Hotel Scotland February 2023

HOTEL SCOTLAND

INTERVIEW

GARY SILCOCK

MURRAYSHALL COUNTRY ESTATE

DESIGN

BALMORAL ARMS

BALLATER

12

4 NEWS

8 WHAT’S NEW

12 ON THE MARKET

16 INTERVIEW: GARY SILCOCK

WELCOME

Welcome to the first issue of 2023.

This issue we kick off with an interview with Gary Silcock of Murrayshall - he really is a force of nature. Find out what he and his team are up to and all their plans for the resort.

We also take a look at some great hotel opportunities - there are quite a few currently on the market.

ScotHot takes place at the SEC in March - it’s the 50th anniversary of the show, and it has plenty planned. I hope to see a few of you there meanwhile check out page 15.

I paid a visit to the Balmoral Arms in Ballater at the tail end of last year. It was just great. The refurbishment has been sympathetic and is just lovely. We have a feature on the hotel on page 23.

Meanwhile 400 scholarships were given out at the HIT Talent Conference. This issue we showcase some of the pictures from the event.

If there are any subjects you would like to see covered this year let me know.

See you next month.

Susan Young Editor

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20 DESIGN: BALMORAL ARMS ROSEATE EDINBURGH

23 PROCUREMENT CUT YOUR CLOTH ACCORDINGLY

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BALMORAL ARMS

30 HIT TALENT CONFERENCE

HOTEL SCOTLAND

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GARY SILOCK

CAMERON HOUSE DODDIE CHALLENGE

Manorview share £162,000 with its team

Manorview, the hospitality group chaired by Steve Graham, has shared 10% of its net profit with 389 members of its team – £162,479 in total.

The Heartcount Profit Share Scheme, which facilitated the payout, was set up in 2017, and allows all employee who have worked with Manorview for 12 months receive a share. This is the biggest amount to date that has been shared.

Speaking of Heartcount, David Tracey, Managing Director said, “We’re on a mission to make hospitality a better industry to be part of – so it felt absolutely right to find a way to share our profits with our incredible team. Without them, we wouldn’t have a high-performing, profitable business. Though we started in 2017, this year is the biggest amount we’ve ever shared – almost double previous years in fact!”

One of the key aspects of Heartcount, is that the amount each person gets is calculated based on hours worked, instead of on their job role or pay. This decision was made intentionally to make things as fair as possible and means that everyone who works the same hours, will get the same

amount of profit share.

“Why should a Manager or Director get more profit share than say, a Kitchen Porter or Housekeeper, when their job role is just as critical to business success?” said Mr Tracey. “We believe they shouldn’t, which is why Heartcount is calculated this way.”

Heartcount is in fact the only financial bonus scheme available to the Manorview team. In 2021, the business removed performance-related bonuses, feeling it was unfair to reward some and not others. Commenting on the decision, David Tracey said “We believe that no one person is ever solely responsible for success. We have a team mentality, which is why we don’t offer individual performance related bonuses.”

To mark the occasion of the profit share, all team members enjoyed an all-expenses paid party at SWG3 last month. The massive celebration with their 500+ team members included carnival dancers, an aerial artist, face painters and street food. Radio DJ Cassi, and live music. All venues closed for the evening so everyone could attend.

Napier launch new Bachelor’s degree Cromlix and Prestonfield join newly rebranded PoB Hotels

Edinburgh Napier University has launched a new program aimed at encouraging hospitality employers to upskill their teams. This new program provides students with the opportunity to develop their skills in the hospitality and tourism industries while earning a fully funded Graduate Apprenticeship in BA (Hons) Business Management.

The new qualification is a way for hospitality employees to get a Bachelor’s degree while in full-time employment.

Tuition is free and all teaching is concentrated in one day per week, so all that is expected of employers is that they offer the employee a day release.

The typical GA student is over 25 and started working after high school, so this is a chance to still get the university degree without having to give up their jobs.

The Univeristy aims to help arrest the decline in the supply of talent for the tourism and hospitality industries by offering this specialist fully-funded degree qualification in the sector.

It says, “Edinburgh Napier University’s Graduate Apprenticeship can play an important role in responding to these skills shortages, improve retention, build resilience and drive growth.”

PoB Hotels, formerly Pride of Britain Hotels, launched in early in February under guidance of CEO Kalindi Juneja, and quickly welcomed two new Scottish members in the shape of Prestonfield House and Cromlix.

The new PoB Hotels marks a shift towards an entirely new brand, personality and ethos under CEO Kalindi Juneja with the new organisation aiming to encompass relaxed, modern luxury by showcasing a range of independent hotels dotted around the British Isles.

Prestonfield House and Cromlix reflect the values of PoB Hotels which aims to represent the very best in British hospitality, reflected through passionate, independent ownership, awardwinning and exceptional dining experiences, as well as undeniable British charm.

While Prestonfield House is owned by hospitality doyen, James Thomson, at Cromlix, Andy and Kim Murray continue to drive the development of the hotel, which is currently undergoing an extensive refurbishment project. Kalindi Juneja, CEO of PoB Hotels, comments, “We are thrilled to welcome Cromlix and

Prestonfield House into PoB Hotels, expanding our collection of independent hotels in Scotland. The essence of PoB Hotels is built on its British heritage, honouring provenance and sincere, authentic service, all qualities that these hotels depict. Scotland is always a key destination for our guests, so we are delighted to bring these new experiences to them.”

James Thomson OBE, Owner of Prestonfield House, pictured left says, “As a small, independently run hotel in the heart of Edinburgh we feel that PoB Hotels perfectly reflects our values here at Prestonfield House. We are delighted to be part of this collection of the finest luxury hotels and look forward to working together with Kalindi and the PoB Hotels team.”

Barry Makin, General Manager of Cromlix, comments, “We are making lots of changes at Cromlix this year, and joining PoB Hotels is another exciting, new development for us. We share the values of the PoB Hotels brand and are proud to be joining such an illustrious list of hotels within the collection.

MOTTO TO MAKE ITS UK DEBUT IN GLASGOW

HILTON is to open a new hotel Motto by Hilton in Glasgow and it will be the first Motto in Scotland and only the second in Europe.The brand made its European debut in Rotterdam in November.

The new 186-bedroom hotel, will be part of a franchise agreement with Cycas Hospitality, and will be located on the corner of Clyde Street and Maxwell Street.

Motto by Hilton Glasgow, will be an urban, lifestyle hotel which has been designed to help guests live like a local in prime locations. The Motto brand offer efficient guest rooms, activated social spaces, and locally inspired design and food and drink options. Motto by Hilton Glasgow will feature interiors influenced by distinctive Glaswegian architecture styles, including Art Noveau references and Mackintosh-inspired designs.

The new hotel is part of a franchise agreement with Cycas Hospitality and is under the ownership of Silk Property Group.

Patrick Fitzgibbon, senior vice president, development, EMEA, Hilton, said, “We are excited about the arrival of the Motto by Hilton brand in the UK. The hotel will cater to a range of guests, whether travelling for work or play, solo or in a group, with innovative new features such as multi-use group spaces and multiple connecting rooms. It will give guests

the freedom and flexibility to customise their stay in this celebrated Scottish city – and will pave the way for future properties in the UK as we grow the Motto by Hilton brand into vibrant city locations.”

Rishi Singh, Silk Property Group, owners of the Motto by Hilton Glasgow hotel, said, “The forthcoming Motto by Hilton Glasgow is an incredibly exciting addition to the city. We’re delighted to be working on this project with the team at Cycas Hospitality, using their impressive experience as a pan-European hotel company to launch this new concept on the Scottish market.”

The Hilton by Motto will be located on the corner of Clyde Street and Maxwell Street.”

The family behind one of Edinburgh’s best-loved pubs Morningside’s Canny Man, have lodged a proposal with Edinburgh City Council which if given the green-light would see a new fourstorey hotel with 12 bedrooms, and two ground floor short term let apartments created in the pub’s car park.

The Kerr family, who have owned the pub for more than 150 years, already own and operate the adjacent sixbedroom boutique Lane Hotel.

SCOTTISH HOTEL MARKET SET TO REBOUND IN 2023

Hotel transaction volumes in Scotland totalled circa £149 million (transactions over £1 million) across 24 key deals in 2022, according to the latest research from Savills.

The figure represents a 34% decrease on 2021 (£226 million). The figures say the company reflect the wider macroeconomic conditions including rising debt costs which impacted the UK hotel market, where overall investment volumes are down 27.5% year on year (YoY). However the firm is predicting that year end volumes for 2023 will reach £200m which although not as healthy as 2021, are well ahead of 2022 figures. which suggest it is rebounding.

Savills says Scottish hotel transaction volumes in 2022 reflected around 5% of overall UK volumes (£3 billion). Domestic UK buyers represented approximately 72% of transaction volumes, with the remaining 28% comprising international buyers.

Key individual transactions in Scotland include: Premier Inn Glasgow, Buchanan Galleries (c. £30.2 million, 210 keys); Fonab Castle, Pitlochry and Former Park Inn Glasgow (c. £4.5 million.

Key portfolio transactions incorporate the Chardon Portfolio, which saw Atlas, supported by L&R Hotels, acquire the Chardon Group, including Holiday Inn Glasgow Theatreland, Holiday Inn Express Glasgow, Holiday Inn Express Edinburgh and Royal Mile, Holiday Inn Express Edinburgh Airport, . Steven Fyfe, Hotel Capital Markets director at Savills Scotland, comments, “While the second half of the year was challenging, in terms of transactional volumes, H2 was marginally stronger than H1 in Scotland, demonstrating the ability to complete transactions in a difficult market. We are seeing stability starting to return to the market as we begin the new year with a number of sale processes underway. In terms of investment volumes, we expect a strong start to the year, with yearend volumes anticipated to reach £200 million.”

A new jewel for Princes Street

The Ruby Group have chosen Edinburgh as the location for its first Scottish Ruby Hotel.

The Munich-based group will enter the market with a 300-bedroom hotel on Princes Street opposite Princes Street Gardens which will open in 2025. The hotel will follow Ruby’s Lean Luxury mantra.

The new seven floor hotel, a conversion with partial new construction of three connected buildings, will also boost a rooftop terrace and a 24/7 bar which, like the rooms themselves, will follow Ruby’s Lean Luxury philosophy.

Julian Mors, group director development at Ruby, commented, “The hotel market in Edinburgh has proven to be very robust in the past, shows sustainable growth and offers a lot of potential for our concept, especially in the affordable luxury segment. We are very excited to enter the Scottish market with this great project.”

The group has partnered with Scottish real estate investment management company Hunter Reim for the property.

The new hotel will be located at 104-108 Princes Street.

INTREPID EXPLORER RAISES CASH FOR WISH UPON A STAR

Claire Johnston, regional HR manager at Cairn Hotel Group, has raised more than £4,000 for the When you Wish upon a Star charity after completing a 70km Arctic Circle trek.

The journey, over 3 days from Rovaniemi into the Arctic Circle and finishing at the Arctic Snow Hotel, saw 42-year-old Claire, her sister-in-law Nicola Johnston and 12 other hardy souls face temperatures that hit minus 20 degrees.

Organised by Breaking Strain Events, the trek raised £28,000 for When you Wish upon a Star and thousands more for a variety of other good causes. In total the Artic treks have raised almost £2 million for charity over the years.

Claire, who lives in Whitburn, West Lothian trained for the epic journey by walking many miles, particularly on the beach which is the closest surface to snow. Each participant pulled their own sled, laden with 25kg of essential kit.

Claire said, “I have completed other charity events in the past including the Edinburgh Moonwalk, abseiling off the Forth Rail Bridge and walking overnight from Glasgow to Edinburgh but none of that even comes close to the challenges of the Arctic trek.

“The scenery was amazing, and being off grid for three days and camping overnight was a real experience. The one thing that struck us all was the silence, snow absorbs sound and it took a little bit of getting used to.

“It was totally exhilarating though, and the physical pain was soon forgotten and replaced by a huge sense of achievement. Everyone was incredibly supportive and we helped each other through the tough times.

“I am delighted to have raised £4268 for a fabulous charity which I have previously worked with, but I think my next adventure might be somewhere a little warmer.”

Highland Coast Hotels invests inTongue Hotel and Plockton Inn

Highland Coast Hotels has unveiled plans for a £1.8 million makeover of two iconic venues in the far north Scottish Highlands the Plockton Inn and Tongue Hotel.

Both hotels will reopen in April following an extensive, three-month refurbishment supported by Highland-based, Rona Douglas Interiors.

Both historic venues are being given a contemporary new look inspired by their locations. Tongue enjoys breathtaking views over the Kyle of Tongue, Ben Loyal and Ben Hope while the village of Plockton is affectionately known as ‘The Jewel of the Highlands’ and sits on a sheltered bay overlooking Loch Carron.

Tongue Hotel, a former 19th century sporting lodge, will offer 19 individuallystyled guest rooms and a newly refurbished restaurant and bar.

Tongue Hotel’s new 40-cover destination restaurant ‘Varrich’, takes inspiration from the remains of the Viking Castle Varrich on the headland opposite. The hotel will also benefit from a new protected decking area for al fresco dining for up to 30 guests and its popular Brass Tap Bar will also receive an extensive makeover.

Plockton Inn will see the 14 bedrooms reduced to 12 to allow for larger ensuite bathrooms for selected rooms. The makeover of Plockton Inn will also include ‘Sorley’s House’ in the building opposite.

The new 80-cover restaurant, dining areas and bar at Plockton Inn will retain its existing period features. The artwork and colour scheme in the bedrooms and public areas will reflect its location, and the quality of light and fishing boats on the shores of Loch Carron.

David Whiteford, Chairman of Highland Coast Hotels, said, “We’re really excited to be welcoming the iconic Tongue Hotel and Plockton Inn to the Highland Coast Hotels collection this spring.

“We’ve invested a significant amount of time, money, care and attention to detail to give both venues a sympathetic and contemporary makeover. As with all our venues, the focus is also on creating environmentally-friendly hotels and supporting local communities, suppliers, producers, designers and artists.”

The redevelopment of Tongue Hotel and Plockton Inn has been supported by Highlands & Islands Enterprise.

GLENAPP CASTLE SHOWCASED ON NEW BBC SERIES

Scotland’s Greatest Escape, a new BBC Scotland series has included Glenapp Castle, as a shortlisted contender for ‘Best Luxury Escape’ and as one of the best holiday escapes that Scotland has to offer.

There were thousands of nominations for this year’s TV shortlist. The show aired on Wednesday 15th February on the BBC Scotland channel. Episode one was ‘Best Luxury Escape’, featuring Glenapp Castle and the series will now run for a further seven weeks.

Glenapp Castle which is a 21-bedroom luxurious PoB Hotel and Relais & Chateaux

Hotel, was acknowledged in the show with the experts stating ‘’Our industry panel was impressed by its traditional luxurious style. Built in 1870 for one of the Iron Lords of Lanarkshire this place is steeped in high-end history: it’s even rumoured that Winston Churchill and President Eisenhower met here secretly to discuss the D Day landings’’. The programme showcased the indoor and outdoor activities the Castle and also its unique Hebridean Sea Safari experience where guests embark upon a seaborn adventure aboard the Glenapp Castle Boat in search of rare marine life and The Endeavour penthouse castle apartment.

Positive results for Crerar Hotels as losses reduce and revenue grows

Crerar Hotels has reported an £8.9m increase in turnover (up from £5.49m to £14.46m) for its accounts to the year to 26 March 2022.

The company also reported a pre-tax loss of £831K, however Crerar Hotel’s CEO Chris WayeWills, described this as a “significant improvement” on last year’s reported loss of £2m and is confident the company is on an upward trajectory.

Crerar Hotels revealed it has boosted staff numbers by more than 40 and increased wages resulting in a total £1.6 million increase in remuneration across the group.

The trading period included the results of the “stop-start” Covid restrictions however the hotel group invested close to £2 million in the Isle of Mull Hotel and Spa and close to £500,000 in the Glencoe Inn which became the first property in the portfolio to achieve an AA five-star rating.

Chris Wayne-Wills, CEO of Crerar Hotels, (pictured left)_ said, “We are proud to reflect on a good year where we have demonstrated our commitment to strengthening our proposition by investing heavily in our high-quality portfolio. The benefits of our investment strategy are clearly on track”.

“The hangover of the impact of Covid-19 continued to affect the industry’s ability to trade as normal, however, we have still emerged in a considerably stronger position than the previous year while committing some £4.72m to capital

expenditure and £1.6m to remuneration to expand our teams.

“Our unwavering commitment to investment in our portfolio and our talent has put us in the best possible position for continued success and recovery.”

In addition to achieving a five-star rating at the Glencoe Inn, the ongoing commitment to renovation and standards also paved the way for other coveted accolades at the World Travel Awards and Prestige Travel Awards for the Isle of Mull Hotel & Spa.

The group’s investment strategy has continued into the current financial year, with extensive upgrades in spa facilities at Golf View Hotel & Spa and Loch Fyne Hotel & Spa, as well as a substantial renovation of the Balmoral Arms, formerly known as the Deeside Inn. Chris Wayne-Wills added that the current financial year would continue to bring its own new set of challenges.

He said, “We have witnessed the pandemic ravaging many hospitality businesses and the covid impact hangover remains in some sectors. At Crerar Hotels we have continued to focus on our investment in our people and our hotels. We retain our excellent future potential, our dynamism, vibrancy and innovation to deliver sustained recovery and to support wider economic objectives such as vital jobs, growth and investment in the heart of our economy and communities.”

Kimpton initiative warmly welcomed initiative

Edinburgh’s Kimpton Charlotte Square Hotel has a new ‘Warm Workspaces’ initiative, which sees the luxury hotel welcome its local community to work from its warm spaces during the winter, free-ofcharge. The initiative is also running at the Kimpton Blythswood Square in Glasgow and its Southern-based hotels.

With a greater number of people working from home following the pandemic, the Warm Workspaces project aims to help support communities facing increased energy bills.

Throughout the winter months, Kimpton will offer hot desk sessions. Users will have complimentary access to a desk and WiFi. Tickets can be booked and are completely free-of-charge, with no requirement to purchase food or drink from the hotel during the session.

Commenting on the Warm Workspaces announcement, General Manager of Kimpton Charlotte Square Hotel Kieran Quinn said, “Heartfelt human connections are at the centre of everything we do at Kimpton Charlotte Square, and we believe they can make peoples’ lives better; we care for our employees, guests and the local community around us. It is of the upmost importance to us to do what we can to help everybody through the current energy crisis – so we’d like to extend our welcome to people working from home who are worried about their bills, to enjoy a change of environment in our new dedicated warm workspaces”.

Kimpton’s Warm Workspaces initiative has registered with Warm Spaces; an online directory designed to signpost anyone in need of warmth to a ’warm bank’ this winter. Kimpton join coffee shops, libraries and community centres in offering a free place to work and a warm welcome.

Angela Hartnett and Claude Bosi first on the pass for Signature Food Festival 2023

Michelin starred chefs Angela Hartnett and Claude Bosi will be first on the pass at the Signature Food Festival 2023 in April at The Chester Hotel in Aberdeen.

The line-up just announced also features firm festival favourite Atul Kochhar. The Michelin chef makes a welcome return.

This year for the first time the festival, which has raised over £1million for charity since 2017, will host events in both spring and autumn. The festival is run by The JEllie Foundation which raises funds to donate to local children’s charities.

Angela Hartnett OBE will be in the kitchen on Friday and Saturday 21 and 22 April. Chef Hartnett’s Mayfair restaurant Murano opened in 2008 and within 4 months achieved a Michelin star and four red rosettes. Angela’s food is described as representing “simplicity at its absolute best”.

Claude Bosi is next on the Signature 2023 menu on Monday and Tuesday 24 and 25 April 2023. He launched Claude Bosi at Bibendum in March 2017 and it was awarded two Michelin stars less than six months later.

Atul Kochhar makes a welcome return to Signature on Friday and Saturday 28 and 29 April 2023. He is the pioneering twice Michelinstarred chef from India, who has changed the way people perceive and

experience Indian cuisine in the UK.

Tickets for Angela Hartnett and Claude Bosi are £200 per person and for Atul Kochhar, £150. Further high-profile chefs will be announced in May for the second course of Signature which will take place in September and November 2023 along with the now legendary Sunday Lunch.

The festival, the only one of its kind in Scotland, is the creation of Gillian and Graham Wood, owners of The Chester Hotel. Signature exists to raise funds for The JEllie Foundation which was set up by the couple to raise funds for local children’s charities.

Graham says, “The generosity of Signature diners has raised over £1 million for local good causes so we’re always motivated by their kind donations to keep finding and attracting the highest quality British chefs to Signature.

“We set out to attract the most respected chefs to the Signature Food Festival to give diners in Aberdeen the opportunity to sample their cuisine without the need to travel to their individual restaurants. Angela Hartnett and Claude Bosi have both been on our wish list for several years and we’re delighted that both will be appearing in our Spring events along with the ever popular Atul Kochhar.”

CAMERON HOUSE TEAM ROWING CHALLENGE FOR DODDIE AID

The team at Cameron House on Loch Lomond are taking part in Doddie Aid 2023, with a mass participation rowing challenge running over five weeks.

The team are raising money for the ‘My Name’5 Doddie Foundation’, which invests in critical research for the cure for motor neuron disease in honour of beloved former Scotland Rugby Union Player, Doddie Weir.

The whole team at the resortincluding resort director Andy Roger - will be taking part in a continuous rowing challenge in the state-of-the-art Cameron House gym. Their goal is to row 50,000 meters, and Cameron House welcomes participants near and far to join the challenge and row at the resort.

Local rugby stars Gregor Brown and Rory Darge from the Glasgow Warriors, and world-famous Scotland player Ryan Wilson appeared at the Cameron Leisure Club in support of the event . There is still time to get involved. To take part, please contact the Cameron House Leisure Club Team – CHGymTeam@cameronhouse. co.uk.

All funds raised will go to the My Name’5 Doddie Foundation, which invests in crucial scientific research to find a cure for Motor Neuron Disease. In the last 2 years, this amazing event has attracted more than 30,000 people who have covered an impressive 4 million miles, all whilst raising more than £2 million for the foundation.

THE BALMORAL RETAINS FIVE STARS IN GUIDE

The Balmoral,in Edinburgh has been awarded five-stars in the 2023 Forbes Travel Guide.

The hotel has retained its position as the only hotel in Scotland to receive the worldrenowned accolade for the third year running. Forbes Travel Guide is the authority in genuine Five-Star service. In 2021 The Balmoral became the first hotel in Scotland to receive a five-star rating and has continuously worked to secure its position as an icon of luxury hospitality.

Cluster Managing Director, Richard Cooke said:,“It is an incredible honour to share that we have been awarded a five-star rating for 2023. Forbes truly demands the very best standards for guests and we are extremely humbled to have received such acknowledgement for three years running. The Balmoral team works hard every day to provide our guests with unforgettable experiences that showcase the very best of Scottish hospitality and we look forward to continuing to deliver incredible service and experiences for our guests.”

A gold standard in the hospitality industry since 1958, Forbes Travel Guide’s luxury travel rating recognises the world’s finest properties. Anonymous inspectors check into a hotel for at least two nights, then test up to 900 objective standards with an emphasis on exceptional service, to help discerning travellers select the world’s best luxury experiences.

WHAT’S NEW

THERE IS ALWAYS A FLURRY OF NEW BRANDS AND EXPRESSIONS AT THIS TIME OF YEAR. HERE WE ROUND UP FOUR OF THE LATEST.

01 THE GLENROTHES LAUNCHES THE 42

The Glenrothes has launched The 42, a limited release single malt whisky that has been inspired by the colour and character of the distillery’s Highland home.

Available from the 15th March in the UK, from The Whisky Shop, with an RRP of £6,750, The 42 is the first of its age to be released by The Glenrothes. The spirit is a union of hand-selected casks of The Glenrothes Single Malt that have matured for more than four decades on The Glenrothes Estate. Just 1,134 bottles of The 42 will be available worldwide.

Master Whisky Maker Laura Rampling selected the spirit from just four casks. She says, “This 42 year old whisky epitomises the character of The Glenrothes distillery. These four casks have taken our spirit on a journey of maturation over more than four decades, refining the original delicate and fruity character of our new make spirit without overpowering it.”

03 NOBEL REBEL MAKES ITS DEBUT

Loch Lomond Group has launched Noble Rebel; an innovative and bold new blended malt Scotch whisky brand.

Available in three distinct expressions –Orchard Outburst, Smoke Symphony and Hazelnut Harmony – the flavours of Noble Rebel are brought to life through a series of vivid illustrations that detail the intricate stories, layers and tasting notes of each expression.

Matured in ex-bourbon casks, Orchard Outburst balances crisp, ripe orchard fruits with surprising flavours of crashing salty ocean waves, Smoke Symphony weaves threads of peat and smoke with hits of chilli while Hazelnut Harmony mingles nuts with a hint of sweet honeycomb, with subtle pear undertones meeting imprints of warm oak. Each expertly blended, no-agestatement blended malt whisky is non-chill filtered, natural in colour and bottled at 46% ABV.

All three Noble Rebel expressions are sealed with an emblem containing a droplet to represent the distillation process, a barrel to symbolise the maturation process, and a nosing glass in tribute to Loch Lomond Group’s blending prowess. Noble Rebel blended malt whisky is available now on the Noble Rebel website, RRSP £40 per 70cl bottle and at The Whisky Exchange.

02 LATEST VINTAGE FROM PORT CHARLOTTE

Port Charlotte has launched Port Charlotte Islay Barley 2014, the latest vintage in its island provenance series. Conceived, distilled, matured and bottled on Islay, this single malt uses barley exclusively grown on the island from eight separate farms.

“Our Port Charlotte Islay Barley expressions encapsulate everything an Islay whisky can and should be, and the latest 2014 vintage is no different,” says Head Distiller, Adam Hannett. “However, growing on Islay is no mean feat. Our location on Scotland’s rugged west coast and unpredictable weather, coupled with grazing wild geese and deer, means a successful harvest is never a given. But it’s a risk worth taking. “

From just one farmer in 2004, Bruichladdich Distillery now works with a total of 20 farming partners on Islay - with over 50% of the distillery’s barley grown on the remote Hebridean island. These farming partnerships not only help to develop new soil-improving practices and encourage crop diversification but support the integral agricultural community.

Port Charlotte Islay Barley 2014 is priced at £75.00 and available to purchase now via bruichladdich.com or at selected specialist whisky retailers.

04 BUSHMILLS 30 YO PORT CASK FINAL CAUSEWAY RELEASE

Bushmills® Irish Whiskey has today revealed the tenth and final release from its current Causeway Collection – a rare 33 Year Old Port Cask. This is the oldest expression ever released from The Old Bushmills Distillery - the world’s oldest licensed whiskey distillery. Only 690 bottles of the cask finished, cask strength (53.3% ABV), non chill-filtered Irish single malt will be available. but if you want to add it to your collection you will have to visit duty free!

Filled on the 19th April 1989, this rare bottling has spent an incredible 33 years patiently maturing in fortified wine casks from northern Portugal. Alex Thomas, Bushmills Master Blender, has expertly watched over this malt as it’s been imbued with luscious dark fruit flavours, like blackcurrants and blackberries.

ON THE MARKET

THERE ARE GREAT OPPORTUNITIES OUT THERE FOR HOTELIERS LOOKING TO GROW THE PORTFOLIO AND FOR MANAGERS LOOKING TO TAKE ON THEIR OWN PROPERTY. WE HIGHLIGHT A FEW OF THE CURRENT HOTELS ON THE MARKET.

PHILIPBURN HOTEL SELKIRK

Philipburn Hotel on the outskirts of Selkirk has been brought to the market with Graham and Sibbald, acting jointly with Smith and Clough Business Associates to sell the hotel which has been owned by Ian and Marie Wells for the past 16 years.

The hotel is for sale for offers over £1.35m and that will get the new buyer 20 letting bedrooms and a range of bar, restaurant, meeting and function facilities, as well as gardens, seating terrace and an open-air pavilion for wedding ceremonies.There are also three double-bedroom apartments for private or staff accommodation.

The Philipburn Hotel is part of the Best Western Group Signature Collection Brand, and was recently awarded, by Best Western, the Brand Ambassador Award for 2022.

The property is offered for sale to “facilitate their retirement from the trade”, the agent said.

Alistair Letham, of Graham and Sibbald, said, “The Philipburn Hotel is a most attractive property with which I have had the pleasure of being associated with for some 30-plus years.”

Graeme Smith, a director with Smith and Clough, said, “We are delighted to be working alongside Graham and Sibbald on the sale of this award-winning hotel.”

DOUNE BRAES HOTEL ISLE OF LEWIS

CCL property have brought Doune Braes Hotel, in Carloway, Isle of Lewis to market at offer over £495,000. Carloway is 23 miles west of Stornoway and is within minutes of picturesque beaches, excellent fly fishing and archaeological sites – it is the closest hotel to the Callanish standing stones.

This well-established hotel offers 15 en-suite letting rooms, together with its own lochan that fronts the hotel and which offers guests unlimited trout fishing. Fully licensed, it also has a spacious restaurant and bar and, owners accommodation.

THE HAVELOCK NAIRN

The Havelock a prestigious detached Victorian property, located close to the centre of the popular seaside town of Nairn is on the market for offers around £949,000. .

It was purchased by the current owners seven years ago and has undergone some significant upgrades to create a “very successful operation”.

The 5 -bed hotel operates as a pub with rooms, and has strong reputation for good food and entertainment which trades throughout the year, with. According the selling agents ASG Commercial, it generates excellent profitability and turnover. The property includes a beer garden as well as owners/staff accommodation.

THE ABBOTSFORD AYR

The Abbotsford in Ayr, a 14-bedroom hotel situated in a peaceful residential area of Ayr is now for sale. It was opened in 1966 and has been in the same family ever since.

All the guests rooms are en-suite guest rooms and the property benefits from a reputable restaurant renowned for its Scottish style of cooking, a bar, sports lounge and large function room accommodating upwards of 120 guests, and a beer garden. It is being marketed by Bruce & Co for £1,050,000.

THE MILLCROFT HOTEL

The Millcroft hotel in Gairloch, which operates year round, is being marketed by DM Hall, for offers over £700,000.

The Millcroft is situated beside the Gairloch holiday park and is a busy hotel which provides a good level of year-round trade.

The Millcroft is a detached traditional hotel which was extended to the rear in the 80’s, providing 12 individually styled ensuite letting rooms as well as owners’ and manager’s accommodation. At its heart is a busy, well presented lounge bar and restaurant which can accommodate approximately 36 at present, with both dining areas combined accommodating up to 40 covers.

The hotel also enjoys stunning views over the loch and provides a warm, welcoming and cosy environment.

Margaret Mitchell of DM Hall who is overseeing the marketing process, said, “This is a great opportunity to acquire a successful, busy and easily managed tourist hotel with an established reputation and the potential to increase the number of rooms by reconfiguration of staff rooms and redevelopment of disused storage areas.

THE HUNTINGTOWER HOTEL PERTH

The Huntingtower Hotel has a long-established reputation as Perth’s principal hotel. The 35 bedroom country house hotel, located in its own private grounds of close to 5 acres, is an ideal setting for weddings, meetings and conferences, as well being a popular leisure break destination and it being marketed by Colliers. With net turnover approaching £2,000,000 pa, offers of £3 million are invited.

The original property, with its Tudor style facade, and in the 1990s the hotel was substantially extended with a new bedroom wing and function suite. Historically, planning consent was granted for an additional 28 bedrooms and a full spa, leisure and fitness centre. This consent has now expired but can be re-applied for.

It has convenient accessibility to Perth’s A9 western bypass via a new exit. The Huntingtower Hotel links with ease not only to Perth and its surrounding areas but further afield too.

CULLEN BAY HOTEL CULLEN

Cullen Bay Hotel in Cullen, Aberdeenshire, a former 2021 Travellers Choice Award Winner in on the market for offers over £1,350,000..

CCL are handling the sale of the 14 ensuite bedroom hotel which has been extended and upgraded over the years and has become a very popular stopping point for tourists. It has a mix of income from wet, food, accommodation, and functions.

Set in a secure site the property sits in a prominent, elevated position and enjoys sea views over the moray coast and a links golf course.

It is located a short walk from the town centre of Cullen, with many amenities including restaurants, shops, and links golf course.

Cullen is approximately midway on the A98 between Inverness and Aberdeen, 20 miles east of Elgin and is a popular seaside holiday destination.

THE BENLEVA HOTELD DRUMNADROCHIT

The Benleva Hotel, located on the A82 and on the banks of Loch Ness, one of the most prominent tourist roads in the Highland, offers much tourism potential.

Located 20 minutes from Inverness, the village comes alive during the bustling summer months as tourists, visitors and day trippers arrive. Nearby Urquhart Castle is one of the most visited tourist locations in the Highlands thought to have been built originally in the 13th century as a fortress for Clan Grant.

The business has s net turnover under management of over £500,000 and is being marketed by Cornerstone Business Agents for £625,000. Although offered freehold, leasehold sale is also considered.

The property has 11 ensuite letting bedrooms , a bar, restaurant/breakfast room, Beer Garden to the rear, and garden grounds with tree lined drive and a car park

SCOTHOT RETURNS TO SEC

FIND OUT WHAT’SON THE MENU?

Scotland’s leading showcase for food, drink, hospitality, retail and tourism is returning to Glasgow from 8-9 March, taking up residency once again in the SEC following a four-year hiatus due to the Covid pandemic. This year an estimated 7,000 visitors will come through the doors over the two-day event.

Now in its 50th year, ScotHot23 offers an unmissable opportunity for guests to meet with suppliers, share ideas and inspiration, and learn about the latest trends from some of the biggest names across the industry.

With over 200 exhibitors from the food and drink, technology, catering equipment, tableware and design and many more industries to be showcased over the two days, ScotHot23 will fill the SEC with brands like Unox, Modern Standard Coffee, Miami Foods, Vegware, MCFT, Loop Recyling, Myth Drinks, Gordon Castle, the Buffalo Farm, Giacopazzi Ice Cream, Open Table, BV Dairy, Mechline, Irish Black Butter, Mattison Contract Beds, Brakes, Alliance Scotland, Lynas, J Browns, Craft Butches, Braehead Foods and Capital Power Clean, to name just a few.

Live debates

ScotHot23’s programme is filled with exciting discussions, live demonstrations and celebrations of those in the industry. Can’t-miss features of the show include the STA Spotlight Stage, the Scottish Culinary Championships, Liquid Academy Live, ScotHot’s Innovation Awards, and Staff Canteen Live. Guests will have a chance to sample and chat with producers at Scottish Regional Foods, Great Taste Market, Plant-based dishes, the Artisan Pavilion and ScotHot’s 50 Rising Stars.

There’s plenty to discuss this year as two years of pandemic have forced major introspection into what the future may look like for the industry – the STA Spotlight Stage in association with Scottish Tourism Alliance, sponsored by Sodexo Live will attempt to answer these questions with key industry figures as they debate issues affecting hospitality and tourism in Scotland.

ScotHot will also host the 34th Scottish Culinary Championships, sponsored by Compass Scotland, which will once again challenge and celebrate chefs from across Scotland and the North. Headed up by Scottish Chefs CEO, Neil Thomson and the incredibly talented judging team, all the action will take place in the Live Theatre and Skills Arena –with the Culinary Art competitions to be a showstopper as chefs create true works of art from edible ingredients.

The dedicated drinks feature Liquid Academy Live will take guests on a journey to discover delicious spirits. Hear from wine experts about their favourite grapes, little-known craft beers and new non-alcoholic

alternatives. Surrounding the Liquid Academy Live theatre is the drinks area and the new Gantry Bar, where you can discover hot new producers and taste new products from market leaders.

Market innovations

Since 2019’s show there have been many new products launched within the market. Many of these will be showcased at ScotHot as part of the Innovation Awards showcase. Guests will be able to test out the shortlisted entries in the Equipment, Design and Technology category, and sample the shortlisted entries in our Food and Drink category – with the opportunity to vote for their favourite in each category too through the new ScotHot event app.

Back for a third year, the team at the Staff Canteen will once again interview the hottest Scottish Chefs as they cook live – with Michelinstar heavyweights like Tom Kitchin, Graeme Cheevers, Adam Handling, Stuart Ralston and more taking the stage. Those lucky enough to grab a front-row seat will be able to get a bird’s eye view and the opportunity to taste some of the delicious dishes that have made these chefs famous.

Another great chance to sample some delicious food at ScotHot23 is the Great Taste Market, presented by the Guild of Fine Food and featuring award-winning products from around the UK. Scottish Regional Foods also allows guests to come along and taste some amazing local produce and see what each region of Scotland has to offer, from the succulent seafoods of the islands to beef from the Borders. For guests whose menu features vegan and plant- based dishes, the Plant-Based Market is a great opportunity to get inspiration and taste new products from a selection of producers who are leading the explosive movement.

Fifty to watch

One of the most glamorous events of the showcase will be ScotHot’s 50 Rising Stars, sponsored by Xpressjobs which aims to highlight some of the industry’s most talented newcomers, celebrating industry upcomers in food and drink, hospitality, retail and tourism.

For the 2023 show, ScotHot has enlisted the support of some of the country’s finest tourism and hospitality professionals to join as respected ambassadors. These influential individuals bring their passion, knowledge, and skill to the show and will be contributing their voice to some of the most important conversations we’re having this year.

With all the opportunities for connection, inspiration and innovation supported by major partners including VisitScotland, Scotland Food & Drink, Scottish Tourism Alliance (STA), the Scottish Chefs, the Staff Canteen, The Caterer and Drink Think – ScotHot23 is not be to missed. Go to www.scothot.co.uk for more information

A PRO AS A GM

Gary Silcock joined the 365 acre Murrayshall Country Estate in Perthshire three years ago as General Manager, after Chief Executive of the new owner Stellar Asset Management, Jonathan Gain, lured him to Perth. Stellar had big plans for the estate which boasts a 40 bedroom property and golf course, and although the investment company had already invested more than £2m in the estate since buying it in 2017 with Gary on board it could proceed with its plans to invest a substantial amount more.

Gary’s pro golf background along with his management experience of working with the likes of La Manga Club, The Belfry and Gleneagles, some of the finest golf destinations in the UK and Europe, plus his “strong operational knowledge, strategic vision and leadership qualities” certainly made him a perfect fit for Murrayshall Jonathan Gain said at the time, and chose him over 350 other candidates for the role.

You can see why. Gary has a quiet confidence which is both reassuring and impressive at the same time and is able to paint a picture of what the plans are for the estate and his team.

His role includes bringing to fruition Stellar’s £30m plan to extend the hotel, the erection of lodges, the creation of a state-of-the-art spa / leisure facilities and camping and glamping areas which will involve reimagining golf holes that are no longer in use.

It is certainly a big project but one which Gary relishes and one which he is determined to have complete within the next few years. It’s exactly this sort of task he tells me that he “thrives on.”

As the only 4-star hotel in Perth, Gary is determined to make Murrayshall as popular as his former place of work at Gleneagles Hotel, with the same level of service, but keeping it affordable for locals and tourists alike. With a brief spell as a Best Western – now the hotel has joined Luxury Scotland, which Gary believes is a better fit for the luxury boutique market.

Born in Edinburgh, Gary’s parents moved to Perthshire when he was a youngster and he went to school in Dundee. With jobs worldwide, he eventually headed back to Scotland and moved to Auchterarder in 2015 when he joined Gleneagles Hotel as Director of Golf.

Certainly it has been his love of golf and his expertise at it which has helped forge his career. Always a sportsman – he took up golf in his late teens, having given up go-carting, and football. His first handicap was 17, his second 12 and his 3rd 7. When a Pro at his club Panmure mentioned there was such a job as a Director of Golf, Gary was intrigued and set about becoming one. As a result, despite studying as a systems analyst, he then did his Associates Degree PGA Foundation in 1993 at Panmure and subsequently moved into Resorts at Westerwood Country Hotel in Cumbernauld. He describes it as “wet!” The course not the job!

Gary then went to St Andrews, working at the Old Course Hotel, Golf Resort & Spa, as a Pro at the Duke’s

BY SUSAN YOUNG

Course. It was the first five-star hotel he worked for, but certainly not the last.

Over the next decade Gary’s career took him to Portugal and Parque da Floresta, where he was Golf Operations Manager. He stayed there five years and honed his project management skills – which saw him getting involved in all aspects of creating a new golf academy and the redevelopment of the golf course. It was where his son was born. Then he took off to India as Chief Executive at the £8 billion Aamby Valley City gated resort in Mumbai which catered for 10,000 guests with its own private airport. Says Gary, “I worked with IMG and I opened up a Clubhouse, PGA-branded academy, and oversaw the creation of a 250 -acre fully floodlit golf course. It is still the biggest project I have ever worked on.

He smiles, “You could play golf at night on the floodlit course, but you needed an armed guard – to protect you from the leopards!”

From there he headed to Ireland and the City West Hotel in Dublin – the largest hotel in Europe. It could cater for 2,000 people at a function. City West owner Jim Mansfield had also bought Palmerstown Stud – 10 miles away -with the idea of turning it into an award-winning golf resort and Gary’s role as CEO also included branding and marketing too. He says, “I helped create the Clubhouse, three restaurants and open it as a 23-bedroomed private hotel. I also branded it Palmerstown and linked it all up, bringing a new team in.” He didn’t just talk the talk, he played the course too, participating in the Irish PGA Championship when it took place at Palmerstown.

By 2006 it was back to the UK and The Belfry as Director of Golf. He was there for seven years, before it was bought by KSL. After the change of management he then headed to Spain and La Manga Club. His responsibilities included three golf courses – plus two Clubhouses and a Leadbetter Golf Academy. It remains one of his favourite places. He then returned to the UK and Gleneagles Hotel after being appointed to the role of Director of Golf by former MD Bernard Murphy, the move coincided with Ennismore buying the Gleneagles estate.

Says Gary, “It was exciting time. Sharan Pasricha took over and he was and is very inspirational. I was involved in every facet of golf and had had an input into the food and beverage operation as well as sales and marketing too – everything outwith the hotel itself.”

During his tenure at Gleneagles, which was always his dream job, he presided over the prestigious 2019 Solheim Cup, raised membership figures and oversaw Ennismore’s investment in its golf facilities.

With Gleneagles crossed off the bucket list – pastures new beckoned – and when the role of General Manager at Murrayshall came up Gary put his name forward. It allowed him to fully utilise all the experiences he had to date - golf, project management, team building and hospitality management.

However, he showed off his other skills during the pandemic when the hotel had reduced staff numbers

– he did everything bar make the beds – a skill he has never developed. In fact says Gary, “The staff used to think I enjoyed hoovering because I did it so much. They thought it was my way of relieving stress. However, it was just something that needed to be done.”

The 26 rooms in the main hotel were refurbished in 2019 but one of the things Gary did first of all was put in hi-speed internet. Says he, “What a difference it has made.” He also elevated the hotels offering, from the quality of its laundry from Fishers to stylish coffee machines in every room.

The most recent upgrades have been to the two lodges which extend the number of rooms the hotel has by a further 14 rooms, creating some stunning suites.

Gary comments, “I had the opportunity to get involved with the interior design process here. We played around with colour to create different styles, brought new furniture from Gillies in Broughty Ferry, and created beautiful bathrooms with walk in showers and baths. I’m quite good at visualising things and I enjoy interiors.”

In the main hotel the new name for the refurbished lounge bar is The Barossa Bar –this is where you can enjoy light meals and afternoon tea with a fabulous view. In fact most of the public areas and rooms have excellent views.

The brasserie has also been rebranded Eolas (pronounced O-lass), which means ‘experience’ in Gaelic. It opened last year. Gary explains, “This was always a brasserie but we didn’t sell brasserie style food. So we have changed the offering – and now Chef Craig Jackson offers Scottish themes with a modern French take. We have increased our wine offering from 25 to more than 80 bottles and raised the range and quality of wine on offer. We do two courses for £38 and have a really popular Sunday lunch. There are also regular tasting menus that change every six weeks. After losing a Red Rosette when we were a Brasserie, last year we managed to get our Two Rosettes back, and now I’ve challenged the chef to get a third which would mean we are the only 3 Rosette in the area.”

It is not just the hotel itself which has seen improvements there has also been a focus in raising its marketing activity with a new website. Says Gary, “It was fine before, but not very inspirational. So that has now been elevated and we are also invested in PR and marketing and rebranded the name to Murrayshall Country Estate. We want to appeal to a broad range of guests both international and leisure guests. We need to target the right people if we are to take the business forward. When Stellar took it over it was a distressed product – you can either look to improve things slowly or try and

speed things up and that’s what we are trying to do.”

There is a good reason for this as Gary is just going through the process to submit a detailed plan to Perth and Kinross Council for the next stage of the development of Murrayshall which includes a new 27,000 sq ft spa and leisure facility, 19 luxury holiday lodges which will add an additional 16 bedrooms to the hotel, glamping pods further up the hill, with jacuzzis outside and of course fabulous views. Says Gary, “It will take us up to a completely new level.”

It is a £30m project, however projects are what Gary really enjoys, and of course there are plans for the golf course too. His plan is to turn the golf course at Murrayshall into Scotland’s only American-style parkland course. The greens will be smaller, with more shapes and in the summer months the grass will go from long to short which will make the greens’ pop’ and look really lush whilst also using white sand in the bunkers.

“It does make commercial sense. We have 55,000 people in Perth, we are the only four star hotel, and once we have the leisure club and spa with its amazing view – it will give us a new USP.

The leisure club and spa will be a standalone business which will give us a 12-month season and that will elevate our food and beverage revenues – which is at the very core of this business.”

But at the heart of the plans is the building of a team that can take the business forward, and he has that well in hand too. “I’m not trying to build a Real Madrid team, but I am aiming to put together the best team I can and I think we are well on the way. The management team is being built with some very strong members with incredible hospitality backgrounds who want to join us now and be part of the journey with us. Plus, we are also lucky to have a good strong casual base in the area.”

He continues, “Our owner has always said that we should have a bit of fun along the way. I think if there is one thing that Covid taught us, it was that productivity is not about doing more – but we can use potentially less staff, but pay them more. This can improve productivity because we give better service.

In fact Stellar is one of the companies that trialled the four day week. It offered 100% salary, for 80% of the hours but the team have to be 100% productive. He is pushing me to that here when we get our staffing levels up.”

He continues, “I am lucky that over the years I have been able to see different cultures and different rules of management. And my degree with the PGA was in business management – which also taught me to tutor, and I am delighted that I can have the opportunity to bring all my experiences and knowledge back

“ I’m not trying to build a Real Madrid team, but I am aiming to put together the best team I can and I think we are well on the way. The management team is being built with some very strong members with incredible hospitality backgrounds who want to join us now and be part of the journey with us. .”

to Perth and try and pass them on to next generation.”

One person he has passed his passion for the industry on to is his son Ryan – with his family travelling the world with him for 18 years, Gary’s job has rubbed off on his son. Despite having a degree in Criminology – years working at Gleneagles while at Uni and with then joining the Signature Pub Group have persuaded him to follow a career in hospitality. Gary is delighted, “Ryan is a perfect candidate for hospitality because he is outgoing and also loves everything to do with food, while my daughter is more inclined towards artistic ventures and is a brilliant illustrator.”

Gary meantime would tell you he is fundamentally a Golf pro, although he also admits to being somewhat of a salesman. He certainly sold the vision of the new Murrayshall persona to me. Next he has the planning hurdle to clear. If all goes to plan he is going to be very busy.

One of the biggest positives about his management style he tells me is that the fact that he “reflects”, and it is also one of his negatives.

I don’t think he is going to get much time to do much reflecting in the months ahead, with all the plans afoot. I look forward to seeing it all finished.

BALMORAL ARMS

BALLATER

BY SUSAN YOUNG

Last year Crerar Hotels transformed the former Deeside Inn in Ballater and renamed it the Balmoral Arms following a £2.2 million refurbishment. And now it is Ballater’s only official five-star AA-rated business having been upgraded from four stars.

I’m not surprised inspectors were impressed with the results of the significant investment because I was too.

In fact having also spent a night at a nearby hotel, which is a favourite with the creative set, I thought the Junior suite which I stayed in was just as good, if not slightly more comfortable, not least because it had a spacious and modern bathroom.

The designers have managed to preserve the character of the building whilst completely upgrading the 46 bedrooms and suites, all public spaces including the restaurant.

The accommodation has been upgraded and the property now offers a selection of rooms and suites to suit every kind of traveller from those looking for a luxury

staycation to those seeking an upmarket base and for others who will spend more time outside than in.

The hotel offers six impressive suites including four Premium Suites, all named after iconic nearby points of interest, with additional space and luxury touches such as pure British wool bedding, Scottish inspired toiletries from the Highland Soap Company, and sweet treats from Tunnocks.

The suite we stayed in was inspired by the rugged landscape of the Cairngorms, with its dark blue wood panelled walls, and colourful headboards. The designers have made the rooms both comfortable and contemporary, but without losing any of the charm of a Victorian building.

We had coffee in the The Ghillies Bar, named after the Highland attendants. It which offers live music, roaring fires and local whiskies and ales combined with hearty traditional Scottish bites. I like the fact there are woollen throws there to put over your laps to keep you cosy! There is also a classic Scottish brasserie and grill, 1852

- named after the year in which the Balmoral Castle was purchased by Prince Albert for Queen Victoria. The meal we had certainly showcased the best of Scottish ingredients and traditional dishes which give a real taste of the Cairngorms.

One of the areas I loved best was a lovely large lounge with a roaring fire that was topped up by the team to keep it burning merrily away and there it also had plenty of comfortable sofas too.

Manager Joanna Whysall and her colleagues were certainly hospitable and I only wish we had brought our dog, because we noticed a fair few canine guests.

One of the benefits of the Balmoral Arms is that it is situated it the centre of Ballater which is a charming town with lots of small independent shops and a few art galleries. From the restored station which houses Tourist Information to the various walks, there is plenty to keep you occupied without the need to get in the car. I can see why it is so popular, particularly with visitors from home and abroad. The town and the hotel are well worth a visit.

Group

Manager

David Tracey, Managing Director, Manorview Hotels & Leisure Group

BY ALASTAIR ROY ARO PROCURMENT

CUT YOUR CLOTH ACCORDINGLY

Self-control and moderation

– the Presbyterian modus operandi for much of Scotland in years gone by has been replaced with a more sybaritic way of life in recent decades.

However, we are now caught in what seems like a never-ending series of cost calamities from green energy to red peppers and everything in between, the prices just keep on rising. Procurement well executed will help mitigate these cost increases and assist businesses to do as well as they possibly can with the resources they have available, however, limited they may be.

It is a good time to get creative across your business or enterprise and deploy the principle of cutting your coat according to your cloth – meaning do not spend more than you have or can afford to repay. Ultimately aim to be more productive with less waste, always focusing on quality and leveraging your supplier relationships to keep your business front of mind with your core supply chain to provide you with alternative options which do not compromise your product offer. Also, push back when faced with price increases and seek to share the burden with your suppliers. In most situations, they will be pragmatic and look at the longerterm relationship opportunities to find a way that works for both parties.

Inspire your teams to find ways of doing more with less and you will likely discover a plethora of untapped ideas from their own personal and employment backgrounds that can help make the difference to

maintain margins and ambitiously improve them despite the often gloomy economic outlook perpetuated in the media. There are commentators who argue that lots of the negatives are already baked into the economy and there really are lots of growth opportunities in the year ahead. It is better to focus on those and push ahead with plans to develop your businesses.

Look for ways to continuously improve with the resources at hand and look at product swaps for your usual proprietary branded items in your basket of consumable purchases. There can be obviously good reasons why a wellknown brand is the sector leader but if it doesn’t make a difference to the guest and customer experience and often it is simply operator preference exercise judgement and work out if it really makes a tangible difference. In nine out of ten scenarios, it will make no difference and you should bank the saving to the bottom line.

When buying items enquire about the cost build-up and why an item is priced the way it is – the objective is to determine how much is supplier margin and place the focus on minimising that aspect. When gathered together, applying various clothcutting strategies will see you through the tough times to brighter days ahead.

For information on how to Cut Your Coat.. And Your Cloth Accordingly contact alastair@aroprocurement com www.aroprocurement.com

THE ROSEATE EDINBURGH

The Roseate Edinburgh has just opened in the capital in the property that was originally known as the Dunstane Houses.

It is now owned by Roseate Hotels & Resorts, a brand of Bird Hospitality, Bird Group, India which bought Dunstane last year.

Now it has unveiled its new look for the refurbished Victorian townhouses which make up the hotel and which offers 35 luxurious rooms and suites, each uniquely styled to balance timeless tradition and modern comfort.

It offers intimate and luxurious rooms and suites with wellappointed en-suite shower rooms, handcrafted beds with Egyptian cotton sheets, fluffy bathrobes, Scottish woollen throws, a luxurious range of Noble Isle amenities and a host of other features that promise a distinctive experience. The unique and opulent suites offer features such as four-poster beds and reestanding copper rolltop baths in the room, with sweeping views over Edinburgh’s .

The dining philosophy at The Roseate Edinburgh, aligns with the entire portfolio of Roseate Hotels & Resorts, offering the finest seasonal Scottish produce paired with the best spirits from Highland breweries and distilleries. The name ‘Dunstane Restaurant & Bar’ is a humble ode to the erstwhile name and legacy of the

Hotel. The Dunstane Restaurant & Bar offers a wide selections of rare and vintage whiskies in Edinburgh, native to the magical Highlands.

The Roseate Edinburgh offers a luxurious and stylish city retreat with an authentic Scottish soul. Characterful, evocative interiors, inspired by the neoclassical design of old-town Edinburgh, the boutique hotel exudes timeless, understated charm and elegance.

The Roseate Edinburgh also has a meeting room, Club Prive, which can host upto 36 guests in a sit down setting and up to 50 guests, standing. The Hotel also has a charming conservatory garden, Club Prive Conservatory & Garden, where smaller meetings and events can be held. The Club Prive Conservatory & Garden can host up to 10 guests in a sit down setting and 12, standing.

Mrs Radha Bhatia, Chairperson, Bird Group India who own Roseate Hotels & Resorts comments, “The Roseate Edinburgh is a wonderful new gem in our flourishing portfolio of luxury boutique hotels in the United Kingdom. We are excited to bring the magic of Scotland, the land of moors, hills and highlands, it’s amazing hospitality, exemplary cuisine and a very bespoke experience to our guests.”

LISA WISHART 8 NOVEMBER 1965 – 7 JANUARY 2023

BY NICOLA TAYLOR

Lisa Wishart, Managing Director of Lisini, the family-owned business which has Dalziel Park in Motherwell, Angels in Uddingston and the Parkville in Blantyre in its portfolio died last month after a year spent battling through a brain haemorrage.

Nicola Taylor pays her tribute to Lisa - a true ambassador for the hospitality industry.

You really don’t expect to be asked to write about your friend who was so tragically taken from us at only 57. A funny, smart and beautiful lady inside and out, and one that I am proud to call my friend.

Lisa and I met through a mutual friend, Laura Gordon, and immediately hit it off. We were part of a peer learning Group which focused on strong leadership and shared a desire to be the best leaders for our businesses and creating strong cultures of belonging and support within our businesses. It became clear very quickly that we shared so many similarities and experiences. Most obviously we were two women running second generation family hospitality businesses with our Dads as our wing men.

It was easy for us to have open and frank conversations about everything to do with business and the impact it had on our lives. We both made the choice later in life to join the ‘family firm’ and chose to grow the businesses using the platform our parents had built with our added experience from elsewhere. We were both lifelong learners, in fact from starting out as a PE teacher, Lisa went back to University to gain her MBA to help her embark on what was to be an incredibly successful business career.

Needless to say, Lisa was beyond devastated when she lost her Dad, and that was pretty tough for her, especially leading into Covid with all the challenges

that brought the industry as a whole.

Of course, Lisa was someone who was so passionate about her business, her team and the whole industry. She was always able to find time to help others, no matter how much she had to do.

Hospitality is non-stop 24/7 and 365 days, but she enjoyed it so much and got a huge amount of satisfaction from watching the business grow and develop along with her team.

During Covid, her tireless focus helped the business navigate through some of the dark times we all experienced and come out the other side, stronger. She was an advocate within the industry and never shied away from defending what she held dear.

However, her number one priority was her family and in particular her teenage son, Jamie, to whom she devoted so much of her energy and focus, no matter what else was going on in her life.

Lisa simply sparkled. She lit up any room she was in. Whenever I arrived anywhere to meet her, I could see and hear her instantly, chatting happily, telling wonderful and funny stories with everyone around her laughing and smiling. That is how I will always remember her. I for one, and I know I speak for so many others, will miss her enormously.

We’ve lost one of the very best. Let’s raise a toast to our wonderful colleague and friend –Lisa Wishart.

EXECUTIVE CHEF JAMES MURPHY JOINS CAMERON HOUSE

Executive Chef James Murphy has joined Five Star resort, Cameron House on Loch Lomond. Executive Sous Chef Brian Scanlan is also joining the team which will see the two chefs collaborating again for the first time in 25 years.

Chef Murphy, one of the UK’s most respected chefs, will be spearheading a team of 60 chefs and kitchen assistants across the resort. He has a passion and commitment to developing and maintaining a happy and prosperous workforce a quality Brian Scanlan also shares.

Says Chef Murphy, ‘Ensuring that our teams achieve their goals through our support and training is essential to us.’

His impressive career has included time working with world-famous chef Anton Mosimann at The Dorchester, and

as Executive chef at Glasgow’s Grand Central, where he was awarded the prestigious Hotel Chef of the Year Award at The Cateys and he also headed up the kitchen at the Glasgow Hilton Hotel.

Brian Scanlan has worked at many high-end restaurants including his most recent post at The Ivy Glasgow.

Andy Roger, Resort Director at Cameron House Hotel added: “It’s a real pleasure to be able to welcome James & Brian to the team here at Cameron House Resort. James will spearhead the resort’s new culinary direction that will capture the senses of our valued guests. Both James & Brian’s food philosophy is completely in line with our own, and we know that by combining that with their exceptional skill, enthusiasm, and knowledge of Scottish ingredients we will deliver truly unrivalled dining experiences for our guests.”

ANDREW COOK APPOINTED GM AT FONAB CASTLE

Andrew Cook has been appointed general manager of the five-star Fonab Castle hotel and spa at Pitlochry in Perthshire he replaces Niall Thompson.

Andrew has a wealth of experience including four years as GM at Chewton Glen Hotel & Spa in Hampshire. He also worked with The Westcliff Hotel and The Mount Nelson Hotel in South Africa alongside British Pullman – Venice Simplon Orient-Express.

Fonab Castle Hotel, set in an 11-acre rural estate overlooking Loch Faskally, was bought by Blantyre Capital Limited and Fairtree Alternative Real Estate just over a year ago. Blantyre is a London-based investment management firm and Fairtree Alternative Real Estate is a UKbased hotel investment and management company.

Andew comments, “I am very honoured to join the exceptional team at Fonab Castle Hotel. Fonab Castle Hotel is one of the leading hotels in Scotland, I am looking forward to delivering ‘Beyond the Ordinary’ together”

While the best venues and outstanding in-house teams deliver brilliant front of house service, our lifts simply keep back of house moving smoothly. Make us your extra team player, the one that never lets you down!

HIT TALENT CONFERENCE

The HIT Talent Conference took place last month at the Voco Grand Central Hotel in Glasgow, with 414 scholarships awarded. These included the first Graeme Gibson Scholarship which rewarded a rising star working in management in the Greater Glasgow area with four executive coaching sessions to work on their personal and career development, in addition to their scholarship award.

This year’s winner was Graeme Walker, Director of Sales and Marketing at the Clayton Hotel Glasgow City. The scholarship is in honour of the late Graeme Gibson, who worked in many of Scotland’s top establishments, latterly The Grand Central Hotel, Glynhill Hotel, and then Yotel Glasgow.

Natalaigh Taylor, Marketing Manager at Trump Turnberry, was the beneficiary of the Chris Rouse Scholarship, awarded in memory of the former GM of the Turnberry Hotel who was known for developing the highest standards for his guests and inspiring the best from his team. It is an annual award to someone working in the Ayrshire area, who shows the same enthusiasm for their career as he did.

HIT’s latest Andrew Fairlie Scholar was named late last year. He is Eddie Brown, Sous Chef at The Carnegie Club at Skibo Castle in Dornoch.

Eddie will gain industrywide recognition as an Andrew Fairlie Scholar and experience once-in-a-lifetime opportunities, such as a practical stage in an international kitchen and at Michelin-starred restaurants Restaurant Andrew Fairlie at Gleneagles and Core by Clare Smyth in London.

HIT’s scholarship programme is open to anyone in Scotland working in the industry or studying towards a career in hospitality. Scholarships offer learning experiences to help develop new skills, knowledge, best practice and fresh thinking. They focus on business, operational and inspirational empowerment and are tailored to an individual’s aspirations.

Scotland’s Deposit Return Scheme

Scotland’s Deposit Return Scheme launches in August 2 02 3. If your business sells drinks in Scotland, you may have retailer obligations to comply with as par t of the scheme.

Is your business ready? Find out what your business needs to do at netregs.org.uk /DRS