HOTEL SCOTLAND
WELCOME
It’s been a busy few months culminating in our sister publications annual awards.
Congrats to all the hotels that picked up awards including Manorview, Black Ivy, The Lochrin at the Moxy Fountainbridge, Forbes of Kingennie and Montpeliers. Some of the pics are on page 13.
I recently caught up with Craig Munro who took over as General Manager of the AC Marriott Glasgow just over 18 months ago. He has certainly been on a journey and he is delighted with the progress the hotel has made to date. Read what he has to say on page 14.
There is also plenty going on when it comes to refurbishments and openings as you will see from our news pages. But we also take a look at the newly opened Spa at The Cairndale Hotel in Dumfries and The Resident in Edinburgh.
I would also like to say a huge thank you to the team at the Doubletree Hilton Glasgow Central for their care and attention at our recent awards.
Until next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
NEW ICONIC HOTEL SET FOR FINNIESTON
SWG3 and partners Stallan-Brand are to start work on an ambitious new multi-purpose hotel project in Finnieston which will be built adjacent to the arts venue’s cultural campus, marking a vital and significant investment in the redevelopment of the city’s waterfront.
Glasgow City Council approved plans for the 142-bedroom hotel to be built at the corner of Eastvale Place and Sandyford Street. In his closing words the Convener of the Planning Committee commented on the plans for the “exciting looking building” describing it as “iconic.”
SWG3 founding partners Andrew Fleming-Brown and Andrew Mickel, alongside hotelier Bruce Robertson and award-winning architectural practice Stallan-Brand, are the visionaries behind the hotel project.
Marking the culmination of almost 20 years of investment in the local area, the building will also feature two restaurants, two bars, co-working spaces, a gym, a movement studio, and a rooftop terrace with more than 100 new jobs expected to be created.
The hotel will, according to the owners, “have a commitment to sustainability, and a focus on design, culture and community.”
They also hope the hotel will be a vibrant focal point for the city’s creative community
with a range of studio spaces also on offer.
The hotel also represents a further phase of the GRID (Glasgow Riverside Innovation District) initiative, a project aimed at promoting industry and innovation across the communities close to the Riverside immediate to SWG3, which includes the city’s newest pedestrian bridge across the Clyde, which has just opened.
Bruce Robertson, comments, “In a hotel landscape dominated by international brands, it is a rare privilege to be able to develop a hotel product that is truly of its place. Our plan is to resolve a space which responds to its unique location, whilst resonating with the local community and delivering a range of benefits. A hotel by Glasgow; for Glasgow, if you like.”
Paul Stallan, Stallan-Brand Creative Director, said: “Whilst the SWG3 Hotel is strategically situated to support the immediate regeneration initiative, the hotel will also contribute to the ongoing success of Glasgow’s ‘Hydro Effect’ which has seen the city become a global magnet for major music and conference events. As a ‘hotel for music lovers’, the SWG3 team are excited to expand their programme with a new leisure offer that will ensure they remain more visible, vital and circular.”
Car hire office to be converted into hotel at Picardy Place
A hotel development at 10 Picardy Place, previously a Hertz car rental office, has been granted planning permission for fifty-one bedrooms.
Hackland + Dore Architects said the hotel will rescue and repurpose the Category B listed Georgian terrace building which sits in the city’s Old and New Town World Heritage Site.
The practice said, “The conversion and extension address a building that suffered from extensive brutal alteration to form a parking garage for a car hire company.”
The plans include an open inner courtyard which will allow natural light to penetrate all floors down to the lower ground level and the rooms will wrap around this new source of natural light at the heart of the building. A basement area to the front is also reinstated along with a contemporary ground floor entrance and its Georgian façade is to be fully restored.
First Zedwell planned for Scotland by 2026
Zedwell Hotels is set to debut in Scotland with the opening of its first hotel in Edinburgh following Criterion Capital’s acquisition of the former 116,500-squarefoot Debenhams site on Princes Street which has been vacant since 2021.
The project is part of Criterion Capital’s plan to expand the Zedwell brand to 22 hotels and over 7,000 rooms by 2026.
Criterion’s billionaire investor Asif Aziz said that the Edinburgh hotel marks a significant milestone in Zedwell’s expansion plans across the UK and that, as well as location, the robust tourism sector was also one of the key factors for selecting the city for their new venture.
According to Zedwell’s philosophy, “Sleep isn’t a luxury. It’s a state of mind we must embrace to live better”, and, as it brings its signature “cocoon” rooms to Edinburgh, it says that this ethos will be central to the Edinburgh nine-floor location which aims to enhance positive health and wellbeing for all its guests.
Zedwell’s “cocoons” are focused on delivering a ‘sleep-centric experience’ and are designed with noise-reducing walls, floors, and doors, along with ambient lighting to create the optimal environment for rest and relaxation.
The Edinburgh hotel will join Zedwell’s existing portfolio of three hotels in London, including a prime location at Piccadilly Circus. Zedwell also plans to open a new hotel in Manchester in 2026, with a total of 12 hotels planned by 2026. .
Apex Dundee develops next generation of talent
Apex City Quay Hotel & Spa is working with the University of Dundee to develop the next generation of hospitality talent in Dundee. The hotel has five members of staff completing an Honours Degree in Business Management as part of the Graduate Apprenticeship Programme.
The hotel has been nurturing hospitality talent from the grassroots – through a work experience programme with Meldrum Academy – up to honours degree level through graduate apprentices.
Laura Duffy, Sophie Carmichael, Krisztina Racz (Year 1), Natalie Harrington (Year 2) and Lucy Jobson (Year 3), work four days a week at various roles in the hotel, with the final day spent studying at university - sponsored by Apex City Quay in Dundee.
Similar to the Modern Apprenticeship scheme for vocational learners, the Graduate Apprenticeship Programme enables staff to ‘earn while they learn’, serving to shape the next generation of hospitality managers in Dundee and across Scotland. Employees spend one day per week at University and the remainder of
the week working in their role. At the end of four years, they leave with a full honours degree.
Each course has been designed around the needs of the industry, with a varied curriculum being taught alongside work-based learning. This allows apprentices to not only understand and appreciate the theory behind why things are done in the industry, but also experience how they are done through both practical and workbased learning.
Paul Mooney, Apex Hotels General Manager said, “The hospitality industry provides a vast array of challenging and rewarding career opportunities, but like any industry, we must invest in our talent.
“Our successful collaboration with Dundee and Strathclyde Universities through the Graduate Apprenticeship Programme, has been hugely beneficial both in providing industry ready skills and opportunities for staff and enabling the business to get the best out of its talent. It’s a win, win situation, and the way to go if we are to ensure our industry continues to maintain the highest of standard.”.
Green Key Certification for voco Grand Central and Kimpton Blythswood Square Hotel
voco Grand Central and Kimpton Blythswood Square Hotel, both part of IHG Hotels & Resorts, have been awarded Green Key certification, which recognises their commitment to the environment and means they adhere to the strict criteria set by the Foundation for Environmental Education (FEE).
voco Grand commitment to innovation and sustainability includes the hotel bedding which is made from 100% recycled materials and it uses plant-based, vegan-friendly ingredients in its refillable bathroom amenities, energy-efficient lighting, and water conservation measures like filtered and refillable glass bottles.
The hotel is also working with Trees For Life and has pledged to plant one tree for every delegate attending corporate events hosted at the hotel.
At the Kimpton, its restaurant, iasg, only uses MSC Certified suppliers who have a traceable supply chain. It means that its hand-dived or creel-caught shellfish and fish, are sourced in waters where there is a healthy supply of fresh produce. The hotel also donates £1 from every bill to the Firth of Forth Lobster Hatchery.
Marcello Ventisei, cluster general manager for Kimpton Blythswood Square and voco Grand Central, said, “We are incredibly proud to have achieved the prestigious Green Key certification.
“The eco-label certification sets rigorous standards and requires clear demonstration of sustainable excellence to be achieved.
“This accomplishment reflects our ongoing commitment to sustainability and our dedication to creating positive environmental and social impacts.”
First a la carte menu for Pompadour in 120 year history
Chef and restaurateur Dean Banks has launched an a la carte menu for the first time in the restaurant’s 120 year history. The addition to the menu at Dean Banks at The Pompadour at the Caledonian Hotel marks a move from the tasting menus that have been served by a long line of celebrated chefs and the restauranteur says the change is to reflect the changing needs of todays’ guests.
Dean Banks said, “We’ve made the choice to embrace a la carte to answer a growing call from our guests who seek more flexibility. The new structure of our a la carte menu will accommodate diners who
may not be able to invest in a full tasting experience, while providing the same excellent service and quality they would expect from a meal at The Pompadour.
“Embracing change as an industry is paramount as consumer needs shift, and we see a la carte as an opportunity for fine dining, allowing venues add an additional revenue stream and increase foot traffic with an experience that can entice guests to come back for more.”
The restaurants a la carte menu will feature an evolving seasonal selection to create “a sensory experience through Scotland’s local products from both land and sea.”
MAR HALL GETS GREEN LIGHT FOR WOODLAND LODGES
Mar Hall Hotel, Golf & Spa Resort has secured planning permission to develop 30 luxurious woodland lodges, with completion anticipated in spring 2025. The new lodges will add a further initial 48 bedrooms to the Resort’s current key count of 70.
The one, two, and four-bedroom lodges will offer a blend of rustic elegance and modern comfort, strategically positioned to capture panoramic views of the River Clyde and the Kilpatrick Hills.
Every lodge will have its own personal entrance, a spacious outdoor terrace complete with a hot tub, while in the lounge guests can enjoy a traditional log burner.
The development of the lodges aims to blend luxury with ecological restoration. By rewilding a forgotten area of the estate, this project aims to breathe new life into the surroundings, fostering a rich environment for native species and protecting the ancient woodland. The hotel is also introducing a bee garden that homes 100,000 bees, and is restoring its historic fountain, and reviving the rose and knot gardens.
Joe Gallacher, General Manager at Mar Hall Hotel, Golf & Spa Resort, said, “We’re thrilled our proposal for 30 luxurious woodland lodges has been approved by Renfrewshire Council. This marks a major milestone as we continue our journey of transformation across the Resort, to achieve its full luxury potential.
“Creating an exceptional experience for our guests that seamlessly blends our stunning surroundings with the highest standards of luxury is at the core of our plans and we’re delighted that we can now get started on development to bring them to life.”
With planning permission now secured, work is set to begin and is expected to complete by spring 2025.”
Meanwhile the hotel has renamed its restaurant il Posto and created a new menu, serving Italian food with a Scottish twist. Spearheaded by Executive Head Chef Tony Tapia, the menu of Italian favourites is a tribute to his Italian heritage.
He explains, “It’s great to relaunch our new modern Scottish pizzeria and bar il Posto.”
ONLY 5% OF SCOTTISH CITY HOTELS CURRENTLY OFFER EV CHARGING
Experts warn hotels must keep with the EV transition, as new data reveals only 5% of Scottish city hotels in Scotland provide EV charging.
Drax Electric Vehicles analysed over 15,000 hotels across 74 UK cities and uncovered a wide disparity in EV charging availability, with major cities failing to provide suitable charging infrastructure at their hotels.
Dunfermline ranked top for EV-friendly hotels in Scotland, with one in twelve (8%) providing EV charging facilities. It was followed by Dundee (5%), Glasgow (5%) and Inverness (5%).
While Glasgow sits in the top 3 positions, major cities like Edinburgh and Aberdeen have significantly lower availability than Dunfermline.
Commenting on the findings, Adam Hall, Director of Energy Services at Drax, said, “If Scottish hospitality businesses want to keep pace with the rapidly growing EV market, they must invest now to build a reputation for offering good EV charging facilities.”
“Investing in EV charging will quickly give these businesses a competitive advantage, attracting potential new customers and better serving their existing ones when they eventually make the switch. Hospitality venues provide the perfect location for EV drivers to top up when they’re not at home, as they already have a purpose and incentive for visiting.”
“Along with the customer benefits, EV charging also allows businesses to encourage customers to spend more during their visit, as drivers are likely to spend longer there to get more charge. This could be the difference between them grabbing an extra coffee and making an additional purchase decision. When combined with any profits made for charging, it’s easy to see the return on investment.”
How do all UK cities’ hotels compare?
St Davids in Wales ranked top for EV-friendly hotels, with over one in five (22%) providing EV charging facilities. It was followed by Milton Keynes (16%), Central London (15%) and St Albans (12%).
Adam comments, “We are seeing a record number of electric vehicles on our roads, with zero-emission vehicles accounting for 2.7 per cent of all cars in use in 2023. While uptake is often higher in major metropolitan cities like London, where policies such as the ULEZ incentivise EV ownership, our research shows a need for further development in charging infrastructure across many hotels.”
Despite having the largest number of hotels with parking, major cities like Birmingham, Manchester, and York still need to catch up in the proportion of hotels offering charging facilities compared to smaller cities. Only 1 in 25 (4%) Birmingham hotels offer this amenity.
The data reveals a need for big cities like Edinburgh to invest further in EV charging infrastructure. Hotels which invest in EV chargers are in an advantageous position, staying ahead of potential government requirements and avoiding future retrofit costs and disruptions.
Hotels with EV chargers also contribute to the electric vehicle supply equipment (EVSE) grid, offering the public more accessibility to charging points and promoting sustainability.
Naomi Nye, EV charging specialist at Drax Electric Vehicles, explains, “As EV adoption grows, hotels must focus on becoming more EV-friendly. Offering EV chargers is no longer a premium experience but a necessity.”
“These findings underline the growing importance of EV infrastructure in the hospitality industry to support the UK’s netzero ambitions. This is a key area for growth and investment to attract more eco-conscious travellers.”
Sandman plan 240-room hotel at Edinburgh Airport
The latest proposal from Canadian company Sandman involves constructing a 240-room hotel featuring a pool and gym on the outskirts of Edinburgh. adjacent to Edinburgh Airport at Ingliston.
A statement prepared by Ica for Northland Properties has been submitted to the City of Edinburgh Council, detailing the development plans for a site currently used as a car park southwest of the airport terminal. This follows an earlier approval in principle granted in 2019 for a hotel, restaurant, bar, and associated facilities including parking, servicing, access, and landscaping. The updated application outlines a design with a continuous ring structure to enhance internal efficiency, a central courtyard for natural light to the bedrooms, and external amenities on the ground floor.
MARCLIFFE ANNOUNCE APPOINTMENT OF PETER WALKER
Peter Walker has joined The Marcliffe Hotel in Aberdeen as General Manager after a short stint as General Manager of Fonab Castle.
The Balmoral Group, who bought The Marcliffe in June, have also appointed Stephen Carter, OBE, as a NonExecutive Director of the hotel.
Walker was, until joining Fonab, Managing Director of Maryculter House in Aberdeen where he was MD for five years. His career also includes successful tenures at Ardoe House and Meldrum Country House Hotel & Golf Club.
This is not the first time Walker has worked at The Marcliffe Hotel, having been assistant general manager from 2005 to 2009 under the previous owner, Stewart Spence.
On his new appointment he says, “There is something truly special about The Marcliffe. I was married here in 2007 and completed my first training course at the hotel at the age of 15, when I first showed an interest in hospitality at school. It is an honour to come back to a place I hold in such high regard, and I am extremely excited about the future. The hotel has such huge potential, and with the backing of Balmoral Group, it’s an exciting time for The Marcliffe, and I look forward to welcoming guests, new and old.”
Sir Jim Milne, Chairman of Balmoral Group, said, “We are delighted to finally announce Peter as our General Manager. He is highly respected within the industry and shares our vision for the future of The Marcliffe.
“Peter is a proud local ‘loon’ – someone with a deep connection to this region. The Marcliffe is a special place for us both, as we each got
married here, which makes this moment all the more meaningful. His track record of success speaks volumes, and it’s that same ambition that will drive us forward. Local talent and ambition are at the heart of everything we aim to achieve, and having someone like Peter who truly understands the spirit of this community ensures that our plans will be both impactful and deeply rooted in the local culture.”
Meanwhile Stephen Carter is very well known in the five-star hospitality sector, and over his extensive 50 year career, he has been General Manager at some of Scotland’s most prestigious hotels, including the Caledonian Hotel in Edinburgh, Cameron House Resort on Loch Lomond, and The Old Course Hotel Golf Resort and Spa in St Andrews. Stephen was also instrumental in the creation of the St Andrews Bay Golf Resort & Spa (now Fairmont St Andrews) where he led the project from planning approval to the creation of a 5-star resort.
Stephen has made a significant impact on the industry. In recognition of his contributions, he was awarded an OBE for services to the hospitality industry in 2007, and he has also received VisitScotland’s Silver Thistle award for outstanding contribution to Scottish Tourism.
At the time of his appointment Sir Jim Milne, said, “We are delighted to have Stephen join The Marcliffe Hotel and Spa board and honoured to have someone of his calibre as a Non-Executive Director. Stephen is highly respected in the hospitality industry and has held senior management positions in some of the top hotels in the UK. His support and advice on the future strategy, combined with the financial resources of the Balmoral Group, will be key to ensure that the Marcliffe remains one of the best Hotels in Scotland.”
ROYAL MARINE PARTNERS WITH SILVERBACK GYM
Highland Coast Hotels’ Royal Marine Hotel in Brora has partnered with Tain-based Silverback Gym to open a new fitness facility at the hotel. This gym marks Silverback’s third location, following their successful establishments in Tain and Dornoch.
Founded in 2016 by Jim and Ruth Gagan, Silverback Gym began as a vision to provide a community-centered fitness space. The new gym at Royal Marine Hotel will offer guests complimentary 24-hour access to a range of weight training and cardiovascular equipment. The partnership also extends benefits to the
local community, with Silverback Gym providing weekly, monthly, and drop-in memberships, as well as day passes for visitors on the North Coast 500.
Billy McKechnie, General Manager of Royal Marine Hotel, emphasised the added value this state-of-theart facility brings, enhancing guests’ experiences by combining relaxation and fitness.
He said, “Whether visiting in the winter or throughout the year, our guests will enjoy complimentary access to the gym, 24 hours a day, making it easy to stay active and refreshed. We’re excited to enhance our guests’ overall wellbeing with this fantastic new facility. “
PETER WALKER
RUTH AND JIM GAGAN WITH BILLY MCKECHNIE RIGHT
STEPHEN CARTER OBE
TAYCHREGGAN HOTEL IS SOLD
Eight Continents Hotels and Resorts has made its debut in Scotland with the purchase of the Taychreggan Hotel at Loch Awe in Argyll for an undisclosed amount. The hotel was up for sale for offers over £1.5m.The 18-bedroom boutique hotel, is thought to be around 300 years old, and was originally a cattle drover’s inn.
Taychreggan Hotel was put on the market as the current owners, who wish to remain anonymous, have decided to focus on their other properties in the USA and Scotland. Christie and Co’s sister company, Christie Finance, facilitated the funding for the acquisition.
Eight Continents Hotels and Resorts Ltd worked with Craig Dickson at Christie Finance to arrange financing, following their all-equity purchase of the hotel.
Gary Witham, Director of Christie and Co’s Scottish Hospitality team, managed the sale. He commented, “This award-winning property spans 39 acres and required a visionary purchaser to elevate it as a leading destination hotel. We are thrilled that Eight Continents will be taking it forward and look forward to their plans unfolding.”
Dickson added, “Eight Continents had been seeking to invest in Scotland for some time. They reached out to us to navigate the complex lending environment and secure funding efficiently, after facing setbacks with another broker. We developed a detailed business plan and cash flow forecasts, which were crucial in obtaining favourable credit terms.. I’m confident that Eight Continents will build on the hotel’s success and drive it to new heights.”
INVERARAY’S ICONIC HOTEL GOES ON THE MARKET
The George Hotel, one of Inveraray’s most famous hotels, has gone on the market after 164 years in the same family. The business which has developed over the years, now boasts a pub, cocktail bar, restaurant and 17 bedrooms with a further 8 rooms in The First House. The historic building, which is Grade A listed, has been sensitively restyled over the years in keeping with the building, its history and its architecture.
Owner Kris Clark, comments, “The George Hotel has been part of the family since 1860, six generations committed to providing an authentic and quality product in hospitality and weave a little more magic into the beautiful historic town of Inveraray.
“The family have decided that the time is right to hand on the baton to a new generation
to continue the legacy of one of the most iconic hotels in Scotland. “
Graeme Smith from Smith and Clough, who is handling the sale, alongside Brian Sheldon at Christie & Co, commented, “It is an absolute pleasure to bring the George Hotel Inveraray to the market, for the very first time in its long history. Regarded as one of the finest and bestestablished hotels in Scotland, with a worldwide reputation, it has been owned and carefully run by the Clark family since 1860.
“Both Brian and I are expecting high levels of activity from multiple operators and singlepurchase buyers looking for a trophy asset.”
Brian Sheldon, Regional Director of Christie & Co commented, “We are delighted to be working alongside Smith and Clough on this first-class assignment.”
The hotel is on the market for offers in excess of £3.9 million.
Exclusive whisky lounge opens at Rusacks St Andrews
Rusacks St Andrews, has opened an exclusive whisky lounge called Room 116 which was formerly a guest suite. The lounge, a collaboration with Brown-Forman Beverages, features its rare Glendronach collections and also boasts vintage furnishings, a bespoke bar, and custom shelving which showcase its unique whisky collection, including archive casks no longer available for purchase.
Phillip Allen, President of Marine & Lawn Hotels & Resorts. comments, “Rusacks St Andrews is excited to be the UK flagship for The Glendronach, a partnership celebrating the rich heritage of both brands.”
Emily Richardson, Marketing Director, Brown-Forman Beverages Europe Ltd, adds, “ The Glendronach is one of Scotland’s oldest licenced distilleries and one of the world’s most exceptional, richly-sherried Single Malts, so this is a hugely fitting collaboration, combining our legacy with Rusacks St Andrews which is steeped in golfing history and prominence. The new offering will be an opportunity for guests to discover The Glendronach in an outstanding setting, combining celebrated whisky, a world renowned golf course and the best of Scotland’s hospitality.” With bespoke packages and personalised tastings, Room 116 aims to provide a highly curated experience for all the senses. Officially trademarked ‘The Best View in Golf,’ the lounge overlooks the 18th green of the legendary Old Course and the Fife coast..
BY NICOLA YOUNG
ARE YOU PREPARED FOR THE NEW TIPPING LEGISLATION?
here are big changes coming for all hospitality staff and operators next month when the new Employment (Allocation of Tips) Act 2023 comes into effect.
It is a welcome piece of legislation with fairness at its heart, and although welcomed by operators and trade bodies, there are some big costs attached for employers who will now be legally bound to pay all the costs involved in administering the new legislation as well as the full tax burden. Although employees will see salary increases due to the value of tips rising, because this is now treated as earning in the normal way, PAYE and national insurance payments will rise for employees too – up by an estimated 32%.
However hospitality industry businesses are being warned they could also face the possibility of employment tribunals.
Jez Howson, Employment Tax Director at accountancy firm Azets, explains, “Employers must review their current arrangements for administering tips and ascertain what needs to be done to ensure compliancy with this new legislation.
“There is absolutely no time to lose as no transition period has been built in from 1 October when this new employment law comes into force – meaning employers must have made the required changes in advance.
“It must be stressed that if a worker raises a concern that the allocation of tips and gratuities is not fair or feels that they are being discriminated against, whether deliberate or not, they are able to raise a claim with the employment tribunal which, if successful, could result in compensation payable of up to £5,000.
“As this new legislation falls within employment law legislation, the risk will solely sit with the employer. This risk cannot be discharged to a third party such as a troncmaster – someone appointed by a business to be responsible for sharing tips to staff via a tronc scheme.
“Our advice to businesses is to seek professional help to understand and act upon the new legislation, host employee consultations, identify potential risks and to implement a tronc scheme.”
“ Such a scheme – the word originating from ‘tronc des pauvres’ (collecting boxes for the poor) in 1920s France – is a pay arrangement which allows hospitality and leisure businesses to fairly share tips and service charges given by customers to staff.
“ If an employer decides how tips are allocated, the payment of them is subject to both PAYE and Class 1 National Insurance Contributions
“When an independent troncmaster is appointed to decide how any tips and gratuities are distributed and to manage the allocation and payment of those tips, they are not considered earnings for NICs purposes and therefore only attract PAYE. Therefore, appointing a troncmaster can provide savings of both primary and secondary NICs.”
Jez added, “Appointing a troncmaster does not remove the obligation
on the employer to ensure that the method of distribution is fair and reasonable - as required by the Employment (Allocation of Tips) Act 2023. There is a fine line between the employer directing how tips are allocated, which would jeopardise the NICs advantages, and ensuring the method of allocation applied by the troncmaster is fair and reasonable.
The costs are significant. The total cost to the industry in Scotland is estimated to be between £100m and £200m and every operator will take s share of that cost. It will affect everyone - businesses and staff alike.
The government itself estimates that nearly a fifth of operators may see annual costs increase by £60,000 to £360,000 as a direct result of covering the administrative expenses currently deducted from tips. Of the operators we have spoken to, the cost impact was thought to be between £40k and £180k or an additional 2-3% for tronc costs alone (around £5-£6 per to run per employee). On top of that, there will also be additional PAYE and NIC costs – to both employers and staff.
Absorbing these new expenses may be difficult for some smaller businesses. The risk is that by not considering the additional cost burden, operators might have no option to either reduce wages to offset these costs, cut staff numbers or increase prices. In some cases they may opt to close altogether.
Here is a summary of what you need to know about tip management and what the new legislation means:
Cash Tips - which go directly to employees:
Employees must report these tips in their self-assessment tax returns. No National Insurance Contributions (NIC) are due in this case. These tips cannot be shared. If these tips are shared in any way, they must go through the new process including the compliance and audit procedure and they are a part of taxable income.
Tips Collected by Employers:
Tips which are pooled and distributed by employers are subject to PAYE (Pay As You Earn) and both employee and employer NICs
Tronc Systems:
Tips are subject to PAYE but not NICs. This is advantageous as it reduces the employer’s NIC burden. Expect costs to rise by 2-3% and remember that no costs of tronc can be reclaimed by any business.
Credit card payments: A tip paid on a credit card cannot be dispersed to staff as cash – it must be pooled for sharing across all staff. All card processing fees will be by the operator.
It will also be unlawful to alter an employee’s regular wage (hourly rate or salary) in return for a share of tips. Moreover, any guaranteed tips’ value cannot count towards meeting National Minimum Wage requirements. Employers have to have a written policy on how tips are allocated to workers
If you are in any doubt about what is required there is no time waste. It comes into effect in October. Contact your financial advisors.
EVENTS
HIT Scotland held 30th anniversary HIT The Roof event at the Rooftop at the W Hotel in Edinburgh. A great evening was had by all. And earlier in the summer they hosted its Oyster Club at the Oban Bay in Oban. It was a cracking day.
THE OYSTER CLUB
The Scottish Bar and Pub Awards took place on the 27th August at the DoubleTree by Hilton Glasgow Central.
The guests raised £6,579 for the HIT Lisa Wishart Scholarships.
There were award winning hotels and groups too including David and Ruth Wither of Montepeliers who received a Lifetime Achievement Award; Manorview which picked up Hospitality Health Employer of the Year gong and Black Ivy won the Best Outside Area. Forbes of Kingennie won Hotel Scotland Family Business of the Year and The Lochrin Bar at the Moxy Fountainbridge took home the accolade Molinari Hotel Bar of the Year.
Meanwhile Gordon Macintrye received the SHG Contribution to the industry trophy.
CREATING THE RIGHT MELODY IN HOSPITALITY
CRAIG MUNRO has been busy over the last 18 months launching the new AC by Marriott Glasgow. It has got off to a flying start. SUSAN YOUNG reports.XXX
Ifirst met Craig Munro when he was General Manager at the Hilton Doubletree in Glasgow but shortly after he headed on to pastures new taking on a role for the Chris Stewart Group as General Manager at the soon to be launched AC Hotel by Marriott Glasgow, managed by RBH, in January 2023.
We caught up in the AC Hotel by Marriott, where after 18 months, Craig is finally able to draw breath, and he tells me he is “loving it.”
But hospitality wasn’t his first love indeed he wanted to be musician. Says Craig, “That was my dream.” To this aim he studied jazz at the Guild Hall in London but came back to Glasgow to continue his music career as a saxophonist and took a job at the Kelvin Park Lorne to earn some extra cash in his spare time.
Craig says, “I worked my way up from kitchen porter, to doing breakfast and later went into the finance side. I was lucky in that I had a good supportive manager in the shape of Gordon Fraser. He gave me chances. Not only did I enjoy it but I also realised that I was alright at it.”
However, one of the biggest shocks he had was reading a story in the Sunday Herald which revealed that the Lorne was rumoured to be turned into a refugee hostel. Luckily for the team a pro-active recruiter at Cameron House jumped on the opportunity to get some new staff and Craig ended up at Loch Lomond for a couple of years.
The manager at the time was Roddy Whiteford, and it was a finance role that Craig went on to. His next move came when he got a call from his former manager at the Lorne who was opening a new Novotel in Glasgow. Says Craig, “In 2001 I got a call from Gordon, and he asked if I would like to take on the role of F&B Manager there. I jumped at the opportunity. I was then lucky enough to be put through a management development programme to allow me to progress to a General Manager role.”
He says, ‘I was fortunate in that people gave me chances. For instance, when I was
F&B Manager the manager of the hotel said how do you fancy managing the front office, I said I didn’t even know how to answer the telephones.”
By the age of 24 he was General Manager of the Ibis hotel on Edinburgh’s Royal Mile. He worked his way through from there. In fact, Craig stayed with Accor, who managed the hotels he was part of, for 15 years. He explains, “There were loads of opportunities and I moved about their hotels. Mostly Glasgow and Edinburgh but Aberdeen too. I was also able to give input and change things.
“The last thing I did for Accor was re-invent the bar at the Novotel in Edinburgh. I went to the board and said I wanted to reinvent a bar that used to be there on the site of the hotel called The Tap. It was a punk bar, and the idea was to create a bar that was influenced by punk. I didn’t think the board would go for it, but they did. We wanted to employ people who were more edgy with tattoos and such like, at the time this was almost unheard of in hotels, but we were able to recruit people who suited the bar.
“We opened The Tap Music Lounge and we did live music seven days a week – that was
my final stamp with them. It was like a marriage made in heaven for me. On the opening night one of the acts got me up on stage to sing with them, and naturally I obliged!
“Then the Managing Director of Leonardos and Jurys hotels at the time was a previous boss of mine and asked me to look after The Thistle. I initially said no chance because it needed a lot of investment, but he persuaded me by telling me they were refurbishing it and rebranding it. The job at The Thistle brought me back to Glasgow in 2016 and I came in at the tail end of the refurbishment and the start of the rebrand to the Hilton. The hotel had had so many names and that was part of the challenge. When I joined the hotel, which has the biggest ballroom in Scotland, I remember saying to my MD at the time I know Glasgow, but I don’t know how to manage a ballroom of that size. My biggest function suite to date had catered for 80 people, not 1100. I suppose it is a testament to their confidence in me that they thought I would be able to do it.
“When it came to the staff, I had to put a face on and pretend that I knew what I was talking about. I felt a bit like a rabbit in the headlights. But I surrounded myself with people
who were better than me at doing it. I did know to how manage people, although it took me a couple of years to get the team the way I wanted it.
“I also managed to add four rooms on by changing the configuration behind the leisure suite which took us to 304 rooms.
“The Hilton did a lot for me in terms of teaching me loads. It also made me realise I knew what I was doing. When I joined the hotel I remember someone saying to me that I had gone from steering a ship to trying to turn a tanker – and at times that is what it felt like. I like to think I learned patience there. With most hotels it is about the rooms but our ballroom brought us rooms and my learning process with the ballroom meant I had to learn to be more strategic and I wasn’t able to be as hands on as I would have liked. At times that would really frustrate me.
During the pandemic he was also in charge there during that time he saw his team shrink from 376 staff to 9. But it wasn’t all doom and gloom, in fact Craig liked being back at the coal face. He told me, “I really enjoyed the part when we were the people who were having to book people in. We had to do everything. It
was crazy.”
Craig saw the hotel through pandemic and back to normality and then an opportunity came up he couldn’t refuse. He tells me, “I wanted a change and to do something a bit different. Over the last few years I had worked across the portfolio of hotels and I had enjoyed that too. However, I had done big events, and I didn’t want to be known for that. I wanted to do something a bit different.”
The AC Marriot at the new Love Loan quarter in Glasgow was a fresh opportunity and Craig loved what owners the Chris Stewart Group were planning. He says, “I initially spoke with Grant Mckenzie, Operations Director for the Chris Stewart Group, and Louisa Green of hotel management company RBH. It sounded exciting and I liked the idea that I would be able to walk past this hotel with my grandkids and say I opened it. It would be a bit of a legacy.” He continues, “I believe that the Love Loan quarter will be exciting once it is finished – which hopefully will be within the next 12 months.
“It will include The Collectors Hall, housed in the centre of Love Loan, which will be like a modern Ashton Lane but in the city centre. The back end where the Dome is will be an event space, which will allow us to bring more things in such as weddings and smaller events for up to 150. I can also see us doing our own events such as live music, sport, comedy and theatre. There will be another two or three restaurants, a 20-storey building and there will be student accommodation too. With Hazel, our restaurant also being on the site, it truly will become the area to go in the city centre.”
When Craig joined the group the hotel was under construction. He says, “The hotel was still under construction when I started the first week in January 2023. I had to wear a hard hat and a high viz jacket and try and see past it all including all the design issues – Heritage Scotland were right on top of it. I loved it, although the first few months were a bit lonely. I went from working with lots of people to just me on a laptop. I had to work out the timings because I didn’t want to bring people on until the right time, so for five months it was just
CREATING THE RIGHT MELODY IN HOSPITALITY
me. But obviously I was having conversations with people.”
The new hotel opened with 245 bedrooms, with 22 in the heritage building, which was the former Parish Halls building, and a restaurant called Hazel. He says, “I had the management team in place by the summer and we opened in November with 60 of our own staff. I am delighted to say that apart from the chef the opening team are all still here. This is the second AC in Scotland – it was meant to be the first but delays due to Covid meant that Inverness opened first.
“We are still working on getting across what AC means, but we also wanted to bring in the Scottish element, but not in a tacky away. The AC Marriott is not as rigid as other companies and we were able to use some suppliers we wanted, within reason. We chose to work with West Brewery to get our own Hazel IPA and also put in St Mungo, which is part of the
buildings history. We also use Crossbill Gin which is based at the Barras, and we use a fudge company in Giffnock called Confectious as well as cakes supplied by Three Sisters Bake in Hazel. We use Ishga in our suites and you also get a wee Jamie Genevieve make up palate if you stay in the Liberty Suite. Other suppliers include Machina Coffee, Love and Humphries and we have partnered with Macallan in our bar.”
Craig is keen to see tourism promoted in the city and although he thinks this has been a good year, he is slightly concerned that there are no big events pencilled in for next year – although I did speak to him before Oasis announced three dates in Edinburgh, which Glasgow will get some benefit from, as with Taylor Swift, due to the rates in Edinburgh. Plus 2026 looks more promising.
Although the tourism tax, he is not personally a fan of. He says, “If the money can
be used to bring more tourism to the city that would be great. But we need more clarity on how the money raised will be used. I don’t think it will have a massive impact on numbers, but it will be interesting to see how Edinburgh gets on as they are doing it first.”
A big market for the AC Marriot is production, entertainment, film, media and music and to that end he is participating in Tour Connections –The Entertainment Industry’s Tour Guide – one of which is in Nashville. He says, “We will travel to make our voice heard. It is all about getting our name out there and America and Canada are still big markets for us.”
The passion that Craig has for hospitality oozes out of him. I asked him why he loved it? He said, “In hospitality you can get a lot of opportunities and can learn by working in different departments which spur you onto bigger things. But I probably went into hospitality thinking I could travel and see some of the world and that is one of the reasons I still like it.”
He continues, “I know it is a cliché but genuinely no two days are the same. Every hotel feels like you are working with your family – they become part of your life –you share a lot with them – it can be quite emotional because you go through a lot with them, and I certainly felt that with the team at the Doubletree, although there were a lot of staff there. I like to be able to give people opportunities to succeed - people gave me opportunities and I like to pass that on.
“The accountant in me loves to look at the numbers we do and the numbers we have to hit. I like working out how we will get there, and I like to bring my team with me. It gives me a real buzz.”
What also still gives him a buzz is his music and his family – he has two twins aged 25, and a daughter Freya 16 and son Cameron 12.
He may just play the sax or sing for pleasure at home, but occasionally he can be persuaded to perform at in public – for instance at the HIT Poet’s Lunch or with his mum. She was a singer, an actress and has an MBE. He tells me that one of his proudest moments was when his mum was doing a show in Edinburgh and asked him to the stage to perform with her when she sang Summertime.
I am sure he is also very proud with the progress the new AC Marriott is making. Says Craig,“I am very proud of my team – I like to see people do well.”
I do too. Congrats Craig..
THE LADDIE THE CAIRNDALE HOTEL & SPA DUMFRIES
by Susan Young
The new Spa at The Cairndale Hotel in Dumfreis opened recently following a multi-million pound investment which aims to put Dumfries on the tourist map as a leading wellness destination.
The continued growth in wellness tourism and staycations mean that the impressive new facilities within The Cairndale Hotel promise a significant boost to the local economy.
Covering almost 1,300 square metres, the two-storey spa follows a £2 million investment and offers a luxury space for bespoke spa experiences for day guests and overnight visitors that is unrivalled in the local area.
Taking pride of place on the lower ground floor is a thermal pool which features a number of jets, water blades and airbeds. In addition, visitors can take advantage of the aroma steam room, herbal steam room, Himalayan salt sauna, infrared sauna, herbal lounge, rasul, hammam and private bathing suite along with access to a dedicated café and juice bar.
Cairndale Hotel and Spa Director, Matthew Wallace Jr, has overseen the development since its inception. He comments, “Cairndale Spa has been in the planning for a long time. It is fantastic to see our hard work and the investments come to fruition and I genuinely believe that we have created something outstanding that the whole region can be
proud of.
“Our team has worked tirelessly to create a space where guests can relax, unwind and experience luxury bespoke treatments and spa packages within easy reach of some of the most beautiful and less explored parts of southern Scotland.
“We are fully committed to supporting and working in partnership with tourism organisations and local businesses to help put Dumfries firmly on the map as a leading and popular Borders destination.”
Cairndale Spa has six elegant treatment rooms, which includes a treatment room where couples can enjoy the experience together. Local visitors can also access the bespoke facials, massages, wellness treatments and therapies with or without facilities access.
With a strong commitment to respecting the planet and supporting British wellness brands, Cairndale Spa’s team of talented therapists utilise leading UK brands VOYA Organic Beauty, Tribe517 and Gaia Skincare. These are joined by the exclusive Cairndale x Annandale Collection, a range of whisky and vanilla scented products created in collaboration with the nearby Annandale Distillery.
The development has been supported by an award of almost £400,000 in funding from South of Scotland Enterprise (SOSE) and has created over 20 new jobs for the area.
Claire Primrose, Spa Manager, comments, “Many of the talented staff here at Cairndale Spa are local to Dumfries and are proud to be a part of this exciting new chapter. Their wellbeing will always be at the heart of everything we do, and we believe this creates a strong team which in turn can deliver unrivalled experiences to guests.”.
THE RESIDENT EDINBURGH
by Penny Devllin
The Resident opened its first Scottish hotel, its sixth in the UK, at the beginning of September, at 15 Drumsheugh Gardens in Edinburgh.
All 164 rooms and suites are designed to offer the home from home experience with mini-kitchens in every room. It’s double rooms and Junior Suites average between 17 and 35-metres-squared, and offer a range of views including Edinburgh’s skyline, Edinburgh Castle and views north over the Firth of Forth.
The Resident Edinburgh was formerly a 1960’s building which was a former HM Revenue and Customs office and MLA Architects converted it into the hotel you see today. And in a first for a hotel project, an innovative glass recycling solution was used to ensure that 10 tonnes of glass from the building’s façade were returned to glass manufacturer, NSG Pilkington, which resulted in savings of 12 tonnes of virgin raw materials which also meant than 5 tonnes of CO2 emissions were avoided during new glass manufacture.
It’s interior design was inspired by local surroundings and the designers have placed emphasis on sourcing items to fully capture the character of Edinburgh. The hotel’s interior colour palette draws subtly on national references; the pale blue of the Saltire flag, the soft hues of the Craigleith sandstone, the earthy tones of the countryside visible from the rooms and finally the smoky browns that allude to the city’s affectionate nickname of ‘Auld Reekie’.
The new hotels amenities include everything from a personal Nespresso coffee machine with complimentary capsules, GHD hairdryers for the dressing and vanity area; Molton Brown bathroom
products in the en-suites; a dining/working area beside the full height windows. The hotel also has the latest easy to use in room tech and free Wi-Fi solutions for simple streaming and minimum 50” UHD TVs.
The hotel aims to partner and support businesses around the city, providing guests with exclusive offers for local restaurants, bars and gyms to ensure their guests have access to the best venues in Edinburgh. Guests can breakfast at The West End Brasserie with other partners including; Cairngorm coffee, Dulse, Kyloe and attractions such as the Royal Yacht Britannia, The Real Mary King’s Close and Pickering’s at Summerhall.
It’s library lounge has a curated book collection of fascination and relevance to the city, as well as its culture. The hotel owners, Mactaggart Family and Partners have commissioned Art for the public spaces from Emily Beamish of Dacre Fine Art, featuring local artists Katy Eccles, and Hatti Pattisson.
David JM Orr, CEO of Resident Hotels Ltd, said, “The Resident Edinburgh marks a significant milestone for The Resident brand, many of us in the business and especially our ownership have cherished, deep Scottish roots and a great affinity for Edinburgh and its cultural affluence.
“The Resident Edinburgh brings a new offering to the visitor for the City, a slightly longer stay with the guest and our teams at the centre. The Resident has an enviable track record at ensuring the visitor whether on business or leisure can experience a home from home, living like a local but with a very light touch.”
Gillian Mylles, General Manager of The Resident Edinburgh, added “I am so excited to be bringing The Resident experience to Edinburgh. The attention to detail in The Resident Edinburgh is impressive. Amenities and services have been diligently considered to offer an exceptional experience for guests in an idyllic setting. We will be welcoming guests from all around the world, each visiting the capital for a variety of different reasons.”
LORNA
REID
IS PROMOTED TO HOTEL MANAGER AT DOUBLETREE BY HILTON GLASGOW CENTRAL
Lorna Reid has been promoted to Hotel Manager at the DoubleTree by Hilton Glasgow Central where she has worked for nearly two decades. In a social media post the hotel management said, “Lorna has been a cornerstone of the team, leading with dedication, integrity, and a genuine passion for hospitality. This promotion is not just well-deserved; it’s the natural next step in her remarkable journey with us.
“Lorna’s new role reflects the deep trust and respect she’s earned from both colleagues and guests.
“Please join us in congratulating Lorna on this exciting chapter. Under her leadership, we’re confident our hotel will continue to thrive and provide an exceptional experience.”
Martin Thliveros returns to One Devonshire Gardens by Hotel du Vin
Martin Thliveros has returned to One Devonshire Gardens by Hotel du Vin in Glasgow’s West End as its new head chef to lead its 3-AA Rosette restaurant and he has already introduced a new tasting menu that allows guests to create their own individual five-course tasting menu from the à la carte selection.
Drawing on his Mediterranean background and his mission to highlight the best of Scottish cuisine Martin says his priority is to use of fresh, seasonal ingredients, a principle that forms the foundation of his cooking philosophy.
Martin said, “Returning to One Devonshire Gardens feels like coming home and it’s a privilege to now lead the kitchen in one of Glasgow’s most prestigious establishments. I’m excited about bringing a fresh perspective to our menu and building on the hotel’s renowned reputation for excellence.
“My goal is to create bespoke dining experiences for our guests which
highlights the best of Scottish produce. When I dine out, I often struggle to decide what to choose from the menu and I always want to try a few different dishes. That’s why we’ve launched a new tasting menu that gives our guests the freedom to curate their own dining journey by selecting five courses from our à la carte menu. I’m thrilled about introducing this personal touch, ensuring every occasion is both special and unique.”
David Barkley, General Manager at One Devonshire Gardens, said, “We are incredibly excited to have Martin Thliveros leading our kitchen brigade here at One Devonshire Gardens. Martin’s dishes use the absolute best local produce, which he combines with a seasonally driven approach, producing exceptional dishes with fantastic flavour all yearround. I am confident that with his extensive experience and dedication to crafting one-of-a-kind experiences, Martin’s appointment will bring an exciting new chapter to The Restaurant and help ensure One Devonshire Gardens remains a top destination for dining in Glasgow.”
Fingal appoint new Head Chef and Restaurant Chef
Fingal has appointed a new Head Chef and Restaurant Chef to lead culinary operations on board, including its 2 AA Rosette restaurant. Head Chef Pedro Barreira and Restaurant Chef Andrea Sendon Alonso will now become the driving force behind Fingal’s Afternoon Tea and dinner service in the award-winning Lighthouse Restaurant.
Pedro and Andrea both originate from Galicia in north-west Spain, which has inspired their passion for food and drink from childhood and ultimately to pursue a career in fine dining.
With over 36 years’ experience between them, the chef duo now plan to build on Fingal’s reputation for culinary excellence and continue to showcase only the best Scottish seasonal produce. In their new roles, Pedro and Andrea will lead a galley team of 14 staff.
Pedro’s career includes senior roles at The Caledonian, Prestonfield House, Dalhousie Castle Hotel, and Dalmahoy Hotel in Edinburgh, as well as Ballachulish Hotel in the Scottish Highlands.
Commenting on his appointment as Fingal’s new Head Chef, Pedro said, “Growing up in Galicia gives you a real connection with the land and sea. Locally sourced food and drink is very much part of our culture and is something we’re extremely proud of. I hope to continue that tradition and work with Fingal’s galley team to create the finest quality Scottish menus that are bursting with seasonal flavours.”
Andrea’s career journey includes previous roles with The Balmoral, Restaurant Martin Wishart, and Ondine Restaurant in Edinburgh. As Restaurant Chef, Andrea will work alongside Pedro to elevate the menus and share her passion for cooking with the galley team and diners.
Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.
The latest CNC and Water Jet technology, combined with traditional hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worldwide through a network of trusted distributors and slab processors.
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Darnley Industrial Estate, Glasgow G53 7SD Tel: 0141 881 8200 Email: sales@marlboroughgranite.com
