Hotel Scotland 041 November 2022

WELCOME

We have just managed to squeeze out a Hotel Scotland before Christmas. There has been a tonne of news since we last published our magazine edition - so there is certainly plenty of reading in this issue. I caught up with Chris Wayne-Wills and Leon Thomson of UKH recently and they filled me on the progress and challenges facing the industry and what UKH are focussing on. Read what they have to say on page 13.

I also paid a visit to Doune to meet Stuart and Joanne Riddle - the couple behind the transformation of The Woodside. Their story is on page 16. It’s heartening to see people investing in their businesses. SimpsInns have done just that at The Gailes Hotel & Spa - it is looking amazing.

Next year will see us back to a more regular publication date, but do check out our website for daily updates.

Susan Young Editor

HOTEL SCOTLAND

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RAD GROUP PURCHASE BRIG O’ DOON

Robert and Vivien Kyle, the couple behind the awardwinning RAD Hotel Group, now own The Brig o’ Doon House Hotel, in Alloway having acquired it from Costley & Costley.

The well known wedding venue, becomes the 7th hotel in the RAD Group’s portfolio, which includes Lochside House Hotel, Spa and Lodges in Ayrshire, Carlton Hotel Prestwick, Dalmeny Park and the Royal Hotel in Cumnock

The company plan to continue to build and nurture strong relationships with the local community and will be honouring all existing wedding bookings at Brig o ‘Doon House Hotel

In a statement the couple said, “It is a real privilege to take over from Bill and Cathy Costley. Both of our businesses pride themselves on having strong family values and we hope this will ease the transition of ownership and protect the reputation and legacy of this beautiful hotel.

“Like with all our hotels, we are passionate about ensuring

guest experience is top priority and this will be no different with The Brig o’ Doon. We have a wealth of experience and will be concentrating firstly on meeting all wedding couples and satisfying guests requirements as we go through the transition of acquiring such a remarkable venue.

“Investment and transitions to the venue will be done in keeping with the very essence and history of the hotel. We will also be supportive of the existing team during this transition and will announce further operational plans soon.

“We were recently reminded by a local piper - who at the age of 82 has visited many venues - that this type of opportunity only comes along once in a lifetime, so we couldn’t be more delighted that we are involved in this piece of Ayrshire history!

“We would like to take this opportunity to thank our amazing team at RAD for their support over the last few years. Without them we would not be where we are and for this, we say a huge Thank You!”

World Travel Award for Isle of Mull Hotel & Spa

Isle of Mull Hotel & Spa has been named Scotland’s ‘Leading Boutique Hotel at the 29th annual World Travel Awards in Spain where it was up against some of Scotland’s most luxurious hotels.

The newly renovated four-star hotel, which is part of Crerar Hotels portfolio, was presented with the award at a ceremony in October, ceremony, following a £4.5m refurbishment of the the hotel’s bedrooms, restaurant and public spaces as well as the launch of Driftwood Spa last year.

The global awards recognise and honour the very best in travel and tourism and are voted for by travel professionals, media and consumers worldwide.

Chris Wayne-Wills, CEO of Crerar Hotels, said:, “We are incredibly proud we have been able to continue to invest in the Isle of Mull Hotel & Spa which is one of the reasons why we believe we have been successful in The World Travel Awards, and the upgrade has been extremely wellreceived by guests.

“We were amongst some of the country’s leading hotels, so it is a real honour to be recognised and to achieve the title of Scotland’s ‘Leading Boutique Hotel.’

“It is fantastic that our offering is standing out following the refurbishment and launch of the spa, it truly is the place to stay when looking for an island getaway as it offers luxury, wellness and adventure, ensuring something for every traveller.

“It’s also thanks to the fantastic team at Isle of Mull Hotel & Spa led by our general manager John de Villiers, that we can pride ourselves on offering authentic Scottish hospitality and a brilliant service to all.”

Winter refurbishment planned for The Plockton Inn as Highland Coast invest

Highland Coast Hotels has revealed plans to refurbish its newly acquired hotel, The Plockton Inn.

The plans for the hotel over the winter include reducing the number of bedrooms the hotel has from 14 to 12, to allow larger ensuite bathrooms for some rooms and a refurbishment of all bedrooms, bathrooms and corridors. There are also plans to improve the public areas including the restaurant, dining areas and bar.

It’s not just front of house which is benefitting the kitchens are all being replaced as the hotel moves from gas to induction cooking, purpose built storage is being introduced and externally the hotel will be refreshed too..

Whiteford said, “Once the works have been completed, we will continue to operate the hotel on a year-round basis and in so doing secure existing careers in the hospitality industry, whilst creating further employment opportunities and attracting visitors to the area outwith the main tourist season.”

Plockton Inn joins the other hotels acquired by the group in 2021; Kylesku Hotel, Newton Lodge, Unapool, the Royal Golf Hotel Dornoch and the Royal Marine Hotel Brora.

Earlier this year, Highland Coast Hotels received a £4.45 million publiclybacked investment as a loan from statefunded Scottish National Investment Bank (SNIB) to boost jobs and training for the local area.

The Ardgowan Hotel beside the Old Course in St Andrews is now owned by Irish-based Wirefox, who bought the three-star hotel through the company’s Marram Hotels business.

The hotel, designed by Scottish architect George Rae, was completed in 1847, but a number of rooms in part of the property date back to 1820. It was bought by Roy and Eliza McLachlan in 2003, and most recently it has been run by the next generation - siblings Duncan and Rachel

The new owners have said that they intend to operate Ardgowan with its current offering and team.

South Ayrshire Council has received a planning application from local hotelier Bill Costley. He has sought permission to build a new garden room extension to Lochgreen House Hotel.

The new 20m x 10m unheated extension to the hotel will say the company ‘strengthen’ the business and should it get the green light could be ready in the spring of next year. The proposal is for an unheated room. The plans have been unveiled only a month after news broke that Mr Costley had sold his Brigadoon Hotel to the RAD Group.

The Old Course Hotel in St Andrews has returned to profit after seeings sales increase by more than 200% to £25.8m and that was before The Open.

Accounts filed for The Old Course Limited showed revenue increased by more than £17 million for the year to December 2021 – and a pre-tax profit of £3.6m. This follows its loss of £7.1m in 2020.

Edinburgh has come out top in an analysis of electric vehicle (EV) charge points across the UK’s hospitality sector. Edinburgh was found to offer the most EV charge points relative to the number of hotels, with 20% of hotels listed on booking.com offering EV charging as a facility.

Bristol was a close second with 19%, followed by Belfast with 17%.

The analysis was carried out by renewable energy company Drax who say most hotels don’t yet have enough charging facilities to accommodate the growing number of EV drivers, The study, also found that 9 in 10 hotels are yet to install any EV charge points for their customers, and those that have chargers usually offer just two.

Highland Coast Hotels chairman David

INVERNESS WELCOMES LARGEST HOTEL

Inverness has a new hotel in the shape of AC Hotel by Marriott Inverness which opened last month. It is the first Hotels by Marriott® to debut in Scotland.

Hotel Co 51 is managing the new hotel, which sits on the banks of the River Ness on Glebe Street, overlooking the Kessock Bridge.

The four-story AC Hotel by Marriott® Inverness is now the largest hotel in the city with 191 bedrooms which showcase the brand’s contemporary design. It also has a 60-seater all-day European-inspired retaurant the AC Lounge®, which evolves from a space to work or relax during the day into a social bar and restaurant at night. It also has a riverside terrace for outdoor dining.

AC Marriott Inverness is Hotel Co 51’s seventh property in Scotland and 16th in the UK – joining the likes of Moxy Edinburgh Fountainbridge, Courtyard by Marriott SEC in Glasgow and Moxy London Excel.

Wayne Androliakos, UK Regional Director of Operations for Hotel Co 51 comments, “We are honoured to open the first AC Marriott in Scotland and it’s in a great position, close to the start and end of the renowned NC500 in the capital of the Highlands.

“At Hotel Co 51 we’re proud that we continue to grow apace, adding to our rapidly expanding portfolio in Europe in strategic locations.”

VIRGIN HOTELS CONTINUE DEVELOPMENT WITH OPENING OF NEW DINING CONCEPT

Virgin Hotels Edinburgh has unveiled its latest concept, Eve – an all-day dining space serving up food and beverages as well as entertainment.

Situated at ground floor level, with an entrance from Cowgate, Eve holds 160 guests and has been designed to be a playful environment to eat, drink and socialise. Its walls are adorned with floor-to-ceiling unique murals specifically curated by award winning Dutch graffiti artists, Studio Giftig, and incorporate themes of space exploration, Scottish history, and Virgin legacy.

Scott McArdle, General Manager of Virgin Hotels Edinburgh, comments “We have already started to see Virgin Hotels Edinburgh come to life over the last few months and Eve is going to add even more flavour to what we already offer. This vibrant and lively space will be at the heart of the city’s entertainment with fantastic food, unique cocktails and an array of performances - there really is something for everyone to enjoy.”

The hotel site is also home to a 19th century church, known as Greyfriars Hall, that is currently being restored and repurposed as a special event venue. In addition, the hotel will offer a rooftop sanctuary with unobstructed Edinburgh Castle views.

INVERLOCHY CASTLE SET TO EXPAND OFFERING

Inverlochy Castle is to restore its listed stables and create eight new bedrooms to help meet guest demand. This will bring the total capacity of the castle to 35 rooms.

The new rooms, set within the 500-acre estate close to the main castle building, will mirror the same character seen throughout the hotel. The stables themselves are listed, so renovation will be carefully carried out to retain the original character. The rooms overlook the walled garden, which will also undergo extensive restoration.

Norbert Lieder, managing director of Inverlochy Castle Management International, said, “This ambitious project will see the listed castle stables and walled garden carefully restored to breathe new life into the estate grounds and provide an additional luxurious and unique space for guests to enjoy. We want everyone who steps inside to feel like they’re being welcomed into our home, and the designs retain as much original character as possible.

“The Scottish Highlands’ exceptional beauty and landscapes means there is extremely high demand for five-star accommodation within the region. The expansion designs pay homage to this historic landscape, and we look forward to unveiling the new bedrooms and garden when complete.”

Each room will be named in honour of a person with close ties to the castle and who has

been instrumental in its success, including:

The KC Chai Suite, after the late KC Chai, owner of Inverlochy Castle who helped elevate the hospitality experience.

The Hobbs Suite, after former owner Greta Hobbs, who turned the castle into a hotel after her late husband’s passing and is laid to rest in the castle grounds.

The Albert Roux Junior Suite, paying homage to the castle’s close relationship with the late Michelin starred chef, who opened many restaurants in ICMI properties across Scotland.

The Jane Watson Junior Suite, after the General Manager of Inverlochy Castle who has dedicated her career to the hotel, working from housekeeping to management.

The Clelland Barrie Room, after the castle’s pianist who delighted and entertained guests for over 15 years until his passing.

The Isabel Smith Room, recognising over two decades of service from the castle’s dedicated reservations manager.

The Phyllis Knox Room, after the castle’s former florist and much-loved member of the local community.

The William Birch Room, in recognition of the outstanding talent and character of Inverlochy’s sommelier.

Work has already begun, with the new rooms ready to welcome guests from April 2023.

FIRST SCOTTISH VENUE FOR THE HOXTON

Trendy hotel brand, The Hoxton is set to open in Edinburgh. The brand, which is owned by Gleneagles owners Ennismore, already operates in London, Europe and American with 11 hotels and a further 11 in the pipeline, and now there are plans for a 211-room hotel at Haymarket.

Plans for the hotel will see ten townhouses stitched-together while retaining their original Georgian features. Three signature ‘Hox-Homes’ in the shape of three-bedroom self contained apartments that offer guests long-term accommodation will be created.

The Hoxton has established itself as a brand which has its roots in culture and community. Each hotel is a reflection of its neighbourhood, inspired by the diversity of the streets and scenes that surround them and it is known for its vibrant, homey lobbies and relaxed atmosphere.

HEARTS SCORES WITH HOTEL PLAN

Hearts Football club has confirmed it is planning to develop a hotel and more hospitality and conference space within the second floor of the main stand subject to planning approvals.

A club statement read, “Heart of Midlothian can confirm that plans are well underway for the exciting development of the main stand second floor at Tynecastle Park.

“The club is applying for planning permission for the development of a 22-room boutique hotel, additional hospitality lounges and conference and event space within the second floor.”

ARDBEG BUY ISLAY HOTEL

Ardbeg Islay single malt whisky has bought the Islay Hotel near the distillery. This multi-million-pound investment now offers Ardbeg the opportunity to create a world-class whisky and hospitality experience a short distance from where it has been making its untamed smoky whisky for more than 200 years.

The distiller plans to run the hotel as a going concern which will compliment its distillery which attracts thousands of whisky fans each year.

President and CEO Thomas Moradpour said, “Ardbeg has been rooted on Islay for over 200 years. And since we plan to be distilling on the island for at least 200 more, we are excited to invest even further in our homeland, by purchasing the Islay Hotel and creating a world-class whisky and hospitality experience. We look forward to welcoming whisky fans from Islay and around the globe.”

The Address Collective acquires former Pocotel

The Address Collective owned by hoteliers Brian and Ciara McGettigan have acquired the former six-storey Pocotel in Glasgow’s West George Street. This brings their Address Collective to four including two in Dublin and one in Cork. The Collective forms part of the wider McGettigan Hotel Group which now operates 9 hotels across Ireland and the Middle East.

Their latest acquisiton has 91 bedrooms, a restaurant, bar, meeting rooms and fitness room. The property also includes two restaurant units leased to third-party operators. The hotel will be re-launched as The Address Hotel Glasgow.

CLAYTON HOTEL GLASGOW CITY MAKES ITS ENTRANCE

The four-star Clayton Hotel Glasgow City has opened inside the A-listed Custom House on Clyde Street. It is the first Scottish for Irish owners Dalata Hotel Group plc who have two brands Clayton Hotels and Maldron Hotels.

The refurbished Custom House plays host to the reception, ballroom and events space which links to the new build 16-storey tower which houses its 303 bedrooms and Customs House Bar and Restaurant, by means of a partly glazed roof. There is also a terrace on the seventh floor which provides a stand-out entertaining space and beautiful panoramas across the city.

Clayton Hotel Glasgow City general manager Hazel Galloway said, “We are so thrilled to bring the first Clayton Hotel to Scotland and we are looking forward to adding to Glasgow’s world-class offering as we prepare to welcome guests from around the globe.

“On arrival, guests will be struck by the grandeur of the building with its historic architecture and striking interiors before moving through to the contemporary heart of the hotel. This is a building which seamlessly combines classic design with modern luxuries.”

The Dalata Hotel Group, who own and operate the new hotel, are Ireland’s biggest hotel group. The Group’s portfolio comprises 50 three and four-star hotels with over 10,953 rooms and a pipeline of 1,125 rooms. The Group currently has 29 owned hotels, 18 leased hotels and three management contracts. To date this year it has opened seven hotels. Dalata fouinded Clayton Hotels in 2015 and already there are 24 4-star hotels in the portfolio.

CRERAR HOTELS CHARTS SUCCESS IN THE WELLNESS STAKES

Crerar Hotels has received a Wellness Charter certificate from Hospitality Health, which is awarded to businesses in the tourism and hospitality sector who pledge to improve the health and wellbeing of its staff with a key focus on positive mental wellbeing. CEO of Crerar Hotels, Chris Wayne-Wills (pictured right) picked up the award in Glasgow from charity founder Gordon McIntyre.

Hospitality Health, which was formed to support staff in the hospitality industry, is on a mission to change the way the industry thinks about mental health, and to create a discussion around wellness. The charity believes that recognising and understanding emotions is essential for employers and giving them the tools and skills to understand stress will lead to positive change.

Speaking at the presentation, Chris Wayne-Wills, said, “We are delighted to be awarded the charter from Hospitality Health as we have invested to keep the wellbeing of our team a real focus,

especially throughout the past two years.

“We have communicated the Hospitality Health website to our entire team and will continue to remind them that there is a wider support network of like-minded professionals who they can connect with should they wish. This is a fantastic charity that is current and definitely needed in an industry that whilst is very rewarding can be very tough.”

Gordon McIntyre, Founder Trustee, Hospitality Health, added, “What we are trying to achieve with Hospitality Health is to equip our industry with the right tools and mental health first aid training to not only address mental health but to put staff welfare first.

“We launched Hospitality Health in Glasgow four years ago with 100 operators in attendance and we have grown considerably post pandemic, with a real need for mental health support.”

Hospitality businesses wishing to be considered to receive this Charter, should contact Gordon at gordon@hospitalityhealth. org.uk.

Manorview plan revamp for Brisbane House Hotel

The Brisbane House Hotel, bought by Manorview in the summer, is set to get a new split-level bridal suite early next year complete with super kingsize bed, pop up TV and dressing area. The upper level, reached by a spiral staircase, will have a whirlpool bath, steam shower, private bar and day bed and folding doors will open out to a balcony overlooking the Clyde.

The Group, which is planning a refurbishment of the hotel, have submitted their plans to North Ayrshire Council which also include various other alterations including a new glazed entrance canopy and demolition of existing rear buildings.

The company which also acquired the 90-bedroom Bothwell Bridge Hotel in Bothwell, South Lanarkshire from the Martalo family during the year are also investing in this property.

Steve Graham, Founder & Director of Manorview said: “We fully intend to invest heavily in the interior and exterior of the venue in the coming years. This is something we’ve done on varying levels with every venue we’ve acquired since our inception in 2006. Breathing fresh life into historic buildings is something we’re very passionate about.”

INVESTMENT PLANNED FOR AIRDS HOTEL & RESTAURANT

Airds Hotel & Restaurant at Port Appin in Argyll will benefit from a £400,000 refurbishment over the next two winters.

The news comes following a joint asset management venture agreed by owner Benjamin Andrews, which sees the hotel join the Fusion Group. seeing the property join the hospitality portfolio of Fusion Group.

Fusion’s dedicated accommodation services division has taken over the reservations operation and specialist hotel management company EHM has been awarded a three-year contract to operate the 11-bedroom hotel.

EDDRACHILLES HOTEL TAKES THE GOOD HOTEL GUIDE ACCOLADE ‘BEST HOTEL IN SCOTLAND’

The Eddrachilles Hotel in Scourie has taken home the award for the Best Hotel in Scotland in The 46th edition of the Good Hotel Guide as the publication revealed its annual list of 12 César winners. In addition, Scottish properties featured heavily in the Editor’s Choice lists, with The Colonsay in Argyll and Bute receiving an accolade in the Family category and Forss House making its mark as a top Wedding destination.

The 12 Césars (named after famous Swiss hotelier César Ritz) are given to the hotels, inns and B&Bs considered outstanding in their particular category, resulting in a “must go” list of places to stay for those planning weekend breaks and holidays in Great Britain and Ireland. The Good Hotel Guide, now in its 46th edition, is the only truly independent hotel guide in the United Kingdom as it does not accept payment for inclusion or free hospitality in return for coverage.

Edinburgh’s Fingal crowned one of the top five-star hotels and restaurants in the UK

Fingal, Scotland’s only luxury floating hotel, has been crowned one of the top 25 five-star hotels and restaurants in the UK and Northern Ireland by the Automobile Association (AA).

Fingal has sailed into the AA’s prestigious list of hotels and restaurants for the first time after being awarded the top five-star rating for the hotel and two AA Rosettes for its Lighthouse Restaurant.

Fingal now joins an exclusive list of only 43 five-star hotels with two AA Rosettes across the whole of the UK and Northern Ireland and is only one of 25 hotels around the country with an overall quality assurance score of 87% or above.

Commenting on Fingal’s continued award success, Britannia’s Hospitality

Director and Fingal’s General Manager, Andrew Thomson, said, “We’re extremely proud to have been recognised by the AA for our commitment to offering a worldclass visitor experience for all our guests with the top five-star quality assurance rating for the hotel and two AA Rosettes for our Lighthouse Restaurant.

“The inspectors paid particular attention to the exceptional quality of the ship’s stylish interior design, our meticulous attention to detail, unique maritime heritage, outstanding customer service and fine dining experience in Fingal’s Lighthouse Restaurant & Bar.

“Prestigious accolades like this are a real testament to our dedicated team of hospitality professionals who are passionate about delivering only the best guest experience.”

SUSTAINABLE DECORATIONS FOR

INTERCONTINENTAL EDINBURGH THE GEORGE

InterContinental Edinburgh The George, has launched a partnership with Edinburgh College of Art, to create a new collection of sustainable decorations for Christmas. Students from the BA(Hons) Textiles course immersed themselves in the history of Edinburgh, the New Town, and the Georgian era when the hotel was built, to inspire their decorations, which will be unveiled on the hotel’s Christmas tree and around its luxurious Lobby this month.

The partnership will forge ties with the next generation of the UK’s talent and emphasise the hotel’s commitment to sustainability. Johnstons of Elgin, has provided luxury off-cuts that will be used to craft festive baubles for hotel guests to enjoy. to be used for years to come.”

PITLOCHRY HOTEL INVESTS £1.25M ON TOURISM RECOVERY

The owners of McKays Hotel in Pitlochry, J and R Group Ltd, have defied recent cost worries across the sector, building 12 new contemporary bedrooms and creating a re-imagined 100-seat function suite with a £1.25m spend.

There are also are mid-term plans to establish a McKays ‘Townhouse’, with two apartments followed by the refurbishment of seven en-suite rooms at an existing sister business which closed during lockdown.

The latest investment package, enabled by business and bank finance, takes J and R Group investment in McKays to around £3m and increases the number of rooms for guests to 39.

“We have confidence in what we have created here as a product,” said Richard Drummond of J and R Group Ltd. “Our approach has been to continually reinvest in the business, to improve the quality for customers. We grew sales through the last financial crash of 2007/2008 and we have grown the business since then. That gave the bank confidence in us, as operators, and they also saw the impact when we began to build up our portfolio of rooms.

“We are a hotel, restaurant and bar. We also support live music across Scotland and artists locally through things like the ‘March Into Pitlochry’ boutique music festival. When guests come here, they are coming for a number of different reasons. We genuinely believe we are offering something that not every hotel has.”

He concludes, “I don’t think we are back at maximum again. That may take a couple of years but we are confident the international market will return.

The Balmoral celebrates 120 years

The Balmoral Hotel in Edinburgh, first known as the North British Station Hotel, opened its doors in 1902 and recently the Rocco Forte hotel celebrated its 120th Anniversary with a range of special experiences. With a ‘Season of Celebration’. This included exclusive cocktails, a celebratory accommodation experience and a carefully curated Afternoon Tea, as well as a birthday celebration held at the hotel.

AVISON YOUNG RELEASES LATEST HOTEL MARKET OVERVIEW

Avison Young’s latest Hotel Market Overview, released last month, suggests that hotel performance in Scotland midway through the year continued to recover at pace due to the return of international travel alongside large conferences and events.

The Hotel Market Overview looked at trends in Glasgow, Edinburgh, Aberdeen, Inverness and Scotland as a whole. The hotel recovery is driven by Average Daily Rate (ADR), with demand (occupancy) still behind 2019 across the board. Exceptions were Aberdeen’s upscale hotels, East Lothian and Renfrewshire where year to date occupancy is equal to or higher than in 2019. The former is driven by the energy sector with Aberdeen’s corporate market less affected than in other cities, with the latter two most likely benefiting from lower rate overspill demand as the main cities push room rates higher.

Avison Young’s Hotels team found that Scotland as a whole is performing well, with revenue per available room in line, or ahead of 2019, in most cases.

Edinburgh has seen a quicker recovery than Glasgow for two main reasons. Firstly, the proportion of high-end and luxury hotels in Edinburgh is helping to drive ADR higher. Secondly, Glasgow has seen a 9.9% increase in supply since January 2020 whilst Edinburgh supply has increased by only 4.4%, impacting Glasgow’s recovery as it absorbs the new supply.

Airport passenger numbers show demand ramping up towards 2019 levels at Scotland’s main airports, highlighting the correlation between improved hotel performance and increased travel.

Transactions of hotels in Scotland have also picked up pace.

Andrew Renouf of Avison Young said, “There is no shortage of interest in Scottish hotel assets, with a large amount of private equity ready to be placed in the sector and a number of deals having completed since late 2021.

“Edinburgh continues to be a sought-after destination and investors are seeking to benefit from the market’s post-pandemic recovery by acquiring high quality, city-centre assets.”

Andrew Renouf, said: “Overall, it has been an encouraging period for the hotel sector in Scotland, however clear challenges remain and will likely continue into 2023 and beyond.”

“The team at

take the time to fully understand our business needs and have developed a marketing strategy which ticks all the boxes. We’re delighted with the year-on-year results!”

UKH SCOTLAND STEP UP TO THE CHALLENGE

BY SUSAN YOUNG

The role of industry bodies has never been more important – and it has also never been more crucial for hospitality to have a voice. This issue we talk to LEON THOMSPON (below right) who took over the Executive Director role at UKH just over a year ago, and CHRIS WAYNE WILLS, (LEFT) who took on the Scottish Chairmanship in June.

It is always nice to have a drive to Loch Fyne and this is where I caught up with Chris Wayne Wills who in his day job is Chief Executive Officer of Crerar Hotels, so it was fitting we met at one of his hotels the Loch Fyne Hotel & Spa at Inveraray.

Inveraray is a prime example of a town which depends on tourism and hospitality and which is facing many of the challenges we are here to talk about.

Chris Wayne-Wills took over the Chair of UKH Scotland from Calum Ross of Loch Melfort Hotel, who carried the chairmanship for 11 years. While Leon, prior to joining UKH in a full-time capacity was the Government and Parliamentary Affairs Manager at Visit Scotland.

At the root of many of the issues facing hospitality is the fact that politicians fundamentally don’t understand the industry. We discovered this to our cost during the pandemic, and it seems like even now they don’t get it.

Chris explains, “If you look at the background of our politicians you will find they are very focussed on social policy but they are not necessarily making the link between business and jobs. Being able to deliver the social policy they have brought in depends on the success of businesses.

“They don’t seem to realise that this winter we could lose a lot of hospitality SME’s. Quite simply because of utility and rates bills. But all of the businesses under threat contribute to tax take through VAT.”

Obviously energy is a hot topic but both Leon and Chris believe that the powers that be didn’t realise how energy prices were impacting hospitality and other businesses. Their key focus was directed at households despite the fact that associations like UKH had been warning them of the impact on business but politicians completely ignored the warning because they weren’t paying attention to the business front. There is now a package in place but it is being reviewed after six months and that makes it difficult to plan.

Chris says, “The level of businesses going dark this this winter –

cafe’s, restaurants and hotels – is intimidating. Who ever would have thought that energy bills would exceed takings never mind the cost of labour? For many SME’s it is physically no longer viable for them to continue trading over the winter and it may be Easter until they open again.

“This is a great pity because for two or three decades now tourism and hospitality seasons in Scotland have been extending. The shoulder months extended out, even in rural locations, because operators invested in winter offers. But right now many businesses are choosing not to open on Monday and Tuesday’s and that will all have a knock on effect on other local businesses.

Few Scottish businesses are profitable between November and March, and the winter season here is much more pronounced than it is in England. Something I think the UK Government overlooks.

And one of our primary tasks at UKH is to get politicians to rethink.”

Leon agrees with Chris, “I believe that hospitality does get overlooked. It is taken for granted because people believe that it will always be there no matter what. We are part of the landscape in every community. Politicians see lots of people staying in hotels and paying their money and when the season is poor they say ‘there is always next year!’ There is a real sense of what ever happens, hospitality will prevail.”

But its not just energy and rates that are and will impact on hospitality – there is the Deposit Return Scheme lurking around the corner and Calorie labelling.

Says Leon, “Unfortunately in Scotland we have had a backlog of policy floating around for the best part of a decade and now it appears that the Scottish Government is implementing them all at once.”

Says Chris, “Our Chief Executive Kate Nicholls can, and does,

influence Westminster, and we need to do the same at Holyrood. She has been trying to get support out of the UK government – calling for VAT to be reduced to 10%, which is at no cost to the Scottish Government. and she has been pushing for other reforms too.”

Leon agrees, “Hospitality has had one blow after another. If VAT was reduced it could help business to keep investing. It could mean the difference between surviving and thriving.”

On the subject of rates Chris is just as vocal.

“Could the government not reward businesses that are investing with some type of rates rebate. All of the £550K we saved in rates during the pandemic went into investment. We refurbished the spas here and in Nairn, and we refurbished the Balmoral Arms at Ballater which cost £2.2m. This year we can’t invest. I believe there should be reward for businesses that are continuously investing because it drives up quality and that should be rewarded.”

Leon agrees, “If we were on the 50% rates rebate that England has at the moment – that would help EBITDA and it might have allowed businesses to do things for the longer term.

“For instance Chris and I are both involved with the Fair Work convention – which identifies the levers to help businesses put in policies and practices that enhance fair work. And one of the biggest challenges is having cash to invest in people – having the money to increase pay, having the cash to offer greater flexibility. When businesses are in a precarious state the work force then find themselves in precarious state.”

Certainly the lack of work force is an ongoing issue for hospitality, and if people are worried about their jobs in hospitality it makes them less likely to stay in it.

Chris says, “Hospitality has always played a massive part in ensuring sustainable communities across the country, particularly in rural locations. The Scottish Government is keen to grow sustainable communities and green jobs have to have hospitality in the mix. They want innovation and invest in digital – so do we – we are talking the same language as Government. However they need to realise that hospitality is a shop window for Scotland and it has to be supported. If hospitality businesses go dark that is a big deal to people who live in rural communities. They need people to come to the area, and to work there to allow these communities to prosper.”

There are many other issues which also need addressing infrastructure, housing, transport.

Chris explains, “Housing is a massive problem for me. We need accommodation for staff and with the popularity of Air BnB that is a problem. Ferries too are an issue for all hospitality businesses on islands. There are definitely infrastructure issues which should have been addressed before DRS. We need to be talking about better transportation and housing if we want young people with families to come to rural locations. But we have a government which is focussing on pet projects rather than dealing with the big issues which make the biggest difference.

“For instance we desperately need temporary visas for hospitality. Despite the fact that we have introduced massive benefits for our employees we still cannot find enough people to do what we want. That is also restricting turnover and that will get worse in the winter –it will be an ever decreasing circle if we don’t reverse the trend.

“The tourism and hospitality industry will always require people coming in from overseas and it is not like they contribute to an ageing

population. We do utilise sponsorship visas throughout the business. The minimum salary is £25,600 - in some locations but it is not the salary but the process that is the issue. We need a flow of talent. The lack of staff is also holding back businesses and holding back the economy as businesses struggle to work towards recovery.

“People talk about low paid hospitality jobs but I do feel we have crossed the Rubicon. We have increased pay and benefits. We try to look after people and we have a longer term view. An average person with Crerar Hotels is on £15 an hour and benefits from our 10% optional service charge and still we have vacancies.”

“We need changes that will make a difference over time. We need to look at what hospitality needs for the long haul and we need Government to back hospitality and recognise what it contributes to local economies.”

Says Leon, “We at UKH are still pushing at the door. Politicians say they understand hospitality. They might understand bits of it but there is a real education piece that needs to happen. Politicians need to come into our businesses, Committees currently don’t enough spend time looking at hospitality and tourism. Although there was a debate about a minister for hospitality – it has been just talk and yet there are economic briefs for areas that don’t employ so many people. We do need someone dedicated to hospitality and tourism in government. The challenge is getting government to join the dots. We need politicians to really consider the impact their decisions will make on tourism - the tourism tax is a case in question – it will now become a local government issue. Will impact research be carried out?

“We need politicians to listen to business more and we need economic advisors sitting with cabinet members challenging their decisions. It is easy for an organisation to slide into group think. We need new ideas and things do need to be shaken up a bit. The government needs to look outside for people to come up with these ideas. And we at UKH would be keen to help.”

Leon’s role is to increase the membership of the UKH by building its network , sharing information and bringing the industry together more often. Chris too has a role to play. He says, “The thing that fascinates me as a trustee of HIT, as a fellow of the Institute of hospitality and the Scotland committee, and now as chair of UHK Scotland is that these organisations all occupy their own lane. I think we need a ‘house of hospitality’ approach which is as strong and as identifiable as the White House. We need to share our information and create a strong motorway.

Chris concludes, “They may think it is survival of the fittest. One restaurant closes another pops up...but they should be looking at why the businesses are not financially viable. These business are run by people who have hopes, dreams and aspiriations and the current situation we all find ourselves in – unfair rates, VAT at 20%, and crippling energy bills, and a lack of employees – is not sustainable. If we are to grow this economy, hospitality should be an integral part of the economic transformation strategy and we need politicians UK-wide to understand it and to support it.”

Everything that Leon and Chris had to say is being discussed widely in hospitality businesses, and giving the economic situation that the country faces, surely it is imperative that hospitality is allowed to thrive. It can be a significant contributor when it comes to putting the UK back on its feet and organisations such as UKH need all the suppport they can get to give the hospitality a louder share of voice.

HIT SCOTLAND HIGHLAND DINNER

THE HIT ANNUAL HIGHLAND DINNER WAS A GREAT SUCCESS AT THE KINGSMILLS HOTEL IN INVERNESS.

MORE THAN £17,000 WAS RAISED AT THE EVENT.

AN INSPIRATIONAL DUO

STUART RIDDLE and wife

JOANNA have just reopened the Woodside in Doune having invested £1.4m - it now joins their other venues in Dunblane and Stirling. SUSAN YOUNG caught up with them both to find out what makes them tick.

Stuart Riddle and wife Joanna Riddle are the couple behind The Woodside in Doune. The couple also own The Riverside in Dunblane and the Allan Park in Stirling. I met Stuart and Joanna Riddle just as they were entering into the last phase of the refurbishment of the Woodside and with only weeks to opening the couple were amazingly calm. As we chatted over a coffee contractors popped their heads in but all certainly seemed to be going to plan. and I’m delighted to say it opened on time.

The investment in The Woodside is £1.4m and internally it has been completely rebuilt. Customers will be able to enjoy a contemporary take on a modern pub restaurant and an outside terrace as well as 11 letting rooms and a function suite. All in all there are 140 covers but Stuart believes that using the word covers is a bit of an anomaly because everyone turns their tables. But before we discuss their latest venture, I wanted to find out more about the couple and their background.

Certainly, they make a good team. Joanna is very much front facing when it comes to customers but Stuart is the planner and with his chef’s background he is passionate about every bite they serve and this comes across in spades. Or should that be ladels? He is also meticulous when it comes to planning – a skill he has honed since his early days as a chef.

Stuart tells me “I started going to France when I was two and I can

remember bouncing around France with my parents and eating out. Since then, I have always been interested in food so much so that I asked for a Wok for Christmas when I was 13.”

Food may have been a passion, but school wasn’t despite his parents being teachers.

After leaving school his first job was at the Golf View in Nairn where he hails from and where he met Joanna – in fact the two married at the hotel after meeting at school. But he could quite easily have been a butcher as at the time he applied for two jobs and luckily the job at the Golf View came in before the butcher responded. At the Golf View it was Head Chef George McKay who took Stuart under his wing.

Says Stuart, “He looked a bit like a wider version of Obi-Wan Kenobi but with a taste for Chablis. If it hadn’t been for George none of this would have happened.”

From Commis at the Golf View Stuart then went to the Newton Hotel also in Nairn as sous-chef.

The hotel gained one Rosette when he was there and over the next few years he worked his way up through the ranks at various establishments, but it was at the Dunain Park In Inverness when he was 25 that he got his first role as Head Chef. As well as being his first it was also his last. Within a few years he was ready for a change, and he wanted an easier life.

Food sales beckoned and his new career took him to Chester where he got involved in product development. He then

joined Punch Taverns/ Spirit Group where he also did product development - all of the time moving up the ladder. After Punch Stuart took a job with Belhaven Pubs having been lured there by then boss Jeff Myers and when Greene King bought it he was lured back down South and worked in Bury St Edmunds looking after the company’s premium division Metropolitan pubs (which now own the Ubiquitous Chip). But, says

Stuart “By 2013 I knew my days would be numbered at Greene King. It was almost inevitable, but Joanne and I had already decided that we would rather be masters of our own destinies and had already started planning our own business. So I was delighted when I got offered a redundancy package. The timing was just perfect. Instead of having to move to London as Head of Innovation, we got to move back to Scotland.

“Just before getting the package we had started thinking about leasing and saw that the Old Bridge Inn in Linlithgow was up for sale. At the same time I saw an advert for a company called Cairn Leisure a property business which said ‘we buy pubs and will rent them out to you’. I checked the company out and found they had just bought the Stirling Arms in Dunblane so we asked them to look at Linlithgow. But we ended up renting the Stirling Arms.

Originally three parties owned the property business – but after about six months one wanted out and we bought their share. This meeans we are our own landlords because we have a third of the share in the business. It has worked out really well.”

The Stirling Arms was rebranded as The Riverside – a pub kitchen & coffee house. Says Stuar, “When we started on the Riverside we only had a small overdraft. I remember going into the Royal Bank of Scotland and showing them a plan which said, ‘We are going to do 40 lunches on a Saturday maybe 35 dinners and I gave them a figure of £345K as projected income because I knew if I had given them what I thought it would actually do they would have laughed at us.”

He continue, “Back then it was about keeping costs as low as possible, and we did a lot of the work ourselves although we still haven’t done the rooms!”

Until that point Stuart and Joanna had never worked together. Joanna had kept the home fires burning and had various jobs, but not in hospitality. Joanna smiles, “To be honest being Stuart’s wife is a full-time job! I’ve moved house ten times!

“That changed when we opened The Riverside. Stuart spent all of his time in the kitchen at the start and I spent my time in the bar looking after customers. I pulled the shifts – I was there from 9 am – 3 pm every day and worked nine months without a day off.”

Joanna became the face of The Riverside and remained so until Richard McMullan their Operations Manager joined in October 2016.

The Riverside is still Stuart’s favourite venue out of the three they own. He says, “I get a big big kick when I am sitting in The Riverside when it is busy, and everything is perfect – and no one has a clue who I am.

The Riverside, to me, is the best pub in the whole world by a country mile. I always get a warm fuzzy feeling there.”

”We do the small things well - the lighting is right, the fire is burning and the candles are lit - and we do a great dishes like fish and chips.”

In 2018, five years after opening The Riverside, they followed its success by opening The Allan Park in Stirling which was also their first foray into rooms. It has four in the basement and four up top. They moved a few rooms around as well as a few walls and redecorated.

The Allan Park originally had the same menu as The Riverside, and the same pricing, as well as a similar decor. The aim was to replicated the Riverside.

Stuart comments, “Unfortunately we don’t have the luxury of deciding what customer’s perceptions are.”

Inexplicably the customers didn’t treat the new Allan Park the same way as The Riverside.

areas (see the design feature for a more detailed look).

“We think people who have been mountain biking or out for a dog walk will naturally gravitate to where they feel comfortable. I think people will instinctively end up in the right area.” says Joanne.

The hotel also has 11 beautifully decorated bedrooms and there will be a function suite too.

Stuart thinks the location of The Woodside is perfect. He tells me, “Ten thousand cars go past here during the summer. We will need that business. Although people in Doune are very excited we are opening, because the town has been dry for a while, they alone couldn’t pay back the money we have invested.”

Explains Joanna, “At The Riverside we attracted mums and dads, kids and dogs –everyone is comfortable there. But Allan Park does not attract the same people. Our customers there get dressed up. It’s probably because it is a Georgian building, and they perceive it as being more premium. So now we have rebranded it – it has got a different menu and logo – the whole kaboodle.

“Everything is more premium although there are some dishes that are the same the menu differs considerably.

The good news is that both venues do equally well.

“When I look at the sales spread – by close of play Thursday The Riverside is ahead, but by close of play Sunday it is 50/50,” Stuart reveals.

So where does The Woodside fit? Well for a start it is in Doune, it has just re-opened after a full revamp. The public areas are not recognisable for its previoius incarnation.

The couple wanted The Woodside to land somewhere between their two other venues. So they have created different zones – a more casual area, an area which they think the customers would gravitate towards if they are more dressed up, as well as a bar area and a large terrace which overlooks the river. They have defined the areas with different décor including fabrics and seating

But he has been left a bit frustrated by certain stipulations from building control regarding the lowering of his bar to allow wheelchair access. It’s not that Stuart is against making the business accessible for disabled people he is in a wheelchair himself due to being diagnosed with Multiple Sclerosis just as the couple completed The Riverside. However, he believes some of the rules created by able-bodied people are just nonsense.

“They wanted me to lower part of the bar so that people in wheelchairs can order at the bar – but even if they can order two pints they can’t wheel it back to their tables as they couldn’t carry them! Instead we prefer to meet people at the door, take them to the table, and allow them to pay when we bring the card machine to the table.”

Stuart may be in a wheelchair which means he can’t spend as much time in the kitchen as he would like but the only concession to his illness appears to be some wider corridors and wider areas in the kitchen. He has learned through the years to adapt and he now uses technology to control things literally from his fingertips.

Stuart reckons there can’t be that many hospitality entrepreneurs with as much focus on technology as him.

From controlling the lighting in his venues through his phone to managing rotas, changing prices, re-doing menus and ordering. His venues operate with only one till screen. He says,“We only have one till screen in the building because everything else is done on mobile phones. It is very efficient.

“ In days gone by the check was written

on a pad and the waitress walked to the till and typed the order in – all in all it took about 4 minutes. Now the kitchen gets the order as soon as it is taken.

“When it comes to pricing if I have to put up 300 prices on the drinks menu, I just have to hit one button on the till system, do the formula and it is done. We don’t even spend time looking at invoices our supplier’s email in their bills and Hubdoc reads them. It is effortless and we no longer have piles of bills or invoices on the table.

“That’s not all Rotacloud does our rotas –our staff can only clock in and out on their phones they have to be on our wi-fi and we don’t start paying until the rota starts. When it comes to payroll, I click one button and it all goes to the accountant to work out the numbers.

“I have spent the last eight years working out what annoys me. Let’s face it no one gets excited about payroll or invoices but by utilising technology there is more time to do the things I enjoy like working out how to make the best pizza!

He can also check at a glance how many hours staff have worked and he like everyone else in hospitality is conscious that you don’t want employees who are doing too many hours because they get tired out. So that is closely monitored.

“We run a completely different beast from when I was cooking. Then there was still an acceptance of physical violence. You worked 60/70 hours a week and the notion of overtime was an alien concept.

“Today, in our kitchens, there are no raised voices. There might still be a bit of swearing, but there are no tempers. There is still terrible music but, generally, it is a happy jokey atmosphere.”

In fact the Riddles managed to maintain all their team over the pandemic.”

Stuart feels they are lucky, “It feels like we have the monopoly on great staff. We have 18 chefs over the three venues and a great management team. Richard does the recruiting, and he has just completed recruiting for The Woodside. When we first started we never thought we would be able to attract someone like Richard who has spent time in St Andrews and at The Glasshouse restaurant. He is at a different level and makes everyone who walks in the door feel like a member of the family. You only have to look at TripAdvisor - we have 5 stars all the way.”

Since the pandemic they have looked at the operation and tweaked it..

Stuart explains “Things have certainly changed. For instance, people now don’t all want a booking for 8 pm. It’s not a thing anymore. People come out to eat from 6pm onwards. So we now shut at 11 pm every night of the week, whereas we used to trade to midnight through the week and at the weekend, and yet we still have had our most successful year ever.”

Why am I not surprised to hear that? I am sure The Woodside will be just as successful and that the duo will continue to impress.

“When we started on the Riverside we only had a small overdraft. I remember going into the Royal Bank of Scotland and showing them a plan which said, ‘We are going to do 40 lunches on a Saturday maybe 35 dinners and I gave them a figure of £345K as projected income because I knew if I had given them what I thought it would actually do they would have laughed at us.”

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BY ALASTAIR ROY

ARO PROCURMENT

PROCUREMENT - AGENT OF TRANSFORMATION

As the autumn leaves fall and leave space for new growth, we are reminded that everything around us is in a constant state of transformation. With a proliferation of external issues affecting businesses in the form of inflationary pressures, energy price hikes, interest rate increases and a restricted labour market, it can seem to many business owners and operators that they do not have their sorrows to seek. However, all is not lost and now is as good a time as any to look at Procurement as an Agent of Transformation.

Whether it is finding innovative ways to adapt supply chains to counteract the impact of price increases and scarcity of supply or solving supplier management and contractual problems, well executed Procurement is a valuable and vital tool in any company’s armoury to minimise disruption and maximise profitability.

In some instances maintaining the status quo can be beneficial but experience suggests that even in times of volatility, shaking things up can radically transform a business for the better and ensure the key supply partners are true collaborators with a shared interest in ensuring customer businesses thrive and expand.

Procurement can also help your business be on the front foot and help supply chain transformation in regard to Environmental, Social and Governance (ESG) matters. In the post pandemic world ESG is racing up the agenda once again and every company needs to articulate a clear message on where it stands on planet protection, sustainability, diversity, reputation management and how its processes and procedures provide appropriate levels of

governance. Procurement is best placed to source partner suppliers with similar values to help all entities create a thoughtful, collective evolution on ESG.

Bringing Procurement in at the start of the journey of business transformation to set ambitious savings targets across the total cost base and build an agile mindset which spills into all areas of the business will yield results in managing and mitigating inflationary pressures. Forensically scrutinise spend and look for potential waste and remind team members that every £ spent irresponsibly is a £ less available to invest in and grow the business to create a sustainable future, despite the unpredictability of macroeconomics and geopolitical factors – which with some degree of predictability, will probably always be present.

Consider renegotiating existing supply contracts, plan ahead and look at how supply and demand will affect your business and how to counteract the effects of price increases, tender spend categories and select new suppliers to assist with reducing the cost base and contributing to ESG objectives by consolidating deliveries and reducing the carbon burden. Procurement will assist in transforming so much in your business in holistic and thoughtful ways.

For information on how you can make Procurement an Agent of Transformation contact alastair@ aroprocurement.com www. aroprocurement.com

THE WOODSIDE DOUNE

BY SUSAN YOUNG

TThe Woodside in Doune has just re-opened after a substantial investment by new owners Stuart and Joanne Riddle.

The Woodside, which is located in the heart of the Forth Valley., has been transformed into a modern, contemporary 140 cover venue with eleven bedrooms.

The ground floor has been reconfigured to create a welcoming socialising area with different areas that blend seamlessly into each other. Says owner Stuart Riddle, “I think people will naturally navigate themselves around the building to where they feel most comfortable – and that might depend on whether they are out for a cocktail or have been dog walking.”

There are three key areas – but there is no ‘reception’. To the left of the building there is a slightly more premium offering a dining area with high ceilings, wood panelling and striking pendant lighting. and fixed seating under the windows. This area is carpeted.

The bar area, is where people will check in, and the bar itself is a striking piece of carpentary and a wooden floor runs

throughout.. The bespoke bar which is made of solid oak, was created by Sandy Law and son Robert, who did all the joinery work in the building. This bar is almost a replica to the bar at one of the couple’s other venues The Riverside. Immediately in front of the bar there is a comfortable area complete with wood burner, with a slate hearth, comfortable wingbacked chairs and an oak floor.

Past the bar, and down a step, and you find yourself in a modern, contemporary dining space with a terrace which goes all around and has windows that open out onto it.

Throughout the venue there are interesting and amusing quotes and the one which which caught my attention was, “There is more philsophy in a bottle of wine than in any book in the world.”

Upstairs there are eleven bedrooms – 10 have been redecorated and re-styled and one was totally stripped back to the brick and beams. All of the rooms are named after trees such as ‘Pine’, and ‘Maple’ and local artist Laura Gill has created paintings for each room, and has also provided artwork for the public areas of the Woodside too. Says Joanne, “Laura does all the artwork for our venues. We really like her work.”

The point of difference in the bedrooms is that all the wallpaper either features ducks or pheasants - a nod to the country nature of the venue – with soft furnishing to match. They are of a good size and are very welcoming and quiet despite being on a busy road.

There is no doubt the new-look Woodside is a class act and a real asset to Doune.

N O T Y OU R A V ER A G E W HIS KY

THE GAILES HOTEL & SPA

SimpsInns flagship venue the Gailes Hotel & Spa in Ayrshire has had an extensive £250,000 makeover which has seen its ‘Lagavulin Suite’ and Rooftop Conservatory transformed into a very stylish and contemporary wedding venue.

The Lagavulin Suite now has the flexibility to host smaller, intimate weddings, as well as more extravagant gatherings for up to 250 guests, including civil and religious ceremonies.

The luxurious makeover was managed by interior designers, 3 Design Scotland, and includes new soft furnishings, glamorous lighting and designer touches, as well as a new purpose-built outdoor Wedding Pavilion located in the hotel’s private gardens, elegant rooftop conservatory and garden terrace with sweeping views over the countryside and beyond to the Isle of Arran.

Malcolm Simpson, Director of SimpsInns, said, “We’re extremely proud to be enhancing our reputation as one of Ayrshire’s most popular and established wedding venues.

“Following an extensive £250,000 makeover, The Lagavulin Suite at The Gailes Hotel & Spa has now been completely transformed, offering wedding couples and their guests a unique and glamorous space to celebrate their big day.

“We’re committed to exceeding our guests’ expectations and are regularly investing in our hotel and leisure facilities.”

The Gailes has 42 luxury bedrooms, Coast Restaurant & Bar, GG’s Coffee Shop & Sports Lounge, 9-hole golf course, Toptracer driving range along with the new Si! Spa.

ABERDEEN HOTELIER GETS FREEDOM OF THE CITY OF LONDON

Stephen Gow, general manager of Aberdeen’s The Chester Hotel and Master Innholder, was granted the Freedom of The City of London at the Guildhall last month. He gained the honour in recognition of his contribution to the hospitality industry and joined others who have had the honour of the Freedom of the City award including Lord Nelson,Winston Churchill, Nelson Mandela, Florence Nightingale and Theodore Roosevelt.

A Fellow of the Institute of Hospitality, Stephen has been in hospitality since the age of 18 starting out as a management trainee at the North British Station Hotel in Edinburgh; now The Balmoral.

He was instrumental in the creation of Hospitality Apprenticeship North East and chairs this industry-led initiative. He was also a founding director of destination management organisation VisitAberdeen and is also current vice chair and past chair of Aberdeen City and Shire Hotel’s Association. He held the same post in the Inverness Hotel’s Association.

Stephen says, “Receiving the Freedom of the City of London is a very special honour, and I am grateful to the Master Innholders and the institute of Hospitality in gaining this. It is a privilege to join the many outstanding men and women who hold this prestigious title.”

The tradition of the award goes back centuries, with the first presentation believed to have taken place in 1237. The Freedom is completed on vellum by calligraphers and comes with a replica of the red leather pouch in which it was kept protecting it, as the recipient had to have it with them at all times to claim privileges. The original privileges included the right to earn money and own land, the right to trade in the Square Mile in the City of London and, famously, to enable the freeman to take their sheep over London Bridge with no toll.

TOURISM BOSSES IN THE NORTH HIGHLANDS OF SCOTLAND HAVE TEAMED UP WITH A SCOTTISH COLLEGE TO HELP BOOST HOSPITALITY CAREER OPPORTUNITIES IN THE REGION

The new ‘First Steps into Highland Hospitality’ course is being delivered by UHI North Highland in collaboration with hotels and other hospitality venues across Caithness and Sutherland from October. The course is also being supported by Venture North, the destination management organisation that promotes responsible tourism in the far north Scottish Highlands.

As part of the new course, hospitality students of all ages and backgrounds will get the opportunity to link up with a local hospitality employer, including Skibo Castle, Mackay’s Hotel, The Seaview, Links House, Kincraig Castle Hotel, The Ulbster Arms, Glenmorangie House and the Highland Coast Hotels collection: Royal Marine Hotel Brora, Royal Golf Hotel Dornoch, Kylesku Hotel, Tongue Hotel and the Plockton Inn.

The new course has been designed and developed with hospitality industry partners who

worked alongside curriculum staff at UHI North Highland to identify the current needs of the industry.

Andrew Mackay, Board Director and ‘Ambassador for Careers in Tourism’ for Venture North, pictured right, is helping to develop and deliver the new course with other industry partners. Andrew is also the owner of The Caithness Collection of hotels. Commenting on the launch of new ‘First Steps into Highland Hospitality’ course, Andrew said:

“We’re delighted to be working with our industry partners and supporting UHI North Highland to help inspire hospitality careers across the region.

“This new ‘First Steps Into Highland Hospitality’ course is exactly what our fantastic industry needs, offering a perfect blend of learning and on the job experience to entice and excite new candidates and help them see the amazing, exciting and enriching industry we’re lucky to have in Caithness and Sutherland.“

Congratulations to Malcolm Simpson of Aryshire-based family business, SimpsInns. Earlier this month he picked up a Lifetime Achievement Award at the SLTN Awards. It’s certainly been a busy month for the entrepreneur. he has also just completed the refurbishment of the wedding wing at the Gailes Hotel & Spa.

Our Cover shows the intrepid explorers and fundraisers are now back from the HIT Kilimanjaro expedition and no doubt some have made friends for life as well as having the experience of a lifetime. A very well done to everyone who took part. The current total raised is £102,500 which will be split between the Andrew Fairlie scholarship and Macmillan.

UKH and other trade bodies are emploring the UK and Scottish Government to get sensible on rates and on VAT. Going forward it is essential that hospitality businesses have the cash to invest in their people and their premises. A healthy hospitality industry makes for a healthy economy.

I still find it hard to understand why there is no Minister for Hospitality - especially when the sector is so important. However we are moving in the right direction with the creation of the Tourism and Hospitality Industry Group co-chaired by Ivan McKee MSP and Marc Crothall - CEO of the Scottish Tourism Alliance. It has been formed to The Tourism and Hospitality Industry Leadership Group (ILG) has been established to support, grow and realise the potential of Scotland’s tourism and hospitality sectors. Industry members include: Aileen Crawford, Glasgow Life;Andrea Nicholas, Green Business UK Ltd/Green Tourism Certification Programme; Barbara Smith, Diageo; Benjamin Carey, Carey Tourism; Calum Ross, Loch Melfort Hotel Ltd; Carron Tobin, RuralDimensions Ltd; Chris O’Brien, Nevis Range; Chris Greenwood, Moffat Centre for Travel and Tourism Business Development; Debbie Johnson, IHG Hotels and Resorts Joshua Ryan-Saha, Traveltech for Scotland TourismTech at Edinburgh Futures Insititute (University of Edinburgh), Joss Croft, UKinbound and Leon Thompson, UKHospitality Scotland.

If you produce or import drinks for sale in Scotland, you will have new obligations under the Deposit Return Scheme.

Find out how to get your business ready at circularityscotland.com