HOTELSCOTLAND 10 – JULY 2018 ISSN 2515-8287
INTERVIEW: HANS RISSMAN SUSTAINABILITY THE NEW BUZZ WORD
CONTENTS 4
NEWS
9 FOCUS: SUSTAINABILITY
16 GIN
9 C
WELCOME
• SUSTAINABILITY
There is also a lengthy article on Sustainability and the issues facing the hospitality industry.
HANS RISSMAN
21 DESIGN:
an you believe that we are already past the longest day? Hopefully this good weather will keep up and visitors to Scotland will not only enjoy great hospitality in our hotels, but lots of sunshine too. This issue we have an interview with Hans Rissman, who I am sure many of you know. His hotel is thriving, but he is the first to admit it has been hard work. Find out what he has to say on page 18.
18 INTERVIEW:
RADISSON RED
25 FOCUS:
NIRA CALEDONIA
27 FOCUS:
18
• HANS RISSMAN
THE BONHAM HOTEL
30 PEOPLE 34 CHECK OUT
As usual we focus on a few of the hotels in Scotland that have been transformed over the last few months. These include Nira Caledonia and The Bonham in Edinburgh aa well as the new Radisson Red in Glasgow. We take a look at some Gins worth serving in your hotel bars and of course our People page gives you the lastest news on who has moved roles. The next issue of the magazine will be out the first week in August, so if you have any news let us know. Susan Young Editor
susan@mediaworldltd.com @hotel_scotland hotelmagazinescotland.co.uk
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• RADISSON RED
HOTELSCOTLAND Published by Media World limited t: 0141 221 6965 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk
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• BONHAM HOTEL
Editor: Susan Young Editorial: Jocelyn O’Keefe Commercial Manager: Lynn Kelly: Advertising: Sylvia Forsyth, Jacqui Allan Production: Lorraine Gourlay, Dougie Wagstaff Admin: Cheryl Cook
Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Glasgow G3 8ND
Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2018. Printed by Stephens & George Print Group.
JULY 2018 • HOTELSCOTLAND • 3
NEW CEO FOR INGLISTON It’s the next stage for the Fraser family, who own the estate, and who have invested more than £30 million creating a 30-bedroom boutique hotel, two function suites, 13 high quality lodges, a fine dining restaurant offering a mix of Scottish and Italian food, and first class equestraian facilities since 2007. Paul Fraser, owner of Ingliston Country Club & Hotel, comments, “Ingliston has been a labour of love for my family. Since becoming involved, the estate has seen substantial investment in expanding and enhancing the facilities we offer.
Ingliston Country Club & Hotel has announced the appointment of Nigel Bird as its new chief executive. Nigel has got 25 years experience in the industry and has established a reputation for highly successful management of four and fivestar hotels and resorts.
“Nigel joins the business as we’re preparing to embark on the next phase of estate development, which will see a variety of exciting additions to our customer offering, with further details to be announced in the coming months.” “His leadership qualities and excellent track record in managing luxury resorts will be invaluable in helping us to realise our vision of creating a west coast tourist and event destination to rival the very best in Europe and beyond”.
PENTHOUSE UNVEILED AT BLYTHSWOOD
Hilton Glasgow launches ‘tea lounge by Dilmah’ – the first in the UK Hilton Glasgow has officially launched its ‘Tea Lounge by Dilmah’, the first of its kind in the UK, in partnership with Sri Lankan brand Dilmah. The tea lounge will be open from 11:30am-5pm every day.
Lounge by Dilmah to Scotland. The phenomenal quality of Dilmah Tea paired with our delicious savoury and sweet treats create an experience that will put our Afternoon Tea on every tea lover’s map.”
At the launch, Robert Schinkel, the award-winning tea sommelier from the Netherlands gave a theatrical presentation showcasing the unique qualities of Dilmah tea.
Dilhan C. Fernando, CEO of Dilmah Tea comments, “Glasgow is a cosmopolitan city with a thriving culture of food and drinking experiences, combined with a history of friendly welcoming people who I believe will appreciate our commitment to ethical tea production. Hilton Glasgow has an impeccable reputation for quality and we look forward to working together on this exciting venture.”
Calum Ross, General Manager of Hilton Glasgow comments, “It is fantastic to officially welcome Dilmah to Hilton Glasgow! Scotsman James Taylor was the first to introduce the concept of a tea plantation to Sri Lanka and now we bring the first Tea
IF YOU HAVE ANY NEWS FOR US AT HOTEL SCOTLAND EMAIL: NEWS@ MEDIAWORLDLTD.COM 4 • HOTELSCOTLAND • JULY 2018
NEWS
Manorview make it into Top 50 Best Companies Manorview Hotels & Leisure Group has been listed in the top 50 Best Companies to Work for in Scotland.This is the first time the Manorview Group has been featured and the company was positioned at 42. The list of the Best Companies to Work for in Scotland represents the 50 organisations with the highest Regional Best Companies Index (RBCI) scores.
The Principal Blythswood Square Hotel has unveiled its luxurious two-bedroom penthouse which stretches over 1,850 sq. ft and comes with its own private entrance and lift, and an outdoor terrace. Designed by Graven Images, the suite has been designed to cater for VIPs, celebrities and those celebrating special occasion, but it could also be utilised for cocktail parties and events too. It also boasts a fully equipped kitchen, bar and dining room as well as two bedrooms. The master suite includes a dressing
room, full marble bathroom, double steam shower, and sunken bath with integrated TV. The lastest wireless technology has been seamlessly installed to ensure an impeccable sound system that flows to every room. General Manager, Murray Thomson, said, “This penthouse has been months in the planning and the finished product is even more spectacular than I could have imagined. There is a perfect balance between sleek lines and soft furnishings and the private roof garden looks out at the Glasgow skyline delivering one of the best views in the city. Prices start at £2,500 per night.
APEX HOTELS JOINS THE STRAW REVOLUTION Apex Hotels has banned plastic straws from its hotel restaurants and bars. The group will no longer use plastic straws in its ten properties throughout the UK, with customers who request straws offered paper or biodegradable vegware alternatives. The group joins the likes of Hilton, Marriot, Malmaison and Hotel du Vin, who have also announced the ban of plastic straws. Angela Vickers, CEO of Apex Hotels, said, “Like many others within the hospitality industry, we are determined to play our part in protecting the environment. It is our duty to be environmentally conscious so it was important to us to ensure plastic straws were banned from all our hotels. When you think of the potential billions of straws that are used every year here in the UK, this is a step in the right direction to ensure we are doing our bit to help reduce the plastic that is put into the environment.” Apex Hotels will only stock Plastico PLA
Cold Drink Straws which are made from 100% renewable resources, and the Utopia Paper Straw Range which are fully recyclable, biodegradable and completely food safe. All hotels in the portfolio, which include hotels in London, Glasgow, Dundee, Bath and Edinburgh, have also just become water refilling stations as part of another UK wide initiative to reduce plastic waste. The hotel brand has signed up with Refill which now has over 1,600 refill stations in the UK. This means that Apex Hotels will be listed on the Refill app as a refill station, allowing members of the public to come into the hotel with their own water bottle and refill with water for free. Angela continues: “This is another great initiative which we are proud to be a part of. By encouraging people to reuse their water bottles and refill, it helps reduce the tonnes of plastic that end up in landfills and oceans.”
The RBCI is an engagement measurement which uses the Best Companies b-Heard Survey where employees are asked to score 70 questions.The results are calculated and aligned to eight Factors of Workplace Engagement.The final score is normalised for company size band and calculated out of 1,000. Steve Graham, Managing Director, Manorview Group, said, “Our aim at Manorview is to be the best we can be, and that means investing in our people. Being listed for the first time on the Best Companies to Work for in Scotland listing is a confirmation of our efforts and commitment to our team.This listing shows we are achieving our goals and moving in the right direction, while also motivating us to not only remain on this list, but to climb even higher”. Glasgow based online accommodation booking company Hotel Connexions has entered into voluntary liquidation. The online firm was one of the first of its kind within the UK and had been running for 25 years, however the decision was made by the company that it was not earning the capital necessary to continue to run. The former BHS store on Edinburgh’s Princes Street is to be turned into a 137bed Premier Inn. The full development will also include two new restaurants on Rose Street. The contracting work has been won by ISG who will demolish the existing Rose Street property and erect a new hybrid concrete and steel frame building, extending one additional storey higher on the site. A further floor will also be added to the Princes Street building, which will be physically linked to the Rose Street site via a new bridge. The work is expected to be completed in 2020. The contractor is also to redevelop Erskine House in Queen Street for Starwood Capital who want a 280 cabin hotel, which they will open in partnership with Yotel. It will also have a bar fronting onto Queen Street. This hotel is scheduled to open in early 2019. JULY 2018 • HOTELSCOTLAND • 5
QUEEN’S BIRTHDAY HONOUR FOR NORMAN SPRINGFORD Norman Springford, the founder of Apex Hotels has been awarded an OBE for services to the Scottish Tourism Industry in the Queen’s Birthday Honours list 2018. He founded the company in 1996 with the opening of his first hotel in Edinburgh’s Grassmarket and since then he has grown the company from a single hotel to a portfolio of ten spanning five cities – Edinburgh, Glasgow, Dundee, Bath and London with 1,456 rooms and1,000 employees. Norman Springford said: “Our company was founded on the principle of good old-fashioned hospitality and service with a smile. Fast forward
22 years and we still remain as committed as ever to extending a warmer welcome to every guest in all of our hotels. “The success of the Apex brand comes down to the tremendous work of the amazing, talented and dedicated people working across the group. I am humbled to receive this honour which is testament to a huge team effort.” When Norman Springford stepped down as chairman of the company in 2014 he was replaced by son Ian Springford who emphasised his commitment to upholding the values and standards instilled by his father.
TRAVELODGE CONTINUES EXPANSION AND PLANS LINK-UP WITH LOCAL AUTHORITIES IN SCOTLAND Budget hotel group Travelodge has just opened its second hotel in Stirling, the city where it opened Scotland’s first budget hotel in 1986. The 74-room hotel is the company’s first hotel in the city to feature a Bar Café, offering breakfast, dinner and a bar menu. It has been styled in Travelodge’s new contemporary brand design. The group also announced plans to build a further 20 hotels in Scotland. However, the company intends to execute this plan in a somewhat unconventional way Travelodge is writing to local authorities of the planned locations of these hotels to propose a joint development partnership that it believes
6 • HOTELSCOTLAND • JULY 2018
will help regenerate local communities and unlock development potential. Brian Wallace, Travelodge Chairman, said, “Many Local Authorities are in possession of large amounts of property and assets that are not being utilised. Investing in a lowcost hotel like Travelodge is an increasingly attractive choice, as it draws visitors, creates jobs and helps boost the local economy. We operate 44 hotels across Scotland. However, the country is growing at pace and attracting visitors from all corners of the globe, but there still remains a huge shortage of good quality and great value hotels. To fill this gap, we want to extend our Scottish network
with a further 20 hotels. To help us achieve this, we are writing to the Local Authorities at each target location, to invite them to consider how Travelodge can act as a catalyst to drive their local development agenda.” Travelodge is currently supporting 12 Local Authorities in England and Wales to help assist local regeneration and it believes it can do the same for local communities around Scotland. Hotels in the programme are built on surplus Local Authority land, with the funding provided either through the Local Authority’s internal resource or via low-cost funding from the Public Works Loan Board or third party resources.
XXXXXXXX NEWS Boyd appointed for Inver Lodge Janet Boyd has been appointed as the new general manager at Inver Lodge Hotel. She has worked with operators Inverlochy Castle Management International (ICMI) for the past three years, but has also worked for IHG and Mandarin Oriental Hotel Group. Glasgow based online accommodation booking company Hotel Connexions has entered into voluntary liquidation. The online firm was one of the first of its kind within the UK and had been running for 25 years, but the decision was made by the company that it was not earning the capital necessary to continue to run. Eddleston’s Barony Castle Hotel in the Borders has cut its ties with Mercure. It’s owners, Richard Spanner, Scott Weatherby, Vytautas Syvys and his father Raimundas have cut ties with the brand, after investing £1.4m upgrading the hotel’s facilities. Further work includes the building of 26 two-bed luxury lodges in the hotel’s grounds and an accommodation block for staff.
Brasserie Prince opens at Balmoral The 210-cover Brasserie Prince by Alain Roux (pictured above) has now offically opened at The Balmoral Hotel. The new venture, which replaces the former Hadrian’s Brasserie and The Balmoral Bar, has been created by the Forte and Roux families. Alain Roux is the Signature Chef at Brasserie Prince, which is a coup for Forte, as he currently retains three Michelin stars at The Waterside Inn, the only restaurant in the world outside France to have upheld this accolade for more than thirty years. The inspiration behind the collaboration between the Roux and Forte families came from Lydia Forte, Rocco Forte Hotels’ Bar & Restaurant Development Manager. She says, “Michel and Alain Roux were my first choice when I thought of a new brasserie at The Balmoral.” She continued, “Michel was one of
the first to revolutionise the UK dining scene at about the same time that my grandfather was making his strides in hospitality. Michel and Alain run a family business like us and as such we have the same ethos. “ Brasserie Prince by Alain Roux marries the best of Scottish produce with classic French cooking. Says Alain, “We will be led by the fantastic array of Scottish ingredients and flavours to include beautiful seafood platters and tasty sharing plates at the bar. I want to serve the dishes that I love to cook myself at home and seek out with family and friends when we go out to eat. It will be a menu informed by my French heritage but totally inspired by Scotland.” There is an adjoining bar and lounge area which offers simply prepared classic cocktails and a food menu.platters.
Apex Grassmarket has just received a multimillion pound refurbishment. The investment – which is part of a £15 million package of improvements across the Apex Hotels portfolio throughout 2018 – saw all 169 bedrooms transformed. The revitalised bedrooms, some of which enjoy views of Edinburgh Castle, now have a calm, Scandinavian feel with contemporary grey patterned carpets and strong contrasts between light and dark. Each bedroom also comes with a new in-room handbook full of helpful tips from wellbeing expert and Apex ambassador Celynn Morin, helping guests to rejuvenate, focus or relax, and get the most out of their stay. Alan Taylor, General Manager of Apex Grassmarket Hotel, said, “The work carried out has been fantastic and we are proud of the new look, so much so we are looking forward to welcoming both visitors from the area and further afield to enjoy our new and enhanced offering within Edinburgh’s Old Town.” Apex Hotels’ investment comes following another consecutive year of strong growth for 2016-17, with a six per cent rise in turnover – up to £65m from £61.3m the previous year.
JULY 2018 • HOTELSCOTLAND • 7
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FOCUS
SUSTAINABILITY NOT JUST A BUZZ WORD Is going green necessary? SUSAN YOUNG repor ts.
T
here are many issues facing the hotel industry but one which is ongoing and which is not going away is the requirement to put your ‘green’ face on. But it’s not just about platitudes today customers do care and there are even websites which rate your green credentials. It’s not just the fact that you can do your bit for the planet but there can be cost savings too, not to mention the PR value. There are four clear headings, which you will all be familiar with when it comes to sustainability. They are Energy, Water, Waste and Carbon Emissions – and they are capitalised for a good reason – every area needs to be addressed. Five years ago ‘sustainability’ was talked about, and some acted on it. Today everyone is talking about it, and every business has to
do their bit and for the hotel industry, it is a substantial commitment. But there is no getting away from what has become basically a social responsibility. Deloitte research a few years ago revealed that 95 per cent of business travellers surveyed believe the hotel industry should be undertaking ‘green’ initiatives, and that number is unlikely to have reduced in the intervening years. Just a few weeks ago Hilton revealed its sustainability vision for 2030, which includes a commitment to halve its impact on the environment whilst also doubling its investment in social impact. RESEARCH The group revealed that it had surveyed 72,000 Hilton guests. The results showed that social, environmental, and ethical considerations are
central to their buying preferences. The six-day survey was conducted in May 2018 and asked travellers if they research a hotel company’s environmental and social efforts before booking. It discovered: n 33% actively seek this information before booking – of those, 60% conduct research even if the information is not easily accessible n 44% under the age of 25 actively seek this information n 36% of leisure travellers actively seek this information, compared to 29% of business travellers n female travellers (39%) are more likely to actively seek this information before booking than male travellers (29%) n with 35% of guests staying in Europe more likely to seek this information before booking. JULY 2018 • HOTELSCOTLAND • 9
FOCUS
35 MILLION STRAWS REMOVED Hilton has committed to reducing water consumption and produced waste by 50%. This will include the removal of plastic straws from managed proper ties (that’s approximately 35 million straws a year). Apex Hotels have also announced it has stopped using plastic straws too – with the group calculating that over 33,000 straws were used in the past 11 months in Apex proper ties. Hilton is also expanding its existing soap recycling programmes to all hotels and plans to send zero soap to landfill. That’s not all the group has planed to sustainably source meat, poultry, produce, seafood and cotton. This could be a boon to Scottish providers because it has pledged to use more local producers. Hilton is already recognised as an environmental leader in the industry. Since 2008, the company has reduced carbon emissions and waste by 30%, and energy and water consumption by 20%, saving more than $1 billion in operating efficiencies. While straws may be big news and are making headlines here there are a host of other things that can be considered. ENERGY SAVING Obviously the biggest cost to hotels is energy. Marissa Lippiatt, Head of Resourse Efficiency at Zero Waste Scotland, told Hotel Scotland, “I would say that energy is probably the area 10 • HOTELSCOTLAND • JULY 2018
where hotels can make the biggest difference. Zero Waste Scotland has worked with all different sizes of organisations from holiday cottages to large hotels. We have helped them install bio-mass heating systems and solar panels and their savings have been considerable. “We can offer advice and support on how to be more energy efficient, and on how and where businesses are losing money. We can also offer advice on particular technology or equipment that can be installed, and in some instances the Scottish Government will give interest-free loans. As hotels in Scotland are often unique in terms of the size, type and age of the building and differ in their use of internal space and services offered, it can be difficult to provide a one-size-fits-all solution for energy efficiency or offer a standard table of savings. The Resource Efficient Scotland programme works with individual hotels to develop bespoke solutions for the particular business.”
regulates when they are turned on, ensuring that exterior lights are only burning when there is no natural light. That simple move can cut down even further on energy expenses. Investing in more efficient appliances is another smart move – ie Sometimes a higher-wattage appliance will actually use less power overall than a lower-wattage one. This is because it is well designed and does its job quicker. An energy efficient dishwasher may have a power rating of 2kW – the same (or higher) as a non-energy efficient one. It’s more energy efficient because it completes its cycle quicker. This means that it may use the same (or more) electricity per hour but it’s working for less time so uses less energy overall.
ENERGY AUDITS One of the first things any hotel business should do is an energy audit. Marissa Lippiatt agrees, “The first thing that requires to be done is an energy audit. You have to know what you are using and what it costs. Squandered energy is squandered cash. An audit will need lead to be able to identify energy saving opportunities.”
Installing an energy management system which utilises a range of different technologies to cut down on the amount of energy used by guests and staff in a hotel would be prudent. A thermostat is the most common component of an energy management system and although a traditional thermostat allows a room occupant to set the temperature to their personal preferences, more advanced thermostats have the ability to sense when the room is unoccupied and to stop drawing power accordingly. This can lead to huge savings for most hotels, since guests typically spend their days in other locations.
They could include using solar panels to heat water, switching to LED lights that save energy and hooking these lights up to a system that
There are other measures too. Ensuring there is enough insulation to stop the transfer of outside temperatures is another example of good practice.
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JULY 2018 • HOTELSCOTLAND • 11
CLEANING STAFF Not forgetting of course the most important resource – a hotel’s cleaning staff! If they ensure that lights are always turned off in a room when they leave, and turn room thermostats back to a “house temperature” so that unoccupied rooms aren’t being made comfortable for guests who aren’t staying there – they can ensure savings every shift.
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These minor changes can add up over the longterm. And hotels that start saving money with smaller changes can use that increased budget to make more changes. HOTEL CARBON MEASUREMENT INITIATIVE For over a decade, businesses such as hotels have been trying to understand, measure, and reduce their carbon footprint. There is a tool which can be used, and is being used by hotels around the world, called Hotel Carbon Measurement Initiative (HCMI), which means that hoteliers can calculate how much carbon a guest uses. The hotels that use the tool benefit because they can understand the link between how they operate and what they use in terms of energy and fuels and the impact on the environment – after all carbon usuage is the amount of energy and fuel that is used that is not renewable. The tool measures carbon use per occupied room and the information generated allows hoteliers to prioritise their actions and think about the type of energy they use. This kind of energy analysis audit helps by allowing hoteliers to put preventive measures for savings in place. REDUCING CARBON FOOTPRINT A carbon footprint is the amount of carbon compounds, including carbon dioxide, that are emitted because of fossil-fuel consumption. Emissions from our vehicles, homes, businesses, and other electricity usages contribute to climate change. Because hotels are usually large consumers of energy day in and day out, they can have a significant carbon footprint. Imagine one of your rooms has half a dozen lights, heating, a large TV set, a laptop and a phone plugged in – now consider the fact that this is going on in every occupied room, and in your public areas too... and then think of the amount of energy and the cost of that energy. The easiest thing to do is turn your heating down a degree, invest in better windows and insulation, to prevent heat escaping, and ask our staff to turn switch TVs off standby and unplug appliances as they clean. But easily the best way to lower a hotel’s carbon footprint is by switching to an alternative form of energy, something that is more ecologically friendly 12 • HOTELSCOTLAND • JULY 2018
with a lower carbon output. However, that may not always possible but it is worth investigating – after all solar panels are definitely prevalent throughout the UK. Equipment is also a huge energy user – especially in the laundry – driers use more energy than just about any other equipment. In this instance bigger is most definitely better as a larger drier can dry double the amount on one cycle – better still put your laundry out to a company that has green credentials. For example Fishers opened a new £5m site a couple of years ago that has some of the most advanced laundry
equipment available. It is also among the most energy efficient plants in Europe, with heat recycling and low temperature washing. WATER Then there is water. There are a number of reasons that the hospitality industry should be at the forefront of reducing water usage. It is estimated that a typical guest will use around 200 gallons per room. The first step in creating a water saving management plan will be the measurement of water consumption and
FOCUS GLENUIG INN, WINNER OF THE ‘WASTE AWARD’ AT THE 2018 GREEN HOTELIER AWARDS.
“There are lots of things that hotels can do. For instance the simplest is to ask diners whether they want all the items on the dish. Will they eat the salad? Preventing food waste saves 10 times more CO2 than recycling it” Some American hotels use five-minute hourglasses in their showers to make guests aware of wasted water consumption. In addition to educating your guests they are also proactive in putting reminders and controls into place to let their customers know when they are wasting energy. Some hotels are now inviting guests to request clean sheets and towels each day, rather than providing them automatically. It is becoming the norm, rather than the exception. Re-using towels, may seem insignificant but it can make a big difference over a year. The same should go for the public areas: sensor-operated urinals and dual-flush toilets, as well as water-efficient taps, will save water instantly. Energy-efficient taps can also be used in the kitchens. Combining this with flow regulators will help kitchens use less water. RECYCLING – FOOD AND MATERIALS Last but not least there is waste particularly food waste. Marissa Lippiatt of Zero Waste Scotland comments, “There are lots of things that hotels can do. For instance the simplest is to ask diners whether they want all the items on the dish. Will they eat the salad? Preventing food waste saves 10 times more CO2 than recycling it. Consider this – in Scotland every year we throw away over £1bn worth of good food. This includes £35m worth of bread slices, £100m of fresh vegatables (including slad), £24m of milk, £130m of meat and fish, and £70m of fresh fruit! That statistic is not just food wasted in the hotel industry, but overall – but it just shows you the huge amount of food wasted!
setting certain tangible goals. It is important to know the starting point and calculate exactly how much water is used. Water counters in various areas will give you an idea of where you use the most water and can even calculate the measurement in economic terms. Dual-flush toilets and water-efficient showers are also worth investing in, although there is an small argument that dual flush means just that – you have to flush twice, which rather defeats the purpose. But if that is the case perhaps it just requires a plumbers tweak.
Says Marissa, “Zero Waste Scotland can help. We have a ‘Good to go’ programme which encourages hospitality venues to offer customers the opportunity to take their left overs home. Some hotel businesses do offer the option, but not nearly as many as could. We have ‘Good to go’ boxes that we can give hoteliers to get them started – the starter pack contains 200 boxes.” She continues, “It’s also good to think about packaging. Single-use plastic is not good but water on the tables in a jug is not only a nice approach but it is a sensible too.” One hotel that has got it down to a fine art is the Glenuig Inn. It has just won the ‘Waste Award’ at The 2018 Green Hotelier Awards. It
has reduced waste to landfill by 97.5% over the last 10 years. Food waste has become part of its energy solution, as it is being dried, becomes fuelpellets for the biofuel bioler which heats the water, and the ash is then used in the garden. The Inn’s chefs have also embraced aportion control and by getting tough on packaging they have reduced their cardboard and plastic waste by 50%. They encourage guests to separate waste in bins for recycling. (Something that all hotels could do.) And talking of recycling. With the amount being spent on refurbishing in Scotland and the amount of new beds being bought – what happens to old mattresses. Can they be recycled? The answer is Yes. Says Marissa, “There are two companies in Scotland that take mattresses for recycling – Elite Contract Furniture, who manufacture and take back mattresses, and Hamilton and Blantyre Recycling in Carberry, East Lothian who have recently set up a new mattress recycling facility. Hypnos also provides a UK-wide collection, disposal and recycling service to ensure landfill is avoided.” Furniture can also be passed on to charities who can upcycle… and so on. All of the above steps will not take effect though if we do not educate and train staff. Whether that is persuading them to recycle or conserve water, or turn off lights and turn down the heating. It’s not so dissimilar to what we are all being urged to do at home. But the added benefit for hoteliers is that cost savings are possible, and it can go a long way to encouraging customers in. Maxime Verstraete,Vice President Sustainability & ADA Compliance at Hilton Worldwide has made it quite clear where his global company stands on all of the above. He says, “We are setting targets to cut our water use by 50%, we are going to cut our waste output by 50% and we are going to reduce food waste that we send to landfill by 50% ...we are eager to continue to show leadership around social and environmental issues that impact the community that we call home, because we are not successful as a business if our communities do not succeed.” JULY 2018 • HOTELSCOTLAND • 13
AWARDS
HIT INDUSTRY DINNER
A
great night was had by all at the recent Hit Industy Dinner at the Hilton Hotel Glasgow. The sell-out event also honoured industry veteran Gordon McIntyre, Head of hospitality at City of Glasgow College. He picked up the Hospitality Industry Trust (HIT) Scotland Industry Award from HIT Chief Executive David Cochrane. (right) Roll on next year! Previous recipients include Andrew Fairlie, Albert Roux, Stepehn Carter and Peter Lederer.
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Images: simonwilliamsphotography.co.uk
GIN
THERE ARE A MULTITUDE OF GINS ON THE MARKET. HERE ARE A FEW WORTH PUTTING ON YOUR BAR.
01 GRANITE NORTH GIN 41.9% ABV
02 DEVIL’S STAIRCASE 42% ABV
Granite North gin was developed in Aberdeen and distilled at the Cairngorm Mountain range. Founder and head distiller Sandy Mathieson wanted to create a gin that captured the spirit and freshness of the Scottish mountains and he believes that the blend of botanicals that he has used to distil Granite North Gin does just that. Its outdoor personality is revealed in the subtle infusion of Grand Fir needles that complement the native taste of its juniper cousin, helping to summon the fresh aromas of the pure mountain air. Handcrafted in small batches in the Highlands of Scotland, Granite North Gin is also distilled using water from its Cairngorm Mountain range home.
Devil’s Staircase gin is a handcrafted gin named after a legendary trek in the West Highlands of Scotland which is now part of The West Highland Way. It is distilled in Pixel Spirits Distillery at Loch Leven Hotel in North Ballachulish by husband and wife team, Craig & Noru Innes, with each bottle individually numbered and signed by Craig, who is the master distiller.
Sandy who qualified as an engineer, and a self-confessed perfectionist, he has combined his love of gin and passion for the outdoors in this bold venture to create a new gin from the North East of Scotland.
There are only 80 bottles distilled per batch and this is a highland spiced gin which is bottled and labelled by hand. The recommended serve is the with a ribbon of orange peel, a couple of cardamom pods and a premium tonic or ginger ale. The company also offers tailormade Highland gins for hotels, restaurants and bars.
03 OLD RAJ 46% AND 55% ABV
04 BLOOM 40% ABV
This is a premium strength Scottish gin flavoured with saffron - one of the world’s most prized commodities, which is added post-distillation. Other botanicals include Seville orange peel, coriander, cinnamon and nutmeg which give it a gently spiced flavour and a slightly yellow tinge. Wm Cadenheads Old Raj gin has been produced since 1972 and is available at 46% and 55% ABV with bottling taking place is Campbeltown. William Cadenhead Limited, Wine and Spirit Merchants, is Scotland’s oldest independent bottler having been founded in 1842. It remained in the same ownership until 1972 when it was taken over by the well known Campbeltown firm of J & A Mitchell & Co. Ltd who also own Springbank Distillery.
BLOOM London Dry Gin has launched BLOOM Jasmine & Rose Gin, a, new, super-premium, pink gin that is set to take pink gin upmarket around the world this summer. Created by Master Distiller, Joanne Moore, BLOOM Jasmine & Rose is a stylish, pink, floral gin that contains only naturally extracted flower botanicals with no artificial flavourings. With an ABV of 40%, BLOOM Jasmine & Rose is delicate and smooth with a touch of sweetness, complemented by floral notes that add a fragrant complexity. The launch of BLOOM Jasmine & Rose comes as the pink gin phenomenon continues to gather momentum in key gin markets worldwide. Gin is growing at 29% YOY3 by value in the On Trade and by 24.5% by volume.
A wide range of gin products are available at Inverarity Morton https://www.inveraritymorton.com/ 16 • HOTELSCOTLAND • JULY 2018
05 BOE GIN 41.5 ABV It might be produced in the village of Doune in Stirlingshire, but Boe Gin look to the Netherlands in the 16th century for their inspiration, naming their brand after Franz de la Boe, the man often alleged to have created gin. Their headline act, Superior Gin, scooped a Silver Medal at the World Gin Awards 2014, but the ‘Boe family’ also includes a Violet Gin, a Peach & Hibiscus Gin Liqueur and a Scottish Bramble Gin Liqueur. www.boegin.com
By Test the Best Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV. Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8DF Tel: 0131 556 5864
chws@cadenhead.scot
www.granitenorthgin.com email: kirstie @granitenorthgin.com
JULY 2018 • HOTELSCOTLAND • 17
THE HANS...ON BOSS 18 • HOTELSCOTLAND • JULY 2018
INTERVIEW
SUSAN YOUNG talks to Hans Rissmann of the Rissco Collection.
W
hen Hans Rissmann set up The Rissco Collection two years ago it was the fulfilment of a lifelong ambition – to own his own hotel business. But as Hans tells me it’s all very well talking about running your own business, but actually doing it is another story. I’ve been out to the hotel Hans owns, The Strathaven Hotel, a few times since he bought it – and the progress has been significant. It has benefitted from a complete refurbishment – with the total investment to date in excess of £2m, which includes the purchase. Today the renovation is just about complete and the business is thriving. It’s been a journey for the hotelier who was literally born into the business. Says Hans, “My father was a hotelier so I was involved in hospitality right from the start. Indeed my paternal grandmother was a waitress to the day she couldn’t work any more, and my maternal grandfather was originally a fisherman before becoming a Publican at the Port Inn in Rothesay.” Hans’ first job in a hotel was separating the glass bottles in the bar – it was a less onerous task when Hans realised he could get paid for it. Says Hans, “I always had an interest, but really when I left school I wasn’t sure what to do. My dad organised for me to go to Germany for six months and learn the language. So I went to Heidelberg, and ended up staying for 5 years after getting a hotel apprenticeship.” Hans is first to admit it was very hard work He explains, “The apprenticeship took me through every department in the hotel which was a four-star, 300-bed room conference hotel. I did everything from cleaning the kitchen to accounts to cooking food. I was exposed to every department and gained a sound knowledge of everything. But I also learned how not to treat people! It was quite a military set up – Germany has quite a hierarchical approach and as an apprentice, I had to earn my stripes. You have to prove yourself even to a commis chef who had to do three years to be a commis chef. Here some people learn about hospitality in a parttime fashion and move up. Whereas at the end of my apprenticeship in Germany I had a written, practical and oral exam to contend with.” In 1997, Hans, who was still only 22, came back to Scotland and went to work for Ken McCulloch, who was in the very early stages of developing the Malmaison brand. Says Hans, “Ken kindly took me on, and introduced me to boutique hotels. When I started Malmaison was a brasserie with just 25 rooms, and look where it is today. Ken’s enthusiasm and approach played a pivotal part in my career – the job also introduced me to boutique hotels, and my experience up until then had been with a large conference hotel. It helped shape me and as the company grew I got more responsibilities and ended up going to Leeds to open the Malmaison there.” It was in Leeds that Hans met his wife Lydia, and when he came back to Scotland in 2004, she soon joined him. He tells me, “As Malmaison grew I didn’t particularly
like the changes, and after meeting Peter Taylor of The Townhouse Collection, I joined him. I knew from the minute I met him that we shared the same ethos when it came to hospitality, and I have been working with him ever since. He encourages people and allows them to flourish and he does it by encouraging them to take full responsibility. Peter is a very humble man and I could relate to him. He may have come through a corporate background but he too chose to do it for himself rather than continue corporately. I worked with him for 15 years and we have never crossed words because we do have a similar approach to things.” Although the roles have somewhat reversed now. Today Peter is a silent partner in The Rissco Collection and is on hand for advice. But when Hans went to work for him he already owned Channings, The Bonham and various other hotels in Edinburgh, and The Blythswood was to become the group’s first Glasgow hotel. Says Hans, “Peter gave me my first General Manager role at Channings in Edinburgh in 2002. I was only 27, then I became GM at The Bonham in 2004, moving up to Operations Director of the Town House Collection in 2005 before becoming Managing Director in 2008. In total, I was with the company for 14 years. We did a lot of great things, not just with the creation of Blythswood Square. Our hotels in Edinburgh were cutting edge and innovative at the time. Our restaurants were all AA rosettes and we had lovely Georgian properties with individually designed rooms.” He continues, “Not many people would have committed to a project like Blythswood Square but Peter was that man. He believed in it, as did I, and with hard work, a great team behind us and a lot of effort we delivered. It was an incredibly difficult time. We had five hotels at the time, and anyone attempting to do what we did, and raising the finance, would have had a difficult time because there was a financial crisis. We had planned a 100 bedroom hotel with event space, a restaurant and an urban spa. But when we opened we only had six rooms and a restaurant and we still had 230 builders on site. But we managed it and I am very proud of what was created. It was a hotel which offered customers lots of reasons to go there. It had a stand-alone bar and restaurant, a salon offering great cocktails, and a proper spa. Other hotels had leisure clubs that may have been perceived as spa’s but we committed to, and delivered, a bona fide spa in the city. It was a real achievement to have seen the project through.” He continues, “I was a shareholder in The Townhouse Collection, and when Peter was approached to sell in 2014, I was able to use the proceeds from the sale, to look at opportunities for myself. I think the route I took, working with hospitality entrepreneurs, rather than working for the big boys and going through the ranks wasn’t for me. I found my own entrepreneurial spark. A couple of plans fell through, and in fact, I heard about the Strathaven Hotel through a former supplier. I had been looking for something that needed some care JULY 2018 • HOTELSCOTLAND • 19
INTERVIEW they look great) and the function suite, which seats 200, has also been refreshed and the shape of the room has been changed – it now includes a bar, and it has a separate entrance. There is also a function room which can be used for wedding ceremonies too.
and attention, but that had something about it, and Strathaven fitted. It is a lovely Georgian fronted building, in a nice area, with a good garden space in a lovely town. It had lacked investment and it offered me the opportunity to re-position it and put my stamp on it and that is how it has evolved. Of course, Peter is an investor. He is not just an investor he is a mentor and a friend too. He is a good shoulder to cry on and he can, of course, relate to everything that I am doing.” Hans adds, “My dad understands too because it can be lonely as a GM, in fact, it can be lonely as the head of any organisation. No matter how many staff members you have it is good to be able to pick up the phone and confide in someone. Sometimes my phone rings from people who have gone through the ranks looking for advice. It is always nice and it brings a smile to my face. It doesn’t matter whether you are running a 3-star, 4-star or five-star establishment when you are dealing with customers and staff, you all have similar issues. “I’ve met some fantastic people through this job. Not just customers, many of whom have become friends, but I have a lot of continued contact with former staff. It may be a cliché but this is a fun business. Sometimes we take things too seriously. We can create wonderful things, but if the business is not sustainable then the fun element can go out of it, then it becomes a pressurised environment. You definitely get back what you put in. When you work hard, opportunities come your way. But it is important to be yourself.” He explains, ‘You can shape staff, but I like to see people grow naturally. Customers ultimately can tell whether a person is being natural or not. It might not always be the personality you want exactly, but it is generally better than people putting on an act. Staff retention is a hard thing but I believe that if you look after people they will look after you. It’s not always about pay, you have to look at their working environment too. 20 • HOTELSCOTLAND • JULY 2018
“I’ve met some fantastic people through this job. Not just customers, many of whom have become friends, but I have a lot of continued contact with former staff. It may be a cliché but this is a fun business. ” It is good to involve staff in the processes and decision making and create a culture where people are comfortable to speak up. Our biggest cost is people and I’m no different. It is my biggest challenge and you have to balance it with having a sensible level of payroll. Sometimes if business is slow it is sensible to manage the payroll, but then when business picks up you don’t have enough people to ensure the best customer experience ... it is a juggling act. Ultimately people won’t stay somewhere unless they are happy. But it is difficult having that conversation. Sometimes asking someone if they are happy can open a can of worms. But staff surveys do help shape decision making.” He adds, “I spent time at the Disney Institute in Florida and they have a 20/60/20 rule. At that time they had 54,000 employees but focus their attention on the top tier of 20%. Disney believes that only 20% of their employees are really motivated – disneyfied – and so do what is expected, 60% sit and wait to be told what to do and 20% are despondent and not engaged – some may be ready to retire. So they focus on the go-getters, with the view that 60% will follow the 20%, which will give you an 80% motivated rate and the 20% below will follow suit. I too believe that this works.” What is also working is the refreshed hotel. The work started just over 12 months ago and today the bar and restaurant is complete, 70% of the bedrooms have been refurbished (and
Says Hans, “It’s been hard work. But my journey has allowed me to create my own business. I always said I wanted to have my own place, and do my own thing, and it is certainly easier now than it was 18 months ago. We made a decision to come out of Best Western, and although we switched off our connectivity, we have now created a brand, and have our own website and I control the content on it. Obviously, it is early days, but I am pleased with the trade we have and weddings are now coming in too and obviously going forward that will be an important part of the business.” Going forward he is also hoping to increase the size of the Rissco portfolio with an additional three to five hotels. Hans tells me, “I am already looking for our next hotel, and I would like it to be close by because that would allow me to be more efficient. However, the foundations need to be solid to allow us to grow in a sustainable manner. I am hoping this is the start of the Rissco Collection. Strathaven is a great town – it has 8,000 people and 500 homes are being built, and it is quite go ahead. It has its own brewery, Scotland’s oldest bakeries, there is fishing, and great produce available from local farms and such like. It also has its own airfield, a park, a steam train and a fabulous golf course. It has appeal to people looking to come to Scotland but not necessarily stay in the city. I think this is a trend, certainly, there is a trend in the German market for hotels in an authentic, rural setting. South Lanarkshire has a population of 310,000 but if you add in North Lanarkshire – that offers a population that is bigger than Glasgow! Although we don’t have as much passing trade there are advantages of being in a small town. Our customers are very loyal and more opinionated. They are certainly supportive – people have been christened here, and sometimes they have their funeral here. We also employ a lot of local people and that has worked in our favour and it helped that we kept all the staff on that were here previously and strengthened the team.” I’m lucky in that any time I have asked for support or advice from people outwith or within the industry they have given it. It has not been easy but when I drive to work it is a great feeling driving to my own hotel. I am doing what I always have done, but I now just look a lot closer at the bank balance than previously.” The last word goes to his dad. Says Hans, “He always says to me, ‘You annoy me immensely you do things far better than I ever did.’ ” That really is the biggest compliment.
DESIGN FOCUS
RADISSON RED 25 TUNNEL ST, GLASGOW G3 8HL
T
he UK’s first ever Radisson Red has opened in Glasgow’s Finnieston, right next to the River Clyde. This opening follows a £30 million investment from Glasgow company Forrest Hotels Ltd, who hold on to full ownership of the hotel with Radisson Red operating the hotel. The Radisson Red franchise represents a new hotel philosophy that targets millenial minds by making art and music a main part of the experience. Scottish design group Graven were responsbile for the look which includes commissioning the murals which cover most of the walls. For instance Frank Quitely, the famous Scottish comic artist, has created a mural in the foyer and also murals for the bedrooms while Adrian McMurchie, the Scottish illustrator, designed murals for the corridors featuring illustrations of Glasgow. Michael Weston, Curator of Radisson Red Glasgow, said, “The RED experience is different – we encourage laughter, playfulness and even
a little mischief with guests, and we use our spaces as a showcase for some of the best local talent in art, design, music and fashion.” The hotel also boasts technology for the Millenial. It utilises app technology which allows the guests to communicate requests with the hotel staff as well as chat to other hotel guests – so there is no concierge service and the hotel offers self check-in, and keyless entry,. The newly built hotel, which is nine-storey’s high, is asymmetrically shaped and coloured a metallic bronze with a red hue from certain angles with the iconic Radisson Red logo showcased on the facade. The signage was created by Hybrid Signs. There are two entrances to the hotel – you can either enter through the QUIBAR & KITCHN or through the main door. This takes you directly into the bright foyer. Radisson Red focuses on creating social hives to fit its customer base. That’s why, no doubt, the designers have used a big honeycomb
shaped room divider on a the right hand side of the foyer -–, but also allows the flow through and there is a similar honeycomb effect in the centre of the reception area with a cluster of red hexagonal shaped stools. The hotel does not have a front desk. That’s not to say there aren’t any staff around to greet and assist you, you just won’t find them seated behind a reception desk. Instead, over to the left as you come in you will find self-check-in stations, but you can also check in via the app. There are two other distinct social areas, a long high table over to the left of the foyer and the OUIBAR & KITCHN, the official restaurant of Radisson Red. The restaurant has a bold design. There is a black and white tiled floor – again the honeycomb design is apparent, the walls are all white, with line murals, and the seating is red. Booth seating runs along the walls with soft red upholstery, and there are white circular tables dotted around the space with bright red chairs. JULY 2018 • HOTELSCOTLAND • 21
DESIGN XXXXXXX FOCUS The lights are large steel spotlights which hang by chains. It is quite canteen-like, and the menu is quite eclectic offering everything from takeaway bites to rib-eye steaks. There are no bedrooms on the ground floor, or on the 9th floor. But there are 174 rooms in total. The bedrooms are minimal and modern, they all share a similar colour scheme of a crisp white base with either red or black detailing with some small pops of colour. All of the rooms feature unique murals by Frank Quitely on the walls. The huge windows all have views fit for instagram. For the best views, the corner suites have dual aspect windows with skyline views across the River Clyde, these suites are also the bigger option. The studio suites offer dual aspect windows while the studio rooms may be smaller but they still offer a view and all rooms come with storage, 55 inch televisions, free wifi and a fridge. The Red Sky Bar occupies the entire 9th floor of the hotel and offers panoramic views across the city and the River Clyde through huge floors to ceiling windows. The Red Sky Bar plays a very important role in the Glasgow Clydeside Revival, Michael Weston said, “The Clydeside shipyards gave life to Glasgow. We wanted to create a bar that felt part of the city, and would be a place that the people of Glasgow would be proud of. Expect elevated service, a feelgood energy, and of course spectacular views of both the city and the river that built it.” The bar is accessed by its very own lift. The idea was to ensure the Red Sky Bar offered something completely different and didn’t strictly adhere to the Radisson Red brand. The design of the bar was given over to CM Design who really made the most of the view with floor to ceiling windows which wrap around the whole bar. There is also a roof terrace ready to seat 30 people located at the far end. Mark Brunjes of CM Design comments, “The design for the hotel is very unique and our client wanted a contemporary classic design for the Red Sky Bar which would appeal to a wide age group. It was important that nothing detracted from the panoramic views of the River Clyde, the Squinty Bridge, the Finnieston Crane and the Hydro.” He continues, “The client wanted the RED Sky Bar to provide an alternative offering and not to fit within the Radisson RED brand, but it needed to relate in its DNA to the building it is sitting on top of and create a WOW factor for guests.” It certainly does that. The opening of the Radisson Red in Glasgow brings something different to hospitality in Glasgow and the UK. Richard Moore, Area 22 • HOTELSCOTLAND • JULY 2018
Senior Vice President for the Radisson Hotel Group across the UK, Ireland and Western Europe, believes the new hotel offers Glaswegians something completely fresh. He says, “Radisson RED is bold and pushes the boundaries of the traditional hospitality experience, and I can’t think of a better fit for the UK’s first RED than the city of Glasgow.” He continues, “We’re genuinely excited to give people the opportunity to enjoy RED, and I feel confident that as well as having a fantastic
product in a great location, we have the best team in place to deliver a memorable and RED experience for guests.” Being the first of its kind in the UK and only the fifth worldwide, its no wonder the hotel has already caused such a stir. Perhaps causing the biggest stir of all is the fact that the hotel has adopted it’s own Boston Terrier puppy called Baxter. He is there to encourage guests to bring their own dogs to the hotel.
We were delighted to be part of the project team for the brand new Radisson RED hotel in Glasgow - we wish you every success!
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BUILDING SERVICES ENVIRONMENTAL DESIGN FIRE ENGINEERS LIGHTING ENGINEERS BENCHMARKING Glasgow 226 West George Street, Glasgow, G2 2PQ T: 0141 333 0499 Edinburgh Bearford House, 39 Hanover Street, Edinburgh, EH2 2PJ T: 0131 202 0020 London 19 Perseverance Works, 38 Kingsland Road, London, E2 8DD T: 020 749 5950
Hotel Scotland Final.indd 1
Images from (Top left to bottom right) : Marriott Hotel, Aberdeen (MEP, Fire and Environmental), Section Graphic, Scotsman Hotel (MEP and Fire), Gleneagles at St Andrews Square (MEP, Fire and Environmental)
31/05/2018 15:15:50 JULY 2018 • HOTELSCOTLAND • 23
Respecting our past, building our future
We have a passion for architectural heritage. But we never look backwards. We’re here to give beautiful buildings new life and new purpose. We’re here to ensure they remain an active, relevant part of our cultural and commercial landscape for years to come. Respecting buildings’ integrity, but always looking to the future.
www.weareglm.com 24 • HOTELSCOTLAND • JULY 2018
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DESIGN XXXXXXXX FOCUS
NIRA CALEDONIA 6 GLOUCESTER PLACE, EDINBURGH
T
he Nira Caledonia, a luxury boutique hotel located in Edinburgh, has just re-opened after an extensive nine-month refurbishment following a fire last August. The hotel, owned by Shanti Hospitality Group, has been returned to its former glory after a £1.4m investment which has seen the 28-room hotel restored. The hotel is located across two Georgian townhouses. The fire destroyed the roof of one of thetownhouses and as a result half of the rooms and the hotel restaurant needed completely refurbished, which proved a challenge for designers Jeffrey’s Interiors. Georgina Fraser, Interior designer at Jeffrey’s
Interiors, explains, “The potential challenge of marrying up the existing rooms with the newly renovated side of the hotel was addressed early on in the design brief. We investigated a number of concepts, landing on timeless elegance as the most suitable integration with Nira’s preexisting branding and classic styling that appeals to the hotels loyal customer base.” She continued, “The building is blessed with original architectural features, intricate cornice work and wonderfully high ceilings typical of Georgian New Town. This formed the bones of our design brief, focused on creating restful bedrooms with a feeling of timeless elegance. We aimed to create a light and airy sanctuary in the city; pairing opulent chandeliers with cosy comfortable linens and Scottish wools, for a
decadent yet relaxed atmosphere. Each of the 14 bedrooms proudly features a unique design.” The rooms all offer stunning views across Edinburgh and the two rooms located in the basement may not have the view but they do have a private garden and a hot tub! The rooms are all decorated with a neutral colour base on the walls and furniture. However, the use of bright colours and bold patterns on the soft furnishings and headboards adds individuality to the rooms. The Blackwood’s Bar and Grill was another area of the hotel which suffered major water damage following the fire. The restaurant is small with only 26 covers, but guests can enjoy comfy armchairs at every table. Describing the JULY 2018 • HOTELSCOTLAND • 25
décor Georgina says, “As a public space we had wider scope to push the concept for the restaurant design in a different direction. The dining area was opened up by Lewis & Wood’s enchanting botanical wallpaper, featuring an ‘Anglaiserie’ design of beech saplings hand painted by decorative artist Alexander Hamilton; a contemporary nod to the period of the property. A layer of playfulness was added with pops of blush pink and ethereal lighting.” The traditional design of the restaurant is contrasted by the modern glass chandeliers, Georgina explained, “The sleek nickel and glass chandeliers provided a bold contrast in style to the button backed chairs, silk shade wall lights and goblet headed curtains. This juxtaposition between traditional elements and contemporary features creates the unusual and unexpected; adding to the dreamlike atmosphere.” The new-look Nira Caledonia aims to provide 26 • HOTELSCOTLAND • JULY 2018
the highest quality experience for its guests. Chris Lynch, General Manager, explains, “Nira Caledonia is a hidden gem in Edinburgh’s hotel scene. As well as mixing quirky Georgian splendour with 21st Century comforts, Nira Caledonia aims to take guest comfort to new levels. Stiff formality goes out the door – and you won’t find any tartan nor prints of Bonnie Prince Charlie. Instead, expect an easy-going style blending bohemian chic with contemporary living.” It would seem that the hard work and attention to detail pays off as Nira Caledonia is one of only three hotels in Scotland to be a part of Small Luxury Hotels of the World. This is an organisation which assesses small hotels on hundreds of different quality standards, on which the hotel must meet a minimum score every year to remain a member. There are only 525 members worldwide.
DESIGN FOCUS
BONHAM HOTEL DRUMSHEUGH GARDENS, EDINBURGH
T
he Bonham Hotel in Edinburgh has gone from boutique to chic, with a multi-million-pound refurbishment that has created a sophisticated new-look for its bedrooms and suites. The Georgian-fronted hotel, which changed hands a year ago, is now owned by Richard Driehaus, and this, the first phase of the redevelopment of the hotel, is almost complete. The majority of the hotel’s 49 bedrooms have been finished with only six garden rooms to do. General Manager Douglas Campbell comments, “ This is a new chapter for the hotel and one which we are all very excited to be part of. The hotel is now owned by Mr Driehaus and The Bonham is our brand so we didn’t have to conform to any set design. But Mr Driehaus says that he wanted the hotel re-design to reflect the Georgian building and the district that the hotel is located in and I certainly think that designers Nigel Howard Creative have achieved this.” Today each room has been individually styled
with a classic but contemporary feel, blended with traditional period elements. Says Douglas, “Everything in the rooms has been replaced – we have new carpets, curtains and soft furnishings, and light fittings. The cased furniture was all provided by Thomas Johnstone the main contractors, and all the beds are new with Hypnos mattresses and we have replaced the bathrooms too.” The rooms certainly do feel luxurious – the walls in all the rooms are very neutral, but the wallpaper is contemporary but with a traditional feel. The colour has been introduced through the soft furnishings and occasional chairs. The soft furnishing are luxurious, royal blue and deep plum colour in colour interweaved with gold and silver threads, and as you would expect the very best modern fabrics and finishes have been used throughout. High ceilings and the magnificent period detailing are further enhanced with the colour palette reflected in the new chairs and sofas. Says Nigel Howard, “The décor now ties in with the buildings original Georgian architecture. JULY 2018 • HOTELSCOTLAND • 27
DESIGN FOCUS I have tried to keep everything simple, to complement the magnificent period detailing, and have used soothing colours.” He adds, “This look is timeless, and that is exactly what we set out to achieve. We wanted a classic look in a modern setting and we wanted guests to be as comfortable as possible.” Corinne Muir was commissioned by Thomas Johnstone to create the soft furnishings – and the curtains are quite spectacular. Nigel says, “They are beautiful curtains and the detail is in the fabric. There is also detail and texture in the wallpaper which adds to the luxury feel of the rooms.” The two suites have beautiful silvery sofa’s while modern flat wingbacked armchairs come in various colours including pistachio and pomegranate. Statement mirrors reflect the light and black and white prints of Edinburgh will be going on the walls. Each room also features an over-sized statement chandelier, which adds to the feeling of luxury. And the bathrooms are simple, but elegant with white tiles and bathroom furniture, with the main suite featuring a signature claw foot bath in the ensuite. The hallway and the hotel’s grand staircase
have also undergone a transformation. The staircase, which is part of the very fabric of the building, has been restored, and the carpet used throughout the hallway and on the stairs is a traditional pattern but in a modern light grey and white colour. There is also a statement brass chandelier which complements the polished brass fittings which have now been used on light switches throughout. It hangs down from the glass cupola which provides the light for the staircase. It’s very sympathetic restoration and refurbishment and there are plans to refurbish the hotel’s public areas too. The restaurant is to undergo refurbishment as well as the Consulting Bar over the course of the next 12 months. Nigel says, “The team at Nigel Howard Creative are now looking forward to the redesign of the ground floor public spaces. Incredible spaces that require meticulous design focus.” Douglas concluded, “The Bonham has claimed the hearts of so many of our guests who return time and time again and this multi-million-pound refurbishment has seen our already stunning hotel, transformed into a truly sophisticated property.”
We are delighted to be part of the project team for the refurbishment of The Bonham in Edinburgh - we wish you every success!
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of a kind GLASGOW HEAD OFFICE T: +44 (0) 141 812 7000
28 • HOTELSCOTLAND • JULY 2018
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JUNE 2018 • HOTELSCOTLAND • 29
PEOPLE XXXXXXX
NEW BOSS FOR COURTYARD EDINBURGH HOTEL Grant McKenzie is the new boss at the Courtyard Edinburgh hotel. He is now heading up the 55-strong team at the city centre hotel, which is operated by management company RBH. The experienced hotelier has spent more than 15 years in the industry and will oversee operations at the 240-bed hotel, which also boasts a fitness centre as well as The Lantern Room Restaurant.
4-STAR STATUS FOR QUEENSFERRY HOTEL
The DoubleTree by Hilton Edinburgh – Queensferry Crossing has been awarded a 4-star grading from VisitScotland. Taken over by the family-run Cairn Group in 2013, the property became part of the DoubleTree by Hilton franchise. Rencelty it has benefitted from a £15m refurbishment as well as a change in service standards, allowing it to achieve its four-star grading. The hotel has also doubled the number of bedrooms and transformed the hotel’s restaurant into the Shore Grill & Fish House. Stuart Douglas, General Manager of the hotel said, “We are thrilled that DoubleTree by Hilton Edinburgh – Queensferry Crossing has received a 4-star rating from VisitScotland. This has been a great boost for both new and existing members of the team and we hope to continue to provide excellent customer service to our guests here by helping to fulfil their needs and expectations.” Caroline Warburton, VisitScotland Regional Leadership Director said, “My congratulations go to everyone at DoubleTree by Hilton Edinburgh – Queensferry Crossing on their four-star grading. It is well deserved and recognition of the quality of the experience which the team is offering their guests.”
IF YOU HAVE ANY APPOINTMENTS LET US KNOW AT HOTEL SCOTLAND EMAIL: NEWS@ MEDIAWORLDLTD.COM
30 • HOTELSCOTLAND • JULY 2018
Grant has looked after properties under some of the UK’s most reputable brands, including Malmaison and QHotels – and most recently worked as Regional Managing Director for Macdonald Hotels & Resorts in Scotland. Grant McKenzie, General Manager of Courtyard Edinburgh, said, “I’m relishing the opportunity to work in the heart of the capital – there’s a great buzz around the hotel.”
Budget hotel operator Sleeperz has appointed Manny Baber to lead the team at its new Dundee hotel. The new General Manager will oversee a team of 45 at the 120-bedroom hotel which is due to open shortly. Meanwhile Aimie Beasley also joins the team as sales manager. This will be Sleeperz’s fourth hotel in the UK.
ACORN AWARD FOR EMMA KIRK The front of house manager at Glasgow’s Principal Blythswood Square Hotel, Emma Kirk, has been presented with an Acorn Award for her hard work and innovation. The annual Acorn Awards highlight and celebrate the achievements of 30 of the industry’s most talented stars aged under 30. Each winner is nominated by their peers for their outstanding ability in their field. Emma joined Blythswood Square in 2014 as the first ever guest relations manager. Just 18 months later she was made front of house manager. Today she is responsible for a team of 25, and delivers a revenue budget of £5m and has driven additional revenue through bedroom upgrades. Says Emma said, “To be recognised as a future leader of the industry is such a huge achievement and one I am immensely proud of. It has truly been the stand out moment in my career to date.”
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SHOWCASE
JULY 2018 • HOTELSCOTLAND • 31
SHOWCASE Ovenbird Coffee Roasters The Whisky COFFEE COLLECTIOn by Ovenbird Coffee Roasters is aged in freshly emptied whisky barrels from Auchentoshan distillery In glasgow and Laphroaig distillery from Islay in Scotland. The beans are hand-rotated daily to ensure all the coffee comes into contact with the oak barrel over the course of several weeks. After ageing the green beans, we computer-free roast them to a medium roast (full city), which we feel produces the perfect balance of whisky and coffee flavour. It is the perfect complement to a chocolaty dessert or morning coffee and tastes great with oat/soya milk. Unfortunately no alcohol folks. Sorry!
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32 • HOTELSCOTLAND • JULY 2018
SHOWCASE
JULY 2018 • HOTELSCOTLAND • 33
CHECKOUT This month my first name should have been Check Out because it was great to see The Bonham’s new bedrooms and the Radisson Red – and they certainly couldn’t be more different! One is firmly positioned to Millenials and the other is more of a premium offering. But they both represent signficant investments in Scotland and it also great to see Nira Caledonia rising from the ashes... literally! There is certainly no shortage when it comes to writing about new hotels and refurbishments.
It was certainly an eye-opener researching our feature on sustainability. When it boils down to it simple things can make the most difference. I visited award-winning Glenuig Inn a year or so ago, and it was remarkable what that business has achieved. and it goes from strength to strength. It has just picked up a top accolade for its waste management. If you have time and are considering looking at greener options, it would be worth a visit. It is also in a very beautiful setting.
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34 • HOTELSCOTLAND • JULY 2018
FROM THE EDITOR It seems to me that tea is fighting back against coffee. I went along to the recent opening of the Hilton’s Glasgow’s new Tea Lounge by Dilmah – the first one in the UK - and it certainly is no ordinary tea offering. Nor was the launch a normal tea launch . The hotel invited along Robert Schinkel, the award-winning tea sommelier from the Netherlands, who gave a theatrical presentation showcasing the unique qualities of Dilmah tea. Robert has personally trained the staff at Hilton Glasgow to prepare and serve Dilmah Tea to the highest standard. He also introduced the guests to tea cocktails and poured the liquid from a great height which, although entertaining, may be a bit too stressful behind the bar. Hotelier Lisa Wishart, of Lisini, who we interviewed a couple of issues ago, is embarking on a marathon cycle – she and five friends are raising money for Women V Cancer which supports Breat Cancer Care, Jo’s Cervical Cancer Trust and Ovarian Cancer Action. They have called their expedition ‘6 Pedal 2 Paris’. If you feel like contributing they have set up a JustGiving page. Congratulations to Norman Springford, founder of Apex Hotels, who was awarded an OBE for services to the Scottish Tourism Industry in the Queen’s Birthday Honours list 2018. I interviewed him a few years ago, and in fact, he received a Lifetime Achievement Award at the DRAM Awards run by our sister magazine. A more charming man you could not meet. The lengths some managers will go to for publicity! I spotted Murray Thomson, General Manager at Glasgow’s Blythswood Hotel rolling about on a bed, at the launch of the new Penhouse Suite. He was lolling with Evening Times columnist and social media journalist Bev Lyons. She live streamed it to her followers. To date the wee video has had 3,000 views... that is pretty good going. Another PR coup was the ‘tongue-in-cheek press release that Brander Lodge put out telling people it had put a Midgie Burger on the menu in its Crunachy Bistro. It caught the attention of just about every newspaper in the land. Owner David Keat is using the midgies from his midgie eaters to coat his burgers. Apparently they are full of protein! They are on the menu as we went to press, but he says that should the powers that be pull the plug on his midgie offering, he will replace the coating with poppy seeds.
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A Wee guide to EDINBURGH 2016
guide to...
EDINBURGH
DRAM
cocktails Winter warmers 2017
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