HOTEL SCOTLAND
WELCOME
It’s hard to believe that we are at the of the year. 2024 has flown in. I paid a visit to Mar Hall last month and caught up with Joe Gallacher who gave me a tour of the hotel and revealed its plans for 2025. I thoroughly enjoyed the visit. The interview is on page 14.
I was very sorry to hear about the death of Ken McCulloch. He was an industry legend and helped raise standards in Scotland with his first class boutique hotels. This issue I have reprinted an interview I did with him a few years ago.
This month we also take a look at the new look Hotel Indigo at York Place, Edinburgh, Beira in Inverness and 1635 at The Knipnoch Hotel.
I hope you all have a busy and profitable Christmas period and I look forward to hearing all your news in 2025.
Susan Young Editor
Editor: Susan Young Advertising: Anne Campbell,
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
PLANS TO EXTEND CROMLIX TAKE A STEP FORWARD
Andy and Kim Murray have submitted a planning application to expand their luxury hotel, Cromlix, located in Kinbuck, Perthshire. The couple is proposing a new restaurant and three additional bedrooms to enhance their establishment.
The plan includes a new 80-cover restaurant that will replace the current dining space, The Glasshouse. This new venue will extend the existing footprint of the Victorian mansion, offering views of the hotel’s expansive back lawn. Although The Glasshouse will still function as a dining area, it will primarily host afternoon teas and private events.
In addition to the restaurant, the proposal includes converting existing kitchen space into three new ground-floor bedrooms: an accessible suite and two cottage rooms. Furthermore, an extra bedroom will be added on the first floor, increasing the total from 15 to 19 bedrooms in the main house, plus an additional room in the Gate Lodge.
Cromlix underwent a complete refurbishment in 2023, a project led by Kim Murray that modernised all bedrooms and bathrooms, created a new bar area and
entrance, and upgraded the restaurant and common areas.
General Manager Barry Makin, pictured above, reflected on the hotel’s success since the refurbishment, stating, “We’ve had a great 18 months with record occupancy, more private events and weddings than ever before.”
He praised Executive Head Chef Darin Campbell for his accomplishments in The Glasshouse, highlighting the introduction of a new lighter menu that focused on local, seasonal produce. Makin said, “Cromlix has become a really thriving business for the local area,” and noted that the new restaurant and bedrooms will help meet increasing demand.
Architect Fergus Purdie remarked on the need for a larger restaurant, explaining, “It has become increasingly clear that a larger restaurant is needed at Cromlix, growing the number of covers from around 50 to 80 per sitting.”
The design will feature extensive glass elements to enhance the connection to the beautiful rural setting, incorporating the original wall from the walled garden to maintain the aesthetic of the existing building.
Fife hotel sold to local operators
The Hillpark Hotel in Rosyth has been sold to local operators for a sum “significantly above” the £780,000 asking price by Drysdale and Company.
The family-owned 21 bedroom hotel includes a restaurant, bar and function room, has a track record of high occupancy and steady trade,
according to the agents.
Stuart Drysdale, of Drysdale and Company, said:, “The second hotel we’ve sold this year for City Hotels Ltd, a great result all round. The hotel was acquired by a local operator, who plans to expand their established business within the area.”
Scotsman Group buy Thomson House in Newcastle
Scotsman Group, which owns six hotels in Scotland including Edinburgh hotels, The Scotsman Hotel, the Inn on the Mile and the Grassmarket Hotel, have bought Thomson House in Newcastle from newspaper publishers Reach PLC for an undisclosed sum.
The property, Thomson House was opened in 1965, but has been empty for six years after the Chronicle, Journal and Sunday Sun moved into the nearby Eldon Square shopping centre in 2018.
NEW OWNERS SOUGHT FOR NETHER ABBEY HOTEL
Nether Abbey Hotel in North Berwick, owned by the Stirling family for over 60 years, is on the market for offers around £1.8 million.
The hotel has been listed for sale by joint property agents Graham + Sibbald and Colliers, as its owners, Stirling and Jela Stewart, prepare for their retirement.
The agents describe the 12 bedroom property as a “superb four-star boutique hotel,” highlighting its charm and high quality, which has earned it a loyal customer base.
Robert Smithson, from Colliers’ hotels team, said that the sale offers a prime opportunity for potential buyers to acquire a thriving business in a location known for its scenic coastal views, rich history, and excellent golf facilities.
“Its charm and quality means it often sees customers returning again and again, which is testament to the staff, location and calibre of accommodation,” Smithson said.
Graham + Sibbald and Colliers describe North Berwick as a “stunning seaside town”, adding, “Set in the heart of Scotland’s East Lothian golf coast, this outstanding hotel has been extensively upgraded and refurbished to provide 12 quality letting bedrooms, the popular Fly Half bar and restaurant, a southfacing conservatory and al-fresco terrace, plus a spacious function/meeting room.”.
BARRY MAKIN
Apex re-opens a revamped Pine Trees
Family-owned Apex Hotels has had a busy few months. It has recently re-opened Pine trees in Pitlochry after a complete refurbishment and the company also announced the purchase of The Vineyard Hotel in Berkshire.
The Vineyard was owned by Sir Peter Michael and family who ran it for 26 years before selling to Apex.
This brings the number of country house hotels in the group to three.
The Vineyard Hotel opened on the outskirts of Newbury, West Berkshire, in 1998 and over the years has garnered a reputation for fine wine and great food. It was most recently recognised with the award of the newly created One Key by the Michelin Guide.
Andrew Lloyd Weber once said of the hotel, “Stay for a week and read the wine list” - which referenced the hotel’s cellar of 30,000 bottles and 3,000 bins.
Angela Vickers, CEO of Apex Hotels said, “It
is with great pleasure that we announce the purchase of The Vineyard; this is a significant step in our journey to diversify our portfolio and create more choice for our guests.
“We have huge respect for what Sir Peter Michael and his family have achieved at The Vineyard over the years and, as a family business ourselves, we recognise the dedication, hard work and passion that goes into creating a first-class venue such as this. We look forward to taking on the reigns of this fantastic hotel and wish Sir Peter and his team all the best for the future.”
Meanwhile Pine Trees, which the company bought earlier this year, has been given a total revamp.
Every detail in the hotel has been crafted to honour Scotland’s rich resources and heritage. Each room has sustainably sourced toiletries and artwork comes from hand-selected, paintings by Scottish artists. More next month..
THE FIFE ARMS CELEBRATES PRESTIGIOUS DOUBLE AWARD RECOGNITION
The Fife Arms in Braemar has been awarded two MICHELIN Keys, a newly introduced rating system in 2024, designed to recognise exceptional stays across the globe. The Fife Arms is one of only 37 hotels in the UK and Ireland to earn this prestigious recognition.
The hotel said, “We are honoured to announce we have been awarded two MICHELIN Keys, a testament to the dedication and passion of our entire team. These inaugural awards from the MICHELIN guide are judged by a team of hotel experts, and like their
world-famous restaurant guide, it recognises the most outstanding hotels around the globe. Two keys represent an ‘Extraordinary Stay,’ and we are very proud to be one of only 37 hotels in the whole of the UK and Ireland to receive this recognition.”
In addition to this accolade, The Fife Arms has also been named the No. 1 Hotel in Europe (outside of London) in the Condé Nast Traveller UK Readers’ Choice Awards for 2024. The hotel achieved an exceptional score of 99.08 in the voting, solidifying its reputation as a top destination for luxury and culture.
Borthwick’s acquire The Aberdour Hotel
Jason and Victoria Borthwick have officially taken over The Aberdour Hotel, situated in the heart of Aberdour’s High Street. The hotel, was previously owned by Scott and Iona Wilkinson.
In a statement, the new owners introduced themselves: “We would like to introduce ourselves as the new owners! We come from a hospitality background, having spent over twenty years operating some of Edinburgh’s top bars and restaurants, before becoming owners of The Burntisland Sands Hotel. Hailing from Dalgety Bay, we’ve had many years of enjoyment and celebrations in Aberdour’s fine establishments, and we are delighted to become proprietors of one of the very finest in the village!”
The couple added, “We have been overwhelmed by the welcome we have received and look forward to getting to know you all! With so many exciting new businesses in Aberdour, the high street is looking great. We hope to contribute to that by supplying top quality food, drinks, and accommodation in a venue you are all comfortable in! Let the good times roll!”
Cornerstone Business Agents, handled the sale . The hotel’s freehold was marketed at a guide price of £895,000.
PREMIER INN PLAN NEW ROOMS AT BELLSHILL
A Premier Inn hotel in Bellshill could soon expand its accommodation offering by converting a closed restaurant into additional guest rooms, pending approval from North Lanarkshire Council. The proposed changes 16 additional rooms created at the former Brewers Fayre site on Belziehill Road .
The Brewers Fayre restaurant, which closed in July, is one of several across the UK that are being considered for conversion as part of Premier Inn’s parent company, Whitbread’s, strategy to expand its budget hotel operations with around a third of its restaurant sites across the UK being repurposed to boost its hotel capacity.
It is currently in the process of selling or converting many of its Brewers Fayre and Beefeater pubs. The move follows a broader trend in the hospitality sector, where budget hotels are in growing demand amid a competitive landscape for accommodation providers.
SMAR HOTELS SECURE PITBAUCHIE HOUSE HOTEL
Dunfermline’s Pitbauchlie House Hotel, which has been trading under the Best Western brand, has been sold by Solley Hotels to Smar Hotels Ltd.
The 53-bedroom hotel, the last to be sold in Solley’s group, was sold in an offmarket deal through Colliers. This is the firm’s latest deal for the family-owned hotel group after disposing of the Kings Manor Hotel in Edinburgh and Balgeddie House Hotel in Glentrothes earlier this year.
Sam Surani, of Smar Hotels Ltd, which now owns three hotels in the UK, said, “We are thrilled to add the Pitbauchlie House Hotel to the Smar Hotels portfolio. Its prominent location, just under 30 minutes from Edinburgh airport, and excellent facilities, including the food and beverage areas and flexible function rooms, make it a valuable addition for both leisure and business travellers. The hotel’s close proximity to major corporations and Dunfermline’s rich history align with our goal of offering unique experiences while catering to a diverse clientele.
“This acquisition continues our strategic expansion following recent sales, allowing us to focus on building a strong presence in key locations across Scotland. We look forward to investing in the property and working with the talented team at Pitbauchlie House to enhance its offerings while maintaining the charm and service that guests have come to love.”
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 Pitbauchlie House Hotel generated interest from 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 Limited as their operation in Scotland grows.”
Bespoke Hotels snap up four Scottish hotels
Bespoke Hotels has purchased the Caledonian Hotel, Fort William; the Great Western Hotel, Oban and the Pitlochry Hydro along with the Marine Hotel in Llandudno. They are all part of a package of 18 hotels that Coast and Country Hotels put on the market earlier this year.
The deal follows the five-year management deal that Bespoke agreed for the collection in 2020 after Shearings Hotels went into administration, taking over the running of nearly all of the Bay, Coast & Country and Country Living collection.
Bespoke Hotels Co-founder and Chairman Haydn Fentum said, “I’m delighted to announce the acquisition of these four regional hotels,
which represent a significant step forward in our growth strategy. These properties align perfectly with our vision of offering exceptional hospitality experiences across the UK. We are confident that our expertise in management and operations will enhance the value of these assets and provide our guests with even more choices.”
Jeremy Jones, Director at Christie & Co, who handled the sale said, “The sale of these four hotels to Bespoke and their investor partners is further evidence of the real momentum in the regional UK hotels market. Christie & Co anticipate further deals being announced in the weeks ahead which will include regional commercial and leisure focussed hotels.”
DUNDEE’S APEX CITY QUAY HOTEL WINS BEST HOTEL EXPERIENCE
Apex City Quay Hotel & Spa has been crowned the winner of the prestigious “Best Hotel Experience” at the national finals of the Scottish Thistle Awards. This remarkable achievement recognises the hotel’s commitment to providing unparalleled hospitality, luxury, and service excellence, solidifying its place as a standout destination in Scotland’s hospitality sector.
General Manager Paul Mooney, said, “We are absolutely thrilled to have been named the ‘Best Hotel Experience’ in Scotland. This award is a testament to the truly amazing collection of individuals that work in this brilliant hotel, having fun and leading each other with hospitality, which makes it far easier to translate the hard work into fun and hospitality for all our guests. Shared as always with all those who support the team on the ground. I’m so very, very proud of each and every team member. You all earned and deserve this so much!”
The hotel had already triumphed at the Central and East regional awards in September, and so were invited to compete against their regional counterparts for the coveted national trophy..
SIMPSINNS INVEST £3M TO CREATE NEW WATERSIDE SPA
Ayrshire hospitality group, SimpsInns, which owns The Gailes Hotel & Spa, has revealed its plans to launch a new £3million sea view spa in spring 2025 at its beachside hotel, The Waterside Hotel, at West Kilbride.
Along with 17 additional guest rooms, the new spa will include six treatment rooms, a four-person Rasul experience, indoor thermal area with sauna and steam room, as well as three experience showers.
SimpsInns say the new spa will have a strong focus on the outdoors with a large hydro pool, outdoor shower, cold bucket, a sheltered firepit and seating area.
The Waterside will begin work over the winter months and, once complete, it will create 30 new jobs, including 25 in the spa and an additional five people in housekeeping.
Jack Simpson from SimpsInns, said, “The Waterside has quickly established itself as one of the region’s leading hotels, leisure and wedding venues since its launch in 2015.
“Our latest £3million investment for 2025 will introduce guests to a new luxury spa experience with an iconic Ayrshire coast backdrop. We’re creating the perfect oasis to escape the stresses of everyday life and offer people the opportunity to take back time for themselves to relax, rejuvenate and renew.”
Jack added, “We’re committed to exceeding our guests’ expectations and are regularly investing in our hotel and leisure facilities. Our new sea view spa is a really significant milestone, not only for The Waterside Hotel and the wider SimpsInns group, but for the Ayrshire coast as one of Scotland’s leading luxury spa and wellness destinations.”
Plan to turn former Ayrshire Care Home into Luxury Hotel and Spa
A former care home in Ayrshire could become a luxury, high-end hotel and spa if planners give the go-ahead to plans to develop the vacant Hollybush House.
The Hollybush estate includes a large mansion house, several outbuildings, an accommodation annex, an activity centre, and two cottages and under the proposed plans, the annex, activity centre, and cottages will be transformed into guest accommodations for the hotel, while the mansion itself will be repurposed into private luxury residences.
The hotel will offer a spa and wellness retreat, catering exclusively to its guests without any public bar or restaurant services.
According to the submitted plans, no significant structural changes will be made to the grade C listed buildings. Instead, minor alterations, such as interior painting and wallpapering, will preserve the historical integrity of the property. The developers have emphasised their commitment to maintaining the character of the estate while adapting it for modern hospitality.
The project aligns with a broader trend of repurposing historical properties for boutique hotels, a sector that has seen rising demand in recent years..
The Caledonian Edinburgh unveils its new F&B offering
Edinburgh’s Caledonian Hotel, which was bought by Henderson Park in summer 2023, has created a new eating and dining space including a grand cocktail bar called The Court.
The new space, part of the £35m redevelopmeht of the hotel by Henderson Park, lies in the middle of the hotel and combines say the company “vintage luxury with mid-century design”.
The hotel, which has transitioned to join Curio Collection by Hilton, now has a grand cocktail bar, a lively dining terrace, a patisserie and lounge with the cocktail bar drawing inspiration from the 123 train, the fastest steam train associated with The Caledonian railway after which the hotel was named.
A music stage for live acts completes what the hotel hopes will be an inviting social space with a weekly music programme of performers.
Nitin Ramtri, General Manager at The Caledonian Edinburgh, said, “At The Court, we’re not only providing physical spaces but an environment that reimagines networking, entertaining, dining events in an iconic building and location that only Edinburgh could offer.”
Whisky and gin bar debuts at The Crusoe
The owners of The Crusoe in Lower Largo, TBC Company, have created a whisky and gin bar at the hotel callled The Juan Fernandez.
The new bar may only seat 12 people but it has an extensive range of whiskies and Scottish gins.
The name Juan Fernandez celebrates the Peruvian island where Alexander Selkirk, a resident of Lower Largo, was marooned in the early 18th century and whose experience is said to have been the inspiration of Daniel Defoe’s book ‘The Life and strange surprising adventures of Robinson Crusoe’.
The Crusoe Hotel is already known for its connection to the book with a footprint in the bar which if the story is to be believed was Alexander Selkirk’s.
The hotel also has a first floor restaurant with panormaic sea views, and a bar on the ground floor called the Seaside Bar.
GLEN MHOR HOTEL PICKS UP ANOTHER GREEN AWARD
Family-run Glen Mhor Hotel in Inverness has won a Climate Change Action award at the Highlands and Islands Thistle Awards and will now progress to the finals in November.
The 4-Star hotel picked up the accolade after its £8m on-site Sustainability Centre, Climate Action Plan and Fair Work policies secured a global award at the inaugural World Sustainable Travel and Hospitality Awards in Belize.
The recognition comes as a result of the co-owners decision to embed climatefriendly policies across its business model and the construction of a ground-breaking Energy Centre in 2021 – the first of its kind in Scotland. The Centre uses water from the River Ness for heating and energy, removing 250 tonnes of carbon annually, and reducing the reliance on fossil fuels across the 126room site.
The innovation, supplemented by Solar PV systems, also powers the production of single highland malt whisky and craft beer at its Uile-heist Distillery and Brewery, incorporated on the site at the Glen Mhor.
The hotel also plans to be fully gasfree by the end of 2024 and all of its 146
employees now hold individual Green job titles.
“It was very humbling to hear people in the industry acknowledging what we’ve done,” said Glen Mhor Co-Owner and Sustainability Director, Victoria Erasmus.
“When we set out to future-proof our business, with sustainability at the very heart of that, it was tough times. We were building an Energy Centre that hadn’t been built before, in a historic conservation area, as well as a Distillery and Brewery
“The hospitality world was coping with rising costs, rising energy bills and taxes. There were so, so many reasons not to do it but we managed to see it through. It was lovely to receive the award and the acknowledgement from our peers within the industry.”
The award ceremony was also a memorable and emotional occasion for Mrs Erasmus, on a personal level, as she landed the Highland Ambassador award for her advocacy for the region on both the domestic and international stage.
“It was a total surprise and it means so much to me,” she said. “I feel very honoured and proud for our teams.”.
Plans revealed for new 256-Bed
Edinburgh City Centre Hotel
Plans have been revealed for a new four-star business hotel in the heart of Edinburgh, located at 60 Morrison Street, where the vacant Edinburgh One building currently stands. The site, which has been unoccupied since 2021, has been purchased by developer MRP, who intends to transform it into a modern hotel catering to both business and leisure travellers.
New visualisations show how the 256-bed hotel could look if the plans are approved. The hotel will feature a bar, restaurant, gym, and meeting rooms, with the Dalata Hotel Group operating it under the Clayton Hotel brand.
The existing four-storey building will be extended by an additional three storeys, but its exterior will be retained. The interior will be redesigned to include a ground-floor bar, a fitness centre, and dedicated meeting facilities.
In line with Edinburgh City Council’s strategy to reduce car usage, the hotel will be car-free. Plans include the removal of existing parking spaces to make way for cycle parking, while taxi drop-off and pedestrian access will be streamlined to the building’s front entrance, further reducing the need for private vehicles.
Crieff Hydro Family of Hotels announce major investment in flagship property
Crieff Hydro is to benefit from a multi-million-pound investment which wil include a new dayto-night bar, refurbished dining areas, and a speakeasy bar, with a new look, feel and experience for hotel guests.
The project is the vision of brothers, Richard and Charlie Leckie – the sixth generation of the Leckie family at Crieff Hydro.
Work will start in January with the new areas to be unveiled during spring 2025.
Charlie Leckie said, “This investment marks a key milestone in the 156-year journey of Crieff Hydro. It is the most significant investment project we’ve undertaken in the last 20 years and one we’ve been planning for quite some time.
“My family is proud of the hotel’s heritage, which means so much to the many guests that we welcome every year. We’ll be making sure that history is protected and shared in
the contemporary offering we’ll be bringing to our guests.
“Over the coming months, we’ll unveil further details on all the food and drink menus and experiences.”
CEO of Crieff Hydro, Stephen Leckie, said, “Responding to the needs of our guests and a commitment to reinvestment in a family business is what has taken Crieff Hydro from its days as a ‘dry hotel’ a few decades ago to what it is now – a vibrant resort which is enjoyed by all.
“We’ve taken great care to plan this project around our guests and as we progress with the various upgrades in early 2025, we’ll be keeping a wide range of leisure and food and drink options on offer.
“The whole team are hugely excited about unveiling Crieff Hydro’s new offering and bringing new and loyal guests through our doors to enjoy a range of exceptional dining experiences.”.
Radisson Blu Glasgow is collaborating with Yardworks, SWG3’s renowned street art and graffiti programme which is based at Scotland’s first purpose-built street arts studio,.
Taking inspiration from the hotel’s recent sponsorship of the King’s Theatre pantomime, Peter Pan, the artwork will span the front left of the hotel, an impressive eight panes of glass, displaying the artists’ unique take on the panto – infusing iconic Glasgow references with the well-known fairytale storyline.
This collaboration, in time for the festive season, highlights Radisson Blu Glasgow’s commitment to becoming a key cultural destination in Glasgow.
Hina Rubbani-Mills, General Manager at Radisson Blu Glasgow, said, “At Radisson Blu Glasgow we’re committed to supporting the city’s arts and culture, and there’s no better way to do this than to open our doors to local artists and allow them to showcase their creativity on the hotel.”
STEPHEN & CHARLIE LECKIE
KEN MCCULLOCH WAS A TRUE HOSPITALITY LEGEND. HE WAS ONE OF SCOTLAND’S MOST SUCCESSFUL AND INNOVATIVE HOTELIERS AND HE AND WIFE AMANDA CREATED SOME OF SCOTLAND’S MOST LUXURIOUS BOUTIQUE HOTELS - INCLUDING ONE DEVONSHIRE, MALMAISON AND DAKOTA. I MET HIM ON NUMEROUS OCCASIONS BUT IT WASN’T UNTIL HE OPENED DAKOTA LUX THAT I INTERVIEWED HIM, IT IS ONE OF MY MOST FAVOURITE INTERVIEWS AND THE LUNCH WAS MOST MEMORABLE. IN HONOUR OF KEN I AM REPRINTING THE INTERVIEW - IT’S HIS STORY, IN HIS OWN WORDS.
KEN MCULLOCH
7 November 1948 – 20 November 2024
You know it is going to be a good interview when you are greeted with a glass of pink champagne, and you know it has been a good interview, when you are told at the end “that didn’t feel like work.” So said Ken McCulloch when we met for lunch last month at his newly opened Dakota Lux in Glasgow.
In fact, the lunch flew in, due in no small part, to Ken’s ability to tell a good story - something that he perhaps picked up from his father, well known impresario Archie McCulloch, who had been a journalist in his early days, and a founder of Scottish Television. His mother, well-loved singer Kathie Kay, sang with the Billy Cotton Band Show, and my mum was a big fan. In fact when I mentioned interviewing Ken, my mum told me she used to work with his brother Stewart on the Glasgow Eastern Standard and he once got her an invite back stage at the Old Empire Theatre where Kathie Kay gave her a signed photo. (she’s still got it)! Stewart always apparently had good yarns to share, some of them about Ken and his inventive ways of running away from boarding school.
Ken admits to some misdemeanours, but a plus side of running away from boarding school was the fact he got to be a day boy. At school he also developed a love of music and in fact played guitar in a band. But music was not to be his career. Despite the fact his upbringing was all about showbiz, when he left school with no qualifications, it was Ken himself who came up with the idea of going into the hotel industry. Says Ken, “It was always a bit crazy in our house, but it was great fun. I was the youngest, but I can recall clearly standing outside our house in Blanefield and looking at what my mum and dad had, and my brother’s sports car and saying to myself, I want that lifestyle, how am I going to
get it? It just came to me. “Hotels. I knew my dad must must have known you some good hoteliers, and asked him to put a good word in for me, and he did with British Transport Hotels (BTH), which at the time ran the likes of the Central in Glasgow and Gleneagles.”
He continues, “If I had taken an academic route I thought it would have taken about five years to get myself through Uni, so I gave myself five years to get myself established.”
AT BTH I started at the bottom in the kitchen as a commis chef, and after three and a half years I had worked in the kitchen at the North British, the Central’s Malmaison restaurant and Gleneagles. I learnt a lot there, in fact maybe I didn’t realise how much I had learned, until I went to run one of my dad’s places on Cumbrae.”
He explains, ‘My dad had his finger in a lot of pies and he had clubs. I had been considering going to Paris, but then dad told me his kitchen guy had walked out at the Cumbrae Club. So I said to myself, I could do that. I didn’t realise it at the time but it was the best decision I ever made choosing Millport over Paris! It was the making of me, and it let me earn some decent money, which also boosted my confidence. So much so I decided to buy myself a Porsche. I was driving them when no-one had heard of them. I still drive one today and in fact own a couple.”
Following on from the Cumbrae Club his father introduced him to Reo Stakis and he joined the Stakis Group as a trainee Assistant Manager but it wasn’t long before he was made General Manager of his first hotel at the tender age of 23. Says Ken, “It was scary. My first hotel was in Kirkcaldy, my second one in Falkirk, but I had a blast. BTH taught me to do things properly and Stakis to do it commercially.”
After Stakis he opened La Bonne Auberge, a wine-bar underneath The Beacons Hotel in Glasgow. His partner at the time was Maurice
Taylor, who owned the hotel, but in 1976 they dissolved their working relationship. Says Ken, “Maurice and I weren’t the best combination.” He then, in his own words “blagged” his way into Royal Exchange Square and opened Charlie Parker’s. He explains, “I noticed that people didn’t have anywhere to go to dress up in Glasgow. But I was skint. In fact I was so skint that my then girlfriend, a ballerina, paid for me to go on holiday before we started working on it. But I managed to get the cash from the bank, and when we got back from holiday we got the keys and got it open. Mind you the Evening Times then tried to close it down, because a couple of their journalists were turned away. They got a high court injunction because they said we discriminated, but we managed to keep it open because we allowed minors in to eat. I think the folk that made the most out of Charlie’s were the boutique owners. Folk really dressed up to go to Charlie’s and bought new outfits every week. It really took off.”
He breaks off our conversation to press his ‘doodah’ - a small, and thin, round object on our table with a button, which apparently emits a vibration to wee gadgets all the staff carry. It allows Ken to contact his team without moving from his chair. This time he had summoned them because the guy at the next table was looking like he needed some help. He did... directions to the loo! This invention called his ‘doodah’ is part of the staff’s induction now. Says Ken, “I’ve got very used to it, and it settles me down. If I see something that needs attention I can draw their attention to it discreetly. In fact I really miss it when I go somewhere and it’s not there.”
After a quick top up of our drinks, Ken continues, “I sold Charlie’s and two other restaurants to Grant Forrest a few years later, took some time off, and when I came back I met John McKenzie, then the MD of Alloa. He was really my mentor - a tremendous guy. He was like a schoolmaster, and he believed in me. We formed a joint venture company he had the site and we had the talent. We did The Belfry and the Buttery and the day before it opened McKenzie suggested we buy Rogano, one of Glasgow’s best-loved restaurants. John said to me, “Why don’t we do Rogano?” and the very next day he put in a bid for it. I went to America to get some ideas and in Chicago I saw a lot of things that inspired me. I was working so hard that my girlfriend said that if I didn’t take a step back I was going to kill myself. My problem was I didn’t really trust designers so I didn’t use a big design team, but the designer I did use at the time had designed me a great office in Glasgow. So I had a great office but no staff. My girlfriend told me to see a student from Dundee who would help take the strain off me. She came to see me and when the door opened this
wee soul was standing there with her portfolio, which was nearly as big as she was. Her work at the time was horrendous, she had been at Duncan of Jordanstone College of Art & Design in Dundee, and her dad had a cafe in Dumfries but her stuff was mainstream art school. I asked how she felt about working for me some of the time directly and some time working on the design. She came right back at me and asked what the split would be and I said spend 50% of your time working with me, and 50% of your time on the rest.”
That student was Amanda Rosa, who went on to become Ken’s wife 21 years ago, and who still designs his venues to this day. Says Ken, “She is amazing. You don’t mess with Amanda. What you see is what you get. She came to work at the Buttery and the Belfry, and I always remember 10 years on when we were walking along the Champs-Elysées in Paris and the phone rings, and at the other end of the line is the main man behind the International Design of the year contest and he told Amanda she had been voted International Designer of the year. She deserved it. Her ethic is never over budget and she is meticulous, her attention to detail is fabulous.
With Amanda by his side the two of them embarked on one of greatest achievements, transforming the former Cavendish Hotel in Glasgow’s west end into One Devonshire - a luxury boutique hotel which was, at the time, the most luxurious hotel in Scotland.
The enterprising duo opened it in 1986, after parting company with Alloa which was under threat of acquisition. He didn’t ever regret the move. Says Ken, “I was in a cab recently and we were passing Devonshire, the cabbie asked me, “did you do that?” It is one of the things I am most proud of. But I remember a friend of mine, who is still a friend, taking me aside at the opening and saying, “sunshine, you’ve blown it! People don’t get it.” “You mean you don’t get it I said!” He tells me about a Talking Heads album called ‘Stop Making Sense’. “I think the more sense you are making, the less sense you make. Sometimes you have to bite the bullet and do what you believe in. I wanted to change people’s perceptions of Glasgow and I think we did that. Even today Devonshire is still without a doubt, still regarded very highly.”
Next on the agenda was Malmaison Hotel group. The first hotel opened in Edinburgh in 1994. Instead of a top-end hotel, it was a chic but a less expensive option for travellers. This venture was backed by the Arcadian Hotel business, and when four years later the group was sold to Patriot, Ken’s investment reaped some £55m.
The lifestyle that he had so coveted as a youngster was his, and much more. He and Amanda moved to Monaco to enjoy the fruits of their labour. But... only two years later he
obviously got the itch and purchased the Abela Hotel, with business partner racing driver David Coultard, which became the Columbas Hotel, another luxury hotel. Says Ken, “The Columbas Hotel and Monaco were amazing. But if you thought things through you wouldn’t do anything. You have to be crazy enough to want to do it.”
They then came up with idea of Dakota. Says Ken, “The Dakota was named after the Douglas DC3, it used to be the air craft for the New York to Chicago route. Then the war came along and it was used as a training aircraft for Brits who were learning to fly. At the end of the war the DC3 went back into service but by now it was more affordable for people to travel. Before that it was only the rich and famous who flew. The partnership with Coultard faltered, but what has not faltered is Ken’s belief in Dakota. Says Ken, “I’m very invested and I am a doer. You have to have a passionate belief in what you do. Two and two does not always make four. You have to live it and see things through even if other folk bail. We are not here to make up the numbers or to muck about. I believe in ‘Why not.”
He continues, “We call Dakota at Eurocentral the 8th wonder of the world. How did we know every road was going to lead to it? It was just a huge hunch. In fact the property guys that I had got to know from my Charlie’s days said it was very much ‘left field’, but when I had my office in Monaco it was cheaper to go to Nice by helicopter than by cab, so when I got here and thought about going to see Eurocentral, it seemed a normal thing to do, rather than a flash thing, to take a helicopter. From the air you could see how people would get there.”
There is also a Dakota in Edinburgh and the recently opened luxurious version Dakota Lux in Glasgow. Ken says, “It has been tougher than I thought opening here. It means so much more when it is in your home town and it is more difficult. It is definitely a destination venue. But the staff here are great.” To prove the point he invited his pastry chef who had just created the most exquisite soufflé. ‘, to join us. He tells me, “I know most of my staff, and I talk to them like they are individuals.” I would vouch for that.
He adds, “One of the huge problems with hospitality today is that mums and dads still say to their kids, ‘when are you going to get a proper job’. But if you are any good at hospitality and you work hard, you can do very well in this business. You can work anywhere in the world and you would always be employable. It’s a fact good people don’t get sacked, but sometimes people sack themselves1”
I asked him what his proudest achievements had been – and apart from creating his businesses, he told me, “Being one of the founder members of Connoisseur Scotland, and winning Hotelier of the Year from my peers.”
POET’S LUNCH
GRAMPIAN DINNER
Why B Corp Certification is vital
Global hybrid hospitality powerhouse, The Social Hub—having recently launched its first UK venue in Glasgow—has set an electrifying standard for social and environmental change in hospitality and real estate by earning its first-ever B Corporation certification.
This landmark achievement aligns The Social Hub with thousands of progressive businesses worldwide, each legally committed to pursuing a sustainable purpose as much as profit. Founded by Scot Charlie Macgregor in 2003, The Social Hub’s mission centres on blending hotel and student accommodation with vibrant dining, event spaces, and coworking hubs. With 18 dynamic locations across the UK and Europe, and more on the horizon, this Amsterdam-based group is revolutionising the industry.
With over 10,000 rooms and millions of guests, students, coworkers, and community members flowing through its doors annually, The Social Hub’s B Corp status cements its commitment to a better world.
The Glasgow hub alone fuels local growth, employing more than 80 local residents and serving thousands weekly. Globally, there are over 9,000 B Corps—but in hospitality, The Social Hub joins an elite 212 certified organisations, fewer than 50 of which are based in Europe.
Charlie MacGregor, the Edinburgh-born founder and CEO, pictured above, underscored the urgency of The Social Hub’s commitment, saying, “Environmental and social responsibilities are essential in staying relevant and thriving in today’s world. Customer loyalty, brand trust, and business viability are all tied to purpose. Banks are already scrutinising their partners on sustainability, and new regulations like CSRD add urgency. Organisations must act now or risk obsolescence within five years.”
MacGregor continued, “As we prepare to expand to 23 hubs, our B Corp certification is just the beginning. We’re paving the way for a sustainable hospitality sector while welcoming students and the next generation of leaders into our unique community-building model. This is only the start of our journey to build a more sustainable, impactful world.”
Amber Westerborg, The Social Hub’s Director of Sustainability and Impact, was instrumental in securing B Corp certification. She said, “‘Becoming a B Corp
is about authenticity—there’s no room to hide. This certification shows our dedication to the highest social and environmental standards. While customer demand for sustainability drives us, our motivation lies in being accountable and impactful. It’s about leading by example in reshaping hospitality, real estate, and workplaces to create a better society.
‘‘B Corp certification is a huge milestone. While many environmental credentials matter, B Corp truly reflects who we are, what we do, and where we’re headed. People might not notice much difference day-to-day, but that’s because we’ve been B Corp-aligned from the outset. It’s about authenticity in every choice we make.’
Attaining B Corp status is rigorous. After a yearlong evaluation, The Social Hub earned a score of 107.1 out of 200, well above the benchmark of 80. B Corp standards span governance, employee welfare, environmental stewardship, community engagement, and customer impact, with certified companies embedding their purpose beyond profit into their legal framework.
But for The Social Hub, B Corp certification is just one milestone on a path toward ambitious 2030 goals. These include reducing greenhouse gas emissions by 78%, producing half of its energy on-site, securing BREEAM environmental certifications for all properties, and eliminating residual waste from landfill or incineration. Additionally, community-building remains a cornerstone; each year, The Social Hub hosts 5,500 purpose-driven events, engaging over 100,000 attendees, and partners with other B Corps to drive meaningful change. Its TSH Talent Foundation, Better Society Academy, and collaboration with Talent Garden support next-gen leaders and innovators.
As European sustainability standards continue to evolve under CSRD and ESRS, The Social Hub’s B Corp certification places it firmly at the forefront of a global movement. Tessa van Soest, Executive Director of B Lab Benelux, shared her excitement, “Welcoming The Social Hub to the B Corp community is a game-changer. Their bold commitment redefines business success, proving it’s possible to prioritise people, planet, and profit simultaneously.
“The Social Hub is making waves—and they’re just getting started. The journey continues, and the impact grows.”
PUTTING THE WOW FACTOR BACK INTO MAR HALL
JOE GALLACHER took over at Mar Hall Golf & Spa resort six months ago. Since then it has been all go. SUSAN YOUNG reports.XXX
Mar Hall was the talk of the town at the end of last year when it was bought out of administration by the Dubai-based Dutco Group, supported by investment and asset management firm Align Partners. In the months since, it has been full steam ahead as the new owners have embarked on a full-scale refurbishment, which they hope will be completed in the spring and which is expected to cost more than £15 million.
For General Manager Joe Gallacher, who took up his role at the start of the year, it was a homecoming. He comes from Old Kilpatrick, which is just over the water from the hotel, and still lives there.
He smiles, “This is the perfect job for a local boy.”
I caught up with Joe at the hotel, in the midst of the refurbishment, and although it was the first time we had met, it was like talking to an old friend because to say we had few people in common would be an understatement. Not least the woman who got him into hospitality, Jeanette Montgomery.
Jeanette gave Joe his first job as a hall porter at the Stakis Pond Hotel, and coincidentally, she opened Mar Hall in 2002 and was its Operations Director for nearly a decade. Joe was a guest at her first event in charge of Mar Hall. He says, “It feels like I have come full circle. I’d love to see Monty and tell her.”
During Jeanette’s tenure at Mar Hall, the hotel enjoyed its glory days as she persuaded many of her guests, whom she had looked after when she was at Devonshire Gardens, to use Mar Hall. These included the likes of Kylie Minogue, Take That, Katy Perry, Robbie Williams, Beyoncé, Coldplay, Oasis, and many more. Its exclusivity married with its close proximity to Glasgow’s music scene, just 20 minutes away, positioned the hotel as an ideal choice.
The hotel was also a firm favourite of footballers, and it remains so. On the day I caught up with Joe, the French side Lyon was in residence.
Today, Mar Hall is getting the love and attention it so needed after falling into some disrepair over the last few years. The restoration is a mammoth task.
Says Joe, “The aim is to sympathetically restore the hotel, and create a luxury but quintessential Scottish hotel. We want to modernise but retain the heritage. That’s why we employed Graven and Jim Hamilton. We want to appeal to highend guests and local customers too, and Jim’s international experience of designing hotels is a great fit.”
It is never easy refurbishing a hotel that is still operational, but that is the task that he is navigating. Says Joe, “This is a Grade A listed building, and we have had to work with planners and Historic Scotland, but hopefully, we are winning hearts and souls and bringing people with us on the journey.”
“We have managed to get all our internal and external stakeholders on board.”
Joe is certainly relishing the challenge, but hospitality was not his first love – that was fitness. When he started his hospitality journey at the Stakis-owned Pond Hotel in Glasgow, Joe describes it as being like a local hotel management school. He smiles, “The number of people who started there and are still in hospitality reads like a ‘who’s who of hospitality.’ People like Ian Boardley, Craig Gardiner, and Jeanette, to name but a few, who all went on to be names in the industry.”
Although starting out as a hall porter, his next move was to manage its leisure club. He says, “Fitness was always my passion, and I was in my element when I became the Leisure Club manager at the Pond.”
Joe reminisces, “We were one of Glasgow’s only health clubs and we had 1,000 members, and a renewal rate of 80%, which was very rare. Obviously, people liked it – and it was a busy place with a multi-gym right next to the pool –something that was completely unheard of at that time”
When the Glasgow Hilton opened in 1999 and launched a LivingWell Health Club, he was a natural fit for the job as manager. Says Joe, “It was the first LivingWell health club in Scotland, and I was delighted when I was offered the role. It was Glasgow’s first five-star hotel, and here I was, a boy from Clydebank, meeting everyone from Billy Connolly to Princess Anne, and lots of the Glasgow business fraternity too.”
“It was also great to be part of the executive team there, and I got to see how they built up
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the whole hotel.”
Hilton started opening more health clubs, and five years later, moved Joe to the Hilton East Kilbride to manage the LivingWell there, which was undergoing a refurbishment. It was a four-star hotel with 100 rooms.
Although in charge of the leisure club, which he took, over his five-year tenure, to a membership of 3,000, he also got into the field of hotel management.
He explains, “On occasion, when there was a management gap, I had to fill in for the hotel managers. I would, in effect, babysit the hotel until someone else was in situ. You could say that’s how I cut my teeth as a hotel manager. I really took to it, and the training at Hilton was good.”
Says Joe, “By 2005, I had worked my way up to being General Manager. In fact, I was the manager there when Maurice and Nicola Taylor, along with Robert Cook, purchased the hotel and rebranded it as a Holiday Inn. It was fascinating to see how you debrand a hotel and then rebrand it from Hilton to Holiday Inn.”
By that time, Joe had been there for six years and had worked for four owners, and he decided he needed a fresh challenge. In 2006, he made the move to Deer Park Golf & Country Club in Livingston.
Deer Park had a Championship Golf Course, a 16-lane ten-pin bowling centre, three restaurants, and four bars. It was also a large wedding venue, and Joe looked after it for four years. During that time, the owners of the resort tried and failed to get planning permission for a hotel.
Therefore, when his former boss Bill Paisley, who was by that time working for Portland Hotels, approached him and suggested he had the perfect role for him – the post of General Manager at the Pond Hotel, which the group had purchased and had refurbished – Joe jumped at the opportunity.
He says, “It was like going full circle, returning to the hotel which had given me my start in hospitality.”
Needless to say, Joe flourished there, and four years later, he was promoted to Director of Operations. He says, “We had five hotels, two in Edinburgh, and one in Aberdeen, Perth, and Glasgow. It was a regional role, and it allowed me to travel. It may have been a bit nomadic, but I loved it.”
However, when Portland got an unsolicited approach from Leonardo Hotels, everything changed. Within six months, the group had been sold, and Joe had to look for another role.
He took an interim role at Grand Central just prior to the appointment of Paul Bray joining Macdonald Hotels as a Cluster Manager. It was at Macdonald Hotels that he met one
of his good friends, Marcello Ventesi. Says Joe, “Marcello looked after the East, and I had the West. We got to know each other very well, as we shared similar experiences.”
“We are still constantly in touch and are good friends.”
He adds, “One of the good things about working for Macdonald was that it really hones your skills, and I certainly learned how to read a P&L.”
After 18 months, Joe decided to step away and look after his father, who was ill, but he returned to the fray at the end of that year as General Manager at the DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort, where he stayed for four years.
Just prior to joining Mar Hall, he worked for a year for a private client, but he explains, “I missed the buzz of hotels.”
The opportunity at Mar Hall came up, and Joe threw his hat in the ring.
He tells me, “Obviously, because I live in Old Kilpatrick, I knew the hotel well, although I had not been in it for a few years.”
“When Align Asset Management bought the hotel in mid-December, I jumped at the opportunity. I knew it needed a lot of work. I could see that the hotel had the right backers in Dutco, and the right management, and I loved their vision for the hotel and the fact that we could start on the refurbishment straight away.”
“The vision includes being appealing to the five-star luxury market, but making it accessible to the local market too. That will be key to the success of the hotel. We want people to mention it in the same breath as other well-known five-star hotels in Scotland.”
When I visited the hotel, Joe gave me a tour, and you could see the amount of work that was going on, and also the work that had already been completed.
Joe painted a picture for me of the new reception area, which, when it reopens, will come
complete with palm trees and an informal layout. This will lead into the Grand Hall, which will have a central bar. There will also be a new restaurant and a members’ lounger. This work is expected to be finished in time for Christmas, with the full hotel refurbishment completed by Spring2025.
It is certainly impressive. But more pressing is the challenge of running the hotel in the midst of the refurbishment. Says Joe, “It can be challenging. We strive to deliver better every day, focusing on consistent improvement over perfection.”
Says Joe, “All our public areas are being transformed, and every bedroom and suite too. We are aiming to bring the hotel back to its halcyon days and, in fact, make it better than that. Mar Hall is like a phoenix rising from the ashes.”
Joe and the team at Mar Hall are working closely with Rhino Construction Group, who are specialists in high-quality hospitality projects, on this transformative development, bringing expertise in efficient, live-environment builds to elevate the resort’s offering.
The owners have also just secured planning permission to develop 30 luxurious woodland lodges, which should also be completed next spring. This will add another 48 rooms to its existing 70.
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Joe’s experience running golf courses – Deerpark and Westerwood – has also proved to be beneficial. Already, the bunkers have been reinstated on its golf course, a new irrigation system has been installed, and a new greenkeeping team is now on board.
Joe took me around the gardens to see the progress there too. Their landscaper and botanist has brought the hotel’s rose gardens back, the old fountain is now working after being redundant for 20 years, and sunken firepit areas have been created. Its flower beds are being cultivated, and a kitchen garden for the chef is being created. There is also a pagoda planned and a BBQ area.
Joe adds, “The Mar estate covers some 240 acres, and we are having lots of discussions regarding making the best use of it. We’ve also talked about incorporating livestock into our plans.”
“The hotel also has 50 acres of woodland. This may allow us to create bike trails. We already provide guests with bikes, and it seems like a natural progression.”
They have announced a partnership with 4x4 Adventures to offer guests an off-road adventure, and there is pony trekking too. Says Joe, “The hotel’s helipad
is currently being relocated, and we are looking at lots of things – from moorings on the Clyde to a seaplane. The good news is that our guests are making use of the new experiences we are already offering, and we are open to new ideas.”
Unsurprisingly, Joe finished off the tour with a visit to the hotel’s leisure and spa. A few months ago, the refurbished leisure suite was unveiled. The improvements included a state-of-the-art gym, alongside a 20-metre swimming pool with saunas, steam rooms, relaxation space, and an outdoor thermal suite. But there will also be further improvements in the months ahead with a new spa wing, which will include a full outside thermal area, a glass balustrade to make the most of the view, and a new indoor and outdoor pool, a cool plunge pool, and more.
Mar Hall really is the perfect role for Joe. He has managed to combine his love of sport with his passion for hospitality. He may have a lot on his plate, but he is not only up for the challenge but relishing it. He has certainly come a long way from his hall porter job at the Pond. I am sure Monty will be along in the spring to see how he is getting on and to see the newlook Mar Hall in all its glory.
HOTEL INDIGO EDINBURGH
YORK PLACE, EDINBURGH
by Susan Young
Hotel Indigo Edinburgh York Place has completed a transformative refurbishment of its public areas, representing a £750k investment into the property by owners, Splendid Hospitality Group.
Orchestrated by Glasgow-based interior designers Bell and Swift, the redesigned spaces look to transport guests through Edinburgh’s rich history, celebrating the people of the city and to tie into the ‘Arts & Alchemy’ neighbourhood around York Place. The designers have drawn inspiration from the city’s artistic and historical heritage.
The reception area, bar and dining room have all been completely re-designed, utilising local suppliers, each reflecting unique elements of Edinburgh’s cultural tapestry.
The reception area has been designed to welcome guests by emphasising the spirit of performance and creativity. For instance a curtain now greets guests, symbolising the
theatre while artwork plays a pivotal role in this space, weaving together the design narrative and setting the stage for what the owners hope will be a memorable stay.
At the entrance to the hotel, guests are greeted by planters, inspired by the red and white aprons once worn by merchants who carried fish along Edinburgh’s streets.
The bar is captioned - “The Photographer & Chemist”: and is a darker space, which has been designed to reflect both the gritty industrial side of the city’s past and the alchemical history of photography and chemistry.
This area blends art and technology through AI design, with a red theatrical theme continually running throughout from the reception to the bar’s service area. The carpet design, is inspired by the mixing of chemicals used in a photography dark room, which were once used to reveal snapshots of the city, with the inclusion of industrial elements creating a unique, immersive atmosphere.
The Dining Room - “The Architect”: has seen its capacity extended from 41 to 80 covers.
The space honours the city’s famous architects, featuring herringbone flooring and a stripped back look that reflects the city’s rich architectural heritage.
The use of local merchants and contractors underscores the hotel’s commitment to supporting the community, in keeping with Indigo’s neighbourhood story.
The hotel also offers two fabulous Giraffe Rooms in conjunction with Edinburgh Zoo – with money from each booking going directly to the conservation of these beautiful animals.
The hotel’s general manager, Chris Logan, said: “We are thrilled to welcome guests to experience our beautifully redesigned spaces that honour the city’s past while embracing its dynamic present.
The unveiling of these areas marks a new chapter for the hotel, inviting guests to draw back the curtain and immerse themselves in the rich tapestry of Edinburgh’s culture and history.”
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Established in 1868, the company has grown to include extensive inhouse capabilities, including Building, Manufactured Joinery, Small Works, Decorating, FF&E and M&E Co-ordination.
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BEIRA AC MARRIOTT, INVERNESS
Beira, a new restaurant championing the finest Scottish produce, has arrived in Inverness city centre.
With riverside views, it is located within the AC Hotel Inverness on Glebe Street, which opened in October 2022.
The hotel continues to flourish having brought something new and exciting to the Highland capital with almost 200 bedrooms, a restaurant and terrace and perfectly positioned on the banks of the River Ness.
Beira promotes Scottish produce from within 50 miles of the hotel including local shellfish from Sea Stocks, herbs and microgreens from Rising Roots in Morayshire, Great Glen Charcuterie from Roybridge who will also supply venison from near Newtonmore and Inverness Coffee Roasting Co.
The restaurant name Beira is inspired by Scottish Gaelic mythology and linked to the formidable Queen of Winter. According to legends, with a single touch and a powerful hammer, she crafted the rugged mountains, deep valleys and winding rivers that define the Highlands. Her maid Nessa was punished by Beira for not obeying orders and she transformed her into what is now known as the River Ness, which runs in front of the hotel.
General Manager Dianna Bruce said, “This launch brings a fresh, new concept and identity to the restaurant. We are celebrating Scotland’s larder of produce and our links with local suppliers gives Beira an individual identity as a destination restaurant for locals as well as our hotel guests.”
At the time of the hotel opening nearly 2 years ago, a Spanish tapas style restaurant
was launched as a nod to Antonio Catalan, who created the AC Marriott brand in Madrid in 1999. The Spanish feel will still be at the heart of the dishes with a tapas menu on the terrace and bar bites available throughout the day. New A La Carte dishes will show a diversity of flavours and include Pan Seared Venison with bramble jus, Poached Chicken with chorizo butter and a Mediterranean Risotto.
Desserts include Crema Catalana which is a cinnamon, anise and orange flavoured custard with coconut crumble and Baked Tonka Cheesecake.
The AC Hotel Inverness marked the brand’s debut in Scotland and now the new 60-seater restaurant which also has a 20-seater terrace, close to the river. will add to the hotel’s attraction..
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1635 KNIPOCH HOUSE HOTEL
Sonas Collection has launched a new restaurant called 1635, and located at the recently renovated Knipoch House Hotel, near Oban.
Chef Andrew Engledow presides over the kitchen and offers 1635 diners a seven-course, high-end Scottish dining experience, blending the finest local ingredients with seasonal flavours from across the country.
Chef Engledow joined Knipoch House Hotel from sister hotel Duisdale House Hotel in Skye He comments, “1635 is my personal interpretation of how I would enjoy a Scottish kitchen. The menu reflects Scotland’s natural beauty and culinary tradition, while also embracing modern techniques and creativity. By working with the best seasonal ingredients sourced from Argyll and beyond, my vision is to deliver a true taste of Scotland, with every dish offering something unique for the palate.”
Andreas Maszczyk, Group General Manager of Sonas Collection, said: “We are thrilled to introduce 1635 at Knipoch House Hotel. Chef Andrew’s passion for modern Scottish dining, paired with our dedication to authentic Highland hospitality, ensures that guests will have a truly special experience. Knipoch House has always been a historic gem, and with this new restaurant, we’re beginning a new chapter in its legacy.”
The restaurant’s name pays homage to the historic roots of the Knipoch House Hotel, which dates back to the 16th century. The name ‘Knipoch’ is derived from the Norse for ‘hilly place,’ a reminder of the Viking influence in the area. A plaque mounted on the wall, embossed with a crest emblem and the year 1635, was originally located on the front of the house for tax collection purposes, further highlighting the hotel’s rich history..
Chef Andrew Engledow
MAR HALL GOLF & SPA RESORT MAKES NEW APPOINTMENTS AMIDST
MULTI-MILLION-POUND
REDEVELOPMENT PROJECT
Mar Hall Golf & Spa Resort has revealed a string of senior appointments as its new owners continue to bring its ambitious plans to life. The new appointments they say “will elevate the food and beverage offering at Mar Hall ensuring unparalleled luxury at the five-star destination.”
With an international reputation as a high-end dessert chef and chocolatier, Hungarian-born Szilard Szentesi joins Mar Hall as Executive Pastry Chef, He has held previous senior roles across luxury establishments such as St Andrews Links, The Gleneagles Hotel, and Cameron House, and has several accolades to his name, including the prestigious International Valrhona Cercle V challenge for the UK in 2023 and several Salon Culinaire medals, Szilard joins the hotel with a passion to create the most exquisite menus of any luxury hotel in Scotland.
Alongside Szilard, Jessica McKechnie joins the resort as Pastry Chef de Partie. Having worked with Szilard for three years, the rising star has followed in her mentor’s footsteps, winning ‘Dessert Chef of The Year’
at the prestigious Master Chefs of Great Britain Awards, where she also recently graduated from the programme.
Beyond the kitchen, the resort also announces the appointment of Vicky Black as Director of Food & Beverage, bringing extensive expertise in managing high-profile food and beverage operations. In her new role at Mar Hall, she will oversee all food and beverage services across the resort, including leisure dining, conferences, and events. Her leadership will ensure that the resort delivers a seamless, world-class experience to all its gue.
Chris Mullen has been appointed as Head Mixologist. Drawing on a wealth of experience in crafting bespoke cocktail offerings for luxury venues.
In addition to senior appointments across the food and beverage offering, Mar Hall has appointed a new Director of Sales, Janette Napier, who joins with 35 years of experience within Scotland’s hotel sector, including Cameron House, Fonab Castle, and The Gleneagles Hotel.
Tamarin Van Zyl joins the Balmoral Arms
A new Head Chef, Tamarin Van Zyl, has joined the team at Balmoral Arms, taking over the Ballater restaurant, 1852 Scottish Brasserie and Grill, and The Ghillies Bar.
Tamarin who has twenty years of global culinary experience is from South Africa and previously led a team at Johannesburg Mariott Hotel Melrose Arch. She has also worked with brands like Hilton and Hyatt. A highlight of her career was working at the Singita Ebony and Boulders Lodge, Sabisand, a five-star Relais & Châteaux Private Game Lodge.
Tamarin, said, “Having worked in various cities worldwide, it is refreshing and incredibly exciting to join the team at Balmoral Arms.
“I am passionate about using local produce, and in Ballater, there is some fantastic local produce right on our doorstep. I’m looking forward to getting to know the local suppliers and ensuring only the very best local meat
and vegetables are used within our restaurant and creatively featured on our menu.
“The spectacular landscape inspires our menus at Balmoral Arms. Having only recently moved to this area, I am still in awe of the location and the sights, it’s been lovely moving into such a tightknit community, I feel very welcomed.
“I enjoy the nostalgic feel of Ballater and already have my favourite dish – the homemade eight-hour braised venison shortcrust pie which is made fresh daily and is the restaurant’s bestselling dish; it’s easy to see why!”
General Manager of Balmoral Arms, Joanna Whysall, added, “It is a delight to welcome Tamarin to the team. She has been embraced by the local community, and her new menus are being wellreceived by all. I am excited to see what Tamarin will continue to bring to our food and beverage offerings.”
NEW BAR MANAGER AT CHAMPAGNE CENTRAL
IHG Hotels & Resorts has appointed Craig Turner as the new Bar Manager of Champagne Central at voco Grand Central in Glasgow leading a team of 36 staff.
Craig’s journey in the industry began with Hilton in Dundee at the age of 18 before going onto work at The Corinthian, 29 Private Members Club, and the Riverboat Casino as well as a stint in New York.
Craig said, “I’ve always had my eye on Champagne Central. My love for champagne was definitely a driving factor, as the bar’s unparalleled champagne selection and its vibrant clientele make it an incredible place to be.
“I’m especially excited about bringing my innovative touch and building a memorable experience for each guest. Working in New York was a source of creative inspiration for me when forming my own unique serving style – something I want to emulate within Champagne Central.”
VICKY BLACK
SZILARD SZENTESI
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