Hotel Scotland issue 22

HOTELSCOTLAND ISSUE 22

ISSN 2515-8287

INTERVIEW

STEVE MACFARLANE GLENUIG INN

WINNING HOTEL

THE GEORGE HOTEL, INVERARAY

WWW.VALENTINEFRYERS.COM

CONTENTS

4 NEWS 9 THE FUTURE

13 A REAL WHISKY

4 WELCOME I have been out and about helping with our Scottish Pub and Bar Awards and I am delighted that so many hotels picked up awards. Congratulations to them all, and particularly to Donald Clark and his team at The George Hotel in Inveraray, who are on our cover. The hotel picked up the gong for Best Hotel Bar and Sunday Mail Pub of the Year. The award winning hotels are on page 27.

This month I headed to Glenuig Inn to catch up with Steve Macfarlane and partner Karen to discuss how the hotel industry could do more for climate change. He definitely has plenty to say on the subject.

I also caught up with Tom Gibson at The Glasshouse in Edinburgh who gave me a tour and a chance to check out his whisky bar.

I thought the research that Hilton carried out on the future, to celebrate their centenary was very interesting and quite out there. Imagine going to another planet and staying in a hotel. Check out the feature on page 9.

Anyhow I’ll be back next month with a jam-packed magazine. Hope you enjoy this one.

Susan Young Editor

@hotel_scotland hotelmagazinescotland.co.uk

EXPERIENCE

16 INTERVIEW:

SCOTLAND’S FIRST ALOFT OPENS IT’S DOORS IN ABERDEEN

THE PEOPLE BEHIND GLENUIG INN

21 DESIGN:

DALMENY PARK

24 DESIGN:

9

THE PICTURE HOUSE

28 WHAT’S NEW

29 PEOPLE

THE FUTURE ACCORDING TO HILTON

16 IO

FOCUSED ON GLENUIG INN

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

susan@mediaworldltd.com

ACCORDING TO HILTON

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

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

Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2019. Printed by Stephens & George Print Group.

HOTELSCOTLAND • 3

NEWS

YACHT HAVENS GROUP SET FOR FIRST LUXURY HOTEL AT TROON Yacht Havens Group, one of the UK’s leading marina owners, operators and developers, is moving into luxury hotel accommodation with the opening of the Salt House Hotel at Troon Yacht Haven, Ayrshire in early 2020.

With the Salt House Hotel, the Yacht Havens Group aims to capitalise on a growing niche for ‘relaxed luxury’ accommodation with an exciting ‘Scandi-Scot’ influenced collection of ten two-bedroomed suites.

Each suite will also have an individual stamp with feature fabrics and wallpaper created from blueprints of yachts designed by the worldrenowned William Fife III and family of nearby Fairlie. Walls will also feature photographs of Fife yachts racing in Scotland.

Eight of the ten luxury suites will boast a balcony opening out over Troon Harbour and/ or the pretty and bustling marina. A further two suites on the ground floor, which will be wheelchair accessible and dog-friendly, will offer similar coastal views.

Externally, crisp weatherboarding in ocean colours will echo Scandinavian timber homes and traditional Scottish boathouses. Pitched roofs will follow the lines of sails and masts across the marina. Together, the striking collection of luxury suites will nestle in the marina like a collection of smaller moored yachts.

Guests will also be just a few steps away from stylish and relaxed dining at Scott’s. The Buzzworks-operated venue offers seasonally changing menus and views over the marina.

Scotland’s first Aloft opens its doors in Aberdeen Aloft Aberdeen TECA officially marked its opening last month with local Aberdeen City Councillors Jenny Laing and Douglas Lumsden cutting the ribbon.

Situated right next door to the multi-million pound P&J Live on The Event Complex Aberdeen, the hotel, which is part of the Marriott brand family, is only the third Aloft in the UK – and the very first in Scotland. It is operated by RBH. The 150-bedroom Aloft Aberdeen TECA is the first design of its kind in the city – and Scotland – and is aimed at the next generation of travellers. Its eclectic design features open and vibrant social spaces, including Aloft’s signature WXYZ bar – go hand in hand with fast, free wi-fi and access to the hotel’s Re: charge Gym – and sleek Tactic meeting spaces.

Each bedroom features Aloft’s plush signature platform beds, 49-inch LCD TVs with Chromecast, Bliss® Spa toiletries and walk-in showers with rainfall showerheads.

Aloft even welcomes four-legged friends, with complimentary bed, bowl and doggie bag of delicious treats and toys available for pampered pooches.

Jane Bourque, Hotel Manager at Aloft Aberdeen TECA, said, “The brand is wellknown for its contemporary, quirky and 4 • HOTELSCOTLAND

boutique-style which fits perfectly with our location – just a stone’s throw from P&J Live, which will see some of the world’s biggest acts perform live. Gig-goers will love the relaxed vibe, urban interiors and, of course, our selection of perfect pre-concert cocktails.

Andrew Robb, Chief Business Development Officer at RBH, said, “The arrival of Aloft in

Aberdeen is a real coup for the hotel industry in Scotland and we are proud to be operating the first one in the country. Having looked after Aloft Liverpool for several years, we know just how popular the brand is, so we’re in no doubt that visitors to Aberdeen will be very impressed with everything the hotel has to offer.”

NEWS

Investment drives refurbishment of Park Hotel

Plans for Glasgow’s first Qtel revealed Glasgow could get a new Qtel branded hotel on Glasgow’s Sauchiehall Street, if planners give the go ahead for the conversion and change of use for the former Dunnes Store. The plan, put forward by Mosaic Architecture + Design, for clients the Manor Property Group, includes an all day café/restaurant, 112 bedrooms, a private hotel gym, meeting rooms for hire and back of house accommodation.

The project will represent an investment of more than £12 million and includes a rooftop extension to provide bedroom accommodation.

Mark Bailey, director of Manor Property Group, said, “The plans for our first Qtel branded hotel, on Glasgow’s Sauchiehall Street, will see this Art Deco building, formerly Dunnes department store, given a new lease of life.” He added, “

“We have identified hotels as a key area for development and intend to expand our existing nine hotel portfolio by developing six more hotels of 100+ guestrooms, with the possibility of further expansion once this milepost has been reached.”

Mosaic, who are leading the project, were also the architects behind Starwood’s Yotel which has opened on Argyle Street.

Stephen Mallon, director of Mosaic, said, The design is one we feel is respectful of the existing building and context, using a traditional mansard form re-interpreted in a modern fashion with new materiality. While undertaking research into the existing property, we discovered that the now-demolished building that sat on the site previously was Glasgow’s very own ‘Balmoral Hotel’; something of which I was unaware of before our involvement, but which seems to provide a neat symmetry for this project.”

COUNCILLORS BACK PLANS FOR TWEEDBANK HOTEL Scottish Borders Council Planning Committee have given the go-ahead for Edinburgh based developer New Land Assets to build a 71-bedroom Premier Inn along with a filling station, and a Costa drive-through, in Tweedbank. This is despite objections from hoteliers in Melrose.

The £10 million investment will include the creation of 80 jobs.

Park Hotel at Kilmarnock’s Rugby Park is to benefit from a refurbishment programme which will include the opening of an outdoor bar and restaurant, the development of two function suites and the refurbishment of its current facilities. The hotel, owned by Ayrshire entrepreneur Billy Bowie, the majority shareholder and director of Kilmarnock Football Club, will also increase its staff by 20. The investment has been facilitated by HSBC which has provided a sevenfigure funding package.

APEX PARTNERS WITH FODILICIOUS Edinburgh-headquartered Apex Hotels has partnered up with a Livingston-based company Fodilicious to provide guests with ‘free from’ snacks in their rooms.

The hotel group is providing the brand’s newest creation, Cookie Buttons, as a complimentary snack in all upgraded rooms. They are made with all-natural ingredients and no refined sugars. They are also allergen-free and cater to a wide range of diets including gluten-free, dairyfree, nut-free and vegan diets as well as being low in calories.

Angela Vickers, CEO of Apex Hotels, said, “Being able to supply snacks that all of our guests can enjoy is important and the Cookie Buttons are already proving very popular.”

Lauren Leisk, founder and managing director of Fodilicious, said: “I created Fodilicious products as I am passionate to help others with IBS and food intolerances like me. Apex Hotels is our first corporate customer so we are very excited to hear guest feedback.”

HOTELSCOTLAND • 5

NEWS

PAUL RANKIN AND CHARLIE HADDOCK BUY SKYE’S STEIN INN Chef Paul Rankin has bought Stein Inn, the oldest inn on Skye, with his partner Charlie Haddock. The celebrity chef, who was born in Glasgow but who grew up in Northern Ireland, took over the 18th century fivebedroomed Inn in July after the Waternish inn was put up for sale by owners Angus & Teresa McGhie who bought the hotel in the early 1990’s.

Paul opened the Roscoff in 1989, which became the first restaurant in Northern Ireland to win a Michelin Star before selling in 2005. He is a regular guest chef on various TV cookery

programmes including the BBC’s Great British Menu and has also several books under his belt.

The couple, who first came across the Stein Inn when visiting Scotland on a camping trip, apparently fell in love with the Inn after visiting it with friend, Michael Smith, who runs another well known Skye restaurant, Loch Bay. He, in fact, called the couple to tell them it was for sale.

The purchase comes less than a year after another renowned Skye restaurant The Three Chimneys was sold to hotelier Gordon Campbell Gray.

The couple are currently recruiting.

Ingliston Country Club & Hotel hosts new food festival FoodFest@Ingliston is a brand new indoor food and drink event taking place at Ingliston Country Club & Hotel in Bishopton at the end of this month. It is organised by the hotel.

Paul Fraser, Ingliston Country Club & Hotel owner, said, “FoodFest@Ingliston will give people a taster of the best food and drink Scotland has to offer. Not only will visitors have the opportunity to see two of the nation’s top chefs showcasing their culinary skills, they can indulge in our food & drink stalls, live music, whisky tastings and ginmixology masterclasses.”

Gary Maclean, MasterChef – The Professionals Winner and 2 Michelin Star Stephen McLaughlin, head chef of restaurant Andrew Fairlie at Gleneagles will be showcasing their culinary skills on Ingliston Country Clubs purpose built stage. It takes place on Sunday 29th September 2019 and Monday 30th September.

6 • HOTELSCOTLAND

APEX SPEND £1.

REVENUE RISES FOILED

BY RISING COSTS RevPAR at hotels in the UK hit a high in July according to the latest figures from HotStats but the revenue rise was foiled by rising costs, led by an increase in payroll, which was up 3.6% YOY on a PAR basis.

July is historically a peak month for UK hotels, with high occupancy enabling premium pricing that helps fuel top-line performance and this year was no different, with hotels recording a 1.0% increase in RevPAR to £117.25, led by 86.6% room occupancy coupled with a 1.5% year-over-year increase in average room rate to £135.52.

However, GOPPAR (gross operating profit per available room) fell by 0.7% in the month to £71.68 PAR. Though this was more than 70% above the 2019 figure.

The growth in RevPAR was supported by increases across all hotel departments, including a 1.1% increase in total F&B revenue on a peravailable-room basis, which helped contribute to a 1.2% increase in TRevPAR to £166.25.

Michael Grove, Managing Director, EMEA, at HotStats comments, “UK hoteliers have now recorded a YOY profit decrease in six of the last seven months, while over the same period have recorded a decline in RevPAR just once.”

Even London was not spared the ignominy.

GOPPAR was down 0.2% YOY even as RevPAR rose 0.7% to £185.14. Payroll costs played its part as they have escalated significantly in the last 12 months, increasing by 5.5% YOY in July alone, pushing profit levels into negative territory.

NEWS

FACELIFT FOR APEX QUAY

.4M ON CITY QUAY HOTEL

Work has begun on a £1.4 million refurbishment programme at Apex City Quay Hotel & Spa in Dundee which will see the hotel’s public spaces – reception and conference areas, as well as the hotel’s Metro Bar & Brasserie and Yu Spa – transformed by early 2020.

The significant investment comes less than one year after the completion of a £2.4 million bedroom refurbishment, which saw all 151 bedrooms and suites at the four-star quayside hotel made over.

Ronnie MacKay, general manager at Apex City Quay Hotel & Spa, said, “The significant investment in the hotel over the past twelve months or so really underlines Apex’s commitment to constantly raising the bar and ensuring first-class standards for guests across the board. We’ll keep our guests informed of our plans every step of the way, but as the works continue over the coming months, we fully intend to operate business as usual until we unveil the finished product.”

Since late 2017, Apex Hotels has invested approximately £12 million in refurbishment works across its 10 UK hotels.

Bright future for Osbourne Terrace Edinburgh is to get a new hotel at Osborne Terrace following the granting of planning permission. The former 1970’s office block will be converted into a 157 bedroomed hotel which will include a restaurant and bar.

It is being redeveloped by S Harrison, the company behind the ongoing conversion Buchan House on St Andrew Square into a 72-bedroom Malmaison Hotel du Vin Group hotel.

The buildings current structure and facade of Osbourne House will be retained and the building will be repaired and totally refurbished. The plan is to create a new top

floor, which looks out over West Coates. A single-storey building on Devon Place (at the back of Osbourne House) is being replaced with a new extension that will have an aluminium-clad façade, with projecting narrow fins, to provide a modern interpretation of what’s already in place.

Managing director Ann Scott said, “Replacing the dated elements of Osborne House, which has been largely unoccupied for the last three years, with a vibrant new hotel will not only create employment oppor tunities, but reinvigorate this tired old building and give it a bright new future.”

Dornoch Castle Hotel has refreshed its restaurant and re-named it “Grant Macnicol at The Castle” after Head Chef, Grant MacNicol.

Chef MacNicol returned to the business last year and has now become a partner in the business.

The 55- seater restaurant has been redecorated and it now boasts a new fire at the entrance as well as new signage. Scottish produce remains a staplel ingredient on Grant’s menus, which include both a six course tasting menu, served in the private dining room,The Vault, and an a la carte menu.

In October 25-28th, the Hotel is part of the Dornoch Whisky Festival, and is putting together a series of special foodie and whisky tasting events, including two special Dinners, a Japan versus Ireland whisky tasting, a single cask tasting, and an Old & Rare showcase with Gordon & MacPhail.

DESPERATELY SEEKING A FLEDGLING ENTREPRENEUR Glasgow’s Crowne Plaza hotel is celebrating its thirtieth birthday by offering one of Glasgow’s fledgling entrepreneurs the chance to set up a brand new business in its foyer for free.

The hotel on Glasgow’s Clydeside is celebrating its 30th anniversary and wanted to give something back to the community that has supported it throughout the years.

Manager Jason Dombrower, who took over running the hotel ten months ago, said the new business will located in the former gift shop.

Budding entrepreneurs have to come up with an interesting idea for the space whether it be cupcakes or a barbershop and in exchange, it will be rent-free for twelve months.

Jason, 48, explained, “We would like to support a fledging local entrepreneur who may have an idea for a business and may not yet be able to pay rent.

“We’re looking for ideas of what people would like to do with the shop and we will select the winner through a Dragons Den style scenario at the end of next month. “Maybe someone wants to run a cool barbershop or sell glorious Glasgow cupcakes or some other trendy or funky shop idea. If the individual then wants to stay on after twelve months we can make an arrangement at that point.”

The shop space will be a blank canvas

potential operators need to submit a helicopter view of the business idea and what it might look like. The new business will be selected by a panel after September with a view to opening at the start of January.

Jason said, “Turning thirty is a real milestone for the hotel and the building has witnessed a huge amount of events and moments over the years. We have hosted everyone from royalty and rockstars to regular customers who appreciate our special atmosphere and accommodation. We have recently refurbished some rooms as well as our leisure facilities and are constantly upgrading with plans to update our ballroom in 2020. Work is ongoing.”

Our anniversary plans will also include a special 80’s theme party to thank some of the people who have helped us over the years.”

HOTELSCOTLAND • 7

Martin Sloan Partner Technology, Information & Outsourcing +44 (0)131 656 0132 martin.sloan@brodies.com @lawyer_martin

LESSONS TO BE LEARNED FROM MARRIOTT’S MAJOR DATA BREACH

I

n July, the Information Commissioner’s Office announced intentions to fine Marriot £99m following a major cyber incident. While the scale of the proposed fine reflects the size of Marriott’s global business, the issues apply to all hotel operators.

In November 2018, Marriott identified a vulnerability in systems used by its Starwood Hotels subsidiary. Marriott had acquired Starwood in 2016. It is believed that the systems were compromised as long ago as 2014.

Marriot established that an unauthorised party had copied data from the Starwood reservation database. The incident affected 339 million guest records, seven million of which

8 • HOTELSCOTLAND

related to UK residents.

Under EU data protection law, organisations have a duty to ensure appropriate security of personal data. The ICO’s investigation concluded that Marriot had breached that duty.

The proposed fine equates to just over 0.5% of Marriott’s global turnover. In addition, Marriott will have incurred substantial management time and reputational damage, as well as potential claims from individuals.

Key lessons • When developing or procuring new IT systems, carry out appropriate diligence on the supplier and the proposed solution. Do a data protection impact assessment and keep a record of the steps taken.

• Carry out regular vulnerability testing and

supplier audits, and apply security patches and updates promptly.

• Internally document the measures that you take to protect data, and review them regularly.

• When acquiring a hotel or chain of hotels, carry out appropriate technical information security diligence on any systems used by the company. The ICO noted Marriott’s failure to undertake sufficient IT diligence when it bought Starwood as an aggravating factor.

• Where hotels are run by management companies or under franchise agreements, be clear what the data protection relationship is between the parties and guests, and which entity is responsible for what. Look carefully at the terms of the proposed contract.

FEATURE

THE FUTURE ACCORDING TO HILTON Intergalactic getaways and 3-D printed dinners, hotels on other planets and more what the futurists think the hotel of 2119 will look and feel like.

T

o celebrate its 100th anniversary Hilton commissioned a report aimed at predicting future trends in the hospitality industry over the next 100 years. What will the experience look like in 2119? The window into the future is fascinating.

The author of the report, futurist Gerd Leonhard, gained expert insight from the fields of sustainability, innovation, design, human relations and nutrition, and findings revealed how the growing sophistication of technology and climate change will impact the hotel industry in the future.

In its first century, Hilton welcomed more than three billion guests to its 5,700+ hotels in 113 countries and territories across the world. The company has employed 10million team members and contributed $1trillion in economic impact to communities across the world, continuing to fulfil Conrad Hilton’s mission to make Hilton the most hospitable company in the world.

100 years after opening the Mobley Hotel in Cisco,Texas, would Conrad Hilton have predicted that guests would be unlocking their hotel room doors with a smartphone? Or that Hilton’s Connected Room technology would allow them to control the heating and lighting in their room via the same device? Probably not.The last century proved that there are no bounds to the possibilities of innovation in hospitality.

By 2119 futurist Gerd Leonhard believes there will be a world of intergalactic getaways, hyper-personalised stays and 3-D printed decadent dinners. Hotels will have migrated to other planets and high up in the mountains to avoid encroaching seas. They will have ventured into the middle of unexplored, previously uninhabitable deserts and created places of beauty and recreation. Blank spaces have morphed into hyper-personalised places, while insect protein and lab-grown meat will dominate in restaurants.

Simon Vincent, EVP & President, EMEA, Hilton, comments, “Since its inception in 1919, HOTELSCOTLAND • 9

FEATURE

Hilton has been a pioneer in the hospitality industry, introducing first-to-market concepts such as air-conditioning and in-room televisions.

Last year, Hilton also became the first hospitality company to set science-based targets to reduce its environmental impact. We enter our second century with the same commitment to innovation, harnessing the power of our people and technology to respond to guest demands. Our research paints an exciting future for the hospitality industry, highlighting the growing importance of human interaction in an increasingly tech-centric world.”

Leonhard explains, “In 2119 we will still be searching for unique experiences, but they will be more personalised than ever. As technology shapes our lives we will seek out moments of offline connection with others, including hotel team members who will help us truly get what we need from our stays. One hundred years from now hotels will have to create opportunities to converse, collaborate and connect, delivering moments that matter, individually to each and every guest.”

Key predictions for the hotel of the future include:

PERSONALISATION IS KING

Technology will allow every space, fitting and furnishing to continuously update responding 10 • HOTELSCOTLAND

to an individual’s real-time needs – the Lobby will conjure up anything from a tranquil spa to a buzzy bar, giving every guest the perfect, personal welcome.

Leonhard suggests that humans will be linked together and to the environment around them by technology. Microchips embedded under the skin will enable them to wirelessly control the settings around them and to communicate with others, facilitating hyperpersonalised experiences beyond anything we can imagine today. When it comes to staying in a hotel, the experience will be whatever the customer wants it to be, driven by intelligent insights, human connections and hyper-flexible spaces.

This means individual data insights, gleaned from embedded chip technology, will beam to the hotel, so the space will be ready from the moment a guest walks in. Once they have arrived, weary business travellers who have been on the road for weeks can watch the space transform into their own bedroom at home. Phoning home will take on a whole new meaning, with family members appearing via hologram to check in on the day. Adventurous travellers who long to see the beaches of years gone by will sleep in a hammock, soft sand making up the carpet between their toes. Small spaces will transform

into palatial suites to provide a decadent luxury experience.

Struggling to sleep in the hammock?

Just ask, and it will morph into a soft mattress.

Or imagine returning after a busy day of meetings to a room that can transform into a relaxing cocoon, with a luxurious, perfecttemperature bath ready on your arrival. Ah, that’s better!

Hotels will be powered by huge teams of remote “techxperts”. Working from a central location, these code-fluent, tech-savvy individuals will ensure every element of the hotel experience continues to run smoothly, appearing virtually at any hotel across the world to provide additional support whenever needed to ensure guests are making the most of the technology available.

THE HUMAN TOUCH

In a world filled with Artificial Intelligence, human contact and the personal touch will be more critical and sought after than ever.

Technology will free up time for hotel staff to focus on what matters most: helping guests to connect with one another and build memorable moments.

“As our world goes rapidly digital, data will be the new oil, AI will be the new electricity and the internet of things (IoT) the new

nervous system,” says Leonhard.

In 100 years, people will likely crave human interaction more than ever before, and that’s a role that hospitality fosters.

He adds, “Hotels will have human happiness as their core objective. Building relationships, facilitating conversations, providing personal recommendations and unleashing Hilton Hosts’ creative and problem-solving skills will become the priority.”

‘SUSTAINABLE EVERYTHING’ – THE ROLE OF RESPONSIBILITY

Only businesses that are inherently responsible will survive the next century.

Sustainability will be baked into everything about a hotel’s design – from weather-proofed domes to buildings made from ocean-dredged plastic. Hotels will act as the Town Hall of any community, managing local resources and contributing to the areas they serve with community-tended insect farms and vertical hydroponic crop gardens.

Leonhard emphasises, “100 years from now we will be meticulous in the resources we call upon to build our hotels. Dredged ocean plastic and recycled waste will be typical building materials, and technology will eliminate the need for transactional activity such as checking-in, or paying a bill, meaning guests can

unwind from the start.”

Daniel Vennard, Director, Better Buying Lab, World Resources Institute adds, “In 100 years’ time, we will have succeeded in stopping, and even reversing, climate change.

We have the power to make the changes required to keep our planet safe for future generations, but the way we live will be very different. Closed loop systems will replace make- use-dispose models, with only positive outputs generated. We will have transformed the way we eat and the way we produce energy. We will have a renewed sense of global community, with business and community seamlessly integrating together to ensure any impact is positive.”

MENU SURPRISES AND PERSONALISATION

Our diets will include more plant-based recipes, along with some surprising sources of protein – Beetle Bolognese, Plankton Pies and Seaweed Green Velvet Cake will be menu staples!

Decadent 3D-printed dinners and room service will provide unrivalled plate personalisation and chefs will be provided with biometric data for each guest, automatically creating meals based on preferences and nutritional requirements.

FUTURISTIC FITNESS AND DIGITAL DETOXES

Picture yourself climbing the face of Mount Everest, practising yoga on an iceberg or competing against a sea turtle in a 100m swim. When it comes to health and wellness, the possibilities for guests will move beyond current virtual reality boundaries.

“Guests will be able to create and craft whatever fitness experience they wish,” says Tripp McLaughlin, Global Head, Motto by Hilton. Activities won’t be restricted by space or equipment. Instead, the space will transport you wherever you need to be, whenever the thought arises. As you move from hotel to hotel, your personal workout data will follow you, allowing you to pick up your Everest climb, or your 10k virtual jungle trek – wherever you stay.

Daniella Foster, Senior Director, Corporate Responsibility, Hilton, says “Imagine if calories burnt during hotel exercise activity also equated to power earnt. Energy from each training session could be harvested, and used to power the hotel, contributing to its zeroimpact, circular system. Guests might even be given a target to create a certain amount of energy in order to earn additional rewards during their stay.”

The mind truly boggles...

HOTELSCOTLAND • 11

SUSTAINABLE

MATCHING PRODUCTS

A REAL WHISKY EXPERIENCE

TOM GIBSON

BY SUSAN YOUNG

“YTL is a family business and in fact one of the family members sent us part of his own whisky collection to help get the bar started.”

I

t’s not often that I am surprised but when the General Manager of The Glasshouse Hotel in Edinburgh’s Greenside Place, Tom Gibson, gave me a tour and showed me the hotel’s garden – all 2 acres of it, just below Calton Hill.

I was blown away. Not least because you enter it from the 3rd floor floor and the sheer size of it considering it is a hop, skip and a jump from Princes Street. It is also entered via the hotel’s whisky bar, The Snug.

The hotel itself is an engineering feat – its original incarnation was as the Lady Glenorchy Church – a 172 old building – and its facade has been retained. Lying behind this historical frontage is a contemporary luxury hotel with five-star credentials. It is the proverbial tardis – because the street frontage is not huge, but the hotel has 77 rooms including 17 suites, a residents dining room, event space and of course The Snug.

Tom Gibson is the man in charge and he joined the hotel four years ago, just as it was put up for sale by its previous owners. It was subsequently bought by Malaysia-based YTL Hotels, who since buying it three years ago

have invested a substantial amount on the décor including revisiting the foyer, redecorating the public areas and adding a whisky bar to ensure the hotel retains its appeal for discerning travellers as one of Marriott International’s Autograph Collection hotels.

The area around the Playhouse is a bit of a challenge for motorists and pedestrians alike with the construction work on the new St James Centre in full swing, but this hasn’t dampened the mood at The Glasshouse. Tom believes when it is finished it will enhance the area and bring even more customers and despite the work, the hotel has never been busier.

It was Gordon & MacPhail who suggested I checked out the hotels new whisky bar ‘The Snug’ which has been a labour of love for Tom who has developed a passion for whisky over the years but its not just a passion for whisky that rocks his boat, he also loves hospitality and he has worked across the UK and in Russia.

He started out in Glasgow, after completing a degree in Hotel and Hospitality Management at Strathclyde University. He joined the Radisson Blu as part of the hotel’s opening team. Says HOTELSCOTLAND • 13

Tom, “I worked for Philip Mahoney there – he is a legend. I was the Bar Manager and working for Philip taught me a lot.”

He also had stints at Radisson Blu at Stansted, spent time in Leeds and Cardiff and went to St Petersburg for six months. Before joining The Glasshouse he had been Director of Operations at Dalmahoy for four years.

But he tells me one of his most challenging periods was in St Petersburg. Says Tom, “We were rebranding an 800-bedroom hotel which had a conference centre which took a 1,000 as well as a micro-brewery. It was a learning process because it was difficult changing the way they did things. You had to triple-check that everything was done because they would nod and say ‘yes,’ but then as soon as you left, they would just do it they way they had always done it. I also didn’t speak Russian so everything was done through an interpreter. But it was definitely a real experience.”

And talking of experiences that is exactly what he and his team are providing for whisky enthusiasts at the hotel.

Originally the hotel had a lounge with a small honesty bar but a year after YTL took over the management team was tasked with putting together a ‘Mark’ for Autograph. Tom explains, “Each of Autograph’s hotels offer a unique experience based on the hotel’s personality and they call it their ‘Mark’ and in 2016 we were tasked with coming up with our Mark. The suites were already named after whiskies and

it seemed sensible to carry this through. No two Autograph hotels have the same Mark – as all hotels offer a different experience and our unique experience is all centred around whisky.”

Guests can now book in for special whisky weekend – an experience which no other hotel offers. Says Tom, “The guests get two nights in our best suite, a five-course whisky pairing dinner which includes accessible whiskies which best demonstrate the different regions, dinner with great Scottish produce and their own personal whisky ambassador who is a Keeper of the Quaich. The next day we organise a tour of the countryside and a visit to a local distillery with the ambassador and when the guests arrive back we offer a sharing platter and whisky cocktails.

The Snug bar was created to help the guest experience and the focus as would expect is on whisky. It is situated at the heart of the hotel, has a feature fire pit and cabinets filled with whisky and is a very comfortable bar to sit and sip in. And YTL has allowed Tom the freedom to grow the range of whisky on offer as well as giving some practical help too.

Tom explains, “YTL is a family business and in fact one of the family members sent us part of his own whisky collection to help get the bar started. But initially, I didn’t know where to start.

I didn’t want the bar to be samey so I took advice. I got to know Gordon and MacPhail (G&M), Royal Mile Whiskies and Keeper of the Quaich Ronnie Berri and as a result, we have steadily grown our malt range to around 160.”

Tom adds, “The access to different whiskies from the independent bottlers has been great because it allows us to offer whiskies that are not run of the mill. Gordon and MacPhail have also repositioned their brands which tied in with us launching The Snug – so it was great timing. Kevin Cairns looks after us from the company is a real legend and has been very helpful and through Gordon & MacPhail we have access to whisky that we wouldn’t otherwise have been able to source. They have got a great range and they also give you great personal attention.”

The Whisky list in The Snug categorises whiskies by their flavours rather than by region.

So it has Floral and Fragrant; Rich and Round; Smoke and Peaty... but the area of the list that keeps on growing is that marked Independent Bottlings. So it is key that staff are well trained.

Says Tom, “It is important that bar staff can give guests their recommendations and that they know the stories behind the brands. We want them to be able to say, ‘Why don’t you try this?

This is my favourite malt’. Eighty per cent of our guests are leisure-based and they want to be taken on a journey – which is why of the reasons we do so much training with staff – and brand-specific training too.

The whisky cabinet is just about full – but another one may be required soon as it is looking pretty packed. Another addition to the hotel soon may be glass spa domes which Tom is keen to have in the garden. Yet another string to the Glasshouse’s bow.

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FOCUSED ON GLENUIG INN

Steve Macfarlane the man behind the Glenuig Inn speaks to SUSAN YOUNG.

16 • HOTELSCOTLAND

W

ith the Scottish Government banging the drum for the environment who better to interview this month than Steve Macfarlane of Glenuig Inn and partner Karen. They run the greenest hospitality business in Scotland that I have come across.

I first met Steve in 2016 at Glenuig Inn on a glorious summer day, this time around the weather wasn’t quite as glorious, but that apart if anything Steve and Karen’s commitment to the environment was even more in evidence– if that was at all possible.

Not only that, but the two have ‘adapted’ their business over the ensuing three years to cope with the external changes that have affected their business, and many others.

Glenuig Inn is situated in one of the most

picturesque areas in Scotland, and is a haven for walkers, kayakers, dog owners, motorcyclists and cyclists… but what really sets this business apart is the fact that it is carbon neutral and Steve has not only helped the environment, but has saved thousands of pounds too and continues to save, when compared with similar businesses without a green ethic.

After breakfast, we sat down to talk but not before he showed me the entire food waste that was leftover from 15 breakfasts – a whole 900g and I’ve not made a mistake. A far cry from a visit the other week to a hotel that could have fed an army with what was leftover.

Why is it so important not to send food to landfill – it’s quite simple, food that decomposes in landfill lets off methane which is a greenhouse gas 20 times as potent as carbon dioxide at trapping heat. Food in landfill is the

INTERVIEW

third-largest contributor to greenhouse gases after America and China!

Says Steve, “This morning we had 900g of waste from 15 guests – that includes every serviette. We don’t use wrapped butter. The wrappers are metallic and are bad news environmentally, but they are hygenic and easy to use. We now whip up normal butter and put it in moulds in the freezer. In fact, we have lots of moulds. We use it for sauces, and store in the same way as ice-cream – we portion out everything which saves waste too.”

But what they do at breakfast is just a small part of what the Inn does for the climate.

Glenuig Inn is one of the best examples in the country of a green business that also champions renewable energy – and Steve has the awards to prove it. He calls the Inn ‘Scotland’s exemplar green Inn.’ But he tells me it is difficult to make

energy-saving sound dynamic. Says Steve, “When I tell people what we do, and what we achieve, they do get motivated, and in fact, that is something we are now taking forward. We are keen to develop this side of the business - as consultants for businesses that want to become more ‘green’ but are not sure where to begin.”

Ninety per cent of the hotels in Scotland are small businesses and there are many practical things that hoteliers can do to become greener and therefore more sustainable. Says Steve, “It’s all about the management of the business – you can weigh waste and put posters up to turn lights off, which is all great, but management systems need to be in place.

“Sometimes I go along to events and I am asked, “How does your green team interact with rest of business?” What is a green team – the whole business is a green team – we are

the green team! Suddenly that takes away the conflict between management and staff. That’s the first step – everyone has to work together and use the same systems.

It has to be from the top down. The infrastructure needs to be there and everyone has to work towards the same goal. It’s about having a vision for your business and saying “that’s where we want to be”. And every decision on every level should have some payback to that goal.”

It’s not the first time that Steve has offered advice before taking on the Glenuig Inn in 2007 he was a business consultant who spent years advising people on how to structure and run their businesses before deciding to run his own. This brought him to Scotland and to Glenuig Inn. He says, “I could see its potential as a business and it was one I could try out my ideas on. It’s always the bottom line that matters, however for me it wasn’t just about finding new markets it was also about making savings. Two of the most uncontrollable costs are energy and waste.” He explains, “Being a rural business it costs us more to bring in goods, but it also costs us more to get the waste offsite. Therefore, my goal was to create an infrastructure here that kept the removal of waste to an absolute minimum.”

“The metric I use is to demonstrate how effective our efforts have been is that when I bought this business we were sending a tonne to landfill per week in summer – today less than 25kg a week goes to landfill – that’s a 97.5% saving. I’m diverting my landfill and the techniques and management practices that I have in place allow that to happen.”

But how did we get to that point and how can fellow hoteliers get to that point? Well, first of all, you have to look at what’s going into your bins. Then you can see what people are chucking out. It is the easiest way. We don’t use black bin liners, and I would say that is one of the first things you can do – remove them from your business. Just don’t buy them. Once you start looking in them you can figure out what you are wasting. Figure why it is being wasted and what else you could be doing with it, or better still question why did I bother buying it HOTELSCOTLAND • 17

“... my goal was to create an infrastructure here that kept the removal of waste to an absolute minimum.”

18 • HOTELSCOTLAND

in the first place? From there you can figure out what should go where – ie can it be recycled and do I need it in the first place. You can’t delegate that to someone at the bottom of business – the management at the top need to do this. It is a real eye-opener.”

“Walk around your site and come up with a plan. This for most businesses should not be too difficult but you need to have an idea about the goal.

“One of the easiest things to do is buy sensibly – be aware of what you buying and what it is packaged in. Stop buying pre packaged items. If we all started to do that it would start to influence the supply chain “Hotel suppliers in the industry are now beginning to understand that we as businesses have challenges particularly when packaging is part of their offer. Now some companies supplying the trade are offering to reduce packaging they leave behind. I have made all our suppliers take their packaging home with them.

I managed to remove almost half a tonne of cardboard monthly by doing this.

“One of the main things that could be done in hotels to help with waste is to take the general rubbish bin out of the bedrooms.

We have a bathroom bin, a small bin for food waste, and a recycling bin. It makes guests think ‘what am I going to do with this?’ One of the most influential and impactful things you do as a hotelier is force your guests to think about what they are doing.

He adds, “In hotel bathrooms why are there plastic bags around plastic glasses to drink water out of? Milk also comes in wee plastic containers. We put a small milk jug into our rooms. As for paper bands around toilet seats... is that needed?”

As for breakfast – which was where we came in. He can understand why chefs want to keep their breakfast buffets filled. “It’s all about perception”, he says. “Chefs want their food to look good, and empty platters don’t look good. However smaller platters could be used, or at the very least start with a small platter.

Sometimes the kitchen just keeps making food and doesn’t look at what is happening. They

INTERVIEW

“This business is living proof that you can do the right thing and it doesn’t cost you money.”

keep it warm outback and end up throwing it away. Chefs do need to be more efficient. The whole breakfast ethos needs to be looked at.

What is being thrown away? How many times is this going to happen before someone looks at the bottom line.”

Steve believes that change needs to come from the very top and that bosses need to initially look at what is in their bins regularly.

Says he, “If you were looking in your bins three or four times a week – you would be so cheesed off at what everyone is throwing away that you would make changes, that waste directly impacts your bottom line.

You could ask your staff, to deal with it but you have to get your hands dirty. If you do and you start to implement changes you will see the changes all down the supply chain and you will start to make different decisions.”

One of the decisions Steve made was to invest in a Biomass pellet stove with an integrated boiler which feeds on wood pellets and which provides the heat and the hot water for the Inn. He also a few years ago added a

food waste dryer which takes all food waste from the plates and the kitchen together with paper napkins. This is dried and sterilised before being added to the pellet. He has found that the calorific value of dried food waste, due to the fats in it, is 25% greater than that of the pellets.

This therefore also saves money.

Says Steve, “We put all the food waste from the kitchen in a container, and take it to the food dryer, which dries the food in around 8 hours, the resulting soil-like substance, which is almost odourless, is then added to the bio-mass boiler with the pellets. All food waste is used to provide energy.

People with the vision and who understand the goal need to understand there is funding support and why saving carbon is good for business because ultimately it does reduce costs.

Nothing that I have done here has increased my costs – at the very worst any change is cost-neutral. We are making significantly more savings as time goes by – as everyone else’s costs go up – ours haven’t. So we have done the smart thing.

Nearly two years ago they brought all their laundry inhouse. Says Steve, “We compared what we were currently paying to put our laundry out and then decided to bring it in-house. The first year all it cost us was our time and detergent because the cost of the equipment and the new laundry was offset by what our annual cost was of putting it out. Now it is saving us. And there is far less impact on the environment. We used to rely on a once or twice weekly service from Fort William – now our laundry operation uses 100% renewable energy, as with the rest of the business, we have more control over the water usuage, the quality and cleaning materials used, and we have no carbon impact of transport.

There are so many more initiatives that the couple have adopted over the years, but the two have continued to adapt their business to meet their needs and those of their customers.

As for the green side of the business, Steve concludes, “People used to ask ‘what is the return on your investment?’ I would say I am not looking at that. It is about reducing my costs and bottom line forever whilst creating a better future. Looking at the return on investment in isolation is not relevant. But perception then was to be green cost you money. This business is living proof that you can do the right thing and it doesn’t cost you money.”

That certainly is a good thing.

HOTELSCOTLAND • 19

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DESIGN FOCUS

DALMENY PARK HOUSE HOTEL BARRHEAD

BY SUSAN YOUNG

T

he RAD Hotel Group, owned by Robert and Vivien Kyle, bought the Dalmeny Park House Hotel in 2017 and have now completely transformed the hotel.

The refurbishment of the hotels’ rooms, 20 in total, function suite, public areas and restaurant as well as a newly designed Honeymoon Suite, heralds a new era for the country house hotel.

However, the owners have been sympathetic to the hotel’s history they are retained much of the character of the original building but have given the hotel a contemporary make-over.

The original plan was to give the hotel a sleek and modern feel and that’s exactly

what has been accomplished. As well as improvements to the original building there is now a new extension which although modern in design is connected by the public areas of the hotel which have been designed with a blend of both styles.

The former Garden restaurant is now the Orchid Restaurant and Bar, which has been extended through a new fully glazed extension which boasts dramatic floor to ceiling windows and a dynamic colour scheme of navy blue and ochre. This means that diners have a fabulous view out of over the hotels’ gardens and it allows natural light to flood the room.

Bespoke carpets, timber floors, stone tabletops and diamond-stitched upholsteries all add to the quality feel. The lighting is eyeHOTELSCOTLAND • 21

DESIGN FOCUS

catching too and is almost a piece of art in itself.

The hotel’s Jasmine Function suite has benefitted from a new extension and is elegant and luxurious with all the digital options required of a modern function suite today. It also has a wall of floor to ceiling windows which creates a perfectly lit open space to host any event.

The bedrooms also a contemporary and luxurious feel with a mirrored wall behind the beds, feature lighting, and soft furnishings which give the rooms a pop of colour. In some of the rooms, modern four-poster beds add another dimension.

The new Honeymoon Suite is special with the unique custom embroidery on the armchairs and diamond leather upholstered headboard, everything in this room gives a sense of individuality. A combination of sumptuous silks, velvets and wools add texture, while diamond cut mirror features create sparkle. Golds, champagnes, silvers, teal tones and dark rich timbers will all work together to provide a palette that is comfortable and calm.

22 • HOTELSCOTLAND

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CURTAINS UP! THE SCOTSMAN HOTEL REVEALS ITS HIDDEN GEM

“The Scotsman Picturehouse will appeal to people who want more from a cinema experience.

Whether they want to combine a movie with brunch or afternoon tea, bring clients to a bespoke corporate screening or enjoy the best seats in the house at an opera, this beautiful venue is offers something stylish and completely different.

24 • HOTELSCOTLAND

T

he curtain has gone up on Scotland’s newest cinema. The boutique, 48 seat Picturehouse at The Scotsman hotel in Edinburgh opened at the beginning ofAugust and aims to capitalise on the growing demand for unique cinema experiences.

The Scotsman Picturehouse features ornate Edwardian cornice-work, wood panelling and luxurious bespoke red leather and velvet armchairs and sofas, each softly lit by table lamps.

The Picturehouse cinema has been carefully constructed by a team of craftspeople as part of the multi-million pound refurbishment of The Scotsman hotel which was rescued by G1 group following liquidation in 2017. Plasterers and joiners spent 16 weeks creating the kind of decorative finishes which would have been seen in picturehouses during the last century, around the time of the building’s heyday when it was the home of The Scotsman newspaper. Whilst nodding to the past, the Picturehouse also features every mod con including USB ports and power sockets to charge up your phone or laptop while you relax, making it a spectacular venue for corporate screenings, weddings and events as well as for a special evening with your partner.

The Picturehouse is screening a mixture of classic masterpieces, the latest releases, modern cult favourites and curated cultural content such as ballets and operas.

Mike Wiles, Operations Manager from the Cinema Division of G1, said, “The Scotsman Picturehouse will appeal to people who want more from a cinema experience. Whether they want to combine a movie with brunch or afternoon tea, bring clients to a bespoke corporate screening or enjoy the best seats in the house at an opera, this beautiful venue is offers something stylish and completely different.

Edinburgh’s unique ‘vintage luxe’ cinema means the city will be able to take advantage of a growing trend for immersive cinema experiences, according to Pete Johnson from the Indy Cinema Group, “We have seen immersive cinema experiences such as the Secret Cinema in London and Tivoli cinema in Bath grow in popularity. This brings that trend to Scotland’s capital. They appeal to young professionals who want a more luxurious cinema experience and are prepared to pay a little extra for it. I’m sure it will prove a great place for corporate screenings as well as offering the public the chance to do something completely new and exciting.”

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HOTELSCOTLAND • 25

EVENTS

WINNING HOTELS

Hotels picked up the gongs at the recent Scottish Bar and Pub Awards at the Hilton in Glasgow’s William Street.

The Ardshiel Hotel in Campbeltown took the trophy for the Connoisseurs Choice Whisky Bar of the Year, with Tigerlily taking back the Tia Maria Cocktail Bar of the Year award. Winning highly commended for the Sea Change Evolution Award, supported by Inverarity Morton, was Kylesku Hotel in Lairg with The Oak Tree Inn at Balmaha taking home the award. Last but by no means least the George Hotel in Inveraray won Hotel Bar of the Year with Dakota Glasgow being awarded a Highly Commended. The Sunday Mail Pub of the Year accolade also went to the George Hotel and Donald Clark was also inducted into the Hall of Fame.

HOTELSCOTLAND • 27

WHAT’S NEW

Special edition from Highland Park Orkney-based Highland Park single malt Scotch Whisky has launched a special edition whisky, Valfather, the final part of its Viking Legend series.

The trilogy highlights the journey to Ragnarök, the battle at the end of the world and has inspired the packaging and taste profiles of the whiskies created

by Highland Park’s master whisky maker, Gordon Motion.

Valfather, named after Odin, the mightiest of the Norse Gods, is the distillery’s most peated release to date.

Created using whisky matured in refill casks to reflect the ethereal and lighter feel of Valhalla, Odin’s hall, the whisky’s higher phenolic level displays Odin’s power.

Gordon Motion, master whisky maker, Highland Park, said: “Valfather and the whiskies in the Viking Legend series uses more of our heavily peated malt, making the series more like cousins, rather than a brother or sister to the core range.

Overall, this whisky is the richest and smokiest in taste profile compared to the rest of the series and our classic whiskies.”

GORDON’S IN THE PINK WITH NEW 1.5L BOTTLE Gordon’s Premium Pink Distilled Gin which is now the no. 1 gin in the on-trade for Great Britain, after just under two years in the market and following its continued success, the brand is now launching a 1.5L bottle into the market.

The new bottle will allow licensees to increase visibility and create stand-out behind the bar.

Designed to be easily identified on an optic, it will also improve speed and service, especially in outlets with less space on backbar.

Katie Thomas, Innovation Manager at Diageo GB, comments, “The popularity of

The GlenAllachie Distillery extends range to include a 15-year-old expression

The new GlenAllachie 15 year old, which is now being rolled out across UK and international markets, is described by Master Distiller Billy Walker as the perfect representation of the distillery’s DNA. He says, “For this 15 year old, I chose PX

TOBERMORY GIN FROM TOBERMORY DISTILLERY Tobermory, the only whisky distillery on the Isle of Mull, has now produced its new Tobermory Gin. The artisan, Hebridean distiller, known for their Tobermory and Ledaig Single Malts has created the first gin in the distilleries over 200-year history.

Tobermory Gin which has a 43.3% ABV uniquely includes a splash of spirit from the Tobermory whisky stills and a a pinch of Hebridean tea, grown locally on Mull.

In total, thirteen specially selected botanicals create Tobermory Gin’s flavour profile, including 28 • HOTELSCOTLAND

flavoured gins has rocketed and with the number of people now drinking gin out-of-home up by 2.3 million in just 12 months there is a growing opportunity for the on-trade.

“With nearly 250 new gins entering the market over the last five years, operators can be faced with hard decisions when it comes to what to stock. However, as the best-selling gin in the on-trade and with limited space and visibility behind the bar, we’d encourage all licensees to stock up on Gordon’s Premium Pink Distilled Gin 1.5L format.”

juniper, elderflower and sweet orange peel.

Stephen Woodcock, Distillery Manager at Tobermory Distillery said, “Tobermory Gin is the first established Single Malt distillery to use their name on a gin. Using a splash of spirit from our famous whisky stills, along with a mix of botanicals, some hand foraged on the island, Tobermory Gin really is something different for the gin market, with an interesting story to tell as well as a high quality and unique spirit.”

A campaign – ‘expressive by nature’ is supporting the new product launch.

and Oloroso puncheons and hogsheads to deliver complete depth and finish. This whisky is rich in sweet spices, raisins and butterscotch, with waves of banana, orange peel and dark chocolate. The extra years the whisky spent maturing in the sherry wood casks extends the flavour further.

The GlenAllachie 15 year old (RRP £62.99, bottled at 46%) joins the 10 year old Cask Strength; 12 year old; 18 year old; and 25 year old in The GlenAllachie’s core range which was first launched in 2018.

The introduction of the 15 year old to the core range is another is the latest milestone for The GlenAllachie since Walker took over the Speyside distillery in 2017.

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M A R B E L L A HOTELSCOTLAND • 29

PEOPLE

PRICE JOINS DALMAHOY Bruce Price has joined Dalmahoy Hotel & Country Club as Executive Head Chef.

Bruce, who has cooked all over the world is a former ‘Scottish Chef of the Year’. In fact, he has won the title three times.

Hotels that he has worked for in Scotland include The Old Course Hotel in St Andrews, Apex Hotels, and he was Executive Head Chef at Crieff Hydro Hotel for six years.

Said Bruce, “I’m very much looking forward to settling in at Dalmahoy and getting to know my team here. I’m passionate about good ingredients used well.

I’m all about using and sourcing Scottish

IF YOU HAVE ANY NEW APPOINTMENTS LET US KNOW. EMAIL US AT:

NEWS@MEDIAWORLDLTD.COM 30 • HOTELSCOTLAND

produce in my menus, an ethos which Dalmahoy also shares, so I felt we would be a good match. The hotel’s Pentland Restaurant menu celebrates Scotland’s larder – and, indeed, even one very close to home – the hotel’s own herb garden, which I’m excited about getting involved with.

The new Executive Chef has been deaf since bir th, something which he’s never allowed to hold him back. “I have never, ever let my deafness restrict my ambition to become a great chef,” he added. “I have never seen it as a disadvantage.”

“While the day’s business is written out on a whiteboard every morning,

communication in the kitchen is mostly verbal, with me lip-reading and staff quickly learning to understand my spoken instructions. It’s a slightly different way of working for the team here, but I’m sure it won’t be long before my new team and I get to know each other.”

Alistair Kinchin, General Manager at the independently-branded Dalmahoy said, “We’ve worked hard to cement our culinary reputation in Edinburgh, and as a three-time Scottish Chef of the Year, it’s a real coup to have enticed Bruce to join us. Bruce’s stewardship heralds exciting times ahead for Dalmahoy as a food destination.”

NEW APPOINTMENTS Alan Brady has joined Fonab Castle Pitlochry as Sommelie. He has moved from Hotel du Vin at One Devonshire Gardens where he has been Head Sommelier for the past two years. He was also formerly Head Sommelier at the Old Course.

Paul Mackintosh has moved from the RAD Group to join Ayrshire-based SimpsInns as Operations Manager.

PEOPLE

New roles for Ventisei & Mackillop Marcello Ventisei has been appointed as General Manager of RBH operated hotel, DoubleTree by Hilton Edinburgh City Centre while Carol Mackillop joins as Marketing Manager.

Marcello was most recently Cluster General Manager for Macdonald Hotels and Resor ts in Central Scotland and also spent seven years as General Manager of Principal Edinburgh Charlotte Square.

In his new role, Marcello will lead the team at the 138 bedroom hotel, strategically managing sales, operations and finance as well as overseeing people development.

He said, “It’s an honour to be back in the hear t of the city, leading a team at a hotel steeped in such architectural history. The hotel already had a fantastic reputation and I am looking forward to working with the

ANDREW FAIRLIE SCHOLARSHIP FINALISTS ANNOUNCED

ABBIE CLUNIE

JOSEPH HARTE

The Hospitality Industry Trust (HIT) Scotland have announced the names of the six finalists in the search for the first recipients of the Andrew Fairlie Scholarship. Spearheaded by the charity and supported by the First Minister, Scottish Government and Gleneagles, the scholarship was launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry.

The scholarship will recognise two

PETER MEECHAN

JAKE HASSALL

outstanding individuals – one male and one female - who are forging ahead with their culinar y career and working in Scotland. The chefs running for this “ultimate scholarship” in the industr y this year are: 23-year-old Abbie Clunie, from Fife, who is currently working as Chef de Par tie (CDP) at Craig Millar @ 16 West End; Emma-Rose Milligan, also 23 and from Kilmarnock, who will return to Chez Roux at Inverlochy Castle in September CDP at the Pompadour in Edinburgh;

team to fur ther develop a world-class guest experience.”

DoubleTree by Hilton Edinburgh City Centre’s new Marketing Manager, Carol, joins the team following eight years in event design and management with Cameron and All Event Hire.

She said: “DoubleTree by Hilton Edinburgh City Centre is a fantastic venue – especially with its Sky Bar providing the best view of the capital.

“I intend to hit the ground running in my role here with a packed calendar of events scheduled for the coming months for both residential and non-residential guests. From summer and festive silent discos to themed afternoon teas and a Rocky Horror Singalong – we’ve got something for everyone and I’m delighted to join the team here.”

25-year-old Jake Hassall has also made the final alongside Joseph Har te, aged 23, a Junior Sous Chef at Douneside House in Aberdeenshire and Ryan McCutcheon, aged 27 from Edinburgh who is currently Head Chef at Greywalls Hotel and Chez Roux.

The youngest of the finalists is 22-year-old Peter Meechan who is working as CDP at the Strathearn Restaurant at Gleneagles.

Stephen McLaughlin, Restaurant Andrew Fairlie Head Chef and lead judge, said: “It was fantastic to see so many chefs in Scotland with such an obvious passion for food and an appetite for learning. It wasn’t an easy decision, however, the final six are all there on merit. They were selected for their understanding of the ethos of Andrew Fairlie’s culinar y traditions, the essence of this included how they talked about themselves and their culinar y ambitions, and how they created their menu.”

The final stage of the competition will take place on the 24th October at Gleneagles, where each of the finalists’ skills will be put to the ultimate test.

The chosen winners will gain industr y-wide recognition as Andrew Fairlie Scholars and experience oncein-a-lifetime oppor tunities such as a practical stage in an international kitchen, a placement at the Culinar y Institute of America and at Restaurant Andrew Fairlie at Gleneagles.

HOTELSCOTLAND • 31

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HOTELSCOTLAND • 33

CHECKOUT It was good to catch up with so many people at the recent Scottish Bar and Pub Awards and it was great to see so many hotels pick up awards. Hotel bars don’t always get the recognition they deserve but all the finalists, and indeed the winners, The George Hotel in Inveraray and The Oak Tree Inn at Balmaha made an impact on their customers and the judges but hats off to Kylesku Hotel and Dakota Glasgow who also really impressed. Well done to each and every one.

More positive words from the Scottish Government who are pledging in their legislative programme to support tourism and hospitality. But says UKHospitality they shouldn’t underestimate the damage that will result from the introduction of a tourist tax.

UKHospitality Executive Director for Scotland Willie Macleod comments, “We welcome the support for tourism as a career of choice and the tone and sentiment of the Scottish Government’s statements on immigration. We hope that it can be heard in Westminster. We also welcome Government recognition of our warnings about the relentless burden of regulation of our sector and the costs of compliance; there is a pressing need for an overview to be taken about new regulation in our sector, the timing of introduction and the ability of businesses to cope with implementation.”

But he went on to warn, “Introducing an additional tax on tourism and hospitality businesses who are already some of the most highly taxed in Europe is a mistake. To do it at a moment of such political and economic uncertainty is a huge misstep.

“Hotels are very valuable assets to communities, both financially and socially. They are already at an unfair disadvantage when competing against home-sharing platforms and now they are being treated as cash cows.

“We hope that local authorities across Scotland understand the damage that introducing a tourist tax will do to hotels in their areas.

We will be contacting them urging them not to introduce it and encouraging our members, and the wider hotel sector, to do the same.

Otherwise, Scotland’s hotels are going to be hit hard by yet another tax.”

Here’s hoping they are listening.

Congratulations to Billy Lowe – the man behind Edinburgh’s Black Ivy who formerly owned Le Monde and The Angels’ Share – he has just celebrated 40 years in the industry and a significant birthday. So he decided to throw a bash – and he certainly knows how to throw a party – family, friends, colleagues and customers partied the night away at Prestonfield with all manner of entertainment organised. He also raised cash for Marie Curie and Children’s First. Here’s to the next 40.

Well done to Crieff Hydro not only has the company just had an encouraging set of accounts it has revealed its first 1881 Gin distillery and school will launch next month, and next year they are to launch 34 • HOTELSCOTLAND

a new large-scale adventure park at Crieff Hydro. There is no holding the company back. Its figures show growth across its portfolio with revenue up by more than 4 per cent across the board to exceed £31 million while core earnings rose by 3 per cent to overtake £3.6m, with pre-tax profit up more than a fifth at nearly £1.2m. But its annual report did say it was concerned about Brexit – aren’t we all.

Crieff Hydro boss Stephen Leckie, who has chaired the Scottish Tourism Alliance for nine years and was recently named president of Perthshire Chamber of Commerce, welcomed progress by the business despite “tough” market conditions.“All our hotels have continued to grow but who knows what’s around the corner. With this in mind and a good year behind us, we’ve decided to up our investment again across our family to be certain that we’re ahead of the curve. This means that customers can not only expect to see fully refurbished bedrooms but significant new facilities across the family of hotels.”

Lastly but not least congrats to Fearghal O’Toole who is the new manager at the Village Hotel in Glasgow. I first met Fearghal when he was in charge of banqueting at the Grand Central and he was always a great help. It’s great to see him doing so well.

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