Hotel Scotland 045

Protect your business from the risk of water scarcity this summer

Plan ahead

SEPA advise all licenced abstractors to be aware of the potential risk of water scarcity this year, and for businesses to plan ahead where possible:

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

• Always monitor your water usage and plan for managing it efficiently in a range of conditions, with equipment kept in good working order.

• Work out the costs and benefits of abstracting and the value of water to your business. This will help you to plan investments in equipment and infrastructure.

• Consider if there are more innovative ways of working that would improve your water use efficiency.

www.sepa.org.uk/waterscarctiy or search: SEPA water scarcity

WELCOME

Sustainability is certainly the word that is on everyone’s lips. This month we start our regular feature on a hotel or hotel group that is on the journey to Net Zero. First up is Apex Hotels. Find out what Marie Clare Watson has to say on page 21.

I also caught up with the lovely Hazel Galloway of the Clayton Hotel which opened last November. She is a great ambassador for the hospitality industry as well as being one of the most team orientated managers that I have come across. Her story is on page 16. Our design features focus on the new lodges at Bowfield Hotel & Spa - they do look amazing.

Of course there is plenty more in the magazine, including a feature on coffee. Talking of which I am away for one.

Susan Young Editor

Editor: Susan Young

Editorial: Cat Thomson, Nicola Young

Advertising: Anne Campbell, Sylvia Forsyth Admin: Rebecca

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.

•HAZEL GALLOWAY

Scotsman Group’s plans for High School of Glasgow site

The Scotsman Group, the Glasgow-based hospitality and leisure operator, has submitted plans to convert the historic campus of the former High School of Glasgow into a luxurious hotel. The proposed development on Elmbank Street and Holland Street includes a 142-room hotel, 21 serviced apartments, function rooms, a bar in one of the gatehouses, and a new building featuring a pool, spa, and gym facility. Glazed links will be introduced to connect key buildings on the site, which currently comprises seven existing structures.

The Elmbank Street site is one of the last remaining Grade A-listed buildings of its size in Glasgow city centre, and acclaimed designer Jim Hamilton, in collaboration with architects Convery Prenty Shields, has been appointed to reimagine the building. Originally built in 1846, the buildings were previously used as offices by Strathclyde Regional Council and later by

Glasgow City Council and Strathclyde Police until 2013.

The complex is centered around a large courtyard, surrounded by a combination of traditional stone walls and ornate metal gates and railings. Vehicular access is provided through Holland Street, while pedestrians can enter from Elmbank Street and Holland Street. The site, known as “The Old High School Complex,” was put up for development in 2019 and The Scotsman Group secured the opportunity in an agreement with City Property (Glasgow) Investment LLP.

The Scotsman Group aims to create a 5-star luxury hotel and associated facilities, revitalizing the existing building stock while ensuring a sustainable and flexible future. The proposed development will require significant investment to restore the deteriorating architectural gem and preserve its historical significance. The project is expected to generate 176 permanent jobs and employment opportunities.

Green light for Dean Park Hotel expansion plans

The owners of the The Dean Park Hotel in Kirkcaldy, Margaret and Colin Smart, have been given the greenlight to expand its facilities by Fife Council.

The four-star venue’s Duke Lounge will be made bigger to accommodate overspill from events such as weddings.

The Smarts, who bought the business in 2019, plan to reduce the size of its terrace

to create an extended space for the Duke’s Lounge which in turn will provide a private overspill area for the Kensington suite for events, weddings and parties.

There are also plans to build a two-story spa which will include a sauna, ice room, café, champagne bar, gym, jacuzzi and a 25 metre swimming pool. These plans were approved in 2022.

W&R CHAMBERS SET FOR NEW CHAPTER

Plans have been submitted to convert the former W&R Chambers building, a C-listed structure in the Scottish capital, into a hotel or aparthotel, as stated in documents presented to Edinburgh planners. Iceni Projects and O’Donnell Brown, representing HUBCAP, Thistle Propco Investment Ltd, have also requested permission for internal and external modifications.

The proposal aims to transform the existing office space into a hotel/ aparthotel while preserving the warehouse’s historical character. The statement emphasises the benefits of the location at 11-15 Thistle Street, highlighting its accessibility and the positive impact the development would have on the world heritage site and the listed building itself. The design of the new development is described as high-quality, paying homage to the site’s past while seamlessly integrating into the surrounding historic cityscape.

Originally constructed in the 19th century as a printing works and warehouse, the building holds historical significance as the former residence of renowned Edinburgh entrepreneurs William and Robert Chambers, who were responsible for the creation of the Chambers Encyclopaedia and Dictionary...

CHRIS WAYNE WILLS

THE SONAS COLLECTION RAISES BAR FOR BOUTIQUE HOTELS AFTER £750K REFURB

Boutique hotel brand, The Sonas Collection, has invested £750,000 in the refurbishment of its three Isle of Skye properties, and in doing so, says it has raised the bar for luxury accommodation on Scotland’s West coast.

It is almost 20 years since owner Anne Gracie Gunn, pictured above, opened her first property, Toravaig House Hotel on Skye, and since then the Sonas Collection has become one of Scotland’s most successful small hotel groups, and the largest hospitality employer on the Isle of Skye. It now includes Skeabost House Hotel and Duisdale House Hotel.

Reflecting on the renovation, Anne said, “Covid was a difficult time for everyone, particularly the hospitality industry, however we decided it was an opportunity to renovate after seeing an increasing demand for luxury, boutique accommodation on Skye. It was hugely important to showcase the wonderful Skye landscape through the interior design and furnishings, while also staying true to the

hotels’ unique characters and delivering luxurious comfort to our guests. This is the largest refurbishment we’ve undertaken and I’m hugely proud of the transformation our three beautiful boutique properties have undergone.”

Working in partnership with local suppliers and designing the bespoke furniture herself with Scottish-based business Select Contract Furniture, Anne’s passion for the outdoors and cultural flair can be seen throughout the decor from sailing-inspired wallpaper to lush, brightly coloured floral furnishings. Showcasing genuine Highland opulence, all hotels feature lavish log fireplaces and sophisticated furnishings, such as tailormade leather headboards and handwoven Harris tweed.

Visitors at the historic 150-year-old Skeabost House Hotel, once a Victorian Hunting lodge, can expect vivid, natureinspired hues in the Sea View and Garden rooms. The revamp also introduces two extra Deluxe rooms at Toravaig House Hotel and the new maritime-themed Chart Bar at Duisdale House Hotel.”

MELVILLE GROUP ADD THE ROYAL HOTEL TO PORTOFOLIO

The Melville Hotel Group has added The Royal Hotel in Thurso to its portfolio after buying it from the Mutha Group. The hotel, which was on the market for offers over £1.8m, is now set to be refurbished.

The Glasgow-based group, owned by Thomas Melville, includes the Grey Gull Hotel at Loch Fyne, Royal Dunkeld and the MacDonald Hotel in Kinlochleven.

The Royal Hotel has 103 bedrooms, a restaurant and a bar,.

Melville plans to re-open the hotel in the summer after some cosmetic upgrades of its public areas, before closing it for a full refurbishment in October.

The hotel, which sits on the North Coast 500 tourist route, was sold through Drysdale & Co.

ARGYLL HOUSE GOES ON THE MARKET

The MacKechnie family has put their 15-bedroom hotel, Argyll House, formerly known as King’s Knoll, on the market.

The hotel, situated on an elevated site in Oban, has an asking price of approximately £800,000. and is being sold through Graham + Sibbald.

The Dunollie Road property is described as a “wonderful opportunity to acquire an established hotel in a great location.” It enjoys a prominent position on the main road from Connel into Oban, providing breathtaking views of Oban Bay and the Isle of Kerrera.

The property offers various amenities, including a lounge bar, a bar-lounge conservatory, and a conservatory restaurant.

Alongside the 15 guest rooms, there are two additional double rooms designated for staff accommodation.

Graham + Sibbald said: “Argyll House, being sold by the MacKechnie family, is currently tenanted and operates on a purely bed-and-breakfast basis. The current tenancy will be terminated on completion of a sale.”

14th year in a row as Cameron House Lodges retain Five Star Rating

Cameron Lodges on Loch Lomond has been awarded a five-star rating by VisitScotland for the fourteenth year in a row.

The rating was awarded in recognition of the Lodges’ continued commitment to excellence in hospitality and customer service.

This year’s accolade follows a 10 year multimillion-pound refurbishment programme at the resort, including the renovation of 82 Lodges. Now in its final stages, the investment has seen the upgrading of all bedrooms and bathroom facilities, too.

Cameron Lodge Resort launched in 1988 with just 27 lodges. Today, there are 115 units across the site including lodges, cottages, and suites, all with open-plan kitchens and outdoor terraces.

Allan Reich, Managing Director, Cameron Lodges said, “Our guests come to Cameron Lodges to experience the very best of Scotland, and we are proud to be able to offer them a world-class destination that is second to none.

“To achieve five-stars from Visit Scotland, for 14 years in a row, requires a great deal of commitment from our staff. Our team work tirelessly to ensure that every aspect of our guests’ stay is exceptional, from the moment they arrive until the moment they leave. We are delighted that our hard work and investment in the lodges has paid off.”

The leading luxury holiday accommodation also attained a Gold Crown Resort Award from RCI 2022/2023. The highest of three RCI Award Designations, which recognise the resorts efforts in exceeding specific standards in the areas of unit housekeeping, unit maintenance, hospitality and check-in/check-out procedure.

Roomzzz Aparthotels launched its first Scottish location in Edinburgh in May.

Located in the St James Quarter, the accommodation offers 74 serviced apartments with a 24-hour reception, free Wi-Fi, fully equipped kitchens and a Grab & Go breakfast with Bean to Cup Coffees. As well as providing pet friendly options, it also has studios and dedicated family rooms.

Shaan Ahmed, COO at Roomzzz Aparthotels Edinburgh said, “Opening our first property in Scotland is a real milestone for us - and what better location than Edinburgh, one of the world’s most popular tourist destinations. The city offers a unique blend of history, culture, and entertainment, making it the perfect setting for our new aparthotel to cater for guests of all interests.”

ROBERT & GINA PARKER GET SET TO RETIRE WITH SALE OF ENTIRE PORTFOLIO

Robert and Gina Parker, owners of the boutique hotel group, The Robert Parker Hotel Collection, have decided to retire and sell their four properties. Christie & Co. has taken on the marketing of the hotels, which include Dalhousie Castle & Aqueous Spa near Edinburgh, Doxford Hall Hotel & Spa in Alnwick, Ednam House Hotel in Kelso, and Eshott Hall in Morpeth.

Dalhousie Castle, one of Scotland’s oldest inhabited castles, is located just eight miles from Edinburgh. The castle features 35 bedrooms, a spa, and a renowned dining experience at the Dungeon Restaurant, which has been awarded two AA rosettes.

Doxford Hall Hotel, a majestic mansion in Northumberland dating back 200 years, has received four red stars from the AA. The hotel offers 41 luxurious bedrooms, a spa, and the largest yew tree maze in Europe.

Situated on the banks of the River Tweed, Ednam House provides 33 charming bedrooms and boasts the largest ballroom in the Borders region.

Eshott Hall, a splendid 17th-century manor house, features 11 bedrooms in the main hall and an additional 13 bedrooms in nearby buildings. The property also encompasses 38 acres of exquisite gardens and woodland, a tennis court, a walled kitchen garden, and a Victorian fernery. Galbraith and Sanderson Young are also marketing Eshott Hall for residential sale.

Robert Parker expressed his gratitude for the opportunity to own and operate the four hotels, acknowledging the exceptional staff who have contributed to their success over the years. Despite retiring, he plans to continue visiting each hotel as a guest.

Gary Witham, director of hotels at Christie & Co, highlighted the remarkable heritage and prime locations of these properties. He believes that investors will be attracted to the potential profitability and historical significance, particularly emphasizing the allure of Dalhousie Castle and its connection to the luxury leisure market in Edinburgh. Interested parties are invited to inquire about these exceptional opportunities.

IoH CEO Robert Richardson FIH MI has been appointed a Trustee of Room to Reward, the charitable organisation that receives donated and unsold hotel rooms from hoteliers across the country. Since its inception in 2015, Room to Reward has garnered the support of around 800 hotels across the UK Together, these hotels have provided rewarding breaks to 2,500 inspirational volunteers, nominated by over 800 charities..

ACCOLADE FOR CHRIS WAYNE-WILLS

Chris Wayne-Wills, CEO of Scottish hospitality chain Crerar Hotels, has been named as the UK’s Most Influential Hotels Group CEO of the Year 2023.

With over 25 years of senior experience in the hospitality sector, Mr. Wayne-Wills has worked with renowned hoteliers in the UK, including Marriott International, Macdonald Hotels, and QHotels. Starting as a sales manager, he progressed through various roles such as general manager, regional managing director, and most recently held a senior position at Crerar Hotels, a Scottish hotel group owning seven four- and five-star properties.

During his tenure at Crerar Hotels, Mr. WayneWills led the company through a challenging time of uncertainty during the height of the pandemic. His influential position and successful leadership in the group’s recovery have been recognised by CEO Monthly magazine

Under his guidance, several Crerar Hotels properties underwent a multi-million-pound transformation and repositioning, including the acclaimed Isle of Mull Hotel & Spa and the newly rebranded Balmoral Arms.

The Most Influential CEO Awards, created by CEO Monthly honors exceptional leadership figures across all business sectors in the UK, not just hospitality. Commenting on the award, Mr Wayne-Wills said, “I am thrilled to have been presented with this honour and to be recognised amongst the leadership figures that shape each industry. I joined Crerar Hotels at a very difficult and uncertain time for the hospitality sector and it is the strength and tenacity of the entire team and the strong belief in what we have to offer

our guests that has driven us through, that’s why I am dedicating this award to my team.

“We have made significant investments in our iconic hotels over the last few years and have driven forward when others held back investment plans. I have huge faith in our hotels, the guest experience we offer and in the locations in which we operate, but it is our wonderful people that make it all come to life. Being recognised with this award is testament to each and every one of them believing in the vision we have for Crerar Hotels.”

This award follows Mr. Wayne-Wills’ appointment as the Chairman of UKHospitality Scotland, the largest hospitality trade body in the country, less than a year ago. His contributions extend further as a trustee of HIT Scotland and a fellow of the Institute of Hospitality. Additionally, he serves on the committee of the Institute of Hospitality Scotland, solidifying his status as a leading figure in the industry.

Archerfield has partnered with The Nail Yard to launch a new eco-friendly nail salon in the hotel’s Fletcher’s Cottage Spa. The nail bar, named The Nail Yard at Archerfield, will be available to both non-residents and guests staying at the estate.

The Nail Yard Edinburgh, a pioneering eco-conscious nail brand, brings a fresh dynamic to Fletcher’s Cottage Spa, which was recently named the best spa in Scotland by The Sunday Times. Clients will have access to the unique Nail Yard experience, which combines luxurious hand and foot treatments with a strong emphasis on environmental protection.

Kirsty MacCormick, Owner of The Nail Yard, said, “We are delighted to be entering this partnership and bringing our award-winning salon to East Lothian. The reputation of the Archerfield Estate and Fletcher’s Cottage is second to none and we couldn’t think of a better location to open our first salon outside of Edinburgh.”.

Archerfield partners with The Nail Yard to launch eco-nail salon

COMMUTER BELT OPPORTUNITY

The Station Hotel, a privately-run establishment nestled in the village of Shotts, North Lanarkshire, is on the market for £600,000.

Over the years, the century old property has undergone extensions that complement the original structure and now features a public bar, restaurant, private dining and conference room, a spacious outdoor dining terrace, and a car park.

With only one other restaurant in the village, the on-site restaurant stands out as a popular choice among locals. Its two function suites can accommodate up to 140 guests, ensuring a steady flow of bookings in the coming months.

Brian Sheldon, Regional Director at Christie & Co, who are selling the business anticipates significant interest in this opportunity due to the hotel’s excellent road and rail connections to Glasgow, Edinburgh, and Stirling. The property’s proximity to Shotts Train Station adds to its appeal. After more than two decades of ownership, the current proprietor is retiring with 40 years in the licensed trade under his belt.

The business, which had previously been managed and leased, will return to the care of the current owners once the short-term lease arrangement concludes in April 2023.

The Station Hotel is available for purchase at £600,000 as a freehold going concern, offering a promising venture for aspiring hoteliers or experienced industry professionals.

EVC & MACDONALD HOTELS LINK FOR EV

Macdonald Hotels & Resorts has entered into an exclusive two-year partnership agreement with EVC to facilitate the transition to electric vehicles (EVs) and make it more convenient for guests. Under this agreement, a network of fast and rapid chargers will be installed across Macdonald Hotels’ properties, ensuring that EV owners have easy access to charging stations throughout their stay.

EVC will bear the cost of installation and ongoing maintenance of the chargers, providing a fully-funded solution for Macdonald Hotels. The company plans to utilize surplus capacity from building supplies and establish new connection points as necessary to achieve this. Through comprehensive grid studies and site surveys conducted across the UK, EVC has determined the specific requirements and capacities of each location, ensuring that the appropriate number and type of chargers are deployed.

Nick Ballamy, CEO of EVC, expressed enthusiasm about the partnership with

Macdonald Hotels & Resorts, emphasizing their joint commitment to a sustainable future. He highlighted the convenience it would bring to guests, allowing them to easily charge their EVs while enjoying their stay. The aim is to create a seamless experience for EV drivers, providing them with reliable and accessible charging facilities that offer peace of mind during their travels.

Hugh Cooper, Development Director at Macdonald Hotels & Resorts, welcomed the partnership with EVC, recognising the value it would bring to their guests. He noted that the new charging facilities would enhance the amenities at their 30 hotels, providing reassurance to guests that they can seamlessly charge their EVs while enjoying the various offerings such as spas, golf courses, and restaurants. Together, Macdonald Hotels & Resorts and EVC are taking a significant step towards promoting sustainable transportation and offering enhanced services to their environmentally conscious guests.

£85M DEAL STRUCK FOR HISTORIC EDINBURGH LANDMARK

The Caledonian Hotel in Edinburgh has changed ownership in a deal said to be valued at £85m. The five-star hotel has been acquired by Twenty14 Holdings, the hospitality division of LuLu Group International, based in Abu Dhabi. The sale was facilitated by property agent JLL and HVS Hodges Ward Elliott, who provided joint advisory services.

Previously, in 2007, the Hilton Hotels Corporation sold the 251-room hotel to a consortium of Israeli investors known as The Caledonian Operating Company for £51.7 million. However, with this latest sale to Twenty14 Holdings, Hilton will continue to operate the hotel under its prestigious Waldorf Astoria brand, which has been in place since 2012.

The Caledonian Hotel has long been regarded as a crown jewel

within the UK hotel market. Following a recent refurbishment program overseen by the previous owners, the hotel was restored to its former grandeur and reopened as the first Waldorf Astoria property in the UK.

Will Duffey, a representative from JLL’s hotels and hospitality division, expressed his satisfaction with the transaction, stating that the advisory team is pleased to have facilitated the sale of this irreplaceable trophy hotel. He emphasized the importance of preserving and safeguarding this significant asset for future generations. The Caledonian Hotel holds great historical and cultural value and is poised to continue its legacy under the stewardship of Twenty14 Holdings. .

BY ALASTAIR ROY OF ARO PROCUREMENT

SUCCEED IN UNCERTAINTY

Artificial Intelligence (AI) is very much one of the hot topics around the world right now, with individuals voicing concerns around the rapidly evolving capabilities without necessarily knowing how to control it and un-invent it if developments turn out to have less positive impacts on business and society. Lots of AI hyperbole will likely be tempered eventually and the real benefits will be harnessed to work with regular human intelligence.

AI within Procurement in Hospitality can assist businesses, amongst many variables, to identify data trends which can then be used to solve problems and help inform decision making. AI Chatbots also use native language to create dialogue which sounds like a human speaking, with the ability to compose sensible sounding written material.

A recent Chatbox experience when checking the international roaming set up on my mobile account was impressive because only a few months ago, the functionality on the same Chatbot was bordering on useless but in what seems like a very short window between interactions, the response this time was accurate and quite disconcerting in how it pre-empted an answer to a vaguely formed thought.

With the seeming existential threat from AI, questions abound on what the real impact will be. Who knows? However, human ingenuity will likely prevail as always and arguably it is much better to lean into the sense of uncertainty all around and seize the opportunity to continuously improve our own contributions to our businesses building on our strong knowledge foundations.

Procurement efforts during recent and continuing disruptions caused by world events and economic pressures have demonstrated an ability to innovate and help make businesses

leaner and more agile at the same time as delivering on strategic board objectives for the function.

Getting back to basics, spend management is a crucial tool in an organisation’s armoury to ensure procurement decisions are focused on the profit line and wider organisational efficiencies. Spend management is concerned with analysis of spend, targeted sourcing to maximise economies of scale and prevent dilution of spend across too many suppliers in the same categories. It also deals with supplier relationship management to work collaboratively with the key partners across your supply chain to reduce costs, de-risk, enhance relationships to capture opportunities at an early stage and deliver on increasingly important ESG factors.

Procurement has multiple roles which can be condensed into sourcing, negotiation, contract management and supplier relationship management. Underpinned with a strong understanding of an organisations over-arching objectives, market trends and supply chain capabilities, Procurement well executed will help any business to succeed.

Uncertainty is probably the only certainty in life and despite the clamour for a pause on AI, it seems that it is probably unstoppable at this stage. The best suggestion is to continue to learn as much as we can and weave our understanding into our business lives, not forgetting the essential humanity in our dealings with people and suppliers to ensure we all thrive and succeed with the Chatbot of uncertainty.

For more information on Spend Management (not AI), contact alastair@ aroprocurement.com

www.aroprocurement.com

GM’S ON THE SPOT

ALAN MCGUIGGAN

GENERAL MANAGER

PRESTONFIELD HOUSE, EDINBURGH

How did you begin your career?

I have always loved being around people so hospitality was the perfect industry for me. I started my career at Belfast Castle in Northern Ireland before I moved to read Business Studies at Edinburgh Napier University. I then worked in a number of the city’s hotels before I joined James Thomson at The Witchery as Duty Manager and then Senior Manager before I moved to Prestonfield House.“

Who has been the biggest influence in your career?

I’ve learnt – and continue to learn – so much for James Thomson. He is passionate about providing a truly unique and memorable experience to our guests whether they are staying with us or visiting Rhubarb (the hotel’s in-house restaurant.) He is also a philanthropist who supports a number of charities including Springboard and The Prince’s Trust.

What are your hobbies?

I love to eat out in restaurants in Edinburgh. I am also an avid rugby fan, and support Edinburgh and Scotland now – as I’ve lived here for 35 years. So when it’s Ireland versus Scotland, it is a lose-lose game for me!

What has been your biggest challenge?

My biggest challenge was leaving my widowed mother and my sister in Northern Ireland to move to Edinburgh for my studies. It was very tricky not knowing anyone when I first arrived in Scotland.

What has been your proudest moment?

My wife and I would both say that our identical twin daughters, who have just turned eighteen, have given us most of our proudest moments.

What does the future holdl?

We are looking forward to the Edinburgh Fringe Festival, as we are working on a special partnership – so watch this space! Sustainability is incredibly important to us and this year we will be working on enhancing our programmes and offerings. We will be planting more in our kitchen garden, and working towards being a more conscious establishment. We have recently joined PoB Hotels, and are very much looking forward to working with the group..

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

FIONA MCLEAN GENERAL MANAGER THE PIERHOUSE, PORT APPLIN

What has been your career path to date?

I didn’t choose this as a career option but started by working part-time to support myself through university. It wasn’t until I started working for a large resort that I was inspired to follow it as a career path. It is an addictive industry with such a strong sense of teamwork and camaraderie.

I have worked in the hospitality industry for the past 20 years in bars, restaurants, luxury hotels. I joined The Pierhouse in October 2018 prior to that I spent a year managing The Barras Art and Design Centre (BAaD), a multi-event space and restaurant space in Glasgow. Previously, I spent 5 years at Cameron House Hotel on Loch Lomond.

Who has been the biggest influence in your career?

Early in my career Paul Mooney, who I worked with at Cameron House, he now heads up the Glasgow and Dundee Apex Hotels. He was the first manager that I came across who was truly a people person. He invested time in getting to know his team, gave them the tools to be successful, and instilled a ‘want’ to work for him ethic. He had a great management style, which while professional was also really great fun!

Gordon Campbell Gray, Founder of The Wee

Hotel Company, has guided and supported me in our mission to challenge the perception of hospitality as an industry and a career.

What do you do in your spare time?

I love spending a day off cooking something epic, whilst listening to music. I collect cookbooks, my current obsession is Ixta Belfrage ‘s book Mezcla; the spicy prawn lasagne is sensational; I could eat it on repeat. Taking our miniature poodle pup Scapa, to the beach for a run-around with my partner David is also a great way to reset my mind after work. I started cold water swimming during lockdown, and I’m able to swim directly in front of the hotel on Loch Linnhe.

I also go travelling, adventuring and exploring – it is my go-to way to relax. Recent highlights have included trips to Foyers Lodge, Ballintaggart, Kilmartin Castle, and The Taybank – all beautifully stylish places run by genuinely lovely people. I also enjoy eating out in Glasgow at the likes of Crabshakk, The Ubiquitous Chip and Ka Pao on rotation.

What is the biggest obstacle you have faced?

Watching my mum deteriorate after beinging

DANIEL BAERNREUTHER

GENERAL MANAGER GLENEAGLES HOTEL

What has been your career path to date?

I have always wanted to work in hotels for as long as I can remember. I started with an apprenticeship at The Intercontinental, in my hometown, Berlin.

I have been at Gleneagles for almost five years now, initially as Executive Assistant Manager in charge of F&B, then as Hotel Manager and now as GM. Prior to that, I spent 15 years in London at Claridge’s, The Savoy and at The Berkeley as Director of F&B.

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

We have worked hard to create a compelling employer brand and we’ve seen some of these initiatives really starting to move the dial. Under the leadership of Emma Simpson, our Director of People & Culture, we have been able to weather the storm and actively introduce initiatives to reflect the

importance we place on our people.”

What do you do in your spare time?

There is not much time for my hobbies with two kids under 10, but the majority of my free time is spent exploring the beautiful Scottish countryside on long walks with our cocker spaniel. I also love woodworking and have a workshop at home where I build wooden furniture.

We recently ‘bagged’ our first munro - Ben Lawers as a family. My wife’s family has a small cottage on the Isle of Skye, where we got married, so that is our favourite place to spend time away from home.

What has been your biggest challange?

Having left Germany over twenty years ago, being away from ageing parents in times of need, particularly during Covid times was tough, so I am glad that we are able to visit regularly again.

diagnosed with Huntington’s Disease was heartbreaking. I was fully responsible for her ongoing care and despite the harsh reality of it all, we were able to reconnect and have the loveliest relationship before she died.

Your proudest moment?

Having grown up in a deprived council estate in the south side of Glasgow, in a broken family and part of a strict religious sect, there was no clear career path. So breaking that cycle of poverty, and being the first in my family to attend university followed by a diverse and rewarding career have contributed hugely to who I am.

What are your plans for the hotel?

We are in the first phase of a complete kitchen redevelopment and extension which marks a significant investment in the business by our owners.

What does the future hold?

We are always looking at being, ’best in class’ in whatever we create for our guests and colleagues here at the Glen, and hope that can continue for years to come

The HIT Annual Golf Day took place at Cameron House on 24th April. It was the ladies that took the honours with the Extraodinary Swingers aka Jane Rennie, Lisa Rogers, Livvy Forrester and Debbie Fellows winning the team competition. Runners up were Alan Bulloch, James Lee, Jamie Stevens and Tony McAlister with 3rd place going to Gary Silcock, Andy Clarke, Kenneth Arnott, and Colin Horsburgh. Derek Mill achieved the Gents Longest Drive while Lisa Rogers won the Ladies Longest Drive. Kenneth Arnott was nearest the pin, and Cameron Bruce managed to Beat the pro. Steven Todd won the Chipping Competition.

Understanding the Post-Pandemic Hotel Wedding Market

The pandemic led to the cancellation or postponement of countless weddings, however, as restrictions lifted, couples were keen to rebook their dream day, leading to new challenges, including date availability and staffing issues. From smaller, more sustainable events to new safety protocols, the wedding industry post-pandemic is a different landscape than it was just a few years ago. To effectively manoeuvre this new way of tying the knot, hotels need to adapt.

Manorview Hotels own and operate 11 venues throughout Scotland. In 2021, Manorview recognised the need to capitalise on digital marketing to make their venues stand out from the crowd in a post-pandemic landscape and entrusted Click2Convert to deliver an integrated digital marketing strategy that provided a steady stream of new wedding enquiries. Click2Convert’s strategy focussed on three key areas: search engine optimisation, paid search and paid social, allowing them to capture couples across key stages of their decision-making journey.

Since the removal of Covid restrictions and the increasing pressure of the cost-of-living crisis, the way that couples envision their big day is evolving. For example, in 2023 we have seen more demand for allinclusive weddings (up 135% compared to 2019). Since the pandemic, Manorview has noted more enquiries on all-inclusive wedding packages to give people additional security during the planning stage. With all-inclusive packages, important services are supplied for and managed by the hotel, allowing the couple to enjoy the planning stage with less stress. Manorview has also experienced a spike in couples interested in mid-week weddings, as they can often offer more affordable packages and offers. Susan Spence, Group Wedding & Events Manager at Manorview said: “People love the security of suppliers being booked, and the competitive pricing this offers. It helps them have all their friends and family while keeping the cost in their budget. Manorview packages include cake, flowers and DJ in addition to all aspects of ceremony and wedding meal, so our couples love this.

With the ongoing cost of living crisis, many couples are now seeking more cost-effective ways to celebrate, resulting in more interest in smaller, intimate wedding venues and packages. Although large

weddings will always be a popular option for many, we are also seeing a rise in searches for those looking for information on micro weddings (up 1707% compared to 2019), as well as those looking to elope (up 209% compared to 2019).”

To prepare for the return of weddings post-pandemic, Click2Convert focused on building Manorview’s wedding visibility in organic search to take advantage of the coming spike and changing trends. They implemented key improvements to website content with a focus on informative and persuasive copy, making the pages more competitive and improving their conversion rate. Through combining expert SEO improvements to drive new visitors, and Conversion Rate Optimisation to turn more of those new visitors into wedding enquiries, Click2Convert have successfully brought weddings at Manorview back to life, observing a 97% uplift in wedding enquiries post-pandemic.

Click2Convert has achieved remarkable success in driving Manorview’s leads during peak seasons whilst maintaining a steady presence throughout the year. For example, the period between Christmas and New Year is a popular time for couples to get engaged, and the team utilised additional investment and smart bidding to target users showing the right intent signals to ensure that Manorview’s brand was visible during this key period. As a result, the team was able to capture significant demand and pivot towards capturing leads in January and February. This approach resulted in a year-on-year increase in wedding enquiries by a staggering +35%.

The growing change in wedding demand presents an opportunity for Scottish hotels to adapt and cater to the changing needs of the industry. Hotels may need to re-imagine their wedding packages and offer more flexible and personalised options. With the rising demand for smaller venues and reception-only celebrations, hotels may be required to showcase their smaller spaces to appeal to this market. Creating desirable and cost-effective packages for all-inclusive weddings and more appealing mid-week packages will assist hotels in capitalising on the new attitudes towards weddings going forwardwith a wedding offering that meets couples’ needs and a robust digital strategy in place to capitalise on new and existing markets.

Highland Coast re-open Plockton Inn and The Tongue Hotel

The Tongue Hotel and the Plockton Inn (top) on the North Coast 500 route, have re-opened following a £1.8 investment by owners Highland Coast Hotels.

Both historic venues have been given a contemporary new look inspired by their locations after a four-month refurbishment. Tongue enjoys breath-taking views over the Kyle of Tongue, Ben Loyal and Ben Hope.

The hotel, which is a former 19th century sporting lodge, now offers 19 individually-styled guest rooms and a newly refurbished restaurant and bar, all overseen by General Manager, Marcel Wassen.

While Paul Arcarias has been appointed as the new General Manager of the Plockton Inn, which has has seen a reduction in rooms from 14 to 12 to allow for larger en-suite bathrooms for selected rooms.

The makeover of Plockton Inn also includes ‘Sorley’s House’ in the building opposite, which takes its name from the famous Scottish poet, Sorley MacLean, who lived on the site for a number of years.

On the dining front Tongue Hotel has a new 40-cover destination restaurant ‘Varrich’ which takes inspiration from the remains of Castle Varrich on the headland opposite. Head Chef, Sumit Dhar, is leading a team of seven to offer seasonal menus.

The newly refurbished 80-cover Plockton Inn, Restaurant and Bar retains the existing period features, whilst taking contemporary design inspiration from its location, quality of light and fishing boats on the shores of Loch Carron.

The Plockton Inn also has a garden between Sorley’s House and the bay where a rapid service seafood operation, The Outside Inn, will offer a wide selection of seafood and other locally sourced delicacies.

David Whiteford, Chairman of Highland Coast Hotels, said, “We’re extremely proud to have reached this significant milestone in the development of Highland Coast Hotels.

“We’ve reopened the doors to The Tongue Hotel and Plockton Inn, unveiling our contemporary makeover for these two iconic and historic hotels. As with each of our six venues across the North Highlands, our focus continues to be on creating environmentallyfriendly hotels and supporting local communities, suppliers, producers, designers and artists.

“Guests can look forward to our famous Highland welcome in areas of outstanding natural beauty, as well as sampling the best local, seasonal food and drink.

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

Coffee - an opportunity to grow your reputation

Coffee consumption in the UK has just about doubled in the last decade with coffee lovers in the UK spending some £2.89 billion on the bean. However, trends are changing.

Mintel’s coffee market report indicates that decaffeination, the heightened wellness trend, and the increased focus on sustainability is now changing behaviours.

Offering easy access to great coffee, whether you are going down the sustainable route or not, is becoming a necessity rather than an ‘nice-to-have’ feature that can make the difference to guests staying in your hotel.

It all means that by overlooking the importance of this caffeinated or uncaffeinated, hot or iced drink, can not only push them out to the coffee shop down the road but you can lose their business in the long run too.

In fact, if you have a look at review sites such as Trip Advisor and put in a search for coffee you will see just how many people mention the quality of hotel coffee when they leave a review and coffee can have a big impact on the rating given. Surveys show that up to 75% of people staying at hotels are dissatisfied with the coffee served in the bar, restaurant, or room service. While 40% said their coffee experience would be a factor when deciding to use a hotel again!

The good news is there is a good profit margin on coffee as you all know and the hotels we are have got to know over the last few years are making conscious effort to ensure that their coffee pleases their customers.

Consider this, the UK’s per capita consumption of just 2.8 kgs puts us 44th on the list of top coffee-consuming countries in the world compared to the Finns who drink 12kg per person.

But although 76% of the cost of an average coffee is estimated to be produced in the UK, the sustainability and ethical issues of coffee production are making hoteliers who are buying into sustainability rethink

by Nicola Young

what they are offering guests.

It is important that hoteliers consider the advantages of going down this route as more and more consumers are demanding ethical and sustainable products. By offering sustainable coffee, hotels can meet this demand and create a positive guest experience, showcasing their commitment to responsible business practices.

Why is is Sustainable Coffee important?

Coffee has been a hot ethical and sustainability issue for many years. In 1997, the Global Coffee Platform (GCP) was formed to bring together various stakeholders in the coffee industry to collaboratively address sustainability issues. This led to the development of several certification systems, such as Fair Trade and the Rainforest Alliance and Organic, which have helped create a market for sustainable coffee.

Traditional coffee farming often leads to deforestation, loss of biodiversity, and increased pesticide use. Sustainable coffee practices, such as shade-grown coffee and organic farming methods, help preserve ecosystems, protect wildlife, and reduce the carbon footprint.

There is also the social impact. Many coffee farmers in developing countries face issues of low wages, poor working conditions, and lack of access to education and healthcare. Sustainable coffee certifications ensure that farmers receive fair prices and work in safe conditions, while also investing in community development projects.

But, if you are taking the sustainable/ethical route, you also need to let your customers know if you are using a local coffee supplier because, that too, that is also a vital selling point.

Not only that, but guests often like to tune in to coffee culture and the culture of the place they are visiting because, they say, it gives them the feeling of having a unique coffee experience.

Of course, it helps if there is also some

Scottish tablet and biscuits to accompany a cup of coffee. I have to say my face lights up when I see Tunnocks products - I am not fussy - Tunnock’s Caramel Wafers, Snowballs, Tea Cakes or my favourite - Caramel Logs... and the branding is recognised the length and breadth of Scotland and the world itself.

I certainly find it regularly in hotel rooms, and it always gives me lift. Some clever, revenue savvy hoteliers, are also packaging up their in-room experience so that guests can take away bespoke hamper of local delicacies, including coffee, that is available at the hotel.

And those well versed in the art of selling coffee believe that if you create a special section in your bar menu dedicated to local coffee, it enhances the overall experience. As does using unique cups and saucers or mugs.

I have also noticed the increasing popularity of single serve coffee machines in rooms. It certainly premiumises the offering. It also allows guests the luxury of having their favourite coffee style – whether that is an Americano, Latte or cappuccino. If you show every guest you can offer their favourite coffee at the touch of a button it all adds to the stay experience.

But, coffee pods are difficult to recycle due to the mix of organic material along with plastic and metal. If you are going down the sustainability route you need to ensure that your pods can be recycled.

Single-use coffee pods might be a convenient shortcut but unfortunately many of them end up lingering in a landfill – almost 30,000 every minute in the UK alone – and they can take 500 years to decompose Some packaging claims to be eco-friendly, compostable, or recyclable but it is always best to check. If you don’t, your guests will - awareness of coffee pods and how they a produced and recycled is a topic that many guests are up-to-date with because so many use them at home and more and more will use Podback, the recycling and collection scheme set up by Nestlé and Jacobs Douwe Egberts UK and

Coffee - an opportunity to grow your reputation

covering the brands Nespresso, Dolce Gusto and Tassimo. Many suppliers now provide recycling collection bags with their orders as part of the Podback scheme and there are now suppliers like Grind who have created home recyclable pods (the decompose in 26 weeks).

However the most common tea/coffee making facilities in Scottish hotel rooms, as you all know, remains the kettle, tea bags and instant coffee (mosty in sachets) with milk (often in mini-pots) and sugar/sweeteners. The use of single use plastic will eventually put a stop to mini-pots of milk, and already milk suppliers are providing their milk in dinky wee bottles – and of course glass can be recycled.

While single serve coffee pods may be fashionable particularly amongst millennials (aged 16 – 34) instant coffee is still the most popular coffee in the country and this is where we differ from our European counterparts.

Did you know that the top instant coffee brands reach far more consumers than their fresh ground counterparts – this is throwback to the World War II, when it was

introduced by U.S. military personnel. The product took hold and has been popular ever since. The most popular is Nescafe which generated more than £42 million in 2022.

Another sight which is becoming more common is the introduction of coffee stations at various points throughout hotesl, no doubt introduced to help with staffing shortages, where guests can help themselves. State-of-the-art equipment is essential if this is to work. You want equipment that ensures consistent quality. By installing an easy to use speciality coffee machine, you will be giving quick access to perfectly made coffee. Whether you have this for staff to use or as a self-serve option, it will help to increase customer satisfaction and save the staff time. However it perhaps negates the opportunity to up sell – which staff have when serving a customer, although it is often a rarity. I could count on one hand – maybe even one finger, how often a person serving me coffee has suggested a biscuit or a scone. I always think this is missed opportunity.

But before I sign off what should you consider if you are going down the

sustainable coffee route and are looking for a supplier... check out

Certifications: Ensure that the supplier’s coffee beans are certified by credible organizations such as Fair Trade, Rainforest Alliance, UTZ Certified, or Organic. This guarantees that the coffee meets specific environmental, social, and economic standards (6).

Traceability and Transparency: A reputable supplier should be able to provide information about the origins of their coffee, the farmers they work with, and their commitment to sustainability. This demonstrates accountability and trustworthiness.

Local and Direct Trade: Whenever possible, opt for suppliers who source their beans directly from farmers or cooperatives. This can lead to higher quality coffee, better prices for farmers, and a more personal connection to the coffee’s origin.

Quality and Taste: Sample the coffee to ensure it meets your guests’ expectations. The best sustainable coffee should not only be ethically sourced but also taste delicious. Now you know.

HAZEL GALLOWAY runs out of Glasgow’s biggest hotels - the new Clayton Hotel in the former Custom House Building. SUSAN YOUNG caught up with her to find out more.

The new Clayton Hotel is a tardis. Its very modest frontage does not belie the scale of the operation behind the listed facade. Indeed, this new hotel is an architectural feat which marries the old with the new. For Hazel Galloway, who is the custodian of the hotel, it is the first hotel that she has opened from the ground up.

She joined Dalata Hotels from Jury’s Inn Hotels just as the pandemic was breaking and although her natural inclination may have been to stay with her former employer due to the uncertainty around the pandemic, the resounding reassurance from the Emma Dalton, Dalata’s UK Group General Manager, gave her the confidence to make the move. She was brought into the Dalata Group and her first opening was in fact the group’s Maldron Hotel in Glasgow which opened in August 2021.

Although Hazel has 10 years under her belt in hospitality management, she admits that she rather fell into her career having trained to be a music teacher at Aberdeen University.

She explains, “I loved the music, but not so much teaching in a school. Then I got a part-time bar job in Jury’s Inn Aberdeen which had just opened, and I really took to it. Luckily for me the General Manager there saw something in me, and took me on full-time.

“The next four years saw me work my way up into a management role – I started in F&B then became Front of Office Manager before becoming Revenue Manager. It was a great time to be working in Aberdeen and I just loved Jury’s and the team there – we all had fun, we didn’t just work well together, we were all friends out of work too. I’m still friendly with many of them today.

From there, after four years, Hazel joined Ardoe House, as Rooms Sales Manager. She explains, “I didn’t have any experience of working in a country hotel, and I didn’t have real banqueting experience, and I wanted to further my revenue experience – it made sense to me because I am a visual learner – it was also great to work with Peter Sangster who was GM at the time.”

She stayed there for a year before moving on to work for Malmaison in Aberdeen who were looking for an Operations Manager. “It was an absolutely mental business. For instance, the Mal restaurant alone did 250 covers on a Saturday.”

However, a health scare which saw Hazel diagnosed with Cervical cancer at the age of 26 made her decide to work closer to her home in Larkhall.

She says, “I was working at Malmaison but I felt very tired all the time, and had other symptoms too, so I pushed my doctors for a diagnosis. I was lucky because it was before pandemic. I was supposed to take 12 weeks off, but by six weeks I was bored. There is only so much TV you can watch. And my GM at Malmaison, Roula, massively helped. She allowed me to come back and do light office duties, and she took on parts of my role. I am just one of these people that can’t bear to be idle – even if I go on holiday I’m okay for a week, then I have to do things.”

However when she had to return to Larkhall to recuperate Hazel felt the draw to come back to Glasgow and after getting the all clear she joined Jury’s Inn Glasgow as Deputy Manager before relocating and joining Hotel du Vin as General Manager in Winchester.

Says Hazel, “This was a tiny hotel with only 24 bedrooms and a restaurant with 60 covers. Winchester is also a really picturesque and affluent place. My biggest challenge there was getting staff –people who lived there didn’t really need to work. I sometimes stepped in to fill roles . Once I did a few weeks as pastry chef when I was there – needless to say I make a better GM. But I loved being there because it was something different for me.

“Then my old boss from Jury’s Inn called me and offered me a General Manager’s role in Bradford, then I was offered a role in Swindon. Around that time Jury’s Inn was bought by an Israeli company called Fattal Hotels and they started to buy fairly central properties in London which they were planning to turn into their own brands – one of which was NYX, and they asked me to go to London and look after the transition of the Holborn property whilst it was being refurbished and due to become the 1st NYX hotel in the UK. Once they had the permanent General Manager in Holborn I was relocated to be GM in Croydon, while looking after Swindon too. Then fate played a role. “One of my best friends was working with Dalata and she mentioned to me that they were building a hotel in Glasgow and introduced me to Emma Dalton, whom I met for lunch to discuss the long term plans around Glasgow. They had just begun to flatten the ground for the

PLENTY TO

PLENTY OF STRINGS HER BOW

Clayton and she filled me in on the plans around Maldron Hotel as well; after a few meetings and interviews in Dublin, Dalata offered me a General Manager role which I was thrilled about. I handed my notice in at Jury’s Inn and nine days later we went into lockdown. I was nervous because I hadn’t worked for Dalata before, but Emma was just amazing and true to her word. I did my notice period at Jury’s and Dalata took me on in July 2020. To begin with I got to travel to many of the UK Dalata hotels to help support in areas during the pandemic when they needed help. At the time they were building Maldron and Clayton in Glasgow both were slightly hindered by the pandemic and were behind schedule, so I got to support in the role of General Manager at Maldron Glasgow and open it with Lorna who is now GM. I had never done an opening from build before so it was a new experience. Dalata give me a lot of autonomy. I did all the ordering and then recruited the team. Lorna Mathers was the Hotel Manager and we opened it together. But it was a weird time – it was still during the pandemic and we had to do things like take deliveries in while social distancing. We also had to prevent covid within the building and so on. But we just got on with it and Lorna has since taken over fully from me and she is still there thirving.”

With one major opening under her belt, opening the Maldron, which was Dalata’s first hotel in Scotland, next came The Clayton, the group’s 50th hotel and the first under this brand name in Scotland. Hazel also saw the hotel rise from the ground - hard hat and all. She says, “It was difficult navigating trying to get open and the builders but luckily it was the same building company team that did the

Maldron so I knew some of the them. With the Maldron the core was in and the windows, but I saw the Clayton come from the flat ground which was a completely new experience.”

The Grade A listed Custom House building would see the building mix the old with the new. Once again Hazel was tasked with creating the team and she has created one, including various team members from around the country who she has worked with before.

Much of her management skills she has honed through the years, one of which is learning not to get carried away be being ‘liked’. Says Hazel, “I had to learn to get the balance right. Otherwise, people pushed the boundaries instead of taking an inch they would take a mile. Now my team know when I am joking and when I am serious. They understand me and I know them, and trust them. We have a great team here. It’s like a family - I know all of their names, and often their pet names too.

“I am definitely one of these General Manager’s that prefer to be out on the floor talking to people. I always like to see what’s going on and I like to touch base with everyone. So, I try to come in early three days and I also see the night team. Everyone has access to me. Although I do retire to my office when I have to do budgets.

“If you don’t have a good team, then this is just a building. It helps that Dalata, as an employer, is really good at listening. It is very consultative and quite thoughtful. We do two employee engagement surveys every year. Sometimes people say, ‘Do we have to fill it in again?’ but I remind them that it is the best way to get heard.

“It’s also the team that makes customers want to come back and I think we have nailed

the good welcome. If guests just came in and out it would just be a building, we are the vibe of the building. I love it when we get repeat customers and we get to know them.”

With more than 300 bedrooms over 16-stories, a bar, restaurant and 160 capacity ballroom, the Clayton is already making its mark on the city.

Says Hazel, “We did a streamlined opening – with 50 rooms and then another 50 and so on. It wasn’t fair on the team to go from hard hats and high viz vests to full occupancy. We are getting our fair share of leisure guests and now our corporate business is growing too and we have had some residential conferences which have been great. This year we are looking forward to the UCI Cycling World Championships in August which I think will be great for Glasgow.”

Hazel is so passionate about hospitality that she goes into schools to talk to pupils, and engages with HIT and colleges too, but she believes more could be done to attract people at an earlier age into hospitality. “The problem is not engaging with the kids but engaging with their parents. They want their children to be lawyers and accountants. They don’t seem to realise what a great career opportunity hospitality is and how fast people can progress.”

Hazel is certainly an ambassador for hospitality – she so obviously loves her job and the people that she works with. But she still makes time for charitable events, and has taken up running in order to raise funds for the group’s charity Leukaemia Care– so far she has run the Great North Run, and is planning to run the Great Scottish Run too, and she has also roped in some of her team.

She concludes, “I love my team and I love to see them grow. They make my day otherwise I would be here talking to myself!”

KNOW YOUR HOTEL'S VULNERABILITIES

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

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

The

Courtesy of Breedon Priory

Courtesy of Fairmont Windsor Park Courtesy of Fairmont Windsor Park

Courtesy of Coniston Hotel

“SUSTAINABILITY IS JUST WHAT WE DO”

By SUSAN YOUNG

Apex Hotels have always been at the forefront of change and it is not surprising that it is embracing sustainability. This independently-owned Scottish hotel group is leading the way on all things green, and leading the challenge at the group is Head of Procurement Marie Clare Watson who took on the role three years ago.

Apex has always endeavoured to be a sustainable company but during the pandemic it decided to raise its game even further and with Marie Clare not only having a passion for sustainability, but having the role as company gatekeeper of everything coming into the hotel, it was, she says, natural for the sustainability remit to fall under procurement. Marie Clare added, “Coming out of the pandemic my first role was to have a look at what we were doing in all our nine hotels, and see where we could make improvements. At Apex we are trying to make sustainability just what we do rather than trying to make it a new big thing.”

The company used its newest hotel in Bath to lead its green agenda and a Green Team was set up there. It subsequently became the first hotel in the group to get its Silver Green Tourism Award, Dundee followed and in February this year all of its hotels achieved that status. Says Marie Clare, “Our hotels went straight to Silver bypassing Bronze, and I am very proud of that.” But when I asked her what were the key changes that she made she said, “It seems to me that it was a collection of small things that really made the biggest difference.”

The company now has Green Teams in all hotels, a newsletter which it shares with employees which charts the progress the company has made, and new initiatives it has implemented. Marie Clare and the Apex Team also keep the company app updated with recycling statistics and news about employee participation such as the recent London litterpick. She is quick to point out it is ‘a team effort.’

“We encourage our employees to think green and we encourage suggestions for improvements from staff, and have a feedback process to embrace new ideas in the customer feedback process too.”

“We do take on the viewpoints of our customers as well. For example ,we had decided to stick with individual bottles of toiletries in our bedrooms and we use Antipodes - which uses ocean bound waste to create the packaging. However, in a couple of hotels, Glasgow and Edinburgh’s Grassmarket, the feedback from customers was that they wanted room amenities that were refillable (bulk supply) – so that is what we did.

“With most things there is a path that you go down, but with sustainability there are paths that you could take which may not be right for the business. The main issue is that these are, generally speaking, new paths for us, that’s why we are keen to collaborate with companies.”

One such collaboration is with Belu a UK Beverage company which gives 100% of its profits to Wateraid.

Marie Clare explains, “We give out 525,000 bottles of water every year in our bedrooms, and we sell 75,000 bottles in our bars and restaurants. That is a lot of plastic and glass! So we decided to bottle our own water in refillable bottles and £1 of every bottle sold goes back to Belu. Not only have we cut down on delivery of 600,000 bottles which massively reduces our carbon footprint, but the money that goes to Belu for Wateraid means we are giving back. The price difference is marginal, although there is the added cost of staff time, when it comes to refilling the bottles. However, our motivation wasn’t about saving money, it was more about reducing our carbon footprint. We would like to get to Net Zero by 2040. That is our over arching target.”

The water project has also had some challenges, one of which was to put out water machines throughout the estate that would allow guests to help themselves. A stand for the unit was sourced which was made from 70 % recycled material and 30% recycled coffee grains .. so even the unit is green. But, like so many projects, they will now not be on site until June having missed the original February deadline.

As far as saving water ,the hotel is also investing in new shower heads, which reduces the amount of water used by 40% but doesn’t diminish the customer experience. These are being installed as rooms are being refurbished, and the hotel also has dual flush toilets and self closing taps in public areas. Says Marie Clare, “There is a fine balance when it comes to meeting sustainability needs and customer needs. Nobody likes a shower where the water trickles out.”

Another key area is energy and the hotel now uses 100% Scottish wind energy for its electricity needs. Apex area also trialling an IOT/Smart building initiative with the introduction of smart room and public area sensors to help reduce energy use. Having Energy Saving Key cards in bedrooms means rooms don’t use energy when unoccupied and it also uses LED lighting in all its hotels.(target to get to 100% LED by 2024.)

Waste recycling is also key to reaching the group’s objectives. Marie Clare comments, “We started with a focus on segregating our waste and recycling. I initially set a target of 50% recycled at source but we hit that quite quickly, now we have a target of 60%. We have improved our stats by 10% in the last year by simply helping staff to change behaviour making it easier for them to make the right decisions. That was as simple as investing in the right bins, which were clearly marked.

Housekeeping staff have also switched from paper to the use of an app for shared room information for arrivals, stays, and departures, and our inroom information to QR codes to reduce our use of paper.

Adds Marie Clare, “None of our waste goes to landfill. Our general waste is collected and turned into RDF (refuse derived fuel) and we even recycle our Nespresso coffee capsules – in fact we had a display bike made of reused coffee capsules in our Bath Hotel.

“Although packaging of any sort is a challenge. Some goods need it

THIS IS THE FIRST OF OUR REGULAR FEATURES ON SUSTAINABILILTY AND HOW SCOTTISH HOTELIERS ARE RISING TO THE CHALLENGE. THIS MONTH WE FOCUS ON APEX HOTELS.

“SUSTAINABILITY IS JUST WHAT WE DO”

for protection, but manufacturers are becoming more intuitive about the size of packaging and already our fish and meat come in packaging that is returnable.”

Apex also use a company in Edinburgh to recycle their uniforms into fashion items which are then sold on, and they have their own laundry. They also, a few times a year, give their lost property to Charities such as Marie Curie to be sold. Explains Marie Clare, “We always keep lost property for a period of time before handing it over. Our view is ‘one man’s waste is another man’s treasure.’”

There are a lot of things that the company does that she believes most hoteliers are already doing – such as ensuring waste oil is being collected and is into renewable energy, and working towards eliminating all plastic. She says, “We are all beyond boasting about not using plastic straws.”

Apex tries to buy locally when it can. “It’s certainly a challenge when you are a national business to buy locally and still get the economies of scale. For instance, we put Scottish Borders biscuits in our bedrooms, and use Arran Dairies, which are great Scottish suppliers but obviously they are not local for our English-based hotels, but then we use London-based Tiptree preserves. We have a target of buying 25% locally sourced items and all our fresh fruit and meat is locally sourced where possible. We buy very little from abroad.”

They also encourage suppliers to help them with their sustainability journey. Says Marie Clare, “We developed an incentive for Brakes to reduce delivery days. They also have a Scottish range which makes it easier to buy from smaller producers because they come on the same truck. We also appreciate when suppliers come to us with greener newer products.”

However, there are some things which Apex still shy away from. She explains, “We have not gone down the wine on tap route. The timing has to be right and I think at the moment the theatre of opening a bottle of wine is still what the customer wants. We have also not taken meat off the menu. You don’t start pushing things on customers but we do try and reduce the

Enhancing your Guest Experience

consumption of meat by having a meat free Monday for our staff meals.”

Bio-diversity is also a challenge because the groups hotels are city-based. Marie Clare smiles, “Our hotels may be easy to get to on public transport, but when it comes to growing our own produce we don’t have very much outdoor space, but we do try and grow herbs, and in Bath we have bees on the roof.”

The company is also looking at putting in car charging points in hotels with carparks, such as Dundee and the Grassmarket . Says Marie Clare, “I think charging points will be like wi-fi, in years to come everyone will expect them to be there. The challenge is the cost of putting them in. We are not a SME, nor a huge company, we are in the middle, and there is not as much funding help for businesses like ours.”

It is certainly a learning curve and Marie Clare has just been awarded a HIT Scholarship for Sustainability to allow her to help her with her own understanding of the topic, and she is looking forward to learning more. She says, “I wish that when I started out on this journey I had people who I could have gone to for more advice. But now more hotels have a dedicated person to lead their sustainability journey and we have started to exchange ideas.

Marie Clare concludes, “The Silver Green Tourism Award awards are a great motivational tool. We now have the confidence that we are doing something right. Now we are looking at things we can do to get to get to Gold which will mean investing in infrastructure. There is only so much you can do with recycling and adapting products. We are always looking at what we can we do next. But we know the biggest thing we can do is change behaviours and that’s what we are trying to do.

However, one thing which is staying put is Apex’s signature Rubber Ducks... which are a gift to guests. Marie Clare concludes, “With all things green you also have to look at the credit and debit – our customers love our ducks, and we have not managed to come up with an alternative...yet.”

Bunzl Rafferty are the leading supplier of Guest Amenities in UK & Ireland. We provide a comprehensive choice of products from all textile needs, aswell as a large choice of personalised products into the Hospitality sector.

Driving a Sustainable change through innovation and collaboration, we have had great developments in more eco-friendly guest amenities that can offer solutions for a plastic free future and exploring new avenues with textiles to become more eco-friendly.

Bunzl Rafferty can provide different sustainable options for guests such as PET bottles and doypacks which can provide both savings on the actual cost of waste by 70%. Additionally, we have reduced single use plastics in our accessories range such as using a paper band in place of the previous OPS bag for slippers, together with eco-friendly corn starch bags, bamboo hairdryer and laundry bags.

Our product portfolio available for download on our website www.bunzlrafferty.ie

Bowfield rebrands and unveils 10 new Lodges

PERFECT PARTNERSHIPS

BY SUSAN YOUNG

Manorview have rebranded its Renfrewshire property as Bowfield Hotel & Spa. The move coincides with the opening of its 10 new luxury lodges.

The new lodges have increased Bowfield’s accommodation capacity, opening them up to more guests, and longer stays. Inside the restaurant, café, bar, swimming pool, spa, health club and soft play ensures there’s plenty for guests to enjoy during their stay at the hotel.

Kirstin Watson, Head of Marketing said, “Bowfield is such an inclusive destination, with something everyone can enjoy. We felt the term ‘country club’ restricted us, and suggested only members could enjoy Bowfield.

Our AURA Spa has become loved by our guests. So rebranding to Bowfield Hotel & Spa was a very intentional move, as it says more about what we offer.

The name change has also been accompanied with a new brand look – bringing to life Bowfield’s countryside location, but welcoming, approachable atmosphere. It’s an exciting new chapter for Bowfield, and with a great team behind it, we know it’ll continue to flourish!”

The new cosy lodges all have private hot tubs overlooking stunning views – ensuring guests can soak up the scenery while they unwind.

The lodges, named after Scottish munros, and supplied by Logspan have been designed by Space-ID to enhance the guest experience at Bowfield.

Nine of the lodges include a bedroom (twin or double), living area with a double sofa/sofa bed, smart TV, Bluetooth speaker, mini fridge, tea and coffee facilities, and an en-suite shower room. Outside, guests can relax on the decking area with a bubbling hot tub, sun parasol, and seating area. With a capacity of accommodating 2-4 guests, these lodges are perfect for families, couples, and even spa break guests.

The tenth lodge, named Ben Lomond, holds a special charm with its larger living room space and bedroom. It also features a TV at the foot of the bed and a standalone bathtub within the bedroom, in addition to the outside hot tub.

Ben Lomond has been designed specifically for couples and serves as Bowfield’s new Honeymoon Suite, and it certainly looks the part with its off white vaulted ceiling and romatic lounge. The lodge will also be included in wedding packages for couples choosing the picturesque countryside venue for their nuptials.

Juliet Parry, the General Manager at Bowfield Hotel & Spa, said, “The scenery at Bowfield is undoubtedly part of the experience here – so we’re delighted to bring these lodges to our guests and ensure they can take full advantage of our setting while they enjoy a short break with us.

“Life can be busy! Our lodges are created for guests to enjoy a short break, breathe in the fresh country air, admire the views, and enjoy our fantastic facilities. They are perfect for unwinding.

All building and property managers are required by law to have a Legionella risk assessment carried out on all buildings that can be accessed by the public or are a place of work. Thereafter, a Legionella monitoring regime must be in place, in order to comply with current legislation. Cleartech ensures clients are fully aware of and in total compliance with all the current legislation, codes of practice and guidance. As members of the Legionella Control Association, Cleartech carry out all works in accordance with British Standards BS 5885 Specification, HSG 274 and L8 ACOP.

OUR EXPERIENCE

Cleartech have carried out Legionella compliance services on various hotels throughtout the UK, some of our clients include Manorview Group, Apex Hotels, Crerar Hotels, Motel One, Travelodge and Voco Hotel.

» Frederick House Hotel, Edinburgh

» Hilton Hotel, South Queensferry

» Carlton George Hotel, Glasgow

» Motel One Princes Street, Edinburgh

» The Inn at Ardgour, Fort William

» Motel One Royal, Edinburgh

» Angels Share Hotel, Edinburgh

OUR SERVICES

Water Hygiene & Legionella Compliance Services:

» Legionella Risk Assessments

» Monthly Temperature Checks

» Showerhead Cleaning and Descaling

» Cold Water Storage Tank Cleaning and Disinfection

» TMV Servicing, Fail Safe Testing & Replacements

» Legionella Water Sampling

» Hot Tub / Jacuzzi Cleaning & Sampling

» Swimming Pool Monitoring

HVAC & Compliance Works:

» Heating And Cooling System Sampling and Water Treatment

» Annual RPZ Valve Testing

» Fire & Smoke Damper Testing

» Fire Door Surveys

» Ventilation Balancing and Checks

» Penta Hotel, Inverness 01698

“We’ve had great interest in them already and look forward to welcoming the many guests who’ve booked.”

In addition to the private lodges and hot tubs, guests will have access to Bowfield’s extensive facilities. Every lodge break includes complimentary use of the hotel’s star-lit swimming pool, sauna, steam room, indoor spa pool, and breakfast. Families with children can also enjoy the soft play area. For those seeking extra relaxation, Bowfield’s on-site spa, AURA, offers ESPA treatments, and guests can choose to access the spa facilities as part of their lodge stay or book them separately.

Adam Cosgrove, the Operations Director at Manorview, concluded, “Adam Cosgrove, Operations Director at Manorview said “It’s fantastic to open our highly anticipated lodges. Bowfield

has gone from strength to strength, and this is a great addition to Bowfield that we know customers will love.”

The lodges at Bowfield were supplied and installed by Logspan, while Luddon Constructions oversaw the development as the grounds contractor. The interiors were designed by Space ID, with bespoke finishes provided by Sketch and Design, and Keith Robertson Landscaping took care of all landscaping and planting throughout the site. AMG electrical, Go-Secure Solutions and Cleartech were also involved.

Phill Young of Space ID comments, “It was an extremely challenging site due to ground conditions, weather and complexity of services installation but the superb effort from all contractors, consultants and the team at Manorview has helped produce this unique development at the Bowfield Hotel

“We worked in close liaison with all parties to ensure the lodges and the landscape were delivered in accordance with the original brief and Manorview, as always, are a great team to work with and continually push the boundaries to make sure their developments stand out above the rest,. Every project throws up new and exciting challenges which we are very proud to be a part of.”

AMG Electrical Systems Ltd provides fully insured, qualified and certified domestic, commercial, industrial services.

Electrical installations

Inspection & Testing

Solar PV

Battery Storage

Electric Vehicle Charging Points

CCTV

Intruder Alarms, Fire Alarms

Intercom Systems

Go-Secure Solutions ltd o er self-delivered, state of-the-art Security, Data Networking, Audio visual, Electrical Systems to the hotel and public sector industry. Based in Glasgow and operating within Scotland and north East England.

Proud to work in partnership with Manorview Hotel Group.

We provide service & maintenance packages for all services listed above.

Stephen Cobain CEO

DELIVERING A BETTER CHOICE OF FAST FOOD SOLUTIONS TO HOTELS, RESTAURANTS & PUBS ACROSS NORTH AND NORTH EAST SCOTLAND

We are wholesale distributors of quality ambient, chilled, frozen food products and packaging. Serving fish & chip shops and Chinese outlets across North & North East Scotland for over 30 years. Our new and exciting ranges have been perfectly selected to meet the demanding needs of hotels, restaurants and pubs.

Select were delighted to be voted Best bespoke UK Hotel & Restaurant supplier 2016

To arrange a showroom or site visit please email or call us on:

A DREAM COME TRUE FOR WILSON AS HE TAKES THE REINS AT CAMERON HOUSE

Cameron House has appointed Allan Wilson as General Manager.

Allan joins Cameron House from his previous position as Hotel Manager at IHG voco Grand Central Hotel, Glasgow, where he was responsible for overseeing all operational departments, playing a vital role in re-opening and re-launching the hotel as a voco brand.

Glaswegian born Allan began his career in hospitality as a waiterturned-chef at the early age of 17 before working his way up the ranks in various operational and front-of-house positions across several world-renowned hotel brands including Macdonald, Hilton and Radisson Blu.

On his new position, Allan said, “I have always regarded Cameron House as being at the pinnacle of the finest hospitality in Scotland. It’s a dream come true to work at the country’s most treasured and historical hotel alongside an inspiring and talented team of professionals.”

He continues, “I’m very much a people person and I am driven by nurturing talent. To me, our staff are our biggest asset as they deliver exceptional standards of service and warmth of Scottish hospitality. I couldn’t be prouder to lead one of the Scotland’s most renowned hotels at a time in the hotel’s future. Cameron House has a rich heritage and incredibly loyal employees, and to be part of its legacy is an exciting prospect.”

Jennifer Jurgensen, Director of Human Resources, Cameron House Hotel added, “Allan brings genuine passion for hospitality and integrity to the team at Cameron House Resort. It’s a real pleasure to have Allan join us on this journey, playing a pivotal role in leading our exceptional team through what is a highly anticipated period in the resort’s history as we celebrate our 200th anniversary this year.

“We are dedicated to delivering unrivalled experiences for all our guests and Allan possesses exceptional leadership values that will continue to build on that commitment and have real impact.”His wife Elizabeth is originally from Barra in the Western Isles.

ALEX HENDERSON JOINS THE TORRIDON AS HEAD CHEF

The Torridon has appointed Alex Henderson as its new resort head chef. He will lead the resort’s finedining 1887 restaurant and oversee the Bo & Muc brasserie offering.

Born and raised in Inverness, Alex returns to The Torridon having previously worked in the kitchen as junior sous chef. He joins from one of Newcastle’s most celebrated restaurants, the Michelin-starred House of Tides, where he was sous chef under acclaimed chef patron Kenny Atkinson. He now takes the helm of 1887 and the brasserie Bo & Muc, bringing his first-hand knowledge and love of the area to create unique flavours in his food.

The new menu will mix modern British and Scottish cooking with Alex’s inspiration from around the world. Alongside traditional ingredients, he is also bringing authenticity to

his cooking by using unusual elements, only available at The Torridon.

“There are 20-30 types of seaweed and herbs growing in the loch,” Alex says.

“The estate is also full of edible flowers, gorse and mushrooms and I would like to use local honey which is infused with local heather pollen growing wild around us. It’s all about creating clean, crisp food that tastes as good as it looks.”

The Torridon’s Owner Dan Rose-Bristow says, “We are delighted to welcome Alex back to the team. As a passionate local, we love seeing his enthusiasm for the estate, the nature and what it offers. At The Torridon we are truly spoilt for choice when it comes to unique ingredients, and with Alex’s vision and creativity, the food alone will be worth the trip.”

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!

X Food and drink-moving lifts

X Goods-moving lifts

X People-moving lifts

All with 24/7 local support to keep everything moving, all of the time.