Hotel Scotland issue 21

HOTELSCOTLAND ISSUE 21

ISSN 2515-8287

INTERVIEW

GAVIN ELLIS KNOCKOMIE

FITZSIMMONS GROUP EXPAND IN SCOTLAND

WWW.VALENTINEFRYERS.COM

CONTENTS

4 NEWS 8 WHAT’S NEW 11 ART FOR ART’S SAKE

11

WELCOME

Our cover features the team behind the fast growing Fitzsimmons Group - pictured left to right Henry Fitzsimmons - Owner Kaleigh-Anne Hanna, Group Director Of Sales, and Martin Scott - Group Operation Director. Read about the group on page 14.

ART FOR ART’S SAKE

COMPANY PROFILE

18 INTERVIEW:

A

ugust is always a very busy month for the hospitality industry and it is also quite busy for us as our sister publication, DRAM, gets set for its annual awards. But what everyone is talking about, whether we like it or not, is Brexit. This month Willie Macleod has laid it all out – you might have to reread it a few times, but there’s no doubt about it, UK Hospitality is all over it.

See page 23.

Last month I headed to Forres to catch up with an old friend, Gavin Ellis at Knockomie Inn. He is our main interview on the centre pages.

Two new hotels have also opened - Ness Bank in Inverness and the Hampton by Hilton Hamilton Park Hotel, and both feature on our design pages.

Last but not least, Jan Patience, art critic extraordinaire, gives us her take on art in hotels and its importance.

14 FITZSIMMONS GROUP

GAVIN ELLIS

23 FOCUS: BREXIT 25 DESIGN:

18

GAVIN ELLIS

HAMPTON BY HILTON HAMILTON PARK HOTEL

26 DESIGN:

NESS WALK

29 PEOPLE

26 IO

NESS WALK

I hope you enjoy the read.

Susan Young Editor

susan@mediaworldltd.com @hotel_scotland hotelmagazinescotland.co.uk

HOTELSCOTLAND Published by Media World Limited t: 0141 221 6965 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk

Editor: Susan Young Editorial: Jason Caddy Advertising: Jamie Alexander Commercial Manager: Justin Wingate Production:, Fiona Gauld, Jack Thompson Admin: Cheryl Cook

Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Finnieston, 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 2019. Printed by Stephens & George Print Group.

HOTELSCOTLAND • 3

NEWS

MANORVIEW GROUP HOST “HEARTCOUNT DAY” AND SHARE PROFITS The Manorview Hotels & Leisure Group has shared 10% of the Group’s profits with its qualifying employees during a celebratory day called “HeartCount Day”. Under the Profit Share Scheme Manorview committed to allocating 10% of its pre-tax profits to what it calls its HeartCount Fund. The group achieved a pre-tax profit of £554,440 for the year to 31 March 2019, leading to a total of £55,344 being paid out across qualifying team members.

A total of 281 Manorview team members qualified to receive a payment which equated to approximately 1.3% of their Gross earnings for the year to 31 March 2019. The average Gross pay-out (before deduction of Employee taxes) amounted to approximately £200 per employee.

The Group has a workforce of over 500, and

not all employees qualify to be part of the HeartCount Fund. But to recognise the valuable contribution of all employees, the team members who didn’t qualify for a HeartCount Fund payment, received a Manorview gift voucher.

David Tracey, Managing Director, The Manorview Group said, “Our HeartCount Day was a celebration for all our teams, to show appreciation for their hard work, commitment and efforts. As a Group we are continually striving to be the best, in all areas of our business. We want to promote careers in hospitality. Within the industry and beyond, our goal is to be recognised as a great place to work, where people feel appreciated and want to stay. Initiatives such as the HeartCount Fund and our day of celebration are an integral part of our Manorview culture.”

NEW BAR AND GRILL AT CASTLECARY HOTEL Cumbernauld’s Castlecary Hotel’s transformation continues with the recent opening of its new Cary Bar and Grill bistro. The hotel, which was bought by Mohinder Singh, his wife Kashirmo and son Ranjit in October 2017, has steadily been upgraded since its purchase. First on the agenda was the refurbishment of the hotel’s bridal suites and three deluxe double bedrooms and now the hotel has also unveiled its new public areas which were facilitated with the support of a significant six-figure funding package from Barclays.

The striking new Cary Bar and Grill

bistro is complimented by the addition of two function rooms, including a new lounge and private area for dining and events.

Gerry Cooney, General Manager at Castlecary House Hotel, said, “The village of Castlecary is becoming more and more popular with visitors, and those looking for a fantastic location for their wedding or event. With Barclays’ support, we have been able to invest to provide our guests and diners with the best possible customer experience.”

The Singh family also own the Sandyford Hotel in Sauchiehall Street, Glasgow.

IHG (InterContinental Hotels Group) has launched Shop the Neighbourhood, with brand Hotel Indigo”. As a result, Scottish knitwear designer, Orkney-based Hilary Grant, who supplies her “Seaward” blanket features to Hotel Indigo in Dundee will now be able to sell her items to guests who want to buy them. The hotel group globally has introduced a “shoppable” hotel room which allows guests to buy unique local items featured in their rooms directly from the people that made them.

4 • HOTELSCOTLAND

NEWS

ART DECO SAUCHIEHALL STREET LANDMARK SUBJECT TO HOTEL PUSH Manor Property Group has brought forward plans for their first Qtel branded Scottish hotel on Glasgow’s Sauchiehall Street.

The Art Deco building, formerly Dunnes department store, would be given a new mansard roof under the tentative plans, which have yet to be submitted formally for planning consent.

The 108-bedroom will include its own restaurant and lounge bar in a revamped ground floor with two additional floors of accommodation inserted in the roof.

The group intends to expand its existing nine hotel portfolio by developing six hotels of 100+ guestrooms.

Hotel set for George Square

Pineapple Restaurant for Meldrum House A new restaurant called Pineapple, with a focus on fish and beef, has opened at Meldrum House Country Hotel in Oldmeldrum, Aberdeenshire.

Pineapple is part of the current 2 Red Rosette Dining Room with views out across the hotel’s 240-acre estate. The name derives back to 1493 when Christopher Columbus discovered the fruit on one of his voyages.

Historically the pineapple came to symbolise welcome, friendship and great hospitality and can be seen in many hotels, inns and restaurants as well as the turrets at Balmoral Castle.

General Manager, Jordan Charles, said, “I really wanted to redefine the dining experience here at Meldrum House. We launched 1236, a casual eating experience in our Cave Bar back in February. Now it’s time to turn our attention to our Dining Room, creating a

The Chris Stewart Group has announced that they’ve made a start on a site for a 245-bed AC by Marriott hotel off Glasgow’s George Square. Encompassing both A and B listed buildings along George Street, the hotel will also plug an 80- year old gap-site.

Demolition works are now being finalised with construction expected to begin over the coming months.

Guests welcomed to jail

relaxed vibe but with produce that speaks for itself. We’ll be ensuring the freshest seafood as well as the best cuts of meat we can possibly get, from gate to plate.”

The latest Code pod hotel has opened in the former district court and cells at 1a Parliament Square on the Royal Mile in Edinburgh. The conversion of the jail into modern pod-style accommodation without compromising the Georgian heritage of the building was carried out by architects LBA who were tasked with preserving “historic features of the Georgian building with minimal alterations to the exterior of the building other than preservation and restoration”.

Displays in reception also showcase the criminal past and interesting events that took place there.

HOTELSCOTLAND • 5

NEWS

HELLO YOTEL

Edinburgh has the distinction of being the location of YOTEL’s first city-centre opening in Europe.

Hubert Viriot, CEO of YOTEL said, “We now introduce YOTEL to the historic city of Edinburgh. The city is both a popular tourist and business hub and we think our innovative style of hospitality, technology-driven experiences and contemporary design will suit global travellers and in-the-know locals looking for something new and exciting.YOTEL is like nothing else and will offer an exciting alternative to the more traditional hotel offering in the city.”

The 276-compact cabin hotel on Queen Street is the first of five YOTEL’s due to open in the next nine months across the continent. The group already has hotels which are characterised by their minimalistic design and use of technology, in Singapore, New York, Boston, Singapore and San Francisco.

Each room has a space-saving adjustable SmartBed™ with Serta Gel mattresses, rejuvenating rain showers, multiple power and USB charging ports, free super-fast WiFi, HD SMART TVs with Chromecast and more.

The hotel’s versatile public areas include KOMYUNITI, a bar at the heart of the hotel which offers, say the brand, “easy-come, easy-go hospitality and a programme of curated events from comedy nights to local live bands and DJs.” It will also have a cafe called KOHI.In a first for Scotland, the hotel also brings Imaginex, a stateof-the-art, 360-degree projection space providing a unique opportunity for film screenings, social events, product launches and meetings.

Stuart Douglas, General Manager of YOTEL Edinburgh said, “We are incredibly excited about showcasing the YOTEL hospitality experience for the first time in Scotland and we anticipate that we will be very popular with guests, whether visiting the city from abroad or enjoying a staycation, as well as our neighbours popping into KOHI and KOMYUNITI.” 6 • HOTELSCOTLAND

ROKEBY MANOR

HOTELS URGED TO PUT SAFETY FIRST IN WASP SEASON National trade body the British Pest Control Association (BPCA) is urging hoteliers to be pest aware and protect their business interests by taking a proactive approach during wasp season.

Natalie Bungay, BPCA’s Technical Officer, said, “If a hotel is troubled by wasps on their premises, it could point to the fact that a nest is nearby. It’s important to note that not every wasps’ nest needs destroying.

“For example, if it’s well away from a building or in a rarely used part of the garden where disturbance is unlikely, it might be best to leave it alone. However, when wasps are causing a

nuisance or endangering human health, then steps may need to be taken. By appointing a pest management professional, hoteliers can take steps to protect staff and guests, and minimise disruption to their business.”

She added, “In hospitality areas, sugary drinks and foods, coupled with the natural environment all provide an attractive place for wasps to thrive.

Our advice is to dispose of your rubbish properly, especially food with high sugar content. It should be securely contained in a bag and disposed of in a clean container, away from where your guests will be enjoying their food and drink.”

St Andrew’s Old Course hotel set for expansion The Old Course at St Andrew’s is set for some new neighbours thanks to the submission of plans to significantly extend the adjacent St Andrew’s Old Course Hotel.

Proposals prepared by NMA Architects would both increase the number of bedrooms

by 31 as well as doubling capacity of its function room to 600 by adding an additional floor of accommodation above the ‘Hall of Champions’. New additions will retain the same material and details to fit in with the current hotel.

The family behind Saorsa 1875, the UK’s first vegan hotel, are already planning hotel number two. Sandra and John McLaren-Stewart and son Jack only opened Saorsa in June and they have received a lot of publicity and TV coverage due to the fact they offer guests an all-vegan experience.

NEWS

BLACK SHEEP HOTEL GROUP OPENS FIRST OF THREE HOTELS Rokeby Manor is the first of three hotels in the Black Sheep Hotel group portfolio to open in Scotland. The hotel, formerly Craigard Guest House, was one of three properties bought by Indian millionaire Sanjay Narang and sister Rachna last year. The duo, who had hospitality businesses in Mumbai, spent £3m buying the hotels.

The duo, who made the headlines last summer they revealed that they had been visiting Scotland and not had the best of stays.

This led them to establish the hotel group and buy the three hotels, to give other guests a

better experience than they had.

Rokeby Manor, formerly a Victorian country house, not only has a new name but it has benefitted from the refurbishment of its 13-ensuite bedrooms and its restaurant ‘Emily’s Byre’, which now serves authentic Indian cuisine.

Narang now plans to re-open the other two hotels they bought, The Whispering Pine Lodge (formerly the Letterfinlay Lodge) at Spean Bridge and The Cluanie Inn at Glenmoriston, this month (August).

It is believed that £9m has been invested in the renovation of the three hotels.

New owners for The Ben Wyvis and Craiglynne Hotels Two hotels formerly owned by Crerar Hotels have new owners. Strathpeffer hotel, The Ben Wyvis, has been bought by the Strathmore Hotel Group while Craiglynne has been purchased by Bespoke Hotels on behalf of investors.

The first deal, brokered by Colliers in July, was the sale of the 92-bedroom Ben Wyvis hotel which had a guide price of £2.5m. It was sold to the family-run Strathmore Hotels which has another seven sites in its portfolio.

The second hotel to be was sold was Speyside’s Craiglynne Hotel which was on the market for offers in the region of £2m.The 83-bedroom hotel also features a large bar and restaurant.

Julian Troup, Head of UK Hotels Agency at Colliers International, commented, “This is further evidence of the increasing demand for larger Scottish hotels.”

“The marketing of Craiglynne Hotel was

conducted in a confidential fashion and attracted a healthy level of interest and is a further example of domestic and overseas buyers looking to secure a hotel in a prime Scottish location.

Haydn Fentum of Bespoke Hotels said, “We are delighted with the purchase of the Craiglynne Hotel, which underlines our commitment and confidence in the Scottish Tourism and the hotel market. We look forward to a long and happy association with the hotel, town and region.”

Paddy Crerar commented, “The sale of Craiglynne Hotel is another key milestone in our right-sizing strategy - the capital released by the sale will be fully reinvested in our core properties taking us even closer to achieving our aim of being Scotland’s highest quality family of hotels and Inns.”

As we went to press there was still one sale outstanding - Eight Acres in Elgin.

FIRST HOTEL FOR RED CARNATION Hotel group Red Carnation has picked 100 Princes Street Edinburgh for its first hotel in Scotland. The new hotel is due to open next year, becoming the group’s 19th property worldwide.

The property was home to private members’ club the Royal Over-Seas League until 2017 and Red Carnation’s portfolio includes Hotel 41, which overlooks the Royal Mews at Buckingham Palace, and Ireland’s Ashford Castle, which was once home to the Guinness family.

Managing director Jonathan Raggett said, “It has been a dream of ours to open a hotel in Edinburgh for some time, and with the best address in the city, it was well worth the wait.”

Bauhaus Hotel in Aberdeen has closed and administrators have been appointed.

The 40-room hotel, which was opened in 2010 by Aberdeenshire businessman Nick Garratt, was put up for sale last year for £1.4 million. Administrators from RSM Restructuring Advisory LLP are helping those who have booked the hotel find alternative accommodation, with many being referred to hotels nearby. The blame is being put on ‘difficult trading conditions’ due to the oil and gas downturn.

A new five-storey hotel at Glasgow Airport has got the go-ahead. The DMAdesigned hotel next to the Courtyard

by Marriott Hotel at Glasgow Airport Business Park will have 196 guest rooms and public areas on the ground floor.

JD Wetherspoon is still planning to transform the first and second floors of The Archibald Simpson on Union Street into a 29-bedroom hotel with a beer garden despite Aberdeen city council refusing to grant listed building consent for the 19th-century structure.

The local authority previously said when refusing the consent that the plans would result in the loss of historically important rooms. But the company has now confirmed that it will submit a fresh application.

Wetherspoon spokesman Eddie Gershon told Hotel Scotland, “We are as keen as ever to open a hotel at the Archibald Simpson in Aberdeen. We have amended our plans, so the hotel will have 29 bedrooms, two fewer than originally stated, following talks with the council.”

HOTELSCOTLAND • 7

WHAT’S NEW

GORDON & MACPHAIL HONOURS SILENT DISTILLERIES Single malt Scotch whisky creator Gordon & MacPhail has unveiled its Summer Collection, which includes some of the oldest ever whisky releases from two silent distilleries. Bottled as part of its ‘Private Collection’ range, Gordon & MacPhail 1969 from Dallas Dhu Distillery is joined

by Gordon & MacPhail 1982 from St. Magdalene Distillery, a 38-year-old single malt. (£1,000) Single malts in the Private Collection are personally selected by members of the Urquhart family, that has owned Gordon & MacPhail for four generations. For over a century, the specialist has matured spirit from more than 100 Scottish distilleries in its own casks to create a liquid library found nowhere else in the world.

Exceptional Expression

The Macallan has unveiled its latest release in the Exceptional Single Cask range which was distilled in 1950. The single malt is the centrepiece of the 2018 release from the unprecedented range which invites consumers to explore the world’s most valuable whisky through a rare insight from the legendary Whisky Makers’ bench at The Macallan Distillery and Visitor Experience on Speyside.

Only 336 bottles of this rare single malt are available globally, and the range of single cask whiskies showcases the depth and diversity of The Macallan.

8 • HOTELSCOTLAND

Stephen Rankin, Director of Prestige at Gordon & MacPhail said, “My grandfather, George Urquhart, recognised an opportunity to match new make spirit with carefully selected casks at a time when the vast majority of production went into blends. Over the decades he was able to master this art which has become his legacy.”

Gordon & MacPhail 1982 from St. Magdalene Distillery [UK RRP £1000] Further releases from the 2019 Summer Collection include Connoisseurs Choice 1989 from Balblair Distillery (UK RRP £400*), Connoisseurs Choice 2006 from Caol Ila (UK RRP £89.75*) and Connoisseurs Choice 1995 from Royal Brackla (UK RRP £167*).

Lady of the Glen Launches Biggest Outrun Ever Independent Scottish bottler, Lady of the Glen, has launched its biggest outrun ever 2000 bottles from 12 casks. This release will offer your guests an insight into the unique flavour profiles that come from maturing in three first-fill tawny, ruby port and Pedro Ximenez sherry casks.

Gregor Hannah, founder of Hannah Whisky Merchants who launched Lady of the Glen in 2012, has sourced quality oak casks from family-owned bodegas in Portugal for the further maturation of Lady of the Glen’s portfolio of whisky.

Said Gregor, “We place the utmost importance on understanding the provenance of every cask we source for the maturation process. Last year we re-racked a parcel of stock in these casks, and now we are ready to release, much sooner than originally anticipated.”

The new releases are: Glenlossie Vintage 2010 with Tawny Port Finish; Glenlossie Vintage 2010 with Ruby Port Finish; Glen

Elgin Vintage 2008 ex Tawny Port Cask Finish; Deanston Vintage 2000 with PX Finish Batch 2; Tamdhu Vintage 2007 with PX Finish Batch 2; Linkwood Vintage 2006 PX Finish Batch 2; Glen Moray 10 YO Bourbon Barrel with PX Sherry Octave Finish Batch 2 Gregor studied business at Stirling with the ambition to become an entrepreneur within the luxury craft market, and it all started when he purchased two casks of mature malt of Invergordon and Benrinnes in 2012 and founded Hannah Whisky Merchants.

He continues to acquire rare casks from Scotland’s best distilleries to mature at his discretion and release under the brand, Lady of the Glen.

Cask and oak management is a key part of the business and where necessary Gregor re-casks the whisky to create more unique flavours. This process requires excellent wood management of the highest quality casks that Gregor sources from bodegas in Portugal, vineyards in Italy and Germany, as well as bourbon hogshead barrels from the US.

WHAT’S NEW

INDIA’S FIRST CRAFT GIN, GREATER THAN, LAUNCHES IN THE UK India’s first craft gin brand, Greater Than London Dry Gin, has been launched in the UK by Nao Spirits. Founded by Anand Virmani and Vaibhav Singh, Greater Than gin is distilled in copper pots in Goa and infused with pure botanicals sourced from India and around the world.

The story of Greater Than (or ‘>’) gin began in 2015, when two young bar owners and entrepreneurs – Anand Virmani and Vaibhav Singh – noticed that while the world was going through a ‘Gin-aissance’, India was left high and dry. The country where the G&T was invented and where exotic gin botanicals are found in most home kitchens was still in the dark ages of gin. If they wanted gin, they were going to have to make it themselves.

They stepped out from behind the bar, got themselves a copper pot and experimented with every spice, herb and fruit they could find. With a little bit of luck and a lot of help and effort, they found a recipe they loved enough to not just want to serve at their own bar, but to take to the rest of the country and the world.

The pair travelled to Goa for a threeyear masterclass in gin-making, before recruiting Anne Brock, a board member of the Gin Guild, to work with them in setting up and refining their own distillation process.

Lighter range from Fentimans

Fentimans, the botanical drinks maker, has launched a new light soft drinks range to meet the needs of a growing audience seeking reduced calories in premium soft drinks. The ‘light’ range includes a lower calorie version of their iconic Rose Lemonade, plus Gently Sparkling Elderflower and Sparkling Raspberry.

A recent Fentimans Market report indicates that two thirds (65%) of British consumers are now proactively trying to lead a healthier lifestyle. The new recipe for the Fentimans ‘light’ soft drink range contains no artificial sweeteners. Each drink contains less than 60 calories per bottle, whilst sugar has been reduced to 4.8g per 100ml.

Scotland’s First Premium Alcohol-Free Spirit

Feragaia is the name of Scotland’s first premium alcohol-free spirit.

It has been distilled, blended and bottled in the far reaches of the Scottish Lowlands.

Amber in colour, Feragaia’s suggested serve is on the rocks or topped with a light tonic.

Feragaia’s process combines distillation techniques and brings together 14 responsibly sourced botanicals from both land and sea. The delicate flavours of flowers and leaves combine with the earthier notes of root botanicals and spices.

Most alcohol-free spirits rely on alcohol to carry flavour in the process, which is then stripped out along with the natural flavours of the botanicals not Feragaia.

It never touches alcohol and therefore retains all the natural flavours and qualities of its ingredients – a true alternative.

HEBRIDEAN GIN FROM RAASAY

The Isle of Raasay Distillery has launched its first Hebridean gin.

The Isle of Raasay Gin is the first legal spirit from Raasay and its inaugural Isle of Raasay Single Malt whisky is set for release next year.

The Isle of Raasay Gin, which is crafted in the Hebrides, is distilled in a Frilli copper pot still using an expert blend of ten botanicals and water from the well. The result, say the company, is “a complex but well balanced, zesty dry gin”.

Isle of Raasay Distillery Co-founder Alasdair Day comments, “Our new Isle of Raasay Gin puts island quality first – combining carefully chosen botanicals with water from our well and triple distilled Raasay spirit. Raasay’s remarkable geology and our modern island distillery inspired both the creation and was established with support from local botanist Dr Stephen Bungard.”

HOTELSCOTLAND • 9

AS O NE O F SCOT LA N D ’S TOP L I C E NSIN G FIRM S. ..

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The legal services we can offer include: · Comprehensive advice on acquisitions and sales of hotels · New grants of premises licences · Variations of existing premises licences

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LICENSING | PROPERTY | ACQUISITIONS & SALES | EMPLOYMENT LAW | AND MORE RWF HOUSE, 5 RENFIELD STREET, GLASGOW G2 5EZ T: 0141 280 3194 | E: INFO@MSHBLEGAL.COM WWW.MSHBLEGAL.COM

FEATURE

BY JAN PATIENCE

ART FOR ART’S SAKE “As Banksy hints at in his West Bank creation, hotels occupy a unique space in society. They have the ability to bring people together in one place; to eat, drink, talk and sleep.”

M

aybe I am not typical but when I walk into a hotel, the first thing my eye is drawn to is the artwork, be it on the walls, on the floor or even hanging from the ceiling…

It’s not always good. Much of the art I encounter in hotels is at best average. A print or maybe a photograph with a vague local collection is generally the norm. But perhaps not as bad as the “ugly art” encountered recently by the band, Franz Ferdinand, during a recent stay in an up-market hotel in Casablanca, Morocco.

The band, which emerged out of the art scene in Glasgow in the early 2000s, took to social media to vent their ire after a painting fell from a wall in the lobby, crushing a bone in drummer, Paul Thomson’s finger.

A post on Franz Ferdinand’s official Twitter feed in early July declared: “We’re sad to say that Paul’s finger was crushed by an ugly piece of art which

fell from the wall of a hotel lobby in Casablanca.

The bone has splintered into small pieces and he is unable to hold a drumstick without experiencing intense pain.”

Later, lead singer Alex Kapranos joked on his own Twitter feed that, “the painting was truly awful”. As someone who has seen one ugly painting too many in hotels, I felt the band’s pain.

Art in hotels is, of course, nothing new. Art can engage like no other medium; which is something illusive British street artist, Banksy, knows all too well. In early 2017, Banksy opened up the Walled Off Hotel in Bethlehem on the West Bank, Palestine.

Billed as having “the worst view of any hotel in the world”, the publicity states its ten rooms get just 25 minutes of direct sunlight a day. A mix of hotel, museum, protest and gallery in one brilliant package, the Walled Off Hotel is packed with the artworks and political punch of its owner.

HOTELSCOTLAND • 11

FEATURE

“There are not many Highland hunting lodges which have a Louise Bourgeois spider in the courtyard or a painting

by Queen Victoria.”

12 • HOTELSCOTLAND

As Banksy hints at in his West Bank creation, hotels occupy a unique space in society.They have the ability to bring people together in one place; to eat, drink, talk and sleep.

There is something in the air when it comes to artwork in hotels. Recently, on travels around Scotland, I have noticed that smaller independently-owned hotels are engaging more with artists to create a unique setting for guests.

The hotel on every art lover’s lips here in Scotland is The Fife Arms in Braemar, which reopened under new ownership at the end of last year. In a previous life it was a typical old Highland staging post, with solid pub food and a lively bar, frequented by locals and visitors alike.

Today, it has been utterly transformed. A slowburn creation on the part of its Swiss owners, art dealers Iwan and Manuela Wirth, in the nine months it has been opened, upmarket publications all around the world have been flocking to sample its artastic delights.

The Wirths are well-known on the international contemporary art stage as co-presidents of Hauser & Wirth, which has galleries in London, New York, LA, Hong Kong, Zurich — and Bruton, Somerset.

In Somerset, the Wirths run a restaurant, Roth Bar & Grill, a pub,The Bull Inn, and a holiday home to let, Durslade Farmhouse.The Wirths are no blow-ins and have been coming to Braemar and the surrounding area for almost a decade.They have become firm supporters of the community in and around Braemar, and have even funding a local church to become an arts centre.

Their ambition for the Fife Arms was to create a place that would be a draw for locals and visitors from further afield. It’s very much a community resource with reduced rates for locals.

Dotted around the hotel, which is part hunting lodge, part art gallery, you’ll find a Picasso, a Breughel and a Lucien Freud but don’t be fooled into thinking this is a hotel which is all about paintings on the wall (albeit by dead masters of the art), this is an across-the-board creative endeavour, which has seen cutting-edge interior designers, gardeners, artisans, taxidermists and artists come together to create a Highland hunting lodge like no other.

There are not many Highland hunting lodges which have a Louise Bourgeois spider in the courtyard or a painting by Queen Victoria. By the same token, few have a special Steinway piano

“creatively reimagined” by contemporary artist, Mark Bradford, or a multi-coloured glass Red Deer Chandelier by Los Angeles-based Richard Jackson .

Scottish poet and artist, Alec Finlay, was commissioned by the Wirths to create “gathering,” a poetic guide to the Cairngorms. Finlay, whose work always starts from a “place-aware” standpoint, took five years to research and create his works in the hotel. He is enthusiastic about the transformation that has been brought about by the hotel.

“Art in a hotel need not be expensive,” he says.

“It can give you a take on a locale which is very specific. If you think of certain American hotels you go to… they have a certain feel and this is very much what you get with a hotel like the Fife Arms.”

All around Scotland, I can think of various small, independent hotels which work with local artists.

Either they commission them to make permanent work for the hotel or they sell their work, usually for a much-reduced commission.

I remember visiting Knock Castle Hotel in Crieff, Perthshire, with a group of friends and being pleasantly surprised at the high quality paintings for sale in the hotel’s public areas. According to hotel

owner, Jason Henderson, he put a call-out locally asking artists to submit paintings for inclusion in the mini-gallery when the hotel introduced the new concept.

“I’m delighted to finally have the art up on the walls,” he says. “We have work on show by; Jane Cornwell, Katherine Cowtan, Greg Drumm, Kosana Kirbyson, Susan Mancini, Ellen Noble, Victoria Charlotte Rose and Sir John Damari.

“It’s been a long-standing ambition to add a gallery to the hotel and each piece looks wonderful. It’s important to showcase local Scottish artists and we’re really proud to be doing this at Knock Castle. It’s proving very popular with the guests” Hoteliers can provide an important platform for artists, which doesn’t just make their public and private areas attractive.The CitizenM chain has had a long-standing policy of supporting and collaborating with locally-based artists and designers through commissioning artworks and murals for the hotel as well as creating site-specific installations at key cultural moments.

CitizenM Glasgow has partnerships with cutting-edge contemporary artists in the shape of biennial art festival, Glasgow International, and

the Glasgow School of Art’s world-famous MFA programme, which attracts students from all over the world..

According to Glasgow-based interior designer, Carol Yates, who has 25 years working with small to medium commercial ventures in the restaurant and hotel sector, people are far more likely to engage with their surroundings if artwork is selected with a keen eye.

“There are two strands to art in hotels.The first strand is when the art fits in. It’s not part of the decor; it’s a collection.The second is when art is considered in a more decorative way.You’re more likely to have a more considered approach with small independently-owned hotels.

“You go into a big hotel in St Andrews and all they have on the wall is golf art. Fife is an incredibly rich area for art and artists and it wouldn’t take much to collaborate with artists and tap into this seam.

“Despite the proliferation of highland coos on walls everywhere, there’s no such thing as Scottish art. Introducing art into hotels should be more considered as it brings a lot of benefits, It would be great if all the big chains embraced it.”

HOTELSCOTLAND • 13

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“Its hotels are based entirely on maximising the customer experience, and as a small, family-owned group, has the benefits of knowing their suppliers and working with local businesses to support one another.”

PROMOTIONAL FEATURE

FITZSIMMONS GROUP EXPANDS IN SCOTLAND

O

wner Henry Fitzsimmons has been busy investing and expanding The Fitzsimmons Group - a family-run business that has quality four-star Ayrshire hotels at its heart.

The group’s head office is located at the Riverside Lodge in Irvine, a hotel that benefited from a £2m investment in its function areas, bedrooms, bar and restaurant. A further expansion of The Riverside to add a gym and spa is at the planning stage. The group employs over 80 people.

The Fitzsimmons Group just added The Fenwick Hotel to its portfolio, where an extensive refurbishment is currently underway that includes a new function suite, bedrooms, bar, restaurant and front of house areas.

Henry has owned and operated The Brisbane House Hotel for over 12 years, and Oscars Bar & Grill in Saltcoats, including a two-screen cinema with Dolby surround sound, a soft play area, café and cinema themed bar diner, since 2017.

With strong roots in Ayrshire, he has over

five decades’ operating experience the area, employing hundreds of locals along the way and reinvesting in the part of Scotland where he grew up. He’s proudly built his business with an unswerving focus on customer service, quality staff, plus that dedication to continually reinvest.

Its hotels are based entirely on maximising the customer experience, and as a small, familyowned group it has the benefits of knowing its suppliers and working with local businesses to support one another. Their chefs source only the finest local ingredients from local suppliers.

HOTELSCOTLAND • 15

Weddings You want that really special day for your wedding, of course you do. It is something the Fitzsimmons group understand and it is this that makes them first choice when it comes to deciding on a venue.

“We have invested heavily in staff training, retention and recruitment, bringing in some of the top staff in the country to help us grow” Martin Scott explained. “The Fitzsimmons Group is now a real competitor in this wonderfully competitive Ayrshire market, and we strive to deliver the best customer experience [and] to be the group of choice in the They likewise always listen to their guests, are summer 2019, incentives Each property offers a unique setting with a variety of sizes and members spaces We will be launching loyalty cards in the summer, members every ceremony, and evening reception.

Eachand of the proudtotosuit work with the localcelebration community, and and discounts continuearea. to offer incentives and discounts and continue to offer the best wedding and passionate experts who packages, will fly thefour flag locations for one ofhave the dedicated most beautiful places in wedding the best wedding room packages, room rates and F & B (food and beverage) offering in the happily look after your special day standard and ensure it runs the world.

Ayrshire hospitality is a brand ratessmoothly. and F&B offering in the area. area.

We have worked tirelessly bringing the four units together and at TheFitzsimmons Fitzsimmonscan Group. has toWe’ve worked tirelessly also The offergroup’s a rangefocus of packages suit every taste, and bringing launch the Fitzsimmons Group and we are very excited to see what the alwaysthat been set on everything the highestyou quality of customer four units together andfuture launchbrings.” includes could possibly need.the Alternatively, they provide the space to allow to create your own magical servicecan andsimply they have married this with loyal,you wellThe Fitzsimmons group and we’re The team is always on hand to support youexcited as much trainedexperience. staff. very to or, see what the future indeed, as little as required. for the group, Group Director of Operations brings.”

PROMOTIONAL FEATURE

The Fitzsimmons Group, growing, developing & welcoming.

MartinNo Scott, “I’ve been workingarealongside The group’s various function twosaid, weddings, of course, the same and the Fitzsimmons Mr Fitzsimmons since 2009 and watched across Ayrshire are the Group pride itself on ensuring everythis wedding is asuites special and unique experience, with the highest standard of service driven well-trained, business grow from strength to strength, always perfectbyspaces for weddings, private in-houseinteams. with aprofessional focus on reinvesting the businesses and dining, corporate meeting rooms its people. and intimate dinners.

Facilities “Twelve years of huge success at The Brisbane Sourcing thewhen finest ingredients Choose from honeymoon suites, to more practical rooms Houseyou hotel position Ayrshire, of the stayreaffirms at one ofthe thecompany’s Fitzsimmons Group hotels,from or upgrade to one jacuzzi baths and rain showers, or, the perhaps, a room with a viewlarders, is an important to refurbish regularly, move with timessimply and opt for world’s best natural looking out over theWe Clyde estuary. Theconsideration group have a room to group’s four restaurants adapt in to Largs, stay ahead of the market. have for the suitheavily every occasion. invested in staff training, retention and and underpins the regularly changing menus. recruitment, bringingfunction in somesuites of theacross top staff in can Their team2of Their various Ayrshire host from to chefs 200 work closely with local the country help usideal grow. to not only ensure the customers’ people,tooffering spaces for weddings, privatesuppliers dining, corporate events, intimateGroup dinners and the brand's own famous tribute nights is an unforgettable one, but to “The Fitzsimmons is now a real dining experience whichintake regularly across Fitzsimmons venues. competitor thisplace wonderfully competitive support local producers and strengthen ties with Ayrshire market and weand strive to trained deliver staff, the best the Ayrshire community.

With enthusiastic well the Fitzsimmons Group are customer experience to beyour the group of choice Each hotel has a dedicated and passionate determined to make time with them memorable. in the area. We’ll be launching loyalty cards in wedding coordinator to ensure the highest

level of service and standards for wedding business while showcasing the undeniable beauty of Ayrshire, whether that’s the magnificent sunsets enjoyed at the waterfront setting of the Brisbane House Hotel in Largs, the dramatic, rugged coastline of Saltcoats, the sweeping, stretching beaches of Irvine or the serenity and gorgeous surrounding countryside of Fenwick, Fitzsimmons always deliver on its unique and generous brand of Ayrshire hospitality.

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www.thefitzsimmonsgroup.co.uk • info@thefitzsimmonsgroup.co.uk • 01294279274

16 • HOTELSCOTLAND

QUALITY & STYLE IN AYRSHIRE | 121

Snooker & Pool tables have long been a staple piece within many hospitality venues and leasing them is just as common. However, with the growing popularity of unique interior design, a basic indistinctive billiards table isn’t enough.

Sir William Bentley Billiards is renowned for the design & quality of their bespoke billiard furniture.

The bespoke nature of their service allows the client or designer complete freedom to specify every detail, to ensure that each piece is uniquely suited to the room it’s being designed for.

Alongside 40 years of Antique restoration & reproduction,and in collaboration with inspired clients & interior designers, the company’s craftsmen have designed and handmade countless classic & contemporary bespoke Pool & Snooker tables, dual-purpose dining tables, matching accessories and lighting.

Many of the stunning and tables made & restored by them have been destined for boutique and luxury hotels and development propertes, here in the UK and abroad. Their tables can be found in hotels as far afield as Macau, Dubai, New York & Milan, and as close to home as London and the South-west – where all the craftsmanship takes place.

“Leasing a bespoke Snooker or Pool table can be a great interior design statement, attacting new business and making flexible use of space, without the significant capital outlay usually associated with such a high-quality piece” - Simon Le Bon (Owner) In recent years, the company has been asked to provide their tables on a rental, lease or return basis. This has been a great success for them, and for their clients – allowing developers to furnish their properties with a statement Pool table, or hotels to

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transform a conference room to a luxury billiard-room with a Snooker-dining table - with little or no capital outlay.

There are times when buying equipment outright is not the most suitable option for a business, and leasing or rental has been growing in popularity across the entre hospitality industry. Sir William Bentley Billiards’ option to lease or rent means their bespoke Pool & Snooker tables are available for a monthly payment, as part of a business’s operating budget, rather than its capital budget, thereby overcoming cash-flow concerns.

Importantly for commercial clients, in the UK, the company also ofers maintenance services, to keep the tables looking and playing as they should.

INTERVIEW

Gavin Ellis of Knockomie Inn speaks to SUSAN YOUNG.

I

t’s great to meet up with old friends and this was certainly the case when I headed to Forres to catch up with Gavin Ellis of Knockomie Inn. He and I go back a long way in fact, and I think we first met 20 years ago when we were both on the board of the Benevolent Society. He hadn’t had Knockomie for long, and at the time he was running it as a country house hotel.

Today, the business has evolved into a country Inn and Gavin and wife Penny also run the family Spar business on Mull.

Gavin tells me, “We are more of a pub now than we are a hotel. Times have changed and we have evolved too. When I first bought the hotel in 1987 it was very definitely a country house hotel and quite a smart one at that.

Today it is much more casual. When I changed it people said, ‘Gavin what are you up to?’ But I wasn’t staying at country house hotels when I was travelling down to the Lake District or Norfolk. Instead, I was staying in some smart, and really quite innovative places. I realised that was also what our customers were looking for.

Basically, I wanted to run a really, really good inn where everyone is welcome wherever they come from, whatever their background without the formality.

As he said that, a group of Norwegian golfers were milling about getting organised for a day’s golf nearby. Says Gavin, “They are a case in point. They can relax here.”

Gavin and wife Penny are steeped in hospitality. Gavin comes from a distinguished hospitality background, and not only did his mother run a restaurant on Mull, but his grandmother owned Creag Dhu in Onich and his great grandmother ran the Ballachulish Hotel at Ballachulish.

The couple met at college and Penny joined him in the business when they got married in 1993. In fact, Gavin credits much of the success of their business to Penny.

Although Gavin hails from Mull, he went 18 • HOTELSCOTLAND

LOOKING TO THE FUTURE away to school first of to Crieff and then to Shropshire. He explains, “My mum realised I was dyslexic and wanted to ensure I wasn’t held back. It was a real awakening for me after Mull, but the experience educated me in more ways than one. I gained self-confidence and learned social skills too, as well as the vital art of starting a conversation.”

But it was at college that he really came into his own. Having discovered an ability to cook while helping his mum in her restaurant at college honed his skills, and in 1983 he headed to Zurich to the Hauptabnhof Buffet to put them into practice. From all accounts it was a baptism by fire. The Hauptbahnhof Buffet at Zurich Train station had around 10 kitchens and there were around 37 nationalities working in them, including Gavin. He tells me, “You certainly learned tolerance working in a kitchen that size.” He also made some very good friends and had a very good social life too. Says Gavin, “Today the friendships forged there are still very much in evidence. Quite a few have also gone on to have very successful careers.”

In fact, he took his son Hamish there recently.

Says Gavin, “We had a boys road trip and he just had to see the Hauptbahnhof having heard so much about it.”

But family circumstances brought him back to Scotland and Mull in 1985. Says he, “My mother had a heart attack so I came home and helped her run the restaurant for the season.”

He then applied for jobs and, indeed, got his first job refusal. Despite being turned down

by The Sheraton ahead of its opening, Gavin wouldn’t take no for an answer and ended up knocking on the door of a portacabin at the hotel and pleaded for a job. Says he, “That was my first meeting with Thomas Hegarty, the legendary GM. I said to him, ‘you need me’.”

His bravado paid off, with Hegarty giving his the role of Station Waiter. He worked at The Sheraton for 18 months and by the time he left he was Night Manager. Although he admits it was a great experience, he also thinks his promotions were a bit too speedy.

He left and joined the Dragonara, the Edinburgh ‘it’ hotel of its day. His line boss there

was Tony Storey and guests included the likes of Sean Connery and the Bay City Rollers.

Says Gavin, “Tony Storey was a great guy to work for. I really enjoyed working for him. I was Bars Manager there and it was a great cocktail bar. But when Tony left, I left.”

In the Spring of 1987, Gavin travelled around Scotland looking for a place to call his own. He ruled out the West Coast because it was too close to his parents and instead plumped for Forres in Moray.

He says “I thought Moray had the most potential for tourism of all the places I saw. I had some money behind me, and the banks were also generous, which allowed me to buy the Knockomie Hotel which, at the time, had seven rooms.”

He continues, “At the time, country house hotels were in vogue, and we made good money for quite a few years and in 1993 we put an extension on which took the property to 15 bedrooms. It was also the year I married Penny and it was the year I got an amazing deal.

“One day a young man wearing a tee-shirt came into the hotel with his girlfriend and enquired about lunch for 20 in June and we sat down and had a good discussion about it. Then, as he was leaving, he said could you do that lunch for 20 every day for 30 days? The next day we got a visit from another older person who said, ‘I hear good things about you.’ They booked lunch for 30 days for the launch of the Ford Galaxy which was taking place at Skibo, the only stipulation was that I had to be there every day.

“That deal was worth then £60K but not only that it brought a lot of household names into the hotel. It was a godsend and it taught me a valuable lesson - never pre-judge a customer. It also came at a very good time because we had spent a lot of the extension and were quite strapped for cash.”

It was just as well they had a good year because the next few years business became much tougher as the recession of the 90s hit.

Says Gavin, “Penny was a godsend, and the two of us just knuckled down and worked very hard

to keep the hotel open. The good news was that between us we could do most of the jobs in the hotel.”

The very fact that it is now 2019 and the hotel has been reinvested in and re-purposed as an Inn shows how Gavin and Penny are prepared to move with the times, and the fact that they have been able to adapt to the changing market conditions is testament to their dedication to their business and Scottish tourism. They have also seen off two recessions.

One of his bleakest periods was when the closure of RAF Kinloss was announced in 2010.

Says Gavin, “I was sitting watching Sky when the news came through. Within 10 minutes my phone was ringing with cancellations and within 24-hours a month’s turnover was cancelled.

It was horrendous. But Penny and I knuckled down and ran the business ourselves with only a little help.

Gavin has not just been in hospitality all his working life, he has also represented the industry at the highest level. He was the youngest recipient of VisitScotland’s Silver Thistle award in HOTELSCOTLAND • 19

2009, for his unwavering commitment to Scottish tourism and recognising the effort he made while Chair of the Scottish committee of the British Hospitality Association (now UK Hospitality).

He also chaired the Scotland and Tourism Framework for Change, working with the likes of Jim Mather MSP. Gavin enjoyed working with him.

He was Tourism Minister at the time and had a real passion for Scotland. He wanted to try and do the right thing. They got on well.

During his tenure ( 2004-2008) Scotland suffered one of the most difficult periods in Scottish tourism, the fallout from the outbreak of foot and mouth, which hit rural areas particularly hard. This saw him appear in the media putting forward the views of the hospitality industry as well as liaising with tourism bodies and politicians. He says, “When I took on the role at the BHA, I didn’t realise how much time it would take up. But I enjoyed the challenge and speaking to the media. At the time we had to speak up and upset some people and it was a different style of leadership.

But guiding me through the whole process was Peter Taylor and Peter Lederer, both of whom I admire immensely. Peter Taylor has total belief in the world and always believes that good will come, while Peter Lederer steered me through the political jungle.

Today Gavin is just as passionate about tourism as he ever was and also has got a view on everything from Brexit (there’s a surprise) to green tourism. He believes that Scotland is up against it at the moment when it comes to tourism.

He tells me, “Our German visitors and French visitors are down and I think part of it goes back to the day we voted for Brexit. I was on Mull and I came back here and my team told me people came downstairs at the hotel and started to offer their passports, saying ‘Do I have to register with my passport now?’

“Ian Fleming at Lake of Menteith Hotel has been quoted in the Herald reporting that business is down and that is not an isolated case. There are pockets doing very well, such as Skye, but Aberdeen is struggling. The Shire is struggling in patches. Because we are small when we realised in April business wasn’t going as well as we expected, for instance, bookings were not looking quite right, we increased our local bookings and made a few phone calls and twisted things around a bit and found a way out. We also did local marketing. I consider Edinburgh, Glasgow local, too. We have 15 bedrooms so we don’t have to do much. But not everyone has the same circumstances. If you have a huge number of rooms that is a huge tanker and you know how long it takes to turn a tanker.

20 • HOTELSCOTLAND

He continues, “Scotland is very much open for business but we have to tell people we are open for business. But that takes a marketing plan bigger than anything we did for foot and mouth and it takes a passion. It also takes leadership and publicity and telling our stories better and obviously. We are not doing it well enough.

When Gavin first opened the Knockomie he thought there was a lot of potential for tourism businesses in Moray. He tells me, “I thought there were a lot of opportunities. But 30 years’ later there is still a lack of understanding of the market here and there is a lack of focus.

I believe you have to sell to the market as a whole. It’s not just about the hotel, it is the sum of the whole offering. Just one hotel or inn does not make a destination. We have to work together and promote Moray as a destination and we can’t work in splendid isolation.”

He also believes that education has a massive role to play in the success of Scottish hospitality.

He says, “Other countries like Germany and Switzerland have robust training systems in their further education colleges which all governments with their obsession with sending people to university have neglected to fund.

I can now speak with real authority on this subject as one of my sons went to college. It was a shambles. Of the 20 people that started his course only half were left six months later! I don’t think this is an isolated case.”

He continues “We all know that we are experiencing staff shortages, in particular chefs.

In Spain and Portugal a lot of restaurants don’t have chefs. They are run by families, generation to generation cooking tapas and family dishes.

People do find that acceptable -but they don’t find that acceptable here. We also have VAT and

rates which are absolutely crippling the industry.

How can there be countries in Europe like Switzerland which are wealthier than us paying 3% on accommodation and we believe we can charge 20%? Governments don’t have a scooby and pay lip service to those that try to explain it to them.

“We have to invest in our people and invest in our product and if we can’t do that we can’t stay competitive. The whole balloon of tax is too much and it is the complete tax table that needs looking at. We, by definition, are a high employment industry and we can’t automate the making of beds! We need to employ people.”

In fact, on the day that I interviewed Gavin, wife Penny was interviewing. They are very much a team although Penny has also managed to combine a love for whisky with her duties.

She has regularly contributed whisky columns to various publications, was a Director of the Speyside Whisky Festival and has written a book called Distinguished Distilleries.

Says Gavin, “Penny is a real powerhouse and we do make a great team.”

Today, Gavin is also running the family Spar shop on Mull. Says he, ‘There is a future in convenience stores that perhaps you have to be a hotelier to recognise! He has a few other business interests too, but now he is taking more time for himself and his family. He and Penny have been doing some travelling and he has been enjoying time with his sons. One major road trip has just been completed, and he is planning another one for son number two. He concludes, “For a while, I had my head down and just concentrated on our business, and I perhaps haven’t been as vocal about the industry as I was.

But I am now back in full flow.”

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FEATURE

BREXIT – IS THERE A SILVER LINING? Willie Macleod, Executive Director Scotland of UK Hospitality outlines some of the issues that are heading the way of the hospitality industry should there be a No-Deal Brexit.

T

he prospect of a no-deal Brexit seems more real in recent days than at any time since the EU referendum in June 2016. The Johnson government is clearly working on the assumption of no-deal by 31 October. The top-line implications of this are immediate withdrawal from the EU, adoption of World Trade Organisation rules for trade with European and other countries, negotiation of free-trade deals and the prospect of physical checks on people and goods at UK borders.

Brexit itself creates issues for hospitality businesses, not least through the ending of free movement of people.

22 • HOTELSCOTLAND

IMMIGRATION / LABOUR MARKET Much of the growth in the labour-intensive and service-oriented hospitality and tourism industry over the last decade or so has been supported by the ready inflow of staff from EU countries. Sustaining this growth in future is at severe risk; there is already a Brexit-related staffing crisis among hospitality businesses in Scotland (where around 18% of staff hail from EU countries) as fewer EU nationals seem willing to come to the UK, more EU citizens decide to return home and the industry wrestles to attract local staff in a very tight labour market.

Brexit induced immigration policy is far from straightforward and is, quite simply, becoming

more complex and confusing. One factor common to Brexit, whether deal or no-deal, will be the ending of free movement of EU nationals to work in the UK. Technically this would take effect from Brexit date (31 March 2019 and now, presumably, 31 October) but with a transition period to 31 December 2020 during which free movement would, in effect, continue.

Settled Status, which requires 5 years residence for eligibility is open to EU, EEA and Swiss nationals. Although this qualification can be ‘accrued’ during the transition period for those who have been in the UK for less than 5 years. To date, around a third of eligible individuals have applied.

FEATURE

This will present difficulties for hospitality employers as, indeed, does the Shortage Occupation List (SOL) compiled by MAC which only recognises certain categories of chefs as being in short supply and potentially eligible for a visa if salarey thrshold and other conditions are met.

The arrival of the Johnson government leaves immigration policy in an even greater state of uncertainty, especially as the Prime Minister and the new Home Secretary have spoken of an Australian-type points-based system (which MAC is to be appointed to review) which prioritises highly skilled and qualified workers covered by SOL and is likely to disallow the so-called lesser / unskilled staff which hospitality desperately needs. The governmentproposed solution to any resultant shortfall in workers anticipates businesses investing in training to improve domestic labour market skills and in adoption of new technologies.

[The recent announcement of a Sector Deal for hospitality and tourism may provide part of the solution but this may not be easy to achieve given historically low unemployment rates and limitations on the ability to apply new technologies or automate services and processes in hospitality].

UK Hospitality is a member of the Home Office Employers’ Advisory Group which is discussing future immigration policy. It is thought unlikely that a new system will emerge before January 2021.

It seems that future policy maybe reflective of the current Tier 2 visa arrangement for non-EU/EEA nationals which involves a costly, complex and demanding sponsorship arrangement. Policy is likely to be influenced by advice to the Government by the Migration Advisory Committee (MAC), and will: • be skills based, providing no preferential treatment for EU citizens; • favour workers who can demonstrate minimum qualifications to Higher / A-level equivalent; • apply a starting salary threshold of £30,000 (which MAC has been asked to review by the Home Office); provide a maximum period of 12 months for unskilled / lower skilled workers to stay in the UK with a cooling-off period of the same duration in which they must leave the country.

TOURISM AND TRANSPORT Travel disruption could play a key role in the fortunes of the tourism sector in the event of no-deal. The UK is part of the European Common Aviation Area (ECAA), which allows UK-based airlines to fly freely within a zone covering the EU and some neighbouring countries. When the UK leaves the EU, it will cease to be part of the ECAA. However, the European Commission has committed to a contingency agreement for aviation until the end of December 2019. It is important for the visitor economy that this is addressed as a matter of urgency post-Brexit.

For Scotland, the top 3 EU inbound markets comprise Germany, France and Poland collectively, Europe accounted for 64% of international travellers to the country in 2018, up from 59% in the previous year. Some of this growth is likely to be attributable to the weakness of Sterling against the Euro. It would be wrong, however, to take the European market for granted and the future sustainability of Scotland as a destination will be influenced by continued, positive perceptions of the UK / Scotland and the continuing absence of restrictions on the ability, and frequency, of EU citizens to visit the UK for leisure and business purposes.

Sterling’s weakness could mean that UK tourism inflows increase (if there is no travel

disruption). Oxford Economics estimate that in a no-deal scenario, inflows could be 4% higher provided there is no travel disruption. However if an economic downturn ensues it has been estimated that UK travel and tourism GDP couldbe 2% lower than baseline forecasts for 2020. Hospitality businesses which deal with agents and tour operators based in the EU should consider whether there are implications for future business levels.

SUPPLY CHAINS If no-deal is the outcome, the UK would probably revert to World Trade Organisation (WTO) rules. These applytariffs on and quotas for the import and export of goods. The UK already does this, but as a member of the EU, with several countries. These agreements would be void in the event of no-deal. In March the Government announced its tariff policy in the event of a no-deal Brexit. This is intended to be a short-term measure with a consultation to be held on long term tariff policy. The policy set out will see tariffs on approximately 95% of import lines set at 0% for a temporary period of up to 12 months. Based on average 2017 to 2018 trade flows, this amounts to approximately 87% of imports by value. The hospitality industry is particularly vulnerable to any restrictions / cost increases on imports of food, beverages and items such as catering equipment and spare parts. Businesses should have a dialogue with suppliers to establish what their exposure to EU goods may be.

UKH has been meeting with DEFRA and attending Downing Street meetings regarding importing and exporting after Brexit. These meetings have outlined the key shortages that are expected in the event of no-deal. It is likely that in the aftermath of a no-deal Brexit food-based businesses may be forced to make menu choices based on the availability of food supplies and must be prepared to do so.

CURRENCY For the past two years Sterling has largely ignored economic data and swung according to political developments or news relating to Brexit negotiations. Consensus is that in the short to medium term the value of Sterling could drop sharply in value (-5 to -10%) leading to increased prices of imported goods.

Businesses should perhaps anticipate this though some impact may already be factored into current Sterling values. For restaurants and food-based companies this will likely hit domestic footfall in their businesses. The other side to this is that a weaker pound will probably serve to increase inbound tourism to the UK. HOTELSCOTLAND • 23

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SADDLE UP AT HAMPTON BY HILTON HAMPTON BY HILTON HAMILTON PARK, BOTHWELL ROAD, HAMILTON ML3 0DW

BY JASON CADDY

T

he £10m, 118-room Hampton

by Hilton Hamilton Park Hotel opened last month at Hamilton Racecourse.

The property, owned by Hamilton Park Racecourse and managed by Interstate Hotels & Resorts, is the first hotel to adjoin the racecourse in its 90-year history, boasting ‘contemporary, comfortable and functional rooms offering panoramic views of Hamilton Park Racecourse.’ It’s Scotland’s seventh Hampton by Hilton property, and is part of a global portfolio spanning nearly 30 countries and territories.

The hotel includes 57 ‘flex rooms’ which are suitable for either three adults, or two adults with children. Guests can make use of the on-site 24-hour fitness centre, as well as utilise complimentary Wi-Fi and 50-inch flat-screen HDTVs in every room. There’s also complimentary parking and 18 fully equipped

function rooms within the racecourse.

Vivien Currie, Chief Executive at Hamilton Park Racecourse, said, “We are delighted to be delivering this landmark project at Hamilton Park Racecourse and are certain it will deliver substantial benefits to the wider economy as well as enhance the racecourse’s reputation as a world-class sporting and hospitality attraction.”

“The project has been driven by both public demand, largely from our local customer base, not only for our 18 race days but for weddings and other events, and from our racing personnel.”

Shruti Gandhi Buckley, global head, Hampton

by Hilton, added, “Hampton by Hilton’s unmatched, friendly and authentic customer service is backed by the brand’s 100% Hampton Guarantee™.

“Add to that our modern design and high quality amenities, guests of Hamilton Park will have an unbeatable stay experience.”

HOTELSCOTLAND • 25

DESIGN FOCUS

“Exceptional hospitality is at the heart of our offering, with every little detail taken care of. From valet parking and personal luggage delivery to a glass of chilled champagne on arrival, it’s our promise to provide an outstanding 5-star experience from the moment our guests arrive.”

26 • HOTELSCOTLAND

NESS WALK 12 NESS WALK, INVERNESS IV3 5SQ

BY SUSAN YOUNG

L

ast month The Kingsmill Group opened its new £7m Ness Walk Hotel in Inverness. The new five-star hotel is the latest addition to the Kingsmill portfolio and is situated on the banks of the River Ness in Inverness city centre.

The Group has transformed a former 19th century, Grade B-listed building, formerly home to the Springfield and Maple Court hotels, and created a contemporary building which pays homage to its historic roots with the preservation of its period features.This has been combined with a modern approach to the hotel’s design and architecture, which have created a well-blended mix of the old and the new.

The 45-bedroom luxury hotel also has two prestigious suites and an 80-seater Torrish Restaurant. It also has a private function suite, the Riverbank Room.

Each of the hotel’s bedrooms hase been decorated to reflect the seasonal landscape of the highlands with a flow of soft colours and textiles, while the rooms have been appropriately named to highlight the many trees surrounding

the hotel including the Cedar and Laurel. Each bedroom has been thoughtfully designed to enhance space and natural light. Impressive marble, crisp linens, luxurious leathers and warm velvets combine to make the perfect sanctuary to relax and unwind. And, keen to make the most of the natural surroundings, each ground floor room has patio doors leading out to its own private terrace, while floor-to-ceiling windows allow guests to soak up the views on the first and second floors.

The exclusive Wellingtonia and Rowan suites promise five-star luxury. The spacious rooms boast sweeping views out to the grounds and Inverness Castle. Guests can also relax in style, with a private lounge and dining area, a chic marble bathroom with walk-in shower, and each suite has a super king-size bed.

The hotel’s tranquil vibe is extended into the elegant lounge, stylish bar which offers guests an impressive range of whiskies, and private event space. The Riverbank Room features a southfacing glass wall offering stunning views out to the River Ness.

The hotel’s Torrish Restaurant, set in the original drawing room, is a fine dining experience but in relaxed surroundings which includes a cosy fire. It was named after the beautiful salmon fly commonly used when fishing close by River Ness.

Tony Story, CEO of The Kingsmills Group said, “We wanted to create a luxurious escape with Ness Walk, and that’s exactly what we’ve done. It’s a place where guests are instantly transported out of the hustle and bustle of the city and everyday life and can relax and unwind in beautiful surroundings. Just ten minutes from the iconic Loch Ness, the hotel is a gateway to the Highlands, allowing visitors to explore every hill, nook and crag of Scotland’s most spectacular landscape.

“Exceptional hospitality is at the heart of our offering, with every little detail taken care of.

From valet parking and personal luggage delivery to a glass of chilled champagne on arrival, it’s our promise to provide an outstanding 5-star experience from the moment our guests arrive.”

The development was supported by £4.5 million of funding from Barclays.

HOTELSCOTLAND • 27

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PEOPLE

Robinson takes on role at Balmoral

BALBIRNIE HOUSE OWNER COMPLETES IRONMAN AUSTRIA CHALLENGE Balbirnie House Hotel’s owner and Managing Director Nicholas Russell has claimed his title as an IronMan after completing the challenge in Austria, in what is widely regarded to be one of the toughest IronMan events in the world.

Russell, a member of the Glenrothes Triathlon Club, had trained progressively for years in preparation for the endeavour, which included a 2.4 mile swim in Lake Worthersee, a 112 mile bike ride, followed by a 26.2 mile marathon run with circuits around Klagenfurt and Krumpendorf.

Russell was among 3,000 athletes from all over the world who had travelled to Austria to take part in the event, which has been described as enjoying the perfect triathlon

landscape. With all stages of the event set under time clock challenge, out of 3,270 original entrants, only 2,488 were physically able to complete the challenge. Russell was joined in Austria by his wife Gaynor, and two daughters Isobel and Ruby, who cheered him on at every opportunity.

Finishing with almost two hours to spare, Russell has said, ‘’Participating in, and completing Austria’s 2019 IRONMAN, at 140.6, within the allocated timeline, was a profound and surreal experience. As a five-year case study, the journey has taken me all the way from virtual zero fitness, to successfully achieving a previously unachieved and unthinkable personal feat. My sincere thanks to everyone who has supported me and offered encouragement.

The Balmoral in Edinburgh has appointed Gary Robinson as its new Executive Chef. Having travelled the world – gaining over 25 years of global culinary experience, including holding the honourable position of Head Chef to HRH the Prince of Wales – Scottishborn Gary is finally coming home.

Previously Gary held the role of Executive Chef at the British Embassy in Washington D.C, a position which saw him cook for numerous presidents, and also spent five years overseeing the entire Conde Nast International Restaurants portfolio. Before joining The Balmoral he launched the culinary programme for The Conduit Private Members Club in London, as well as holding Executive Chef positions at Kowloon Shangri-La and the exclusive Aberdeen Marina Club in Hong Kong.

Said Gary, “Coming home to Scotland opens the door to an abundance of produce thanks to our natural larder as well as artisanal suppliers and small producers that we can champion in the hotel. No other country has shellfish like we do, the game or hedgerow produce.

Sustainability is at the core of everything I do and I look forward to working with my talented team and experts in Scotland to do the ingredients justice on the plate.”

HOTELSCOTLAND • 29

PEOPLE

New manager at Hotel Indigo Edinburgh

Michael Nawrot, 31, is taking over as General Manager at the 64-bedroom Hotel Indigo Edinburgh on Princes Street, which is managed by the Cairn Group. Most recently he led the team as general manager of The Raeburn, on Raeburn Place.

He said, “I’ve worked in different parts of the UK and across Scotland but nothing beats the buzz of Edinburgh. Everyone in the industry knows about this hotel and its legacy so it’s great joining the team.

“There’s such a good feeling around the place as we’ve a real mix of guests from all over the world coming to experience the capital which we love being a part of. I’ll always have a soft spot for bars and restaurants having spent the early days of my career in that environment, so to be involved with some of the city’s most exciting food and drink destinations is an added bonus!”

EUAN TRIPP AND BRUCE FARQUHAR OF ANDERSON STRATHERN

EUAN TRIPP JOINS ANDERSON STRATHERN Glasgow based legal firm Anderson Strathern has hired corporate specialist Euan Tripp, who works extensively across the hotel sector, from Brodies. Tripp has been brought in as a Partner.

Anderson Strathern Chair, Bruce Farquhar said, “Euan is a highly rated corporate lawyer, well known for his astute and pragmatic approach, with a fantastic network across the UK and internationally. We’re really happy to have him on board as we look to further build out our corporate and commercial team.

Euan’s specific expertise in the property and hotels sectors in particular is a real plus for us.”

Euan Tripp added, “Anderson Strathern is recognised as having a real focus on Scotland’s SME market and we think there is great potential to extend the firm’s reach in Scotland and across the rest of the UK. The firm has an excellent name in the market and I look forward to working alongside Bruce and the rest of the team while helping to build on the firm’s reputation in the years ahead.”

TEAM EXPANDS AT NEW INVERNESS AIRPORT HOTEL Dorothy Green has joined The Coutyard by Marriott Inverness Airport Hotel as Director of Sales.

With around 20 years’ experience in the hospitality and tourism industry, Dorothy will assist in leading the team at the multi-million pound hotel which is due to open later this year.

As well as working in general management and operations roles for a number of recognisable hotel brands, Dorothy previously held a place on the board of Visit Inverness and chaired the Inverness Hotel Association.

Dorothy said, “I am thrilled to be joining the RBH family at Courtyard by Marriott Inverness Airport. This is a very exciting time for us all as we prepare to open the city’s first new hotel for a number of years. As the hotel grows from the ground up, so will our team, and we are eager to get settled into the property and later in the year open our doors to guests.

“We believe that this will bring a fantastic new offering to Inverness, providing quality accommodation within easy reach of the city and the airport to both business and leisure travellers.”

The new 130-bedroom Courtyard by Marriott Inverness Airport is being brought to Inverness by owner Molo Hotels and operator RBH.

30 • HOTELSCOTLAND

The Importance of Good Quality Coffee in Hotels When you’re running a hotel, coffee can be an ancillary concern. After all, it’s among the least of your services. But details really do count. And for many customers, coffee is a big detail.

They know the difference between delightful and dishwater, and they want to experience quality with consistency. But why should this matter to your business?

• 95 million cups of coffee are consumed every day in the UK. • Brits average a £676 coffee spend per person per year.

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The WMF 1500 S+ With revolutionary Dynamic Coffee Assist technology, the WMF 1500 S+ takes the trouble out of professional coffee making. It has been designed to monitor the grinding degree and quantity of coffee grounds, automatically adjusting brewing and extraction time to make the best quality espresso possible, while reducing unnecessary waste. Perfect results are guaranteed every time.

Deliver consistently great coffee to your customers with WMF’s coffee machines.

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HOTELSCOTLAND • 31

SHOWCASE

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Freehold £900,000 • Family owned and operated 23 bed hotel • 3 Star rating, 2 AA Rosettes T: 0131 557 6666 5244946

Burlington Guest House, Isle of Arran

Freehold £830,000 • 16 en suite letting rooms • Leisure facilities, lounge bar and restaurant T: 0131 557 6666 5244935

Freehold £459,000 • 10 en suite letting rooms • Owner’s accommodation T: 0141 352 7300 6846608 Merkister Hotel, Orkney Freehold £1,650,000 • 16 letting bedrooms • Restaurant, lounge bar & private residents’ lounge T: 0131 557 6666

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32 • HOTELSCOTLAND

SHOWCASE

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HOTELSCOTLAND • 33

CHECKOUT Willie Macleod and UK Hospitality have kindly outlined what a No-deal Brexit could mean to Scottish hospitality businesses. There is a silver lining at the moment and that is the weakness of the pound – it’s not just attracting inbound visitors but stay-cation tourists too. But hospitality already suffers from 20% VAT and high rates – these costs combined with higher staff costs and higher food costs could tip the balance for many. Perhaps it is time the Scottish Government paid heed to the ‘golden goose’... and re-looked at the amount it is taxing Scotland’s hospitality businesses.

I visited Dakota in Glasgow recently and it had the fastest internet speed of any hotel I have been in anywhere – more than 300 megabytes per second for downloads. As my IT guru of a partner said, “That’s blistering.” It doesn’t just ensure that guests are very well catered for but Mr McCulloch can also ensure his portable Doo dah (wireless call button) works very well!

The current habit of using all capitals in hotel names – appears to me like a shout. YOTEL is fine but do we have to have the name of the cafe and bar in caps too (see news).

Diageo does the same with CÎROC … Heineken, too, is always capitalised when we get a press release. Then I realised, we do it too – DRAM. I take it all back.

Talking of DRAM we have our Hotel Bar nominations for the Scottish Bar and Pub Awards out – which includes Dakota, The George Hotel in Inveraray, The Raeburn in Edinburgh and The Torrance in East Kilbride. The hotels were all voted for by their customers and no doubt friends and family too. ing the 19 t Good luck to them all. a r o p incor ARDS 20 The awards are on 20th W A M DRA August so we will reveal the winning hotel bar then. Next year if you want to be considered for the accolade why not promote it on your social media channels.

34 • HOTELSCOTLAND

I can’t help but feel that some hotels could do more to prevent food wastage, particularly at breakfast. I was staying in Oban recently and the hotel was great. But when we went to breakfast at 9.45am (it had been a late-night) there were trays of scrambled eggs, sausages, tomatoes etc. The trays were full and we were last in.

Surely that can be avoided? It’s not just wasting produce, it can’t be helping the bottom line. Reducing food waste can, and should, create savings. Looking at it from purely a guest point of view – it doesn’t sit well to see so much profligate waste. Next month we will be back writing about how to manage food waste more effectively.

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HOTELSCOTLAND HOTELSCOTLAND 15 – DECEMBER 2018

HOTELSCOTLAND 16 – FEBRUARY 2019 ISSN 2515-8287

ISSN 2515-8287

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HOTELSCOTLAND ISSUE 18

ISSN 2515-8287

THE BONHAM’S NEW LOOK INTERVIEW:

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