HOTEL SCOTLAND APRIL 2023

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If you’re looking for a new permanent role, or simply something to fill in the gaps our team are waiting for your call.

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10

WELCOME

My interview this month is with John Dickson of Dakota. He is certainly one to watch - at 30 he is already a seasoned GM. John has a a real passion for hospitality. You can read what he has to say on our centre pages.

Congratulations to the HIT team who once again ran a great Annual Dinner. We have a full spread of pictures on pages 10 and 11.

Meanwhile Cat Thomson has done a brief Q&A with six of Scotland’s best GM’s on pages 12-13.

We have also started the first of a regular features on Sustainability. Each month from we will be featuring hotels that are embracing it. We start off with a broad overview.

There’s also plenty of news - and of course, as usual there are appointments at the back.

I hope you enjoy this issue. See you next month.

Susan Young Editor

21 SUSTAINABILITY

Editor: Susan

Editorial: Cat Thomson, Nicola Young

Advertising: Anne Campbell Admin: Rebecca Orr

susan@mediaworldltd.com

@hotel_scotland hotelmagazinescotland.co.uk

Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2023. Printed by Stephens & George Print Group.

• JOHN DICKSON

•CHRIS HODGENS

APEX ACHIEVE GREEN TOURISM SILVER AWARDS ACROSS ALL UK HOTELS

Apex Hotels has achieved Green Tourism Silver accreditation across all seven of its hotels. Dundee and Bath achieved Silver accreditation last year with its remaining seven hotels based in Edinburgh, Glasgow and London receiving their awards recently.

Apex Hotels’ sustainability practices have been independently assessed and verified by Green Tourism, demonstrating the hotel group’s ongoing commitment to responsible, ethical, and sustainable business practices.

Some recent actions taken by the hotel group include switching to 100% renewable electricity from Scottish wind farms, a zero-landfill policy, removing single use plastics and sourcing all produce locally to reduce transport emissions.

The hotel group has also put in place a long-term social engagement and community outreach programme, which includes support for a range of national charities. These include cancer support charity Maggie’s Cancer, and Mind, who provide mental health advice and support.

The group’s nine hotels also independently and pro-actively support local charities and organisations throughout the year.

Lisa Wilson, Lead Assessor, Green Tourism said, “Apex Hotels have done a fantastic job in achieving the Green Tourism Silver Award for all nine hotels following their first assessment. The team displayed an excellent understanding of sustainability as well as an awareness of the opportunities and challenges associated with running a responsible business. This along with the dedication, hard work and creativity of the on-site teams at all the hotels has been an important factor in achieving the award.

“Across the hotels, the teams performed particularly strongly in the assessment categories of Awareness, Community, Health & Wellbeing, and Experiences. “

Michael Stott, Commercial Director, Apex Hotels said, “We are delighted and extremely proud to be one of few independent hotel groups to achieve Silver Green Tourism accreditation across all our hotels.”

£2.5m price tag Royal George Hotel

The Royal George Hotel in Perth, which is 250 years old this year, is on the market.

Graham & Sibbald have the hotel on their books with a price tag of £2.5m for the freehold. The hotel has been in the Anderson family for nearly 25 years and retirement is on the cards.

The hotel opened in 1773, and has hosted many distinguished guests including Queen Victoria, and more recently and HRH Prince Edward. The hotel still houses the Royal Warrant and two lamps crafted from the bed in which the monarch slept.

Other notable guests have included the likes of Jools Holland, Nicola Bennedetti and Kiri Te

Kanawa, the opera singer.

Adding to its historic appeal, the Scottish Government has also announced the Stone of Destiny will return to Perth in 2024, and will be situated just 300 meters from the hotel.

The Royal George Hotel has 46 bedrooms, a ballroom that accommodates 150 delegates, six breakout rooms, and two restaurants as well as a fitness suite and games room.

In the past it has hosted annual conferences for The Scottish Government, The Liberal Democrats, The Scottish Labour Party, T he Scottish Conservative and Unionist Party, and The Scottish Green Party.

Dornoch Station to open this summer

The new Dornoch Station Hotel, formerly the Dornoch Hotel, is set to re-open this summer after a major revamp by US-based investor Adventurous Journeys (AJ) Capital Partners who bought the hotel last year. The hotel joins its Marine and Lawn portfolio whose growing portfolio of Scottish properties includes Rusacks St Andrews, Marine North Berwick, and Marine Troon.

The newly refurbished hotel will have have more than 200 guest rooms, a new putting green, fire pits and additional outdoor amenities when it re-opens.

CHRIS WAYNE WILLS

Sandman Hotels moves into Glasgow

Canadian hotel group Sandman Hotels is opening its second hotel in Scotland in Glasgow this Spring. The new hotel at 375 West George Street, will bring the Group’s UK portfolio to four.

Sandman Signature Glasgow Hotel follows Sandman Signature Aberdeen Hotel & Spa, situated in the former Robert Gordon University, St Andrews Street Campus which opened last year.

Mitch Gaglardi, UK and Ireland director for the group, said, “This particular hotel is especially close to my heart, as I spent a number of years living in Glasgow creating great memories with my wife and kids.

“Our first hotel in the city will offer guests a memorable experience, and in a prime location - just a stone’s throw from the leafy west end and a short drive from the airport.”

“We’re excited to add a further 179 bedrooms and suites to the city for people to come and enjoy its worldfamous hospitality.”

Guests can choose from nine roomstyles, along with amenities including a fitness centre, and bar and steakhouse restaurant called the Chop Grill & Bar.

Sandman Hotel Group UK&I will expand further in the upcoming year, with the planned opening of Sandman Signature Edinburgh Airport Hotel..

HAYMARKET HOTEL GETS THE GREEN LIGHT

A new mixed-use development at 20 Haymarket Yards have been given the green light by City of Edinburgh Council. The new development designed by the award winning 7N Architects, will include a nine-storey hotel of approximately 197 rooms, offices, ground floor café and a public plaza. It is being brought forward by Stamford Property Holdings and potential occupiers are now being sought, with construction set to start in 2024.

NEW ERA FOR CRERAR HOTELS AS INDUSTRY VETERAN PADDY CRERAR SELLS GROUP

Paddy Crerar CBE sold his seven strong hotel group, Crerar Hotels to the owners of Fonab Castle and Dunkeld House Hotel, Blantyre Capital Limited and operating partner Fairtree Hotel Investments, last month.

The deal marks industry veteran Paddy Crerar’s exit from hospitality after more than 30 years however, he and his co-Director Nigel Dearnley, although no longer connected to Crerar Hotels, will retain a formal link with the new board and remain staunch supporters of the business.

Paddy Crerar CBE commented, “We set out to deliver the type of hotels and service that properly reflects Scotland - a world class destination that is consistently a podium finisher in the global tourism marketplace. It’s been an absolute joy seeing our ambitions flourish and be rewarded by guest demand and loyalty.

“The current year we believe will be our best yet with double digit growth forecasted in every month ahead.

“After getting to know the new potential owners it was soon clear that they shared identical aims and ambitions to those we have worked hard to foster at Crerar Hotels. Their view of the potential for high quality hospitality in Scotland pitched to the global stage is unquestionable and their access to greater resources makes delivering on the potential of Crerar Hotels achievable.”

Chris Wayne Wills CEO of Crerar Hotels, who is staying inpost added, “This is an

extremely exciting time for Crerar Hotels, we are looking ahead to a record year of performance with our hotels now at the highest level of facility and service. Knowing the ambition of the new owners our teams are ready and will relish the opportunity to make this next step change an unbridled success.

“A key driver for Crerar Hotels is to be the employer of choice wherever we have a hotel. We work very hard to achieve that with the stability and quality of our teams standing as the judgement marker of success. With a change in ownership the employee opportunity horizon widens further, with the existing portfolio of hotels now brings career development options which we are very keen to get going on.”

Joe Bester of Fairtree commented, “Both Nic Ross and I, at Fairtree, are hugely excited to be expanding our hotel portfolio in Scotland with the addition of the Crerar Hotel Group, which offers a variety of beautiful hotels in iconic locations across Scotland.

“We are extremely proud to have a strong partner like Blantyre in this iconic portfolio acquisition as we continue to build out our UK luxury leisure portfolio.”

Johann Scheid of Blantyre concluded, “We are very pleased to have concluded our fourth deal and first group deal with our partners Fairtree and are excited about the momentum in building our luxury leisure hospitality portfolio with them across the UK..”

The operating company of Airth Castle Hotel, Airth Castle Hotel & Spa, went into voluntary liquidation last month. It’s understood the company’s debt level reached “unmanageable debt levels” due to the impact of the pandemic and rising energy and supplier costs. The firm said, “Regretfully, around 26 full-time staff, together with a number of parttime staff, will be made redundant.”

The firm also stated, “The owners of the hotel property, Airth Castle Limited, have advised the hotel will not be sold as a result of the operating company’s insolvency.”

Steven Macleod and Filippo Colombetti are the directors of Airth Castle Limited.

Ken Pattullo and Kenny Craig of Begbies Traynor have been appointed as joint liquidators of the Highlander Hotel Ltd which traded as the Lomond Hills Hotel in Cupar, Fife.

The hotel ceased to trade upon liquidation and all 17 staff have been made redundant. Thomas McKay, partner at Begbies Traynor in Scotland, said, “Like many boutique hotels in small villages, the Lomond Hills Hotel has experienced very difficult trading conditions during the challenging winter season. Facing a perfect storm of financial pressures, the directors, in consultation with the business’ lenders, made the decision to enter liquidation as the hotel was no longer able to trade.

“After almost 300 years as a coaching inn, we plan to appoint agents to present the hotel for sale in early spring and hope that it will again be able to operate in the hands of new owners.”

Three Rosettes for One Devonshire Gardens by Hotel du Vin

One Devonshire Gardens by Hotel du Vin in Glasgow has been awarded three AA Rosettes, one of only 14 new three AA Rosette awards in the UK, and the only new award in Scotland.

The AA inspectors said, “This is a properly luxurious boutique hotel with a dining room to match. Wine is an important part of the equation here, and knowledgeable staff will guide you around the impressive wine list.

“Menus are very seasonal, with plenty of Scottish produce (from Kilbrannan langoustines to Newtonmore roe deer and more) in the technically adept modern dishes.

Simon Numphud, managing director at AA Media said, “The kitchen of this restaurant continues to aim high and resoundingly hits that target. Seasonal menus, abound with plenty of Scottish produce, are showcased in technically adept modern dishes.”

Head chef Gary Townsend said, “Achieving these three rosettes is something that myself and the whole team are extremely proud of.

“It’s recognition for hard work, which has been quite challenging these past few years so it’s good to see that hard working finally paying off.””

TOBERMORY HOTEL FOR SALE

The family-owned MacDonald Arms Hotel in Tobermory on the Isle of Mull, which has been in the family for 50 years, has been put on the market through Drysdale & Co for £350,000.

The agents say, “MacDonald Arms Hotel has been owned by the same family for 56 years and Drysdale & Company are delighted to have been entrusted with the opportunity to bring the property to market.

“The hotel’s prominent position offers huge potential for re-development prior to being re-established within the town.

“An operator could re-furbish and re-open the licensed accommodation at ground level or it could be converted to other retail or commercial use.””

APEX CITY QUAY HOTEL & SPA IS CELEBRATING ITS 20TH BIRTHDAY WITH A YEAR-LONG PARTNERSHIP WITH THE WORLD’S LONGEST RUNNING COMIC AND FELLOW DUNDEE ICON, BEANO! IT HAS EVEN CREATED A BEANO INSPIRED ROOM. THE STAFF ARE PICTURED GIVING THE NEW COLLABORATION THE THUMBS UP.

Hop, the Hotel Property Management Software Company, set up by highlands-based hoteliers, Richard Drummond and Jon Erasmus and developer, Ronald Tweedie in 2017 has not only recently gained a contract with 5 English hotels in Duncan Bannatyne’s Bannatyne leisure portfolio, but now the entrepreneurs are also celebrating new business in Florida and Nigeria, with a deal also closed in Barbados. It also has a significant share of the Scottish market with some 65 hospitality venues utilising Hop.

The trio developed Hop out of frustration at expensive, outdated systems, creating single-point software which could handle everything including bookings, multi-system payments, orders and check-ins.

COBB ADD OPTIONAL ENVIRO-TIP TO HELP FUND NATURE-BASED APPRENTICESHIPS

To mark Scottish Apprenticeship Week last month the Cobbs hospitality group joined forces with rewilding project, Highlands Rewilding to introduce an optional environmental tip for visitors to help fund the next generation of nature apprentices.

Visitors to the group’s six hotels and seven holiday homes along the Great Glen Way, running from Fort William to Inverness, will be invited to add a £2 discretionary payment to their stay, with the funds going directly to neighbouring Highlands Rewilding’s Bunloit Estate.

The money raised will allow the Highlands Rewilding team to employ a steady stream of rural apprenticeships to support the estate’s 22 local staff members to develop rural skills as they take their nature recovery work to scale.

Drumnadrochit-based, the Cobbs Group employs 440 people across its businesses and supports two trainee tourism ambassadors, though they are looking to expand the number of

trainees they support each year.

Fraser Campbell, founder and managing director of the Cobbs Group, said, “We’re delighted to partner with Highlands Rewilding to support their environmental efforts and encourage others to do the same, all while developing much-needed local rural skills. We already support several apprentices each year, so the idea of helping a local project that’s helping future proof our environment and young local people is a win-win.

“We live in an amazing part of the country with wide open spaces. We want to do what we can to help, protect and restore biodiversity and tackle climate change. This new partnership provides a great platform for our group to play their part in supporting the future of our local community.”

Fraser continued, “Our visitors want to know that their money is being fed back into the local economy. This is a tangible way for us and our guests to help future proof our wonderful surroundings.”

GRAND OPENING OF SIR RICHARD BRANSON’S FIRST EUROPEAN VIRGIN HOTEL

Virgin Hotels Edinburgh was officially opened in March by Virgin Group founder Sir Richard Branson.

The hotel has been operating since June 2022, but now the completion of the final phase means that the hotel’s 222 Chambers and Grand Chamber Suites as well as all dining outlets including, the hotel’s flagship restaurant, Commons Club, which features a bar, Eve, an all-day dining space and an event venue Greyfriars Hall, a 19th century church that has been beautifully restored and repurposed, are now open. There is also an exclusive rooftop terrace with unobstructed Edinburgh Castle views.

Virgin Group Founder, Sir Richard Branson, said,“I am thrilled to mark the grand opening of Virgin Hotels Edinburgh – the first Virgin Hotels property to launch in Europe – in this most wonderful city.

“This is an incredible hotel that truly embodies the spirit of both the Virgin brand and the quirks and traits of Edinburgh’s beautiful Old Town – a place where people can come together to have fun, relax and enjoy all that this wonderful city has to offer.”

HARRIS FAMILY CELEBRATE 50 YEARS AT THE ORIGINAL ROSSLYN INN

The Harris family celebrated 50 years of ownership of The Original Rosslyn Inn in Roslin. The Harris family took charge on March 27, 1973, and celebrated the exact date with a VIP party at the hotel.

Grahame Harris and his son, Richard, who run the popular seven-bedroom hostelry, put together a series of videos for social media featuring the family, the Original, and its customers and staff, to celebrate and commemorate the last five decades.

Richard Harris, 41, explains, “Our 50 stories for 50 years video project is to celebrate everyone involved with the Original over the last 50 years, not just us. We feature regulars including Tam Murray, who is almost 80 and worked in the pub when he was a 10 year-old-boy, as well as the staff and family. We also cover lots of questions we are constantly asked – Why are there two dates on the building? What does the inscription above the fire mean? Did Robert Burns actually stay here?

“There are a few anecdotal and urban legend tales that will only ever be told on the barstools of the pub! And my dad, Grahame, obviously has more than a few of his own tales to share!

Grahame Harris, 71, was already a rising star in the hospitality industry when he arrived in the village with his parents Tom and Sheila, and turned the local pub with the main focus on drink, into a thriving hotel, bar and restaurant with the focus on events, good food, and homely coaching inn accommodation.

He said, “My dad wanted to harness my ‘youth and enthusiasm’ and create a family business. It’s been a pleasure to be welcomed into a village community that has given us so much. I’ve enjoyed serving them and being a part of it, and I take great pride in seeing Richard carry on the tradition. I have a few grandchildren I am hoping will want to be the fourth generation of Harris’s to run the business. And they and Richard have an advantage on me – they are Roslin natives. I’ll always be a ‘townie’ until my dying day!”

£100m Ruby Hotel moves a step further

Ruby Hotels is set to invest £100 million in Edinburgh with a new hotel on Princes Street.

This new hotel represents German-based Ruby Hotels’ first foray into the Scottish market, joining their existing properties in Amsterdam, Florence, and Munich where it is based.

Property management company Hunter REIM has confirmed that a planning application has been submitted to the City of Edinburgh Council with a decision anticipated in late summer or early autumn.

The plan is to develop a luxury hotel which will span seven floors, with 300-rooms and will have views of Princes Street Gardens, the Ross Theatre, and Edinburgh Castle.

In addition to the hotel, the development will also include retail spaces on the ground floor and a rooftop bar with views.

The project is expected to generate over 150 jobs during construction, with an additional 250 permanent roles once the hotel and retail spaces become operational. All going to plan, subject to planning approval, it is expected to open in 2026.”

Julian Mors, Group Director at Ruby Hotels, commented, “Edinburgh is one of the most vibrant tourism destinations in Europe and Ruby Hotels looks forward to creating a must-visit destination for residents and visitors in the heart of the city.”

DONNINI ADDS KYLESTROME TO PORTFOLIO

Ayr-based company, Donnini, which operates a portfolio of over fifty properties for leisure and corporate lets, and has now added the 12-room Kylestrome Hotel in Ayr to its portfolio and has created Donnini Collection Hotels.

Jake Murray and Laurence Malyon, joint founders of Donnini, said, “We are thrilled to finally announce the launch of Donnini Collection Hotels, which will run alongside our existing apartments and houses.

“Providing hotel rooms has been a longawaited goal in our evolution as a provider of first-class accommodation.

“We have built Donnini over the last six years on the strength of our partnerships. Donnini Collection Hotels will be no different.

“We are very keen to engage with other hotel owners, investors and developers anywhere in the UK who may be interested in

partnering with us, creating different options with regards to income generation. We are also interested in speaking to anyone seeking a quality partner to take over existing hotel or aparthotel venues.

“The Kylestrome is the first step in us being able to offer businesses and leisure guests alike a full spectrum of accommodation offerings in Ayrshire”.

“We are also delighted to announce a partnership with Andrew and Diane Sime, who will continue to operate the restaurant, bar and function space within The Kylestrome.

“We have been working closely with Diane and Andrew on developing a fresh new menu and hospitality offering.”

The bar and restaurant has now officially re-launched as the e11even Restaurant and Bar offering, say says the partners, “an exceptional but un-fussy dining experience.”.

Hospitality businesses urged to sign-up to wellbeing promise

More than 30 leading companies, including Bourne Leisure, Crerar Hotel Group, Frasers Hospitality (UK) Limited, Greene King, Hospitality Health, Hotel du Vin, Imperial London Hotels and Malmaison Hotels have joined a new campaign called the Hospitality Wellbeing and Development Promise which focuses on creating a positive and supportive work environment for employees to grow and succeed.

The Promise is also supported by trade associations across the industry, including UKHospitality, the British Institute of Innkeeping and he British Beer and Pub Association and Set up by the sector and spearheaded by the Hospitality and Tourism Skills Board and supported by Government, all hospitality businesses are eligible to sign-up and show their commitment to the training, development and wellbeing of their staff. As well as a commitment by businesses, a wide range of guidance to help

businesses deliver a better workplace environment is being made available.

Steve Richards, who leads the Hospitality and Tourism Skills Board and is the CEO of Parkdean Resorts, said that caring for employees should be everyone’s main goal in the hospitality industry.

“Growing our own talent is so important and ensuring we offer the right support for our staff is critical. Long gone are the days of just sticking someone on a training course to tick the development box.

“As employers, we have a duty of care to look out for our teams’ mental health and wellbeing and it’s our responsibility to take this seriously, in addition to the formal training we all offer.

“I would urge every hospitality business to sign up to the Promise and together we can show that hospitality is one of the most supportive, inclusive and rewarding places to work.”.

LAURENCE MALYON

JAKE MURRAY

BY ALASTAIR ROY OF ARO PROCUREMENT

ACHIEVABLE SUSTAINABILITY IN HOSPITALITY

Businesses across all sectors are making their contributions in becoming more sustainable and it’s probably fair to say that all are at differing stages of evolution. Sustainability strategies are often developed as a direct response to client and guest expectations or sometimes an assumption of what those expectations are and at other times simply because they make sense financially and the biproduct is a benefit which ticks the sustainability box. There are also unavoidable legislative requirements, some which are right and legitimate and others perhaps more questionable and ill conceived.

Notwithstanding good intentions, it can seem that there remains a dearth of options to make the sustainable transition without considerable cost increases. A recent first hand example highlighting this was identified while looking at disposable coffee cups where the biodegradable option was more than four times higher than the lower priced non compostable cup.

It is potentially like buying organic, in that those products are usually more expensive but the benefits are typically positive. Therefore, as an industry how do we influence the supplier community to provide options which are sustainable but don’t break the bank? Product cost make up includes the materials for the product plus labour, packaging and naturally, profit. Whilst not suggesting that suppliers are adding a sustainability premium to the cost of more environmentally desirable products, as a collective, we need to work on creating the critical mass of demand to make the sustainable product the easy and more affordable choice.

be implemented and which will yield benefits. Gain an understanding on where your business could become more sustainable and examples include:

Reduction in energy consumption and reliance on fossil fuels by switching to heat pumps; solar panels or wind turbine for water heating and electricity generation; installing motion detectors to manage heating and lighting in guest rooms, corridors and public spaces; reduction in thermostat temperatures; when equipment is due to be replaced switch from gas powered to electric options; checking insulation is fit for purpose

Elimination of single use plastics by switching to bulk toiletries dispensers

Reduce general waste overall and particularly focus on food waste, measure leftovers and gain a double benefit by reducing quantities purchased thus saving money and reduce the amount of food thrown away which will subsequently reduce the production of methane resulting from the breakdown of food waste

Encourage less water consumption in public, guest room and back of house spaces with subtle and consistent communication methods

When setting sourcing targets for buying local, make the targets achievable – there is no point in saying that all products will be purchased from suppliers within a radius of 30 miles when products such as coffee and tea are included in the targets given Brazil is ranked as the world’s number one producer of coffee and China has that accolade for tea.

For more information, contact alastair@aroprocurement.com www. aroprocurement.com

Affordable and desirable sustainable products aside, there are still lots of initiatives some of which have been ongoing for a while that can

On that note, a cup of tea or coffee might help when pondering the mammoth sustainability task ahead but the hospitality industry will always find creative and radical ways to deliver on the brief and succeed.

HIT Annual Dinner

Once again the industry turned out in force to celebrate the HIT Annual Dinner at The Hilton in William Street in March. The 2023 HIT Industry Award winner was Alan Russell, Contracts Sales Manager for Müller Milk & Ingredients, while the winner of the HIT Future Leaders Award is Mollie McCaughley, Deputy General Manager of Hotel du Vin at One Devonshire Gardens. Both are pictured below.

GM’S ON THE SPOT

BRUNO DE SCHUYTER GENERAL MANAGER SCHLOSS ROXBURGH, SCOTTISH BORDERS

What has been your career path to date?

I am from Belgium and got hooked on hospitality from a young age. I love meeting and working with people from all over the world and could not imagine doing anything else.

My first GM role was overseeing the preopening of the InterContinental Hotel in Barcelona. I have been at SCHLOSS Roxburghe for just over a year now and previous to this I was at The Marine North Berwick.

Recruitment is one of the biggest challenges at the moment. What measures have you introduced.

We have introduced an employee assistance program with well-being articles, podcasts, tools and resources. We have also built up a positive relationship with the local community, and are proud to support community initiatives and sponsor the local rugby team. This has helped us develop a great team with a strong emphasis on staff retention which minimises the need for recruitment. We have a sponsor licence to allow us to recruit out with the UK and we provide staff accommodation. It is our aim to become the employer of choice in the local area.

Who has been the biggest influence in your career?

My GM 25 years ago who later became a friend was an incredible professional, and one of the kindest people I know. He would say hello to all team members in the morning, stop to talk, but most importantly listen. I am very lucky that our paths crossed.

What are your plans for the hotel?

We recently opened an extension with 58 new rooms and suites, a state-of-the-art spa, and luxury Scottish cottages. Our gin and whisky bar, and fine dining restaurant. will soon open. The golf facilities are also being upgraded this year. It is our aim for SCHLOSS Roxburghe to become ‘the’ destination hotel in the south of Scotland .

Cat Thomson speaks to 6 of Scotland’s Top GM’s and finds out what their plans are.

HAZEL GALLOWAY

GENERAL MANAGER

CLAYTON HOTEL, GLASGOW

What has been your career path to date?

I started out working as a bartender and waitress when I was at university before I moved into hotels in 2009.

I worked my way up with various hotel brands including Accor, IHG, and Malmaison. and my first GM position was at Hotel Du Vin in Winchester in 2017.

After being GM for our sister property, Maldron Hotel Glasgow, I steered the preopening of the Clayton Hotel on Clyde Street.

Recruitment is one of the biggest challenges at the moment. What measures have you introduced.

I believe recruitment isn’t the main challenge but rather long-term retention and finding passionate people who want to work in hospitality.

I love working for Dalata Hotel Group because their people agenda is a core value. To tackle the skills shortage in the industry long term, we need to look at the education of children and how we can get them to see hospitality as a career and not just a weekend job. One where you can learn skills, find

MANNY BABER

GENERAL MANAGER

HOTEL INDIGO & STAYBRIDGE SUITES, DUNDEE

What has been your career path to date?

By accident, I started working part-time in a local hotel during my studies (I was studying engineering). But I fell in love with the hospitality industry, and decided to pursue this career instead. That was 25 years ago.

Over the last 25 years I have had various senior roles in F&B and management including 12 years at a senior operational level with Hilton Hotels & Resorts. I joined as GM of Hotel Indigo & Staybridge Suites Dundee in December 2021.

Recruitment is one of the biggest challenges at the moment. What measures have you introduced.

Our post-pandemic strategy has been to focus on those with a desire to get into the industry, versus experience. We are part of local initiatives to help people back into work via Dundee City Council, I am a mentor for their career-ready programme and volunteer for Dundee University’s Leadership Plus Programme and support

your passion, meet lifelong friends, travel and develop a long-term successful career.”

I have such a great dedicated team who help make this happen with ease.

Who has been the biggest influence in your career?

I have worked for some really amazing GM’s and each has taught me some career-enhancing skills and helped me become a GM myself. But the biggest influence on my career are my co-workers, I have a strong passionate team around me who I can trust and rely on which really helps make me more resilient and driven to be the best that I can be for them.

What are your plans for the hotel? Our main aim is to establish the hotel strongly in the market. As part of the wider Dalata Hotel Group we want to lead by example with our responsibilities to the environment, the communities in which we operate, our customers, our employees and other stakeholders.

We will continue to innovate while delivering exceptional service to our customers.

the Dundee and Angus College apprentice scheme

Who has been the biggest influence in your career?

Daniel van Wyk, my first GM, who I worked with at Hilton Glasgow taught me everything. Also Robert Ford, a GM I worked with at DoubleTree by Hilton Manchester, became like a father figure to me.

What are your plans for the hotel?

As we navigate through tough times in our sector, we’re uncovering efficient ways of delivering the business and identifying opportunities for commercial success. I want to continue the hotels’ success with Guest Love satisfaction. We’re ranked at the top on Tripadvisor for Hotels in Dundee, and are consistently one of Europe’s top performers in IHG’s Survey and Social Rankers – which we are really proud of.

DALE MCPHEE FORMER GENERAL MANAGER WALDORF ASTORIA, EDINBURGH COUNTRY CLUB

What has been your career path to date?

My journey in hospitality all started 32 years ago with a summer job, before this, I had planned to go to law school. I found a career I could truly excel and develop in. My dream had always been to travel the world, use my law degree and become a diplomat. That summer I fell in love with hospitality and realised that I was able to achieve that in a different way.

I’ve was GM of Waldorf Astoria Edinburgh – The Caledonian for 10 years and 2 months. During my 30 years working with Hilton, I have had the opportunity to work in London, Istanbul, Prague, Bucharest, Budapest, Windsor (Canada), Toronto and Halifax and my latest role is in Cairo.

Recruitment is one of the biggest challenges at the moment. What measures have you introduced.

We begin our recruitment process in ample time to fill each position and use online advertising initiatives to spark interest. We have become more flexible with our contracts, offering a higher number of part-time contacts and review compensation on a case-by-case

CHRIS HODGENS

GENERAL MANAGER BANCHORY LODGE HOTEL, ABERDEENSHIRE

What has been your career path to date?

I actually fell into the hospitality industry. I moved to Aberdeen to study Chemistry and worked in bars and restaurants to pay my way through Uni. After I graduated my family circumstances changed and I needed a job quickly so I became assistant GM at Meldrum house. Once bitten by the bug it’s difficult to leave.

I have been GM of Banchory lodge for a year and a half, prior to this I did consultancy work. I have had a variety of jobs within the sector, but I missed walking the hotel corridors and speaking with guests so I got back into a full-time GM role.

Recruitment is one of the biggest challenges at the moment. What measures have you introduced. To improve staff retention and well-being, I employed a full-time training/HR manager, and work alongside her. We have introduced gym memberships, an employee of the month scheme, and a service charge added to guest bills which has been a game changer.

Who has been the biggest influence in your career?

I have kept in touch with Andy Burgess for advice and guidance, he gave me my first opportunity at Meldrum House. I’m now back working for him as one of the owners of Banchory Lodge. He has a wealth of knowledge and gives sound advice, but he is not scared of having difficult conversations with honest feedback.

basis. Our team is at the forefront of everything that we do. Personally, I feel that it is very important for me to know each member of our team and connect with them on an individual basis. At the end of the day, we truly are one big family.

Who has been the biggest influence in your career?

There have been so many influential figures in my career, my very first GM in the 1990s, was Marilyn Soper, a female which at the time was extremely rare, but she played an influential role in my career. Many of my previous bosses and colleagues have remained in my life and we have become close friends.

What are your plans for the future?

Sadly, after 10 years at the Waldorf Astoria Edinburgh I have handed over the reins to Nitin Ramtri. I have transferred to open our first Waldorf Astoria hotel in Africa, located in Cairo. My email address remains the same - so everyone please keep in touch! I look forward to seeing Waldorf Astoria Edinburgh – The Caledonian continue to prosper and grow in the years to come .

What are your plans for the hotel?

During lockdown we made our Sitooterie outdoor area which reopens in April. I am also looking forward to working with local schools and colleges to demonstrate hospitality is a good career choice.

David Tracey, Managing Director, Manorview Hotels & Leisure Group

FROM KITCHEN RUNNER TO GM

They say you know you are getting old when policemen seem very young, the same can be said when you meet General Managers who have both poise and experience and yet are only 30. The man in case is John Dickson, now General Manager of Dakota Queensferry.

I was introduced to John by his Area Manager Martin Lawrence, and I caught up with both of them at Dakota Eurocentral where John has been Hotel Manager for the past few years. Anyone who is in any doubt whether a career in hospitality is a fulfilling or a real career option should talk to John. His enthusiasm for his role, and his positivity about hospitality, and not just because he was talking to me, shines through.

John has been at Dakota for 12 years – he has come through the ranks from his first role in the kitchen at Dakota Queensferry to management and even acted as caretaker for the hotel during Covid. It’s been a journey, but one that he has loved every minute of.

Dakota, is now owned by the Evans Property Group, and it is Mr Michael Evans himself who presides over the business, taking over from former business partner and hospitality guru Ken McCulloch, who stepped back just before the pandemic. But it is the industry legend that taught John the ropes and it is Ken’s ethos and attention to detail that drives him forward.

But let’s roll back to John’s decision to go into hospitality in the first place. As is very often the case, John came into hospitality by default. “I left school, and to be honest I didn’t really know what I wanted to do, but I went to college to do sports coaching and got a job at Dakota Queensferry to help pay my way,” says John.

“I started in the kitchen running food out and got to know the chefs. I realised that I loved it and sport went out the window. Before long I was out meeting the guests. Then Dakota devised a programme for myself and three others called LMEM - Learn More Earn More. At the end of the programme if you passed or graduated you became a senior server at the grill. The programme involved going out and learning about our suppliers and we also spent time in departments throughout the hotel. For instance we went toCampbells Prime Meats, and Mark Murphy’s as well as Glenkinchie. We also spent some time working in the kitchen – in whites – and although not cooking we saw how

chefs worked and how they perceived you – for instance if I came in at 5pm and was complaining about feeling tired – it didn’t go down well with them because they had been in since early morning. We also got to see how food was made and the effort that was put in. It also meant that we could share our new knowledge with guests. We all passed and became senior servers – the best of the best.”

John then moved through the ranks becoming firstly Head Waiter then Assistant Restaurant Manager – all at Queensferry but in 2015 an opportunity came up to go to Eurocentral as Restaurant Manager and he took it. The following year he was drafted in to help Dakota Glasgow launch – a role he relished.

Says John, “I was lucky enough to help open Dakota Glasgow. Although I admit it was the hardest thing that I’ve ever done.

“ I got in involved with lots of things I even had to help build tables in the restaurant. If you can help open a place, then you can do anything. I also got to spend a lot of time with my now MD Andrew Ovenstone, who was General Manager there, and of course Mr McCulloch.

Following the Glasgow opening he bought a house in South Queensferry and took the opportunity to move back but this time his role was in Operations, which he didn’t enjoy as much as Food and Beverage so the role was shortlived. Instead he took on a dual role looking after both Queensferry and Eurocentral and he was doing that when the pandemic hit.

“I then spent 8-10 months doing everything –from flushing the loos to getting rid of beer – it’s amazing the amount of things that need done when a hotel is not being used.”

Since 2021 he has been Hotel Manager at Eurocentral but he now has a new role as General Manager at Queensferry which he begins in May. John says it is a sensible move as he has a new baby on the way.

John has now been with the company for 12 years. He tells me, “You buy into a lifestyle at Dakota and there are people who have been here longer than me, in fact since day one.”

I asked why he thought that was. He told me, “Mr McCulloch was, and is, integral as to why people love working at Dakota. He was also a huge part of my career at the start and I can hear him every day in my ear!”

“For instance it was drilled into us the way

A baby on the way and a new role at DAKOTA SUSAN YOUNG caught up with General Manager John Dickson to find out more.

to plump the cushions and the importance of hanging people’s jackets up. He used the aconym MALT – Music, Atmosphere, Lighting and Temperature. All these components had to be right to give the guest the right experience. If the music wasn’t right, the atmosphere wouldn’t be right, and if the lighting wasn’t right – it was a knock on effect. Now I even follow the same rules at home! And even today if there is a mis-plumped cushion we say Mr McCulloch wouldn’t like that and change it! He is also the reason that I always have a dimple in my tie – he always believed that a tie should have one, and that the tie should hang evenly. Now I can’t come to work without a dimple –or it hanging evenly - sometimes I even have to change my tie.”

John smiles, “He didn’t miss anything. I remember we once changed the beer taps on top of the bar at Eurocentral, and Mr McCulloch came in and immediately noticed, and said they hadn’t been designed that way and requested that they be changed back! So we had to get new beer taps made.”

However the changes John has sought to make at the Dakota Eurocentral, have been welcomed, particularly the idea of a new room category called Deluxe.

Martin believes that John’s initiatives have helped ‘future proof the hotel’. He says, When John identified the new room category, he put together what was required and estimated the return and then presented his plans to the board. It was really a no brainer and the Deluxe rooms have certainly contributed to the hotels’ performance - we are having a record year.”

Says John, “They were bigger rooms, and all had a brick wall, but they didn’t feel special. I had the idea of making them Deluxe rooms – we put in bigger beds, items such as new coffee machines and new console’s – our own workshop made them - and new robes and slippers. Now they are booked out seven weeks in advance.

He didn’t stop there. Two signature suites on the fifth floor have been upgraded and made more special with shower pods, double vanities and more.

Under John’s management the hotel has also put in a swathe of EV charging points in the car park. “We will soon have the largest number of EV points in Scotland. We have put in Tesla super quick charges which will be universal. We will have 20 bays which can charge any electric car from 10% charge to full charge in 45 minutes.”

It’s not the only green initiative he has embarked on. The hotel now has 400 solar panels. John smiles, “We turned them on for the first time last year on its sunniest day. The great thing is that we now know exactly how much CO2 we have saved or reduced.”

The hotel is also utilising its event space and over lockdown the derelict building next to the hotel has been re-designed as a large

sports space. Says John, “We have put up walls and have put in heating. Before it was a just an empty space – now our Smiths Suite, which is UEFA verified, has been refurbished to accommodate football teams and sporting events. It takes up half of the building, and we also have the Douglas Suite on the ground floor which can be entered from the hotel. It is more for weddings and looks incredible, while the first floor is utilised by production companies and musicians.”

there. I watched how he operated for instance he would always shake the hands of all our regular guests. I thought that was a really nice touch. He also had a very nice car and a nice watch – and I aspired to be him. I was lucky that when we were opening Glasgow I got to spend a lot of time with him and my admiration grew.

“My love of F&B comes from Andrew Rowley who I first worked with at Queensferry. He now has his own hotel, but he instilled everything food and beverage into me. He also encouraged me to go one step further. Although he used to say I was ‘cocky.’

“Samantha Hamilton-Green our HR Director has also been a massive support particularly when moved into this role from Restaurant manager – there were lots of little scenarios that I didn’t know how to deal with then, but now I find it so much easier. When I was just learning she taught me to take a step back and look at the bigger picture. And she encouraged me to get more organised, which honestly I am.

“All these people have had such a massive impact on me and they demonstrate what a family Dakota is. I think if I was to work anywhere else rather than Dakota I’m not sure if I would be just as passionate. Here we care about service, we want the very best for our guests and we want them to leave having had the best possible time.

However, despite all the progress John is now heading back to Queensferry. He has just accepted the role as General Manager and starts in May. He says, “I have loved every minute of being at Eurocentral. There is not one thing I would change. The team are amazing and one of the toughest conversations I have ever had was this week – telling my team I was going to back Queensferry. But it is exciting because it is where it all started. I will be working five minutes from home and my first baby is on the way. So my wife Hayley is delighted. She is such a big part of Dakota too – she knows I love the job and she she is one of the most supportive people I know – she knows I love the job.”

There have been others that John credits with the success of his journey – Martin Lawrence is not just his boss but is also a friend. “I have learned so much from Martin and have so much respect for him. We play badminton together and table tennis – but so much for my sports background, he always beats me. We all look up to him as he is, ‘Mr hospitality’. He always looking to get the best out of people and wants what’s best for the guests.

“Whether our Managing Director Andrew Ovenstone knows this or not he is the reason that I really wanted to be a General Manager. I met him when I was first at Dakota Queensferry, when he was General Manager

“I certainly have a passion for it. The hours can be long, but it doesn’t feel like they are because I enjoy working with the people I work with. It can be tough dealing with customers all the time, but I have realised it is an art.

When I talk to my friends manyh of them do not love their jobs as much as I do. If you are in hospitality, you can feel it and you live it. It is not just a job that pays the bills – I genuinely love it.”

Ken McCulloch may no longer be active in hospitality but his legacy lives on in the shape of people he has mentored and encouraged like John.

John reminisces, “I had my very first cigar with Mr McCulloch. After the opening of Glasgow Dakota he said to me ‘come and join me for a glass of champagne and a cigar,’ I told my boss what he had said, and he told me ‘of course’. Mr McCulloch showed me how to cut the cigar, and he puffed away very elegantly – I didn’t. I will never forget the experience.”

John now has a new challenge not just a new baby, but a new role at South Queensferry. He has come full circle.

“I am so looking forward to the future, and to working with the team there. It’s all very exciting.”

It certainly is. Here’s hoping that John’s Acorn award that he received last year is prophetic. He has planted it but he is already a great example of ... ‘great oaks from little acorns grow’.

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Courtesy of Breedon Priory

Courtesy of Fairmont Windsor Park Courtesy of Fairmont Windsor Park

Courtesy of Coniston Hotel

TRANSFORMING THE HOTEL INDUSTRY ONE GREEN STEP AT A TIME

The challenges facing the hospitality industry are well documented – from energy costs to the price of produce – and this is perhaps one of the reasons that greener practices are now becoming an everyday tool in the industry to keep costs down, as well as providing a marketing tool to attract guests who research shows are more invested in environmental issues and businesses that operate ethically.

Research by Booking.com found that over 70% of travellers want to try to travel more sustainably in the next year and some 78% intend to stay in sustainable accommodation. This clearly demonstrates an opportunity for tourism businesses to cater for this growing market.

Visit Scotland have launched a new Climate Action guide to support hospitality businesses to position sustainability at the heart of their recovery and ensure their offering will make it easier for visitors to make environmentally conscious travel decisions.

The Action guide aims to help businesses appreciate the impact of the net-zero transition on businesses, communities, and the environment with guidance on how businesses can assess their emissions, identify opportunities, and plan their response, ultimately fostering resilience and positive environmental impact.

The guide takes businesses through a step-by-step process that includes topics such as identifying and measuring carbon emissions, adapting to unavoidable climate change, supporting nature-based solutions and communicating with stakeholders.

From identifying emission types –predominantly direct and indirect. Direct emissions include items like the boilers used to heat premises, refrigeration systems (any leakage), re-gassing air conditioning systems, and the use of gas (in cooking) to looking at Indirect emissions, which comprise a significant portion of a hotel’s carbon footprint, can be attributed to factors such as purchased electricity or heating systems.

The most substantial contributors to

By Nicola Young

emissions—accounting for 75%-95% of the total—originate from generated waste, staff commutes, and, most importantly, the sourcing and nature of goods and services purchased.. It is these latter factors that have become the primary focus of the hotel sector’s sustainability efforts.

Consequently, hotels worldwide have begun to prioritise sustainability initiatives that not only lessen their ecological footprint but also enhance guest satisfaction and bolster brand reputation. And they are learning to shout about it.

For instance Ten Hill Place in Edinburgh, which has held a Gold Green Tourism Award since 2008 has just announced it will contribute towards ecological initiatives every time a guest opts out of room cleaning during a two-or-more night stay.

Contributions made by the hotel, which is owned by the Royal College of Surgeons of Edinburgh, when guests abstain from housekeeping will offset an estimated half a tonne of CO2 equivalent a night.

The new initiative follows a major carbon audit on every aspect of the hotel’s operations. The audit by Carbon Futures Ltd and Business Energy Scotland has already resulted in rolling out daylight sensors and helped set the plans for plant equipment upgrades that would help the Old Town hotel introduce its own energy sources.

Mark McKenzie, General Manager at Surgeons Quarter which operates the 129-bedroom hotel, said, “It’s very important to us that we make decisions which positively impact the environment and ensure this is at the heart of all of our operations – while also actively encouraging guests to minimise their effects on the environment.

“Ten Hill Place Hotel is a good choice for conscious consumers as we are committed to doing our bit for the planet. With more and more people looking to live a greener life at home it makes sense to stay at a hotel with similar ambitions.

“However, we’re still mindful of the effects that travel and the tourism industry have on our planet which has been reflected into

how we fulfil all our green commitments and continue the highest standards possible.”

One of the most significant challenges faced by the hotel industry is reducing energy consumption (and costs) and many hotels in Scotland are taking up the challenge. Solar panels are becoming the norm rather than the exception – for instance Dakota at Eurocentral have just installed more than 400. And at Apex in Dundee solar provides up to 20% of its energy needs.

In fact Apex has also switching to 100% renewable electricity from Scottish wind farms. Energy management systems are also key. If you are not already on the path you are definitely missing a trick.

A building management system such as the one that Apex uses monitors energy usage, and the group has also introduced Energy Saving Key cards in bedrooms which means rooms don’t use energy when unoccupied. Apex are also currently trialling an IOT/ Smart building initiative with the introduction of smart room and public area sensors to help reduce energy use throughout the hotel.

Apex also introduced its own laundry a few years ago - Hospitality Linen Services.

The 15th century Rushton Hall in Northampton has not only installed a biomass boiler for all their heating and energy use, but they also installed an on-premise laundry so they could wash all their own towels.

There are also linen ranges which offer energy savings such as the SmartSoft range from BG Software. This range say the company offers 70% energy savings and drys 31% faster.

It’s all about water usage. Laundry and kitchen operations alone account for around 40% of the water used in hotels. That’s why it pays to put in modern, efficient washers which can help reduce labour and utility costs while consuming less water compared to older units.

There has been some murmers recently that the UK Government plans to introduce bans on power showers and dual-flush toilets which although when used correctly save two-thirds more water than a conventional toilet – but apparently frequent leaks and

users being confused by the buttons actually in some cases mean they use more – leaking toilets account for wastage of 88 million litres of water. While powerful showers can use up to 15 litres a minute. The governments aim is to get people to use less than 110 litres a day of water. - but lower power showers may not go down all that well with hotel guests certainly to begin with. But there are other ways of saving water too.

The Fairmont St. Andrews uses recycled rainwater across its grounds and golf courses. A network of drainage pipes installed throughout the courses directs water into irrigation ponds, effectively reducing the need for borehole usage by 75%. In 2019, the hotel’s conservation efforts were even more successful, as the borehole was not required for topping up the irrigation ponds, resulting in an even lower usage of the borehole that year. It has also replaced disposable water bottles in its 212 guestrooms with specially designed refillable glass bottles - a move that will see a saving of 55,000 plastic bottles per year.

The Radisson Blu Hotel in Edinburgh has installed low-flow showerheads and taps, as well as water-efficient appliances, and the group has set a target of reducing their water footprint by 30% by 2026.

Surveys estimate that each hotel guest, on average, produces one kilo of waste per day and that approximately 30% of the waste a hotel produces can be diverted through reuse and recycling.

That is why waste reduction initiatives, such as recycling programs, composting, using biodegradable products and of course food waste reduction is key.

Apex Hotels has a zero-landfill policy. For instance it recycles Nespresso coffee capsules and collects waste oil for conversion into renewable energy. The hotel has pledged to eliminate all single-use plastics in guest rooms

by 2023, and room amenity packaging is made from previously ocean-bound materials, which are intercepted and recycled.

The Gleneagles Hotel in Perthshire not only mixes all of their coffee waste with their own compost to use it across the estate, but also keeps their horses warm with rugs that use 50% less energy to produce.

Its two-legged guests can also enjoy a new range of bathroom amenities that have been developed that come in refillable bottles featuring natural ingredients found on the estate while the bathroom essentials packs uses 100% recycled material.

Once again APEX are on the ball too – it uses recycled paper when possible, receives invoices electronically, and offers a paperless check-in process for guests. The housekeeping team has transitioned from paper-based communication to using an app that shares room information for arrivals, stays, and departures. In-room information and menus have been replaced with QR codes to further reduce paper usage.

Waste management is carefully structured, with items like used uniforms and bedding being responsibly disposed of. The hotel aims to increase recycling at the source to 60% of total waste, and no products are sent to landfill. General waste is collected and converted into refuse-derived fuel (RDF).

Scottish hoteliers have also had to contend with a ban on single use plastics which came in last summer., and which is expected to be exended to cover other items. Some suppliers have been quick off the mark. For instance, milk company Delamere has created mini milk glass bottles designed to replace jiggers and sticks in hotel rooms. The mini milks offer 3-4 servings of milk which can be served and stored at room temperature.

Ed Salt, MD at Delamere Dairy said, “One of our main aims as a company is to leave

a legacy for future generations. We have all been frustrated when trying to open a milk jigger or sachet only for it to end up all over the worktop, the mini milk bottles are convenient, easy to open and reduce plastic waste.”

Sustainable food practices too are well in hand in many hotels with many focusing on local and organic food sourcing, and the inclusion of plant-based menus. There is certainly a growing trend of hotels sourcing food from their own gardens or nearby local farms. Helped by the increasing popularity of farm-to-table dining experiences, and the desire by chefs to provide fresher, healthier, and more unique dishes to guests.

Both The Torridon in Wester Ross and Monachyle Mhor in Balquhidder are just two which grow their own produce in an on-site kitchen garden but there are many more hotels embracing the practice.

There is also a positive when it comes to shouting about what you are doing environmentally. There is strong evidence that as well as reducing costs in the medium to long term, environmental practices can also drive guest visits and help with recruitment.

A survey by the Governance and Accountability Institute in the US found that 40% of millennial respondents chose their employer because of their sustainability performance while 70% of millennials are more likely to stay with a company with a strong environmental reputation and policy. These figures are likely to be similar hereanother good reason to embrace sustainability.

Next issue we will take a look at EV Charging and focus on one hotel’s sustainability journey.

•MONACHYLE MHOR

WILLIAM STREET HILTON GLASGOW

BY SUSAN YOUNG

HILTON GLASGOW has completed the final part of its multi-million pound refurbishment of the building, with the opening of its new look gym, pool and spa facilities.

The hotel, which celebrated its 30th anniversary last December, has completed a two-year multi-million-pound renovation which has seen a complete refurbishment of the 320-bedroom hotel centred around its Glasgow heritage.

The designers drew inspiration from the ‘Glasgow Style’ made famous by Scottish architect and designer Charles Rennie Mackintosh and his linear style is reflected in

the bespoke furniture while the carpets and soft furnishings are inspired by the organic-inspired work of sisters Margaret Macdonald Mackintosh and Frances Macdonald MacNair.

All 320 bedrooms and suites have been completely refurbished with a light, fresh colour palette in a contemporary take on the Art Nouveau style. Hilton Glasgow is also the first UK Hilton outside of London to feature a revolutionary room-type called Five Feet to Fitness™. Guests can pursue fitness and wellbeing goals in the privacy of their own room thanks to the inclusion of over 11 different types of fitness equipment and accessories, and an interactive screen for tailored workouts.

The Grand Ballroom which has hosted

thousands of conferences, exhibitions, weddings and events, has been refurbished with the latest technology including animated wallpaper and LED lighting to alter the atmosphere of the room at the click of a button.

The refurbishment concluded with the opening of its stylish Health & Fitness Club in collaboration with PURE Spa & Beauty. It boasts a 15m swimming pool, sauna, steam room, and a state-of-the-art gym with the newest Precor equipment.

In the Health & Fitness Club, the hotel has partnered with award winning and leading spa experts, PURE Spa & Beauty, to offer members and guests luxurious treatments within the hotel.

Hilton Glasgow General Manager Calum Ross said, “After two years of renovation, the transformation of Hilton Glasgow is now complete with the opening of our stylish health & fitness club. We are really proud of the new pool, gym and spa spaces and we can’t wait to add some Hilton style to your fitness regime. The response from guests to the refurbishment has been incredible, our new ‘Glasgow Style’ inspired look has certainly been winner with first-time guests and regulars alike.”

“It’s an enormous privilege for me to be the general manager of this property. It’s part of Glasgow, an iconic feature of the city skyline, and it has a great history.”

ALL 320 BEDROOMS AND SUITES HAVE BEEN COMPLETELY REFURBISHED WITH A LIGHT, FRESH COLOUR PALETTE IN A CONTEMPORARY TAKE ON THE ART NOUVEAU STYLE..

New CEO for Highland Coast Hotels

Guy Crawford has joined Highland Coast Hotels as CEO. He is a former CEO and board member of Jumeirah Hospitality Group in Dubai; Managing Director of Forte Heritage Hotels; and Managing Director of Le Meridien Africa, Caribbean and Indian Ocean.

He has also enjoyed a long and distinguished career developing and running some of the world’s most exclusive luxury hotels. He replaces former CEO Roddy Watt who is stepping back from involvement in day-to-day operations to focus on development of the business through investment and acquisition. Mr Watt will remain on the board of Highland Coast Hotels as Development Director.

As a Fellow of the Institute of Hospitality and one of the first members of the Global Scots international business network, Mr Crawford brings with him a wealth of experience and a passion for the Scottish Highlands that fits well with the aspirations of Highland Coast Hotels.

Mr Crawford joins Highland Coast Hotels at an exciting time. 2023 will see the introduction of two newly refurbished properties to the collection. The Tongue Hotel and Plockton Inn will re-open to visitors in April 2023 following extensive renovations.

Under his leadership, Highland Coast Hotels intends to strengthen and enhance the hotels it owns, and in doing so, help to further boost regional growth.

For Mr Crawford, the appointment represents a return to his roots. His grandparents and parents were hotel owners and managers in the Scottish Highlands, including venues in Forres, Nairn, Grantown-on-Spey, Aviemore and Craigellachie. His wife Elizabeth is originally from Barra in the Western

Isles.

Guy Crawford, comments, “I’m delighted to be joining the team at this time and look forward to the challenge of leading Highland Coast Hotels in the next phase of its development.”

David Whiteford, Chairman at Highland Coast Hotels, added, “We’re incredibly fortunate to be welcoming Guy to Highland Coast Hotels. We’re thrilled that he has agreed to join our team.”

SUSTAINABLE AND SEASONAL FOOD ON THE MENU AT SONAS

Sonas Collection on the Isle of Skye, has announced a new sustainable and seasonal menu at Duisdale House Hotel having welcomed Stephen Crichton as the new Head Chef in February.

Head Chef Stephen Crichton brings with him a passion for locally inspired dishes using ingredients from the hotel’s kitchen gardens, polytunnels and local island suppliers.

During his career, Stephen has worked across several high-profile hotel restaurants across the UK and abroad including The Lake Country House Hotel and Spa in Wales, Lewtrenchard Manor in Devon and as the Sous Chef at Duisdale House Hotel from 2010-2011.

Andreas Maszczyk, Group General Manager for the Sonas Collection said, “Having previously

worked with Stephen, we knew his experience and enthusiasm for creating spectacular food with fresh, local ingredients was the perfect fit for our restaurant. Whether it’s enjoying our famous traditional afternoon teas or dinner in our two AA rosette restaurant at Duisdale, serving delicious local food is at the heart of what we do. We’re very happy to have Stephen back heading up our creative kitchen team and we’re looking forward to guests enjoying a taste of the Highlands from the new sustainable and seasonal menu.”

Sonas Collection Head Chef Stephen Crichton said, “ I’m very excited to be back at Sonas Collection and bringing delicious island dishes to our guests through the new Kitchen Garden to Table menu.”

CHECK OUT

Every so often there comes a time when there is real change in the industry - and some of Scotland’s top hoteliers have decided to make 2023 their year for moving on. Over the last four weeks Dale MacPhee has moved to the Waldorf Astoria, Cairo from the Waldorf Astoria in Edinburgh where she has been GM for the last 10 years. The new GM there is a familiar face - Nitin Ratri, who was previously Director of Operations 8 years ago.

Andy Roger has left Cameron House, after 10 years. His replacement is Allan Wilson who is now presiding over the 200th anniversary celebrations which highlight the mansions history. Meanwhile Graeme Greene has left Cromlix to join Crossbasket as Managing Director and Paul Bray has joined Klarent Hospitality as the Head of Asset Management from IHG. And last but not least Murray Thomson has moved on From Dalmahoy. Wishing them all the best.

It’s not just been all change on the hospitality front we also have a new First Minister Humza Yousaf. He has certainly not got an easy job in front of him. But it was very disappointing

that no Minister for Hospitality was created - especially with all the issues currently facing the sector - from Rates to energy, DRS to Recruitment - and the few people who seemed to have a handle on it are not even in the cabinet - Kate Forbes and Ivan McKee. That is a great pity.

Paddy Crerar’s sale of his hotel group didn’t come as a great surprise. You have thought someone winding down would step back from refurbishing the estate but he did just the opposite - I don’t think any of the Crerar Hotels have ever looked as good. The new buyers not only inherit a great portfolio but CEO Chris Wayne Wills who will still be captaining the ship. Here’s hoping Paddy and his wife will now take some R&R...

Our sister publication DRAM has just revealed the line up of categories for this year’s Scottish Bar and Pub Awards and one of the categories up for grabs is the Molinari Hotel Bar of the Year. There is also a Wellness award. So if you think your bar deserves the accolade be sure and put it forward. You have to be in it to win it. Head over to www.scottishbarandpubawards. com

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!