Hotel Scotland Issue 13

HOTELSCOTLAND 13 – OCTOBER 2018 ISSN 2515-8287

INTERVIEW:

ANGELA VICKERS TOURISM TAX DEBATE HEATS UP NATIVE GLASGOW AT ANCHOR LINE

CONTENTS

4

NEWS

9 TOURISM DEBATE HEATS UP

WELCOME

17 MOZOLOWSKI & MURRAY

18

18 INTERVIEW:

• ANGELA VICKERS

W

elcome to our October issue. It’s certainly been a full on couple of months. The Scottish Tourism Alliance Conference took place at the beginning of the month at which the First Minister Nicola Sturgeon announced an official consultation on the Tourism Tax. See page 9 for the current state of play.

This month Jason Caddy interviewed Angela Vickers, the CEO of Apex Hotels - a real Scottish success story. He also spoke to six of Scotland’s best Food and Beverage Managers - F&B contributes massively to the bottom line - so they have a lot responsibility. Find out what they have to say about their roles on pages 12, 13 and 15.

ANGELA VICKERS

23 NATIVE GLASGOW AT THE

ANCHOR LINE

26 THE MACHRIE HOTEL ISLAY

30 WHAT’S NEW

12

34 CHECK OUT

• HARRY DONAGHY

This issue we feature the new-look Machrie Hotel on Islay and Scotland’s first Native Aparthotel in Glasgow Native Glasgow at the Anchor Line.

They are both great looking venues.

Looking forward to next month already.

Susan Young Editor

23

NATIVE GLASGOW AT THE ANCHOR LINE

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

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

26

• THE MACHRIE HOTEL, ISLAY

Editor: Susan Young Editorial:, Jason Caddy Advertising: Sylvia Forsyth, Jocelyn O’Keefe Production: Lorraine Gourlay, Dougie Wagstaff Admin: Cheryl Cook

Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Finnieston, Glasgow G3 8ND

Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2018. Printed by Stephens & George Print Group.

OCTOBER 2018 • HOTELSCOTLAND • 3

COOKING UP A RECIPE FOR SUCCESS AT COSTLEY & COSTLEY Costley & Costley is doing its bit to encourage part-time staff to consider hospitality as a full-time career.

It recently put twelve members of the team through a tailored training programme, funded by the Developing Young Workforce (DYW) Ayrshire Programme. The training was specifically aimed at the hotelier group’s young, part-time staff, many of whom are students, aimed at providing a greater insight into the different aspects of the hospitality industry. The programme covered a wide range of topics including customer care, time management, personal presentation and hygiene, setting

a table and HR expectations. Lorna Gibson, Strategic Development Director, Costley & Costley, said, “We have many members of staff who are studying various courses at university and college and this training was designed to show them that there are many career opportunities available within the hospitality sector as well as brush up on their existing skills. Lorna Gibson of Costley & Costley said, “Everyone was extremely enthusiastic and found it very helpful. We are grateful to DYW Ayrshire and Ayrshire College for their ongoing support and commitment to developing our young workforce.”

DALATA CONFIRMED AS OPERATOR FOR PROPOSED HOTEL A planning application for a mixed-use redevelopment, which includes a 300-bedroom four staff hotel and student accommodation, for the brownfield gap site at the junction of Renfrew Street and Renfield Street in Glasgow city centre, will be considered by Glasgow City Council later this month.

The proposals have been put forward by ES Renfield Limited, part of McAleer & Rushe’s Property Division with The Dalata Hotel Group PLC, Ireland’s largest hotel chain, contractually confirmed as the operator for the hotel.

Mark Adams, Development Manager at McAleer & Rushe Property, said, “ES Renfield Limited is committed to investing in Glasgow and we are bringing deliverability and a major investment package to an important city centre gateway site that has lain vacant for 15 years.

The proposals are commercially viable and

HIT SCHOLARSHIPS DEADLINE APPROACHES 4 • HOTELSCOTLAND • OCTOBER 2018

construction would commence on site in early 2019 subject to planning approval.”

Councillor Thomas Kerr (Deputy Group Leader of the Conservatives at Glasgow Council) said “Glasgow badly needs more hotel space and this application would bring more spaces for our city. Glasgow also needs significant investment, which these proposals would bring, and that’s what I’ve been championing since my election. We need to send out the right message to the business community that Glasgow is open to investment.”

Michael Murray of The Shawfern Group Ltd, owners of The Dowans Hotel in Aberlour, plans to open a new hotel, The Archiestown of Speyside, in the village of the same name at the end of the first quarter of 2019. Michael told Hotel Scotland, “It’s closed presently and I’d be amazed if there are still four walls standing, such is the extent of the refurbishment, which will be to the same four-star, boutique standard as The Dowans.”

The deadline to apply for a HIT Scholarship is fast approaching. The scholarships are open to anyone working in, or studying towards, a career in the Scottish hospitality industry. The HIT Scotland scholarships are fully funded development opportunities available for all roles and at all levels.

The scholarship content varies depending on the individual’s personal development objectives, and the scholarship category applied for. However, they all aim to be inspirational and help take scholars development to a new level.

You have until 9am on Monday 26th November 2018 to apply. Not everyone who applies gets a scholarship, so make sure you give your all to the application and show your passion for the industry. Go to www.hitscotland.co.uk to find out more.

NEWS

GREAT NATIONAL HOTELS AND RESORTS MERGE WITH THE HOTEL PARTNERSHIP Great National Hotels and Resorts, Ireland’s largest independent hotel chain, has merged with UK hotel business, The Hotel Partnership, making it one of the largest independent hotel services companies in Europe, with over 8,150 bedrooms.

The deal means that the group now has a combined total of 135 hotels. However, the new business entity will maintain its two independent brand titles, Great National Hotels and Resorts’ and ‘Classic British Hotels’. The two organisations will combine their technology, marketing and distribution services, offering a full suite of proven ‘best in class’ solutions for independent hotels throughout the UK and Ireland.

SCOTTISH HOTELS ‘CESAR’ THE DAY Kinloch Lodge, Sleat, Isle of Skye and Knockendarroch Hotel in Pitlochry have been recognised with César awards from the Good Hotel Guide 2019, which was published earlier this month. Co-editors Adam Raphael and Ian Belcher said, “This year’s 2019 César winners have demonstrated excellence at every turn, providing guests with delicious food and warm hospitality. They have also succeeded in getting the all-important basics right, from a comfortable mattress or very good ambient lighting to that vital but often overlooked welcoming atmosphere and smooth service.”

In addition to the ten César awards, the Guide’s Editor’s Choice highlighted the top ten hotels in 16 designated categories the Three Chimneys and The House Over-By, on the Isle of Skye, which was crowned one of the best ‘Restaurants-with-Rooms’. Meanwhile The Raeburn Hotel, Edinburgh made it into the Editors Top 10 discoveries list. The Guide features 860 properties in total – its highest number yet – with 424 main entries chosen for their excellent hospitality. A Shortlist section features an additional 436 properties.

OPENING DATE FOR NEW MOXY SET Glasgow’s first Moxy Hotel is set to open on 18 November at 210 High Street. It’s the 5th Moxy in the UK. The edgy hotel aimed at millennials is employing 32 staff. ‘Captain’ Ross Saunders comments, “Moxy Hotels have really made a name for themselves in the hospitality industry as a spirited and fun place to stay where there are no rules or boundaries.

Locating ourselves in Merchant City, the hotel will reflect the history and vibe of the local area with some specially commissioned, quirky art.”

Belvar, the management group operating the hotel, continue to evolve the Moxy Hotels

as each one opens. Donovan Sumner, who opened the very first UK Moxy hotel in Aberdeen in December 2016 and is now Moxy Operations Officer UK, Italy and Norway commented; “Nearly 2 years after Aberdeen Moxy opened, we are delighted to be adding Glasgow to our growing UK portfolio. Since 2016, the Moxy brand has developed significantly and Ross brings a wealth of experience with him, especially in the local hotel industry.”

Belvar has seven planned openings next year within Europe including Edinburgh, York, Southampton, Paris and Verona.

Commenting on the announcement, David Byrne, Great National Hotels and Resorts Chief Executive and co-founder, said, “we are delighted to make this announcement in conjunction with The Hotel Partnership.

Both Len Louis, Chairman, and Nicola Rhone, Managing Director of The Hotel Partnership, bring their significant experience to the Great National Hotels and Resorts Group board, and will work alongside our own Great National UK Managing Director, Paul Abson, promoting our collective services to existing and prospective hotel clients throughout Ireland and the UK.” Len Louis, Chairman of The Hotel Partnership, said, “e see this deal as a real opportunity despite potential Brexit challenges. We anticipate continued trading challenges for business in both markets but we now have the combined expertise, depth of knowledge, technology-led approach and range of services which will give us a greater competitive edge and real strength in the marketplace, whilst offering the independent hotel sector a truly comprehensive set of revenue-driving solutions.’’

Founded in 2010, Great National Hotels and Resorts currently represents over 64 3-star deluxe and 4-star hotels and resorts throughout Ireland and the UK, while the Hotel Partnership was established in 2001 and trades under the brand ‘Classic British Hotels’. The company comprises a collection of 71 mainly 4-star deluxe properties and shortly 5-star properties throughout the UK.

OCTOBER 2018 • HOTELSCOTLAND • 5

UKHospitality warn of ‘acute concern’ over Migration Advisory Report UKHospitality is warning that the recommendations of the Migration Advisory Committee’s report into EEA migration in the UK will almost certainly drive worker shortages in hospitality.

UKH has warned that any future immigration policy that favours highly-skilled migrants above low-skilled labour will undermine the hospitality sector’s efforts to provide jobs and will undermine a major part of the UK economy which employs over three million individuals.

UKHospitality Chief Executive Kate Nicholls said, “The report states that there is no way to change the migration system without creating winners and, ultimately, losers. There is acute concern from this industry – which is a huge

employer and significant part of the UK economy – that a new system that does not take into account the fundamental challenges being faced by in the sector will only ensure that businesses, their employers and customers are the losers.

“We have a world-class hotel, hospitality and eating-out market in the UK, but it is under significant pressure from mounting costs, a shortage of workers and economic uncertainty.

This sector must not be overlooked in the UK’s departure from the EU, otherwise, there is a very real risk of tangible and long-term damage to a sector that employs 3 million people and generates a lot more than £350m a week to the public purse.” .

GLENUIG REA Glenuig Inn, Scotland’s exemplar green Inn, is one of only two UK companies to have been shortlisted in the forthcoming European Business Awards for the Environment (EBAE) which will be held in Vienna in November.

The award scheme recognises those businesses that are making the most outstanding contribution to sustainable development through eco-innovation.

WESTERWOOD GETS DOUBLETREE TREATMENT

Steve Macfarlane, Director of Glenuig Inn which is located on the on the West Coast of Scotland, commented, “It’s a huge honour

The team at DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort has celebrated joining one of Hilton’s 14 market-leading brands, following a £1.3m refurbishment, which was part of the rebrand.

open under its new name.

portfolio in the UK.

Councillor Castles joined the hotel’s General Manager, Bill Burnett, for a tour of the hotel. He saw the redeveloped bedrooms and four new luxury suites.

Tom Castles, North Lanarkshire’s Depute Provost, cut the ribbon to declare the hotel – formerly The Westerwood Hotel & Golf Resort – officially

The property, which is managed by the UK’s leading hotel management company, RBH, joins 47 other hotels within the DoubleTree by Hilton

Bill Burnett, General Manager of DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort, said, “We’re pleased to officially call the hotel part of the DoubleTree by Hilton family. The brand is globally-recognised, and reiterates to guests the exceptional standards of service they should expect when they visit us.”

FASHION AND GIN EXTRAVAGANZA FOR HIT Apex boss Angela Vickers in her role as this year’s ‘Last Man Standing’ has organised a perfect afternoon of entertainment on Friday 9th November to raise funds for HIT. The event at the Doubletree Hotel, Cambridge St, Glasgow starts at 2pm and includes an afternoon tea designed by Helen Vass, the 2016 winner of Creme de la Creme - The 6 • HOTELSCOTLAND • OCTOBER 2018

Great British Bake Off; a gin tasting from Master Gin Aficionado Steve Lowry McKay and a showcase of great Scottish fashion from Mark Hogarth, Creative Director at Harris Tweed. Keeping guests entertained throughout the afternoon will be MC Edward Reid, ‘Britain’s Got Talent’ finalist and guests will have the chance to bid for some exclusive auction prizes including a luxury stay to enjoy London Fashion Week and an elegant Harris Tweed

Coat designed by Elizabeth Martin, an awardwinning, catwalk acclaimed Scottish designer.

Rounding off the evening will be dancing, a Simply Rod Stewart tribute act and DJ Jay. Tickets start from £50 per person and there are a limited number of VIP tickets for £100 which include an exclusive drinks reception, an express beauty treatment, VIP seating and a goody bag. Tickets can be obtained from Kirsty@hitscotland.co.uk.

XXXXXXXX NEWS

LOOP TECHNOLOGY ADOPTED BY THE EDINBURGH COLLECTION

ACH FINALS and a credit to the whole team that we’ve been selected to join just 21 other finalists across 9 countries at these prestigious awards.” He added, “When we started out to create a financially and environmentally sustainable business within the hospitality sector 10 years ago, I never imagined we would be recognised for our achievements on national and international platforms. Today it is increasingly important that businesses and individuals both contribute proactively to the circular economy and cease to take our finite resources for granted.

The Edinburgh Collection has continued to push to the forefront of travel technology with its launch of a new Loop messaging system at its three hotels and aparthotels, Old Waverley Hotel, Haymarket Hub Hotel and Holyrood ApartHotel.

The app, developed by travel-tech company Criton, can be downloaded prior to arrival by guests on their own device and will also be housed on the hotel group’s complimentary Handy smartphones which are present in each guest room and serviced apartment. The Loop technology allows for guest queries and comments from all platforms and venues to be funnelled and automatically allocated to the most appropriate team to deal with the issue.

The messaging system also judges tone so that hotel staff can deal with queries both quickly and appropriately Managing Director of The Edinburgh Collection, Ricky Kapoor, comments, “An increasing number of consumers are confident using apps and technology similar to this, so we expect to see a strong pick up from guests staying at Old Waverley Hotel, Haymarket Hub Hotel and Holyrood ApartHotel.”

First Playground Planner appointed at Gleneagles Gleneagles has appointed its first dedicated Playground Planner to help younger guests and their families make the most of the glorious 850-acre Perthshire estate.

Sara McEwan, 45, from Bridge of Allan, has taken on the exciting new position following over three years’ international experience, including her former role as Guest and Hospitality Manager at Necker Island in the British Virgin Islands.

Sara will now be on hand to create bespoke action-packed itineraries for families in search of fun countryside pursuits and leisure activities at Gleneagles throughout school holidays. As part of the guest relations team, Sara will skillfully personalise each programme of events for every family and their individual needs, including hand-selected picnics for all ages and dietary requirements.

Activities include Nature Craft, pony riding;

An Italian court recently sentenced a TripAdvisor reviewer to nine months in prison as well as a €8,000 fine, for selling fake reviews. The court passed down a sentence against the owner of PromoSalento, a company which sold false reviews to hospitality businesses, finding him guilty on the grounds of using a fake identity to commit fraud.

This landmark case shines a light on the practice known as ‘paid review fraud’ which has been a huge and complicated problem in the hospitality industry in recent times – but is there a proactive way to combat it? Hotel Scotland will examine this next month.

Five Macdonald Hotels and Resorts, including the Macdonald Norwood Hotel in Aberdeen, two hotels in Spain, and two in England, have joined the Hall of Fame, the top recognition from TripAdvisor. The award, which is based directly on customer feedback, is given to businesses from the hospitality sectors who consistently deliver exceptionally high levels of service for at least five consecutive years.

The awards are open to hospitality industry businesses and are only received by the top 10% of businesses across TripAdvisor that have consistently achieved great reviews.

Heeton Holdings has bought Scottish hospitality asset - Stewar t Apar tments in Edinburgh.

The Stewar t Apar tments will now be known as the Stewar t Apar thotel. With 31 apar tment units, the business will come under the Heeton Concept Hotel brand.

Eric Teng, Heeton’s chief executive officer, said, “We are thrilled with the oppor tunity to bring our own hotel brand, Heeton Concept Hotel, to Scotland. With this addition to our por tfolio, we are confident that the Heeton name will be brought to new heights.”

family falconry; off-road driving; golf camp; archery; create a bear workshop and more.

Families will also get the chance to meet Sara’s faithful assistant, Henry, an 8-month old golden Labrador, whose cuddly appeal makes him a big hit with children and adults alike.

Travelodge is planning to open new hotels in Glasgow and Edinburgh as part of a £100 million expansion plan. The budget hotel group, which operates 567 hotels including 44 in Scotland, is to open a further ten hotels close to the UK’s largest conference and event venues.

OCTOBER 2018 • HOTELSCOTLAND • 7

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TOURISM TAX DEBATE HEATS UP

FEATURE

BY SUSAN YOUNG

T

he hospitality industry is coming out with all guns blazing following City of Edinburgh Council’s blatant disregard of its concerns over the introduction of a tourist tax or Transient Visitor Levy (TVL) which would apply to all visitors using commercial accommodation, including those on business travel.

NICOLA STURGEON

While the Council is pursuing its objective, it doesn’t yet have a green light from the Scottish Government, and it will need this if a TVL is to be implemented. Local authorities cannot start setting and collecting a Tourist Tax themselves - they require Scottish Parliament primary legislation. The Act would determine the tax base – in this case, the tax base would most probably be the number of nights spent in hotels or other forms of accommodation. As a local tax, this legislation would also allow local authorities to set the rates.

Just to recap: Edinburgh Council Leader Councillor Adam McVey mooted plans for a Tourist Visitor Levy (TVL) earlier this year, and suggested on Twitter that it would be implemented within 12 months.

Culture Secretary Fiona Hyslop immediately dismissed McVey’s claims, and subsequently so did Derek MacKay, Cabinet Secretary for Finance Economy and Fair work saying “the Scottish Government has no plans to introduce a levy on the tourism sector.”

MARC CROTHALL

However, COSLA has also backed the plan and has confirmed that all 32 local authorities have unanimously agreed that COSLA should pursue a TVL which infers that every council in Scotland would consider introducing the levy. Although this may seem at first glance an issue for Edinburgh, it is actually an issue for hospitality businesses throughout Scotland as Councils, in fact, Aberdeen, Glasgow, Highland, Moray and Argyll and Bute have intimated that they too are looking at it.

Marketing Edinburgh released a survey, backed

by City of Edinburgh Council which suggested tourists would not be deterred from visiting Edinburgh if a tourist tax was introduced. Just over 500 visitors contributed to the survey over the months of July and August, but one marketing research expert told Hotel Scotland, “That is not a significant number when you consider the number of tourists that were in Edinburgh over that period.”

Just over 500 residents were also surveyed and 59% backed the tourist tax. Cllr Adam McVey believes, the results back up the council’s case.

He said, “The results reinforce our thinking – and add weight to the evidence from other international cities – that visitors will not be discouraged from visiting Edinburgh should we introduce a TVL. This evidence dispels many of the fears voiced by some in the industry and is a valuable contribution to the debate.”

Less than four weeks later City of Edinburgh Council formally released its consultation on a transient visitor levy (TVL) under which it revealed that instead of the £1 originally mooted it now proposed to charge a tourist tax of either two per cent of a room charge or £2 per room per night. The council claimed it had consulted tourism bodies, a claim called into question by Willie Macleod, Executive Director, UK Hospitality, who said, “We are outraged by the sheer lack of meaningful consultation that has taken place to date.” His response was echoed by the Scottish Tourism Alliance (STA), Chief Executive Marc Crothall stated, “The Scottish Tourism Alliance (STA) is disappointed that Edinburgh City Council has proceeded to launch a consultation on its plans to charge a tourist tax of £2 per room, per night, having had no formal or meaningful engagement with Scotland’s tourism industry to date.”

He went on to say, “The STA has requested that a formal stakeholder consultation takes place at national level, initiated by the Scottish OCTOBER 2018 • HOTELSCOTLAND • 9

Government.”

In all response to a Hotel Scotland’ inquiry as to why Edinburgh Council had not consulted the STA and UK Hospitality, the Council said in a statement, “In respect of the STA, we have sought to engage with STA members in a number of ways. STA has been represented or been in attendance at: • One of our initial roundtables • The ETAG briefing that took place in September • The COSLA national meeting “The council has not been invited to meet or engage with STA but the Chief Executive proactively wrote to them offering to participate in any way helpful in their National Conference and beyond. This offer was declined.”

However, Marc Crothall denies this, “The STA has not been invited by City of Edinburgh Council to any meeting to discuss the TVL. We had representatives at a COSLA meeting and at the ETAG breifing but these were not council meetings and we were not there to discuss the TVL. As to the round table we have not been invited to any round tables organised by the council.”

He continues, “As to our annual conference – they contacted us a week before and asked to participate. At that stage, we already had a full 10 • HOTELSCOTLAND • OCTOBER 2018

agenda with the First Minister Nicola Sturgeon speaking. So we couldn’t accommodate an extra speaker at such short notice. But I have suggested a further meeting and have heard nothing back.”

At that STA annual conference, on 1st October, guest speaker First Minister Nicola Sturgeon took the initiative saying, “We will be accepting the STA’s call for an objective process of consultation, involving the STA, Cosla and other key partners, which will examine in detail the arguments for and against a tourism tax.” She continued, “We are determined that all voices will be heard and that the details of the process will be properly set out shortly.”

On hearing the news Cllr Adam McVey said, “This is a very welcome announcement and will help provide a national context for Edinburgh’s policy and will work alongside the detailed engagement we have carried out in recent months as well as our forthcoming citywide consultation. We have always acknowledged the need for legislation in taking this forward but we as a Council have also maintained the need to develop our own plans to make sure it’s not just any TVL but the right TVL for Edinburgh, taking account of our local circumstances.”

And it didn’t end there... the following day the Council approved its own formal consultation!

The STA immediately hit back in a statement, “The Scottish Tourism Alliance Member

Council is disappointed that Edinburgh City Council councillors have approved the launch of a formal public consultation on how a transient visitor levy, or ‘tourist tax’ would look if it were introduced in the Capital, given the announcement by the First Minister yesterday in response to the STA’s request to the Scottish Government to launch a formal, national stakeholder consultation into the viability of a tourism tax.”

It’s not just the STA that is up in arms, UK Hospitality is also seething. Willie Macleod, Executive Director, UK Hospitality, said, “There has been no thorough examination of options or any assessment of the impact on businesses or consumers. Hotels and tourist businesses are already major contributors to public funding and there remains a distinct lack of clarity from all local authorities proposing a tax, as to what the money would be spent on and what actual benefits would be delivered.

The tax is vehemently opposed by a wide spectrum of tourism businesses, not just within the accommodation sector. Their views and opinions have not been heard.”

The two bodies between them represent most tourism organisation in Scotland from VisitArran to Outer Hebrides Tourism and the Federation of Small Business.

Macleod continued to put forward the argument against when he gave evidence at the

FEATURE Culture Tourism and External Affairs committee on 4th October and spelt out to politicians the fact that this tourist tax could cost Scotland £175m, with Edinburgh picking up £45million of that cost, a far outweighing the £11m worth of revenue that the Council say could be raised.

He cited research done by the Tourism and Travel Research Institute (TRRI) at Nottingham University found that a 1% increase in UK prices or relative exchange rates would lead to a 0.61% fall in tourism expenditure in the UK by inbound tourists. He also cited other research that illustrates a tourism price elasticity of -1.3% if prices rise by 1%.” He also revealed that contents of a report by PwC. Said Macleod, “In its October 2017 report (The Impact of Taxes on the Competitiveness of European Tourism) for the EC Unit for Tourism, Emerging and Creative Industries, PwC, among other conclusions, reached the view that ‘If any part of the UK introduces an occupancy or bed tax (in addition to high VAT on accommodation and air departure tax) it will represent the most comprehensive (and we would argue most damaging) tax regime on the tourism sector in Europe’.

While he acknowledged that residents of Edinburgh may initially support the initiative, he points out that the TVL will apply to all visitors (unless exemptions are put in place) and will increase costs for travellers including the domestic tourists who comprise c60% of Scotland’s visitor market. He said, “This means additional costs for residents of Scotland who holiday in the country and who are already hard-pressed because of ongoing price increases brought about by the relative weakness of Sterling, potential interest rate rises and uncertainties surrounding Brexit.

He also pointed out, “Analysis for UKH indicates that, in Scotland, the visitor accommodation sector alone makes a significant financial contribution both to the Exchequer and to public revenues in Scotland – this totals £719m.”

He gave the committee context when it came to other European countries who did have a TVL. He said, “The UK is a high-price destination for international visitors, for those who choose to holiday at home and for business travellers.

The high rate of VAT compared to our EU competitors is a major contributory factor to

this. The UK is one of only 3 EU countries (the other two being Denmark and Slovakia) not to apply a reduced rate of VAT to tourism and hospitality services – for example, the rate of VAT on a hotel room in the Republic of Ireland is currently 9%, in France and Spain it is 10%, in Germany 7% and it is as low as 6% in Portugal and Belgium.

In its Travel & Tourism Competitiveness Survey for 2017 (conducted annually) the World Economic Forum ranked the UK 5th of 136 countries in terms of tourism capability and readiness but in terms of price competitiveness, the UK is listed 135th of 136.”

The council told Hotel Scotland, “To date, the Chief Executive, the Depute Leader, other senior officers within the council and I have had 1:1 meetings with over 25 over our key strategic local stakeholders from industry, culture and tourism.”

If that is the case why has City of Edinburgh council not had a 1:1 meeting with Scotland’s key tourism bodies the STA and UK Hospitality?

You can see the council’s response in full at our website and we also have published the Government’s blog on the subject.

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OCTOBER 2018 • HOTELSCOTLAND • 11

F&B Managers with bite

This month Jason Caddy spoke to a few of the F&B Managers driving food and beverage sales in Scotland’s top hotels.

DANIEL BAERNREUTHER

Executive Assistant Manager inc F&B, Gleneagles Hotel, Auchterarder

B

erlin-born Daniel, 39, Executive Assistant Manager at Gleneagles, including Food and beverage, oversees 550 staff. And Daniel is definitely in the right job. “I’m a food and beverage guy through and through,” he said. “Even at home, I go to great lengths to find the right ingredients.”

Prior to starting at Gleneagles in June this year, Daniel worked for The Berkeley in London as Food and Beverage Director, where he had full financial and operational responsibility for all F&B departments.

Daniel was also Assistant Director of Food and Beverage at The Savoy in London. He likewise managed the bar at Claridge’s.

He had rather an unconventional start to his career – the army. “I never wanted to anything else after the army (it was compulsory in Germany back then) and It taught me how far you can push yourself particularly in this role.”

So what are the challenges of being a Food & Beverage Manager and what attributes does a person need to succeed in this job?

Said Daniel, “Managing such a large team means that you are surrounded by many experts in their field, so the trick is to delegate effectively and resist the urge to micromanage.”

He continued, ”In hotels such as Claridge’s, The Savoy and Gleneagles we are selling a dream of a bygone era where the customer was king and where we strived for perfection, and delivering this every day definitely calls for a detail oriented person leading from the front.”

12 • HOTELSCOTLAND • OCTOBER 2018

XXXXXXXX FEATURE

HARRY DONAGHY

25, Food and Beverage Manager at the Old Course Hotel, Golf Resort & Spa, St Andrews

H

arry, from Dumbarton, started out as a full-time waiter at Cameron House Hotel in Balloch at the age of 17, after deciding that the degree he’d decided on, in social work and social care, wasn’t for him. Within five years he’d progressed to Assistant Manager and Restaurant Manager, then Restaurant Manager at various of the resort’s restaurants.

Harry manages a total of 184 staff in his role at the Old Course and his management style is all about the left hand knowing what the right hand is doing. He explained, “I’m very hands-on. I don’t think that the Old Course Hotel has ever had a Food and Beverage Manager that has cleared away plates the way I do, for example. I try to spend the majority of my week, about four days out of six, on the floor and I’m a very big advocate for the importance of teamwork.”

He continued, “In a hotel this size it’s so important that all the departments are in touch with one another and this cohesiveness helps the smooth day-to-day running of the hotel.

Harry also puts a lot of store by developing staff. He said, “Continuous training is important to me and about two days per month is set aside for training in various modules, such as service, banqueting, wine etc.

Away from the job Harry plays football, golf, enjoys cycling and music.

IOANA SIMION 28

Food Beverage Manager at DoubleTree by Hilton Aberdeen Treetops, Aberdeen

I

oana, from Romania, has only been in Scotland since 2010. She came here straight from high school to study a psychology degree at Aberdeen University, which, as she explained, has stood her in good stead as a Food and Beverage Manager. “This degree very much applies in this industry, dealing with people, customers, and being in between higher management and the team.”

She started at the hotel in 2014 as a part-time team member in the bar and restaurant and progressed her career from there. Said Ioana, “I really enjoyed working on the bar and I’m pretty organised and naturally took over and made it my own. I can be quite bossy. Mind you every woman in business is called bossy when she tries to take

the lead! I implemented little systems that made my job simpler and it became a given the others adopted them.” She continued, “Once I graduated I was offered the full-time role as a full-time supervisor and I thought that I’d give it a go.

Then my manager left and I went to the Deputy Manager and said ‘that job is mine and you know it’ but I wasn’t experienced enough. After this I took on the manager’s responsibilities without the actual job title, stuff like orders, rotas, hiring so I was effectively recruiting my own team etc.”

After a year she was made F&B Assistant Manager, then manager after the buy out by DoubleTree in 2016.

In her spare time, she likes to read, travel and watch many movies..

OCTOBER 2018 • HOTELSCOTLAND • 13

XXXXXXX FEATURE

MIGUEL RIVERO, 42

F&B / Restaurant Manager, Boclair House, Glasgow

M

iguel started working in his parent’s beach-front restaurant on his native Canary Islands and through friends of his parents got a chance to work at Spain’s only three-star Michelin restaurant, Arzak. He then moved to the UK to work for Gordon Ramsay Holdings at The Savoy Grill, and Claridge’s, as Assistant Restaurant Manager and Front of House Training Manager. He moved to Scotland for love in 2006. joining Cameron House Hotel as Assistant Restaurant Manager Miguel’s first Food and Beverage Manager role was an interim role at the Old Course Hotel and Mar Hall in Erskine, before joining Manorview Hotel’s Boclair House in April of this year. He said, “I try to instil a sense of pride into all my staff because this is a self-rewarding job when you put in the work.” He also thinks that the UK is catching up with Spain in terms of hospitality training. “In Spain, we are born into a world of service with many specialist schools offering hands-on experience to staff and I see the UK catching up with Europe on the hospitality training front, and particularly in the last ten years with what colleges are doing.”

DAVID DUNNE, 28 Food And Beverage Operations Manager, The Fife Arms, Braemar

D

avid Dunne is Food and Beverage Operations Manager for The Fife Arms, Braemar, Aberdeenshire, due to open this winter after an extensive refurbishment.

Balloch-born, 28-year-old David has always known that he was cut out for a career in the hotel industry.

He explained, “You fall in love with hospitality. I am a people person, and my team and I are responsible for exceeding customers’ expectations.”

So why Braemar? “I was contemplating London. It’s so far ahead of Scotland in terms of hospitality,” he explained. “But I was approached by a recruitment agency about Braemar and I was blown away by GM, Frederica Bertolini’s passion that I knew this was for me. This is by far the best team I’ve worked with.

60 and growing. I’ve never been so excited about going to work.”

J

David started his career at the age of 21 at Cameron House Hotel. He spent 4 years there.

“The job involved a bit of everything resort-wide, like head bartender and restaurant supervisor at The Grill. It was a fantastic training ground.”

Said David of his current role, “Pre-openings bring their own challenges, like super organisation and structure because dates are always changing. Plus The Fife Arms is so unique and non-generic.The biggest attribute you need for this job is passion. He said, “I joined several local community groups as a way of introducing myself, including a ukulele club.

Luckily I play the guitar (slightly) and I joined in the singing after a few whiskies. I also met all the local suppliers/distilleries so that I can go to them directly in the future.”

JAMES MUNRO

24, Food and Beverage Manager, Loch Lomond Hotel, Luss ames Munro’s explosive enthusiasm about his job tells you all you need to know about why he was appointed Food and Beverage Manager at the tender age of 23, and he’s definitely one to watch. He said, “This job appeals to me because no two days are ever the same. I also absolutely love meeting new people, the sociable aspect of the job, dealing with customers, second-guessing them and making them happy.” And, as it turns out, this is one of James’s fortes, having a psychology degree under his belt. “My degree was in psychology, and this definitely comes in handy in this job.,” said James.

He started out working part-time at the hotel as a student He explained, “I only started the job to get some extra money behind me but soon discovered that this was an industry in which I could really see myself flourish. I worked my way up as Restaurant Supervisor, then Restaurant Manager, which gave way to the Food and Beverage Manager role. This took me five years.” Away from the job James plays the bagpipes all over Scotland, being a member of the Dumbarton Pipe Band, and he also likes travelling with his South African wife. When at home, the two of them love staying at The Dalmahoy in Edinburgh.

14 • HOTELSCOTLAND • OCTOBER 2018

PROMOTION

THINKING OF SELLING YOUR HOTEL? HERE’S HOW

T

he hotel market in Scotland has been buoyant for some time now, with both domestic and overseas buyers moving quickly to snap up hotels throughout the country – and not just in the traditional city hotspots.

So, if you are an owner considering a sale, there’s arguably not been a better time to do it – but what’s the best way to achieve the most out of the transaction? Here are some key points to bear in mind.

EVALUATE AND PREPARE, BUT YOU DON’T NEED PERFECTION Taking an objective view of your business, its strengths and weaknesses is key – an agent with experience in the sector will be able to assist, but you will also know whether you can you get your business into better shape. No doubt that is what you are always striving to do, but if there are some easy wins that have been put off for one reason or another, now’s the time to grasp them and ideally be able to demonstrate a better bottom line.

However, don’t go crazy – incurring significant amounts of capital expenditure may not be money well spent in a buyer’s eyes. They will have their own vision of how the hotel should be positioned going forward – and that may well be with a new brand or different target market, meaning that a well-intentioned upgrade will be money down the drain.

brodies.com

TIMING The best time to go to market is a topic of much debate. A buyer will often be keen to take over with sufficient time to take advantage of the coming summer months or other peak times – but do not get too hung up on that; it’s never too early to prepare for a sale in the background.

FINDING THE ONE Find the matchmaker first – agents experienced in the sector will have a good knowledge of who might be interested in purchasing your hotel; indeed who might be willing to pay a premium for it.

At this stage you’ll be looking for a suitably discrete marketing exercise that maintains confidentiality – otherwise you risk damaging the goodwill of guests and staff.

Make sure that you are comfortable with the proposed buyer – ensure they have the funds to proceed, with the support of a reputable bank if necessary, and has a track record of completing these types of deals.

DUE DILIGENCE – BE PREPARED Don’t wait for the buyer to come to you with a list of their requirements – experienced sales advisers can provide you with a core “shopping list” that any buyer will want to see. Request one from yours (at the very outset, well before heads of terms are agreed) and get those ducks in a row; it will save you weeks.

HEADS OF TERMS – AND OTHER LEGALS The heads should be short and sweet – there’s only a small number of points that they need to capture, and only a few of them should be legally binding e.g. exclusivity, costs and (if you can), a deposit.

The rest of the legal documentation can seem daunting at first but will be a lot more straightforward once your lawyer has talked you through it. Use advisers with a proven track record of getting deals done in the sector – the devil is in the detail and an experienced team of advisers can improve your final net proceeds from the sale.

BUSINESS AS USUAL Don’t forget the day job! You’ll spend more time speaking with your lawyer and accountant than you thought possible, but taking your eye off the ball could result in a downturn in performance at the worst possible time; as the deal nears a conclusion. Don’t give the buyer cause for second thoughts.

Euan Tripp HOTELS LAWYER +44 (0)131 656 0242 euan.tripp@brodies.com

TOP LEFT: KEAVIL HOUSE HOTEL RESTAURANT EXTENSION EXTERIOR BOTTOM LEFT: KEAVIL HOUSE HOTEL RESTAURANT INTERIOR

MOZOLOWSKI & MURRAY ORDER THANKS TO TOURISM GROWTH

W

ith international visitors to Scotland up 21.6% in Q2 2017, Scotland’s leading glass and timber structure specialists, Mozolowski & Murray are experiencing increased interest from tourism businesses seeking to add hotel accommodation, dining capacity and exclusive use wedding and corporate events venues.

Manufactured at the company’s purpose-built factory in Kinross, Mozolowski and Murray has become synonymous with leading design and build projects throughout Scotland for over 16 • HOTELSCOTLAND • OCTOBER 2018

thirty years and has earned an industry-leading reputation for exceptional quality, professionalism and unrivalled customer service.

As Mozolowski & Murray experience a growing order book for bespoke dining room extensions and luxury standalone guest accommodation, it is clear that businesses are not only taking the decision to expand their properties to increase revenue but are demonstrating a commitment to driving up standards within hospitality by choosing a leading luxury brand to deliver their projects.

Headed by Virginia Murray and Craig Hunter,

Mozolowski and Murray project manages the entire process from concept to completion, providing business owners with a unique confidence that the job will get done to the standards expected, in the timescales agreed and without compromising existing business functions and revenue.

Recently the company completed a stunning orangery extension at the four-star Keavil House Hotel near Dunfermline in Fife. The 15th Century traditional country house has opened its doors to a new bespoke 95 square-meter restaurant, bar and terrace, with a seating capacity in the restaurant of up to 60 diners.

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Commenting on the experience, Keavil House Hotel’s General Manager, Alistair Bruce said: “What impressed me most is that Mozolowski and Murray understood that the build process was just as important as the end result. We worked to a process to ensure construction didn’t impact on the rest of the hotel’s operation, whether that be screening to allow a wedding to take place or scheduling noisy construction, so it didn’t clash with corporate or private events. This, for me, demonstrated that Mozolowski and Murray understood business, not just construction.”

Where hotels are looking to maximise guest numbers by utilising large grounds or capitalising on stunning views, The Isle of Erikia Hilltop Reserves is the perfect example. With a 65% occupancy rate achieved before the first phase of standalone luxury self-catering suites were complete, Mozolowski & Murray were commissioned to complete a further four, which have not only attracted more guests to the resort but have elevated The Isle of Eriska Hotel from being a luxury hotel to a luxury hotel offering a unique 5-star exclusive self-catering experience.

With traditional properties such as the prestigious Ballogie House Hotel and the stunning Lodge on Loch Goil investing in bespoke orangeries and conservatories to increase their business capacity, Mozolowski & Murray is building a strong portfolio of enhanced hospitality venues across Scotland and is confident that their growing partnership with the tourism industry, will not only result in a quick return on investment for each project, but will drive up industry standards resulting in a more sustainable tourism sector and a stronger Scottish economy.

OCTOBER 2018 • HOTELSCOTLAND • 17

INTERVIEW

MORE G&T, VICKERS?

Lanarkshire-born Angela Vickers is Apex Hotels’ CEO. She joined Apex as Financial Director in 2004 when the company had five hotels and a £14m turnover. Today, Apex owns ten hotels and has a turnover of £65m. She recently sat down with Hotel Scotland’s Jason Caddy to discuss everything from leadership, suppor t groups in business, the spectre of Airbnb and organising an afternoon G&T event.

18 • HOTELSCOTLAND • OCTOBER 2018

G

oogle ‘Angela Vickers Apex Hotels ‘ and up comes a stack of interviews and career facts on the Apex CEO’s business brilliance.

“Really?” said Angela, when I mentioned this to her during our afternoon chat at The Apex Hotel Glasgow City, one of ten in the group, including sites in Edinburgh and Dundee.

“It’s funny you should bring up what’s written about me on the Internet because one of our marketing guys just told me that I was in The Washington Post’s Top Ten Quotes of what your parents say. I did that interview when I first started at Apex, and it was about my dad’s mantra which is ‘If a job’s worth doing it’s worth doing well’ and I still can’t get that out of my head because I can’t do a half-hearted job. The marketing guy said ‘do you remember doing that interview?’ and I said ‘no!’”

Hopefully, this interview will be more memorable for Angela. Despite her having ten hotels in her charge, a husband called Paul, two kids, Amy, 15, and Aidan, 18, and an ‘afternoon G&T party’ for HIT (Hospitality Industry Trust) to pull together for 500 folk on 9th November, she seems very relaxed.

For anybody unfamiliar with HIT and The Last Man Standing challenge, Angela kindly explained, “HIT does a Last Man Standing challenge. It started off a few years ago with Craig Stevenson who owns Braehead Foods, saying that he was going to be the ‘last man standing’ at every HIT event, and people sponsored him to do it. I don’t know where we got the cricket bat inscribed with Last Man Standing, but Craig passed it on

to Paddy Craerer chairman of HIT at the time, and he did a drive around Europe in a vintage car. He passed it to Ollie Norman, who runs Itison. He cycled around Scotland in what was terrible weather. Ollie then bribed me to do it by promising me a meeting with Leonard DiCaprio. I couldn’t turn down the chance to meet an A-lister, so I agreed.”

She continued, “In my capacity as Last Man Standing I thought I’d do an event instead of anything physical, but now I wish that I’d climbed nine peaks rather than do this event, with all the organisation involved.

I’m having an afternoon G&T event at the DoubleTree Glasgow on 9th November, aiming for 500 people, with Eden Mill sponsoring it. There’s also a fashion show and a Rod Stewart tribute band, so I’m having to drum up auction prizes. I’m passing the baton onto Hotel Scotland Editor, Susan, and with no bribery involved.

I’m just playing on her good nature!”

That Internet research also turned up the fact that Angela can’t abide queues, and perhaps it’s her impatience that keeps her motoring. “My loathsomeness for queuing only gets worse with age. I’m so impatient,” she told me. “This is not great when I go to Florida because when we see a sign that says ‘queue time: 90 minutes’ I say, ‘I’m not getting on that ride’. The kids say ‘Have you got your phone? Clear your emails then’. So I do. I just can’t stand doing nothing.”

And one of the advantages of impatience, as well as industriousness, is an eye on the future, as Angela acknowledged. “I always look to the future. Never the past. Not unless there’s a learning experience in it,”

OCTOBER 2018 • HOTELSCOTLAND • 19

INTERVIEW she told me.

In fact, she’d just practised what she preached immediately before our interview.

“I’ve just literally come off the phone with Norman Springford (who owns the company),” explained Angela, “and we spoke about where we can go next and about how sustainable is a four-star hotel in the UK in our industry today. Should we be looking at diversifying? Should we be looking at different areas of the business that we can move into?”

She continued, “I’m looking after a family business that’s been handed down through generations, as its custodian, so you’ve always got to be looking forward and moving forward and thinking of innovative ways of getting around all of that and making it more exciting. It would wear you down if you kept thinking, ‘oh what challenge is coming next, like Brexit,’ or ‘our costs of operating are getting really high’.

But I’d prefer to push through that rather than let it drag me down and cause any sleepless nights.”

Practically a year to the day of our meeting, Apex Number Ten in Bath opened, which, as Angela explained, was a slightly different proposition to previous ones. “The last few we have opened have been in Glasgow and London, so it was all about selling rooms.

Bath was about putting Apex on the map for conferences because people tend to go to London or Bristol.”

You might also say that she has a nose for spotting good sites. “I remember going down before the opening and it was a beautiful summer’s day and so we sat outside and had lunch and went back into the board meeting with a burnt nose, saying ‘yeah I think we should buy this.’ Part of the planning was that we had to have a conference facility and its been open a year.

So is there a typical day for Angela? “Not really,” she said. “Today, for example, I started out in Uddingston with our PR and digital marketing team. Then I went to a Vistage meeting, a business group that I’m a member of that caters for different levels of management. We come together once a month and there’s a speaker that could be talking about strategy. Or it could be about planning for pensions. It could be health and well-being and trying to retain your resilience. The speakers are brilliant.

Afternoons are for issue processing, so if you’re facing a problem in your business, you talk it through with a key group of people round about you. You’ve got to be invited in, but it’s all people that run businesses that maybe don’t have a board 20 • HOTELSCOTLAND • OCTOBER 2018

“I do feel that, between apprenticeship levy and our property rates, that there’s enough taxes going out the door.” or someone whom they can talk through resolutions. Every quarter we have a smaller triad group, which was today. Then I had the call with Norman, then I came here.”

She continued, “After this interview, I’m interviewing for a Compliance Officer, because we have to deal with more and more regulation like GDPR, and I feel that we need to pay more attention to it. We’ve built this role into the structure, to ensure that we are adhering to best practice in terms of good risk management.”

And when it came to work/life balance and breaking through the glass ceiling, Angela managed it with sheer hard work.

She said. “ As I came through hospitality I was quite lucky. I just kept my head down, worked hard and got on with it. I was given good opportunities through Stakis and I had great mentors. The same happened when I joined Apex. The Group FD at Stakis, Neil Chisholm, gave me some great opportunities to introduce me to the Stakis board through high profile project work. I didn’t have the restrictions that unfortunately some mothers did, as I was extremely lucky to have a supportive family on my doorstep. I’ve got three brothers and a large extended family so I suppose I’m not conscious of being in a male-dominated environment or a female environment.”

Angela also outlined some of the challenges in what is a changing market, and Airbnb particularly, which she didn’t initially perceive as a competitor or a threat. “I was

the first person to say ‘no, no’ in meetings with the bank a few years ago when they’d ask ‘is Airbnb having an impact’, She explained. “It was a different type of person that went to an Airbnb than would go to a city centre hotel location. Until this year that is. Especially in Edinburgh. Airbnb bookings in Edinburgh jumped 70% to more than 1.1 million stays. So between Airbnb, university accommodation and hostels, places that hadn’t previously put their stock on during the summer period just flooded the city of Edinburgh stats. So we did see an impact from Airbnb definitely.”

And this naturally led onto us discussing the proposed tourist tax, about which City of Edinburgh Council is like a dog with a bone.

“My view on the tourist tax is aligned with the UKHospitality view,” Angela said. “I feel that there are enough taxes and it’s all very well saying that we’ll pass it on to the consumer, but we are very much a supply and demand market - it’s not that we can add on another £2 on a bill because people have in their mind what they’re going to pay and everybody prices competitively. It’s easy to say we’ll recoup it from the customer but we’ll most likely end up absorbing that within our P&Ls.” She continued, “I do feel that, between apprenticeship levy and our property rates, that there are enough taxes going out the door. Whether they redistribute or they look at the rating system, hospitality is already a major contributor to the economy.

Plus there would have to be a system introduced to enforce it and administrate it, and that includes Airbnb or someone that rents out their hostel or their private flat.

So at the end of the day, it will be hoteliers, because we are organised, that will be administrating and paying on behalf of the masses that we’re competing against.”

So what about the future? Any plans for an Apex 11? New premises tend to come up ad hoc. We don’t have a plan to have, say, 20 hotels by 2030. It’s more a case of ‘ is it right for us?’ Let’s analyse it etc. and we can go two or three years, as we did with Bath, and in that in-between time it’s not like we don’t have things to do, like looking at a new technology stack, for example.”

Speaking of technology, I wound things up by asking Angela if she embraced social media. She said, “I don’t find a lot of time for social media. I have enough keeping up with my emails. My fear is that if I spend too much time on it I won’t be able to put it down and nothing will get done!”

Angela makes ‘getting it done’ look so easy.

She’s definitely one hotelier to watch.

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DESIGN XXXXXXXX FOCUS

BY SUSAN YOUNG

NATIVE GLASGOW AT THE ANCHOR LINE 12 ST VINCENT PLACE, GLASGOW

N

ative Glasgow is located in the former headquarters of the Anchor Line Shipping Company at 12 St Vincent Place. Native is operating the aparthotel on behalf of building owners, the White Building Properties Company which is owned by Mario Gizzi and Tony Conetta, who also own DRG. They spent in the region of £8m transforming this Edwardian Art Deco building from offices into an aparthotel, offering 64 apartments ranging from studios to penthouse spaces.

Interior architects ICA were responsible for coming up with designs that embrace modern living and which also preserve the building’s heritage.

Guy Nixon, CEO of Native said, “We have worked in close partnership with building owners, the White Building Properties Company, to mirror the design ethos and opulence of a 1920s ocean liner. Native Glasgow feels like an exciting milestone in our plans to expand our aparthotel business across all major UK cities.”

Lesley Annison, Senior Interior Designer at ICA commented, “The Native aparthotel has

been inspired by the shipping history of the building. The rooms themselves are reflective of the traveller of these ships. They have been on their cruise to far off shores and returned with an eclectic mix of furniture, artwork and accessories.”

There are plenty of original features which have restored beautifully. From the marblewalled entranceway to its terrazzo stairs, timber wall panelling and fabulous carved fireplaces. Two genuine safes have been maintained within the building – one has been welded shut and is just for decorative purposes but the other has been made into a wardrobe.

Even the corridors feel like corridors from grand liners – the cream and pale green carpet has seashells used in the design, while the lamps throughout the hotel all feature brass – the bedside lamps are all brass, while the feature lamps have brass bases. The attention to detail is such that all the light switches have a brass finish too.

The new-build 7th floor features penthouse rooms which are light and airy and which have fabulous views over the city, which can be enjoyed from the outside terraces which they have. These rooms have very light grey walls and navy sofas. The beds, all of which feature Hypnos mattresses, have tan leather headboards, and the bespoke cased goods are dark ash in colour. The curtains tone in beautifully - matching the headboard and other soft furnishings perfectly.

The small occasional chairs are a lively mustard colour with brass legs and all the occasional tables are black.

The darker rooms have been painted in a navy colour and the sofa’s in these rooms are all light coloured. It’s the perfect contrast and there is a uniformity of colour throughout.

There is also a uniformity when it comes to the type of artwork on the walls – it all relates to the Anchor Line Shipping Company and reminds guests of the great voyages of old.

The larger premium rooms feature large OCTOBER 2018 • HOTELSCOTLAND • 23

DESIGN FOCUS

corner sofa’s, while the smaller rooms have two-seaters.

Every single room has a well-fitted luxury kitchen with all the mod cons, from combiovens to dishwashers. The larger suites also have a washer/dryer.

General Manager Gary White explains, “The larger suites have washer/dryers and we supply all the detergents, but the studio’s don’t. Instead, we have a utility room where guests can wash their clothes, and we provide everything from the detergents to the clothes horse.”

Now we come to the bathrooms. What is there not to like. Apart from the fact that they are huge – they are all beautifully finished. The showers have been tiled in the colours that Glasgow tenements had in their close. Each shower wall has been tiled cream, dark red, dark green or dark blue. A lovely touch and a nice back story.

The décor in each room also encapsulates memorabilia which travellers might have brought back. Says Gary, “There is a lot of shelf space in the rooms with dookit’s and we will be adding the sort of souvenirs that travellers in these days might have brought back. For instance, in the apartments which have the New York artwork, there will be small statues of liberty, while the room with the Caribbean artwork might feature a pineapple! We are in the process of adding this memorabilia.”

Guests can stay at the Native Glasgow for one night or for months. Says Gary, “This is not serviced apartments. We will check you in, and take you to your room, then once you are there you can live how you want to – we don’t dictate breakfast times or dinner times. However, should our guests want to dine with us they can – our lift takes them directly down to The Atlantic Bar and Grill. While Anchor Line is just next door.”

Guests certainly seem to have the best of both worlds at Native Glasgow at The Anchor Line. I am sure they will be sailing in.

24 • HOTELSCOTLAND • OCTOBER 2018

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DESIGN FOCUS

A

little bird told us that even his shattered migrated cousins are whistling a happier tune since operator Campbell Gray Hotels, on behalf of owners Sue Nye and Gavyn Davies, opened the slick and colourful Machrie Hotel and Golf Links on the Isle of Islay last month. The husband and wife team acquired the hotel eight years ago and it’s undergone a total transformation in the last few years, growing it from 16 to 47 rooms.

Islay’s known as ‘Queen of the Hebrides’, and with a finish so stylishly executed, and to such soaring standards, The Machrie looks like a place the stylish Swedish royal family would stay, having something of the Scandinavian about it. And this, in fact, was exactly the brief to the designers. Piers Phillips of Peter Young Design, who worked on the project, told Hotel Scotland, “Sue Nye’s fantastic brief revolved around a little story about a Scandinavian princess meeting her future Scottish Laird husband, from which the term ‘McScandy’

26 • HOTELSCOTLAND • OCTOBER 2018

XXXXXXXX

BY JASON CADDY

THE MACHRIE HOTEL AND GOLF LINKS ISLE OF ISLAY

was coined, and which guided us through the entire design process. We wanted it to feel less like a hotel and more like a relaxed, residential home-from-home space. The high five-and-ahalf metre high ceiling in The Stag Room also lent itself so well to the design brief, harking back to the traditional Scottish but with simplified detail. The overall design was also in sympathy with the beautiful surroundings of course, predominantly muted tones and vibrant pops of colour.

“We have worked with Campbell Gray Hotels a number of times, like The Phoenicia in Malta, and it’s been great having this on-going relationship with the group.”

Peter Young Design used bespoke Reynaers aluminium state of the art windows and Reynaers curtain walling, creating the view of the surrounding scenery. The windows, installed by SEH Commercial, were selected for their acoustic, thermal and structural performance, ideal for the climatic challenges of island life.

Hudson Architects was the principal architect.

Commenting on the project, John Nortcliffe, Head of Commercial, added, “We used technology by designing it all in 3D so that everything was in one place and coordinated.

This is essential when a build is in a remote location where everybody involved isn’t able to pop down the road to the site. The local authorities were all really enthusiastic about the project, which doubled the hotel in size, as were the locals” He continued, “ This is a landmark building and most people on Islay have the hotel woven into the fabric of their lives in some way, like they were married there, so working on the project was a huge responsibility. It was a fantastic project to work on, plus the island is so beautiful.”

“This is a landmark building and most people on Islay have the hotel woven into the fabric of their lives in some way, like they were married there, so working on the project was a huge responsibility. It was a fantastic project to work on, plus the island is so beautiful.”

An 18th century converted farmhouse sitting on seven miles of beach that can be accessed via a private footpath, The Machrie’s rooms and suites have been designed with an emphasis on clean lines, muted colours and the odd splash of colour, like a red armchair in an otherwise light grey room (bed sheets, OCTOBER 2018 • HOTELSCOTLAND • 27

DESIGN FOCUS

carpets, curtains, walls) as well as quirky touches like antler light fittings. Many of the rooms enjoy views over the fairway towards the ocean.

The Courtyard Lounge has burnt orange painted walls, grey slate flooring, with white rugs emblazoned with an orange zigzag pattern.

There’s a mixture of tartan and velour sofas and chairs, paintings on the walls, as well as wall-mounted glass display cabinets containing trophies, vases and stone artefacts. The room opens out to the central Courtyard and an open fire in the winter months. This space caters for larger events for up to 110 guests, under a custom-built marque.

The restaurant and bar, 18, located on the first floor of the hotel, has an outdoor terrace, 28 • HOTELSCOTLAND • OCTOBER 2018

offering panoramic views of the ocean and golf course and a private dining room. It includes a 30-seat cinema, function room for board meetings and private dinners, plus health and wellness facilities. Its white ceiling is corrugated, with wooden decorative/support beams that resemble logs zigzagging into its apex. The long narrow space has a wall of windows along one side, opposite which is a bar, and in the middle is a collection of circular wooden tables and orangey-red, blue and yellow chairs. There’s also a white rug with abstract lines of colour, in orange and olive and blue. At the bar is a line of yellow-gold velour swivelling bar stools, and the back bar is painted in a light green with a really interesting back bar thanks to an illuminated

piece of art that looks like a map made of trees.

The Stag Room’s olive green wood panelled walls give it a calming feel, with an angular replica stag’s head above the grey slate art deco fireplace. Pink curtains hang in the huge floor-to-ceiling windows. This room also houses The Machrie’s trademark furniture in various colours, accompanied by interesting wall hangings.

And we must also give the final mention to the famous Machrie Links course. It was originally designed in 1891 by Willie Campbell, the course has now been fully modernised by D J Russell, the former European Ryder Cup Vice Captain and PGA tour player.

AWARDS

HIT EVENTS

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It’s been a busy few months for HIT – the Poet’s Lunch in Glasgow was followed by the Grampian Dinner and the Highland Masquerade Ball. A great time was had by all and of course a massive amount was raised for the charity. Next up is the Edinburgh Lunch on the 2 November followed by the Afternoon G&T event on the 9th... Whew!

OCTOBER 2018 • HOTELSCOTLAND • 29

PEOPLE

‘Captain’ role for Moxy chief Marriott’s lifestyle brand, Moxy Hotels, has appointed Glaswegian Ross Saunders to lead the launch of its new 181 bedroomed Glasgow Moxy. The new hotel is due to open in the city’s High Street, on November 13th.

Saunders, 32, is taking the helm as Captain of Moxy Glasgow, the brand’s take on a General Manager. He has worked for 15 years in hospitality latterly as GM for the Queensway Group. Saunders comments, “I’m a Glaswegian and proud to be launching this hotel on home soil. The city always punches above its weight for providing excellent, friendly hospitality.

Moxy will stand out for being a different player in the field with its unique approach to the

NEW GM FOR DUMFRIES HOUSE LODGE Colin Caird has been appointed General Manager of Dumfries House Lodge near Cumnock which was officially opened by HRH Prince of Wales in 2012. The lodge is an exclusive five-star country guest house that offers 22 luxury guest rooms and two self-catering cottages.

In his new role, former Enterkine House Hotel boss Colin will manage 16 members of staff and oversee the day-to-day running of Dumfries House Lodge near Cumnock. Sitting on the edge of the 2000-acre Dumfries House estate and only a few hundred metres from Dumfries House itself, From July 2017 to July 2018, the lodge welcomed more than 15,500 guests.

The 28-year-old said, “I have previously worked in event management and for a number of local hotels over the past 12 years, including Enterkine House Hotel.

Working at Dumfries House Lodge will be different to anything I’ve ever done before, though, because there’s always so much going on around the estate from weddings to events to charity training initiatives to royal visits.

“In addition to managing the lodge, I will also be involved in delivering the training for The Prince’s Trust’s Get Into Hospitality course, which gives young people the chance to receive hospitality training and gain hands-on work experience. During the course, the participants spend time at the lodge learning how everything from catering to housekeeping works.”

30 • HOTELSCOTLAND • OCTOBER 2018

guest experience and we’re looking forward to throwing open our doors next month and showcasing what Moxy is all about.

CHARLES TAKES OVER AT MELDRUM HOUSE Jordan Charles, 27, has been appointed as General Manager of Meldrum House Country Hotel and Golf Course in Oldmeldrum. He succeeds Peter Walker, who has left to join Maryculter House more than nine year sin the role..

This is the first GM role for Charles, who trained as a lawyer at Stirling and Strathclyde Universities, He was formerly Deputy Manager at Telford Hotel and Golf Resort.

Charles worked his way up the ranks through Q Hotels and the newly rebranded RBH Hotel Group after graduating.

CEO at Meldrum House, Andy Burgess commented, “Jordan’s strong track record in the golf and spa hotel sector will stand him in good stead for this exciting and challenging position. We’ve got a great team working at Meldrum House and Jordan is well placed to continue to grow the business.”

In his new role, Charles will be responsible for the day-to-day operations of the 51 bedroomed hotel and golf course which is set in 240-acres of Aberdeenshire countryside. The hotel, which has a history dating back 800 years, was recently crowned Britain’s Best Hotel by Luxury Lifestyle Magazine.

MURCHIE APPOINTED NEW DIRECTOR OF SALES AT THE WESTERWOOD Lynne Murchie has joined the team at the four-star DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort. Lynne who has a track record of 13 years in Sales within the hotel industry is heading up the Sales Team at the Cumbernauld hotel near Glasgow.

Lynne’s career started shortly after obtaining an MA (Hons) in French Studies, as a Sales Executive at the world-renowned Gleneagles Hotel in Perthshire. After six years of career

progression at Gleneagles, Lynne joined the Hilton brand as Sales Manager for Hilton Dunkeld House Hotel. Her most recent role was Sales Manager for the iconic Hilton Glasgow.

Lynne said, “Having worked with Hilton for eight years I am delighted to become part of the RBH family, under the DoubleTree by Hilton brand.

DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort is a fantastic hotel, and I look forward to working closely with the team and building some great client relationships.”

WHAT’S XXXXXXXX NEW

WILDCAT GIN INTRODUCED BY WHYTE & MACKAY Whyte & Mackay has launched Wildcat Gin – a contemporary gin, featuring a Cat’s Claw botanical. Wildcat Gin has an ABV of 41.5% and is distilled especially for mixing, using ten botanicals - including Liquorice Root, Coriander, Angelica Root and Cat’s Claw Root. It has a classic gin taste, refreshing and crisp, with a predominantly juniper aroma. But the addition of Cat’s Claw botanical gives Wildcat Gin an unusual twist, with subtle hints of citrus, white pepper and spice.

Wildcat Gin’s bottle has been designed with mixing in mind, boasting grip points at the neck allowing for a speedy pour. The brand’s story also spills into the design, with “Knock Once.

Knock Twice. Knock Thrice” embossed below the distinctive gold logo.

Contact your local Whyte & Mackay representative to discuss listings.

LIMITED ADDITION BLACK RASPBERRY CIROC Diageo Reserve has created brought out a limitededition, Black Raspberry Ciroc.

The new launch marks the brand’s first ever winter edition, and follows the success of recent flavour launches, including Summer Colada and French Vanilla.

Cîroc Black Raspberry infuses five times distilled Cîroc Vodka with the delicate natural flavours of fresh, crushed black raspberry essence to create a distinct smooth finish, embodying the rich tastes of winter.

Presented in a striking stylish black and gold bottle, the

new expression is available from November and is being celebrated with a new serve strategy, including hero cocktails, Cîroc Black Raspberry Velvet Crush and Cîroc Black Raspberry Royale.

Head of Diageo Reserve GB, Rich Larkin commented, “We’re incredibly excited to be launching Cîroc Black Raspberry. Cîroc is a brand rooted in style and celebration, and the latest variant really adds vibrancy to cocktails both out in bars and restaurants or in the home this winter, just in time for the celebratory season.”

SPECIALLY DESIGNED HIBIKI BOTTLE CREATES HARMONY!

JOHNNIE WALKER UNVEILS WHITE WALKER

The House of Suntory, the founding house of Japanese Whisky, has released a specially-designed bottle of Hibiki Japanese Harmony in honour of the 30th anniversary of Hibiki. The beautiful bottle represents say the company “ celebration and shared happiness.”

In collaboration with HBO® and Game of Thrones, Johnnie Walker has today unveiled the new White Walker by Johnnie Walker. This limited-edition Scotch Whisky is inspired by the most enigmatic and feared characters on the hit show - the White Walkers. Created by whisky specialist George Harper, alongside the small team of expert blenders at Johnnie Walker, this innovative whisky is best served directly from the freezer, echoing the chilling presence of the White Walkers.

Inspired by a traditional kimono pattern, the bottle is embellished with the tabanenoshi, a traditional Japanese symbol of celebration that has often adorned precious gifts since ancient times. Several noshi are bundled together to make Hibiki Japanese Harmony’s tabane-noshi design, which is extremely auspicious and symbolizes shared happiness with others.

The whisky has notes of caramelised sugar and vanilla, fresh red berries with a touch of orchard fruit and features Single Malts from Cardhu and Clynelish – one of Scotland’s most Northern distilleries.

OCTOBER AUGUST 2018 • HOTELSCOTLAND • 31

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32 • HOTELSCOTLAND • SEPTEMBER 2018

SHOWCASE

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SEPTEMBER 2018 • HOTELSCOTLAND • 33

CHECKOUT I can see that I am going to be writing about the Tourism Tax for a while. Certainly, it is not good news for the tourism industry. But it is also not good news when the City of Edinburgh Council spends taxpayers money on an exercise, that despite what they appear to think, is not a fait accompli.

Why not wait until the Scottish Government completes its consultative exercise – then if its a green light Edinburgh can get on with it, and if it is not, then time and money would be saved. It seems like a no-brainer to me. The Council can’t be that hard up for cash or it might have come to that conclusion itself, and one thing is for certain they need the Scottish Government’s to pass the relevant legislation to allow it to go ahead. They cannot go it alone on this one!

It used to be in a hotel you just asked for the manager, but this is obviously old hat. The Moxy in Glasgow is calling its GM a ‘Captain’, while the Radisson Red is using the term ‘curator’. Personally, I think this is a case of millennial madness. Good communication is about being clear... and there is nothing clear about these titles. I have yet to hear a customer ask for a ‘curator’ or a ‘captain’ and nor am I likely to unless in a museum or ship (respectively). They might as well as call them ‘high heid yin’ which at least would be understood by locals and which can be easily translated!

The lovely Fawn Findlay, the Group Weddings and Events Manager at Manorview Hotels, died unexpectedly last month. Fawn who was only 32, and a mum to two kids, led her team to countless awards and was considered to be one of the best at her job in the country. People came from around the country to pay their respects at her funeral, which demonstrated the esteem that she was held in. Our condolences go to her husband Gareth and her two sons, and also to sister Fallon, mum Josephine and the Manorview family.

FROM THE EDITOR

Congratulations to Lisa Wishart the MD of Lisini – the company behind Dalziel Park and the Parkville. She has just completed a marathon cycle, with five other friends, from London to Paris raising funds for Breast Cancer Care and Jo’s cervical Trust. This is despite having had a knee replacement. The 6 Pedal2Paris raised more than £14,000. Well done. Lisa is pictured far right with her friends.

Doubletree Hotel Glasg Hiltonh November | Tickets fromow t 9 £50 ay Frid

It’s great to see Scottish hotels being recognised by a national publication. So congrats to the hotels which feature in this year’s Good Hotel Guide. One of the things I like about this Guide is that they don’t take freebies. They judge the hotel on its own merit which makes it a totally informed, but independent view.

Migration is likely to be a problem and everyone in hospitality is warning of the carnage that will result if the hospitality industry is denied access to non-UK workers. UKHospitality has called upon the Prime Minister to apply common sense to future migration, for the sake of the British economy.

34 • HOTELSCOTLAND • OCTOBER 2018

Join us for a Friday afternoon feast of bubbles, cakes and gin is there anything better? Hosted by the effervescent Edward Reid, this is an unmissable one time HIT event showcasing Scottish catwalk fashion and textiles, top class entertainment including Rod Stewart tribute and DJ Jay. For tickets contact kirsty@hitscotland.co.uk

– sleep delivered As one of the UK’s leading manufacturers in the bedding industry, dùsal duvets, pillows, mattress toppers and protectors are a firm favourite amongst hoteliers, retailers and interior designers alike.

With almost 30 years spent perfecting their craft, it isn’t hard to see why…

W

hen it comes to hosting guests in any accommodation, ensuring you provide quality bedding is absolutely essential for creating that crucial aspect of any trip away – a perfect sleep environment.

With a combination of skilled craftsmanship, premium natural and branded synthetic fills, state-of-the-art machinery and a philosophy for innovation and comfort at the forefront of everything they do, dùsal offer all of the components it takes to do just that.

Formerly known as Euroquilt, dùsal have been manufacturing luxury hotel quality bedding since 1990. To this day, each product is still lovingly handcrafted, skilfully piped and double stitched, and rigorously quality checked in-house in their Fife-based factory to ensure that only the very best products are sent out to you. Following the recent installation of cuttingedge technology and state-of-the-art machinery, dùsal also offer a flexible manufacturing process to each and every customer, with the ability to produce bespoke products to ensure you

receive the perfect bedding for your guests to enjoy.

Whether you have a specific fill preference, require zip and link duvets, or are looking for something entirely unique, their helpful team are more than happy discuss this with you. Dusal’s extensive range of certified premium natural and branded synthetic fills include the finest European goose and duck down blends, all the way to renowned branded non-allergenic & hypo allergenic synthetics such as Dacron® Comforel®, Suprelle® Tencel® Eco Fresh, Dacron® Comforel® Allerban® & Fossflakes®, all of which are then encased in luxury 100% cotton fabrics.

Our natural products are NOMITE® & Downafresh® certified and our premium down blends are also hypo-allergenic.

With their knowledgeable, friendly team, their commitment to using the finest natural and synthetic fills, and their unique, bespoke product services, dùsal endeavour to make each step of the process an easy and enjoyable one, so get in touch today to see how they can help you provide a great night’s sleep.

CONTACT: www.dusal.co.uk | T: 01592 782873 | E: sales@dusal.co.uk