoch Station this summer, marking the fifth hotel in the Marine & Lawn collection. Situated in the heart of the Scottish Highlands, Dornoch Station is just a short distance from the first tee of Royal Dornoch Golf Club and the property is being repositioned as Dornoch Station Hotel, honouring the hotel’s original name dating back to 1902, the Station Hotel.

The hotel will feature 89 spacious guest rooms and all new public spaces..

CROSSBASKET CASTLE PLOWS AHEAD WITH £15 MILLION EXPANSION PLAN

An ambitious £15 million expansion plan for Crossbasket Castle will be managed by Inverlochy Castle Management International (ICMI) following the news it has extended its management agreement with the five-star hotel.

ICMI has overseen the management of Crossbasket Castle since it opened in 2015 at High Blantyre and has recently appointed Graeme Green as managing director of the hotel. He moved from Cromlix, owned by Andy and Kim Murray, who after a decade under ICMI management, decided to run the hotel themselves.

Green’s move to Crossbasket is the third management role he has held with ICMI –firstly at Inverlochy Castle, then as general manager of Cromlix and now as managing director of Crossbasket Castle.

His new role includes overseeing the expansion, which once complete will triple Crossbasket Castle’s capacity. Plans for the property include a new 40-bedroom hotel, a modern restaurant and events space along with two five-bedroom eco-friendly cottages and two spa cottages each with three dedicated treatment rooms. The first guests are expected to be welcomed in summer 2024.

Steve Timoney and Alison Reid-Timoney said, “We’re so pleased to extend our

management agreement with ICMI for a further decade. This is reflective of the exemplary support we’ve received over the years, with the team becoming a trusted partner and consultant helping us to breathe new life into the castle, which was once listed on Scotland’s Buildings at Risk Register.

“We can think of no better team to help us embark on the next chapter of Crossbasket Castle’s long-term growth, with the experienced Graeme Green at the helm.”

Norbert Lieder, managing director of Inverlochy Castle Management International (ICMI), added, “We’ve worked closely with Crossbasket Castle since it opened eight years ago, helping to establish its presence among Scotland’s finest locations and ensure an unforgettable experience for all guests.

“We’re extremely proud to continue this successful relationship by extending our agreement for a further ten years and appointing Graeme Green as managing director. Our existing experience coupled with Graeme’s passion and enthusiasm will help transform the castle into a dedicated tourism destination with a variety of activities and experiences available on its doorstep.”

Once complete, the hotel and venue will have capacity for an additional 35,000 visitors each year and provide over 50 jobs for the local area with an economic boost to the South Lanarkshire economy of £1.2m annually.

Radisson RED owner acquires The North Rotunda.

Forrest Hotels, the group owned by entrepreneur Chris Trainer, and which also owns the Radisson Red in Glasgow, has bought Glasgow’s North Rotunda. The iconic domed structure sits directly facing the group’s Radisson Red within the SEC Campus, with both buildings forming key parts of the famous skyline which characterises the area.

A Forrest Hotels Ltd spokesman said, “We are thrilled to confirm that we have added The North Rotunda to our portfolio. This exciting acquisition of a historic structure was a major goal as part of our long-term strategy and further enhances our footprint within the SEC Campus.

“Immediately adjacent to our flagship hotel, the beautifully iconic Rotunda building and its perfectly-placed car park will provide exciting opportunities for us as a business and for our hotel’s guests.”

The North Rotunda has operated as The Cranside Kitchen since 2020 and was run by Kevin Campbell and Toni Carbajosa. The two have also just closed Roberta’s.

DAVID COCHRANE (LEFT) WITH CHRIS WAYNE-WILLS

SWG3 LODGES PLANS FOR NEW HOTEL FOR CREATIVES

SWG3, in partnership with transformational architects StallanBrand, aims to bring a new multipurpose hotel for creatives to Glasgow’s Clydeside. They plan not only to redevelop and improve currently disused land, but introduce a unique hub building on the success of the current venue, SWG3, which plays host to a range of international gigs, outdoor festivals and creative events. The aim is also to have the hotel run by the community and for the community.

SWG’s two founding partners, Andrew Fleming-Brown and Andrew Mickel have already transformed a group of derelict buildings into a well respected cultural venue with the ambitious hotel expansion just the next step on their journey.

Hotelier Bruce Robertson, is joining the dynamic duo. He brings over 25 years of international experience in the design, development and operation of lifestyle hotels and private members clubs. He was formerly MD of the Standard Hotel in London and was GM of the Shoreditch Hotel. He also worked with Ken McCulloch for many years opening his Dakota Hotels.

The hotel, which is expected to open in late 2026, will have 139-bedrooms and also feature two restaurants, two bars, co-working spaces, a gym and movement studio, and a rooftop terrace.

SWG3 is already well known for its commitment to sustainability and the plans for

the hotel embrace that from construction right through to everyday use once open, waste reduction and energy efficiency are embedded in the plans.

Andrew Mickel, SWG3 Director, said, “Our vision for the SWG3 hotel is to deliver a brand new welcoming space for all creative souls to stay. A unique new location for nurturing art, music and creative magic wrapped in cutting edge design. Since transforming the galvanizers’ yard and disused warehouses into one of the country’s most talked about arts venues, the SWG3 team have continued to invest heavily in the community, and this project will be no different. We hope to not only deliver economic growth for the Clydeside,Yorkhill and Glasgow as a whole, but prove that good business can be sustainable and socially conscious as well as simply great fun.”

Paul Stallan, Stallan-Brand Creative Director, added, “Our aim is to deliver a hotel like no other. The SWG3 cultural venue defies being categorised, it’s a cultural polymath and phenomenon. From performance, live music, theatre through to major visual arts events, SWG3 has become Scotland’s go to destination. Whether Scottish Opera or a Comme des Garçons guerrilla store, through to the First Minister learning the art of graffiti, the location has attracted industry and sector accolades for its enterprise and creative spirit. To accelerate this unique offer that unites art, fashion and music we aim to deliver a hotel experience that is more Glasgow than Glasgow.”

MACLAURIN TAKES OVER AT THE ROYAL HOTEL

The 54-bedroom Royal Hotel in Ullapool, overlooking the West Highlands town’s harbour, has been sold to local operator Alan MacLaurin, who also owns the Harbour House in the town.

Property consultant Graham + Sibbald, which concluded the sale following a “confidential marketing campaign” of what it described as “one of the premier luxury hotels in the Scottish Highlands”, said the “sale price and details are undisclosed”.

Peter Seymour, a director with Graham + Sibbald, said, “This is one of a number of hotel sales we have completed under a confidential marketing campaign recently. The buyers are a local operator who we know intend to invest in the hotel and drive the business to new highs. We wish them all the best with their excellent purchase.”

The 54-bedroom hotel, has a restaurant, public bar and a function suite, which overlooks the Ullapool Harbour and the mountains beyond. It was originally a coaching inn. and is arranged over two principal floors, with balconies decorating the first floor around the front façade of the property overlooking the harbour.

CRUISING INTO THE TOP 10

Fingal, the Leith-based floating hotel, has comfortably cruised into the Top 10 of Tripadvisor’s Travellers’ Choice Awards 2023 for Best of the Best Small Hotels in the UK.

The 2023 Travellers’ Choice Best of the Best Awards are based on the quality and quantity of traveller reviews and ratings posted on TripAdvisor over the 12-month period from 1st January to 31st December 2022.

In guest reviews, the restaurant and concierge service were the most frequently mentioned highlights of a stay on Fingal.

Travellers’ Choice Best of the Best are awarded to less than 1% of Tripadvisor’s 8 million listings.

CRIEFF HYDRO FAMILY COMMITS TO NEW CHARITY PARTNERSHIP WITH SCAA

Crieff Hydro Family of Hotels, has revealed its charity partner for 2023/24 is Scotland’s Charity Air Ambulance (SCAA) which provides life-saving services to communities in every corner of Scotland.

Over the next 12 months the group will raise funds for the charity. Fundraising will be encouraged amongst hotel employees across the Crieff Hydro’s eight properties, as well as by encouraging guests who pass through its doors throughout the year to contribute. There are already a number of activities earmarked to kick off fundraising.

The hotel group’s big-hearted employees have a fantastic fundraising track record, having raised thousands for a variety of both local and national charities throughout the years.

Stephen Leckie, Chairman and CEO of Crieff Hydro Family of Hotels, said, “It’s vitally important for us to support those most in need through charity fundraising, and we’re

very much looking forward to embarking on this new partnership with Scotland’s Charity Air Ambulance. The dedication and skill of the pilots and paramedics involved is phenomenal and their life saving efforts makes SCAA a perfect fit for our charity partner of the year.”

SCAA CEO, David Craig, said, “We are immensely grateful to Stephen Leckie and the Crieff Hydro Family of Hotels for choosing SCAA as their charity partner this year. The generosity shown by hotel employees and guests visiting their properties will undoubtedly help save lives as we respond to emergencies across Scotland, 365 days a year.

“SCAA’s life-saving service is only possible thanks to the ongoing support of the individuals, businesses and organisations of Scotland and partnerships like this with the Crieff Hydro Family of Hotels help to fly us into the future, ensuring we are there for the people of Scotland when we are needed most.”

Commenting on Fingal’s continued award success, General Manager, Andrew Thomson, said, “It’s an honour for us to have been recognised by our guests as ‘Best of the Best’ in Tripadvisor Travellers’ Choice Awards for the fourth consecutive year. Our team is committed to offering a world-class visitor experience for all our guests.”

KYLESKU ADDS GLASS FRONTED DECK

The Kylesku Hotel, a Highland Coast Hotel, now has a new loch side dining experience - a glass-fronted deck and space for up to 30 people.

Guests can also utilise outdoor heating and blankets which are available for evenings and cooler days. Meanwhile diners preferring indoors can still eat in the 64-cover restaurant which has a fresh menu created by Head Chef Grant Mercer Commenting on the launch of the new loch side dining experience at the boutique Kylesku Hotel, he says, “We’re really excited to be launching our new loch side dining experiences to guests in time for mid-summer. Located right on the world-famous NC500, we’re lucky to have one of the north Highland’s most enviable locations for alfresco dining with panoramic views of the beautiful Loch Gleann Dubh.

“I’m confident that our new menu has something for everyone, and will appeal to foodies, or casual diners. You can choose to eat at the formal restaurant, bar or new outdoor dining area which allows our guests to enjoy the sunshine and uninterrupted panoramic views over the loch.”

SURGEON’S QUARTER BECOMES LIVING PENSION EMPLOYER

Surgeons Quarter, owned by the Royal College of Surgeons of Edinburgh (RCSEd), has become the UK’s first business in hospitality to be recognised as a Living Pension employer as it leads the way with its implementation of numerous workplace benefits.

The business which promotes, sells and manages all commercial activities held within the RCSEd campus including facilities for conferences, meetings, private events, parties, weddings and its own fourstar hotel Ten Hill Place as well as Café 1505 and SQ Travel, has been recognised by the Living Wage Foundation (LWF) for ensuring that all 159 members of staff are contributing at least 12% of their salary towards their pension. 7.5% of that comes from the employer - 4.5% more than the required minimum.

Surgeons Quarter offers industry-leading pay comfortably above the £10.90 per hour LWF Living Wage, as well as a 50% staff discount at all Best Western Hotels, access to an employee assistance programme, Bike2Work scheme, complimentary gym membership and discount cards.

Scott Mitchell, Managing Director of Surgeons Quarter, said, “Hospitality is not a sector that is renowned for its pay and conditions and we want to be at the forefront of changing that.

“Vital hardworking staff are rewarded appropriately – but not factoring in a pension is only stacking up problems for the future.

“We are incredibly proud to be the first business in the industry to be accredited as a Living Pension employer, but it’s important we don’t stop here and strive to keep improving our offering to our talented teams.

“This is why we offer numerous opportunities and reward schemes to all of our staff members to not only benefit them at work, but also outside of the office.”

Director of the Living Wage Foundation, Katherine Chapman said, “We are delighted that Surgeons Quarter are the first hospitality business to sign up to be a Living Pension Employer, providing stability and security for their workers now and in the future.

“Over the last ten years the Living Wage campaign has grown in strength and numbers. Now paid by over 12,500 employers, it delivers essential pay rises to 430,000 workers every year.

“The Living Pension builds on this by encouraging employers to do more to help their workers build a pension pot that meets basic everyday needs in retirement.”

Meanwhile Surgeons Quarter – has also revisited a 518 year legacy by collaborating with Edinburgh’s Summerhall Distillery who have created a bespoke whisky collection - the Surgeons Quarter’s 1505 collection. The result is a careful blend of premium whiskies matured in 100% American oak ex-bourbon casks. Scott Mitchell, Managing Director, said: “Our 1505 gin and ale range is extremely popular but we felt the line-up was missing something, so we are delighted to partner with our near neighbours at Summerhall to produce our own 1505 whisky. .”

SIMPSINNS LAUNCH BEACH YOGA AND MENOPAUSE COURSE

Two SimpsInns venues have launched pioneering new initiatives – at The Gailes Hotel & Spa a new six-week course “Master Your Menopause’ has been created by the hotel’s Lorraine Howie. While The group’s Waterside Hotel at West Kilbride has chose International Yoga Day to announce its plans to turn its beachfront into a pop-up outdoor wellness destination which includes outdoor yoga led by trained yoga instructor, Vhairi Slaven

Speaking about her new initiative Lorraine Howie said, “I developed the course to help women appreciate that this isn’t about going on a diet, it’s looking at lifestyle changes and changing the narrative around menopause. Menopause is a natural transition, and we should be approaching it more positively.”

“As I started to do more and more research around menopause, I was surprised to realise the importance of oestrogen and the role it has in balancing other hormones and how our lifestyle can have an impact on how severe symptoms

might or might not be. For example, drops in oestrogen levels can make us more resistant to Insulin and chronically high levels of the stress hormone Cortisol can cause fat gain around the belly, add in a not-so-great western diet and you have the issue of weight gain that is hard to shift.”

“Thankfully there are many practical steps that can ease this transition. The new programme will provide participants with positive, healthy solutions.”

While Vhairi Slaven from Ayr who has has seven years’ experience as a qualified yoga instructor across Ayrshire said, “I’m really excited to be working with SimpsInns and The Waterside Hotel to launch the new Beach Yoga experience this summer.

“We want to offer people of all ages and abilities a fun and energising way to take care of their health and wellbeing. Exercising outdoors really gets you close to nature. The fresh sea air and sound of the waves can have a meditative and calming effect, which is great for everyone.”

CALEY SOLD IN £85M DEAL

Edinburgh’s Caledonian Waldorf Astoria, The Caley Hotel, has been sold for a deal said to be worth £85m to property fund manager Henderson Park, and its in-house hospitality operator Klarent Hospitality.

Henderson Park’s Klarent Hilton portfolio also includes Carlton on North Bridge and the Doubletree Edinburgh Airport.

Nick Weber, chief executive and founder of Henderson Park, said, “This transaction presents us with a rare opportunity to acquire an iconic hotel with an incredible 120-year heritage that is part of the very fabric of Edinburgh society. As custodians of this landmark property, we have a number of planned investments that will improve the guest and visitor experience and ensure the Caley retains its status as one of Edinburgh’s most emblematic hotels going forward.”

John Brennan, chairman of Klarent Hospitality, added, “In the wake of Covid-19, Edinburgh has proven to be one of the most resilient real estate and hospitality markets in the UK. Our Edinburgh Carlton hotel, for example, delivered significant revenue per room growth last year compared to 2019, which was driven by a quicker than expected recovery in overseas tourism and business travel and supported by continued strong domestic leisure demand. Our plans for the Caledonian will ensure that it remains well placed to capture this strong demand.”

MANORVIEW LAUNCH CHARITY FOUNDATION AND NEW LOOK FOR BRAND

As part of their ambition to make life better through hospitality, Scottish hospitality group Manorview have launched a new registered charity, the Manorview Foundation, while also unveiling a new bold look for the Manorview brand which they will be rolling out in the coming months.

The independently owned hospitality group was established in 2007 and now operates 11 venues throughout Scotland. But aims extend their services to those who can’t afford such experiences.

The new charity will harness the resources, skills, and connections of Manorview and their team to make life better for people who are impacted by poverty. And though it carries the Manorview name, it is a separate registered charity, which is being steered and managed by Glasgow charity director Robert McHarg.

Steve Graham, the group’s Founder and Chairman said, “About 1/5th of Scotland’s people are living in relative poverty. And 1 in 4 children are affected, meaning they have limited or no access to life’s essentials like food, warm clothes, books and more – greatly disadvantaging them as they grow up. We have the people, resources, networks, and skills to make people’s lives better, so we absolutely must act. We know how to develop properties, operate venues, cook meals, host guests, and run events. And we know we could be using these skills to make a difference.”

The business hosted their 500 strong team at an all-company event in June at Glasgow’s iconic Old Fruitmarket where it unveiled its new branding and ideas behind the Foundation which they all will support through through fundraising, donating, and volunteering.

Robert, comments, “The charity’s mission is to use hospitality to make life better for people living in poverty. We’ll do this by providing meals, hosting events, and distributing goods and products. We’re aiming to be active in 40 of West Central Scotland’s most deprived areas by June 2026. We’ve set an ambitious target to serve 100,000 meals to people experiencing poverty in 3 years.”

The Manorview Foundation will have the full support of Manorview Hotels – being able to utilise the team, resources, connections and of course, its portfolio of properties.

For example in October Manorview’s Coatbridge property, which is being used as a function hire space, will become a base to deliver services for people in the area who are impacted by poverty.

Robert commented “This October, we plan to open the space during the school holidays so that we can host kids and offer them meals and activities. We know school holidays can be especially tough for families in hardship, and it is difficult to afford day trips and activities to keep kids entertained too. Longer term, we plan to use the space for a community drop in, possible foodbank, and drop-off point for donations leading into winter and Christmas. The team at Manorview hotels will help deliver this activity through volunteering, and it’s amazing to have the resources and property available at Manorview to be able to do this.”

Although the charity is new, the team at Manorview have been involved in such work for a while now. The team there have cooked and served meals to homeless people in Glasgow, have gathered and donated hundreds of gifts and goods to children and families, and have hosted Christmas parties with meals for underprivileged children who’d otherwise go without.

The charity is just one aspect of Manorview’s ambitions to have a positive impact on people’s lives. In autumn 2021, Manorview became Living Wage accredited and stopped using zero hours contracts (unless requested by team). In January 2023, they shared £162,479 of profit with everyone who had been in the business for 12+ months and have committed to sharing 10% of net profits with their team every year. They are also working towards their goal of having 100 mental health first aiders in their team of 500 –having reached 60 to date.

Meanwhile Manorview’s new branding is being rolled out. Head of Marketing Kirstin Watson said, “As an operator of boutique venues, all of which are different, it would be easy to let the Manorview brand take a back seat. However, we want people to know that we are more than the venues we have and the hospitality services we deliver. We’re a bold, optimistic, forward-thinking business and we are determined to use our opportunities and successes to make a positive impact. We stand for something much bigger than what we do, and we wanted a bold brand that would help us represent this!”

STEVE GRAHAM

PRIVATE APPRENTICESHIPS FOR BUDDING SPA THERAPISTS AT ARCHERFIELD

The award-winning Fletcher’s Cottage spa at Archerfield has announced a brand-new spa therapist apprenticeship programme in a bid to help boost recruitment within the industry as well as new cancer wellness treatments in partnership with VOYA

Archerfield has partnered with Glasgow-based ‘The Academy’ to provide private apprenticeships, training and recognised qualifications with a guaranteed job available at the end of the course.

Those looking to kickstart their career in the spa industry, or simply to learn a new trade as a second career, can sign up for the fourmonth apprenticeship programme with no qualifications required. This scheme is the first private apprenticeship through CIBTAC, (Confederation of International Beauty Therapy and Cosmetology), an internationally recognised qualification.

Melanie McKenzie, Treatments and Therapy Manager at Fletcher’s Cottage Spa” said, “This is a huge investment by Archerfield and one I am extremely proud of. Fletcher’s Cottage centres around delivering exceptional treatments by highly-skilled therapists, so to now have the opportunity to develop our team from the ground up is even

more exciting.”Those who successfully complete the course and pass the final exam will join Fletcher’s Cottage Spa at Archerfield as a permanent employee.

Tom Younger, CEO of Archerfield said: “It is no secret that there is currently a recruitment shortage within hospitality, and this extends to the spa sector also. Whilst we are always investing in our spa facilities, it’s our wonderful team that makes the experience complete, which is why we’re looking forward to recruiting more team members to join our Archerfield family.”

The first round of course intakes begins on the 14th August 2023.

The Fletcher’s Cottage Spa at Archerfield in East Lothian has also launched a new range of treatments in partnership with VOYA, which specialises in organic skincare and spa treatments using natural ingredients .

These new VOYA treatments at Fletcher’s Cottage have been specially developed in consultation with leading experts in the world of cancer wellbeing, and are therefore completely safe to enjoy at any point on the cancer journey.”

Inclusive policies in hospitality in demand

Almost two-thirds of customers think a venue’s equity, diversity and inclusion (EDI) policy is important according to a new survey by UKHospitality and CGA by NIQ. Its latest Future Shock research shows that the overwhelming majority of consumers who responded to the survey were clear that they felt EDI policies were important to them (64%) but only a third said they see venues advertise their work on EDI and accessibility.

Three in 10 people said they would be more likely to visit a venue if it promoted its EDI policies, demonstrating a significant opportunity for hospitality businesses to showcase their work.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality has always been a people-first business and has a tradition of being one of the most inclusive sectors in the world.

“I know day-to-day there remains a huge amount taking place to ensure that remains the case and that we continue to enhance our equity, diversity and inclusion credentials.

“These new statistics show that this work is clearly valued by the

public and is actually a significant factor in where they choose to visit. It’s encouraging that customers want to see and understand the work we’re doing and is a clear indication to businesses to bring this work to the forefront of their activities.

“Whether it’s UKHospitality’s EDI committee, the Hospitality Wellbeing and Development Promise, or our guide to recruiting over 50s, there is a huge amount happening in this space for us to shout about.

CGA’s Director of Hospitality Operators and Food, EMEA, Karl Chessell said, “By any measure, the first quarter of 2023 has been challenging. Nevertheless, there are some encouraging signs as we look ahead to the rest of 2023. Most importantly of all, CGA’s research consistently proves the public’s appetite for the special experiences that only hospitality can provide.

“While some consumers are being forced to tighten their purse strings at the moment, visitation levels have not yet been significantly affected—and we can be confident they will rise again when people feel more cash in their pockets.”

David Tracey, Managing Director, Manorview Hotels & Leisure Group

KEAVIL HOUSE SET FOR NEW ERA

HOUSE OF GODS GLASGOW GETS ITS LICENCE

MIKE ROSS

The highly anticipated opening of House of Gods Glasgow hotel is growing ever closer, with licensing now granted. The new boutique hotel, located on Glassford Street, will offer, said licensing lawyer Archie MacIver “a luxury experience.”

MacIver told the licensing board that rooms will be priced between £200 and £500 per night depending on time of the year and other factors and 50 staff will be employed.

House of God’s creators brothers, Mike and Ross Baxter, opened their first House of Gods Hotel in Edinburgh in September 2019, and the 31-bedroom Glasgow hotel is expected to open within the next few months. The new hotel is promising - private butlers on every floor, a rooftop cocktail bar made entirely of glass and filled with plants, a ‘Garden of Eden’ bar & lounge with a six metre long solid marble bar, Oak panelling on the walls, gold plated baths, and guests can enjoy House of Gods fragrance, cashmere blankets, textiles and Prosecco.

Singapore-based company Buxani Hotels Pte Limited has acquired The Best Western Keavil House Hotel, near Dunfermline from Russell Imrie and his business partner Charnisay Gwyn. Now the hotel and leisure spa will be managed by Compass Hospitality UK Limited.

The 70-bedroom hotel, which has been owned by its former owners since 1988, is set within 12-acres and has been extended over the years and now includes a thriving health club and spa, as well as the Elgin Suite for large functions and weddings.

Kishore Buxani, chief executive of Buxani Group, said, “We are grateful to the existing owners for building a wonderful hospitality and leisure spa business over the last 35 years.

“We intend to carry on providing a fantastic experience to our guests and customers going forward.”

Harmil Singh, president and chief executive of Compass Hospitality said the Fife hotel is a “charming” addition to its portfolio. He added, “Our continued expansion in the UK reflects our strong favourable outlook for the UK hospitality industry.”

The sale was handled by Christie and Co. Hotel director Gary Witham said, “Whilst having the heart of a country house, this is a thoroughly modern and successful hotel which will continue to thrive. It is a great credit to the owners who have developed it over the last 35 years of ownership.”

Cameron House appoints Michael Lavizani as Resort Director

Cameron House on Loch Lomond, has appointed Michael Lavizani as Resort Director. His ambitious work ethic and handson approach to leadership will drive the resort’s 500 strong team to further successes.

Michael most recently served as General Manager at Marine Troon Spa and Resort, where he oversaw the refurbishment of the hotel to 5-star standards under new ownership.

An entrepreneurial and strategic leader, Michael began his career in hospitality as an Assistant Manager with 5-star hotel The Royal Horseguards, before becoming the General Manager of Shrigley Hall Hotel & Spa in Cheshire. He has also worked for companies such as De Vere Estates and DoubleTree by Hilton. Says Michael, “I have lived in close proximity to the resort for the past 25 years and have always considered it the pinnacle of Scottish hospitality. I’m privileged to be leading such an incredible team.”

New owner sought for The Atholl Hotel

Hoteliers Gordon Sinclair and Richard Nicoll have put their property

The Atholl Hotel in Aberdeen up for sale with a price tag of £3.5m. Managing partner Gordon is planning to retire once a buyer is found, while Richard will concentrate on his other business interests which include The Dutch Mill Hotel, in Aberdeen, and The Broadstraik Inn, in Aberdeen’s Westhill. The four-star hotel has 34 en suite rooms and boasts better-than-average occupancy rates – currently 90%, according to RMS Hotel Tracker. It also has two function rooms, a 129-cover restaurant, bar and lounge area and a car park.

INVERNESS HOTELIER BARRY LARSEN DIES

Barry Larsen, who

In Ness Bank and the Contrast Bistro in his home city of Inverness, has died, aged 66. The well-respected Inverness businessman once owned every franchised Wimpey shop in Scotland except for the one in Inverness.

A death notice posted by undertakers William T. Fraser & Son, read: “Peacefully at the Highland Hospice on Sunday, 11th June 2023, Barry Walter Larsen, aged 66 years.

“Dearly loved son of the late Walter and Elsie, adored husband of Hilary, a much-loved father, loyal friend and well-respected businessman.”

Cllr. Duncan Macpherson said, “Offering deepest condolences to his loving family and to his many friends and dedicated work colleagues past and present, at this very sad time.”

Friends and colleagues of Mr Larsen shared also shared their tributes online. One wrote: “Very sad news our thoughts are with all the family, loved ones, colleagues and ex colleagues of course all who knew Barry at this saddest of times.”

Another said: “From knowing and dealing with Barry for over 30 years, I am sorry for your loss of such a great and well respected man in business and personally.”

owned the four-star Glenmoriston Town House Hotel

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Battling staff shortages? Here’s how a service lift may help

By Mark Chapman at General Manager, Stannah Microlifts

British businesses in the hospitality sector have had to deal with a dizzying array of obstacles and setbacks over the past few years. The COVID-19 pandemic, the continuing impacts of Brexit, rising inflation and the energy crisis have left many business owners struggling to cope.

One of the most difficult challenges to overcome is that of staff shortages. Data released by the Office for National Statistics (ONS) from December 2022 to February 2023 reveals that staff shortages in the accommodation and food service sector are currently stagnating at 142,000. That’s an increase of 56% compared to the prepandemic level of 91,000 in December 2019 to February 2020. These pervasive staff shortages, although very slowly decreasing from the record highs of late 2021, have resulted in many commercial operators shortening trading hours or cutting the number of services or products that they offer to customers.

To deal with the issue of staff shortages, many business owners have had to seek out alternative solutions to ensure their businesses can run as efficiently as possible with fewer members of staff. These alternatives can range from complex automation solutions to other more conventional forms of technology, which, when utilised strategically, can significantly reduce the manual time and effort required for the successful completion of tasks.

One of the technological improvements that can be relatively inexpensive and simple to

implement is the addition of service lifts, to the business premises. These lifts are a great way of making the movement of food, beverages, laundry, luggage and other items from one floor to another faster, simpler and more efficient, and furthermore can prevent staff injuries from carrying heavy items.

Keeping your operations running smoothly

In times of staff shortages, hospitality businesses need to make the most of every minute to ensure that waiting times for service do not drop below acceptable levels for the customer. The installation of a Microlift, also commonly known as a dumbwaiter or a kitchen lift, can make even the smallest team superefficient, especially for food orders that need to stay warm and be delivered quickly.

A Microlift is an ideal advantage for loads that need to be moved at waist-level to make the serving and clearing of food and drinks easier and more efficient over multiple levels. For tasks that require the movement of larger items at floor-level, a trolley lift can also make the movement of roll cages, luggage trolleys and room service trolleys between floors much faster.

Protect your team’s health and safety

The risk of injury and additional staff shortages that accompany manual handling can be reduced through the installation of a Microlift, which lessens the need for manually lifting and bearing heavy items for a prolonged period of time.

Reducing the physical strain on employees can help to improve staff well-being and avoid back aches and other pains caused by manual handling. Having a service lift can also make the workplace more inclusive for disabled staff members and help reduce physical strain on workers with health problems or mobility issues.

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injury and prevent further shortages due to injury.

Get an efficient, tough lift in days

Many business owners may be under the impression that a service lift is expensive and disruptive to install, but this is often not the case at all. Microlifts from Stannah are compact, structure-supported and quick and easy to install. These reliable and hard wearing products are designed for operation 24/7, 365 days a year, supported by regular service visits from our expert local engineers.

So even when staff shortages bite, great service can still be provided to your customers - without the heavy lifting. With a durable and reliable Stannah lift sharing the load, your staff will be well-protected every day and able to do more than ever before.

A Stannah trolleylift helps staff move stock between floors in a busy retail shop.

A Stannah Levelmaster helps with negotiating changes in level in a busy supermarket stock room.

By Alastair Roy

SUPPLIER STRATEGY

At the half way point in the calendar year, now is a good time to review your Procurement activities and Supplier Strategy in order for you to maintain momentum when it comes to improving the performance of your hospitality business.

A well balanced Supplier Strategy based on the following tenets will help deliver greater commercial value and ESG (Evironmental, Social and Governance) related benefits and make a difference.

It is wise to create an extended enterprise approach with your key strategic suppliers to develop a really transparent, open and honest relationship based on shared values and goals, a commitment to innovation in efficiencies and ultimately a win-win for both parties. This allows the opportunity to measure each others performance and feedback accordingly. Lots of hitherto unidentified benefits will accrue from this type of relationship with your suppliers.

Try to focus on quality in products and services which reflect your brand values to ensure positive standardisation and consistency. Ensure all suppliers are properly accredited and vetted for not only financial viability but also their position on environmental and sustainability matters including commitments to eradicate modern day slavery from all supply chains.

Maintaining service levels with suppliers is also as important. This will help your business exceed customer expectations. This means having guaranteed response times for equipment maintenance suppliers which are adhered to every time and having dependability on delivery service levels. It also means being ahead of the curve on innovative new products to give your business an additional competitive edge.

Ensuring value for money on your supplier spend is probably an obvious aspect of any Supplier Strategy but it should also incorporate consideration of affordability to best fit needs, elimination of waste, should-cost analysis and a

tendering programme to maximise value.

You could also look to improve lifecycle economies and reduce repair cost by trading off first cost and operating cost and in addition seek better warranties and extensions of maintenance intervals.

Measuring performance in collaboration with your supply chain helps to secure shorter lead times, faster processing times, reduced inventory stock days and devote more time to planning and risk minimisation.

Why not review your supplier base and ensure it is optimal for your company’s requirements with the aim of consolidating to maximise economies of scale and make it more manageable overall. And always ensure you have a back up for mission critical items but make sure there is not too much overlap with multiple suppliers in the same categories.

Get under the bonnet on the latest developments on Environmental, Social and Governance matters and screen your supply chain to find ways to work together with your mission critical suppliers and make a difference in relation to minimising carbon footprints and assist the global priorities in reaching net zero. Reduce the number of deliveries to your properties and look at all the ways this can be achieved by buying an increased range of items from fewer suppliers and being more accurate in forecasting requirements.

Technology can be used to streamline your processes and give you greater control of expenditure and enjoy the benefits of greater productivity which can be used to further enhance your profitability.

It is incredibly important to be on the front foot with ESG efforts but equally important is the focus on value and not simply cost when developing your Supplier Strategy. However, plans have to be rooted in reality and affordability is also a key driver especially in the current economy.

Lots to consider and for guidance on improving your Supplier Strategy contact alastair@aroprocurement.com www. aroprocurement.com

Why not review your supplier base and ensure it is optimal for your company’s requirements with the aim of consolidating to maximise economies of scale and make it more manageable overall.

COULD ROBOTS BE THE SAVIOUR OF SUMMER? W

ith the busiest season of the year just getting underway, and a persistent shortage of staff, hotels are unsurprisingly questioning how they’re going to cope: simply how do hotels keep their businesses afloat with growing demand from customers but a skeleton workforce?

One major part of the solution could lie in embracing new technology of the robotic kind.

Hotels are expected to be particularly busy in the coming months, with three-quarters of Brits planning at least one UK break this year, according to a recent poll.

The research, involving 2,000 UK adults who were surveyed during February and March, found that staycations could be worth £28bn to the economy in 2023, up from £15.5bn last year.

An estimated 40 million Britons are planning at least one UK holiday, with some intending to take a staycation three times this year.

But while this should be heartwarming news for hoteliers, the ongoing staff shortages plaguing the hospitality sector are a huge cause for concern.

Trade body UKHospitality has warned that businesses face a “summer slump” after the latest data from the Office for National Statistics (ONS) confirmed the vacancy rate for the sector remains at around 140,000, as it has for five months.

UKHospitality chief executive Kate Nicholls said: “Hospitality businesses are now entering the busy summer season but what should be a time of optimism has become one of despair. Staff shortages have plagued the sector for years and the labour market now appears to have stagnated at the worst time for hospitality, with vacancies 48% higher than pre-pandemic levels.

“There is no doubt that the sector will be going into the summer understaffed, with significant knock-on impacts for consumers.”

The combined legacy of the pandemic and Brexit has certainly left many industries struggling to recruit: 60% of Britain’s businesses are trying to fill vacancies according to the latest survey from the British Chambers of Commerce.

Businesses in hospitality and manufacturing are struggling the most, with 83% of respondents in those industries reporting hiring troubles, while for hospitality companies the greatest difficulties being experienced are in recruiting unskilled workers.

For hotels - requiring housekeeping, reception, concierge and maintenance staff on top of F&B - the struggle to find enough workers to fill their roles is arguably even harder than for pubs and restaurants.

The shortage of housekeeping staff in particular has meant that even some five-star hotels are leaving rooms dirty from Sunday to Thursday because they simply don’t have enough people to clean them.

And this is despite some hotels now offering annual salaries of up to £28,000 for cleaners in a bid to lure more workers to take up jobs.

Against this backdrop and with no sign of the picture improving anytime soon, the prospect of robots becoming a hotel’s newest recruits might start to gain appeal.

In a hotel setting robots - or “cobots” as they’ve been dubbed due to their collaborative work alongside humans - can perform a range of manual, time-consuming tasks, from vacuuming floors to delivering room service trays and carrying dishes to tables.

As the name “cobot” suggests, their purpose is not to replace humans but to make life easier for staff and to free team members up so they can give better customer service.

And as for how staff might take to the idea of working alongside

robots, a survey of hospitality employees carried out last year by CGA may give some indication: three in ten workers said the technology available to staff was not at all advanced, while 88% wanted to see technology in the hospitality sector improve.

What’s more, embracing new technology like cobots could make all the difference when it comes to attracting tech-loving Gen Z jobseekers to join the hospitality workforce.

Leading cobot supplier to the hospitality industry, Softbank Robotics, says its customers are reporting higher levels of staff satisfaction because the robots take care of “the more tedious tasks”.

Softbank Robotics general manager Stefano Bensi said: “With a cobot on hand, menial and time-consuming tasks are taken care of autonomously. Staff have more time to concentrate on higher-value, more intricate jobs like touchpoint cleaning (in the case of a robotic vacuum cleaner) or spending more time with customers (in the case of tray delivery robots).

“We know that in the hospitality industry it is a real struggle to recruit and retain staff, and this means that robots can help add additional support to existing teams, plug labour gaps and shortages, and work when necessary to improve processes.”

Softbank’s cleaning robot Whiz can memorise up to 600 cleaning routes, vacuum 1,500 sq m of carpet on a single charge, and provide reports on its performance.

It is equipped with a 3D camera and a lidar (light detection and ranging) system.

“These are typically the types of components used in self-drive cars,” explained Bensi.

“Its compact size is extremely convenient because it can clean in narrow corridors, and it is very easy and intuitive to use which means cleaners can quickly pick up how it operates.”

It can also be programmed to clean at any time of day, and it’s much more efficient than manual vacuuming, according to Bensi.

“When people vacuum manually they tend to go backwards and forwards over the same spot which means each metre is vacuumed around 1.7 times. The Whiz will only do it once,” he added

Softbank’s tray delivery robots use similar technology and come into their own in a situation where staff have to carry heavy trays of dishes a long distance from the kitchen, and where communication between front- and back-of-house is difficult.

For hotels offering room service, Softbank’s W3 robots can be programmed to integrate with the lifts and will call the guest to alert them once their order is outside their door.

It’s true to say that many hotels adopted technological aids to help them through the pandemic, with hoteliers forced to adopt automated methods to keep guests and staff safe.

Could it be that the time has come for hotel operators to recognise that technology isn’t limited to helping with bookings, ordering and payments? Perhaps it could also provide hotels with new team members - and quite possibly help them stand out from the competition too.

SoftBank Robotics is driving technology forward by becoming a worldwide leader in robotics solutions. The company is rapidly expanding, with offices in Tokyo, San Francisco, Boston, London, Paris, Hamburg, Amsterdam, Copenhagen, Singapore, Sydney, Shanghai, and Hong Kong.SoftBank Robotics is constantly exploring and commercialising robotics solutions that help make people’s lives easier, safer, more connected, and more extraordinary. SoftBank Robotics’ robots are used in more than 70 countries worldwide, offering innovative solutions relevant in the fields of tourism, retail, healthcare, finance, education, facilities management, cleaning, warehouse, and logistics..

BARRY MAKIN is the man tasked with leading the team at Cromlix for owners

Andy and Kim Murray SUSAN YOUNG caught up to find out how he does it.

It was a sunny day when I drove to the Cromlix Hotel in Kinbuck to meet Barry Makin, its General Manager who manages the hotel for tennis icon Andy Murray and wife Kim.

It was the first gorgeous day of the year, and Cromlix was looking at its very best, having not long re-opened after being closed for three months for a major refurbishment.

It has a new sweeping driveway which takes you to the original entrance, but I entered through the garden and directly into the sunny Glasshouse Restaurant, which was where Barry and I caught up over afternoon tea.

Cromlix has been very much in the press over the last month following its refurbishment which was orchestrated by Kim Murray and her designer Suzanne Garuda. In fact, a video of the refurbishment, showcased by the Sunday Times, has been viewed almost 500,000 times – great publicity for the 16-bedroom Victorian country house, which now feels like a country home.

Barry explains, “When the Murrays bought Cromlix they had entered into a 10 year agreement with ICMI who ran the hotel for them. ICMI ran the hotel as a quite formal luxury country house, which is their area of expertise. When the contract came to an end, Kim and Andy decided they wanted to get more involved in the business and chose to move away from the management contract and run it themselves. They put in a new management structure which reports to a board which includes Kim, and they decided to appoint their own GM - which is where I came in. The project manager on the refurbishment approached me and told me what they were planning, and I thought it all sounded very exciting.”

Barry joined at the beginning of 2023, having spent the previous 14 months with Hotel Indigo in Edinburgh. He has a wealth of experience in hospitality having started out 20 years ago as a bartender at the St Andrews Bay Hotel and has quite simply, worked his way up. But, as many others do, Barry fell into hospitality by accident. He had joined the army at 18 as a telecoms engineer, and after leaving the army he did a similar role for Tayside police on a three-year contract. When that finished, having a young family, he took a zero-hour contract at St Andrews Bay to pay the bills.

It was the start of a long and varied career. Says Barry, “My army background stood me in good stead. I had an understanding of discipline, a good work ethic and I was very good at following instructions. I was also a little bit older, at 27, and had a bit of life experience.

“At St Andrews Bay I was lucky because I had great people telling me what to do and how to do it – and I paid attention. St Andrews Bay was like my University and I was lucky my first GM was Stephen Carter - an absolute force of nature. Stephen was a host first and foremost. For him it was all about the people and not the pennies, and because he drove the hospitality of the business so hard everything else just fell into place.

“Hospitality is one of the few industries that you get out what you put in, if you work hard and if you do the right thing for the guest - because ultimately, that’s why we are here, you won’t go far wrong. The more you do, the more

PERFECTING

you learn and the more experience you get which you can use in different areas. I have moved around and have been able to draw on all my different experiences - you bring an element of them to each job.”

By the time he left St Andrews Bay he had gone up through the ranks – Barman, Junior Supervisor, Supervisor, Senior Supervisor, Conference and Banqueting Supervisor with his final role there as Beverage Manager for the Fairmont. He helped with the rebrand and its refurbishment.

Then he joined De Vere at Slaley Hall as Restaurant Manager and got involved with the refurbishment of its Hadrian’s Grill and Dukes Grill restaurants. As De Vere also owned Cameron House at that time, he made a move back to Scotland and to his old boss Stephen Carter, who was by this time GM/MD of Cameron House. Food and Beverage roles at the Caledonian Hotel in Edinburgh and the Roxburgh (which was owned by Macdonald Hotels at the time) followed. When it was bought by Starwood he got the chance to work in the company’s other properties, the Grand Central in Glasgow and The George in Edinburgh.

Barry explains, “I stayed with Starwood for about four years before realising that I could do a good job with The Scotsman. It had been bought by G1, now the Scotsman Group, and I when I

THE ART OF HOSPITALITY

was there, we completed refurbished the whole hotel from top to bottom – the Grand Cafe, the Scotsman Picture house and all the bedrooms. It was, and still is, a beautiful building.”

This brings us nicely back to Cromlix. Barry added, “We are now fully independent. We have our own financial controller and director of sales and marketing which is unusual for a 16-bedroom hotel. We are lucky, because we have owners who are prepared to invest in this part of the business, some people arguably wouldn’t. We now have a substantial back of house which allows us to do what we need to do. Beforehand, there would have been a head office, but because we now do it ourselves, we are really agile. We can make decisions really quickly.”

Certainly, there was no dilly dallying when it came to the refurbishment – the whole process took only 10 weeks. The hotel has not changed structurally, but all the bedrooms, public areas and just about every bathroom was redecorated and refurnished. At any one time there were up 200 contractors working on the project. Says Barry, “Where possible we used loca suppliers..

“This was a typical country house hotel in style and design, but we have moved away from that. I think we are relatively unique in the Scottish country home landscape. There is no tartan anywhere – not because we are not proudly Scottish, but because

we wanted to be a bit more contemporary. We have retained the old furniture and French polished it, we have upholstered chairs and sofas to fit in with the new style, plus there are of course new pieces of furniture and new artwork too.

“Kim studied art at university and is an artist in her own right, so she was very involved and hands on. They had just finished their family home in Surrey where she had worked with designer Suzanne Garuda and out of that relationship, she asked Suzanne to get involved here. But Kim was heavily involved in every decision from the design point of view. She okayed every paint colour, every wallpaper – and was also super excited about it.”

Cromlix is part of the Murray family history. When Cromlix originally changed from being a private home to a hotel, Andy’s grandparents were the first people to have a celebration there –they celebrated their 25th wedding anniversary at Cromlix.

Kim paid her first visit to the property when Andy’s brother got married there, and it was also the venue for their own wedding, as well as Andy’s father’s.

Says Barry, “Cromlix is more than just a business for them. There is a real emotional attachment. When you talk to them you can feel it. They want to make Cromlix the best it can be.”

Kim, said herself in the video for the property, “We have always

viewed this as a home from home. We want to spend more time here and we wanted to put our personal stamp on it.”

She and designer Suzanne Garuda have certainly done that (see our design pages).

Barry explains, “The whole idea behind the refurbishment was to bring the outside in. I know it is a bit of a cliché, but we are situated in 34 acres of woodland with flowers, plants and herbs and we wanted to make the house feel part of its surroundings. One of the things Kim says is that we are not a country house, we are a country home and that’s the feeling we want people to have when they arrive. It has been deliberately designed that way. For example, we don’t have a reception desk – we have an antique table which acts as a reception desk but doesn’t feel like one plus we have lounge furniture too – it is a space that can be used by everyone. It is not a stately home, so every room feels cosy, we have log fires in most rooms, and I think it makes the place feel incredible. We have not just refreshed the hotel; we have repositioned it to reflect Kim’s vision for the hotel.

“We have a substantial team, 70 in total, from groundsmen to a large kitchen team led by Darin Campbell. We have a big kitchen team and that means we have made changes there too – now we make everything in-house, nothing is bought in. Our pastry chef, who used to own her own cafe, is fantastic and we are very lucky with Darin. He was formerly Andrew Fairlie’s head chef at Gleneagles and at One Devonshire. He has refreshed the menu – we leave him to do what he does best - simple food, well done.

“We do have plans to create an 80-cover restaurant because we only have 50 covers at the moment. We will need the extra covers when we embark on our next project - which is to build 9 lodges on the estate. When this happens the hotel kitchen will move and we will create an accessible bedroom suite and another room in the hotel. These extra rooms combined with the lodge guests will also mean that we will need more staff accommodation because we will need more people.

“The vast majority of our staff come from Dunblane, Stirling and Falkirk although a few, including myself, live in Edinburgh. We have quite a young demographic. I think half of our front house team would be under 30 with an average age in the early 20’s. We often get members of the same family working for us. Historically it has been a good place to work, otherwise why would siblings want to come? We do occasionally struggle to fill our more senior roles.

“It is a hard industry and sometimes there are long hours, but you have to recognise what people do and reward them to show your

appreciation. I do think perhaps bigger corporate companies are better at it than smaller companies – because it is easier for them to do.”

Technology and how to utilise it to is perhaps more orientated towards corporate groups too. Says Barry , “I think technology will help with three or four star level hotels. I don’t think it will be driven by improving the guest experience, I think it will be driven by cost and staffing. When it comes to luxury, what guests will be paying for is the personal interaction with staff. Technology, no matter how efficient it is and how much money or time it can save, can’t replace the genuine warmth and the ability to read someone and at this luxury level, that is what you need.”

As for encouraging people into hospitality Barry also has a view, “There is always more that the government could do to help us. It could allow more people to come in and classify hospitality as a skilled trade, which it is and promoted as a genuine, viable career which leads to success. I am testament to that.

“In my previous role as a telecoms engineer I wouldn’t have experienced the places I have, been as financially secure, or met the people I have. It is all there to be had but it is not promoted as a career, it is promoted as a job that you do to make some money. The folk that like it, stay in it. But, if you think of the successful people in hospitality, it is unbelievable, and all the information and data is there to highlight success stories.”

As to the future at Cromlix, he smiles, “Andy and Kim are more involved than ever, and we do see Kim and Andy’s mum, Judy, who is brilliant with the guests – but we don’t see a lot of Andy. I didn’t realise until I started learning more about the tennis circuit how busy it is. Andy is so popular and well-loved particularly in Scotland, so we are so lucky from a PR point of view. We don’t market ourselves as Andy Murray’s hotel, I believe we stand on our own merit as an outstanding property.”

As for a Cromlix number 2, Barry says, “Certainly Kim and Andy are learning more about the business and are more involved, but I don’t think they are planning to buy another country house - but never say never.

“There is certainly plenty to keep them occupied here for the next few years. This place could grow and grow. Auchrannie started smaller than Cromlix and grew into this big, amazing destination.” He concludes, “There are a lot of people who have mentored me and encouraged me along the way but the most influential is Stephen Carter. When I started here, he sent me a book and wrote a little note in it – ‘when you stop getting better you stop being good.’ That’s my motto!”

Chef Darin Campbell with Judy Murray.

Water scarcity in Scotland: protect your business this summer

Manage water wisely

With ongoing dry weather, Scotland is now facing reduced availability of water in many areas of the country. This affects a wide range of businesses that rely on the use of water.

Businesses extracting water and irrigating are being urged to put their water scarcity plans into action to reduce pressure on the environment and preserve water resources as dry conditions persist across Scotland.

• Regularly check your irrigation equipment to make sure it’s in good condition and fix any leaks straight away.

• Where possible, reduce the volume and rate of your abstractions.

• Have a contingency plan if suspensions are put in place:

- have you any stored water available?

- can you switch to an alternative source, if available within your current authorisation?

- can you temporarily switch to ground water?

• Check SEPA’s website and regular water scarcity reports so you are aware of the water situation in your area.

www.sepa.org.uk/waterscarcity

or search: SEPA water scarcity

EVS IN BRITAIN ARE ON THE UP – IS IT TIME TO INVEST IN CHARGERS AT HOTELS?

BY PENNY DEVLIN

Scandinavian countries have served as an incubator for the adoption of electric vehicles in Europe. Norway, for example, aims for the entirety of its fleet to be zero-emissions by 2025. Initiatives like these have led to the rise of top-of-range EV charging tech providers, like Zaptec, which currently owns 50% of Norwegian market share.

Recent years have also seen a huge societal shift around doubts over EV adoption in Scotland and the rest of the UK. There is now an accepted understanding that EVs are the future, and efforts are all geared towards speeding up British adoption, rather than questioning it.

Although cost has been a primary barrier to this, we may be as close as 3 years away from price parity with combustion vehicles as costs are pushed down by first generation EVs entering the second-hand market. This could result in an EV boom, however there are still some hurdles to jump, particularly around charging infrastructure and mindset.

A change in perspective

The UK government’s Charging Infrastructure Investment Fund has helped boost charging availability around the country, including in hotels, however charging on long drives in some areas remains an issue. More crucially than this, to achieve real EV adoption we need to change the way we think about charging, especially since we’ve all grown up with the ‘petrol station model’ of everyone going to one specific place to refuel. The beauty of EVs is that we don’t have to stick to this model, and we can instead transition to a new way of refuelling – grazing.

Grazing entails charging in small doses wherever you go, e.g. a few hours at work, when parked on the street, at a hotel, the supermarket or at home. EVs will open up new possibilities

like this and allow us to be more ambitious in our thinking, rather than simply electrifying the current refuelling infrastructure. Not only will this shift in mindset benefit drivers, it will also turn places like hotels into mini-petrol stations, opening up a new revenue stream as well as a new amenity for visitors.

Electrifying hotels

Founded on the rugged west coast of Norway, Zaptec aims to bring the Scandinavian expertise in EVs to the UK’s charging infrastructure through the Zaptec Pro, which is designed specifically for public spaces such as hotels.

Given its heritage, Zaptec has reams of knowledge to share with the rest of the world and can offer solutions that have been tried and tested successfully in Norway. The Zaptec Pro, uses patented phase rotation technology, which enables the fastest possible charging time from a 3-phase supply. The charger also comes future-ready with over-the-air updates and allows payment methods to be tailored specifically to the use case or location. This means that hotel managers will never have to worry about being left behind as technology advances in the coming years, and it will allow them to customise payment options according to their clientele.

In true Scandinavian style Zaptec combines the latest tech with human-centred design to offer highly intuitive and efficient chargers that make EVs more accessible. By offering cutting edge, green-tech charging solutions, Zaptec aims to support the electrification of the UK’s transport sector while giving people the freedom and potential to travel into a more sustainable future.

Find out more about the Zaptec Pro – as well as Zaptec’s home cahrger, the Zaptec Go – at www.zaptec.com

EV’s: THE BENEFITS OF IMPROVING YOUR GUEST EXPERIENCE?

BY Nicola Young

The rise of electric vehicles (EVs) in the UK has been nothing short of remarkable. This surge in popularity is reflected in the expanding infrastructure for EV charging points across the country. There are now estimated to be more than 400,000 including public, private and business charging points.

The hospitality industry in the UK has recognised the growing need for EV charging points, and many hotels, both large chains and independent establishments, have started to install charging points for their guests. The types of chargers available typically range from slow chargers (3-6kW), which are suitable for overnight charging, to fast (722kW) and rapid chargers (25-99kW), which can provide a substantial charge in a short period.

The installation of EV charging points in hotels involves several costs and considerations. The initial installation costs can vary widely depending on the type of charger, the location, and the specific requirements of the site.

The cost of installing a commercial electric car charging station starts from around £1,000 per socket. This cost includes the charger itself, the installation process, and warranty. However, the cost can increase significantly if the site requires additional electrical work or if there are complex installation requirements. Generally speaking, the cost of installing a standard fast charger can range from £1,000 to £2,500, while a rapid charger can cost between £10,000 and £30,000.

However, there is funding help available. The Workplace Charging Scheme provides vouchers to businesses to reduce the cost of installing charging points. As of March 2022, the scheme has been extended to include small accommodation businesses, making it more accessible for hotels to install charging points.

In Scotland, the Energy Saving Trust offers advice and support for businesses looking to install EV charging points. They can provide information on available grants and help businesses navigate the process of installing charging points.

Power supply and grid capacity can also be issues, particularly for hotels in remote locations and, on top of this, the UK’s grid was not designed to handle the significant increase in electricity demand that widespread EV adoption could bring. This could potentially lead to power outages or other issues if not properly managed. However, there are solutions to these challenges.

For example, smart charging systems can help manage electricity demand by charging EVs during off-peak hours or when there is excess renewable energy available.

Innovations such as solar-powered charging points and battery storage systems can also help overcome these challenges. For example, a study published in the journal “Renewable and Sustainable Energy Reviews” discusses the potential of using blockchain technology to facilitate peer-to-peer energy trading, which could help manage the demand for electricity from EV charging. This could involve using solar power and battery storage at the hotel to generate and store electricity, which could then be used to power EV charging points.

The future of EV charging is likely to see advancements in charging speed with the development of ultra-fast chargers. Macdonald hotels uses a combination of fast and rapid chargers across the hotel group’s properties and has worked with partner, EVC to provide guests and other customers easy access to charging stations for their EVs throughout their stay.

Wireless charging is also a potential trend, with some companies already developing technology that allows EVs to be charged by simply

parking over a charging pad.

The guest experience is another important consideration when installing EV charging points in hotels. Guests should find the charging process to be convenient and straightforward. This could involve providing clear instructions on how to use the charging points, ensuring that the charging points are in a convenient location, and possibly offering services such as reservations for charging slots. Some hotels might also choose to offer free charging as a way to attract guests, while others might charge a fee for the service.

Integrating EV charging into the guest experience is a crucial aspect of the hospitality industry’s transition to a more sustainable future. Hotels are finding innovative ways to make this a seamless and enjoyable part of the guest’s stay.

For instance, the Balmoral Hotel in Edinburgh offers a premium service to its guests by providing EV charging points. This not only caters to the needs of guests who own electric vehicles but also enhances the overall guest experience by promoting sustainable practices. The hotel’s commitment to sustainability and convenience is appreciated by guests, as evidenced by positive reviews on platforms like TripAdvisor, and sites like Booking.com which allow you to filter hotels based on various amenities, including EV charging.

Similarly, the Bunchrew House Hotel in Inverness, a 17th-century Scottish mansion turned four-star country house hotel, offers both Tesla and non-Tesla electric car charging points on-site. This service is part of the hotel’s broader commitment to sustainability and is a valued amenity for guests.

Meanwhile Dakota at Eurocentral has upped its number of charging points to more than 20.

The role of EV charging in guest satisfaction and loyalty cannot be overstated. As more people switch to electric vehicles, the demand for EV charging points in hotels will only increase.

In terms of benefits, offering EV charging points can also give hotels a competitive edge. It’s an attractive feature for the growing number of EV drivers, who would prefer to stay at a hotel where they can charge their vehicle. It also aligns with the environmental values of many travellers today, enhancing the hotel’s reputation as a sustainable choice. Furthermore, it can even provide an additional revenue stream if the hotel decides to charge for the use of the charging points.

The ability to offer EV charging facilities, can also encourage longer stays, as guests may choose to stay overnight while their vehicle charges. and if hotels include a range of chargers to accommodate different EV models and charging speeds all the better.

As we can see, the importance of EV charging points in hotels is multifaceted. From an environmental perspective, they contribute to the reduction of carbon emissions by promoting the use of electric vehicles. From a business standpoint, they offer a competitive advantage, attracting a growing segment of eco-conscious consumers and potentially encouraging longer stays. They also align with government incentives and plans, making it a strategic move for hotels.

Looking ahead, the future of EV charging in hotels seems promising. With advancements in charging technology and government plans for infrastructure expansion, hotels have the opportunity to be at the forefront of this transition.

In conclusion, the integration of EV charging points in hotels is a significant step towards a more sustainable future. It’s an investment in the environment, in guest satisfaction, and in the long-term success of the hotel..

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SUSTAINABILITY FOCUS THE TORRIDON HOTEL

BY CAT THOMSON

The Torridon Hotel is located on a 58-acre estate on the banks of Loch Torridon in Wester Ross surrounded by unspoiled Highland wilderness. No wonder that owners Dan and Rohaise Rose-Bristow have placed the environment at the heart of everything they do.

Dan Rose-Bristow explains one of the reasons behind their environmental focus; “Our three grown-up children grew up here in Torridon, and they are from a generation that values sustainability and are proud of where they come from. So as custodians of the resort, we want to leave their home in the best possible health for future generations.”

Rose-Bristow says, “Being sustainable is no longer a choice but a necessity for us. It forms part of every decision that we make. With suppliers, we refrain from those that deliver in plastic, don’t share our sustainable ethos, or don’t practise what they preach. Sustainability is one of our core business values and we are looking forward to future accreditation and strong performance with our carbon footprint. This is a central pillar of our thinking and informs how we move the business forward.”

The building was constructed in 1887 and was used as a hunting lodge until the 1960s, when it opened as a hotel. Rohaise’s parents originally took on the property in 1992 and the couple bought the business from them in 2004. They have a total of 32 rooms, in the Hotel, the Stables complex and Boathouse.

Rose-Bristow explains that owning a 135-year-old building has its challenges, “We have to carefully consider alterations to ensure that the character remains.”

To date, the building’s roof has been insulated

to reduce heat loss and they have invested around £1 million, introducing biomass heating, composting with the Rocket, borehole water and a new induction cooking suite.

Torridon’s efforts have been recognised by the Carbon Trust, Green Tourism. They are also accredited by Onno Poortier’s NOW scheme.

The couple have recently pledged their commitment to helping the local ecosystem by becoming a member of the Wester Ross UNESCO biosphere, which supports local initiatives such as the Beinn Eighe and Loch Maree Islands National Nature Reserve.

They have also committed to completing the Earthcheck Certified programme. Rose-Bristow explains, “Carbon responsibility is a huge part of that, we aim to reduce our carbon as far as possible and always monitor our progress. Meaningful and tangible changes are key and we want to find better ways to understand how we can improve our carbon position through innovations on-site to ensure the maximum local benefit.”

Many businesses are daunted by the task of improving sustainability, but Rose-Bristow’s advice is not to wait until you can do it perfectly, but to make a start now. “Some of the biggest changes can seem intimidating, but they don’t have to be finished today – just getting started is key.”

The couple ensure staff are on board with the environmental changes, and that every department is working towards making sustainable improvements. They use paper-free administration and iPad check-in procedures. Energy and lighting are closely monitored and a chemical-free cleaning system, Enjo, is used.

They were one of the first hotels in the region to have a Biomass system, and Rose-

Rohaise & Dan Rose-Bristow

“Some of the biggest changes can seem intimidating, but they don’t have to be finished today –just getting started is key.”

Rohaise Rose-Bristow THE TORRIDON HOTEL

The hotel’s three AA-starred 1887 restaurant, and Bo & Muc brasserie use much of the fresh produce grown in the garden or produced on Torridon Farm which supplies the kitchen with Highland cattle beef, rare breed pork and hen and duck eggs.

Bristow adds, “We continue to review opportunities to introduce innovation and we are currently looking at implementing renewables on-site.”

Torridon has embraced the EV technology, with Rapid 50kw electric car chargers available and two overnight Tesla chargers free for guests to use. He explains, “Our location is unique but services that are easily obtained in cities are more difficult to arrange in rural Wester Ross, therefore self-reliance becomes key.”

That means they try to make the most of all the natural resources they have on the estate, even using rhododendron branches as fuel on open fires.

Rose-Bristow explains that guest feedback was one of the reasons they started using their own private water supply, “They loved the locally sourced water, but the peated look was off-putting. We found that we could retain the on-site supply but improve the water quality by using a borehole and other improvements and replace all delivered in-room water bottles with reusable glass bottles.” They donate 50p from water sales to global sustainable projects.

They closely monitor water consumption without risking spoiling the guest experience. All rubbish produced on site is separated and recycled, with waste paper being shredded and composted along with used coffee granules, and the ash from the biomass boiler. It is then used on the estate.

Rose-Bristow adds, “Two years ago, we invested in a Rocket Composter, allowing us to process the food waste from our kitchens which can be used in our kitchen garden to produce more fruit and vegetables. It not only gives us greater autonomy over our resources

but also offers significant environmental and financial benefits and helps to reduce our carbon footprint – we have successfully recycled around 50 tonnes of food waste.”

The Farm and two-acre kitchen garden is one project Rose-Bristow is hugely proud of, “We have implemented a field-to-fork ethos and our new head chef, Alex Henderson ensures that our menu features local produce. The menu features venison from Beinn Eighe Estate, shellfish from Shieldaig, game from Brahan Estate, and meat from Kenny Morrison - the local butcher. The head chef even uses ingredients only available at The Torridon, including saltwater sourced from Loch, seaweed from the shore and vinegar and oil infused with pine needles from the estate.”

The hotel’s three AA-starred 1887 restaurant, and Bo & Muc brasserie use much of the fresh produce grown in the garden or produced on Torridon Farm which supplies the kitchen with Highland cattle beef, rare breed pork and hen and duck eggs.

The Rose-Bristows are determined to continue working in harmony with nature, for the long-term benefit of their business. The Torridon was named the ‘Best Rural Hotel 2020’ at the Food and Travel Magazine’s Reader Awards.

Rose-Bristow says, “Our guests continue to show ever greater levels of interest in the sustainability of the resort. Increasingly we find that this is a key decision-making factor alongside quality and location. Once they are at the resort, we hear regularly how much guests appreciate the sustainability programme we have here, especially when they are able to experience the beautiful landscape.”

Promoting excellence in sustainability

BC SoftWear supplies high-end, luxury towels and bathrobes to hotels and spas. Increasingly, the team is seeing a shift towards properties seeking more sustainable options. “Behaving in a more environmentally conscious way is no longer just a nice ‘extra’ for hotels. Sustainability needs to be part of their DNA,” explains BC SoftWear founder and CEO, Barbara Cooke. “The International Tourism Partnership states the hospitality sector must reduce its carbon footprint by 90% by 2050, in order to keep global warming below the two-degree threshold agreed upon in the Paris Agreement.

“With energy saving so high on the agenda, and laundering creating one of the biggest energy expenses for hotels and spas, we knew we had to create a product that reduced both laundering energy costs and water consumption, to help them decrease their environmental impact.”

BC SoftWear created the SmartSoft range of eco-friendly products, which uses up to 70% less energy during laundering compared with a traditional towel, 10% less water and takes up to 31% less time to dry. It includes SupremeSoft robes, and spa linens and snag-free SmartKnit towels, made using knitted technology, rather than traditional weave. “This means they are snag-free, further aiding longevity. Hotels need to think about the lifecycle of the products they invest in as we all strive to create less waste, which all contributes to the circular economy,” says Cooke. “Crucially, the GSM weight is still high enough to be truly sumptuous and softness is still of a five-star quality.”

In the coming year, BC SoftWear has plans to increase its SmartSoft sustainable offer to include a full selection of towels, robes and linens. The SmartKnit range will also be expanded to include face cloths, mitts and gym towels.

CROMLIX HOUSE HOTEL KINBUCK, BY DUNBLANE

When Andy and Kim Murray decide to to do something there do it well. The refurbishment of their hotel Cromlix House is a prime example. The two bought the hotel 10 years ago, and having decided to manage the hotel themselves after their decade long contract with ICMI came to an end, they decided to create a new-look Cromlix and put their personal stamp on the hotel.

It was a project Kim took on with designer Suzanne Garuda. Kim says, “I worked with Suzanne on our family home, and I trusted her implicitly. I love her style and I knew we worked well together.”

The idea was to make the very most of the building and its incredible surroundings by bringing nature inside - connecting the outside to the inside.

Says Suzanne, “Everything that is in nature and all the colours that are in nature, are in this building, the whole spectrum.”

Suzanne’s knowledge of the couple meant that she had a clear idea of where the project was headed. “Kim is incredibly down to earth and I knew she wanted something fun, a little bit casual, but ultimately luxurious and also welcoming.”

Kim has always said that she viewed Cromlix as a home from home. Now she wanted to put the families personal stamp on it which

embodied the spirit and energy of the Murray family.

She has done just that. The hotel is ablaze with colour – from the deep red of the foyer, to the duck egg blue of the Drawing room, deep blues, pale pinks, botanical upholstery and rich velvets, add layer upon layer of interest.

The new reception was the original reception to the hotel and it has been reinstated. Polished floors, wood panelling and large colourful traditional rugs are in contrast to the large Damien Hirst paintings which adorn the main reception hall.

The foyer, the former entrance, has been painted deep red, and houses a grand piano which Kim loves.

She is also proud of the restaurant The Glasshouse, which they have brought to life with greenery and colour. Says Kim, “It has a bit more soul.”

Another one of her favourite rooms is the bar which certainly delivers on a sense of drama. It is now a definite bar – with a wonderful marble top, bar seats and comfortable booths which give the bar an extravagant feel.

The other showpiece room is the Billiard Room - Andy’s favourite. Although the two inherited the table from the hotel’s previous owner, they have recovered it in a dramatic blue. Designer Suzanne says, “It has a mad clubby vibe going on with the blue blaize table

and snooker balls carved into skulls.”

The drawing room, which is primarily used for afternoon teas and and general lounging about, is a peaceful haven. The primary colours are duck egg blue and teal, the sofas have been upholstered with traditional floral fabrics and more modern botanical prints with a metallic sheen. To crown it all, it has a yellow ceiling.

The 15 bedrooms all have their own personality with different characteristics - and are beautifully presented, while the bathrooms have the wow factor.

Last, but not least there is the artwork. Says Suzanne, “To me the art is the final piece of icing on the cake. Because Andy and Kim have such an appreciation for art themselves they understood it was a very important element in the design. “

There is the amazing Damien Hirst in the main reception hall but the hotel also features some great Scottish artists and up and coming artists too. Says Suzanne, “It’s like a personal gallery of art that suits the interior and reflects the personality of the owner.”

Kim concludes, “I hope anyone can enjoy staying here. Styles come and go, but I believe if something is personal, is well done and suits the environment, it becomes timeless. I think this hotel will evolve over the course of our family lifetime . We have so many plans over the next 12 months, this is just the start.”

LEGGAT JOINS PITTODRIE HOUSE HOTEL

Pittodrie House Hotel, near Inverurie, has welcomed Andrew Leggat as hotel manager to help drive customer growth in both the surrounding area and further afield

Andrew, who has 15 years industry experience, was previously the hotel’s weddings, events and front office manager and has returned to four-star Pittodrie House Hotel to oversee day-to-day operations and further enhance the venue’s reputation as a high-end wedding, leisure and business destination.

With a degree in International Hospitality Management from Robert Gordon University (RGU), Andrew is originally from the Huntly area but has worked for both Scottish-owned hotel groups and multi-national global brands, starting as a hotel receptionist in Aberdeen city centre before progressing to various sales management roles.

Andrew Leggat said, “I’m thrilled to have been appointed to this leadership role where I can make a real difference to the day-to-day running of the hotel and, with the hard work and dedication of the rest of the team, help the business achieve its ambitions.

“It’s a truly remarkable setting here in rural Aberdeenshire that is ideal for people of all ages who want to experience the breathtaking natural scenery and outdoor pursuits we have on our doorstep here in the north-east.

Ivan Franssen, regional director, added, “Andrew brings a varied skillset and impressive track-record in managing successful teams, so I’m delighted to welcome him back to Pittodrie House Hotel.

CAMERON HOUSE SUSTAINABILITY TEAM

Cameron House, has appointed Jim Brown as Director of Environment and Sustainability, alongside Tim Henson as Environment & Sustainability Officer.

Both Jim and Tim hold a long-standing passion for the environment, and have been working on the hotel’s sustainability initiatives for a number of years, in their former Woodland & Estates Management positions. Now as they step into formal roles dedicated to Environment and Sustainability, the two will endeavour to put Cameron House at the forefront of sustainable practice in the luxury sphere.

Their new roles will involve everything from:

Overseeing the development of positive relationships between Cameron House and the local community, as well as the National Park Authority to ensuring all suppliers to the hotel

are at the helm of sustainable sourcing.

They will also be developing and implementing stringent initiatives related to energy, water, waste and recycling that are consistent with Cameron House Resort’s sustainability policy goals.

On his new position, Jim comments, “I’m very excited to drive Cameron House to fulfil its full environmentally-conscious potential. Combining my decades-long knowledge of the resort with cutting edge technology and innovative solutions, I’m looking forward to seeing the positive changes and impacts we can make for the resort and its surrounding area as a whole. ”

Alongside the focuses that come with his new role, Tim will continue with many of his previous woodland & estate management duties - a large part of which is conservation through successful preservation of native trees and wildlife.

CRERAR HOTELS CEO TO BE AWARDED AS A MASTER INNHOLDER

Chris Wayne-Wills, Chief Executive of Crerar Hotels Group has been awarded Master Innholder by the Worshipful Company of Innholders. He is the only Scottish-based hotelier to be awarded this year. Chris receives the Master Innholder and will be granted the freedom of the city of London of status, along with a selected group of hoteliers in the UK from companies such as Four Seasons, The Goring and Hand Picked hotels securing the coveted accolade.

The accolade is given to those who have proven themselves as industry leaders, having set the standard for the next generation of hospitality talent.

The Master Innholders is a leading force within the hotel industry and champions the education and development of the next generation of hospitality. Scholarships are recognised as the most desirable industry placements, known for professionalism and excellence.

Chris Wayne-Wills, CEO of Crerar Hotels Group said, “It is a true honour to be the only Scottish-based hotelier to be accepted as a Master Innholder this year. The title is nationally recognised as a prestigious force for good and a standard bearer across the industry. It’s also a proud moment as this has been a career long ambition for me.”

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• Licensed hotel with 17 en-suite letting rooms.

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• Planning permission for a further 20 bedrooms and function room.

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DISCOVERY DINNER DUNDEE

HIT’s Dundee Discovery Dinner took place at the end of May at the Apex Hotel. Des Clarke kept the energy high.

As you can see the night was a great HIT.

KNOW YOUR HOTEL'S

A strong WiFi connection is no longer a bonus to customers, it’s a necessity; without it, customers will go elsewhere. Today’s business and leisure travellers are more connected than ever and expect high-speed internet connectivity for their smart devices everywhere they stay. Over 80% of hotel guests will report a bad Wi-Fi experience, and over a third won’t rebook if they had one.

If your guests can’t get a fast, reliable internet connection, they will likely not come back. Ruckus’ wired and wireless solutions are the gold standard for hoteliers worldwide.