HOTEL SCOTLAND
WELCOME
This month I headed to Inverness to catch up with Guy Crawford of Highland Coast Hotels. He has travelled the world carving out a career in hospitality. I could have honestly listened to his stories all day. Read what he has to say on page 14. It has been another very busy month on the news front, and I was delighted to hear that Angela Vickers CEO of Apex Hotels had picked up the accolade at the HIT Annual Dinner. She is really an inspiration to us all.
We have lots of pictures from the event on pages 12 and 13. There is also plenty going on when it comes to refurbishments and openings. The Leddie, formerly Ducks Inn, has just re-opened at Aberlady and Prestwick has a new hotel in the shape of DeiRa Hotel & Apartments - perfect timing, as it has opened in time for the open!
Until next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
CRAWFORD
SMAR HOTELS SNAP UP BALGEDDIE HOUSE HOTEL
Fife’s Balgeddie House Hotel, on the outskirts of Glenrothes and which has been trading under the Best Western brand, has been sold by Solley Hotels to Smar Hotels & Leisure Ltd.
The 33-bedroom hotel with spa, indoor swimming pool and two function suites was sold in an off-market deal through the specialist Hotels team at Colliers. It is the firm’s latest deal for the family-owned hotel group after disposing of the Kings Manor Hotel, in Edinburgh last month.
Sam Surani, who also owns the Manor Hotel in Exmouth, said, “This is a very exciting time for us stepping into the Scottish market. Balgeddie House Hotel is already a strong business with lots of loyal customers using the venue’s facilities regularly. We’re looking forward to seeing how we can enhance the offering for our customers, creating a wonderful experience in the impressive Scottish location.”
Julian Troup, Head of Hotels Agency at Colliers handled the sale. He said, “We’re pleased to have managed the confidential sale of another outstanding Scottish hotel asset. The Balgeddie generated competing bids from
62,000
buyers based in Scotland and further afield as it’s a very well-known hotel and hospitality business in the region. It is an excellent purchase for Smar Hotels & Leisure Limited in their first venture into Scotland.
“This is Colliers 29th UK hotel transaction this year, which is a 38% improvement on last year, highlighting that buyer confidence is returning on the back of improving economic indicators.”
Edinburgh-headquartered legal firm Lindsays advised Solley Hotels on both the Balgeddie House and Kings Manor transactions.
Kenny Gray, Partner in the Commercial Property team at Lindsays, said, “Solley Hotels have a great business and we are very pleased to be working alongside them. The sale of Balgeddie House – and the interest in it – highlights very real demand from private and corporate investors keen to extend their reach into Scotland’s independent hotel market.”
The sale leaves Solley Hotels with their final hotel, the popular Pitbauchlie House Hotel in Dunfermline which is also now available for expressions of interest through Colliers.
GUESTS CHECK IN TO SANDMAN
Sandman Signature Glasgow Hotel is celebrating its first year in operation, having welcomed over 62,000 guests.
The multi-million pound hotel officially opened its doors to customers in June 2023, as the Sandman Group’s fourth hotel in the UK. The four-star hotel boasts 179 rooms set across ten floors, including penthouse suites. Premium amenities are available to Sandman Signature guests including high-speed Wi-Fi, 24-hour room service, a fitness centre, and popular on-site steakhouse and CHOP Grill & Bar.
The property currently employs 78 people, with plans to grow the team. Inga Gadisauskaite is the General Manager. She said: “We opened our doors in June 2023 and we were really busy straight away, as huge concerts came to Glasgow, including Arctic Monkeys, Iron Maiden, and Red Hot Chilli Peppers. The World Cycling Championships in August also brought big numbers to the city and we’ve had people staying from America, Asia and all over the world.
“I’m extremely proud of the wonderful team we have in place and the fantastic facilities we offer here at the hotel. It has been amazing to welcome so many guests from around the world, and to help them experience everything the wonderful city of Glasgow has to offer. Our second year is shaping up to be just as successful, and we can’t wait to welcome even more guests.”
GLASGOW MARRIOTT TO GET TOTAL REVAMP
The Glasgow Marriott Hotel has announced extensive refurbishment plans as it aims to establish itself as a “modern, stylish design-led destination”.
The revamp across all of the public spaces means that the 303-room hotel will now feature a new Greatroom, covering the reception area, lobby, a new lounge bar, as well as the signature Cast Iron Grill restaurant.
All guest rooms are also included in the upgrade with an additional six Junior Suite and the 75 Executive Rooms will benefit from access to the Marriott Hotel’s Executive Lounge with improvements to the ten meeting rooms. The project completion is due by December 2024.
The company say that the new look Marriott incorporates elements of the city’s history and character, blending Glasgow’s manufacturing heritage, bridges, and famous street murals. The hotel features multidimensional textures with artwork and furnishings inspired by the local trades like textiles, glass, and pottery that were historically produced along the River Clyde and all guest rooms feature pieces from Glasgow’s street murals on buildings.
Chris McGuinness, General Manager of Glasgow Marriott Hotel, said, “Glasgow Marriott has been a cornerstone of the city, beloved by commuters, corporate guests, and leisure travellers for many years. Our major investment into upgrading this iconic property marks an exciting new chapter for the Marriott brand in Glasgow.” .
NEIL RUSSELL
THE IRONMAN OF BALBIRNIE HOUSE
Nicholas Russell, Managing Director of Balbirnie House Hotel, has completed his seventh Ironman Challenge.
Taking place in Austria earlier in the month, 56-year-old Russell successfully crossed the finish line in 15 hours and 41 minutes, following a 3.8km swim in open water, followed by a 180km cycle – which includes a climb into the Austrian Alps – achieving a height 450 metres higher than Ben Nevis – followed by a 42.2km marathon.
The race is a monumental challenge which is considered the jewel in the crown of European Triathlon sport, and successful competitors must cross the finish line within 17 hours.
A member of the 81-member Glenrothes Triathlon Club since 2014, Russell has been
GOBLIN HA’S IN GIFFORD GETS A NEW LEASE OF LIFE
The Goblin Ha’ Hotel in Gifford, East Lothian, has new owners in the shape of Nick and Anne Heckford. The couple have taken on a ten-year lease of the business.
It’s a return to hospitality for Nick who started out with British Transport Hotels and also worked for Grand Metropolitan Hotels.
The Hotel, which had closed at the end of last year, is part of the nearby original Yester Castle ruin, known as the Hobgoblin Hall, and featured in Sir Walter Scott’s Marmion.
The couple have already refurbished the bar and restaurant and further phases of work are planned including the creation of Hugo’s Hall’s Café and Hugo’s Chambers.
PARTNERSHIPS BOOST APPRENTICESHIPS
Apprenticeship in Hospitality Scotland (AHS) and Hospitality Apprenticeship North East (HANE) is partnering with City of Glasgow College to deliver two year apprenticeships and two programmes: Hospitality Services and Professional Cookery in the tenth year of the programme.
The AHS/HANE programme has been a success story for the hospitality industry, with graduates securing permanent positions in some of Scotland’s best hotels with partners including The Torridon, The Royal Yacht Britannia, The Fife Arms, Douneside Hotel by Tarland, Kimpton Blythswood Square, The Old Course Hotel and Trump Turnberry.
Stephen Gow, chairman of AHS and HANE, and general manager at The Chester Hotel in Aberdeen says, “City of Glasgow College, one of the largest and most respected colleges in the UK is an excellent choice to deliver our 2024 programme. This collaboration will ensure that our apprentices receive the highest quality of education and training, as well as access to state-of-the-art facilities and resources. We believe that this partnership will enhance the reputation and attractiveness of the AHS/HANE programme and the hospitality industry as a whole.”
“The hospitality industry continues to invest in the future of our sector and attract more young people to join this exciting and dynamic sector. The AHS/HANE hospitality and professional cookery programmes are a unique opportunity for ambitious and passionate individuals who want to pursue a career in hospitality and learn from some of the best in the business. Apprentices can earn as they learn and our partners commit to paying the minimum wage for an apprentice’s age rather than the apprenticeship rate.”
an active proponent of the club, and Club Founder Steven McEwan has called the 2024 achievement ‘absolutely unbelievable.’
Nicholas said, “It has been such an honour to represent the club and successfully complete seven Ironman challenges in a row. My ongoing training over the decade has taken me significantly further than the entire 40,075 kilometres of Planet Earth, and I have certainly counted my many blessings in being able to proceed, every single 100 metres of the journey’.lives of over 7,000 young people in Scotland.
Meanwhile his patisserie team is also facing its own challange. It is currently featured on this season’s The Great British Bake Off: The Professionals.
MAR HALL PLANS NEW ROOMS AND LODGES
Mar Hall Hotel, Golf & Spa Resort has submitted planning for 30 woodland lodges within the 240-acre estate grounds, adding a further 59 bedrooms to the Resort’s current key count of 70.
Offering views of the River Clyde and Kilpatrick Hills, the one-, two- and fourbedroom luxury lodges will each benefit from its own private entrance, super king bed, dressing area, ensuite, kitchenette and lounge, log burner and terrace with private hot tub as well as own set of bikes to tour the estate.
The plans come amidst the ongoing multi-million-pound renovation works being led by Align Partners, on behalf of Dutco, to reposition Mar Hall as one of the most luxurious resorts in the country.
Joe Gallacher, General Manager at Mar Hall Hotel, Golf & Spa Resort, said, “We are on an exciting journey of transformation across the Resort to materialise its luxury potential.
“We’ve already completed significant improvements which our guests and members have experienced first-hand in recent months, and it’s fantastic to progress the next stage of our redevelopment by submitting the planning as part of our ambitious vision for the Resort.”
The planning application has been submitted to Renfrewshire Council with work planned to start immediately upon approval..
MAY PROVED TO BE A WINNER FOR SCOTTISH HOTELIERS
Scottish hotel profits overtook the rest of the UK in May, even although UK hotel profits saw strong growth too, returning to pre-pandemic levels according to the RSM Hotels Tracker.
The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows gross operating profits (GOP) of Scottish hotels reached 42.6% in May, up from 37.4% in the same period last year, surpassing prepandemic GOP of 36.9% and the previous month of 26.7% (April). In comparison, UK hotels reached 38.9% in May.
Occupancy of Scottish hotels jumped to 82.4%, up from 79.4% in May 2023 and 72.5% in April 2024. Occupancy of UK hotels rose from 76.3% to 79.6% in May year-on-year.
Scottish hoteliers also saw RevPAR increase from £89.51 in April to £127.48 in May, up from £109.95 in May 2023 and £88.23 in May 2019, whereas RevPAR was up slightly in the UK from £117.60 to £122.05 in May year-onyear.
Average daily rates (ADR) of occupied rooms soared to £154.80 in May, up from £138.55 in the same period last year, above pre-pandemic rates of £103.44 and up from £123.81 last month.
However, ADR of occupied rooms fell from £154.04 (May 2023) to £153.38 (May 2024) in the UK but remain significantly higher than pre-pandemic rates of £118.41.
Stuart McCallum, partner and head of consumer markets in Scotland at RSM UK, said, “Although the hottest May on record saw rather inconsistent weather in Scotland, it was certainly another strong month for Scottish hoteliers, with Scotland outperforming the UK in May. While UK hotels saw a modest increase to REvPAR, alongside falling average daily rates of occupied rooms, Scotland saw another
encouraging monthly boost, bucking the wider UK trend.
“As consumer confidence continues to improve, the addition of two bank holidays will have bolstered occupancy in May, helping hoteliers to offset cost pressures following the recent national minimum wage hit. This upward trend is likely to remain throughout the summer months, especially with the arrival of warmer weather and various international events including The Open at Royal Troon, Edinburgh Fringe Festival and Taylor Swift’s Eras tour.”
He added, “Scotland is also starting to attract more international tourists to cities outside of Edinburgh, as the introduction of new direct flights from the US and China enhances global connectivity. This is enabling Scottish hoteliers to offer new premium experiences to a wider market, including whisky tours and golf breaks. While UK hotels are seeing room rates plateau, this new tourist market is boosting room rates, profits and RevPAR in Scotland, allowing businesses to rebuild their balance sheets postCovid and invest in higher quality products.”
Thomas Pugh, economist at RSM UK, added, “The positive results for the UK hotel sector in May is another piece of evidence pointing to a strong rebound in May after a bleak April. It appears that stronger consumer confidence and an improvement in real disposable incomes is feeding through into increased demand for everything from retail goods to hotel rooms.
“We expect consumer spending to continue to improve through the second half of this year and in 2025 as real incomes rise, which should support demand for hotel rooms. However, with inflation in the accommodation sector running at around 7%, compared to 2% inflation overall, price pressures in the industry are clearly still an issue.”
Digital SME commercial lender Assetz Capital has announced a £5 million commercial mortgage to refinance the ibis Styles hotel at Waterloo Street in Glasgow which is owned by a private equity firm.
David Hehir, the relationship director at Assetz Capital who led the deal, said, “I was delighted to be able to support the re-finance of the ibis Styles Glasgow Central Hotel with a £5m debt package. We worked closely with Maven Capital Partners to facilitate its delivery which re-affirms our commitment to the hotel sector in Scotland and the wider UK market.”
It is one of two deals announced by the company which included a £7m development finance deal for 3 luxury, detached properties in Surrey.
Speaking on both deals, Andrew Fraser, chief commercial officer at Assetz Capital, said, “These two most recent transactions for £12m, highlights our expertise across all facets of the property sector. “
Royal Deeside hotel goes on the market
The Loch Kinord Hotel in Dinnet, Aberdeenshire is now on the market.
The hotel, in heart of Royal Deeside, backs onto the highly popular and picturesque Muir of Dinnet Nature Reserve with easy access to walk around Loch Kinord.
The hotel is also near Balmoral Castle, and is a popular destination for families, tourists and royal enthusiasts.
The Loch Kinord Hotel has been owned and operated by the Andrew and Jenny Cox for the last 26 years and they are now selling to focus on other interests.
Traditionally decorated throughout, the hotel features 21 stylish boutique ensuite bedrooms, a spacious function room, a restaurant and bar area as well as three bed staff accommodation. The hotel also has the benefit of eight self-catering lodges which are available separately.
Gary Witham, Hotel Director at Christie & Co, who is handling the sale, comments, “After 26 years of stewardship, the family have decided to sell to focus on other business interests and let a new buyer take forward this well-invested, profitable boutique hotel in the heart of Royal Deeside.”
Loch Kinord Hotel is on the market at a guide price of £1,250,000 for the freehold interest.
ANGELA VICKERS GETS TOP HIT HONOUR AT ANNUAL DINNER
Apex Hotels CEO, Angela Vickers, has been awarded the prestigious HIT Industry Award at the Hospitality Industry Trust (HIT) Scotland’s annual industry dinner which marked its 30th anniversary.
The HIT Industry Award recognised her exceptional contribution to the hospitality sector.
Angela, a hospitality veteran, has been a driving force in the industry for the past 28 years. She holds a Masters degree in Hospitality Leadership, and has successfully overseen the revitalisation of the family-owned Apex Hotel group since joining in 2004.
Under Angela’s stewardship, Apex Hotels has flourished, expanding its footprint and enhancing its reputation for delivering exceptional guest experiences. Her commitment to excellence and her strategic vision have not only propelled the company to new heights but have also set benchmarks within the hospitality industry.
Angela Vickers said, “I am deeply honoured to receive the HIT Industry Award. This recognition is a testament to the hard work and dedication of the entire Apex Hotels team. It is a privilege to be part of an industry that is constantly evolving and to contribute to its growth and success. I am excited about the future and remain committed to driving excellence in all that we do.”
James McGuire, Commercial Manager at Coca Coca Europacific Partners received The Future Leader Award.
David Cochrane, HIT Scotland’s Chief Executive, commented, “The HIT Industry Award and Future Leader Award are HIT Scotland’s most prestigious accolades, celebrating the industry’s brightest and most committed talent. This year, the calibre of nominations was truly outstanding – which is an excellent reflection on the state of the industry and the people who work tirelessly to make it better.”
The Old Course Hotel Golf Resort and Spa has achieved the prestigious Green Tourism Gold Award from Green Tourism. The Gold Award signifies the Old Course Hotel’s dedication to reducing its environmental impact and places the hotel among an elite group of businesses committed to investing in sustainable tourism practices.
Phyllis Wilkie, General Manager of the Old Course Hotel said, “This achievement is a testament to our ongoing efforts to consider the environmental impact of every aspect of our operations. From reducing energy consumption to supporting local communities, we strive to lead by example in sustainable hospitality. The accomplishment of a Gold Award is a sign that we’re on the right track.” .
NEW HOTEL FOR HAYMARKET
Construction work has started on a new 157-bedroom hotel in the Haymarket area of Edinburgh after property development company, S Harrison, who will hold the completed investment, appointed Ogilvie Construction as the principal contractor on the project.
The development will see the 1970s office building, known as Osborne House, transformed into a new hotel, with a residents’ bar, restaurant and lounge area on the ground floor and an outdoor seating terrace. Following part demolition of the existing building, two new accommodation wings will be built to the rear, together with a new storey above the existing building.
S Harrison, who acquired Osborne House in 2018, have worked with Edinburgh based architect, Comprehensive Design Architects on the plans, including the retention of the majority of the existing building structure.
Late last year, S Harrison also announced a deal with European hotel group MEININGER Hotels to operate the hotel, which is set to open in spring 2026. MEININGER Hotels, a key player in the hybrid hotel market, operates 36 hotels across 26 European cities.
Andrew Wharton, from S Harrison, said, “Appointing Ogilvie Construction to deliver another landmark project in Edinburgh and seeing work start is obviously a key milestone for this development and follows several years of diligent work to secure both planning permission and the right occupier for the scheme. We’re now looking forward to seeing our plans progress on site over the coming months.”
Grier Edmead, operations director at Ogilvie Construction, said, “We are proud to be working with S Harrison on this project which has energy-efficiency and strong sustainability credentials at the heart of its design. Our team brings unrivalled specialist knowledge of the hotel and leisure sector, and we look forward to successfully delivering a firstclass destination in the city, making both S Harrison’s and MEININGER Hotels’ vision for this building a reality.”
GLEN MHOR HOTEL REACHES WORLD ‘GREEN’ FINAL
Glen Mhor Hotel in Inverness will take its place amongst global names after being short-listed in the first World Sustainable Travel and Hospitality Awards.
The family-run hotel, which developed Scotland’s first ever Water Source Energy solution centre in 2021, saving 250 tonnes of carbon per year and which started its own Climate Action Plan, is the only business in Scotland to be named, and one of only two in Britain.
As well as transforming operational practices, the 126-room hotel by the River Ness has won praise for its staff initiatives, with 20 trained mental health first aiders, sensory recruitment practices and measures to promote inclusion in hospitality.
The hotel, which also uses its £8m Energy Centre to produce malt whisky and craft beer at its on-site Uile-bheist Distillery and Brewery, scored high with judges on three aspects and is nominated for World Leading Sustainable Energy Efficiency Initiative, World leading Sustainable Water and Waste Innovation and the World’s
Leading Sustainable Employer.
“When we evaluated our business with a desire to future-proof with renewable technology and practices, we knew we had to take bold steps in order to achieve our net zero goals,” recalls Victoria Erasmus, Sustainability Director.
“Our Energy Centre and sustainable technology had never been used before and we had the challenge of building during lockdown in a historic conservation area and during the Covid pandemic. Despite the challenges and the risks, we were driven by the urgency to address a global climate crisis.
“As a smaller player among these fellow nominees, I am incredibly proud of our team’s efforts and honoured to have been shortlisted. This recognition is a testament to the fact that everyone in the hospitality industry, not just the large chains and resorts, can make a significant impact on sustainability and climate change. The journey has been challenging, but this acknowledgement is the ultimate reward for our hard work and dedication.”
£2.8M eco-friendly makeover at easyHotel Glasgow City Centre
easyHotel, which is positioned as the low-carbon affordable hotel chain, has completed a £2.8 million refurbishment of its Glasgow City Centre hotel, including a complete upgrade of the hotel’s energy system, new low-carbon room design as well as a refresh of the communal areas. The low-carbon upgrades are expected to drive down carbon emissions by 38%.
The completed refurbishment comes on the back of strong numbers from the operator with its 2023 revenue more than doubling vs 2022 and total sales surpassing £100 million for the first time as more people made the switch to value hotels.
Karim Malak, CEO of easyHotel, said, “The completion of our Glasgow refurbishment demonstrates easyHotel’s commitment to offering low-carbon rooms that not only deliver exceptional value for our guests, but also meet the growing demand for more sustainable hotels. Besides the hotel looking fantastic, the savings
made in carbon helps us in keeping our prices low as we focus on taking the lead in great-value, low-carbon hotels across Europe.”
All 125 bedrooms at Glasgow received the low-carbon makeover using sustainably sourced timber and and wallpaper made from recycled materials. The hotel also invested in new 4-star style mattresses, air conditioning and fast free Wi-Fi. Beyond the guest rooms, aesthetic improvements have been made to the entrance and reception area. The energy infrastructure of the building has been a large focus of the refurbishment, with gas boilers replaced by electric air source heat pumps, upgraded mechanical units providing thermal benefits, the installation of solar panels and new energy efficient air condition systems fitted.
The refurbishment is part of a wider £6 million investment to reduce the Group’s overall CO2 emissions across its older hotels in the UK, France, Belgium, the Netherlands and Spain..
Matilda Tsappis recognised for wine expertise
Matilda Tsappis, co-owner of Killiecrankie House and head sommelier at the Perthshire restaurant with rooms, discovered recently at an awards evening held at the Great Scotland Yard Hotel, that she had been listed at number 48 in the second edition of the UK Top 100 Sommeliers, and the highestranked sommelier outside Edinburgh.
The annual awards are designed to applaud the art and excellence of those professionals who epitomise service excellence in wine. Nominees for the annual rankings are put forward by fellow sommeliers, industry peers, and diners across the UK. Then an expert panel of judges considers the nominee’s experience, career and educational achievements, day-to-day responsibilities, and performance in competitions.
These results are then assessed by an expert panel of judges to accurately determine each sommelier’s professional successes, which are then benchmarked against a set of criteria to allocate a score to each sommelier and an appropriate ranking.
The 2024 list welcomed 38 new entries, with 24% of the Top 100 Sommeliers represented by women, 39% of those working outside London, with Matilda among their number.
NEW CHAPTER FOR THE MARCLIFFE HOTEL AS BALMORAL GROUP COMPLETES SALE
Sir James Milne’s Balmoral Group, the independent manufacturing and property company, has bought The Marcliffe Hotel and Spa (The Marcliffe), the five-star hotel in Aberdeen.
The Marcliffe has been owned and operated by the Spence family since 1993 with Ross Spence holding the Managing Director position since his father, Stewart Spence’s, retirement in 2021.
The new owners do not plan to adjust existing staffing. They said in a statement that “to ensure the quality of service the hotel is known for and there will be no change to current event, wedding and hotel bookings.”
Acting as an investor, Balmoral Group has appointed Effective Hospitality Management (EHM) to operate the hotel in collaboration with The Marcliffe team.
Sir Jim Milne, Chairman of Balmoral Group, said, “The Marcliffe is an Aberdeen institution, and is an establishment very close to my heart. I’ve known the Spence family for a long time, and it feels like a natural progression for Balmoral Group.
“Stewart is recognised as one of the best hoteliers in Scotland, and it’s through his work that we have strong foundations to continue his legacy.”
Balmoral Group will also continue the ongoing refurbishment programme with plans to inject a substantial initial investment into modernising the hotel’s systems, processes and suites.
Eddies Advert_17_06.pdf 1 17/06/2024 14:36:07
Sir Jim added, “Maintaining the quality and standards that the Marcliffe
is known for, while also retaining jobs, is of the utmost importance to us. We are completely committed to the Aberdeen community through our backing of Friends of ANCHOR and other charitable foundations, and we want The Marcliffe to prosper through our ownership.”
Ross Spence, Managing Director said, “While it’s bittersweet to be handing over the keys to The Marcliffe, we know that Balmoral are the perfect fit to continue its legacy. As long-time custodians of The Marcliffe brand, our family has cherished and nurtured it with love and dedication. So much of our lives have been spent here and the staff and regular customers have become family over the years – Sir Jim is part of that. We are confident that Balmoral will honour The Marcliffe’s heritage and care for it with the same passion and commitment that has been at the heart of our family so that the hotel will thrive for decades more.”
Balmoral Group was founded in 1980 by Chairman, Sir Jim Milne and has built a reputation for quality and service through its businesses including Balmoral Comtec across the energy sector, Balmoral Tanks in bulk liquid storage, and Blaze Manufacturing, as well as its business park and property business. They said the the move into the hospitality sector follows several years of successful growth and diversification to acquire and invest in market leading businesses “that align with Balmoral Group’s values of excellence, integrity and customer focus.”
THE AVLA LICENCEA LEGAL REQUIREMENT
When travellers arrive at a hotel, they expect a certain level of comfort and entertainment.
Television is an indispensable asset. While some may argue that TV is dying in the age of streaming and on-demand content, in reality it remains essential, especially in the UK. British films and television programmes are renowned the world over for quality, innovation and artistry. Television still holds great value for the hospitality industry. Television in hotels is crucial for providing entertainment options and for enhancing the overall guest experience. TV allows travellers to unwind and relax after a long day exploring a new city or attending meetings, contributing to a more pleasant and memorable stay. Parents can enjoy their break relying on safe programming for kids.
While on-demand consumption may be on the rise, the value of traditional TV in hotels remains central in providing an entertaining and enjoyable guest experience. Furthermore, not all visitors may have access to streaming services (especially if they are abroad) or may prefer the convenience of flipping through British channels.
In addition, television can also serve as a valuable marketing tool. By offering a diverse selection of channels, hoteliers can cater to a wide range of guests and attract more visitors, differentiating themselves from competitors. For instance, foreign travellers may appreciate watching networks in their language. Television also helps hoteliers build brand loyalty and positive reputation. Guests are more likely to return to a hotel that provides a high-quality entertainment experience, as well as recommend it.
However, with the convenience and benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences to broadcast content legally.
The AVLA licence enables hotels, aparthotels, B&Bs and similar establishments to legally display in public TV channels containing audiovisual works (films, series, documentaries, cartoons and other TV shows) from AVLA’s extensive repertoire. It covers TVs in bedrooms and in communal areas of the premises (e.g. in a hotel’s restaurant, bar, etc.). Operating without a licence constitutes a legal infringement of the rights of AVLA’s creatives.
AVLA represents the UK largest and most varied community of audiovisual creators, comprising various categories of rightsholders: producers, authors, performers, directors, and visual artists. Consequently, the AVLA licence covers an immense catalogue of works and rights, not covered by other licensors.
When it comes to clearing rights, most hoteliers struggle to navigate through the sometimes complex world of copyright. The AVLA licence helps them to comply with legal requirements. AVLA’s simple and centralised licensing solution, relieves hoteliers of the burden of dealing with too many parties and provides legal certainty.
For clarity, the AVLA licence does not replace licences issued by other organisations, and vice versa. Even if establishments have obtained authorizations from other licensors, they will still need the AVLA licence to cover the works in AVLA’s catalogue.
By taking the AVLA licence, hospitality accommodation businesses are directly helping to maintain a vibrant audiovisual sector, in the UK and beyond. The royalties collected serve to finance new content, as well as to sustain tens of thousands of workers and companies involved in the process.
Almost all of the licence fees collected by AVLA are passed on to the creatives it represents. For example, for a film, the royalties will go to the production company that financed it, the writers who developed the script, the actors, the director, and the people who designed the logo and posters.
Respecting copyright law is crucial not only to avoid legal or reputational risks, but also to support the UK’s world-class creative industries. So, by taking an AVLA licence, hotels are securing legal compliance and demonstrating their commitment to ethical business practices, while also helping to sustain and support the creative individuals and businesses working hard to produce the TV and film content that is so valued by their customers.
To learn more about AVLA and to get the licence, visit www.avla.uk
HIT Scotland’s Industry Dinner, a vital fundraising event for the charity, raising money for the organisation’s scholarships and bursaries, was held last month. This year’s event was particularly significant, marking the 30th anniversary of HIT Scotland. To honour this milestone, guests were given a beautiful booklet sharing the charity’s remarkable story, which dates back to 1994.
Attended by leading hospitality experts and influential figures, the 2024 dinner was a true celebration of the hospitality industry, culminating with the presentation of both the HIT Industry Award and Future Leader Award. (See news).
GUY CRAWFORD has travelled the world and now he is bringing his expertise to Highland Coast Hotels. SUSAN YOUNG reports.
Guy Crawford, CEO of Highland Coast Hotels, and I have been trying to catch up for a few months and we succeeded in co-ordinating our diaries last month and met up at the group’s latest purchase Lochardil House in Inverness on a beautiful sunny day.
Guy was impeccably turned out in a three piece tweed suit but you only had to look at his wrist, which is adorned with a variety of bracelets to recognise that he is actually a bit of a maverick at heart, and incredibly well travelled too.
He took on the role of CEO of Highland Coast Hotels last year, coming out of retirement to take the mantle. The Scottish hotel group, which was created in April 2021, now has seven hotels including the awardwinning Kylesku Hotel in Sutherland; Newton Lodge, at Loch Glencoul; Tongue Hotel, overlooking the Kyle of Tongue; Plockton Inn, overlooking Loch Carron; Royal Golf Hotel, Dornoch, and the Royal Marine Hotel, Brora.
The appointment also meant a return to the land of his birth. Guy’s grandparents and parents were hotel owners and managers in the Scottish Highlands, and had venues in Forres, Nairn, Grantown-on-Spey, Aviemore and Craigellachie. While his wife Elizabeth is originally from Barra in the Western Isles and he tells me she adores being in Inverness. However Guy enjoyed France, where they had lived until the telephone call came luring them to Scotland.
He says, “I didn’t really have any desire to come back. We had retired to the South of France where I had a vineyard - Domaine de La Senche - and had been there for eight years and I had got used to wearing a t-shirt and a pair of flip flops and sitting looking out over the valley.
“I got a telephone call and was asked ‘Would you like to come back to Scotland? The answer was ‘No’. Then they said, “Would you like to come back and help a small Highland hotel company that is struggling to make a profit and make it a sustainable business’ and I said yes. I promised to come over, work with Highland Hotels for a period, and do my best to add value and ensure its sustainability. I’ve now been here 18 months and I love it.”
Before retiring at 60 to run his vineyard with Elizabeth, Guy had an impeccable pedigree in hospitality. He is a former CEO and board member of Jumeirah Hospitality Group in Dubai and is a former Managing Director of Forte Heritage Hotels. He was the Managing Director of Le Meridien Africa, Caribbean and Indian Ocean. He ran some of the world’s most exclusive luxury hotels, as well as being nonexecutive board member of the Indian Hotels Company, Taj Group; Lausanne Hotel School in Switzerland; and Emirates Hotel Academy in the United Arab Emirates.
He is a Fellow of the Institute of Hospitality and one of the first members of the Global Scots international business network.
But as Guy explains hospitality was in his blood. “I was born in Forres and my mum ran and owned the Park hotel there. My grandparents ran the Craigellachie and they also ran the first Strathspey Hotel in Grantown on Spey, while my dad and mother had the joint management contract to run the Strathspey hotel in Aviemore and my gran owned the Clifton Hotel in Nairn. I have never wanted to do anything else but hospitality and I have been incredibly lucky. I have run some of the most luxurious and most beautiful hotels in the world. But for me it is all about the people - it is a people industry – and we employ nice people and I have never regretted a single day.”
Guy started out his illustrious career with British Transport Hotels at The Caledonian in Edinburgh as a management trainee. He says, “Back then the trainees were the dogsbodies. We did everything including cleaning the stoves and I still can’t eat Brussel Sprouts to this day because that’s all I prepared for two months in the kitchen. Thankfully we have moved on a long way since then. People are better paid and better treated, and so they should be.”
He continues, “I was part of the first collection of trainees that BTH took out of hotels and educated at Westminster College (now university), then we did a financial management course at Surrey University. We were the first set of trainees to be taught the importance of making enough money for the business to be sustainable. In hotels if you don’t understand your numbers it doesn’t work.
“Years later when I was lucky enough to work for the Forte Family running the Beach
A LIFE WELL TRAVELLED!
come out and stay and if he saw you walking through the hotel he would ask you what your financial forecast was like last week – and if you didn’t know that number your career at Forte would be short lived.
“Contrary to that when I ran the Jumeirah Group, which was owned by the Dubai Government, Sheikh Mohammed bin Rashid Al Maktoum never talked to us about money, but about whether our customers were happy. He would say to me, “I am going for a walk to the Jumeirah Beach Hotel or Jumeirah Madinat, but don’t come with me and don’t send a manager around. Let me go and speak to the guests. “That was just as much pressure as knowing your numbers.”
But it was knowing his numbers that set Guy off on his international travels. In 1979 in a bid to earn more, he decided to see if he
Plaza in Monte Carlo, Charles Forte used to
WELL TRAVELLED!
could make his fortune abroad and he applied for a job with Trust House Forte International and his first posting was to Guyana in South America and his girlfriend, Elizabeth, went with him.
That first posting led to Guy living and working in 14 countries and visiting and working in a further 146 countries during his well-travelled 50 year career.
Of Guyana Guy recalls, “Guyana was a communist country at the time and we had no menus because you never knew what products would be available on a day to day basis. It just depended on what the chef managed to find in the market. It was the same with drinks, sometimes we would serve rum and coke and the next day it would be rum and ginger beer. Some customers would pay with gold nuggets which they had just dug up. It was a very enjoyable period and I have lots of good
memories including the fact I got married there.”
In 1982 Forte rewarded Guy for his efforts in Guyana with a move to Monte Carlo. Guy explains, “Monte Carlo was the total opposite of Guyana. At that time if you managed a difficult hotel with the Forte organisation they would say ‘do a couple of years there and we give you a nicer hotel next’, and Guyana to Monte Carlo fitted that criteria.
“Monte Carlo was great fun. As you would imagine it was really glamourous. When the Red Cross Ball was on you couldn’t count the Rolls Royce’s driving past the hotel. We also had functions out on the hotel’s private beach. I remember one customer, a Countess, who hired two helicopters to drop rose petals on her guests at the beach.”
“I learned to look after very wealthy guests there and 99% of the time they were lovely.
In my experience it is sometimes the people around them that are not so nice at times. But it takes a lot of people to make a world.”
The next country on his card was the Bahamas and the Nassau Beach Hotel. During his time there he became a father for the first time. It was also his first experience of the American market. By this time he was looking after 400 rooms and 800 guests.
Says Guy, “When I worked in the Bahamas the hotel association there had real power. The Government listened to them. We had a tourism levy and we spent the money on tourism initiatives. For instance, we would build places for people with motorhomes to empty their trash, and to park up so they didn’t have to stay in laybys! I believe the tourism levy here could be a real opportunity to fund tourism initiatives – we know that councils and the government need money. We don’t really, as an industry, need any more costs, but if they are going to do it they should make it easy for the customer to understand. Having a different levy in different council areas is going to leave tourists very confused. It should be the same percentage across the country.”
Over the ensuing years he worked in many places including Bermuda and Casablanca. Guy returned to the UK and to the Balmoral in Edinburgh before taking on the role as MD of Forte Heritage Hotels looking after Le Meridien Hotels & Resorts, a role which he did for 23 years. But while at the Balmoral he recalls trade visits to the US when hoteliers from prestige hotels across Scotland came together to represent Scotland. “I was a member of Connoissuer Scotland and the MDs of the best of Scotland’s hotels would go to American, people like Ken McCulloch and Peter Lederer, but we didn’t take hotel brochures - we sold Scotland.
“We all got to know each other well. Ken used to say the secret of his success was that he would employ nice people and train them. We would be at the Beverly Hills hotel in California hosting a dinner for 250 Platinum card holders and Ken would go round the room checking every napkin was the right space away from the cutlery. He was all about attention to detail, while Peter Lederer excelled at building teams.”
He himself admits that he trained the old
A LIFE WELL TRAVELLED
school way. He says, “I was taught to put glasses on the table upside down and turn them up when the restaurant opened and he reveals his habit of asking staff to see their hands before they go and serve customers. Says Guy, “I’ve done that for most of my professional life. The hotels I have worked in were luxury hotels and everything needed to be perfect including their servers hands. We also put mirrors in staff rooms so that staff could check that they were respectable before they went in front of customers.”
In 2002 he headed to Dubai to take up the role of CEO of the Jumeirah Group / Jumeirah Hotels & Resorts – he stayed there for 11 years, and loved every minute. He says, “I remember when I thought a 20-room hotel was a big hotel, but the last hotel in my portfolio was The Madinat in Dubai. It had 1000 rooms, 45 restaurants, a sit down conference and banqueting facility for 7500, and 15,000 employees. I met every single one of them. Once every three weeks I met every new employee – we would welcome them to the company and explain what the
company believed in and this is something that I am trying to do here too. We may only have around 200 employees (250 in the season) but it is important that we meet them and let know them what we believe in.”
“At Highland Hotels we are about the community and when we talk about wanting to be involved in communities, we really do. If you run a 25 bedroom hotel in Kylesku or Brora you need to get to know the locals. If they don’t talk about you in a positive way you are not being successful. They are also our customers.”
as a beach boy in our beach club. I had to walk 500 yards through hot sand to take the order, then walk back to the bar to place it, before walking back to that person who ordered the drinks. I quickly invested in getting the ordering done more efficiently!”
WilliamsonAd_0624_89x119.qxp_Layout 1 25/06/2024 17:34 Page 1
“I think we are sometimes perceived as a corporate company taking hotels from independent owners. However, some of these hotels were not making a profit. I like to think of us as a collection of individual hotels giving individual service, but with the benefits of scale, so that we can make some money. We have accomplished the first bit and are well on the way to the second bit. We have taken over these beautiful little hotels and our objective is to ensure that these hotels are financially sustainable. That is the biggest reason I came back to make these hotels work. I believe we do need to keep investing in them, and investing in our people.”
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“The importance of investing in people training cannot be underestimated. I like to think we don’t just talk, but we also walk the walk. I have promised everyone that works for me an ‘emba’ day in November, we did the same in Dubai. This is a day that everyone in the business takes on a different role for the day. For instance in Dubai I was a pool attendant for a day – I always thought it was quite an easy role. But our rule was that you had to notice someone in distress within 10 seconds and get to them in 20 – the degree of concentration and the 40 degree heat meant we had to switch people every 30 mins. It was a more difficult job than I thought. I also did a stint
“Once when I was with Heritage hotel at Leeming House and Spa in the Lake District, I instigated an automated till system which meant if a customer took something out the fridge the till automatically recorded it. I was pleased with myself until I went to work as a breakfast waiter there for the day. The staff didn’t know who I was. I came down for the breakfast shift and was being told how to take an order and this waitress said to me, “you have to use these pads now to take the order because some stupid idiot in head office (me) has put these automatic tills in.” She explained, “I used to be able to go to a table of four and would identify the diners e.g. the man with the bow tie would have BT beside his order and so on, so that when I brought the food back I didn’t need to ask who was having what.” Needless to say I amended the till system so she could keep identifying people. That’s my philosophy - take the start point and work your way around it.
“That’s what I am doing here. I like to put ourselves in our customers, and colleagues, shoes. That’s what I mean by walk the walk. If I can do it in a 1000 bedroom hotel I can do it in a little one.”
He also believes that more can, and should be done, to represent jobs in hospitality in a better light. “In my view a lot of the preconceptions of the industry has been driven by the media’s presentation of the kitchen – the swearing and the misogyny – in reality that doesn’t happen. Most of the time chefs do behave properly. Good chefs are like hens teeth and finding a Chef de Partie is just about impossible. We want to serve good food in our venues, we don’t need posh sounding menus and we do try to respect our customers some of whom want haggis and chips while others want fresh Langoustine and are prepared to pay extra for it. But we need the staff to do this.
“It is not just chefs jobs we need to shout about but all the opportunities this industry has to offer. You can do IT, you can do mechanical engineering, digital marketing, web designer, we also have lawyers and accountants – all of these roles exist within hospitality too.”
On the subject of room rates he also has a view, “We still have the opportunity to offer more value for customers although I do think we have to watch our rates – they
are starting to rise and are high. I want our customers to leave our hotels not thinking that was expensive but that that was an okay price because I had a lovely breakfast and a lovely dinner in a beautiful location with great service.”
“We are now getting customers from Edinburgh because the perception is that it is getting too expensive there. Here our average rate is on average north of £200 – then there will be dinner on top. So it is working out at £300 for an overnight in Inverness. I do think we have to be careful and recognise people have choice. So we watch our stats – our heat map – like a hawk, to see any trends.”
“I do think Highland Hotels is a positive story. We may be tiny, but we now have seven hotels with 250 rooms turning over £10m, but it is harder to make money out of eight
smaller hotels than one big hotel. However, we are slowly and surely growing and lengthening our seasons too and once we get into the height of summer we will be employing more than 250 people. I am 100% certain that major shareholders and investors do want a return but it is a reasonable return – not the return you would get out of Edinburgh, or in bigger hotels, or indeed in Dubai – but they will want a return on their investment.”
“I keep talking about sustainability when it comes to the business but it also applies to the environment, particularly because of where our hotels are located. I don’t think my children would have been happy for me to work for a company like Highland Hotels if it didn’t have some respect for the environment . Customers also want to know we are operating with due regard for sustainability. When customers stay
at Kylesku they can see the amazing vista in front of them and they do not want us to be abusing that!”
“As a result we are doing our best. We have put electric kitchens in Plockton and Tongue, and EV chargers in for cars, we also try to use local where we can. As we replace our boilers they will also be green – we can’t afford to replace every boiler straight away, but when we do it they will be 100% more efficient than they are today.”
We could have talked all day – Guy has enough stories to fill a book and in fact he may write one when he does eventually retire. He says, “My kids say, dad you are 72 when are you going to take it easy? But I am still loving what I do. When I do retire I think I will write a book.”
I can’t wait!
Highland BlindCraft Beds have been delighting sleepers across the UK with their quality beds and mattresses for over 140 years, and now they’re taking comfort to new heights by becoming the bed supplier for Highland Coast Hotels.
This exciting partnership means guests at these luxurious hotels will experience the unmatched comfort of Highland BlindCraft mattresses, crafted with care and expertise. But there’s more to this story than just good sleep. Highland BlindCraft Beds is a fantastic example of a
business that cares deeply about its community. They provide valuable employment opportunities for local people living with disabilities, ensuring that everyone has a chance to contribute and shine.
So, if you are lucky enough to you find yourself relaxing in a Highland Coast Hotel, take a moment to appreciate the craftsmanship beneath you. You’re not just enjoying a great night’s sleep--you’re also supporting a wonderful cause.”
PERFECT FROM CROP TO CUP
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Whether you’re handling breakfast for hundreds or looking for elevated in-room coffee experiences, our SALSA-certified team offers a level of quality, consistency, service and value that is unmatched in the UK.
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THETHELADDIELEDDIE
W MAIN STREET, ABERLADY
by Penny Devlin
Northern Irish private investment company, Wirefox, has introduced its latest concept, The Leddie – a boutique retreat nestled in the heart of Aberlady, East Lothian, the epicentre of Scotland’s famous golf coast.
The former Ducks Inn was acquired by Wirefox, via its Marram hotels business, in September 2023 and since then, an extensive refurbishment and design project has been ongoing.
The hotel will officially open to the public shortly and is set to perfectly complement East Lothian’s enviable food and drink scene. For those eager to get ahead of the crowd, reservations can now be made directly on the hotel’s website at www.theleddie.com
The Leddie, an ode to the original name of the river that runs through the town, will be home to a luxury 27 bed hotel, a bar and 70 cover restaurant - complete with a cosy lounge area with a roaring fire and inviting nooks. In addition, guests and visitors alike will be able to enjoy a refreshing drink in The Leddie’s spacious front and rear terraces, the perfect place to lounge and linger from noon
until night.
The design has been developed in collaboration between Wirefox’s inhouse design team and Studio Terry, incorporating inspirations from the local surroundings and Scotland itself. The distinctive interiors create an escapist and cosy space that both celebrates and transcends the area’s rich history.
From the plump pillows to the soft lighting, it’s all in the detail. Discover calming spaces just right for restful nights.
Alongside the cosy interiors, guests can order up a storm with a menu expertly designed to celebrate East Lothian’s local larder.
The hotel is also serving Santu Coffee which was recommended to the management team at The Leddie by a happy client in the hospitality industry. Santu. are unique in offering direct trade coffee from specialty farms in Brazil, sourced by their Brazilian-born founder, Washington Vieira. Washington and his SALSA-certified team roast the coffees in their Edinburgh headquarters, and were a clear choice for The Leddie not only because the high standard of their product, sourcing and packaging will appeal to discerning guests, but also because they offer up-front and ongoing training for the whole service team, as well as advice on equipment and servicing. Their efficient trade method (Santu ships a whole container at a time direct from the farms, bypassing the coffee industry’s many layers of middlemen) means the producers are respected and paid properly, and pricing stays extremely competitive. For The Leddie’s management, it represents an opportunity to make coffee a real talking point at the hotel.
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Pollok Williamson has a reputation as one of the finest quality butchers in the Ayrshire area. Stewart and May Duguid took over the Pollok Williamson butchers business in 1978. Since then the business has expanded into a number of retail outlets and has become a well known name with shops in Ayr High Street, Mount Oliphant Crescent and Kilmarnock.
Our personal service means that we know the preferences of many of our individual customers, allowing us to prepare the meat just the way you like it. We also pride ourselves on our own recipe manufactured products all made to very high standard.
DeiRa Hotel & Apartments
MAIN STREET, PRESTWICK
One of the west coast’s most anticipated luxury destinations, DeiRa Hotel & Apartments, has given an exclusive first look at its stunning new premises, located just less than an hour from Glasgow. The new 10-roomed boutique hotel has opened just ahead of The Open Championship at Royal Troon.
DeiRa offers a blend of elegance, comfort, and five-star service and is expected to be graded 4-stars.
DeiRa is a family-run hotel with apartments where style and comfort blend seamlessly with warm Scottish hospitality, It is named in honor of the businesses four founders: brothers Deish and Rabinder (Bobby) Singh, and their wives Deisho and Rani. The family established the partnership in 1981 and still own it.
The family is well known in Prestwick – it’s Indian restaurant, Taj Bar & Kitchen, has been an institution in Prestwick for over 40 years and the new hotel is now situated on the floors above the restaurant, which is also the onsite restaurant for the hotel. This is good news for guests because it offers award winning Indian cuisine.
Conveniently located near Prestwick Railway Station, DeiRa is easily accessible from Glasgow by car or train. For guests booking up to stay at The Open, the hotel is just a short walk from the famous course at Troon, making it the perfect base for the iconic event.
Perry Uppal, Director of DeiRa and Taj Bar & Kitchen comments.
“With a focus on location, luxury, and the five-star customer service that has been a staple of our Taj offering since day one. We are confident that our guests will have a great experience.”
Hydro announces key
Crieff Hydro Family of Hotels, has made two key senior management appointments.
Bruce Ritchie joins as Director of Operations at its flagship Crieff Hydro Hotel, while Suzanne Davies has been appointed Head of Sales and Events across the portfolio.
With over 30 years of experience working in a variety of senior roles, Bruce cut his teeth as Event Manager at The Gleneagles Hotel before leading operations for a number of companies including Hampden Park and the Royal Zoological Society of Scotland. He also managed the commercial year-round operations for the Edinburgh International Festival.
Bruce said, “I’m really excited to be part of this iconic hotel within Scotland’s hospitality sector.
senior appointments as hospitality veterans join company
“I’m thrilled to have joined a team that takes such pride in everything they do, from the menus and service to the brilliant rooms on offer. Everyone has made me feel so welcome so far, and I couldn’t be more thankful.
“We have big plans in the pipelines for Crieff Hydro hotel and I’m looking forward to continuing to develop our product to take the customer experience to a level we’ve never seen before.”
Suzanne brings a proven track record in driving sales and group revenue management, with 14 years of experience including leading the Group Sales Team at The Gleneagles Hotel.
Her new role at Crieff Hydro Family of Hotels will see Suzanne head up strategic event sales and overseeing the implementation of a new
TOM TSAPPIS WINS A PRESTIGIOUS ACCOLADE AT THE CRAFT GUILD OF CHEFS’ AWARDS
Scotland’s Tom Tsappis chef-owner of Killiecrankie House, Perthshire, was being presented with the Restaurant Chef Award at the 30th-anniversary celebration of the highly acclaimed Craft Guild of Chefs Awards 2024,
He was in good company leading hospitality names such as Asma Khan and Michael Kwan were also among those recognised at the awards held on Monday 24th June at the JW Marriott Grosvenor House in London.
More than 800 of the hospitality industry’s leading figures attended alongside the Craft Guild of Chefs’ Royal Patron HRH The Duchess of Edinburgh.
The shortlisted finalists in the Restaurant Chef category alongside Tom were George Blogg, Executive Head Chef, Gravetye Manor Hotel & Restaurant and Daniel Rogan, Chef-Owner, AO by Daniel Rogan.
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars, recognising the exceptional talent across the whole of the hospitality industry – from apprentice and young chefs just starting out to chefs who are established in their careers in hospitality, pubs, and restaurants.
A total of 19 awards were presented on the night, with the Special Award presented to Asma Khan, owner of the Darjeeling Express, London. Previous winners of this accolade include Simon Rogan, Michel and Albert Roux, Angela Hartnett, Marco Pierre White, and Raymond Blanc. Tom Tsappis, chef-owner of Killiecrankie House, remarked, ‘’Winning was totally unexpected but I’m really over the moon. To be honest it hasn’t fully sunk in yet. However, it does follow rather nicely from my wife Matilda who was recently recognised in the UK Top 100 Sommeliers list, at number 48. I’m sure that the full enormity of what we’ve achieved between us will hit at some point. One thing I do know is that neither of us could have achieved what we have without the full support of the entire team at Killiecrankie House, so we want to say a huge thank you to them for that.’’
MICE strategy across the eight properties within the Crieff Hydro Family of Hotels portfolio.
Suzanne said, “There is so much potential to grow the events side of our business and I’m looking forward to seeing how that will develop over the coming months and years.
“I’m really passionate about helping our team to develop our events offering to ensure we consistently exceed client expectations.”
Stephen Leckie, CEO of Crieff Hydro Family of Hotels, adds, “Both Suzanne and Bruce are fantastic additions to the Crieff Hydro team.
“They bring a wealth of knowledge and experience to their roles, with more than four decades of hospitality and tourism experience between them, and I am confident their appointments will help to ensure the continued success of our portfolio of hotels.”
Crieff
MEIR JOINS AS DIRECTOR OF SALES
Cameron House on Loch Lomond, has welcomed Claire Meir as its new Director of Sales.
Previously Director of Sales at Fairmont St. Andrews, Claire’s appointment marks her return to the Cameron House, where she previously held the position of the Director of Sales for MICE for six years.
Meir has amassed over 20 years’ experience working within leading national and international hotel groups, including holding the title of Regional Director of Sales at De Vere Hotels and Director of Sales and Marketing for Marriott’s Forest of Arden Golf and Country Club.
On her new role, Claire Meir said, “It’s a pleasure to be back and rejoining Cameron House as Director of Sales. I look forward to executing strategic sales plans and creative initiatives, along with maximising presence and performance as we head into the busy summer period and beyond.”
Michael Lavizani, Resort Director at Cameron House adds, “I’m delighted to welcome back Claire. With the commitment and drive to exceed revenue targets, I have no doubt Claire will hit the ground running. I look forward to working alongside her as we continue to capture new business opportunities and deliver exceptional experiences for our guests.”
Claire’s arrival follows the recent appointment of Gary Rice as Director of Operations and Claire McIntosh as General Manager as Cameron House continues to strengthen its senior team.
GIBSON TAKES UP GM ROLE AT CHEVAL
Cheval Collection has appointed Tom Gibson as GM to oversee its portfolio of properties in Edinburgh.
Gibson was most recently GM of Virgin Hotels Glasgow property before its sudden closure caused by the building owner falling into administration at the end of last year. He comes to Cheval with extensive experience across the luxury sector, including as GM of The Glasshouse, Edinburgh, part of the Autograph Collection and as director of operations at the Dalmahoy, Marriott Hotel & Country Club.
John Philipson, COO, Cheval Collection, said, “We are privileged to have a leading position in Edinburgh and this is due in no small part to the strength of our team. Adding someone of Tom’s calibre can only serve to strengthen our position and it is a pleasure to welcome him to Cheval Collection.”
Tom Gibson said, “I am looking forward to working with the team at Cheval Collection at these three stunning properties. Edinburgh continues to go from strength to strength as a key destination for both leisure and business travellers and with it the appeal of luxury serviced apartments as a flexible home from home.”
The three Edinburgh properties include Cheval The Edinburgh Grand on St Andrew Square, Cheval Old Town Chambers on the Royal Mile and Cheval Abbey Strand Apartments at the doorstep of the Palace of Holyroodhouse – with a total of 133 luxury apartments in the city.
CLARK MOVES TO DIRECTOR OF OPERATIONS
The Caledonian Edinburgh has appointment Ross Clark as Director of Operations. The announcement follows the news that over £35 million will be invested in the hotel.
Clark joined The Caledonian in 2016 as Food and Beverage Manager, most recently serving as the Director of Food and Beverage. He has spearheaded multiple successful initiatives during his tenure and was awarded F&B Manager of the Year at the Hotel Cateys awards in 2023.
Clark will lead hotel operations, helping to guide the hotel’s transformation, as well as championing the ESG policy. The company said that his priority is to “ensure that The Caledonian Edinburgh continues to excel in its operations with a focus on guest
satisfaction, team morale, and profitability.”
Ross Clark said “I am honoured to take on the position of Director of Operations at The Caledonian Edinburgh as we begin a new chapter for our 120th anniversary. Our team’s unwavering dedication and enthusiasm is what makes the Caley truly special. I am excited to lead our team as we elevate our offering and continue to create exceptional experiences for guests.”
Nitin Ramtri, General Manager of The Caledonian Edinburgh, said, “We are thrilled to appoint Ross Clark as our new Director of Operations. With his extensive experience and passion for hospitality, we are confident that Ross will play a key role in driving our continued success during this exciting period of transformation.”
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