HOTELSCOTLAND 02 - MAY 2017
ARTIST IN RESIDENCE: BILL COSTLEY A NEW CHAPTER FOR AUCHRANNIE
CONTENTS 4
NEWS
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EXPERTS SLAM RATE RISES Annabelle Love reports.
12 WELCOME
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hank you for all your positive feedback on our first edition of Hotel Scotland. We seem to have struck a chord. This month we have an interview with Bill Costley of Costley & Costley,. Find out what he has to say on page 21, and of course he is our Cover boy too! I also paid a visit to Auchrannie on the Isle of Arran. Owner Linda Johnston took time out to tell me all about their plans to become employee owned. The hotel has also just refurbished its two restaurants - more about that in our design feature. Rates continue to be a vexing topic for all in the hospitality business. Annabelle Love spoke to the experts to find out what you can do to limit the damage. She also checked out what Scotland’s top hoteliers are doing to retain staff. See page 25. This month we also focus on Women that are making their mark as General Managers. They are a talented group, but still very much in the minority. If you would like to see a subject covered in the magazine let us know.
• DALE McPHEE
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• THE AUCHRANNIE TEAM
@hotel_scotland hotelmagazinescotland.co.uk
GIN 8 BRANDS TO TRY IN YOUR BAR
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FEMALE GM’S MAKING THEIR MARK
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INTERVIEW: BILL COSTLEY
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TACKLING THE REVOLVING DOOR How do you keep staff?
Susan Young Editor
susan@mediaworldltd.com
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HOTEL SCOTLAND Published by Media World limited t: 0141 221 6965 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk
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A NEW CHAPTER FOR AUCHRANNIE
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DESIGN: THE MARMALADE HOTEL
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WHAT’S NEW
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SNAPSHOT
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• BILL COSTLEY
Editor: Susan Young Editorial: Annabelle Love, Mairi Clark Advertising: Lucy McGovern, Sylvia Forsyth and Lisa Clifford Production: Lorraine Gourlay, Dougie Wagstaff Admin: Cheryl Cook
Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Glasgow G3 8ND
Published by Media World Ltd. 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 2017. Printed by Stephens & George Print Group.
MAY 2017 • HOTEL SCOTLAND • 3
Hotel Indigo Edinburgh celebrates the BIG 5!
Hotel Indigo Edinburgh on York Place kicked off its 5th birthday celebrations by welcoming guests and the local community to join them to celebrate. The hotel organised a photo party, tea and cake to raise money for partner charity, the Teapot Trust. Lynsay Findlay, General Manager of
Hotel Indigo Edinburgh commented, “5 years on its great to see our neighbours come together to help us celebrate for a good cause.To mark this special occasion, we introduced Polaroid cameras, (Polaroid turns 70 this year!), to encourage staff and guests to create some instant take away memories with us. There is something quite magical about capturing a moment and not being able to filter or edit it to perfection. Our curious travellers can roam around the city with our new cameras, get creative and challenge themselves by capturing their most creative shots.” Donations from the tea party were given to the Teapot Trust, the hotel’s partner charity to help provide professional art therapy to children coping with chronic illnesses.
THE UPLAWMOOR HOTEL GOES ON THE MARKET Stuart and Emma Peacock, who have been at the helm of The Uplawmoor Hotel for the last 25 years, have put the hotel on the market. Stuart says, “Following a very successful year, with a new executive housing development bringing many new regulars to the hotel we can report an increased bar trade and the rooms are also a lot busier. That said we are aware that the selling market for small businesses is currently very slow - even houses in Uplawmoor can take a few years to sell. The marketing exercise is a way of us testing the market, as we have done from time to time, before undertaking a new 10year plan for future investment.” The hoteliers, who recently put in two super-fast Electric Vehicle Charging Points as part of their larger scale Green commitment, are continuing to invest in their hotel, but feel that the time could be right for retiring. Says Stuart, “We wouldn’t rule out a complete retirement from the trade ” Over the years the hotel has won many awards. One of which was an accolade from Visit Scotland for the Best Customer Care of any hotel in Scotland. This won them a prestigious Thistle Award. The hotel is for sale through Smith & Clough with offers invited in the region of £750K.
4 • HOTEL SCOTLAND • MAY 2017
New boutique-style hotel for Morningside The Lane Hotel is a new six-bedroomed boutique hotel, situated on Canaan Lane, next to the Canny Man pub in Edinburgh’s Morningside. The owners, the Kerr family, own both the pub and the new hotel which was built at the same time in 1871. Amy Kerr told Hotel Scotland, “It is a large Victorian house and as a result, the rooms are a great size. For many years we used it for bedsits but we decided it would make
a better luxury boutique hotel. All of the rooms are very spacious and have been individually designed. We also have a Garden Room which has its own private terrace. The hotel boasts an honesty bar and it also has a snack room, where all the snacks are complimentary.” She adds, “Meals can be taken at the Canny Man, but continental breakfasts will be available for guests, delivered in a basket, to their rooms.”
NEWS
Boclair’s Gatsby-themed night raises £4K
Boclair House Hotel in Bearsden, Glasgow, celebrated its first birthday and raised over £4,000 for charity recently. The venue hosted a Great Gatsby-themed party, and funds raised on the night went to Glasgow-based, Cure Crohn’s Colitis. The management team (pictured) turned out in force to celebrate. Craig Haddow, General Manager, Boclair House Hotel said, “A fantastic night was had by all and all our guests made a spectacular effort to get into the Great Gatsby theme. We’re delighted to support the Cure Crohn’s Colitis charity and to raise much-needed funds for their vital research into these debilitating diseases.”
MACDONALD HOTELS CREATES NEXT GENERATION OF HOTELIERS
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acdonald Hotels & Resorts is looking for 22 graduates with a 2:1 degree or higher to join this year’s graduate programme through open applications to 19 hotels across the UK. The 18-month training scheme, which starts up again in September 2017, aims to help budding hospitality professionals take the first steps into a new career through hands-on experience across all areas of the hotel business. More than 33 graduates have successfully completed the original programme and went on to take up full-time professional positions with the Macdonald Hotel Group. Now, improvements have been made to the scheme which will see a dedicated senior mentor work with each graduate to ensure they hit the ground running and develop the skills needed for a successful future in the fast-moving industry. There’s also an increased salary and a generous annual leave entitlement, as well as other staff benefits. Those who successfully complete the course are guaranteed a full-time position within the business. Gordon Fraser, deputy chairman and group
managing director of Macdonald Hotels & Resorts, said, “Our training programmes offer excellent experience for young people with a passion for good service and the ambition to work in hospitality. The Macdonald Hotels Group is focused on developing and rewarding talent and giving graduates and those starting out in their careers the opportunities and support they need to fulfil their potential. By giving them real handson training and experience in every area of the hotel business, we are creating the hoteliers of the future.” In addition to its new graduate programme, the Macdonald Hotel Group, which has 48 hotels and resorts across the UK, Ireland, Spain, and Portugal, has also launched its new Hotelier programme. Created to be the perfect next step for those already working in the hotel group, who are keen to develop their career in hospitality. Trainees will be nominated by their senior managers and it’s hoped that many staff members will complete the programme in 2017-18. For more information about subscribing to the graduate programme in 2017, go to www. Macdonald-hotels.co.uk/graduates.
IF YOU HAVE ANY NEWS FOR US AT HOTEL SCOTLAND EMAIL NEWS@MEDIAWORLDLTD.COM
Hotel group Marriott International has revealed plans to open seven new hotels in Scotland over the next four years. The new hotels will include five Marriott brands – W Hotels, Moxy, Aloft, Courtyard and Residence Inn. The expanded portfolio will include a W hotel in Edinburgh and three Moxy hotels. Congratulations to the team at Radisson Blu Edinburgh. The hotel has been recognised in internal awards by Radisson Blu (part of the global Carlson Rezidor Hotel Group) as its Hotel of the Year for the UK, Ireland and Western Europe. The hotel came out top from all 27 of the Radisson Blu (and Park Inn) hotels in the UK and its total of 59 hotels across Western Europe. At the same awards, Anna Malinowska, a 36-year-old Assistant Head Housekeeper, who has worked at Radisson Blu Edinburgh for over 12 years, was named Supervisor / Shift Leader of the Year. Richard Mayne, General Manager of Radisson Blu Edinburgh said, “All 168 of the hard-working, professional staff within Radisson Blu Edinburgh can feel immensely proud of receiving this tremendous accolade.” Premier Inn owners Whitbread have been given a green light to build a new hotel on a derelict site at the entrance to Aviemore. The 60-bedroom hotel will be built on land which has been vacant since the closure of a filling station on the site over a decade ago. The company are investing £6.5m in the project. The Links Hotel in Edinburgh’s Bruntsfield has now closed and will re-open later this year offering fully-serviced suites and apartments. Its public areas will be also transformed and will house a large gastro-style pub. The hotel was bought by Edinburgh entrepreneur Billy Lowe last July, less than two years after he sold his Le Monde and Angel’s Share hotels to Glendola.
MAY 2017 • HOTEL SCOTLAND • 5
WATSON & LOWE BUY THE CARRICK LODGE AND RE-BRAND
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lan Watson and Allan Lowe will re-open The Carrick Lodge Hotel in Ayr as The Fox and Willow after buying it out of administration at the beginning of April. The two business partners have spent £100K refurbishing the 3-star hotel and restaurant and expect it to be open in June. Alan, the former General Manager of The Jefferson in Kilmarnock, and Allan, the man behind 22 in Beresford Terrace in Ayr, are old friends having known each other for nearly 20 years. The duo gained much of their early experience working for Costley & Costley. Alan told Hotel Scotland, “The Carrick Lodge
UGIE HOTEL INVESTS Keith hotel Ugie House has revamped its rooms thanks to making significant savings on its utilities. JPR Energy reduced Ugie House Hotel’s bills by more than £16,000 in just one year, simply by identifying the most efficient tariffs. Ugie House Hotel has 10 rooms, a 50seat restaurant and a bar and June McKay, of Ugie House Hotel, comments, “The savings we made were phenomenal. It was unbelievable that by switching tariffs, we could reduce our bills so dramatically. “As a business, we are always looking to improve our offering and bring more people to the venue to enjoy a night away, a lovely meal or a great function. Having this extra resource allowed us to redirect funds into refurbishing some of our rooms.”
Travelodge set to open 21 hotels Hotel giant Travelodge is looking for a site in Galashiels which will be its first hotel in the Borders as well as a further 20 sites in Scotland. The news came as the hotel group opened its new Peterhead hotel. Craig Bonnar, Travelodge’s chief operating officer, said, “The value hotel market continues to go from strength to strength in Scotland, boosted by ever more cost-conscious businesses looking to reduce travel costs and the growth in independent leisure travel.” 6 • HOTEL SCOTLAND • MAY 2017
is a bit of an institution in Ayr, We have given the restaurant and bar a full interior refurbishment. Initially we thought it would need less, but we have gone for a new contemporary look which will have plenty of atmosphere. We are confident that we will be able to make a success of it.” He continues, “We have kept the six hotel rooms much the same, as they were refurbished more recently. Any changes to the rooms will be phase 2.”
DoubleTree by Hilton in Dundee sold to 7 Hospitality The 95-bed Double Tree by Hilton hotel in Dundee, has been sold to Singapore-owned 7 Hospitality (UK) Ltd. It is headed up Harry’s Bar founder Mohan Mulani. The deal, believed to be worth in the region of £5.5m, is the first UK purchase by the company. Mr Mulani, who grew Harry’s Bar to a 27-strong chain, before selling to a private equity fund four years ago, will work alongside Richard Ellison, the hotel’s General Manager. Ellison has also been made a Director of the hotel. Craig Dickson, Director at Christie Finance,
the specialist commercial finance broker, who arranged the funding package via Santander Corporate & Commercial Banking for its client, comments, “We are seeing more and more overseas hotel operators/investors now looking outside of London. With the ongoing waterfront development, which will include the V&A Museum of Design, the Dundee hotel market is well placed to take advantage of the expected increase in tourists.” The hotel is subject to a franchise agreement with Hilton Worldwide Inc under their DoubleTree by Hilton brand.
NEWS Glasgow City Council has given the thumbs up to a new 150-bedroom boutique hotel complex complete with a sky bar, ground floor restaurant and retail space. Developers Clyde Dixon has earmarked £20m – which will be spent developing the 17-story building which will be situated on the corner of Clyde Street and Dixon Street. However, plans for the hotel, which will overlook the River Clyde, will now be sent to Scottish Ministers for their approval, following objections from Historic Scotland and SPT.
Stylish new look for The Mercure Inverness The Mercure Inverness Hotel has undergone an extensive and stylish refurbishment and now has a new bar and brasserie too. The re-design includes the transformation of all 121 bedrooms, the public spaces including the new 33 Church Street Bar & Brasserie as well as the lounge, conservatory and reception areas. Interior designer Helen Hooper of HH Interiors, who has previously worked with Jupiter Hotels on renovation projects across the UK, managed the project. Helen explained, “We wanted to give the hotel a refreshing new look, which was influenced by the area’s notable warm and welcoming highland hospitality. Locally inspired
touches are evident throughout the design and it is these touches that celebrate the warmth, passion and personality of the region. The new interior fuses contemporary fabrics and colours with traditional Scottish period features and details, epitomising nostalgic elegance with a modern-day style.” Commenting on the refurbishment, hotel General Manager, Fraser Peterkin, said, “We are delighted with the recent refurbishment of the hotel and feel that the new Highland inspired design concept not only elevates our vision and ethos but enhances the hotel’s heritage with a contemporary edge.”
Ayr’s Belleisle House Hotel redevelopment plans move forward John and Senga Campbell of Campbell Inns are hopefully set to continue their redevelopment plans of Ayr’s Belleisle House Hotel, which ground to a halt after the company reached a stalemate with South Ayrshire Council over parking requirements, and other planning issues. Now following an intervention by a local politician, Chic Brodie, work could re-start but only if a draft agreement is finalised between the Council and Campbell Inns. The company bought the former Belleisle House from the Council five years ago, but property developer and hotel owner John Campbell had been having ongoing discussions with the Council about the purchase of the property as far back as 2010. In the meantime, Campbell Inns successfully transformed the Dumfries Arms in Cumnock into a hotel and
wedding venue. Originally they had planned to spend £5m turning Belleisle House into a luxury five-star hotel, but this all came to a halt after South Ayrshire granted planning permission on the condition that the hotel had 127 parking spaces. This wasn’t possible with the land available at the time. However, now it appears that another parcel of land will allow the conditions to be met. John Campbell told Hotel Scotland, “We now have a draft agreement, which is with both our lawyers. Hopefully, we will be able to resolve the outstanding issues over parking by the end of the month. I do agree that we need the number of parking spaces that the Council have specified, but if there was no land available I don’t how we could have met the requirements.” Watch this space.
Looking for a new business project? Dunraven Lodge in Strathpeffer is up for sale at offers around £565K and is considered to be perfect for turning into a small Boutique hotel. It has 11 bedrooms, 4 ensuite, a lounge, dining room, kitchen, laundry room, study, sitting room, family room and 1.5 acres of land. The category B-listed, dating from 1901, was originally built by sisters Catherine and Aline Corbett and has operated as a small hotel in the past. Orlaith Brogan, a spokeswoman for SPC Scotland, said, While it has a rich history, the property has been lovingly upgraded by its current owners. “This property would make an ideal bed and breakfast or a boutique-style hotel, particularly as Strathpeffer is one of the most popular towns for visitors in the Highlands.” The Aberdeen Altens Hotel and The Stirling Highland Hotel are two of the hotels in a £130 million portfolio being marketed jointly by Savills and Rothschild. The Hotel Collection has brought to market a portfolio of 10 regional UK hotels known as Project Solstice for a guide price in excess of £130 million. The Victorian Stirling Highland Hotel, which was originally a school, now features 96 bedrooms plus a health club, squash court, restaurant, bar and six conference rooms. The hotels, which offer a combined total of 1,433 bedrooms and 111 meeting rooms plus numerous restaurants, gyms and health spas, produced a total revenue of £48 million in 2015.
MAY 2017 • HOTEL SCOTLAND • 7
EXPERTISE AND INSIGHT: A WINNING PARTNERSHIP
For further information please get in touch: Martin Clarkson Gerald Eve LLP 140 West George Street Glasgow G2 2HG Tel. +44 (0)141 227 2368 mclarkson@geraldeve.com www.geraldeve.com
8 • HOTEL SCOTLAND • MAY 2017
RATES NEWS
EXPERTS SLAM RATE RISES By Annabelle Love
W
hen Finance Minister Derek Mackay announced his 12.5% cap on business rates for the hospitality sector back in February, it was certainly welcome news. The move offered a bit of breathing space to those facing major hikes and the prospect of financial difficulty – and it showed that the Scottish Government had listened to the concerns being voiced by many. But as with most things in life, and certainly, in business, the reality has not been quite so straightforward. Firstly, the 12.5% cap is actually 14.75% in real terms (with the addition of inflation). Whilst this was stated in a background paper released at the same time as the announcement was made, it only became apparent several weeks later. The second issue is that the cap is not automatically granted to hotels and licensed premises – it has to be applied for by each business under European Union rules on State Aid. This will have come as a surprise to many as it was also not made clear initially but only came to light around the time people were starting to receive their new rateable values (RVs). There appeared to be a lack of consistency in terms of how the application process would work in different local authority areas. Guidance
on implementing the cap was only issued to councils on March 16 – leaving them just over two weeks to prepare before the new RVs came into force on April 1. In the meantime, some had created an online application form, while others were advising people to write a letter.
“ In some cases we are looking at a three-fold increase and even for a multi-national chain of hotels that is a shock that is very difficult.” Concerns have also been raised about whether hoteliers would be expected to pay at the new rate until the relief was applied – which would have left many people in just as bad a situation as they faced prior to the announcement of the cap. Initially, some local authorities said they anticipated recalculating bills once applications had been made, with any reduction reflected
in future payments. However, the Scottish Government has since stated, “While it is for councils to administer the rates relief scheme, we anticipate that businesses will be able to apply for the relief and have this applied to their bills before they have to pay any portion of their business rates...We have been clear from the outset that it was a 12.5% real terms cap, which equates to a 14.75% cash increase.” So what do the industry experts make of the situation? Martin Clarkson, a partner at international property consultants Gerald Eve, says the cap is unprecedented – and that it suggests the revaluation process is not working as it should do. He says, “This is pretty unprecedented in terms of a relief that’s been granted only to a specific sector and that in itself tells me that something has broken down in the process in terms of the revaluation of hospitality subjects. The starting point is turnover and that is a flaw. “Turnover might be on an upward trend but costs and other factors are also on a steep trend upwards. If turnover is up by 50%, that doesn’t mean to say that the business is 50% more profitable and in fact, profit margins are probably less than what they were in 2008. “In some cases, we are looking at a three-fold MAY 2017 • HOTEL SCOTLAND • 9
RATES increase and even for a multi-national chain of hotels that is a shock that is very difficult, if not impossible, to absorb. Hotels are a main driver of wider business activity and, particularly in places like Edinburgh, one of the main drivers of growth and they feel that they are being penalised.” He adds, “We are one of only two agents who have been dealing with the Scottish Assessors Association at a national level in terms of the valuation approach on hotels. We’ve been working very much at that level as well as getting our files ready for individual client cases. “There have been two misconceptions in the sector: firstly that this relief lasts for the whole of the revaluation but it doesn’t – it only lasts for one year – and secondly that, because of this cap lasting for a year that people can sit on their hands in terms of the appeals but again that is not the case. Any appeals will have to be lodged before September 30 this year or the right of appeal will be lost. That deadline has not been shifted so if people miss it they could be in for a shock for the following four years.” Martin underlines the importance of using hotel specialists when it comes to challenging the new RVs. He says, “Hotel business rates are typically the second highest outgoing after salaries. A dedicated hotel rating specialist is critical. Our clients retain us for our professionalism and ability to undertake a rigorous review of their hotel’s rates liabilities.” Tim Bunker, a Rating Consultant at chartered surveyors Graham + Sibbald, agrees that hoteliers were left shocked and seriously concerned by the new RVs. He also emphasises the fact that the most recent revaluation was carried out in very different economic conditions compared to the previous one in 2010. This is nowhere more clearly illustrated than in Aberdeen, which has been badly hit by the oil and gas downturn in the interim. Tim says, “The initial draft rateable values announced by the Assessors towards the end of 2016 caused a considerable scare in the hospitality sector, particularly hotels. The cancellation by the Scottish Government of the 2015 Revaluation had led to the previous rateable values being considerably out-dated. The rental evidence adopted by Assessors is set by statute as being two years prior to the effective date of the new values. Therefore the 2010 Revaluation was based on 2008 rents and the 2017 Revaluation is based on 2015 rents – two very different market periods.” The announcement of the cap is, Tim says, good news in the short term. He adds, “Initial confusion on those who qualify has been clarified following the release of the Non-Domestic (Transitional Relief) (Scotland) Regulations 2017 which confirmed the 10 • HOTEL SCOTLAND • MAY 2017
• MARTIN CLARKSON, PETER SEYMOUR
“ Any appeals will have to be lodged before September 30 this year or the right of appeal will be lost. That deadline has not been shifted so if people miss it they could be in for a shock for the following four years.” specified purposes as including Bed & Breakfast accommodation, chalets, guest houses, hotels, self-catering and timeshare accommodation, as well as public houses, amongst others. “However, the relief is only available for one year and there has been no confirmation of the position next year. It is also subject to the EU State Aid rules, limiting overall aid to 200,000 Euro. This may cause issues for some operators who receive other State funding. “Each ratepayer who receives a Valuation Notice can appeal the new value prior to the end of September 2017. With the unknown issue on further rates relief, it is vital that the base level of the rates liability, that is to say, the rateable value is challenged to ensure it is fair and reasonable as it will remain in place, probably until 2022. “The input of our Licensed and Hotel team is invaluable in challenging rateable values, and the Assessors basis of valuation, where market evidence is related to the turnover potential of the business.” Peter Seymour, Licensed Trade Specialist at Graham + Sibbald agrees, adding, “It is vital the ratepayer seeks the advice of an expert in appealing their rateable value as this is the only element of the rates liability that is open to challenge”. Graham + Sibbald have been involved with submissions on behalf of the hospitality sector to the Barclay Review in line with other sectors, but Tim believes the Review is unlikely to have a significant effect on this Revaluation timetable, or values because it is not due to report until July.
Willie Macleod, British Hospitality Association Director for Scotland, sees the cap as a positive indication that the Government has listened – and more importantly acted on – the concerns raised by the hospitality sector. He says, “We are very pleased to have had the cap and have advised all our members that they should make application to their local authority for it. “There has been a bit of a backlash in some quarters about the figure being 14.75% instead of 12.5% and I think it is unfortunate that wasn’t made crystal clear at the time. However, I think to get a cap even as an interim measure for this year can only be regarded as successful and positive in that the government has clearly listened to the concerns expressed by the industry through BHA and others.” He adds, “There is an ongoing dialogue and we await the output of the Barclay Review this summer and we would hope that the report takes account of our concerns, which we believe are valid. If Barclay agrees with us that these concerns are valid we would hope that the Scottish Government will take steps to ensure we don’t find ourselves in the same position at the beginning of the 2018/19 financial year.” Whatever uncertainties the future holds and however this issue plays out over the next few months, two things are clear at least. Firstly, hoteliers must apply for their 14.75% cap and secondly, anyone who is not happy with their new RV must get their appeal in before September 30 – or face the fact that they may be stuck with it until 2022. n
Following on from the news of our recent merger with Seymour & Co, Graham + Sibbald are delighted to be handling the sale of the following businesses
CORNER HOTEL CARNOUSTIE -- 10 letting bedrooms -- Very busy bar with 340 barrels p.a. -- 36 cover Restaurant -- Home of the 2018 Open Championship -- Same ownership for 16 years -- 97% excellent or very good reviews on TripAdvisor Freehold OIRO £650,000
BALMACASSIE HOUSE ELLON -- Rural Bed & Breakfast -- Idyllic location with panoramic views -- 4 Letting rooms -- Spacious 3 bedroom Owner’s Accommodation -- Detached workshop -- Detailed planning consent for 22 bed Hotel (now lapsed) Freehold OIRO £595,000
BEVERIDGE PARK HOTEL KIRKCALDY -- 31 Bedroom Town Centre Hotel -- Prominent Corner Position -- 2 Function Rooms -- 70 cover Restaurant -- Lounge Bar and Beer Garden -- Large Car park in one acre of Grounds Freehold OIRO £1.25m
CRAGS HOTEL CALLANDER -- 9 letting rooms all with private bath or shower -- Public Bar with separate Snug -- Restaurant/Dining areas for 32 covers -- Well equipped Commercial Kitchen -- Garage and Parking for 4 cars -- Year end 2015 Turnover £294,244 Currently Under offer
ROCKPORT HOTEL OBAN -- 8 Bedroom Town Centre Hotel -- Recently refurbished to a high standard -- Woody Lounge Bar -- Boathouse Restaurant -- Large Beer Garden Freehold OIRO £320,000
KINTORE ARMS INVERURIE -- Established 27 bedroom hotel -- All bedrooms en-suite -- Lounge bar, restaurant and function room -- 16 miles north of Aberdeen in the affluent village of Inverurie -- 0.63 acre potential development opportunity Freehold Offers Over £1,000,000
New Price
STAR HOTEL TWYNHOLM -- Traditional Village Hotel and Restaurant -- 95% Gluten and Allergen Free Menu -- Spacious 4 bedroom owner’s accommodation -- 3 Letting Rooms -- South facing beer garden Freehold OIRO £295,000
HERRIESLEA HOUSE HOTEL SHETLAND -- 4* hotel with 9 Letting rooms -- Staff/owner’s accommodation -- Over 70% occupancy levels -- Scope to develop food & beverage sales -- 100% Relief on business rates under SBBS Freehold OIRO £300,000
INTERESTED? THINKING OF SELLING? WANT SOME HONEST AND PROFESSIONAL MARKETING ADVICE? Peter Seymour E: peter.seymour@g-s.co.uk
John Docherty E: john.docherty@g-s.co.uk
Brogan Grier E: brogan.grier@g-s.co.uk
Call the team on 0141 332 1194 Have you received your new Business Rates for 2017? Sky high? Unsure of what to do next? Contact our dedicated Rating Team at rating2017@g-s.co.uk to find out how we can help you! MAY 2017 • HOTEL SCOTLAND • 11
SCOTLAND’S GIN
BEST GINS 01 Edinburgh Gin’s Rhubarb & Ginger Liqueur
02 Darnley
03 Cannonball Edinburgh Gin
Darnley’s Gin has revealed an updated look, including a shortened name and refreshed packaging, ahead of the opening of its Darnley’s Distillery in Fife this summer. New to their line-up is a Navy Strength edition of their award-winning Spiced Gin. Inspired by the renowned Royal Navy career of ancestor Sir Rosslyn Wemyss, during his time at sea, ships’ officers still enjoyed a daily ration of gin which had to pass a gunpowder test to prove it was over 57% ABV and therefore Navy Strength. Using the same botanicals as Spiced Gin, the distiller added more juniper and increased the proof to bring you a bold Navy Strength gin with intense warming spice flavour. www.darnleysview.com
A punchy but balanced Navy Strength gin, defined by strong juniper and lemon flavours, with lingering spice. Inspired by Edinburgh’s rich naval heritage of cannons and the famous One O’clock Gun. Cannonball Gin lives up to its evocative name. and resurrects a historic style of gin commissioned by the British Navy, making this gin a homage to Edinburgh’s seafaring past. Cannonball packs a punch, with twice the juniper content of the Original Edinburgh Gin. Szechuan peppercorns add a spicy note while zesty lemon and orange balance out the citrus profile. For more information please contact Ian Macleod Distillers: uk@ianmacleod.com.
04 Makar Glasgow Gin
05 Makar Oak Aged Gin
06 Makar Mulberry Wood
Multi-award-winning Makar Gin is carefully handcrafted in Glasgow’s first ever gin distillery. Deriving its name from the ancient Scots word for ‘Poet’, Makar aptly reflects the craft of the team of dedicated distillers that oversee production of the small batches distilled in copper pot still, Annie. Makar is a vibrant juniper-based gin harmonised by a unique blend of seven botanicals. The bright and robust flavour of Makar makes it perfect for gin-led cocktails, invigorating with tonic and a slice of mild green chilli – if you dare! Makar gin 70cl is available to purchase from all leading wholesalers, Glasgow Distillery Company website, Tesco, Majestic Wine and other specialist retailers (RRP £35).
Released as a limited edition in December last year from The Glasgow Distillery Company, Makar Oak Aged gin recently achieved the highest award for any cask aged gin at highly respected International Spirits Challenge. Storing gin in barrels dates back to before the 18th century, when oak was used to ship and store gin. Makar Oak Aged gin, is deliciously different from, Makar Glasgow gin, retaining the smooth taste but with the addition of flavours from the new European oak casks in which it has been aged for approximately 10 weeks.The result is a gin that is soft on the nose, complex and lively on the tongue, with a peppery finish. Makar Oak Aged gin 70cl is available from the Glasgow Distillery Company (RRP £35). www.glasgowdistillery.com
Another limited edition offering from The Glasgow Distillery Company, Makar Mulberry Wood Aged Gin, is made by filling Mulberry Wood casks with Glasgow Distillery’s Makar Glasgow gin and then storing it for approximately 10 weeks before bottling. During ageing the gin gains complexity and flavour as well as a little colour and the result is an intriguing hint of lemon, thyme and sweet vanilla and a peppery finish. Try it as a dry martini with a classic olive garnish. Makar Mulberry Wood Aged gin 70cl is available to purchase from all leading wholesalers, Glasgow Distillery Company website and other specialist retailers (RRP £35). www.glasgowdistillery.com
A classic pairing, our Rhubarb & Ginger is a sweet, fruity liqueur balanced by a delicate warmth and spicy finish. Freshly picked spring-crop rhubarb is spiked with Oriental ginger and infused with our classic Edinburgh Gin. The rhubarb and spice are left to steep for four weeks, allowing for the complex flavours to marry together. For more information please contact Ian Macleod Distillers: uk@ianmacleod.com.
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Hotel Scotland’s Guide to the tastiest and coolest gins around.
07 Makar Old Tom Gin The newest Makar variant, Old Tom, re-creates a traditional, sweeter style of gin. Before today’s dry gins, the popular style was both richer and sweeter. Makar Old Tom revives this tradition, complementing the bold juniper of Makar with orange peel, almonds and a little honey. Botanicals include Juniper, Angelica, Black Pepper, Liquorice, Coriander, Orange, Lemon, Sweet Almond, and Honey. The result is an exceptionally wellbalanced, complex and rewarding Old Tom Gin perfect for traditional cocktails such as the Tom Collins and Martinez. Makar Old Tom gin 70cl is available to purchase from all leading wholesalers, Glasgow Distillery Company website and other specialist retailers (RRP £35).
08 Wild Island Wild Island Botanic Gin is a super premium small batch gin with its heart from the remote island of Colonsay. It has been created by Colonsay Beverages and is infused with 16 botanicals, 6 of which are hand foraged on the island. It has also been distilled 5 times using the traditional single copper pot still method. This has created a pure, rich spirit. It is citrus led in character (lemon peel, lemon balm) with a natural sweet finish from cinnamon, nutmeg, liquorice, cassia bark and orris root. It’s a brand with its soul in the gentler ways of island life and it has been inspired by the beauty of Colonsay and bottled at 43.7% ABV - the perfect strength to feel the robust spirit but still enjoy the delicate botanicals. www.wildislandgin.com MAY 2017 • HOTEL SCOTLAND • 13
FEMALE GM’S MAKING THEIR MARK THE HOTEL INDUSTRY IN SCOTLAND IS STILL VERY MUCH DOMINATED BY MEN AT THE VERY TOP. BUT THIS MONTH HOTEL SCOTLAND TAKES A LOOK AT SOME GREAT FEMALE GENERAL MANAGERS WHO ARE DEFINITELY MAKING THEIR MARK. BEV LYONS REPORTS.
Amanda Rennie Citizen M, Glasgow Citizen M Glasgow GM Amanda Rennie, 35, from Glasgow started off in the hotel business sixteen years ago. She said, “I started my hotel experience parttime in the Hilton Hotel while studying and spent the next 10 years managing restaurants, cocktail bars and nightclubs. At Citizen M we are constantly evolving and I personally intend for Glasgow to lead the way.” Amanda has her own style of management. She comments, “I have always been a generalist and a problem solver and I get such pleasure from developing people and helping unlock potential. The ability to deliver a unique guest experience has always been in me and the role of a GM was always one I was attracted to.” She admits it’s sometimes hard to relax after a busy day. “I have always struggled to relax. However, having recently had a baby it seems I will never have proper downtime again. I can now spend a whole day with my family doing very little and feel extremely relaxed.” Her advice to other females keen to become General Managers is ‘Don’t try to hide the feminine qualities you have.’ She added, “Embrace your own style and play to your strengths. Also, being a mother and a GM gives you a unique outlook on both your business and family.”
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FEATURE NEWS
Dale McPhee. Waldorf Astoria, The Caledonian Edinburgh, Edinburgh Dale McPhee is probably one of the most high-profile GM’s in Scotland. She is the boss at Edinburgh’s Waldorf Astoria – The Caledonian Edinburgh. However, she began her career 24 years ago as a front desk hotel receptionist in Canada where she grew up. Now 48, Dale who graduated in Political Science at Dalhousie University has worked around Europe for the last seventeen years and now holds British citizenship, having arrived in the U.K. In 2004 and Scotland in 2013. She said, “I have worked for Hilton Worldwide since joining its luxury division, Waldorf Astoria 9 years ago. This was a significant milestone because I became the first female General Manager within the division.”
Dale wanted to become a GM to impact the overall business. She says, “I wanted to oversee the whole business and mentor and develop young talent. I love dealing with different departments and challenges on a daily basis; the quick turnaround that being the General Manager of a hotel needs, forcing me to switch in a second from a Housekeeping related issue to Sales or PR – I love the fast paced industry and wouldn’t want it any differently.” In between work Dale spends some quality time with her teenage son and husband, reading and going for long walks with her dog. Her message to other budding female Gms, “Don’t give up; don’t be afraid of any “men friendly” industry; do your homework – information is power – and leave your mark.”
Marianne Clave Hotel Du Vin, Glasgow Marianne Clave 41, is the GM at Hotel Du Vin and began her career at One Devonshire Gardens in 1996. She’s been a GM since 2004 and admits getting into the industry was a lucky accident. She said, “I was studying history and sociology at Glasgow Uni and got a job in a hotel bar and loved it. I didn’t look back.” Marianne admits the job is demanding and keeps her on her toes. She says, “Hotels never close so you are never off duty and emails come in all the time. Dealing with the general public can be challenging but it keeps the job interesting and you never have the same day twice.” Marianne juggles her work with her family life. She says, “I have two small children and a poor husband who helps me with them and very little time for anything else, but it is possible. It’s important that as a female GM you don’t have to behave like a man. I’ve worked for some women who think they need to be like a man but it’s really just having the best person for the job.” Marianne has various plans for the hotel in coming months including a refurb and says the most important thing is to let staff spread their wings and grow. MAY 2017 • HOTEL SCOTLAND • 15
FEATURE NEWS
Juliet Parry Busby Hotel, Busby Juliet Parry, 40, from Newton Mearns is the current GM of the award-winning Busby hotel and eats, sleeps, and breathes her job. She said, “I came back from travelling in Israel when I was eighteen and worked as a waitress at the Moat House then became restaurant supervisor and worked my way from there.” Having worked at the Marine Hotel in Troon and Millennium hotel in Glasgow, Juliet joined the Busby Hotel from Parklands just over a year ago. She said, “I stick around places quite a long time and I enjoy every part of my job. I enjoy giving customer care and guest satisfaction and building a team. At the Busby, it is twenty-four seven and my door is always open. I’ve liked
developing a team and people I’ve worked with in the past tend to follow where I go.” Juliet, who is a mum to a six-year-old and ten years old, makes a point of spending quality time with her children each week. She said, “My husband is a pastry chef in the hotel industry too and he works five days a week, 6am – 3pm. But I don’t go to work on Saturdays until 3pm and plan my other days off. You have to have a work-life balance.” Juliet advises any budding GMs to ‘go for it’. She said, “Don’t let anything stop you. I strived to be a GM all my life and my ambition now is to have two or three hotels. I’ve enjoyed the fact that I have helped turn the Busby around, and I do work with a fantastic team.”
Nan Li Blairquhan Castle, Maybole GM of Blairquhan Castle Nan Li, 36, moved to the UK from China to start her hotel career. Nan originally had a degree in hospitality management and was working in hotels in England before coming to Strathclyde University for her masters. After graduating in 2006 she got her first job as a sales coordinator in budget hotels in Glasgow and did this for two years before working her way up through various hotels. She joined Blairquhan Castle three years ago in July. She told Hotel Scotland, “I liked hotel sales and meeting different people and working with different clients and managing accounts.” But she reckons the standards of hotels in the U.K. still fall behind those in Asia. She comments, “I’ve never worked in China and my education was all in the U.K. but the standards of hotels are very different in this
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country. Aside from a few prestige hotels, five-star hotels here tend to be converted old buildings, whereas most five star hotels in Asia have been built from scratch at a fivestar level.” Nan claims budding GMs need to passionate about their work. She said, “I think first off you need to be very interested in the industry. You don’t get good pay to start off with but if you are persistent and set targets you will succeed. Don’t give in and have a vision. She adds, “If you are good enough it will not matter if you are male or female in this industry. There are quite a few female GMs now and their advantage is that they understand emotion better than men and are often more sympathetic. There are advantages and disadvantages. Maternity leave can still affect your career path so you have to be realistic.”
Joanna Spencer Dalziel Park Hotel, Motherwell Joanna Spencer, 40 has been GM of Dalziel Park Hotel since 2013 but started in the industry 22 years ago. Her hotel has 14 boutique rooms, a 9 hole golf course, 3 function suites – which can hold weddings and celebrations up to 320, and a busy bar, brasserie and restaurant. She said, “I worked in a pub as a student at 18 and have not left the industry since. My first degree was in Pharmaceutics with a postgrad in Hospitality Management – I decided my career was in Hospitality after I decided that pharmaceutics wasn’t
particularly exciting. I thought working on the coalface with customers was much more dynamic, and it is. Joanna loves the fact that every day is different and she enjoys being involved in affecting change and making progress in both value terms and financial terms. She comments, “There are so many facets to the role that no day is ever the same. There are always different opportunities, successes and challenges. I like to drive my team towards overcoming all of these. The MD walked in last week when the groom forgot
his wedding music, and I was downloading songs from Spotify to my phone. She said that’s customer service for you”. It is to me too. It’s an everyday part of my role and I wouldn’t swap it for the world.” Joanna says she is surrounded by other strong females in the industry. She added, “When I joined the industry just about all GM’s were male. Now I now work in an environment where four out of five GM’s in the company are female. There is no reason any man or woman cannot do what they want to achieve.”
Dorothy Maclean Loch Ness Inn, Drumnadrochit Dorothy MacLean, 40, from Dingwall is GM of The Loch Ness Inn and has been in the hotel business for over twenty years. Dorothy, who studied hospitality and tourism at Queen Margaret College in Edinburgh began her career in hospitality at the age of 18 at the Sheraton Grand in Edinburgh, and within a few short years had been appointed to the role of GM at the Express by Holiday Inn in Glasgow. She said, “I wanted to work with people and liked the variety really because I wasn’t sure exactly what I wanted to do at that point.”. She then took on the GM post at the Thistle Inverness before moving to The Loch Ness Inn three months ago. She said, “The hotel was already a very successful
business and I’m hoping to enhance it with a few more tweaks. It is a smaller business that is privately owned, so it is a lot different from working with a big chain.” Dorothy reckons it was more difficult being a female head of department than a female GM. She explained, “There were more barriers looking after a specific department because the way older guests sometimes approach you is different. They are often looking for a man and may choose a waiter with a waistcoat over speaking to you. Being GM is better and it’s rewarding. It’s hard work but if you have the right personality it sometimes goes a long way. I actually don’t know if there is another job like it - every day is completely different and it keeps me on toes.”
Lynsey Findlay Hotel Indigo, Edinburgh Managing the 60-bedroom boutique Indigo Edinburgh is the latest challenge for Lynsey Findlay. Scots-born Lynsey, who studied an HNC in Travel & Tourism from Fife College, hasn’t stopped since she graduated and has been at the helm of several hotels in the Splendid hotel family. Having worked for the Holiday Inn Express in Glenrothes for the past 15 years, Lynsey’s
role since December has been to manage the day to day running and operations for the boutique Hotel Indigo in Edinburgh. She lives and breaths her role and colleagues reckon her enthusiasm and passion has helped to make her job easier. Lynsey said, “The team at other hotels were like family, but I’m ready to get stuck into a new challenge. Hotel Indigo Edinburgh is undergoing some exciting new changes and I’m thrilled to be a part of them.” MAY 2017 • HOTEL SCOTLAND • 17
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FEATURE
The Busby Hotel appoints Deputy Manager The award-winning Busby Hotel in Busby near Glasgow has appointed Kyle Smith, 27, as Deputy Manager. Kyle joins GM Juliet Parry, a former colleague who he had previously worked with at the Marine Hotel in Troon and the Millenium Hotel in Glasgow. The two have seven years experience working together. Kyle said, “We’re a great partnership and we get on really well. Juliet has been an amazing guide and mentor. I’ve learned a lot from her. I’ve got a lot of knowledge from the service side but she’s taught me what I need to know from the business side of hospitality.” Kyle continues, “We’re actually quite similar in that we’re both very driven and motivated. There has to be a certain element of trust too. A General Manager has to know they can trust their Deputy to step in, and that they can leave things in their hands”. Although Kyle is delighted to be back working with Juliet, he has his own ambitions which include being a General Manager himself and having the responsibility for the running of his own hotel. While he admits to having a strong focus on his work – when he’s not at the Busby Hotel, he can sometimes be found on the golf course, where he plays off a handicap of 2. The Busby Hotel is part of the Manorview Hotels
Will Macpherson has been put in charge of overseeing the launch and management of what will be the latest addition to the Marriott portfolio – Courtyard by Marriott Edinburgh West. The 160 bedroom modular build hotel, which follows close on the heels of its city centre hotel at Baxter Place, is set to open in September and is located at the HeriotWatt University Campus. Macpherson, who has 20 years in hospitality under his belt, was most recently General Manager of Hilton Garden Inn Glasgow City Centre. He comments, “This will be the first hotel launch I’ve had the opportunity to oversee and I’m relishing the start of an exciting and challenging journey both for myself professionally and that of the property. The hotel is owned, and being developed by, Polcom Developments, best known for its award-winning, specialised modular construction across Europe. They have appointed Redefine|BDL Hotels (RBH), to take full responsibility for the venue’s operations.
New GM for Holiday Inn Dumfries
Jamie Milligan has been appointed General Manager of the Holiday Inn Dumfries. He joins from Broxmouth Park in East Lothian. Jamie, who was born and raised in Dumfries, is delighted to be back. He says, “Having lived
WILL MACPHERSON JOINS COURTYARD BY MARRIOTT
in and grown up in Dumfries & Galloway my heart firmly lies here. When the position of General Manager at the Holiday Inn became available, this was the perfect opportunity for me to come back home after being out of the area for the past seven years. The hotel is in a great location and a stone’s throw from local attractions and the train station.” Shane Harris, CEO Jupiter Hotels, added, “We are delighted that Jamie joins the business to lead the team in Dumfries, bringing with him both exceptional skills and experience as well as the local knowledge and insights that truly helps set a hotel apart.” Operated by Jupiter Hotels since September, the 71-bedroom Holiday Inn also has an onsite Bar and Restaurant.
NEW OWNER FOR THE BLACK BULL INN IN MOFFAT Charlie Whyte is the new owner of The Black Bull Inn in Moffat and he has plans to turn it into a 15-bed boutique hotel and gastro pub. The Inn which dates back to the 16th century used to have a famous customer in the shape Robert Burns who wrote a poem on one of the Inn’s glass panes. Whyte is a local businessman and has been working at the family business nearby – Moffat Manor Holiday Park – for the past four years. But he has big plans for his latest venture and in fact, hopes this is the first of many. He says, “We aim to create a food and leisure offering which will attract visitors and foodies to Moffat from all over the Scottish Central belt, the north-west and the north-east of England and as far as Yorkshire and the Midlands.
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INTERVIEW NEWS
ARTIST IN RESIDENCE BILL COSTLEY IS A VERY STRANGE MIX FOR A SCOTSMAN... AN ENTREPRENEUR, A CHEF, A HOTELIER, A FOOTBALL ENTHUSIAST (FORMER CHAIRMAN OF KILMARNOCK) AND AN ARTIST! SUSAN YOUNG REPORTS.
W
hen it comes to having one of Scotland’s most beautiful hotels, it seems like Bill Costley the man behind hotel group, Costley & Costley, is blessed. I popped down to catch up with him on a sunny April day at Lochgreen House Hotel. It looked amazing in the morning sunshine, and inside it was immaculate too. Nonetheless, this hasn’t stopped Bill embarking on an ambitious programme which will see a new Spa opening at the Troon hotel, and by this time next year, there will be a swimming pool as well. He is also planning a new banqueting suite which will be separated from the main restaurant and bedrooms are being overhauled too. This is part of his continued investment in his entire portfolio which has included a refurbishment at Brig o’Doon, The Cochrane Inn and Highgrove which has benefitted from a new glass terrace extension with a restaurant. Bill tells me, “It’s ongoing. You start off doing what you think is a small job – for instance replacing three windows... 70 windows later!” He is justifiably proud of the 33-bedroomed Lochgreen, which he took from being a private house to a luxury hotel, and on the morning I visited I was in time to hear a bride, who had obviously got married at the weekend, tell Bill how truly wonderful her day had been. She told him, “Since I was a wee girl I had always dreamed of getting married at Lochgreen, and there is absolutely nothing I would have changed about my day. Everything was perfect. It was a dream.” Perhaps this is not surprising since Lochgreen House Hotel has won the AA Scottish Hotel of the Year award three times. It also has four red stars and three red rosettes for food as well as five-star status with Visit Scotland. Bill tells me he loved Lochgreen from the first moment he saw it perched overlooking the Royal Troon Championship Course and the
Ayrshire coastline. Although Highgrove House was his first hotel (bought nearly 30 years ago), Lochgreen, which he bought in 1989, is his largest. Says Bill, “I’ve known Lochgreen since I was a boy. I used to deliver rolls here and I couldn’t believe that people actually lived in a house like this. I remember standing in the woods in the winter looking at it.” He had not long bought Highgrove when it came up for sale. Says Bill, “I was just amazed that I could afford it.” But afford it he could, and it became the second hotel in the Costley & Costley portfolio. Today the family own eight venues, but just eight years ago they had 26! Says Bill, “Looking back and taking profits into account, I probably was more successful when I only had two businesses and a narrower set of staff. Twenty-six properties were really too many. It was probably more than a bit to do with ego. At the end of the day, you can waste a lot of time by spreading yourself too thinly. If I had to do it again I would concentrate on a few, and do them really, really well. He continues, “Sometimes when you grow you come away from the business, or perhaps the business grows away from you? A lot of people think success is volume, that’s why they grow with multiple venues, but the bottom line has to be “is it profitable?” Over the last few years, the company has sold various properties to concentrate on the principal venues. He also sold his own house, which for a time he ran as a private hotel, to local lottery winners who bought it lock stock and barrel for around £3.5m two years ago. This has led to Bill and wife Cath moving back to within the grounds of Lochgreen. So on the financial front, it has all been good news over the last few years with company accounts showing the business made a substantial profit. He says, “We are investing in our hotels, and MAY 2017 • HOTEL SCOTLAND • 21
so are our peers. Finally, it appears that banks are lending again. During the recession, banks had a very negative perception of the industry and it was difficult to get loans from them. But they seem to have changed their views now. Although they are perhaps still more comfortable lending to established businesses.” Most people would look at Lochgreen right now and feel that there was no need to change anything. From the gleaming chandeliers to the luxury soft furnishings, exquisite rugs and artwork, it has the feel of a very well kept luxury country house hotel. In fact, in the hotel’s main lounge area he has amassed a collection of artists that wouldn’t look out of place in an art gallery! But he now feels it is time. Says Bill, “I looked at Gleneagles and Turnberry who have modernised, and I have realised that’s what we have to do too, hence the development of the Spa.” The new Spa will go where the companies offices formerly were on the top floor. Says Bill, “When we re-built the property I put concrete floors in with a view to being able to use the space in the future. The Spa sits above the wing that has 25 bedrooms, and guests will use a lift to get there. It will have eight treatment rooms all with showers, a shop and a chill-out room complete with champagne bar, as well as changing rooms for men and women. It will be staffed by a team of eleven and it will be open in May.” Says Bill, “We hope to attract new customers who perhaps have not come to Lochgreen in the past. When we put the pool in, the front entrance will change, and guests will come in past the pool to the function suite.” The changes continue downstairs with the function suite moving slightly, a new champagne 22 • HOTEL SCOTLAND • MAY 2017
bar being installed and two restaurants merged. However, one area that he is not ready to change is the fact that the food served in his hotels is not bought in. He admits from a price point it may not be wise. But he is not willing to compromise on quality. Says Bill, “When it comes to food I still like to make our own dishes. We don’t buy in prepared food, unlike many other places, we even make our own chocolates and have our own patisserie. We don’t make a lot of money by doing this, but I don’t really want to change the way we do things.” Surprisingly he does feel that fine dining has had its day, despite the fact many of his places have a reputation for fine dining. “Too much so,” says Bill. “Personally I think that the days of fine dining are over. It has got too pretentious, and I don’t believe in gimmicks. I like to have protein, a nicely cooked sauce and appropriate garnish.” He continues, “In my early career, we had to spend five or six years cutting our teeth in every different kitchen department. We learned to make sauces, we experienced pastry and so on. Now I don’t think people know how to cook. Chefs are not being trained the right way. And I believe they are missing out. The skills are drifting away, although there are some excellent colleges with great facilities and I’m keen to encourage this and take an active part in developments at the Ayrshire Colleges. I think the historical reputation of the hospitality industry has got something to do with it. But really our industry has changed beyond all recognition. A career in Hospitality can be so diverse nowadays, encompassing marketing, accounts, events etc” He explains, “When I was an apprentice I didn’t see daylight, in my first year I worked from 8am to 11pm, six days a week. Today a lot of places
do a four day week. But I also think that chefs are pricing themselves out of the market before they are ready for the job.” He also believes that chefs perhaps have a skewed idea of what success is. He comments, “Chefs don’t regard success in the same way as most businessmen. They think a Michelin Star is more important than profit. Without profit we cant reinvest” Certainly, Costley & Costley is the most successful independent hotel group in Ayrshire, and it is held in high regard throughout the rest of Scotland. But Bill feels one of the issues that Ayrshire has is that it underprices its offering. “We are one of the cheapest Red Star hotels in the UK. But one of the issues is customers don’t really know what the rating system means. They don’t realise that Red Star is the top rating. But we have to remain competitive in our own market.” Lochgreen is a member of Connoisseur Scotland – a collection of 29 luxury hotels. He says, “When you are an owner you have a different view on things perhaps because you are more cash conscious. But we discuss the market, sales, how to improve our product, marketing... it’s very interesting.” Bill too is interesting. He has a view on just about everything. He firmly believes that the UK offering is now up there with the best countries in the world. He tells me, “The UK has more to offer than many other countries including, for instance, France. The cosmopolitan nature of the hotel and restaurant business here is far superior to what you would get there. I do believe we have more to offer.” Mind you he takes that back when it comes
INTERVIEW to the weather. “When we host The Open it is not nearly as impressive as The Masters – and when I compare the two tournaments much of the difference is down to the fact that when you look at the TV coverage it always seems to be raining here.” He also does not believe that Ayrshire does as well out of golf tournaments as it used to. He comments, “This may change now that we have a new body in Ayrshire ‘Destination Ayrshire’, but although we have three Open Championship Golf Courses and four Open Qualifier Golf Courses on our doorstep, it’s not like it used to be when Americans would come over and bring their sons for a golf pilgrimage. We don’t get as many tourists as I think we should get. We need a proper tourism strategy.” He also believes that the Scottish Government should do more to support football. As a past Chairman of Kilmarnock Football Club, he is passionate about the sport. He tells me, “Football is a great motivator and when our teams are doing well it creates optimism in the country. It has real value and I think the government has a responsibility to support it.” His other passion is art. Looking around Lochgreen that is evident. The hotel boasts nearly 70 works of art from artists such as
E. A. Hornel – one of the ‘Glasgow boys’ and contemporary artists such as Marion Drummond, Gerard Burns, Denise Findlay, and has its own small gallery which features mainly Ayrshire and Glasgow-based artists, but Bill’s
As to the future, Bill and his family are concentrating on getting Lochgreen’s refurbishment completed and then... who knows? Retirement? Says Bill, “I can’t imagine bowing out. It’s a family business, my son
“ When I was an apprentice I didn’t see daylight, in my first year I worked from 8am to 11pm, six days a week. Today a lot of places do a four day week. But I also think that chefs are pricing themselves out of the market before they are ready for the job.” own work is evident too. He says, “I like to paint. In fact, I would have loved to have been an artist full-time. His paintings are visible in all his properties and he also sells them. Although he admits he hasn’t done much painting since moving back to Lochgreen. He also admits to a passion for buying art... telling me that some of the artwork in the main lounge of Lochgreen is rather valuable... “It’s like my home and I enjoy guests having the pleasure of the various works of art too”
Andrew is Executive Head Chef and he has got some good ideas and other family members are involved too. I believe we’ve still got a job to do. But I think it is now time we shouted more about our great hotels. A lot of people don’t realise what we have to offer.” Once again the motto on the gates of Lochgreen House comes to mind ‘Ad Virtutem Nitens’, which translates as ‘the pursuit of excellence’… I can’t imagine Bill Costley ever giving that up! n
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FEATURE
TACKLING THE REVOLVING DOOR It has never been more important to keep hold of staff. Annabelle Love makes a look at the challenges facing hospitality and outlines what some of Scotland’s most successful operators are doing to keep hold of employees.
I
n a people-centred business like hospitality, it goes without saying that your staff are your most important asset, so you want to hang on to them. Whilst it might be fine for your customers to leave after a few days or weeks, you want your best employees to stay with you for years, yet the hotel industry has notoriously high staff turnover rates compared to other sectors. People 1st estimate that it is 30% but anecdotal evidence suggests the true figure may be considerably higher – as much as 50% – and all indications are that the situation is about to get worse. According to a recent KPMG report commissioned by the British Hospitality Association (BHA), the industry already struggles to recruit chefs, kitchen and housekeeping staff, with many of these roles filled by EU migrant workers. The KPMG study estimates that 75% of waiting staff, 37% of house-keeping staff and a quarter of all chefs are from the EU. In Scotland, around 18% of the sector’s workforce are non-UK workers. These figures have prompted the BHA to warn that the hospitality sector faces a shortfall of 60,000 workers a year if migration is too tightly controlled post-Brexit. Ufi Ibrahim, chief executive of the BHA, said recently, “It is clear that hospitality and tourism face major problems in recruitment
if there is any major cut in the number of workers allowed to enter from the EU… The Government must be aware that in the medium to long term we will still need considerable numbers of EU workers.” The organisation has called for a ten-year ‘transitional period’ to allow the sector to adjust to the recruitment challenges – but what can hoteliers be doing in the meantime to improve the situation? Many employers see the ‘revolving door culture’ as part and parcel of working in the hotel sector but when you consider the costs of recruiting and training new staff and the valuable expertise lost when employees leave, it is imperative to look at ways of improving retention rates. Most employees start new jobs bursting with energy and enthusiasm – so how do you capitalise on that and ensure they stay just as motivated? Industry experts believe there are a number of key issues. Money and benefits are important but so are things like career development, feeling valued and having a good relationship with other staff and managers. Two years ago managers at the Auchrannie Resort on Arran decided to try a novel approach to their recruitment – using psychometric tests to help select the best candidates for senior management roles
and ‘match’ them to the other staff they will be working with. The programme – Discus Personality Profiling – has provided useful insights during the interview process and helped improve the calibre of the staff who are being recruited. Claire Johnston, HR & People Development Manager at Auchrannie, explains, “Candidates do a Discus Personality Profile which we cross-reference with a Relationship Report in line with anybody they will work with. For example, if we were recruiting a restaurant manager we would do a Relationship Report for that person in relation to the other three restaurant managers that we have, plus the Food & Beverage Manager. The profile explains who would take what role in the team, how they would work well and any clashes that might appear. “It’s very interesting and it also enables us to put together a personal development plan for that person before they join the company. Through Discus and the interview process we will have identified areas of improvement or training development that may be required and we will have put that together already. “Our culture is not to recruit the perfect manager but to recruit people who are 80% so that we can train and develop that additional 20% and help develop them into the best managers in Scotland.” MAY 2017 • HOTEL SCOTLAND • 25
FEATURE Meanwhile the Glynhill Hotel & The rational style of command Leisure Club in Renfrew has come and control management – where up with its own take on a popular employees are spoon-fed and told slogan with its Pure Dead Brilliant what to do – is still fairly prevalent in programme which launched in the hospitality industry but there is a February as an incentive scheme lot to be said for taking a step back to reward staff for going ‘above and trusting them to make the right and beyond’. The idea was to decisions. acknowledge any member of staff Guy Holmes, owner and managing throughout the hotel (from senior director of Captivate Hospitality management, to part-time waiters/ Consultants says that empowering waitresses) who actively went above your staff in this way helps them and beyond their call of duty. feel valued and encourages them All hotel employees are able to to take more pride in their work. nominate any staff member and the He explains, “Staff meetings, getting employee who receives the highest together and speaking to everyone number of vouchers wins an overnight on a regular basis, updating them on hotel stay and £100 towards a meal what’s happening with the business, for two. getting their feedback and asking • MANORVIEW STAFF AT THEIR ANNUAL AWARDS Ross McLaughlan, Marketing & them what they would do is really Sales Co-Ordinator at the Glynhill important.” Hotel, explains, “The idea was not “We recognise that a range of benefits is very Steve Graham, CEO of Manorview specifically to reward staff for doing their job, important to continue to attract and retain Hotels & Leisure Group, wants his staff to feel but to encourage them to do more, which our talent.” that their contribution is valued and that they would in turn become what was expected Occupational psychologist Kirsten Godfrey are part of something. He is also committed of them. says that employees also need to have meaning to helping them with career development and “It is important to us all that our staff are attached to their work, as well as direct financial is determined to ensure that, going forward, motivated, and enjoy their work, particularly in rewards. his business is achieving more than just the an industry that is notorious for poor retention She adds, “One of the issues for the hotel industries average retention rates. rates. We felt that this added level of competition industry is how you attract younger people and As a result the group has put in place a number would encourage staff to improve the service retain them when there might be lots of other of incentives and benefits, including a major they are offering, in an attempt to be rewarded. businesses competing for the same people. charity initiative which has boosted team Ultimately this would in turn improve guest “Some people might come to a job and be motivation and team building and given staff a satisfaction levels when staying at the hotel – so quite happy to work nine to five and as long as sense of achievement. They also engage staff it was an investment worth making!” they are paid well that is fine for them – but if through challenges and competitions – like their Macdonald Hotels has just launched Macdonald you want to keep people for longer they tend current contest to see who can make a French CONNECT, a communications and discount tool to need to have some sort of other meaning Martini in the fastest time. They also host annual for all their staff. The programme involves giving attached to their work and what they do.” staff awards. exclusive employee discounts on everything Susan Bland, Chief Human Resources Officer Steve says, “At Manorview we have lots of ways from groceries and shopping through to holidays, at Redefine BDL Hotels (RBH) agrees that we motivate our team, but a key element is insurance, days out and restaurants working with whilst money plays a part in attracting an through training and guidance. We find especially leading retailers like Marks & Spencer, Boots and employee to a role, other factors are much through our younger staff members, that they Thomas Cook. The discounts can be accessed more important when it comes to retention. are very motivated by development, and by through reloadable store cards, online cash back She says, “I strongly believe that money plays being given a chance to grow in their careers. and instant vouchers. a huge part in attracting someone to a role, “There are lots of career paths in our group, Lynn Hood, Director of People & Talent North but once they’ve joined a company it becomes and we chose to lead by inspiration, rather at Macdonald Hotels, explains, “Macdonald more of a hygiene factor than a motivator. There than by manipulation. We are helping people Hotels has almost 4,000 employees, all of are a host of other factors considered far more to grow but equally they are also helping us to whom we want to ensure have a successful important for retention as part of the team. grow as a company. Their contribution is valued employee journey with us. “That’s why RBH focuses on supporting and we want them to feel that, and to feel part “Recognising that pay is not everything and health and wellbeing, and making sure we give of something. that additional benefits are often the things everyone the chance to give something back to “I want people to say: Manorview is a company I that help to keep employees with you, we went the communities in which operate.” am proud to work for and I want to work there.” in pursuit of finding something interesting to RBH has also developed a SMILE learning The issue of staff turnover in the hotel trade is bring to our employees. We wanted to find management system, where employees can not a new one – and neither is it going benefit provision that had resonance with enrol on various programmes, delivered online to go away any time soon, especially with them and selected Reward Gateway to provide and face-to-face. So far this year, the access rate Brexit looming. the solution for us. On the front end of the for the portal is almost 90 per cent. However it is clear from the number of innovative programme is a communications tool which is Career development is clearly a critical element reward schemes and programmes designed to set up to message all our employees. to retention. If staff have the opportunity to help employees progress and develop that it is “These measures are about addressing advance, they are much more likely to stay and one the sector takes very seriously. retention and they are part of our attraction to remain committed to helping you achieve Hopefully the industry will now start to reap strategy and we’ve had a great response so far. your business goals. the benefit of its own rewards. n 26 • HOTEL SCOTLAND • MAY 2017
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28 • HOTEL SCOTLAND • MAY 2017
AUCHRANNIE FOCUS
A NEW CHAPTER FOR AUCHRANNIE By Susan Young
W
hen I last visited Auchrannie Resort & Spa in Arran in June 2015, work had just finished on 20 new luxury rooms. My visit this year coincided with a completely new look for two of its three restaurants Cruize and Brambles, (see Design) but even more exciting is the news that in June the Auchrannie Resort will become employee owned... a first for the UK hospitality industry. The hotel, which was founded in 1988 by Iain & Linda Johnston is now owned by Managing Director, Linda Johnston, with fellow family members as minority shareholders. The business will pass into Employee Ownership following the sale of the business
to an Employee Trust. This guarantees that Auchrannie will never be sold on, and that the ethos at the very centre of the business, will remain unchanged. Explains Linda, “This sort of arrangement is not normal or usual in the hospitality business. I’m not sure why it’s unusual, perhaps because people haven’t realised it is an alternative option to take your business on to the next generation when you don’t have a natural family succession. I think it is because a lot of family businesses in Scotland pass the business down to their family or perhaps the businesses are owned by private shareholders, and it is not possible to put this kind of deal together because it does need the
agreement of all the shareholders.” She continues, “Obviously, in this situation we were willing to accept a fraction of the less money than we would have got if we went out on the open market.” Linda and her late husband Iain bought the hotel, which at the time had 16 bedrooms, just under 30 years ago. Says Linda, “We started the business because we wanted a swimming pool for Arran – I was a PE teacher, and Iain was the tourist officer on the island. We knew we needed a community pool as a facility for visitors but we had to find a way to pay for it and very naively decided to buy a hotel and build a swimming pool. We are still trying to MAY 2017 • HOTEL SCOTLAND • 29
work out how to get the hotel to pay for it 30 years and two pools later!” Today Auchrannie Resort & Spa is a luxury resort, comprising two 4 star hotels with 85 rooms, thirty 5 star self-catering luxury lodges, three restaurants, a shop, two leisure clubs with pools, a destination spa, an outdoor adventure centre, a childrens ‘Playbarn’ and next year there will be a Couples Retreats which are going under the nom de plume ‘Project Z’ at the moment. Linda assures me, “It was never the intention to sell this business. We have had offers in the past, but have always shied away from them. We feel that Auchrannie is so central to Arran itself. If another operator bought it they could shut the place to the public. That would affect the economy of the island and the well being of the people. “It has always been the intention that Auchrannie should be for the benefit of the island and not just a few shareholders. So we were just going to sit on the shares and if something happened to me the shares would have gone to a trust and the profits to the community of Arran. Then I decided to have a look at Employee Ownership. We had looked at a management buyout a few years ago, but at that time it wouldn’t have worked financially. More recently, with the business being more sustainable, we re-considered the management buyout idea, but then we thought that perhaps an Employee Ownership model might work better.” She says, “So basically I put the idea to the other shareholders and they were all very supportive. I wanted to protect the ethos of the business and at the same time give the employees a stake. There are all sorts of things written into the agreement which would prevent the business being sold, so now Auchrannie it will always remain an employee owned business.” What, this means, is that Linda will no longer be the owner, although there will be no change to the management team. Linda admits the main feeling is one of relief. She tells me, “In some ways it is a relief, because at the end of the day if the rest of the management team had decided to walk, I was left holding the baby. This means that Auchrannie it is now everyone’s responsibility and it does give me a way out (although not yet) otherwise I’d be coming in here with my zimmer at 85 wondering what to do if the GM left!” She continues, “When staff see that the business is owned by someone they make the assumption that the owner is creaming off all the profits. So this is a way of actually formalising the way we have always operated. The money goes back in. We already do try to include staff in what we are doing and they will now realise that they have a vested interest. We have always tried to put that across – 30 • HOTEL SCOTLAND • MAY 2017
• Gordon Hay, Business Development Manager, Linda Johnston and Richard Small, GM and Director
AUCHRANNIE FOCUS years from now the business will still operate as it does today because if it doesn’t the Board of Trustees will hold the Auchrannie Board to account.” The Board of Trustees will be made up of two staff members, elected by their colleagues, an independent trustee and two members of the Auchrannie Board. Their role is to ensure that the Auchrannie Board are acting in accordance with the Trust Deed. If at any time there a need to sell (if anything went drastically wrong) then the proceeds would go to charity, and not to the staff. Therefore no one has a vested interest in selling.” “Why did I do it? I don’t know. I had always wanted to give employees a bigger stake in the business and I thought about the John Lewis model to achieve this. So we read up about this model and we spoke to a few people. I worried about how I could safeguard the business going forward. People always talk about succession planning but it was all a bit woolly. Highland and Islands Enterprise (HIE) were great. We talked to them, and they put us in touch with the right people to get the idea going.” She continues, “Obviously HIE have a keen interest in Auchrannie. Over the years they have assisted our development and helped us grow. If we sold and another company
In some ways it is a relief, because at the end of the day if the rest of the management team had decided to walk, I was left holding the baby. This means that Auchrannie it is now everyone’s responsibility staff are all part of the Auchrannie family. Of course they will play a big part in making the business more profitable in the future. “I think the sustainability of the business, if it is seen as everyone’s business, will make our future more assured. Everyone has their part to play. It’s now not owned by any individual.” There will be a Trust Deed which protects the very ethos of the business. Explains Linda, “A Trust Deed will govern the way the company is run as it goes forward. At the moment the company values are safeguarded by myself, and by the Board and by management, in fact by everyone who works here. They all understand what our ethos is but we have never formalised it or quantified it. It’s all just been passed on through word of mouth. Now the Trust Deed contains all the detail. It has been quantified, written down and agreed by the board and shareholders. Hopefully 100
came in and ran Auchrannie into the ground, HIE’s input would be lost and they would have lost a business on Arran that makes a major contribution to the local economy. Alternatively the business could have been bought by an offshore company and that would take the control out of Scotland. The Scottish Government support employee ownership. They want to keep Scottish businesses...Scottish! They don’t want big multi-nationals coming in with overseas HQ’s.” She adds, “If it wasn’t for HIE we might still be scrambling about and wondering what is the best thing to do.” She believes that there is a lot of other hospitality businesses out there who may also look at what Auchrannie has done, and consider it themselves. Maybe 20 years from now they will be calling it the Auchrannie model! MAY 2017 • HOTEL SCOTLAND • 31
Auchrannie Resort & Spa, Arran
A
uchrannie serves more than 156,000 covers a year so it is no wonder their restaurants Brambles and Cruize are very important parts of the operation. Just before Christmas both restaurants were given a total revamp. Brambles, which also doubles as a breakfast room, was transformed into a Hampton’s style dining space, while Cruize got the sumptuous treatment. GM, Richard Small, told Hotel Scotland, “We wanted to create a more luxurious bar and restaurant. Before it was somewhere you would come with your kids, but now it is more adult friendly. We spent £350K on Cruize and £120K on Brambles but already we are seeing our revenues positively impacted by the re-design. Brambles is up 14% for the first three months of the year and Cruize is up 17%.” He continues, “In Brambles our brief to Platform 9 was to create a washed out new England look.” The result is a bright an airy room with shuttered windows and contemporary furnishings. Before the room was dark red with wooden beams. Now the brick work has been painted white, the fireplace too, and
in situ is a log burning fire. Lovely cream and light blue/grey checked sofas, with plenty of cushions, keep the lighter theme going, and all the dark wood work which was previously there has been painted light. The artwork is contemporary and there is even a black board around the top of the bar with the days specials.
In Cruize all the seating was ripped out, and a whole new breakfast buffet was put in. The restaurant was re-carpeted and retiled, all the furniture has been replaced and there are some lovely statement pieces like the giant clock, and marble-based lamps. The colours are predominantly pale grey and cream with the chairs all upholstered with a modern checked tartan. A large part of the floor is tiled with Italian-like tiles while arge luxurious booths dominate the main eating area, perfect for parties of six, while fabulous couches are used in various other areas too. The breakfast buffet – is also modern and stylish. Says Richard, “We wanted a country kitchen look that was a bit quirky. Here guests can serve themselves tea and coffee as well as choose their breakfasts. Everything is top of the range including the coffee machine which cost a fortune.” The Lounge bar area is just as sumptuous although the walls here are darker, and the artwork is striking. It’s got the feel of a gentleman’s club. Says Richard, “The feedback has all been very positive.” I’m not surprised.
Congratulations to The Auchrannie Resort on the recent refurbishment of the Cruize Restaurant. Allstar Joinery were delighted to have been involved as the principal contractor for the full fit-out of the restaurant which included bar alterations, creating a new breakfast servery area, floor finishes and general joinery works. E: info@allstarjoinery.com • T: 0800 270 7779 • W: allstarjoinery.com Allstar Joinery Ltd, 36 Telford Road, Lenziemill Ind. Est., Cumbernauld, Glasgow, G67 2AX 32 • HOTEL SCOTLAND • MAY 2017
AUCHRANNIE FOCUS
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MAY 2017 • HOTEL SCOTLAND • 33
DESIGN FOCUS
The Marmalade Hotel – Portree, Skye As part of a wider programme to refresh their unique portfolio of boutique hotels on the Isle of Skye and West Coast of Scotland, Perle Hotels have carried out a full refurbishment of The Marmalade Hotel in Portree. It now offers contemporary, luxurious accommodation to their guests following the re-design which was carried out by designers ICA with RK Joinery Ltd as main contractors. The new design emphasises the unique nature of the building, which was an original Grade B listed Georgian house, built in 1810 by Lord MacDonald of Sleat. The house is surrounded by breath taking landscapes, including the orange trees planted in the garden which have given the hotel its name. ICA have used colours that are earthy and warm to promote a restful atmosphere in the guest rooms, which have been increased from nine to eleven, and in the public areas of the hotel, including the restaurant, where the intimate 34 • HOTEL SCOTLAND • MAY 2017
atmosphere and locally sourced fare is set against the stunning backdrop of Portree harbour and the Cuillin mountains beyond. ICA have featured bespoke pieces from local suppliers throughout, including bed throws from Skye Weavers, artwork in the dining room from local artist Diana Mackie and guest room artwork from textile artist Jane Hunter, all of which add personality and local character to the hotel. Photos: Iain Smith, Skye Photo Centre.
No. of bedrooms: 11 Client: Perle Hotels Ltd. Contractor: RK Joinery Ltd. Furniture: Thomas Johnstone LTD Interior Design: ICA
DESIGN FOCUS NEWS
MAY 2017 • HOTEL SCOTLAND • 35
WHAT’S NEW
HIGHLAND PARK CELEBRATES VIKING HERITAGE WITH NEW LOOK Highland Park Single Malt Scotch Whisky, the ‘Orkney Single Malt with Viking Soul’ has released new packaging which forms part of a complete re-imagining of the overall brand identity. Jason R. Craig, Brand Director, commented, “For whisky fans, their first point of contact with any brand is the bottle and carton on a shop shelf or on a back bar. So, we had to create a new bottle and carton design which would explain our Viking bloodline and why we are ‘The Orkney Single Malt with Viking Soul’.
IT’S A VINTAGE YEAR FOR MARQUES DE CACERES Leading Rioja brand, Marques de Caceres, has launched several new vintages within its portfolio. The Spanish wine producer, whose sole UK agent is Halewood Wines & Spirits, has released the award winning Gaudium 2012, in addition to Marqués de Cáceres Crianza 2013, Rosé 2016 and White 2016, all from Rioja, together with Marqués de Cáceres Verdejo 2016 from its new winery in Rueda. Dan Harwood, Head of Wine Education at Halewood Wines & Spirits, said, “In my job, I’ve tasted countless wines and Gaudium 2012 is truly exceptional. It is specifically for wine lovers who want an extra special bottle, and they won’t be around forever so demand is sure to be high.”
CRAIGELLACHIE MAKES ITS MARK Craigellachie® 31 Years Old has been awarded the World’s Best Single Malt at the World Whiskies Awards 2017. A panel of internationally recognised whisky experts deemed Craigellachie 31 Years Old as the best single malt whisky in the world, beating off competition from hundreds of entries from across the world. Georgie Bell, Global Malts Ambassador comments, “Since launching, Craigellachie has built up a huge reputation in the on-trade and with whisky connoisseurs – its sought out and admired – and the accolade is true testimony to this.” This prestigious award follows on from the outstanding success of Craigellachie 23 Years Old being crowned as ‘Best in Show’ at the San Francisco World’s Spirits Competition in 2015, America’s most respected and influential international spirits event. DRAMBUIE’S NEW HOME Drambuie, which was acquired by William Grant & Sons in 2014, will be also distributed by the brand owner, joining its existing portfolio which includes Glenfiddich and The Balvenie single malt. Last year the company gave the brand a new identity and re-designed its bottle to reflect the brand’s roots. This combined with a new serve strategy promoting the ‘Drambuie Collins’ as well as a campaign, called ‘Brass and Crimson’ – which celebrates Drambuie’s history with music through a series of events up and down the country, aims to keep Drambuie front of mind. 36 • HOTEL SCOTLAND • MAY 2017
SPITFIRE HERITAGE GIN ADDS SUPERMARINE VODKA TO THEIR PORTFOLIO Spitfire Heritage Distillers has followed the launch of its single estate, small batch botanical gin with a vodka. The artisan vodka at the heart of Spitfire Heritage Gin (gin is made from vodka) is, say its owners, so sublime it couldn’t be kept under wraps. Even at 54% the vodka is so smooth it can be enjoyed neat, ideally from a frozen shot glass, (or over ice and with tonic if preferred). Supermarine Vodka is named after the company that created the mighty WWII Spitfire – and Supermarine vodka is at the heart of Spitfire Heritage Gin. Brand owner Ian Hewitt said: “We are incredibly pleased with the finish of this vodka. It is elegantly balanced and offers a delicate pallet while staying true to the roots of the best vodkas. Yes it’s British and, yes, it holds its head up with the best of them.”
WHAT’S NEW
ARTIS MAKES A STATEMENT Leading distributor of tableware, glassware and bar accessories, Artis, has added two new statement plates, Purity Pearls, to its collection of porcelain tableware, Purity by Bauscher. The essence of the Purity collection is that it combines design with functionality. It is made from an innovative new material, ‘Noble China’. This new porcelain is delicate but robust – and has a 5-year professional glaze warranty. The Purity collection was nominated for the German Design Award 2016.
FIFTH SINGLE MALT IN SWEDISH SPIRIT OF HVEN SEVEN STARS SERIES Spirit of Hven Alioth, part of the Spirit of Hven Seven Stars collection, is a moderately peated single malt whisky, made from grain to bottle at the small family owned distillery on the island of Hven in the strait of Öresund between Denmark and Sweden. Described as “Taste & Scent with Sustainability”, Spirit of Hven produces a diverse range of oak matured distillates, with the heart and soul of the distillery being the production of world acclaimed single malt whiskies. In fact, their single malt whisky was Sweden’s first ever island whisky. With a price tag of nearly £100 for a 50cl bottle this is certainly one for your more discerning customer.
SUPER PREMIUM 18 YO Johnnie Walker has relaunched its superpremium 18 year old blended scotch whisky. The 18 year old, which is also made up of 18 different whiskies, each chosen for their depth of flavour and character, has been re-branded. Nick Temperley, Head of Diageo Reserve GB, said, “Johnnie Walker Aged 18 Years is crafted using our unrivalled reserves of mature whiskies. The myriad of flavour is unlike any other, giving this Scotch an unparalleled quality. We know there’s a real consumer demand for 18-year-old whiskies, and hope to see the new name and packaging resonate well with our customers.” BENROMACH ADD SINGLE CASK Spirit of Hven Alioth is the fifth in the Spirit of Hven Seven Stars series. It is a moderately peated single malt whisky, Benromach Distillery hasto bottle added single caskdistillery single malt made from grain in the a small family owned situated on the island of Hven in the strait of Öresund between Denmark and Sweden. whisky to its Heritage range; Benromach 1975 (ABV Described as “Taste & Scent with Sustainability”, Spirit of Hven 49.9%), cask number 3434. It is a rich and full-bodied, produces a diverse range of oak matured distillates, with the heart and soul of the distillery being the production of world dark golden malt. acclaimed single malt whiskies. In fact, their single malt whisky was Sweden’s first ever island whisky. David King, International Sales Director, explains, “Our Spirit of Hven Alioth is handcrafted using only certified organic ingredients, distilled in unique copper pot stills, matured in previous Benromach vintage exclusives have been French Petraea, French Robur and American Muehlenbergii before being finished off in 500L marrying casks made of Spanish Quercus These have from previously1972, held a unique incredibly successful, withRobur. vintages 1973 and dry Oloroso Sherry, providing a dry nutty, almond character with notes of raisins, new cut fruit and citrus all in an enticing 1974 selling quickly harmony. and we look forward to continuing Spiritthe of Hven Alioth is named star Alioth in the asterism this success with launch of after thethe1975 vintage. ” Ursa Major (the Plough). The name derives from the Arabic, alyat, meaning “the tail of a sheep” referring to the position in Only 162 bottles are available worldwide, and in the UK the asterism, and it is the brightest star in the constellation. Spirit of Hven is distributed in the UK by Amathus Drinks PLC. the RRP is £1,250. For more information, please visit www.hven.com or contact holly@amathusdrinks.com.
Product MWHV7A Spirit of Hven Organic Single Malt 7 Stars No 5 Alioth 45%
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INVERALMOND REVEALS CRAFTY LITTLE FACELIFT Perth-based beer brand Inveralmond has launched a new beer and unveiled a new look for the brand as it celebrates its 20thanniversary of brewing award-winning beer. It has added EPA, an Edinburgh Pale Ale, to its portfolio. It has also relaunched bestsellers Ossian and Lia Fail, revealed a new look for all of its beers, and committed to a tripling of its brewing capacity in Perth. Chief executive Fergus Clark said, “We’re excited about our brand revamp and the new beers we’re working on. It’s fitting that the first launch to roll out of our new-look brewery, and the first new Inveralmond branded beer in a while, is an EPA. Edinburgh Pale Ale paved the way for British beer around the world, and we see the Inveralmond brand as having paved the way in the craft beer movement in Scotland and beyond.” MAY 2017 • HOTEL SCOTLAND • 37
SNAP SHOT How long have you been in your current role? I have been the general manager of Principal Edinburgh for two years and have over 17 years’ experience in the hotel industry. Since my appointment at the iconic Principal Edinburgh, the hotel has undergone a multi-million pound transformation – it was previously The George Hotel.
What do you love most about your job?
ANDR General Man EAS MASZCZYK ger, Principal Edinburgh
I love having a customer-facing job as I like to personally interact with guests to make their experience as enjoyable as possible. Building relationships is key to a great experience in hospitality and delivering a positive, memorable guest experience. No two days at the hotel are ever the same; we have to be adaptable and welcome change. That is one of the things I love most about my job – it keeps me on my toes! I’m so privileged to do a job I love every day and it certainly doesn’t hurt that I work in a particularly beautiful hotel that is steeped in history. My aim for the hotel is to create great British hospitality that is local at heart and give every guest a five-star experience.
Any bug bears? Not really, I love a challenge and look forward to whatever the day throws at me.
Most famous guest to stay in the hotel? Oscar-winner George Clooney was one of the first guests to stay in the newly refurbished suites – he actually stayed in the aptly named George Suite. It was an honour to have George at the hotel.
LOOKING FOR... MORE CUSTOMERS? DIRECT BOOKINGS?
Strangest request from a guest?
THE AVERAGE PERSON SPENDS 10.5 HRS ON SOCIAL MEDIA PER WEEK.
What qualities do you think you must have to do the job well?
THERE ARE NEW CUSTOMERS ONLINE. WE CAN HELP YOU FIND THEM.
stitch
Every season has something special. I love the winter snow, spring flowers, warm evenings in the summer and the changes of colours in autumn.
I think you have to be patient and charismatic, with great communication skills. Listening to staff and sharing your knowledge is key in this industry.
Every nationality has friendly and polite guests.
EXPERTS IN SOCIAL MEDIA MANAGEMENT, BRANDING, SEO, PHOTOGRAPHY, VIDEOGRAPHY & GRAPHIC DESIGN
38 • HOTEL SCOTLAND • MAY 2017
Favourite time of year?
What nationality of guests are best?
SOCIAL MEDIA
STITCHSOCIALMEDIA.COM
We once had a very strange request from a guest who asked us to get him an elephant to propose to his partner. Luckily the zoo in Edinburgh is near the hotel and, although we couldn’t get an elephant, we managed to organise a very dapper penguin.
0141 387 0728
What advice do you have for ‘would be’ GM’s? To spend time with the guests from the moment they check in.The hotel is a 24/7 operation and a guest’s journey begins as soon as they step though our doors so it’s imperative I get the guests’ feedback first-hand. Use this platform to learn about different cultures – and also have a positive attitude and big heart when it comes to the wider hospitality industry.
MAY 2017 • HOTEL SCOTLAND • 39
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Bespoke BespokeBanquet/ Banquet/ Banquet/Booth Booth BoothSeating Seating Seating ••sofas sofa sofas•••sofas sofa • beds ••chairs beds chairs sofa bed • chairs
Indoor• •outdoor outdoor Indoor outdoor tables tables• • chairs tables chairs • chairs • stools • stools • •stools •benches benches •benches Manufactured in our Glasgow Workshop
Manufactured inand our Glasgow Recovery Polishing Service Workshop Manufactured in our Glasgow Workshop 0141 880Recovery 9040 • info@bdpcontractfurniture.co.uk and Polishing Service Unit 14, Evans Business Centre, 68-74 Queen Elizabeth Avenue, Hillington, Glasgow G52 4NQ Recovery and Polishing Service 0141 883 0400 • info@bdpcontractfurniture.co.uk 0141 883 0400 • info@bdpcontractfurniture.co.uk 37 Hepburn Road, Hillington, Glasgow G52 G52 4RT 4PT 37 Hepburn Road, Hillington, Glasgow
MAY 2017 • HOTEL SCOTLAND • 41
CHECK OUT From the editor
Auchrannie Resort & Spa welcomed more than 1,400 dogs last year which is amazing. Now Principal Edinburgh is getting in on the act. It has joined the ranks of the pet-friendly, by welcoming its first V.I.P – Very Important Pooch. The hotel rolled out the red carpet for the VisitScotland Ambassadog, Golden George, on his visit to the capital. George, who turns two next month and has been VisitScotland’s Ambassadog since 2016. According to the hotel, he was ‘Paw’fectly behaved”. The hotel offers its K9 guests personally labelled dog beds, ceramic Principal pet bowls and doggy hampers containing doggy bags, chews and handmade gourmet treats. I’m hiding this story from my dogs! It’s been a busy couple of months for chef David Littlewood. First of all in March he and business partner and brother-in-law, Nigel Hake took on the long-term lease for The Tor Na Coille Hotel in Banchory and last month he was appointed President of the Scottish Federation of Chefs Scotland. David, 34, is the federation’s youngest ever chief. The pair, who will continue to run their original establishment Kildrummy Inn, will be busy. This month David Cochrane, Chief Executive of HIT Scotland, is joining more than 20 intrepid explorers who are taking on some of the most arduous parts of the Great Wall of China, which are literally off the beaten track, for the charity closest to their heart... HIT Scotland. The purpose of this 10-day expedition is to raise funds for the Year of Young People in 2018 when HIT hope to award up to 218 scholarships including one to China. All the participants have spent many months training … trekking to and from the bar (only joking), but seriously it’s for a great cause. Each individual on the expedition is paying their own costs so every penny raised will go towards the scholarships. They have set themselves a target of £30k which they aim to smash! So if you want to support him and his teammates - it is not too late. Donate at https://mydonate.bt.com/ events/hitthewall/301810 It was lovely to catch up with Bill Costley at Lochgreen. Even more interesting for me was the lesson on modern-day Scottish artists that I got when I was there from Bill and his colleague Margaret Johnston. You never know I might even sign up for one of Lochgreen’s art demonstrations. Though personally, I like Bill’s own efforts, particularly his Poppies! Bill was looking quite relaxed and no wonder his business, Costley & Costley Hoteliers, has reported a 20 per cent lift in annual profits on a near two per cent increase in sales for the 2016 year to September. That’s good going. It could be a great summer for the Scottish hospitality sector according to new research from Barclays Corporate Banking. It has revealed that two-fifths of Scots are planning a staycation over an overseas holiday due to the weak pound. The research also highlighted the fact that Scotland comes second after London as a destination for international tourists particularly Russians, Germans and Australians. 42 • HOTEL SCOTLAND • MAY 2017
Adagio Edinburgh Royal Mile, which has opened inside Edinburgh’s renowned Old Sailor’s Ark building on the Royal Mile, has launched a campaign to gather memories and photos to celebrate the impact the Old Sailor’s Ark had on the city. In 1911 an old sailor, Captain Charles Taylor of the Merchant Navy, died leaving a will in which he gave money to be devoted to the welfare of the poor. By 1936 enough had accumulated to build the Old Sailor’s Ark. It housed a restaurant and hospitality space with the specific purpose of feeding and sheltering those in need in the city. The Old Sailor’s Ark lived up to the dying wishes of Captain Charles Taylor, serving one million meals a year to hungry Edinburgh families before and after the war. Commenting on the campaign, Jose Gomez, General Manager Adagio Edinburgh, comments, “We wanted to cherish and celebrate this legacy of hospitality, and are asking people of Edinburgh and Scotland to share their memories, stories and images of how the Old Sailor’s Ark impacted their lives and their city. The memories shared will be collated into a special exhibition. at the Adagio.”
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Commercial Outdoor Equipment
Local laundry everywhere we go Fishers is the market leader for textile rental, industrial workwear and laundry throughout Scotland and the North East of England.
Visit our website at www.fisherslaundrygroup.co.uk Local laundry – everywhere we go
For more information, please get in touch: Claire Boyd, Commercial Manager
t: 01334 658036 m: 07595 116668 claireb@fisherservices.co.uk MAY 2017 • HOTEL SCOTLAND • 43
44 • HOTEL SCOTLAND • MAY 2017