HOTEL SCOTLAND
WELCOME
Iam never short of hotel news, that is for sure. Long may that continue. Headwinds may be heading our way, but there is still lots of positive news. It was also positive news on the HIT front; not only is it to benefit from a £3m investment by the Crerar Trust, but its 2025 HIT Scholars received their scholarships at the recent HIT Talent Conference.
Last month, I caught up with Graeme Green, the Managing Director of Crossbasket Castle. He has certainly been busy, especially with Crossbasket getting ready to reveal its new restaurants and rooms. In fact, the big reveal is any day now. I also got the chance to visit the Star Hotel in Kingussie and caught up briefly with owner David Cameron. The hotel really lives up to its name—it is a shining star. I’ll also be back to interview David, who is a legend. Check out our hotel focus on page 21.
See you next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland-online.co.uk
HOTEL & BAR
GRAEME GREEN
PADDY CRERAR
New owners for The Arthouse
The Arthouse Hotel in Glasgow’s Bath Street, formerly known as the Abode, has been sold to a private investor and will be managed by C1 Capital.
The 59-bedroom B-listed hotel, which also has a bar, brasserie, and meeting and events spaces, will now undergo a full refit of its bedrooms, bar, brasserie, and meeting areas. The deal is part of C1 Capital’s strategic growth, as it continues to expand its portfolio by actively seeking new opportunities to manage and reposition hospitality assets across the UK.
Director at C1 Capital, Kristian Dijkstra, said, “C1 Capital is delighted to have taken over the management of the Arthouse Hotel Glasgow (formerly Abode Glasgow) following its acquisition by a private investor for an undisclosed sum. We will oversee the hotel’s operations on behalf of the new owner.
“The new ownership marks an exciting new chapter for this historic building, with the planned upgrades set to enhance the guest experience and elevate the property’s standing in Glasgow’s hospitality market, ensuring a vibrant future for the Arthouse Hotel Glasgow.”
Michelin-Starred Chef Graeme Cheevers to Open Loma at Cameron House
Michelin-starred chef Graeme Cheevers and the team behind Unalome, Glasgow’s fine dining restaurant, are opening a new restaurant, Loma, at the five-star Cameron House Resort in April.
Loma is the second restaurant from the team behind Unalome, known for its modern Scottish cuisine and Michelin-starred excellence—a legacy that Loma aims to build on. The move marks a homecoming for Cheevers, who previously honed his craft at the resort as Head Chef for Martin Wishart more than a decade ago.
“I am thrilled to return to Cameron House to create Loma,” said Graeme Cheevers. “This is an incredible opportunity to showcase Scotland’s finest produce in a destination that truly embodies our country’s elegance and spirit. Our goal is to offer guests an unforgettable dining experience—one that combines precision, creativity, and warm Scottish hospitality. I hope Loma will become a must-visit for both locals and visitors alike.”
Cheevers also confirmed that he will continue to be actively involved in the kitchens of both Loma and Unalome, dividing his time between the two to ensure each restaurant maintains its high standards, distinctive identity, and commitment to culinary excellence.
Will Oakley, Managing Director of Cameron House, said, “We are delighted to welcome back Graeme Cheevers and collaborate with him on this exciting new venture. Graeme began his Cameron House journey in 2009 as Head Chef, and his passion for exceptional cuisine, commitment to excellence, and deep understanding of the resort make him the perfect partner.
“As the opening of Loma nears, we look forward to enhancing our dining offering and creating distinctive, memorable moments for our guests. Our dedication to delivering outstanding experiences remains at the heart of what we do, and this addition reflects our commitment to innovation and showcasing the very best of Scotland’s rich culinary heritage.”
GRAEME CHEEVERS
Which? accolade for Marcliffe Hotel as it unveils refurbishment plans for this year
The Marcliffe Hotel & Spa, Aberdeen’s only five-star hotel, is set to undergo a multi-million-pound renovation, with the centrepiece being a new dining space in the hotel’s courtyard. Designed to offer an indoor-outdoor year-round experience, the all-weather venue will feature a central bar, creating a new setting for dining and socialising at the Marcliffe.
As part of the work, the hotel will also introduce a new luxury bridal suite as well as upgrade the guest rooms.
Work is scheduled to take place from April to December 2025; however, the hotel will remain open throughout the renovation period. Sir Jim Milne CBE, Chairman of Balmoral Group, the hotel’s owners, said, “The dome-style dining space will add a completely new dimension to the Marcliffe experience, offering a unique space for Aberdeen, where guests and visitors can dine, celebrate, and experience something truly special.”
The move directly addresses guest feedback from the hotel’s #MyMarcliffe survey in October 2024, which revealed that respondents sought upgraded bedrooms, modernised facilities, and an improved dining area. At the same time, the move forms
New Boutique Hotel to Enhance North Coast 500 Experience
A 19th-century hunting lodge on Scotland’s North Coast 500 route is set to be transformed into a luxury boutique hotel, creating up to 20 full-time jobs for the local community.
Original Collection Hotels, led by founders Nick and Charlotte Dent, has secured a 25year lease for Glencanisp Lodge, located within the 44,000-acre estate owned by the Assynt Foundation near Lochinver. The agreement marks a significant milestone for the communityowned foundation, which is celebrating 20 years since its landmark £2.9 million purchase of the Glencanisp and Drumrunie Estates from the Vestey family in 2005.
Refurbishment work on the historic lodge will begin in March 2025, with the hotel expected to welcome its first guests in early 2026. Original Collection Hotels has committed to a two-phase renovation programme that will modernise the property while preserving its original character and architectural features. The new lodge, open to the local community and visitors, will operate year-round, creating between 15 and 20 permanent jobs, making it
part of the hotel’s broader strategy to establish itself as a worldclass hotel that blends Scottish heritage with modern luxury.
Milne added, “Feedback from our survey has been invaluable in helping us prioritise areas for investment. We are committed to cementing Marcliffe’s position as one of Scotland’s leading hospitality destinations. This is part of a long-term strategy of ongoing investment.”
The Marcliffe Hotel has also become the first ever to receive a full five-star rating from the consumer watchdog Which? in the seven years it has sent undercover inspectors on stays across the UK. After a “truly exceptional stay” making it “best in class,” the Which? inspectors said that it was “the value that makes this the best hotel we’ve stayed at in the past seven years.”
The hotel was praised by inspectors for its high-quality service and staff, as well as being good value for money, with a stay being available to book for less than £200 and meals starting at only £25. Which? wrote, “From the moment you climb the sweeping drive of this Victorian manor house on the outskirts of Aberdeen, to the waistcoat-clad staff who swing open the doors and usher you into a reception warmed by a blazing fire, every minute at the Marcliffe feels special.”
Zedwell Hotel looks set to get green light
one of the largest employers in the Assynt area.
The Glencanisp Lodge development adds to Original’s growing portfolio of properties, which includes Shieldaig Lodge at Loch Gairloch, The Broadford Hotel on Skye, Forss House Hotel in Thurso, the Kirkwall Hotel on Orkney, Auchen Castle in the Borders, and The Ship Inn in Norfolk. Coinciding with the hotel announcement, the Assynt Foundation revealed it is finalising a partnership with the Woodland Trust. The organisations will collaborate on an ambitious 30-year landscape management plan for the estates, focusing on native woodland regeneration and creation.
The Assynt Foundation said in its financial report, “There can’t be many people locally who are not aware of the plans for the lodge and our partnership with the Woodland Trust. Both these projects individually represent huge opportunities, and together they mark a new beginning for the Foundation.”
“Having reached such an auspicious anniversary, we’re also achieving some very significant milestones in our long-term ambitions for the estates this year.”
Plans to convert the former Debenhams store on Princes Street into a 300-bed Zedwell hotel and rooftop bar are set to be approved by Edinburgh City Council. It will be Zedwell Hotels’ first hotel in Scotland and follows Criterion Capital’s acquisition of the 116,500-square-foot site last year, which had 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 the 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. 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.”
OLD COURSE HOTEL ANNOUNCES NEW ROUND OF RENOVATIONS
The Old Course Hotel, Golf Resort & Spa has announced an extensive interior renovation of its fourth floor. Scheduled for completion in spring 2025, the improvements will take place across the Road Hole Restaurant, Road Hole Bar, and Boardroom, along with a refurbishment of all suites and bedrooms.
The redesign has been planned to showcase the hotel’s views over the Old Course and West Sands Beach, with seating areas throughout the Road Hole Restaurant and Bar designed to provide a focal point for vistas.
“This renovation exemplifies our ethos of always evolving while remaining true to our roots,” says Phyllis Wilkie, General Manager, Old Course Hotel Golf Resort & Spa. “As custodians of this remarkable location, we’re creating sophisticated, comfortable spaces that better connect our guests with both each other and our spectacular home in St Andrews. Every design decision has been made with our commitment to sustainable practices and our community in mind.”
The fourth-floor transformation is part of a broader series of enhancements at the Old Course Hotel, including the upcoming renovation of the Kohler Waters Spa, set to begin in April and run to late summer 2025. The spa renovation will introduce new features such as an innovative snow and sauna cabin, upgraded facilities, and improved sustainability measures.
Borders country hotel goes on the market
The Carfraemill Hotel in the Lammermuir Hills, north of Lauder, has been brought to market by Drysdale and Company.
The country hotel, which features on-site parking, has 10 en-suite guest bedrooms along with a restaurant, bar, and event space, which includes the Campbell Room for functions seating up to 120 people and the Garden Marquee, which accommodates up to 300 guests. There is also a private meeting room on the first floor of the hotel that can be used for smaller meetings or private functions.
Drysdale says the hotel is “trading well with local business and visitors to the area, with scope to further develop all areas of the business, in particular events and the travel trade market. Its strong reputation, coupled with increasing tourism to the Scottish Borders, makes it a valuable addition to any portfolio.”
The guide price is £795,000. The subjects are offered as a freehold with a guide price of £795,000.
CRERAR TRUST UNVEILS £3M INVESTMENT IN HIT
Hospitality Industry Trust (HIT) Scotland has received a £3 million investment from the Crerar Trust, which was founded by Paddy Crerar.
The investment marks the beginning of a five-year partnership that aims to strengthen the future of the hospitality industry in Scotland by delivering a calendar of professional development programmes and masterclasses to “develop the talent, leadership, and creativity essential for the sector’s success, with a strong focus on supporting and inspiring its people.”
Since its inception, the Crerar Trust has been able to support meaningful causes thanks to the profits of the Scottish hotels it previously owned. Over the years, the Trust has gifted half of its hotel profits to communities near the hotels. Now, following the sale of its hotel company to Blantyre Capital Limited and Fairtree Hotel Investments in 2023, the Crerar Trust has chosen to pay forward its gratitude to the industry that made it all possible.
Paddy Crerar CBE, Chair of the Crerar Trust, explained the significance of this investment, saying, “Everything the Crerar Trust has been able to achieve is thanks to our long association with Scottish hospitality. With the sale of our hotel company, we wanted to make a gift of wider gratitude to the industry that has given us so much. This £3 million investment is our way of
supporting the people who make the already brilliant Scottish hospitality industry worldclass.”
HIT Scotland has been a driving force behind talent development in the industry for decades, making it the natural partner for this initiative. Paddy has worked closely with HIT Scotland for nearly 30 years, serving as Trustee, Chairman, and now Patron.
“HIT Scotland is fearless in its dedication to bettering our industry,” said Crerar. “HIT has always punched above its weight through its innovative and efficient approach, delivering remarkable results that consistently outperform expectations. This investment will enable the charity to unlock even greater potential by giving Scottish hospitality professionals access to world-class training and learning opportunities.”
David Cochrane MBE, Chief Executive of HIT Scotland, said, “We are honoured to work alongside the Crerar Trust on this initiative. This investment represents a monumental opportunity to drive excellence and innovation across the sector while creating a sustainable legacy for the industry. Together, we will ensure that the people who make Scottish hospitality so extraordinary can achieve their fullest potential.”
HIT Scotland is also calling upon industry leaders and professionals to actively engage with this new initiative.
IHG acquire Ruby Hotels for £92M
InterContinental Hotels Group PLC (IHG) has acquired Ruby Hotels for £92 million, making it the 20th brand to join the IHG portfolio. IHG is targeting the Ruby brand to grow to more than 120 hotels over the next 10 years and to accelerate to more than 250 over 20 years across owners globally.
Established in 2013, the Ruby brand currently operates 20 hotels in major cities across Europe and has another 10 pipeline hotels, including Edinburgh, which will bring its UK portfolio to four. The Ruby in Edinburgh’s Princes Street will span seven floors and is expected to open in 2026.
IHG says that Ruby will extend IHG’s appeal to modern, lifestyle-focused travellers, offering hotel owners “a cost-efficient and highly adaptable premium hotel concept, in an industry segment characterised by high barriers to entry and space constraints, often referred to in the industry as ‘urban micro’.”
Elie Maalouf, Chief Executive Officer, IHG Hotels & Resorts, said, “We are delighted with the acquisition of Ruby, which further enriches our portfolio with an exciting, distinct, and high-quality offer for both guests and owners in popular city destinations. This acquisition demonstrates our focus on building our presence in large, attractive industry segments and using our experience of integrating and growing brands and hotel portfolios.”
Michael Struck, founder and CEO of The Ruby Group, said, “We have carefully selected IHG as the right partner to take the Ruby brand and our international expansion to the next level. Combining the global reach and resources of IHG with the efficiency advantages of our operational and construction model will drive superior returns for our investors and real estate partners alike. Also, the timing could not be better. Our unique solutions for efficient adaptive reuse of office space are in high demand, positioning us for strong growth.”
AC
HOTEL REVEALS PLANS FOR MULTI-MILLION EVENTS SPACE IN GLASGOW
AC Hotel Glasgow, which is operated by RBH Hospitality Management, has revealed that work has already started to transform its Victorian Collectors Hall in Glasgow into a new event space as part of the ongoing £100m Love Loan development being developed by the Chris Stewart Group.
The multi-million-pound restoration of the A-listed Collectors Hall will form part of the 240+ room, four-star AC Hotel by Marriott Glasgow, on George Street. Housed within the former Parish Halls building, the Collectors Hall will offer space for 120 seated guests and 200 standing and is designed to attract a range of events, including weddings, charity galas, and exhibitions.
The high-end venue’s showpiece will be a glazed canopy over the main hall, where it expects to host more than 200 events annually, generating 20-30 new jobs. It will feature a dedicated private entrance on George Street, state-of-the-art AV and lighting facilities, a canopied courtyard offering an ‘outdoor feel’ within an enclosed space, an exclusive bar, cloakroom, and restrooms, as well as a private dining space for up to 14 guests.
A new kitchen is also being developed under the leadership of
Executive Chef John-Paul Giraud. Craig Munro, General Manager of AC Hotel Glasgow, said, “The Collectors Hall is an extraordinary space, rich in Glasgow’s history, that has lain dormant for some time. We’re bringing it back to life as a premier venue for everything from corporate events to weddings, product launches to film premieres. With its unique heritage, worldclass facilities, and premium accommodation on-site, it’s unlike anything else in the city.
“Restoration and preservation of some of Glasgow’s history have been central to AC Hotel Glasgow, and this project is about more than just creating an events space; it’s about celebrating Glasgow’s heritage while delivering a first-class venue.
From weddings in a grand historic setting to exclusive corporate events, it could easily become one of Scotland’s most sought-after venues.”
Munro added, “We see this as an opportunity for AC Hotel Glasgow and the city as a whole. There’s nothing else like this – a historic event space with luxury accommodation attached. It strengthens Glasgow’s ability to host world-class events and enhances its global appeal, and that’s something to get excited about.
Cromlix appoints James Mearing
Cromlix, the five-star country house hotel owned by Kim and Andy Murray, has appointed James Mearing as Executive Head Chef. He replaces outgoing Chef Darin Campbell, who had worked at the hotel for Executive eleven years and has left to pursue new projects.
Mearing will be in charge of all fine dining at the hotel, including the Glasshouse, and he will be a fundamental part of planning for a new restaurant and kitchen, which has planning approval and is due to open in spring 2026.
Mearing started his training on the job at Fawsley Hall before becoming Executive Chef at Summer Lodge Country House Hotel and Restaurant in Dorset, where he held three AA Rosettes. Prior to that, he was at Lainston House Hotel in Hampshire, The Gainsborough Bath Spa (where he was instrumental in the restaurant achieving three Rosettes), and the Michelinstarred Wild Rabbit in the Cotswolds. In 2022, he won Three Counties Chef of the Year.
General Manager Barry Makin said, “We put James through a challenging recruitment process, but he came through with flying colours. His food is absolutely exceptional, and he has some impressive ideas for our fine dining menu.”
James Mearing said, “It’s a really exciting time to be joining Cromlix. The hotel has developed a fantastic reputation for excellent food under Darin’s stewardship, and I’m looking forward to developing that and taking it forward. The new restaurant concept presents a great opportunity to create a real food destination here at Cromlix for the Stirlingshire community and beyond.”
PADDY CRERAR
MELVILLE HOTELS BUY POPINJAY HOTEL
The Popinjay Hotel in Rosebank, Lanarkshire, has been acquired by Melville Hotels Group for an undisclosed price. The 34-bedroom Tudorstyle hotel will be the group’s eighth hotel and comes with a range of bar, lounge, restaurant, and function facilities.
Group CEO Thomas Melville said, “We plan to create two brand new restaurants, a new bar area and lounge, and put the hotel back to being the hub of the community. The gym will open as soon as possible, and we hope to open the pool thereafter.”
Alistair Letham, a hotel consultant with Graham + Sibbald who managed the sale, said, “The Popinjay Hotel has been a landmark hotel property in the Clyde Valley for many years, and this new chapter within the Melville Hotels Group will ensure the perennial popularity of the hotel to visitors and locals alike.”
Hospitality Industry Trust (HIT) Scotland, has welcomed three industry figures to its Board of trustees.
Richard Mayne, General Manager of Edinburgh’s Radisson Blu Hotel, Claire Gamble, the Executive Director of Sales for Entertainment, Media, and Luxury at Dakota Hotels, and Director of Traveltech at Edinburgh Futures Institute, Joshua Ryan-Saha are the new trustees and will harness years of experience to further the charity’s vision of advancing Scotland’s hospitality industry through the provision of scholarships that develop and nurture professional talent.
David Cochrane MBE, Chief Executive of HIT Scotland, said, “Richard, Claire and Joshua each bring a diverse and valuable skillset to the Board. With big ambitions for HIT Scotland’s future, it is a pleasure to have their vast experience and knowledge at our disposal.”
LITTLE JOINS
EDINBURGH
MARRIOTT
HOLYROOD AS GM
The Edinburgh Marriott Hotel Holyrood has appointed Ronald Little as General Manager, coinciding with the hotel’s first anniversary following a £10 million refurbishment.
Ronald, Vice Chair of the Edinburgh Hoteliers Associations board, brings extensive experience in hotel operations and guest experience innovation. He aims to enhance the hotel’s standing in Edinburgh’s competitive hospitality scene.
The hotel underwent a significant transformation in 2024, becoming part of Marriott’s global portfolio. Its refurbishment introduced improved guest experiences and modern facilities, including a Spa and Leisure Club and the welcoming Greatroom.
Ronald previously served as General Manager of the Courtyard by Marriott Edinburgh, where he drove business growth and improved guest satisfaction. His career also includes roles at DoubleTree by Hilton Edinburgh City Centre, where he managed major refurbishments and increased revenue.
Ronald commented, “The opportunity to lead a newly refurbished Marriott property in the heart of Edinburgh was a major draw for me... My focus will be on fostering a strong team culture and elevating Marriott’s offerings.”
Luxury hotel market boost as consumers trade up
The luxury hotel market continues to go from strength to strength, as the cost of living dissipates and consumers upgrade their choice of hotel, with the budget market being hit the hardest, according to the RSM Hotels Tracker: Focus on Asset Classes.
The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK luxury hotels rose from 68.2% in 2023 to 69.8% in 2024 and from 75.8% to 78.1% for mid-market hotels, but fell from 78.5% to 75.3% for budget hotels.
Average room rates of UK luxury hotels jumped from £327.33 in 2023 to £358.69 in 2024, and were even greater in London, increasing from £388.85 to £432.06. Midmarket hotels in the UK saw room rates increase slightly from £133.03 in 2023 to £135.75 in 2024, but rates were flat for budget hotels at £97.77.
Gross operating profits (GOP) per available room of luxury hotels in the UK were up from £114.05 in 2023 to £127.50 in 2024, while the UK mid-market GOP increased from £50.15 to £54.96, but budget hotels’ GOP was down slightly from £35.07 to £34.10.
Chris Tate, partner and head of hotels at
RSM UK, said, “The luxury hotel market was the big winner across hotel classes in 2024, with London in particular booming at the expense of budget hotels. As the cost of living pressures eased, travellers started to shift away from the lower end of the market and upgraded their hotel stays. Investment in the luxury hotel market and strong airport passenger numbers in 2024 delivered an influx of international tourists and travellers, helping to boost demand for luxury hotels.
“Budget hotels faced the greatest challenges, as they rely heavily on high occupancy to offset operating costs. But with demand dipping and room rates reaching a ceiling, this is hitting the bottom line. While travel has continued to be a priority for consumers post-pandemic, many opted for budget hotels during the height of the cost of living crisis as a way to cut costs but still get away; we’re now starting to see a reversal in this trend.
“While the luxury market appears to be booming, the incoming squeeze on labour costs will acutely hit cash flow in 2025. Consumers demand a certain level of service at luxury hotels, which centres around their people, so reducing staff may not be an option. It’s therefore imperative that hoteliers take action now and look at ways of streamlining processes and adopting technology, data analytics, and AI
RICHARD MAYNE NEW TRUSTEES JOIN HIT
A Celebration of Talent and Opportunity at
HIT Scotland announced the recipients of 303 prestigious scholarships at the Talent Conference, held last month at the Voco Grand Central Hotel in Glasgow.
The event brought together over 400 hospitality professionals, underscoring the organisation’s commitment to nurturing talent within Scotland’s vibrant hospitality sector.
The scholarship recipients, aged between 17 and 62, reflect the industry’s diversity and ambition. Participants hailed from 14 of Scotland’s 16 postcode areas and 167 hospitality venues, demonstrating a strong commitment to fostering talent from across the nation, from Ballachulish to Ballantrae and Inverurie to Inveraray.
The 2025 scholarship programme focuses on key areas such as sustainability, resilience, and the effective use of artificial intelligence, ensuring that hospitality professionals are well-equipped to tackle modern challenges while enhancing profitability and customer satisfaction.
HIT Chief Executive David Cochrane MBE commented, “Our scholarships are designed to elevate Scotland’s hospitality sector by providing professionals with the knowledge and confidence needed to redefine industry standards. Each scholarship is developed in consultation with industry leaders, addressing the real challenges faced by today’s businesses.”
The Talent Conference featured prominent speakers from Switzerland, America, and the UK, reinforcing the programme’s international perspective. Topics discussed included people management and operational enhancements for
chefs and bartenders, highlighting the diverse skill sets necessary in the hospitality field.
A standout feature of the HIT Scholarship programme is its significant impact. Scholars not only acquire practical skills but also gain renewed confidence and ambition, creating a positive ripple effect that benefits teams and fosters innovation throughout Scotland’s hospitality landscape.
The conference also served as a platform to honour both new and returning scholars.
Gillian from Diageo presented scholarships to two graduates of the Diageo Learning for Life programme, which supports individuals pursuing careers in hospitality.
This year, HIT Scotland introduced a technology-focused scholarship in Dubai, sponsored by Agilysys, aimed at promoting innovation within hotel technology. Although the scholar was unable to attend, her employer accepted the award on her behalf.
The HIT scholarships continue to evolve each year to align with industry needs, offering opportunities in leadership, operational skills, and bespoke experiential learning. Various companies contribute by providing free training and connecting scholars with venues for experiential learning.
Following the success of last year’s Extraordinary Women in Tourism and Hospitality Leadership scholarship, trainer Jane Rennie from We Are Extraordinary will lead another group of 13 aspiring leaders from across Scotland, fostering peer learning and coaching.
Sustainability remains a priority for the
at HIT Scotland’s 2025 Scholarship Awards
hospitality and tourism sectors. HIT Scotland collaborates with Green Tourism to connect scholars with expert venues, enhancing their knowledge in relevant areas.
Furthermore, HUB International runs the HUB Pastry Masterclass and HUB Cocktail Masterclass, teaching essential skills in pastry and cocktail creation to chefs and bar specialists.
Special awards were presented to honour industry legends who are no longer with us, including the Lisa Wishart scholarships, supported by the Scottish Bar & Pub Awards. The recipients are Chloe Glen from The Angels Hotel and Aaron Kerr from The Queen’s Arms, along with Graeme Gibson scholar Gregor Findlay from The Hilton Glasgow and Chris Rouse scholar Benjamin Sharples from Glenapp Castle.
Special recognition was also given to The Ben and The Maltmen for their ongoing support of the Drinks and Whisky Appreciation scholarships. These programmes provide tailored experiences for scholars, covering everything from wine education to luxury cocktail techniques, alongside expertise in customer engagement and whisky tastings.
HIT Scotland sponsors, including the Savoy Educational Trust, The Crerar Trust, and The MacRobert Trust, along with various corporate partners supporting the organisation’s initiatives.
For more information about HIT Scotland’s scholarships, please visit the Scholarships section of their website, and stay tuned for the next application period opening in September.”
HIT Scotland’s 2025 Scholarship Awards
Confratulations to all the scholars ...
EDINBURGH’S VISTOR LEVY SPENDING PLANS SPARKS BACKLASH
Hoteliers question allocation of funds as council prioritises housing over tourism
Edinburgh’s landmark Visitor Levy, set to launch in July 2026, has ignited controversy among city hoteliers over its spending priorities, with industry leaders warning that the council’s plan to allocate £5 million annually to affordable housing risks breaching the scheme’s legislative purpose and alienating businesses.
The City of Edinburgh Council’s proposed allocation of the £4550 million annual revenue includes 55% (£27.5m) for city operations and infrastructure (street cleaning, lighting, pedestrianisation), 35% (£17.5m) for arts and culture,10% (£5m) for tourism marketing, and 2% (£1m) for participatory budgeting, letting communities decide on local projects.
However, the council’s decision to use £5 million yearly to secure £70 million in loans for affordable housing—aimed at easing the city’s “housing emergency”—has drawn sharp criticism. Critics argue this diverts funds from tourism-specific initiatives, contrary to the Visitor Levy (Scotland) Act 2024, which mandates revenue be spent on “services or facilities substantially for visitors.”
The Federation of Small Businesses (FSB) has led the charge, branding the housing allocation “hard to justify” and warning it could face legal challenges. In its consultation response, the FSB stressed that revenues should prioritise “enhancing the visitor economy,” not subsidising housing, which falls outside the levy’s statutory scope.
“Tourism businesses are collecting this tax, yet only 10% is earmarked for marketing Edinburgh as a destination,” said a local hotel manager, who requested anonymity. “Meanwhile, cities like Glasgow and the Highlands are reinvesting levies directly into tourism infrastructure and sustainability. Edinburgh’s approach feels like a betrayal.”
Edinburgh’s unique emphasis on housing sets it apart. While the council defends the move—citing the need to house tourism workers—the FSB counters that the link to visitor services is tenuous. “Tourism workers don’t all need social housing,” argued an FSB spokesperson. “This risks repeating the legal missteps seen with shortterm let regulations.”
Hoteliers also highlight rising administrative costs, with scheme setup expenses ballooning from £250,000 to £650,000 and annual running costs nearing £1 million. “This levy was meant to support us, not burden us with red tape,” said another hotel owner.
Council officials maintain the housing allocation aligns with the levy’s goals, ensuring workers can live in the city they serve. Elin Williamson, the council’s levy lead, stated: “This isn’t just about visitors—it’s about sustaining the workforce that makes Edinburgh a global destination.”
Edinburgh’s approach could set a risky precedent. With 21 Scottish councils exploring tourist taxes, industry groups fear other cities might follow Edinburgh’s lead, diverting funds away from tourism. “If councils treat this as a general revenue stream, it undermines trust in the levy’s purpose,” warned the FSB.
As Edinburgh prepares to implement its 5% Visitor Levy in July 2026, other Scottish cities and regions are following suit, each with unique proposals and rates.
There are some common themes across all of Scotland’s areas including street cleaning and maintenance, and cultural and arts support with portions of the revenue directed towards initiatives such as festivals and arts organisations. Funds are also directed towards sustainability and environmental projects to mitigate the environmental impact of tourism, including conservation efforts and sustainable infrastructure.
All cities raise the tax revenue by through hotels, B&Bs, self-catering accommodations, and holiday lets although the spending allocations will vary area-by-area. Here is a broad overview as things stand right now across other cities.
Glasgow City Council is consulting on a 5% tourist tax. The tax is expected to generate £11-12.5 million annually, with funds earmarked for improving infrastructure, funding events and festivals to attract visitors and boost the local economy. The council is also considering allocating some revenue to affordable housing initiatives. It is likely to go into effect in 2027.
Highland Council is proposing a 5% tourist tax that could generate £10 million annually. The revenue would support tourism infrastructure and services that benefit both visitors and residents incuding developing and maintaining facilities like hiking paths, parking lots, and toilets at popular sites. It will also support sustainability initiatives which focus on environmental conservation and sustainable tourism practices.
Hoteliers have expressed concerns about the administrative burden and the impact on small operators, suggesting a flat rate instead of a percentage. The tax could be introduced as early as 2026 if approved.
Stirling Council is exploring a 1% to 5% tourist tax, which could generate between £1 million and £7.5 million annually depending on the rate. The funds would be reinvested in local facilities and services used by both visitors and residents, such as infrastructure improvements and tourism-related projects including public toilets and signage. The tax could be implemented by June 2027 if approved.
The proposed rate in Falkirk is 5%, generating £1-1.5 million annually and the funds will support services for visitors including street cleaning and public amenities and is also expected to be implemented in 2027.
Aberdeen, with a proposed levy rate of 7% is expected to generate around £6.8 million annually with an implementation timing of 2027. It has a detailed allocation plan, with 63% of funds earmarked for economic growth, destination awareness and development (18%, destination readiness and improvement (13%) which includes upgrading local amenities and infrastructure with initiatives to improve public spaces, signage, and visitor facilities. It also has a 5% reserve fund operating as a contingency fund for unexpected opportunities or challenges in the tourism sector. A portion of the revenue will cover the costs of
administering the levy, including setup and annual running expenses.
The spending plan was developed in consultation with key stakeholders, including the Aberdeen City and Shire Hotels Association. The council has committed to reviewing the levy every three years to assess its impact and ensure it meets its objectives.
Dundee’s rate is yet to determined with its priorities remaining broader than Aberdeen, focusing on infrastructure and events. Dundee City Council leader John Alexander has expressed strong support for the levy, emphasising its potential to help invest in the city’s infrastructure and broader economy. The council is actively considering the levy as it faces a £12 million budget shortfall, with the tax seen as a way to offset funding gaps without burdening local residents.
Argyll & Bute has also expressed interest in introducing a tourist tax, though specific details on the rate and implementation timeline are still under discussion.
Overall, Scotland’s tourist taxes are generally moderate compared to international examples like Amsterdam’s 12.5% or Paris’s high nightly fees. However, Edinburgh’s allocation of funds to housing has sparked debate, contrasting with cities like Barcelona and Venice, which focus more directly on tourism-related improvements.
As Scottish cities refine their plans, the lessons from global examples could help ensure these levies enhance both visitor experiences and local communities. Edinburgh’s approach remains a test case—one that could shape the future of tourism funding across Scotland and beyond. With legal challenges looming and hoteliers threatening to withdraw support, the council faces pressure to revise its allocations. As one industry insider put it: “Edinburgh’s tourism success relies on collaboration. This plan feels like a unilateral strike.”
by Nicola Young
For now, the city’s hotels brace for impact—and hope their voices are heard before the levy goes live in 2026.
Cities around the world use tourist tax revenue in diverse ways, often tailored to address local challenges and enhance visitor experiences. Here’s a breakdown of how some cities allocate these funds:
Barcelona: The revenue is used to subsidise projects aimed at sustainable tourism, restoring historical heritage, financing scientific research, and supporting cultural and creative activities. Early estimates suggest the tax covers 13-29% of tourism-related expenditures3.
Amsterdam: Funds are directed toward mitigating the negative impacts of over-tourism, such as improving infrastructure and managing crowds at popular sites.
Venice: The tax supports initiatives to reduce overcrowding and improve the visitor experience, including developing infrastructure like parking lots and protective fencing around natural sites.
Hamburg, Germany:The tax focuses on tourism marketing, culture, and sports events, creating a win-win situation for both the industry and the city. A committee advises on the most effective measures to attract tourists.
Frankfurt, Germany:Revenue is earmarked for marketing culture, sports, and city-wide projects, such as Fashion Week and campaigns supporting specific areas of the city.
Austin, Texas: Fifteen percent of the hotel occupancy tax is directed to the local music community, another 15% to historic preservation, and the remaining 70% to the Austin Convention Center.
IT’S AN EXCITING TIME FOR THE TEAM AT CROSSBASKET CASTLE AS IT GETS SET TO UNVEIL ITS ITS TRANSFORMATION. SUSAN YOUNG CAUGHT UP WITH MANAGING DIRECTOR GRAEME GREEN TO FIND OUT MORE ABOUT ITS PLANS AND THE MAN LEADING THE TEAM.
When Graeme Green was 17, his family moved back to Scotland from Johannesburg and his father told him to go and get a job. He did, in a local hotel, and that decision transformed his life. His links with the company he started out with have remained throughout the ensuing years, as he is now Managing Director of five-star Crossbasket Castle, an ICMI managed property owned by entrepreneurs Steve and Alison Timoney.
For South African-born Graeme, it was a shock to the system when his family moved back to Scotland. He told me, “My mum and dad decided to retire to Fort William, and my dad told me I needed to get a job, but I didn’t really know what I wanted to do with my life, so I applied for the kitchen porter’s job at Inverlochy Castle.”
Says Graeme, “I started when Michael Leonard was there, one of the old-school veterans of Scottish hospitality, and I really enjoyed it. When you are a teenager and go into that kitchen environment, it is really like being a pirate when it comes to the feeling of camaraderie, and back then it was Simon Haigh who was head chef. He was a hard taskmaster; he was right up there with the best and got his first Michelin star there. To be honest, I had no idea what a star was and really was oblivious to what the industry had to offer. In fact, it was a good couple of years before I realised that I did really enjoy it and wanted to stay in it.
“Pretty early on, I realised I didn’t want to be a chef, despite the fact I enjoyed the kitchen environment. I’m not quite sure when I decided to try front of house. A couple of previous kitchen porters had become gardeners, and the gardening team were keen to get me on board, but I really didn’t want to work outside with the midges – so I took a position with the front of house team.”
During his time at Inverlochy he did just about every job – from hall porter to waiter, senior waiter, and night porter. He progressed to duty manager and then assistant manager.
Says Graeme, “I was incredibly fortunate. Every step of the way, I was supported and encouraged by the team at Inverlochy. I also saw the hotel go through a lot of changes over the 10 years I was there.”
He certainly did. When Graeme joined Inverlochy Castle, it was owned by the Hobbs family and run by Michael Leonard; then the Chai family bought it, and Michael Leonard left. Norbert Lieder replaced him, and it was Lieder and the management team who set up the hotel management company ICMI in 2009.
Graeme comments, “As the company grew, my opportunities grew, and it has been the same for many of my colleagues. Some, including David Robertson, who is now GM at Inverlochy, have come up the same route. He too started as hotel porter. There are others too, including Kerry Watson and Nicky Gillies, who are now both in the Ops team. We have all worked in different hotels together over the years and I think it is quite unique that ICMI has hung on to so many people over the years.
“There are now two generational teams – the old school (us) and there is another generation below us in the company who are coming through. Some of us have hired them. It is quite interesting.”
He admits, “I did leave the company for a couple of years and joined The Point in New York. Just prior to that, I had left Inverlochy to open Rocpool Reserve in Inverness with Albert Roux. He was a great influence on my career. . I went there because I was in limbo, and I didn’t know what I wanted to do.”
By that time Graeme had been 10 years at Inverlochy and had an
urge to go overseas, but he could find a post that interested him. So, ICMI suggested he open the Chez Roux restaurant at Rocpool in Inverness. He says, “I agreed to stay for 18 months and get it up and running and I thoroughly enjoyed it.”
However, he still kept an eye out for a job abroad and then one came up. He explains, “Back then Relais & Châteaux used to have job boards, and I applied to The Point in New York. I didn’t know a lot about it, but I quickly found out it was a new brand. It was a ‘great camp’ resort. Back in the 1920s, the rich and wealthy had rustic yet luxurious retreat summer homes, which they called Great Camps, and The Point had been the Rockefellers’ Great Camp. There were 11 rooms, 67 staff, and communal dining – it was all-inclusive, and back then, the average room rate was $1,800 a night. The Point was also a hideout for celebrities because there was no Wi-Fi or phones.”
He also recalls how it was only after he arrived there that he was told that Albert Roux had set up the kitchen 20 years previously at The Point, and that he had been instrumental in Graeme getting the job. He says, “He never mentioned it to me before I left!
“It really was a unique job. I saw things there I’d never seen before. For example, if guests went hiking, you had two guys hiking in front of them, lighting fires and setting a picnic for them. We also had several different boats; we sometimes would drive around the lake looking for guests to offer champagne to. This was one of the reasons I got my Captain’s licence. In fact, I technically could still take 60 people on a boat in New York!”
He continues, “All the dinners at The Point were hosted and as the assistant manager that was one of my roles. I would be sitting with multi-millionaires or movie stars, having random conversations. You never knew who was going to be at these tables – it was really fabulous. I think they took the concept from the Game Reserves in Africa. You had to host lunch and dinner four to five times a week, which was split between the two managers. That’s a lot of eating, especially as the dinner had seven courses. It did take its toll but I enjoyed it though.
“The customer service ethos was quite something, and my GM there was exceptional. She had a whole different approach to customer service and was very aggressive with it. Her favourite thing was ‘moments of magic’. She would gather the entire team every morning and ask us all what moments of magic we had created the previous day for guests and asked us what we were planning for that day. It was fabulous. The whole mindset was that your goal was to create a moment of magic, and it was the same for the whole team, from the kitchen porter to the kitchen to back of house – everyone was involved, and everyone just went for it. She was also a lot of fun, and she made it a lot of fun. I like to think that I have carried some of that magic with me. The great thing about hotels is that people go there to have a good time, and if you can create an environment where your team members, as well as your guests, have a good time, that can be quite magical.”
Graeme was newly married when he went to the States, and when his visa was up, the choice was to renew it or come back. He explains, “My wife is Hungarian, and she wanted to be nearer her family in Europe. ICMI reached out to me at the same time that my boss at The Point asked if I wanted to extend my visa... but after a call with Norbert Leider, I decided to come back to work in Operations with ICMI. The added attraction was that I could live anywhere in Scotland.”
However, although Graeme enjoyed being back, he didn’t enjoy working in operations as much as he thought he would. He says, “My
MAKING MAGIC AT CROSSBASKET CASTLE
“If you can create an environment where your team members, as well as your guests, have a good time, that can be quite magical.”
Graeme Green
MAKING MAGIC AT CROSSBASKET
role in Ops was to support our hotel GMs and also to ensure that the business’s objectives were being met. I was part of the Ops team, but I never really felt part of the individual teams at each hotel, and as one of my favourite parts of the job was developing people, I didn’t quite get that satisfaction in the Ops role.”
After four years of travelling between hotels in the role, the decision by Andy Murray to buy Cromlix Hotel proved timely. Explains Graeme, “ICMI had just done an assessment on the hotel for the Eden family, who owned it, and when Andy bought the hotel, he looked at the assessment and decided to appoint ICMI. They then appointed me as General Manager. It was my first GM role, and it suited me because my daughter had just been born, and I wanted to do less travelling. I absolutely loved it.”
He admits, “The beginning was really hard as it was a real learning curve. Nobody expected it to be as busy as it was and of course this was because of the Andy factor. I also didn’t quite grasp the PR side when I joined Cromlix. Everything that happens there is a news story, good or bad.
“It was really busy, but because it was really busy, we managed to keep the consistency really high. This is unique for a country house hotel. If you are busy all the time, you are constantly working, and keeping people engaged is hugely important.
“At Cromlix, you had a lot of customers keeping you engaged all the time. Luckily, I had a good team, and a lot of the team stayed with me for the full 10 years I was there.”
During the pandemic Graeme was tasked with looking after the hotel. He tells me, “The building had never been closed before, so the Executive chef, Darin Campbell, and I rotated in and out. I certainly learned to appreciate the surroundings of the hotel and the quiet moments that I had never appreciated before. For instance, sitting on the front lawn, reading a book and listening to birds, plus I got to cook in an industrial kitchen. We even played chess, and we all got to compare notes on TV shows which we never normally got the opportunity to see. It was a surreal experience.”
It was at Cromlix that Graeme also got the opportunity to really develop his young staff into managers, junior managers, and senior managers. However, just over two years ago he made the decision to leave. He says, “It was probably the toughest career decision I have ever made. I loved it there, but the Murrays had decided to go independent, and although they were supportive of me staying, I knew Crossbasket was a possibility.”
ICMI introduced him to the owners of Crossbasket, Steve and Alison Timoney. Says Graeme, “They told me that they had a vision for Crossbasket and planned to invest £20m creating something special. Their plans really impressed me.”
Crossbasket Castle sits within 14 acres, and it has been operating with nine bedrooms and two lodges. Says Graeme, “We do about 45–60 weddings a year, and it has been a very successful wedding venue and small hotel. But the lack of rooms had to be addressed, and so the owners decided to redevelop the site. The decision was made some time ago, but planning took a while.”
When I caught up with Graeme, there were only a few weeks to go before the launch of the £20m redevelopment on the 16th of March, and there were certainly plenty of finishing touches going on.
The transformation will see 40 new luxury rooms and two new restaurants added. One of which is Trocadero’s, which will be run under the watchful eye of renowned Chef Michel Roux and which will deliver a live performance experience for guests. The other restaurant is more laidback and will offer the likes of breakfast, lunch, and afternoon tea.
There will also be additional lodges which will be ready later in the year – and a boutique spa down by the riverside.
Graeme comments, “Obviously, ICMI has a longstanding association with the Roux family, and it is great to continue that relationship with Michel.”
He adds “Trocadero’s will be an entertainment-led restaurant which has been inspired by the likes of Quaglino’s in London and the Mayfair Supper Club in Las Vegas. We have designed it with a view to offering great food, service, and live entertainment. I think this will suit the local market and it is unlike anything Scotland has to offer at the moment.
“The entertainment side will be mixed, but like in most other hospitality businesses, it will be low-key during the week and will be more upbeat at the weekends. We have a variety of entertainment planned, including big bands, but it will certainly evolve over time depending on the customer.”
Certainly Graeme is relishing the challenge and clearly loves hospitality. I asked him why he loved the industry?
He shared, “One of the great things about hospitality is that there are so many routes into it, and you never know where you will end up. If you had asked me at 17 if I could see myself in senior management, I would have said no. But ICMI and Norbert Lieder invested in my career and for that I am very grateful.
“Norbert and I have worked together for 20 years, and I probably see him more than I would like to, and he sees me less than he would like to! When he sent me to Cornell University 14 years ago to go on the Managers programme, it was tremendous. In fact, I would like to go back and do the Managers programme again because hospitality has moved on so much. But of the 30 people I did the course with, at least half I am still in touch with, and they have been an invaluable source of advice over the years, especially during Covid.”
I asked him what the best bit of advice he had ever been given was, he says, “If I had to single it down to one thing it would have to be, look after your people; that is the advice that I have had the best results from. If you look after your team, they look after your guests, and that looks after your bottom line.”
As for the best advice he has to offer for someone starting out in hospitality, he smiles, “That would be talk to your guests, engage with them. For instance, you can find out more about a guest when checking them into a hotel. In that 10 minutes you have together you can find out what they are looking for to make their stay an exceptional one. Let the guests guide you. Otherwise, it becomes a delivery service, and hospitality is more than that.”
That said, he also believes that it shows a certain “naivety” if you don’t pay attention to reviews saying, “Reviews are important and the statistics are clear - 1 in 3 will say if something is wrong and 99.9% of complaints are valid. I can’t stand when people say, ‘they are at it.’ It is hugely valuable information that you get on the review platforms. You are really naive if you are not looking at all this information, and being honest with yourself, but it is also important not to take criticism personally.”
Certainly Graeme is looking forward to the launch of the new look Crossbasket on the 16th March, but he also believes there is more to come.
“The owners have a vision to deliver something quite special here and across the board. They also own the Caledonian Gladiators and we do their catering, so I see our involvement with the basketball team developing too. I haven’t quite figured out why I find keep finding myself with links to sport. With Andy Murray I learned a lot about tennis, and now I am learning a lot about basketball.”
He is also now able to do what he loves most – developing people. He says, “I am constantly looking at our younger team and finding plans to help them develop their career with us. That’s when it is great to be part of ICMI – if we don’t have the right development opportunity here, there is another eight hotels.”
He concludes, “It is an exciting time, and I don’t see where it stops.” Neither do I.
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STAR HOTEL
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BY SUSAN YOUNG
Nestled in the charming town of Kingussie, near the breathtaking landscapes of Aviemore, the newly opened Star Hotel invites visitors to experience a blend of tradition and modern luxury in the heart of The Cairngorms. This stylish establishment features 21 beautifully reimagined bedrooms, alongside a vibrant restaurant, a chic cocktail bar, and a lively sports bar.
Acquired by local entrepreneur David Cameron in June 2023, the hotel had lain dormant for six years and previously boasted 32 bedrooms. Although the exterior maintains its familiar Victorian charm, it belies a stunning transformation within.
General Manager Frithjof Albers explains, “The owner didn’t want to change the facade. And the room number has been reduced because the hotel has been completely reconfigured and all the bedrooms are now ensuite.”
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Revamp Transition by design
Returning guests will be taken aback by the quality of the upgrades, and even locals have been pleasantly surprised by the new décor and tasty food. “We have a new menu and so far we have had very good feedback from the locals, and from guests. So we are quite happy – it’s also good because we use local suppliers such as our butcher David Gilmour,” says Frithjof, reflecting the hotel’s commitment to the community.
Owner David Cameron shares his delight, stating, “I am very happy with it.” He revealed that it’s just one of the projects that he has worked on with interior designer Catherine Wilson. “I first worked with Catherine 15 years ago when I owned the Silver Glades Holiday Park, and she also revamped my Inverness hotel, Fairways,. I think she has done a very good job on the interiors here.”
Local businesses have contributed to the hotel’s revival, including A9 Joinery and the Cairngorm Group, all of whom have excelled in their craftsmanship. Catherine, who heads Revamp Transition, has created an
ambience that seamlessly marries traditional charm with modern sophistication.
The hotel has the latest technology too - all the bedrooms have electric heating which can be controlled by guests by touch, while back of house has a cutting-edge cloud-based hotel management system, Rezcontrol PMS. Jenni O’Connor of Rezcontrol remarks, “Rezcontrol is designed to put hoteliers in control. The Star can manage their bookings, rates, tasks and events all in one place, from a customisable planner screen. This allows them to spend more time with guests, saving money through greater efficiencies. We also offer UK-based support 365 days a year - there is always a friendly voice on the end of the phone.”
The hotel has an accessible bedroom for guests with disabilities. Technology here includes the latest vibrating pillows for hearing-impaired guests and spacious showers designed for ease of use.
General Manager Frithjof is proud of what the hotel has to offer. He comments, , “Although I have worked in the Highlands before, the quality of the offering here far outshines anywhere else I have worked.”
The hotel layout has undergone a complete redesign, including the relocation of the staircase and the addition of a lift.
Upon entering, guests are welcomed into a spacious reception area, complete with a stylish cocktail bar and
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Scottish customers include the well-known Manorview Group, alongside hotels from castles to family-run independents everywhere from Orkney to Glasgow and the Western Isles to Aberdeen.
lounge. To the left, through elegant glass doors, lies the Jacobite Bar & Grill, which has a relaxed, family-friendly atmosphere.
The walls here are a striking blue and the fixed seting is upholstered in bold mustard, black, cream, and grey, all expertly crafted by Grahams Upholstery. The walls feature a raft of Scottish artwork.
To the right of the reception, the ‘Wolf Bar’ pays homage to Alexander Stewart, the infamous Wolf of Badenoch. It has seating for more than 50 . This area features an inviting mix of booth seating, curved designs, and tartan fabrics, complemented by vivid orange accents and more contemporary Scottish art.
Guests can catch live sports on multiple flat-screen TVs, and for those feeling competitive, a dartboard awaits.
In a show of community spirit, the hotel sponsors the local Shinty team, with the Wolf Bar serving as their pre-match dining spot, complete with space for a trophy cabinet. The kitchen, too, has been thoroughly modernised, with the JLC Ventilation ensuring a topnotch culinary space.
Almost every door in the hotel has been replaced, a testament to the dedication of Door Works, who supplied the fire doors.
Upstairs, the spacious and contemporary rooms range from twin beds to super kings, including a
family suite. Each room has been soundproofed and thoughtfully decorated with modern furnishings from Select Contract Furniture.
The colour palettes in the bedroom create a chilled out environment with faux wood panelling, and bespoke headboards, created by Grahams Upholstery. While vibrant accent chairs give the rooms a pop of colour.
Guests also enjoy complimentary high-speed Wi-Fi, flat-screen TVs, and luxurious en-suite bathrooms stocked with high-quality toiletries.
It’s no wonder that David Cameron beams with pride at the craftsmanship on display. The meticulous attention to detail throughout the Star Hotel undoubtedly earns it four stars—and it is truly living up to its illustrious name.
The last word goes to interior designer Catherine Wilson, she says, “Working with David and his team of talented contractors was a great experience. From the start he had a very clear vision of what the refurbished hotel should look like and I am delighted that he is pleased. My aim was to breathe new life and vibrancy into a much loved local hotel.” She has certainly succeeded. David, who was born in Kingussie, wanted to give something to the local commuity and he has certainly succeeded with the new look Star Hotel.
Carlowrie Castle’s David Millar wins Scottish Chef
Executive Chef at Carlowrie Castle and Great British Menu contestant, David Millar, has been named Scottish Chef of the Year 2025 at the Scottish Culinary Championships in Glasgow.
Inspired by Scotland’s natural and built landscapes, Millar’s winning menu was named Anam na Tirè, which in Gaelic translates as “the soul of the land”. All four of his dishes had a strong theme relating to the cycle of life and total sustainability, including a main course of sustainably sourced venison from Ronay Island.
Millar said, “To win the Scottish Chef of the Year is the result of years of hard work, months of planning, and hours and hours of runthroughs. Within the chef community it’s a very prestigious honour and I’m over the moon to take the title. To have the judges eat my food that I was happy with was massive for me, I have zero regrets.”
Carlowrie Castle’s Operations Director Keith Taylor said, “David’s creativity and dedication make him a true force in Scottish hospitality. His commitment to crafting outstanding dishes using sustainably sourced and local produce is admirable and his leadership and expertise have elevated our entire kitchen team, inspiring a new level of excellence. This award is very well deserved, and we couldn’t be prouder.”
The Scottish Culinary Championships were judged by a panel, including previous winners of the award and Michelin starred chefs, Lorna Macnee, Kevin MacGillivray , Orry Shand, Ross Sneddon and Stevie MacLaughlin.
Fairmont St Andrews appoint new Head Chef for La Cucina
Fairmont St Andrews has announced the appointment of Stewart Macaulay as the new Head Chef at La Cucina, the traditional Italian restaurant located in the 520-acre Fife resort.
Well known in the hospitality industry as “Macca”, Macaulay joins La Cucina from his position as an Executive Chef at Hotel Indigo & Staybridge Suites Dundee, a 4AA Star Hotel with 2AA Rosette restaurants, where he spent five years. He brings with him 20 years of experience working across a range of Michelin awarded restaurants, 5AA Red Star Hotels and 3AA Rosette restaurants.
“I’m very proud to be heading up an incredibly talented team at La Cucina. This is a really exciting time for the restaurant and a fantastic opportunity to work within a luxury resort with global recognition”, Macaulay said.
“The menu perfectly blends the traditional staples of the finest Italian cuisine with locally sourced ingredients, helping to infuse the St Andrews culinary story into every dish”, he added La Cucina serves a modern take on traditional Italian cuisine with a menue that includes an extensive selection of antipasti, gourmet pizza, pasta, daily specials, local seafood, fish & meats.
Young hotel boss wins top Edinburgh award
Martijn Zengerink, General Manager of the Sheraton Grand Hotel & Spa Edinburgh has been recognised for his outstanding leadership after being named Rising Star of the Year at the Edinburgh Chamber of Commerce Awards.
Martijn Zengerink, General Manager of the Sheraton Grand Hotel & Spa Edinburgh, impressed judges with his ability to inspire teams, increase revenue and drive change and investment – all at just 29 years old.
Since joining the Sheraton in August 2023, Martijn’s leadership has driven a remarkable period of growth. Under his direction, the hotel has seen a 26% increase in net owner return, a £1.2M investment in upgrades, and a 4.2-point gain in market share, reinforcing its status as a premier five-star destination.
Martijn said: “It’s an incredible honour to be recognised as a Rising Star in such a dynamic and competitive industry.
“Hospitality is all about people, and I’m fortunate to work with an exceptional team that shares my passion for creating outstanding guest experiences. This award is a testament to their hard work, dedication, and commitment to excellence.”
Judges of the Rising Star Awards said, “Martijn has made an outstanding contribution to the organisation, particularly impressive for someone so young. His achievements are notable not only in terms of results, but also in his leadership, the changes he’s managed, and the performance of his team. These qualities truly made Martijn stand out.”
Alana Quigley from Gleneagles Hotel wins Institute of Hospitality
Alana Quigley from Gleneagles Hotel has beaten off 15 other finalists to win the title of Institute of Hospitality Restaurant Manager of the Year 2025. Joshua Oliver Ndirmbita, Restaurant Manager at Estelle Manor, Oxfordshire was runner-up
The announcement came after a day of tasks and interviews with the winners being revealed in front of a packed room of hospitality professionals, judges, family members and industry leaders at Hotel Café Royal, London at the end of last week. Alana said, “I am absolutely ecstatic. In fact, that doesn’t even begin to cover it. It has been an amazing journey supported by the people I work with, and I’ve had such an amazing day, thanks to the judges and candidates alike; they have all been incredible. I am speechless.”
Asked what advice she would give hospitality professionals who may be considering entering next year, Alana said, “Just do it. Just go for it. Put yourself forward and go outside your comfort zone. Being part of the selected 16 semi-finalists was an incredible journey in itself. The quality of the people and the supportive experience are probably the main things I will get out of my entire journey here today. Everyone should do it just to connect with like-minded people and meet people that are the best, true versions of themselves.”
IoH CEO Robert Richardson FIH MI said, “All 16 finalists definitely raised the bar again this year. All the judges were highly impressed with their performance throughout the day in all the tasks, but Alana was a clear choice, and we are delighted she now takes her place as our 16th RMOY winner.”
