HOTEL SCOTLAND
INTERVIEW:
ANNE GRACIE-GUNN
SONAS COLLECTION
FOCUS ON PINE TREES HOTEL, PITLOCHRY
WELCOME
This is our first edition of 2025 and in fact our 57th edition since we launched the magazine .
Over the course of the next few months, we would welcome your feedback. Are we delivering a magazine that you find useful and interesting? Let me know by emailing me at Susan@ mediaworldltd.com.
Meanwhile this month we asked some hoteliers to let us know their plans and predictions for 2025 See what they have to say on page 10. We also have an interview with Annie Gracie, the woman behind the Sonas Collection who operates-Gunn a raft of hotels in Skye and the Highalnds. She is certainly a glass half-full kind of person.
I poppsed in to the newly renovated Pine Trees Hotel in Pitlochry. What a superb renovation by Apex..
This issue we have some extra pages news – so that you can all catch up on what’s been happening.
Until next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
KING’S AWARD FOR PERLE
Drysdale & Company has sold The Station Hotel, in Larbert. The hotel, which has been owned by John Black for the last 25 years, has been acquired by Boota Singh, a local businessman.
The Station Hotel, a popular traditional pub with eleven rooms, has been a cornerstone of Larbert’s life for decades. It is well-known for its welcoming atmosphere and also has a lounge, restaurant and beer garden.
John Black commented, “It’s been a real pleasure being the custodian of The Station Hotel over the past 25 years. I want to thank all the wonderful customers who made this possible and wish Boota and his family every success as they continue its legacy.”
Mr Singh, and his family, are already wellestablished in the local hospitality scene as they also own the Gulnar Tandoori restaurant.
Stuart Drysdale, Director of Drysdale & Company, said, “We are delighted to have facilitated the sale of The Station Hotel and are confident that Mr Singh’s extensive experience in hospitality and strong ties to the community will ensure the continuation of this beloved establishment’s legacy.”
Following the successful debut of NORTH at The Address Glasgow last year The Address Collective, the familyowned Irish hotel group, has announced the launch of its new restaurant brand, NORTH across its portfolio.
The brand has now been introduced at The Address Cork, Connolly, and Citywest, replacing the former McGettigan’s Cookhouse & Bar.
This brings the total number of NORTH locations to five across Ireland and Scotland.
RBH Hospitality Management is now operating the dual-branded Hotel Indigo and Staybridge Suites in Dundee, The new partnership with owner group Percor Capital expands RBH footrprint further in Scotland.
Hotel Indigo has 102 bedrooms while there are 85 at the Staybridge Suites. The property also includes the Daisy Tasker restaurant and its new bar - Eighteen22.
This brings RBH’s total portfolio of Scottish properties to nine and represents a return to Dundee for the operator. With this addition, RBH’s current portfolio now includes 20 IHGbranded properties across the UK.
ONDINE TO OPEN AT SEATON HOUSE
Roy Brett is taking his Ondine brand to St Andrews and will open the Ondine Oyster and Grill at the five-star Seaton House which is due to open in February at St Andrews.
The hotel, previously known as the Scores Hotel, will re-open having undergone a complete refurbishment by owners Valor Hospitality which includes forty-two luxury bedrooms, six suites and three junior suites, with guests being able to choose a sea or garden view.
Ondine Oyster and Grill will be complemented by The Board Room and Old Tom’s Bar. The Board Room offers a more
informal dining experience while Old Tom’s Bar has been inspired by local golfing legend Old Tom Morris and the classic retreats of the late 19th and early 20th century.
.Roy Brett comments, “Thanks to our longstanding partnership with our great friends at Valor Hospitality, we are proud to be opening Ondine Oyster & Grill in Seaton House, St Andrews – their new luxury 5-star hotel overlooking the West Sands and the famous Old Course itself. It’s shaping up to be a fantastic year and we can’t wait to get started.
Seaton House has also announced that Mark Drummond is joining the team as Executive Chef.!
Roy Brett
Roy Brett
Beth Rehman and the Perle Hotels team with Joanie Whiteford, Lord-Lieutenant of Ross and Cromarty
Kings Award for Enterprise presented to Perle Hotels Group
Perle Hotels has appointed Beth Rehman as Managing Director, making her the second female MD of a hotel group in Scotland. Her appointment was announced at a reception on Skye presided over by the Lord Lieutenant of Ross and Cromarty, Joanie Whiteford, who officially presented a King’s Award for Enterprise to the hotel group. The King’s Award follows a Queen’s Award for Enterprise made to Perle over five years ago.
Rehman, who has been Brand Director at Perle Hotels since it launched in 2014, commenting on her new role said, “I have immensely enjoyed stewarding the Hotel group’s growth from strength-to-strength over the past ten years, and am delighted to be spearheading the company into its next
phase of expansion.
“Perle Hotels is set to expand further in the year ahead: Bracken Hide will have 18 new luxury hides installed by Spring 2025, almost doubling the number of rooms, while in mid-2025 we plan to open a new hotel, The Edinburgh 16-20, a townhouse in the city.”- is even more remarkable as only just over a third (38 per cent) of businesses who applied are shortlisted.
Headquartered in Edinburgh, The Perle Hotels group operates five boutique hotels in Scotland including The Bosville, Marmalade Hotel, and Bracken Hide Hotel on The Isle of Skye, plus Glencoe House and The Perle Oban and Spa. Running alongside the hotels are quality restaurants - Dulse & Brose, Chargrill, Am Braigh and The Oban Brasserie - serving locally sourced, sustainable and seasonal food.
ONE SPA CROWNED THE BEST
Edinburgh’s One Spa at the fivestar Sheraton Grand Hotel & Spa ended the year on a high, picking up an award for ‘Best Spa in Scotland’ category at the ninth annual regional Good Spa Guide™. This marks the second consecutive year that One Spa has claimed the coveted title.
Spa Spies judged the hotel Spas based on both the Bubble Rating scores and Spa Spy visits during the year.
The winners were announced during a luxurious afternoon tea at Fortnum & Mason in London.
Commenting on the award, Fiona Young, Director of One Spa at the Sheraton Grand Hotel & Spa, said, “We are honoured to be recognised as the ‘Best Spa in Scotland’ for the second consecutive year at the esteemed Good Spa Guide Awards. To be named the winner among such prestigious finalists, including Gleneagles and The Old Course in St Andrews, makes this achievement even more meaningful.
Multi-million investment at The Marcliffe
There are plans afoot to give give Aberdeen’s Marcliffe Hotel a multi-millionpound upgrade and it has invited the local community to give their feedback. The hotel, which was bought by Sir Jim Milne’s Balmoral Group last year, is set to see its facilities upgraded.
The Marcliffe have created a #MyMarcliffe campaign and want to hear from people across the region on what they’d like to see from the hotel as they work to shape its future.
As part of this campaign, local people are being asked to share their personal experiences of the hotel and what they’d like to see protected as the new ownership implements positive changes and enhancements.
People taking part are invited to enter a prize draw for the chance to win a luxurious dinner, bed and breakfast stay at The Marcliffe.
Peter Walker, the recently-appointed, General Manager at The Marcliffe, said, “We want to ensure the investment reflects what matters most to those who have supported The Marcliffe over the years, and those who we hope will support it in the future.”
“This accolade is a true reflection of the passion, dedication, and attention to detail demonstrated by our entire team. Their commitment to delivering exceptional service every day continues to set One Spa apart as a haven of relaxation and excellence. We are especially grateful to all the spa enthusiasts who voted for us - it makes this recognition all the more special.”
Daphne Metland, Director of The Good Spa Guide™, added: “The Good Spa Guide award of Best Spa in Scotland, to the One Spa at The Sheraton Grand Hotel & Spa was well earned. The Good Spa Guide Spa Spies reviewed spas all over the country so we see many spas and score them using our algorithm. We loved One Spa’s centrepiece: the outdoor rooftop hydro-pool where you can wallow in warm water, and the many fire and ice facilities. The tranquil relaxation areas and personalised treatments help guests relax and unwind. Congratulations to the whole team at One Spa.”
Sir Jim Milne CBE, owner of Balmoral Group and chairman of The Marcliffe said, “The Marcliffe is an Aberdeen institution, and it holds a special significance for me and for the people of Aberdeen and the surrounding areas.
“It has been a cornerstone of the community for generations, and we are committed to preserving that legacy while shaping its future. As we embark on this exciting new chapter of significant investment, we want to make sure the north-east has a say. Since its founding day, The Marcliffe has been the backdrop for countless cherished memories, and we endeavour for this to long continue with the assurance of a warm welcome, excellent service and a top-quality experience.
“Balmoral Group is committed to investing in both the team and facilities at The Marcliffe, but we must first listen to the people who treasure this place as much as we do, and that’s the people of the north-east.’
The Hampton on Corstrophine Road in Edinburgh has gone on the market through Christie & Co for offers over £1.2m.
The Hampton has six en-suite letting bedrooms, a lively bar, and a restaurant, as well as a beer garden and a sizeable car park fitted with EV chargers.
The business remains open and trading as normal.
Rebecca Holmes, Good Spa Guide with Fiona Young & Gemma Bosanko, Espa
APEX ADDS DUNBLANE HYDRO TO PORTFOLIO
Apex Hotels bought Dunblane Hydro at the tail end of the year and announced its plans to embark on a multi-million-pound phased refurbishment of the property which will include its 200 rooms and public areas.
The hotel will continue to operate under the DoubleTree by Hilton, a first for familyowned Apex. Angela Vickers, CEO said, “The acquisition of the DoubleTree by Hilton Dunblane Hydro is our first hotel operating as a non-Apex hotel and demonstrates our strategy to continue to grow and diversify our portfolio.
“The Hilton brand aligns with our passion for offering consistently high standards of service to both business and leisure guests.”
Vickers continues, “We want to preserve the beautiful Victorian building and restore it to its former glory – to breathe new life into it without losing sight of its roots.
“It is early days but we plan to undertake a phased refurbishment project to ensure the busy hotel does not need to close. This will include room and public area refurbishments.”
Apex Hotels has also been named one of Scotland’s 50 fastest-growing companies at the Fast Growth Index 2024 Awards, recognising the company’s remarkable expansion over recent months.
Angela Vickers, said, “We are incredibly proud to receive this award, which reflects the hard work, innovation, and dedication of our entire team. This honour highlights the rapid growth we’ve achieved while staying true to our commitment to exceptional service and quality.
As a family-owned business, we are especially delighted to be recognised for our contribution to Scotland’s economy and hospitality sector.”
To be defined as a ‘fast growth firm’, a company must demonstrate a 20% revenue growth between 2021 and 2023 and Apex Hotels’ ambitious acquisition strategy to buy new hotels and resorts across the UK, to diversify and expand the group’s portfolio and deliver more choice through a wider range of destinations has seen a number of successes.
This has included the recent renovation of Apex Waterloo Place in Edinburgh and a new restaurant and cocktail bar – Liberte and 1819. It also includes the acquisition of The Vineyard Hotel and Spa, a five-star country house hotel and spa in the heart of Berkshire, Pine Trees country house hotel in Pitlochry, acquired in July 2023, and Meldrum House Country Hotel & Golf Course in Aberdeenshire, which the group bought in April 2024..
Branching out at The Witchery
James Thomson’s, The Witchery in Edinburgh now has a shop which showcases a curated collection of the owner’s favourite items, spotlighting some of Scotland’s finest designers and artisans. Just as the restaurant supports local growers, butchers, fishermen, and foragers to create exceptional dishes, The Witchery Shop aims to shine a light on the very best in Scottish craftsmanship and creative talent, whilst helping support traditional skills.
Visitors to the shop will discover bespoke products that embody The Witchery’s distinctive style. Among these is an exclusive tartan and tweed designed by renowned Scottish textile designer Araminta Campbell, crafted into the softest cashmere right here in Scotland using only the finest yarns. Additionally, the shop features an exquisite range of bespoke leather luggage meticulously crafted by Simon HarveyPotts and his team at Mackenzie Leather, located in Edinburgh’s historic Old Town.
Limited edition prints, luxury cashmere and handcrafted leather goods are sold
alongside items also served in The Witchery’s dining rooms, such as The Witchery’s own blend of speciality tea, Champagne, Malt Whisky, Gin, and decadent chocolates. The Witchery has also launched its first limited edition singlecask Scotch Whisky, a distinguished 10-year-old matured in an ex-sherry hogshead at Teaninich Distillery in the Highlands.
The Witchery Shop also holds a secrethidden within its walls, a secret door leads to a magical room, lined in The Witchery’s tartan, and adorned with stag antlers. This private space is a nod to The Witchery’s signature intrigue and serves as the perfect setting for storytelling, sampling rare whiskies, and enjoying exclusive tastings. James Thomson, Owner of The Witchery, comments, “Some of my earliest memories are of helping my grandfather in his grocery shop, and it was there that my dream of owning a shop began. To now bring that vision to life at The Witchery feels like the perfect next step. This shop not only extends our guests’ experience beyond the dining room and suites but also allows them to take home a small piece of what makes The Witchery so unique.”
EDINBURGH MOST ATTRACTIVE CITY FOR INVESTMENT
The UK capital has retained its top spot as the most attractive city in Europe for hotel investment, followed by Paris and Madrid moving up the list to second and third respectively, while Amsterdam fell to fourth place and Porto entered the ranking for the first time in 12th place. Edinburgh retained its spot as the most attractive city for UK regional hotel investment for the fourth consecutive year running, with over half (54%) of respondents ranking it first. This was followed by Oxford (25%) in second place and Manchester (22%) in third place, while Birmingham moved three places up the ranking to sit as the fifth most attractive UK city for investment in 2025.
Leila Jiwnani, Head of Hospitality & Leisure Advisory at Deloitte, said, “London’s resilience as an attractive European destination city for international travel as well as a gateway for business is evident. Once again London shines brightest as hotel investors look to secure reliable assets and build portfolios. Edinburgh continues to sit steadfastly at the top of our UK ranking as an attractive, safe and growth investment opportunity as a popular tourist destination.”
Glasgow Marriott gains two green accolades
Glasgow Marriott has secured two environmental certifications: the internationally recognised Green Key and The PLEDGE™ on Food Waste accreditation.
The Green Key eco-label is a global recognition in hospitality, awarded to hotels and other establishments that meet rigorous sustainability benchmarks in energy efficiency, water conservation, waste management, and sustainable product use. By earning this certification, Glasgow Marriott strengthens its reputation as an eco-friendly destination while helping reduce its carbon footprint.
The PLEDGE™ on Food Waste certification is a global waste certification, which highlights the hotel’s proactive approach and measurable reductions in food waste.
In addition to achieving these certifications, Glasgow Marriott has implemented several other initiatives including the introduction of “Meat Free Mondays” in the Associate Canteen, and it promotes plant-based
BRUNTSFIELD ACQUIRED BY MAR HALL OWNERS
Edinburgh boutique hotel, The Bruntsfield Hotel, has been acquired by Dubai-based Dutco Group from owners, Castleforge.
Castleforge bought the 74-room hotel in 2021 and recently completed their refurbishment programme which included the bedrooms and restaurant along with the brand repositioning.
It marks the second acquisition in Scotland by Dutco within the space of a year, following the earlier purchase of Mar Hall Golf & Spa Resort near Glasgow.
Align Partners, who also worked on the Mar Hall purchase, provided strategic investment advisory and will manage The Bruntsfield along with Mar Hall.
The group said that “further significant investment is planned to transform and reposition The Bruntsfield Hotel, as a leading luxury hotel, aligning it with the highest standards of the hospitality industry.”
Nelson Gibb, Group Chief Executive
Officer at Dutco Group, said, “Expanding further into Scotland’s vibrant hospitality market so soon after acquiring Mar Hall reflects our strong belief in Scotland as a world-class destination. We look forward to bringing our vast hospitality expertise to reposition The Bruntsfield and contributing to its continued success as a cherished part of the Edinburgh hospitality landscape.”
Chris King, Managing Director at Align Partners, said, “We look forward to building on The Bruntsfield’s strong foundation of heritage and excellence. Our aim is to enhance its offerings and ensure it remains a top choice for travellers seeking both leisure and business stays in Edinburgh. We will work closely with The Bruntsfield team and our partners to enhance the hotel while continuing to offer exceptional service.”
Under the new ownership, business will continue as normal, with all existing leisure, and business bookings retained with upgrade works planned during 2025.
meals to reduce meat consumption’s environmental impact.
The hotel has also eliminated 100% of plastic bottles, plastic straws, and stirrers from its operations and has removed single-use plastics from guest rooms.
The hotel has also utilised Winnow AI technology, which tracks real-time food waste data. It optimises ordering, menu planning, and portion sizes, without compromising the guest experience.
“We are incredibly proud to receive these certifications,” said Chris McGuinness, General Manager of Glasgow Marriott.
“They reflect our team’s dedication to not only delivering service excellence but also ensuring that we play our part in protecting the environment. The Green Key and The PLEDGE™ initiatives align with our group’s commitment to sustainability, and we look forward to continuing this journey by providing a responsible and eco-conscious stay for our guests.”
SCOTTISH HOTEL OCCUPLANCE REMAINS STRONG
Scotland’s hotels bucked the seasonal trend in the Autumn maintaining strong levels of occupancy and gross operating profits, according to the RSM Hotels Tracker.
The data, compiled and produced by Hotstats and analysed by RSM UK, showed occupancy of Scottish hotels remained consistent in October year-on-year at 81%, slightly above the UK (80.7%) during the same period.
Average daily rates (ADR) of occupied rooms were also up in Scotland, from £127.30 to £133.09 in October year-on-year, while the UK saw a slight dip from £147.37 to £146.45. Gross operating profits were consistent year-on-year at 35% in October 2024, a small downtick from October 2023 (35.4%).
Stuart McCallum, partner and head of consumer markets in Scotland at RSM UK, said:, “Scotland’s hotel industry continued to perform well in October, despite the usual seasonal drop expected at this time in the year.
“Mild weather and the October half term certainly boosted performance, as hoteliers maintained strong levels of occupancy and average daily rates, with Scotland edging above the wider UK market.
“This positive trend demonstrates stability within the sector, despite the added employment costs for hoteliers from the Autumn Budget and indeed the Scottish Budget, which outlined changes to business rates relief which feel punitive rather than promising.
“Income tax also remains frozen until 2026, and therefore still less favourable than those south of the border, which puts hotels at risk of losing more talent.”
Stuart McCallum added, “We’ve recently seen examples of the market evolving and innovating to meet consumer demand, with The Social Hub Glasgow becoming the first multi-use space of its kind in the UK, offering hotel rooms, student accommodation, co-working spaces and leisure amenities. This will help to transform the hospitality landscape in Scotland and more widely across the UK, encouraging positive change and growth within the industry.”
BALMORAL ADOPTS DODDIE WEIR TREWS
The Balmoral Hotel’s concierge team have swapped their traditional legwear for Doddie Weir tartan trews ahead of a special event to raise money for the legendary late Scotland rugby international’s motor neuron disease charity.
Jan Streicher and Jamal Gacem (pictured) modelled the unmistakable blue and yellow tartan trousers to mark the launch of a partnership between My Name’5 Doddie Foundation and The Balmoral – kicking off with a fundraising Burns Supper in January.
The event in the Sir Walter Scott Suite will feature a host of renowned Burns figures to celebrate the birthday of Scotland’s national bard – headlined by Scots writer, presenter, and producer Alistair Heather who will perform the address to the haggis.
My Name’5 Doddie Foundation will host an auction with outstanding donated prizes including Six Nations Experiences and a fournight Golf Vacation at Verdura the stunning
Rocco Forte Resort in Sicily with all proceeds going directly to the charity’s ongoing mission to find effective treatments and one day a cure for MND.
Doddie Weir, who played more than 60 times for Scotland and the British and Irish Lions, died in 2022, six years after he was diagnosed with MND.
Stephen Walker, from The Balmoral, said, “We’re proud to support My Name’5 Doddie Foundation to fund vital research, and the funds raised through this inaugural event, and many more to come, will help as we continue on this road to a world free of MND.”
Paul Thompson, Director of Fundraising at My Name’5 Doddie Foundation, said, “This is the start of a special partnership between two famous Scottish names, and we thank The Balmoral for their support of the Foundation, which will help us as we work towards identifying effective treatments and one day a cure for MND.”
SCOTTISH CULINARY CHAMPIONSHIPS RETURN
ScotHot, the showcase for food, drink, & hospitality has announced the lineup for 2025’s Scottish Culinary Championships.
The event returns this year with a showcase of culinary talent, giving chefs across all levels of experience and industry sectors a chance to put their skills to the test on a live stage from the Live Theatre challenges, Skills Arena, and Culinary Art competitions. The headline event will be the Scottish Chef of the Year 2025 Competition, sponsored by Lomond Foods, where finalists will compete live to create a four-course meal within a two-hour window.
Entries for the Scottish Culinary Championships are now open online, with a deadline of January 31, 2025, while Scottish Chef of the Year entries close on January 13, 2025.
Toby Wand, Managing Director of 365 Events, the team behind ScotHot25, said: “ScotHot continues to be a must-attend event for the food, drink, and hospitality industries – and the Scottish Culinary Championships always prove to be a highlight of the show, watching chefs in their element do what they do best.”
CROSSBACKET SET FOR MARCH RELAUNCH FOLLOWING £20M TRANSFORMATION
Five-star Crossbasket Castle in High Blantyre has announced its opening date following a £20m transformation by owners Alison and Steve Timoney, who took over the 14-acre estate in 2011.
Opening in March 2025, and promising to bring something entirely new to the Scottish market, the hotel has added 40 upscale bedrooms, a destination restaurant and cocktail bar as well as a brand-new entertainment-led dining experience, Trocadero’s.
The new 40 luxury rooms are made up of two grand suites, four junior suites, eight deluxe rooms and twenty-six classic double/ twin rooms, and include handcrafted furniture with the owners taking an active part to
ensure “elegance within even the smallest of detail.”
Taking its name from the 1950s dance hall in nearby Hamilton, Trocadero’s restaurant and cocktail bar is being overseen by Michelin star chef Michel Roux. It has a state-of-the-art sound system as the hotel aims to attract the best artists and musicians to the venue
Alison Timoney said, “We are very excited to be announcing an opening date of 16 March 2025 for the new 40-bed hotel and Trocadero’s.
“A tribute to the elegance and allure of a bygone era, we wanted to create a destination where guests could escape the ordinary and immerse themselves in a world of glamour and sophistication, whilst enjoying
the full experience that only the finest live music and entertainment can provide.
“We have an incredibly talented team, who have worked in some of the most respected five-star venues in the world and have been hand chosen to bring this unrivalled experience to us here in Scotland.”
Once complete, the venue will have capacity for an additional 35,000 visitors each year and provide over 50 jobs for the local area, delivering a projected economic boost to the South Lanarkshire economy of £5m per annum.
The luxury Four Angels Spa and two new eco-cottages are also due to open at Crossbasket Castle in Autumn 2025.
Inverlochy Castle purchase Pitlochry’s Knockendarroch Hotel
The owners of five-star Inverlochy Castle have acquired Knockendarroch Hotel in Pitlochry, Scotland for an undisclosed sum and take over the hotel this month and it will re-open on 7 February 2025.
Knockendarroch Hotel lies at the heart in the Perthshire countryside, and boasts 18 bedrooms and a popular 2 AA Rosette restaurant.
Other hotels run by Inverlochy Castle Management International (ICMI), including Crossbasket Castle, Greywalls, Isle of Eriska Hotel and Spa, Rocpool Reserve and the Glenfinnan Hotel.
Norbert Lieder, Managing Director of ICMI, said, “We are so happy to welcome Knockendarroch and its excellent team to the ICMI fold. With hotels across some of Scotland’s most popular rural locations it feels like we are meant to have a presence in beautiful Pitlochry.
“The previous owners significantly upgraded the hotel, and it is extremely well run. We look forward to continuing to deliver the same high standard of service.”
Struan and Louise Lothian said: “We have owned Knockendarroch for ten years and loved every minute. The business has grown consistently over that time and thrived as part of an increasingly bustling visitor offering in Pitlochry.”
“ICMI is one of the best management companies in the hotel business and we believe they will take Knockendarroch to the next level.”
Knockendarroch currently has planning permission to build an additional 8 bedrooms, which ICMI hope to develop in the near future.
PREDICTIONS AND
GARY SILOCK
CHIEF EXECUTIVE OFFICER, MURRAYSHALL COUNTRY ESTATE
What hospitality trends do you think will be prevalent in 2025?
For Murrayshall, our focus will be on ‘PODS’ as a key component of our room stock. This approach targets a new demographic and aligns well with the direction we’re taking for the estate. We now offer three distinct styles of accommodation: main house, suites in lodges, and PODS, each catering to different market segments. This expansion enhances our guest capacity during peak periods and complements our F&B offerings at Eolas, Barossa, and Cairns. Our facilities have also grown to include spa treatments, archery, axe throwing, quad biking, mountain biking, golf, as well as continued offerings in fishing and water activities.
Which of your peers made the biggest impression on you in 2024 and why?
Bernard Murphy, as Managing Director, he brought me to Gleneagles. Since his move to Ralph Trust in London it has been great to see how the hotels have developed. The Grove now shows his touch and reminds me what he did at Gleneagles.
What will your focus be on this year?
My focus is on delivering the project and communicating the changes at Murrayshall. For the local area, we offer a wide range of amenities, which will only grow with the addition of the leisure club and spa. Maintaining the success of the golf course and overall membership will be a key priority moving forward, especially with the continued focus on leisure and golf. I’m confident there will be additional activities that will further enhance membership over time. Communication will be vital, as the project progresses and accelerates this year. It’s essential we highlight the positive developments and share them as they evolve.
If you had a meeting with the First Minister what ask would be top of your agenda?
It would be great to have a more equal footing with England and Wales. It feels like hospitality is not receiving the same level of attention, apart from the introduction of additional taxes, such as the tourism levy. While higher wages are essential for fostering a career in hospitality, the unplanned tax increases in a challenging revenue environment create significant difficulties in the short term. Perhaps these could have been addressed with a more strategic, planned timeline.
The biggest pressures facing hospitality are rising costs and the ability to recruit and keep staff, what would your advice to government be to help hospitality prosper in 2025.
My view is that supporting initiatives that address these challenges ina sustainable way would be the most effective approach. Stellar Asset Management, our owner, was one of the 70 companies that trialled the 4-day work week. They empowered team members to shape business needs around their personal goals, leading to significant benefits in retention, recruitment, and productivity. At Murrayshall, we’ve been tasked with developing a ‘lifestyle plan’ for working life, which aligns with these principles. The results from Stellar’s trial demonstrate that a team-led focus on productivity and career development fosters better recruitment, retention, and overall business performance. By supporting such initiatives and creating environments where hospitality careers can thrive, we believe the government can play a key role in helping hospitality prosper in 2025.”
PLANS FOR 2025
DIANNA BRUCE GENERAL MANAGER
What hospitality trends do you think will be prevalent in 2025?
I envision Scotland’s hospitality will focus on sustainability through local sourcing, energy-efficient practices, and zero-waste initiatives. Guests are seeking experience-driven travel, prioritising authentic, story-led moments that showcase Scotland’s culture and landscapes. Technology will enhance guest experiences, likely seeing a rise in the use of AI. I also envision wellness tourism and “bleisure” travel will continue to grow.
Whatwill your focus be on this year?
With the recent opening of our new restaurant, our priority this year is to deliver authentic hospitality that celebrates local unique stories, local produce, and cultural heritage. Supporting our team is key, with a focus on training, development, and wellbeing to attract and retain talent. Sustainability will remain a core focus as we refine and enhance our initiatives.
If you had a meeting with the First Minister what ask would be top of your agenda?
Our key ask for the First Minister would be to prioritise targeted support for hospitality through skills development programs to address staff shortages and business rates relief to ease rising costs. Policies that champion sustainable tourism and collaborative efforts to attract visitors would also benefit the community.
The biggest pressures facing hospitality are rising costs and the ability to recruit and keep staff, what would your advice to government be to help hospitality prosper in 2025.
To help hospitality prosper, the government should invest in training and apprenticeships to attract and retain talent, while promoting hospitality careers as rewarding and sustainable. Along with this, streamlining immigration policies for skilled workers and supporting destination marketing will strengthen Scotland’s position as a worldclass hospitality destination!”
CRAIG MUNRO GENERAL MANAGER, AC MARRIOTT, GLASGOW
What hospitality trends do you think will be prevalent in 2025?
In 2025, I think AI will play a key role in hospitality, both as a way to enhance the guest experience and also to make efficiencies for employers. If used well, it can save massively on admin, for example.
Guests will increasingly expect personalised services and seamless automation, and adopting smart technologies will be an important part of that.
I expect to see wellness tourism continue to grow, with guests seeking more than just a bed – they want experiences that support their mental and physical well-being.
Food innovation will evolve further, with guests expecting dishes that not only taste great but also and to create memorable, shareable moments.
By extension, I think a big question in 2025 will be whether the buffet breakfast belongs as part of the premium hotel experience. Breakfast is no longer about quantity but about offering fresh, high-quality, locally sourced options that cater to dietary preferences, and I’m not sure the buffet offers that.
Lastly, the shift towards premium non-alcoholic drinks will continue, as more people embrace health-conscious lifestyles and look for sophisticated alternatives.
Which of your peers made the biggest impression on you in 2024 and why?
I’ve always admired Gleneagles, and this year they’ve really impressed me with their brunch concept. They excel at combining impeccable quality with a relaxed, luxurious atmosphere.
It’s something Glasgow could really take inspiration from. Brunch has become such an important part of the dining experience, and the Gleneagles Birnham approach is a perfect example of how to elevate it, with seafood, salads and charcuterie – ironically – available from the buffet augmenting an amazing array of mains and desserts. The live music adds an extra element and makes the whole thing memorable.
It’s at a premium price point, but they’ve shown that it’s not just about the food; it’s about creating a destination and an experience. It’s something I hope we can bring more of to Glasgow.
What will your focus be on this year?
Our focus for the year will be on expanding and developing new areas of the business. The opening of our new events space The Collectors Hall is an exciting opportunity to offer something fresh and unique to our guests, as well as adding a great premium option to the Glasgow meetings and events offering, and I’m looking forward to seeing how it evolves.
At the same time, I’m committed to continuing the growth of Hazel, ensuring it stays a vibrant part of our offering. For me, it’s about constantly innovating and finding ways to surprise and delight our guests, while keeping a strong focus on quality and service.
If you had a meeting with the First Minister what ask would be top of your agenda?
I’d ask what more can be done to encourage people into city centres – and particularly Glasgow. Hospitality, retail, and tourism all rely on each other to thrive, and we need cohesive support for these sectors. While it’s positive to see some rates relief being given to hospitality, retail and leisure haven’t seen the same support. This imbalance needs to be addressed.
Cities need vibrant centres to attract visitors and residents alike, so investment and incentives that draw people back into the heart of our cities should be a priority.
The biggest pressures facing hospitality are rising costs and the ability to recruit and keep staff, what would your advice to government be to help hospitality prosper in 2025.
Education is absolutely key. We need to showcase hospitality as a viable and exciting career choice from an early age in Scotland – and across the UK. I’d like to see schools introduce more hospitalityfocused subjects, and not just cooking. There’s so much more to this industry, from management to customer experience, and young people need to see the full scope of opportunities available to them. It’s also important to promote hospitality as a career with real progression and stability, just as it’s viewed on the continent. By investing in education and awareness, we can build a strong pipeline of skilled, motivated workers who see the industry as a long-term career.”
JOE GALLACHER GENERAL MANAGER
MAR HALL, BISHOPTON
What hospitality trends do you think will be prevalent in 2025?
In 2025, we will see a significant rise in guests seeking immersive, local experiences and a deeper connection with their surroundings. Collaborations with local businesses, like 4x4 Adventures Scotland, will allow guests to explore Scotland’s landscapes in a luxurious way. Health and wellness will continue to be a dominant trend, with wellness experiences becoming more integrated into resorts. At Mar Hall, we’re expanding our spa with an indoor/outdoor wellness suite offering breathtaking views of the River Clyde and the Old-Kilpatrick hills, reflecting the growing demand for rejuvenating, nature-inspired experiences.
Which of your peers made the biggest impression on you in 2024 and why?
Over my many years in the industry, I’ve had the privilege of working with numerous peers who have made lasting impressions. However, rather than focusing on one individual, I believe the key to success in Scotland’s hospitality sector lies in mutual support and collaboration. By working together, we can bring more visitors to Scotland and elevate the industry as a whole, contributing to the collective growth and success of our sector.
What will your focus be on this year?
In 2025, our primary focus at Mar Hall will be launching a new era for the resort, positioning it as a leader in accessible luxury. We aim to provide an experience that allows guests to explore Scotland in style, blending heritage with contemporary luxury. From February 2025, guests will witness a transformation where the elegance of the past meets modern sophistication. Expect a refreshed look with worldclass interior design, new restaurants, reimagined public spaces, and luxurious rooms, creating a new benchmark in Scottish hospitality.
If you had a meeting with the First Minister, what ask would be top of your agenda?
If I had the opportunity to meet with the First Minister, my top priority would be addressing the issue of VAT. A reduction in VAT for hospitality businesses would have a profound impact, enabling us to reinvest in our people, facilities, and guest experiences, which in turn could boost Scotland’s tourism industry.
The biggest pressures facing hospitality are rising costs and the ability to recruit and keep staff. What would your advice to the government be to help hospitality prosper in 2025?
To ensure the hospitality industry thrives in 2025, there needs to be a focus on making the sector a more attractive career choice. This could be achieved by offering better benefits, competitive wages, and providing clearer career development paths. Promoting hospitality as a rewarding, long-term career could help attract and retain talented staff, which is crucial for the industry’s success.”
ROSS MCLEAN DIRECTOR OF HOSPITALITY, FINGAL HOTEL AND THE ROYAL YACHT BRITTANIA
What hospitality trends do you think will be prevalent in 2025?
I anticipate the luxury sector of hospitality and travel to continue to grow even though we are likely to see some domestic economic headwinds. I expect to see an influx of US tourists in 2025 with the election behind them, bringing a large individual spend and continued focus on genuine bespoke experiences that Americans love.
I know AI is a bit of a buzz word at the moment, but we will see an increasing influence in 2025 with the requirement to integrate with it more and more. I think we will really begin to understand it’s capabilities and the challenges that come with it.
What do you think will be your biggest challenge this What will your focus be on this year?
The retention and development of our team, ensuring there are opportunities for growth within our business for those who are willing to excel. Also look to grow the business exploring new opportunities as well as integrating with new tech to futureproof against any external challenges.
The biggest pressures facing hospitality are rising costs and the ability to recruit and keep staff, what would your advice to government be to help hospitality prosper in 2025?
Hospitality plays a very important role in society, not only in employment, but also allowing people from all industries to go out and enjoy themselves. Unfortunately, it is an industry of tight margin and small fluctuations in costs play a very large part in the viability of the business itself. I think the focus should be on growth in hospitality aided by government policy, not focussing on imposing further costs to running its operations. As always, growing the top line encourages spending in inventory, stock and it also encourages new employment which in turn adds to tax and NI contributions.
SHIP SHAPE AT SONAS
ANNE GRACIE-GUNN REMAINS AS PASSIONATE ABOUT THE BUSINESS SHE FOUNDED 21 YEARS AGO, WITH HUSBAND KEN, AS SHE DOES TODAY, ALTHOUGH SHE HAS BEEN NAVIGATING THE ISLE OF SKYE-BASED SONAS COLLECTION WITHOUT KEN BY HER SIDE, SINCE HIS DEATH IN 2018. SUSAN YOUNG TALKED TO ANNE AS THE BUSINESS CELEBRATES ITS 21ST ANNIVERSARY.
At a time when most people would be winding down, Anne Gracie-Gunn who heads up the Skye-based Sonas Collelction is as exuberant and as buy as ever and certainly seems to thrive on juggling all the different parts of her life including moving into her new custom-built house across the road from their Duisdale Hotel – a 30 month project,, In fact she took time out from moving in to talk to me.
Over the last few years Anne has been busy ensuring her family-owned business which includes Toravaig House, Duisdale House, Skeabost on Skye and Knipoch House Hotel in Oban continues to flourish. To this end she is hands on with every renovation project, and has been actively growing and developing the business. She tells me, “We don’t focus a lot on planning it is usually a lightbulb moment and when it happens, look out. For me that has always been the joy of running the business and we always try to meet and exceed customer epxectations and we have done that from the
beginning.
Over the years all the revenue that we made we have invested straight back in. Because I believe that the customer needs to come back to something new vibrant and fresh.”
Anne, I think she would be first to admit, has had an amazing life and is certainly a glass half full, kind of person. It’s a life that has had highs and a tragedy – she lost her son at the age of 18. It nearly broke her. But she says the result is that it has “pushed her on” and keeps pushing her on, as she tells me she often thinks what would he think of what she is doing and what he would think of the next thing.
Anne admits that her life became much easier four years ago when Andreas Maszczyk joined as Group General Manager. She also loves the fact that she gets to work with daughter Jen who came on board in 2015. Says Anne, “We are the three musketeers.”
She continues, “I have felt such a benefit since Andreas came to work with us. He’s got the most incredible background in hospitality and we’re incredibly lucky to have him. It really eases
the burden of running a business when you share it.
Jen, who is also a clinical psychologist, is very good on systems and such like and is very organised, and she is ideally suited to hospitality because in her other role she is used to looking after people. Whereas I, to put it nicely, like creative mayhem. I have an idea, and I want it done tomorrow – that’s me.”
In her early days Anne trained in a medical practice and had a flourishing B&B, but had given it up after her son died. She had then gone to work for an American company called Wyndham who actually owned Country Cottages in Scotland and England.
She says, “There I was trained to AA standards and to grade places according to the quality of the finish from décor to furnishings. I think the skills I learned there have helped me take this business to a different level.”
Anne went on to take roles aimed at propelling Skye forward. She was involved with many organisations including a local Enterprise Company, she a Director of Skye and Lochalsh Enterprise, and was also a director of leader funding for Skye and was also on the Highlands of Scotland Tourist Board.
Meanwhile her husband, prior to meeting Anne, was sailing the high seas as Captain of the five-star cruise ship the Hebridean Princess.The most famous guest to charter the yacht was Queen Elizabeth, who booked it for her 80th birthday to cruise around the islands.
When the two met they both realised right away that they had similar ideas. She tells me, “Over our first meal, we realised we had the same focus and that we would both love to run a hotel.”
That they did in 2003 when the two of them bought Toravaig House. Anne laughs, “We thought we were buying into this dream life and that it would be easy. We had both stayed in boutique hotels and we thought they were lovely. We thought that we were going to have an amazing life running this small nine-bedroom hotel. We would have one chef and staff and there wouldn’t be any drama! I even did a course in how to run a successful and profitable hotel.”
She continues, “We soon realised that we couldn’t make any money at Toravaig. The realities was you needed not one chef, but a few, because a chef doesn’t work seven days a week. We needed a bigger team because we wanted to offer the same service that the Hebridean Princess did, but of course we weren’t charging their rates.” She laughs, “I ended up working in the kitchen, doing reception and everything, as you do!
However, she did discover that she enjoyed cooking saying, “I do enjoy commercial cooking, it’s quite different from cooking for your family. You can concentrate on cooking because you don’t have to do things like take the washing in or answer a phone. I enjoyed it. In fact, I gained a Rosette for the hotel when I was doing it. kKen
did breakfast, and he did that incredibly well, and we both served tables. But we didn’t have enough rooms to make a profit.”
Toravaig was yards from the sea and Anne soon persuaded Ken to go and look at a yacht called Solus. She could see the commercial benefit and she was right. The yacht became an integral part of the business and became the Toravaig’s unique selling proposition - with Ken’s nautical expertise and Anne as First Mate (she did a crash course in Tenerife to get her qualification and Toravaig’s coastal charm, it proved to be winner with guests.
Says Anne, “We felt we needed to do it. We wanted to give people a chance of helming a yacht in the west coast of Scotland. It was great.”
Their success with Toravaig and Solus meant they really needed more rooms (Anne says that is always her refrain - she always needs more rooms) and the couple bought the 18-roomed Duisdale House just along the road in 2007.
Anne admits, “It was really Ken who was keen on it.”
Luckily by that time the duo had built a tidy reputation at Toravaig and won some awards, and had gained credibility and the bank backed the purchase.
“ It was just as shabby as Toravaig had been when we bought it, and we ripped the guts out of it and totally renovated it.”
Duisdale emerged as character-rich hotel and has gone onto win numerous awards over the years, the latest was when it was named a winner of the Island and Coastal Category of Scotland’s Greatest Escape.
As the business took off Ken and Anne were able to spend more time doing what they loved most... sailing.
The couple left the running of the hotel in the capable hands of their team and ran their commercial sailing trips for 11 years, hosting many adventures and weddings across the Sound of Sleat to the Small Isles and St. Kilda. Over this time they bought bigger yachts ending up with the Solus a Chuain - a 50ft luxury yacht which, because of its size, had to be berthed at Largs.
Anne loved it. “We lived the dream. People would come to the hotel to stay because we offered them the opportunity to sail. It was incredibly popular, and our yachts got bigger to accommodate our guests. We would just walk away in the morning and leave the staff to run the hotels and deal with any problems. You know when you are not in the business, they do just that.
“I cannot believe how lucky I was to spend that time aboard talking to people from all over the world, enjoying what we loved most.
“2014 was one of the best years - the business prospered and the hotel won the Visit Scotland Thistle Award for Best Independent Hotel Scotland. The ceremony was at Stirling Castle and it was a real high. Plus it was the year
when
the sailing with the yacht was just at its peak. So that was just amazing.
“The following year the couple bought the iconic Skeabost, north of Portree. This move saw Anne’s daughter Jen, and her husband Matthew, come into the business. Says Anne, “I was delighted. Skeabost was where they got married and we all knew this hotel as the most iconic hotel in Skye, where everybody went for fresh salmon at the river (which you can’t do nowadays), and afternoon tea and all that sort of thing. They were keen for us to buy the hotel and Matthew came in first. He was a farrier to trade. Then Jen very quickly followed after that. We’re very lucky we’ve got Jen’s experience it is a real string to our bow within the business, especially when it comes to recruiting and such like.”
Over the next few years although the business flourished Ken suffered ill-health, and he died in 2018 - a year before the pandemic.
Anne threw herself into work and when the pandemic came, she couldn’t sit still. “I saw it as an opportunity to do things we wouldn’t be able to do when the hotels were open. I already had plans drawn up for three lodges at Duisdale, and on the first day of the pandemic, I sat and drank a glass of wine in the afternoon on the deck, and I thought, I’m in here by myself in an 18-bedroom hotel, now what can I do?
“I thought, I can make a mess, I can get building, I can start this project. So I did. Obviously because the government were good to us at that point and furlough had kicked in, I wasn’t worried about staff.
“I bought a gate lodge up at Skeabost, gutted it out right to the stone walls and put it back together as luxury accommodation. I even designed mh own furniture and Jeff at Select worked his magin. I also put two new suites into Skeabost and tarmacked 750 meters of drive.
“I was busy. I was able to turn a negative into a positive.”
She continues, “Andreas joined us just after lockdown. I was delighted - he brought a new level of experience to the business. And one day he said to me is there anything else you’d like to buy?
“He had seen a hotel that he thought looked interesting and we went to see it. That was Knipoch House Hotel in Oban. When I saw the stone room, which was built in 1635, I thought, ‘Oh my god, this is fabulous.”
The rest is history. It has joined the Sonas stable, been totally renovated, and last Autumn Knipoch announced the launch of 1635, Scotland’s newest culinary experience.
Business, Anne is pleased to report ‘has never been better.’
“2024 saw our business skyrocket. We thought we wouldn’t be able to beat our 2023 figures, but we did. I think it is because we have adopted good, clever business practices and Andreas has the experience of working with very high-end groups and American agents. It’s just quite amazing how all this all came together.
She continues, “By last November we had taken in about half the revenue we were expecting for the whole of 2025. That business is already on the books. Our agents are also telling us that they expect this year is going to be busier than last - although we might have a slower start because of Easter.”
But it hasn’t come about by accident. Says Anne, “We are always looking at the market. We’re looking worldwide. We have a marketing spend and we use it wisely targeting the different markets. We are very vigilant and try to make sure that we’re getting ourselves
noticed.”
Certainly Sonas is a slick operation but it doesn’t just invest in its hotels, it is also investing for the benefit of its staff and has invested £500K on new staff accommodation at Duisdale, with en-suite rooms and kitchens. There’s even a mini gym. Anne explains, “There is real lack of ahousing in Skye and when houses do come on the market they are snapped up. “With 165 staff at the height of the season we need to make sure that accommodation is provided and that it is of a good quality. Staff have to be able to relax.”
She continues, “We’re now at a different stage of operation. We have our own construction team on board, our HR is based in Manchester, our Central Reservations function is based at Duisdale and there’s a team of eight. Our Group bookings are done remotely, as is our Revenue and we have GMs in each property, and an operations manager. Our PR is done remotely. Remote working works well for us particularly because of the issues with accommodation on Skye.
As for the future Anne tells me, ““Looking ahead, we plan to stabilise over the next year. 2024 was a particularly busy year particularly with the opening of Knipoch House Hotel. We’ll now take a moment to reflect on what’s next”
And before I signed off I asked Anne if there were any hospitality issues looming that she
would like to comment.
“The Tourist Tax - I would have hoped it was a fixed fee rather than a percentage. I think that it’s going to make Scotland an incredibly expensive country to visit, more than it already is and that worries me.”
However, there is not much else that worries Anne. She remains optimistic, proud of all that that they have achieved and she still likes to talk about Ken. She says, “I think if he is looking down I don’t think he would believe how much the business has grown. I think he would be so proud. I speak about him when I do business talks, which I have started doing more often. After all we’re living his dream, as much as mine.
“I love waking up in the morning and wondering what the day holds and always get up with excitement and enthusiasm for the day ahead.”
As for retiring – that’s not on the cards. She smiles, “I’m at the stage where I get all the good jobs, although I do deal with the bank and accountants. Now that I am living so near to Duisdale I will probably pop over and mingle with the guests more often than I used to.”
That is when she is not enjoying the view from her new house which gives an infinite view of the sea from just about every window. Anne has got an amazing view and an amazing view on life.”
PINE TREES HOTEL PITLOCHRY
Pine Trees Hotel in Pitlochry reopened for business just before Christmas with a totally new look and feel. The hotel, which was bought by Apex Hotels early last year, has undergone an extensive refurbishment, which has transformed the hotel into a ‘Coorie retreat.’
Pine Trees now has 32 beautifully appointed rooms, including The Coach House, Heatherbank House and a Cottage and offers a range of room types – from Snug, and Comfy Luxe to Luxury Suites and dog-friendly rooms too.
ISA Architecture and Design, who were behind the redesign, have managed to create a modern country house hotel which retains
the charm of the traditional hotel with a classic country look and feel, which is no mean feat.
Many of the hotel’s original features have retained and have been restored including its marble staircase, cornicing and stained glass.
Each room has nice touches including bespoke furniture, vintage-style DAB radios and telephones, GHD hairdryers, fluffy slippers and original panels which have been upcycled for hanging your Do Not Disturb sign..
The colours used are country colours- sage green, mustard, blue and off-white. And there are pops of colour all over the place whether it is an occasional chair, pouffe or cushions.
The historic Drina Suite overlooking the hotel grounds, features a club class pocket sprung super king-sized Matteson bed, and a free-
a walk-in shower too, and it has a great view of the forested valley below.
The designers have also ensured that Pine Trees lives up to the sustainability ethos of Apex, with existing bedroom items being beautifully upcycled by Samsara.
Alison Cook of Samsara Home Creations, comments, “This has been a wonderful opportunity to provide a colourful selection of carefully refurbished, vintage furniture to the beautiful Pine Trees Hotel. Seeing it in situ, within those wonderfully styled rooms brings me so much joy and I’m very proud of this experience.“
The carpets have been made from recycled fishing net and the bathrooms feature a range of sustainable toiletries by Laura Thomas Co.
The first-floor landing is now a space where residents can relax with sofas and a tea and coffee station which is also a nice touch.
The navy blue walls in the hallways and reception areas are dramatic and are the perfect backdrop for the artwork which all comes from Scottish artists.
The hotel also has a destination bar and restaurant, in the shape of Flora and Fauna which makes the most of Perthshire’s larder while the bar is a sanctuary for whisky aficionados and wine lovers alike.
As a portal to Highland Perthshire, Pine Trees showcases the best of local cuisine, crafts and customs and has many elements inspired by contemporary Scottish culture, as well as a suite of cosy Coorie products that reflect the best from the region.
These Coorie products include handmade jam from Isabella’s Preserves and ethically sourced Elementos Tea.
Said a spokesperson for Elementos, “Elementos Tea and Coffee is delighted to be working with the Apex Hotels and Pitlochry’s Pine Trees Hotel, supplying a range of ten luxury blends of tea, as well as private label coffee and hot chocolate products.
Angela Vickers, Chief Executive of Apex Hotels said, “We are delighted to welcome guests to Pine Trees, our beautifully refurbished country house hotel, and the ultimate Coorie retreat. At Pine Trees, we are championing a slowed-down, wholesome way of living, where the hustle of the modern world gives way to the tranquillity of nature.
“Our philosophy is all about stripping back the unnecessary, focussing on what truly matters: quality, simplicity, and peace. This isn’t just a retreat from everyday life; it’s a return to a more grounded, mindful way of being.”
Macdonald Norwood Hall promote Katrina Wardrop to GM
Macdonald Norwood Hall has recently appointed Katrina Wardrop as general manager. She is a testament to the company’s strong commitment to developing its own people, having progressed from pastry chef to executive chef, then moved into operations and now to general manager.
In her previous role as operations manager at sister venue, the Drumossie Hotel in Inverness, Katrina played a pivotal role in creating weekly workshops to enhance skills, developing a culture that encourages staff to experiment, and introducing a modern apprenticeship scheme that retains and nurtures talented young people.
During this period, she also worked in partnership with Developing the Young Workforce (DYW) to help encourage more people – including girls and young women –into the workforce; something she plans to continue at Macdonald Norwood Hall.
Katrina commented: “I come from a family of chefs and hospitality professionals. My dad still works as a chef, and my mum used to run a hotel in the Borders, while both my husband and brother also work in the industry.
“I’m fortunate to have experienced all aspects of what it takes to run a successful hotel over the course of my 12 years with Macdonald Hotels and Resorts. Hospitality is a fantastic career path and one that has provided me with so many opportunities, which is why I feel so strongly about supporting young people to get a foothold in the industry.
“For too long, hospitality has been seen as a ‘fall-back’ option and not encouraged enough as a genuine career path by schools. Finding young people, nurturing them and giving them an opportunity to prove themselves are key to the success of any business.
“Over recent years, there has been a shift in people’s perception with greater numbers seeing hospitality as a genuine career path and one that can be extremely rewarding professionally.”
Commenting on her own career journey, Katrina added: “Making the decision to step out of the kitchen and move front-of-house was hard at first, but it has opened so many opportunities, taught me new skills, and allowed me to stay in an industry and company that I love while having a second career.”
ANDREW CLARK RECEIVES ANDREW FAIRLIE SCHOLARSHIP
Andrew Clark, 32, was awarded the muchcoveted industry Andrew Fairlie Scholarship by HIT Scotland impressing the panel of judges with his technical skill, professionalism and interpretation of the brief.
Widely recognised as the greatest scholarship for aspiring chefs in Scotland, the Andrew Fairlie Scholarship is an exceptional educational opportunity for professionals seeking first-hand experience within some of the world’s most acclaimed culinary establishments. Now in its fifth year, the award seeks to carry on the legacy of Andrew Fairlie and his commitment to nurturing culinary talent in Scotland.
Andrew was up against four other finalists in a skills test held at Perth College UHI on Wednesday 27 November. They had to cook and serve a seasonal sharing dish for four using a short saddle of Scotch lamb, spinach garnish, creamed polenta and sauce – the dish they had created for their scholarship application.
This year’s surprise challenge asked them to bring some homemade sweet pastry with them, and on the day, they were all given the same ingredients and asked to create a pear and almond tart. The finalists worked hard to showcase their culinary
abilities and create dishes worthy of the Andrew Fairlie accolade.
Andrew impressed the judges with his technical ability, positive energy and flavourful dishes, and was crowned winner of the scholarship at Gleneagles.
The judging panel comprised the country’s finest chefs, headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie. Alongside Stephen were fellow 2 Michelinstarred Patrons, Tom Kerridge of the Hand and Flowers and Sat Bains, Chef Patron at Restaurant Sat Bains. Gary Maclean, winner of MasterChef The Professionals and National Chef of Scotland, completed the judges line-up to assess the finalists’ dishes.
Over a two-year period, Andrew will be taken on a world-class 2-day educational trip to France with Grande Cuisine, gain practical experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, and undergo a stage at the 3-star Core by Clare Smyth in London. These enriching educational experiences will advance Andrew’s knowledge and culinary skillset over an extended period, allowing him to refine his abilities and progress in his career. Each finalist also gets to keep their bespoke chef jacket from G&G Goodfellows.
KENNY MCMILLAN JOINS HIGHLAND COAST AS MD
Highland Coast Hotels has appointed Kenny McMillan as its first Managing Director.
Kenny, who has 37 years of experience, is a former Ambassador for the Highland Tourism CIC, a Board member for the Highlands and Islands Tourism Awards, and Visit Inverness and Loch Ness.
He has also held a number of highprofile roles including managing director of Macdonald Aviemore Resorts and general manager of Macdonald Drumossie Hotel. Under his leadership, the Drumossie Hotel won Employer of the Year in the 2023 Highlands & Islands Thistle Awards. In 2024, Kenny was shortlisted for Leader of the Year in the Highland Business Awards.
Kenny has also held several head chef roles throughout Macdonald Hotels. Commenting on his appointment as Highland Coast Hotels’ Kenny McMillan, said, “I’m really excited to be joining a team who are so dedicated to delivering world-class guest itinerary experiences across Highland Coast Hotels’ collection of seven landmark hotels on the NC500, including Inverness as the hub of this iconic route.’
The group’s seven properties include Lochardil House in Inverness, Royal Golf Hotel in Dornoch, Royal Marine Hotel in Brora, Tongue Hotel, Newton Lodge and Kylesku Hotel, Plockton Inn, in Wester Ross and Highland Coast Hotels’ CEO Guy Crawford will now step back from his current accountabilities and focus as a non-executive board director in supporting Kenny and the company to deliver a sustainable business in the region. The group’s focus remains on delivering on its values of Guests, Communities, Environment and People.
MCLEAN JOINS FINGAL AS DIRECTOR OF HOSPITALITY
The Royal Yacht Britannia and its sister ship, the luxury floating hotel Fingal, have appointed a new Director of Hospitality in the shape of Ross McLean. He will now lead a crew of over 100 hospitality professionals.
Originally from Scotland, Mr McLean, 39, brings over 19 years of global hospitality management experience to his new position. Most recently, he was the General Manager of Operations at Millbrook Resort in Queenstown, New Zealand, which is one of the Southern Hemisphere’s premier golf resorts.
Starting his hospitality career in the restaurant sector, he was awarded Young Restaurateur of the Year and was a HIT Scotland ‘Art of Leadership’ scholar. Now living in the Scottish Borders with his wife Renee and two daughters, Ross enjoys rugby and golf and has always loved being in the outdoors.
Commenting on his appointment, Ross said,
“It’s a real honour to build on my 10 years leading the Millbrook Resort in New Zealand by taking on this key role with Britannia and Fingal - two such unique venues with strong heritage and stories to tell. I look forward to creating even greater synergies between the UK’s top tourist attraction and our luxury floating hotel.”
Chief Executive, Franck Bruyère, said, “I’m delighted to announce Ross’ well-deserved appointment, which will strengthen our leadership team across our two iconic ships. Ross will be key to delivering operational excellence and maintaining what has made us great over the years.”
Mr Bruyère added, “With our former Chief Executive, Bob Downie, retiring, we have big shoes to fill, but I feel with Ross joining the crew, I have a strong team of leaders in place to navigate the next chapters for both ships.”
Drummond appointed as executive chef
Mark Drummond has been appointed Executive Chef at the five-star Seaton House in St Andrews, Scotland.
The hotel’s operator, Valor Hospitality Partners, confirmed Mark will start working across Seaton House’s intimate and unique restaurants – Ondine Oyster and Grill and The Board Room - in December, ahead of the restoration and reopening in February 2025.
Mark, a Berwickshire native, started working as a Demi Chef De Partie 15 years ago. He comments, “Getting the chance to work with the exceptional Roy Brett at Seaton House is a dream come true, especially as Ondine is a restaurant I have always been impressed with any time I have been in Edinburgh.
“I really believe the Ondine Oyster & Grill is perfectly suited to St Andrews. The town has a lot of great hotels and restaurants, and we want to establish ourselves among the best the area has to offer.
“What we are going to bring to the area is something very different and unique and is something that will, I’m sure, intrigue guests and locals alike. After all, where else could you walk into a hotel lounge and find cured meats and cheeses in a display ready to be sliced to order?”
Roy Brett, Chef Founder, Seaton House said, “I am incredibly excited to have Mark join our world-class team at Seaton House. He is one of Scotland’s best young chefs and his passion for local produce makes him a great addition to the team.”
6,750 plastic bottles get stylish second life as hotel uniforms
Edinburgh hotel Ten Hill Place Hotel has recently unveiled new staff uniforms designed by Gresham Blake and made from recycled plastic bottles, another step that highlights the hotel’s commitment to operating sustainably.
The new uniforms represent a 0,000 investment for 150 staff members with each uniform preventing 45 bottles from reaching landfills or oceans.
addition of our exceptional SQ branded socks, we even keep our staff comfy and cosy too.’’
The news comes as the hotel celebrated its 16th consecutive Green Tourism Gold Award proving its commitment to acting on its sustainability commitments.
The bespoke uniforms, created by designer Gresham Blake, took a whole year to develop, showcasing the hotel’s efforts towards both its people and the planet.
Mark McKenzie, General Manager of Surgeons Quarter said, “We are incredibly proud of the progress we’ve made, especially with our new bespoke uniforms and continued commitment to sustainability. “These initiatives reflect our dedication to caring for our staff, guests, and the environment.
“Our goal is to keep making practical and meaningful changes that contribute to a greener future, and we are pleased to see these efforts resonate with our guests and partners.”
Each uniform tells a story of care and sustainability, further aligning with the hotel’s values. These uniforms can be washed at an energy-efficient temperature, eliminating the need for dry cleaning and harsh chemicals.
SQ brand Ambassador Sandra Carruthers said, ‘’SQ uniforms are not only sustainable and stylish, they also play a role in shaping our brand identity, carrying the brand through our people. With the considerate
Gresham Blake, founder of Gresham Blake said, “We had the pleasure of designing the uniforms for Surgeons Quarter following our visit, to the prestigious hotel last year. With its rich history, this project was truly inspiring. We took inspiration from the opulent interiors which influenced the colour palette for the designs.
“Understanding the hotel’s commitment to sustainability, we seized the opportunity to showcase our 45 Collection, complemented by bespoke accessories to complete the look of the uniforms. We have thoroughly enjoyed collaborating with the Surgeons Quarter team on this project and are excited to see the complete uniform come together in situ.”
In addition to the uniforms, Ten Hill Place Hotel has maintained its Green Tourism Gold Award for a 16th consecutive year, proving its commitment to acting on its sustainability goals.
The 129-bedroom hotel has recently chosen Temple Spa to supply cruelty-free and vegan-friendly amenities to all guests.
It has also dramatically reduced its use of single-use plastic cups during the Edinburgh Fringe Festival, swapping 42,000 single-use plastic cups in 2023 for 6,580 reusable cups his year.
Through its partnership with Ecologi, the venue has prevented over 401 tonnes of CO2e from being emitted, equivalent to 308 long-haul flights, by supporting carbon avoidance projects across the world.
Guests at the hotel are also treated to 100% biodegradable bamboo toilet paper..
Credit Card Companies face legal action by businesses
Scottish hotel and hospitality businesses could benefit now a planned legal Class Action against Mastercard and VISA worth over £4 billion, is set to go ahead.
The Competition Appeal Tribunal recently gave the go-ahead for the collective action that could see businesses compensated for the unlawful multilateral interchange fees (“MIFs”) set by Mastercard and VISA that applied to transactions involving commercial cards in the UK.
The claim alleges that businesses that received payments by commercial cards paid fees much higher than they should have been, causing them significant losses.
The Competition Appeal Tribunal (the “Tribunal”) ordered that the claims, brought by the Class Representatives, Commercial and Interregional Card Claims I & II Limited, be certified, enabling the Class Representatives to seek compensation for businesses across the UK for the unlawful fees they paid.
A deadline for involvement in these claims has been set by the Tribunal and businesses are encouraged to register their interest now on the claim website to stay updated on developments in the
proceedings and, if successful, to claim their share of any damages awarded.
Responding to the Tribunal’s judgment, Jeremy Robinson, a partner at Harcus Parker Limited, representing the Class Representatives said,“We welcome the opportunity to hold Mastercard and VISA to account for imposing multilateral interchange fees at an unlawfully high level and causing substantial loss to UK businesses - including many in the hotel and hospitality sectors.
“Major hotel brands that accept commercial card payments are likely to have been significantly affected and could be entitled to large compensation. Similarly, we anticipate that many small to medium-sized hotel and hospitality businesses will be eligible for compensation under our claim.”
Stephen Allen, the director of the Class Representatives added, “UK businesses in the hotel and hospitality sectors have been particularly hurt by Mastercard’s and Visa’s multilateral interchange fees and we are delighted that this claim has been endorsed by leading trade bodies including UK Hospitality.”
THE AVLA LICENCE – A LEGAL REQUIREMENT
Television remains an essential asset in every hotel, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality. This has a direct influence on the image and appreciation of the establishment.
However, with the benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences. Operating without them constitutes a legal infringement.
The AVLA licence enables hotels, aparthotels, B&Bs and other similar establishments to lawfully offer access to TV channels containing audiovisual works (films, series, documentaries, cartoons and other shows) from AVLA’s extensive repertoire. It is for TVs in bedrooms and communal areas of the premises.
AVLA represents the UK broadest community of audiovisual creators, comprising:
producers, authors, performers, directors, and visual artists. The AVLA licence covers an immense catalogue of works and rights not covered by other licensors.
By taking the AVLA licence, hotels are directly helping to maintain a vibrant audiovisual sector. The royalties collected serve to finance new content, as well as to sustain tens of thousands of workers and companies involved in the process.
Television in hotels means more than just an amenity; it is a vital component of the guest experience. However, the provision of TV content must be managed responsibly. By securing the necessary licenses, hoteliers can offer their guests a superior stay while upholding legal and ethical standards, ultimately protecting themselves from legal risks and fostering the UK’s world-class creative industries.
To learn more about AVLA and to take the licence, visit: www.avla.uk
The Hospitality Industry Trust rounded off its 2024 series of events with its annual Festive bash. The evening went down a storm. Congrats to the HIT events team. Here’s to what they have planned for this year.
Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.
The latest CNC and Water Jet technology, combined with traditional hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worldwide through a network of trusted distributors and slab processors.
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Darnley Industrial Estate, Glasgow G53 7SD Tel: 0141 881 8200
Email: sales@marlboroughgranite.com
