Hotel Scotland March 2018

HOTELSCOTLAND 08 – MARCH 2018 ISSN 2515-8287

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GDPR: WHAT IT MEANS TO YOU

INTERVIEW: DOMINIC MCVEY IMAGE CREDIT: TOM FARMER

CONTENTS

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NEWS

11 GDPR 18 INTERVIEW:

WELCOME

W

elcome to our March issue of Hotel Scotland. This month we had hoped to bring you all the news from the Scottish Tourism Alliance’s Conference, but like the rest of Scotland it was affected by the snow – it will now take place at the end of April. So look out for the news in the May issue. Meanwhile this month I caught up with an old friend Dominic McVey of the Crowne Plaza, and I just managed to interview him before he headed off to pastures new. See what he has to say on pages 18,19 and 20.

Obviously with the EU General Data Protection Regulation coming into force at the end of May hoteliers need to be prepared. It’s not just about aligning with the legislation it’s also about your brand integrity. See page 11 for an article which spells out what you need to do and thanks to Brodies for assisting.

This month Hotel Scotland visited the Lochside Hotel in New Cumnock to see its new Glen Caol suite which we feature on page 22 and also checked out the new rooms at Black Ivy in Edinburgh.

Next month we have a Q&A with leading lights in the hotel procurement industry – if there is anyone you would like to put forward, let us know.

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

22 FOCUS:

LOCHSIDE

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BLACK IVY

28 WHAT’S NEW 30 PEOPLE 34 CHECK OUT

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• DOMINIC MCVEY

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Hope you all have a Happy Easter..

Susan Young Editor

DOMINIC MCVEY

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

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Editor: Susan Young Editorial: Penny Devlin, Mairi Clark Advertising: Sylvia Forsyth, Steven Barr Production: Lorraine Gourlay Admin: Cheryl Cook

Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street 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.

MARCH 2018 • HOTELSCOTLAND • 3

BRIEFS The Boat Inn at Aboyne has received planning permission to turn a house adjacent to its car park into a separate eight-bedroomed annex for the busy hotel..

The Radission RED, Glasgow’s latest hotel, is set to open in April opposite the Scottish Event Campus. The new hotel, the first newbuild RED in Europe, will have 174 bedrooms and will also feature a rooftop bar.

The Aberdeen Northern Hotel, a listed Art Deco landmark, has been put up for sale, after a decision by the owners to retire. It’s on the market for £1m. Meanwhile the Bauhaus Hotel on Langstane Place, also in Aberdeen, is for sale at £1.4m. Both are up for sale through Colliers.

Apex Dundee General Manager Brett Davidge has resigned from his position, having spent more than three years at the hotel Travelodge is set to open a new 60-bedroom Glasgow hotel across from the city’s Queen Elizabeth University Hospital.

It will have a bar and cafe as well as onsite parking. This will bring the number of Travelodges in Glasgow to four.

Auchrannie Resort has announced that it will become a Real Living Wage accredited employer from 1 April 2018. This will see Auchrannie becoming one of only two hotels in Scotland to make this commitment..

All un-promoted staff aged 18 or over will receive the Real Living Wage of £8.75 per hour which is significantly higher than the National Living Wage, of £7.83 (which applies only to those aged 25 and over)..

Auchrannie have introduced this change after setting efficiency targets with the team last year. As a result of the collective efforts of the whole team, the hotel has been able to significantly improve profitability through decreasing costs and wages..

Linda Johnston, Managing Director said, “We are delighted to be able to make this commitment. When combined with Auchrannie’s recent initiative in becoming Scotland’s first Employee Owned hotel, this places Auchrannie in a very strong position to encourage young people to make a career in the hospitality industry and helps us to attract the best people. In addition, we are confident that the collective efforts of our fantastic team will continue to strengthen Auchrannie’s customer care and community focus as well as improving the sustainability of the business going forward.”

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APEX AMBASSADOR CELYNN MORIN, RECEIVES A TASTE OF APEX HOTELS’ WARMER WELCOME FROM APEX CITY OF BATH HOTEL TEAM MEMBERS MAISY BROCKTON (LEFT) AND MOLLIE OWEN (RIGHT).

APEX CHAMPIONS WELLBEING AMBASSADOR CELYNN MORIN Wellbeing expert, Celynn Morin, is working with Apex Hotels to roll out its #WarmerWelcome – which launched at Apex City of Bath Hotel recently.

She has worked alongside the brand to introduce guidance for guests on how to get the best out of their stay at Apex – whether they want to relax, rejuvenate or focus. #WarmerWelcome, which will be rolled out across the portfolio’s remaining nine properties across the UK in the coming weeks, sees new in-room guide books detailing how to keep a healthy routine and featuring Celynn’s top tips on getting a great-quality night’s sleep, including breathing exercises and mindfulness techniques being introduced.

Each of the group’s nine hotels will also create its own unique range of drinks and snacks as the #WarmerWelcome rolls out across the UK – all in line with Celynn’s expert guidance.

Angela Vickers, Chief Executive Officer, Apex Hotels Limited said, “We’re delighted to be working with Celynn to ensure that our guests feel looked after on every level. She’s an expert in her field, so with her guidance, we’ll be able provide small touches, in our rooms and beyond, in response to customer feedback, which shows that personal health and wellbeing is very important to our guests.

She adds, “From hot drinks with health benefits and SMART snacks instead of sugary treats, to relaxing toiletries and an expert guide book, all of these together add up to a real warmer welcome, which is at the heart of Apex Hotels’ ethos.”

The group is also extending its #WarmerWelcome beyond its hotels, with a series of five exclusive podcasts – called ‘Relax, Rejuvenate & Focus with Celynn Morin’ – available from www.apexhotels.co.uk/ warmerwelcome

NEWS

Starwood Capital Group buys up hotels including Edinburgh Hilton Starwood Capital Group has revealed the acquisition of seven Hilton hotels in the UK including one in Edinburgh. The portfolio of over 1,300 rooms was purchased from Park Hotels & Resorts for £135 million.

Kew Green, will manage the newly acquired portfolio under franchise agreements with Hilton Worldwide.

Jon Asumendi, vice president at Starwood Capital Group said, “We are acquiring this well-located portfolio at a substantial discount to replacement cost and with significant upside potential still to be realised. We look forward to investing in these properties alongside Kew Green and leveraging Starwood Capital Group’s hospitality expertise to maximize portfolio performance and investment returns.”

ST JUDE’S WINS OVER HOLIDAY INN EXPRESS Holiday Inn Express Edinburgh City Centre, operated by Redefine|BDL Hotels (RBH) has formed a new partnership with charitable laundry St Jude’s which will see the 161-room serviced by the laundry.

St Jude’s is part of Forth Sector, which provides a bridge to employment for people with mental health conditions, physical or learning disabilities.

Alexander Cameron, General Manager at Holiday Inn Express Edinburgh City Centre, said, “St Jude’s reputation goes before it. St Jude’s Laundry has held a Royal Warrant for over 25 years as launderer to Her Majesty the Queen, which means that our items will be laundered in the same way as those from the Royal household.”

DUNOON HOTEL AUCHENCRAIG UP FOR SALE Auchencraig House, in Dunoon has been put up for sale with an asking price of offers over £295,000 for the freehold.

The Victorian villa is located in the Kirn area of Dunoon and contains 17 bedrooms, three large public rooms, two lounge rooms and one large grand room with views to the River Clyde estuary and hillside. Christie & Co said it has “huge potential” to be a boutique hotel or guest house but with an adaptable interior. The property is said to retain many of its original features and stands at 410.6 square meters, on a corner plot of 0.75 acres of land, which offers the possibility of further extending the property, subject to necessary consent.

IF YOU HAVE ANY NEWS FOR US AT HOTEL SCOTLAND EMAIL: NEWS@ MEDIAWORLDLTD.COM

Female friendly hotels championed Female friendly hotels are being sought

by Capita Travel and Events, and Maiden Voyage who have joined forces to certify and showcase hotels that fit this criteria. Maiden Voyage sets the standard for ‘Female-Friendly’ hotels based on a strict set of criteria looking at both safety and comfort and of course, hotels deemed female friendly are also just as suited to male travellers.

Capita Travel and Events will be inspecting hotels across the British Isles and incorporating those that qualify into their hotel programme.

Leigh Cowlishaw, director of supplier partnerships, Capita Travel and Events, said “Maiden Voyage research has shown that women business travellers want to be treated appropriately, although not necessarily differently. And the company has a well-respected approach to ensuring that this happens. Traveller wellbeing, for all travellers, is an important part of our proposition, so it makes sense for us to join forces with an established programme that is already changing the way that hoteliers approach the needs of individuals.”

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1,000 UNPAID CARERS GET A BREAK THANKS TO RESPITALITY This month saw the St Andrews Respitality Conference celebrate the generosity of the Scottish hospitality industry which has helped more than 1,000 unpaid carers get a break.

It’s been four years since the Respitality project, with the aim of persuading the hospitality sector to gift breaks to unpaid carers who might not otherwise get a break from their role, and it is estimated, that to date, the total value of short breaks given has reached more than £50,000.

This unique way of providing short breaks to carers has multiple benefits: not only in helping challenge traditional concepts of respite, but in helping business raise their local profile and respond positively to the need for accessible tourism opportunities.

Speaking ahead of Conference, where she presented a keynote speech, Cabinet Secretary for Culture Tourism and External Affairs Fiona Hyslop said, “By donating breaks to Respitality, businesses are allowing those in the community to access what they can offer, when they normally would be unable to. Respitality provides a bridge between the hospitality sector and local carer’s organisations to make this possible.”

Industry Trust, comments, “Supporting Respitality is a simple and worthwhile way for the hospitality sector to give back to unpaid carers in Scotland. And, from the feedback we get, we know that the benefits are felt long after the break has taken place. I’ve proudly supported this innovative project from the beginning and look forward to seeing it continue for many years to come as more and more business get involved.”

There are an estimated 759,000 unpaid adult carers and 29,000 young carers in Scotland.

Unpaid carers are people who provide care and support to family members, other relatives, friends and neighbours. The people they care for may be affected by disability, physical or mental health issues (often long-term), frailty, substance misuse or some other condition. In 2017, the State of Caring Survey from Carers UK found that 40% of carers said they hadn’t had a day off from caring for more than a year and 25% said they hadn’t had a day off for more than five years, yet 2 in 5 (42%) of carers said that regular breaks from caring would make the most difference to their health and wellbeing. If you want to get involved take a look at www. sharedcarescotland.org.uk/respitality/

IT’S A GOLD MURRAY’S ELLON TO GET FIRST UK DOGHOUSE FOR CROMLIX HOUSE David Cochrane, Chief Executive of Hospitality

Maverick brewers and pub owners BrewDog have revealed plans to introduce its DogHouse hotel concept to Ellon, which is also the location of BrewDog’s sour beer brewing facility: The Overworks, which opened last month. In addition to the construction of the hotel, BrewDog is expanding its brewery to include a 300 hl brewhouse and a canning and packaging hall. The news follows on from the announcement last year that it is planning to build a hotel in Columbus Ohio at the site of its American brewery.

Guests will be able to watch brewers at work from rooms overlooking the new facility, providing the ultimate immersive beer experience.

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The funding for the hotel and brewery expansion has come from BrewDog’s Equity for Punks crowdfunding initiative, which has seen the Scottish brewery raise over £53 million since 2009 from more than 73,000 passionate craft beer fans. Priority booking for The DogHouse will be given to “Equity Punk” investors.

In October last year, the brewery launched its fifth round of Equity for Punks, looking to raise at least £10 million, with a stretch goal of up to £50 million, in order to further its global expansion.

BrewDog cofounder James Watt said, “The DogHouse is our gift to passionate craft beer fans making the pilgrimage to our brewery in Aberdeenshire. The idea of opening a beer hotel has always been high on our agenda, and now we are finally able to realise that dream, right here at our HQ. This will be the ultimate destination for craft beer fans seeking hops with their holidays. This is a beer Nirvana.”

Cromlix House Hotel, which is owned

by Sir Andy Murray, has been awarded VisitScotland’s Five Star rating. This makes it one of only two Five Star Gold Country House hotels in Scotland.

Cromlix was awarded the Gold Star Award following a grading in accordance with VisitScotland’s Quality Assurance scheme.

The hotel is set in 34 acres of grounds, and boasts a restaurant overseen by chef Albert Roux, as well as Gate lodges and in-room spa treatments. Graeme Green, General Manager at Cromlix House Hotel, said, “Everyone at Cromlix is over the moon to receive this grading from VisitScotland.

Reinventing the glorious era of grand country house living, we strive to give our guests the very best experience so it’s wonderful to receive this recognition.”

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4-STAR AWARD FOR BANCHORY LODGE Banchory Lodge has been awarded 4-star status by VisitScotland following an investment of over £1.2 million, by owners Wilson Anderson and Carol Fowler. Since 2012, they have transformed the Georgian mansion into a luxury boutique hotel. The refurbishment, which has been completed in phases, saw the restaurant, function suite, bar and reception area completed by 2014.

In 2015, a new outdoor terrace with wood-fired oven overlooking the River Dee, was added and the final phase was completed last October.

This involved a major bedroom and bathroom upgrade using luxury Scottish interiors, visually complementing their brand identity.

MANORVIEW’S STEVE GRAHAM AND STEVE BUCKLEY

Manorview chiefs get set to run London Marathon for Children’s Charities Steve Graham, Managing Director of Manorview, and Steve Buckley, Head of Procurement at the company, are running the London Marathon to raise money for CHAS (Children’s Hospices Across Scotland), and When You Wish Upon A Star (Scotland). The two runners are aiming to raise a total of £6,000 to be split between the two charities.

While there have been runners who have previously completed the 26.2 miles around Britain’s capital for these two charities, this is first time both organisations have been granted a dedicated place at the Virgin Money London Marathon.

The Manorview Group’s head office is located next to Bowfield Hotel & Country Club in Howwood, Johnstone.The hotel has a state-of-theart gym, which the two runners have been making the best use of in preparation for their challenge which will take place on Sunday 22nd April.

This is the first marathon for both Steve Graham and Steve Buckley and the pair have been training together. Says Steve Graham, “We’ve set ourselves a challenge. It will be a great achievement. We’re delighted to help two very

worthwhile children’s charities who deserve to receive this support”.

Judith King, Fundraisers’ Assistant from When Wish Upon a Star charity in Scotland, said, “We are honoured that Manorview Hotels & Leisure Group continue to support our work. By taking on the Virgin Money London Marathon in April, the two Steves will become Wish Granters for some of Scotland’s most deserving children who live with a lifethreatening illness.”

Scott Maxwell, Events Co-ordinator from CHAS, said, “A marathon is such an incredible challenge and we’re so grateful to the boys for supporting CHAS in this way. When the going gets really tough on 22 April, I just want them to remember that every step they take and every pound they have raised will help families who have children with life-shortening conditions..”

The Group actively support charities and in 2017 raised and donated a total of over £48k.

To read more or to donate: https://uk.virginmoneygiving.com/Team/ ManorviewMarathonMen

In their report, the VisitScotland Quality and Tourism Advisors highlighted the friendly service, refurbishment and quality of the food. At the same time VisitScotland confirmed The Lodge would also receive a ‘Taste Our Best’ award which recognises the hotel’s commitment to sourcing and promoting Scottish produce.

Jo Robinson, VisitScotland Regional Director, said, “I would like to congratulate Carol and her team at Banchory Lodge as they have clearly worked very hard to achieve this award.

Our Quality Assurance scheme helps businesses to reach their full potential and truly shine. The scheme is about more than just the ‘stars’ on the door.

It’s about the entire visitor experience, about investing in your business, and making it as economically sustainable as it can possibly be.”

Carol Fowler, Director commented, “Royal Deeside has been craving for more high-end accommodation and it’s been our aim to get 4-star status since we bought The Lodge. We like to surprise our guests with the unexpected and so far we’ve had great feedback about our latest refurbishment from guests. We’re looking forward to attracting more tourism to this stunning part of the world.”

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SCHOOLS AND TOURISM INDUSTRY JOIN UP Scotland to share its knowledge, experience and insights into the latest tourism trends and employment possibilities at the first Travel and Tourism Schools Conference in Glasgow yesterday.

SCOTTISH HOTELIER AIMS TO RAISE £2,000 FOR BRITISH HEART FOUNDATION Chris Walker from the Selkirk Arms in Kirkcudbright is aiming to raise £2,000 for the British Heart Foundation by cycling from Kirkcudbright to John O’Groats. His fundraising activity follows on from a diagnosis of abnormal heart rhythms and a brain aneurysm five years ago. Two operations later and a change in his drinking habits, Chris is now 3 stone lighter, off all medication and ready for his challenge. He says, “It’s been a scary but overall incredibly positive last 5 years and I honestly feel 10 years younger. I have never ridden more than 8 miles before so to take on 450 miles is a big ask but I’m looking forward to the challenge and raising funds for The British Heart Foundation who I owe so much.”

Now 54 years old, Chris will commence the challenge with two friends Ian Proud and Alistair Cooper in July with the support of German Brewery Krombacher, which produces the low alcohol beer which played a key role in helping him to severely cut down on his alcohol intake.

Says Chris, ”I was lucky in one way as the quality of non-alcoholic beers has improved so much in the last few years.

We started to stock Krombacher Low Alcohol, which for me is the best by a country mile, and that honestly made a huge difference as I started my health kick.

The brewery is even supporting our ride and we’ll have cases chilled and ready in our support vehicle during the challenge.”

The challenge begins on Sunday 15th July 2018. To support Chris in his challenge, visit his Just Giving page – https://www. justgiving.com/fundraising/chris-walker57

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The event, funded and hosted by Bannerman High School in Ballieston, Glasgow was organised by part-time Geography teacher, Lynn Alexander, who saw the potential for schools and the tourism industry to work more closely together to give teachers the most up to date knowledge and insights to deliver the National 5 Travel and Tourism curriculum, and to inspire the next generation of tourism professionals.

Speaking about the event, Lynn said, “From the conversations I was having with teachers, I wondered if I might organise something to support my fellow professionals and give them more knowledge about today’s tourism industry from professionals within the field. There is

huge potential for education and industry to work more closely together to inspire and motivate our pupils to see the real possibilities and opportunities for pursuing tourism as a career of choice; there’s also a real willingness from the industry to do that.”

Marc Crothall, Chief Executive of the Scottish Tourism Alliance who addressed industry colleagues and schools at the event said, “Lynn is to be commended for taking it upon herself, not only to organise this hugely successful event, but in having the foresight to see the potential and the opportunities for Scotland’s next generation in what is now viewed as our country’s most important industry. This I hope will pave the way for industry and education to collaborate more closely and ensure that we are equipping Scotland’s next generation with the skills, knowledge and ambition to pursue a successful career in our industry.”

PROCURE WIZARD BOUGHT BY THE ACCESS GROUP The Access Group has bought Procure Wizard, the Scottish-based provider of online procurement solutions for the UK hospitality industry. The company has also recently acquired DesignMyNight, PPM & Associates Ltd (ProNett), Selima and Intelligent Business Systems (IBS).

The Procure Wizard online platform enables hospitality businesses, large and small, to streamline back-office processes. It is probably best known for its ‘Purchase to Pay’ technology, which effectively streamlines procurement practices, reducing indirect spend, improving controls and automating invoice processing. It also offers food, beverage and laundry control solutions, time and attendance, menu engineering and contract management and a unique scanning solution that enables operators to capture 100% of their inbound invoices.

William Gorol, Managing Director, Procure Wizard commented, “As one of the leading technology providers in the UK, we are confident that Access is the right partner to take Procure Wizard to the next level.”

MELDRUM HOUSE TURNS THE CORNER It’s been a rocky financial road the last few years for Meldrum House Country Hotel and Golf Course at Old Meldrum, but recent accounts lodged for Meldrum House Estates, which runs the hotel, show that Meldrum House enjoyed a 15% increase in turnover in 2017. It also has seen a return to positive earnings before interest, taxes, depreciation and amortisation (ebitda), compared with ebitda losses of £280,000 in 2016.

The biggest impact on the hotel’s 2016 figures was caused by the downturn in business from the oil and gas sector and disruption due to work on the hotel’s £4.5m extension. The new extension added 24 bedrooms, a new boardroom and new ballroom for up to 200 people. Now the hotel is reaping the benefits of the investment as the improved figures show.

NEWS

THE CHESTER LAUNCHES OUTLANDER-INSPIRED PACKAGES To celebrate the release of the Outlander season three DVD, five-star Edinburgh hotel The Chester Residence has launched an exclusive Outlander-inspired package, offering guests a choice of either a private or self-guided tour around Outlander film locations throughout Edinburgh and central Scotland. In addition, the package includes a luxury gift box full of Outlander related goodies.

Glenuig Inn named as Scottish Green Champion Glenuig Inn has picked up a new green award. The latest award is an Apple Award in recognition of its Environmental Best Practice.

The Inn runs on 100% renewable energy, and has done so since 2015, and has a zero food waste policy. Any food waste is dried, sterilised and co mingled with wood pellet to provide all the heating and hot water for guests and staff.

LED lights are installed throughout and there is minimal waste which cannot be recycled or repurposed. By the end of 2017, all single use plastics were removed, including plastic straws, black bin liners, crisp bags and individual milk portions.

Steve Macfarlane, Director, Glenuig Inn, said, “It’s always a challenge to do the right thing

for the environment and even more so when we aim to provide excellence in all we do for all our guests; especially as we’re open all day, every day, all year. We are delighted to have been named as Scottish Green Champion at the Green Apple Environment Awards, and to have been recognised for our strong environmental commitment in everything we do.”

Steve continued, “As a 100% renewable business, with lower energy costs in winter than summer, we believe strongly in doing the right thing across all aspects of the business including minimising waste and truly believe that a holistic approach to creating a sustainable business is the only way to achieve real success both for the bottom line and also the environment.”

The exclusive guided tour package features a one-day private driving tour of five filming locations with an expert guide.

The gift box includes a detailed map and guide from VisitScotland on the Outlander filming locations, an itinerary for a self-guided Outlander tour in Edinburgh, a book of illustrations of the Scottish Outlander filming locations, a Jacobite-inspired welcome drink on arrival and a voucher for an exclusive, private show round at Edinburgh Outlander retailer The Knight’s Vault where guests will be able to get their hands’ on a replica of Jamie Fraser’s sword and dirk. This one-off opportunity lets guests see and hear about weaponry how it was made and used throughout Scottish history, in particular during the Jacobite period.

Megan Milliken, operations manager of The Chester Residence, says, “Due to guest demand, we’ve developed this luxury package to bring something extra special for Outlander fans.”

EDINBURGH NO 1 UK ‘HOT SPOT’ FOR HOTEL DEVELOPMENT Edinburgh is the UK’s number one ‘hot spot’ for hotel development and Glasgow also makes the top 10 according to the recently published UK Hotels Market Index (UKHMI). Edinburgh moved up four places due to strong occupancy levels and average daily rate growth and Glasgow squeaked in at number 10. The annual report, produced by Colliers International, paints a positive picture for the hotels sector. It shows continued year on year growth for the sector, with revenue per available room (RevPAR) increasing by 3.8%; significantly ahead of GDP growth.

The UK Hotels Market Index is an analysis of 34 locations across the UK, ranked to determine the ‘hot spots’ for hotel development and acquisition across the country. Edinburgh topped the Index, Bath ranked second, moving ten places up, and Belfast came in third.

The analysis uses nine key performance indicators (KPIs) to score each of the 34 locations. The determining indices include land site prices; build costs; market appetite; valuation exit yields; room occupancy; average daily rate; room occupancy rates; four year RevPAR trend; active pipeline as a percentage of current supply;

and, construction costs. The ratings are then consolidated into a single figure and ranked to show which markets are hot in terms of a desirable location for investors to acquire an existing hotel or develop a new one.

Marc Finney, Head of Hotels & Resorts Consulting, Colliers International said, “The data in our third annual report reveals the ever-changing nature of the UK hotels market. Cities such as Bath and Belfast have really upped their game in the last year to make it into the top five, despite failing to feature in the top 10 last year. Our Index is formulated in such a way that high land and construction costs and sluggish hotel market growth are penalised. That’s why some markets will rank lower than expected.”

The report showed that total number of rooms expected to enter the market over the next two years in Edinburgh was 2,111 while Glasgow will see (as revealed by end December) 1,525 rooms. The top 5 markets with regards to hotel performance in relation to the costs of development were Belfast (4.38); Edinburgh (4.31); Bath (4.27); Cardiff (4.08) and Glasgow (4.08).

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On May 25th new European legislation comes in the General Data Protection Regulation (GDPR) and we would like to have your agreement to continue to send you this magazine, and other Media World publications, that are relevant to you by mail, using your address. We will also be using your email address which will be transferred to MailChimp and processed by MailChimp in order for you to get your magazine direct to your email address. We will also contact you with regard to advertising in our publications from time to time by telephone.

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T

here are just two months until the new EU General Data Protection Regulation (GDPR) comes into force on 25th May. By now all the major hotel groups are likely to be nearing compliancey. However it seems that many businesses are not. In fact according to the latest Global Forensic Data Analytics Survey, only a third of businesses (33%) have their plans in place to comply with the GDPR. So this month we have prepared a quick guide to GDPR compliance – although there will be nothing quick about implementing it. So there is no time to waste and if in doubt contact a company that can help, and there are certainly enough of them about. One thing is for sure... GDPR does apply to all hotel companies no matter your size.

In fact GDPR affects all companies and that will include your suppliers too.

The first step First of all you must engage all your key personnel and explain to them exactly what GDPR is and what it will mean to the business.

Buy-in of the hotel management team is essential. All managers should be aware of GDPR, fully understand it, and be able to assess

the impact on their department.

So what is it?

It is new legislation on data protection which requires any business that handles personal data of an EU citizen to have adequate measures in place to protect this data. It’s not just about customers, but about your staff too.

Martin Sloan, a partner in Brodies’ technology, information and outsourcing group, explains, “GDPR updates the existing data protection regime, as well as making organisations, including the hotel industry, much more accountable as to how they use personal data. There’s not just customers’ information to consider; hotel operators also hold substantial amounts of personal information on their workforce – whether directly employed or engaged through contractors. All of this will have to be reviewed.

And where a hotel is operated under a franchise, operators will need to understand the data protection issues in relation to centralised IT and marketing systems and personal data that is shared with the franchisor.”

What constitutes data?

GDPR applies to personal data. Personal data includes anything that relates to an identifiable

living individual. This might include:- name, telephone number, email address, address, IP addresses, credit card details, digital images, behavioural data and any other information regarding that individual that you hold. i.e. if you know a customer likes a room with a view... that is personal! If you know a staff member has an allergy to peanuts and that information is kept in a file (whether paper or otherwise) that too is personal! Obviously CCTV comes into this... so be sure you provide customers and staff with a clear notice explaining how their data is used...

Map it out One of the easiest ways to get organised is to map out how data is kept, how it is accessed, who accesses it, who you share it with, and obviously how you have obtained this information. It is likely that you have various methods of attracting data including email, phone, website and so on. Various departments will also store it... for instance your reception will take email, telephone, room preferences etc, while your spa may have a few medical details...

Hotels will need to complete a data mapping process to become aware of what data is captured, where this information is stored, and MARCH 2018 • HOTELSCOTLAND • 11

Data on computers?

Your hardware and software applications should be reviewed along with hard copy files. A series of encryption codes, passwords or limitations on access may need to be implemented to protect access to, and the integrity of the data and your network and storage systems should be up-to-date with the latest intrusion detection programs and should have successfully passed penetration testing.Your I.T. specialists will advise.

how it is used before it can begin the process of how to protect and monitor it moving forward. They should then ensure that they maintain clear records of their data processing activities that can help to demonstrate that they comply with the law.

Communicating with new customers Customers should be provided with a clear notice explaining how you will use their data at the point at which it is collected. In most cases, that will be at the point of booking, but you might want to remind them or issue an additional notice when they check-in or use a particular service. You can only collect the data that is necessary for the purpose. So although you can legitimately ask for a guest’s departure date – requiring their birthday probably doesn’t fit the new rules, unless they’ve agreed to provide it to you so that you can provide them with a birthday offer.

Communicating with existing customers With existing customers why not write to them setting out what you are doing to ensure you are GDPR compliant – at this point you should also be asking them to update their details. Personal data must be collected for specified explicit and legitimate purposes - so make sure your privacy notice accurately reflects what you do with data.

Emails Remember, if you depend upon emails to market your business to individuals then you must get your customers to opt-in to this marketing service, unless you’ve collected that email address in the course of a sale. If you buy-in a list you must have the third-party supplier provide documentation that proves the company has received consent from these customers for the data to be used by you. Any consent needs to clearly identify the parties that will be relying upon it – even if it’s within the same group of companies.

All individuals must have the right to withdraw consent and opt out of direct marketing.

Updating all relevant forms and contracts It is important to update all your business administration processes to take account all of the above. This includes consent forms; HR, client and supplier contracts; your privacy notice and any other areas within the business where data is collected.You could also put your privacy notice on your website so that everyone has easy access to it.

12 • HOTELSCOTLAND • MARCH 2018

How long will you be able to store data?

The law can be confusing here, but in short you should not retain data for longer than is necessary for the purpose for which you are holding it. If you are relying on consent as a basis for processing then you’ll need to stop processing a guest’s details if they withdraw consent... but for VAT purposes and for Companies House you must keep records of your guests for seven years! It’s therefore important that you are clear about the basis upon which you are holding the data and the retention period. Don’t rely on consent when another legal basis applies (for example, complying with a legal obligation or performance of a contract).

You should not, for example, retain guest payment information indefinitely on the off-chance there may be repeat business in the future. As an organisation you should proactively identify old, out-of-date personal data, and securely remove this from your systems.

Opting-in?

When GDPR comes into force you will have to remove any pre-ticked boxes where the guest agrees to give his data; opting in is never by default. If you currently rely on consent based on silence or pre-ticked boxes then you’ll need to review that and think about how those consents are updated.

Data Protection Officers?

Within your hotel you should appoint someone to the role of Data Protection Officer (DPO).

It has to be someone who understands the importance of personal data processing. It needn’t however be a separate job, but could be incorporated into an existing employee’s role, provided that this doesn’t create a conflict of interest. However bear in mind it is mandatory if you are handling large volumes of personal data records, and this particularly applies to hotels when large amounts of credit card details are processed. The name of your DPO should be visible on all privacy statements on all media.

Penalties The penalties for not complying with GDPR are large – up to €20 million or 4 per cent of worldwide annual turnover (whichever is greater), not to mention the potential reputational cost to a business in the hospitality industry. However, any fines have to be proportionate, so fines of that magnitude will be rare.

Martin adds:,“The threat of fines is not the only reason to be aware of GDPR; there is also the potential loss of trust, damage to reputation and the consequential loss to business to consider.

The consequences of getting it wrong are not just compliance issues – there are significant business risk issues. For example, where a hotel operator’s most valuable assets is its marketing database and it has not been compiled in a GDPR-compliant way, one of the potential outcomes is that it may be prohibited from using it or a loss of trust with customers.”

Who does responsibility lie with?

It is you, the hotelier, who is responsible for data protection. If any of your customers make a complaint with the country authority, in this case it will be addressed to you, and you will have to justify your actions to the Privacy Commission www.ico.org.uk

FOCUS

WINE

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02 RED ROCK – THERE’S MORE TO THIS WINE THAN MEETS THE EYE

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14 • HOTELSCOTLAND • MARCH 2018

OBITUARY

DEATH OF KEN GUNN WHO BROUGHT LUXURY SAILING TO SCOTTISH HOTELS

BY SCOTT THORNTON

K

en Gunn, co-owner of the multi awardwinning Sonas Hotels group on Skye and the global seafarer who introduced luxury sailing to the world of Scottish hospitality, has died at the age of 67.

Before he and his wife Anne launched their first hotel, Toravaig House on the southern peninsula of Sleat, in 2003 he was captain of the five star cruise ship the Hebridean Princess, sailing around the UK, Ireland and Norway. VIP guests included HRH Princess Anne, actor Sean Connery, racing driver Jackie Stewart and singer-composer Chris de Burgh.

The Hebridean Princess, twice chartered by Queen Elizabeth including a trip to celebrate her 80th birthday, was the model for the nine bedroom Toravaig which the couple insisted should be ‘a luxury ship ashore.’

They went on to purchase and develop the nearby Duisdale House, voted Scotland’s Best Hotel in the 2013 Thistle Awards run by national tourism organisation VisitScotland and Best Independent Hotel in the Catering Scotland Awards in 2015. In 2016 they bought Skeabost House near Portree in the north of the island and recently completed a total refurbishment and extension.

In 2013 Ken and Anne were voted Scottish Hoteliers of the Year and in 2018 received an award from the organisers of the Scottish Hotel Awards for their ‘outstanding contribution to the Scottish hospitality industry’.

he would later captain as the re-designed Hebridean Princess. At the age of 28 he became the youngest Master of the CalMac fleet and plied the waters of Scotland’s West coast for more than two decades.

In the Islands’ section of the 2018 Scottish Hotel Awards the three hotels won six different categories among them. Skeabost, which now has 18 bedrooms, was voted Scotland’s Island Hotel of the Year in 2016 and again in 2017.

He and Anne began offering cruises for hotel guests on the 36 foot luxury yacht Solus in 2005, he as skipper and Anne as First Mate, twice updating it with larger craft, latterly the 50 foot Solus a Chuain (Light of the Ocean). The hotels were the only ones in Scotland with a luxury yacht reserved exclusively for guests. Scores of weddings were conducted on board. He took special pride in taking many guests to St Kilda, his mother’s and grandparents’ former home.

Born and brought up in Oban, son of a sea captain, Ken was educated at Oban High School, Lewis College in Stornaway and Leith Nautical College.

He had close links with St Kilda, the isolated archipelago in the North Atlantic. His Skyeborn grandfather was a church minister and his grandmother a school teacher there. They took his mother there when just a couple of weeks old and she lived there for five years.

His first job was a cadet officer with Benline Shipping, making the first of many voyages around the world at the age of 17. In 1974 he joined Caledonian MacBrayne (CalMac) as Second Mate on the MV Columba – a vessel

“Ken was a perfect gentleman and at one with the sea,” Anne recalled. “From a young age he was regularly on the sea in various forms of craft. His contributions to the success of Sonas Hotels were immense. He had a firm focus on attention to detail and insisted on the highest standards.”

He is survived by Anne, a son and daughter, and his stepfamily at Skeabost.

MARCH 2018 • HOTELSCOTLAND • 15

XXXXXXX AWARDS

Kingsmuir House (above). (l-r) Host Sanjeev Kohli; Malcolm and Karen Mullarkey of Kingsmuir House; presenter Derek Nicol; host Jennifer Reoch.

Portavadie Loch Fyne (right). (l-r) Iain Jurgenson; Joan Campbell (presenter); Carol Jagielko, Henry Jagielko

Moor of Rannoch (above) (l-r) Presenter Scott Inglis; Scott and Stephanie Meikle of Moor of Rannoch

THE SCOTTISH THISTLE AWARDS

T Hotel.

he recent Scottish Thistle Awards saw Perthshire hotel Moor of Rannoch win the region’s first prize of the night to be named Fishers – Most Hospitable

Judges praised the establishment for its handson and personal approach to customer service, which includes meetings guests at the local train station. There was also recognition of the hotel’s commitment to supporting local school leavers, sustainability and locally sourced produce.

Owners, Stephanie and Scott Meikle said, “We are delighted to have been recognised by VisitScotland as the Fishers – Most Hospitable Hotel. Our small team strives to give all of our guests the best possible experience of true Scottish hospitality and it is fantastic for their efforts to be rewarded with this recognition.”

Meanwhile Kingsmuir House in Peebles was crowned the best in Scotland at at Awards National Final. The Five Star Gold QA B&B picked up the Bruce Stevenson Insurance 16 • HOTELSCOTLAND • MARCH JUNE 2017 2018

Brokers Most Hospitable B&B/ Guest House award last night (15 March).

Thistle judges commended Kingsmuir House on their collaboration with local businesses and their use of seasonal and local produce.

They were particularly impressed by the B&B’s impressive digital presence, “aimed at improving the customer journey and delivering the best possible experience to all guests.”

Welcoming the announcement, Malcolm Mullarkey from Kingsmuir House said, “I am absolutely delighted to win this award, this is what makes my passion and momentum to strive for perfection each time a guests makes a booking and subsequent visit.

“It’s a great honour to be a part of these celebrations alongside the other inspiring ambassadors for the Tourism Industry. Endorsing our passion and motivation to ensure our guest’s journey is one to remember and cherish for all the right reasons.”

Portavadie Loch Fyne was crowned the best in Scotland. The hotel, spa and leisure complex picked up the prestigious Best Accommodation Provider award.

Thistle judges praised Portavadie Loch Fyne on their collaborative work with schools, universities and local golf club. They were also impressed with the varying ranges of accommodation on offer, including the awardwinning Five Star Gold Anchor Marina. The visitor attraction’s significant growth, supported by strong investment, was also commended by the judging panel.

Welcoming the announcement, Iain Jurgensen, Portavadie General Manager, said,“We are overwhelmed to receive this award on behalf of the Team who are the life and soul of Portavadie and the true winners of this award.

It is just so amazing and a real privilege to be recognised by industry as Best Accommodation Provider 2017/18.”

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MARCH 2018 • HOTELSCOTLAND • 17

MOVING ON TO PASTURE SUSAN YOUNG caught up with Dominic McVey as he gets set for a new challenge.

18 • HOTELSCOTLAND • MARCH 2018

M

ost General Managers have a certain charm about them but Dominic McVey has it in spades.

He has been the boss at the Crowne Plaza in Glasgow for the past 15 years, and he is probably the longest serving General Manager of any large hotel group in Scotland, but that is all about to change. As we sat down to talk, Dominic revealed that he is moving jobs, and is hanging up his driving gloves. The

last eight years have seen him commute between Newcastle, where his wife and two children live, and the hotel.

We sat down to catch up in the lounge of the Crowne Plaza over a cup of coffee and a few Maltesers. I have to say the hotel is looking great. Certainly, Dominic believes he is leaving it in very good shape. The whole hotel has been refurbished, the rooms were completed in 2016, and the public areas have all been done too.

Says he, “It is in phenomenal shape. There is

INTERVIEW XXXXXXXX Glasgow Hotel Association, (a role which he embraced on a number of occasions), and as a board member of the Glasgow City Marketing Bureau and many other organisations too. Today he is on the West of Scotland board of the Institute of Directors.

Dominic took on General Manager at the Crowne Plaza (then the Moat House) from Jela Stewart, who herself commuted to the hotel from North Berwick. Says Dominic, “Maybe my replacement will live nearby.”

That’s not the only thing that he had in common with Jela – both he and her husband Stirling studied Hospitality Management together at Shannon College. But initially, it was a chef ’s role that caught Dominic’s eye. He explains, “When I was at school I had no idea what I wanted to be but my brother at the time was catering manager at the Royal Albert Hall in London, and I remember watching something on the Royal Albert Hall on TV with my parents, and I think it was Frank Sinatra or something like that. It seemed very glamorous – and because my brother worked there I thought I wanted to work there too. The turning point in my life was when my brother invited me over during the summer holidays to work in the kitchens during the Proms. I loved it. I did it for two summers and I was totally hooked. However, while I really enjoyed working in kitchens, the head Chef Brian Holmes certainly gave me an understanding of all corners of the kitchen, I also realised that I didn’t want to be a chef for the rest of my life – at that time Fanny Craddock was in vogue and she wasn’t really that inspirational. Instead, I decided to do hotel management.”

nothing better than doing a walk round with a potential client – when they ask to see my worst room I am delighted to say, “There isn’t one!’”

During Dominic’s degree he worked in Zurich, Ireland and Swansea, and at the time he graduated he was working for Trust House Forte who offered him a job at The Albany in Glasgow in Banqueting. Dominic comments, “It was a fantastic hotel. It had the best banqueting suite in Glasgow. Competition in the city was vicious at the time. But we had an event nearly every day from the 1st Thursday in September - which was the CBI dinner which kicked off the banqueting season which lasted right through to the middle of May. At that time there were a lot of football testimonials, and we hosted the St Andrews Sporting Club. Most dinnershad at least 500 people. Then we went into hibernation... and slept between May and September!”

Over his time in Scotland, Dominic has certainly made his mark in the hospitality business.

His astute business-mind, combined with an effortless networking ability and his sociable nature, has seen him become part of Scotland’s hotel establishment. He actively got involved in promoting Glasgow, and indeed Scotland, through his role as Chairman of Greater

During this time Dominic worked with Chef Frank Bogie. Dominic says, “Frank was possibly the best banqueting chef I have ever witnessed – not just worked with. You could throw any situation at him, and he would deliver. He was a great developer of people too and had amazing patience with regard to training. You had to see it to believe it. He was and is a true gentleman.

IMAGE CREDIT: TOM FARMER

ES NEW

Having said that our Chef at the Crowne Plaza, Ken Alexander, is extremely good too.”

Dominic worked at the Albany between 1982 and 1987 and then left to go to Long Melford in Suffolk. Says he, “I went from the hustle and bustle of the city to a place where Lovejoy was filmed which was famed for its tea rooms! Then I went to London, followed by Liverpool, Gatwick, Nottingham and Newcastle, where I met my wife.” In 1999 he came to Glasgow and back to the Albany as Regional General Manager.

The Albany, as it is still remembered, was actually rebranded more times than any other hotel I’ve come across, although the new Glasgow Doubletree by Hilton is a close second! Dominic saw it through many of the rebrands. He remarks, “The Albany became the Forte Albany, Forte Hotel, Forte Crest then Forte Posthouse, then Holiday Inn, and yet when it was knocked down The Herald ran a headline “The Albany closed!”

“It is in phenomenal shape.

There is nothing better than doing a walk round with a potential client – when they ask to see my worst room I am delighted to say, “There isn’t one!’”

When he was approached about the vacancy at the Glasgow Moat House, Dominic was employed as a Regional Manager for Intercontinental Hotels (IHG). He says, “The opportunity arose and actually on reflection, it was the best thing I ever did. I had missed running a hotel and dealing with the day to day operations - I love meeting customers, and as a Regional Manager you didn’t always get to do that.”

Then Dominic joined the Moat House, it was a totally different proposition than it is now. He explains, “The hotel at the time was a lovely hotel, but it was a bit of an island – there was nothing here but the SECC, Science Centre and the hotel. Now the city has come out to the area, there are lots of other hotels and the BBC is located directly across the river. It took foresight to build the Moat House, and it is a very well built and well-designed hotel. The company has spent money on it over the years and I think they have done it well. Sometimes perhaps it was a bit piecemeal. But now it is all done. Last year we finished doing all 283 rooms and every room has a river view either up or down the river. The facilities are very flexible.

MARCH 2018 • HOTELSCOTLAND • 19

INTERVIEW It can turn from a leisure hotel to a business hotel, it can put on conferences and functions. It is certainly an interesting hotel to run because it’s not just about the bedrooms. We also have a large non-resident trade due to our relationship with the SEC and The Hydro. We’ve also hosted events like the Lib-Dem Conference and such like. We were also the Media hotel for the Commonwealth Games. That’s what I love about this hotel – it is different from running most.”

As well as running the Crowne Plaza Dominic has got involved in various initiatives. He explains, “I’ve always had the belief that a General Manager of a large hotel should be involved with the local community but at the same time be totally non-political because we are ambassadors for the industry and we have a certain responsibility. In my career I’ve never expressed views on political issues…..or football!”

Dominic continues, “Every hotel in Glasgow is competition. But we have a friendly rivalry and over the years we have worked hand in hand with the different tourism organisations.

You only have to look at the growth in tourism in Scotland to see the impact the tourism organisations are making. They are all working well together – Glasgow Life, Scottish Tourism Alliance... Food and Drink Association and of course VisitScotland. Hotels too have to work together when it comes to helping to bring events to Glasgow as we can collectively guarantee so many bedrooms at a proper price. It is a strong message – Bring your event to Glasgow and we can guarantee quality accommodation. This was demonstrated when we played our part in helping to attract the Commonwealth Games. And what a success that was. Every aspect of the Commonwealth Games delivered. Everything fell into place.

It demonstrated that Glasgow could host big sporting events and since then we have continued to attract a wide range of international events.”

When Eddie Friel was in charge of the Great Glasgow & Clyde Tourism Board, the precursor to the Glasgow City Marketing Bureau, he got Alan Tomkins, who was Chair of the Restaurant Association, and Dominic, at the time Chair of the Greater Glasgow Hotel Association, on the board, and they both subsequently became board members of GCMB. Dominic explains, “The two organisations complement each other and hotels became members of the Restaurant Association.

Now, of course, the body is called Glasgow Life and Susan Deighan is in charge. Dominic comments, “Susan has been very good at getting out and about and trying to get a full understanding of the industry. She is remarkably good at listening and likes to get peoples points of view. I think she will do well and she certainly 20 • HOTELSCOTLAND • MARCH 2018

“I’ve worked with, and for, some lovely people. Many who will remain friends. I have had more highlights here than I can possibly remember.” has a vision and it has not been plucked out of thin air.”

He is also very complimentary about the Convention Bureau saying, “It goes from strength to strength.” And as for the Hydro, he says, “I think it is fantastic when you hear of international artists coming to the UK and the three venues they are visiting are the London O2, Manchester and Glasgow and that’s it. We are one of the three key venues.You cannot beat the Hydro - artists must love performing there. But they don’t stay here. I think we are too much of an obvious choice. Also after a show at the Hydro, it is jumping here.You can imagine the artist wants to get back to their hotel and chill.The last place they are going to come is here!”

Over his tenure at the Crowne Plaza, one of the things that Dominic is most proud of is seeing his staff develop. He tells me that he has still got staff working at the hotel who were here when it opened, and many have been here for the same amount of time as he has. He says, “We have a great team here.

People have been here as long as I have and have never looked for another job as they can be developed here. There are now senior members of management who started off in banqueting as waitresses or waiters. And others have moved on to great roles within other organisations after working at the Moat house

- Laurie Nichol, Robert Cooke, Philip Mahoney and Lynn Murphy to name but a few.”

As Dominic gets ready for the next chapter in his own career he reflects on those that he has considered mentors. He says, “I’ve had different mentors at various times in my career. I think when I was at the early stages I looked to Peter O’Meara and Bert Laidlaw. Frank Boggie was an inspiration and Eddie Friel too. In fact, there is not one person but many who I have learned from, and of course, the many people I have observed over the years, too many to mention.

I’ve thought I like the way they do that.”

But although Dominic loves the buzz of Glasgow and loves seeing Glasgow continually re-evolving, it’s time for him to return to Newcastle and his family.

He tells me, “When my wife moved to Glasgow in 1999 I promised her it would be for a few years. She stayed for ten years but missed her family. For the last eight years, I’ve commuted and now I’m looking forward to more family time. However, my daughter is planning a medical career and plans to study in Scotland... so I will certainly be spending time here in the future. Glasgow has been a great part of my life.

I’ve worked with, and for, some lovely people.

Many people who will remain friends. I have had more highlights here than I can possibly remember... Glasgow it has been an honour.”

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MARCH 2018 • HOTELSCOTLAND • 21

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22 • HOTELSCOTLAND • MARCH 2018

A GLAMOROUS NEW FUNCTION SUITE IS UNVEILED AT LOCHSIDE HOUSE HOTEL. SUSAN YOUNG REPORTS

DESIGN FOCUS

L

ochside House Hotel, Lodges and Spa in New Cumnock has just unveiled its new Glen Caol Suite after a make-over that took only four weeks. But don’t let the timescale fool you the transformation is just stunning. Owners, The Rad Hotel Group, have created a glamourous new function suite which certainly has the WOW factor.

The Glen Caol Suite, has been named after the Kyle family, which owns the RAD Group, as Caol is Gaelic for Kyle. It’s a nice touch and considering that owners Vivien and Robert and

son Aaron worked around the clock to get the new suite open, it is aptly named.

The RAD Hotel Group was founded in 1999 by the couple with the purchase of Lochside House Hotel. Since then the group has grown to six hotels, including its most recent addition The Dalmeny Hotel in Barrhead.

Over the ensuing years the hotel, which was formerly a Hunting Lodge for the Marquis of Bute, has grown to encapsulate – 32 bedrooms, three lodges, a Spa, the Afton restaurant, which features a glass exterior and a wrap around

terrace, and The Nithsdale wing – which boasts a separate bar and dining facilities. This is where wedding parties have their drinks reception before heading to the Lochview Banqueting suite for dinner.

Now, of course, the wedding party can enjoy the luxury of the refreshed Glen Caol Suite, which can be used for the ceremony and preceremony drinks.

The Suite, which is situated to the right of the reception area, has got a contemporary and elegant look. It is located in an extension that MARCH 2018 • HOTELSCOTLAND • 23

DESIGN FOCUS

was built a decade ago, and extended further five years later, at the same time the Spa was built. The Spa is in the lower ground floor, and the Glen Caol Suite is above it. One thing money cannot buy is the view, and this hotel certainly benefits from a 360 degree view of the Ayrshire countryside. The new-look suite also boasts a large outside terrace which gives guests the opportunity to, weather permitting, enjoy a drink outside.

The Suite itself is split into two areas – a lounge area which has its own modern bar, plush midnight blue velvet sofa’s and velvet upholstered wing chairs. In the corner there is a contemporary rectangular fire embedded in a mirrored wall. The wall to the right has been panelled and boasts LED lighting which can be changed to fit in with the brides colour schemes, and there is also a mural at the entrance to the suite and on the fire wall.

The lounge area also has some tables for guests to sit at. Explains Alanna Wood, who is in charge of weddings for RAD, “This area is for when the guests arrive. They can have a few drinks and then make their way to the other side of the suite for the ceremony. We now have a curtain which divides the two areas, and when the ceremony takes place we close the curtains to give the assembled wedding party more privacy.”

These curtains, which appear as a sweeping swathe of pale gold, compliment the shimmery gold and mink wallpaper and the deep pile 24 • HOTELSCOTLAND • MARCH 2018

mink carpeting. The latter stretches the whole length of the room. The whole impression is one of luxury.

Says Alanna, “Vivienne chose the colour scheme and the fabrics with the designer. Usually they sit down together and go through everything, and create mood boards. This helps us too, because when the work was in progress it allowed us to show potential customers what the refreshed suite would look like.”

is lots of new technology too – from a new PA system to a laser light, which can be used to project the purpose of the event onto the wooden floor at the entrance, to the LED lighting and more.

It has been a real team effort - boss Robert also runs the RAD Development company which has its own team of builders, plumbers and plasterers, who carry out most of the development work on RAD’s hotels and he brings in outside contractors when required.

Obviously the refreshed suite can be used for a variety of purposes and not only weddings, however, with the hotel having around 180 weddings booked, and weekends until 2020 already taken, it will be well utilised for this function. But as Alana explains, “If we have a wedding on in the Lochside we would do smaller celebrations here or we might use this area for dining too. It’s very flexible.”

This refreshed suite certainly adds to The Lochside House Hotel, Lodges and Spa ‘s appeal. Next on the agenda for the group is the new restaurant at Hetland Hall. The hotels bedrooms were refurbished last year, and its new restaurant will open shortly. Meanwhile, work is ongoing at The Royal in Cumnock.

The couple bought the Mercat next door and are currently merging the two hotels, while Dalmeny House in Barrhead, their latest acquisition, is currently undergoing a refurbishment.

As well as the aesthetics of the new suite there

It’s certainly all go at the RAD Group.

But one thing money cannot buy is the view.

Huge glass windows at the end of the suite give a beautiful view over the nearby Creoch Loch.

It’s not just the view that grabs your attention, the lighting in the suite does too. As you enter you cannot miss the large rectangular chandelier which must stretch for about four meters, this is in the lounge area. The ceremony area of the suite has four glittering modern chandeliers.

Other lighting is provided by wall lights which have the same crystal effect as the chandeliers.

Running the length of the ceremony suite there are also half pillars, which were there before, and blend into the room. Now these pillars have been tiled with mirrored mosaic and they reflect the light beautifully as well as creating a glitzy feel.

All the suite’s furnishing have also been replaced and upgraded. New chairs in gold and mink are neutral and classy, and certainly brides would not have to seek covers for them.

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BLACK IVY

B

lack Ivy is the newest boutique hotel to open in Edinburgh. The hotel in Bruntsfield owned by Caledonia Inns boasts 22 individually designed bedrooms and a stylish bar and restaurant.

The bedrooms, which are located over three floors, are all individual. Boss Billy Lowe told Hotel Scotland, “The hallway is dark green and all the bedrooms are brightly furnished. We wanted people to come from the dark moody corridors into the light rooms.”

He wanted to create a luxury ethos into each

and every room and he has certainly done that. From the fine Egyptian Cotton sheets on the bed, to the white Company ‘Noir’ toiletries in the spacious tiled bathrooms, the luxury soft furnishings – with large statement lamps, co-ordinating bedspreads, curtains and cushions, and old-fashioned bacolite telephones. Every room has a different headboard ranging from heart shaped, to leather and suede too. Some of the rooms have spectacular views over Bruntsfield, with chairs and tables so that guests can sit and enjoy the view. Another feature of the rooms

are beautifully presented photographs – again each room has a different set.

Says Billy, “Every room is a bit different and in each room there is a saying which has been inscribed on a wall. There are still a few finishing touches such as record players for all the rooms, along with five classic albums. I think this will fit in with the ‘cool’ feel of the hotel.”

It’s certainly a boutique hotel with a cool vibe, and of course if you don’t fancy your own company, just downstairs is one of the most popular new bar and restaurants around.

MARCH 2018 • HOTELSCOTLAND • 27

WHAT’S NEW INSPIRED BY NATURE. SOURCED IN MULL. CREATED IN LONDON. Whitetail Gin is named after the majestic white-tailed sea eagle, Europe’s largest bird of prey which is synonymous with the Isle of Mull.

Nesting close by to Tiroran Estate, which is also home to Tiroran House Hotel, these legendary birds are the inspiration behind this familyowned Whitetail brand.

Brand owner Jamie Munro says the gin is just like its namesake, “Whitetail Gin is superior in strength and power. It’s also subtle and smooth – as gentle on the palate as a feather drifting down from t he sky.”

Whitetail is expertly crafted by eighth generation master distiller, Charles Maxwell of Thames Distillers in London - during distillation it is blended with water freshly sourced from Tiroran’s private spring (said to have mythical healing powers) to create this premium London Dry Gin.

LINKWOOD – A STATEMENT MALT TO ADD TO YOUR COLLECTION

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If you are looking for a statement malt to add to your hotel whisky collection Gordon & MacPhail has unveiled a Rare 1950s Single Malt Whisky from Linkwood Distillery. This exceptionally rare single cask from the 1950s has been unveiled as one of the oldest Linkwood single malt whiskies ever bottled.

INNIS & GUNN AND TULLAMORE D.E.W. LAUNCH NEW LIMITED EDITION IRISH WHISKEY BARREL AGED STOUT

The release of Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail. Cask 20, a first fill Sherry hogshead, is the last 1950s cask from Linkwood Distillery in Gordon & MacPhail’s unrivalled inventory; it is believed to be the final remaining 1950s cask globally.

Just 53 decanters of the 60-Year-Old single malt whisky have been released for sale worldwide with a UK RRP of £22,000.

Filled at the Linkwood Distillery on the 3rd January 1956, Cask 20 is from a defining period in the company’s history. It was one of the last casks laid down by John Urquhart, first generation member of the family that owns Gordon & MacPhail, before he retired the following month. Cask 20 matured for six decades under the watchful eyes of John’s son, George, and subsequent generations until the decision to bottle was made by the fourth generation of the Urquhart family.

Innis & Gunn and Tullamore D.E.W. Irish Whiskey, have collaborated for the first time to create Kindred Spirits, a limited edition Scottish stout aged using triple distilled Irish whiskey barrels.

Using a unique barrel ageing process developed by the brewing team at Innis & Gunn, Kindred Spirits is matured using the finest triple distilled, triple blend Irish whiskey barrels from Tullamore D.E.W.The result is a craft stout – which has the character of Innis & Gunn’s rich flavour packed beer, and the sweet, spicy, smooth taste of Tullamore D.E.W. Dougal Gunn Sharp, Innis & Gunn’s founder and master brewer, commented, “The Scots and Irish share a powerful Celtic connection in our culture and our character, a bond that draws us together with Tullamore D.E.W. A brew that is greater than the sum of its parts, Kindred Spirits is a celebration of the best of Scots and Irish craftsmanship, and in our partnership using our unique barrel into beer ageing process with Tullamore’s legendary Irish whiskey barrels, it has sparked the creation of an exciting and unique flavour packed alternative to the usual stouts.” www.innisandgunn.com

SIGNATURE SERIES FROM JURA UNVEILED

Stephen Rankin, Director of Prestige and fourth generation member of the Urquhart family, said: “Private Collection from Linkwood Distillery 1956 by Gordon & MacPhail encapsulates the company’s dedication to the art of single malt whisky maturation and tireless pursuit of perfection. This incredible whisky is the culmination of the unrivalled knowledge and skills passed down and strengthened, over the decades, through four generations of my family.”

Jura Single Malt Whisky has headed off in a new direction with the launch of a new signature series which marks the biggest launch in its history. The brand has brought five new whiskies to the market. They are: Journey (40% ABV): Single malt whisky matured in American White Oak ex-bourbon barrels; Jura 10 (40% ABV): Single malt whisky matured in American White Oak ex-bourbon barrels for 10 years with an aged Oloroso Sherry cask finish; Jura 12 (40% ABV): Single malt whisky matured in American White Oak exbourbon barrels for 12 years with a further enhancement from the finest aged Oloroso Sherry casks. (*Available in select markets only); Seven Wood (42% ABV): Single malt whisky crafted in seven select French oak and first fill American White Oak ex-bourbon barrels and last but not least Jura 18 (44% ABV): Single malt whisky matured for eighteen years in American White Oak ex-bourbon barrels with a finish in fine red wine casks.

www.gordonandmacphail.com

www.jurawhisky.com

28 • HOTELSCOTLAND • MARCH 2018

PEOPLE

BRAY REVEALS HIS PLAN Grand Central’s new General Manager, is as we reported last month Paul Bray, who was formerly GM at The Westerwood Hotel & Golf Resort. Discussing his new appointment Paul comments, “I love the history, character and personality of Grand Central. It is truly a landmark building for Glasgow and an iconic part of the history of the city. I hope to really showcase its status and support the outstanding team that delivers a modern service through classic values day in, day out.”

Paul continued, “My vision for The Grand Central Hotel is to continue to grow the business by promoting the superb facilities such as the Champagne Bar and the Grand Ballroom.

We have some great plans to enhance the Champagne Bar further as well as develop the restaurant offering. We are adding an extra 13 bedrooms to the hotel in the coming months and have plans to enhance the remaining bedrooms in the near future. I’m incredibly proud to have the opportunity to lead such a talented group of people and am very excited for what the future has to hold for everyone in the hotel.”

GUNN APPOINTED NEW CAPTAIN OF MOXY ABERDEEN Colin Gunn has been appointed Captain at the Moxy Aberdeen Airport. He takes over the role from Donovan Sumner who formerly held the role, which is the brand’s twist on the general manager position.

Moxy Hotels, which are managed by hotel management company Belvar, 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.

Launching hotels globally at a rate of almost one every month, Aberdeen was the first UK Moxy hotel to be opened in December 2016.

Gunn replaces Donovan Sumner who was instrumental in overseeing the opening of the 200-bedroomed hotel in December 2016 and has stepped up to working for Belvar, the hotel’s management company, in a head-office role.

Josefin Baff, Moxy Commercial Officer at Belvar says, “Donovan has done a great job of putting

Moxy on the map in Aberdeen. With Colin’s experience, drive and energy he is perfect to take over the reins and continue offering Aberdeen visitors somewhere unique to stay and which is unlike anything else in the hotel arena.”

Colin said, “It’s great to work for a brand that I really believe in and is so unique in its styling and positioning. The hotel has gained an excellent position in the market already and I look forward to continuing its success.”

A Hospitality Management graduate of Robert Gordons University, 37-year-old Gunn has spent his career in the hospitality industry in Aberdeen. Before joining Moxy Aberdeen, Colin worked for 9 years with the Holiday Inn Aberdeen West, where he won numerous reputable awards. Last November, he claimed the Tourism and Hospitality Hero title at the Aberdeen City and Shire Tourism Awards.

MARCH 2018 • HOTELSCOTLAND • 29

PEOPLE XXXXXXX

NEW CHEF ON THE MENU AT ONE DEVONSHIRE GARDENS One Devonshire Gardens by Hotel du Vin has appointed Gary Townsend as head chef of its 3AA Rosette restaurant. The ambitious classical chef brings with him over 16 years of experience which he has honed in some of the country’s most renowned kitchens including Tom Kitchin’s, The Kitchin and Martin Wishart, where he worked as a sous chef during the time the restaurant was awarded a Michelin Star back in 2011.

GRANT MACNICOL RETURNS TO DORNOCH CASTLE Grant Macnicol, has returned to the Dornoch Castle Hotel as its new Head Chef. The hotel which is owned by the Thompson family is also home to Europe’s first hotel based Gin and Whisky Distillery.

Grant (34), from Halkirk, trained at North Highland College, and in Brora and Helmsdale, starting his career with Dornoch Castle Hotel in 2004 as a Sous Chef, and went on to win Scottish Young Chef of the Year in 2007. In 2008 he was appointed Head Chef at the hotel but after a stint in charge of the kitchens, decided to leave to pursue other avenues, and, in his own words “see what the rest of Scotland had to offer.”

What followed was an impressive culinary journey as he opened a Gastro Pub in Turriff, became an executive chef at Simpsons on Queens Road, Aberdeen, spent five years at Mediterranean themed restaurant, Byzantium, in Dundee, and took two AA rosette positions, at Rufflets House Hotel in St Andrews, and Fonab Castle in Pitlochry, a five star, 3 rosette resort.

Grant comments, “It’s been a fantastic ten years since I left Dornoch but I am absolutely delighted to be back where it all began for me.”

Colin Thompson, Managing Director of Dornoch Castle Hotel Ltd, said, “We are thrilled to have Grant back here as Head Chef once again. The business is at a really exciting stage with the Distillery, operating in the hotel grounds out of our old historic Firehouse, doing really well exporting its unique gin all over the world to a hand picked customer base of aficionados and specialist buyers.”

30 • HOTELSCOTLAND • MARCH 2018

Gary, who in his former role was head chef of Cameron House, has experience in a number of Michelin kitchens having also worked for L’Enclume, Restaurant Sat Bains, Hibiscus and Midsummer House Rosettes.

Gary Townsend, commenting on his new appointment said, “One Devonshire Gardens has an incredible reputation and it is a real honour to take on the role as head chef and join a fantastic team in the kitchen. It is a pleasure to work somewhere that shares my passion for good quality, seasonal produce and celebrating Scotland’s fantastic larder.

“It’s been a busy few weeks already with lots of developing and planning, something that I am incredibly passionate about. Learning and development is a key role of being a chef, ensuring that everything that goes out is the

best it can be, for both the customer and the team in the kitchen.”

Gary heads up a team of 11 in the kitchen, including a number of chefs he has worked with previously at Cameron House.

Marianne Clavé, general manager at One Devonshire Gardens, added, “Gary is an outstanding chef and we are thrilled to have him join our team. He’s already created a number of incredible dishes and we are excited for our regular guests and new customers to experience his new menus.”

HILTON GLASGOW ANNOUNCE CHEF RYAN NEILL JOINS THE TEAM Hilton Glasgow is delighted to announce the appointment of Executive Chef Ryan Neill.

Ryan joins from Cameron House Hotel on Loch Lomond where he spent six years as Executive Chef.

Ryan received the Acorn Award* in 2012 which recognises aspiring and inspiring leaders under 30 in the catering industry, and in 2013 he was recognised with the Hotel Chef of the Year (more than 250 covers) at the Hotel Cateys, the hotel industry’s awards recognising operational excellence.

He joined Cameron House in 2001 as a trainee, working his way up to Executive Sous Chef in 2008 and Executive Chef in 2011, responsible for 55 chefs and 25 kitchen porters spread across six kitchens.

Planning and cooking a lunch for the Queen on her Diamond Jubilee in 2012 was a personal

highlight of his time at Cameron House.

Calum Ross, General Manager of Hilton Glasgow comments, “I am delighted to have Ryan join the team at Hilton Glasgow. Ryan comes with a very impressive track record of quality which is demonstrated by his many awards. Our reputation for delivering quality and excellence will be further enhanced by Ryan and I am very excited to be welcoming him to Hilton Glasgow.”

Ryan Neill says, “I am very excited to take the next step in my career with the prestigious Hilton Glasgow. It is a brand synonymous with quality around the world and I feel deeply honoured to be chosen to become part of the Hilton Glasgow team aspiring each moment of each day to deliver excellence for every guest.

I am looking forward to getting started and playing my part.”

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MARCH 2018 • HOTELSCOTLAND • 33

CHECKOUT Last month saw the worst snow in decades and it certainly hit the Scottish hotel industry – with functions cancelled left, right and centre. Even smaller operators were hit as staff either couldn’t get to the hotel or couldn’t leave. People all had to rally round to get jobs done and keep the hotels running. Calum Ross, GM of The Hilton in William Street, which was full, says he was cleaning rooms, as staff couldn’t get to work. In fact a core of around 30 staff kept the hotel running.

He tells me they did a tremendous job.

Luckily the snow disappeared in time for the Prince & Princess of Wales Hospice Strictly Evening which was being held at the Hilton. A great night was had by all and Calum and his team were able to relax. He is pictured above with wife Monica.

We’ve just had some bumper tourism figures for last year. Figures show 14.1 million tourists visited Scotland last year, a two per cent increase, with visitor attractions seeing a 13.9 per cent rise. Now media commentators are asking whether there are perhaps too many tourists! But these tourists contributed £11.6bn to the Scottish economy... would a tourism levy kill this golden goose?

The more I read about the EU General Data Protection Regulation (GDPR) the more questions I have. It comes into force on the 25th May, and despite the fact that we are leaving the EC, we still have to adhere to it. So I hope the article we have run this issue helps you understand the process. But even the big companies, who are well-prepared have got lots of questions that are at the moment unanswered. Oh joy!

There are going to be more direct flights from China to Edinburgh which is good news, what is not such good news is that RyanAir is just about pulling out of Glasgow reducing the number of routes from 23 to just three.

34 • HOTELSCOTLAND • MARCH 2018

FROM THE EDITOR NFU Mutual have just released the results of new research, which shows that hoteliers (that the researchers spoke with) were broadly optimistic about the future of their business looking forward to 2020; an optimism also shared by consumers with a third estimating that they will increase spend in hotels in 2018. Commenting in May/June 2017 on their business outlook until May/June 2018... 60% of hotels anticipated that their turnover would grow; 63% of hotels predicted increases in their room rates; 41% of businesses were more confident about the economic prospects facing them compared to the previous 12 months with only 20% claimed to be less confident. While looking forward to 2020...

81% of hotels expect to maintain or increase investment levels; 48% expect to continue investing at a similar level and 33% anticipated increasing investment. There was also good news when it came to guests who are apparently planning to spend more time in hotels in 2018 than they did in 2017. And finally the secret to a great hotel – 58% said it was customer service and friendly staff.

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