BLACK BOOK HOSPITALITY 2011
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BLACK BOOK
2011
HOSPITALITY 2011
Introduction/Credits
HOSPITALITY 2011 UK
Foreword Foreword
BLACK BOOK
EDITOR IN CHIEF Miles Quest
ART DIRECTOR Tina Davidian
DESIGNERS Daniel Brown Viki Haemmerle Stuart Wright
BUSINESS DEVELOPMENT MANAGERS Roy Glasspool Renford Warmington Amanda White
RESEARCHER John Musson
PUBLISHER Sofia Priymak
Black Book is published by: Henley Media Group Ltd. Trans-World House 100 City Road London EC1Y 2BP UK Tel: +44 (0) 20 7871 0123 Fax: +44 (0) 20 7871 0101 Email: spriymak@henleymediagroup.com Website: www.hospitalityblackbook.com (Hospitality Black Book is part of Henley Media Group Ltd - www.henleymediagroup.com)
Notices: The Hospitality Black Book is published annually. This is the first edition. Printed in the EU. ISSN: 2045-7537
SUBSCRIPTIONS: Single copies of the Black Book 2011 are available at a cost of £49.99 and delivered anywhere in the world at no extra charge. Copies are available by logging on to www.hospitalityblackbook.com
EDITORIAL COPYRIGHT: The contents of this book, both words and statistics, are strictly copyright and the intellectual copyright of Hospittality black Book Ltd. Copyright or reproduction may only be carried out with written permission of the publishers, which will normally not be withheld on payment of a fee. Article reprints: Most articles published in the Black Book are available as reprints. Normal print run for reprints is 400 copies. Please contact us at: info@hospitalityblackbook.com
I
am delighted to welcome this publication – the first Hospitality Black Book published by Henley Media. It adds to the hospitality industry’s sum of knowledge and will surely gain a secure place on every professional’s desk for handy reference and as a source of reliable information. Even more, I am sure it will be seen as a good read. Every Year Book has a purpose. In this case, it is to reflect the events of the previous year and to look forward to the next year. With key statistics giving the size and shape of the hospitality industry, and with much other relevant data and commentaries – together with many articles giving sound advice and information – the Black Book acknowledges all that is best in the hospitality industry celebrating, as it does, the fifth
largest industry in the country. As the book makes clear, hospitality is an industry which offers huge employment opportunities throughout the country to those with skills and to those seeking skills. The BHA is determined to ensure that those opportunities are made more abundant through a positive partnership with government and national and local agencies. With the right framework, we believe that the industry can create 236,000 new and additional jobs by 2015. I have great pleasure in welcoming the Hospitality Black Book 2011 and have no doubt that it will grow and prosper in future years. Ufi Ibrahim Chief Executive British Hospitality Association
UK HOSPITALITY BLACK BOOK 2011 l 1
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2011
Contents
Contents 1
INDUSTRY TRENDS
6
What made the news in 2010? Surviving the recession | David Michels Tourism must work harder | Sandie Dawe Leisure spend: long-term growth continues | David Feeney Path to sustainable growth | Ufi Ibrahim UK Hotel Industry recovers from the economic storm | Jonathan Langston and Ben Livingstone Restaurants lead the leisure revolution | Peter Backman Pubs strive to meet the challenges | Brigid Simmonds Tough – but contractors remain confident | Phil Hooper Facts and Figures Great Food, Great Food Service | Robert Walton
2
6 12 16 20 24
8
5
54 56 62 64
120 124
MARKETING
4 l UK HOSPITALITY BLACK BOOK 2011
174
10 TRAINING AND DEVELOPMENT Future skills: gaps that need to be filled | Brian Wisdom Skills: focusing on three areas | David McHattie Meeting the challenge of recruitment | David Battersby Helping staff work smarter, not harder | David Battersby
178 184 186 190
70 77
PERSONALITIES
Advertising: 2010 - Style
BUSINESS MANAGEMENT
52
128
LEGAL A-Z of new legislation Calorie-counting dishes are still on the menu | John Dyson
RESTAURANTS
Movers and Shakers Master Innholders
153 157
SUSTAINABILITY
Dangers of the lifestyle attitude | Peter Nannestad
Restaurant deals remain buoyant | Simon Chaplin 84 The changing restaurant scene | Richard Harden 88 Restaurants follow lifestyle trends | Fergus Stapleton 92 Science takes a hand in new food trends | Michael Raffael 98 Britain’s Michelin - starred restaurants 102 Food purchasing: hospitality’s £10bn bill | David Goymour 109 Boosting wine sales boosts profits | Paul Wootton 112
4
145
Sustainability: hospitality goes green | David Goymour 165
11 3
134 140
TECHNOLOGY Top ten innovations for hospitality | Dan Thomas Cloud computing comes to hotel technology | Miles Quest What’s New in 2011
9
HOTELS Hotel property sales make a slow recovery | Jeremy Hill Maximising the value of your assets | Erlend Heiberg and Alexandra van Pelt New hotels opened in 2010 Major hotel transactions, 2010/2011 Franchising gains in UK hotel expansion | Melvyn Gold Hotel consortia: are they always what they appear to be? | Len Louis List of top AA hotels
7
26 32 36 39 41 49
KITCHEN EQUIPMENT Sustainability in the key | Peter Kay Top ten in the kitchen | Gareth Sefton
194 197
12 INFORMATION 100 leading hotel groups
13
200
DIRECTORY Hotel Groups Restaurant Groups Distinguished Hotels Distinguished Restaurants Organisations Colleges Suppliers Catering Companies Master Inholders Who’s Who In Hopitality
210 226 242 247 260 268 272 275 276 280
BLACK BOOK HOSPITALITY 2011
1
Industry Trends What made the news in 2010?
6
Surviving the recession | David Michels
12
Tourism must work harder | Sandie Dawe
16
Leisure spend: long-term growth continues | David Feeney
20
Path to sustainable growth | Ufi Ibrahim
24
UK Hotel Industry recovers from the economic storm | Jonathan Langston and Ben Livingstone
26
Restaurants lead the leisure revolution | Peter Backman
32
Pubs strive to meet the challenges | Brigid Simmonds
36
Tough – but contractors remain confident | Phil Hooper
39
Facts and Figures
41
Great food, great food service | Robert Walton
49
2011
Month by Month
WHAT MADE THE NEWS IN 2010? Events, some quirky, in a month- by-month breakdown of 2010
January 2010 Snow and ice across the country bring food shortages and affect pub, restaurant and hotel businesses, especially in country areas. William Baxter, chief executive, BaxterStorey, receives CBE in 2010 New Year’s Honours. InterContinental Hotels secure multimillion pound three-year exclusivity deal with Saga Holidays short break programme. Travelodge to open 26 hotels (2,000 rooms) in 2010 creating 500 new jobs. Alain Ducasse at the Dorchester, London, awarded three Michelin 6
l UK HOSPITALITY BLACK BOOK 2011
stars in 2010 Michelin Guide. Total number of entries for Great Britain and Ireland is 140 – the highest in the guide’s 35-year history. Fishworks owner, Ranjit Boparan, buys Harry Ramsden’s 36 fish and chip shops with plans to open more across the country. According to STR Global Construction Pipeline Report, London has the most hotels in pipeline across Europe. February 2010 Alternative Hotel Group, Marylebone Warwick Balfour and National Apprenticeship Scheme launch
Apprenticeship Academy for Hospitality (AHGB) in Manchester. Health and Safety Executive report says that injuries cost catering and hospitality industry £23m a year. Kempinski takes over the management of London’s Stafford Hotel. Hotel industry urges EU Commission to rethink rules on untrue hotel reviews after many complaints by hoteliers about TripAdvisor’s site. British Hospitality Association and British Beer and Pub Association win legal battle against PPL in High Court over charges paid by hotels, pubs and restaurants to play recorded music.
BLACK BOOK
Compass Group to use only Fairtrade sugar by June 2010 working in partnership with Tate & Lyle. Aramark reduces saturated fat by switching to one per cent milk across its onshore business portfolio. March 2010 Sustainable Restaurant Association launched at Hotelympia. Macdonald Hotels is the first hotel group to sign up to Visit London/ VisitBritain 2012 UK Event Industry Fair Pricing and Practice charter. Freehold of Grosvenor House, London put on market by Royal Bank of Scotland for £600m. BHA’s 21st Food and Service Management Report says turnover of the sector rose to £4.2b in 2009. One of UK’s first country house hotels, Gravetye Manor, Sussex, bought out of administration by new company, Saphos Hotels. The Roux brothers named as first winners of Hotelympia Hall of Fame award to commemorate 75th anniversary of the exhibition. Whitbread announces appointment of Andy Harrison, CEO Easyjet, to succeed Alan Parker as chief executive in November.
Portuguese hotel group, Pestana, launches first hotel in UK at Chelsea Bridge. Spanish group, H10, opens first UK hotel in London, near Waterloo. April 2010 Magnusson Hotels, major US hotel marketing consortium, launches in UK. BHA announces appointment of Ufi Ibrahim, chief operating officer, World Travel and Tourism Council, as new chief executive. Ian Sarson appointed group managing director of Compass Group UK. Best Western spends £1m on first UK advertising campaign. Government introduces three mandatory amendments to Licensing Act including banning irresponsible drinks promotions and provision of free tap water for all customers. Digital Economy Bill given Royal Assent but causes concerns for hotel operators who fear the consequences of guests illegally downloading material in their room. Icelandic volcano erupts causing flight chaos as ash cloud covers UK and European air space bringing major problems to tourism and
hospitality industries. Gerard Bassett, owner of Terra Vina Hotel in the New Forest, named World’s Best Sommelier after winning competition in Chile. InterContinental Hotels to create 3,500 new jobs across 36 new hotels opening in UK over next three to four years. Ian Dyson, director of finance, Marks & Spencer takes over as chief executive officer at Punch Taverns. Harrison Catering to switch entire business to British-sourced free-range eggs.
Month by Month
HOSPITALITY 2011
Opposite page, clockwise: The Stafford Hotel, London became a Kempinskioperated property in February; Travelodge opened its 400th hotel at Waterloo, London, in July. William Baxter CBE. This page, clockwise: Gerard Bassett the world’s best sommelier; the Roux brothers; H10, Waterloo, the Spanish group’s first hotel in the UK; Ian Sarson, group managing director, Compass Group.
May 2010 General Election May 6 2010 – Coalition Government takes over May 11, 2010. Secretary of State for Culture, Olympics, Media and Sport is Jeremy Hunt mp. John Penrose, mp for Weston-super-Mare appointed Minister for Tourism. Paramount puts 37 restaurants up for sale including Bertorelli, Livebait and Caffè Uno. Charlton House restructures and now operates under parent company name, CH&Co.
UK HOSPITALITY BLACK BOOK 2011
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2011
Month by Month
Right clockwise: Prue Leith CBE; Citizen M - a new budget brand in Glasgow; Bob Cotton.
June 2010 Government announces plans to increase VAT to 20 per cent. Yum relaunches Mexican chain Taco Bell in UK with first branch at Lakeside Shopping Centre. Lola, first certified bedbug detector dog in Europe, starts visiting UK hotels. Government announces new fund aimed at generating £1bn worth of PR and marketing activity for British tourism around the 2012 London Olympics. Prue Leith and Marguerite Patten receive CBEs in Queen’s Birthday Honours. July 2010 Le Meridien Piccadilly bought by US-based Host Hotels & Resorts for £64m. 8
l UK HOSPITALITY BLACK BOOK 2011
Bob Cotton retires after ten years as British Hospitality Association’s chief executive. RBS sells Cumberland Hotel, London for £215m to London & Regional Properties and Starwood Capital. Government announces cap on number of non-EU workers entering the UK causing concern over shortage of skilled chefs for ethnic restaurants. August 2010 People 1st launches new hospitality apprenticeship scheme. David Cameron sets out vision for Britain’s tourism industry in a speech in Central London. September 2010 Michelin UK appoints first female
editor – Rebecca Burr. Government launches voluntary scheme for restaurants and take-aways to include calorie counts on menus. Independent restaurateurs express concern at difficulty of calculating calorie count, and cost. George Goring wins AA’s Lifetime Achievement Award Capricorn Ventures (Nando’s) buys Clapham House Group in £30m deal. Dutch group Citizen M opens first hotel in UK in Glasgow. Lucknam Park Hotel & Spa, Colerne named AA Hotel of the Year 2010. October 2010 Government appoints Bob Neill, MP for Bromley and Chislehurst, Community Pubs minister. Edge Foundation and University of Essex announce first working hotel
BLACK BOOK
Month by Month
HOSPITALITY 2011
Left clockwise: Mark Stinchcomb and Ben Dantzic, Young Chef and Young Waiter of the year; BHA’s report; John Penrose MP.
(Edge Hotel School) to be run and staffed by students, to open in Essex in Spring 2012. UK is most active market for hotel transactions in EMEA so far this year, says JonesLaSalle Hotels. Business travellers are increasingly switching to serviced apartments from hotels to reduce costs according to Travel Intelligence Network. BHA publishes two reports – one examining the size and scale of the hospitality industry, and forecasting that the industry could create an additional 236,000 jobs by 2015, and the second (pictured) outlining the measures needed to achieve this goal. UK team to compete for World Pastry Cup in January 2011 for the first time for eight years. Government announces that School Lunch Grant will continue and will
be included in schools budget. Roadchef announces plans to regenerate its entire MSA estate over next five years. Government announces 34 per cent cut in VisitBritain’s four-year budget. Fairmont’s Savoy Hotel, London reopens after £220m refurbishment BHA’s British Hospitality: Trends and Developments 2010 says that, despite the recession, the UK hotel industry is continuing to expand, with over 10,400 rooms opening in 2010 and a further 43,000 planned for the period 2011-2015. Punch Taverns to sell 1,300 pubs – having sold 900 over past 12 months. London’s Blakes Hotel rescued from administration in £20m deal. Malaysian-based Tune Hotels opens first budget hotel in London with plans to open 15 across Greater London.
Mark Stinchcombe (Lucknam Park) and Ben Dantzic (Restaurant Andrew Fairlie at Gleneagles) named 2010 Young Chef Young Waiter of the Year. November 2010 Announcement of Royal Wedding on 29th April 2011. Hospitality and tourism industry expected to benefit from the event A ir Passenger Duty (APD) increases by up to 55 per cent from November 1. O utgoing chief executive of Whitbread, Alan Parker receives Outstanding Contribution to Hotel Industry Award at Caterer and Hotelkeeper’s Hotel Catey Awards. London’s first six-star hotel planned by Arab Investments’ City & County Hotels. Food Standards Agency launches UK HOSPITALITY BLACK BOOK 2011
9
2011 Far Right: Alan Parker Right: Andrew Stembridge. Bottom: The Great Room at Grosvenor House – plans are mooted to turn it into Europe’s biggest Indian wedding venue.
Month by Month
revised Scores on the Doors national hygiene rating scheme, featuring numbers not stars. Marriott International buys partly refurbished (and closed) Berners Hotel, London to open under its new Edition brand in 18-24 months. Government launches plan to make contracts more accessible to small and medium size businesses. Travelodge celebrates 25th anniversary of UK’s first budget branded hotel at A38 Burton Northbound. Pontins, founded in 1946, goes into administration but its five camps remain open. Andrew Stembridge, Chewton Glen named Hotelier of the Year 2010 by Caterer & Hotelkeeper. December 2010 Government announces plans to give local residents more control over licensing. England loses bid to host Football World Cup in 2018. Snow disrupted hotel and restaurant bookings during severe early winter weather. Indian-based Sahara group buys the freehold of London’s Grosvenor House from the Royal Bank of Scotland for £470m – less than the £600-£700 which was believed to be the asking price – and aims to add a restaurant, night club and other facilities and make it Europe’s largest Indian wedding venue. Marriott continues to operate the hotel as the UK’s only JW Marriott brand. Rocco Forte Collection sells the Le Richemond in Geneva but retains the operating contract until the summer – and with the potential for a longerterm contract. Akkeron Hotels Group acquires privately-owned 18-strong, mainly three-star Forestdale Hotels group. The transaction increases the number of hotels in the Akkeron group to 26.
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l UK HOSPITALITY BLACK BOOK 2011
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2011
2011 and beyond
SURVIVING THE RECESSION Value Remains The Key
The hospitality industry has survived the worst recession in a generation. What lessons does it tell us for the future, asks Sir David Michels.
T
he hospitality industry is a resilient beast. It’s survived a number of economic recessions in my career going back to the 1970s. Yet the industry has recovered. Take the foot-and-mouth outbreak which combined with 7/11 in 2001, shook the hotel industry practically to its knees. But no lasting damage was inflicted. Indeed, by 2003, the expansion of the industry, which continues to this day, was beginning to gather momentum. And there were earlier ones in the 1990s, now fading certainly in my memory although I lived through them trying to steer major corporates through treacherous waters. At the time, it was claimed that accountancy and administration firms were the biggest hotel owners in the business, so many insolvencies were there. The reason? Because too many small (and some large) companies were so overborrowed and under-financed
12
l UK HOSPITALITY BLACK BOOK 2011
and so unprepared for the damage that could be caused by a severe downturn in business, that the downturn, when it came, pushed them over the edge. After every tragedy people trot out the dictum that lessons have been learnt. In the case of the hospitality industry, it really did learn the lesson of better financial management. When the current recession arrived in 2008, casualties were noticeably fewer and less extensive that many expected. This was because the industry was better financed and better managed. Lessons really had been learned. That’s not to deny that many hotels and restaurants are now living on the edge and some are surviving only thanks to an indulgent bank that doesn’t want to foreclose on an asset that might be worth a good deal more a couple of years hence. And it’s also not to deny that both the hotel and the restaurant sectors have not suffered in the last couple of years. We tend to view the industry through the prism of London which did, indeed, experience a severe fall in corporate demand in 2008/2009 but which is now recording record occupancies and those at full rates. The provinces tell a different story, and here demand, and the rates achieved
are weaker. Much of this demand has been driven by special deals and cut price offers that slim the margins and cut the profits – so less money for re-investment. This applies to both the hotel and restaurant sectors; the problem will be to wean consumers off these special deals when the recession disappears. Yet reinvestment continues. You only have to look at the industry from the present vantage point to see how expansion is continuing. Indeed, at a time of continuing economic difficulties, you can’t help feeling a surge of optimism in the future of hospitality – and of British tourism in general. I’m struck by the fact that, despite the recession, the hotel industry is continuing to expand, with over 10,400 rooms opening in 2010 and a further 43,000 planned for the period 20112015. This, on top of the 95,000 rooms added since 2003. This doesn’t include the re-launches of existing hotels, such as The Savoy and Four Seasons in London amounting to nigh on £340m investment for these two properties alone. There is no doubt that we are currently experiencing the biggest hotel expansion in the industry’s
BLACK BOOK
Recession
HOSPITALITY 2011
history – far greater than the one in 1969, which was encouraged (perhaps surprisingly) by the Labour government with grants of £1,000 a room (worth £10,000 now) or £1,500 a room in London. The drawback of that scheme was that too many small rooms were built to maximise the grant – a difficult temptation for hoteliers to resist when money is dangled in front of them but which still haunts some hotels today as they have to deal with rising customer expectations. Of course, the major trend in all this new construction is that over half the new rooms are in the budget sector – Trust House’s innovative Post House of the 1970s, now of distant memory, has become today’s Premier Inn. The industry has always been adept at recognising trends, though the budget concept came rather later to the UK than Europe and America. And look at the number of new restaurants opening. Some don’t survive but that’s always been the case. The talent that’s coming into the restaurant sector, with new ideas, new skills, new concepts, is reflected in the growth of the number of Michelin-starred restaurants and the expansion of the popular
restaurant sector. What has all this to do with the future? Well, the past influences our future and in many ways shows the way forward. So what’s important for the industry now is to recognise five key factors. 1. Value for money remains king. The industry has always recognised this but it’s more important today than ever before, because the economy hasn’t yet recovered and consumer spend will be much more tightly controlled for the next few years. This doesn’t mean high prices can’t be charged – indeed, some London hotels are successfully proving just that point with best ever yields. But providing value – however the consumer wants to interpret that and at whatever price level – will be key to continued success. 2. Tourism is ever more competitive Consumers can spend their money on many items other than holidays and short breaks. It’s interesting that in the reports produced by the British Hospitality Association in October 2010, China is highlighted as recognising tourism as one of the five pillars of its economy. Does the UK government
recognise this? David Cameron’s speech on tourism last August points the way to a more sympathetic understanding of the needs and ambitions of UK tourism, but we have some way to go yet before the UK government supports tourism in the same way that China (and many other EU countries) support their tourism industry. 3
Investment in brands must continue... Curiously enough, investment in the hotel industry is not now so much undertaken by hotel companies themselves but by developers and investment companies who become franchisees of major brands. This is the biggest change in hotel finance in the last 50 years. Expansion of the industry has been carried forward by an influx of new money which even the biggest hotel companies would have been hard pressed to raise by themselves. This will undoubtedly continue. The industry – both hotels and restaurants – is growing because it has become inextricably intertwined with brands and outside entrepreneurs, not because bornand-bred hoteliers are building more properties. UK HOSPITALITY BLACK BOOK 2011
13
2011
2011 and beyond
Number of new hotel rooms – 2002-2013 RQZDUGV
‚
‚
‚
‚
‚
‚
%XGJHW
2WKHU
727$/
Source: Wordsmith and Company †For 15 month period – from October-December following year *estimate only; number of budget hotels is underestimated as operators withhold information for commercial reasons. **figures should be viewed with caution as complete information is not available for some projects and others are still in the initial development/planning stages.
4. .... And in existing properties. I mentioned earlier the ÂŁ340m spent on refurbishing just two hotels in London. You could build not far off 40 budget hotels for that. It shows the kind of internal competition that independent hotels in the regions are facing when such huge sums of money are poured into bringing properties up-to-date. Yet the independent sector represents about three-quarters of UK hotel stock. How it is able to raise funds to meet this challenge will largely dictate how successfully the private owner/operator will survive in the next ten years. Certainly, the pressure will bear ever more heavily on him (and her).
14
l UK HOSPITALITY BLACK BOOK 2011
5.
Management must become even smarter – but not lose sight of the human touch. The industry is adopting new techniques and new tools, such as yield management systems, property management systems, all of which speed up the way we do business and the efficiency with which we treat our customers. It’s significant, for example, that London hotels have been able to slim down their staff numbers and wage costs in recent years, more than those in the provinces. But it would be folly for the industry to believe that gismos are more important than the human touch – though they may be as important in some cases. This is still the hospitality business and we need to be hospitable. It’s worrying
that the UK is 11th in the international list as a welcoming country for visitors. As with all these pronouncements, you wonder how the rating was calculated but it shouldn’t blind the industry to the fact that the welcome, the way customers are treated, and the value they receive are the keys to the industry’s future success – and will remain so. Sir David Michels spent his career in the hotel industry and was chief executive of Stakis Hotels and then Hilton UK until 2006. He is currently chairman of easyjet, deputy chairman of Marks & Spencer and chairman of Paramount Restaurants as well as a partner with Hugh Taylor in Michels and Taylor, a new hotel asset management company. He is currently president of the British Hospitality Asscociation.
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2011
Tourism
TOURISM MUST WORK HARDER Top right: Globe Theatre, London with Tate Modern in the background - the world’s most visited art museum Bottom right: The regeneration of Cardiff Bay produced a plethora of new hotels – and this bronze sculpture of a young local couple with their dog, which was sculpted by John Clinch in 1993 to celebrate the people who lived and worked locally in Cardiff Bay.
16
Tourism was worth more than £115bn to the UK economy in 2009 – providing jobs for 2.6m people. Independent economists forecast rapid growth but this potential will not be fully achieved without decisive action to tackle many threats to the industry’s future, says Sandie Dawe, chief executive, VisitBritain.
W
hile tourism is the UK’s fifth biggest industry and third highest export earner, there is plenty of evidence that Britain must work harder to keep ahead of its competitors. For example: The UK was the fifth most visited destination by international tourists in 1998 but we fell to sixth in 2009. There is a distinct risk we will slip to seventh this year. We welcomed 1.2m fewer American visitors last year than in the record year of 2000 and in the first seven months of this year visits from North America were down by six per cent. But we also have evidence that the UK is very appealing to foreign travellers. In the Nations Brand Index Survey 2009, tourists ranked the UK fourth out of 50 countries as a holistic nation brand, behind the USA, France and Germany. Britain also came fourth for unique and irreplaceable architecture (Tower of London, Edinburgh Castle), vibrant city life (London, Manchester, Glasgow) and
l UK HOSPITALITY BLACK BOOK 2011
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contemporary culture (Tate Modern, Edinburgh Fringe, Glastonbury Festival, Baltic in Newcastle-Upon-Tyne). We were ranked seventh for cultural heritage (Shakespeare) and eighth on sporting prowess (Manchester United, Andy Murray). London is the most visited city in the world. Heathrow is the busiest airport. Tate Modern is the most visited modern art museum in the world. The English Premiership has become the world’s most watched sporting league. We have the biggest retail sector in Europe and 45 per cent of foreign tourists go shopping for clothes and accessories whilst in Britain. People come here because what we offer is unique. You can only visit a genuine Scotch whisky distillery or play on the world’s oldest golf course in Scotland. Stonehenge exists only on Salisbury Plain. Snowdonia and Conwy
Castle are unique to Wales and if you want to see the Giant’s Causeway, you must visit Northern Ireland. So we have what it takes: fantastic assets. We also have the once-in-ageneration opportunity offered by the TV coverage of the Royal Wedding in 2011 and London Olympic and Paralympic Games in 2012 to boost Britain’s image across the world. But there are some major barriers. The perceived difficulty and actual cost of getting a visa to visit Britain may mean that first-time visitors choose to holiday elsewhere. The UK is at a particular disadvantage because we are outside the border-free ’Schengen’ zone, where one visa provides access to 25 countries including our most important rivals, France, Germany, Italy and Spain. The overseas travel trade therefore tends not to include us in European tour packages.
Tourism
Left: Tower Bridge – the image of London throughout the world, unique and irreplaceable.
Britain risks losing millions of potential foreign tourists because of limits to our airport capacity. Demand for visiting the UK remains strong but the number of airline seats available to bring visitors here has remained static since 2006 while Asia and the Middle East has increased capacity by one third and Schiphol in the Netherlands has its fifth runway almost ready and is talking about building a sixth and seventh. We live on an island. Our air links are crucial. Last year 74 per cent of overseas visitors travelled to the UK by air, 15 per cent by sea, and 11 per cent by Tunnel. The fact is we need to develop more air capacity in the South-East to remain competitive. So how can tourism work harder? We must do more to tackle less favourable perceptions such as the welcome we offer, where we fall UK HOSPITALITY BLACK BOOK 2011
17
Tourism
Right: Highland Games – Scotland’s attractions are strong and iconic.
18
thirteenth out of 50 in the Brands Index. In reality VisitBritain’s research shows that when first-time visitors get here they feel more welcome in Britain than they expected to. But the greetings people get, especially at ports of entry into the UK, strongly influence how emphatically travellers recommend Britain to their friends. Because we are seen as expensive we must make more impact when marketing our best assets: our worldclass culture and heritage. Research shows Britain is seen by some would-be visitors as too much of a ‘school trip’ – an ‘educational’ destination that doesn’t offer the fun, escapism young people are often seeking. France and Italy are also seen as being more ‘romantic’’ destinations. So to differentiate itself the UK’s best strategy is to concentrate on offering ‘exciting’’ and’ ‘compelling’ experiences. We need to offer high quality and value for money at every price. People will pay more for a product if we build on our reputation for delivering an excellent experience. And we need to reconnect with any people who felt unsatisfied when they came here 20 years ago and show them how things have been transformed. So what is VisitBritain’s role in all this? We work in partnership with the government, the industry and our strategic partners, the tourism agencies for London, England, Scotland and Wales, to promote Britain in key overseas markets. And the good news is tourism is now high up the government’s agenda. In August David Cameron devoted an entire speech to how ‘incredibly important’ he believed the tourism industry was in generating economic growth and creating jobs. Remarkable - we have a government that finally gets tourism! Jeremy Hunt, Secretary of State at the Department for Culture, Media and Sport has made tourism one of his top priorities. I have never known that
l UK HOSPITALITY BLACK BOOK 2011
level of government engagement before. But tourism is not immune to the government’s need to make financial cutbacks, So hard times have stimulated us to accelerate the overhaul of what we do. We have pushed up the proportion of the funds we pump into marketing British tourism, stepped up our engagement with the industry and developed hugely successful social media platforms on Facebook, Twitter, YouTube and Flickr alongside our longstanding and formidable global public relations machine. So what else is going right? Every so often you get a step-change in tourism. The explosive growth of the budget hotel market has been one. It expanded by 38 per cent between 2002 and 2006 to reach £1bn in revenue for the first time, compared to just 12 per cent growth for hotels overall. Over the past 10 to 15 years British hotels have cracked interior design. At the budget end investment by the big chains means Premier Inns, Travelodge and Holiday Inn offer good quality at a great price. Lifestyle budget hotels such as The Big Sleep, the Hoxton Hotel and base2stay have cashed in by providing an affordable but luxurious alternative to their more traditional cousins. And we do boutique brilliantly, whether it is B&B, or luxury town-house.
The misconceptions about our food are being wiped away. More Michelin stars were handed to UK restaurants in 2010 than at any other time in the 35year history of the gastronomic award. Our chefs are known globally. But the French government’s decision to reduce its VAT rate for restaurants from 19.6 per cent to 5.5 per cent in July last year reminds us of their price advantage. The industry is developing itself. Whilst much needed at the time, the era ushered in by the Development of Tourism Act 1969, which saw hotels relying on government grants to put in en suite bathrooms, is behind us. The public money that was used to lure the first Center Parks resort to the UK was positive. But now there is a distinct move away from that approach. Hotel Du Vin and Travelodge didn’t wait around for government money to launch their expansion. But we must avoid complacency. It is tempting to take comfort from the fact that on average the spending by overseas visitors has increased by 4.8 per cent a year over the past 40 years. In fact at its best, inbound tourist spending growth reached an astonishing 12 per cent in real terms between 1968-77. But over the last 13 years the growth has been zero per cent. On the bright side, the 10 countries
BLACK BOOK HOSPITALITY 2011
Top left: Hotel du Vin didn’t hang around for government money to launch its expansion Middle and bottom left: Shopping and eating are two of the main activities of visitors to Britain, with more Michelin-starred restaurants than ever before – here part of the Victoria Quarter in Leeds, often described as one of the UK’s most beautiful shopping centres, while a delicatessen in Nottingham attracts the casual diner.
UK HOSPITALITY BLACK BOOK 2011
Tourism
that joined the EU in 2004 brought millions of potential visitors to the UK. Poland has come from nowhere to be our eighth largest market with a million tourists a year. The impact of low-cost airlines has been profound. By opting for regional airports where landing fees are lower they have opened a string of regional UK destinations such as Bristol and Newcastle to European weekend visitors for the first time. Last year we launched a highly successful campaign in partnership with low-cost airlines and regional airports to raise awareness across Europe of the good value that Britain was offering travellers because exchange rates have tumbled since August 2007. This has cut the cost of Sterling by 20 per cent or more against the euro. The Channel Tunnel has also been significant. After falling slightly in the late-1990s combined inbound and outbound passenger traffic stabilised at 16.1m in 2008. Britain has learned to create really wonderful experiences. At big events the quality of branding, the food and information, is a world away from 20 years ago. Our iconic events are world beating whether it is Glyndebourne or Glastonbury, Royal Ascot to the Edinburgh Tattoo. The importance of tourism is deeply understood by the hospitality industry. But it needs to become part of the DNA of British life. Schools should teach that these are good jobs and everyone is an ambassador for our country. Tourism will prosper if we work in partnership. The most successful destinations I have seen are ones where all the people have a shared sense of place. They pick up all the litter. They smile at the visitors and help with directions. They stop seeing the B&B down the road as their competition, but their friend. As someone nearly said, we are all in tourism together.
19
2011
Leisure
LEISURE SPEND: LONG-TERM GROWTH CONTINUES Right: Eating-out is now no longer seen as a luxury or part of discretionary spend by many. Indeed, restaurants,, pubs and bars now account for 70 per cent of total leisure spend and pubs are now increasingly turning to food and the family as a major revenue stream, with food now accounting for 31 per cent of total turnover, up from 24 per cent in 2004.
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The leisure sector is diverse and fragmented, covering the majority of the activities in which we spend our free time, from eating-out to workingout, says David Feeney of Pan-Leisure Consulting. More significant, thanks to changes in lifestyles, spend on many items is now considered non-discretionary.
T
he last decade has seen unprecedented growth in the leisure industry in the UK and abroad – and it’s likely to continue. The 2010 Leisure Market Research argues that this growth has been fuelled by baby boomer spending, with significant growth in the market expected for the foreseeable future. The importance of the leisure market is perhaps best highlighted by the fact that some analysts predict that by 2015, more than half of the Gross National Product of the United States will be generated by the leisure and entertainment industry. Leisure is big business and has a central place in all our lives. Although many consider the leisure market to be largely Western-driven, its rapid growth should be seen in more global terms. The past decade has seen unprecedented levels of economic growth throughout much of the developing world. Indeed, World Tourism Organisation figures show that since 2003, growth in international tourism arrivals has grown from 694m to 1bn in 2010, a rise of over 30 per cent in just seven years. Of even greater interest, from 1995 to 2010, East Asian passenger growth has increased by 140 per cent. The increased spend of emerging economies is expected to grow, with East Asia, the Middle East and Africa
l UK HOSPITALITY BLACK BOOK 2011
forecast to record growth rates of five per cent per year, compared to the world average of 4.1 per cent, further fuelling leisure spend across the globe. At home, inbound visits to the UK have been steadily growing by 3.3 per cent per year (2000-2008), with 25.4m visitors in 2009. Leisure visitors have defied the recession and spending has held up well, thanks largely to a weaker pound. Barclays reports that overseas demand is ‘a key driver of growth in the hospitality and leisure industry’. The Office for National Statistics points out that the boom in leisure has happened almost entirely in the last 20 years with modern households now devoting almost a fifth of their weekly spending to leisure goods and services in 2009 compared with just nine per cent in 1957. A Mintel report in 2009 estimated the leisure industry to be worth £70bn, a nine per cent increase on 2004 but 1.5 per cent lower than 2008, thanks to the impact of the recession. The best performing sectors in this period have been cultural leisure
markets such as music concerts and festivals, theatres and museums, coupled with strong retail growth (23 per cent 2000-2006), supported by more overseas trips and UK short breaks. Occupancy, room rates and revPAR have reached record levels in London alongside fast-paced growth in the branded budget hotel market. How do we spend our time at leisure? Watching television remains the most popular leisure activity, followed by spending time with friends and family; listening to music, shopping, reading and eating-out making up the next most popular activities. However, whilst these activities can be considered staples of the leisure sector, there have been a number of changes in the wider leisure market in the past decade which have helped fuel growth. One of the major factors has been the lifestyle changes seen in the UK, and indeed, throughout much of the Western world. Increased work pressures have meant that people are
BLACK BOOK HOSPITALITY 2011
either seek out-of-home leisure activities with friends and family, or make the most of their limited leisure time by going on short breaks. As a result, there has been significant growth in the short-break market, as people seek to get away from it all. Thanks to these changes in both attitude and lifestyle, it is being suggested that much of the leisure spending in 2010 is not discretionary (as many people might assume) but is, in fact, non-discretionary. This is the case with markets such as health and beauty and fitness, whereby the social pressures to look good mean that people see their spending on products and gym memberships as near essential. In fact, this is borne out by the continued strong performance in the health and fitness sector, despite the recession. The table below shows recent changes in key sectors of the leisure market. It shows that there have
been significant levels of growth in the leisure market in recent years, although latest figures highlight the effects of the recent recession. The biggest growth sectors have undoubtedly been the performing arts and cultural sectors. Significant levels of investment have increased attendance at theatrical and other performances, and growing cultural importance can be seen with growth in the events market and interest in heritage. However, an even stronger performance has been seen from the music industry, which now relies increasingly on the revenues from tours and other events to counter falling recording sales. This market was worth £2.3bn in 2009 – largely fuelled by the rock and pop sector. The health and fitness industry has also experienced a significant boom in the past decade, with consumers increasingly recognising the importance of a healthy lifestyle, The market is likely
Leisure
working longer hours, often with significant commutes. Further, the changing economic environment and growth of the service sector has meant that the majority of the workforce now sits at a desk for most of the day, increasing the demand for active leisure activities. Of course, strong levels of economic growth (notwithstanding the recent recession) have led to increased affluence and levels of disposable income, which are widely acknowledged to be the key driver of the development of the hospitality and leisure industry. As well as changes to the working dynamic, social changes can also be said to have impacted upon the leisure industry. The continued increase in oneperson households and growth in households in which two adults are working full-time has led to an increased demand for leisure. People
Value of leisure business by sector (ÂŁbn) 2004-2009
Category
2004
2005
2006
2007
2008
2009
% change
% change 2008-2009
Pubs/bars
24,700
25,000
25,500
26,000
25,200
24,000
-2.8
-4.8
Restaurants
20,407
21,493
22,621
23,364
23,556
23,791
-16.6
-1.0
Gambling
7,724
9,389
9,388
8,657
8,886
8,647
-12.0
-2.7
Private Health and Fitness
2,044
2,110
2,268
2,500
2,520
2,525
-23.5
-0.2
Music concerts/ festivals
1,342
1,460
1,560
1,868
2,035
2,204
-64.3
-8.3
Nightclubs
1,798
1,830
1,845
1,869
1,778
1,705
-5.2
-4.1
Public leisure centres 1,195
1,259
1,340
1,367
1,426
1,451
-21.4
-1.8
Cinema
1,077
1,078
1,082
1,159
1,210
1,225
-13.7
-1.2
Museum/art
723
702
758
781
804
836
-15.6
-4.0
Live sport
756
771
725
782
788
744
-1.6
-5.6
Theatre
467
516
544
628
572
596
-27.7
-4.2
Theme parks
257
265
274
259
250
241
-6.2
-3.6
Total
62,846
66,236
68,277
69,619
69,419
68,347
8.8
-1.5
Source: Mintel 2009 UK HOSPITALITY BLACK BOOK 2011
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2011
Leisure
Right: At one of the most popular of all London’s tourist destinations, the Tower of London, Andy Deane, of the Royal Armouries, and his twelve yearold son Oliver are dressed in traditional Japanese and Tudor armours for the preview of the permanent Fit for a King exhibition which opened in the White Tower in April 2010. Museums and historic attractions are increasingly popular with both the overseas visitor and domestic market, encouraged by free entry to many of the attractions.
to continue to grow in the future, with people living longer and preventative measures such as GP referrals likely to become more important in tackling the growing problem of obesity. One of the key areas of leisure market growth has been the eatingout market, worth some £40.3bn in 2009 according to Allegra Strategies – so much so that it is now on the 22
l UK HOSPITALITY BLACK BOOK 2011
verge of overhauling pubs and bars as the largest single market in the leisure industry. The pub sector has struggled to cope with the smoking ban, licensing deregulation, increased alcohol duties, supermarket alcohol sales and the effects of the recession. These have had an even greater impact on the nightclub industry. As with other areas of the leisure
market, eating-out is now no longer seen as a luxury or part of discretionary spend by many. Indeed, restaurants, pubs and bars now account for 70 per cent of total leisure spend and pubs are increasingly turning to food and the family as a major revenue stream, with food accounting for 31 per cent of total turnover, up from 24 per cent in 2004. A number of outside influences
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have impacted upon the leisure market, which have influenced market changes. Policy makers have helped to push leisure growth due to the extensive urban regeneration schemes seen throughout many parts of the UK, which are often leisure-led. For example, the recently opened Liverpool One development is anchored by a strong retail and hospitality offer. This has been combined historically with a willingness to approve out-oftown developments (although this is now being discouraged in favour of town centre regeneration), as well as by local authorities looking to fill vacant town centre units, which have often been taken up by bars and restaurants. There are a number of issues that may influence the future direction and performance of the leisure market. Perhaps the most significant of these
(especially in the short-term) will be the ongoing effect of the recent recession and subsequent sluggish economic growth. Mintel reports that the recession has had a major impact on UK leisure habits, with 53 per cent of people staying in more and 59 per cent spending less when they do go out. Furthermore, 23 per cent of the population is happy to stay in more often due to advances in home entertainment; this may hit the out-ofhome leisure market in the future. The recession may also lead to a more savvy leisure consumer, with Mintel reporting that seven out of ten adults are taking advantage of leisure vouchers, offers and discounts while over half are researching prices before they go out. It remains to be seen whether the long-term economic situation will
Leisure
Left: Food outlets in new shopping developments are now commonplace. The new Liverpool One development is anchored by a strong retail and hospitality offer – similar to other retail developments.
change the attitude that so much leisure activity has now become nondiscretionary as people adapt to the so-called ‘age of austerity’. The leisure market is also likely to be increasingly influenced by the ‘green’ and ‘sustainability’ markets as consumers continue to consider their impact on the environment and world around them (expenditure on ethical goods and services has grown almost threefold in ten years – from £13.5bn 1999 to £36bn 2008, according to the Co-Op). Finally, it is also likely that quality will have an increasing influence, with consumers increasingly demanding better quality facilities as they discover what is available across the globe and become increasingly market-savvy. This is reflected in national, regional and local tourism, leisure and cultural strategies and plans. UK HOSPITALITY BLACK BOOK 2011
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2011
- and beyond
PATH TO SUSTAINABLE GROWTH
What does the hospitality industry want from the government? A partnership that will help create 236,000 new and additional jobs and bring about sustainable growth, says Ufi Ibrahim, chief executive of the British Hospitality Association.
T
he hospitality industry is the country’s fifth biggest. It directly employs 2.4m people and a further 1.2m indirectly. It is the economic driver of many regions of the country. Without the hospitality industry (which is an integral part of tourism) many regions of the country would be in economic trouble. Even London, with more than 400,000 jobs and earning over £12bn from both overseas and domestic visitors, depends on tourism for much of its economic success. Nor is hospitality dependent on government handouts. It has invested over £25bn in new hotel stock in the last decade, with a further 40,000 rooms to be added by 2015. At the same time, new restaurants are opening all over the country and there are more Michelinstarred restaurants than ever before. In total, UK tourism earns over 24
l UK HOSPITALITY BLACK BOOK 2011
£16bn a year in overseas earnings and hospitality it contributes over £34bn to HM Treasury every year. So the hospitality industry is a major economic force. Does the government recognise this? Certainly, previous governments appear not to have done so. But with the coalition government, we have the opportunity to create a partnership that will set hospitality on the path of sustainable growth, with the creation, in our estimation, of an additional 236,000 more jobs. . David Cameron’s speech on tourism in the summer of 2010 set the tone, when he described the industry as ‘incredibly important’, outlining two major objectives: for Britain to be one of the top five destinations in the world in terms of revenue from inbound tourism (we are currently seventh); and to lift the proportion of what British people spend on holiday in the UK to 50 per cent (it is currently 36 per cent). Both objectives are tough and will not be easily achieved which is why we need to forge a partnership with government to help the industry reach them. The industry doesn’t want government handouts, but it does want government support. So how can the industry best face the undoubted challenge of 2011 and beyond? There are five key areas: 1. 2. 3.
4. 5.
Economy and VAT Health and Wellness Competitiveness - both the UK as a tourism destination and a place to do business Employment, Education and Skills Sustainability
Economy and VAT Hospitality and tourism operates in a highly competitive environment, not only for the domestic consumer pound but for the international visitor. China,
for example, recognises tourism as one of the five pillars of its economy and gives it every encouragement. We have no such recognition. Indeed, in Britain, the lower rates of VAT on accommodation (and on some menus) introduced by many EU countries, puts Britain at a major competitive disadvantage. We cannot expect early action but we must analyse the benefits of a reduction in VAT for hotel accommodation and meals in terms of jobs created and higher tax revenues so that action may be taken when we have the right opportunity. At the same time, as Britain is outside the Schengen Agreement, the difficulties in obtaining visas (and their cost) also act as a deterrent to many potential visitors from non-EU countries. The lack of a Real Estate Investment Trust for the hospitality sector is also holding back growth. Health and Wellness The industry, through its food and service management companies and in-house caterers, provides over 3.5bn meals every year in places of work, schools, hospitals and similar areas. Its influence, therefore, on the well-being of the nation can hardly be overemphasised. Many catering companies have already risen to this challenge by providing a choice of healthy dishes, with many also reducing the salt, sugar and fat content of individual dishes. The provision of some nutritional information, on a voluntary basis, is the natural next step. The Department of Health is promoting its Responsibility Deal (on which the BHA sits as a main Board member) which is urging catering companies to sign up to pledges to reduce further their use of salt, fat and sugar as well as to provide healthy food items and nutritional information on restaurant menus. The latter includes calorie-counted menus which, for many independent restaurants in particular, will pose significant problems. At
BLACK BOOK
‘The industry will do everything it can to continue investment, reduce carbon emissions, recruit and train new staff. At the same time, the government needs to provide the right kind of supportive framework in which the industry can prosper.’ present, this is a voluntary scheme but here, as in other areas, the industry needs a clear recognition from government that regulation is a policy of last resort. Competitiveness The government must encourage the economic contribution of the industry but the disbandment of Regional Development Agencies and the creation of Local Enterprise Partnerships – the new engines for economic growth in the regions – means that tourism now has to reinforce its position in the regions as a major economic force. Many LEPs have already being created and the signs are not propitious, with tourism highlighted in only a few of the bids so far. Government needs to champion tourism as a key plank of regional economic revival – which is what it is. This means that the relationship between the government, the tourism minister, the tourism agencies and the BHA must be closer and more collaborative than ever before. Collaboration is vitally important in other areas. The creation of a crosscabinet committee would significantly benefit the implementation of new regulations. Far too often, decisions taken by one government department are not discussed by other departments and have an adverse affect on the industry. An annual, high level meeting with the prime minister and senior colleagues with senior members of the industry would also ensure that key priorities and opportunities can be
discussed and encouraged. Employment, Education and Skills The hospitality industry is a huge engine for job creation throughout the country, not only offering employment to skilled and highly skilled workers but to those with few if any qualifications, including many who are presently unemployed. Jobs regarded as menial in the UK are just as crucial to the economy as an Oxbridge degree and few industries can offer such a wide range of employment opportunities as hospitality. Government support for further education courses thus remains critical though employers, too, have a responsibility – discharged by many – for training and development. The recruitment of skilled, non-European chefs, however, will become an issue of great difficulty in April this year as the government is insisting that they must be of graduate level – a misguided and irrelevant criterion for specialised chefs. The industry’s positive partnership with government must been seen against the background of its ability to create jobs, This it can do, providing government recognises that a partnership goes two ways. The industry will do everything it can to continue investment, reduce carbon emissions, recruit and train new staff. At the same time, the government needs to provide the right kind of supportive framework in which the industry can prosper. This means a deep understanding of the complexities and needs of the hospitality and tourism industry
2011 - and beyond
HOSPITALITY 2011
which only a partnership can bring about. So the industry’s relationship with government must be closer than it has been in the past – otherwise decisions made will run the danger of harming, not supporting hospitality’s development. In the BHA’s report published last year – Creating Jobs in Britain – A Hospitality Economy Proposition – we recognise that some of the steps we want government to make – the reduction in VAT, for example – are not immediately possible. But fewer and better regulations are possible, which would ease the burden on busy operators. Strong tourism representation on Local Enterprise Partnerships would help promote hospitality as a key economic driver, and could be promoted by the government. Recognition by the Regional Growth Fund of the value of hospitality to local economies would provide welcome support to the industry. Enabling hotels to operate within the framework of Real Estate Investment Trusts would encourage more investment. All these steps are feasible and would provide an even stronger base for hospitality’s principal aim: sustainable growth. Sustainability Sustainability is a key concern to the industry and is rising to the top of many agendas – indeed, many companies have already set sustainability at the heart of their business strategy. The hospitality industry is already making an important contribution to the country’s targets for reductions in energy and water consumption. Nevertheless, there is no doubt that more will need to be done. Sustainability will remain a key concern of companies as they aim to reduce their carbon footprint. The concern, however, is that the cost of energy data collection and control will risk taking resources away from direct investment in energy efficiency. UK HOSPITALITY BLACK BOOK 2011
25
2011
Hotel industry
UK HOTEL INDUSTRY begins to recovers from the economic storm
I
n October 2008, following the collapse of Lehman Brothers, the UK hotel industry found itself teetering precariously on the edge of a downward slope in the hotel cycle. A 4.8 per cent decline in GDP during 2009 resulted in tough trading conditions for the majority of hotel operators. However, in the midst of what has been widely reported as the deepest recession since the 1930s, through the application of lessons learned from the past and technological advances in the industry, London hotels have continually defied the experts and less than 24 months later hotels in provincial cities are returning to revenue growth.
In the past 24 months, UK hoteliers were hit by the storm that swept through the economy. Now, London hotels are operating at near peak capacity and the provincial hotels are recovering. Jonathan Langston, managing director (top) and Ben Livingstone, senior consultant, TRI Hospitality Consulting trace the upturn and give some forecasts for the future.
The impact of the credit crunch Despite the credit crunch impeding performance in Q4, 2008 was a strong year in the UK hotel market, with record Revenue per Available Room (RevPAR) levels achieved in London and the provinces, at £102.10 and £52.43, respectively. However, the nationalisation and part-nationalisation of most major banks and the first fall in house prices for 12 years were indicators of mounting economic malaise and the declines in headline performance levels in Q4 2008 were a precursor to the full impact of the economic downturn on the UK hotel market in 2009. In January 2009 the UK hotel market experienced substantial losses in profitability as room rates in the commercial sector were aggressively slashed and the volume of corporate business contracted massively. The impact on headline performance levels
was a room occupancy decline of 4.2 percentage points and a drop in average room rates of seven per cent. As revenues dropped, profitability was impacted by rising costs and year-on-year Gross Operating Profit per Available Room (GOPPAR) in January plummeted by 25.8 per cent across the UK. Following average growth of 3.2 per cent per annum for the 25 years prior to 2009, visits to the UK by overseas residents fell by 6.3 per cent, to 29.9m from 31.9m in 2008. Business visits were hit the hardest as the number of overseas residents coming to the UK for business purposes declined by 19 per cent. Visits from Europe decreased by seven per cent, while those from North America dropped by 7.8 per cent to 3.5m, as the economy in the USA laboured onward with the weight of debt from sub-prime mortgages on its shoulders. At home, the UK economy suffered a peak to trough decline in output of 6.4 per cent of GDP from spring 2008 until autumn 2009, the greatest swing in recent years. In 2010, however, productivity has recovered, with the UK recording an increase in domestic productivity in both Q2 and Q3, signalling a return to profitable growth for some, but unfortunately not all, hotel markets in the UK. London – the secret of its success The high watermark of hotel performance in London was in 2007 as demand continued to exceed supply. Average room occupancy appeared to have reached its effective ceiling with a slight drop to 81 per cent from
Table 1: Number of visits to the UK by overseas residents (000s), 1995, 2002-2009 (est) 1995
2002
2003
2004
2005
2006
2007
2008
2009p
TOTAL
23,537
24,160
24,715
27,755
29,971
32,713
32,778
31,888
29,889
SPEND (£m)
11,763
11,737
11,855
13,047
14,259
16,002
15,960
16,323
16,592
P Provisional Source: International Passenger Survey ONS †Corresponding figures for first half of 2008: number of visitors 16.7m with spend of £8.4bn 26
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
2005
2008
Hotel industry
Table 2: Source of visits to UK 2005, 2008-2009 2009p
Visits
Nights (m)
Spend (£m)
Visits
Nights (m)
Spend (£m)
Visits
Nights (m)
Spend (£m)
Europe
21,466
144,223
7,473
23,536
143,512
9,155
21,917
130,533
9,116
North America
4,234
35,132
2,822
3,806
32,857
2,745
3,511
30,194
2,622
Others
4,270
69,826
3,953
4,546
69,406
4,423
4,288
67,624
4,769
Total
29,970
249,181
14,248
31,888
245,775
16,323
29,716
228,351
16,592
P Provisional Visits from North America dropped by 7.8 per cent in 2009 and have not recovered in 2010.
Table 3: Purpose of tourism trips by overseas visitors in the UK, 2005-2009p Visits (m)
Spend (£m)
2005
2006
2007
2008
2009p
2005
2006
2007
2008
2009p
Holiday
9.7
10.6
10.8
10.9
11.4
4,516
4,968
5,348
5,480
6,376
Visiting Friends and Relatives Visiting Friends and Relatives as a holiday
8.7
9.4
9.7
9.7
8.8
3,218
3,546
3,590
3,816
3,781
Business
8.1
9.0
8.8
8.1
6.6
4,055
4,753
4,565
4.575
3,686
Other
3.4
3.7
3.4
3.1
3.1
1,458
2,678
2,439
2,417
2,713
All
30.0
32.7
32.8
31.9
29.9
14,250
16,002
15,960
16,323
16,592
P Provisional Business visits to the UK have fallen dramatically since 2006 with a 22 per cent reduction in spend. 82.5 per cent in 2006. The emphasis was therefore on rate improvement and London hoteliers made the most of an enviable trading environment, increasing achieved average room rate by 12.7 per cent. In 2008 and prior to the collapse of Lehman Brothers, London hotels appeared remarkably resilient to the gathering storm in the financial markets and weakening inbound tourism. Hoteliers enjoyed nine consecutive months of revenue and profit growth, but the failure of the Wall Street investment bank in mid-September precipitated an immediate and sustained loss of high-paying corporate business, particularly for London’s luxury hotels, which hit a low in January 2009. In the wake of an 11.3 per cent
Fig 1. London Hotel v Provincial Hotel Average Annual Room Occupancy 1978-2011
UK HOSPITALITY BLACK BOOK 2011
27
2011
Hotel industry
decline in RevPAR in Q1 2009, one industry expert was suggesting that the recession could lead to a RevPAR decline of more than 44 per cent in the nation’s capital in Q4 2009, theorising that the bigger the boom the bigger the bust. However, following a challenging period of operation during the first nine months of 2009, which resulted in an 8.1 per cent decline in RevPAR, Q4 marked a return to growth for the capital with a 5.2 per cent increase in RevPAR, albeit against the soft comparables of 2008. Since then London has gone from strength to strength, outpacing competitive markets throughout the UK and Europe, with the capital only stopping for breath in April 2010 as the Icelandic ash cloud disrupted flights across Europe. The city punctuated its recovery in July 2010 by achieving a RevPAR more than 11 per cent above its performance in 2008, at the ‘peak’ of the market, with a room occupancy of approximately 92 per cent at an achieved average room rate of £141.91 as revenues in the capital soared, fuelled by demand from the biennial Farnborough Air Show. As well as the increase in the number of visitors to the city, taking advantage of the weak pound against the euro, the success of London hotels during the downturn has been born out of the challenges which its hoteliers have faced in the past, particularly in the wake of 9/11. By the end of 2010, hotels in London were achieving RevPAR levels 11.5 per cent higher than during the same period in 2009. Furthermore, management in the capital must be highly praised for its astute cost management, particularly when it comes to payroll, which has resulted in a year-to-date increase in profitability of 15 per cent. With the London Olympics less than two years away and the recent stalwart headline performance levels, unsurprisingly, new hotel development in London continues apace with 28
l UK HOSPITALITY BLACK BOOK 2011
Fig 2. London Hotels v Provincial Hotels ARR Movement (indexed against CPI) 1978-2010
Fig 2. London Hotels v Provincial Hotels RevPAR movement (indexed against CPI) 1978-2010
approximately 6,800 bedrooms currently under development; and a further 30,000 bedrooms across the 32 London boroughs with planning permission. Provincial UK – room rate remains a challenge Historically, the provincial hotel market has been notable for its
susceptibility to declines in national productivity; and following successful periods of trading during the two previous years, 2009 was no exception. In 2007 the provincial hotel market maintained its steady performance at approximately 70 per cent occupancy. Domestic corporate demand remained robust as UK GDP grew by 3.1 per
BLACK BOOK HOSPITALITY 2011
Liverpool, Manchester and Leeds, were victims of their own success as the level of new hotel developments grew with the local economies. Manchester is a prime example, having experienced an increase in room stock of approximately 2,000 fullservice bedrooms in the period from 2000 to 2010, reflecting the elevated profile of the city following the success of the Commonwealth Games in 2002. As a result of the economic downturn, subsequent loss in the volume and value of demand and hoteliers’ inability to maintain cost levels, GOPPAR crashed by 30.2 per cent. Overall, RevPAR in the provincial UK continued to decline until January 2010 but now appears stable. However, the recovery in the provinces is entirely based on a growth in room occupancy only, which for the first three quarters of 2010 is 2.1 percentage points above the same period in 2009, as hoteliers compete aggressively for market share on price; which remains 1.5 per cent behind the achieved rate during the same period in 2009. Although the private sector is showing signs of recovery in pockets across the UK, the recent government spending review is likely to have a significant
medium to long-term impact on provincial hotel performance, which will be primarily felt in cities such as Liverpool, Newcastle and Middlesbrough where up to 40 per cent of the population is employed in government and semi-government organisations.
Hotel industry
cent, allowing provincial hoteliers to achieve a 2.8 per cent increase in achieved average room rate. The steady performance was continued into the first half of 2008 with modest revenue and profit growth reported, although the impact of rising food, electricity and gas prices was already noticeable. In the third quarter, when the UK economy contracted for the first time in 17 years, weakening demand and rising costs nudged profit into the red. During the final quarter of 2008, the economy contracted by a worse-than-expected 1.9 per cent compared to the same period a year earlier; as a result, occupancy, revenue and profit were all firmly in negative territory from October to December. That said, the full impact of the recession on provincial hoteliers was not felt until January 2009 as the provincial hotel market experienced a downward shift in the volume of corporate and conference demand from 58.9 per cent to 49.8 per cent of total demand. During Q1 2009, profitability in the provinces declined by a whopping 19.9 per cent. Those locations which were most affected were those which had been thriving just a year earlier. Primarily commercial-driven cities, such as
We have the technology Compared to the declines experienced in the 1980s and 1990s, the impact of the recession on UK hotel performance in 2009/10 has been reduced by a number of factors. Technology such as the internet has enabled greater control of pricing and rapid response to changing market conditions. Yield management systems, which utilise the same sales practices as airlines to achieve the best available rate, are now employed to allow hoteliers to effectively control volume and room discounting on a daily basis. Contrast this with the flood of rooms placed under third party control by the panicstricken hoteliers post-9/11. In 2009, 38.1 per cent of UK hotels were branded. During 2009 and 2010, major hotel groups have benefited from offering products in a number of market sectors as well as having the capacity to deploy a hasty response to the credit
Table 4: The high and low watermarks and current hotel performance levels in London and the provinces in the last six years. London RevPAR
High (12 months to August 2008)
Low (12 months to December 2006)
Current
£107.60
£90.05
£107.63
TrevPAR
£155.24
£132.10
£150.60
GOPPAR
£73.31
£60.22
£72.88
Low (12 months to April 2010)
Current
£45.91
£46.78
Provinces High (12 months to December 2007) RevPAR
£53.80
1
TrevPAR
£105.53
£89.56
£90.38
GOPPAR
£36.39
£27.472
£27.90
Source: HotStats 1 12 months to April 2008 2 12 months to June 2010 UK HOSPITALITY BLACK BOOK 2011
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2011
Hospitality economy
UK hotel market 2011 y end of 2010, the London hotel market was achieving a year-to-date room occupancy of 82.2 per cent. In 2011, we expect that the continued recovery of business and conference demand in London, in addition to the current strong levels of leisure demand, will allow hoteliers to grow to pre-Olympic room occupancy levels of 83 per cent. We envisage the forthcoming VAT increase to have more of an impact on leisure demand than commercial demand; and in the capital, any declines in demand from the public sector, following the recent governmental spending review will be offset by growth in the leisure sector. Whilst average room rate in London in 2010 exceeded 2009 levels by 8.9 per cent, we envisage further growth opportunities in 2011 will be limited, to approximately 2.2 per cent. The growth in price in London will be derived from the continuing trend of rate increases in the corporate and conference sectors and will be buoyed by the strength of demand from leisure visitors, particularly during the
B
summer months, and for the Royal Wedding, as the UK remains a value for money destination thanks to the weak sterling. Hotels in the provinces have been recording room occupancy increases since the beginning of 2010 and by the year end were 1.7 percentage points ahead of the performance during the same period in 2009. The provincial market finished the year at a room occupancy of 69.5 per cent. Despite the forecasted growth in GDP of two per cent in 2011, we believe room occupancy levels will remain at 69.5 per cent. Volume in this market will be constrained by governmental spending cuts, consumer confidence being damaged by the potential loss of 500,000 jobs across the UK, increasingly aggressive strategies from budget hotel chains as well as new supply entering the market. In contrast to the increase in room occupancy in the provinces in 2010, average room rate remains a challenge and has experienced an annual decline of 0.9 per cent, which we believe will remain at this level until the end of 2011.
In 2011, the factors impacting room occupancy growth will equally impact the potential to grow average room rate. Despite provincial hoteliers continuing to compete aggressively on price in order to drive volume, we envisage increases in corporate rates will be possible only in certain markets, as recently achieved in Newcastle, Cardiff, Swindon, Southampton and Portsmouth. In contrast, compromises in price will be required in order to protect volumes of leisure guests and overall average room rates will remain flat. In the medium term, the 2012 London Olympics remain an exciting prospect for the UK not only due to the increase in demand levels during this period but also the legacy that the Olympics will leave behind. Although we do not envisage the impact of the Olympic Games on headline performance levels will be as great as experienced in other host cities due to the maturity of the London hotel market, the event will undoubtedly have a positive effect on the tourism industry throughout the UK.
crunch (such as group discounting and loyalty bonuses through their nationwide portfolios). The most well represented full-service brands in the UK today are in the Hilton, InterContinental Hotels Group, Accor, Rezidor and Marriott stables. Furthermore, as more and more hotel users are empowered to dictate the success and failure of a property on consumer websites such as TripAdvisor and hotels.com, the distance between those who get the proposition right and those who do not will continue to grow.
since 1992 when rooms supply was approximately 9,400 rooms, compared with approximately 109,000 today. Premier Inn alone has more than 40,000 bedrooms and Travelodge more than 30,000, making this a highly competitive sector. This was the first recession in which the budget hotel has featured and offered a price conscious alternative to full-service accommodation. However, as a number of the biggest budget brands held fast on their pricing policy, the market was impacted by full-service hotels reducing price to attract volume away from the budget sector. In order to combat this intrusion, Premier Inn introduced dynamic pricing
in August 2009. However, by that time hoteliers were beginning to see a return to growth in volume. The budget sector did not achieve room occupancy growth until November 2009, but this was at the expense of average room rate. In 2009 RevPAR in the provincial budget hotel market declined by nine per cent, which was primarily due to a 6.3 percentage point drop in room occupancy. This was echoed by a 5.6 per cent decline in RevPAR in London’s budget market, which, in contrast to the performance of its full-service markets, suffered due to a lack of international awareness, as this sector in the UK is dominated by domestic brands, such as Travelodge and Premier Inn.
The rise and rise of budget brands Branded budget hotel supply has increased more than ten-fold 30
l UK HOSPITALITY BLACK BOOK 2011
2011
Restaurants
RESTAURANTS LEAD THE LEISURE REVOLUTION Right: Whitbread’s Beefeater brand has grown over the years, while others – like Berni Inns and Pizzaland – have failed.
For over twenty years the restaurant industry has been at the forefront of the leisure revolution in Britain. Expenditure in restaurants – including full-service, quick service, casual dining, fast food – has more than doubled since 1990 and now stands at £20.6bn. Peter Backman, managing director of Horizons, says the sector has become such a part of our everyday lives that the average Briton eats out almost weekly.
T
he growth of the restaurant industry has been driven by changes in increasing wealth, growing expectations and the sheer choice and availability of places to eat. Although the economic downturn that started in 2008 hit the restaurant market, as it did all other sectors, it is unlikely to have stemmed the long-term trend since eating-out has now become an integral part of our everyday life. This resilience has arisen because of the increasingly important role being taken by group operators – chains of restaurants of as few as five outlets with common branding. These operators take 56p in every £ spent in restaurants, up from 49p only ten years ago. What makes these group operators potent is their economies of scale. As they grow they attract the best people, they make their marketing spend go
32
l UK HOSPITALITY BLACK BOOK 2011
further and they can exert the most pricing power over their suppliers. But being a group is not a guarantee of success. Twenty years ago, the top 10 restaurant chains included brands that are no longer around such as Berni Steak Houses, Pizzaland and Kardomah coffee. On the other hand, other entrants in the list were Beefeater, Toby Inns and Pizza Express, all of which have managed to grow over the years. A striking thing about these names, though, is their spread of cuisines. And nowadays the adventurous road that began with coffee, pizza and steak all those years ago, now encompasses noodles, sushi, and dim sum. An expanding, eclectic range of cuisines enhances the attraction of eating out for the general public. In other words, the more choice there is, the more attractive eating-out becomes.
But the food on offer is not the only reason why people eat out. Matching their lifestyle or introducing them to new ways of doing things can also be a reason for eating-out. The growth of coffee shops, initially anyway, was an expression of a relaxed attitude in the middle of a hectic day. Starbucks’ ‘third place’ really did tap into the zeitgeist of the 1990s. Carluccio’s, with its emphasis on an Italian lifestyle, has built on the consumers’ love affair with the Mediterranean – the holiday destination for many. At the same time, Leon with its focus on vegetarian, has latched onto the green revolution and has seen its business grow accordingly. A noticeable feature of the UK restaurant scene, compared with what is found in the USA, say, is the presence of a single example of operation in so
BLACK BOOK HOSPITALITY 2011
many market sectors – there is really only one Wagamama, one Yo! Sushi, one Nando’s; in the USA once a successful cuisine catches on, it attracts competitors. This difference is probably a result of the relative sizes of these markets. Perhaps there is only room for one of each brand in the UK; but it is more likely a sign of the vigour of the UK restaurant market which encourages plenty of differentiation. Of course, there are sectors in the UK where there are many operators with a similar product, pizza being perhaps the prime example. But even this sector has been able to develop several unique styles with chains such as Prezzo, Ask and Pizza Express on the one hand and Pizza Hut, Domino’s and Papa Johns on the other. Choice, then, is good for the operator because it encourages the consumer for whom it provides an increasing number of reasons for eating out. But what has it done for the consumers’ pocket? In 2000, the average meal in the restaurant sector cost £5.90 – nowadays it’s £7.14, a rise of 21 per cent In strictly comparable terms, ie
comparing prices with inflation taken out, the real growth is just five per cent. Over ten years that amounts to less than 0.5 per cent a year. And although it is difficult to compare quality then and now, most observers believe that, with that small increase in cost, has come a major improvement in quality. So over the last ten years, consumers have benefited from growing choice and quality and they have only had to spend a little bit more when they eat out. This happy state of affairs, for the consumer at least, has come about through the reduction of costs throughout the supply chain. Suppliers are being asked by operators to provide more quality for less money. It has also come about through the economies of scale. In a word, the restaurant sector has become more efficient. And this efficiency has helped it through the difficult last couple of recessionary years that started with the banking meltdown in the autumn of 2008. For the UK restaurant market, the start of 2009 was a bleak time. The consumer had lost confidence, food inflation was running at high levels and
the banks weren’t lending. The scene looked set for massive decline – but it didn’t happen. In fact, with a little bit of help from inflation, the restaurant sector grew marginally between 2008 and 2009. This was due, in major part, to the resilience of the larger operators. They reacted quickly by reducing costs where they could and, most notably staffing costs which account for the largest share of total costs in the sector. Operators also managed to spend less on food using a variety of imaginative strategies. Portion sizes were trimmed where it was possible to do so without the consumer feeling short-changed – for example, an eight oz steak could be reduced to a six oz version. Operators also managed consumer expectations over quality while still making sure that their customers felt that they were getting value for money. And all the while, the larger groups exerted pressure on their suppliers to reduce their costs Attention was also turned towards generating more business. In the autumn of 2008, discounting became widespread especially with the availability of downloadable vouchers from the internet. Offers came thick and fast from group operators in the first few months of 2009 focusing on increasing customer traffic through mouth-watering ‘£10 off’ and ‘Buy a meal – get another one free’ offers. These succeeded in their primary aim of growing customer numbers but they began to play havoc with margins; so operators started to focus their offers on meal deals which intelligently directed the consumer towards menu items with margins that could withstand a sizeable reduction in price. Other offers were focused on increasing business on day parts, or days of the week, when custom was generally slow. By mid-2010, discounting had definitely helped to retain some bounce in the sector but it wasn’t helping balance sheets which had been weakened, especially in late 2008
Left: Promotional offers began to play havoc with margins, so operators started to focus their offers on meal deals which intelligently directed the consumer towards menu items that could withstand a sizeable reduction in price or (as in the Pizza Express offer to Sunday Times’ readers) focused on increasing business on day parts, or days of the week, when custom is generally slow.
UK HOSPITALITY BLACK BOOK 2011
Restaurants
Sunday Times - 25/10/10
33
2011
Restaurants
Right: Pizza Express – now the leading pizza brand in a sector with a number of different styles - was Peter Boizot’s creation but is now part of the expanding Gondola group.
Evolution of the restaurant sector 1991
2000
2010
Outlet numbers
59,003
54,147
59,107
Meal numbers (m)
2,202
2,595
2,797
£9.0
£15.3
£20.0
Food and beverage Sales £m @ current prices
Source: Horizons and early 2009, when food inflation resolutely stood at over 10 per cent for 10 months. This weakened company valuations and, by mid-2010, there were a number of tempting offers for sale which venture capitalists, who by now had access to funds, started to take up. At this time, most investments were being made for reasons of accessing attractive sites, or because existing owners wanted to exit their position rather than for purposes of brand building or enhancing corporate value. These remain opportunities for 2011 and beyond. And while all these macro activities
were taking place, restaurant operators were also tackling a range of ethical issues ranging from sustainability and ‘green’ topics generally, to food provenance and buying ‘local’. Many operators have embraced these issues because they provide genuine benefits, such as saving costs or supporting the restaurant’s ethical credentials. As later adopters of technology, restaurateurs have not fully taken on board the internet revolution. But there are signs – several operators are now engaging with their customers through social media sites for instance - and the opportunity to build loyalty through
the use of technology holds out promise for those operators willing to take it on board. If the sector is unlikely to reach 2008 sales levels again before 2012, nevertheless, restaurateurs, especially chain operators, have demonstrated flexibility over the long-term and the ability to renew their businesses in the recent, very challenging times of the great foodservice recession. This holds out great promise for the future. There are still many challenges ahead. One of the most pressing is how to rebuild balance sheets while another is how to get out of the discounting culture that has become embedded in parts of the market. And long-established challenges remain, too, such as the continual battle to attract and retain staff, finding the right locations and developing new offers to tempt the public. In the past, group operators have shown themselves adept at meeting challenges like these. It is likely that they will continue to lead the growth in this sector in the years ahead.
Horizons helps investors, operators and their suppliers understand the trends, developments and opportunities in the foodservice sector, in the UK and throughout Europe, by providing firm information foundations. www.horizonsforsuccess.com 34
l UK HOSPITALITY BLACK BOOK 2011
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2011
Pubs
PUBS STRIVE TO MEET THE CHALLENGES despite higher taxes and more regulations
The economic climate continues to pose real challenges for the pub sector. Policy is developing under the coalition government which affects the leisure and hospitality sector and, in some areas, politicians still seek to legislate. Whilst the British Beer and Pub Association sees pubs as the home of responsible retailing of alcohol, pubs are often caught up in the general noise about alcohol and bad behaviour, particularly in town centres, says Brigid Simmonds, chief executive, BBPA.
D
espite common perceptions, the pub industry is facing economic challenges. We have seen the total number of pubs reduced by around 6,000 in the past five years. In 2010, the closure rate has not been quite as high as in the previous two years, but it is still running at around 30 per month. The recent trend of pub closures has been caused by a complex series of economic factors, often interacting with each other, with government policy decisions just adding to the problem. The smoking ban in July 2007 hit drink sales, especially beer. As 60 per cent of what is sold in pubs is beer, the departure of the smoking fraternity affected the viability of
36
l UK HOSPITALITY BLACK BOOK 2011
many pubs; shortly after that came the economic downturn. With the public finances deteriorating, the government increased dramatically the level of taxation on the sector. Beer duty has been increased by 26 per cent in the past two years alone. Running parallel, has been the government’s agenda on alcohol and its desire to increase regulation. As the majority of Britain’s pubs are small, family-run businesses, the impact has been severe. Business regulation has been on the rise generally, but a great deal of sector- specific regulation has hit pubs, and more is on the way. In combination, this has had a huge financial impact. In recent years, we have had major legislation covering regulations around gaming machines, noise, door supervision, and food safety. More regulation, in the shape of the previous government’s mandatory code on alcohol sales, has hit the industry in the last year. Some aspects of the code, such as the banning of free drinks for women and other irresponsible promotions, the BBPA has supported, but the code introduces a much deeper well of very detailed regulations on the way pubs are run - all of which adds to the cost of operating these small businesses.
‘When it comes to beer sales, the recent trend has also been disappointing. To September 2010, total sales were down by 3.6 per cent on the previous year. This represents a loss in beer sales of around 300m pints per year. So, while ontrade sales have fallen by 6.8 per cent in this period, there has been a small growth in the off-trade, which is showing a 0.3 per cent increase over the previous year.’ Moreover, the Comprehensive Spending Review had a sting in its
tail for the sector. The change in the operation of the government’s Climate Reduction Commitment will be costly and seems to remove the incentive to be green. The changes to the Carbon Reduction Commitment Energy Efficiency scheme, which will no longer be revenue-neutral, will cost some pubs over £2,000 each per annum. This is a tax which is discriminatory, as companies which have a particular ownership structure will pay, whilst others will not, and the cost could be in excess of over £5m for individual companies. Many brewers which operate pubs also have Climate Change Agreements, but their future is uncertain too. It is vital these agreements remain in some form to avoid the cost for business increasing still further.
‘If the government is to realise its ambition of regulating alcohol sales without damaging pubs, we need a rethink on tax yet, in January, we saw another increase in tax to be paid when VAT went up to 20 per cent.’ For carbon reduction incentives to work, there must be a ‘carrot and stick’ approach. When it comes to beer sales, the recent trend has also been disappointing. The BBPA publishes beer sales figures from breweries through its quarterly Beer Barometer. To September 2010, total sales were down by 3.6 per cent on the previous year. Although the decline is lower than in either of the previous two years, this represents a loss in beer sales of around 300m pints per year. So, while on-trade sales have fallen by 6.8 per cent in this period, there has been a small growth in the off-trade, which is showing a 0.3 per cent increase over the previous year. Although 60 per cent of beer is still sold in the on-trade, nearly 70 per cent
BLACK BOOK HOSPITALITY 2011
of all alcohol is sold in the off-trade. The continuous shift from on-trade towards off-trade sales raises serious issues for policy-makers and it is not clear that they are yet able to respond in a way that recognises the new realities in the industry. When it comes to the ever expanding raft of red tape and regulation that has been imposed upon the sector in recent years, it seems that government has relentlessly focused on the on-trade. If the government is to realise its ambition of regulating alcohol sales without damaging pubs, we need a rethink on tax yet, in January, we saw another increase in tax to be paid when VAT went up to 20 per cent. The government is currently
conducting a review of alcohol taxation, which could present a oncein-a-lifetime opportunity to get the balance right in our system of alcohol taxation. The BBPA believes that the government should recognise that beer is a low alcohol drink of choice and treat it differently. It should also abandon the beer duty escalator introduced under the previous administration, which raises beer taxation by two per cent above the rate of inflation at the Budget. Ironically, the government is not raising any more money from increasing taxation on beer – indeed, it hurts the wider economy. In September 2010, as part of our submission to the government’s current
Pubs
Left: Pubs are at the heart of our communities and like beer, are a very British institution. The growth in draft beer (which is really only found in Britain) and the interest in its taste and different varieties, offers a platform on which to build.
review of alcohol taxation, the BBPA published research showing that around 30,000 new jobs would be created if the system of alcohol taxation was rebalanced. The Oxford Economics data shows that the current tax system is discouraging the consumption of lower-strength drinks such as beer, which is resulting in lower tax revenues and fewer jobs. This is because the current UK tax regime is unfavourable to beer, which is low-strength, overwhelmingly UKproduced, and mostly consumed in pubs. Thousands of jobs could be created, mostly in pubs and the wider hospitality sector, if the duty system were rebalanced between different types of drinks. When it comes to UK HOSPITALITY BLACK BOOK 2011
37
2011
Pubs
keeping pubs open, this would be a major boost in helping the coalition to deliver on its own policies, as the new government has recognised the link between tax rises and pub closures. The change in approach would bring in around £250m in extra revenues from employment taxes and corporation tax. With significant new jobs created, the government’s social security bill would also be reduced. So, let us look at some of the great positives we need to demonstrate about the sector. Beer: the Natural Choice, a Beer Academy publication which looks at the misconceptions about beer, shows that 24 per cent of people wrongly think that red wine, rather than beer, contains the most vitamins and perhaps do not understand that 90 per cent of beer sold in the UK, is produced in the UK. It is a very British drink. Consumed in moderation and alongside a healthy lifestyle, beer will not cause obesity. Blaming the beer belly on beer is nonsense. Researchers in Spain reported that the bones of women who drink beer regularly were stronger, making them less likely to suffer from osteoporosis; only two
38
l UK HOSPITALITY BLACK BOOK 2011
per cent of people realise that beer contains a valuable source of silicon. The recent suggestion that we all need more vitamin B² (riboflavin), could be helped by drinking beer; it is a very rich source.
‘What is needed now is some clear cross-departmental work which really will have a positive effect on the viability of pubs. There is clearly support for pubs and their role in the community running shops, meals on wheels, school lunches, post offices and other services.’ The government is clearly listening to the plight of pubs and we now have a pubs minister sitting in the Department for Communities and Local Government. So far he has talked about the community buying their local pubs. This can, of course, work in some cases, particularly if ‘Pub is the Hub’ is involved, but it needs expertise. What is needed now is some clear cross-departmental work which really will have a positive effect on the viability of pubs. There is clearly
support for pubs and their role in the community running shops, meals on wheels, school lunches, post offices and other services. There is a link to the ‘Big Society’ with opportunities for pubs to be at the centre of this new policy and it is interesting that even the government, when it talks about the Big Society, inevitably gives pub-related examples. Pubs are certainly at the heart of our communities and like beer, are a very British institution. The growth in draft beer (which is really only found in Britain) and the interest in its taste and different varieties, offers us a platform on which to build. Every community loves its pub and local authorities are keen to keep them. They value their role in the community. Beer and pubs may be part of the alcohol industry but the vast majority of people who drink responsibly see pubs more as George Orwell did – as much about conversation, as for beer. So we should celebrate the British pub. As an industry which currently contributes some £28bn to the UK economy and employs over 600,000 direct jobs, it is a sector to be cherished and nourished.
2011
BLACK BOOK HOSPITALITY 2011
Food and Service Management
TOUGH – BUT CONTRACTORS REMAIN CONFIDENT
Food Trends
Left: Companies providing catering services to industry – as BaxterStorey in the picture – offer a wide selection of dishes, attractively presented.
The past 12 months have been tough for the contracting sector but it’s survived in surprisingly good shape, says Phil Hooper, chairman of the Food and Service Management Forum.
A
gainst the tough economic background of the recession – and now the government’s austerity programme - the food and service management sector is surviving in better shape than many might have thought a year ago. It’s true that levels of employment in client companies in the business and industry segment have fallen, which has led to lower demand for meals, but other markets, particularly in the public sector, have held up remarkably well when seen against the generally poor economic background. And opportunities to provide full facilities management services for both new and existing clients are being enthusiastically taken up by food service providers. In my own company, Sodexo, FM services now account for almost as much as catering Clearly, food and service management companies are doing something right. Like most catering operators in the commercial sector, they’ve reacted to the recession by cutting costs – employment being by far their biggest single item of expenditure – and have continued to
extricate themselves from contracts which have been only marginally profitable. What remains is a sector that is leaner, more professional and, most important, potentially more profitable than before. Confidence that there is still growth is not misplaced with many companies believing that the recession will actually encourage more clients to out-source in-house catering facilities in favour of better managed (and thus less expensive) contracted catering. This is not to say that the last couple of years have not been tough. Clearly they have. Some major contracts have been lost because of client company closures; with employment falling, and forecast to fall further in the next 12 months, particularly in the public sector, meal take-up will take time to recover. As B&I represents half the FSM market any downturn here is potentially damaging. Nevertheless, one consequence of the recession is that customers who are taking advantage of using client dining facilities are tending to eat more meals in-house because of the good value they represent.
This is a good sign. As more people sample what the caterer has to offer, they are more likely to stick to eating in-house once the country moves out of recession, leading to a higher uptake in the future. Certainly, most caterers believe now is a great opportunity for them to tempt more people to taste, and enjoy, what they have to offer – and to keep them returning. However, one segment of the B&I market that has been particularly affected – and understandably so – is corporate hospitality. As client companies have cut back on entertaining, both in-house and at public events, caterers have also suffered. Few believe that that this segment of the market, which is dependent on an improvement in the general state of the economy, will recover anytime soon. In contrast to B&I, public sector catering has been largely unaffected by the recession so far – but there are ominous signs on the horizon. The squeeze on public spending will affect catering in education, healthcare and UK HOSPITALITY BLACK BOOK 2011
39
2011 Far right: Contractors such as Aramark are also tempting customers through liveaction theatre where dishes are cooked to order. Right: There is growth in providing support services other than catering particularly so for the larger companies for whom facilities management has become a growing, and increasingly important, market. But smaller companies, too, are beginning to recognise the potential in this market.
Food and Service Management
other public sectors. Even so, it is difficult to see demand for catering services in these markets decreasing significantly as patients will still need to be fed and school lunches, though under even greater cost pressures, remain critically important. Pressure to reduce costs, however, will have an impact and will be a major challenge for caterers. There is precious little slack in either the healthcare or the school meals budgets and cutting costs further will be extremely difficult to achieve and will endanger food quality and nutritional standards. Yet, even this step might not be the ill wind that many fear. There is some
optimism – borne out by results – that a squeeze on catering costs in the public sector will encourage local authorities and NHS Trusts to seek out less expensive, commercial alternatives to their in-house operations and thus open new opportunities for contractors. This also applies to facilities management services. Both in B&I and in other segments, there is growth in providing other support services and particularly so for the larger companies for whom FM has become an increasingly important market. But smaller companies, too, are beginning to recognise the potential in this market.
In fact, caterers have an advantage in this area because clients, eager to put all their support services in the hands of one company for ease of control, tend to believe that the catering company, being the more specialist and highly skilled, will be more able to take on other services such as cleaning and housekeeping, than vice versa. This trend is already apparent. Indeed, total non-catering turnover by catering companies now amounts to nearly 20 per cent of the total and growing. This is clearly a significant market which many companies will be keen to exploit as the country moves further out of recession.
Table 1: Turnover of UK food and service management market (£m)
40
2009
2008
2007
2006
2005
2004
2003
1993
Labour
1,792
1,810
1,790
1,713
1,677
1,720
1,660
862
Food and beverages
1,337
1,358
1,257
1,175
1,126
1,296
1,270
610
Other
476
405
390
360
360†
363
343
124
Management fee
560
560
540
520
510
520
510
210
TOTAL
4,165
4,133
3,977
3,768
3,673
3,898
3,783
2,006
l UK HOSPITALITY BLACK BOOK 2011
2011
BLACK BOOK HOSPITALITY 2011
Statistics
Statistics
FACTS AND FIGURES
Here are answers to some of the most frequently
So, how big is the tourism and leisure industry?
holidays). Drinking accounts for about one-third of the market as does eatingout and overnight accommodation combined. But the strength of the sector is also demonstrated by the range of other significant activities, such as gambling and shopping, that form a part of this important sector of the UK economy.
The industry takes in all forms of catering, serviced and self-catering accommodation, food and drink consumed away from home, shopping on holiday, sports, gambling and domestic air travel (but not other transport costs associated with UK
asked questions about the size and structure of the industry.
Tourism inbound tourists (£bn)
Domestic Leisure - UK holidays - UK residents (£bn) residents (£bn)
Total (£bn)
Overnight accommodation
2.8
10.0
-
12.8
Eating out-of-home
1.3
4.5
17.4
23.1
Drinking out-of-home
0.4
6.0
27.5
33.9
Air travel within UK and from start points outside UK to destinations within UK
1.5
1.4
-
2.9
Rail, car, coach, taxi, cab travel for leisure and tourism
1.4
2.1
1.2
4.7
Cinemas, theatres, museums, zoos, historic properties, theme parks, gardens
0.9
-
2.9
3.8
Social clubs, leisure classes, bingo, dances, discos, social events
-
-
5.9
5.9
Sports - spectating
0.3
-
0.7
1.0
Sports - participating
-
-
1.6
1.6
Shopping on holiday, shopping 4.2 by overseas visitors
-
-
4.2
Gambling
-
-
4.3
4.3
Business-related expenditure
4.5
-
7.9
12.4
TOTAL
17.3
24.0
69.4
110.6
Source: Horizons/British Hospitality: Trends and Development 2010 UK HOSPITALITY BLACK BOOK 2011
41
2011
Statistics
How many outlets are there? There are over 250,000 separate outlets in the hospitality industry, hotels (with private hotels, guest houses and B&Bs) being the largest sector after pubs.
Pubs
46,153
45,869
Hotels Quick Service Restaurants
31,042
Leisure
19,486
European restaurants
5,524
Ethnic restaurants
10,894
Other restaurants
11,085
TOTAL PROFIT
170.052
34,455
Education 31,849
Healthcare 19,537
Business and Industry 3,081
Ministry of Defence TOTAL NON-PROFIT
88.922
TOTAL
258.974 0
5,000
10,000
15,000
20,000
25,000
30,000
35,000
40,000
Source: Horizons
How many meals are served every year? About 13bn in 2009 – slightly fewer than in previous years.
2003
2005
2009
Hotels
627
644
624
Restaurants
702
734
716
Quick Service
1,962
2,006
2,001
Pubs
1,081
1,104
971
Leisure
523
533
533
PROFIT
4,895
5,021
4,845
Business and Industry
1,064
1,063
985
Healthcare
1,021
1,047
1,057
Education
1,275
1,246
1,136
Ministry of Defence
234
244
261
NON PROFIT
3,594
3,600
3.439
TOTAL
8,488
8,620
8.284
Source: Horizons Sums may not add up to totals due to rounding-up 42
l UK HOSPITALITY BLACK BOOK 2011
45,000
50,000
BLACK BOOK HOSPITALITY 2011
And how much are these worth?
Statistics
Sales of food and drink in the commercial sector have increased significantly since 2003, though inflation will have eroded some of the increase.
Sales of food and drink 2003 (£m)
2005 (£m)
2009 (£m)
Hotels
6,292
6,893
7,903
Restaurants
7,170
7,975
9,033
Quick Service
8,616
9,201
10,608
Pubs
5,288
5,702
5,876
Leisure
2,667
2,921
3,462
PROFIT
30,033
32,692
36,882
Business and Industry
2,383
2,534
2,620
Healthcare
790
861
958
Education
1,130
1,184
1,252
Ministry of Defence
198
216
268
NON PROFIT
4,501
4,792
5,098
TOTAL
34,535
37,486
41,980
Source: Horizons At current prices
What is tourism worth to the UK? Since 2005, spending by overseas visitors has risen consistently but spend by UK residents on UK holidays has declined, although, compared with 2008, it increased by 5.2 per cent in 2009 to £22.2bn.
Value of tourism to UK (£bn) 2005
2006
2007
2008
2009p
Overnight stays by UK residents
22.7
20.9
21.2
21.1
22.2
Spending by overseas visitors
14.3
15.8
16.0
16.4
16.59
Day trips by UK residents
44.3
44.3
45.4
45.4*
47.6
Fares to UK carriers
3.5
2.8
2.7
2.7*
2.9
TOTAL
84.7
83.8
85.3
85.6
89.3
All values at current prices Source: ONS * 2007 figure
Where do most visitors to the UK come from – and what do they spend? The principal change in source countries for UK tourism in recent years has been the inclusion of Poland
in the list of ten leading visitor countries – a direct result of the country’s accession to the European Union. The most noticeable other change is the drop in the number of US visitors in the decade – from
over 4m to 2.8m, with a consequent decline in revenue. European visitors traditionally spend far less per head than visitors from the US, which emphasises the importance of the US market to UK tourism.
UK HOSPITALITY BLACK BOOK 2011
43
2011
Statistics
Most important source countries FOR uk 2000
2005
2009
Rank
Country
Visits
Spend (£m)
Visits
Spend (£m)
Visits
Spend (£m)
1
France
3,086
604
3,333
801
3,808
1,167
2
Irish Republic
2,082
570
2,824
894
2,920
1,028
3
USA
4,096
2,752
3,436
2,385
2,825
2,217
4
Germany
2,757
887
3,318
1,009
2,758
1,178
5
Spain
848
409
1,773
704
2,161
1,001
6
Netherlands
1,435
374
1,729
452
1,711
595
7
Italy
946
472
1,189
558
1,214
590
8
Poland
180
60
1,027
389
1,044
312
9
Belgium/Luxembourg
1,047
234
1,171
243
964
275
10
Australia
776
517
915
644
901
846
All values at current prices Source: IPS
And how much do we earn from overseas visitors? In the first five months of 2010, visits by overseas residents were down by three
per cent with earnings down by two per cent compared with the first five months of 2009; during the same period, visits abroad by British residents declined even
more sharply – by 12 per cent with a decline of eight per cent in expenditure. Clearly, the recession is inhibiting foreign travel by UK residents.
1995
2000
2005
2009p
TOTAL
23,537
25,209
29,971
29,889
SPEND (£m)
11,763
12,805
14,259
16,592
Source: ONS
....but is the imbalance of tourism payments increasing? Until 2009, yes. But the imbalance (the difference between what UK residents spend abroad and what overseas visitors
spend in the UK) declined in 2009 as fewer Britons travelled overseas, and spent less, discouraged by the low value of the pound. However, it’s still a whacking £15bn – which prompted
prime minister, David Cameron, to urge the industry to promote the UK more as a domestic holiday destination and make it a 50:50 split.
The imbalance of tourism payments 1995
2009p
Overseas visitor spending in UK (£m)
11,763
14,259
16,592
Spending by UK residents abroad (£m)
15,386
32,154
31,694
Spending by UK residents in UK (£)
12,775
25,802
22,200
All values at current prices Source: ONS 44
2005
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
23 per cent of all holiday expenditure. But the number of long holidays, though declining in recent years, increased by 12.8 per cent in 2009, with a similar increase in spend; this trend continued in 2010.
industry in general and the growth of the short-break market remains critical, amounting to 66 per cent of all holiday trips and 51 per cent of all holiday spend. In 1989 short breaks accounted for only
Critical. Although the corporate market is important, particularly to London and other major cities, the holiday market remains by far the largest for the hotel
Statistics
How important are short holidays?
How UK residents spend their holidays Visits (m)
2006
2007
2008p
Spend (£m) 2009
2006
2007
2008
2009p
HOLIDAY Short (1-3 nights)
52.111
49.543
49.837
55.454
6,893
6,902
7,516
7,774
Long (4+ nights)
27.096
27.285
25.591
28.868
6.699
7,138
6,582
7,420
TOTAL HOLIDAY
79.207
76.828
75.428
84.321
13,592
14,040
14,098
15,194
Visiting Friends & Relatives/Visiting 23.680 Friends & Relatives as a holiday
24,708
20.626
20.766
2,133
2,261
2,040
1,927
Business
19.217
18.745
18.199
17.950
4,643
4,451
4,483
4,336
TOTAL
126.293
123.458
117.715
126.006
20,965
21,238
21,109
21,881
All values at current prices. Source: Tourist boards
Where do UK residents stay and how much do they spend? The most popular holiday regions – the south-west, south-east and north-west
– attract most visits, although London still earns over £2bn from domestic visitors. The capital, however, earns far more (£8.2bn) from overseas visitors;
Scotland (£1.36bn), the south west (£1bn) and the southeast (£1.8bn) are the most popular other regions for overseas visitors.
Where UK residents stay on holiday Nights (m)
Spend (£m)
2007
2008
2009p
2007
2008
2009p
London
23.36
27.4
23.8
2,204
2,366
2,230
West Midlands
20.12
20.7
20.1
1,184
1,149
1,214
East of England
32.78
29.1
31.5
1,474
1,362
1,409
East Midlands
20.17
22.3
21.9
1,055
1,060
1,051
North West
37.61
36.6
38.1
2,282
2,338
2,420
North East
12.35
12.2
11.7
651
697
600-
South East
49.95
47.5
52.8
2,353
2,350
2,595
South West
79.35
71.7
82.0
3,802
3,639
4,124
Yorkshire & Humberside
30.12
26.5
29.6
1,427
1,397
1,540
305.8
320.1
312.9
16,432
17,358
17,183
46.86
43.6
46.1
2,819
2,793
2,736
30.40
31.2
32.9
1,355
1,046
1,413`
383.1
394.9
391.9
20,666
20,197
21,332
Source: Tourist boards UK HOSPITALITY BLACK BOOK 2011
45
2011
Statistics
Is Britain’s new VAT rate high? Yes - it’s the second equal highest of the EU countries. However, more significantly for the hospitality industry, most countries provide a reduced rate for hotel accommodation and many have a reduced rate for meals. These include the UK’s key European competitors – France, Spain and Italy.
A reduction in VAT for restaurant meals in France to 5.5 per cent and on hotel accommodation in Germany to seven per cent during 2010 stimulated a discussion in the UK on the level of VAT on hotel accommodation and restaurant meals. Those campaigning for a reduced rate for hospitality argue that lower rates in Europe disadvantage UK tourism and that a reduced rate
would encourage lower prices and greater consumer demand, thus creating more jobs. The BHA says that if UK tourism is to grow and develop, a continuing rate of 20 per cent will act as a decisive brake on that ambition.
Rates of VAT (%) in EU countries
46
VAT at standard rate (%)
Rate of VAT for hotel Rate of VAT for meals accommodation (%) in restaurants (%)
Austria
20
10
10
Belgium
21
6
12
Bulgaria
20
9
20
Cyprus
15
5
5
Czech Republic
20
10
20
Denmark
25
25
25
Estonia
20
9
20
Finland
23
9
13
France
19.6
5.5
5.5
Germany
19
7
19
Greece
23
6.5
11
Hungary
25
18
25
Ireland
21
13.5
13.5
Italy
20
10
10
Latvia
21
12
21
Lithuania
21
9
21
Luxembourg
15
3
3
Malta
18
5
18
Netherlands
19
6
6
Poland
22
8
7
Portugal
21
6
13
Romania
24
9
24
Slovakia
19
20
19
Slovenia
20
8.5
8.5
Spain
18
8
8
Sweden
25
12
25
UK
20
20
20
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
VAT at standard rate (%)
Rate of VAT for hotel Rate of VAT for meals accommodation (%) in restaurants (%)
Norway
25
8
25
Switzerland
7.6
3.6
7.6
Iceland
25.5
7
7
Croatia
23
10
23
Macedonia
18
18
18
Statistics
Rates of VAT (%) in non-EU countries
VAT in Ireland will rise to 22 per cent in 2013 and 23 per cent in 2014.
How many jobs in the hospitality industry? More than many might think – and the industry is growing. The BHA, in
its report - The Economic Contribution of the Hospitality Industry – calculates 2.44m, rather higher than most previous estimates. Since 1998, this number has increased from 2.2m.
Given a favourable economic and political climate, the report reckons that a further 236,000 jobs can be created by 2015.
Where are the jobs? 1998 (‘000s)
2010 (‘000s)
Hotels and related
364
403
Hotels and similar accommodation
284
301
Holiday and other short stay accommodation
45
50
Camping, vehicle parks and trailer parks
19
29
Other accommodation
4
8
Temporary employment (est)
12
16
Restaurant and related
1,136
1,263
Licensed and unlicensed restaurants and cafes
426
558
Takeaway food shops
104
134
Licensed clubs
51
45
Public houses and bars
516
475
Temporary employment (est)
39
50
Catering
220
754
Event catering activities
260
254
Other food service activities
27
23
In-house catering
351
377
Temporary employment (est)
83
100
Event Management
13
20
Convention and trade show organisers
13
19
Temporary employment (est)
1
1
Hospitality Total
2,234
2,441
Source: ABI, Oxford Economics/The Economic Contribution of the Hospitality Industry (BHA) UK HOSPITALITY BLACK BOOK 2011
47
2011
Statistics
Are hotel operating costs increasing? Undoubtedly. The percentage of energy, property maintenance and payroll costs
to total revenue has risen since 2004 – and will keep on rising. As a result, gross operating profit is declining, especially in
the provinces and in Scotland and Wales, but London continues to outperform, with GOP at 43.1 per cent.
Where the money comes from – and where it goes UK 2004
UK 2009
London 2009
England 2009
Scotland 2009
Wales 2009
Rental and other income
0.3
3.0
3.1
3.1
2.8
2.6
Other departments
6.3
9.9
6.4
12.8
9.9
15.8
Beverage
10.6
8.7
6.8
10.1
10.6
11.5
Food
27.0
18.7
14.4
23.3
21.5
22.8
Rooms
55.8
59.7
69.3
51.7
55.2
47.4
Energy
2.9
4.5
3.3
5.1
4.8
6.0
Property operations and maintenance
2.7
3.7
2.2
2.8
2.5
2.7
Sales and marketing
2.9
3.7
3.7
3.4
3.4
3.2
Beverage
2.4
2.1
1.4
2.4
2.6
3.0
Administrationand general
4.2
5.3
4.6
5.4
5.4
5.2
Food
6.0
5.5
3.9
6.4
6.2
7.2
Departmental expenses
10.4
10.4
10.1
10.0
10.1
10.2
1.6
1.2
1.8
1.7
2.1
Revenue (%)
Expenses (%)
Other department COS Payroll and related expenses
29.9
30.5
26.4
31.7
31.4
33.1
Gross operating profit
38.6
33.8
43.1
31.1
32.1
27.3
Source: TRI Hospitality Consulting
How much is a hotel room worth? Hotel room values reached a peak in
2007 (€623,309 in London) but have fallen back to pre-2000 levels as a result of the recession. Nevertheless,
London remains one of the cities with the highest value hotel rooms in the world.
Hotel values per room (€) 2000
2005
2009
London
564,730
528,685
483,946
Edinburgh
247,901
270,269
207,560
Manchester
183,000
205,929
148,116
Birmingham
175,882
188,794
133,092
Source: European Hotel Valuation Index, HVS International
48
l UK HOSPITALITY BLACK BOOK 2011
2011
BLACK BOOK HOSPITALITY 2011
Yound Chef Young Waiter
01
GREAT FOOD, GREAT FOOD SERVICE ‘Young Chef Young Waiter is a stepping-stone to greater achievements’
F
ront of house staff have always been the poor relation to those in the kitchen. The chef has traditionally attracted all the best PR, to such an extent that the celebrity chef has raised the profile of cooking to levels that would have been thought impossible twenty years ago. Chef programmes dominate the television schedules with Gordon Ramsay, Heston Blumenthal, Raymond Blanc, James Martin and many, many others. All are household names, and new names are emerging all the time. It’s not because of their personalities that this has happened, though Gordon clearly takes his swearing as seriously as his cooking. The kitchen is a natural place for drama with its pressures and its deadlines, its triumphs and its tragedies, its tantrums and its swearing, its heat and its steam. It’s a ready-made stage for real-life television drama. In the kitchen, life is played out for real to the full. Robert Walton, populauly knows as Bob, is chairman of the industry’s Young Chef Young Waiter competition and president of The Restaurant Association. He believes that the celebrity chef has boosted the hospitality industry to new heights but that it’s time to recognize and praise the people in the front of house “Raising the profile of the chef to such
high levels has brought huge benefits to the industry,” he says. “It’s encouraged more young people into the industry, even though we are still suffering from skill shortages in all areas. The industry’s expansion has seen to that.” What’s even more encouraging to him is that so many of the restaurants serving great food are run by British born and trained chefs. “The renaissance of British cuisine has been truly remarkable and is due in large part to young people entering the industry in the wake of Gordon Ramsay and others.” And yet . . and yet. He believes that there are too many unsung heroes in the front of house, ”serving the customer brilliantly”, who get no recognition at all. “We have no celebrity waiters though there are plenty of them, all unsung, and they are all as skilled, in their own way, as the chefs whose food they serve.” As president of the RA, he’s concerned that the waiter, as a professional, has been put in the permanent shade by the rise of the celebrity chef. Chef apprenticeships have been around for years but apprenticeships for waiters have signally failed to get off the ground. He believes that one of the biggest industry gripes has been this lack of recognition of waiting staff with the
public perception all too often being of low skill, low intelligence and a grasping hand for a tip. “Michel Roux’s recent BBC 2 television series on Service in the early part of this year was a huge step in the direction of publicly acknowledging the vital role of front-of-house staff in the restaurant industry,” he says. . “Of course, a great restaurant demands great food – but it also demands great service. That is something that is so frequently forgotten.” He says that there’s many a restaurant that’s gone down the pan because some other key element – service, ambiance, welcome, style – has not been right. “Why the television series was so good is because it highlighted the skills needed on the restaurant floor – technical skills, customer service skills, organisational skills, knowledge. Everyone in the industry knows this to be the case but so so few members of the public do.” Bob Walton believes that what was so refreshing about the programme was to see so many of the industry’s leading restaurant managers and head waiters showing off the skills that they practice every day in front of the customer – their skills. “Of course,” he adds, “it’s ironic that Michael Roux should host this
Far left: Bob Walton: “Of course, a great restaurant demands great food – but it also demands great service. That is something that is so frequently forgotten.” Near left: Near Left, Stephen Mannock (Chairman of the waiter judges) and Bruce Poole (Chairman of the chef judges).
UK HOSPITALITY BLACK BOOK 2011 l
Robert Walton
Waiting is just as skilled as cooking – yet the chef gets all the accolades. But Robert Walton, president of The Restaurant Association, says that waiting is a profession which is just as important. In this interview with Miles Quest, he says that one of the main aims of The Restaurant Association is to promote craft skills. As chairman of the annual Young Chef Young Waiter competition he believes it is a stepping stone to greater achievements.
49
2011 Right: Is the glass shining? A contestant examines a wine glass in the 2010 competition; Far right, top: Waiter competitors undergoing tuition in serving cheese - the wine tasting is to come; Far right, bottom: Chef judges Brett Graham (The Ledbury London) and Gary Jones (Le Manoir aux Quat’ Saisons) confer.
50
Yound Chef Young Waiter
programme; his métier is in the kitchen. But the fact that he led the series so effectively and so calmly shows how closely the chef and the waiter have to work together in any restaurant.” Which brings him to The Restaurant Association and to the Young Chef Young Waiter competition. As a past chairman and currently the president, he’s had a long involvement with the association and all its events. Young Chef Young Waiter has been running for over 25 years and was designed by the association to highlight the contribution that both the chef and the waiter make towards ensuring perfect customer satisfaction. He cites many illustrious names who have competed - notably Marcus Wareing (now at The Berkeley) and Mark Sargeant (formerly head chef with Gordon Ramsay and currently carving out a television career himself) while two previous Young Waiter winners were Simon King, formerly of the Ritz but now front of house operations manager at The Fat Duck, Bray, and Simon Gurling who is currently responsible for all the restaurants and private dining at The Ritz. The chef judges, too, under Bruce Poole of Chez Bruce, work in many Michelin-starred restaurants. They include Angela Hartnett (Murano), Theo Randall (Theo Randall at the
l UK HOSPITALITY BLACK BOOK 2011
InterContinental), Shane Osborn (Pied à Terre) and David Everitt Matthias (Le Champignon Sauvage). The waiter judges, under Stephen Mannock, from the National Skills Academy for Hospitality include Jean-Claude Breton (Gordon Ramsay) Andrew McKennzie (The Vineyard at Stockcross), Jeremy Rata (Bovey Castle) and Beppo Buchanan Smith (Isle of Eriska Hotel). But Bob Walton believes that Young Chef Young Waiter is more than a competition judged by some of the industry’s top professionals. “It’s also an education for those taking part. “I’ve no doubt that the winners of today will be the celebrity chefs and celebrity waiters tomorrow.” In his third year as chairman of the competition – and more enthusiastic about it with each passing year – he’s keen to see it grow and expand. Already, he’s made his mark on it. He persuaded the von Essen hotel group to offer two of their hotels as the venue for the waiter part of the two regional competitions. This enabled the waiters to compete in a real-life service situation. The von Essen group is now a headline sponsor with Nick Romano, the group’s managing director (and an ex-wine waiter himself ) one of the competition’s
main cheer leaders. “That upped the game of YCYW hugely,” says Bob Walton. “It’s now at a different level and is a real test of skill and confidence. What is so good about the competition is that few who enter do not emerge wiser and more skilled.” He urges all managers to encourage their most talented chefs and waiters to enter and is convinced that that the competition can grow and develop into something even bigger “That would be a lasting legacy,” he says.
Robert Walton MBE is president of the Restaurant Association and chairman of Young Chef Young Waiter competion. He is proprietor of Trunkwell Mansion House, Reading. Young Chef Young Waiter is one of the major competitions in the industry supported by many sponsors, including the Savoy Educational Trust, Laurent Perrier, Nestlé Professional, Wild Harvest and Caterer & Hotelkeeper and organised by The Restaurant Association. Full details and entry forms will appear on www.bha.org.uk/ycyw or from Philippa Brady, competition organiser (philippa.brady@bha.org.uk) – 020 7404 7744
BLACK BOOK HOSPITALITY 2011
2 Hotels
Hotel property sales make a slow recovery | Jeremy Hill
52
Maximising the value of your Assets | Erlend Heiberg and Alexandra van Pelt
54
New hotels opened in 2010
56
Major hotel transactions, 2010/2011
62
Franchising gains in UK hotel expansion | Melvyn Gold
64
Hotel consortia: are they always what they appear to be? | Len Louis
70
List of top AA hotels
77
2011
Hotel Property
HOTEL PROPERTY SALES MAKE A SLOW RECOVERY Right: Acting on behalf of Gresham Hotel Group, Christie + Co sold the Park Inn Hyde Park, London, to a private buyer for an undisclosed sum, with offers in excess of £35m sought.
Confidence and trading performance levels continued to improve for UK hotels in 2010, but a slow recovery in terms of values and deal activity is likely to remain the main route for the sector in 2011, says Jeremy Hill, head of hotels for Christie & Co.
F
or the majority of 2009 the hotel property market was hampered by a lack of finance. Whilst a flood of funding did not appear in 2010, there was equity in the marketplace and the market is more robust than 12 months ago, with more equity available. However would-be buyers are looking for realistically-priced opportunities. From our conversations with investors and owners, there was, and continues to be, a pent-up desire to do deals, which wasn’t the case during most of 2009. A lack of quality stock also continued to be a key problem, as many potential sellers look to hold onto their assets waiting for values to recover. Christie + Co’s average price index, which uses average price information derived from hotel transactions brokered by the company, shows that hotel property prices were relatively static in 2010. Whilst there was an increase in average prices achieved for London assets in 2010, this increase was counterbalanced by a slight decrease in the provinces, which led to a negligible increase of 0.1 per cent for the UK 52
l UK HOSPITALITY BLACK BOOK 2011
overall, compared to a decline of 19.5 per cent in the previous year. Although the downturn has claimed some notable casualties, the number of company failures has been lower than initially feared, with the Eton Collection and Pedersen Hotels being the only notable exceptions during the year. At the same time, the banks have been more supportive than many imagined. They are looking to restructure, reset covenants, explore debt for equity swaps, and only place assets into administration as a last resort. They have also been more willing to allow owners to trade through the cycle in order to avoid huge write downs. Capital returns The uplift in trading across the capital and the weakness of the pound is
attracting a number of cash-rich, overseas buyers, as well as a number of domestic players, to opportunities in London. This increased interest, coupled with growing pressure from lenders, led to a number of London’s major hotel assets being placed onto the market and an increase in deal activity. During last summer we witnessed a marked increase in the number of substantial single asset deals completed, especially in London. As we witnessed with the sales of the Park Inns in Russell Square and Hyde Park, which were sold for figures in the region of £45m and £35m respectively, large numbers of interested parties quickly materialise as soon as a quality hotel, which is realistically priced, comes to the market in the capital.
BLACK BOOK
02
HOSPITALITY 2011
The sale of the Park Inn London, Russell Square highlighted the type of asset that banks lend on in the current economic climate. According to Lloyds TSB Corporate, a lending deal for Crimson on the hotel was agreed within a month. Despite debt remaining harder to obtain, a number of private equity groups, high-net worth individuals and sovereign wealth funds continue to seek opportunities in key markets. Recovery slower in the regions In comparison to London, the regional markets remained more susceptible to outside influences, such as government spending cuts, but there were signs during 2010 of a recovery taking place in terms of trading and deal activity. Whilst we witnessed some examples
of established operators acquiring regional assets, such as Charlton House Hotel and Cricklade Country Hotel & Golf Club, the majority of interested parties continued to hold a watching brief on the market, occasionally taking a closer look at these more significant assets, but never landing on a deal. Despite seeing signs of renewed interest in well-located hotels, a lack of available quality stock continues to be a problem in the provinces, underlining the sense of inertia that has dogged deal activity across this market in the last two years. Long road ahead but opportunities remain There currently exists a fine line in the level of pricing of hotel assets, which
will either generate multiple bids or none at all. If deal activity is to return to pre-downturn levels, there will need to be a sensible pricing of assets to ensure genuine buyers seriously engage in any process. Whilst the ‘golden age of business travel’ may have passed in the wake of the downturn and been replaced somewhat by a rise in the leisure market, there have been recent signs of increased activity in the corporate market, with many of the leading hotel operators talking up its return. At the same time, the weakness in the pound continues to make the UK attractive to overseas visitors, although the fall in the Euro could offset any gain forecast from the European leisure market. The hotel sector is entering a crucial stage of its recovery. Whilst there are signs that operating performance is stabilising, there are also indications that the recovery will be slow and prolonged. As trading continues to recover and banks come under further pressure to sell assets and to lend, it is hoped that this will lead to an increase in further stock being brought to the market and an easing of the deal activity logjam. Those who move first will be surprised at the prices that can still be achieved for the right asset.
UK HOSPITALITY BLACK BOOK 2011 l
Hotel Property
Left: Acting on behalf of the joint administrators of Kilver Court Trading Ltd, Christie + Co sold the freehold of Charlton House Hotel and Spa, the country hotel based in Somerset, to the Bannatyne Group, the company owned and founded by entrepreneur Duncan Bannatyne, for an undisclosed sum. Bottom left: Acting on behalf of the Estate of the late Sir Bernard Ashley, Christie + Co sold the freehold of Llangoed Hall Hotel in the Wye Valley to von Essen Hotels, the luxury hotel group, for an undisclosed sum.
53
2011
Asset Management
MAXIMISING THE VALUE OF YOUR ASSET hotel’s performance, the property should be groomed to prepare the asset for sale in the open market. In essence, the grooming process examines those factors both internal (i.e. within the owner/operator’s control) and external, which are most likely to have an impact on the eventual sales price of the property and proactively tries to improve them. INTERNAL FACTORS Operational efficiency Hotels are primarily valued based on their income stream; it is therefore vital for hoteliers to maximise EBITDA:
Before you sell your hotel it’s important to groom the asset to obtain the best price in an open market. Erlend Heiberg, principal and Alexandra van Pelt, senior consultant at Horwath HTL UK explain how to optimise the achievable sales price.
A
fter a period of inactivity in the UK hotel transaction market, we are now starting to see some fresh deals completing successfully. For any hotel owner who is considering a potential future exit it is worth considering now how best to prepare their property for market. In order to optimise the value achievable on sale and streamline an 54
l UK HOSPITALITY BLACK BOOK 2011
t Protect existing revenue streams and identify new ones where possible; t Review pricing strategy to realise optimum RevPAR levels; t Improve profit conversion through considered cost reduction measures where appropriate; whilst t Maintaining marketing spend (which is often cut at a time when it should be enhanced). Strategic presentation of the business Ensure transparency and adherence to industry standards with regards to the corporate structure and accounts in order to give a potential purchaser a full understanding of the asset in question. In addition, it is important to reduce the number of contractual and tax issues that may impact value, such as lease terms and rateable values. Asset maintenance Ensure the property is as well maintained as possible to reduce price discounting. This need not necessarily involve heavy capital expenditure, but rather careful use of available funds and in-house maintenance resources.
Asset best use Consideration must be given to the hotel’s current layout and whether it could be reconfigured to optimise the floorplate, thereby increasing the hotel’s revenue generating space. Any development potential, such as planning permission and cost estimates, should also be examined. Client/guest approach An hotel’s standing is vital in order to retain customers and continue attracting new clients. Hoteliers must therefore continue to manage price/ quality expectations ensuring that the hotel is perceived as a well known and well operated entity in the market. EXTERNAL FACTORS Hotel market Understanding the hotel’s operating market is essential as hotels are trading assets and valued according to their current and future trading potential. This will enable the hotelier to adopt a more considered approach to market. Competition Competition should be observed, enabling the hotelier to understand whether the hotel is outperforming its counterparts or, crucially, underperforming them. Monitoring what the competition is doing and understanding how that affects their performance can provide owners and managers with useful insight into what changes they might make to improve their own results. Transfer of debt It is worth considering whether a potential loan on the asset could be transferred to a new owner and on what terms. This is particularly pertinent in today’s market since it is improbable that a new buyer will obtain the same debt levels given to the current owner.
BLACK BOOK
Asset Management 02
HOSPITALITY 2011
Left: Good presentation and condition can help to maximise value.
Yields Monitor yield movements, investment market trends, purchasers of similar hotels and comparable transactions/ properties to give an accurate and current understanding of the investment market. This will give an insight into the likely future sales price, ensuring that the hotel is tendered at the optimum time in order to realise maximum value. While these phases will not change the external investment climate, they aim to ensure that hoteliers/owners have done all they can to ready the asset for disposal and maximise their return on investment. In order to maximise the sales
price, one of the principal goals in the grooming process is to mitigate the potential purchasers’ risk perception and restrict any deductions made during the due diligence process. This will allow for a calculated premium for potential upside. In today’s market owners can unlock any latent value in their asset through more dynamic ownership. Importantly, this market-focused process will ensure that the asset appeals to a greater pool of prospective investors. Horwath HTL is one of the UK’s preeminent consulting firms, specialising in the hotel, tourism and leisure industry and provides experience and expertise for client projects around the world.
The team has a number of real estate and operational experts, benefiting from strong valuation credentials with RICS accreditation. Expert advice is provided across a range of service lines including planning and development, asset management and transactions and financial structuring. Horwath HTL in the UK forms part of the global Horwath HTL network with 50 offices across 39 countries.
TM
Hotel, Tourism and Leisure
Contact: Erlend Heiberg, eheiberg@horwathhtl.com or Alexandra van Pelt, avanpelt@horwathhtl.com. UK HOSPITALITY BLACK BOOK 2011 l
55
2011
New Hotels
NEW HOTELS IN 2010 Right: The 216-room Pestana Chelsea Bridge Hotel and Spa, owned by Portugal’s largest international tourism and leisure group, offers four-star accommodation, with flat screen TVs, iPod docking stations and Wi-Fi capability in all rooms. The marble finished bathrooms feature separate bath and shower, as well as splash proof TVs in the suite bathrooms. In 2010, 100 hotels were built representing some 10,400 rooms. We list below those with over 150 rooms
which opened during the year. The list does not include relaunches of existing hotels to new brands or hotels (like
the Savoy Hotel and Four Seasons Hotel in London) which re-opened after a period of refurbishment.
No of rooms
Company
Website
H10, Waterloo
177
H10, Spain
www.h10hotels.com
Hotel London Mint Hotel, Tower of London
583
Mint Hotel
www.minthotel.com
Park Plaza, Westminster Bridge
1,021
Carlson, USA
www.parkplaza.com
Pestana Chelsea Bridge
216
The Pestana Group, Portugal
www.pestana.com
Premier Inn, Hanger Lane, Ealing
167
Whitbread, London
www.whitbread.co.uk
Travelodge London Waterloo
279
Travelodge, Oxfordshire
www.travelodge.co.uk
Whitbread, London
www.whitbread.co.uk
198
Jurys Inn, Dublin
www.jurysinns.com
160
Travelodge, Oxfordshire
www.travelodge.co.uk
197
InterContinental Hotels Group, London
www.ihgplc.com
England Birmingham Premier Inn Waterloo Street, Birmingham 152 Bradford Jurys Inn, Bradford Chester Travelodge Chester Central Chipping Norton Crowne Plaza, Heythrop Park (Firoka)
56
l UK HOSPITALITY BLACK BOOK 2011
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Gatwick Premier Inn, Gatwick Manor Royal
204
Whitbread, London
www.whitbread.co.uk
Hampton by Hilton Liverpool (Somerston)
151
Hilton Hotels Corporation, USA
www.hilton.co.uk
Hilton Liverpool (Ability)
216
Hilton Hotels Corporation, USA
Holiday Inn Express, Oxford Road, Manchester (Sanguine)
147
InterContinental Hotels Group, London
www.ihgplc.com
Holiday Inn Manchester-Media City (Peel Leisure)
218
InterContinental Hotels Group, London
www.ihgplc.com
174
InterContinental Hotels Group, London
www.ihgplc.com
185
The Rezidor Hotel Group, Belgium
www.pfp.rezidorsas.com
198
Citizen M, The Netherlands
www.citizenm.com
200
Whitbread, London
www.whitbread.co.uk
Liverpool
Manchester
Reading Holiday Inn Winnersh, Reading (Meridien)
New Hotels
Clockwise: Among the majors, Hilton continued its advance into the UK market with its various brands. Newbuild Hampton by Hilton properties in Liverpool (pictured), Derby and Newport, Mon were joined with conversions of former Purple Hotels to the Hampton brand. A full service 216room Hilton at Liverpool opened during the year; H10 opened in Waterloo, London; Travelodge opened its 400th hotel (also in Waterloo); Citizen M opened its first hotel in the UK in Glasgow.
Scotland Aberdeen Park Inn by Radisson, Aberdeen Glasgow Citizen M, Glasgow Wales Cardiff Premier Inn Cardiff City
UK HOSPITALITY BLACK BOOK 2011
57
2011
New Hotels
After a two year total refurbishment costing over £220m, London’s Savoy Hotel, now operated by the Canadian-based Fairmont Hotels, re-opened on 10/10/10. Its long-awaited re-appearance on the London hotel scene proved to
be one of the industry’s highlights of the year. The other major refurbishment in London – the Four Seasons in Park Lane – cost over £120m. The picture (bottom right) shows the hotel’s Aramanto Lounge.
NEW HOTELS IN 2011 New hotels with over 150 rooms planned to open in 2011.
No of rooms
Company
Website
Citizen M, South Bank
209
Citizen M, The Netherlands
www.citizenm.com
Corinthia Hotel, Whitehall
294
Corinthia Group, Malta
www.corinthia.com
Hilton Heathrow T5, Poyle (Shiva)
350
Hilton Hotels Corporation, USA
www.hilton.co.uk
Holiday Inn Express, Heathrow Terminal 5
300
InterContinental Hotels Group, London
www.ihgplc.com
InterContinental, St James (Splendid Hotels)
254
InterContinental Hotels Group, London
www.ihgplc.com
London St Pancras – a Renaissance Hotel
245
Marriott, USA
www.marriott.co.uk
The Montcalm London City Hotel, Chiswell Street
235
JAL Hotels, Japan
www.jalhotels.com
Premier Inn Aldgate
251
Whitbread, London
www.whitbread.co.uk
Hotel London
58
l UK HOSPITALITY BLACK BOOK 2011
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Premier Inn Greenwich
150
Whitbread, London
www.whitbread.co.uk
Premier Inn Heathrow Terminal 5
400
Whitbread, London
www.whitbread.co.uk
Premier Inn Waterloo
247
Whitbread, London
www.whitbread.co.uk
Travelodge Drury Lane
249
Travelodge, Oxfordshire
www.travelodge.co.uk
Travelodge Stratford
174
Travelodge, Oxfordshire
www.travelodge.co.uk
Travelodge Vauxhall
157`
Travelodge, Oxfordshire
www.travelodge.co.uk
W Hotel, Leicester Square
192
Starwood Hotels and Resorts, USA
www.starwoodhotels.com
Travelodge Upper Dean Street
210
Travelodge, Oxfordshire
www.travelodge.co.uk
Travelodge NEC
200
Travelodge Oxfordshire
www.travelodge.co.uk
160
InterContinental Hotel Group
www.ihgplc.com
New Hotels
Left: The Park Plaza Westminster Bridge London is the company’s fifth in the capital. Situated in London’s South Bank it has 54 suites and penthouses, over 500 studio rooms and five distinctive dining and entertainment areas, including a 1,200 squaremetre, pillarfree ballroom, 31 meeting rooms and two executive lounges.
England Birmingham
Bristol Holiday Inn City Centre (Eclipse) Premier Inn, Lewins Mead
175
Whitbread, London
www.whitbread.co.uk
Travelodge, Mitchell Lane
147
Travelodge, Oxford
www.travelodge.co.uk UK HOSPITALITY BLACK BOOK 2011
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2011
New Hotels
Exeter Hampton by Hilton, Exeter International Airport (Sanguine)
160
Hilton Hotels Corporation, USA
www.hilton.com
200
Jurys Inn, Dublin
www.jurysinns.com
185
Radisson Edwardian, London www.radissonedwardian.com
300
Skelwith Group, York
www.skelwithgroup.com
Days Inn, St James Street (Sanguine)
154
Wyndham Worldwide, USA
www.wyndhamworldwide.com
Hotel Indigo (Sanguine)
151
InterContinental Hotel Group, London
www.ihgplc.com
250
Hilton Hotels Corporation, USA
www.hilton.com
Holiday Inn Express, Smithfield (Centre Island)
192
InterContinental Hotel Group, London
www.ihgplc.com
Travelodge MEN Arena
200
Travelodge, Oxfordshire
www.travelodge.co.uk
169
Sandman Signature Hotels & Resorts, Canada
www.sandmansignature.com
200
Jurys Inn Hotel Group, Dublin
www.jurysinns.com
161
Intercontinental Hotels Group, London
www.ihgplc.com
155
Whitbread, London
www.whitbread.co.uk
300
Whitbread, London
www.whitbread.co.uk
150
Drayton Manor Theme Park, Tamworth
www.draytonmanor.co.uk
Jurys Inn, SEEC
270
Jurys Inn Hotel Group, Dublin
www.jurysinns.com
Premier Inn, West Nile Street
210
Whitbread, London
www.whitbread.co.uk
Wyndham Worldwide, USA
www.wyndhamworldwide.com
Maldron Hotels, Dublin
www.maldronhotels.com
Gateshead Jurys Inn Guildford Radisson Edwardian Harrogate Flaxby Country Club Liverpool
Luton Hilton Garden Inn (Ability) Manchester
Newcastle upon Tyne Sandman Signature Portsmouth Jurys Inn Sheffield Holiday Inn Express (JF Finnegan) Southampton Premier Inn, West Quay Stansted Premier Inn Tamworth Drayton Manor Park Hotel Scotland Glasgow
Ramada encore, Collegelands (New World) 200 Wales Cardiff The Maldron Hotel, Cardi Rail Station 60
l UK HOSPITALITY BLACK BOOK 2011
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Hotel Sales 2010/11
MAJOR HOTEL TRANSACTIONS in 2010 and early 2011
T
owards the end of 2010, an increasing number of hotels came onto the market or were subject to some significant refinancing. Macdonald Hotels arranged a £340m refinancing package with Lloyds while the cash-strapped, 40-strong Jarvis Hotels group, with a £122m debt, was in discussions with RBS as we go to press after the bank failed to find a buyer. Akkeron Hotels, launched in 2009, acquired the 18-strong Forestdale Hotels last December and in early 2011 bought Midlands-based Butterfly Hotels (10) out of administration. Mint Hotel (formerly City Inns)
with father and son owner, Sandy and David Orr, confirmed it is looking for a joint equity partner to help grow the business into the future. The Maypole Group went into administration in late 2010 but there has been interest from prospective buyers. Balls Brothers, the well known London wine bar group, fell by the wayside in 2010 but was bought by Novus Leisure which operates Tiger Tiger bar and party venues. The Barclay brothers, who already own the Ritz, started 2011 by seeking control of the Maybourne Hotel Group (Claridge’s, The Connaught and Berkeley hotels in London) and are in talks with Bank of Scotland
and investor, Derek Quinlan. Von Essen, one of Britain’s fastest growing top-end hotel groups, announced that it is looking for a long-term equity partner. Britannia Hotels bought Pontins’ five holiday parks out of administration in January 2011. Meanwhile, Premier Inn has engaged King Sturge to seek out 47 properties across London and Travelodge has plans to build 35 hotels (3,667 rooms) in 2011. And in line with its plans to increase its hotel stock in the UK to 300 by 2015, Accor has recently signed franchise agreements with hotel operators for 12 Mercure hotels and three All Seasons – with more to follow.
Major property transactions, 2010 and early 2011
62
Property
Rooms
Cost
Purchaser
Bedford Lodge, Newmarket
55
£12.5m
Review Hotels
Blakes Hotel, London (in administration)
48
£20m
Meir AbutbulNavid Mirtorabi
Butterfly Hotels (in administration)
10 hotels
n/a
Akkeron Hotels
Channings Hotel, Edinburgh; Howard Hotel, Edinburgh (Town House Hotels)
59
£9m est
Palm Holdings
Charlton House, Shepton Mallet (in administration)
26
£3m est
Bannantyne Hotels
Doxford Hall Hotel, Northumberland (Brian Birnie)
25
£9m
Private
Eton Collection (in administration)
5 hotels
£55m
Westmont Hospitality
Forestdale Hotels, New Forest
18
£40-£45m
Akkeron Hotels
Gravetye Manor, East Sussex (in administration)
18
n/a
Saphos Hotels
Grosvenor House London (RBS)
494
£470m est (JW Marriott retain management contract)
Sahara India Pariwar Group
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK
Guoman Cumberland Hotel London (RBS)
1,019
£215m est (Guoman retains management contract)
London & Regional/ Starwood Capital
Hilton Brighton Metropole (RBS); Hilton St Anne’s 1,505 Manor, Wokingham (RBS); Hilton Warwick (RBS); Hilton Manchester Airport (RBS)
£100m est (Hilton retains management contracts)
Cowell Group (Marcus Cooper Group)
Hilton Hyde Park (RBS)
129
£25m (Hilton retains management contract)
Cowell Group (Marcus Cooper Group)
Holbeck Ghyll Country House, Cumbria
26
£7.8m
Private
Imperial Hotel, Newcastle-upon-Tyne
122
£5m
Cairn Hotel Group
Le Meridien Piccadilly (Starman)
266
£64m (Starwood retains management contract)
Host Hotels & Resorts
Llangoed Hall, Wales
23
n/a
Von Essen
NH Jolly St Ermin’s Westminster
275
£75m – now unbranded
Investment Group
Park Inn St Helens (WG Mitchell in administration)
84
£4m (Park Inn retains management contract)
Balaji Hotels
Park Inn, Russell Square (WG Mitchell – in administration)
214
£45m (now operating as Doubletree by Hilton)
Crimson Hotels Group
£21m - final stake in all three hotels
Park Plaza
Park Plaza Victoria; Park Plaza Riverbank; Park Plaza Sherlock Holmes Pontins (in administration)
5 holiday parks
£20m
Britannia Hotels
Ramada Nottingham (Jarvis)
102
£2.75m
Java Hotels
Splendid Hotels group
5 Holiday Inn Express
£106m
Redefine International
Russ Hill Hotel, Gatwick (in administration)
130
n/a
Britannia Hotels
Crillon Hotel, Paris (Starwood)
147
£216m
Saudi investors
Le Richemonde Hotel, Geneva (Rocco Forte Collection)
109
£100m
Asian investor
New York Helmsley Hotel
775
£196m (Starwood Westin management contract)
Host Hotels & Resorts
Hotel Sales 10/11
HOSPITALITY 2011
OVERSEAS
Source: Wordsmith and Company UK HOSPITALITY BLACK BOOK 2011
63
2011
Franchising
FRANCHISING GAINS IN UK HOTEL EXPANSION with branded properties driving growth
The financial structure of the UK hotel industry has changed much over the past decade with third party ownership of hotels becoming increasingly common. At the same time, the major hotel companies have divested their assets and have increasingly concentrated on the development of their brands to drive growth. Many are now prepared to franchise to third party developer-owneroperators. Consultant Melvin Gold forecasts that franchising will become even more prevalent in the future.
F
ranchising is not new to the UK hotel market, but it has undergone rapid growth in recent years and its structure is changing. Implicit in the British Franchise Association (BFA) definition is that a franchise business needs to be well defined, almost standardised, so that the franchisor can determine the offer and monitor the performance standards; equally, the franchisee knows what is expected and is able to achieve the objective. One of the key factors in franchising is that the ultimate brand is not compromised by the franchising model and that the customer experience is consistently achieved. A franchisee operating a poor standard franchise damages the whole brand. In the hotel 64
l UK HOSPITALITY BLACK BOOK 2011
world the model lends itself most easily to the mid and budget markets. Not that the upper tier of the market lacks in delivery to the customer but it is more individualistic in style and that makes for a more difficult definition of standards and consistency of delivery. Think of franchising in the UK and
some obvious brand names come to mind: KFC, McDonald’s, Subway and Domino’s Pizza in the food service sector, and Body Shop, Benetton and Cartridge World on the high street. In fact the BFA claims that the franchising industry in the UK is worth £11.8bn with 842 franchising systems on offer
BLACK BOOK HOSPITALITY 2011
and over 465,000 people employed by franchisees. Not small then, and not confined to the best known brands. Franchising in the UK hotel industry has changed in a number of ways. It wasn’t that long ago that Whitbread held the master franchise for the Marriott brand in the UK and the Real
Hotel Company (formerly Friendly Hotels) held the master franchise for Choice Hotels International’s brands such as Quality Inn, Clarion, Sleep Inn and Comfort Inn. Those days are long gone and most of the major companies that are franchising their hotel brands in
Franchising
Far left: Ramada encore Milton Keynes and Hotel Indigo, Tower Hill London Left and below left: Hampton by Hilton Corby and Days Inn Wetherby - all hotels operated by franchisees under agreement with brand owners.
the UK are now doing so directly from the parent or through a UK subsidiary. Whitbread exited through an asset sale, passing the management of the hotels back to Marriott International; the Real Hotel Company went into administration and was broken up. UK HOSPITALITY BLACK BOOK 2011
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2011
Franchising
In Table 1 below the major franchising companies in the UK are listed, with the brands that they are likely offer to franchise, together with approximate market positioning.
Table 1 Franchisor hotel companies and brands available for franchise in the UK (2010) Full Service
InterContinental Hotels Group
Mid-market Mid-market Budget (standardised) (variable design) (standardised)
Crowne Plaza
Wyndham Hotel Group Hilton Hotels Corporation
Doubletree
Hilton Garden Inn
Accor
Sofitel
Novotel
Choice Hotels International
Holiday Inn
Holiday Inn Express
Ramada
Ramada Encore
Budget (variable design)
Lifestyle
Indigo Days Inn
Hampton by Hilton Mercure
Ibis, Etap
Clarion, Quality Inn
easyhotel
All-Seasons Comfort Inn easyhotel
Source: Melvin Gold Consulting research What is franchising? According to the BFA the term franchising can be used to describe many business relationships, but typically the most relevant for hotel industry purposes is business format franchising. This is “the granting of a license by one person (the franchisor) to another (the franchisee), which entitles the franchisee to trade under the trade mark/trade name of the franchisor and to make use of an entire package, comprising all the elements necessary to establish a previously untrained person in the business and to run it with continual assistance on a predetermined basis. . . . Each business outlet is owned and operated by the franchisee. However, the franchisor retains control over the way in which products and services are marketed and sold, and controls the quality and standards of the business.” Jarvis Hotels originally held the UK master franchise for the Ramada brand – now owned by Wyndham although it has changed hands several times in recent years – but now, although all 66
l UK HOSPITALITY BLACK BOOK 2011
its properties are operated under that brand, other franchises of the brand are permitted, a process managed directly by Wyndham. Jarvis is a major, but no longer master, franchisee. In global terms five of the top six of the world’s largest hotel companies – InterContinental Hotels Group (IHG), Wyndham Hotel Group, Hilton Hotels Corporation, Accor and Choice Hotels International — are active in the UK market through franchising. The exception is Marriott International. Indeed, at present Wyndham and Choice are only active through franchising whereas the others are also variously active through other business models including management agreements, leases and in limited cases, through development and ownership. Wyndham has stated that it will consider management agreements in the future but the methodology to achieve that, and for what type of properties is not yet clear. Interestingly the UK’s two largest budget hotel chains, Premier Inn and Travelodge, have shied away from
the franchising model despite having products which would apparently lend themselves to it. Travelodge has two properties in mainland UK that are operating under franchise, both being a legacy from previous ownership. The group also sold its Irish operation as a master franchise for that territory in 2004 and currently there are 11 properties under that franchise. Premier Inn does not operate through franchising. The only company in the UK budget hotel market that started up as a pure franchising operation is easyhotel. The group now has 14 hotels in operation, five in the UK, eight in the rest of Europe and recently saw its first Middle East hotel open in Dubai. In this case the company is leveraging the ‘easy’ brand rather than initially having the brand presence in the hotel sector of the other big hotel companies. In table 1 above the major franchising companies in the UK are listed, with the brands that they are likely to offer to franchise, together with approximate market positioning. InterContinental franchises over 85
BLACK BOOK HOSPITALITY 2011
Franchising
The largest of the companies, IHG, franchises over 3,800 of its hotels worldwide, manages 628 and owns just 16. A breakdown of its European portfolio is shown in Table 2 below.
Table 2 Summary of InterContinental Hotels Group EMEA portfolio by operating arrangements Owned & Leased
InterContinental
Total
Rooms
Hotels Rooms
Hotels
Rooms
Hotels
Rooms
3
1,293
52
16,756
10
2,278
65
20,327
25
6,667
70
15,899
95
22,566
83
15,344
249
38,089
332
53,433
3
312
195
23,427
199
23,892
4
565
4
565
2
110
2
293
699
121,186
Holiday Inn 1
153
Staybridge Suites Indigo
2
Other Total EMEA
Franchised
Hotels Crowne Plaza Holiday Inn Express
Managed
4
1,446
2
293
169
39,937
526
110
79,803
Source: InterContinental Hotels Group (as at 30 June 2010) per cent of its worldwide hotels but only 75 per cent in the EMEA region. This is mainly due to the fact that in the USA the company started as an almost pure franchising company; international expansion has seen the need to incorporate different operating models. However Holiday Inn Express, the newest mass roll-out brand, has been launched in Europe as almost entirely a franchise model. The company invested in a few properties to ‘light the blue touch paper’ under the brand’s launch and then left the rest to the franchisee community. Although there were a few teething issues it did not take long for the brand to attract franchisee interest, especially in the UK. Even today over 110 of the group’s EMEA portfolio of 199 properties are in the UK. Indigo, a new lifestyle brand has seen the launch of its first two EMEA properties in the UK under a franchising model although Staybridge Suites, an extended stay brand, has been held in close check with IHG wishing to manage the initial properties. It is accepted that ultimately this brand will
roll out as a franchise brand, but not yet. Currently Wyndham and Choice are only operating in the UK under franchise models (although Wyndham does manage the Wyndham Grand at Chelsea Harbour as the exception). Wyndham has over 6,500 rooms operating under the Ramada brand, around 4,000 rooms through the Days Inn/Hotels brands, and approximately 2,200 through Ramada Encore. Choice’s UK portfolio comprises around 45 hotels with approximately 3,000 rooms, mainly under the Quality and Comfort brands. Hilton’s original UK portfolio is largely managed but its new brands are being brought in under a predominantly franchising model although they will undertake management agreements if preferred by a developer/owner. Accor, already Europe’s largest hotel company, is now offering franchises although this business model is in its infancy. An article in Caterer & Hotelkeeper in September 2010 confirmed that just eight of the company’s 144 UK hotels are currently
franchised. The ambition is to grow the total portfolio to 300 hotels in the next five years, with 90 of those being franchised. The flexible Mercure and All Seasons brands are expected to be the driving force behind this growth. This objective suggests that Accor, like many of the hotel brands and the consortia, has recognised that the future for UK hotels will be in branding. Accor’s flexible brands are intended to have particular appeal to independent hoteliers seeking a brand within which their hotel will fit. I expect around 60 per cent of the total UK serviced accommodation market to be branded by 2027 based on a 20-year view I took in a study for Travelodge in 2007. Already the market has moved from 38 per cent in 2007 to 42 per cent in 2010 and even that does not fully take account of hotels that are part of consortia. It may seem curious that such big companies have preferred a business model that offers them relatively little control of customer facing UK HOSPITALITY BLACK BOOK 2011
67
2011
Franchising
Right: InterContinental franchises over 500 hotels in the EMEA region – many of them in the UK. Pictured is the Holiday Inn Winchester franchised to Sanguine Hospitality Management.
activity. As the BFA acknowledges though, the franchisor effectively sets the standards and ensures they are maintained. Careful vetting of franchisees and monitoring of their performance is therefore critical. The big companies are attracted by the limited capital investment required, most having embraced the asset-light model. Reduced capital and the ability to work through a broad-based franchisee network should enable more rapid network growth and better local knowledge (many franchisees are ‘local’ to a particular operating area). Return on Investment Return on investment is relatively limited, not least because capital expenditure is low, and a steady stream of fee income from an expanding network is an attractive proposition. It does depend on size and growth though, and for the franchisees, who now have a choice of brands to choose from, brand strength is key. The brand has to produce business. That depends on brand strength and marketing and a strong reservations system and online presence. The brands may have made the offer but will the franchising community accept? Can they accept? In part that depends on the availability of 68
l UK HOSPITALITY BLACK BOOK 2011
finance. Most franchisees are small or medium sized companies and, given the economic environment, may have financial stress in their existing businesses and a difficulty in raising further capital from the banks. The increasing number of available brands is therefore only one part of the story and the claimed development pipelines of the big brands increasingly depends on the ability of third parties to be able to realise new development or to be willing to attach a brand to existing independent properties. Even this requires capital – the properties have to be brought to compliance with brand standards. As well as financing requirements hotel owners and developers have to consider the cost of the fees payable to the franchisor and the costs of ensuring continued compliance with brand standards. For independent owners this is a huge issue because currently they are their own boss in this regard, able to control capital expenditure to their own timescale and pocket. That luxury departs with a franchise although undoubtedly compliance with brand standards will be better for customers in ensuring more consistent standards. Fees are many and various and their
quantum varies between the brands. There would normally be an initial fee based on the number of bedrooms, a franchise fee based on a percentage of rooms revenue, system and reservation fees per reservation, and marketing fees. Normally there are no additional fees in respect of food and beverage and other revenue. Nonetheless for an existing property owner this cost has to be considered against the incremental revenue and profit that will be generated by a brand that is well known. Franchising will no doubt continue its growth in the UK hotel industry in the years to come as the big companies seek to get bigger. Banks are likely to prefer to see a brand over the door rather than an independent operation and with the influence of the internet and third party agents coming to the fore, hoteliers will increasingly need to find a viable route to market through these important revenue generating sources. Hoteliers – the big and the small – will no doubt rise to the challenge. So there is little doubt that franchising will become an increasingly prevalent business model in the UK hotel industry. Melvin Gold, FIH, is a leading independent hotel industry consultant. www.melvingoldconsulting.com.
WORLDWIDE
H O S P I TA L I T Y
LIGHTING
leds-c4.com TYRA collection
2011
Hotel consortia
HOTEL CONSORTIA: Are they always what they appear to be? However, the term hotel marketing consortium is often used to cover a wide range of organisations and their services, which is slightly misleading because not all are genuine consortia. Indeed, for simplicity, many of the various marketing services that are offered to independent hotels can be categorised under five main headings: 1. 2. 3. 4.
Many independent hoteliers have become confused about what constitutes a genuine hotel marketing consortium, says Len Louis, chief executive, Classic British Hotels. There is a plethora of hotel marketing services being offered to independent hotels in the UK market today but not all are genuine consortia.
H
otel consortia were created with the aim of getting independent hoteliers in different parts of the country together in order to pool their marketing resources. As a result, so the theory went, they could promote themselves more effectively as a group than they were able to do independently. The idea was sound but not all consortia have succeeded – both Inter-Hotel and Consort are now part of Best Western while Grand Heritage/ Distinguished disappeared several years ago. The advantage of a consortium is that for a relatively modest cost (less than the cost of a full time marketing assistant in some cases), an independent hotel is able to compete on a more level playing field with the growing strength of the major brands.
70
l UK HOSPITALITY BLACK BOOK 2011
5.
Global technology, reservation and distribution companies Hotel marketing consortia International representation embellishers Publishers and publications (with bells and whistles) Mutual websites
1
Global technology, reservation and distribution companies The three leaders in this field are Pegasus Solutions, Sabre Hospitality Solutions and Trust International. They all provide end-to-end reservation distribution systems and reservation technology systems for the global hospitality industry. They specialise in providing the infrastructure for seamless connectivity to Global Distribution Systems (GDS) and Alternate Distribution Systems (ADS), giving access ‘to search and shop’ on a real-time basis. Pegasus Solutions has a representation service for independent hotels trading as Utell. Sabre Hospitality Solutions and Trust International work mainly with hotel groups, hotel consortia and representation companies. They do not as a general rule work with independent hotels, unless they are large independent properties in key locations. Although all three companies provide an excellent global service to the hospitality industry, their size, structure and resources are not really geared to supporting the needs of independent hotels in the UK that require specific support and development in their domestic market.
2
Hotel marketing consortia What is the main purpose of a consortium? Principally, it is to enable independent hotels to compete on an equal footing with the major global and national hotel groups in different aspects of their business - technology, marketing, sales, reservations and training – all in order to generate revenue and increase RevPAR. In other words, a consortium gives an independent hotelier the benefit of economies of scale which would otherwise be unavailable to him; it is able to provide what an independent hotel cannot provide either on its own or cost effectively. Usually, the market focus is on corporate and consumer accommodation (transient stays, packages, breaks and holidays), meetings and events and ad hoc groups. This generally involves business planning, preferred priority partnerships with third parties, participation in major volume tenders, inclusion in key corporate programmes, participation in national and global consumer programmes, partnership promotions with major brands, loyalty programmes, skilled database marketing, social media commerce, providing cutting-edge new technology, central reservations service and quality assessments – and more. What constitutes an authentic hotel marketing consortium for independent hotels? There are some very basic services that should be found in any good hotel consortium. For example: ■ Hotel members Are the hotel members independent? If there are some high profile major branded hotels within the independent collection, then it is not a hotel consortium but either a third party promotional vehicle or a representation company.
BLACK BOOK HOSPITALITY 2011
■ Own GDS chain code A strong hotel marketing consortium will have is own unique GDS chain code applicable to its specific hotel collection or brand, which all its hotel members must be under. This enables the consortium to promote themselves as a unified group on the GDS and to the major corporate agents booking on the systems. ■ Critical mass To be effective, a UK hotel consortium for independent hotels needs to have a critical mass of properties across the UK. Those marketing organisations that have hotels mainly in London are more likely to be representation companies.
■ Properties to staff ratio Most independent hotels are looking for support and guidance in developing their business. An organisation with a steady manageable growth and expanding central office team is important. Organisations that claim to be growing rapidly in number of new properties should setoff warning bells. ■ Hotel contracts These generally vary between two to three years, as it takes up to two years to see the full benefits of a hotel consortium. Strong hotel consortia do not have contracts for six months or a year, as it is most likely to fail; neither do they have two or three year contracts on a rolling basis where the hotel is trapped if it decides to leave.
Hotel consortia
■ Exclusivity The more structured hotel consortia insist on exclusivity, where their members are not allowed to belong to any other hotel consortium. This enables the consortium to speak and negotiate exclusively for its member hotels and also avoids customers being faced with a collection of competing logos on one hotel. Weak consortia generally have no exclusivity on membership. ■ Quality grading and branding A good hotel consortium has clearly defined quality standards for its member hotels and regular quality assessments. It trades under a specific brand or collection that is promoted to consumers and clients alike. This contrasts with a third party GDS provider or distributor, where any hotel that joins is routinely plugged into their systems.
Hotel marketing consortia in the UK Best Western Hotels GB In 1967, the hotel members of Interchange Hotels Great Britain elected to join Best Western International, the US non-profit making organisation. Each country operates independently under the Best Western name. Best Western International sets the total branding policy of the hotels worldwide. Although the hotels are independent, they are perceived as a hotel chain. In virtually every country, the board is made up entirely of hotel members, with the executive team in attendance. Best Western GB is the longest established hotel marketing consortium in the UK and the largest. During the 1990s it transformed its membership profile, culminating in 1998 with over 230 upscale three- and four-star hotels. This changed in 1999 on its merger with Consort Hotels, which brought in a large number of two- and three-star hotels, increasing the total number to 400 hotels. This was the turning point for Best Western, as its hotel mix in the years that followed began to change and it became more difficult to attract upscale hotels. In the last five years there has been a re-positioning of Best Western as a mainly three-star mid-market brand, which has stabilised the group and in 2010 it undertook a television advertising campaign for the first time. All members are exclusive to Best Western, use BW as their GDS chain code and are well represented in the corporate market. The cost of membership consists of a joining fee of £1,995 and annual membership fees of £270 per bedroom with a minimum charge based on 30 bedrooms. A 50-bedroom hotel for example would pay £13,500 per annum in membership fees. The group has 274 hotels with over 15,000 bedrooms in Great Britain. It also offers a buying service (not exclusively to BW members). www.bestwestern.co.uk
UK HOSPITALITY BLACK BOOK 2011
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2011
Hotel consortia
Classic British Hotels Classic British Hotels was formed in April 2001, as a non-traditional hotel marketing consortium, specifically to enable top three- and four-star independent hotels to compete effectively with the national and global quality branded hotel groups. The joining fees are from £1,850 and annual membership fees are based on the number of bedrooms. Although service levels are high, Classic British Hotels’ fees are positioned at the lower end of the major hotel consortia. A 50-bedroom hotel for example would pay £10,800 per annum in membership fees, which are inclusive of a wide range of services including the GDS maintenance system fees - commissionfree bespoke hotel website booking engine and a total purchasing service. All hotels are independently owned and exclusive to Classic British Hotels. They are inspected and classified by grading and style and supported by a specialist team, all under the Classic British CB chain code on the GDS. The group has 88 upscale, mainly four- star hotels across the UK, with plans to launch a Red Stars Collection specifically targeting AA four red and five-star hotels. www.classicbritishhotels.com Pride of Britain In 1982, a small group of top hoteliers, led by Gerald Milsom, started the Pride of Britain consortium. It is a non-profit-making British organisation controlled by its members – fine quality small hotels. Membership is limited to no more than 50 properties and it currently has 38 hotel members; many of them are quite small, the average size being 36 bedrooms. Its name is a great asset. There is no rule preventing Pride of Britain members from belonging to other consortia and several are also members of Small Luxury Hotels. The consortium has been trying to persuade Relais & Châteaux to relax its rules to allow dual membership. Pride of Britain has no formal links with third party travel companies and its marketing programme is almost entirely directed towards consumers here in Britain; it does not have its own GDS chain code (for the type of properties within the group, the GDS is probably of low importance). The annual membership fee is £7,000 per hotel, plus a room levy of £250 per room, which is capped at 25 rooms. A 30-bedroom hotel for example would pay £14,500 per annum in membership fees. www.prideofbritainhotels.com Relais & Châteaux This was founded in France in 1954, and has grown into a global group of 475 hotels and restaurants in 55 countries. Belonging to Relais & Châteaux is all about an exclusive membership, at the heart of which are four core values: a family spirit, a sense of place, a perception of luxury and a harmony between character, charm, courtesy, cuisine and calm. Hotels must be less than 100 bedrooms, with a high quality gourmet restaurant and operating for at least a year under the same management. All hotels must be exclusive to Relais & Châteaux. The quality of its members’ establishments coupled with its long established name creates its own customer following. Although a quirky organisation it is, in many respects, very traditional. Its membership fees are at the top-end of hotel consortia and range from £30,000 per annum upwards. In the UK there are 25 hotels with an average of 29 bedrooms. www.relaischateaux.com Small Luxury Hotels of the World In 1991, Prestige Hotels Europe and Small Luxury Hotels & Resorts of North America merged to form Small Luxury Hotels of the World (SLH). In 1992, SLH outsourced its global management to Hill Goodridge & Associates. Whilst the elected board of directors sets the fees and is responsible for accepting and rejecting hotels, it is Hill Goodridge and Associates which formulates and executes the strategy for over 480 hotels in more than 70 countries. The average hotel size is 49 bedrooms. There is a minimum three-year membership. The initial joining fee is £15,000, regardless of size of hotel. The annual membership fee is £12,000 for the first 20 rooms and £145 per room from 21 to 150 rooms. All SLH hotels must be under its GDS chain code LX. However, they can join other hotel consortia and a number of them have also chosen to join Pride of Britain. In the UK, SLH has 30 hotels with an average of 55 bedrooms. www.slh.com 72
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2011
Hotel consortia
Table 1: UK hotel organisations – number of hotels Total UK hotels
Hotels in London
Hotels in England
Hotels in Wales
Hotels in Scotland
Best Western UK
274
16
209
13
36
Classic British Hotels
88
1
71
11
5
Pride of Britain
38
2
31
2
3
Relais & Chateaux
25
1
19
1
4
Small Luxury Hotels
30
5
23
---
2
Design Hotels
14
12
2
---
---
Leading Hotels
12
8
1
---
3
Preferred Hotels
3
---
1
---
2
Summit Hotels
8
6
2
---
---
World Hotels
13
6
6
---
1
Ave. rooms per hotel
Star rating
Market sector
Organisations Consortia
Representation
Table 2. UK hotel organisations – number of rooms UK Hotel Organisations
Total UK hotels
Total hotel rooms
Consortium
(No.)
(No.)
(No.)
Best Western
274
15,080
55
Mainly 3*
Mid-market
Classic British Hotels
88
5,449
62
Mainly 4*
Upscale/ Luxury
Pride of Britain
38
1,358
36
4* & 5*
Luxury
Relais et Chateaux
25
718
29
4* & 5*
Luxury
Small Luxury Hotels
30
1,653
55
4* & 5*
Luxury
Design Hotels*
14
843
60
4* & 5*
Luxury
Leading Hotels
12
1,709
142
5*
Luxury
Preferred Hotels
3
273
91
4* & 5*
Luxury
Summit Hotels
8
866
108
4* & 5*
Luxury
World Hotels**
13
3,415
263
4* & 5*
Upscale/ Luxury
Representation
* Design Hotels has all six of the Firmdale Hotels in London; it is a typical representation company, with only two hotels outside London. ** World Hotels is dominated by City Inns in the UK, which has now changed its name to Mint Hotel. Of the total World Hotel bedrooms in the UK, Mint accounts for over 65 per cent. 74
l UK HOSPITALITY BLACK BOOK 2011
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4
Publishers and publications These generally offer very narrowly defined services and target specific sectors. They operate around the fringes of the hotel consortia market and in some cases complement their services. None of them operates on an exclusive basis. Johansens The Johansen accommodation guides
are probably the best-known in the hotel industry. Prior to their purchase in September 2001 by CondĂŠ Nast, there was one main hotel accommodation guide which all hotels that were featured displayed in their front lobby. Today there are several guides that a hotel in the UK needs to be featured in to get the same exposure, particularly with the emergence of more competitive niche publications. Johansens features over 1,000 annually inspected hotels, spas, inns, resorts and venues from over 67 countries in six guides. The hotels that appear to derive the most benefit from these guides are the more opulent luxury properties with grand images. For the right properties, the CondĂŠ Nast Johansens accommodation and venue guides can complement the services provided by the major hotel consortia. Best Loved Hotels Back in 1993, the Best Loved publication was dreamt up as an addition or alternative to Johansens. Today, Best Loved Hotels is a wholly owned subsidiary of World Media Publishing Limited, created in a management buy-out in December 1999. Around 50,000 copies of its main guide are published each year. Various market sectors are targeted by their publications. Consumers on their database receive almost daily emails, each featuring a small sample of their properties! Like Johansens, it provides a niche service, but on a smaller scale. Mr & Mrs Smith The first Mr & Mrs Smith guidebook was published in 2003. It came out at a time when ratings and reviews from fellow customers were beginning to carry more weight in guiding consumer choice. The publication positioned itself as being conceived by a couple of fellow travellers, advising
the consumer of their experiences in hotels. The publication was well received. With the growth and strength of TripAdvisor today for hotel ratings and reviews, the product has become more commercial. It continues to target hotels at the upper end, from two bedrooms upward, and has gone on to add more commercial services.
Hotel consortia
3
International representation embellishers There are many international representation companies that have magnificent names and attract some of the finest hotels. Some target specific niche hotels through their property style. The representation companies are invariably linked to one of the major global technology, reservation and distribution companies and provide a similar service at a higher price but with more bells and whistles. Many of the services are re-packaged under impressive names to differentiate them. Representation companies are generally successful in generating business in the major international cities, where the strength of their global technology, reservation and distribution company is strongest. Outside these cities, many of them struggle to generate business, as they have neither the domestic clout nor the resources to support independent provincial hotels. Leading Hotels of the World, for example represents more than 450 luxury hotels in 80 countries but the members are not all independent as they include hotels from well-known brands. Although Leading Hotels has its own GDS chain code, over 20 per cent of members will use their own recognised branded GDS chain code instead. The name of this collection is its greatest asset, as it stimulates customer demand in international locations.
The Circle Founded in 1997 and targeting mainly Inns and B&Bs, and the lower end of the small independent hotel market in Great Britain, the main services it offers are a directory and participation in a number of tour operator programmes, with a low subscription fee. It has over 450 inns and small hotels and over 500 B&Bs. The Independents Hotel Association Founded in 1992 by an ex-hotelier on the basis of creating a network of hotels that actively promote each other in order to gain national exposure, it produces a hotel guide distributed within the 150 mainly two-star and some three-star hotels from four rooms upwards. Proud not to be involved with the Global Distribution Systems, it charges a low annual fee.
5
Mutual Websites We have also seen the growth of mutual websites, in which a number of hoteliers work together under an umbrella name or destination, with the simple aim of promoting themselves to the consumer and even to promote each other’s property. These are commendable marketing activities and in many cases generate business but they are not consortia and do not contribute to the overall development of the properties or their hotel teams in competing with the major quality brands in a fast changing global market. UK HOSPITALITY BLACK BOOK 2011
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LOOKING GOOD. FOR LIFE. Smart styling. Eye-catching design. Impressive quality and performance. Bathroom and washroom collections with great looks that last for longer, from Twyford. An inspirational choice, for every building project. For more information call 01270 879777 or email twyford.sales@twyfordbathrooms.com www.twyfordbathrooms.com
BY APPOINTMENT TO HER MAJESTY THE QUEEN MANUFACTURERS OF BATHROOM & WASHROOM FITTINGS TWYFORD BATHROOMS STOKE-ON-TRENT
BLACK BOOK HOSPITALITY 2011
Hotels
BRITAIN’S TOP HOTELS
T
he AA’s collection of 90 fivestar hotels represents Britain’s top hotels, with the red star establishments singled out as being the inspector’s choice – ie: of the highest standard. This list, however, is not entirely comprehensive as some hotels are not included in the AA scheme and some four red star hotels may be of as high a standard and quality but may not have all the facilities of a five star property. Nevertheless, the list includes the country’s finest hotels although the inclusion of some, and the omission of others, generates constant controversy.
Location
Name of hotel
AUCHTERARDER
Gleneagles Hotel
*****
BAGSHOT
Pennyhill Park Hotel & The Spa
*****
BALLANTRAE
Glenapp Castle
*****
BALLOCH
Cameron House on Loch Lomond
*****
BATH
The Royal Crescent Hotel
*****
BATH
Macdonald Bath Spa
*****
BELFAST
The Merchant Hotel
*****
BY OBAN
Isle of Eriska
*****
CARDIFF
St David's Hotel & Spa
*****
CHESTER
The Chester Grosvenor & Spa
*****
COLERNE
Lucknam Park Hotel & Spa
*****
DARLINGTON
Rockliffe Hotel
*****
DOGMERSFIELD
Four Seasons Hotel Hampshire
*****
EASTBOURNE
The Grand Hotel
*****
EDINBURGH
The Howard
*****
EDINBURGH
The Balmoral
*****
EDINBURGH
Sheraton Grand Hotel & Spa
*****
EDINBURGH
Prestonfield
*****
EDINBURGH
The Scotsman
*****
EDINBURGH
Hotel Missoni Edinburgh
*****
ENNISKILLEN
Lough Erne Resort
*****
FORT WILLIAM
Inverlochy Castle Hotel
*****
GREAT MILTON
Le Manoir aux Quat'Saisons
*****
LONDON
51 Buckingham Gate, Taj Suites and Residences
***** UK HOSPITALITY BLACK BOOK 2011
Top Hotels
Left: Chewton Glen, Hampshire.
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2011
Hotels
Far right: Dukes Hotel, London Right: Forbury Hotel, Reading.
78
LONDON
ANdAZ Liverpool Street
*****
LONDON
Athenaeum Hotel & Apartments
*****
LONDON
Baglioni Hotel
*****
LONDON
Brown's Hotel
*****
LONDON
Claridge's
*****
LONDON
Dukes
*****
LONDON
Four Seasons Hotel Canary Wharf
*****
LONDON
Grosvenor House, A JW Marriott Hotel
*****
LONDON
Hyatt Regency London - The Churchill
*****
LONDON
Jumeirah Carlton Tower
*****
LONDON
London Marriott Hotel County Hall
*****
LONDON
London Marriott Hotel Park Lane
*****
LONDON
London Marriott West India Quay
*****
LONDON
Mandarin Oriental Hyde Park, London
*****
LONDON
Metropolitan London
*****
LONDON
Milestone Hotel
*****
LONDON
No 41
*****
LONDON
One Aldwych
*****
LONDON
Plaza on the River - Club & Residence
*****
LONDON
Radisson Edwardian Hampshire Hotel
*****
LONDON
Radisson Edwardian May Fair Hotel
*****
LONDON
Renaissance London Chancery Court Hotel
*****
LONDON
Royal Garden Hotel
*****
LONDON
Sheraton Park Tower
*****
LONDON
Sofitel London St James
*****
LONDON
St James's Hotel and Club
*****
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LONDON
Swissotel The Howard, London
*****
LONDON
The Bentley
*****
LONDON
The Berkeley
*****
LONDON
The Capital
*****
LONDON
The Connaught
*****
LONDON
The Dorchester
*****
LONDON
The Draycott
*****
LONDON
The Egerton House Hotel
*****
LONDON
The Goring
*****
LONDON
The Halkin
*****
LONDON
The Landmark London
*****
LONDON
The Lanesborough
*****
LONDON
The Langham, London
*****
LONDON
The Ritz London
*****
LONDON
The Royal Horseguards
*****
LONDON
The Stafford London by Kempinski
*****
LONDON
The Westbury Hotel
*****
LONDON
Wyndham Grand London Chelsea Harbour
*****
LOWER BEEDING
South Lodge Hotel
*****
LUTON
Luton Hoo Hotel, Golf and Spa
*****
UK HOSPITALITY BLACK BOOK 2011
Top Hotels
Clockwise: The Grove, Watford; Longueville Manor, Jersey; Gidleigh Park, Devon; Lucknam Park, Wiltshire.
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2011
Hotels
Far right: Rocklie Hall, Yorkshire Right: Ynyshire Hall, Mid Wales.
80
LYNDHURST
Limewood
*****
MALMESBURY
Whatley Manor
*****
MANCHESTER
The Lowry Hotel
*****
MANCHESTER
Radisson Edwardian Hotel
*****
MORETONHAMPSTEAD
Bovey Castle
*****
NEW MILTON
Chewton Glen Hotel & Spa
*****
NEWBURY
The Vineyard at Stockcross
*****
NEWPORT
The Celtic Manor Resort
*****
OXFORD
Macdonald Randolph Hotel
*****
READING
The Forbury Hotel
*****
RICKMANSWORTH
The Grove
*****
SEAHAM
Seaham Hall Hotel & Serenity Spa
*****
ST ANDREWS
The Old Course Hotel, Golf Resort & Spa
*****
ST ANDREWS
Fairmont St Andrews, Scotland
*****
ST HELIER, JERSEY
Grand Jersey Hotel & Spa
*****
ST SAVIOUR, JERSEY
Longueville Manor Hotel
*****
STOKE POGES
Stoke Park
*****
TAPLOW
Cliveden House
*****
TURNBERRY
Turnberry Resort, Scotland
*****
WARE
Hanbury Manor
*****
l UK HOSPITALITY BLACK BOOK 2011
Achieve balance with Purelosophy of Switzerland!
There are 300 million wellness consumers today in the world’s 30 wealthiest countries. An International Spa Association survey estimated that there are about 200 million active spa-goers just within 11 of those states. Many of them are also frequent globe-trotters who seek to balance out the taxing stresses of modern travel in a healthy, natural, convenient and efficacious way. What can hospitality offer to meet this wellbeing demand? Luxury hotel operators witness that the spa-equipped properties consistently enjoy higher ADR and RevPAR than those that are not. But with so many hotels now fitted out with wellness facilities, further differentiation is being sought. Some top hotels now experiment with taking wellness spirit out of its usual “spa box” and bringing it into new physical locations. F&B products with spa DNA and healing skincare are not only logical carriers but also bring thought, innovation and personal touch to traditional fare. And in doing so, the premium priced convenience suddenly acquires appeal and value. Purelosophy from Switzerland was designed to help busy urbanites to deal with mental and physical stress. Purelosophy AG has been building its brand awareness primarily in prestige hospitality and consciously steered clear of the mass retail or sub-prestige horeca channels. Purelosophy is a 100% natural wellness beverage line with functional benefits scientifically proven in human studies. The products use only food qualified ingredients. The recipe is based on active botanical extracts, Alpine water and fruit juices, and contains no preservatives or added sugar. Its delicate taste conveys respective functionality with a sophisticated sensory bouquet. Purelosophy uses convenient, eco-friendly packaging in response to the surging “green” trend in prestige hospitality. The product range is profitable for a hotel P&L and appreciated by guests, particularly in the room channel, where purelosophy is a consistent top soft drink seller in value terms in very different markets.
anti-burnout programme. Low glycemic index and load makes it suitable for sugar- and carb-watching clientele. DETOX is a result of marrying two concepts of physical invigoration. One is of body cleansing with extracts of artichoke, fennel, nettle, aloe vera and dandelion. Another is of high natural antioxidant content thanks to a clinically tested whole grape extract proven to relieve oxidative stress. DETOX showed to work well to help elevate jet lag and it is widely used in private jet aviation. Delicate exotic taste rounds off the sensory experience. POWER is a healthy and refreshing alternative to sugarand caffeine-loaded energy drinks. POWER contains a clinically tested green coffee extract, proven to reduce glucose absorption and is relevant as an antidote for “empty” carbs snacking when travelling. Lower levels of caffeine, compensated by the ginseng content, and no chemical stimulants, typical of energy drinks, ensure gentle cognitive boost without stressful caffeine slump. Purelosophy is available predominantly in prestige hospitality and top spas in Europe, Middle East, Asia and from 2011 in the USA. Among successful customers of Purelosophy today are The Dolder Grand Zurich, Fairmont Montreux Palace, Kempinski St Moritz, Hotel Du Cap Eden Roc Cap Antibes, LVMH Cheval Blanc Courchevel, Le Byblos St Tropez, Park Hyatt Milan, Ritz-Carlton Moscow, Emirates Palace Abu Dhabi, Six Senses, Rocco Forte Collection to name just a few.
RELAX is the cornerstone idea of Purelosophy due to ever-increasing stress levels caused by hectic urban and travel-packed lifestyles. It has clinically proven benefits to deal with sleep problems, anxiety and tension. RELAX shows no diurnal drowsiness as a side effect, making it suitable at daytime. It works well in the rooms as a For inquires in the UK or outside, please contact directly calmant or as a healthy night cap on turndown service. Purelosophy AG, CH-8700 Küsnacht, +41 44 910 0115, RELAX is used by the holistic healing resorts as part of feel@purelosophy.com or visit www.purelosophy.com.
BLACK BOOK HOSPITALITY 2011
3
Restaurants Restaurant deals remain buoyant | Simon Chaplin
84
The changing restaurant scene | Richard Harden
88
Restaurants follow lifestyle trends | Fergus Stapleton
92
Science takes a hand in new food trends | Michael Raffael
98
Britain’s Michelin - starred restaurants
102
Food purchasing: hospitality’s £10bn bill | David Goymour
109
Boosting wine sales boosts profits | Paul Wootton
112
2011
Restaurant Property
RESTAURANT DEALS REMAIN BUOYANT
Rewind three years and the words ‘group deals’, ‘takeovers’, ‘buyouts’ and ‘unconditional offers’ were seemingly omnipresent across the UK’s restaurant sector, says Simon Chaplin, head of restaurants at Christie + Co. Now, as a result of the economic downturn, challenging trading conditions and a lack of available debt, these phrases are rarely used. But the market is still buoyant.
W
hilst 2010 will not go down in the record books as the most dynamic year for the restaurant property market, activity levels during the second half were at least encouraging and even had commentators harking back to the frenzied levels of activity seen before the global downturn. Many will argue that it is still a buyer’s market. That may be so, but the prices achieved and numbers of bids received on some sites we have been marketing suggests that it is not so easy for the purchaser to dictate the terms. This is certainly the case for sites in prime city centre locations. We recently completed deals in places such as York, Glasgow, Suffolk and the Home Counties, where six-figure premiums were achieved. So, after a period of caution and relative inactivity, there are finally signs that the market is picking up. Demand for well-located restaurant
84
l UK HOSPITALITY BLACK BOOK 2011
units, particularly in the casual dining sector, remains strong and investors are becoming increasingly keen to gain a foothold in this market. Indeed, a rise in deal activity driven by the casual dining sector, led to an increase in average restaurant property prices across the UK in 2010. Christie + Co’s annual Business Outlook report, which uses average price information derived from restaurant transactions brokered by the company, showed that restaurant property prices for 2010 increased by 4.6 per cent compared to a decline of 18.1 per cent in the previous year. High street, casual dining brands have been the key players in stabilising and then driving trading performance into positive like-for-like sales territory over the last year. These brands have also been the centre of the majority of the deal activity currently taking place in the sector. During the first six months of 2010, we witnessed a flurry of activity surrounding the La Tasca chain, which soon faded as possible suitors failed to meet the price expectations of the vendor. However during the final six months, Clapham House Group, Carluccio’s, Feng Sushi, Ego, the Caffè Uno brand and the Ha Ha Bar & Grill business all changed hands. In August, casual dining chain Prezzo bought 11 leasehold sites from Paramount Restaurants, for a total of £3.1m, as well as the Caffè Uno trademark.
‘Demand for well-located restaurant units, particularly in the casual dining sector, remains strong and investors are becoming increasingly keen to gain a foothold in this market.’ This was followed in September by Clapham House Group, the operator of Gourmet Burger Kitchen, being acquired by Capricorn Ventures, the private equity backer of Nando’s, for a
sum in the region of £30m. At the same time, Carluccio’s, the Italian restaurant and deli chain, was purchased by its franchise partner in the Middle East, Landmark Investments, in a deal worth around £90m. In the same month, Luke Johnson, the restaurant investor, acquired a majority stake in Ego Restaurants, the 10-strong Mediterranean casual dining concept, and, in a separate deal, Feng Sushi – the six-strong London-based sushi business. Mitchells & Butlers, the UK’s largest managed pub and casual dining group, also announced its acquisition of the 23-strong Ha Ha Bar & Grill chain from Bay Restaurant Group for £19.5m. Established operators, such as Tragus, the operator of the Café Rouge and Strada brands; Gondola Holdings, the operators of Ask and Pizza Express; Giraffe; and Tasty, also moved decisively during the period to expand their estates. For example, in April Paramount Restaurants instructed Christie + Co to market about 30 non-core assets from its estate including outlets under the Brasserie Gerard, Caffè Uno, Il Bertorelli, Bertorelli and Livebait brands. The majority of these units were successfully sold to leading operators in the eating-out market, including Prezzo, Gondola, Tasty, Tragus and Giraffe. Whilst these well-known brands are always keen to acquire key sites to expand their operations, smaller multiple operators and individual site buyers are also on the look out for opportunities. Relative newcomers such as Cote, Jamie’s Italian, Tortilla and Loungers continue to grow their footprints in the sector and will seek further sites over the coming months. Operators of international brands also opened their first sites in the UK during the year, including Ruby Tuesday and Chipotle. How long this current upsurge in deal activity will continue will depend on how the sector reacts to a number
BLACK BOOK
03
HOSPITALITY 2011
of challenges it will soon encounter. The growth in the eat-at-home trend remains a threat to the dining-out market while in the next six to 12 months, the sector faces the fallout of public spending cuts and the rise in VAT to 20 per cent. Vouchers have become ingrained in the mind of the consumer, and that’s
a problem that operators who have undertaken deep discounting have to resolve over the coming year. There will also need to be a rebasing of prices and customers need to be weaned off vouchers. This is a slow process but The Restaurant Group has proved that you can trade positively without reverting to vouchers and promotions.
Property
Top left: Acting on behalf of Smash Foods Ltd, Christie + Co sold the leasehold interest of the S&M Café within the O2 in Greenwich for an undisclosed sum, with national operator The Restaurant Group (TRG) , which operates the Frankie & Benny’s, Garfunkel’s and Chiquito brands, taking on the site Bottom left: Acting on behalf of Paramount Restaurants, Christie + Co sold the former Il Bertorelli restaurant in Blackheath, to Giraffe, the world-themed casual dining group, for an undisclosed sum.
Despite the challenges facing the market, it continues to grow, with people seeking new eating-out experiences, while new operators increasingly enter the market. The fact that group deals are also taking place is also a good indicator of positive long-term sentiment in the sector. UK HOSPITALITY BLACK BOOK 2011 l
85
HWYL SPIRIT, ENJOYMENT
AND SO MUCH MORE
THE DIRECTORY OF FOOD AND DRINK FROM THE PEOPLE OF WALES
The spirit of the people of Wales Put simply – we’re not a superficial bunch who are swayed by the latest fads and fashions. We’ve got more depth, more character and more individuality. We don’t have any airs or graces, we’re unpretentious and straight to the point. We believe in what we do and wear our hearts on our sleeves. And at the end of the day, as our name suggests, it’s less about the packaging and fancy promotions and more about the taste. The spirit of the land of Wales Wales is not a land of remote, wild and untamed wildernesses. Its charm is very human and accessible. The passion and warmth of the people who produce, sell and champion the food and drink culture in Wales are essential qualities we want to communicate. Our food and drink are not simply products of land or sea, or of faceless factories where there is more interest in the bottom line than in taste. They are crafted and cared for by people with a passion for food. The cultural spirit of Wales We’ve always liked to challenge conventional thinking and True Taste is no exception. We want people to think again when they think about Welsh food and drink. We want to help people discover all the wonderful stories, people and products that are there for the taking. We want to surprise, refresh and force a bit of reappraisal about the whole lamb, leeks and laver bread myth. For us food and drink is one big adventure; it’s fun, exciting and eye-opening.
ENJOY THE SPIRIT OF FOOD AND DRINK FROM THE PEOPLE OF WALES. WWW.WALESTHETRUETASTE.CO.UK/EN/PUBLICATIONS
Department for Rural Affairs Welsh Assembly Government Rhodfa Padarn, Llanbadarn Fawr, Aberystwyth, SY23 3UR t : 0300 062 2000 w : walesthetruetaste.co.uk
2011
Restaurants
THE CHANGING RESTAURANT SCENE
Richard Harden has co-edited the Harden’s Restaurant Guides for 20 years. Here, he gives a personal overview of the developments in the restaurant scene in the last two decades.
H
ere are three concepts we’re all pretty familiar with nowadays: London as a great restaurant hub; gastropubs; and celebrity chefs. They seem so obvious – almost necessary – that it’s easy to assume that they have always been there. The truth could not be more different. You don’t have to go back very far in history to find a UK restaurant scene totally different to the one we know today, to the extent that the cliché about the past being “another country” would be entirely appropriate. In fact, you only need go back to the mid-1990s. When we published our first guide to London’s restaurants, in 1992, the dining-out situation had improved only slowly and tentatively since the publication of the first Good Food Guide – in still very much postwar Britain – 40 years before. British cooking was still the butt of many an international joke. The idea of the gastropub was only just emerging. And celebrity (restaurant) chefs were still unheard of. So what was the route by which we – in London, in particular – have so quickly got from zero to somethingapproaching hero? As it turns out, the stages of 88
l UK HOSPITALITY BLACK BOOK 2011
development of the sector are signposted rather nicely by the annual rate of new openings we have recorded each year since 1992 in our London guides. These tend to confirm that everything trundled along in a pretty unexciting way until the mid-1990s, when the number of openings suddenly put on a great spurt, by something over 50 per cent (ending up around 90 a year). It was only at that point that the restaurant world, as people entering the industry today might recognise it, began to come into being. (Let’s just complete the story as told by the rate of openings. It remained at a broadly stable level for the latter half of the 1990s, then jumped again, by almost another 50 per cent around the turn of the millennium. And there the rate has stayed, broadly speaking – somewhere around the 130 mark annually – ever since.) Let’s begin by looking at the most obvious sea change of the past decade
and a half: British restaurants are no longer an international joke. Indeed, they are often spoken of in the same breath as those of New York and Paris. I do sometimes wonder if the UK’s PR isn’t running a bit ahead of the reality, but there is absolutely no doubt that we nowadays have many very respectable restaurants, and a thriving ‘scene’, despite the economic difficulties, in London and, more patchily, across the rest of the UK too. Perhaps the most compelling evidence of Britain’s growing reputation is the fact that London-based entrepreneurs – such as Alan Yau, Gordon Ramsay, Richard Caring and Nick Jones, and Marlon Abela – are now exporting ‘our’ concepts across the world. Even fifteen years ago, that would not just have seemed unlikely – it would have seemed totally, 100 per cent unthinkable. Admittedly, the very idea of restaurant concepts shifting around
BLACK BOOK HOSPITALITY 2011
the globe at all is (much more than most people realize) an incredibly new phenomenon. It didn’t really begin until Nobu. When that US operator opened its overseas offshoots first in Milan and shortly afterwards in London (1997), it demonstrated – arguably for the first time since WWII – that quality restaurant concepts could be transplanted internationally. Nobu itself was, however, a revelation to Londoners: it showed that you could have a restaurant that was both trendy and good: until Nobu, this had inevitably seemed an either/or proposition. It also demonstrated that pulling off this double whammy could be a very lucrative proposition for its backers. Once London had been shown the Nobu concept, and given confidence by it, it didn’t take long for entrepreneurs based here to evolve a whole range of concepts which have proved good enough even to travel the world.
One successful idea we’ve exported, however, is not the brainchild of any particular restaurateur, but a pure concept. One of the hottest ‘restaurant’ successes of recent years in New York, for example, has been the Spotted Pig. Opened in 2004, this small Greenwich Village corner site (where the original chef, April Bloomfield, is a Brummie) is an example of the strength of a wholly British concept that looks as if it may yet spread throughout the Englishspeaking world. Ah yes, the gastropub! Such a familiar concept in the UK nowadays that it’s easy to assume that it must have been about for ever. Once again, however, it’s only in the mid-1990s that it really took flight. The Eagle in Farringdon, often credited as the seminal gastropub, may have opened at the beginning of that decade, but the term (and the concept) was really only beginning to find any sort of general recognition towards the end of it. It has continued
Far left and left: When Nobu opened its overseas offshoots first in Milan and shortly afterwards in London (1997), it demonstrated that quality restaurant concepts could be transplanted internationally. It showed that you could have a restaurant that was both trendy and good: until Nobu, this had inevitably seemed an either/or proposition.
Restaurants
Pictures by Paul Winch Furness
to develop. So far as the non-metropolitan UK market is concerned, I am quite convinced that the gastropub is the future, too. Indeed, you could already say that most out-of-town non-ethnic restaurants, other than those in country house hotels, tend, to some extent, to be gastropubs nowadays. This is a trend that isn’t going away any time soon. And why should it? Since the Georgian/ Victorian ‘public house’, the gastropub is arguably the first great concept that the British have given to the diners and drinkers of the world. Let’s pause here to note that the old idea that trends generally start in London, establish themselves there, and then spread out across the country does seem generally to hold good in the development of UK hospitality. Gastropubs are a pretty good example. But it takes a while. It’s only in the last few years, for example, that the team from the celebrated UK HOSPITALITY BLACK BOOK 2011
89
2011 Right and far right: Jamie is a very special case. People forget that he first took charge of a restaurant kitchen well after he had become prominent as a TV chef. He’s building his restaurant empire on the back of his TV fame (rather than vice-versa); Bottom left: One of the hottest ‘restaurant’ successes of recent years in New York has been The Spotted Pig. Opened in 2004, where the chef, April Bloomfield, is a Brummie, the restaurant is an example of the strength of a wholly British concept that may yet spread throughout the English-speaking world.
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Restaurants
Pictures by David Loftus
Picture by Melanie Dunce
Northcote restaurant in the North West have made a huge success of their gastropub offshoots, Ribble Valley Inns (gastropubs arrived in the North West, it seems, shortly after they appeared in New York). Another example of a sudden blossoming in London being followed elsewhere a few years later? Birmingham! A city, whose only possible claim to fame until recently was a few Balti houses, now boasts a very respectable range of bourgeois restaurants. No more than you’d expect to find in continental cities of comparable size, admittedly, but the sudden progress is astonishing. Or perhaps not, if one had noted what was happening in London five years before. Which brings us to celebrity chefs. Curiously, though the celebs are seen in many people’s minds as a – perhaps the – defining features of the UK culinary scene in the past 15 years, I think they may be something of a declining force. But first let’s recap. Back in 1995, the River Café which, like Bibendum, was a late-1990s fore-runner to the changes
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that only really took off almost a decade later, published the cookbook which might be said to have been the starting pistol for the new era. The association of a cookery book with a celebrated restaurant was a novelty. It was, if you like, the starting point for the frenzy of association between restaurant cooking and media celebrity which has seemed to intensify ever since. Two names – I’ll come to the third later – stand out. Marco Pierre White and then Gordon Ramsay became the definitive restaurant chefs of the period. Never before had top restaurant chefs become such a source of public interest. The emergence of White and Ramsay now – and others – popularised restaurants in a way which had possibly never been done before. Now is the time to ask, though, whether celebrity chefs, far from being a cause of the transition, weren’t more a symptom of a market moving from terrible immaturity to early middle age at breakneck speed. Indeed, the celebrity chef phenomenon – vastly overblown as it has been – now looks as if it may be blowing itself out. We may be about
to revert to the more normal state, historically speaking, where the world of TV cheffing – think the Galloping Gourmet, Fanny Cradock and Delia Smith – and restaurant cheffing are pretty much distinct. But, cry voices off, what about Jamie? He’s still going strong! Jamie though, is really a very special case. People so often forget that he first took charge of a restaurant kitchen well after he had become prominent as a TV chef. He’s building his restaurant empire on the back of his TV fame (rather than vice-versa). In this respect, he is, so far, pretty much a one-off, so it’s difficult to draw wider lessons from his success. And as to the future of the UK’s restaurants? Well, even though the economic crystal ball is unusually cloudy at present, it does very much seem that the London revolution isn’t over yet, and it certainly doesn’t look as if its effects have ceased to ripple out across the rest of the UK. And there is at least one nearcertainty: the near future looks set to be at least as interesting as the recent past.
2011
Restaurant Design
RESTAURANTS FOLLOW LIFE-STYLE TRENDS
Restaurant design trends vary greatly depending on a number of factors. Fergus Stapleton, managing director of Ferro Design, explains some of the key factors in restaurant design today.
P
ut simply, staying abreast of restaurant trends means staying abreast of retail trends, consumer behaviour, current economics and the competition within the marketplace. For example, what is the target market? Older generations may desire a quiet, calm environment whilst pre-teens and teens want interaction and innovation. Like clothing, some trends come in cycles: the use of chalk board menus, a market-style display of food, open kitchens, clean clinical lines versus busy interiors. Restaurant trends are also affected by the economic climate. In times of hardship a more traditional and safe style will come to the forefront as customers become more discerning and demanding. The way to entice customers is by offering intimacy, friendship, authenticity, comfort and safety. In boom times there will be greater innovation, flamboyance and risktaking. Coming out of recession often leads to a gentle introduction of more vibrant but not brash colours which will tend towards the brighter end of the spectrum with their associated optimism.
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Pizza Express, where design encourages conversation Pizza Express has opened its first ‘new generation’ pizzeria which focuses on design, acoustics, service and food, with the aim of creating a space that feeds great conversation – something that is at the heart of the brand’s mission – by both stimulating conversation and managing sound within the restaurant. Masterminding the new look and feel is award-winning designer Ab Rogers working with leading acoustician Sergio Luzzi. A number of world-first features have been designed to help direct busy restaurant noise away from dining areas, enabling customers to both tuck in and open up. These include world-first, revolutionary parabolic lighting domes to absorb sound with in-built speakers for customers’ own iPods; lights that can be dimmed by diners and a ‘light-up’ button to ask for the bill. These unique domes hang alongside an acoustic ceiling installation that has been scientifically designed to direct ambient noise. Theatre director and conversation expert Karl James is working closely with Pizza Express to reinvent how staff interact with customers, training them in the art of conversation and making customers feel good. The new restaurant, which will function as a ‘Living Lab’ has opened in Richmond. After feedback from customers, a new signature style will be rolled out across Pizza Express restaurants nationwide in 2011. Style What are the current style trends? Hearty fare was at the forefront in 2010 with nostalgic, hearty and British food being increasingly popular. This links with customer desire for local, seasonal and ethically sourced produce. Entertainment-focused dining is also seeing a resurgence with Proud Cabaret which opened in the City in late 2009 (see page 95) and Circus in Covent
Garden in January 2010 (see page 96). On the high street there is strong growth and new start-ups in the strongly themed and niche, snack/treat market. A number of these are small independents (for example the newly opened DriDri Gelato in Portobello Road, Yogurtry in Hampstead and Kaffeine in Portobello Road.) These market heavily on factors such as health, quality, artisan produce and
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Restaurant Design
HOSPITALITY 2011
Costa caters for the city customer Costa has embarked on a new strategy to boost its presence in metropolitan areas by launching a new-look store that focuses on fulfilling the specific needs of city customers. ‘Metropolitan’ stores, used predominately by takeaway customers now focus on speed of service and incorporate express till areas for customers in a hurry. City stores frequented by shoppers or those wanting business meetings offer a more relaxed atmosphere with zoned seating areas. Some stores with mixed use are a hybrid of the two designs, like the first Metropolitan store on Great Portland Street, London (pictured) which makes a clear departure from Costa’s current interior design, offering both relaxed seating and meeting areas as well as quick express areas to meet the different customer occasions. ethical values. Others have rolled out as chains like Mi-shake (a franchise operation) which opened its first store in 2005 specialising in salads and freshly made sandwiches and now has six stores in and around London. A number of restaurants are adding shops and takeaways to their offer, or perhaps it’s the other way round, with stores and delis evolving into restaurants. The current success of Bill’s Produce Store is a good example, though this may be a cyclical trend as the idea is not new: Bluebird in Chelsea has been successful for many years. Pop-Up restaurants (temporary installations) such as the Innocent 5for5 café at the Tramshed (now closed) and the Sketch pop-up café at the Royal Academy are good examples.
Design Design trends vary according to the target market and food style. However, every space will have a unique set of criteria which acts as the foundation of the design. High End restaurants are currently moving towards a look of traditional classicism, with the use of classic furniture styles and colours. Themed restaurants are moving evermore into the sphere of entertainment and thus try to create an extreme or surreal interior that adds to the theatre of the occasion. Strong brands are doing well and continually look to reinforce brand loyalty with consistent and recognisable interior design which, in turn, reinforces the reliability of the product. There is a move towards a back-tobasics feel in retail cafes/restaurants;
the use of natural materials, eclectic furniture, re-use of items, with not too much design. An example of this can be seen in Costa’s recent launch of Costa Metro (see above) with its recycled wood floor, old and mixed style furniture and exposed ceilings. This rustic style is further developed in the currently popular market style approach with an abundance of produce and an overall rustic feel. This approach is likely to continue with the general ambience being pure, honest and vital. At a more detailed level, this translates into a colour palette that is either brighter or lighter, with clarity and freshness or warm and comforting, using colours from nature but avoiding anything too intense or oppressive. As an example, is Dulux’s colour of the year for 2011 which is clean, natural and fresh. UK HOSPITALITY BLACK BOOK 2011
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Restaurant Design
Far right top: Open plan kitchens, with serveries, are becoming increasingly popular. Far right bottom: Caterers in staff restaurants have adopted many of the techniques in the High Street, with attractive food displays to boost sales.
Tossed - healthy eating at healthy prices Tossed - a new group of eight fast casual healthier eating places – aims to satisfy the growing healthy foods market, specialising in freshly tossedto-order salads and wraps, as well as fully rounded healthy eating offers including hand-made soups, stews, breakfast baps, smoothies. Founder Vincent Mckevitt, a business studies graduate, identified a niche in the market for healthier food ‘on-the-go’, seeing life beyond lettuce, cucumber, tomato and grated carrots. After research in America, he opened the first outlet in 2005 aimed at people who ‘may not want to eat salad every day but want to eat healthily every day’. Today Tossed’s Big Protein Wrap contains a 26.1g of protein, whilst the Chicken Salad Wrap is claimed to be guilt-free at just 333 calories. All salads can be wrapped, with the equivalent of a medium salad wrapped inside a fresh flour tortilla; smoothies provide 100 per cent of the daily fruit intake. Calories and nutritional content are counted, salt is not added, ‘good’ low GI carbs are used and mayo is ditched for fat-free yogurt to bind ingredients. Almost all packaging is environmentally friendly while hot drinks, sugar and most snacks carry the FairTrade mark. Food sourcing is carefully controlled. All the meat in the soups and stews is free range, chicken is farm assured and all eggs are free range. Left-over sandwiches are donated to charity daily where possible. The company’s philosophy is that healthy food should be available to everyone, hence its keen price point, with main course meals starting at £2.95 (Asian Tuna Salad, medium). In early 2010 the company secured £1.5m funding from international venture capitalist company Beringea, which will allow the brand to expand to a projected 20 venues in the next three years; it is now turning over in excess of £3m per year, and currently employs 100 people. 94
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Wallpaper is popular again with large floral prints evident in wall coverings and furnishing fabrics. At the other end we are seeing in some environments extreme geometry (sharp lines and acute angles) in furniture and service counters. This is often in response to some of the extreme geometry occurring in architectural styles with examples being the Jubilee Campus Building at the University of Nottingham and the proposed new extension to Tate Modern. The use of tone and texture is replacing the use of intense colours. Throughout catering environments there is a continued trend for mixed seating. Restaurants, and in particular cafes in both the retail and business and industry markets, may typically offer a range of lounge, perch, formal, café and bench seating. Environmentally sound materials and practices are popular – for example palm products, recycled glass, rubber flooring and low energy lighting. In both
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Restaurant Design
HOSPITALITY 2011
Circus comes to town Launched in 2010, Circus in London’s Endell Street, designed by iconic British designer Tom Dixon, is a new concept; a venue hosting surprising and intriguing acts within a bar and restaurant setting. Serving PanAmerican dishes, many of which are designed for sharing, staff and diners can ultimately join in to become part of the entertainment. The entertainment on offer lies at the heart of the venture. Drinkers and diners can gradually and naturally be involved in the performance should they wish, and those seated at the specially commissioned wide main table (see picture) will find their dining space transformed into a stage once they have completed dinner. refurbishment and new build there is often a requirement to meet BRE Environmental Assessment Method status. Servery In the larger retail, corporate and local authority markets there is a continued move away from straight line counters to modular units with the pick and mix opportunities that they offer. Curves and organic shapes are still popular since they offer a softer and welcoming feel. The range of composite tops and reconstituted stones offers a wide selection of appealing
surfaces. Many are natural/neutral with smaller chips to create visual interest. Some are made from recycled materials and other contain microban to act against bacteria. A strong trend has been the use of gloss laminates to counter fascias and the use of back painted glass for back walls. LED lighting to either wash light down surfaces, light from behind or provide illuminated strips is increasingly popular. In line with the desire in many areas for a rustic feel, woodblock is popular again, especially when used with sit-on equipment and
as part of creating a market-style feel for display. Equipment There is no doubt that the buzz words are ‘reduced carbon footprint’, ‘energy saving’ and ‘eco friendly’. All of the equipment manufacturers are trying to keep one step ahead of the game with the introduction of a variety of eco friendly/energy saving options. Unfortunately there is not currently an independent body which compares likewith-like and gives equipment ratings. However the CSFG (Catering for a Sustainable Future Group) is working towards this. Examples of areas where energy savings can be made are; Refrigeration – use of one large unit instead of two smaller units, use of cabinets with drawers instead of uprights, installation of Glycol secondary refrigeration systems. Boilerless combis to reduce water usage. UK HOSPITALITY BLACK BOOK 2011
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Restaurant Design
Proud cabaret brings entertainment to food Entertainment-focused dining is undergoing a resurgence – nowhere more successfully than Proud Cabaret, a cabaret and burlesque hot spot behind Fenchurch Street Station in the City of London. Refurbished in 2009 and recreating the feel of a genuine 1920s theatre, the venue’s decadent décor and attractive food offer has established itself as a major city restaurant. The refurbishment allowed the venue to introduce an elevated VIP platform together with a large kitchen extension which can now cater for up to 250 diners. The three-course menu changes twice a year and small bites are available from the bar menu. Intelligent, demand-controlled ventilation hoods that adapt to the needs of the environment automatically. UV-C ventilation systems and air-to-water heat recovery systems. Induction tops for cooking with their instant heat, great temperature control and reduced heat emission. Dishwashers with food waste management systems. Business and industry We know that the days of shuffling along an endless counter, facing an unappetising assortment of over-cooked food, and eating amidst a sea of tables has long gone. But how are today’s 96
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institutions using their catering facilities to boost morale and provide a social interaction space or respite from the workplace? And how are they managing to also meet their financial requirements? The current trend is to aim for nil subsidy and in order to achieve this there is a need to design from the customer’s perspective with an eye on ease of operation, whilst maintaining quality. There is a reduction in the use of satellite areas (unless they operate in isolation) since they isolate catering staff for what can be a low-use offer. The design needs to reduce staff movement and increase visibility for customers and staff. At the same time, the number of offers needs to be focused and the layout of the servery, must be efficient and easy
to navigate. There is an increased need for flexible use of dining spaces e.g. as a social space, for presentations or informal meetings. In order to encourage patronage on a regular basis the design of the interior environment must be different from the office or working environment, and be refreshing and interesting. This is in part achieved by having a range of styles within – for example bench-seating for groups, small tables for individuals and lounge seats for more relaxed dining. There is also a trend towards locating the catering facility close to or within the reception space rather than in the basement or hidden away somewhere.
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2011
Food Trends
SCIENCE TAKES A HAND IN NEW FOOD TRENDS
Food writer Michael Raffael, says today’s chefs need to understand the principles of molecular gastronomy, but that should help, not stop, both the kitchen and the guest conspiring to enjoy themselves and each other.
S
o Ferran Adrià is shutting down his hacienda in Roses at the end of 2011. Is it the pressure of originating a new menu once a year? Partly. Has he tired of the adulation? Star status isn’t what drives him. The money then? El Bulli loses about €500,000? His other business interests more than compensate. Perhaps he realised that he wasn’t running a restaurant. He was dishing up a very exclusive kind of interactive theatre that stimulated taste buds rather than brain cells. Señor Adrià doesn’t approve of the term ‘molecular gastronomy’. That hasn’t prevented him being identified with it. It implies that cooking has to start with a microscope, the inference being that until recently chefs cooked by the seat of their pants. In fact, an Oxford biologist, the late Nicholas Kurti and a food journalist Hervé This coined it. The latter, now working for the French government’s Institut National de la Recherche Agronomique (INRA) and collaborating with the chef, Pierre Gagnaire, has given it some credibility across the Channel. On this side, its impact has been random, something chefs dip into when it suits them. Only a handful of 98
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‘stars’ like Heston Blumenthal or John Campbell have scratched the food science surface. The influences of Adrià together with the scientific know-how acquired over the last decade have filtered through into the mainstream, even when chefs themselves may not recognize it. Co-author of Advanced Practical Cookery with Victor Ceserani and David Foskett, John Campbell is well-placed to bridge the gap between the main strands of professional cookery: classical, modern and cutting edge. The executive chef of Coworth Park, Ascot believes that a scientific grounding is now essential: “Understanding the principles of molecular gastronomy are prerequisites for anyone wanting to work in my kitchen. Methods and techniques follow from them.” Anne-Sophie Pic at Valence, the only female chef in France running a three star Michelin restaurant, provides a coda: “Cuisine,” she says “is becoming more like pâtisserie.” At the highest level, dishes have to be more consistent than they once were. The image of a master chef adding a personal touch to a dish at the last moment has a romantic appeal. It bears no relationship to a Michelin three star kitchen where
90 per cent of the work is mise-en-place, where ingredients are measured, times and temperatures strictly controlled. Precision not flare determines performance. Looking for a parallel between the role of ‘molecular gastronomy’ in modern professional cookery, there is no need to look beyond the Nouvelle Cuisine experiment. Its excesses, tiny portions lost on discworld plates, silly flavour combinations and pretentious, self-important chefs hastened its public rejection. However, it left behind a valuable legacy. France, held responsible for the worst excesses, lost its status as the unchallenged culinary superstate. Escoffier’s Guide Culinaire was no longer the Koran. The kitchen inventory broadened to include produce from around the world. New techniques, equipment and shared information reformed a stagnant food culture. Adrià’s and Blumenthal’s creativity and scientific nous are central to the way cooking is evolving. This is the context of what goes on behind the scenes. So far as customers are concerned, the ‘Wow!’ factor matters. Why should they order a prawn cocktail when they can buy it any day of the week in a Prêt à Manger sandwich? Even
BLACK BOOK HOSPITALITY 2011
conservative eaters-out enjoy surprises. Mark Hix was executive chef at the Ivy for ten year before launching his own Oyster and Chop House in London. “I suppose” he says “I was trying to create a Berni or a Beefeater, but with better ingredients, service and environment.” Reviving steakhouses may seem like reinventing the wheel. The change, he says, is in the approach to his raw materials: “When I got my first head chef’s job, I wasn’t too bothered about them. Now all chefs have to be.” His menus are dotted with seasonal wild foods from ‘scarlet elf cap’ fungi to ‘sea purslane’. The focus on rare regional produce has gone beyond cult status in Copenhagen where René Redzepi, of Noma, is championing New Nordic Cuisine. With a population of about half a million the city can claim 13 Michelin-starred restaurants, all of which to a greater or lesser extent have adopted elements of this Scandinavian style. Claus Meyer, chef, restaurateur, entrepreneur and TV star is the force behind the movement. Until he set out a manifesto and persuaded his peers to move away from ‘international’ cuisine, Denmark copied the rest of Europe. Now, he says, the city takes its food, and
not just the herring and smørrebrød, seriously: “We didn’t want this to be restricted to bio-dynamic farmers and Michelin wannabes. We wanted to bring this into everyday lives and aspirations.” René Redzepi graduated from both El Bulli and the French Laundry. He’s a natural addition to the top table of chefs with global reputations. More surprising is the speed with which a style of cooking has taken root. Fish restaurants, snack bars, delis and veggie restaurants in the city have all become more ‘Nordic’. The impact reflects a homogenous society with a lifestyle adapted to a spare northerly inspired diet. Changes in the UK reflect a more diverse nation, whose aspirations and tastes veer from the excesses of the North American Midwest to a Jamie Oliver-inspired vision of Mediterranean culture. The generation of Roux Babies and protégés of Nico Ladenis, Raymond Blanc or Anton Mosimann, heading for middle age, now own their own businesses. Michael Caines and Gordon Ramsay both stayed the course at Joël Robuchon’s Jamin, before building their own empires. There are now more skilled chefs de partie and sous chefs, many planning to open their own places, than
Far left: Mark Hix: “There are many more competent chefs and sous chefs around now than there used to be, but when I’m looking to fill a post I find that only one in twenty is employable.” Left: Ferran Adrià - perhaps he realised he wasn’t running a restaurant but a very exclusive interactive theatre.
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Food Trends
there ever were before. John Campbell describes it as “One of the most exciting times for British gastronomy.” He does though, add a warning note. Those who work for him receive an education. Those who work their way round the industry stamping their CVs with famous names may be doing little more than collecting their temporary bosses’ recipes: “If they do nothing but copy, they’ll fail.” Mark Hix points out that the calibre of those coming into the industry is low: “There may be more competent chefs and sous chefs around now than there used to be but when I’m looking to fill a post I find that only one in twenty is employable.” Alain Ducasse, on the basis of star count (three triple Michelins to his name) is arguably the fairy on top of the gastronomic tree. His formula works because it’s essentially simple. He retains key staff. Executive chefs at the Plaza Athénée and the Dorchester have 30 years joint experience working for him. According to him “60 per cent of a restaurant’s success is down to the quality of the raw materials, 35 per cent is technique and the remainder is talent.” It’s a view that both Hix and Campbell endorse. It’s no longer enough for a posh-nosh eatery to specify foie gras and truffles. Not all truffles are the same. Summer truffles are passed off as Perigord truffles on menus (and not all of these are equally fresh). Foie gras can come from intensively reared duck factories that make a battery chicken farm seem like a health resort. Intelligent sourcing is the single most effective way of setting standards. French cuisine may have gone down a few blind alleys, but its range of produce, along with that of its Latin neighbours remains, at its best (and with a few exceptions such as beef and seafood), if not ahead, then generally more widespread than what’s available in the British Isles. That gap may be narrowing. Jody
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Michael Raffael
Welcome to the world of Pago.
Right: John Campbell “Understanding the principles of molecular gastronomy are prerequisities for anyone wanting to work in my kitchen. Methods and techniques follow from them”.
Scheckter who pursues excellence on his Laverstoke Park farm (from soil quality to the ambience of his abattoir) with the same obsessive attention to detail that characterised his career as a Formula 1 World Champion or cheese purveyors like Randolph Hodgson of Neal’s Yard Dairy, who is behind Stichelton cheese, are unique in their respective fields. Rare breed meats, sustainable species of fish or Burford brown eggs all contribute to better quality. The country house hotel without a gardener to mind the vegetable plot is like a spa without a masseuse. Cuisine sous vide from the late 1970s invented itself on the back of ‘Boil-inthe bag’, but the use of vacuum packs and gadgetry have only taken off this decade thanks to the pressures on chefs to maintain consistency. Water baths for low temperature cooking, siphons for light-as-air creams, Pacojets for sorbets, ice creams and snows, Thermomixes for sauces, refractometers to measure sugar concentrations, probes and even the humble squeezy bottle have all changed in marginal ways the end results on a customer’s plate. Icelander Aggi Sverrisson, chef-director of Texture restaurant in Mayfair (Catey Newcomer Award 2010) admitted that he was “trying too hard because he lacked self-confidence” when he first opened. The most welcome development of the gastropubs theme is that those 100
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running them seem to put satisfying the public above showing off. It’s rare to hear anyone speak of ‘educating customers’ as was once the case. Heston Blumenthal’s pea and ham soup or potted shrimps at the Hind’s Head, Bray, around the corner from the Fat Duck are as relevant to the dining scene for what they represent as his bacon and egg ice cream. Across the Channel from Southampton in Honfleur, Alexandre Bourdas, with his wife Delfine, runs a 24-seat restaurant, Sa Qua Na. An ex-pastry chef of Michel Bras, he opened his mentor’s restaurant in Hokkaido and spent three years running it. He has a deeply personal approach to his vocation: “Tomorrow’s great restaurants are going to be small,” he says. What he means is that both diners and staff should enjoy the meal experience. Cooking and service aren’t about pain, tears and the f-word. Eating isn’t about blind adulation and solemnity. Both the kitchen and the guest should conspire to enjoy themselves and each other. He opens his restaurant four days a week so he’s not overstretched. He closes seven weeks a year. It’s not a formula for earning untold riches, but he cooks like a dream, makes a profit….and there are hundreds of chefs, waiters, sommeliers and managers who would like to be in his shoes.
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2011
Top Restaurants
UK’s TOP RESTAURANTS
A
lthough lists of top restaurants still attract much controversy, it’s generally
recognised that the Michelin ratings are acknowledged by chefs as the bible of a country’s top restaurants.
In the UK, 137 restaurants have gained at least one Michelin star, with four gaining three stars.
Restaurants with one Michelin star London
102
BELGRAVIA
Amaya
BELGRAVIA
Apsleys (at the Lanesborough Hotel)
BELGRAVIA
Petrus
BELGRAVIA
Zafferano
CHELSEA
Tom Aikens
CHELSEA
Rasoi
CHISWICK
La Trompette
CLERKENWELL
St John
CITY OF LONDON
Rhodes 24
CITY OF LONDON
Club Gascon
FITZROVIA
Hakkasan
FULHAM
The Harwood Arms
HAMMERSMITH
River Café
KENSINGTON
Kitchen W8
MARYLEBONE
L’Autre Pied
MARYLEBONE
Rhodes W1 (at the Cumberland Hotel)
MARYLEBONE
Locanda Locatelli
MAYFAIR
Benares
MAYFAIR
Galvin at Windows (at London Hilton on Park Lane)
MAYFAIR
Kai
MAYFAIR
Maze
MAYFAIR
Murano
MAYFAIR
Nobu (at the Metropolitan Hotel)
MAYFAIR
Nobu
MAYFAIR
Semplice
MAYFAIR
Sketch (The Lecture Room and Library)
MAYFAIR
Tamarind
MAYFAIR
Texture
MAYFAIR
The Greenhouse
MAYFAIR
Umu
MAYFAIR
Wild Honey
ST JAMES
Seven Park Place (at St James Hotel and Club)
SOHO
Arbutus
SOHO
Gauthier - Soho
SOHO
Yauatcha
TOWER HAMLETS
Viajante
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BLACK BOOK
Top Restaurants
HOSPITALITY 2011
Far left: Bruce Poole, patron of Chez Bruce, in London’s Wandsworth Left: Simon Rogan, at L’Enclume, Cumbria.
SOHO
Tower Hamlets, Galvin La Chapelle
VICTORIA
The Quilon
WANDSWORTH
Chez Bruce
ENGLAND AMBLESIDE, CUMBRIA
The Samling
BAGSHOT, SURREY
Michael Wignall at The Latymer
BASLOW, DERBYSHIRE
Fischer’s at Baslow Hall
BATH/COLERNE
The Park (at Lucknam Park)
BEAULIEU, HANTS
The Terrace (at Montagu Arms)
BEVERLEY/SOUTH DALTON, YORKS
The Pipe Glass & Inn
BIDDENDEN, KENT
The West House
BIRKENHEAD
Fraiche
BIRMINGHAM
Purnell’s
BIRMINGHAM
Simpsons
BIRMINGHAM
Turners
BODIAM
Curlew
BOLTON ABBEY, NORTH YORKS
The Burlington (at The Devonshire Arms Country House Hotel)
BRISTOL
Casamia
CARTMEL, CUMBRIA
L’Enclume UK HOSPITALITY BLACK BOOK 2011
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2011
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Top Restaurants
CASTLE COMBE, WILTS
Manor House Hotel and Golf Club
CHESTER
Simon Radley at The Chester Grosvenor
CHEW MAGNA
Pony 2 Trap
CLIPSHAM, RUTLAND
The Olive Branch and Beech House
CRANBOOK, KENT
Apicius
CUCKFIELD, SURREY
Ockenden Manor
DORCHESTER,DORSET
Sienna
EMSWORTH, HANTS
36 on the Quay
FARNBOROUGH COMMON, KENT
Chapter One
FAVERSHAM, KENT
Read’s
HUNSTANTON, NORFOLK
The Neptune
ILKLEY, WEST YORKS
Box Tree
ISLE OF WIGHT
The Hambrough
KEW, SURREY
The Glasshouse
KNOWSTONE, DEVON
The Masons Arms
LANGHO, LANCS
Northcote
LUDLOW, SHROPSHIRE
La Bécasse
LUDLOW, SHROPSHIRE
Mr Underhill’s at Dinham Weir
MARLBOROUGH, WILTS
The Harrow at Little Bedwyn
MARLOW
Adam Simmonds at Danesfield House
MARLOW, BUCKS
The Hand & Flowers
MORSTON, NORFOLK
Morston Hall
MURCOTT, OXON
The Nut Tree
NOTTINGHAM
Restaurant Sat Bains
OAKHAM, RUTLAND
Hambleton Hall
PALEY STREET, BERKS
The Royal Oak
PATELEY BRIDGE, N YORKS
The Yorke Arms
PETERFIELD, HANTS
JSW
RICHMOND-UPON-THAMES, SURREY
Bingham Restaurant (at Bingham Hotel)
RICHMOND-UPON-THAMES, SURREY
Petersham Nurseries Café
RIPLEY, SURREY
Drake’s
ROYAL LEAMINGTON SPA
The Dining Room (at Mallory Court)
SHEFFIELD
The Old Vicarage
SHINFIELD, BERKS
L’Ortolan
TITLEY, HEREFORDSHIRE
The Stagg Inn
TORQUAY, DEVON
The Room in the Elephant
ULLSWATER, CUMBRIA
Sharrow Bay Country House Hotel
UPPER SLAUGHTER, GLOS
Lords of the Manor
WELWYN GARDEN CITY
Auberge du Lac
SEASALTER, KENT
The Sportsman
WINCHCOMBE, GLOS
5 North St
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Top Restaurants
HOSPITALITY 2011
Far left: Michael Caines co-patron, Gidleigh Park Middle: Geoffrey Smeddle at The Peat Inn, near Edinburgh Top left: Sat Bains, chef at the eponymous Restaurant Sat Bains Bottom right: Restaurant at Northcote, Langho, Lancs.
WINCHESTER
The Black Rat
WOBURN, BEDS
Paris House
WINDERMERE, CUMBRIA
Holbeck Ghyll
SCOTLAND DALRY, AYRSHIRE
Braidwoods
EDINBURGH
21212
EDINBURGH
The Kitchin
EDINBURGH
Martin Wishart
EDINBURGH
Number One (at the Balmoral Hotel)
EDINBURGH
Plumed Horse
ELIE, FIFE
Sangster’s
FIFE
The Peat Inn
FORT WILLIAM, HIGHLAND
Inverlochy Castle
ISLE OF SKYE
Kinloch Lodge
LINLITHGOW, WEST LOTHIAN
Champany Inn
LOCHINVER, HIGHLAND
The Albannach
NAIRN, HIGHLAND
Boath House
PORTPATRICK, DUMFRIES & GALLOWAY
Knockinaam Lodge
WALES ABERGAVENNY, MONMOUTHSHIRE
The Walnut Tree
LLANDRILLO, DENBIGHSHIRE
Tyddyn Llan
MACHYNLLETH, POWYS
Ynyshir Hall
MONMOUTH
The Crown at Whitebrook
CHANNEL ISLANDS JERSEY
Bohemia (at the Club Hotel & Spa)
JERSEY
Ocean Restaurant (at the Atlantic Hotel) UK HOSPITALITY BLACK BOOK 2011
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Clockwise: Michel Roux Le Gavroche, London; Andrew Fairlie at Andrew Fairlie at Gleneagles; Raymond Blanc at Le Manoir aux Quat’Saisons, with head pastry chef, Benoit Blin, and Gary Jones, head chef.
Restaurants with two Michelin stars London Belgravia
Marcus Wareing at the Berkeley Hotel
Bloomsbury
Pied à Terre
Covent Garden
L’Atelier de Joël Robuchon
Kensington
The Ledbury
Mayfair
Hibiscus
Mayfair
Helene Darroze at The Connaught
Mayfair
Le Gavroche
Mayfair
The Square
England
Hélène Darroze at the Connaught
Cambridge
Midsummer House
Chagford, Devon
Gidleigh Park
Cheltenham
Le Champignon Sauvage
Great Milton, Oxfordshire
Le Manoir aux Quat’ Saisons
Malmesbury, Wilts
The Dining Room (at Whatley Manor)
Rock
Restaurant Nathan Outlaw
Scotland Auchterarder, Perthshire 106
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Andrew Fairlie at Gleneagles
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Top Restaurants
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Left: Father and son, Michel and Alain Roux - The Waterside Inn at Bray Bottom left: Jocelyn Herland, Executive Chef, Alain Ducasse at The Dorchester Bottom right: Heston Blumenthal at The Fat Duck, Bray.
Restaurants with three Michelin stars London Chelsea
Restaurant Gordon Ramsay
Mayfair
Alain Ducasse at The Dorchester
England Bray
The Fat Duck
Bray
The Waterside Inn UK HOSPITALITY BLACK BOOK 2011
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Creating Hospitality
MODERN GRACE
The New Architecture of Premium Bone Porcelain
The UK Hospitality Black Book 2011 Restaurants Sponsor Villeroy & Boch Hotel & Restaurant 267 Merton Road, London, SW18 5JS Tel.: 020-8875-6011 E-mail: hotel@villeroy-boch.co.uk
www.tabletalkatvilleroyandboch.com www.villeroy-boch.com/hotel
2011
BLACK BOOK HOSPITALITY 2011
Purchasing
The hospitality industry spends over £10bn every year on food purchasing, serving over 8bn meals. This is purchasing on a grand scale – yet many operators pay insufficient attention to how best they should purchase food and other commodities. David Goymour talks to some purchasing directors.
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n a world increasingly obsessed with globalisation, buyers, especially food buyers, have a huge choice. Consumers expect, at not too much extra on the bill, please, all the fruits and vegetables the world can produce, fish and seafood from all its oceans. Strawberries at Christmas? Why not? Our expectations have changed dramatically in 50 years. Foods which were once regarded as ‘exotic’ are now flown in from around the world. The
trouble is, when we make the whole world our breadbasket, rather than the home region, we take on the world’s problems, too. Between 2003 and 2010 Australia, an important supplier of wheat and rice to the world’s markets, saw its worst drought on record (followed, ironically, by flooding in Queensland and the Brisbane hinterland). In 2008 drought in some countries and floods in others combined to push up the price of wheat, one of the world’s key staple commodities. Combined with higher energy costs this produced a spike in world food costs previously stable since 1990. Drought in Russia has contributed to a similar escalation in 2010/11. In the developed West we feel the pain at the grocery checkout, where price increases are rather more obvious than they are on the restaurant bill. But hospitality businesses are being squeezed by higher commodity prices and they can’t always pass the cost on
Purchasing
Cygnet Foods
FOOD PURCHASING: HOSPITALITY’S £10bn BILL
straight away to the customer. I n fact, the industry is a huge purchaser of food – according to Peter Backman of Horizon, caterers buy over £10bn worth of food every year, serving over 8bn meals with food sales throughout the industry amounting to over £31bn. Even a one per cent increase in food purchases adds over £100m to the industry’s food bill. So purchasing has inevitably become more specialised and more sophisticated. Steve Jobson, buying director for Sodexo, which operates contract food service on about 2,000 sites in the UK, says that at present, the company’s focus is on containing inflation. “We have tariffs which have been agreed and have to be honoured; any increases go straight to our bottom line.” The key drivers behind food inflation, he says, are commodities and exchange rates, particularly the rate for the pound against the dollar and the euro. These issues are addressed in different ways by the three tiers of UK HOSPITALITY BLACK BOOK 2011
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2011 Left to right: Steve Jobson of Sodexo: “We have tariffs which have been agreed and have to be honoured; any increases go straight to our bottom line.” Beacon’s Chris Durant: “Eighty per cent of the spend will be with 20 per cent of the suppliers, so are savings possible?”
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purchasing teams in Sodexo. First is the Global team, which deals with international brands such as Coca-Cola. “Branded suppliers have passed on their production costs. With snacks, soft drinks and confectionery, we are seeing some big spikes in pricing, and they are brands you can’t afford not to have in your business.” Next comes the European team, which sources commodities such as rice and tuna, cereals and oils. “Commodities like wheat and oil are important because they feed into so many of the products served in hospitality businesses. Wheat is in flour, pasta, bread and other baked goods. It also goes into animal feeds, and poultry prices have gone up 30 per cent in the past four or five months. “The winter weather has impacted on the lambing season, and prices have gone up. We’ve had to be creative with menus, to try to avoid inflated items. But in the case of a business and industry contract, if our next opportunity to adjust pricing is in November, we can’t make changes before that.” The Local team is UK-specific and buys produce which will carry the Red Tractor marque or Marine Stewardship Council accreditation. “Pub groups are giving more information now about the provenance of the food they serve, and consumers are interested in this. I’ve been driving through marques: all the British meat we serve is Red Tractor assured and we have MSC accreditation for our fish. We’re proud of the quality standards we put on our food,” he says. These marques are used on Sodexo menus. The company is the first in the food service management sector to be allowed to do this by the MSC. “You’d like to think that the purchasing leverage gives us an advantage,” Jobson adds. “Suppliers like to deal with companies which are financially stable, and there’s more of a
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risk with smaller operators. “We offer a shop window for branded goods, but the end-user wouldn’t necessarily know where commodity products are coming from.” (Operators would recognise ingredients and prepared foods sourced from 3663, Brakes and the rest, but the consumer will be oblivious of this.) Whitbread operates 2,000-plus outlets in the UK, including Premier Inn, Beefeater and Costa Coffee. Simon Galkoff, head of food buying, agrees that the Russian droughts and recent flooding in Australia have had an impact on commodities such as wheat and corn. But he adds that Whitbread has been ‘largely unaffected’ because of its cycle of contracts. The scale of Whitbread’s purchasing gives it an edge, and it’s in the group’s interest to deal directly with suppliers, not only to negotiate the best price, he says. “All our buyers are experts in their product areas and where possible we deal directly with our suppliers. Occasionally this is not possible, for example where product can only be purchased abroad by agents who have licences for quota purposes. However, a Whitbread buyer or product technologist will always visit the producer and/or processor to ensure that they meet our sourcing standards
in terms of welfare, ingredients, production and traceability.” Beacon Purchasing, owned by Interchange and Consort Hotels, does annual purchasing worth £120m for its members, mostly independent hotels and small groups with up to 20 units. Food and beverage purchasing accounts for about three-quarters of that. “We’ve demonstrated to large groups that we can add value to what they do, too,” says chief executive Chris Durant. Members pay Beacon a subscription of £495 per property per year and Beacon also receives a rebate from suppliers. The percentage varies according to product category. This system of rebates is “open and known about”, says Durant. “Customers will decide whether our solution is a better deal for them. What Beacon earns is secondary to them.” The most obvious benefit for members is that Beacon negotiates prices on the strength of its £120m annual spend. But Durant is keen to see members develop a high level strategy for purchasing. In the first discussions with members, Beacon will identify what they are buying and where. “Eighty per cent of the spend will be with 20 per cent of the suppliers, so are savings possible? The next step is to consolidate suppliers within categories.”
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Durant’s killer option, however, is to implement this strategy online. Beacon launched a web-based procurement system in 2010, and members may now upload all their agreements with suppliers into this system. All that’s required then is the discipline to use the online exclusively for all purchasing. Durant describes online purchasing as the tip of an iceberg: “You can see all the products, all the prices, and order what you need.’ Below the waterline, however, are more benefits: ‘All the information generated, that tells the business what they’ve bought from each supplier, queries any disparities and feeds into the MIS and finance systems.” Since last year’s launch, 14 properties have signed up, and Durant reports they can save between one-1.5 per cent on margins as a result of the discipline the system imposes on buyers and sellers. Redefine Hotels is a Holiday Inn franchisee, operating in the UK two full service Holiday Inns and five Holiday Inn Express properties. Steven Foster, area manager for the UK, buys for the hotels through Beacon. The Express hotels, which serve a buffet breakfast to standards specified by the Holiday Inn franchise, source
the products used from Brakes, on a Beacon price list. “Beacon can negotiate favourable prices for us,” he says. “It’s like having your own full time purchasing manager out there, constantly finding the best prices they can for you.” But he still has to watch out for seasonal increases, such as a recent hike in potato prices, blamed on flooding in Ireland, and possible increases in prices for lamb, following the hard winter. “Every hotel should be able to write its own menus,” he says. Taking the example of lamb prices, he says his chefs will look at alternatives when they can, though like the contract catering operator, hotels will often be committed to including lamb in their corporate programme of menus for conferences, for example. He confirms the effectiveness of Beacon’s programme to rationalise supplier lists. Buying guest amenities, for example, Redefine Hotels knows exactly what the cost of cleaning and dressing a bedroom will be. “We know where the cost lines should be. If it goes outside those lines we know there may be a problem, perhaps with damage at the laundry or stock losses. We can then investigate and deal with the problem.’ To make procurement more effective
Left to right: Redefine’s Steven Foster: “It’s like having your own full time purchasing manager out there, constantly finding the best prices they can for you.” Simon Galkoff of Whitbread: “Our ‘Good Together’ programme sets out how we source our products by working in partnership with our suppliers and other stakeholders.”
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Purchasing
in the future, buyers will clearly focus on more than simply the numbers on the price list. Strategies have to be developed to buy appropriately and use the produce appropriately. For Whitbread, success in food sourcing is measured by customer satisfaction. “We serve millions of customers every year and they trust in our abilities to provide them with food and drink which has been sourced in a responsible and sustainable way,” says Simon Galkoff. “Our ‘Good Together’ programme sets out how we source our products in this way by working in partnership with our suppliers and other stakeholders. This ensures that sourcing issues are addressed fully and meet the needs of our customers.” Steve Jobson sees a need for collaboration: “If I’m wondering if I’ve really got a good deal on meat, I may bring in an independent consultant to check on what we’re achieving. I’ve been working in procurement for 25 years, and I have no problem about bringing in help! We might want, for example, to refine our specification to match the way we use the products. “In the future, I see a merging between sales and procurement. We need to collaborate, with sales and marketing people and procurement people working in the same team. There’s a danger if you’re working separately, that a sales person may say, we can give you local produce in all categories. When we win the business we may not be able to do that. If procurement is involved at the tendering stage, we can correct that.” The future, clearly, includes online activity. Whitbread uses a diverse range of sourcing tools including tenders, consortium buying and electronic auction. “We find the e-auction a very effective tool in certain categories as it is fast and maximises the savings process,’ says Simon Golkoff.
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BOOSTING WINE SALES BOOSTS PROFITS Wine sales are vitally important for most restaurants – but how can you boost sales so that you can maximize revenues? Paul Wootton talks to experts and gives some advice.
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s a restaurant operator you ignore your drinks offering at your peril. Depending on the type of venue, wet sales can account for anything between 20-55 per cent of a restaurant’s total income - as well as offering significantly better margins than the food. In extreme cases, drink can account for an even higher percentage of a customer’s total bill. There’s the now legendary tale of the six City bankers who spent £44,007 on fine wine (and a couple of beers) at Ramsay’s Petrus back in 2001. The amount spent on drink was so large - and the GP so rewarding - that the restaurant waived the £400 food bill entirely. Such occasions might be very rare but they serve to demonstrate the impact drink sales can make on a restaurant’s
bottom line. The fact is the majority of restaurants in the UK would struggle to survive without them. It’s why we see so few Bring Your Own drink restaurants here. With rents so high and competition within the industry compelling restaurants to keep their prices low, drinks sales offer a lifeline to struggling operators and a silver lining to successful ones. In order to maximise the benefit your drinks offering brings to your business - and increase the share of your restaurant’s income attributed to profitable drinks sales, here are some key areas on which to focus: RANGE Sometimes less is more Range refers not only to the quantity of wines you offer but also the quality and diversity. Unless you employ a sommelier and are happy to have thousands and thousands of pounds tied up in stock, there’s no point having a wine list that takes a week to read through. The latest research from the US indicates that in the casual dining arena wine sales increase the more extensive the range, but up to a maximum of
Five tips for a wine list LAURA RHYS, Head sommelier at Terravina in the New Forest, was named UK Sommelier of the Year in 2009. If she came to set up her own restaurant, what five key things would she bear in mind when creating her wine list? Here’s her response: 1. Value for money 2. The list needs to be relevant to the restaurant in terms of size, wines on offer. 3. I’d want a broad range – in price, region and grape style as well as some rarities too!
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4. 5.
(comparative to size of course.) Ease of reading for the guest. There would have to be a fun factor, something to show a little of my personality.
about 150 bins (bottles). Beyond 150, sales fall away again. The Cornell Hospitality Report on Wine List Characteristics also suggests that wine lists which “include more mentions of wine from a specific set of wineries” and those that feature a ‘reserve’ section tend to encourage greater sales. In the UK, the term ‘casual dining’ suggests a huge range of restaurant styles and this 150 bottle rule is unlikely to hold true for fast casual restaurants, where it would be unthinkable to find a list featuring so many different wines. Clearly your range should be appropriate both to your style of restaurant and your style of cuisine. The premium burger bar chain Byron, for example, offers just
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four whites and four reds. If consumers want to go out for a burger and chips, the thinking goes, they don’t want to spend half an hour deciding which wine to have with it. In terms of diversity, too, you don’t have to offer all things to all men. If your restaurant majors on Italian food, do you need to ensure a good representation of French or New World wines on your list? By making your wines integral to the rest of the restaurant concept, you increase the authenticity of the dining experience being offered to consumers and further reinforce your food’s credentials. But be aware of changing trends. At the time of writing (September 2010), rosé wine was the big growth story
in the UK. The Wine & Spirit Trade Association’s Quarterly Annual Report revealed on-trade sales of rosé increased by over 20 per cent by value in 2010 - it seems daft then not to make rosé a part of your own offer - and it makes sense not to bury the details of these wines in a hard-to-find place in your list. Should you offer branded wines that consumers are familiar with from the off-trade? Certainly at the more casual end of the restaurant spectrum and for those consumers who lack much wine knowledge, there are strong arguments in favour of including brands in your range. Lee James is commercial director for wines at Pernod Ricard UK, which supplies brands such as Jacob’s Creek
and Campo Viejo. Of course you would expect him to make the case for branded wine in the on-trade but his views are backed by some solid research. “A substantial number of consumers see well-known brands as a quality reassurance in what many see as a confusing category,” he says. “Our research also reveals that consumers are happy to pay more for well-known wine brands in restaurants, pubs and bars in order to minimise the perceived risk of ordering something they don’t like. Unfamiliar wine brands available solely in the on-trade fared badly in the research.” If you’re no wine buff and are worried about putting together a range, suppliers offer huge amounts of advice on this. UK HOSPITALITY BLACK BOOK 2011
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PRICING Less can be more - again According to research conducted by Wine Intelligence, only 20 per cent of consumers think wine is good value in restaurants - which may not be surprising given some of the crazy deals they see in supermarkets. While most on-trade consumers are aware they’re paying for more than just the liquid in the bottle - the environment they’re in, the service, staff knowledge and so on they’re increasingly aware that there are times when they are being ripped off. A mark-up of 400 per cent, unless you’re ageing the wine in your own cellars, is difficult to justify. And the point is, in these cash-conscious times, wines with that kind of markup, especially at the upper-end of the quality scale, are unlikely to sell. Savvy operators are increasingly resorting to adding a cash margin rather than a percentage margin to their more expensive wines. At the food-oriented pub group Geronimo Inns, for example, they add a £15 cash margin to their top-end wines - and sell a lot more of them as a result. If your wines are gathering dust on your shelves, rethink your pricing policy. 114
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HOUSE WINES Think about quality Because these are high volume there’s a temptation for operators to source the cheapest wine possible and make a good margin on it. But ultimately that approach is likely to be counterproductive. Your house wines should set a certain kind of benchmark; you must be happy to have them represent your restaurant. It isn’t easy finding quality wine at entry-level prices so shop around. With the strength of the euro in the past couple of years, many operators have looked outside Europe. Currently Chile, in particular, makes plenty of wine with a good price/quality ratio. And when it comes to style, look for versatility. The best house wines will work as aperitifs but should also pair well with a wide range of foods. SUPPLIERS Get the most out of them Suppliers are an enormous resource for restaurateurs, offering everything from advice on wine lists and trends to helping organise customer-led events such as themed food and wine matching evenings.
WaverleyTBS runs these kind of events quite frequently. They will even involve the wine producers themselves to support food and wine gourmet evenings. “Supplying wine to today’s savvy operators is not just about the sell-in any more,” says Mike MacCulloch, a key account manager for WaverleyTBS. “In fact, it’s about a total package of support.” As an example, he cites his company’s relationship with Tigerlily, the Edinburgh hotel, restaurant and bar run by the Montpelier group. “We have total immersion in everything they do at a site like Tigerlily and get to know all of the staff,” he says. “The benefit for us as suppliers is that the staff become real ambassadors for our wines; the benefit for Montpeliers and Tigerlily is that they sell more wine and make more profit.” WaverleyTBS offers plenty of other support to its customers. The company’s in-house design studio can design and print bespoke wine menus using logos and designs from the operator free of charge and there is a range of POS and merchandise to support wines sales in outlet. A customer “points” incentive
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for wines on promotion allows points to be exchanged for a variety of high street vouchers, clothing, equipment or training courses from the Wine and Spirit Education Trust. How many suppliers you use will depend on your type of operation and commitment to your offering. Rupert Clevely, the founder of Geronimo Inns, reckons three or four wine suppliers are right for his business. “I’m not going to get all my wine from Matthew Clark,” he explains. “As much as Matthew Clark is a great business, there’s probably a chain restaurant over the road that gets all their wine from that one supplier. I don’t want to do that. So we look at three or four suppliers and work on the wine list with them. We will go where we can get the best product but there has to be a limit - we don’t want 10 suppliers for our wine, but three maybe four is enough.” TRAINING Instil some passion in your staff If you’re serious about selling wine, your staff must be trained. Pernod Ricard UK’s Lee James says that even
in a pub, where consumers don’t expect staff to be connoisseurs, they do appreciate someone who has enough basic knowledge about a wine to reassure them that they will enjoy and like the taste of whatever they choose. He recommends training staff with a 30-minute wine tasting session to introduce any new wines and update their knowledge on new vintages or changes to the range. To help them remember the basic facts, he suggests giving them stories about the wines or snapshots of information rather than lengthy pages of technical tasting notes. “When it comes to discussing the wines with customers, encourage them to focus on their own experience of tasting the wines, rather than how the wines may have been described to them – it’s more convincing for the customer,” he explains. The most important thing of all is to get your team to try the wines. “Nothing sells wine faster than a passionate recommendation,” he says. His views are echoed by that of Mike MacCulloch at WaverleyTBS. His aim is to get staff confident and “fired up” about wine. To that end, he and his
colleague, wine development manager Alastair Allan, have devised a staff wine club at Tigerlily. The club meets every six weeks for a couple of hours to go through tastings, team activities and training exercises. The initiative is voluntary for any member of staff but they regularly have a dozen or so people who turn up for the sessions. MacCulloch explains: “Everyone tends to come prepared with questions and ideas around things that have happened during service or through experiences. We make it fun and the team get a lot out of it.” DISPLAY AND MARKETING Make it obvious what’s available When developing a wine list, ensure that the descriptions of wine are clear and relevant. Unless you’re a fine dining restaurant, keep the descriptions brief. While you should avoid using complex, extravagant or confusing language, in the right venue quirky descriptions and personal recommendations can work well. Lists should also match the look and feel of an outlet - and they needn’t resemble a book. As Pernod Ricard UK’s
Far left: Lee James: “Our research reveals that consumers are happy to pay more for well-known wine brands in restaurants, pubs and bars in order to minimise the perceived risk of ordering something they don’t like.” Middle: Mike MacCulloch of WaverleyTBS aims to get staff confident and “fired up” about wine and has devised a staff wine club at Tigerlily restaurant in Edinburgh “Everyone tends to come prepared with questions and ideas around things that have happened during service or through experiences. We make it fun and the team get a lot out of it.” Left: At the national finals of the 2010 Young Chef Young Waiter competition, organised by The Restaurant Association, Ben Dantzic, from Andrew Fairlie at Gleneagles, discusses the choice of wine with his guinea-pig guests. In the competition, wine service is marked as highly as food service. Ben eventually went on to win the title of Young Waiter of the Year. (See page 11)
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Right: A striking way to boost wine sales – the wine tower at The Radisson Blu Hotel at Stansted, Europe’s first. The Angel’s Wine Tower Bar offers more than 4,000 bottles of wine in a soaring glass wine case. Once ordered, the bar angels fly into the air to retrieve the guest’s wine selection.
Lee James says, “The most engaging wine lists are often the simplest.” Remember that lists are not the only way to encourage sales of your wine. If you operate at the upper end of the scale, consider a drinks trolley from which to sell Champagnes by the glass and other aperitifs. Hugues Lepin, head sommelier at Hélène Darroze at the Connaught in London, is convinced of their benefit. “It’s much easier to sell something from a trolley than from a list,” he says. “When people look at a list they don’t see what they’re getting, they don’t have an impression of the product. When they see the trolley and the bottles they’re thrilled.” 116
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Simple food matching is another way to promote your wine offering, and can encourage consumers to try more premium wines. Staff should be able to make recommendations but you might wish to highlight specific pairings on your food menu and on your specials board. SPIRITS AND COCKTAILS Think about additional opportunities Lastly, don’t ignore spirits and cocktails. Cocktails offer gross profits of up to 80 per cent and the UK’s consumers currently have a considerable thirst for them. Aperitifs offer a great opportunity to encourage consumers to trade up to premium brands, while after-dinner
drinks can earn you good incremental sales. If you need to turn tables fast, try offering after-dinner drinks to accompany dessert or with coffee. Even in a fast casual restaurant, you can make this opportunity work for you. The Mexican restaurant chain Wahaca offers a small but quality selection of anejo (aged) tequilas. They sell “really well”, according to owner Mark Selby. Staff are encouraged to make recommendations. “If you can get customers to try these products, you get an amazing response,” explains Selby. “When they suddenly realise they do quite like tequila, they’ll come back to educate their friends on their new discovery.”
Strathmore Uk Hospitality ads.ai
1
22/12/2010
10:04
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4
Personalities Movers and Shakers
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Movers and Shakers
WHO ARE THE MOVERS AND SHAKERS? Right: Heston Blumenthal; Inset: Gordon Ramsay
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irror, mirror on the wall which is the most influential of them all? How do you choose the movers and shakers in an industry? Several attempts – all with merit were made during the year by trade magazines, such as Restaurant and Caterer & Hotelkeeper, but all of them seemed to concentrate on the influence that individuals had on their companies, rather than on the industry generally. So we tried to focus on just ten people (eleven, actually, because we’ve hedged our bets over Heston and Gordon) who, in their various ways, have already significantly influenced the industry – or are likely to do so in the future. Some are not necessarily of the industry. Of course, the list is not exhaustive; many other names come to mind. Apologies to those who think they should be in the selection. And to avoid any overt favouritism, the list is in alpha order.
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HESTON BLUMENTHAL The Fat Duck with GORDON RAMSAY Ramsay Holdings HAS Heston influenced British cuisine? Or should we pick Gordon Ramsay? The Roux family? Raymond Blanc? Or any other celebrity chef? At the end of the day, our vote is split between Heston for his more modest, more intellectual, more inconoclastic approach to food and Gordon for his extraordinary television success, his overbearing personality, his ego and his skill in still winning stars and accolades for restaurants that bear his name but which are run by talented staff. We should, perhaps, forget the swearing and his colourful private and business life. Both chefs are arguably at the top of their profession and their influence on the industry reaches into its furthest corners – Heston has opened Dinner at the Manderin Hyde Park to loud acclaim and is now involved in raising hospital food standards while Gordon has done much to push cookery,
and running a restaurant as a profession, into the national consciousness. The restaurant industry would certainly be the poorer without these dominating characters.
ANDY COSSLETT Chief Executive, InterContinental Hotels group THE rapid expansion of the Holiday Inn, Crowne Plaza, Staybridge Suites and Hotel Indigo brands – all achieved through franchising – makes IHG the second largest hotel company in the UK and the hotel industry’s largest UK franchisor. IHG (with Hilton, Wyndham, Carlson and other mainly
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Movers & Shakers
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Left to right: Sandie Dawe; Grant Hearn: Ufi Ibrahim.
US brand owners), has proved that franchising is the successful business model of today and is the one to support future growth in the hotel industry – a far cry from 20 years ago when hotel ownership and operations were thought to be indivisible. There’s still a major independent sector in the UK hotel industry but the development of franchising is showing how the industry will develop in a future increasingly dominated by brand holders, developers and hotel operating companies. SANDIE DAWE Chief executive, VisitBritain VISITBRITAIN is UK’s key tourism marketing agency but how well it copes with the cuts in its funding – and is able to raise match-funding – will dictate how successfully UK tourism develops in the next five years. Certainly it needs imagination and determination from VisitBritain, especially as funds for tourism are being cut back which will put yet more pressure on VisitBritain’s diminishing resources. And how will cutbacks affect VisitEngland and VisitLondon in the long-term? Being able to do more with less – a perenniel government objective – is going to test the agency’s leadership and effectiveness. It’s difficult not to get the impression that the government’s policy is to abandon funding for individual industries altogether, so the
future of all the tourism promotion agencies must be under some doubt. As a result, the need for matchfunding, and more private investment, becomes ever more critical. Will this come about? Only time will tell – but it’s difficult to see companies, which are already spending large sums on their own promotions, wanting to stump up even more for generic promotion of Britain. VisitBritain is influential but it has a fight on its hands to stay that way. GRANT HEARN Chairman, Travelodge TRAVELODGE was the original budget hotel group, formed as long ago as 1985, but it was Grant Hearn’s arrival in 2003 as chief executive (he’s now chairman) and ownership by Dubai International Capital, that set the company on the present road to rapid expansion. His influence lies in the company’s aggressive approach to growth – it now has over 450 hotels and 30,000 rooms. His belief that Travelodge is more akin to retailing than hotelkeeping – something that tends to get up the nose of traditionalists – means that the company is regarded with some suspicion by independent hoteliers; the fact that Travelodge makes no bones about being out to get the independent’s business doesn’t help Travelodge’s (and Premier Inn’s) influence on the industry lies in its
aggressive promotions, very low prices and good value – all factors putting huge pressure on the independent sector. UFI IBRAHIM Chief executive, British Hospitality Association WITHIN three months of her appointment as chief executive, Ufi Ibrahim had produced two reports – one defining the size and shape of the hospitality industry (it employs 2.4m people), the other pointing the way ahead for the industry, with a target of creating 236,000 jobs by 2015. Clearly on a mission to forge a positive partnership with government in order to move the industry forward, she has shown that she intends to reinforce BHA as the industry’s leader. Her task is being made more difficult by a government which is cutting public funding in many areas, including tourism promotion, while raising taxes (such as VAT) – all of which might well inhibit rather than encourage growth, certainly in the short-term. But investment in both the hotel and restaurant sectors continues and the industry will achieve more by working with the government rather than against it. The main challenge: David Cameron’s speech on tourism was widely welcomed but many of the measures the government has had to take to reduce the deficit actually hinder rather than help the industry’s growth. UK HOSPITALITY BLACK BOOK 2011
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Right: Jamie Oliver
MICHELIN MAN (or woman) SAY what you like about Michelin ratings, they are the ones the chefs are most eager to win. On the continent, chefs have lopped themselves when losing a star – that’s never happened here but there’s plenty of angst in the industry before the annual ratings are announced, and afterwards. What influence does Michelin Man bring? Undoubtedly, he’s been a huge influence on restaurant standards (though that’s not to decry the influence of other guides, like Harden’s, The Good Food Guide, AA Guide). The 130-plus Michelin-starred restaurants in the UK (see page 102) shows how far the restaurant industry has come in raising the quality and 122
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standard of its food – many of them (thankfully) run by British chefs. The guides have had a huge impact on this but Michelin, at the top end, has probably done the most. It’s certainly the one most sought after.
on television. With his charity work, the cheeky chappie’s heart is clearly in the right place and he’s done much to improve the public’s perception of good food and healthy eating – and good causes. His influence will grow.
JAMIE OLIVER JAMIE’S influence on school meals is indisputable. Through his television series to improve school meals, he single-handedly forced £250m out of the previous Labour administration by shaming the government’s indifference to school food. No-one has done this before and it’s doubtful if it can ever be repeated: a remarkable achievement. He’s since gone on to found Fifteen, his restaurant charity for unemployed youngsters, which has spread overseas. He’s also busy overseeing the expansion of Jamie’s Italian – one of the most successful new UK restaurant brands – while promoting Sainsbury’s food
ALAN PARKER Ex-chief executive, Whitbread WE ought to be naming Andy Harrison, Whitbread’s new chief executive, in this slot but he’s not had time yet to prove himself – so Alan Parker should be credited with creating the UK’s biggest hotel group with just one brand – Premier Inn, now with over 41,000 rooms – and the Costa coffee shop chain (and not to forget Beefeater). As with Grant Hearn (who, ironically, worked for Whitbread at one stage) Alan Parker has clearly influenced the way the hotel industry has developed with a single-minded focus on a single hotel brand that’s become synonymous with good value,
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is, if his tenure in office is longer than that of most of his predecessors.
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Left: Alan Parker
ANDREW LANSLEY Secretary of State for Health
economically priced accommodation, aggressively promoted. With Costa, he’s popularised a lucrative coffee shop market which has encouraged others to enter. Ironically (as with Travelodge) both hotel companies are bucking the franchise trend and neither brand is franchised in the UK (though Costa is). The influence of Premier Inn lies in the fact that neither the independent sector – nor other brands – can forget that Premier Inn is the UK’s biggest hotel company, and is determined to stay that way. JOHN PENROSE Minister for Tourism WE’RE not sure exactly how much influence John Penrose does wield, but it could be significant. Unfortunately, recent government decisions – migration cap, increase in VAT,
increase in Air Passenger Duty, increase in visa charges – decisions outside his ken – all mitigate against the development of UK tourism. Can he and Jeremy Hunt, his DCMS boss, influence those decisions yet to be made? Or should this slot be occupied by George Osborn, the Chancellor? We’ll see. The government was about to produce a tourism framework at the time of going to press, and that will point the way ahead. However, the Ides of March are not promising. Big reductions in VisitBritain’s funding have been followed by the amalgamation of VisitLondon into two other agencies (with less money) – Promote London – and there are additional concerns about the interest in tourism by the new Local Enterprise Partnerships which are taking over local tourism promotion from the soon to-be-scrapped regional development agencies. He’s got a thankless task balancing all the different interests but his influence on the industry will remain significant – that
WHETHER Andrew Lansley, health minister, or Tim Smith, the chief executive of the Food Standards Agency, is listed here is a moot point but there’s no doubt that Mr Lansley will have the more profound influence on the industry in the next few years. The minister’s decision to continue with the FSA’s calorie counted menu programme as part of the government’s (very laudable) fight against obesity is currently entirely voluntary. But unless the industry gives it strong support, it’s easy to see the scheme becoming statutory – as it is in some parts of the US. Some restaurants serving standardised menus might find calorie counting relatively straightforward (though unwelcome) and already Prêt à Manger calorie-counts all its sandwiches. But independent restaurateurs, who may change their menus regularly, will find this a very onerous, costly and time-consuming task. The government believes that calorie information will deter customers from choosing those calorie-laden dishes – bad news for both pizza restaurants and indulgent diners. Most restaurateurs claim that customers aren’t interested anyway – and even if they are, they won’t take any notice. Time will tell. But Mr Lansley will put real pressure on the industry and operators should not delude themselves that this issue will go away. UK HOSPITALITY BLACK BOOK 2011
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Master Innholders
MASTER INNHOLDERS
T
he formation of the Master Innholders in 1978 was the first step taken by the Worshipful Company of Innholders towards renewing its old links with innkeeping. In common with many other Livery Companies it had few links with the modern day industry.
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The award of membership is open to practising hotel general managers by application each year. Candidates have to undergo an interview where they have to clearly demonstrate not only their innkeeping ability but also continuing support for improving standards within the industry.
With the full support of the Worshipful Company of Innholders and the Institute of Hospitality, the Master Innholders have slowly grown in number and have increased their influence and charitable activities within the hotel industry.
Stas Anastasiades
Operations Director, Milsom Hotels
Craig Bancroft
Joint Managing Director, Northcote Group, Lancs
Richard Baker
Mansion House, Brighton
Richard Ball
Managing Director, Calcot Manor, Glos
Graham Bamford
General Manager, Royal Garden Hotel, London
Graeme Bateman
Managing Director, Elite Hotels
Willi Bauer
Chairman, AB Hotels
Laurence Beere
Proprietor, Queensberry Hotel, Bath
Mike Bevans
Proprietor, Linthwaite House Hotel, Lake District
Stuart Bowery
Cluster General Manager, Marriott County Hall, London
James Bowie
Managing Director, Belmont House Hotel, Leicester
David Broadhead
Secretary, Travellers Club
Beppo Buchanan-Smith
Proprietor, Isle of Eriska Hotel, Argyll
Stephen Carter
Managing Director, Cameron House Resort, Loch Lomond
David Clark
Chief Executive, Best Western Hotels UK
Barry Cole
Managing Director, Riviera International Conference Centre, Torquay
Stephen Coupe
Consultant
Christopher Cowdray
Chief Executive, Dorchester Hotel Group, London
Jeffrey Crockett
Director of Operations, Fawsley Hall and Park Resort, Bath
Peter Crome
Managing Director, Carnegie Club, Skibo Castle, Scotland
Christopher Davy
Proprietor, Rose and Crown, Romaldkirk, Co Durham
Anna Marie Dowling
General Manager, Royal Horseguards Hotel, London
Patrick Elsmie
Managing Director, Gleneagles
Ciaran Fahy
Managing Director, Cavendish Hotel, London
Roland Fasel
General Manager, The Dorchester, London
Michael Gray
Regional Director, Hyatt and General Manager, The Hyatt Regency, London â&#x20AC;&#x201C; The Churchill
Francis Green
General Manager, The Landmark Hotel, London
Jason Harding
General Manager, The Palace, Dubai
Simon Hirst
Operations Director, Campbell Gray Hotels, London
Terry Holmes
Executive Director, Red Carnation Hotels, London
Armand Hyndman
General Manager, Mandarin Oriental, Washington DC
Matthew Johnson
Director and General Manager, Bodysgallen Hall and Spa, Llandudno
Stuart Johnson
General Manager, Brownâ&#x20AC;&#x2122;s Hotel, London
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Master Innholders
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Klaus Kabelitz
General Manager, The Berkeley Hotel, London
Peter Lederer
Chairman, Gleneagles
Thomas Lewis
General Manager, Gilpin Lodge, English Lakes
Jeremy Logie
Clerk to Master Innholders
Christopher Longden
Proprietor, Allerton House, Edinburgh
Kenneth McCulloch
Chairman, McCulloch Hotel Management
Andrew McKenzie
Managing Director, The Vineyard at Stockcross
John Mawdsley
Ambassador Associates
Ian Merrick
District and General Manager, Oakwood UK
Brian Miller
General Manager, Danesfield House, Marlow-on-Thames
Diane Miller
George Washington Tourism Alumnae Network, DC
Paul Milsom
Chairman, Milsom Hotels
David Morgan-Hewitt
Managing Director, The Goring Hotel, London
Tony Murkett
Managing Director, The Sloane Club, London
Harry Murray
Chairman, Lucknam Park, Wilts
Anne Murray-Smith
Partner, Ruffletts Country House Hotel, St Andrews
Philip Newman- Hall
Director and General Manager, Le Manoir aux Quatâ&#x20AC;&#x2122; Saisons, Oxon
Ricci Obertelli
Consultant
Michael Oâ&#x20AC;&#x2122;Dwyer
Managing Director, HGS Partnership
Thomas Orchard
General Manager, The Metropolitan and Halkin hotels, London
Duncan Palmer
Managing Director, The Langham, Hong Kong
Danny Pecorelli
Managing Director, Exclusive Hotels
Ingrid Philip-Sorensen
Director, Dormy House Hotel, Broadway
Andrew Phillips
Secretary, Boodles, London
John Philipson
Area Director, The Maldives, Six Seasons Resorts
Derek Picot
Regional Vice President - Europe at Jumeirah Carlton Tower, London
Michael Purtill
General Manager. Four Seasons Hotel, Canary Wharf, London
Jonathan Raggett
Managing Director, Red Carnation Hotels
Jeremy Rata
Managing Director, Bovey Castle, Devon
Jane Renton
Estate Manager, Belgravia Apartments, London
Nicholas Rettie
Consultant
Christopher Rouse
Consultant
Nicholas Ryan
Proprietor, The Crinan Hotel, Argyll
Paul Sadler
Director and General Manager, Calcot Manor, Glos
Michael Shepherd
General Manager, London Hilton on Park Lane
Jonathan Slater
Managing Director, Chester Grosvenor
Stuart Spence
Proprietor, The Marcliffe at Pitfodels, Aberdeen
Rupert Spurgeon
General Manager, South Lodge, Sussex
Jonathan Stapleton
General Manager, Lough Erne Golf Hotel, NI
John Strauss
Regional Vice President and General Manager, Four Seasons, London
Andrew Stembridge
Managing Director, Chewton Glen, Hants UK HOSPITALITY BLACK BOOK 2011
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Debbie Taylor
Managing Director, The Old Course Hotel, St Andrews
Peter Taylor
Managing Director, The Town House Collection, Edinburgh
Jonathan Thompson
Director and General Manager, Hartwell House, Bucks
John Thurso MP
Member of Parliament
Paul Uphill
Managing Director, Palace Hotel, Torquay
Jonathan Webb
General Manager, Grand Hotel, Eastbourne
David Wilkinson
Chief Executive and Secretary, Royal Automobile Club
Sue Williams
General Manager, Bath Priory, Gidleigh Park and Sydney House, Devon
Martin Williamson
Consultant
Peter Wood
General Manager, Grayshott Spa, Surrey
Dagmar Woodward
General Manager, The Jumeirah, Frankfurt
Peter Yarker
Chairman, Dukes Norton Leisure, Bath
Francis Young
Proprietor, The Pear Tree at Purton, Wilts
Richard Young
Managing Director, Great Fosters, Berks
Retired Master Innholders
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John Alderman
Richard Edwards
Pat Masser
Neil Bannister
Tony Elliott
Hilary Metcalf
â&#x20AC;&#x2DC;TIGâ&#x20AC;&#x2122; Barrasford
Trevor Forecast
Arthur Neil
David Beswick
Franco Galgani
David Nicholson
Alan Blenkinsopp
George Goring
Ramon Pajares
Malcolm Broadbent
Edward Gray
John Perry
James Brown
Anthony Green
Rev Malcolm Reed
Christopher Cole
Ron Jones
Philip Taylor
William Coupe
Ken Kaminski
Anne Voss-Bark
Richard Davis
David Locket
Craig Drummond
Christopher Mander
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5
Marketing Advertising: 2010 - Style
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Advertising
ADVERTISING: 2010-STYLE Hotel advertising generally evokes luxury, style and elegance – but not last year. Hoteliers, facing the economic downturn, turned to discounting to prop up falling occupancies. As a result, most companies – when they did advertise – took the opportunity to sell their rooms off the page, rather than trying to raise the profile of the brand, or particular aspects of it. It led to a rather visually boring year. Here’s a small selection of ads seen during 2010.
Premier Inn/Travelodge Display advertising by hotels during the year was largely confined to promoting rooms off-the- page – nowhere better illustrated than by Travelodge and Premier Inn who went head-to-head with similar style ads which were strong and clean, promoting price and giving readers a deadline in which to respond – Premier Inn using comedian Lenny Henry and Travelodge using the company’s mascot bear. Both print campaigns were supported by a series of television commercials.
Q Hotels/Millennium & Copthorne/Shearings Holidays/Menzies Hotels/ Hilton/Holiday Inn Apart from Premier Inn and Travelodge, other companies – including Hilton, Holiday Inn, Millenium & Copthorne, Menzies and Q Hotels – also relied on pricing to attract the reader, but giving lists of hotels with their matching prices. However, as the year went on, they all began to look very similar with little individual identity; it would have been understandable if readers became confused which brand was which.
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Comments on ads
Coast and Country Hotels Coast and Country Hotels also went down the hotel listing route, clearly believing that price is the key determinant in consumer decision-making, but it also produced a more visually attractive full page in colour which promoted the company, the location of its hotels (helpfully designated on a map) and a value-for-money price. The result? Inviting pictures and brief copy gave the ad impact.
Holiday Inn Holiday Inn launched its series of whole page full colour ads during the year promoting the changes the company has made to the brand, including giving guests a choice of pillows (Stay Picky) and new lobbies (Stay Impressed). The new logostyle is prominently displayed and the ads have impact, but the Stay You trademark is a somewhat inconsequential sign off.
May Fair Hotel, London The May Fair Hotel, London, obviously believes that a picture needs no words – and you can understand why. This sumptuous picture tells all – a warm welcome, a luxury bed, ornate furniture (though the modern chair seems to be out of keeping with the traditional footstool at the end of the bed). And the eyes in the wall uncompromisingly hit the reader’s eyes. Earlier in the decade, ads like this littered the glossies – it’s good that Radisson Edwardian feels confident enough to sell its hotel on style and elegance in the middle of a recession.
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McDonald’s Not all ads during the year were there to promote business. McDonald’s took a series of pages in The Economist with a specific purpose – to emphasise its corporate social responsibility. One promoted the company’s use of local British produce – important for a multi-national – the other extolled its work experience schemes and the development of its people skills – important for a company trying to shake off the unhelpful McJob image. The ads tell the story succinctly and stylishly.
Mandarin Oriental Mandarin Oriental continued its striking long-standing She’s a Fan/He’s a Fan series of full pages during the year. The advantage of this series is that it is so striking and so recognisably Mandarin Oriental. No words – except right at the bottom where the identity of the person is revealed. It oozes style and elegance and pitches the hotel right up there in the luxury class.
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Comments on ads
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Marriott Marriott also used The Economist during the year with a series based on the theme “Where the driven go”. Somehow, they don’t quite come off. The people in the pictures are identified but ‘Welcome to the perfect social networking site’ hardly conjures up an image of a great hotel. Nor, really, does the ‘Interface/ Face to face’ play on words. It’s an attempt at something different but it needs anchoring more strongly to the hotel scenario.
Hand Picked Hotels Hand Picked Hotels joined with the Daily Telegraph to promote a special reader offer – a good example of a joint promotion. This has a decent headline, good price visibility and concise copy and looks heaps better than the lists of hotels in the ads on page 128 but it doesn’t have the impact it could have. There’s only one splash of colour (a rather boring hotel exterior) and the rest of the copy is predominantly in grey with some very small type for the towns of the hotel listings. Most older readers would have needed a magnifying glass. The numbers on the map and in the list would have surely been better picked out in colour.
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6
Kitchen Equipment Sustainability in the key | Peter Kay
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Top ten in the kitchen | Gareth Sefton
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Catering Equipment
SUSTAINABILITY IS THE KEY to catering equipment development The great advances in catering equipment over the last ten years have seen increasing emphasis by manufacturers on sustainability issues, particularly energy saving/ conservation and reduced water consumption as Peter Kay of the Catering Equipment Distributors Association explains.
T
he biggest issue for the catering equipment industry over the next ten years is learning to understand the life cycle of the kitchen. Most caterers do not know what it costs to run it. They see a bill at the end of the month or quarter and they see it rising...... steadily. But they do not know whether it is the lighting, heating or the kitchen equipment that is running up the bills, because very few kitchens are separately metered. Within the kitchen itself – with nothing separately metered – operators do not know what equipment is expensive to run. They can take a guess, of course, but there is also the issue of how the equipment is being used or misused. Does chef turn on the solid top cooker first thing to warm the place up? Does the dishwasher get used for just a couple of dishes or a few glasses? Do the staff prop open the door of the cold room for 20 minutes while sorting the deliveries? A big change to commercial kitchens in the next decade will be the introduction of metering. This in turn allows for benchmarking. Eventually operators should be able to calculate how much energy and water is consumed to produce a single meal. Once this is established as a start point, it’s easy to calculate and compare equipment performance. For example, a major high street pub chain found that its energy consumption
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was almost as high on a Tuesday evening as on a Saturday, but with a big difference in the numbers catered for. The answer, of course: equipment was on all the time, geared for maximum output. An energy-saving rethink led to the introduction of new working practices mixed with some new equipment, geared for smaller volumes. The graphs below show one kitchen cooking two different lunches over two separate weeks. Gas, electric and water consumption has been measured. The food produced was equally well received. The difference lies in cooking techniques and in equipment that was switched on but not producing anything. In the top example, equipment is switched on and left running; in the bottom example the equipment is switched on only when required. Bring sustainability into the equation Energy prices have rocketed in the last ten years and this, in turn, has helped
drive the need for more ‘sustainable’ kitchens. Many restaurateurs and hoteliers bring sustainability into the equation when choosing new equipment. But, along with their colleagues in the public sector, some (perhaps most) will back off being green when they are faced with higher prices to pay for the better quality equipment that really can deliver energy and water savings. An oft-quoted example is the ‘heat pump’, priced around £3,000, offered as an optional extra for a large commercial dishwasher handling, say, upwards of 300 covers daily. The manufacturer has the figures to prove the pump (which recycles waste heat from the rinse water) will save more than double the extra cost over the expected ten-year life span of the equipment. However, the person buying the dishwasher – the kitchen manager – cannot afford the heat pump; he doesn’t have the budget. Even if he does, he would rather spend the £3,000 on something sexier than a pump.
The top graph shows that the cooking equipment is left running; the bottom graph shows that the equipment is switched on only when required.
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This situation only has a happy ending when the person paying the utility bills and the kitchen manager are brought together to discuss the issue. Common sense prevails – as does an extra £3,000 on the kitchen equipment budget. So what equipment has improved? The equipment that has gained most in efficiency through improved manufacture and design includes warewashing, combination ovens and refrigeration, where any new product launched now will probably claim to be at least 25 per cent more efficient than a similar product launched five years ago. Wash tanks on warewashers are typically smaller than they used to be, saving on heating water and on detergent. Rinse systems also use less water now and better design makes more use of waste hot rinse water to bring heat back into the wash area, rather than sending it down the drain. Combi-ovens are now so sophisticated they can feature hundreds of pre-set programmes for roasting, steaming, baking, poaching, toasting plus operating instructions in virtually any language. Once switched on and up to temperature, a modern combi will use hardly any energy at all to keep itself ready for action. New refrigerators feature alarms to tell you the door has been open for too long and all the major manufacturers are launching increasingly efficient models, frequently with a very loud ‘green’ marketing message. Design is getting cleverer and one manufacturer, with a
unique patented design of undercounter fridge unit, claims more than 50 per cent energy savings against all other types of commercial fridge. The industry itself is also forcing change. The ‘fast, casual’ dining sector, for example, including the host of low to mid-spend branded chains, has demanded equipment that maximises productivity from the minimum footprint using relatively unskilled staff. Equipment has to suit the productivity and hygiene issues involved in standardised menus, while saving time and allowing more versatile use of labour. ‘Accelerated’ cooking solutions designed to meet these needs include microwaveassisted combination ovens, which dramatically reduce cooking times and enable call-order cooking of dishes that would otherwise take 20-40 minutes of conventional cooking. Induction griddles, induction hobs and infrared grills combined with forced hot air enable quick cooking of smaller portions using far less energy than conventional ovens or grills. Knowledge is power So if the industry is driving better equipment and manufacturers are making it better, it must be easier to choose the right stuff? Combi ovens are sexy and every chef wants one because they are so versatile. What could be simpler than choosing a new combi oven? All the big name manufacturers make combis, so it should be easy to compare the different makes? And the same goes for fryers... right?
Sadly, no such luck. Some combi makers have been very good at disguising their performance or lack of it, and we are talking thousands of pounds difference in running costs over ten years between a good and an indifferent combi. Other makers are much better at providing water and energy usage information, but their test data might be completely unrealistic for a particular cooking scenario and menu. The same can be said for fryers. It’s easy to find out how many chips they will claim to cook in an hour, but how much oil will they consume or waste doing it? Over the life of a fryer, it’s likely that ten or maybe even 20 times the price of the fryer will be spent on replacement oil. So saving five per cent of oil adds up to big money and lots of energy saved. Screaming With every manufacturer screaming their sustainable credentials at the industry, what is the best choice? Equipment choice can be habitual but thinking outside the box can reduce the energy demand of refrigeration, for example, by cutting the number of fridges. Moving from twice-weekly deliveries to three or four per week, or even daily can significantly save on the need for fridge space, cut energy bills and improve carbon footprint. Big brands on the high street are looking at modern refrigeration design and working out that the extra cost of the most efficient units is insignificant when the energy savings and longer shelf life of the food are taken into account.
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Catering
Right: Adande - first of its kind - insulated drawer technology. Cold air cannot fall out with claims to save up to 57 per cent of energy compared with conventional refrigeration; Far right: Maidaid Evolution incorporates latest advances in warewashing – the wash tank is 15 litres, compared with the old (ie, five years ago) standard 30 litres, and the rinse cycle uses only 2.3 litres of hot water, compared with old industry standard of three litres. The smaller wash tank saves around 56 per cent in detergent, or about 35 litres of detergent per year.
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2011 Far left: Rieber Metos Combi-kettles cook, mix and chill almost any kind of food, providing a huge range of menu options. The energy consumed is directed into the food product – there is no wasted heat. Left: Charvet bespoke range installed at Hotel Verta; features an all-electric L shaped Charvet bespoke suite featuring induction (12 x 5kW hobs) for restaurant service, plus pass-through ovens, chrome plancha and an electric water chargrill. Induction cuts waste heat while providing instantly available heat source for the chef. Because the hotel is open all day/ evening, this is a more sustainable option than gas.
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Is induction the way forward? Proven reliable, with costs dropping and with availability from many of the major, most trusted manufacturers, induction is coming of age. Many of the large bespoke cooking ranges sold to the top chefs will feature it. Induction cuts wasted heat; hence, it cuts the demand for ventilation. There are now induction fryers, griddles, boilers and hobs available, suited together as one unit. Mobile self-ventilating cooking with induction hobs brings theatre-style cooking to the front-of-house without smoking the place out. Smaller induction units can replace the ubiquitous gel heaters for keeping food warm at buffets. But is induction the most sustainable choice for a busy lunch service? Compared with gas, electricity has twice the carbon footprint. Working flat out for a two-hour session, the traditional gas range is still the more sustainable choice. Managing waste As if the ‘carbon emissions’ aspect is not enough to focus on, operators are also being pressured to reduce the amount of waste that goes to landfill and to encourage recycling wherever possible. This is another aspect of selecting new equipment that needs to be considered. What happens to the old one? How recyclable is the new one? Internet illusion There is an illusion that the internet can provide answers. Indeed, CEDA, representing the majority of the UK’s
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professional catering equipment distribution and sales companies, has recently re-launched its website to include generic buying information on main items of equipment. Search for any kind of advice on choosing specific equipment on the web and there is little that will actually help operators choose the right product – no website can do that. More likely, web surfers will come across what the industry calls ‘box-shifters’ – companies that will sell any equipment product, ostensibly at a discounted price, and drop it at your door. Faced with buyers just wanting what appears to be the cheapest price, internet traders focus on turnover at low margins and will sell as ‘optional extras’ items that should come as standard (for example, the wheels required for a new fryer). They expect the buyer to know what they want. The issues become more complicated and the marketing-hype, via the internet, ‘tweets’ and conventional trade press, get ever louder. Curiously, as internet trading increases, so does the need for a professional catering equipment distributor to remove the old oven or cooking range. The new oven could come via the internet or a dealer, but it still needs installing; new gas, electric or water services might be required, as might some new ventilation. And who will replace that thermostat under warranty and, later on, give the oven a service? CEDA members provide advice independent of the manufacturers. After all, they work with all of them and, based
on their considerable experience of what is already working well in the market, are able to provide comprehensive advice to populate the caterer’s shopping list with products that are proven and, if required, provide the most energy and water efficient – sustainable – solutions. They also operate to the highest standards of catering equipment sales, installation and after-care, satisfying the most rigorous of standards for local authorities, hotels and major corporations, as well as high street caterers and restaurateurs.
CIBSE Guide to Energy Efficiency in Commercial Kitchens For readers wishing to find out more about energy efficiency in commercial kitchens, the Catering For a Sustainable Future Group (www.csfg.co.uk), of which CEDA is a member, has produced a 60-page publication, available by downloading an order form from the CEDA web site www.ceda.co.uk.
CEDA Profile If you would like to know more about CEDA, visit the website: www.ceda. co.uk Members will help with advice independent of the manufacturers that suits your requirements and budget. The Customer Charter and Code of Good Practice set benchmarks for professionalism and provide reassurance for customers.
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Six shortlisted in the CEDA Grand Prix Awards, 2010
Catering
Here’s a small selection of the shortlisted kitchen developments in the 2010 CEDA Grand Prix Awards (catering equipment supplier in brackets). Sandbacks Café, Poole (Carford Group) Winner of Profit Sector Small Projects category Brief: Design, supply and install new facilities to update a 25-year-old café. Key points: Severe restrictions on space determined extensions to three sides of the building to provide an open plan kitchen. Compressors for the cold rooms had to be located externally and protected against sand.
Gaucho Restaurant, Manchester (CCE Group) Brief: Replace the front of house cooking line, prep areas and pass to improve functionality and hygiene. Key points: Very tight programme – two long weekends requiring working around the clock.
Oxo Tower Brasserie, London (CNG Foodservice Equipment Ltd) Winner of Profit Sector, Large Projects category Brief: Redesign the kitchen to make it more efficient to operate, easier to maintain and clean; and cooler. Supply and install the equipment. Key points: Kitchen is on the 8th floor above residential accommodation. Existing kitchen had to be removed and new one installed with minimal effect on the residents. Use of electric equipment reduced energy costs significantly.
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The Waterside Inn, Bray (Gratte Brothers Catering Equipment) Overall CEDA Grand Prix Award Winner 2010 and winner of the Profit Sector: Large Projects award category. Brief: Work with Michel Roux to design/refurbish the kitchen. Key points: The ceiling void was only 150mm deep and this had to accommodate all the services, ventilation and lighting. The air handling system had to incorporate heat recovery. The project was handed over with three hours to spare!
Imperial College, London (Court Catering Equipment) Brief: Design, supply and install a new kitchen and bar for a new building. Key points: Planning restrictions meant severe restrictions on the design resulting in a 'Pub Style' kitchen/menu. All services and ventilation had to be accommodated in a service duct that was already nearly full of M&E services. The compressors for the cold rooms could only be accommodated five floors above the kitchen. A retail shop was introduced at the last minute.
The Connaught Hotel, London (C&C Catering Equipment Ltd) Brief: Rip out a new kitchen that had been designed to Gordon Ramsey’s brief but did not meet the requirements of the new executive head chef, Hélène Darroze, and supply and install one that did. Key point: The original budget was £175,000 but as the work progressed and more was demanded by the client, it crept to almost £300,000.
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Design, Quality & Innovation
2011
Kitchen Equipment
TOP TEN IN THE KITCHEN Innovation and advances in technology have brought an abundance of modernday kitchen and restaurant equipment to market – many of which can bring long-term benefits to the kitchen in terms of better work flow, improved operating costs and more efficient use of labour. Gareth Sefton of SeftonHornWinch, a member of the Foodservice Consultants Society International, suggests the top 10 items of kitchen equipment in the last decade.
1 Water Bath
Key benefits: The water bath gives unrivalled precision and control. Water bath cooking provides the chef with unrivalled precision and control. Products can be cooked at low but consistent temperatures for long periods of time, ensuring they are cooked but not damaged. This method of cooking also ensures moisture and flavour are maintained. Typically, when grilling meat from raw, from the moment it hits the hot grill it’s drying out, which causes damage to the fibres. With a water bath, the meat is already cooked before it reaches the grill and therefore the time on the grill is needed only to caramelise the sugars to obtain the desired texture and flavour. The reduced cooking time achieved when using a water bath also results in less pressure during a busy service.
2 Multi-point induction hob Key benefit: Quick, energy efficient, 140
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high-temperature cooking with any size of pan.
number or pieces of equipment in the kitchen, it adds value to chefs by saving time, energy, space and ultimately cost. To top it all off, the Thermomix is also self cleaning. All the chef needs to do is add water and washing-up liquid and the machine cleans itself.
4 Blast Chiller Induction hobs allow fast, energyefficient, high-temperature cooking. They work by transferring an alternating current through a coil, creating a magnetic field beneath the ceramic top of a hob that transfers heat directly to a pan. Only when the pan is placed on the surface, does the element heat up. With the latest developments of multi–point technology, the benefits of clean and cool power can be optimised within a commercial kitchen. Historically, the single and dual zone induction coils have best suited larger pans, whereas the multi-point now allows the use of smaller pans – much in the same way as a traditional solid top.
3 Thermomix
Key benefit: Reducing the number of pieces of kitchen equipment while saving time, energy and space. One of the most flexible and versatile pieces of equipment in the kitchen, the Thermomix can do the job of a number of items: blending, grinding, puréeing, steaming, mixing and weighing. It can be used to make everything from stocks and sauces, jams and sorbets and soups through to bread, pancake batter and juice. It can also steam fish, meat and vegetables and grind spices and coffee. As well as cutting down on the
Key benefit: Rapidly reducing the temperature of food for safe storage. Blast chilling is a must in every modern kitchen and an important piece of kit to help caterers comply with food hygiene legislation. It uses cold air to reduce the temperature of hot food quickly so it can be stored safely in either chilled or frozen format for future re-heating. Cooling food without correct refrigeration not only poses a safety risk but can damage the quality and taste of the produce. Manufacturers like Irinox have made some real developments in the technology for reducing chilling times and maintaining high product quality with rapid chilling, conservation, shock freezing and controlled thaw all further assisting the modern-day caterer.
5 Hold-o-Mat slow cook and hold oven Key benefit: Reduces pressure in the kitchen by giving chefs the opportunity
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to slow cook and hold prepared food. In today’s kitchen, the ability to reduce the pressure during service while maintaining a high quality standard of food is essential. Thanks to its slow cook function and ability to control holding temperature and humidity, the Holdo-Mat slow cooker and hold oven can help chefs achieve high standards with minimum hassle. Dishes can be cooked in advance and held ready to be served – in perfect condition – as and when they are required.
thermostats and timers alone isn’t enough. Not only does food stored or served at the incorrect temperature pose a health risk, but food served at the wrong temperature can damage the taste of a dish. The introduction of the digital food temperature probe has helped chefs immensely by giving accuracy in a simple, easy-to-use format. It’s made complying with food safety regulations simpler and saves time in the kitchen thanks to its precise performance.
Kitchen Equipment
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benefits of a traditional combi-oven the mini-combi is one of the most flexible pieces of kit in the kitchen. Like its big brother the combi-oven, it combines a convection oven with a steamer but is small enough to fit on a shelf, or on top of a counter.
Its size means it is no longer relegated to the back of the kitchen for use in bulk production and chefs can use it when prepping smaller scale items such as pastry, fish or veg. The mini-combi’s size makes it ideal for à la carte restaurants dealing with a high volume of small portions.
8 Quick Therm Salamander 6 Pacojet Key benefit: Produces top quality elements for dishes with minimum effort. This very versatile item was originally designed for producing ice cream and sorbets but is now being used by chefs to make savoury elements of dishes such as purées, compound butters and mousses. It can produce both top quality frozen desserts and savoury elements with minimum effort. All the chef has to do is fill the beaker with the ingredients, and the Pacojet freezes and processes it. As well as being small and compact, the machine minimises wastage making it suitable for smaller portion high quality products, and is also really cost efficient.
Key benefit: Reaches optimum temperature in eight seconds. The quick therm salamander gives all the benefits of a traditional salamander – grilling, browning, toasting – but can reach its optimum temperature in only eight seconds. This super-fast heating system not only helps drastically reduce preparation time but once food is cooked it can store dishes at the correct temperature too, helping operators like pub chefs and QSRs to hold hot foods, such as pies, at temperatures ready to serve. What’s more, the system has a plate detection system feature which automatically activates the heating elements when a plate comes into contact with it. Removal of the plate automatically turns the machine off, meaning it’s only hot when in use.
7 Digital Food Temperature Probe Key benefit: Accuracy in a simple to use format. The use of a reliable food temperature probe is essential for all chefs – relying on
9 Mini-Combi Key benefit: Its compact size brings the combi-oven to the heart of the kitchen. Small, compact and with all the
10 Electrolux – High Speed Sandwich Press.
Key benefit: Serves a lunch queue in half the time. Grilling sandwiches and wraps in less than half the time of a traditional sandwich machine, the Electrolux high speed sandwich press is a really ingenious piece of kit. It’s particularly useful for sandwich and deli operators serving large numbers of customers over a condensed period of time. The kit uses innovative technology that integrates three heat sources – contact plates, infrared and microwaves – cooking quickly but to a high quality. All the operator needs to do is put the sandwich in the press, push start and continue serving the customer. UK HOSPITALITY BLACK BOOK 2011
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Technology Top ten innovations for hospitality | Dan Thomas
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Cloud computing comes to hotel technology | Miles Quest
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Whatâ&#x20AC;&#x2122;s New in 2011
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“CASH IN ON YOUR WIRELESS” With the best WiFi solutions from Trapeze Networks
Having a wireless network means more these days then just internet access. With the wireless solutions from Trapeze Networks you can now monitor appliances across the property, manage your lone worker H&S requirements, install IPCCTV and offer guests the chance to monitor and locate members of their party. These applications will not only provide your staff with a mobile workplace and your guests with five star services, but it also gives you the opportunity to generate revenue. Trapeze Networks, your solution partner As a leading provider of wireless technology for enterprises, Trapeze Networks is committed to driving the adoption of wireless technology within the hospitality sector and has installed state-of-the-art
wireless networks in luxury hotels around the world – including the Celtic Manor Wales, the Four Seasons London, Radisson SAS Dubai Media City and Grand Hotel Casselbergh Bruges. Adding value With a wireless network from Trapeze Networks your Hospitality Business will be able to differentiate its services to guests from both front of house and back of house, linking staff and guests in a seamless way, so that service is swift and highly personalized.Trapeze wireless offers several possibilities, tailoring guest access for both individual and corporate needs, offering captive secure areas for that all important company meeting, protecting users from cyber attacks, having a wireless "gaming area" for the children or tracking children whilst in the hotel.Your guests can be sure of instant service - without having to pick up that phone, seek out that member of staff, all by using and interacting with the hotel wireless service. And what about putting a "tag" to your assets, use that same
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tag to motion detect, monitor temperature in food fridges, guest rooms, or run your POS systems over that same wireless offering that all important table side service. Trapeze Networks is a global leader in signal transmission solutions.Talk to us now and start leveraging technology to provide additional services, increase room occupancy, encourage repeat business and differentiate your hotel. Trapeze Networks provides the hospitality industry with: G G
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1 Online reservation systems This is arguably the most significant technology to hit the hospitality industry. Last year, 54.2 per cent of overall central reservation system (CRS) bookings for the top 30 global hotel brands came from the internet channel. Consultancy Hospitality eBusiness Strategies (HeBS) estimates that 45 per cent of all hotel bookings in 2010 were made via the internet. Being able to sell rooms through what is called the direct channel – in other words, the hotel’s own website – dramatically cut costs for the industry, which was previously reliant on indirect channels such as travel agents and the Global Distribution System, as well as traditional telephone bookings.
HeBS has calculated that selling a room via the hotel website is eight times cheaper that booking via an online travel agent. It is not just hotels that have benefited. Niklas Eklund, the chief executive of Livebookings, says the internet provides a big opportunity for restaurants large and small to acquire more customers. “If customers have the ability to access information on restaurants and menus and are able to book 24/7 then they are more likely to book, especially if restaurants can offer incentives online,” he says.. Gillian Myles, head of sales, marketing and PR for the Signature Pub Group, which has a portfolio of six hotel/pub businesses and 200 staff on Scotland’s east coast, agrees. “The most significant technology development for us has been the restaurant online booking system, which is also an in-house reservation management tool,” she says. “The booking system allows us to optimise the restaurant, controlling how many covers we take, when we take them, and when we re-sit those tables which allows the guest the perfect amount of time at the table whilst maximising our sales opportunities.”
Technology
Left: Gillian Myles: “The most significant technology development for us has been the restaurant online booking system”. Far left: Gregoire Poirier: “PMS enables operators to maximise occupancy.”
The hospitality sector has historically been relatively slow to adapt to technology, compared to other consumerfacing industries such as retail and finance. But IT is now helping to change the face of the industry, says Daniel Thomas. typical hotel guest can now research properties on his smart phone, book a room online, use a self check-in system at the front desk and then watch personalised television programmes in his room. In the restaurant sector, some operators are now offering touch screen menus, while mobile point-of-sale systems are commonplace. But it’s not all about cutting edge innovation. Technology that has been around for years, such as revenue management and electronic point-of-sale systems, continues to play a vital role. But what have been the technological innovations that have done most to help hospitality attract and retain customers?
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2 Property Management Systems (PMS) For Gregoire Poirier, principal consultant for global hospitality at communication technology firm Avaya, the first “great leap” for hospitality technology was the advent of property management systems (PMS). “Moving reservations away from a ‘big red book’ into a PMS system provides the tools to sell out on occasions at a true 100 per cent,” he says. “PMS enables operators to maximise occupancy, particularly for large meetings and conventions which means growth for airlines, theme parks, mega retail, rental car companies and such like.” Many PMS suppliers have expanded the number of functions they can support across a hotel operation. According to Tim Henthorn, managing director of consultancy Software Strategy, there are now multiple examples of systems that offer modules for managing core reservations, point-of-sale, sales and catering, spa and more. “These systems enable operators to tie together previously disparate systems and sets of customer information. With this power, hoteliers are able to understand more about their guests and what they want from a stay at the hotel.” UK HOSPITALITY BLACK BOOK 2011 l
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7 ways to make your guest feel special A brand new 'Super Seven' range from the undisputed leader in hotel TV LED screens in all sizes and the most energy efficient TVs. Two simple examples of where we stand out. In fact, we give you 'Super Seven' reasons to choose our TVs. Our sets really do offer something truly unique. Find out more at www.philips.com/hospitalitysolutions or contact us at hoteltv@philips.com for more information.
Philips’ New Hotel TV Range Addresses Needs of Hoteliers Philips has recently introduced a new line of TVs to the hospitality industry, bringing the in-home cinematic viewing experience to business and leisure travellers alike. Not only are there new benefits for hoteliers, but the range also includes improved features for guests. These latest propositions comprise the EasySuite, PrimeSuite and Signature ranges. They deliver groundbreaking features and the latter includes the world’s first Full HD 3D TV for hotels. Additionally, the range offers a variety of new benefits, known as “the Super Seven”, which offer – to note a few – advancements in sustainability through LED TVs to full-service packages that include
enablers. Last but not least, a simple rental and 5 year warranty service package is on offer.
extended warranties and rental offers.
take our word for it; Philips has recently been awarded the sector leadership on the Dow Jones Sustainability Index for the years
groups through our International relationships supported on a local basis with leading system solutions experts such as Quadriga,
market segments; from low-end standalone Freeview products through to high-end interactive propositions. The overall range
2010-2011.”
Locatel,VDA and Acentic managing continual enhanced benefits through our TV’s.”
now delivers flexibility via Super Seven benefits. These benefits offer either reduced operating costs for the hotelier or an
enhanced guest benefits, such as smart technology which enables plug and play customer enjoyment of, for example, iPods
improved experience for guests. Advantages include market leading energy performance, MyChoice compatibility for recurring revenues
and Smartphones through the integrated connectivity panel, means Philips is looking after the needs of both visitor and hotelier.”
on your TVs without long term contracts, an integrated connectivity panel and easyto-use channel selection via ThemeTV. As
“We know upgrading TVs is a significant investment for hotels. The digital
a leading sustainable technology company, Philips naturally offers the widest range of LED TVs on the hotel market on top of that
switchover has forced many hotels into making significant investments. In the independent channel these decisions have
and is compatible with your preferred content
often been made on limited knowledge
The three complete product ranges serve all
Herman van Driel, UK sales manager at the company, explains, “Managing the tight rope of investing in product during the current economic climate remains a tough challenge for hotels today. Philips is addressing this by reducing the total cost of ownership – or the true cost in ownership and maintenance over its operational life. “Philips has cemented its market leader position in low-energy LED lighting by currently offering the widest selection of LED TVs available for the hotel industry today in all screen sizes. Don’t just
and without the long term considerations. In order to support the smaller independent hoteliers in making the right choices in their TV selection we have recently introduced the Philips Partnership Programme for our key distribution partners. This program is geared to improving knowledge and support in the growing standalone Hotel TV segment via a select number of specialist resellers”, Mr. van Driel adds. Key partners who have been trained are Airwave, Forbes, Peter Tyson and Global Entertainment. “Additionally, we have strengthened our focus and our partnerships with organised hotel
Mr van Driel continues, “This, coupled with We look forward to being of service and help make your TV choice a risk free decision. For more information contact us at hoteltv@philips.com or check out www.philips.com/hospitalitysolutions
2011 Far right: Mobile PoS aims to increase staff productivity, reduces errors, uplifts order values and makes for happier customers. Right: Global manufacturer of PC-based touchscreen electronic point-of-sale (EPoS) tills, J2 Retail Systems, has entered the handheld PoS market with a new touchscreen unit, the J2 Wave. In the hospitality sector, the manufacturer says that the device mobilises bar, club and restaurant staff to be wherever their customers are, giving them fast and personal service by taking orders anywhere, inside or outside.
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3. Electronic point-of-sale systems EPOS touches all parts of the hospitality sector, from the smallest pub to the largest conglomerate. At their most basic, Epos systems provide a faster and more reliable interface between the server and the kitchen (with orders being directly routed to the right place). Epos systems are also invaluable for providing and analysing sales data for operators such as, for example, contract caterers wanting to compare sales at different sites. In recent years, increasing numbers of hospitality operators have turned to mobile ordering and Epos systems. Trevor Nesbeth, chief executive at mobile technology firm MGI Multimedia, says wireless ordering brings a number of benefits. “Waiters can fully concentrate on the order-taking function and move from table-to-table, replacing the previous practice of table-to-kitchen-to-table,” he says. “The waiter actually earns more revenue for the restaurant by attending and taking orders from customers
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instead of walking to the kitchen and back to the tables.” 4. Revenue management Revenue management (RM), which was pioneered by airlines in the 1980s to help them maximise revenue based on supply and demand, started to become prevalent in the hotel sector during the mid-1990s. RM systems allow hotel operators to divide their customers into separate buying groups, such as business travellers, frequent guests and group bookings and leisure travellers and start building a picture of how and when they make reservations and what kinds of reservations they typically make. As hotels started selling through different channels, whether internet, GDS or phone, they started to predict the standard lead times coming from each channel. At the heart of RM systems is sophisticated modelling software, which, over time, allows hotels to start making predictions about what type of bookings they can expect on any
given day. Other crucial information on cancellations, no-shows and length of stay is also available. RM systems have developed to the stage where hotel operators can track the room rates offered by rival chains and adjust their prices accordingly within minutes. “Revenue management is a vehicle to help hotels to become aware of the rooms they sell, the rates at which they sell, and the pace at which they sell,” says hotel marketing coach Neil Salerno. “It is a way in which hotels can become proactive in the selling process, rather than simply posting rates and waiting for them to be sold.” 5. Wireless networking The advent of wireless local area networks (WLANs) has been a huge boon to the hospitality industry, allowing hotels and restaurants to offer wireless broadband access to their customers. Ironically, though pioneered by major high street restaurant brands such as Starbucks and McDonald’s, wireless internet access is now
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HOSPITALITY 2011
commonplace in hotels. In the early days, businesses charged guests for using their broadband connections but they quickly realised the best route was to offer wireless for free and then to charge for games or movies that guests download. Hotels can also use WLANs to connect with their guests by giving them the ability to plug in their own devices during their stay. A growing number of hotels are installing communications panels, where guests can plug in their laptop and iPod and surf the internet or play their music on the flat-screen in their room. The introduction of voice over internet protocol systems, which allow operators to deliver all their communication services over one converged network, has also improved customer service. Oliver East, sales director UK and Ireland at communication technology specialist Swisscom, says that systems talk to each other. “This provides a higher level of service personalisation – which can be invaluable for the hotel
operator to build customer loyalty and gain additional revenue.” 6. Self check-in technology The growth of online booking means consumers are becoming increasingly self-sufficient when it came to their hospitality experiences yet time-scarce hotel guests are still frustrated with long queues at reception. This changed with the introduction of self check-in kiosks, which allow guests to bypass reception completely. Steve Conway, marketing director at Premier Inn, which launched its first fully self check-in hotel in Sheffield in 2009, says it is particularly good for business guests who can now get room key cards in under a minute. Premier Inn now has over 20 sites with self check-in kiosks. “This enables reception teams to come out from behind the desk to greet guests,” he says. While self check-in seems most naturally suited to those properties with a high percentage of business customers, experts insist it can fit all types of hotel.
Left: Steve Conway: “Self checkin speeds up hotel arrivals and prevents long queues at reception.”
Technology
“Kiosks can fit across the range,” says Ted Horner’ technical advisor at technology firm Infosight. “The reality today is that if I’m in a five-star hotel, why shouldn’t there be a kiosk to give me the choice? If I want to get to my room quickly and I’m familiar with kiosks, they speed up the check-in.” 7. Online and mobile marketing As well as providing what has become the key sales channel, the internet is creating lots of new marketing opportunities for hospitality operators. Neil Salerno says that as the popularity of using the internet to research and book hotels increased, more hotels discovered the virtues of search engine optimisation and pay-perclick advertising. “In many cases, this was the total extent of their internet marketing programmes. “But today a good internet marketing programme includes site market positioning, revenue management, search engine regional marketing, link strategy, package marketing, promotion creation, e-mail promotion mailings, guest comment referrals, website design optimisation, and more.” Online marketing is now increasingly focused on mobile phones, as the number of consumers using their device to access the internet has increased. As mobile phones have got smarter, some operators are using them to send barcode images or vouchers that can be redeemed at their venue, says Stephen Minall, director of consultancy Moving Food. “Mobile phones are growing, not just taking photos of bad experiences in our restaurants and bars, but used for posting or forwarding vouchers and offers, This is leading to some early stage technology for pre-order and prepayment systems,” he explains. Operators have also been quick to tap into the popularity of Apple’s
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2011 Far right: A Premier Inn self check-in desk now in 20 properties; Right: Steve Minall: “Facebook has hit 500m users in less than six years - so if a restaurant doesn’t have a Facebook site with its menu printed – why not?”
Technology
iPhone, with a number of hospitality related applications – or “apps” – available, such as booking a room at Travelodge or Hilton, or finding the nearest restaurant. 8. Social media Once, the power to make or break a hospitality operator’s reputation was the preserve of guide book editors and newspaper critics, but the launch of sites such as TripAdvisor and the massive popularity of social media websites such as Facebook and Twitter means peer review has become more important to many consumers. In a poll of 2,000 restaurant goers, conducted last summer, one in three said they trusted the judgements of fellow diners, family and friends compared to 15 per cent who put their faith in recognised reviewers. Just under half (48 per cent) said they would always check a restaurant’s reputation before making a booking. Stephen Minall says operators cannot afford to ignore this trend. “The social media discussions are happening in small independents to large groups,” he says. “Facebook has hit 500m users in less than six years – so if a restaurant doesn’t have a Facebook site with its menu posted, why not?” And while there has been a backlash against TripAdvisor from some parts of the hospitality industry – who argue that the site does not do enough to monitor false comments – the website is not going to disappear. It attracts 40m monthly visitors across 21 countries, including 4.5m to the UK. 9 Customer Relationship Management The success or failure of a hospitality operator is invariably dependent on how good its customer service is. The advent of customer relationship management (CRM) software allows operators to store relevant customer data and use it to improve customers’ experience
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by providing them with more targeted services. For Tim Henthorn, CRM is the “art of understanding your guests across pre-sale, sale, stay, and post-stay related interactions, and applying this new knowledge to improve your overall business. “While marketing to these customers, your business will create a better understanding of their research and shopping habits. With customers booking directly on your website, you will see more about their actual buying preferences and thus learn how you can adjust your offerings,” he says. “Tracking a guest’s activities and buying behaviour while at your property gives you a better perspective on their service requirements,” he adds. “Tying all of this information together will help you enhance all your business processes from initial marketing to post-stay interactions.”
10 Green technology Sustainability is now high on the agenda for most hospitality operators and technology is playing its part, particularly in the area of energy efficiency. An ecologically sound approach to property management is rapidly becoming the norm rather than the exception, with technology such as occupancy to sensors to control room thermostats in widespread use. The most cutting edge green technology can be found in newbuild hotels – as retrofitting is often prohibitively expensive – with Premier Inn at the forefront. Whitbread has opened two “green hotels” in Tamworth and Burgess Hill, featuring technology such as a lift that recharges itself on the way down (see page 170). Food storage technology has also evolved in recent years, with devices such as the eCube – which makes the thermostat react to the temperature of the food in the fridge rather than the air addressing excessive electricity consumption – proving popular amongst contract caterers in particular.
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PAYMENTS GAIN HOSPITALITY SPOTLIGHT
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s hospitality organisations seek to combat rising costs, cope with financial pressures and greater competition, payments - traditionally the Cinderella of the hospitality industry - is set to take centre stage. New innovations in payments products and services are stepping into the spotlight as pubs, hotels, restaurants and leisure groups strive to improve customer service, streamline operations and reduce costs. Tony Saunders, Marketing Director of VeriFone comments, “Payment is a crucial part of customer service. If slow, unreliable, unsecure or poorly executed, it can undermine even the best hospitality experience; leaving a poor impression.” “At VeriFone we believe hospitality organisations have a unique set of requirements. That is why we have created a whole raft of industry-specific solutions from the robust, wireless POS devices in our latest VX Evolution range to our PAYware Merchant Managed Service – a total solution offering end-to-end payments processing via a hosted platform customised for each merchant.” While speed, security, reliability and performance are increasingly vital; so is the ability to make transactions easier,
more convenient and also pleasurable for a population whose attitudes towards technology have changed dramatically since the introduction of Chip and PIN. To win, in a competitive market, today’s devices need to be fast, safe AND rich in appeal. That’s exactly why VeriFone has introduced VX Evolution. Delivering colour, touch, memory and speed, this next generation of VX payment devices will enrich and redefine the customer experience. With 15 times more memory and eight times more processing power than traditional Point of Sale (POS) devices, they feature large colourful, touch screens and flexible connectivity to drive integrated, multiple applications. They also offer contactless capability and advanced security features including PCI PTS 3.0 compliance. Designed to support integration of all terminals and channels, VeriFone’s PAYware software, provides the perfect platform for ensuring effective payment integration and real-time reporting and system management. But hardware and software are only part of the payments chain. New approaches are also creating opportunities for increased efficiency and improved service while helping to
meet increasing security burdens. Saunders confirms, “Many hospitality venues are feeling the squeeze from recessionary cost control measures and are struggling with the scale of investment required to meet PCI regulations. They are looking for ways to help them manage these challenges. Our new PAYware Merchant Managed Service reflects this demand. It provides owners with an alternative way to manage their entire payments process more effectively by outsourcing it completely – freeing them from the cost and burden of running their own system.” While creating a more compelling experience for the customer isn’t something you’d normally associate with payments; the potential for merchants investing in the latest payments solutions is huge. Saunders concludes, “Faster service, a smoother, less stressful settlement process, together with new technology, transforms payments into a powerful business-enhancing tool. We look forward to working with hospitality organisations to let their payments potential shine through.” For further details go to
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y p p ha t s e gu y p hap you y p hap us
Hospitality at Comet delivers happiness through technology. Our commercial product range and services come with guaranteed smiles; from making your guests happy through to you and your staff. Ensuring your refurbishments, end of season overhauls and general electrical product replacements run smoothly.
To speak to a member of our team call 0844 499 2828* or e-mail us at B2Bmarketing@comet.co.uk *Calls usually cost no more than 5 pence per minute from landlines: calls from mobiles may cost more. Calls may be recorded for monitoring or training purposes.
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and helps hotels to upsell their services Left: Lobby of the new Corinthia Hotel, London. Inset: Erlend Strømnes: “We’re entering a new era, offering never seen before services. There is no question that we are changing the whole business.”
The move from analogue to digital has opened up new opportunities for hotels to create significantly deeper relationships with their guests. Miles Quest explores the world of cloud computing.
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hen the Corinthia Hotel in London opens in April this year, it will be the capital’s latest luxury hotel – redeveloped, incidentally, from a hotel that originally opened in the 1870s and which became offices in the 1940s. Transformed back into five star plus luxury, it will now have a guest information and management system that the original guests back in the 19th century could not have even dreamt about. Hotels today fight a fierce competitive battle for their guests. Attracting new business, when new hotels are opening all the time – some far more technologically advanced than others – means that hotels are seeking that USP that makes them irresistible. But just as important, hotels know that the art is to keep the guest coming back. Loyalty is the key, and for a good reason. It’s easier and less expensive to retain a guest who has already visited your hotel than it is to find a new one. So, thanks to the creation of digital and the gradual abandonment of analogue, enter the world of customer relationship management (CRM) systems. Briefly, CRM opens up new opportunities for hotels to develop new relationships with their guests, and to consolidate existing relationships. It is able to welcome new guests and to ensure that repeat guests are made more welcome. It’s designed to ensure that loyalty is recognised. And, just as important (and to put it bluntly), it’s also designed to upsell
hotel products, like food and beverage, spa treatments, even on-line shopping in local shops with the sole aim of increasing hotel revenues. At least, these are some of the benefits that guests at the new Corinthia Hotel in London will be enjoying because, partnered with OTRUM, a forwardthinking company that has a growing world-wide reputation as a leading provider of interactive television solutions and content, it is installing just such a system And here’s the big difference – cloud computing. OTRUM is taking the physical technology hardware and computing power out of the hotel and placing it in online data warehouses. The data can be accessed from any computer browser, in any location, giving full access across an entire hotel chain or on an individual property level. Erlend Strømnes, senior vice president sales and distribution of OTRUM is a straight-talking Norwegian with an international outlook. “We’re entering a new era, offering never seen before services. Of course we offer the standard services that
any hotel would expect, but we have taken a giant leap ahead. There is no question that we are changing the whole business.” In short, he says, OTRUM solutions empower the hotel. “Think how much information a hotel has collected about the guest at check-in, as well as from existing CRM systems where the guests may be registered. What if it could use that information to upsell its services? Now we are talking about generating revenue, at the same time as offering the guest a personal service. “It’s time to recognise the individual, not a standard guest. Do I really want to check into a hotel and be offered spa services, a manicure or beauty treatment? Not really. But look into my profile and advertise the gym and sauna – that would have an impact. “Tailoring the services a hotel can offer can be done by guest profile, groups of guests, by day, by hour. Not only that, but this is all automated once you have defined your guest profiles. “The guest relationship is not over as soon as they have committed to a room UK HOSPITALITY BLACK BOOK 2011 l
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CLOUD COMPUTING COMES TO HOTEL TECHNOLOGY
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Right: Communication via the in-room television can provide guest information on local weather, local events and upsell hotel services, like movies.
rate. Remember guests are customers whilst in the hotel. They have money in their pockets and many are destined to stay in the hotel for some hours before they sleep. So start by making your guest feel special. Give a personalised on-screen welcome. OK 154
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- most hotels do that, but how about in their own language and informing them of a service that might be of interest to them?” The system is constantly evolving. OTRUM has, for some years, been providing a system which can access
the guest’s own language television programmes. So whether it’s a Russian business traveller who wants a Russian news programme, or a family who wants to relax with the latest Disney movie, the system will provide. Such a system can not only
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increase revenues through the sale of additional hotel services that can be promoted over the television. It also aids operational efficiencies. For example, it provides a link between housekeeping, maintenance and reception staff on room status and room upkeep. It can be used to report the use of minibars via the television, automatically adding items to the hotel bill. And for the guest, it can provide a wide range of programming in both HD and SD, with automatic updates, language options and different genres –
available in both video on demand and scheduled formats. This year, OTRUM is developing its system even further building in smart intelligence so that, for example, a guest accessing a local map on his room television can use his smart phone to click onto the map’s bar code, which will then download the map onto his smart phone. It can also show local theatre links and even download a ticket for the show. And hotels can provide as much free wireless access time or bandwidth to computers as they wish. It would
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Left: A bedroom in the Corinthia Hotel, London – the capital’s latest luxury property, with over 290 rooms and converted at a cost of over £270m.
for example, be possible to provide unlimited access or a not-so-generous free half hour and then charge for additional time. A hotel need not buy in all the services available. It can start with a small suite and then build up as the need arises. One of the advantages of the system is that it provides an ongoing statistical analysis of demand so that a hotel is able to check which services are the most popular and can be developed, and which ones need to be scrapped or developed in some other way. UK HOSPITALITY BLACK BOOK 2011 l
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What’s New in 2011
WHATS NEW IN 2011 Adande is the only refrigeration that keeps the cold air with the food One simple difference, but so many benefits:t Unique temperature stability t Longer food life t Up to 40% energy savings; proven. WINNER: FCSI/CESA ‘Sustainable Catering Equipment Award’ and FCSI WORLDWIDE: ‘Manufacturer of the Year’ “The Adande just ticks away at 0.2 degC or just above zero…it runs so close to zero but does not actually freeze much tighter temperature control than normal.” Matthew Tomkinson, head chef, The Montagu Arms Hotel, Beaulieu, Hants. Increasingly considered essential for new kitchens, especially with the fast food majors, Adande offers something unique. The patent-protected system improves food safety and food quality, while reducing energy consumption. Two-drawer units offer ‘four in one capability’ fridge or freezer, blast chiller and food prep counter. Our latest product – the Chef Base – is designed to operate under chargrills or solid tops. No-one else can do that! Find out more and read great reviews: www.adande.com
The Alaska Seafood Catering book Alaska Seafood has teamed up with Westminster Kingsway College to design a catering book featuring a variety of exciting and innovative recipes using sustainable, wild Alaska Seafood. Students and lecturers at the college designed twenty delicious recipes which were chosen to reflect the quality and versatility of Alaska Seafood. The launch of the book, held on March 9th 2011 at Westminster Kingsway College, was attended by members of the catering industry, top chefs and food journalists. The students, whose recipes appear in the book, also attended the launch together with members of their families. A selection of canapés, many of which were miniature versions of the recipes in the catering book, were on offer at the launch. Alaska Seafood is delicious, natural and environmentally sustainable. Alaska’s long-term dedication to sustainability ensures continuous, wild and healthy harvests and guarantees that stocks of superior seafood are preserved for future generations. Visit us at: www.alaskaseafood.org.uk
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What’s New
Aslotel Environmental EcoCosmEthic – the only hotel amenity line in attractive 30ml bottles with Ecolabel certification – a hotel amenity for truly green hotels. Ecosource Airless Dispenser – no waste, no drips, no chemicals, no messy soap – a few of the many benefits of this European Ecolabel and Nordic Swan certified product. An airless dispenser that is easy to install and clean with a refill that is free from parabens, preservatives in an airtight bag which is sealed from bacteria. There is no wastage either as 98% of the content is usable liquid and the empty bag equals only 11g of environmentally friendly waste. E-Cloth Professional – chemical free cleaning. All you need is water! Each microfibre cloth contains anti bacterial natural silver and is colour coded for use in different locations. Waterpebble – a pebble size device that goes in the hotel shower tray with an LED traffic light system you pre-set. It will help save precious water and energy for the hotel– an environmental gesture that your guests will appreciate. Aslotel – the natural choice for ‘green’ hotels - www.aslotel.co.uk/environmental - 01372 362533
All of this in one phone? Yes, and more... A welcoming smile and willing service are the basis of hospitality, but making use of recent advances in communications technology can increase the welcome and enhance the service level. For example, the latest DECT wireless phone handsets combine in one device all the communications facilities of several ‘old-style’ pagers, radios and fixed phones! Staff can carry just one stylish, slim-line handset yet remain in contact with each other and protected when working alone in a remote part of the hotel. They even have a ‘mandown’ facility that automatically raises an alarm if a worker falls and colour-coded graphics that show at a glance where in the premises a fire alarm has been activated or an emergency door has been opened. Talk to Call Systems Technology, Freephone 0800 389 5642 or dial 020 8381 1338 from your mobile; email solutions@call-systems.com; or visit www.call-systems.com to learn more.
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New product launch – stylish range of UK made water boilers designed to save energy and money Calomax has launched its new Eclipse range of water boilers. Made in the UK (like all Calomax boilers for the last 60 years) this range promises nextgeneration styling, energy-saving and antimicrobial protection, yet at a price significantly lower than imported competitor products. The Eclipse range of counter-top and wall-mounted boilers incorporates seven new models, offering 100 to 200+ cups of boiling water per hour; one of them perfect for almost every application – cafe, kitchen, restaurant, coffee shop, etc. Key features:
✓ UK made ✓ Competitively priced ✓ SteriTouch antimicrobial protection ✓ Extended warranty ✓ Energy-saving function ✓ Modern stylish design ✓ Easy-service features
Managing director Tony Sailes says “ Calomax has been known as a manufacturer of reliable, quality water boilers for over 60 years. The new boilers are built to the same high-standard as our traditional range, but offer a host of extra features and benefits, enabling our hard-pressed customers to save on purchase price and energy costs.” For further information contact: Paul Bowers, Sales & Marketing Director, Calomax Ltd, Lupton Avenue, Leeds, LS9 7DD Tel: 0113 249 6681 - Fax: 0113 235 0358 - Mobile: 07711 750413 - Email: paul@calomax.co.uk - Web: www.calomax.co.uk
Hospitality at Comet launch Netspot Life Brand new and exclusive to Hospitality at Comet, Netspot Life is set to revolutionise in-room multimedia systems within the hospitality industry. Netspot Life brings all aspects of your guests’ life to their finger tips during their stay with you and can be fully tailored to suit your guest’s profile. Netspot Life offers: t Simple plug and play installation t Clear and simple pricing t New revenue streams t Digital TV and radio t Movies on demand t Video conferencing/virtual visiting t Interactive internet access t Microsoft Office compatible software t Links to existing site facilities and information Nick Youle, Business Development Manager for ‘Hospitality at Comet’, remarks, “When we first came across this technology we knew instantly the potential it had. Guests today expect so much more in the form of entertainment and connectivity. Netspot Life offers the perfect solution.” Contact us on 0844 499 2828 or email Hospitality@comet.co.uk to find out more.
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The best hotel TV in the world! Aside from offering LED in all screen sizes for best energy efficiency and picture quality, Philips’ flagship product is its 58” Cinema 21:9 TV; voted by experts as probably the best in the world. It is the only set on the hotel market with the capability to show content in 3D. In addition, the 21:9 has the same screen format as in a movie theatre, so guests can watch movies in the way they were originally intended. This, together with the full HD quality and 200 Hz image refresh rate, gives a picture that has to be seen to be believed. So aside from offering the latest Philips LED televisions to your guests in all your rooms, you can now also offer them something truly amazing in your public areas or suites.
Make it happen Our indoor and outdoor domestic and commercial ranges, from grand feature staircases to timber mouldings for the perfect finishing touch, give you all the options and flexibility to create the perfect solution for your needs. Rigorous testing and the latest fitting methods make life easier on-site, too. Here at Richard Burbidge we know how awkward it can be to accurately spec out the balustrade on your plans. This is not only a timeconsuming job, but one which requires a high level of product expertise. It is for this reason that we now offer a bespoke planning service. We’ll take your plans and work out the complete specification for you. We’ll give you technical feedback, supply drawings, CAD images and even fully costed parts lists where appropriate. All at no extra cost. To take advantage of this service drop us a line or send us an email. Richard Burbidge Ltd info@richardburbidge.co.uk
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Sea Island Coffee Ltd Coffee supplier to Sketch, one of Britain’s most exclusive restaurants, Sea Island Coffee, based in Knightsbridge, are purveyors of rare and exotic coffees. Specialities include Kopi Luwak (produced by civet cats), Hawaii Kona Estate and the connoisseur’s quintessential favourite, Jamaica Blue Mountain, the classic luxury origin known as James Bond’s favourite coffee. Sea Island Coffee won two Gold Prizes at the 2010 Great Taste Awards and received the accolade of “best coffee in the world” from GQ Magazine and “amazing!” by Sunday Times Style Magazine. Visit www.seaislandcoffee.com or email Guy Wilmot at gw@seaislandcoffee.com to find out more about the potential of a luxury single origin coffee menu.
Transforming Service Innovative ideas in communications
Improve service, guest comfort and safety; Reduce costs, increase profits
Wireless DECT handset performs as alarm, pager, radio and phone
Easily contact staff and trace lone workers Call buttons in meeting rooms enhance service Fire and building alarms immediately inform response team, which protects guests
Reliable wireless communications
Paging, alarms, instant messaging and lone worker protection State-of-the-art, high-quality duplex speech Colour-coded graphical alarms IP65 rated, rubberised cover, resists dirt, splash, damage Multiple functions in ONE device CONTACT US NOW AND GET AHEAD OF THE COMPETITION! Innovative Hospitality Communications and Restaurant Automation Solutions Call: Freephone 0800 389 5642 or 020 8381 1338 Email: solutions@call-systems.com Web: www.call-systems.com
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Sustainability Sustainability: hospitality goes green | David Goymour
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CHOOSING A SUSTAINABLE SUPPLIER for tissue consumables
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ompanies in the hospitality sector are now looking to reinforce their corporate environmental and social responsibility credentials, thereby fulfilling the high expectations of their guests, by considering the impact of the products they choose. Working in partnership with an accredited sustainable supplier for tissue consumables can truly enhance a company’s credentials with the added benefit of reducing costs. Being ‘green’ has become a bandwagon that many have jumped on. However being ‘green’ is no longer good enough since ‘green’ has no clear definition. The criteria for evaluation is now ‘sustainability’, which encompasses product lifecycle assessment, caring for the environment, improving the quality of people’s lives today, and preserving natural resources for future generations. Some may struggle with the concept of using disposables in an era where “reduce, reuse and recycle” is the mantra, but paper products can be highly sustainable too — and of course contribute greatly to best hygiene practice —particularly if they are manufactured with regard for the environment and the community. A growing number of companies are proclaiming themselves to be sustainable but for SCA, the manufacturer of Tork tissue consumables, sustainability is not a new subject. SCA has worked with life cycle assessment since the early 1990s and considers the environmental impact of its products at every stage — from manufacture, production and transport right through to consumption and disposal. Every tree harvested in SCA’s 2.6 million hectares of forests is replaced by three more, and around 70 per cent of Tork tissue products in Europe are made from recycled fibres. Not that recycled fibres are necessarily more sustainable than virgin fibres. In fact virgin fibres from a sustainable forest will be at least as sustainable — if not more so — than
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recycled paper that has been transported many miles and then de-inked and brightened using chemicals. Tork offers solutions for all your tissue consumables needs with blue roll and other paper wipers for the kitchen, hand towels and toilet tissue for the washroom, and single serve napkins and napkin dispenser systems for front-of-house. Tork tissue systems are carefully designed to deliver greater value through efficient cost-in-use. In these costconscious times it’s very tempting to opt for the cheapest product, but by using the right quality tissue for the job and controlling consumption, not only can the overall cost of product be lower, but the associated costs of transportation, storage, maintenance and waste disposal are also reduced. For example, the Tork Elevation Hand Towel Roll system — widely used in high to medium traffic washrooms — is designed to dispense only one towel at a time to discourage over-consumption. The clever Tork Elevation Compact Auto Shift Toilet Paper system securely houses two compact rolls containing the equivalent of up to eleven small rolls, thus taking up less space in transit and in-situ. Another consumption-reducing system is the Tork Interfold Napkin Dispenser system — ideal for quick
and self-service establishments —which presents napkins one at a time, resulting in consumption savings of at least 25 per cent, thus reducing overall costs and freeing up staff time to concentrate on serving customers. SCA’s sustainability record has been well documented. An ever-growing number of Tork products hold the EU Ecolabel and SCA has been named in the Global 100 list of the world’s most sustainable companies by Corporate Knights and Innovest for six years running. For the past three years the Ethisphere Institute in the US has named SCA among the world’s most ethical companies, while in 2007 it was declared the world’s second greenest company in a not-since-repeated evaluation by the Independent newspaper in conjunction with Ethical Investment Research Services. When choosing tissue consumables, look at the bigger picture — seek out a brand that talks about sustainability, not merely being ‘green’ or ‘recycled’, and one with independently endorsed sustainability credentials. Also look for a brand that offers dispenser systems that reduce tissue consumption and associated costs. All this, and more, is offered in Tork tissue consumables. www.tork.co.uk Tel: 08449 935338
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www.tork.co.uk
perfect dining partners The art of making a good impression is knowing that it’s not how your guests feel when they arrive, it’s how they feel when they leave that’s important. Tork paper systems for kitchen, washroom and tabletop reach new heights of style, hygiene and functionality. Made with care by a global leader in sustainability, Tork systems are the perfect partners for you and your guests.
For a FREE sample or for more information call us now on 08449 935338*.
Be better. Informed by Tork.
163 *Calls to this number from a BT landline will cost no more than 5p per minute. Calls from mobiles and other providers may vary.
2011
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GREENEST HAND DRYER Mitsubishi Jet Towel cuts energy usage by three quarters
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et Towel is redefining hand drying, not just in terms of user experience, but in energy savings for the operator. A Jet Towel dries hands in 1012 seconds, a third of the time of conventional hot air dryers, while using only one-fifth of the energy. This is because it is powered by an ultra efficient high tech 560W brushless motor, rather than the 2400-2500W drive of a traditional unit; Jet Towel’s nearest competitor has a noisy 1600W motor. A normal hand dryer blows warmed air over the hands to evaporate the water. A Jet Towel is completely different: you slip your hands into a generous-sized slot, which triggers a wafer thin, high speed air curtain that blows the water off. This is isolated in a receptor tank, whereas a normal dryer frees bacteria into the atmosphere. Not only does Jet Towel use less energy for less time, it has a host of 164
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other energy and money saving features, such as an automatic turn off. Further costs are saved on servicing, as there is no need to constantly resupply it with paper or roller towels, and from its minimal maintenance requirements. As an example of its energy saving capability, an office building for 500-1000 workers would experience 2,500,000-5,000,000 hand dryings a year. With Jet Towel, the energy required would be about 2,000W, with a hot air solution it would be about 100,000W. Alternatively you’d need 12000kg of paper towels a year, which would have to be both installed and disposed of – and represent 100-200 trees felled. One satisfied user is Marks and Spencer, which initially trialled Jet Towel at its London headquarters and a new store in Scotland. It instantly proved a winner with the installers, for its high tech elegance; with operators,
for its low running cost and reliability; and with users for its convenience, speed and hygiene. Jet Towel was found to fit perfectly with M&S’s publically stated Plan A for Carbon Reduction and its carefully nurtured image for quality in all respects and is now being rolled out across the whole business. Similarly, The Environment Agency has installed Mitsubishi Jet Towel in its South East Regional Headquarters. Going green with Jet Towel has been popular with the 400 environmentallyminded staff, while significant running cost has been saved. Full details of the revolutionary Jet Towel can be found at www.jettowel. co.uk, where an energy and cost saving calculator indicates savings for actual installations.
www.jettowel.co.uk Tel: 01707 276100
2011
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Sustainability
SUSTAINABILITY: HOSPITALITY GOES GREEN
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ustainability comes in two guises: image and cost. Cynics may argue that those who welcome the public relations benefit of appearing more environmentfriendly in the eyes of consumers are really more interested in the effect on the bottom line of the profit-andloss account. Actually, to be truly sustainable, businesses have to tackle both. According to the Carbon Trust, the hospitality sector is responsible for more than 3.5m tonnes of CO2 emissions per year. The Trust estimates that energy savings of up to 20 per cent, equivalent to more than £200m, are possible across the sector. Buy a 200-year-old house in generally good condition and convert it to a hotel or restaurant. While it may deliver the marketing plan, it will almost certainly be a nightmare when the energy bills start arriving. Get it inspected for an energy performance certificate (EPC) and it will almost certainly come out at E or worse. Dominic Burbridge, senior sector manager for the hospitality sector at the Carbon Trust, says: ‘Anything built since 1990 is likely to have an EPC rating of C or better.’ Only C? Doesn’t this beg the question: if that’s the best they
Some Facts and Figures A 20 per cent cut in energy costs can represent the same bottom line benefit as a five per cent increase in sales in many businesses. Energy costs can usually be reduced by 10-20 per cent through simple actions that produce quick returns. Heating can account for more than 40 per cent of energy use in a typical hospitality business which means there are big opportunities to make savings. Lighting equipment is also a major heat emitter in a building. Using
energy efficient LED lighting produces less heat which can also reduce cooling costs – a double saving. When correctly scoped and installed, a Combined Heat and Power system can help to cut greenhouse gas emissions and also demonstrates a commitment to the environment. This can be used to promote a business as being environmentally friendly.
can achieve, what do architects and developers care about energy efficiency? Burbridge confirms this is a challenge: ‘Who’s going to pay for the cost of all the better materials?’ Since the risk is carried by the developer, if the industry is to be more ‘green’ in its construction standards, someone will have to make a case for why developers should increase investment costs to get an A-rated hotel. That pressure is on, from various quarters. From 2019 onwards, under proposals which were out for consultation under the previous government, new non-domestic buildings will have to be carbonneutral. The Royal Institute of Chartered Surveyors has been looking at asset valuation in relation to energy efficiency, and there is a
growing consensus that low-carbon buildings are worth more than badlyperforming buildings on a similar site. Meanwhile the British Property Federation wants to see green leases. This would involve an increased investment by the freeholder, repaid by a higher rent from the operator. Dominic Burbridge reports, however, that some changes can be made relatively quickly and can deliver a quick return, in terms of reduced energy costs. As much as 40 per cent can be taken off a hotel’s energy bills – now 4.5 per cent of total revenues (3.5 per cent in 2005). It helps, of course, if you know where your energy expenditure is going, and the Carbon Trust urges all businesses, as a first step, to measure this. In an old building, 50 per cent of the energy use goes into heating,
Sustainability
The pressure is on the hospitality sector to be more ‘green’ in its use of resources. David Goymour investigates.
(courtesy: LG Electronics)
Improvements, in order of priority
Savings in energy costs (%)
Draught proofing
2-3
Heating controls
5
Roof and cavity wall insulation
10
Boiler upgraded (three- to five-year payback)
20
Double glazing
5
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A key element of sustainability is energy usage with typically 80 per cent of a hotel’s energy bill made up of heating, ventilation and air conditioning (HVAC) and lighting. Energy use in the hospitality industry has many ways of impacting sustainability and as such there are many directives affecting businesses including: 1. Carbon Reduction Commitment: The CRC Energy Efficiency Scheme affects companies consuming over 6,000 MWh of electricity per year.
2. Energy Performance in Buildings Directive (EPBD): This affects commercial buildings larger than 250sqm that are frequently visited by the public. 3. Air Conditioning Inspection: All air conditioning systems with a cooling capacity greater than 250kW must already have been inspected by now. All existing systems with a cooling capacity greater than 12kW must have been inspected by 4th January 2011. 4. R22 phase out: New equipment
20 per cent provides hot water, 10 per cent goes on lighting; and the balance is used mainly in cooking. Making the heating of the building more efficient will have the most direct impact on costs. Whitbread is one exceptional hotel and restaurant developer which has been forward-thinking in its investment and is achieving A grades on the EPC scale. At its new developments at Tamworth and Burgess Hill (see case study) it has been achieving savings of up to 80 per cent in energy costs. Dr Rebecca Hawkins, of Oxford Brookes University, whose special interest is ethical sustainability in the hospitality sector, says that, in addition to the kind of savings reported by the Carbon Trust, judicious combinations of technology can produce even better efficiencies. One example identified by CEDA, which represents catering equipment distributors, is that when induction cooking equipment is installed, in addition to the efficiency of the cooker, the reduced impact on ambient heat in the kitchen means that air conditioning becomes cheaper, too. VisitEngland has developed
Greenstart, an online service which provides information and management tools, available free to business. It’s distributed regionally, with local variations. In Cumbria, Greenstart is addressing regional issues about levels of chlorine in the water table. Cumbria has also developed a tool for measuring the carbon footprint of a business. Lincolnshire is promoting the Taste of Lincolnshire through Greenstart. Jason Freezer, of VisitEngland, says: ‘The benefit for local groups is that they get nationally applicable advice and can tweak it for local needs.’ As with any commodity, savings may be achieved by judicious purchasing, either directly from the supplier or through external consortia. Hotel Energy, which negotiates deals for hospitality businesses, achieved a 34 per cent reduction in gas prices for a hotel group which was using nearly 1,000,000 kWh a year. As the current contract was drawing to an end Hotel Energy was brought in to secure the best terms for the group’s forward energy requirements. As well as the 34 per cent reduction in projected costs for the supply of energy based on historical usage, it was also able to secure terms
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using HCFC refrigerants like R22 was banned in 2001 due to its effect on the ozone layer (or 2004 for small air conditioning systems). From the end of 2009, the use of virgin HCFCs to service and maintain existing air conditioning systems was banned in all EC member countries. From 1st January 2010 only reclaimed and recycled R22 can be used which tends to make the supply of R22 limited and expensive. By the end of 2014 it will be illegal to use R22 (virgin or reclaimed). that offered 30 per cent reduction in energy rates over a longer-term agreement. Hotel Energy manages the ongoing supplier relationship. Another approach, available to businesses with annual energy consumption of up to 300,000 kWh, is to subscribe to a bundle of services gas, electricity and broadband internet - which are billed collectively by Utility Warehouse, a service operated by Telecom Plus.
Air Conditioning Although Air Conditioning can offer a very energy-efficient means of heating and cooling an individual room or the complete premises of a hotel, it also provides a means to enhance the comfort of your guests, allowing a premium to be charged for rooms. As an air conditioning system gets older, however, it may become less efficient, use more energy and develop leaks. Unfortunately, without a certified air conditioning inspection the system is unlikely to meet the Energy Performance in Buildings directive or achieve a carbon reduction commitment. (courtesy: LG Electronics)
THE UK HOSPITALITY BLACK BOOK 2011 UK Hospitality Black Book 2011 is a database for the UK hospitality industry which includes hotels, restaurants, clubs and bars. The Black Book will consist of a directory listing of movers and shakers in the hospitality industry and A-Z company index. The publication will also have papers on the latest trends, statistics and changes in the law that effects the industry as well as articles from the industries eminent professionals.
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2011
Sustainability
Case study 1: The Lowry Hotel, Manchester
WORKING to recommendations arising from a Carbon Trust carbon survey, The Lowry Hotel has reduced its energy consumption by 11 per cent, cut its carbon output by 363.5 tonnes of CO2 a year and is saving £37,498 a year at today’s energy prices. ‘It’s not about the money, although that’s an incentive, particularly given the increased cost of energy,’ says PR and marketing manager Helen Hipkiss. ‘It’s really about doing whatever we can to help the environment, without compromising the guest experience. The survey from the Carbon Trust made us realise how we could do this.’ The Lowry Hotel employs more than 200 staff and has 165 bedrooms and suites, as well as a restaurant, spa, gym, sauna and health suite, and event space for up to 400 people. In 2007, the hotel explicitly wrote energy awareness into its working 168
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practices, setting a business objective to reduce its carbon footprint by 10 per cent year-on-year. But it wanted to avoid diminishing the hotel’s standards by, for example, asking guests to opt out of having their towels washed daily. Instead, it asked the Carbon Trust for advice on possibilities it might otherwise have overlooked. Actions taken Green committee established, to oversee carbon reduction initiatives. Building management system installed, allowing the hotel to monitor energy consumption and turn off lighting and air conditioning in areas which are not in use. Result: savings of 207.5 tonnes of CO2 per year. All light bulbs are being changed to energy efficient alternatives. Still in progress, this has so far saved the hotel 78 tonnes of CO2 a year.
Boilers fitted with a control system making them more energy efficient, saving 30 tonnes of CO2 a year. Air conditioning system improved. Result: savings of 34 tonnes of CO2. Bike parking points installed; some staff now cycle to work. Result: CO2 emissions reduced by 14 tonnes a year. Recycling points in offices make it possible to recycle glass, paper and plastic. ‘A lot of big companies now have a green agenda,’ says Helen Hipkiss. ‘They want to show that they’re doing their bit, and the fact that we’re focusing on reducing our carbon footprint makes us more attractive to companies with the same aims.’ The Lowry has been awarded Bronze recognition by the Green Business Tourism Scheme, and aims to work its way up to Gold.
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Right: The Pool at The Scarlet
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Case study 2: Premier Inn, Tamworth
Case study 3: Bedruthan Steps Hotel and The Scarlet
SOLAR panels on the hotel roof capture heat from the sun and use it to heat water for guest bathrooms. However, the use of solar panels to produce hot water has not proved to be very successful due to the fact that they generate most hot water between 11am to 3pm, but the peak demands of the hotel are 6am to 9am and 5pm to 8pm. Ventilation is linked to a heat recovery system: warm air vented from bathrooms is mixed with fresh air to deliver warm air to bedrooms. Low-energy LED light bulbs are fitted with motion sensors: if noone is detected in a bedroom, lights automatically switch off. ‘Greywater’ is collected from baths and showers, together with rainwater from the roof. This is then cleaned and filtered before being used to flush toilets. A ground source heat pump is used to produce hot water for baths and showers, and it can also be used in summer to cool the air conditioning. This was expensive to install, but it is believed that ground source heat pumps will deliver a short payback in hotels with more than 100 bedrooms. From the range of technologies implemented at the Tamworth hotel, those that were most successful in terms of environmental and financial benefit were: Heat recovery from bathrooms. Rainwater/greywater recycling. Super insulated building and triple glazed windows. LED lighting and sustainable timber. Reduced cement/concrete. Whitbread has applied the same technologies at its new Premier Inn and Beefeater restaurant at Burgess Hill, in Sussex, which opened in November 2010.
AT THE Bedruthan Steps Hotel, at Mawgan Porth, Cornwall, sustainability is at the heart of the management philosophy as reflected in the appointment of Susie Newham, sustainability manager for this hotel and its new sister property nearby, The Scarlet. The owners practise sustainability in everything: energy and water usage are monitored three times each week, energy consumption is translated into a monthly carbon footprint calculation, and the hotel aims to reduce its carbon footprint by 10 per cent this year. Light sensors, staff vigilance and a traffic light sticker system are used to ensure lights are turned on only when needed, and that computers and other equipment are turned off (not put on stand-by) when not in use. The condensing boiler system automatically adjusts to the weather outside and is 88 per cent efficient. The mechanism which heats the water for the indoor pool simultaneously heats and dries the air; 38 refurbished solar panels heat the outside pool. A fridge heat re-capture system was installed in November 2008 which uses the waste heat expelled by fridges to heat water. Taps and showers are fitted with aerators, which reduce water consumption, and rain water harvesting from the roof of the Ocean Spa provides the water used for flushing the Spa’s toilets.
l UK HOSPITALITY BLACK BOOK 2011
The hotel aims to reduce the amount of rubbish sent to landfill by 10 per cent this year, and it lists nearly 20 categories of waste, from glass to cooking oil, which are regularly recycled, with the help of recycling companies and local charities. The company is committed to protecting the local environment, and has partnerships with Cornwall Wildlife Trust, Surfers Against Sewage, CoaST, Natural England and co2balance, through which guests are invited to offset the carbon emissions associated with their travel. These policies have broadly been carried over to the new project, The Scarlet, which opened in September 2009. In addition, the construction standards at The Scarlet reflect the same philosophy. Before construction began several slow worms, lizards and adders were rescued and moved to gardens nearby. Timber used in the construction was all accredited from sustainable sources and cement was made from recycled china clay waste. The green roof of the hotel is clad with sea thrift, which occurs naturally in Cornwall. ‘We don’t believe that a sustainable building makes a sustainable business it’s the way the people in the business work that makes the difference,’ says Susie Newham. ‘If the decisions you make don’t follow the same principles, that’s no good!’
2011
BLACK BOOK HOSPITALITY 2011
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Business Management Dangers of the lifestyle attitude | Peter Nannestad
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12 levers to maximising profit
DANGERS OF THE LIFESTYLE ATTITUDE
The hospitality hos h ospi pita tali lity ty industry iind ndus ustr tryy has has surv su rviv ived ed the the biggest big b igge gest st recession rrec eces essi sion on survived in a generation ggen ener erat atio ion n in reasonable rrea easo sona nabl blee shape shap sh apee but but there ther th eree are are still stil st illl many many businesses busi bu sine ness sses es which whi w hich ch are are teetering ttee eete teri ring ng on the the brink bri b rink nk of of profitability. profi pr ofita tabi bili lity ty.. Others Othe Ot hers rs are are being bei b eing ng held hel h eld d afloat afloa afl oatt banks by b ban anks ks that ttha hatt are are reluctant relu re luct ctan antt to offload oofflo ffload ad into iint ntoo a buyers’ buye bu yers rs’’ market mark ma rket et Peter Pete Pe terr Nannestad, Nann Na nnes esta tad, d, a consultant cons co nsul ulta tant nt with wit w ith h a long long record rrec ecor ord d of operational oope pera rati tion onal al experience eexp xper erie ienc ncee in thee industry, th indu in dust stry ry,, suggests sugg su gges ests ts that ttha hatt the the answer answ an swer er to to greater grea gr eate terr profitability profi pr ofita tabi bili lity ty lies li es with wit w ith h operators oper op erat ator orss themselves. them th emse selv lves es..
T
he recent recession has damaged many hospitality businesses, particularly those that are independently owned and operated. Not only has it reduced consumer spend – and thus demand for many hotels and restaurants but banks have withdrawn funds that might, in better circumstances, have been available to grow the business into greater profitability. Or even to survive. The heart of the challenge facing the independent hotel sector lies in the fact that so many hoteliers regard their hotel not just as a business but as their lifestyle. Private hoteliers have tended to tolerate a profit performance less than 174
l UK HOSPITALITY BLACK BOOK 2011
would have been accepted by a hotel company simply because their hotel is part of an established lifestyle – their lifestyle. Provided the business enabled the owner to live comfortably, profit maximisation was not an urgent and oppressive need. The recession has changed this perception. Many private asset-owning hoteliers are beginning to see the signs of an economic attack on their business, on their way of life and on their lifestyle. If the early part of this decade, or indeed any period of growth in the last 50 years could be seen as the good life, then the current economic conditions in the corporate and leisure market are an indication that the good life is coming to an end. Those in the business still clutching to their lifestyle dream may think this is a just a temporary blip. Is this not whistling in the wind? The conditions have changed for good, and here are four reasons why:
1
Hotel asset value
The last two years have seen an unprecedented withdrawal of bank funding. Not a lot will change in the next two years, at least, Bank overdrafts have been more difficult, sometimes impossible, to obtain. Even when banks have traditionally lent to cover low season costs, these have now been withdrawn. Where they are available, there are onerous conditions and high interest rates. The result, is not only a hotel business that is short of cash and unable to expand or grow, but one that has a reduced asset value. So it is worth less. Not good news.
2
Rising costs
At the same time, owners and operators have been hit by rising costs. Wages and payroll costs are increasing annually as a result of the rise in the minimum wage which increases
wage costs throughout the organisation, not just the lowest paid. Wage costs in hotels have risen from 23.7 per cent of total revenue in 1997 to 30.5 per cent in 2009. Business rates are now on the rise. So too are heat, light and power costs – the latter now 4.5 per cent of total revenue (2.9 per cent in 2004). The result is an overall annual increase in costs which cannot be alleviated by significant increases in prices.
3
Sales
4
Return to the good times after this financial crisis is over
Not only are costs rising but reduced disposable income has cut back spend in the leisure market and cut back the corporate market. It may recover – but when? And will it be in time to help stricken business? The introduction of the budget hotel sector, with over 100,000 rooms, poses a major challenge to the traditional three-star hotel that operates at a much higher price – but does it give that much better value? Wise hoteliers are increasing their sales activities, building up their marketing databases, introducing special offers to encourage chance business, if only to maintain current sales. But without funding to improve standards and facilities, this sales activity becomes harder to attract more demanding customers.
The danger is that many hoteliers will be pinning their hopes on a return to the former good life. But bearing in mind that it will take up to ten years for the national debt to be brought under control, how realistic is this vision. Not very. And even if it does return, will those hotels already on the brink of insolvency, survive to reap its benefits? The result is that hotel asset values
BLACK BOOK
will remain low. This is a gloomy scenario, but not one that cannot be tackled. The 12 levers to maximising profit, if properly implemented, will enable
businesses to maximise the profits from current sales and point the way to sales growth. This, in turn, will secure the proprietors’ expected lifestyle. The secret of the programme is that
Maximising profit 09
HOSPITALITY 2011
they are implemented through and by the hotel management team, by a democratic process with logic and common-sense being the two main vehicles of implementation.
THE 12 LEVERS TO MAXIMISING PROFIT
ANNUALLY 1. BUDGET A set of financial targets, this allows the management team to focus and, at the same time, gives the company financial direction. A budget is a financial vehicle that links all heads of departments, the senior management team, the accounts team and the bank together. Heads of department have the responsibility to keep the budgeted costs in line and they must play a significant part in achieving the sales targets by regular up-selling. This can be in the form of increasing the spend per head on food or beverage or, of course, increasing the average room rate.
QUARTERLY 2. BEVERAGE COSTING To ensure that the beverage baseline gross profit is achieved on all stock items. Turnover in beverage sales in a hotel can vary from £150,000 to £1m plus – yet many hotels have a cost which is 10 per cent too high. A difference of 10 per cent on £1m would add £100,000 to the bottom line. Put another way, that hotel could generate a £100,000 loan merely the cost of learning how beverage costings work. Cheap at the price! 3. FOOD COSTING A tool to ensure the correct gross profit is achieved from each food dish. Again, like beverage cost controls, a difference of 10 per cent on food cost can generate up to £100,000 plus on the bottom line. My experience is that food production teams have very little knowledge of correct food costings – yet, when asked, they always say how well they understand it.
MONTHLY 4. Profit and loss To be able to see actual achieved figures against budget on a monthly basis. To review a profit and loss monthly account will tell the management team - which cost centres are out of line. Knowing this will immediately focus minds on making corrections before the year-end rather than later, when it is too late. Reviewing monthly sales revenues can tell management when to take action when targets are not being achieved. Finally, monthly profit and loss accounts also give very clear trend indicators. 5. Beverage stock-take Carried out each month end, this will show margins being achieved and any surplus stock movement. Most importantly, these figures at the month-end will primarily tell the management team whether each bottle of beverage sold is achieving its potential profit margin. Secondly the stock-take will highlight if there is a surplus or deficit in the figures. A deficit is very difficult to find otherwise. UK HOSPITALITY BLACK BOOK 2011 l
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12 levers to maximising profit
MONTHLY continued from previous page 6. Food stock-take Carried out monthly, this shows the gross profit achieved; it is also a re-check to control stock movements and stock levels. This vehicle allows the team to identify if their stock holding is too high. Chefs will notoriously claim that the stock levels are right. In my experience stock levels are typically between £2,500 and £4,000 too high. Excessive stock means too much stock is used in food preparation; it also means too many perishable items are being written off. The stock-take will also show individual prices of all food items. This helps the team to monitor price changes – something to bear in-mind when suppliers forget to inform customers of price increases!
WEEKLY 7. Weekly sales forecast Carried out midweek in the previous week, with room, food, beverage and room hire sales projections over a seven day period, commencing the following Monday of forecast day. The big advantage in weekly sales forecast, is that by this method the wage cost can be kept in line. There is no other vehicle I know that can achieve this objective. With the wage cost being the single highest cost in the hotel operation, it makes good sense to keep this under control on a weekly basis, by using this forecast method. 8. Weekly wage forecast Wage forecast against sales forecast, for the same seven-day period. This ensures that the unit’s major cost centre is controlled. 9. Sleeper ratio Identifies the number of residents from which the number of breakfasts to be served can be determined. It is a great assistance for forecasting dinner covers and is a big help in wage cost control.
DAILY 10. Average room rate A financial sales target set to help reception and sales personnel to achieve budgeted room revenue. 11. Daily analysis sheet Daily and accumulative sales figures identify sales trends each day. This gives the information to take sales advice as required. Action then becomes procedure-led instead of analysis-led. 12. Flash food cost An excellent analysis showing daily and accumulative actual food purchases against food sales (net of VAT). This will allow management to identify food costs and the challenges during the month as against month-end. The flash does not include stock adjustments.
Peter Nannestad is director of Hotel Business Improvement Management (www.hbim.co.uk). 176
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0
Training and Development Future skills: gaps that need to be filled | Brian Wisdom
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Skills: focusing on three areas | David McHattie
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Meeting the challenge of recruitment | David Battersby
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Helping staff work smarter, not harder | David Battersby
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2011
Training
Autograph/Eden Foodservice
FUTURE SKILLS: GAPS THAT NEED TO BE FILLED Right: 60,000 additional chefs will be needed between 2012-2017.
As the 2012 Olympic Games approach, Britainâ&#x20AC;&#x2122;s performance as a tourist destination will be under scrutiny. Ensuring that the workforce has the right skills is imperative but, according to the National Employer Skills Survey, 26 per cent of hospitality and tourism establishments have a skills gap in their current workforce - an increase of seven per cent since 2007. Brian Wisdom of People 1st says help is at hand.
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l UK HOSPITALITY BLACK BOOK 2011
Figure 1: Skills that need improving amongst customer-facing staff
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he Sector Skills Council for the industry, People 1st is the organisation which is charged with improving the industryâ&#x20AC;&#x2122;s training practices. Through research, vocational learning development and its training division, it is working to transform skills in the sector, particularly in the key areas of management and leadership, customer service and craft skills. People 1st is also committed to ensuring that public funds are directed only towards those qualifications and programmes that meet the needs of employers. Unfortunately, there is no quick fix for skills issues. We published the National Skills Strategy for the sector in 2007 and have been working consistently towards it ever since. This ten-point plan, which is based on consultation with over 5,000 businesses, addresses the key skills priorities of customer service, management and leadership, craft skills and staff retention. With this solid foundation of background research and a consistent, employer-led strategy, the results of this work are now clearly beginning to show, with many of its initiatives now delivering measurable results.
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BLACK BOOK HOSPITALITY 2011
Skills that need improving
Hospitality, leisure, travel and tourism 2005
Hospitality, leisure, travel and tourism 2007
Hospitality, leisure, travel and tourism 2009
Whole economy 2009
Customer handling skills
62
57
65
47
Technical, practical or job-specific skills
44
50
59
64
Team working skills
52
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56
43
Oral communication skills
50
43
52
42
Problem solving skills
42
35
47
45
Management skills
Source: National Employer Skills Survey 2009
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Figure 2: Skills that need improving amongst managers
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The current state of skills Despite the many changes in the economic environment, our State of the Nation 2010 report, found that the skills needs and drivers for the sector remain unchanged. As Table 1 shows, customer service, craft (technical) skills, and management skills all rank highly on employersâ&#x20AC;&#x2122; priority lists. With 65 per cent of sector businesses highlighting customer service as an area for improvement, and the 2010 Nations Brand Index ranking the UK as 13th out of 50 countries for its â&#x20AC;&#x2DC;welcomeâ&#x20AC;&#x2122; there is clearly work to be done to prepare staff to welcome the world in 2012 and beyond. The need is most acute among front-line staff (such as waiting and bar staff) and customer service staff (e.g. receptionists) â&#x20AC;&#x201C; see Figure 1 for more details. People 1st is supporting businesses in improving service skills through the development and UK launch of the WorldHost suite of programmes, which were used to train 39,000 tourism staff and volunteers in British Columbia for the 2010 Vancouver Winter Olympics. The programme is made up of four short customer service courses that prepare employees to deliver world-class service for visitors from the UK and abroad, including those with disabilities â&#x20AC;&#x201C; a huge market which will become even more important in the lead up to the Paralympics. More information on these programmes is available at worldhost.uk.com. The National Skills Academy for Hospitality, established by People 1st to benchmark excellence in hospitality training, also offers two customer service programmes - the World Class Customer Service Professionals programme, for frontline employees, and the World Class Customer Service Coach programme, for supervisors and managers â&#x20AC;&#x201C; which lead to nationallyrecognised qualifications. With 39 per cent of businesses reporting that their management UK HOSPITALITY BLACK BOOK 2011
Training
Table 1: Skills in need of improvement (%) (England)
179
Training
Table 2: Reasons why chefs have proved difficult to recruit (%) Low number of applicants with the required skills
32
Applicants are often looking for different terms and conditions (e.g. higher pay) than is offered for the post
17
Low number of applicants with the required attitude, motivation and personality
14
Low number of applicants generally
14
Low number of applicants with relevant experience
9
Job is hard work
7
Poor career progression/ lack of prospects
6
Remote location/ poor public transport
5
People 1st also provides management training through Stonebow, part of its training division. This includes FranklinCoveyâ&#x20AC;&#x2122;s world-renowned â&#x20AC;&#x2DC;7 Habits of Highly Effective Peopleâ&#x20AC;&#x2122;â&#x20AC;&#x201C; which uses specific examples from the hospitality industry to help individuals and leaders yield greater productivity and communication â&#x20AC;&#x201C; and Accelerated Behavioural Change (ABC) for Managers â&#x20AC;&#x201C; a new threeday programme for managers that develops their communication and group dynamic skills, based on neurolinguistic programming (NLP). More information on these courses is available at stonebow.co.uk.
Source: People 1st Industry Survey 2010
skills need improvement, and varying requirements across different roles (see figure 2), People 1st is also looking at ways in which continuous professional development (CPD) can be provided for managers. The Women 1st initiative is one of the ways in which it is doing this. Despite the fact that 56 per cent of the industryâ&#x20AC;&#x2122;s workforce is female, only six per cent of senior board level
directors are women. Women 1st aims to address this through a CPD programme including six one-day sessions, one-to-one mentoring with the sectorâ&#x20AC;&#x2122;s highest performers, and networking events with inspirational speakers. Over 300 women are currently benefitting from the programme, and more information is available at people1st.co.uk/women1st.
Figure 3: Skills needed for chefs
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Chef skills It is estimated that over 60,000 additional chefs will be needed in the seven years leading up to 2017, but 30 per cent of businesses recruiting chefs or cooks in the past year have found vacancies difficult to fill. Of these businesses, 32 per cent cite a lack of applicants with the required skills as a primary factor, as Table 2 shows. To help address the need for skilled chefs, People 1st worked with City & Guilds to develop the Professional Cookery Diploma â&#x20AC;&#x201C; a full-time college qualification that is much more practical than the current NVQ, with all learners following the same curriculum and gaining a basic grounding in culinary techniques across all sections of the kitchen. The number of colleges offering the qualification has more than doubled over the past year, and 8,000 of the total 15,000 chef students across the UK are now undertaking the programme. Businesses have reported that recruiting Professional Cookery Diploma graduates has reduced their training costs by up to ÂŁ5,000 per chef in some cases, and it is hoped that the qualification will ultimately replace the NVQ as the sole full-time qualification for chefs.
BLACK BOOK HOSPITALITY 2011
Training
Figure 4: Impact of the recession on training in hospitality, leisure, travel and tourism businesses:
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Source: State of the Nation 2010, People 1st
For chefs already in the workplace, skills gaps cover more than just craft skills (see Figure 3). Providing a wider range of training can also make good business sense for employers. Analysis of the Labour Force Survey (2009) suggests that chefs working for employers who offer education and training are likely to stay longer than those working for employers who do not offer such opportunities (6.5 years compared to 4.4 years). One way in which People 1st is supporting this is through the Women 1st Female Chefsâ&#x20AC;&#x2122; Development Programme, which develops, designs and delivers bespoke chef training for women, helping them to move from the areas that they currently work in to more skilled positions. More information is available at people1st. co.uk/women1st Information, advice and guidance on progression routes for both chefs and managers is also available through uksp.co.uk â&#x20AC;&#x201C; People 1stâ&#x20AC;&#x2122;s website for careers, job opportunities, qualifications, employers, colleges and funding in the sector. Creating work-ready entrants For entry-level and customer-facing jobs, the â&#x20AC;&#x2DC;right attitudeâ&#x20AC;&#x2122; is ranked as one of the main skills lacking outside
of customer service. To help address this, People 1st has developed a preemployment training programme - Employment 1st â&#x20AC;&#x201C; which reflects the skills, knowledge and behaviour that employers expect from their staff. The programme covers 13 entry-level jobs, including chef, barista, leisure and theme park attendant and conference/ exhibition manager, and leads to a nationally recognised qualification. All course graduates are added to the Marketplace feature on uksp. co.uk, where employers will be able to view their CVs and identify suitable candidates to fill job vacancies. Over 1,000 people have been through the programme to date, and more information is available at people1st.co.uk.employment1st Making the most of business investment in skills Encouragingly, the State of the Nation 2010 report found that 67 per cent of sector employers provide staff training â&#x20AC;&#x201C; a steady rise from 61 percent in 2005 â&#x20AC;&#x201C; while 59 per cent of businesses maintained the same level of training throughout the recession, with 14 per cent undertaking more. In addition, the National Employer Skills Survey 2009 showed that hospitality and tourism
businesses are among the biggest spenders in terms of training, spending ÂŁ2,575 per employee, compared to an average of ÂŁ1,725 across the economy. People 1st is working with businesses to ensure that they get the most out of this investment by helping them to understand how they can map their in-house training to qualifications, which could enable them to access government funding to support their training. Following feedback from employers which revealed that, with over 400 sector-related qualifications, they were confused about what was available, People 1st has created clear development routes and rationalised the qualifications on offer for the sector. This work has also helped to save wasted public expenditure - around ÂŁ12.5m in funding â&#x20AC;&#x201C; by removing qualifications that are no longer valued by employers. People 1stâ&#x20AC;&#x2122;s research team has also developed a training needs analysis tool, which enables businesses to survey the current skill levels of their staff, and indicate areas for improvement, through online skills assessments. This has already been utilised by companies such as Ramada Jarvis Hotels, allowing them to target their training spend more effectively. UK HOSPITALITY BLACK BOOK 2011
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State of the Nation 2010 also revealed that 51 percent of employers have moved more of their training in-house in the past year, and People 1st is helping to support this through its training division. Stonebow has developed a reputation for delivering the best ‘Train the Trainer’ programmes nationwide - its Group Training Certificate course (formerly TS2) concentrates on the design and delivery of effective and interactive training sessions to groups of people, while the Practical Training Certificate course (formerly TS1) helps people to deliver effective practical training to individuals and small groups. Supporting work-based learning While the government agenda of dealing with the spending deficit means that there is uncertainty around how skills will be funded in the future, there is a clear shift of focus to supporting work-based learning initiatives, such as apprenticeships. It was therefore timely that People 1st launched a new apprenticeship for hospitality and
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catering in August 2010. The new apprenticeship has been extended to 18 specialist areas to accommodate the diverse and specific needs of the industry, including Asian and Oriental cuisine, patisserie and confectionery, as well as kitchen services which are suitable for branded high street restaurants, branded contract catering outlets and licensed retail operations that need to focus on brand standards and kitchen control. The new apprenticeships also offer businesses more flexibility in how they can be delivered. They can be embedded within an organisation’s
in-house training scheme, whilst apprentices can progress learning in their own time or location, some of which could be through online delivery of training and assessment. More information on this is available at people1st.co.uk/research As we enter a ‘golden decade of sporting events’, an exciting, and critical time for UK hospitality and tourism - People 1st will continue to assess the skills priorities and support businesses to meet the challenges ahead. Ultimately, the judge of People 1st’s success will be employers themselves.
People 1st welcomes input and feedback from businesses of all sizes. If you would like to be involved in raising the standard of skills across the sector, contact People 1st at info@people1st.co.uk or call 01895 817000. More information on People 1st is available at www.people1st.co.uk. For information on careers, job opportunities, funding, qualifications, colleges and employers in hospitality, leisure, travel and tourism, visit www.uksp.co.uk People 1st also produces monthly news and training email updates. If you would like to receive these updates, simply email your details (name, job role, organisation) to talent@people1st.co.uk
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of Hospitality Employers feel that apprenticeships reduce staff turnover.
A training company who can change and improve attitudes to deliver immediate improvements.
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of employers rely on apprenticeship programmes to provide the skilled workers that they need for the future.
A training company who provides value for money, maximises government subsidies and does all the box ticking and paperwork for us.
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of Hospitality Customers favour using a company which takes on apprentices.
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report a high proportion of their apprentices go on to management positions in their organisation.
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say their apprentices make a valuable contribution to the business during their training, to produce a quick payback on their investment. Source People 1st
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2011
Hospitality Skills
SKILLS: FOCUSING ON THREE AREAS Right: Chefs – or rather the shortage of them – is a key priority of the Hospitality Skills Academy. Major companies – here Aramark, Vacherin and Compass (with its Junior Chef Academy) – look to interest youngsters in kitchen skills.
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he National Skills Academy for Hospitality has been in existence for three years. Its primary aim is to identify, endorse and promote qualifications and learning opportunities in the hospitality and leisure industry, which can take place in universities, colleges of further education, employer businesses and hospitality schools. In achieving this aim, the academy was keen to develop a brand which is universally trusted by learners, employers, parents and other career influencers and could become the vehicle for marketing programmes which it endorses. It also wanted to introduce a benchmark scheme that defined the standards of excellence. At the outset, it focused on three key areas as being the most critical for employers and for the industry generally: ■ Practical skills - particularly chefs ■ Management and leadership ■ Customer service All its work remains focused on these areas. ■ Advanced Apprenticeships – pioneered by Living Ventures, this scheme offers newcomers to the industry the opportunity to develop
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The National Skills Academy for Hospitality was set up by People 1st, the industry’s Sector Skills Council, in 2008. David McHattie, chief executive, describes progress so far.
the skills needed to run a pub, restaurant or bar. ■ Junior Chefs’ Academy – a 10-week programme run by Compass Group for 11-16 year olds to learn basic cookery skills ■ Professional Cookery Diploma – a qualification that combines the breadth and depth of skills and knowledge that employers have been demanding, along with a series of practical end-tests ■ Chef Masterclasses – offered by some of the UK’s top chefs for those
looking to top up their skills. ■ Management Masterclasses – allowing managers and leaders to learn from the best. ■ Customer Service –- the academy has developed a world-class customer service programme based on extensive research carried out by People 1st. ■ Hospitality Benchmark – a unique service for mystery visits focusing on what customers really think of their experience – allowing operators to train staff to deliver their specific needs. ■ Capacity management – to achieve profit and growth in an increasingly competitive market requires new levels of standardised service, efficiency and value. Chefs Chefs, or the lack of skilled chefs, remain the biggest skill shortage, but much work has been done to identify not only the finest colleges but the future pipeline talent programmes. Colleges In 2010, the academy accredited 13 colleges across England which are accredited to deliver the Professional Cookery Diploma to Levels 1, 2 and 3. In all, 1,936 Academy young chefs will graduate in summer 2011 to add to the 752 who graduated in 2010.
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Bournemouth and Poole College of Further Education Chichester College City College Norwich Colchester Institute Darlington College Leeds City College The Manchester College Newcastle College South Downs College Thames Valley University Trafford College University College Birmingham Westminster Kingsway College
Future talent Young Chefs Academies – largely in association with Compass and its Junior Chefs Academy – mean that 4,100 youngsters will have graduated through these programmes by the end of 2010. Future Chef Springboard’s programme continues to grow with 8,000 young aspiring chefs taking part. Chef Adopt a School continues to bring cooking and food to primary school children, filling a void in the curriculum for this subject and encouraging many youngsters to learn more about food. Chef Master classes The academy continues to offer top chef master classes and has recently launched a series of chef mini masterclips on www.excellencefound.co.uk which began with Tom Aikens and Cyrus Todiwala. Competitions These play an important role and we continue to support and endorse Young Chef Young Waiter and Nestlé’s Toque d’Or. Customer service Excellent customer service has never been more important. The academy has identified a suite of solutions to support employers in this area.
Hospitality benchmark This is a service that not only benchmarks service standards but provides marketing and PR material. Over 1,200 sites have now been visited with many businesses benefiting. “We are using the Hospitality Benchmark programme in our Maison Blanc operation and it has certainly been a key component in helping to grow the sales and profitability of the business. It also provides invaluable guest insight” says Simon Wilkinson, chief operating officer. World-Class customer service training The academy has 44 licensed facilitators who have guided 1,500 graduates through the world class Customer Service Professional and Coach programme, which can be used by SMEs, as well as large companies, as it can be delivered in-house. “We all want to deliver world-class customer service for every guest,” says Charles Prew, chief executive of Barcelo Hotels. “This exciting programme develops the knowledge, skills, efficiencies and confidence to make this possible. Regardless of whether your hospitality business is big or small, this will raise your game and delivery to the top and bottom line. We want it for all our team members and management.” Engagement Team engagement is critical if a business aspires to deliver excellent customer experiences and www. smilesofbritain.co.uk, the campaign for excellent customer service, is a free tool that has already benefited a range of businesses. The first Smiles of Britain finalists and winner were also celebrated back in January 2009 with Peter Vaughan, chef proprietor and a member of the Academy of Culinary Arts delighting a panel of judges to come out on top. The next winner will be declared in March 2011.
Management and leadership The Disney Institute delivered seminars in London to 1,350 delegates from over 220 companies in 2010 and a ground-breaking webcast on behalf of the academy was established in January. This was seen by an audience of 250 in England, France and Holland. Two groups have also enjoyed executive trips to Disney Institute, Orlando and trips will continue to run in May and October 2011. “The response throughout the business has been overwhelming and it has brought huge clarity to the business. So thank you. The learning from Disney will be invaluable,” says Sue Buckley, Punch Taverns.
Academy
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Franklin Covey’s Seven Habits of Highly Effective People The academy is able to offer the Seven Habits of Highly Effective People programme, through its approved facilitator, Karen Skingley. The programme is offered at a highly competitive price at its training centre in Coventry. “Too many of the ‘self-help’ books are sound-bite, catch-phrase, shallow or zealot rhetoric,” says Tony Hughes, non-executive director of The Restaurant Group. “The Seven Habits is a common sense, systematic approach to becoming effective as an individual and as a team player.” The academy’s Principles in Capacity Management programmes, developed with the support of Brian Sill of Deterministics, provides managers with an insight into the science of maximising throughput and customer experiences. In addition to these programmes, the academy has also added an e-learning facility as well as an innovative recruitment academy to its growing list of offerings. For more information on the Academy visit: www.excellencefound.co.uk UK HOSPITALITY BLACK BOOK 2011 l
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MEETING THE CHALLENGE OF RECRUITMENT Multi-skilling is key “I don’t believe you can be truly productive unless you’ve tackled multi-skilling. We’ve introduced multi-skilling in the bar and lounge areas, ordering and all ground floor activities, so everyone can be switched from one section to the other. It’s taken time to achieve and
As the economy pulls out of recession, the hospitality industry is once again recruiting. Across the sector 45 per cent of employers recruited new staff in the 12 months to March 2010. But, despite increasing numbers on the job market, 47,000 vacancies remained unfilled, David Battersby, managing director of Hospitality and Leisure Manpower, gives some advice.
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n an industry which has traditionally relied heavily on young people, an ageing workforce across the UK is giving employers in the hospitality industry an additional challenge. Some positions remain particularly difficult to fill. Almost a third of those recruiting chefs in 2009 reported difficulties. Equally worrying is the high rate of churn amongst hospitality employees. In 2009, even at the height of the recession, labour turnover in the sector stood at 31 per cent the highest of all sectors of the economy. As the job market picks up good staff, more than most, will leave for more attractive openings. The cost of this turnover is high, with some 600,000 people being recruited each year to fill vacancies – around one person every 60 seconds. The cost? On average, £1,200. So labour turnover alone is costing the hospitality industry 186
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well over £1bn each year. How best to respond to the challenge? When it comes to filling a vacancy it makes sense to stop for a moment: rethink, cast the net more widely and then compete. Be ahead of the game, and stay ahead of the game. The worst thing for any buyer is to be under pressure: to be forced to make a quick distress purchase decision without having time to investigate fully all the possibilities. Recruiting as part of planned expansion is not a problem, but replacing key employees who leave at short notice most certainly is. First of all, Rethink. Do you need to fill the vacancy? Can you reorganise the work and eliminate the position, or make it more interesting? Can you rethink some of your work processes to increase efficiency, improve service levels and increase productivity? Could existing members of staff be trained to cover the work and be more flexible? With employees who are missioncritical take some precautions and negotiate a longer notice period. Identify and groom potential replacements, and prepare a contingency plan to provide temporary cover whilst a replacement can be found. Be a regular “talent scout”: keep a constant look out for potential candidates. When you spot them, keep a track on them and be ready with your offer should the need arise.
it demands good training but it’s very effective and it has an added bonus. It encourages staff to gain an insight into other departments. They work better. They are better motivated and are more willing to help when the pressure builds.” Hotel Director, Devon
Cast the net more widely. Widen your recruitment pool. Establish an employee referral scheme with rewards for recommending suitable candidates who then stay. Talk to your customers and clients. Put a card in local newsagents and on the notice board of community groups in local community halls. Contact larger companies who are downsizing and ask them to recommend employees. Look in areas where markets are depressed. You could also adopt local schools and colleges. Provide job tasters, trial shifts, scholarships, internships, and work experience opportunities to establish your company identity and raise its profile. Be more flexible in the hours, days of week or times of the year when local people might work for you. Finally Compete. Promote an attractive and competitive employment package. Set out a clear description of the job, the skills and attributes required, along with the benefits you can offer. Ensure that any recruitment advertisement is designed to attract the maximum number of replies from only the type of people you have specified. Target your candidates. Attract the right people by using the media, social media and online recruitment websites – including your own. The way you describe a position can make a big difference to the interest it attracts. You need to understand what
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Selection First, check for authenticity. Sadly, it’s all too common to find applicants who have lied in their CVs. The most frequent inaccuracies are about previous experience, inflated qualifications, incorrect salary and achievements. Moreover, increasing numbers are providing bogus degrees and certificates obtained from disreputable agencies on the internet and elsewhere. There are many organisations such as CV Check who you might well consider using for key positions. Asking candidates to submit samples of their work can also be helpful, as can a conversation on the phone, arranging some practical skills tests, trainability tests or even psychometric tests to augment a face-to-face interview. When you interview, remember to ensure that the candidate is seen by more than one member of your team to avoid bias, stereotyping or misconceptions. Equally avoid snap decisions. Sleep on it, and, if unsure, phone them, or invite them for a second interview – it’s often surprising how different they might appear or come across. And before you make a job offer make sure it is conditional on the receipt of satisfactory references, and a check to ensure there is hard documentary evidence of a legal right
Left: Kesgrave Hall and Paul Milsom.
Recruitment
your target candidates are seeking, and show how the position you are offering provides it, whether it’s pay, hours, promotion prospects, benefits, the challenge of the job or your workplace culture. You can also become publicly recognised as one of this industry’s good or best employers through accreditation, certification and website listing under the Excellence Through People scheme. All this will go a long way to ensuring you have a competent and stable workforce.
How we made recruits feel part of the team By Paul Milsom Managing director Milsom Hotels In 2009. our flagship hotel – Le Talbooth – re-opened after major investment. We also opened a 15room hotel and 100 seat restaurant in Suffolk – Kesgrave Hall. These were huge challenges in their own right but added to this, 100 full- and part-time staff were also recruited, almost overnight. How could we make them all feel part of the team? How could we get them enthusing about what we do? How could we make sure that they had the right skills when we opened our doors for the first time? For us the solution has been to develop and implement a comprehensive induction programme. Each and every new employee has the opportunity to attend no matter what job they do or which property they work in. During the three hours, new recruits hear about each of our five properties, and get a feel for what we are all about. We show a slideshow of photographs of the properties and key people in the group. We have also driven forward the concept of cross-selling throughout
the group so it is key that we get a mix of recruits from each site at each induction. The success of this programme has spurred us on to develop the team building aspect even further and to introduce a second phase to develop job skills as well. We inducted 61 new members of staff with a further 44 in the following month or so. The good feeling across the group was noticeable and instead of talking to customers about the weather, the team can now be seen confidently and enthusiastically crossselling other parts of the operation. That means more sales. Staff retention has also improved (in just one quarter April - June only 4.28 per cent left compared with 10 per cent in the same quarter the previous year). We have already saved about £4,000 in a quarter. A recent questionnaire showed that 92 per cent of those asked, agreed or strongly agreed that the induction they had received had given them a positive image of the company, that it helped them become a more valuable and capable employee and that they began their new role feeling well motivated.
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to work and remain in the United Kingdom. Induction Good induction is more critical to retaining good staff than many employers recognise. More recruits leave in the first few weeks of employment than at any other time, and at a cost which cannot be ignored. The first few days in a new job are when recruits feel at their most vulnerable. Induction is your chance to make a positive impact on a new member of staff. It will lay the foundations for building successful, productive, and long term relationships. Preventing early leavers is a top priority. A new employee will need inducting into your organisation as well as the people in it, and into the job they are to undertake. It can also be an integral part of a job trial. A well planned induction will help the new member of staff gain a clear understanding from the outset of the standards of
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performance you expect, provide any training necessary to achieve them, and record their achievements. Someone – preferably an experienced member of staff who is not a manager – should become their ‘Buddy’, to make sure the new employee has someone to turn to and is not left to flounder. Recruits have questions they need to ask. In many cases they might not wish to ask their boss. They are also more likely to believe something told to them by a trusted colleague. Induction should include a tour of the premises and some immediate training in items such as first aid, safety, hygiene and security. Some hotels, for example, encourage staff to stay overnight to familiarise themselves with the hotel’s style and standards. During this period of induction recruits should also be given ample opportunities to ask questions about pay, and service charge payments should be fully explained. The benefits can be priceless. Customers gain from increased levels
of service and consistent standards; as a result, they will show a real desire to return. Staff gain increased confidence, motivation and a real pride in a job well done. Moreover, employers spend less time correcting problems, dealing with complaints and benefit from increased customer footfall and spend. Looking Ahead Looking ahead the 2012 Olympic and Paralympic Games will present particular challenges if the legacy they present for visitor economy in all parts of the country is to be realised. Positioning the UK as a truly world class destination, and improving the quality of our welcome — particularly to those with disabilities — will be critical if visitors are to be attracted to return. During the run up to the 2012 Games well planned recruitment, careful selection and effective induction of employees will do much to achieve these ambitions.
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2011
Productivity
HELPING STAFF WORK SMARTER, NOT HARDER Helping staff work smarter, not harder, must be the aim of every business, yet too few operators take steps to ensure that their staff productivity is improved - and measured. David Battersby, managing director of Hospitality and Leisure Manpower, says that the industry’s Best Practice Forum has helped businesses raise staff productivity, many with impressive results.
Increasing labour productivity TOP 10 TIPS • Tightly define customer needs. • Rethink work organisation and job design. • Simplify all work processes. • Invest in technology. • Forecast the daily demand for services. • Improve the accuracy of work scheduling and rostering.
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o improve competitiveness, revenue streams need to be increased and operating costs cut through higher productivity, so releasing much needed funding to be invested in product quality. Yet one of the main criticisms of the tourism industry has been that it suffers from particularly low levels of productivity. Productivity in the tourism industries of the USA, France and Germany have historically been twice those of the UK tourism industry. To address these challenges the Best Practice Forum – a strategic alliance between ten of the industry’s leading employer associations, VisitBritain and other industry partners – was created by the British Hospitality Association. It was launched in 2001 with initial government funding, as one of 15 industry forums with the aim of driving up productivity, quality and profitability through the exchange of best practice. Some 68,000 establishments are currently within membership of the Forum’s partner organisations. The majority are smaller businesses employing, in total, around one million staff. What the Forum has achieved From the outset the hospitality Best Practice Forum has been taking forward a three-part Agenda for Action: Research to identify, disseminate and transfer best practice: Improving performance through the
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• Employ, motivate and supervise a multi-skilled workforce. • Encourage creativity, flexible staffing arrangements and flexitime working to match demand. • Outsource non-core activities. • Link pay to performance. better deployment of skills: Recognising Achievement: Results to date have been impressive. With backing and support from many different government agencies the Forum has worked with some 5,650 businesses in the tourism, hospitality and leisure sector. Over 14,750 benchmarking reports have been completed, 58,000 hours of business coaching and training has been provided and 97 per cent satisfaction levels achieved.
What is best practice? Those processes and procedures that have been shown, by example, or by demonstration, to produce superior results in terms of operational efficiency, greater productivity or higher profits. They can, and need to be adapted to fit a particular organisations needs and state of development.
The average profit improvement achieved per business has been in excess of over 52 per cent: the revenue generated from every £1 spent on labour has increased from £4.93 to £7.10 – amounting to over £178m to date: a return of around £16 for every £1 invested by the public and private sector. Moreover, whilst UK productivity still lags behind our international competitors (22 per cent below the USA, 16 per cent below France and 17 per cent below Germany) recent work by the Office of National Statistics indicates that increases in the productivity of the tourism sector have outstripped the service sector, and the economy as a whole over the last ten years. Between 1998 and 2007 year-on-year productivity growth in tourism and leisure-related industries grew by an average of 2.3 per cent, compared with 1.8 per cent in the service sector, and 1.9 per cent in the economy as a whole.
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Cost or investment?
Housekeeping costs: benefits of accurate forecasting
Removing the least pleasant aspects of the work is an aspect of good people management. This may mean investing in labour saving equipment or replacing old equipment with new. Is this a cost or an investment? Undoubtedly it’s an investment if it speeds up the way the job can be done, probably to a higher standard. The hospitality industry is labour-intensive. The fewer staff it requires, the more productive it is. The bonus is that the remaining staff will be more contented.
One hotel group introduced an internet-based labour scheduling system provided by EProductive to secure significant improvements in labour productivity and reduce the costs of housekeeping staff. Action was taken dramatically to improve the accuracy of business forecasting on a daily basis. By using the latest information technology, staff scheduling and rostering was simplified, and more flexible working arrangements introduced.The cost of implementing these new
How businesses can benefit These are impressive results but what practical steps can a business take to become even more productive? Research suggests that better productivity (that is, more output for correspondingly less input) is powered by five key drivers:
However, there normally needs to be some investment in staff training, typically in sales and marketing expenditure, including point-of-sale merchandising. Increasing customer spend often depends on upselling products and services so that existing customers are encouraged to buy more, or to buy more expensive items on which there are higher profit margins.
Increasing customer spend Building customer volume Controlling material costs Controlling labour costs Improving the way we work Whilst low productivity in the sector can be attributed to a lack of capital investment and little use of new technology, the research suggests that the greatest impact on levels of productivity rests with improved management and supervision of the workforce. Increasing customer spend Increasing customer spend, while maintaining current staff levels, will make a significant contribution to the bottom line primarily because it involves little or no additional cost.
Building customer volume Large companies are adept at building customer volume and use a wide variety of sales and marketing tools, including loyalty schemes, advertising, sales promotion techniques and, increasingly, electronic and web-based marketing including social media. These activities demand expertise and, frequently, the use of specialist staff or agencies. Small and medium sized businesses may rely heavily on wordof-mouth advertising. This technique can be even more effective than any other; although its impact will not be so immediate, it may have more permanent benefits.
Productivity
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arrangements has been recovered within less than a year. Benefits have included: Annual year-on-year savings in staff costs of £13,100 – a reduction of 15.2 per cent in labour costs. Number of rooms cleaned per productive hour has increased from 1.6 to two. Better informed managers are no longer ‘fire fighting’. Productivity gains of more than five per cent were achieved within 24 weeks. www.eproductive.com
Controlling material costs Material costs (that is, all costs other than labour) will represent in the region of 70 per cent of the total costs of most businesses in the industry. These costs include rent and rates, food and beverage, energy, maintenance, laundry, equipment rental, print and stationery. Controlling these items better may yield considerable savings for some businesses: examining energy usage, in particular, is especially beneficial. At the same time, taking advantage of group buying schemes (for example, through purchasing consortia) can be highly cost-efficient. However, this is an area in which many operators believe that their control procedures are totally effective; but without benchmarking, they cannot check this and may be missing out on these savings. Controlling labour costs Labour is a major cost for most businesses in the tourism, hospitality and leisure industry, except for micro businesses where nearly all the work UK HOSPITALITY BLACK BOOK 2011
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How profits can be increased The Best Practice Forum’s Profit Through Productivity programme of business improvement has resulted in significant results: Fenton Hill Farm Cottages, Northumberland – sales up by £3,000 in three months Bamburgh Castle, Northumberland – sales up by £118,000
is done by the owners themselves. In the hotel industry, the labour cost ratio has been rising steadily in the last few years – from 23.7 per cent in 1998 to over 32 per cent today. In some cases, labour costs are as high as 35 per cent. The need to control them is one of the most important objectives of any business. It is often assumed that further labour cost increases are inevitable. They certainly are if no action is taken to control them. However, action can be taken – through better job scheduling, better induction and training (to reduce staff turnover), the introduction of multi-skilling and the employment of more skilled human resources management generally. Slicing a couple of percentage points off these costs, while maintaining revenue and customer service standards, will bring about savings that go straight to the bottom line. Improving the way we work Businesses tend to grow on an ad hoc basis and their methods of work grow in the same way, without examining closely how new ways of
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South Causey Inn, Durham – profits up by 2.2 per cent Walworth Castle Hotel, Darlington – profits up by 10 per cent Elder Grove, Cumbria – sales up by £4,500 in first three months Dale Lodge Hotel, Cumbria – sales up by 15 per cent
working can improve performance and productivity. Because work in a service industry is often less formalised than in manufacturing, it is also commonly assumed that methods of work cannot be improved. In manufacturing, however, production lines are highly systemised and structured; can some of the techniques used in manufacturing be adapted to tourism, hospitality or leisure? Certainly, staff and systems have to be flexible to meet the changing needs of customers and changing levels of demand, which make it difficult to lay down rigid patterns of work, but this does not mean that service industries cannot learn from manufacturing. The most important objective is to eliminate waste – in material costs, in labour costs and in effort: Doing too much Waiting Transporting Too much inflexibility in the approach to work Unnecessary stocks Unnecessary actions Defects
Holmsdale Hotel, Blackpool – profits doubled County Hotel, Chelmsford – sales up by seven per cent in first five months Kingfisher Café, Norfolk – sales up by 30 per cent Corner Cottage, Suffolk – occupancy up by 20 per cent
Any business that positively, and continually, addresses these areas will achieve results that increase productivity, reduce costs and boost profits. Looking ahead As the economy strengthens the Best Practice Forum will continue to seek new opportunities to help employers, educators and support agencies identify, develop and share best practice. Plans are already in hand to update the earlier research into international best practice conducted by the University of Surrey, and the Forum will be actively looking for ways to help employers maximise the potential of the London 2012 Games.
The Best Practice Forum can be contacted at Burgoine House, Burgoine Quay 8 Lower Teddington Road, Hampton Wick, Kingston, Surrey, KT1 4ER Telephone: 020 8977 4419; Email: ifap@halm.co.uk; Website: www. bestpracticeforum.org
BLACK BOOK HOSPITALITY 2011
Legal 38- A-Z of new legislation
194
39- Calorie-counting dishes are still on the menu | John Dyson
197
2011
Legal
THE A-Z OF NEW LEGISLATION
H
ere’s a run down of the major items of legislation that were introduced in 2010.
A
ir conditioning
Air conditioning systems with an effective rated output over 12kW and up to 250kW must now have been given a compulsory inspection by an accredited Energy Assessor, though those installed after 2008 have more time. www.communities.gov.uk
B
usiness Rates
New rateable values took effect in April. In England, the Uniform Business Rate was 41.4p in the £ (if properties have a total RV of £18,000 or more - £25,000 in London) with a transitional relief cap on increases (compared with 20092010) of 10.9 per cent after inflation. To pay for Crossrail, an extra 2p was added on rateable values of £55,000 or more in Greater London and an additional 0.4p on all City of London properties. The Scottish UBR was also 41.4p on rateable values of more than £35,000 but there was no Scottish transitional relief, nor was there in Wales where the UBR was 40.9p on rateable values greater than £7,800.
C
arbon Reduction Commitment
Large users of energy should have registered under the government’s Carbon Reduction Scheme. Businesses with half hourly meters in any of their premises and with a total annual energy consumption of more than 3,000 megawatt hours (around £500,000 annually) must register as a participant in the CRC scheme. There is a £950 charge.
D
igital Economy Act
The Act is intended to reduce illegal downloading by using measures such as disconnecting or reducing 194
l UK HOSPITALITY BLACK BOOK 2011
bandwidth for offenders. However, the implications of this for the hotel industry is that hotels could have their internet access disconnected if guests illegally download material in their rooms. A judicial review is currently underway and the Act will not be introduced until 2012.
E
quality Act
The Equality Act which came into force on October 1, mainly tidies up existing legislation but it also fills in some gaps in the protection awarded to certain groups – for example, employers are currently potentially liable for harassment of employees by third parties (eg: guests) on grounds of sex but the Act extends this to cover harassment on grounds of age, disability, gender reassignment, race, religion or belief or sexual orientation. The same change applies to employees who to complain of offensive behaviour, even if it not directed at them In addition, questions about employee disabilities are not now allowed. ACAS has issued guidance notes – www.acas.org.uk
I
mmigration
From April 2011, there will be a permanent limit on migration to the UK with a limit of 32,600 for skilled workers from outside the EU. In theory, this category includes skilled chefs but one of the conditions of entry is that entrants should be at graduate level which will disbar most chef applicants.
L
icensing
In England and Wales, a ban was introduced on any ‘irresponsible promotions’ of alcohol (defined in terms of risk of crime, prejudice to public safety, disorder, public nuisance or harm to children). This covers unlimited or unspecified quantities offered free
or for a fixed or discounted price, but promotions/discounts linked to a table meal are exempt. Mandatory conditions applying to all premises licenses and club premises licenses (which might be repealed in future) mean that licence holders must ensure that an age verification policy applies to their premises. Anyone who appears to be under 18 must produce, on request and before being served, identification bearing their photograph, date of birth and holographic mark. Passports, photocard driver’s licences and cards issued by local verified PASS schemes are acceptable. And still wine in a 125ml glass, beer and cider in a half pint glass, and spirits in 25 or 35ml measures must be made available. Customers must be made aware of the availability of these smaller measures by means of drinks menus or by getting staff to give information when customers order drinks. In Scotland, the Alcohol etc (Scotland) Bill has passed all its stages with a separate consultation underway on the detail of the Social Responsibility Levy but no minimum pricing per unit of alcohol. Every premises will have to operate an age verification policy for purchasers of alcohol who appear to be under 25 (in England and Wales it’s under 18 – see above). Licensing boards will be able to impose standard conditions on all premises in their area.
N
ational Minimum Wage
NMW rates increased on 1 October with the hourly rate (now starting at 21 instead of 22) rising to £5.93 per hour and the development rate (for 18-20 years olds) rising to £4.92 per hour. The 16 and 17-year-old rate is now £3.64 and there was a new minimum rate of £2.50 for those apprentices under 19 (and those aged over 19 if they are in the first year of their apprenticeship). The daily accommodation rate rose to £4.61 (or £32.27 a week).
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HOSPITALITY 2011
Copyright
A long-running copyright dispute with PPL on the playing of music in public areas in pubs, bars, restaurants and hotels, saw the British Beer and Pub Association and the British Hospitality Association secure a victory that was estimated to save the industry £5m a year with up to £20m owed in refunds. The dispute began when Phonographic Performance Ltd (PPL) raised tariffs for playing music in bars, hotels, restaurants and pubs by up to 40.3 per cent in 2005/06. A Tribunal decision ruled in favour of the two organisations on almost every single issue at stake, with overall charges to be cut by a half. The BBPA and BHA pressed strongly for full refunds for all those who had to pay over the odds since 2005 to play music. The Tribunal agreed and has ordered PPL to make repayments. The Tribunal did not award interest and did not require repayments to those PPL licensees that are owed less than £50 in total. By November, over 10,000 businesses had still to claim a refund.
F
ood Hygiene Rating Scheme
Local authority enforcement officers are responsible for inspecting food businesses to ensure that they meet the legal requirements on food hygiene. Under food hygiene rating schemes, each food outlet is given a hygiene rating or hygiene score that reflects the inspection findings and may display this in their premises where consumers can see it. Scores are also available via websites where consumers can see the scores for all the businesses in the local area. By November 2010, more than 200 local authorities across the UK had food hygiene rating schemes in place. These schemes vary in their design and the way that they are operated. Following a public consultation, the Food Standards Agency agreed a six-tier national food hygiene rating scheme in England, Wales and Northern Ireland; a two-tier
Legal
PPL
scheme will continue in Scotland in line with the prevailing views of stakeholders there. A steering group has been established to oversee development of the six-tier national scheme and to ensure commonality of approach with the twotier scheme continuing in Scotland.
With the rise in VAT to 20 per cent, smaller businesses using the flat rate scheme will also have higher VAT rates: 10.5 per cent for hotels, 12.5 per cent for restaurants and 6.5 per cent for pubs.
T
This is looking ahead – to 2012 – when large employers (ie: those with over 50,000 employees) will have to begin introducing new pension arrangements for all their staff, unless particular members opt-out. Staff need to have been in employment for 12 weeks before enrolment. Smaller employers, depending on their size, will have until 2016. The scheme will be introduced in stages. Between October 2012 and September 2016, the total contribution level will be two per cent with a minimum of one per cent coming from the employee. From October 2017, the total contribution will rise to eight per cent, with a minimum of three per cent coming from the employee. In an industry employing 2.4m, the scheme is likely to increase payroll costs by between 1-2.5 per cent of total earnings when fully implemented.
ap water
Free tap water has to be provided to customers where ‘reasonably available’.
T
raining
Businesses with more than 250 employees are now subject to a new right for staff with at least six months service to request unpaid time off work for study or training, provided it is aimed at improving effectiveness at work and performance of the business.
VAT
The rate of VAT, reduced in 2009, went back up from 15 per cent to 17.5 per cent in 2010 and increased again to 20 per cent on January 4 2011. VAT-registered businesses with an annual turnover of £100,000 or more (excluding VAT) and all those newly registered for VAT now have to submit VAT returns on line and pay any VAT electronically.
W
orkplace pensions
(with thanks to Martin Couchman, deputy chief executive, British Hospitality Association). UK HOSPITALITY BLACK BOOK 2011 l
195
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BLACK BOOK HOSPITALITY 2011
Calorie Counting
Calori Calorie-counted Calo riee-co coun unte ted d menus menu me nuss were we re piloted pil p ilot oted ed by by a number numb nu mber er of ccom ompa pani nies es in in a scheme sche sc heme me companies run ru n by the the Food Foo F ood d Standards Stan St anda dard rdss Agency Agen Ag ency cy in in 2009. 2009 20 09.. Now, Now, catering ccat ater erin ingg companies comp co mpan anie iess are are being bein be ingg asked aske as ked d forr a commitment fo comm co mmit itme ment nt to to provide prov pr ovid idee calorie calo ca lori riee information info in form rmat atio ion n from from September Sept Se ptem embe berr 2011. 2011 20 11.. But, But, while whi w hile le thee industry th indu in dust stry ry accepts acc a ccep epts ts that ttha hatt consumers cons co nsum umer erss might migh mi ghtt want want more mor m oree nutritional nutr nu trit itio iona nall information, info in form rmat atio ion, n, providing prov pr ovid idin ingg accurate accu ac cura rate te calorie ccal alor orie ie counts coun co unts ts is is difficult diffic di fficul ultt for for many many operators. oper op erat ator ors. s. John JJoh ohn n Dyson, Dyso Dy son, n, food ffoo ood d and an d technical tech te chni nica call affairs affai aff airs rs adviser adv a dvis iser er British to tthe he B Bri riti tish sh Hospitality Hos H ospi pita tali lity ty Association, Asso As soci ciat atio ion, n, outlines oout utli line ness the the industry’s indu in dust stry ry’s ’s approach app a ppro roac ach h now now that that thee Department th Depa De part rtme ment nt of of Health Heal He alth th has has taken take ta ken n control cont co ntro roll of the the scheme. ssch chem eme. e.
I
n January 2009, the Food Standards Agency called together representatives of large catering businesses and trade associations to discuss a proposal for calorie labelling on menus in hospitality businesses. This was part of the implementation of the code of practice published by the previous government as a follow-up to the Cabinet Office report Food Matters. The FSA proposed that calorie labelling on menus would be a voluntary scheme and that, to
demonstrate leadership within the industry, it asked food service businesses to volunteer to be part of a pilot scheme to run for several months in the summer of 2009. At the same time an advisory group was set up to feed views back to the Agency as the scheme developed. In fact, many operators were in favour of providing nutritional information to consumers and much work had already been undertaken. For example, every contract caterer provides healthy option dishes in the workplace, education and healthcare sectors. All of these dishes are clearly signposted to customers. Commercial restaurants also provide salads, fish and lighter dishes on their menus in an attempt to attract the broadest customer base and give the widest possible choice. In addition to this, all major contract caterers embarked on a salt, sugar and fat reduction programme some years ago and have reduced their use of these items often in conjunction with their food suppliers and manufacturers. This is a continuing programme. This has been very worthwhile for the businesses involved and, together with the support given to the Healthy Living Award in Scotland which is in its fourth year, there is no doubt that progress is being made (The advantage of the Healthy Living Award is that it includes changes in cooking methods, improved training for staff and obtaining information from suppliers on the nutritional content of food to aid procurement). There has also been an expansion into healthy eating with a scheme in Wales called Healthy Option Award and a large number of local authorities throughout England are running their own schemes. What does all this activity mean for the industry? The Department of Health has now taken over responsibility for calorie counted menus from the FSA and the pace of change has accelerated.
Calorie-Counting
CALORIE-COUNTED DISHES ARE STILL ON THE MENU As part of the department’s Responsibility Deal – which aims to improve the diet of the nation by reducing obesity – the department is urging catering companies to commit to providing calorie information on their menus by September 2011 and to reducing the levels of salt in their dishes by ten per cent by the end of 2012. In addition, the department wants to eliminate the use of transfats by the end of 2011. One in six meals is eaten out of home and the government believes that calorie counting at the point of sale will make consumer more aware of the energy content of food. As a result, it expects to moderate the consumption of high calorie dishes and thus encourage caterers and restaurateurs to make more healthy option dishes more available. To back up this approach, there is some evidence to suggest that where calorie counted dishes are available, customers purchase meals with fewer calories. The intention is that calorie information should be displayed for all standardised food and drink items sold on a per portion or per meal basis either on the menu or at point of choice, The government is seeking a similar commitment to reduce the salt content of dishes with the ultimate aim of reducing daily intake from 8.6g to 6g per day and the total elimination of transfats. What progress has been made so far? Certainly, healthy eating should be encouraged across the UK including the devolved administrations in a consistent manner. But any scheme must ensure that business costs are contained (in particular in multi-site businesses) and be capable of being delivered in all sectors. Many operators support the provision of information to consumers about food on menus through the use of sign posting. Indeed, some food service businesses may wish to provide calorie information on menus because it suits their business model. It’s clear, however, that calculating calories on menus can UK HOSPITALITY BLACK BOOK 2011
197
2011
Calorie Counting
Right: Sodexo, Britain’s second largest contract catering group, took part in the FSA’s pilot scheme, which provided calorie advice on certain dishes. “On the whole, our customers welcomed calorific labelling on menus,” says Sodexo’s Phil Hooper. “But we found areas where the scheme was better received and more useful than others.”
be very complex because of the technical skill required to understand how to obtain nutritional information from suppliers and then interpreting it. There are also a number of practical difficulties relating to buffets, functions including weddings and distance selling. In addition, the scheme brings with it risks of enforcement together with additional costs such as menu reprinting if an ingredient changes halfway through the menu cycle. These costs are difficult to evaluate and will vary from company to company depending upon the availability of nutritional information, communication with suppliers, specialist nutritional advice, administration and management of the scheme at head office and at site level, as well as training of unit staff. Laboratory costs of nutritional analysis of food, 198
l UK HOSPITALITY BLACK BOOK 2011
computer software and changes to menus also add to costs The risk, also, is that analysed samples taken by a Trading Standards Officer do not agree with the calories claimed on the menu. Calorie-counted menus, therefore, pose problems for many food service businesses, particularly independent restaurants. However, what is clear is that the present scheme, although voluntary, will inevitably have an impact on the market-place. So far, 20 major companies have signed up to providing calorie information on a permanent basis, with a commitment to actively encouraging others to join the – at present – voluntary scheme. Their experience will probably dictate how the scheme will develop. Will
behaviour and choice change with a move towards some items on the menu and away from others depending upon the occasion? If it is shown that calorie information steers consumers towards lower calorie-content dishes, then the pressure will be on the industry to adopt the scheme more widely and more quickly. If this is shown to be the case, at what point might the scheme become compulsory? We are not at that stage yet and much depends on the outcome of the commitments already agreed by the leading companies in the industry, but statutory schemes have already been introduced in America. There is no doubt that the government is serious. The industry must take note.
BLACK BOOK HOSPITALITY 2011
Information 100 leading hotel groups
200
2011
Hotels
100 LEADING HOTEL GROUPS by room numbers Groups
No of hotels
No of rooms
Brand
website
1
Whitbread Hotel Company, London
583+
41,900+
Premier Inn
www.whitbread.co.uk
2
InterContinental Hotels Group, Buckinghamshire
258
36,320
InterContinental (1) *Crowne Plaza (21) *Holiday Inn (122) *Holiday Inn Express (110) Staybridge Suites (2) *Hotel Indigo (2)
www.ihgplc.com
3
Travelodge, Oxfordshire (Dubai International Capital)
449+
30,500+
Travelodge
www.travelodge.co.uk
4
Accor Hotels, London
156
21,700+
*Sofitel (3) *Novotel (31) *Mercure (43) Ibis (54) Etap (17) Formule 1 (5) All Seasons (3)
www.accor.com
5
Hilton Worldwide, London
90
18,270+
*Doubletree (8) *Garden Inn (2) *Hilton (69) *Hampton by Hilton (7) *Waldorf Astoria (2) Unbranded (2)
www.hilton.co.uk
6
**Best Western, York
274+
15,080+
Best Western
www.bestwestern.co.uk.
7
Wyndham Worldwide, USA
138
12,955
Wyndham Grand (1) *Ramada (65) *Ramada Encore (16) *Days Hotel (13) *Days Inn (43)
www.wyndhamworldwide.com
8
Marriott Hotels, London
57
11,900
JW Marriott (1) Renaissance (3) Marriott (50) Courtyard by Marriott (1) Grand Residences (1) Executive Apartments (1)
www.marriott.co.uk
9
Carlson Hotels Worldwide, USA
50
10,399
*Radisson Blu (was SAS) (15) *Park Plaza (9) *Park Inn (26)
www.carlson.com
10
Guoman Hotels Group, London
37
8,119
Guoman (5) Thistle (32)
www.thistle.com
11
Rezidor Hotel Group, Brussels, Belgium
42
7,653
†Radisson Blu (15), †Park Inn by Radisson (name change except within M25) (26) †Missoni (1)
www.rezidor.com
* Some or all franchised to another operator and may be included in other company listings ** Consortium of independent hotels 200
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK
12
De Vere Group, London
61
7,880
De Vere Hotels (11) Village (24) Venues (26)
www.deveregroup.co.uk
13
Britannia Hotels, Manchester
36
7,277
Pontin’s Holiday Parks (5)
www.britanniahotels.com
14
Jurys Inn, Dublin (Quinlan Private/Oman Investment Fund)
24
6,026
www.jurysinns.com
15
**Classic British Hotels, Surrey
88+
5,500+
www.classicbritishhotels.com
16
Ramada Jarvis Hotels, Buckinghamshire
46
5,350
†Ramada (40) Associates (6)
www.ramadajarvis.co.uk
17
Millennium & Copthorne, London
20
4,496
Copthorne (13) Millennium (7)
www.millenniumhotels.com
18
Macdonald Hotels, Glasgow
50
4,300
Resorts (6)
www.macdonaldhotels.co.uk
19
Shearings Hotels, Lancashire
50
4,004
Coast & Country Hotels (14)
www.shearings.com
20
Somerston Hotels, Warwickshire
33
3,975
†Holiday Inn Express (32) †Hampton by Hilton (1)
www.somerstonhotels.co.uk
21
Principal Hayley, North Yorkshire
22
3,494
Hotels (10) Associate (1) Venues (11)
www.principal-hayley.com
22
Imperial London Hotels, London
6
3,355
23
Chardon Management, Glasgow
29
3,184
†Doubletree by Hiltonl (1) †Holiday Inn (7) †Holiday Inn Express (17) †Quality (1) Best Western (1) Unbranded (2)
www. hotelmanagementservices. com
24
Choice Hotels International, London
43
3,100
†Clarion (1) †Quality (22) †Quality Crown (3) †Comfort Hotels (10) †Comfort Inn (10)
www.choicehotelsuk.co.uk
25
BDL, Glasgow (inc Ramcore and Select)
25
3,000
†Crowne Plaza(2) †Holiday Inn (1) †Express by Holiday Inn (6) †Ramade Encore (10) BDL Select (5) Apartments (1)
www.bdlmanagement.co.uk
26
QMH Hotels, Essex
18
2,870
†Holiday Inn (12) †Crowne Plaza (3) Best Western (3)
www.qmh-hotels.com
Top Hotels
12
HOSPITALITY 2011
www.imperialhotels.co.uk
† Franchised hotels UK HOSPITALITY BLACK BOOK 2011 l
201
Hotels
27
Barceló Hotels & Resorts, Hinkley, Leicestershire (Puma Hotels)
21
2,861
28
Warner Holidays, Hertfordshire (Bourne Leisure)
13
2,704
www.warnerleisurehotels. co.uk
29
QHotels, Leeds
21
2,700
www.qhotels.co.uk
30
Akkeron Hotels, Surrey
36
2,503
†Holiday Inn Express (3) †Ramada (5) †Best Western (2)
www.akkeronhotels.com
31
Arora International Hotels, London
7
2,500
Arora (4) †Sofitel (2) †Mercure (1)
www.arorahotels.com
32
Radisson Edwardian Hotels, London
13
2,469
Radisson Edwardian
www.radissonedwardian.com
33
Starwood Hotels & Resorts, London
9
2,460
St Regis (1) Sheraton (4) Luxury Collection (2) Le Meridien (1) W1 (1)
www.starwoodhotels.com
34
Kew Green Hotels, London
21
2,311
†Crowne Plaza (1) †Holiday Inn (12) †Holiday Inn Express (3) †Days Hotels (3) †Courtyard by Marriott (1) †Unbranded (1)
www.kewgreen.co.uk
35
Mint Hotel, London
7
2,230
City Inn
www.cityinn.com
36
Oxford Hotels & Inns
33
1,500
Hotels (30) Inn (3)
www.oxfordhotelsandinns. com
37
MWB Group, London
26
1,904
Hotel du Vin (14) Malmaison (12)
www.mwb.co.uk
38
**Small Luxury Hotels of the World (UK)
30
1,650+
39
Greene King, Suffolk
71
1,800
40
Menzies Hotels, Derbyshire
17
1,700
41
Crerar Hotels, Scotland
22
1,688
42
Grange Hotels, London
15
1,648
† Franchised hotels 202
l UK HOSPITALITY BLACK BOOK 2011
Barceló
www.barcelo-hotels.co.uk
www.slh.com
Old English Inns (56) Milsoms (4) Hungry Horse (5) Hardys (1) Greene King Inns (5)
www.greeneking.co.uk
www.menzies-hotels.co.uk Crerar (11) Swallow (11)
www.crerarhotels.com www.grangehotels.com
BLACK BOOK
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HOSPITALITY 2011
Louvre Hotels, France
19
1,588
44
Cairn Hotel Group, Newcastle-upon-Tyne
18
1,550
Campanile (18) Premiere Classe (1)
www.louvrehotels.com
Top Hotels
43
www.cairnhotelgroup.com
45
Welcome Break, Bucks
24
1,471
46
Alfa Leisureplex, Lancashire
19
1,459
†Days Inn
www.welcomebreak.co.uk
47
morethanhotels, Middlesex
12
1,399
†Express by Holiday Inn (12)
www.morethanhotels.com
48
Legacy Hotels, Warwickshire
21
1,361
Hotels (12) Associates (9)
www.legacy-hotels.co.uk
49
**Pride of Britain, Wiltshire
38
1,360
www.prideofbritain.com
50
Brook Hotels & Leisure, Surrey
20
1,228
www.brook-hotel.co.uk
51
Centre Island, Liverpool
8
1,200
†Crowne Plaza (3) †Holiday Inn (3) †Holiday Inn Express (1) Unbranded (1)
www.centreisland.co.uk
52
Focus Hotels, Hatfield
13
1,136
†Mercure (10)
www.focushotels.co.uk
53
Firoka Group, Oxfordshire
6
1,199
†Crowne Plaza (1) †Holiday Inn (1) †Holiday Inn Express (2) Best Western (1) Unbranded (1)
54
The Lancaster Landmark Hotel Company, London
4 (inc apts)
1,136
The Landmark, London, Lancaster, London, K West, London, Basil Street Apartments, London
www.lancasterlondon.com
55
Aquals, Essex
7
1,060
Holiday Inn Express (5) Unbranded (2)
www.aquals.co.uk
56
Corus Hotels, Buckinghamshire
10
1,058
57
Crimson Hotels, Berkshire
6
1,054
†Crowne Plaza (1) †Holiday Inn (1) †Comfort (2) †Quality (1) DoubleTree by Hilton (1)
www.crimsonhotels.com
58
Hyatt International, London
3
1,030
Andaz (1) Hyatt Regency (2)
www.hyatt.com
59
Cola Holdings, London
3
966
www.kingswayhall.co.uk
60
Apex Hotels, Edinburgh
7
963
www.apexhotels.co.uk
61
Hand Picked Hotels, Kent
17
949
www.handpickedhotels.co.uk
62
Four Pillars Hotels, Oxfordshire
6
879
www.four-pillars.co.uk
www.leisureplex.co.uk
www.corushotels.com
UK HOSPITALITY BLACK BOOK 2011 l
203
2011
Hotels
63
Bespoke Hotel Group, Buckinghamshire
20
1,867
64
Ability Group, London
5
842
65
Good Night Inns, Burton-on-Trent (Punch Taverns)
34
800
66
Moran Hotel Group, Dublin
4
792
67
von Essen Hotels, Somerset
30 inc apts
790
www.vonessenhotels.co.uk
68
Hastings Hotels, Northern Ireland
6
773
www.hastingshotels.com
69
Doyle Collection (Doyle Hotels) Dublin
4
747
www.doylecollection.com
70
Peel Hotels, London
9
734
www.peelhotels.co.uk
71
**Relais & Chateaux, London
25
718
www.relaischateaux.com
72
Shire Hotels, Lancashire
8
729
Lodge (1)
www.shirehotels.co.uk
73
The Ascott Group, London
6
716
†Citadines (4) Ascott (1) Unbranded (1)
www.the-ascott.com
74
Strathmore Hotels, Scotland
7
711
75
New World, Stratford-upon-Avon
7
699
Ramada (1) Ramada encore (4) Best Western (1) Unbranded (1)
www.newworld-group.co.uk
76
Cordia Hotel Group (Andras House), Belfast
5 + apts
688
†Days Hotel (1) †Ramada (1) †Holiday Inn Express (1) †Ibis (2) Apartments(1)
www.cordiahotels.com
77
EDC Hotels, Aberdeen
5
660
†Holiday Inn †Express (3) Holiday Inn (2)
www.edchotels.com
78
Mitchells & Butlers, Birmingham
36
657
Innkeepers Lodge (35) †Holiday Inn Express (1)
www.mbplc.com
79
Quinn Hotels, Northern Ireland
3
650
†Crowne Plaza (1) †Holiday Inn (1) The Belfry (1)
www.quinnhotels.com
80
Eclipse Hotels
6
640
†Easyhotels (1) †Holiday Inn (2) †Holiday Inn Express (3)
www.eclipsehotels.co.uk
† Franchised hotels 204
l UK HOSPITALITY BLACK BOOK 2011
www.bespokehotels.com Hilton (1), Doubletree (2) Waldorf Astoria (1) Premler Inn (1)
www.theabilitygroup.com
www.goodnightinns.co.uk
Moran (2) Bewleys (2)
www.moranhotels.com
www.strathmorehotels.com
BLACK BOOK
81
Elite Hotels, Sussex
4
619
Ashdown Park, Wych Cross Grand, Eastbourne Luton Hoo Tylney Hall, Hook
www.elitehotels.co.uk
82
Brend Hotels, Devon
11
617
83
Redefine Hotels International
5
616
†Holiday Inn Express
www.redefine.co.uk
84
Cedar Court Hotel Group, Wakefield
5
601
www.cedarcourthotels.co.uk
85
Marston’s Inns & Taverns, Wolverhampton
50+
600
www.marstonsinns.co.uk
86
Ralph Trustees Group, London
4 (inc apts)
586
The Grove, Watford; Runnymead, Egham; Athenaeum Hotel & Apartments, London
87
Sol Melia Hotels, London
1
581
Melia White House, London
88
Red Carnation Hotels, London
8
576
89
NH Hoteles, London
3
573
Hesperia (1)
www.nh-hotels.com
90
Lowy Group (was Vienna Group), London
8 inc apts
562
Best Western (2) Umi (2) Unbranded (4)
www.lowygroup.co.uk
91
Choice Hotels, Blackpool
5
550
92
Martyn Leisure Resorts & Hotels, Somerset
4
550
93
Maybourne Group, London
3
539
94
Portland Hotels, Edinburgh
5
536
95
Feathers Hotel & Catering Group, Liverpool
8
507
96
Prem Group, Dublin
8 inc 6 502 apartments
97
Future Inns, Bristol
3
495
98
Fuller’s Hotels
22
482
Inns (16)
www.fullershotels.com
99
Fairmont Hotels
2
477
Savoy, London; St Andrews, Scotland
www.fairmont.com
100
Seymour Hotels, Jersey
3
476
Top Hotels
12
HOSPITALITY 2011
www.brend-hotels.co.uk
www.solmelia.com www.redcarnationhotels.com
www.choicehotels.co.uk Resorts (1)
www.martynleisurebreaks. co.uk www.maybourne.com
Best Western (4)
www.portlandhotels.co.uk www.feathers.uk.com
†Ramada (1)
www.premgroup.com www.futureinns.com
www.seymourhotels.com
UK HOSPITALITY BLACK BOOK 2011 l
205
2011
Restaurants
RESTAURANTS - UK restaurant groups with over 100 outlets No of restaurants
Brands
Harvester, Browns, Vintage Inns, All Bar One 1580
Company
Website
Mitchells & Butlers
www.mbplc.com
Pizza Express, Ask, Zizzi
630
Gondola
www.gondolaholdings.com
Frankie & Benny’s, Garfunkel’s, Chiquito
380
The Restaurant Group
www.trgplc.com
Beefeater, Brewers’ Fayre, Table Table, Taybarns
374
Whitbread
www.whitbread.co.uk
Chef & Brewer, Two for One, Miller’s
360
Punch Pub Company
www.punchpubs.co.uk
Nando’s, Gourmet Burger Kitchen, Real Greek
287
Nando’s UK
www.nandos.co.uk
Café Rouge, Strada, Bella Italia
285
Tragus
www.tragusgroup.com
Hungry Horse, Loch Fyne
191
Greene King
www.greeneking.co.uk
Wimpy UK
171
Famous Brands
www.famousbrands.co.za
Prezzo, Chimichanga
156
Prezzo
www.prezzorestaurants.co.uk
Little Chef
162
Little Chef
www.littlechef.co.uk
La Tasca, Slug & Lettuce
143
Bay Restaurant Group
www.bayrestaurantgroup.com
QUICK SERVICE/TAKE AWAY - Quick Service/Take Away groups with over 100 outlets
206
Brands
No of restaurants
Company
Subway
1,519
Subway
www.subway.co.uk
KFC, Pizza Hut, Taco Bell
1,400
Yum
www.yum.com
Gregg’s
1,400
Gregg’s
www.greggs.co.uk
McDonald’s
1,250
McDonald’s UK
www.mcdonalds.co.uk
Domino’s
627+
Domino’s Pizza Group
www.dominos.co.uk
Upper Crust, Millie’s Cookies
500+
SSP
www.foodtravelexpeerts.com
Ben & Jerry’s
242
Unilever
www.unilever.co.uk
Pret à Manger
215
Bridgepoint
www.bridgepoint.eu
Baskin Robbins
150
Dunkin’ Brands
www.dunkinbrands.com
O’Briens
113
Abrakebabra
www.abrakebabra.com
Perfect Pizza
110
Smartfirst
www.perfectpizza.co.uk
Papa John’s
120
Papa John’s GB
www.papajohns.co.uk
Favorite
100+
Favorite Fried Chicken
www.favorite.co.uk
EAT
100+
EAT
www.eat.co.uk
Dixy Chicken
100+
Dixy Chicken
www.dixychicken.com
l UK HOSPITALITY BLACK BOOK 2011
Website
BLACK BOOK
12
HOSPITALITY 2011
Company
Brands
Top Hotels
FOOD AND SERVICE MANAGEMENT - Food and Service Management Companies Website
ABM Catering, Coventry
www.abmcatering.co.uk
Accent Catering Services, Surrey
www.accentcatering.co.uk
Aramark, London
www.aramark.co.uk
Bartlett Mitchell, Surrey
www.bartlettmitchell.co.uk
BaxterStorey, Berkshire
www.baxterstorey.com
Blue Apple Contract Catering, Berkshire
www.blue-apple.co.uk
Brookwood Partnership, Surrey
www.brookwood-ptnrs.co.uk
CH&Co, Berkshire
Chester Boyd, Charlton House, Ampersand, LussoIt’s, the Agency
www.ch&co.net
Compass Group, Uxbridge
Chartwells, ESS Eurest Services, Keith Prowse, Leiths, Medirest, Restaurant Associates, White Oaks
www.compass-group.co.uk
Cygnet Catering, Cheshire
Compact Catering
www.cygnetfoods.co.uk
Elior UK, Middlesex
Avenance, Azure, Digby Trout Restaurants, Eliance Restaurants, Venue - Elior
www.elior.co.uk
Harrison Catering Services, Oxfordshire
www.harrisoncatering.co.uk
Host Contracts Management, Hampshire
www.hostmgt.com
Initial Catering Services, Berkshire
Autograph Foodservice, Eden Foodservice
www.initial-catering.co.uk
ISS Eaton, London
www.issworld.com
Lexington Catering, London
www.lexingtoncatering.com
OCS UK, Croydon
www.ocs.co.uk
Sodexo UK, London
www.sodexo.co.uk
Vacherin, London
www.vacherin.co.uk
COFFEE SHOPS - Coffee shop groups in UK with over 50 outlets Brands
No of outlets Company
Website
Costa
843
Whitbread
www.whitbread.co.uk
Starbucks
703
Starbucks
www.starbucks.co.uk
Caffè Nero
400
Caffè Nero
www.caffenero.com
Café Revive
160
Marks & Spencer
www.corporate.marksandspencer.com
Caffe Ritazza
125
SSP
www.foodtravelexperts.com
BB’s
100+
BB’s Coffee & Muffins
www.bbscoffeeandmuffins.com
Café Nescafe
100+
Nestlé
www.nestle.co.uk
AMT UK and Ireland
55
AMT
www.amtcoffee.co.uk UK HOSPITALITY BLACK BOOK 2011 l
207
2011
Hotels
PUB GROUPS - UK pub groups with over 300 sites
208
Owner
No of outlets
Website
Enterprise Inns
6,820
www.enterpriseinns.com
Punch Taverns
6,770
www.punchtaverns.com
Greene King
2,500
www.greeneking.co.uk
Marstonâ&#x20AC;&#x2122;s
2,200
www.marstons.co.uk
Admiral Taverns
2,100
www.admiraltaverns.co.uk
Wellington Pub Company
850
www.wellingtonpubcompany.co.uk
J D Wetherspoon
788
www.jdwetherspoon.co.uk
Trust Inns
600
www.trustinns.co.uk
Frederick Robinson
385
www.frederic-robinson.co.uk
Daniel Thwaites
362
www.danielthwaites.com
Fuller, Smith & Turner
360
www.fullers.co.uk
Shepherd Neame
360
www.shepherdneame.co.uk
Stonegate Pub Company (new company formed Nov 2010)
333
www.stonegatepubs.co.uk
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
3
Directory Hotel Groups
210
Restaurant Groups
226
Distinguished Hotels
242
Distinguished Restaurants
247
Organisations
260
Colleges
268
Suppliers
272
Catering Companies
275
Master Inholders
276
Whoâ&#x20AC;&#x2122;s Who In Hopitality
280
2011
A - C Contacts
HOTEL GROUPS A
ACCOR
Email: matthew.wellbourn@
Address: 408 Strand,
Richmond, DL10 4HS
DESSORS, Jean Jacques
akkeronhotels.com
London, WC2R 0NE
Phone: 01748 850 220
Position: Managing Director
Website:
Phone: 020 7632 2080
Email:
Address: 255 Hammersmith Rd,
www.akkeronhotels.com/Home
Fax: 020 7240 8032
martinwicks@ashdalehotels.com
Email:
Website: www.ashdalehotels.com
LONDON, W6 8SJ
A B HOTELS
Phone: 020 8237 7474
ALEXANDER HOTELS
contact@arenaleisureplc.com
BEJERANO, Abraham
Fax: 020 8237 7648
HINCHCLIFFE, Peter
Website: www.arenaleisureplc.com
Position: Owner/ Managing
Email: enquiries@tiffanyshotel.co.uk
Position: Managing Director
Director
Website: www.accorhotels.com/gb/
Address: Rowhill Grange,
ARKELL’S BREWERY LTD
Position: Property Owner
Address: Sopwell House Hotel,
home/index.shtml
Dartford, DA2 7QH
ARKELL, J R
Address: Quality Hotel, 234
Phone: 01322 615 136
Position: Chief Executive
London Rd, St Albans, AL1 1JQ
Cottonmill Lane, Sopwell, St.
ASHLEY HOTEL GROUP HERJI, Karim
Albans, AL1 2HQ
ACROPOLIS HOTELS LTD
Fax: 01322 615 137
Address: Hyde Rd, Upper Stratton,
Phone: 01727 857 858
Phone: 01727 864 477
HENRY, Kevin
Email:
Stratton St Margaret,
Fax: 01727 855 666
Fax: 01727 844 741
Position: Managing Director
admin@alexanderhouse.co.uk
Swindon, SN2 7RU
Email: enquiries@ashley-hotels.co.uk
Email: enquiries@abhotels.co.uk
Address: Cedar Court Hotel,
Website: www.alexanderhotels.com
Phone: 01793 823 026
Website: www.ashley-hotels.co.uk
Website: www.abhotels.co.uk
Denby Dale Rd,
Fax: 01793 828 864
Wakefield, WF4 3QZ
ANDRAS HOUSE LTD
Email: arkells@arkells.com
ASTON HOTELS LTD
ABACUS HOTELS
Phone: 01924 263 394
RANA, Lord
Website: www.arkells.com
KOTECHA, Paresh
DARKING, Howard
Fax: 01924 280 221
Position: Owner
Position: Managing Director
Email: trish@cedarcourthotels.co.uk
Address: 60 Great Victoria St,
ARLINGTON HOTEL GROUP
Address: Newton Park, Coatham
Address: Whitelion House, 20
Website: www.cedarcourthotels.co.uk
Belfast, BT2 7BB
HEATH, Bill
Mundeville, Darlington, DL1 3NL
Phone: 028 9087 8787
Position: Managing Director
Phone: 01325 329 600
Station St, Swafham, PE37 7LH
Position: Owner
Phone: 01760 725 725
AGELLUS HOTELS LTD
Fax: 028 9092 3536
Address: Arlington Lane,
Fax: 01325 313 313
Fax: 01760 725 525
HARROD, Mark
Email: mail@andrashouse.co.uk
Newmarket Rd,
Email: enquiries@astonhotels.co.uk
Email:
Position: Manager
Website: www.andrashouse.co.uk
Norwich, NR2 2DA
Website: www.astonhotels.co.uk
enquiries@abacushotels.co.uk
Address: Vale House, 2 Kings Mill
Website: www.abacushotels.co.uk
Lane, Stamford, PE9 2QS
ANGEL GROUP
Fax: 01603 717 613
AURORA HOTELS
Phone: 01780 767 086
DAVEY, Julia
Email:
MCLEOD, Steven
ABILITY GROUP
Email: info@agellushotels.co.uk
Position: Managing Director
bill@arlingtonhotelgroup.co.uk
Position: Managing Director
PANAYLATOU, Andreas
Website: www.agellushotels.co.uk
Address: The Angel House, 225
Website:
Address: Airth Castle Hotel,
Marsh Wall, London, E14 9FW
www.arlingtonhotelgroup.co.uk
Airth, Falkirk, FK2 8JF
Position: Chief Executive
Phone: 01603 617 841
Address: Ability House, 7 Portland
AKKERON HOTELS
Phone: 020 7536 8688
Place, London, W1B 1PP
SHEPPARD, Mark
Fax: 020 7536 8661
ARORA INTERNATIONAL LTD
Fax: 01324 831 419
Phone: 020 7580 1234
Position: General Manager
Email: info@theangelgroup.com
ARORA, Surinder
Email: reservations@
Fax: 020 7580 7271
Address: Ramada Kings Lynn,
Website: www.theangelgroup.com
Position: Chairman
airthcastlehotel.com
Email:
Hardwick Narrows,
MORRIS, Guy
Website: www.airthcastlehotel.com
info@theabilitygroup.com
King’s Lynn, PE30 4NB
APEX HOTELS LTD
Position: Managing Director
Website:
Phone: 01553 771 707
SPRINGFORD, Norman
Address: Arora International
www.theabilitygroup.com
Fax: 01553 768 027
Position: Executive Chairman
Hotel, The Grove, Bath Rd, West
Email: mark.sheppard@
VICKERS, Angela
Drayton, UB7 0DG
Phone: 01324 831 411
B
ABODE HOTELS
ramadakingslynn.co.uk
Position: Managing Director
Phone: 020 8759 7777
HALLIDAY, Nick
Website:
Address: 32 Hailes Avenue,
Fax: 020 8759 9000
Position: Managing Director
www.ramadakingslynn.com
Edinburgh, EH13 0LZ
Email:
B D L MANAGEMENT LTD
Phone: 0131 441 0441
enquiries@arorainternational.co.uk
WOODCOCK, Louis
Website: www.arorainternational.com
Position: Chief Executive
Address: 4 Queens Square, Bath, BA1 2HA
AKKERON HOTELS
Fax: 0131 441 .0444
Phone: 01225 303 480
WELLBOURN, Matthew
Email: events@apexhotels.co.uk
Fax: 01225 303 481
Position: Managing Director
Website: www.apexhotels.co.uk
Email:
Address: 37 Basepoint Bs Centre,
headoffice@abodehotels.co.uk
Rivermeade Drive,
Website: www.abodehotels.co.uk
210
Address: 40 Brand St,
ASHDALE HOTELS
Glasgow, G51 1DG
WICKS, Martin
Phone: 0141 419 4567
ARENA LEISURE PLC
Position: Owner
Fax: 0141 419 4560
Swindon, SN2 8UQ
ELLIOTT, Mark
Address: Kings Head Hotel,
Email: enquiries@bdlhotels.co.uk
Phone: 0844 855 9100
Position: Chief Executive
Market Place,
Website: www.bdlhotels.co.uk
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
BAILBROOK HOUSE HOTEL
London, SW1Y 6HD
Cadogan Park, Belfast, BT9 6HH
Phone: 0161 904 8686
Address: PO Box 14134,
TENNAT, Tracy
Phone: 020 7491 2948
Phone: 028 9066 6471
Fax: 0161 904 5331
Castle Bromwich,
Position: General Manager
Email: info@base2stay.com
Fax: 028 9038 1374
Email:
Birmingham, B35 9BP
Address: Bailbrook House Hotel,
Website: www.base2stay.com
Email: admin@benmoregroup.com
marketing@brittaniahotels.com
Phone: 01284 705 800
Website: www.benmoregroup.com
Website: www.britanniahotels.com
Fax: 01284 702 545
Phone: 01225 855 100
BATH PRIORY
Fax: 01225 855 200
WILLIAMS, Sue
BESPOKE HOTELS
BROOK HOTELS
daniela@butterflyhotels.co.uk
Email: reception@
Position: General Manager
FENTON, Haydn
EVENSON, Barry
Website: www.butterflyhotels.co.uk
bailbrookhousehotel.com
Address: Bath Priory Hotel,
Position: Chief Executive
Position: General Manager
Website: www.bailbrookhouse.co.uk
Weston Rd, Bath, BA1 2XT
Address: Bespoke House, The
Address: Redwood Hotel, Beggar
Phone: 01225 331 922
Old Rectory, Windsor End,
Bush Lane, Falland,
BALLANTRAE HOTELS
Fax: 01225 448 276
Beaconsfield, HP9 2JW
Bristol, BS8 3TG
SHARMA, Peter
Email:
Phone: 0870 890 3740
Phone: 01275 393 901
Position: Proprietor
marketing@thebathpriory.co.uk
Email: info@bespokehotels.com
Email:
Address: 8 York Place,
Website: www.thebathpriory.co.uk
Website: www.bespokehotels.com
redwood@brook-hotels.co.uk
CAIRN HOTEL GROUP
Website: www.brook-hotels.co.uk/
HANDA, A
Email:
Edinburgh, EH1 3EP
13
C
Phone: 0131.478.4748
BECK CONROY CONSULTING
BEST WESTERN HOTELS
Fax: 0131.478.4759
BECK, Hermann
CLARKE, David
BROOK HOTELS PLC
Address: Kenton Lane, Cowgate,
Email: info@ballantraehotel.co.uk
Position: General Manager
Position: Chief Executive
UMMAT, Umesh
Newcastle upon Tyne, NE3 3EE
Website: www.ballantraehotel.co.uk
Address: Holiday Inn Sheffield,
Address: Consort House, Amy
Position: Chairman
Phone: 0191 242 8600
Victoria Station Rd,
Johnson Way, Clifton Moor,
Address: 94 Kingston Hill,
Fax: 0191 242 8602
BANNATYNE HOTELS
Sheffield, S4 7YE
York, YO30 4GP
Kingston-Upon-Thames,
Email:
ARMSTRONG, Nigel
Phone: 0114 276 8822
Phone: 01904 695 400
KT2 7NP
enquiries@cairnhotelgroup.com
Position: Managing Director
Fax: 0114 272 4519
Fax: 01904 695 401
Phone: 01732 740 774
Website: www.cairnhotelgroup.com
Address: Power House, Houghton
Email:
Email: admin@bestwestern.co.uk
Fax: 01732 741 041
Rd, Darlington, DL1 1ST
stay@holidayinnsheffield.co.uk
Website: www.bestwestern.co.uk
Email:
CAMPANILE (UK) LTD
Phone: 01325 356 677
Website:
amit.ummat@brook-hotels.co.uk
ANDERSON, David
Fax: 01325 355 588
www.holidayinnsheffield.co.uk
Website: www.brook-hotels.co.uk
Position: UK Operations Director
BOURNE LEISURE GROUP
Position: Director
COOK, John
Email: enquiries@bannatyne.com
Address: Campanile Northampton,
BEDFACTORY HOTELS
Position: Director
BUCCANEER HOLDINGS LTD
Loake Close, Grange Park,
FRY, Cosmo
Address: 1 Park Lane, Hemel
RUTHVEN, Timothy
Northampton, NN4 5EZ
BARCELO HOTELS & RESORTS
Position: Owner
Hempstead, HP2 4YL
Position: Managing Director
Phone: 01604 662 599
GONZALEZ, Raul
Address: Big Sleep Hotel, Bute
Phone: 01442 230 300
Address: 37 Rodney Rd,
Fax: 020.8326 1501
Position: Chief Executive
Terrace, Cardiff, CF10 2FE
Fax: 01442 230 368
Cheltenham, GL50 1XH
Email:
Address: Watling St,
Phone: 029 2063 6363
Email: carole.hayman@bourne-
Phone: 01242 239 383
northampton@campanile.com
Hinckley, LE10 9JA
Fax: 029 2063 6364
leisure.co.uk
Fax: 01242 222 672
Website: www.campanile.com
Phone: 01455 631 122
Email: admin.cardiff@
Website:
Email: tim@buccaneer.co.uk
Email: stay@barcelo-hotels.co.uk
thebigsleephotel.com
www.bourneleisuregroup.co.uk
Website: www.buccaneer.co.uk
Website: www.barcelo-hotels.co.uk
Website: www.thebigsleephotel.com
BREND HOTELS LTD
BULLDOG PUB COMPANY
Position: Chairman
BARCLAY BROTHERS GROUP
BENIT HOTELS
BREND, John & Peter
CHARITY, Kevin
Address: 353 Strand, London,
BARCLAY, David
BREEN, Richard
Position: Group Directors
Position: Managing Director
WC2R OHS
Position: Owner
Position: Director
Address: Park Hotel, Taw Vale,
Address: 1/5 High St,
Phone: 020 7395 1660
Address: Ritz Hotel, Piccadilly,
Address: Castelton Hotel, 164/168
Barnstaple, EX32 9AE
Boston, PE21 8SH
Email: executiveoffice@
LONDON, W1J 9BR
Sussex Gardens,
Phone: 01271 372 166
Phone: 01205 355 522
campbellgrayhotels.com
Phone: 020 7493 8181
London, W2 1UD
Fax: 01271 378 558
Fax: 01205 35 5534
Website:
Fax: 020 7493 2687
Phone: 020 7706 4666
Email: sales@brend-hotels.co.uk
Email: office@bpcmail.co.uk
www.campbellgrayhotels.com
Email: enquire@theritzlondon.com
Email: info@castletonhotel.com
Website: www.brend-hotels.co.uk
Website: www.bpcgroup.com
Website: www.theritzlondon.com
Website: www.castletonhotel.com
BRITANNIA HOTELS LTD
BUTTERFLY HOTELS LTD
RUHAN, Andy
Website: www.bannatyne.co.uk
CAMPBELLGRAY HOTELS CAMPBELL GRAY, Gordon
CANNIZARO HOUSE
BASE2STAY LTD
BENMORE GROUP
LANGSAM, Alex
GANGADIA, Nilesh
Position: managing director
NADLER, Robert
BURROW, David
Position: Managing Director
Position: Managing Director
Address: West Side Common,
Position: Chief Executive
Position: Chief Executive
Address: Halecroft, 253 Hale Rd,
NICHOLLS, Clive
Wimbledon,
Address: 2 Babmaes Street,
Address: Rushmere House, 46
Hale, Altrincham, WA15 8RE
Position: Operations Director
London, SW19 4UE
UK HOSPITALITY BLACK BOOK 2011 l
211
Hotel Groups
London Rd West, Bath, BA1 7JD
2011
C - D Contacts
Phone: 0208 879 1464
CT20 2HR
Address: 62 Castle Street,
CHARTRIDGE CONFERENCE
CITADINES APART’HOTEL
Fax: 020 7495 8802
Phone: 01303 255 301
Liverpool, L2 7LQ
COMPANY
HOLLANT, Rebecca
Email: info@cannizarohouse.com
Fax: 01303 251 301
Phone: 0151 705 2680
DARNELL, Peter
Position: Regional Manager
Website: www.cannizarohouse.com
Email:
Fax: 0151 705 2697
Position: Managing Director
Address: Apart’Hotel Citadines,
info@theburlingtonhotel.com
Email:
Address: Chartridge Lane,
7-21 Golswell Rd,
CAPARO HOTELS
Website:
mark.sutton@centreisland.co.uk
Chartridge,
London, EC1M 7AH
PAUL, Ambar
www.castlewoodhotels.com
Website: www.centreisland.co.uk
Chesham, HP5 2TU
Phone: 020 7566 8000
Phone: 01494 837 484
Fax: 020 7566 8130
Position: Manager Address: Caparo House, 103 Baker
CATHEDRAL GROUP PLC
CHAMPNEYS HEALTH RESORTS
Fax: 01404 837 350
Email: barbican@citadines.com
St, LONDON, W1U 6LN
WOOD, Martin
PAYNE, Ray
Email: info@chartridge.co.uk
Website: www.citadines.com
Phone: 020 7486 1417
Position: Director
Position: Managing Director
Website: www.chartridge.co.uk
Fax: 020 7224 4109
Address: St Thomas’s Church, St
Address: Champneys,
Email: ambar.paul@caparo.co.uk
Thomas Street,
Henlow, SG16 6DB
CHELSFIELD PARTNERS LLP
GOODMAN, Louis
Website: www.caparo.co.uk
London, SE1 9RY
Phone: 01462 811 111
LIPTON, Sir Stuart
Position: Managing Director
Phone: 020 7939 0800
Fax: 01462 815 310
Position: Deputy Chairman
Address: 145 St Vincent St,
CAPITAL GROUP
Fax: 0207 9390 801
Email:
Address: 67 Brook St,
Glasgow, G2 5JF
LEVIN, David
Email: info@cathedralgroup.com
amcleghorn@champneys.co.uk
London, W1K 4NJ
Phone: 0141 248 2534
Position: Chairman
Website: www.cathedralgroup.com
Website: www.champneys.com
Phone: 020.7290.2388
Fax: 0141 226 3321
Email: enquiries@chelsfield.com
Email: info@cseplc.co.uk
Website: www.chelsfield.com
Website: www.cseplc.co.uk
Address: 53 Brompton Rd,
CITY SITE ESTATES
LONDON, SW3 1DP
CAVE CASTLE HOTELS
CHANNEL HOTELS & LEISURE LTD
Phone: 020 7808 0600
HOGARTH, Mel
LAPIDUS, R
Fax: 020 7589 5025
Position: Proprietor
Position: Managing Director
CHOICE HOTELS EUROPE
CITYLODGE HOTELS
Email:
Address: Church Hill, South Cave,
Address: Hotel De Normandie,
BERRY, Duncan
BOWLEY, Mark
marketing@capitalhotel.co.uk
Yorkshire, HU15 2EU
Havre Des Pas, St Helier,
Position: Chief Executive
Position: Chief Executive
Website:
Phone: 01430 422 245
Jersey, JE4 8WZ
Address: 67/74 Saffron Hill,
Address: Citylodge Bridge
www.capitalhotel.co.uk
Fax: 01430 421 118
Phone: 01534 619 600
Farringdon, London, EC1N 8QX
House Hotel, 2 Ringwood Rd,
Email: info@cavecastlehotel.com
Fax: 01534 619 601
Phone: 020.7061.9600
Ferndown, BH22 9AN
Website: www.cavecastlehotel.com
Email: rory@ch.je
Fax: 020.7061.9657
Phone: 01202 578 828
Website: www.channelhotels.com
Email: infouk@choicehotels.com
Fax: 01202 572 620
Website: www.choicehotelsuk.co.uk
Email: bournemouth@citylodge.biz
CAPRICORN HOTELS BHAYANI, Sudhen Position: Managing Director
CEDAR COURT HOTELS
Address: The Blandford Hotel, 80
DEMETRIOU, George
CHAPMAN GROUP LTD
Chiltern St, London, W1U 5AF
Position: Managing Director
CHAPMAN, Chris
CHOICE HOTELS LTD
Phone: 020 7486 3103
Address: Cedar Court Hotel,
Position: Chief Executive
NELDER, Edward
CLASSIC BRITISH HOTELS
Fax: 020 7487 2786
Denby Dale Rd, Calder Grove,
Address: The Offices, Avenals
Position: Managing Director
LOUIS, Len
Email:
Wakefield, WF4 3QZ
Farm, Water Lane, Angmering,
Address: Choice House, 107
Position: Chief Executive
blandford@capricornhotels.co.uk
Phone: 01924 276 310
Littlehampton, BN16 4EP
Dickson Rd, Blackpool, FY1 2ET
TATTUM, Kevin
Website:
Fax: 01924 280 221
Phone: 01903 856 744
Phone: 0845 458 4222
Position: Operations Director
www.capricornhotels.co.uk
Email:
Fax: 01903 856 816
Fax: 01253 291 538
Address: Suite 113, The Mayford
enquiries@cedarcourthotels.co.uk
Email: boardroom@
Email:
Centre, Mayford Green, Woking,
Website: www.cedarcourthotels.co.uk
thechapmansgroup.co.uk
reservations@choicehotels.co.uk
Surrey, GU22 0PP
Website: www.chapmansgroup.co.uk
Website:
Phone: 01483 747 480
www.choicehotels.co.uk
Fax: 01483 545 701
CARILLION PLC MCDONOUGH, John
Website: www.citylodge.biz
Position: Chief Executive
CENTER PARCS UK GROUP
Address: 24 Birch St,
DALBY, Martin
CHARDON MANAGEMENT LTD
Wolverhampton, WV1 4HY
Position: Managing Director
TAYLOR, Maurice
CHRISTIAN GUILD HOTELS
Website:
Phone: 01902 422 431
Address: 1 Eddison Rise, New
Position: Chief Executive
MANTLE, Kevin
www.classicbritishhotels.com
Fax: 01902 316 165
Olerton, Newark, NG22 9DP
Address: Albert Chambers, 13
Position: Managing Director
Email: vzarb@carillionplc.com
Phone: 0870 067 3000
Bath Street,
Address: Derwent House,
CLASSIC HOTELS
Website: www.carillionplc.com
Fax: 01623 872 399
Glasgow, G2 1HY
Cromford, Matlock, DE4 5JG
DAFFURN, Tom
Email: simon.kay@centerparcs.co.uk
Phone: 0141 333 0545
Phone: 01629 580 551
Position: Chief Executive
Website: www.centerparcs.co.uk
Fax: 0141 333 0526
Fax: 01629 580 025
Address: Dumbleton Hall Hotel,
Email: info@
Email:
Dumbleton,
CASTLEWOOD HOTELS SANGIUSEPPE, Angelo
Email: ceo@classicbritishhotels.com
Position: Owner
CENTRE ISLAND HOTELS
hotelmanagementservices.com
enquiries@christianguild.co.uk
Evesham, WR11 7TS
Position: Address: Burlington
GRIFFITHS, Martin
Website: www.
Website:
Phone: 01386 882 621
Hotel, Earls Avenue, Folkestone,
Position: Managing Director
hotelmanagementservices.com
www.christianguild.co.uk
Fax: 01386 882 619
212
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
Email: simon@pofr.co.uk
COMO HOTELS
Phone: 01442 285070
CRIMSON HOTELS
DECKERS GROUP
Website: www.classic-hotels.net
FASEL, Kuno
Email:
HARDY, Stuart
BREARLEY, Max
Position: Chief Operating Officer
marketing@corushotels.com
Position: Managing Director
Position: Manager Director
CLIFTON HOTEL GROUP
KERR, Simon
Website: www.corushotels.com
FITZGERALD, Paul
Address: Unit F, Royal Pennine Tr
GIFFORD, Rachel
Position: Commercial Director
Position: Operations Manager
Est, Lynroyal Way,
Address: The Clifton Hotel, St
Address: 17 Old Park Lane,
COSTLEY AND COSTLEY
Address: London Rd, Colnbrook,
Rochdale, OL11 3EX
Pauls Rd, Bristol, BS8 1LX
LONDON, W1K 1QT
HOTELIERS LTD
Slough, SL3 8QB
Phone: 01706.522262
Phone: 0117 973 6882
Phone: 020 7447 1029
COSTLEY, William
Phone: 01753 684 001
Email: info@thedeckersgroup.com
Fax: 0117 974 1082
Fax: 020 7447 1022
Position: Chairman
Fax: 01753 684 994
Website:
Email: enquiries@cliftonhotels.com
Email: info@comohotels.co.uk
Address: Lochgreen House Hotel,
Email:
www.thedeckersgroup.com
Website: www.cliftonhotels.com
Website: www.comohotels.co.uk
Monktonhill Rd, Southwood,
tracyarabas@crimsonhotels.com
Troon, KA10 7EN
Website: www.crimsonhotels.com
CLUB COMPANY
CONTESSA HOTELS
Phone: 01292 313343
DELSOL, Thierry
BAKER, Craig
Fax: 01292 318661
CROWN GOLF LTD
Position: Managing Director
Position: Chief Executive
Position: Chief Executive
Email:
LEWIS, Steven
Address: Church Square,
Address: Bath Rd, Knowl Hill,
Address: Hillbark Hotel, Royden
lochgreen@costley-hotels.co.uk
Position: CEO
Shepperton, TW17 9JZ
READING, RG10 9AL
Park, Frankby,
Website:
Address: Wood Lane, Binfield,
Phone: 01932 242972
Phone: 0844 561 1790
Wirral, CH48 1NP
www.costley-hotels.co.uk
Bracknell, RG42 4EX
Fax: 01932 253883
Fax: 0844 561 1790
Phone: 0151 625 2400
Phone: 01344.300200
Email:
Email:
Fax: 0151 625 4040
COTSWOLD INNS & HOTELS LTD
Fax: 01344.360960
recwarren@desboroughhotels.com
enquiries@theclubcompany.com
Email:
DAVIES, Paul
Email:
Website:
Website:
enquiries@hillbarkhotel.co.uk
Position: Operations Director
information@crown-golf.co.uk
www.desboroughhotels.com
www.theclubcompany.com
Website: www.contessahotels.com
Address: Orchard House,
Website:
Crabapple Way, Vale Business
www.crown-golf.co.uk
CLUB LA COSTA COUNTRY HOMES
CONWAY GROUP
Park, Evesham, WR11 1GE
BRATT, Mr.
CONWAY, Jarlath
Phone: 01386 769 100
Address: 86 The Broadway, Mill
Position: Managing Director
Fax: 01386 769 101
Hill, LONDON, NW7 3TD
Address: 58 Moneymore Rd,
Email:
Bolton Abbey,
Phone: 020 8205 6111
Magherafelt, BT45 6HG
bookings@cotswold-inns-hotels.
Skipton, BD23 6AJ
Email: info@clublacosta.com
Phone: 028 7963 2001
co.uk
Website: www.clublacosta.com
Fax: 028 7693 3038
Website:
DAISHS TRAVEL
Email: carol.holt@
Email: info@conwaygroup.co.uk
www.cotswold-inns-hotels.co.uk
BROWN, George
thedevonshirearms.co.uk
Position: Managing Director
Website:
COWORTH PARK
Address: Parkhill Rd,
www.devonshirehotels.co.uk
CLUB QUARTERS
Website: www.conwaygroup.co.uk
BRAY, Michael
DESBOROUGH HOTEL GROUP
DEVONSHIRE HOTEL GROUP SHELTON, Ian Position: Managing Director
D
Address: Devonshire Arms Hotel,
Phone: 01756 718111
Position: UK Regional Manager
CORDIA HOTEL GROUP
CAMPBELL, John
Torquay, TQ1 2DY
Address: 8 Northumberland
RANA, Lord Diljit
Position: Food and Beverage Director
Phone: 0844 8464680
DHILLON GROUP
Avenue, LONDON, WC2N 5BY
Position: Managing Director
Address: Blacknest Road, Ascot,
Fax: 0870 902 1414
DHILLON, Tej
Phone: 020 7666 1620
MADDEN, Lee
Berkshire, SL5 7SE
Email: info@daishs.com
Position: Owner
Email: mbray@clubquarters.com
Position: Group Operations
Phone: 01344 876 600
Website: www.daishs.com
Address: Stoke Place, Stoke Green,
Website: www.clubquarters.com
Manager
Email: info@coworthpark.com
Address: 60 Great Victoria Street,
Website: www.coworthpark.com
Stoke Poges,
DE VERE VENUES
Buckinghamshire, SL2 4HT
DANGERFIELD, Tony
Phone: 01753 534790
COLA HOLDINGS LTD
Belfast, BT2 7BB
COLA, Bakir
Phone: 0) 28 90 878787
CRERAR HOTELS LTD
Position: Chief Executive
Fax: 01753 512743
Position: Chief Executive
Fax: 028 90 87 87 97
CRERAR, Paddy
OMARY, Mike
Email: enquiries@stokeplace.co.uk
DIAZ, Ignacio
Email: dsrana@cordiagroup.co.uk
Position: Chief Executive
Position: Finance Director
Website:
Position: Operations Director
Website: www.cordiahotels.com
DEARNLEY, Nigel
Address: Gloucester Building,
www.dhillongroup.co.uk
Position: Group Finance Director
Sunningdale Park, Larch Avenue,
Address: Kensington Close Hotel, Wrights Lane, London, W8 5SP
CORUS HOTELS
Address: 1 Queen Charlotte Lane,
Ascot, SL5 0QE
DI POPOLO HOTELS LTD
Phone: 0870 7517 770
LOY, Yet King
Edinburgh, EH6 6BL
Phone: 0870 880 3020
POPOPOLO, Alphonso
Fax: 020 7937 8289
Position: Chief Executive Officer
Phone: 0131 554 7173
Fax: 0870 880 3040
Position: Managing Director
Email:
TANG, George
Fax: 0131 554 8213
Email: customerservices@
Address: European Hotel, 11/15
info@kensingtonclosehotel.com
Position: Executive Director
Email: enquiry@crerarhotels.com
deverevenues.co.uk
Argylle Square,
Website:
Address: Corus House, Rossway
Website:
Website:
London, WC1H 8AS
www.kensingtonclosehotel.com
Park, Berkhamsted, HP4 3TZ
www.crerarhotels.com
www.deverevenues.co.uk
Phone: 020 7837 7159
UK HOSPITALITY BLACK BOOK 2011 l
213
Hotel Groups
13
GORDON, Douglas
2011
D - G Contacts
Email: giovanni@dipopolohotels.
Hotel, Gloucester Rd, Staverton,
Email: info@eclipsehotels.co.uk
Email:
Address: Clock Tower Hotel, 16
fsnet.co.uk
Cheltenham, GL51 0ST
Website: www.eclipsehotels.co.uk
simon.berry@englishlakes.co.uk
New North Rd, Exeter,
Website: www.hotelslondon.me.uk
Phone: 01452.713226
Website: www.elh.co.uk
Devon, EX4 4HF
Fax: 01452.857590
ELEGANT ENGLISH HOTELS
DISTINCT HOTELS GROUP
Email: info@drewhotels.co.uk
AMBROSE, S.
ENGLISH ROSE HOTELS
Fax: 01392 218 445
PEARCEY, Michael
Website: www.drewhotels.co.uk
Position: General Manager
TURNER, Joan
Email: reservations@
Address: The Gallery Hotel, 8/10
Position: Proprietor
clocktowerhotel.co.uk Website: www.exeterhotels.com
Position: Managing Director
Phone: 01392 424 545
Address: Oaklands Hotel, 89
DUCHY HOTELS
Queensbury Place,
Address: London Inn Yard,
Yarmouth Rd,
FURNESS, Steve
London, SW7 2EA
Newborough,
Norwich, NR7 0HH
Address: Palace Hotel, Esplanade
Phone: 020 7915 0000
Scarborough, YO11 1PU
Phone: 01603 434471
Rd, Paignton, TQ4 6BJ
Fax: 020 7915 4400
Phone: 01723.501931
Fax: 01603 700318
Phone: 01803.555121
Email: reservations@eeh.co.uk
Fax: 01723.375053
Email: info@distincthotels.co.uk
Fax: 01803.527974
Website: www.eeh.co.uk
Email:
Website: www.distincthotels.co.uk
Email: info@palacepaignton.com
ho@englishrosehotels.co.uk
ELITE HOTELS LTD
Website:
DOLAN HOTELS
BATEMAN, Graeme
www.englishrosehotels.co.uk
DOLAN, Bill
Position: Managing Director
Website: www.duchyhotels.com
E
F F J B HOTELS LTD BUTTERWORTH, J
Address: Ashdown Park Hotel,
ENTERPRISE INNS PLC
Position:
Address: Somerville Hotel, Mont
Ashdown Park, Wych Cross, nr
TUPPEN, Ted
Position:
du Boulevard, St Aubin,
Forest Row, East
Position: Chief Executive
Address: Chine Hotel, Boscombe
Jersey, JE3 8AD
Sussex, RH18 5JR
TOWNSEND, Simon
Spa Rd, Bournemouth, BH5 1AX
Position: owner
Phone: 01534.741226
EAST SUSSEX NATIONAL
Phone: 01342.824988
Position: Chief Operating Officer
Phone: 01202.396910
Fax: 01534.746621
HOWE, Derek
Fax: 01342.820222
Address: 3 Monkspath Hall Rd,
Fax: 01202.393777
Email:
Position: Managing Director
Email:
SOLIHULL,
Email: enquiries@fjbhotels.co.uk
somerville@dolanhotels.com
Address: Little Horsted, Uckfield,
g.bateman@elitehotels.co.uk
West Midlands, B90 4SJ
Website: www.fjbhotels.co.uk
Website:
East Sussex, TN22 5ES
Website: www.elitehotels.co.uk
Phone: 0121 733 7700
www.dolanhotels.com
Phone: 01825 880088
Fax: 0121 733 6447
FAIRHAVEN HOTELS LTD
Fax: 01825 880066
ELIZABETH HOLDINGS
Email:
WEBB, David
DORCHESTER COLLECTION
Email: derek.howe@
CATTERMOLE, Richard
enquiries@enterpriseinns.plc.uk
Position: Managing Director
COWDRAY, Christopher
eastsussexnational.co.uk
Position: Managing Director
Website: www.enterpriseinns.com
Position:
Position: CEO
Website:
Address: Merchant House, 33 Fore
Address: 3 Tilney St, London,
www.eastsussexnational.co.uk
St, IPSWICH, IP4 1JL
EURO HOTEL GROUP
West Beach, Lytham St Annes,
Phone: 01473.217458
NAWAB, Gauhur
Lancashire, FY8 5QJ
W1K 1BJ
Address: Clifton Arms Hotel,
Phone: 020.7629.4848
ECLECTIC HOTEL COLLECTION
Fax: 01473.258237
Position: Managing Director
Phone: 01253.739898
Fax: 020.7629.0202
Oâ&#x20AC;&#x2122;LOUGHLIN, Eamonn
Email: info@elizabethholdings.co.uk
Address: 54 Clapham Common,
Fax: 01253.730657
Email: ccowdray@
Position: Owner
Southside, London, SW4 9BX
Email: welcome@cliftonarms-
dorchestercollection.com
Address: 11 Didsbury Park,
ELVETHAM HOTELS
Phone: 020 7720 5005
lytham.com
Website:
Manchester, M20 5LH
WALDON, Philip
Email: office@europroperties.co.uk
Website:
www.dorchestercollection.com
Phone: 0161 448 7711
Position: Managing Director
Website:
www.cliftonarms-lytham.com
Fax: 0161 448 8282
Address: Elvetham Hotel, Hartley
www.eurohotelslondon.co.uk
DOYLE COLLECTION
Email: enquiries@
Witney, Hook,
WALSHE, Bill
elevendidsburypark.com
Hampshire, RG27 8AR
EXCLUSIVE HOTELS
MACDONALD, Kiaran
Position: Chief Executive
Website:
Phone: 01252.844871
PECORELLI, Danny
Position: General Manager
Address: Marylebone Hotel, 47
www.eclectic-hotel-collection.com
Fax: 01252.844161
Position: Managing Director
Address: 100 Strand, London,
Email: enq@elvethamhotel.co.uk
Address: Pennyhill Park, London
WC2R 0ET
Website: www.elvethamhotel.co.uk
Rd, Bagshot, Surrey, GU19 5EU
Phone: 020.7836.4343
Phone: 01276 471 774
Fax: 020.7240.6040
Welbeck St, London, W1G 8DN
FAIRMONT HOTELS
Phone: 0207 9693860
ECLIPSE HOTELS
Email: christine.oneill@
DAMJI, Sameer
doylecollection.com
Position: Managing Director
ENGLISH LAKES HOTELS LTD
Fax: 01276 473 217
Email: savoy@fairmont.com
Website: www.doylecollection.com
MILANI, Thomas
BERRY, Simon
Email:
Website: www.fairmont.com
Position: Chief Operating Officer
Position: Managing Director
danny@exclusivehotels.co.uk Website: www.exclusivehotels.co.uk
DREW HOTELS
Address: 39/41 East Hill,
Address: Low Wood, Windermere,
DREW, Bryn
Woodwell St,
Cumbria, LA23 1LP
Position: Chief Executive
London, SW18 2QZ
Phone: 01539.433773
EXETER HOTELS GROUP
Position: Managing Director
Address: Cheltenham Regency
Phone: 020 8874 0304
Fax: 01539.434275
BLACKSHAW, Vincent
Address: Cater House, 113 Mount
214
l UK HOSPITALITY BLACK BOOK 2011
FEATHERS HOTELS LTD HUNTER, Stuart
BLACK BOOK HOSPITALITY 2011
Pleasant, Liverpool, L3 5TF
Fax: 020 7581 1867
Position: Managing Director
Email: dbrett@futureinns.co.uk
Burton-on-Trent, DE14 2WF
Phone: 0151 709 2020
Email: timkemp@firmdale.com
Address: Four Seasons Hotel,
Website: www.futureinns.co.uk
Phone: 01283 501 600
Fax: 0151 707 1402
Website: www.firmdale.com
Hamilton Place, Park Lane,
Fax: 01283 502 313 Email:
G
FIROKA GROUP
Phone: 020 7499 0888
KASSAM, Firoz
Fax: 020.7493.6629
FESTIVAL INNS
Position: Owner
Email:
SPANNER, Richard
Address: 1 Kings Cross Rd,
john.stauss@fourseasons.com
GARDEN ISLE HOTELS
GOODWOOD GROUP
Position: Chief Executive
London, WC1X 9HX
Website: www.fourseasons.com
FARRELLY, Clare
CARMICHAEL, Jennifer
Address: 84b Clerk St, Loanhead,
Phone: 020 7917 6166
Position: Managing Director
Position: Managing Director
Edinburgh, EH20 9YF
Fax: 020 7917 6165
FRASERS HOSPITALITY UK LTD
Address: Luccombe Hall Hotel,
Address: Royal Garden Hotel,
Phone: 0131 6226 800
Email: shirley.anderson@
BAKKER, Guss
Luccombe Rd, Shanklin,
2-24 Kensington High St,
Fax: 0131 440 3291
holidayinnlondon.com
Position: Chief Operating Officer
Isle of Wight, PO37 6RL
London, W8 4PT
Email: sales@festivalhotels.co.uk
Website:
Position:
Phone: 01983 869 000
Phone: 020 7937 8000
Website: www.festival-inns.co.uk
www.holidayinnlondon.com
Address: 81 Cromwell Rd,
Email:
Fax: 020 7361 1991
London, SW7 5BW
enquiries@luccombehall.co.uk
Email: switchboard@
Website: www.gardenislehotels.co.uk
royalgardenhotel.co.uk
Website: www.feathers.uk.com
sales@goodnightinns.co.uk Website: www.goodnightinns.co.uk
13
London, W1A 7DR
Hotel Groups
Email: suewilson@feathers.uk.com
FIELDHOUSE HOTELS
FOCUS HOTELS
Phone: 020.7341.5595
MEYER, Chris
CASHMAN, Peter
Fax: 020.7341.5588
Position: Owner
Position: Chief Executive
Email: guss.bakker@
GARFIELD HOTELS
Address: Seafield Hotel, 23 Seafield
Address: Forest House, Hatfield
frasershospitality.com
PATTERSON, Trevor
Rd, Hove, BN3 2TP
Oak Hotel, Hatfield, AL10 9AS
Website: www.frasershospitality.com
Position: Managing Director
GOUGH HOTELS LTD
Phone: 01273 777 740
Phone: 01707 266 156
Address: Garfield House Hotel,
GOUGH, Robert
Fax: 01273 371 122
Email:
FREDERIC ROBINSON LTD
Cumbernauld Rd, Stepps,
Position: Managing Director
Email:
enquiries@focushotels.co.uk
ROBINSON, Peter
Glasgow, G33 6HW
Address: Angel Hotel, 3 Angel
admin@fieldhousehotels.co.uk
Website: www.focushotels.co.uk
Position: Chief Executive
Phone: 0141 779 2111
Hill, Bury St Edmunds, IP33 1LT
Address: Unicorn Brewery,
Fax: 0141 779 9799
Phone: 01284 753 926
FORESTDALE HOTELS LTD
Stockport, SK1 1JJ
Email: general@garfieldhotel.co.uk
Fax: 01284 750 092
FINE INDIVIDUAL HOTELS
WELBOURNE, Matthew
Phone: 0161 480. 6571
Website: www.garfieldhotel.co.uk
Email: enquiries@theangel.co.uk
WILSON, Clive
Position: Chief Executive
Fax: 0161 476 6011
Position: Chief Executive
MURRAY, Alan
Email:
GEMINEX HOTEL & LEISURE
Address: Lakeside Hotel, Newby
Position: Finance Director
brewery@frederic-robinson.co.uk
DUPA, Jas
GRAND UK HOTELS LTD
Bridge, Ulverston, LA12 8AT
Address: Wessex Hotel, Westcliffe
Website:
Position: Chief Executive
BENNETT, Paul
Phone: 01539 531 207
Rd, Bournemouth, BH2 5EU
www.frederic-robinson.co.uk
Address: Units 1&2 Newbury
Position: Managing Director
Fax: 01539 531 699
Phone: 01202 551 911
Central, Royal Crescent,
FLETCHER, Neal
Email: clive.wilson@lakeside.co.uk
Fax: 01202 297 354
FULLER, SMITH AND TURNER PLC
Newbury Pk, Ilford, IG2 7JW
Position: Operations Director
Website: www.fihotels.com
Email: matthew.welbourne@
TURNER, Michael
Phone: 020 8554 9933
Address: The Old Bakery, Queens
akkeronhotels.com
Position: Executive Chairman
Email: info@geminex-hotels.com
Rd, Norwich, NR1 3PL
Website: www.forestdale.com
DOUGLAS, James
Website: www.geminex-hotels.com
Phone: 01603.886700
Website: www.fieldhousehotels.co.uk
FINESSE HOTELS LTD BLICK, James
Website: www.royalgardenhotel.co.uk
Website: www.theangel.co.uk
Position: Financial Director
Fax: 01603.886702
Position: Managing Director
FOUR PILLARS GROUP
Address: Griffin Brewery, Chiswick
GLENEAGLES
Email:
Address: Lace Market Hotel,
HOLMES, Charles
Lane South, London, W4 2QB
LEDERER, Peter
info@theukholidaygroup.com
29/31 High Pavement,
Position: Chief Executive
Phone: 020.8996.2000
Position: Chairman
Website: www.grandukhotels.com
Nottingham, NG1 1HE
Address: Olney House,
Fax: 020.8995.0230
Address: The Gleneagles Hotel,
Phone: 0115 852 3232
Ducklington Lane, Witney,
Email: reception@fullers.co.uk
Auchterarder,
GRANGE HOTELS LTD
Fax: 0115 852 3232
Oxfordshire, OX28 4EX
Website: www.fullershotels.com
Perthshire, PH3 1NF
MATHARU, Rajma
Email: jblick@finessehotels.com
Phone: 01993 700 100
Phone: 01764 662231
Position: Chief Executive
Website: www.finessehotels.com
Fax: 01993 700 101
FUTURE INNS
Email: peter.lederer@gleneagles.com
WALDRON, Steve
Email:
BRETT, Del
Website: www.gleneagles.com
Position: Financial Controller
FIRMDALE HOTELS PLC
charles.holmes@four-pillars.co.uk
Position: Managing Director
KEMP, Tim
Website:
Address: Future Inn Cardiff Bay,
GOODNIGHT INNS
London, SW1P 1JU
Position: Hotel Manager
www.four-pillars.co.uk
Hemingway Rd,
DYSON, Ian
Phone: 020.7630.2000
Cardiff, CF10 4JY
Position: Chief Executive
Fax: 020.7835.1888
Address: 18 Thurloe Place,
Address: 58 Rochester Row,
London, SW7 2SP
FOUR SEASONS HOTELS & RESORTS
Phone: 029 2048 7111
Address: Jubilee House,
Email: rajma@grangehotels.com
Phone: 020 7581 4045
STAUSS, John
Fax: 029 2043 2797
2nd Avenue,
Website: www.grangehotels.com
UK HOSPITALITY BLACK BOOK 2011 l
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2011
G - L Contacts
GREENCLOSE HOTELS LTD
HALLMARK HOTEL GROUP
Newtownards Rd,
Address: 16 St Peters Square,
Address: Portland Tower, Portland
LEACH, J
SCHNEGG, Arnold
Belfast, BT4 3LP
London, W6 9AJ
St, Manchester, M1 3LF
Position: Managing Director
Position: Managing Director
Phone: 028 9047 1066
Phone: 07770 268 3590777
Phone: 0161.408.6502
Position:
Address: 12 Bruntcliffe Way,
Fax: 028 9074 8152
Email: christoph@hillbrooke.co.uk
Email: hg@hodgesons.co.uk
Address: Pennington House, Lower
Fountain Court,
Email:
Website: www.hillbrookehotels.co.uk
Website: www.hodgesons.co.uk
Woodside,
Morley, Leeds, LS27 0JG
h.hastings@hastingshotels.com
Pennington, Lymington,
Phone: 0113 307 6760
Website: www.hastingshotels.com
Hampshire, SO41 8AA
Fax: 0161 499 0597
Phone: 01590.675855
Email: info@hallmarkhotels.co.uk
Fax: 01590.676919
Website: www.hallmarkhotels.co.uk
Email:
HILTON WORLDWIDE
HOLDSWORTH HOTELS LTD
VINCENT, Simon
HOLDSWORTH, R
HATTON HOTELS LTD
Position: Area President (UK &
Position: Managing Director
HISCOX, Darren
Europe)
Address: 1-5 Park Road, Shanklin,
Position: Owner
KENNEDY, Tom
Isle of Wight, PO37 6BB
sarahboullier@greenclose.co.uk
HAMMERSMITH HOTELS
Address: Hatton Court Hotel,
Position: Chief Financial Officer
Phone: 0198 386 11 11
Website: www.greenclose.co.uk
MANAGEMENT
Upton St Leonards,
Address: Maple Court,
Fax: 01422 330 280
SABA, Khurram
Gloucester, GL4 8DE
Central Park, Reeds Crescent,
Email: info@holdsworthhotels.co.uk
GREENE KING PLC
Position: Managing Director
Phone: 01452 617 412
Watford, WD24 4QQ
Website:
ANAND, Rooney
Address: Royal Guest House, 47
Fax: 01452 612 945
Phone: 020 7850 4000
www.holdsworthhotels.co.uk
Position: Chief Executive
Shepherd Bush Rd,
Email: res@hatton-court.co.uk
Fax: 020 7850 4001
Address: Abbott House, Westgate
London, W6 7LU
Website: www.hatton-hotels.co.uk
Email: nick.smart@hilton.com
HOLLYBOURNE HOTELS LTD
Brewery, Bury St Edmunds,
Phone: 020 7603 4528
Website: www.hilton.co.uk
KNIGHTS, David
Suffolk, IP33 1QT
Fax: 020 7602 2906
HAZLITTS
Phone: 01284 763 222
Email: info@royalguesthouse.co.uk
MCKAY, Peter
HISTORIC HOUSE HOTELS LTD
Address: Bellcroft, Vicarage Hill,
Fax: 020 8404 0015
Website: www.royalguesthouse.co.uk
Position: Owner
BROYD, Richard
Alton, Hampshire, GU34 2BT
Address: Rookery Hotel, Peters
Position: Chief Executive
Phone: 01420 84886
HARBOUR HOTELS COLLECTION
Lane, London, EC1M 6DS
Address: Hartwell House Hotel,
Fax: 01420 89224
GODFREY, Mark
Phone: 020 7336 0931
Oxford Rd, Aylesbury, HP17 8NR
Email: mail@hollybournehotels.com
GUOMAN
Position: Managing Director
Fax: 020 7589 8127
Phone: 01296 747 444
Website:
FIGGE, Heiko
Address: 95 Mudeford,
Email: reservations@hazlitts.co.uk
Fax: 01296 747 450
www.hollybournehotels.com
Position: Chief Executive
Christchurch,
Website: www.hazlittshotel.com
Email: info@hartwell-house.com
Address: Guoman Hotel
Dorset, BH23 3NT
Management (UK) Ltd,
Phone: 01202 483 434
HERITAGE PROPERTIES & HOTELS
Corporate Office, PO Box 909,
Fax: 01202 479 004
HUGHES, Andrew
HISTORIC SUSSEX HOTELS
Position: Owner-Manager
Bath Road, Uxbridge, UB8 9FH
Email:
Position: Managing Director
GOODMAN, Sandy
Address: 174 Woodlands Road,
Phone: 020 7138 0000
collection@harbourhotels.co.uk
Address: Park House Hotel, Park
Position: Chief Executive
Woodlands, Netley Marsh, New
Fax: 020 7138 0001
Website:
St, Shifnal, Shropshire, TF11 9BA
Address: 3 Albourne Court,
Forest, Southampton, SO40 7GL
Phone: 01952 460 128
Henfield Road, Albourne, West
Phone: 023 8029 3784
Fax: 01952 562 658
Sussex, BN6 9FF
Fax: 023 80 293 627
HART HAMBLETON PLC
Email: reception02@
Phone: 01903 723 511
Email: info@hotelterravina.co.uk
HART, Tim
parkhousehotel.net
Fax: 01903 723 107
Website: www.hotelterravina.co.uk
Position: Chairman/ Chief
Website: www.parkhousehotel.net
Email: bailiffscourt@hshotels.co.uk
Email: information@oldenglish.co.uk Website: www.greeneking.co.uk
Website: www.guoman.com
H
www.harbourhotels.co.uk
Position: Managing Director
Website: www.hartwell-house.com
Executive
Website: www.hshotels.co.uk
Address: Old Hall Cottage,
HIGHLAND HERITAGE LTD
HOTEL TERRAVINA BASSET, Gerard
HOTELS TRURO TRESEDER, Paul
H F HOLIDAYS LTD
Main St, Market Overton,
CLEAVER, Ian
HOBY HOTELS LTD
Position: Proprietor
SMITH, Brian
Oakham, LE15 7PL
Position: Manging Director
WALSH, Jeremy
Address: Brookdale Hotel, Tregolls
Position: Chief Executive
Phone: 01572 768 145
Address: Dalmally Hotel,
Position: Managing Director
Rd, Truro, Cornwall, TR1 1JZ
BISHOP, Steve
Fax: 01572 767 208
Dalmally, Argyll, PA33 1AY
Address: Lincolnshire Oak Hotel,
Phone: 01872 273 513
Position: Financial Director
Email: info@hambletonhall.com
Phone: 01838.200444
East Rd, Sleaford,
Email: brookdale@hotelstruro.com
Address: Catalyst House, 720
Website: www.hambletonhall.com
Fax: 01838.200453
Lincolnshire, NG34 7EQ
Website: www.hotelstruro.com
Email: info@highlandheritage.co.uk
Phone: 01529 413 807
Centennial Court, Centennial Park, Elstree,
HASTINGS HOTELS GROUP LTD
Website:
Fax: 01529 413 710
HOUSE HOTELS GROUP
Hertfordshire, WD6 3SY
HASTINGS, Howard
www.highlandheritage.co.uk
Email: hobyhotels@hotmail.com
BIGGANS, Scott
Phone: 020 8732 1220
Position: Managing Director
Website: www.hobyhotels.com
Position: General Manager
Fax: 020 8205 0506
CARSON, Edward
HILLBROOKE HOTELS LTD
Email: info@hfholidays.co.uk
Position: Finance Director
BROOKE, Christoph
HODGESONS HOTELS
Garston Lane,
Website: www.hfholidays.co.uk
Address: 1066 House, Upper
Position: Managing Director
WETHERELL, George
Watford, WD25 9QU
216
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Address: Orchard House, 24
BLACK BOOK HOSPITALITY 2011
Phone: 01923 672 376
IBIS HOTELS (ACCOR)
ISLES HOTEL GROUP
Email: scott@househotels.co.uk
FLAXMAN, Michael
PETERANNA, Stephen
Website: www.househotels.co.uk
Position: Chief Operations Officer
Position: Proprietor
Website:
Address: 255 Hammersmith Rd,
Address: Isle of Benbecula
www.ladyglen.co.uk
HOXTON HOTEL
London, W6 8SJ
House Hotel, Creagorry, Isle of
TAYLOR, David
Phone: 020 8237 7474
Benbecula, HS7 5PG
KEW GREEN HOTELS LTD
LAKE DISTRICT COUNTRY HOTELS
Position: General Manager
Fax: 020 8237 7648
Phone: 01870 603046
JOHNSON, Paul
WILLIAMS, David
Address: Hoxton Hotel, 81 Great
Email: development.uk@accor.com
Fax: 01870 603108
Position: Managing Director
Position: Managing Director
Eastern St, London, EC2A 3HU
Website: www.ibishotel.com
Email: darkislandhotel@msn.com
COLLINS, Matthew
Address: Cragwood House Hotel,
Website: www.isleshotelgroup.co.uk
Position: Procurement Manager
Ecclerigg, Windermere, LA23 1LQ
Fax: 020 7550 1090
IMPERIAL LONDON HOTELS LTD
Address: Second Floor, Dome
Phone: 01539 488 177
Email: info@hoxtonhotels.co.uk
WALDUCK, Steven
Building, The Quadrant,
Fax: 01539 447 263
Website: www.hoxtonhotels.com
Position: Chairman
Richmond, TW9 1DT
Email: info@
Address: 60 Guildford St,
Phone: 020 8334 4830
lakedistrictcountryhotels.co.uk
HUGGLER HOTELS
London, WC1N 1DB
Fax: 020 8334 4831
Website: www.
HUGGLER, Lawrence
Phone: 020 7837 8844
J & G INNS
Email:
lakedistrictcountryhotels.co.uk
Position: Managing Director
Fax: 020 7837 4653
SMITH, Garry
paul.johnson@kewgreen.co.uk
Address: PO Box 38,Trading
Email: info@imperialhotels.co.uk
Position: Co-Owner
Website: www.kewgreen.co.uk
Estate, St Saviour,
Website: www.imperialhotels.co.uk
WELCH, John
J
LAKE DISTRICT HOTELS LTD GRAVES, Kit
Position: Co-Owner
KHANNA ENTERPRISES
Position: Managing Director
Phone: 01534.735581
INNS & LEISURE LTD
Address: Warwick Mill Business
KHANNA, Anil
Address: Lodore Falls Hotel,
Fax: 01534.873545
CLARK, David
Centre, Warwick Bridge,
Position: Managing Director
Borrowdale, Keswick, CA12 5UX
Email: lph@huggler.com
Position: Managing Director
Carlisle, CA4 8RR
Address: 312 Mansfield Rd,
Phone: 01768 777 285
Website: www.huggler.com
Address: 20/24 Leicester Rd,
Phone: 01228 564 596
Nottingham, NG5 2EF
Fax: 01768 777 343
Preston, PR1 1PP
Email:
Phone: 0115 955 5000
Email: marketing@
HUNTS HOTELS
Phone: 01772 252 917
garry.smith@jandginns.co.uk
Email: anil@khanna-enterprises.com
lakedistricthotels.net
DOUCH, Michael
Fax: 01772 204 543
Website:
Website:
Website: www.lakedistricthotels.net
Position: Hotel Manager
Email: admin@innsandleisure.co.uk
www.jandginns.co.uk
www.khanna-enterprises.com
Address: Wessex Royale Hotel, 32
Website: www.innsandleisure.co.uk
J D WETHERSPOON PLC
KINGS HOTELS
SWEENEY, Derek
Jersey, JE4 9NA
High St West,
LAKE DISTRICT INNS & COTTAGES
INTERCONTINENTAL HOTELS GROUP
HUTSON, John
KING, Lynne
Position: Managing Director
Phone: 01305.262660
Position: Chief Executive
Position: Managing Director
Address: Kings Head Hotel,
Fax: 01305.251941
COSSLETT, Andrew
Address: Wetherspoon House,
Address: 12 The Esplanade,
Thirlmere, Keswick, CA12 4TN
Email:
Position: Chief Executive
Central Park, Reeds Crescent,
Weymouth, DT4 8EB
Phone: 01768 772 393
info@wessexroyalehotel.co.uk
KINSELL, Kurt
Watford, WD24 4QL
Phone: 01305 760 100
Email: info@lakedistrictinns.co.uk
Website:
Position: President EMEA
Phone: 01923 477 777
Fax: 01305 760 300
Website: www.lakedistrictinns.co.uk
www.wessexroyalehotel.co.uk
Address: Broadwater Park, North
Fax: 01923 219 810
Email:
Dorchester, DT1 1UP
Orbital Rd, Denham,
Email: customerservices@
enquiries@kingshotels.co.uk
LANCASTER LANDMARK HOTEL CO
HYATT HOTELS & RESORTS
Uxbridge, UB9 5HR
jdweatherspoon.co.uk
Website:
SIHANATKATHAKUL,
ASHMORE, Andrew
Phone: 01895 512 000
Website: www.jdwetherspoon.
www.kingshotels.co.uk
Jatuporn
Position: Vice President Global Sales
Fax: 01895 512 101
co.uk/home/hotels
SCHAPPELER, Diana
Email:
Position: Marketing Manager
reservations@ichotelsgroup.com
JARVIS HOTELS PLC
Address: 6th floor,
Website:
JARVIS, John
London, NW1 6JQ
7 Francis Grove, Wimbledon,
www.holidayinn.co.uk
Position: Chairman
Phone: 020 7631 8000
Position: Managing Director Address: Landmark Hotel, 222
L
Marylebone Rd,
HEBBORN, Steve
London, SW19 4DW
Fax: 020 7631 8080
Phone: 020 8971 9780
INTERNATIONAL LUXURY HOTELS
Position: Chief Executive
LADY GLEN HOTELS
Email:
Fax: 020 8334 8235
SANGER, J
Address: Castle House, 71
ANDERSON, Jan
reservations@thelandmark.co.uk
Email: diana.schappeler@hyatt.com
Address: Surejogi Group Ltd, 30
Desborough Road, High
Position: Owner
Website:
Website: www.hyatt.com
Poland St, LONDON, W1F 8SQ
Wycombe, HP11 2PR
Address: King Robert Hotel,
www.landmarklondon.co.uk
Phone: 020 7434 9900
Phone: 01494 473 800
Glasgow Rd, Bannockburn,
Fax: 020 7494 3217
Fax: 01494 471 666
Stirling, FK7 0LJ
LANSDOWN HOTEL
Email: info@thebentley-hotel.com
Website:
Phone: 01786 811 666
JAJOO, Mr.
Website: www.thebentley-hotel.com
www.ramadajarvis.co.uk
Fax: 01786 811 507
Position: Managing Director
I
UK HOSPITALITY BLACK BOOK 2011 l
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info@kingroberthotel.co.uk
Hotel Groups
Phone: 020 7550 1000
Email:
K
2011
L - M Contacts
Address: The Lansdown Hotel,
Email: david.stanford@lhms.co.uk
Email: neil.wells@lochsandglens.com
Position: Owner
Email: adrian.gardiner@
346 Wilmslow Rd,
Website: www.llhms.co.uk
Website: www.lochsandglens.com
Address: 57 Earlham Rd,
mantiscollection.com
Norwich, NR2 3AD
Website: www.mantiscollection.com
Manchester, M14 6AB Phone: 0161 224 6244
LEVENTIS GROUP
LONDON LODGE HOTELS
Phone: 01603 632711
Fax: 0161 257 2938
LEVENTIS, Michael
GRINDROD, Paul
Email: bookings@mjbhotels.com
MARBLE ARCH HOTELS
Email: reservations@
Position: Managing Director
Position: Owner
Website: www.mjbhotels.com
EVANS, Peter
thelandsdownhotel.co.uk
Address: Leigham Court Hotel,
Address: Abbey Lodge Hotel, 51
Website:
18 Leigham Court Rd,
Grange Park, London, W5 3PR
MACDONALD HOTELS
Cartwright Gardens,
www.thelandsdownhotel.co.uk
London, SW16 2PJ
Phone: 020 8567 7914
GUILE, David
London, WC1H 9EL
Phone: 020 8677 7171
Fax: 020 8579 5350
Position: Chief Executive
Phone: 020 7387 8777
LATONA LEISURE LTD
Fax: 020 8677 7676
Email: enquiries@
FRASER, Gordon
Fax: 020 7387 8666
GRAY, Nick
Email: admin@leventishotels.co.uk
londonlodgehotels.com
Position: Finance Director
Email: reception@georgehotel.com
Position: Managing Director
Website: www.leventishotels.co.uk
Website: www.londonlodgehotels.com
Address: Whiteside House,
Website: www.georgehotel.com
Address: Limpley Stoke House,
Address: George Hotel, 58/60
Bathgate, EH48 2RX
Lower Limpley Stoke,
LIME WOOD GROUP
LONDON TOWN HOTELS LTD
Phone: 01506 815 200
MARRIOTT INTERNATIONAL
Bath, BA2 7FZ
HUTSON, Robin
SHAH, Koole
Fax: 01506 815 223
MCPHERSON, Amy
Phone: 01225 722 369
Position: Managing Director
Position: Managing Director
Email: marketing@
Position: President & Managing
Fax: 01225 722 754
Address: Lime Wood Hotel,
Address: Quality Crown
macdonaldhotels.co.uk
Director
Email:
Beaulieu Rd,
Kensington, 162 Cromwell Rd,
Website:
SACHAU, Reinar
sabrina@latona.eclipse.co.uk
Lyndhurst, SO43 7FZ
London, SW5 0TT
www.macdonaldhotels.co.uk
Position: Chief Operating Officer
Website: www.latonahotels.co.uk
Phone: 023 8028 7177
Phone: 020 7835 2000
Fax: 023 8028 7199
Fax: 020 7229 3333
MACLAY INNS
Lane, London, EC4A 1EN
LAVENDER HOTELS
Email: info@limewoodgroup.co.uk
Email: reservations@lth-hotels.com
MALLON, Steve
Phone: 020 7012 7000
SIKORSKI, Stephan
Website: www.limewoodgroup.co.uk
Website: www.lth-hotels.com
Position: Chief Executive
Email:
CLOW, Bruce
amy.mcpherson@marriott.com Website: www.marriott.co.uk
Position: Managing Director
Address: Barnardâ&#x20AC;&#x2122;s Inn, 86 Fetter
Address: Bolholt Country Park
LION HOTELS GROUP
LORDS GROUP OF HOTELS
Position: Financial Controller
Hotel, Walshaw Rd, Bury, Greater
GULZER, Sasha
TAYEB, Taher
Address: The E Centre, Cooperage
Manchester, BL8 1PU
Position: Managing Director
Position: Managing Director
Way Business Village,
MARSTONS INNS & TAVERNS
Phone: 0161 762 4000
Address: Mansion (Lions) Hotel,
Address: 100 College Rd,
Alloa, FK10 3LP
FINDLAY, Ralph
Fax: 0161 762 4100
Grand Parade,
Harrow, HA1 1BQ
Phone: 01259 272 087
Position: Chief Executive
Email:
Eastbourne, BN21 3VS
Phone: 020 85152 850
Fax: 01259 272 088
ANDREA, Andrew
stephan@lavenderhotels.co.uk
Phone: 01323 727 411
Fax: 020 7373 8919
Email: info@maclay.co.uk
Position: Financial Director
Website: www.lavenderhotels.co.uk
Fax: 01823 720 665
Email: taher@thelordsgroup.co.uk
Website: www.maclay.com
Address: Marstons House, Brewery
Email: sasha@lionhotelsltd.com
Website: www.thelordsgroup.co.uk
LEISUREPLEX LTD
Rd, Wolverhampton, WV1 4JT
MALMAISON AND HOTEL DU VIN
Phone: 01902 329 170
LOWY GROUP
COOK, Robert
Fax: 01902 329 170
Website: www.lionhotels.com SAWBRIDGE, Paul
LLANGOLLEN HOTELS LTD
LOWY, Peter
Position: Chief Executive
Email:
Position: Chief Executive
BOOTH, David
Position: Chairman Founder
HARPER, Scott
enquiries@marstonstaverns.co.uk
SAWBRIDGE, Peter
Position: Managing Director
PERKINS, Simon
Position: Operations Director
Website:
Position: Finance Director
Address: 413 Bury Old Rd,
Position: Managing Director
Address: Malmaison Head Office,
www.marstonstaverns.co.uk
Address: Euxton Lane, Euxton,
Prestwich, Manchester, M25 1PS
Address: 16 Leinster Square,
1 West Garden Place,
Chorley, Lancashire, PR7 6AF
Phone: 0161 798 6602
London, W2 4PR
London, W2 2AQ
MARTYNS LEISURE BREAKS
Phone: 01257 248 011
Fax: 01978 860 119
Phone: 020 72211400
Phone: 020 74799512
HARRISON, Martyn
Fax: 0870 444 3235
Email: info@llangollenhotels.co.uk
Fax: 020 77276043
Email: rbcook@malmaison.com
Position: Proprietor
Email: info@alfatravel.co.uk
Website: www.lloydshotels.co.uk
Email: peterlowy@lowygroup.com
Website: www.malmaison.com
Address: 67 Beach Rd, Kewstoke,
Website: www.leisureplex.co.uk
Weston-Super-Mare, BS22 9UR
Website: lowygroup.co.uk
LOCHS & GLENS HOLIDAYS LTD
MANTIS GROUP
Phone: 0845 880 1058
LESTER HOTELS LTD
WELLS, Neil
GARDINER, Adrian
Fax: 0845 880 1059
LESTER, Simon
Position: Managing Director
Position: Owner
Email: cro@martynsleisure.co.uk
Position: Managing Director
Address: School Rd,
Address: The Draycott, 24/26
Website:
Address: St Johns House, The
Gartocharn, Alexandria,
Cadogan Gardens,
www.martynsleisurebreaks.co.uk
Walk, Potters Bar, EN6 1QQ
Dumbartonshire, G83 8RW
London, SW3 2RP
Phone: 0845 688 4001
Phone: 01389 713 713
M J B HOTEL GROUP
Phone: 020 7730 6466
MAX HOTELS
Fax: 020 8732 1066
Fax: 01389 713 700
BURLINGHAM, Tony
Fax: 020 7730 0236
BROWN, Michelle
218
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BLACK BOOK HOSPITALITY 2011
Position: General Manager
Position: Managing Director
MERCURE GEORGE HOTEL
Fax: 020 7565 1450
Jersey, JE1 4HE
Address: Lansdowne Place, Hove,
Address: The Bridge Inn,
PATEL, Nilish
Email: reservations.chelsea@
Phone: 01534 735 511
East Sussex, BN3 1HQ
457 London Rd, Isleworth,
Position: Managing Director
millenniumhotels.co.uk
Fax: 01534 730 639
Phone: 01273 736 266
Middlesex, TW7 5AA
Address: Mercure George Hotel,
Website:
Email:
Fax: 01273 729 802
Phone: 020 8568 0088
10/12 King St,
www.millenniumhotels.com
jo.tuohy@themoderngroup.com
Email: info@lansdowneplace.co.uk
Email: info@mclean-inns.com
Reading, RG1 2HE
Website: www.lansdowneplace.co.uk
Website: www.mclean-inns.com
Phone: 0118.957.3445 Email:
HOTELS PLC
MONUMENT LEISURE
MAYBOURNE GROUP
MCMILLAN HOTELS
sales@georgehotelreading.com
HARTMAN, Richard
SMITH, Gerry
ALDEN, Stephen
MCMILLAN, Hamilton
Website:
Position: Chief Executive
Position: Proprietor
Position: Chief Executive
Position: Proprietor
www.georgehotelreading.com
Address: Scarsdale Place,
Address: Grange Manor Hotel,
WALKER, Carole
Address: North West Castle Hotel,
Kensington, London, W8 5SR
Glensburgh Rd,
Position: Director of Corporate
Royal Crescent,
MERIDIAN LEISURE HOTELS
Phone: 01293 772 288
Grangemouth, FK3 8XJ
Finance
Stranraer, DG9 8EH
JANMOHAMED, Mr.
Fax: 01293 772 345
Phone: 01324 474 836
Address: 30 Old Burlington st,
Phone: 01776 704 413
Position: Managing Director
Email: marketing@
Fax: 01324 665 861
Mayfair, London, W1S 3AR
Fax: 01776 702 646
Address: 2 Russell St, Windsor,
millenniumhotels.co.uk
Email: info@grangemanor.co.uk
Phone: 020 71078 830
Email: info@mcmillanhotels.com
RG41 5TS
Website:
Website: www.grangemanor.co.uk
Email: salden@maybourne.com
Website: www.mcmillanhotels.com
Phone: 01753 832 223
www.millenniumhotels.com
Website: www.modernhotels.com
MCQUADE GROUP
Email:
MILLER HOTEL GROUP
MOONEY, Felix
MAYFLOWER GROUP
MCQUADE, Robert
ho@meridianleisure.com
HERITAGE, Max
Position: Director
SALOOJEE, Mr.
Position: Proprietor
Website:
Position: Proprietor
Address: Wellington Park Hotel,
Address: Mayflower Hotel, 26/28
Address: Albion Hotel, 407 North
www.meridianleisure.com
Address: Peat Spade Inn, Village
21 Malone Rd, Belfast, BT9 6RU
Trebovir Rd, London, SW5 9NJ
Woodside Rd,
St, Longstock,
Phone: 028 9038 1111
Phone: 020 7370 0991
Glasgow, G20 6NN
MERLIN ENTERTAINMENT GROUP
Stockbridge, SO20 6DR
Fax: 028.9066.5401
Fax: 020 7370 0994
Phone: 0141 339 8620
CRABBE, Ian
Phone: 01264 810 612
Email: fmooney@
Email:
Email: info@mcquadehotels.com
Position: General Manager
Fax: 01264 811 078
mooneyhotelgroup.com
info@mayflower-group.co.uk
Website: www.mcquadehotels.com
Address: Alton Towers Resort,
Email: info@peatspadeinn.co.uk
Website:
Alton, Staffordshire, ST10 4DB
Website: www.peatspadeinn.co.uk
www.mooneyhotelgroup.com
Website: www.mayflower-group.co.uk
MENZIES HOTELS
Phone: 01538 704 600
PENTER, Tim
Fax: 01538 704 657
MILSOM HOTELS
MORAN HOTELS
MCALEER & RUSHE GROUP
Position: Chief Executive
Email:
MILSOM, Paul
MORAN, Tom
MCALEER, Seamus
WORSDALE, Jonathan
wayne.burton@alton-towers.com
Position: Proprietor
Position: Managing Director
Position: Chairman
Position: Operations Director
Website:
Address: Gun Hill, Dedham,
POWER, Pat
Address: 17/19 Dungannon Rd,
Address: Bakum House, Etwall
www.alton-towers.co.uk
Colchester, CO7 6HP
Position: Financial Controller
Cookstown, BT80 8TL
Rd, Mickleover, Derby, DE3 0DL
Phone: 01206 322 367
Address: The Red Cow Hotel,
Phone: 028 8676 3741
Phone: 0870 242 3100
MHASHBOURNE LTD
Fax: 01206 323 689
Naas Rd, Dublin, 22
Fax: 028 8676 2565
Fax: 0870 242 3129
CHOWDRAY, Z.
Email:
Phone: 00353 1459 3650
Email: info@mcaleer-rushe.co.uk
Email: info@menzieshotels.co.uk
Address: Miraj Hotel Ashbourne,
milsoms@milsomhotels.com
Email: kmoran@moranhotels.com
Website: www.mcaleer-rushe.co.uk
Website: www.menzies-hotels.co.uk
Derby Rd, Ashbourne, DE6 1XH
Website: www.milsomhotels.com
Website: www.moranhotels.com
Phone: 01335 346 666
MCKEEVER HOTEL GROUP
MERCURE
Fax: 01335 364 549
MINT HOTEL
MORETHANHOTELS
MCKEEVER, Eugene
CHAWLA, Mukesh
Email:
ORR, David
GRAUERS, Clifford
Position: Proprietor
Position: Managing Director
info@mirajhotelashbourne.co.uk
Position: Chief Executive
Position: Chief Executive
Address: Dunsilly Hotel, 20
Address: George Washington
Website:
Address: 10 Lloyds Avenue,
Address: Express By Holiday
Dunsilly Rd, Antrim, BT41 2JH
Hotel, Stone Cellar Rd,
www.mirajhotelashbourne.co.uk
London, EC3N 3AX
Inn NEC, Bickenhall Parkway,
Phone: 028 9446 2929
High Usworth,
Phone: 0207 954 0000
Birmingham, B40 1QA
Fax: 028 9446 5801
Washington, NE37 1PH
Email: david.orr@minthotel.com
Phone: 0121 780 0820
Email: mail@mckeevergroup.com
Phone: 0191 402 9988
MILLENNIUM & COPTHORNE HOTELS PLC
Website: www.minthotel.com
Fax: 0121 780 0821
Website:
Fax: 0191 415 1166
GOURLAY, Ron
www.mckeeverhotelgroup.com
Email: reservations@
Position: Chief Executive
MODERN HOTELS GROUP
georgewashington.co.uk
Address: Stamford Bridge, Fulham
SEGAL, Jonathan
MCLEAN INNS
Website:
Rd, London, SW6 1HS
Position: Chief Executive
MORGANS HOTEL GROUP
STOCKHAUSEN, Mark
www.georgewashington.co.uk
Phone: 020 7565 1400
Address: Roseville St, St Helier,
GOLDEN, Anne
Email: info@morethanhotels.com Website: www.morethanhotels.com
UK HOSPITALITY BLACK BOOK 2011 l
219
Hotel Groups
MOONEY HOTEL GROUP
Fax: 01753 832 224
Website: www.maybourne.com
13
MILLENNIUM COPTHORNE
2011
M - R Contacts
Position: Managing Director
Fax: 01244 570 809
Email: d.keogh@nh-hotels.com
Address: Regus House, Victory
Fax: 020 7034 4819
Address: Sanderson Hotel, 50
Email:
Website: www.nh-hotels.com
Way, Admirals Park,
Email: nivesha@pphe.com
Berners St, London, W1T 3NG
info@nelsonnorthwest.co.uk
Dartford, DA2 6QD
Website: www.parkplazaww.com
Phone: 020 7300 1400
Website:
Phone: 01322 303 011
Fax: 020 7300 1401
www.nelsonnorthwest.co.uk
O
Email: anne.golden@ morganshotelgroup.com Website:
N
Email:
PEBBLE HOTELS
info@oxfordhotelsandinns.com
DALY, Chris
Website:
Position: General Manager
www.oxfordhotelsandinns.com
Address: Potters Heron Hotel,
OCEANA HOTELS
www.morganshotelgroup.com
MORVAN FAMILY HOTELS
Ampfield, Romsey, SO51 9ZF
SHONE, Brian
OXFORDSHIRE HOTELS GROUP
Phone: 023 8027 7800
Position: Owner
ANDERSON, John
Fax: 023 8027 7801
MORVAN, Sean
NETHEREDGE HOTELS LTD.
Address: Hotel Gleneagles,
Position: Managiing Director
Email: thepottersheron@
Position: Manager
DHAIBHAI, Mr.
Asheldon Rd, Torquay, TQ1 2QS
Address: The Peppers Hotel, High
pebblehotels.com
Address: Norfolk Lodge Hotel,
Position: Managing Director
Phone: 01803 293 637
Street, Deddington, Banbury,
Website: www.pebblehotels.com
Rouge Bouillon,
Address: Netheredge Hotel, 93
Fax: 01803 295 106
Oxfordshire, OX15 0SL
St Helier, Jersey, JE2 3ZB
Montgomery Rd,
Email:
Phone: 01869 338 274
PEDERSEN LEISURE
Phone: 01534 601 935
Sheffield, S7 1LP
enquiries@hotel-gleneagles.com
Fax: 01869 337 010
MUIR, Neil
Fax: 01534 768 804
Phone: 0114 255 2356
Website: www.hotel-gleneagles.com
Email: john.anderson@
Position: Chief Executive
Email: jane.snell@morvanhotels.com
Fax: 0114 255 4746
oxfordshirehotels.co.uk
Address: Regency Park Hotel,
Website: www.morvanhotels.com
Email:
OLD MILL BREWERY LTD
Website:
Bowling Green Rd, Thatcham,
admin@netheredgehotels.co.uk
WETHERELL, Paul
www.oxfordshire-hotels.co.uk
Berkshire, RG18 3RP
MWB GROUP HOLDINGS PLC
Website:
Position: Managing Director
BALFOUR-LYNN, Richard
www.netheredgehotels.co.uk
Address: Mill St, Snaith, Goole,
Position: Chief Executive
DN14 9HU
Phone: 01635 871 555
P
Fax: 01635 889 953 Email:
SINGHE, Jag
NEW FOREST HOTELS PLC
Phone: 01405 861 813
neilmuir@pedersenhotels.com
Position: Operations Director
LISLE, Michaela
Fax: 01405 862 789
Website:
Address: MWB Group Holdings
Position: Managing Director
Email: sales@oldmillbrewery.co.uk
Plc, 1 West Garden Place, Kendal
Address: Forest Lodge Hotel, Pikes
Website: www.oldmillbrewery.co.uk
Street, London, W2 2AQ
Hill, Lyndhurst, SO43 7AS
DINGLE, David
PEEL HOTELS PLC
Phone: 020 7706 2121
Phone: 023 8028 3717
OMSHANTI INNS & HOTELS
Position: Managing Director
PEEL, Robert
Fax: 020 7706 8181
Fax: 023 8028 3719
PAL, R
Address: Carnival House, 100
Position: Chairman
Email: kbowerman@mwb.co.uk
Email:
Position: Director
Harbour Parade,
Address: 19 Warwick Avenue,
Website: www.mwb.co.uk
forest@newforesthotels.co.uk
Address: Marlborough House
Southampton, SO15 1ST
London, W9 2PS
Website:
Hotel, 321 Woodstock Rd,
Phone: 0845 678 0014
Phone: 020 7266 1100
www.newforesthotels.co.uk
Oxford, OX2 7NY
Fax: 023 8022 7920
Fax: 020 7289 1009
Phone: 01865 311 321
Email: enquiries@pocrusies.co.uk
Email: robert.peel@peelhotel.com
Website: www.pocruises.co.uk
Website: www.peelhotel.co.uk
MYHOTELS THRASYVOULOU, Andy Position: Managing Director /
NEWQUAY HOTELS
Fax: 01865 515 329
Owner
NETTLETON, James
Email: enquiries@marlbhouse.co.uk
Address: 11/13 Bailey St, London,
Position: Director
Website: www.omshanti-group.com
WC1B 3HD
Address: Esplanade Hotel, Pentire,
Phone: 020 3004 6040
Newquay, TR7 1PS
Fax: 020 7436 8088
Phone: 01637 873 333
Email:
Fax: 01637 851 413
natashahendrichs@myhotels.com Website: www.myhotels.com
www.pedersengroup.co.uk
P & O CRUISES LTD
PARK INN
PEEL LEISURE LTD
RITTER, Kurt
DE LA PERRELLE, Peter
ORCHID PUBS LTD
Position: Chief Executive
Position: Managing Director
HALL, Rufus
Address: Avenue Du Bourget 44,
WHITTAKER, John
Position: Chief Executive
Bruxelles, 44 11 30
Position: Chairman
Email:
Address: Park Mill, Burrydell Lane,
Phone: 00322 702 9203
Address: Peel Dome, The Trafford
james@newquay-hotels.co.uk
Park St, St Albans, AL2 2HB
Fax: 322 700 9300
Centre, Manchester, M17 8PL
Website: www.newquay-hotels.co.uk
Phone: 01727 871 100
Email: kurt.ritter@rezidorsas.com
Phone: 0161 629 8200
Email:
Website: www.parkinn.co.uk
Fax: 0161 629 8334
NELSON (NORTH WEST) HOTELS LTD
NH HOTELS
Rufus.hall@orchidgroup.co.uk
NELSON, Mr.
KEOGH, Danielle
Website: www.orchidpubs.co.uk
Position: Owner
Position: Director of sales
Address: Grosvenor Pulford Hotel,
Address: 202-220 Cromwell road,
PENDLEY MANOR HOTELS
London, SW5 0SW
OXFORD HOTELS & INNS MANAG LTD
Position: Chief Executive
Wrexham Rd, Pulford,
Address: 12 David Mews,
ROBERTS, David
Chester, CH4 9DG
Phone: 0207 2441 498
EDWARDS, Mark
London, W1U 6EG
Position: General Manager
Phone: 01244 570 560
Fax: 020 7144 1455
Position: Managing Director
Phone: 020 7034 4800
Address: Pendley Manor,
220
l UK HOSPITALITY BLACK BOOK 2011
Email: information@peel.co.uk
PARK PLAZA HOTELS EUROPE
Website: www.peel.co.uk
IVESHA, Boris
BLACK BOOK HOSPITALITY 2011
Station Rd, Tring,
PREMIER CRU HOTELS & INNS LLP
Phone: 01625 525 225
Fax: 020 8502 0854
Email: marketing@radisson.com
Hertfordshire, HP23 5QY
SHELTON, Ian
Fax: 01625 537 282
Email:
Website:
Phone: 01442.891891
Position: Managing Director
Email:
enquiries@qnhgroup.com
www.radissonedwardian.com
Fax: 01442.890687
Address: Sycamore Barn,
sales@stanneylandshotel.co.uk
Website: www.qnhgroup.com
Email: david.roberts@pendley-
The Village, Farnley Tyas,
Website: www.primahotels.co.uk
manor.co.uk
Huddersfield, HD4 6UD
Website: www.pendley-manor.co.uk
Phone: 01484 664 440 Email: ishelton@1ercru.co.uk Website: www.1ercru.co.uk
PRINCIPAL HAYLEY HOTELS
PURTILL, Michael
Position: General Manager
TROY, Tony
Position: Managing Director
Address: Swissotel London, The
Position: Chief Executive
GOULDING, Ian
Howard Hotel, 12 Temple Place,
NISBETT, Paul
Position: Finance Director
London, WC2R 2PR
Position: Manager
PREMIER HOTELS LTD
Position: Operations Director
Address: Wellington Hse, Cliffe
Phone: 020 7836 3555
Address: Sella Park Country Hotel,
TAYLOR, Jeffrey
Address: The Inspire, Hornbeam
Park, Duncliffe Rd,, Morley,
Fax: 020 7379 4547
Calderbridge, Seascale,
Address: The Abbey Hotel,
Park, Harrogate, HG2 8PA
Leeds, LS27 0RJ
Email: london@swissotel.com
Cumbria, CA20 1DW
Crumpshall Lane,
Phone: 01423 853 800
Phone: 0113 289 8989
Website:
Phone: 01946 841 601
Manchester, M8 5FB
Fax: 01423 500 086
Fax: 0113 289 8955
www.swissotel.com/london
Email: craig@penningtonhotels.com
Phone: 0161 795 1642
Email:
Email: stay@qhotels.co.uk
Website:
Fax: 0161 740 2194
marie.hart@principal-hayley.com
Website: www.qhotels.co.uk
www.penningtonhotels.com
Email: abbey@premierhotels.org
Website: www.principal-hayley.com
www.premierhotels.org.uk
LANGSAM, Alex
RAMADA INTERNATIONAL POYNTER, Michael
QUEENSFERRY HOTELS
Position: Managing Director
PUNCH PUB COMPANY
IMRIE, Russell
Address: Landmark House,
DYSON, Ian
Position: Managing Director
Hammersmith Bridge Rd,
Website:
PONTINS
13
LOWRIE, Craig
STYS, Andreas
Hotel Groups
PENNINGTON HOTELS
RAFFLES INTERNATIONAL QHOTELS
Position: Chief Executive
PREMIER INN
Position: Chief Executive
Address: Bruntsfield Hotel, 69
London, W6 9EJ
Address: Ainsdale House, Ainsdale
DEMPSEY, Patrick
Address: Jubilee House,
Bruntsfield Place, Edinburgh,
Phone: 020 8762 6600
Beach, Shore Rd,
Position: Chief Executive
2nd Avenue,
EH10 4HH
Fax: 020 8762 6630
Southport, PR8 2PZ
Address: Whitbread Court,
Burton on Trent, DE14 2WF
Phone: 0131 229 1393
Email: sandra.storey@wyn.com
Phone: 0844 576 5943
Houghton Hall Business Pk,
Phone: 01283.501600
Fax: 0131 622 8162
Website:
Fax: 01257 453 030
DUNSTABLE, LU5 5XE
Fax: 01283.501601
Email: russell.imrie@
www.ramadainternational.co.uk
Email: marketing@pontins.com
Phone: 01582 499 499
Email: enquiries@punchtaverns.com
queensferryhotels.co.uk
Website: www.pontins.com
Fax: 01582 499 232
Website: www.punchtaverns.com
Website:
RAMSIDE HALL HOTELS LTD
www.thebruntsfield.co.uk
ADAMSON, John
Email: patrick.dempsey@
PORTLAND HOTELS
whitbread.com
PATON, Colin
Website: www.premierinn.com
Q
Position: Chief Executive
Position: Proprietor Address: Ramside Hall Hotel,
R
Carrville, Durham, DH1 1TD
Address: The Portland Suite, 187
PRIDE OF BRITAIN HOTELS
Clermiston Rd,
HANCOCK, Peter
Edinburgh, EH12 6UG
Position: Chief Executive
Q M H LTD
Phone: 0131 528 9966
HANCOCK, Michellle
RIECK, Irwen
R C A HOTELS GROUP
mail@ramsidehallhotel.co.uk
Fax: 0131 334 9712
Position: Operations Manager
Position: Chief Executive
GILL, Jack
Website:
Email: colin.paton@
Address: Cowage Farm, Foxley,
TEASDALE, Simon
Position: Managing Director
www.ramsidehallhotel.co.uk
portlandhotels.co.uk
Malmesbury,
Position: Finance Director
Position:
Website: www.portlandhotels.co.uk
Wiltshire, SN16 0JH
Address: Queens Court, 9/17
Address: Royal Court Apartments,
RANDALLS JERSEY
Phone: 01666.824666
Eastern Rd, Romford, RM1 3NG
51 Gloucester Terrace,
LE-QUESNE, David
Phone: 0191 386 5282 Fax: 0191 386 0399 Email:
PREM GROUP
Fax: 01666 825 779
Phone: 01708 730 522
London, W2 3DQ
Position: Managing Director
MURPHY, Jim
Email:
Fax: 01708 762 691
Phone: 020 7402 5077
Address: PO Box 43, Clare St, St
Position: Managing Director
peter@prideofbritainhotels.com
Email: marketing@qmh-hotels.com
Email: info@rcahotels.co.uk
Helier, Jersey, JE4 9NB
HARAN, Evelyn
Website:
Website: www.qmh-hotels.com
Website: www.rcahotels.co.uk
Phone: 01534 836 700
Position: Group Operations
www.prideofbritainhotels.com
Q N HOTELS LTD
RADISSON EDWARDIAN HOTELS
Email: aMichalski@randalls.je Website: www.randallsjersey.com
Manager (UK)
Fax: 01534 836 701
Address: No 7 Hatton Garden,
PRIMA HOTELS LTD
AHMED, Q
SINGH, Jasminder
Liverpool, L3 2FE
WALSH, Liam
Position: Managing Director
Position: Chief Executive
Phone: 0151 227 9467
Position: Owner
Address: Q N House, Loughton
Address: 140 Bath Rd, Hayes,
REDWOOD LEISURE LTD
Fax: 00353 1639 1101
Address: The Stannylands Hotel,
Business Centre,
UB3 5AW
WHITING, Gordon
Email: eharan@premgroup.com
Stanneylands Rd,
Loughton, IG10 3FL
Phone: 020 8757 7900
Position: Managing Director
Website: www.premgroup.com
Wilmslow, SK9 4EY
Phone: 020 8532 5111
Fax: 020 8759 8422
Address: Dunsinane House,
UK HOSPITALITY BLACK BOOK 2011 l
221
2011
R - S Contacts
Kilspindie Rd,
Fax: 01643 704 145
Address: Roadchef House, Bettys
Address: 46 Mount St,
Position: Managing Director
Dundee, DD2 3PW
Email:
Lane, Norton Canes,
London, W1K 2HH
Address: 11 Thurloe Place,
Phone: 01382 815 511
thebeach@richardshotels.co.uk
Cannock, WS11 9UX
Phone: 020 7499 4378
London, SW7 2RS
Email:
Website:
Phone: 01543 272 597
Fax: 020 7499 1317
Phone: 020 7589 5151
enquiries@redwoodleisure.co.uk
www.richardshotels.co.uk
Fax: 01543 272 554
Email: rhenderson@
Fax: 020 7225 3476
Email:
salmondevelopments.com
Email: rembrandt@sarova.co.uk
RICHARDSON GROUP
paula.smith@roadchef.com
Website:
Website: www.sarova.com
RELAIS AND CHATEAU
RICHARDSON, Keith
Website: www.roadchef.com
www.salmondevelopments.com
TAUPIES, Jaume
Position: Owner
Position: International President
Address: 65 Daisy Bank Rd,
ROCCO FORTE COLLECTION
SALTIRE LEISURE LTD
LEWIN, Mark
Address: 10 Beauchamp Place,
Manchester, M14 5QL
FORTE, Rocco
SMITH, Euan
Position: Managing Director
Knightsbridge, London, SW3 1NQ
Phone: 0161 256 2481
Position: Chairman
Position: Operations Director
Address: Sefton Hotel, Harris
Phone: 0845 601 9937
Fax: 0161 256 3198
ELSNER, Martin
Address: 145 St Vincents St,
Promenade, Douglas,
Email:
Email:
Position: Operations Director
Glasgow, G2 5JS
Isle of Man, IM1 2RW
president@relaischateaux.com
info@richardsonhotels.co.uk
Address: 70 Jermyn Street,
Phone: 0141 248 2534
Phone: 01624.645500
Website: www.relaischateaux.com
Website:
London, SW1Y 6NY
Email: es@cseplc.co.uk
Email:
www.richardsonhotels.co.uk
Phone: 020 7321 2626
Website: www.saltireleisure.co.uk
mark.lewin@seftongroup.co.im
Website: www.redwoodleisure.co.uk
RENNIE MACKINTOSH LTD
SEFTON GROUP
Fax: 020 7321 2424
Website: www.seftonhotel.co.im
BASSI, T
RICK STEIN GROUP
Email: cholliday@
SANDRINGHAM HOTELS
Position: Owner
STEIN, Rick
roccofortecollection.com
SPYKER, Mick
SEYMOUR HOTELS
Address: 320 Argyll St,
Position: Proprietor
Website:
Position: Owner
SEYMOUR, David
Glasgow, G2 8LY
Address: Seafood Restaurant,
www.roccofortecollection.com
Address: Sandringham Hotel,
Position: Managing Director
Phone: 0141 221 0050
Riverside, Padstow, PL28 8BY
Esplanade, Sandown, PO36 8AH
Address: 1 Wharf St, St Helier,
Fax: 0141 221 4580
Phone: 01841 532 700
ROSSMARK HOTEL GROUP
Phone: 01983.406655
Jersey, JE2 3NR
Email: info@rmghotels.com
Fax: 01841520 568
BURKE, Karen
Fax: 01983.404395
Phone: 01534 875 926
Website: www.rmghotels.com
Email: reservations@rickstein.com
Position: General Manager
Email:
Fax: 01534 780 726
Website: www.rickstein.com
Address: Marks Hotel Glasgow,
info@sandringhamhotel.co.uk
Email:
110 Bath St, Glasgow, G2 2EN
Website:
dseymour@seymourhotels.com
www.sandringhamhotel.co.uk
Website:
RESTOVER LODGE HOTELS TOMMS, Michelle
RIVALMINSTER LTD
Phone: 0141 353 0800
Position: Proprietor
SEHGAL, Paul
Fax: 0141 353 0900
Address: Restover Lodge Hotel,
Position: Owner Director
Email: gm@markshotels.com
SANGUINE HOSPITALITY
Denby Way, Hellaby Ind Est,
Address: The Leonard Hotel, 15
Website: www.markshotels.com
MATTHEW-WILLIAMS, Simon
SHAFTESBURY HOTELS
Rotherham, S66 8RY
Seymour St, London, W1H 7JW
Position: Chairman
ARORA, Ramesh
Phone: 01709 700 255
Phone: 020 7935 2010
Address: Cadbury House,
Position: Managing Director
Email:
Fax: 020 7935 6700
Congresbury, Bristol, BS49 5AD
MENON, Satish
roterham@restoverlodge.co.uk
Email:
Phone: 01934 839012
Position: Financial Director
Website:
reservations@theleonard.com
Fax: 01934 839025
Address: 27 Devonshire Terrace,
www.restoverlodge.co.uk
Website:
Email:
London, W2 3DP
S A BRAIN & CO LTD
info@sanguinehospitality.com
Phone: 0800 019 4066
REES, John
Website:
Fax: 020 7745 1221
www.sanguinehospitality.com
Email: info@shaftesburyhotels.com
www.theleonard.com
REW HOTELS
S
www.seymourhotels.com
REW, Sylvia
RIVERISIDE HOTELS LTD.
Position: Chairman
Position: Owner
TAYLOR, Mark
BONNEY, David
Address: Livermead House Hotel,
Position: Proprietor
Position: Chief Finance Officer
SARNIA HOTELS
Sea Front, Torquay, TQ2 6QJ
Address: Burnside Hotel, Kendal
Address: The Cardiff Brewery,
HARRIS, Carol
SHEARINGS HOLIDAYS
Phone: 0845 071 0571
Road, Bowness-On-Windermere,
Crawshay St, Cardiff, CF10 1SP
Position: Managing Director
FLOWER, Vince
Email: info@livermead.com
Windermere, LA23 3EP
Phone: 029 2040 2060
Address: Moores Hotel, Le Pollet,
Position: Managing Director
Website: www.rewhotels.com
Phone: 01539 442 211
Fax: 029 2040 3344
St Peter Port, GY1 1WH
WORNWELL, Dennis
Fax: 01539 443 824
Email:
Phone: 01481 724 452
Position: Chief Executive
RICHARDS HOTELS
Email: stay@burnsidehotel.com
rebecca.hawkins@sabrain.com
Fax: 01481 714 037
Address: Miry Lane,
RICHARDS, Barry
Website: www.burnsidehotel.com
Website: www.sabrain.com
Email: enquiries@sarniahotels.com
Wigan, WN3 4AG
Website: www.sarniahotels.com
Phone: 01942 244 246
Position: Proprietor
Website: www.shaftesburyhotels.com
Address: The Beach Hotel, The
ROADCHEF HOLDINGS LTD
SALMON DEVELOPMENTS PLC
Avenue, Minehead, TA24 5AP
TURL, Simon
STEWART, Douglas
SAROVA HOTELS
Email: hr@shearings.com
Phone: 01643 702 193
Position: Chief Executive
Position: Chief Executive
VOHRA, Satinder
Website: www.shearings.com
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Fax: 01942 824 978
BLACK BOOK HOSPITALITY 2011
SHEPHERD NEAME LTD
Devon, EX10 8AT
Fax: 01624 661 009
Position: Chief Executive
Email:
NEAME, Jonathan
Phone: 01395 513 503
Email: mark.wilson@
Address: International Centre, St
info@staustellbrewery.co.uk
Position: Chief Executive
Email:
sleepwellhotels.com
Quentin Gate, Telford, TF3 4JH
Website:
Address: Faversham Brewery, 17
elizabeth@hotels-sidmouth.co.uk
Website: www.sleepwellhotels.com
Phone: 01952 281 500
www.staustellbrewery.co.uk
Court St, Faversham, ME13 7AX
Website: www.hotels-sidmouth.co.uk
Fax: 01952 281 590
SMALL LUXURY HOTELS
Email:
ST PANCRAS HOTELS GROUP
Fax: 01795 538 907
SKELWITH GROUP
MILLS, Brian
sales@southwatereventgroup.com
MEGARO, Tony
Email:
ELLIS, Paul
Position: Managing Director
Website:
Position: Managing Director
company@shepherd-neame.co.uk
Position: Managing Director
Address: 3rd Floor Portland
www.southwatereventgroup.com
Address: California Hotel, 4/8
Website:
Address: 31 Bootham,
House, Bressenden Place,
www.shepherd-neame.co.uk
York, YO30 7BT
London, SW1E 5BH
SPIRES APARTMENTS
London, WC1H 8AB
Phone: 0845 094 4995
Phone: 0207 8023 400
BEATTIE, Margaret
Phone: 020 7837 7629
SHIELDPRIDE LTD
Email: paul.ellis@skelwithgroup.com
Fax: 01372 361 874
Position: Managing Director
Fax: 020 7278 5836
WEBB, John
Website: www.skelwithgroup.com
Email: contact@slh.com
Address: 531 Great Western Rd,
Email:
Website: www.slh.com
Aberdeen, AB10 6PE
california@stpancrashotels.co.uk
Phone: 0845 270 0090
Website: www.stpancrashotels.co.uk
Position: Managing Director
13
Belgrove St,
Address: Pincents Manor Hotel,
SKENE HOUSE HOTELS
Pincents Lane,
SKENE, Charles
SOHO HOUSE UK
Fax: 01224 310 092
Reading, RG7 5BZ
Position: Chairman
JONES, Nick
Email: info@thespires.co.uk
STARCROWN HOTELS LTD
Phone: 0118 932 3511
Address: 96 Rosemont Viaduct,
Position: Managing Director
Website: www.thespires.co.uk
KIRAN, K.
Fax: 0118 930 3111
Aberdeen, AB25 1NX
Address: 72/74 Dean Street,
Email:
Phone: 01224 627 171
London, W1D 3SG
SPLENDID HOTEL GROUP
Address: The Blakemore Hotel, 30
pincentsmanor@hotmail.co.uk
Fax: 01224 626 866
Phone: 020 851 1197
BOGHANI, Shiraz
Leinster Gardens,
Website:
Email:
Fax: 020 7734 1447
Position: Managing Partner
London, W2 3AN
www.pincentsmanor.co.uk
reservations@skene-house.co.uk
Email: india@sohohouse.com
BAILEY, Stuart
Phone: 020 7262 4591
Website: www.skene-house.co.uk
Website: www.sohohouse.com
Position: Operations Director
Fax: 020 7724 1472
Address: Haydon House, 296 Joel
Email: info@starcrown.com Website: www.starcrown.com
SHIRE HOTELS
Position: Operating Manager
SPENCER, Antony
SKYLAND HOTELS LTD
SOMERSTON HOTELS LTD
St, Pinner, HA5 2PY
Position: Managing Director
MOON, Mark
BYRD, Chris
Phone: 020 8429 9500
Address: The Old Wine
Address: 102/104 Moorgate Rd,
Position: Director of Finance
Fax: 020 8868 2945
STARWOOD HOTELS & RESORTS
Warehouse, Larkhill St,
Rotherham, S60 2BG
GRIFFITHS, Keith
Email:
WALE, Michael
Blackburn, BB1 5DF
Phone: 01709 849 955
Position: Managing Director
info@splendidhotels.co.uk
Position: Senior Vice President
Phone: 01254 267 444
Fax: 01709 368 960
Address: Ryon Hill House, Ryon
Website:
BENNETT, Colin
Fax: 01254 267 446
Email: reservations@
Hill Park, Warwick Rd, Stratford
www.splendidhotels.co.uk
Position: Area General Manager
Email: info@shirehotels.com
carltonparkhotel.com
Upon Avon, CV37 0UX
Website: www.shirehotels.com
Website:
Phone: 01789 415 015
SPORTING LODGE INNS
Piccadilly, London, W1J 7BX
www.carltonparkhotel.com
Fax: 0870 444 5189
LENNON, Matthew
Phone: 020 7499 6321
Email:
Position: Managing Director
Fax: 020 7499 1965
SHIVA HOTELS
Address: Park Lane Hotel,
SACHDEV, Rishi
SLEEPERZ HOTELS LTD
enquiries@somerstonhotels.co.uk
Address: Sporting Lodge Inn,
Email: colin.bennett@
Position: Chief Executive
MYERS, David
Website:
Warrington Rd,
starwoodhotels.com
VYAS, Uday
Position: Chief Executive
www.somerstonhotels.co.uk
Leigh, WN7 3XQ
Website: www.starwoodhotels.com
Position: Financial Controller
Address: East Lodge, Euston
Address: Regent House,
Sq Gardens, 188 Euston Rd,
SOUTHLAKES HOTELS
Fax: 01942 261 949
STAVROU HOTELS
Theobald St, Elstree,
London, NW1 2EF
DENBY, P
Email: matthew.lennon@
STAVROU, Michael
Borehamwood, WD6 4RS
Phone: 020 7388 3636
Position: Managing Director
sportinglodgeinns.co.uk
Position: Managing Director
Phone: 020 8327 1331
Fax: 020 7380 0322
Address: 6 Station Rd, Hest Bank,
Website:
Address: Gower Hotel, 129 Sussex
Fax: 020 8327 1350
Email: ianrollason@sleeperz.com
Lancaster, LA2 6HP
www.sportinglodgeinns.co.uk
Gardens, Hyde Park,
Email: rishi.sachdev@shiva.co.uk
Website: www.sleeperz.com
Phone: 01524 825 454
Phone: 01942 671 256
London, W2 2RX
Fax: 01524 825 455
ST AUSTELL BREWERY CO LTD
Phone: 020 7262 2262
SLEEPWELL HOTELS LTD
Email:
STAUGHTON, James
Fax: 020 7262 2006
SIDMOUTH HOTELS
WILSON, Mark
jonathan@bestlakesbreaks.co.uk
Position: Managing Director
Email: gower@stavrouhotels.co.uk
SEAWARD, Mark
Position: Managing Director
Website: www.bestlakesbreaks.co.uk
Address: 63 Trevarthian Rd, St.
Website: www.stavrouhotels.co.uk
Position: Owner
Address: Viking House, Nelson St,
Address: The Hotel Elizabeth, The
Douglas, Isle of Man, IM1 2AH
SOUTHWATER EVENT GROUP
Phone: 01726 74444
STRATHMORE HOTELS PLC
Esplanade, Sidmouth,
Phone: 01624 639 396
GRAY, Tom
Fax: 01726 68965
RICKARD, Ronnie
Website: www.shiva.co.uk
Austell, PL25 4BY
UK HOSPITALITY BLACK BOOK 2011 l
223
Hotel Groups
Phone: 01795 532 206
2011
S - Z Contacts
Position: Managing Director
Email: paul.shields@
Email: enquiries@thurlestone.co.uk
Phone: 0131 226 1999
Email:
Address: 116 Strathmore House,
symphonyhotels.co.uk
Website: www.thurlestone.co.uk
Fax: 0131 556 3221
headoffice@urbansplash.co.uk
East Kilbride, Glasgow, G74 1LF
Website:
Email: enquiries@
Website:
Phone: 01355 266 886
www.symphonyhotels.co.uk
TOMAHAWK HOTELS LTD
frederickhousehotel.com
www.urbansplash.co.uk
CARLOMANGO, Giacomo
Website:
Position: General Manager
www.frederickhousehotel.com
Fax: 01355 260 782 Email: info@strathmorehotels.com Website:
T
Address: Woodlands Hotel, Gelderd Rd, Leeds, LS27 7LY
www.strathmorehotels.com
STYLE HOTEL GROUP
V
TRACY PARK GOLF &
Phone: 0113 238 1488
COUNTRY CLUB
Fax: 0113 253 1488
KNIPE, David
JAME, Amanda
TAVISTOCK LEISURE
Email:
Position: Managing Director
VELADAIL HOTELS LTD
Position: Proprietor
HIRD, Mark
reception@woodlandsleeds.co.uk
Address: Wick, Bristol, BS30 5RN
SCARBOROUGH, Simon
Address: Salisbury House Hotel,
Position: Managing Director
Website:
Phone: 0117 937 1800
Position: General Manager
14 Billetfield, Taunton, TA1 3NN
Address: Temple Chambers, Duro
www.tomahawkhotels.co.uk
Fax: 0117 937 4288
Address: Flemings Hotel, 7/12
Phone: 01823 272 083
Terrace, Sunderland, SR2 7DX
Email: info@tracypark.co.uk
Half Moon St,
Fax: 01823 365 978
Phone: 0191 565 1122
TORQUAY LEISURE HOTELS LTD
Website: www.tracypark.co.uk
London, W1J 7BH
Email: enquiries@
Fax: 0191 510 0289
MURRELL, Lawrence
salisburyhousehotel.co.uk
Email:
Position: Proprietor
TRAVELODGE
Fax: 020 7629 4063
Website:
jackie@tynetubeservices.co.uk
Address: Derwent Hotel, Belgrave
PARSONS, Guy
Email:
www.salisburyhousehotel.co.uk
Website:
Rd, Torquay, TQ2 5HL
Position: Chief Executive/
enquiries@flemings-mayfair.co.uk
www.tavistockleisure.co.uk
Phone: 01803 400 100
Operating Officer
Website:
Fax: 01803 400 110
Address: Sleepy Hollow, Aylesbury
www.flemings-mayfair.co.uk
SUNDIAL GROUP
Phone: 020 7499 2964
CHUDLEY, Tim
THISTLE HOTELS
Email: jbrowne@tlh.co.uk
Rd, Thame, OX9 3AT
Position: Managing Director
SCOBLE, Tim
Website: www.tlh.co.uk
Phone: 01844 358 500
VENTURE HOTELS LTD
Address: Highgate House, Grooms
Position: Chief Executive
Fax: 0121 521 6681
ABSON, Robert
Lane, Creaton,
Oâ&#x20AC;&#x2122;MAHONEY, Mike
TOWN & COUNTRY HOTELS GROUP
Email: jo.begbie@travelodge.co.uk
Position: Managing Director
Northampton, NN6 8NN
Position: Chief Financial Officer
HITCHCOCK, Julian
Website: www.travelodge.co.uk
Address: 514 Manchester Rd,
Phone: 01604 505 505
Address: Thistle London
Position: Managing Director
Fax: 01604 505 656
Heathrow, PO Box 909, Bath Rd,
Address: Bear Hotel, 63 High St,
Email: info@sundialgroup.com
Uxbridge, UB8 9FH
Website: www.sundialgroup.com
SWALLOW HOTELS
Warrington, WA1 3TZ Phone: 01925 816 767
Cowbridge, CF71 7AF
TREVOR OSBORNE PROPERTY GROUP
Phone: 020 7138 0000
Phone: 01446 774 814
OSBORNE, Trevor
Email: info@
Fax: 020 7138 0001
Fax: 01446 774 814
Position: Managing Director
paddingtonhousehotel.co.uk
Email: holly.walkin@guoman.co.uk
Email: julian@
Address: Rectory Lodge, Combe
Website:
Website: www.thistlehotels.com
townandcountryhotels.co.uk
Hay, Bath, BA2 7EG
www.venturehotels.co.uk
Website:
Phone: 01225 832 302
www.townandcountryhotels.co.uk
Fax: 01225 832 304
VIENNA GROUP
Email:
LOWRY, Peter
CRERAR, Paddy
Fax: 01925 816 651
DEARNLEY, Nigel
THORPENESS & ALDEBURGH HOTELS
Position: Chief Financial Officer
ROWAN-ROBINSON, Tim
TOWN HOUSE COMPANY
enquiries@topgroup.co.uk
Address: Westminster Hotel, 16
Address: 1 Queen Charlotte Lane,
Position: Managing Director
RISSMAN, Hans
Website:
Leinster Square,
Edinburgh, EH6 6BL
Address: Thorpeness Hotel,
Position: Managing Director
www.topgroup.co.uk
London, W2 4PR
Phone: 0131 554 7173
Thorpeness, Leiston, IP16 4NH
Address: The Bythswood Square
Fax: 0131 554 8213
Phone: 01728 452 176
Hotel, 11 Blythswood Square,
Email: enquiry@crerarhotels.com
Fax: 01728 453 868
Glasgow, G2 4AT
Website: www.swallow-hotels.com
Email: info@thorpeness.co.uk
Phone: 0141 208 2458
Website: www.thorpeness.co.uk
Email: hans@
Position: Chief Executive
SYMPHONY HOTELS
Phone: 020 7221 1400
U
Fax: 020 7229 3917 Email: hotels@vienna-group.co.uk Website: www.vienna-group.co.uk
VILLAGE LEISURE HOTELS LTD
thetownhousecollection.com
SHEFFIELD, Mike
THURLESTONE ESTATES
Website:
URBAN SPLASH
DAVIES, Gary
Position: Co-Director
GROSE, Graham
www.townhousecollection.com
BLOXHAM, Tom
Position: Chief Executive
SHIELDS, Paul
Position: Managing Director
Position: Chairman
MCCARTHY, Brian
Position: Co-Director
Address: Thurleston Hotel,
TOWNHOUSE GROUP
Address: Timber Wharf,
Position: Operations Director
Address: Monarch House, 33
Thurleston, Kingsbridge,
VARMA, Navin
16/22 Worsley St, Castlefield,
Address: Unit 790, Mandarin
Cross St, Perth, PH2 8JQ
Devon, TQ7 3NN
Position: Managing Director
Manchester, M15 4LD
Court, Centre Park,
Phone: 01738 444 444
Phone: 01548 560 382
Address: Frederick House Hotel,
Phone: 0161 839 2999
Warrington, WA1 1GG
Fax: 01738 643 123
Fax: 01548 561 069
Edinburgh, EH2 1EX
Fax: 0161 839 8999
Phone: 01925 578 300
224
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BLACK BOOK HOSPITALITY 2011
Fax: 01925 578 301
PERCY, Graeme
Email: darren.woodhouse@
Email:
YIANIS GROUP
Email: chris.fm@village-hotels.com
Position: Financial Director
welcomebreak.co.uk
enquiries@heatherleigh.co.uk
CHRISTODOULOU, John
Website: www.village-hotels.com
Address: Northgate Brewery,
Website:
Website:
Position: Owner
Devizes, SN10 1JW
www.welcomebreak.co.uk
www.wightislandhotels.com
Address: G6A Belgrave Court,
VINEYARD GROUP
Phone: 01380 723 361
MCKENZIE, Andrew
Fax: 01380 724 342
WEST HOTELS
WOODHOUSE INNS LTD
London, E14 8RL
Position: Manging Director
Email: sales@wadworth.co.uk
MULRYAN, Donal
WOODHOUSE, Mark
Phone: 020 7519 1000
Address: Vineyard At Stockcross,
Website: www.wadworth.co.uk
Address: New Crane Wharf, New
Position: Chief Executive
Fax: 020 7519 6006
Crane Place, London, E1 3TX
SCOTT, Martin
Email: support@yianis.com Website: www.yianis.com
Stockcross, Newbury,
36 Westferry Circus,
WARNER HOLIDAYS LTD
Phone: 020 7702 3232
Position: Financial Director
Phone: 01635 528 770
COOK, John
Fax: 020 7702 3323
Address: The Brewery, Blandford
Fax: 01635 528 398
Position: Chief Executive
Email: info@westproperties.co.uk
St Mary, Dorset, DT11 9LS
YOTEL LTD
Email:
BENTALL, Jane
Website:
Phone: 01258 452 141
GREENE, Gerard
katmitcham@the-vineyard.co.uk
Position: Finance Director
www.westproperties.co.uk
Fax: 01258 459 528
Position: Chief Executive
Website:
Address: Warner House,
Email: colin.wood@hall-
Address: 13 George St,
www.the-vineyard.co.uk
1 Park Lane,
WHITEHOUSE HOTELS
woodhouse.co.uk
London, W1U 3QJ
Hemel Hempstead, HP2 4YL
SIMMS, Mark
Website: www.hall-woodhouse.co.uk
Phone: 020 7100 8011
VISION HOTELS
Phone: 01442 230 300
Position: Managing Director
REMMINGTON, Stephen
Fax: 01442 233 068
Address: Arriva House, Delta Way,
WOODLEY GROUP
Position: Managing Director
Email:
Cannock, WS11 0XB
DHRONA, Girish
Address: 14/16 Verney Rd,
enquiries@warnerholidays.co.uk
Phone: 01543 467 921
Address: Enterprise Hotel, 15/25
YOUNG & CO BREWERY PLC
London, SE16 3DZ
Website:
Fax: 01543 468 579
Hogarth Rd, London, SW5 0QJ
GOODYEAR, Stephen
Phone: 08456 030 051
www.warnerleisurehotels.co.uk
Email: mark.simms@
Phone: 020 7373 4502
Position: Chief Executive
whitehousehotels.com
Fax: 020 7373 5115
Address: Riverside House, 26
WATERS EDGE HOTELS
Website:
Email:
Osiers Rd, London, SW18 1NH
SINGH, Jessey
www.whitehousehotels.com
enquiries@enterprisehotel.co.uk
Phone: 020 8875 7000
Website: www.woodleygroup.co.uk
Fax: 020 8870 7100
Email: enquiries@visionhotels.co.uk Website: www.visionhotels.co.uk
Website: www.yotel.com
Position: Managing Director
DAVIS, Andrew
Address: Quality Dudley,
WHITTLEBURY HALL LTD
Position: Chairman
Birmnigham Rd,
JONES, Mark
WYNDHAM HOTEL GROUP
GIBBS, Stephanie
Dudley, DY1 4RN
Position: General Manager
POYNTER, Michael
Position: Finance Director
Phone: 01384 458 070
Address: Whittlebury Hall,
Position: Chief Executive
Address: Von Essen House, Roman
Fax: 01384 457 502
Whittlebury, Towcester,
COOGAN, Michelle
Way, Bath Bs Park, Bath, BA2 8SG
Email: jesseysingh@
Northamptonshire, NN12 8QH
Position: Chief Operations Officer
Phone: 01761.301001
qualityhoteldudley.co.uk
Phone: 01327 857 857
Address: Landmark House,
Fax: 01761 301 002
Website:
Fax: 01327 857 868
Hammersmith Bridge Rd,
Email: alison.chenery@
www.waters-edge-hotel.co.uk
Email:
London, W6 9EJ
ZOLA HOTELS
sales@whittleburyhall.co.uk
Phone: 020 8762 6600
CAVEN, Niall
WELCOME BREAK GROUP LTD
Website:
Fax: 020 8762 6630
Position: Managing Director
MCKIE, Rod
www.whittleburyhall.co.uk
Email: sandra.storey@
Address: Kings Arms Hotel,
wyndhamworldwide.com
30 High St,
Website: www.vonessenhotels.com
W
Position: Chief Operating Officer
Hotel Groups
Email: gerard@yotel.com
VON ESSEN HOTELS
vonessenhotels.co.uk
13
Berkshire, RG20 8JU
Email: enquiries@youngs.co.uk Website: www.youngs.co.uk
Z
WRIGHT, Nick
WIGHT MERIT HOTELS LTD
Website:
Amersham, HP7 0DJ
Position: Finance Director
GREGORY, Mary
www.wyndhamworldwide.com
Phone: 01494 725 722
Address: No 2 Vantage Court,
Position: Owner
Tickford St, NEWPORT
Address: 17 Queens Rd, Shanklin,
WADWORTH & CO LTD
PAGNELL, MK16 9EZ
Isle of Wight, PO37 6AW
BARTHOLOMEW, Charles
Phone: 01908 299 700
Phone: 01983862 503
Website:
Position: Chairman
Fax: 01908 299 888
Fax: 01983 861 373
www.zolahotels.com
Fax: 01494 725 745
Y
Email: centraloffice@zolahotels.com
UK HOSPITALITY BLACK BOOK 2011 l
225
2011
A - B Contacts
RESTAURANT GROUPS A 21 HOSPITALITY GROUP
Position: Head Chef/Owner
SMITH, Will
Henley-on-Thames, RG9 5HT
Position: Chief Executive
Address: 75 Westbourne Grove,
Position: Co Owner
Phone: 0118 972 2227
STRINGER, Richard
London, W2 4UL
Address: 63/64 Frith St,
Email:
Position: Operations Director
Phone: 020 7229 0806
London, W1D 3JW
greyhound@awtrestaurants.com
Address: Lunar House, Unit 4,
Email: baderalden8@hotmail.com
Phone: 020 7734 4545
Website: www.awtrestaurants.com
Field House Lane,
Website: www.alwaharestaurant.com
Fax: 020 7287 8624
LAYBOURNE, Terry
Email: anthony@
Marlow, SL7 1LW
B
Phone: 0845 345 2528
Position: Owner
ALCATRAZ DINING GROUP
arbutusrestaurant.co.uk
Address: Cafe 21, Trinity Gardens,
HASHTROUDI, Shab
Website:
Email: mark.mcquater@
Quayside, Newcastle upon Tyne,
Position: Managing Director
www.arbutusrestaurant.co.uk
barracudagroup.co.uk
NE1 2HH
Address: Unit 20, Branksome Bs
Phone: 0191 222 0755
Centre, Cortrey Close,
ARKELLS BREWERY LTD
B@1
Email:
Poole, BH12 4BQ
ARKELL, James
LOCKE, Steve
BARTER INNS LTD
enquiries@cafetwentyone.co.uk
Phone: 01202 746162
Position: Chairman
Position: Managing Director
RYAN, Ken
Website: www.cafetwentyone.co.uk
Email: office@alcatraz.co.uk
RUSSELL, Barry
Address: 85a Battersea Rise,
Position: Proprietor
Website: www.alcatraz.co.uk
Position: Finance Director
London, SW11 1HW
Address: 132 Gipsy Hill,
Address: Kingsdown, Stratton St
Phone: 0207 7389 055
London, SE19 1PW
AAGRAH RESTAURANTS LTD
Fax: 0845 345 2527
Website: www.barracudagroup.co.uk
ASLAM, Mohammed
AMANO CAFE
Margaret, Swindon, SN2 7RU
Email: stevelocke@beatone.co.uk
Phone: 020 8670 7001
Position: Managing Director
DEVITO, Adrian
Phone: 01793 823026
Website: www.beatone.co.uk
Email: barterinns@aol.com
Address: 4 Saltaire Rd,
Position: Managing Director
Fax: 01793 828864
Shipley, BD18 3HN
Address: Victor Wharfe, Clink St,
Email: james@arkells.com
BAA BAR
Phone: 01274 530880
London, SE1 9DW
Website: www.arkells.com
HOSKINS, Iain
BASILICO LTD
Fax: 01274 599105
Phone: 020 7234 0000
Position: Manager
ALLEN, Russell
Email: info@aagrah.com
Email: clink@amanocafe.com
ATMOSPHERE BARS & CLUBS LTD
Address: 7 Myrtle Street,
Position: Managing Director
Website: www.aagrah.com
Website: www.amanocafe.com
HARBOTTLE, Paul
Liverpool, L7 7DN
Address: 690 Fulham Rd,
Position: Managing Director
Phone: 0151 707 0610
London, SW6 5SA
Website: www.barterinns.co.uk
ADMIRAL TAVERNS
AMT COFFEE
Address: Seebeck House, 1
Email: iainhoskins@baabar.co.uk
Phone: 0800 028 3531
GEORGEL, Kevin
HASSALL, Jon
Seebeck Place, Knowlhill, Milton
Website: www.baabar.co.uk
Fax: 020 7384 2770
Position: Managing Director
Position: Chief Operating Officer
Keynes, MK5 8FR
Address: Suite H3, Steam Mill
Address: Unit 1a, 1 Lyon Way,
Phone: 0870 112 8776
BALLS BROTHERS
Business, Steam Mill St,
Greenford, UB6 0BN
Fax: 01908 237619
BALLS, Richard
Chester, CH3 5AN
Phone: 0208 832 8630
Email: info@atmospherebars.co.uk
Position: Chief Executive
BATH ALES LTD
Phone: 01244 321171
Fax: 0208 5757 489
Website: www.chicagosbars.co.uk
Address: 313 Cambridge Heath
JONES, Roger
Email: info@admiraltaverns.co.uk
Email: jon@amtcoffee.co.uk
Website: www.admiraltaverns.
Website: www.amtcoffee.co.uk
Email: info@basilico.co.uk Website: www.basilico.co.uk
Rd, London, E2 9LQ
Position: Managing Director
AUTO GRILL CATERING
Phone: 020 7739 6466
Address: Unit 3/7, Caxton Ind
STRANGWOOD, Gary
Fax: 020 7729 0258
Estate, Tower Rd, Nth Warmley,
APOSTROPHE RESTAURANTS LTD
Position: Operations Director
Email: info@ballsbrothers.co.uk
Bristol, BS30 8XJ
ADNAMS PLC
CHEN, Amir
Address: 5 Pond St,
Website: www.ballsbrothers.co.uk
Phone: 0117 947 4797
ADNAMS, Jonathan
Position: Managing Director
London, NW3 2PA
Position: Chairman
JOSHI, Rajesh
Phone: 0845 094 9094
BARBURRITO RESTAURANTS
Email: roger@bathales.co.uk
PUGH, Stephen
Position: Operations Director
Fax: 020 7209 4127
KILPATRICK, Paul
Website: www.bathales.co.uk
Position: Financial Director
Address: 12 Devereux Court,
Email:
Position: Managing Director
Address: Sole Bay Brewery, East
London, WC2R 3JR
info@autogrillcateringuk.com
Address: 134 The Orient, Trafford
BAXTERSTOREY
Green, Southwold, IP18 6JW
Phone: 020 7583 8555
Centre, Manchester, M17 8EH
STOREY, Alastair
Phone: 01502 727200
Email: amir@apostropheuk.com
AWT RESTAURANTS
Phone: 0161 747 6165
Position: Chief Executive
Fax: 01502 727201
Website: apostropheuk.com
WORRALL-THOMPSON,
Email:
STOREY, Alastair
Antony
traffordcentre@barburrito.co.uk
Position: Chief Executive
ARBUTUS, WILD HONEY, LES DEUX SALONS
Position: Proprietor
Website: www.barburrito.co.uk
Address: The Waterfront, 300
AL WAHA
DEMETRE, Anthony
Gallowstree Rd,
BARRACUDA GROUP LTD
Reading, Berkshire, RG6 1PT
ANTABLI, Mohammed
Position: Co Owner
Rotherfield Peppard,
MCQUATER, Mark
Phone: 0118 935 6700
co.uk
Email: info@adnams.co.uk Website: www.adnams.co.uk
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Fax: 0117 947 4790
Thames Valley Park Drive,
Address: The Greyhound,
BLACK BOOK HOSPITALITY 2011
Fax: 0118 935 6701
Position: Operations Director
Tyne, NE2 1AN
Email: miltonkeynes@
BROKEN FOOT INNS LTD
Email: hstorey@baxterstorey.com
Address: Belhaven Brewery, Spott
Phone: 0191 2605 411
brasserieblanc.com
MACKIE, Peter
Website: www.baxterstorey.com
Rd, Dunbar, EH42 1RS
Website:
Website: www.brasserieblanc.com
Position: Director
Phone: 01368 864488
www.ne2foodsocial.co.uk
Fax: 01368 869500
SYMONDS, Paul
Email: reception@belhaven.co.uk
Position: Chief Executive
Website: www.belhaven.co.uk
Address: Porter Tun House, 500
Address: 15 Bathurst Mews,
BRAVO INNS LTD
London, W2 2SB
BODEAN’S
BUCKLEY, Ken
Phone: 07973 799541
BLAIS, Andre
Position: Managing Director
Fax: 020 7242 9426
Position: Managing Director
DEARDEN, Phil
Email: psmackie@brokenfootinns.com
Capabilty Green,
BENIHANA (UK) LTD
Address: 10 Poland Street,
Position: Finance Director
Luton, LU1 3LS
RHAZOUANI, Rochdi
London, W1F 8PZ
Address: 44 Knutsford Rd,
Phone: 0845 126 2944
Position: General Manager
Phone: 02072877575
Warrington, WA4 1AG
BROWN’S HOTEL
Fax: 01582 693501
Address: 37 Sackville St,
Fax: (0)20 7287 4342
Phone: 0192 5573 420
HIX, Mark
Email: alison.rochester@
London, W1S 3DQ
Email: andre@bodeansbbq.com
Email:
Position: Director of Food
bayrestaurantgroup.com
Phone: 020 7439 0756
Website: www.bodeansbbq.com
ken.buckley@bravoinns.com
JOHNSON, Stuart
Website: www.laurelpubco.com
Fax: 020 7376 7377
Website: www.bravoinns.com
Position: General Manager
BB’S COFFEE & MUFFINS
Email: info@benihana.co.uk
BOISDALE LTD
Website: www.benihana.co.uk
MACDONALD, Ranald
BRIDGEHOUSE CAPITAL
London, SW1Y 6LX
Position: Managing Director
RUHAN, Andy
Phone: 0)20 7493 6020
MCCARTHY, Patrick
Restaurant Groups 13
BAY RESTAURANT GROUP LTD
Address: 70 Jermyn Street,
Position: Chief Executive
BENTALLS PLC
Address: 15 Eccleston St,
Position: Chairman & Chief
Fax: 0)20 7493 9381
Address: 4 – 5 Kirtons Farm,
FENWICK, Adam
London, SW1W 9LX
Executive
Email: s.johnson@
Pingewood, Reading, RG30 3UN
Position: General Manager
Phone: 020 7730 6922
MIAH, Jack
roccofortecollection.com
Phone: 011 8959 8813
Address: Wood St, Kingston upon
Email: info@boisdale.co.uk
Position: Finance Director
Website:
Email:
Thames, KT1 1TX
Website: www.boisdale.co.uk
Address: 35 Davy’s St,
www.thealbemarlerestaurant.com
contact@bbscoffe&muffins.com
Phone: 0208 546 1001
Website:
Fax: 020 8547 3880
BOOMERANG PUBS
Phone: 020 7495 8801
BRULA
www.bbscoffeeandmuffins.com
Email: info@bentalls.co.uk
VAN DER GOOT, Mark
Fax: 020 7498 9255
HARTLEY, Lawrence
Website: www.bentalls.co.uk
Position: Managing Director
Email:
Position: Owner
Address: The Rosendale, 65
info@bridgehousecapital.com
Address: 43 Crown Rd, St
BEARTOWN BREWERY LTD
London, W1K 4LS
BURNS, Ian
BISPHAM GREEN BREWERY CO
Rosendale Rd,
Website:
Margarets, Twickenham, TW1 3EJ
Position: Head Brewer/ Managing
AINSCOUGH, Martin
London, SE21 8EZ
www.bridgehousecapital.com
Phone: 020 8892 0602
Director
Position: Managing Director
Phone: 0208 7619008
Address: Bromley House, Spindle
Address: c/o The Eagle & Child,
Email: dine@therosendale.co.uk
BRINKLEY RESTAURANTS
St, Congleton, CW12 1QN
Malt Kiln Lane, Bispham Green,
Website: www.therosendale.co.uk
BRINKLEY, John
Phone: 01260 299964
Ormskirk, L40 3SG
Position: Managing Director
BRUNNING & PRICE LTD
Fax: 01260 278895
Phone: 01257 464718
BOTANIC INNS
Address: Brinkleys, 51 Hollywood
PRICE, Graham
Email: headbrewer@
Email: martin@ainscoughs.co.uk
MAGORRIAN, Steven
Rd, London, SW10 9HX
Position: Managing Director
beartownbrewery.co.uk
Website: www.ainscoughs.co.uk
Position: Managing Director
Phone: 020 7351 1683
MEAKIN, Jo
TONER, Cathey
Fax: 020 7376 5083
Position: Operations Director
BLACK & BLUE
Position: Operations Director
Email: info@brinkleys.com
Address: Yew Tree Farm Buildings,
HILL, Nicholas
Address: 261/263 Ormeau Rd,
Website: www.brinkleys.com
Saighton Lane, Chester, CH3 6EG
BEDS AND BARS LTD
Position: Managing Director
Belfast, BT7 3GG
KNOWLES, Keith
Address: 10 Broughton Rd,
Phone: 028 9050 9700
BRITISH WATERWAYS
Fax: 01244 333110
Position: Managing Director
Fulham, London, SW6 2LA
Fax: 028 9050 9718
EVANS, Robin
Email: graham.price@
Address: Overlord House, 1D Colet
Phone: 020 7731 7848
Email: info@botanicinns.com
Position: Chief Executive
brunningandprice.co.uk
Gardens, London, W14 9DH
Fax: 020 7731 1308
Website: www.botanicinns.com
RIDAL, Philip
Website:
Phone: 0208 600 521
Email: julesgay@aol.com
Position: Finance Director
www.brunningandprice.co.uk
Fax: 01753 647604
Website: www.
BRASSERIE BLANC
Address: 64 Clarendon Rd,
Website: www.bedsandbars.com
blackandbluerestaurants.com
BLANC, Raymond
Watford, WD17 1DA
BURTON BRIDGE BREWERY LTD
Position: Owner
Phone: 01923 201120
WILKINSON, Bruce
Website: www.beartownbrewery.co.uk
Email: lawrence@brula.co.uk Website: www.brula.co.uk
Phone: 01244 333100
BELHAVEN BREWERY CO LTD
BLACK DOOR GROUP
Address: 1st Floor Stone Barn,
Fax: 01923 201400
Position: Co Director
VENTERS, Euan
KENNEDY, David
Blisworth Fm Stoke Rd,
Email: robin.evans@
Address: 24 Bridge St, Burton-on-
Position: Group Managing
Position: Managing Director
Blisworth, NN7 3DB
britishwaterways.co.uk
Trent, DE14 1SY
Director
Address: Biscuit Factory, 16
Phone: 01604 878450
Website:
Phone: 01283 510573
MURRAY, John
Stoddart Street, Newcastle upon
Fax: 01604 878451
www.britishwaterways.co.uk
Fax: 01283 515594
UK HOSPITALITY BLACK BOOK 2011 l
227
2011
B - D Contacts
Email: bbb@burtonbridgebrewery.
CAFFE NERO GROUP LTD
Email: nickcollins@
CATERING UK LTD (THAI SQUARE)
Email: d.seccombe@
fsnet.co.uk
FORD, Gerry
capitalpubcompany.com
COHEN, Michael
christophersgrill.com
Website:
Position: Chairman and CEO
Website:
Position: Managing Director
Website: www.christophersgrill.com
www.burtonbridgebrewery.co.uk
PRICE, Ben
www.capitalpubcompany.com
Address: 17/19 Cockspur St, London, SW1Y 5BL
CHURCHILL TAVERNS GROUP
BUSABA EATHAI
Address: 3 Neal St,
CAPRICE HOLDINGS LTD.
Phone: 020 7839 3000
WARD, Frederick
ERENTOK, Jale
London, WC2H 9PU
CARING, Richard
Fax: 020 7839 3001
Position: Managing Director
Position: Managing Director
Phone: 020 7520 5150
Position: Owner
Email: thaisquare@btconnect.com
Address: Avon House, Tithe Barn
Address: 2nd Flr, 42/48 Gt
Fax: 020 7240 5332
Address: 72 -74 Dean Street,
Website: www.thaisquare.com
Rd, Wellingborough, NN8 1DH
Portland St, London, W1W 7NB
Email: enquiries@caffenero.com
London, W1D 3SG
Phone: 020 7291 1111
Website: www.caffenero.com
Phone: 020 7307 5760
CHAPMAN GROUP LTD
Email:
Email:
CHAPMAN, Chris
fred.ward@churchill-inns.com
CALCO PUBS
shgreception@sohohouse.com
Position: Managing Director
Position: Operations Director
Email: jale@busaba.com Website: busaba.com
Phone: 01933 222110
MARTIN, Leon
Website:
PIPE, Richard
CITY INNS
BUTCOMBE BREWERY LTD
Position: Finance Director
www.caprice-holdings.co.uk
Position: Operations Director
DAVIES, Katie
NEWELL, Guy
HURD, Simon
Address: The Offices. Avenals
Position: Managing Director
Position: Managing Director
Position: Operations Controller
CARLUCCIOâ&#x20AC;&#x2122;S RESTAURANTS
Farm, Water Lane, Angmering,
Address: 19 Bootham,
JENSSEN, John
Address: Calco Midlands Ltd, 23
KOSSOFF, Simon
West Sussex, BN16 4EP
York, YO30 7BW
Position: Operations Director
Sedgemere Rd,
Position: Chief Executive
Phone: 01903 856744
Phone: 01904 641105
Address: Coxs Green,
Birmingham, B26 2AX
BANDURA, Frank
Fax: 01903 856816
Fax: 01904 661129
Wrington, Bristol, BS40 5PA
Phone: 0121 784 3016
Position: Finance Director
Email:
Email:
Phone: 01934 863963
Fax: 0121 784 3116
Address: 35 Rose St,
chris@thechapmansgroup.co.uk
theexhibitionhotel@cityinns.org
Fax: 01934 863903
Email: simon.hurd@calcopubs.com
London, WC2E 9EB
Website:
Phone: 020 7580 3050
www.thechapmansgroup.co.uk
Email: guy@butcombe.com Website: www.butcombe.com
C
COAL GRILL & BAR
CALEDONIAN BREWING CO LTD
Fax: 020 7580 3070
CRAWLEY, Stephen
Email:
CHARLES WELLS LTD
Position: Managing Director
Position: Managing Director
theoffice@carluccios.com
WELLS, Paul
Address: 5a Hampton Road,
Address: 42 Slateford Rd,
Website:
Position: Chairman
Hampton Hill,
Edinburgh, EH11 1PH
www.carluccios.com
MCNALLY, Nigel
Middlesex, TW12 1JN
Position: Managing Director
Phone: 02089730864
Phone: 0131 337 1286
GATER, John
Email:
CASTLE LEISURE GROUP
Address: Havelock St,
Email: jegater@aol.com
C H MARLOW LTD
info@caledonian-brewery.co.uk
SMITH, Paul
Bedford, MK40 4LU
Website: www.coalgrillandbar.co.uk
MARLOW, Howard
Website:
Position: Managing Director
Phone: 01234 272766
Position: Managing Director
www.caledonian-brewery.co.uk
Address: 52-54 King St,
Fax: 01234 279000
COFFEE REPUBLIC PLC
Stirling, FK8 1AY
Email: info@wellsandyoungs.co.uk
AFFARA, Tariq
Website: www.charleswells.co.uk
Position: Chief Executive
Address: Ffrwd Grech Rd Ind Estate, Brecon, LD3 8LA
CAMELOT INNS & TAVERNS
Phone: 01786 409010
Phone: 01874 623731
KANE, Michael
Fax: 01786 409011
Fax: 01874 611434
Position: Managing Director
Email: admin@clg.co.uk
CHARNWOOD PUB COMPANY
Victoria, London, SW1P 1BS
Email:
Address: PO Box 266,
Website: www.clg.co.uk
FRASER-ALLEN, Will
Phone: 0207 828 5800
sales@breconshirebrewery.com
Hitchin, SG5 1WQ
Position: Managing Director
Fax: 020 7033 0464
Website:
Phone: 01462 812621
CASTLE ROCK BREWERY
Address: 1 Kings Arms Yard,
Email:
www.breconshirebrewery.com
Email:
HOLMES, Chris
London, EC2R 7AF
tariq@arabinvestments.com
mikek@camelotinns.fsnet.co.uk
Position: Chairman & Chief
Phone: 020 7601 1850
Website: www.coffeerepublic.co.uk
Website: www.camelotinns.co.uk
Executive
Email:
CAFE SPICE NAMASTE
Address: 10 Rochester Row,
TIDY, Helen
info@charnwoodpubco.co.uk
COLUMBO GROUP
Position: Chef Patron
CAPITAL PUB COMPANY PLC
Position: Finance Manager
Website:
BLONDE, Steve
Address: 16 Prescot St,
COLLINS, Nicholas
Address: The Brewery, Queensbridge
www.charnwoodpubco.co.uk
Position: Managing Director
London, E1 8AZ
Position: Finance Director
Rd, Nottingham, NG2 1ND
Phone: 020 7488 9242
WATSON, Clive
Phone: 0115 985 1615
CHRISTOPHERS AMERICAN BAR
Islington, London, N1 8LN
Fax: 020 7488 9339
Position: Chief Executive
Fax: 0115 922 6741
GOTTLIEB, Michael
Phone: 020 7354 9993
Email:
Address: 28 South Molton St,
Email: helen.tidy@
Position: Managing Director
Email:
ctodiwala@yahoo.co.uk
London, W1K 5RF
castlerockbrewery.co.uk
Address: 35 Walton St,
steve@thecolumbogroup.com
Website:
Phone: 020 7589 4888
Website:
London, SW3 2HN
Website:
www.cafespice.co.uk
Fax: 020 7495 1136
www.castlerockbrewery.co.uk
Phone: 020 7584 5556
www.thecolumbogroup.com
TODIWALA OBE, Cyrus
228
l UK HOSPITALITY BLACK BOOK 2011
Address: Old Queens Head,
BLACK BOOK HOSPITALITY 2011
COMPASS GROUP
Email: Dean.peck@
Address: Al Duca Restaurant, 4 - 5
Address: 44/46 Tooley St,
Phone: 020 7637 1166
SARSON, Ian
corneyandbarrow.com
Duke of York Street,
London, SE1 2SZ
Email: enquiries@dimt.co.uk
Position: Group Managing
Website: www.corney-barrow.co.uk
London, SW1Y 6LA
Phone: 020 7407 9670
Website: www.dimt.co.uk
Phone: 020 7839 3090
Fax: 020 7407 5844
GALVIN, Paul
COSTA COFFEE LTD
Email: alduca@btconnect.com
Email: info@davy.co.uk
DIXY CHICKEN
Position: Finance Director
PHILLIPS, Mark
Website:
Website: www.davy.co.uk
ARSHAD, Shakeel
Address: Parkview, 82 Oxford Rd,
Position: Managing Director
www.alduca-restaurant.co.uk
Uxbridge, UB9 4BF
Address: Whitbread Court, Porz
DEBENHAMS PLC
Address: E22 - 110 Butterfield,
Phone: 01895 554554
Avenue, Dunstable, LU5 5XE
TEMPLEMAN, Rob
Great Marlings, Luton,
Fax: 01895 554555
Phone: 01582 424200
Position: Chief Executive
Bedfordshire, LU2 8DL
Email:
Fax: 01582 888852
WOODHOUSE, Chris
Phone: 015 8243 9717
info@compass-group.co.uk
Email: supplier.info@whitbread.com
Position: Finance Director
Fax: (0)15 8243 9719
Website:
Website: www.whitbread.co.uk
Address: 1 Welbeck St,
Email: info@dixychicken.com
D & D RESTAURANTS
London, W1G 0AA
Website: www.dixychicken.com
COTE RESTAURANTS
GUNEWARDENA, Desmond
Phone: 020 7408 4444
www.compass-group.co.uk
D
Position: Chief Executive
CONCEPT VENUES
BASSADONE, Andy
Position: Chief Executive
Fax: 020 7408 3366
DOMINOS PIZZA GROUP LTD
FULLER, Mark
Position: Managing Director
LOEWI, David
Email: siobhan.dunning@
MOORE, Chris
Position: Chief Executive
Address: 15 Greek St,
Position: Managing Director
debenhams.com
Position: Chief Executive
Address: Sanctum Soho,
London, W1D 4DP
Address: 18 Kirkby St,
Website: www.debenhams.com
GINSBERG, Lee
London, W1D 7LX
Phone: 020 3206 7940
London, EC1N 8TS
Phone: 020 7292 6100
Fax: 020 7287 3517
Phone: 020 7716 0716
DEL AZIZ RESTAURANTS
Address: Lasborough Rd, Kingston,
Email: mmmfuller@aol.com
Email:
Fax: 020 7716 7816
PARVIN, Shahrock
Milton Keynes, MK10 0AB
Website: www.conceptvenues.com
andy@cote-restaurants.co.uk
Email: janar@danddLondon.com
Position: Managing Director
Phone: 01908 580000
Website:
Website: www.danddLondon.com
Address: 24/32 Vanston Place,
Fax: 01908 281286
London, SW6 1AX
Email: pr@dominos.co.uk
DANIEL BATHAM & SON LTD
Phone: 020 7386 0086
Website: www.dominos.co.uk
CONWAY TAVERNS
www.cote-restaurants.co.uk
CONWAY, Michael
Position: Chief Financial Officer
Position: Managing Director
CRAZY BEAR GROUP
BATHAM, Tim
Email: enquiries@delaziz.co.uk
Address: 148 North End Rd,
HUNT, Jason
Position: Managing Director
Website: www.delaziz.co.uk
London, W14 9PP
Position: Proprietor
BATHAM, Matthew
Phone: 020 7385 4202
Address: Bear Lane, Stadhampton,
Position: Operations Director
DI MAGGIO’S
Position: Chief Executive
Fax: 020 7381 9497
Oxford, OX44 7UR
Address: The Delph Brewery,
GIZZI, Mario
Address: Stow on the Wold,
Email: conwaytaverns@aol.com
Phone: 01865 890714
Brierley Hill, DY5 2TN
Position: Managing Director
Cheltenham, GL54 1EP
Fax: 01895 400481
Phone: 01384 77229
Address: 11, Royal Exchange
Phone: 01451 830603
COQ D’OR RESTAURANT COMPANY
Email: enquiries@crazybear-
Fax: 01384 482292
Square, Glasgow, G1 3AJ
Email: info@donningtonales.com
SHEPHERD, Richard
stadhampton.co.uk
Email: sales@bathams.co.uk
Phone: 0141 221 6100
Website: donnington-brewery.com
Position: Managing Director
Website: www.crazybeargroup.co.uk
Website: www.bathams.co.uk
Email: enquiries@dimaggios.co.uk
DANIEL THWAITES BREWERY PLC
Phone: 020 7409 2260
CRITERION ASSET MANAGEMENT LTD
MORRIS, Peter
DIGBY TROUT RESTAURANTS
Position: Chief Executive
Fax: 020 7493 8309
GULLIS, Peter
Position: Managing Director
HAMMOND, Tim
MUKADAM, Ibraham
Email: richard.shepherd@
Position: Operations Director
WOOD, Kevin
Position: Chief Executive
Position: Managing Director
langansrestaurants.co.uk
Address: Haddenham Business
Position: Finance Director
FOSTER, Phil
Address: Unit 3 Stainburn Rd,
Website:
Park, Haddenham,
Address: PO Box 50 Star Brewery,
Position: Finance Director
Openshaw, Manchester, M11 2ER
www.langansrestaurants.co.uk
Aylesbury, HP17 8LJ
Blackburn, BB1 5BU
Address: Viewpoint, 240 London
Phone: 0161 438 4060
Phone: 01844 293250
Phone: 01254 686868
Road, TW18 4JT
Fax: 0161 789 6713
CORNEY & BARROW WINE BARS LTD
Fax: 01844 262208
Fax: 01254 681439
Phone: 08450300100
Email: ibraham.mukadam@lwc-
PECK, Dean
Email:
Email: petermorris@
Email: enquiries@digbytrout.co.uk
drinks.co.uk
Position: Executive Head Chef
peter.gullis@criterionasset.co.uk
danielthwaites.com
Website: www.digbytrout.co.uk
KNOWLES, Lucy
Website:
Website:
Position: Managing Director
www.criterionasset.co.uk
www.danielthwaites.com
London, E1W 1YZ
CUISINE COLLECTION
DAVY GROUP LTD
Phone: 020 7265 2500
PULZE, Claudio
Fax: 020 7265 2509
Position: Owner
Address: 6 / 8 Maddox St, London, W1S 1NR
DONNINGTON BREWERY LTD ARKELL, James
Website: www.dimaggios.co.uk
DORBIERE LTD GRAY, Robin
DRUCKERS VIENNA PATISSERIE DIM T RESTAURANTS
MAY, Paul
PLANT, Jonathan
Position: Managing Director
Position: Chief Executive
WINLOCK, Andy
EDWARDS, Bruce
Address: 32 Charlotte St,
Position: Operations Director
Position: Managing Director
London, W1T 2NQ
Address: 146/156 Sarehole Rd,
Address: 1 Thomas More St,
UK HOSPITALITY BLACK BOOK 2011 l
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Restaurant Groups 13
Director
2011
D - G Contacts
Hall Green, Birmingham,
EDâ&#x20AC;&#x2122;S EASY DINER
ENTERPRISE INNS PLC
Position: Finance Director
Email: info@felinfoel-brewery.com
B28 8DT
GUY, Andrew
TUPPEN, Ted
Address: Castle Acres,
Website: www.felinfoel-brewery.com
Phone: 0121 777 7000
Position: Director
Position: Chief Executive
Narborough, Leicester, LE19 1BY
Fax: 0121 778 4575
Address: Trafalgar House, 11
TOWNSEND, Simon
Phone: 0116 201 4100
FENG SUSHI
Email: paulmay@druckers.co.uk
Waterloo Place,
Position: Chief Operatimg Officer
Fax: 0116 223 4411
BJERRUM, Silla
Website: www.druckers.co.uk
London, SW1Y 4AU
Address: 3 Monkspath Hall Rd,
Email: info@everards.co.uk
Position: Managing Director
Phone: 020 7434 4439
Solihull, West Midlands, B90 4SJ
Website: www.everards.co.uk
Address: 13 Stoney Street, Borough
DUKEDOM LEISURE
Fax: 020 7472 3345
Phone: 0121 733 7700
WRIGHT, Sam
Email: ed@edseasydiner.co.uk
Fax: 0121 733 6447
Position: Chief Executive
Website: www.edseasydiner.co.uk
Email:
GAINE, David
F
EGO RESTAURANTS LTD
Website:
Address: Post Office Box 209,
HORLER, James
www.enterpriseinns.com
Redcar, TS10 9AF
Position: Chairman
Phone: 01642 759930
Address: 4th Floor Huntingdon
Email: davidgaine@o2email.co.uk
House, Princes Street,
Website: www.dukedom.co.uk
Bolton, BL1 1EJ
Phone: 020 7403 0981 Email: silla@fengsushi.co.uk Website: www.fengsushi.co.uk
enquiries@enterpriseinns.plc.uk
Position: Operations Director
E
Market, London, SE1 9AD
FESTIVAL INNS FAT CAT CAFE BAR LTD
WAUGH, Kenneth
ESSENDEN PLC
SAUNDERS, Matthew
Position: Chief Executive
BASING, Nick
Position: Managing Director
Address: PO Box 12288,
Position: Chief Executive
Address: 63 Friargate,
Loanhead, Midlothian, EH20 9YF
Phone: 0845 127 0501
DARWIN, Paul
Derby, DE1 1DJ
Phone: 0131 622 6800
Email: laura@egorestaurants.com
Position: Company Secretary
Phone: 01332 298069
Fax: 0131 622 6822
Website: www.egorestaurants.com
Address: 3rd Floor, 2-4 St. Georges
Fax: 01332 267780
Email: hotels@festivalhotels.co.uk
Road, Wimbledon,
Email: matt.saunders@
Website: www.festival-inns.co.uk
ELBOW ROOM
London, SW19 4DP
thefatcatgroup.co.uk Website: www.fatcatcafebars.co.uk
MCCRACKEN, Audrey
Phone: 02089793932
EBURY WINE BAR LTD
Position: Managing Director
Email: joanna.davies@essenden.com
WINDRIDGE, Nigel
Address: 17 Nelson Rd,
Website: www.essenden.com
Position: Managing Director
London, SE10 9JB
Address: 139 Ebury St,
Phone: 020 7833 4392
London, SW1W 9QU
FESTIVAL REPUBLIC BENN, Melvyn
FAUCET INN LTD
Position: Managing Director
COX, Steve
Address: 35 Bow St,
ETRUSCA RESTAURANTS
Position: Chief Executive
London, WC2E 7AU
Fax: 020 7833 9266
QUARADEGHINI, Piero
NEWTON, Geoff
Phone: 020 7009 3000
Phone: 020 7730 8206
Email: info@theelbowroom.co.uk
Position: Chief Executive
Position: Finance Director
Email:
Fax: 020 7823 6053
Website: www.theelbowroom.co.uk
Address: 7th Floor, Stonehouse,
Address: 88/90 George St,
mbenn@festivalrepublic.com
128/140 Bishopsgate,
London, W1U 8PA
Website:
ELGOOD & SONS LTD
London, EC2M 4HX
Phone: 020 7486 5175
www.festivalrepublic.com
ELGOOD, Nigel
Phone: 020 7539 9347
Email: headoffice@faucetinn.com Website: www.faucetinn.com
Email: nigel@eburywinebar.co.uk Website: www.eburywinebar.co.uk
ECLECTIC BARS
Position: Chairman
Fax: 020 7375 2065
HARLEY, Ruben
SUTTON, Belinda
Email: comments@
Position: Chief Executive
Position: Managing Director
etruscarestaurants.com
FAVORITE CHICKEN & RIBS LTD
Position: Managing Director
SMITH, John
Address: North Brink Brewery,
Website:
WOODLEY, Keith
Address: The Waterway, 54
Position: Finance Director
Wisbech, PE13 1LN
www.etruscarestaurants.com
Position: Chief Executive
Formosa St, London, W9 2JU
Address: 533 Kings Rd,
Phone: 01945 583160
WOODLEY, Simon
Phone: 020 7266 6326
London, SW10 0TZ
Fax: 01945 587711
EUROPA LEISURE
Position: Finance Director
Email: info@frgroup.co.uk
Phone: 0844 884 4445
Email:
DALMAU, David
Address: 7 Davy Rd, Gorse Lane,
Website: www.frgroup.co.uk
Fax: 020 7373 8406
belinda@elgoods-brewery.co.uk
Position: Managing Director
Clacton-on-Sea, CO15 4XD
Email:
Website: www.elgoods-brewery.co.uk
Address: Unit 6, Forest Hill Ind
Phone: 01255 222568
FISH! KITCHEN
Estate, Perivale, London, SE23 2LX
Fax: 01255 430423
ALLAN, Tony
john.smith@eclecticbars.co.uk
FIRST RESTAURANT GROUP TILLMAN, Mitchel
ELIZABETH HOLDINGS PLC
Phone: 0845 490 0512
Email: mailroom@favorite.co.uk
Position: Managing Director
CATTERMOLE, Richard
Fax: 0845 490 0511
Website: www.favorite.co.uk
Address: PO Box 138,
ECO RESTAURANTS
Position: Chief Executive
Email:
WASIF, Sami
WATSON, Andrew
ddalmau@barcelona-tapas.com
FELINFOEL BREWERY CO LTD
Phone: 020 8468 1492
Position: Owner
Position: Operations Manager
Website: www.barcelona-tapas.com
LEWIS, Philip
Email: tony@fishkitchen.com
Address: 162 Clapham High St,
Address: 33 Fore St,
Position: Finance Director
Website: www.fishkitchen.com
London, SW4 7UG
Ipswich, IP4 1JL
EVERARDS BREWERY LTD
Address: Felinfoel Brewery,
Phone: 0871 332 8767
Phone: 01473 217458
GOULD, Stephen
Felinfoel, Llanelli, SA14 8LB
FISHWORKS
Email: info@ecorestaurants.com
Fax: 01473 258237
Position: Managing Director
Phone: 01554 773357
BOPAREN, Ranjit
Website: www.ecorestaurants.com
Email: info@elizabethholdings.co.uk
NEWMAN, Mark
Fax: 01554 752452
Position: Managing Director
Website: www.eclecticbars.co.uk
230
l UK HOSPITALITY BLACK BOOK 2011
Chislehurst, BR7 5XX
BLACK BOOK HOSPITALITY 2011
Address: Crown House, 72
FREEDOM BREWERY LTD
SOUTHWORTH, Paul
Address: The East Hill, 21 Alma
GONDOLA GROUP
Hammersmith Rd,
MAYNHAM, Edward
Position: Finance Director
Rd, London, SW18 1AA
SMYTH, Harvey
London, W14 8TH
Position: Managing Director
Address: New Castle House, Castle
Phone: 020 8877 8826
Position: Director
Phone: 02072428156
Address: Bagots Park, Abbots
Boulevard, Nottingham, NG7 1FT
Fax: 020 7736 6777
Address: The 5th Floor, 2 Balcombe
Email: enquiries@fishworks.co.uk
Bromley, Rugeley, WS15 3ER
Phone: 0115 948 5000
Email: info@geronimo-inns.co.uk
St, London, NW1 6NW
Website: www.fishworks.co.uk
Phone: 01283 840721
Fax: 0115 948 5116
Website: www.geronimo-inns.co.uk
Phone: 0845 1305160
Fax: 01283 841929
Email:
FOOD AND FUEL PUBS LTD
Email:
sarah.mercer@galacoral.com
GI PARTNERS
Email: helen.barrett@
CUMMING, Jo
freedom@freedombrewery.com
Website: www.galacoral.co.uk
KAZIEWICZ, Phil
gondolagroup.co.uk
Position: Chief Executive
Website: www.freedombrewery.com
Position: Managing Director
Website: www.gondolaholdings.com
GAUCHO RESTAURANTS
BERNARD, Nick
Position: Finance Director
FRONT ROOM LTD
GODIK, Zeev
Position: Operations Director
GOOD EARTH GROUP
Address: 6 Camera Place, Chelsea,
SPANJAR, Neil
Position: Chairman
Address: 5th Floor, 35 Portman
TAN, Chris
London, SW10 0BH
Position: Chief Executive
MCLEAN, Charlie
Square, London, W1H 6LR
Position: Director
Phone: 020 7352 6465
Address: 124 Station Rd,
Position: Finance Director
Phone: 020 7034 1120
Address: 233 Brompton Rd,
Fax: 020 7352 8162
London, E4 6AB
Address: 4th Floor, 7-9 Swallow
Fax: 020 7034 1156
London, SW3 2EB
Email:
Phone: 020 8529 2265
Street, London, W1B 4DE
Email: info@gipartners.com
Phone: 020 7584 3658
joc@foodandfuel.co.uk
Fax: 020 8529 8045
Phone: 0207 4329 600
Website: www.gipartners.com
Fax: 020 7823 8769
Website:
Email: info@theroomchingford.com
Fax: 020 7795 2075
www.foodandfuelpubs.co.uk
Website:
Email: headoffice@
GINGERMAN RESTAURANTS
Website:
www.theroomchingford.com
gauchorestaurants.com
MCKELLAR, Ben
www.goodearthgroup.co.uk
Website:
Position: Managing Director
www.gauchorestaurants.co.uk
Address: The Ginger Fox,
GORDON RAMSAY HOLDINGS LTD
Muddlesworth Rd, Albourne,
RAMSAY, Gordon
FOUNDATION INNS PLC
Email: chris@goodearthgroup.com
GRUNDY, Ian
FULLER, SMITH & TURNER PLC
Position: Managing Director
TURNER, Michael
DREW, Gavin
Position: Chief Executive
GEORGE BATEMAN & SON LTD
Hassocks, BN6 9EA
Position: Proprietor
Position: Finance Director
DOUGLAS, James
BATEMAN, Stuart
Phone: 01273 857888
Address: 1 Catherine Place,
Address: The Vine, 29 High St,
Position: Finance Director
Position: Chief Executive
Email:
London, SW1E 6DX
Walton-on-Thames, KT12 1DG
Address: Griffin Brewery, Chiswick
WOODWARD, John
ben@gingermanrestaurants.com
Phone: 020 7592 1360
Phone: 01932 254431
Lane South, London, W4 2QB
Position: Finance Director
Website:
Fax: 020 7592 1366
Email: ian.grundy@
Phone: 020 8996 2000
Address: Salem Bridge Brewery,
www.gingermanrestaurants.com
Email: gillianthomson@
foundationinns.com
Fax: 020 8995 0230
Mill Lane, Wainfleet,
Website:
Email: fullers@fullers.co.uk
Skegness, PE24 4JE
GIRAFFE
www.foundationinns.com
Website: www.fullers.co.uk
Phone: 01754 880317
JOFFE, Juliet
Fax: 01754 880939
Position: Director
GOURMENT BURGER KITCHEN
Email: sbateman@bateman.co.uk
JACOBS, Andrew
MURDOCH, Alasdair
Website: www.bateman.co.uk
Position: Operations Director
Position: Chief Executive
Address: Churchill House, 137
Address: 1 Lindsey St, Suite C
FRATELLI RISTORANTE FEMMINILE, P G
G
Address: Fratelli Stamford, St
gordonramsay.com Website: www.gordonramsay.com
Maryâ&#x20AC;&#x2122;s Hill, Stamford, PE9 2DE
GEORGES TRADITION
Brent St, London, NW4 4DJ
Second Floor, London, EC1A 9HP
Phone: 01780 754333
CONSTANINOU, Andrew
Phone: 020 8457 2776
Phone: 0870 066 2099
Fax: 01733 380116
G1 GROUP
Position: Managing Director
Fax: 020 8457 2775
Fax: 087 0066 2089
Email: enquiries@fratellis.co.uk
KING, Stefan
Address: 1 Pride Park View,
Email: juliet@giraffe.net
Email: alasdair.murdoch@gbk.co.uk
Website: www.fratellis.co.uk
Position: Managing Director
Victoria Way, Derby, DE24 8AN
Website: www.giraffe.net
Website: www.gbk.co.uk
YOUNG, John
Phone: 01332 226640
FREDERIC ROBINSON LTD
Position: Finance Director
Fax: 01332 291139
GLENDOLA LEISURE LTD
GOURMET RESTAURANTS LTD
ROBINSON, Peter
Address: Virginia House, 62
Email: amanda.reid@
SALUSSOLIA, Alex
TREON, Anoup
Position: Chief Executive
Virginia St, Glasgow, G1 1TX
georgestradition.co.uk
Position: Managing Director
Position: Chairman
Address: Unicorn Brewery,
Phone: 0141 552 4494
Website:
RAMSEY, Graeme
Address: 717B North Circular Rd,
Stockport, SK1 1JJ
Fax: 0141 552 3730
www.georgestradition.co.uk
Position: Finance Director
London, NW2 7AH
Phone: 0161 480 6571
Email: joanneframe@g1group.co.uk
Address: 364 High Street,
Phone: 020 8438 4990
Fax: 0161 476 6011
Website: www.g1group.co.uk
GERONIMO INNS LTD
Harlington, Hayes, UB3 5LF
Email: info@tiffinbites.com
CLEVELY, Rupert
Phone: 020 8385 4500
Website: www.tiffinbites.com
Email: brewery@frederic-robinson.co.uk
GALA CORAL GROUP
Position: Chief Executive
Fax: 020 8908 6833
Website:
LEVER, Carl
TURNER, Ed
Email: reception@afgc.co.uk
GRAND UNION GROUP
www.frederic-robinson.co.uk
Position: Chief Executive
Position: Commercial Director
Website: www.glendola.co.uk
MARSHALL, Adam
UK HOSPITALITY BLACK BOOK 2011 l
231
Restaurant Groups 13
CONRAD, Tony
Fax: 0845 389 9488
2011
G - K Contacts
Position: Managing Director
GREGGS PLC
Fax: 020 7483 4541
Position: Managing Director
HOOPERS GROUP
Address: 153 Upper St, Islington,
MCMEIKAN, Kennedy
Email: info@hamburgerunion.com
Address: Trood Lane,
HORTON, Anne
London, N1 1RA
Position: Chief Executive
Exeter, EX2 8YP
Position: Managing Director
Phone: 020 7226 3303
HUTTON, Richard
HANSON CATERING
Phone: 01392 217733
Address: Montpelier House,
Email: info@gugroup.co.uk
Position: Finance Director
HANSON, Paul
Fax: 01392 229939
Montpelier Rd, Torquay, TQ1 1BJ
Website: www.gugroup.co.uk
Address: Fernwood House,
Position: Managing Director
Website: www.heavitreebrewery.co.uk
Phone: 01803 299226
Clayton Road, Jesmond,
Address: Unit 7, Colne Way
GRAY & SONS (CHELMSFORD) LTD
Newcastle upon Tyne, NE2 1TL
Court, Colne Way,
HERON & BREARLEY LTD
Email:
KITCHENER, Nicola
Phone: 019 1281 7721
Watford, WD24 7NE
LENNOX, Ian
annehorton@hoopers.ltd.uk
Position: Chief Executive
Email: getintouch@greggs.co.uk
Phone: 01923 247047
Position: Managing Director
Website: www.hoopers.ltd.uk
HUBBARD, John
Website: www.greggs.co.uk
Fax: 01923 247911
Address: Falcon Brewery,
Fax: 01803 211820
Email: info@hansonscatering.co.uk
Kewaigue, Douglas, ISLE OF
HOP BACK BREWERY LTD
Address: Rignals Lane, Galleywood,
GUSTO GROUP
Website:
MAN, IM2 1QG
GILBERT, John
Chelmsford, CM2 8RE
DE GIORGI, Joseph
www.hansoncatering.co.uk
Phone: 01624 699400
Position: Chairman
Phone: 01245 475181
Position: Director
Fax: 01624 625234
Address: Unit 22, Batten Rd Ind
Fax: 01245 475182
Address: 88 Pilgrim St, Newcastle
HARD ROCK CAFE LTD
Email: ian.lennox@
Estate, Downton,
Email: enquiries@grayandsons.co.uk
upon Tyne, NE1 6SG
MCPHERSON, Calum
heronandbrearley.com
Salisbury, SP5 3HU
Website: www.grayandsons.co.uk
Phone: 0191 2615656
Position: Managing Director
Website:
Phone: 01725 510986
Email: info@alvinosbar.co.uk
Address: 148 Old Park Lane,
www.heronandbrearley.com
Fax: 01725 513116
Website: www.gustouk.com
London, W1K 1QY
Position: General Manager
GREEN & BLUE WINES
Email: john@hopback.co.uk
THAL, Kate
Phone: 020 7629 0382
HIGHGATE & DAVENPORTS LTD
Position: Managing Director
Fax: 020 7491 4167
NAUGHTON, Bob
H
Website: www.hopback.co.uk
Email: London_reception@
Position: Managing Director
HOWARD OPERATIONS
London, SE22 8HJ
hardrock.com
Address: Sandymount Rd,
KINSEY, Paul
Phone: 020 8693 9250
Website: www.hardrock.com
Walsall, WS1 3AP
Position: Chief Executive
Phone: 01922 644453
HARRIES, Ian
Address: 36/38 Lordship Lane,
Email: kate.thal@ greenandbluewines.com
H B CLARK & CO SUCCESSORS LTD
HARRY RAMSDENS PLC
Fax: 01922 644471
Position: Retail & Compliance
Website:
GARTHWAITE, David
SIMOVIC, Marija
Email: info@highgatebrewery.com
Director
www.greenandbluewines.com
Position: Managing Director
Position: Chief Executive
Website:
Address: 4 Bank Court, Weldon
Address: Westgate Brewery, 136
Address: 72 Hammersmith Road,
www.highgatebrewery.com
Rd, Loughborough, LE11 5RF
GREENDALE LEISURE LTD
Westgate, Wakefield, WF2 9SW
London, W14 8TH
CARTER, Rowan
Phone: 01924 373328
Phone: 020 7383 3167
HOLDENâ&#x20AC;&#x2122;S BREWERY LTD
Fax: 0116 230 2983
Position: Managing Director
Fax: 01924 372306
Fax: 0161 489 0254
HOLDEN, Jonathan
Email: ianharries@
Address: Greendale Business Park,
Email: wakefieldreception@
Email:
Position: Chief Executive
howardoperations.co.uk
Woodbury, Salterton,
hbclark.co.uk
comments@harryramsdens.co.uk
HOLDEN, Tessa
Exeter, EX5 1EW
Website: www.hbclark.co.uk
Website:
Position: Finance Director
HOWIES RESTAURANT GROUP
www.harryramsdens.co.uk
Address: George St, Woodsetten,
SCOTT, David
Phone: 01395 232855
Phone: 0845 130 2689
Fax: 01395 232018
HALL & WOODHOUSE LTD
Dudley, DY1 4LW
Address: Suite 14, St Colme St,
Email:
WOODHOUSE, Anthony
HARVEY & SON (LEWES) LTD
Phone: 01902 880051
Edinburgh, EH3 6AA
remediesbar@btinternet.com
Position: Managing Director
JENNER, Miles
Fax: 01902 665473
Phone: 0131 557 1779
Website:
Address: The Brewery, Blandford
Position: Managing Director
Email: jono@holdensbrewery.co.uk
Fax: 0131 220 8324
www.remediesbar.co.uk
St Mary, Blandford Forum,
INMAN, William
Website: www.holdensbrewery.co.uk
Email: info@howies.uk.com
Dorset, DT11 9LS
Position: Company Secretary
GREENE KING PLC
Phone: 01258 452141
Address: Bridge Wharf Brewery, 6
HOOK NORTON BREWERY CO LTD
ANAND, Rooney
Fax: 01258 459528
Cliffe High St, Lewes, BN7 2AH
CLARKE, James
HOXTON SQUARE BAR
Position: Chief Executive
Email: marketing@hall-
Phone: 01273 480209
Position: Managing Director
AKERLUND, Andreas
MORRIS, Richard
woodhouse.co.uk
Fax: 01273 483706
Address: Hook Norton,
Position: Managing Director
Position: Managing Director
Website: www.badgerbrewery.com
Email: wi@harveys.org.uk
Banbury, OX15 5NY
Address: 3 Hoxton Street,
Website: www.harveys.org.uk
Phone: 01608 737210
London, N1 6NU
Fax: 01608 730294
Phone: 020 7613 0709
Address: Westgate Brewery, Westgate
Website: www.howies.uk.com
St, Bury St Edmunds, IP33 1QT
HAMBURGER UNION
Phone: 01284 763222
FOWLER, Hugh
HEAVITREE BREWERY PLC
Email:
Fax: 020 7613 1137
Fax: 01284 706502
Address: 21 Coventry Street,
TUCKER, Nick
info@hook-norton-brewery.co.uk
Email: info@hoxtonsquarebar.com
Email: info@greeneking.co.uk
London, W1D 7AE
Position: Chairman
Website:
Website:
Website: www.greeneking.co.uk
Phone: 020 7930 2183
CROCKER, Graham
www.hooky.co.uk
www.hoxtonsquarebar.com
232
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
INDIVIDUAL RESTAURANT CO PLC
INTREPID LEISURE
Position: Operations Director
Address: Scottish Provident
WALKER, Steven
WARD, Duncan
Address: Granville Chambers, 21
Building, 1 Lombard St,
Position: Chief Executive
Position: Chief Executive
Position: Managing Director
Richmond Hill,
London, EC3V 9AA
MAYERS, Adam
LORD, Vernon
Address: 33 Market Place,
Bournemouth, BH2 6BJ
Phone: 020 7929 6611
Position: Finance Director
Position: Finance Director
Henley-On Thames, RG9 2AA
Phone: 01202 203484
Email:
Address: 46 Moss Lane West,
Address: Ridgefield House,
Email:
Fax: 01202 310521
reception@1lombardstreet.com
Manchester, M15 5PH
4th Floor, 14 John Dalton St,
enquires@intrepid-leisure.co.uk
Email: reception@beales.co.uk
Website:
Phone: 0161 226 1317
Manchester, M2 6JR
Website: www.intrepidpubs.co.uk
Website: www.beales.co.uk
www.1lombardstreet.com
Fax: 0161 227 9593
Phone: 0161 839 5511
Email: chrishopkins@
Fax: 0161 839 9622
INVENTIVE LEISURE PLC
J W LEES & CO (BREWERS) LTD
JIMMY SPICES
hydesbrewery.com
Website:
ELLIS, Roy
LEES-JONES, William
CHOONGH, Jaswinder
Website:
www.individualrestaurants.co.uk
Position: Chief Executive
Position: Managing Director
Position: Managing Director
DEL, Jimmy
CROSS, Simon
Address: 64/66 Station Rd,
INN FOCUS
Position: Operations Director
Position: Finance Director
Solihull, B91 3RX
BARKER, Philip
Address: 21 Old St, Ashton-
Address: Greengate Brewery,
Phone: 0121 709 2111
Position: Owner
Under-Lyne, OL6 6LA
Middleton, Manchester, M24 2AX
Email:
Address: West Park House, 12
Phone: 0161 330 3876
Phone: 0161 643 2487
info@jimmyspices.co.uk
West Park, Harrogate, HG1 1BL
Fax: 0161 343 7144
Fax: 0161 655 3731
Website:
Phone: 01423 565 800
Email:
Email: mail@jwlees.co.uk
www.jimmyspices.co.uk
IGNITE GROUP LTD
Email:
roy.ellis@inventiveleisure.com
Website: www.jwlees.co.uk
HERMER, Matt
contact@grillerestaurants.com
Website: www.revolution-bars.co.uk
Position: Chief Executive
Website: www.grillerestaurants.com
www.hydesbrewery.com
I
JONGLEURS COMEDY LTD JAMIEâ&#x20AC;&#x2122;S ITALIAN
DAVY, John
ITSU
BLAGDEN, Simon
Position: Co Owner
Position: Chief Operations Officer
INNBRIGHTON LTD
METCALFE, Julian
Position: Managing Director
SHAIKH, Anas
Address: 15A Ives St,
GEORGE, Gavin
Position: Proprietor
Address: 19/23 High St, Kingston-
Position: General Manager
London, SW3 2ND
Position: Chief Executive
Address: 18/20 Lower Regent St,
Upon-Thames, KT1 1LL
Address: 20b Chancellors St,
Phone: 020 7589 1200
SWINDON, Martin
London, SW1Y 4PH
Phone: 020 8912 0110
London, W6 9RN
Fax: 020 7589 4343
Position: Finance Director
Phone: 020 7930 2647
Email: enquiries@jamieoliver.com
Phone: 0870 0111960
Email: info@ignite-group.com
Address: 146 Springfield Rd,
Email: sales@itsu.co.uk
Website: www.jamieoliver.com
Fax: 0870 0111970
Website: www.ignite-group.com
Brighton, BN1 6BZ
Website: www.itsu.co.uk
DEEMING, Paul
Restaurant Groups 13
HYDES BREWERY LTD HOPKINS, Chris
Email: anas.shaikh@jongleurs.com
Phone: 01273 550000
JD WETHERSPOON
IN THE BAR LTD CALLAGHAN, TONY
Fax: 01273 550123
MARTIN, Tim Position: Chairman
JOSEPH HOLT PLC
Position: Managing Director
Website:
Address: Wetherspoon House,
KERSHAW, Richard
LANGTON, Lisa
www.drinkinbrighton.co.uk
Central Park, Reeds Crescent,
Position: Director
Watford, WD24 4QL
Address: The Brewery, Empire St,
Email: ggeorge@innbrighton.com
J
Position: Operations Director
Website: www.jongleurs.com
Address: Bretherton House,
INNS & LEISURE LTD
J C & R H PALMER LTD
Phone: 019 2347 7777
Cheetham, Manchester, M3 1JD
Bretherton Row, Wigan, WN1 1LL
CLARK, David
PALMER, Anthony
Email: customerservices@
Phone: 0161 834 3285
Phone: 01942 823980
Position: Chief Executive
Position: Chief Executive
jdwetherspoon.co.uk
Fax: 0161 834 6458
Fax: 01942 494448
Address: 20/24 Leicester Rd,
PALMER, Cleeves
Website: www.jdwetherspoon.co.uk
Email:
Email: ll@inthebar.org
Preston, PR1 1PP
Position: Sales & Marketing
Phone: 01772 252917
Manager
JERSEY POTTERY
INC GROUP
Fax: 01772 204543
Address: Old Brewery,
JONES, Matthew
DOWLING, Frank
Email: info@innsandleisure.co.uk
Bridport, DT6 4JA
Position: Director
Position: Chief Executive
Website: www.innsandleisure.co.uk
Phone: 01308 422396
Address: Gorey Village, Grouville,
Fax: 01308 421149
Jersey, JE3 9EP
COCKER, Chris
dave.topping@joseph-holt.com Website: www.joseph-holt.com
K
Position: Operations Director
INTERTAIN LTD
Email:
Phone: 01534 850850
Address: 17 Nelson Rd,
LESLEY, John
enquiries@palmersbrewery.com
Fax: 01534 856403
Greenwich, London, SE10 9JB
Position: Chief Executive
Website: www.palmersbrewery.com
Email: enquiries@jerseypottery.com
KEARNEY DEVELOPMENTS
Phone: 020 8305 4980
Address: Rowley House, Elstree
Website: www.jerseypottery.com
KEARNEY, Francis
Email:
Way, Borenhamwood, WD6 1JH
J E BEALE PLC
chris.cocker@greenwich-inc.com
Phone: 020 8327 2540
BROWN, Tony
JESSON & CO
Address: 24 John Street,
Website:
Email: info@intertainmentuk.com
Position: Chief Executive
JESSON, Soren
Consett, DH8 5LA
www.incgroup.co.uk
Website: www.intertainuk.com
HARDYMAN, Clint
Position: Owner
Phone: 01207 502919
Position: Owner
UK HOSPITALITY BLACK BOOK 2011 l
233
2011
K - M Contacts
Fax: 01207 503836
KRISPY KREME DOUGHNUTS
Fax: 0117 970 6907
LEVANT GROUP
Groveberry Rd, Leighton
Email:
HENSHALL, Don
Email: eren@iguanas.co.uk
KITOUS, Tony
Buzzard, LU7 4SR
frank.kearney@btconnect.com
Position: Managing Director
Website: www.iguanas.co.uk
Position: Managing Director
Phone: 01525 858444
Address: 65 Wigmore Street,
Fax: 01525 858445
Address: Unit 4, Albany Park,
KELLYS TAVERNS LTD
Frimley Rd,
LE BISTROT PIERRE
London, W1U 1JT
Email: info@
KELLY, Harry
Camberley, GU16 7PQ
BEACHAM, Robert
Phone: 020 7486 1111
littlegemscountrydining.co.uk
Position: Managing Director
Phone: 01276 601170
Position: Co Owner
Email: reservations@levant.co.uk
Website: www.
Address: 156 Cottingham Rd,
Fax: 01276 601180
Address: Ashbourne House,
Website: www.levant.co.uk
littlegemscountrydining.co.uk
Corby, NN17 1SY
Email:
49/51 Forest Rd East,
Phone: 01536 204660
office@krispykreme.co.uk
Nottingham, NG1 4HT
LIBERATION GROUP
LITTLEJOHNS RESTAURANTS LTD
Fax: 01536 204661
Website:
Phone: 0115 947 7920
CROWTHER, Mark
MACKENZIE, Gavin
Email: info@hktaverns.co.uk
www.krispykreme.co.uk
Email:
Position: Chief Executive
Position: Director
lisa.boaden@lebistrotpierre.co.uk
BROOKS, Kenrick
Address: Ice Centre, Bught Park,
Website: www.lebistrotpierre.co.uk
Position: Finance Director
Inverness, IV3 5SR
Address: 19 Royal Square, St
Phone: 01463 717052
Website: www.kellytaverns.co.uk
KURNIA INTERTRADE LTD KINGDOM TAVERNS LTD
KHENG, Michael
SMITH, Gordon
Position: Managing Director
LE MONDE
Helier, Jersey, JE1 1BZ
Fax: 01463 717058
Position: Chief Executive
Address: Spanish City, High St,
WESTONBRINK, Simon
Phone: 01534 764000
Email: gavin@littlejohns.co.uk
KETTLES, Cameron
Mablethorpe, LN12 1AL
Address: 60/62 St Mary St,
Fax: 01534 767033
Website: www.littlejohns.co.uk
Position: Finance Director
Phone: 01507 477481
Cardiff, CF10 1FE
Email: kenrick.brooks@
Address: Dean House, 191 Nicol
Fax: 01507 472012
Phone: 029 2039 8036
liberationgroup.com
LIVING VENTURES LTD
St, Kirkcaldy, KY1 1PF
Email: mkheng@kurnia.co.uk
Fax: 0292 0668092
Website: www.liberationgroup.com
BACON, Tim
Phone: 01592 200033
Website: www.kurnia.co.uk
Email: mail@le-monde.co.uk
Position: Managing Director
LISBOA PATISSERIE
HAIGH, Andy
GOMES, Celia
Position: Finance Director
LE PIAF
Position: Managing Director
Address: 4/6 Princess St,
JENNE, Gerhard
GOLDSTONE, Peter
Address: 57 Golborne Rd,
Knutsford, WA16 6DD
Position: Managing Director
Position: Managing Director
London, W10 5NR
Phone: 01565 631234
Address: 63 Stamford St,
Address: 40 Wimbledon Hill Rd,
Phone: 020 8968 5242
Fax: 01565 631235
Email: celiagomes@btconnect.com
Email:
Website: www.le-monde.co.uk
Fax: 01592 200044
KONDITOR & COOK
L
London, SE1 9NB
LA TASCA RESTAURANTS LTD
London, SW19 7PA
Phone: 020 7292 1684
PAYNE, Ian
Phone: 020 8947 3355
Email: paul@konditorandcook.com
Position: Chief Executive
Fax: 020 8877 0872
LITTLE BAY
Website:
Address: Porter Tun House, 500
Email: marketing@redspiaf.co.uk
ILIC, Peter
www.konditorandcook.com
Capabilty Green, Luton, LU1 3LS
Website: www.le-piaf.com
Position: Managing Director
LOCALE RESTAURANTS
Address: 228 Belsize Road,
SMILEY, Douglas
Phone: 0845 126 2944
timbacon@livingventures.com Website: www.livingventures.com
KOPEZ ASLAN LTD
Fax: 01582 693501
LEISURE PARCS LTD
London, NW6 4BT
Address: 1 Lawn Terrace,
KOPEZ, Mr.
Email: enquiries@latasca.co.uk
WILLIAMS, Michael
Phone: 020 7372 1888
Blackheath, London, SE3 9LJ
Position: Managing Director
Website: www.latasca.co.uk
Address: 97 Church St,
Email: info@littlebay.co.uk
Phone: 020 8318 6561
Blackpool, FY1 1HU
Website: www.littlebay.co.uk
Fax: 020 8467 8400
Address: 34 Stoke Newington Rd, London, N16 7XJ
LADHAR GROUP
Phone: 01253 629600
Phone: 0207249 0400
LADHAR, Barry
Fax: 01253 620823
LITTLE CHEF
localerestaurants.com
Email: erdalpaca@yahoo.com
Position: Operation Director
Email:
MULLIGAN, Tracy
Website: www.localerestaurants.com
Website: www.cirrik1.co.uk
Address: 15/16 Stockholm Clse,
davidgore@leisure-parcs.co.uk
Position: Managing Director
Email: blackheath@
Tyne Tunnel Trading Estate,
Website:
Address: 22 Jessops Riverside, 800
LONDON FINE DINING GROUP
KORNICIS GROUP
Newcastle-Upon-Tyne, NE29 7SF
www.leisure-parcs.co.uk
Brightside Lane,
DE STEFANO, John
TAMBLYN, Nick
Phone: 0191 270 8649
Sheffield, S9 2RX
Position: Chairman
Position: Chief Executive
Email: barry.ladhar@ladhar.co.uk
LEON
Phone: 0114 256 7100
ABIS, Giorgio
SPOKES, Colin
Website: www.ladhar.co.uk
DIMBLEBY, Henry
Fax: 0114 256 7101
Position: Operations Director
Position: Managing Director
Email: marketing@littlechef.co.uk
Address: 13 Stratford Place,
Website: www.littlechef.co.uk
London, W1C 1BD
Position: Finance Director Address: 195/197 Kings Rd,
LAS IGUANAS
Address: 3 Crispin Place,
Chelsea, London, SW3 5ED
ALI, Eren
London, E1 6DW
Phone: 020 7349 4440
Position: Managing Director
Phone: 020 7247 4369
LITTLE GEMS
Email: giorgio@
Fax: 020 7376 5076
Address: 38 Whiteladies Rd,
Email:
WILKINS, Steve
Londonfinedininggroup.com
Email: enquiries@kornicis.co.uk
Bristol, BS8 2LG
henry@leonrestaurants.co.uk
Position: Managing Director
Website: www.
Website: www.kornicis.co.uk
Phone: 0117 970 6664
Website: www.leonrestaurants.co.uk
Address: 5C Ridgeway Court,
Londonfinedininggroup.com
234
l UK HOSPITALITY BLACK BOOK 2011
Phone: 020 7408 7250
BLACK BOOK HOSPITALITY 2011
Fax: 020 7688 8999
MAROUSH
Fax: 01909 564862
Email:
ABUZAKI, Maarouf
Email: markm@massarella.co.uk
Position: Chief Executive
lucy.roiter@mamagroup.co.uk
Position: Chief Executive
Website: www.massarella.co.uk
Address: 23 Winckley Square,
Website: www.mamagroup.co.uk
Address: 45/49 Edgware Rd,
M
London, W2 2EJ
MATCH BAR GROUP
MARBURY RESTAURANTS &
Phone: 020 7723 3666
DOWNEY, Jonathan
MCLEMENTS, John
TAVERNS
Email: betty@maroush.com
Position: Managing Director
Position: Managing Director
PARKER, Roger
Website: www.maroush.com
Address: 37-38 Margaret Street,
Address: 6 Whitton Rd,
Position: Joint Managing Director
Twickenham, TW1 1BJ
JORDAN, Steve
MARSDENS CATERERS Sâ&#x20AC;&#x2122;FIELD LTD
Phone: 0207 0656 844
LOUNGERS
Phone: 020 8607 9849
Position: Joint Managing Director
ADIL, Raja
Fax: 020 7734 0701
REILLY, Alex
Email: johnmac21@aol.com
Address: Preston Rd, Charnock
Position: Managing Director
Email: bookings@matchbar.com
Position: Chief Executive
Website:
Richard, Chorley, PR7 5JZ
Address: 139 Cricklewood
Website: www.matchbar.com
BISHOP, Jake
www.macuisinegroup.co.uk
Phone: 01257 795888
Broadway, London, NW2 3HY
Preston, PR1 3JJ Phone: 01772 252732
MA CUISINE GROUP
Fax: 01772 203433 Email: preston@heathcotes.co.uk Website: www.heathcotes.co.uk
London, W1G 0JF
Fax: 01257 795999
Phone: 020 8452 4900
MAXWELLS RESTAURANTS GROUP
Address: 2nd Floor, 14 St Thomas
MACLAY GROUP PLC
Email:
Fax: 020 8208 4460
STEIN, Brian
St, Bristol, BS1 6JJ
MALLON, Steve
admin@marburytaverns.co.uk
Email: info@marsdenscaterers.com
Position: Owner
Phone: 0117 963 7340
Position: Managing Director
Website: www.marburytaverns.co.uk
Email: alex@thehq.eu
CLOW, Bruce
Website: www.thelounges.co.uk
Position: Finance Controller
Position: Director
SANTOS, George
MARSTONS INNS & TAVERNS PLC
Position: Marketing Manager
MARKET TOWN TAVERNS LTD
FINDLAY, Ralph
Address: 22 Henrietta St,
Address: Unit 2/4, The E Centre,
FOZARD, Ian
Position: Chief Executive
London, WC2E 8ND
LOVELY PUBS
Cooperage Way Business Village,
Position: Managing Director
ANDREA, Andrew
Phone: 020 7379 6132
SALISBURY, Paul
Alloa, FK10 3LP
Midgley, Simon
Position: Finance Director
Fax: 020 7379 5035
Position: Managing Director
Phone: 01259 272087
Position: Operations Director
Address: Marstons House, Brewery
Email: marketing@maxwells.co.uk
Address: The Orange Tree,
Fax: 01259 272088
Address: 6 Green Dragon Yard,
Rd, Wolverhampton, WV1 4JT
Website: www.maxwells.co.uk
Warwick Rd, Chadwick End,
Email: info@maclay.co.uk
Knaresborough, HG5 8AU
Phone: 01902 329170
Solihull, B93 0BN
Website: www.maclay.com
Phone: 01423 866100
Fax: 01902 329460
MCDONALDS RESTAURANTS LTD
Fax: 01423 866077
Email:
MCDONALD, Jill
Phone: 01564 785364 Email:
MAISON BLANC
Email:
derek.andrew@marstons.co.uk
Position: Chief Executive
theorangetree@lovelypubs.co.uk
SACKEY, John
ian@markettowntaverns.co.uk
Website:
Address: 11/59 High Rd, East
Website:
Position: General Manager
Website:
www.marstonstaverns.co.uk
Finchley, London, N2 8AW
www.orangetreepub.co.uk
Address: Willenfield Rd, Park
www.markettowntaverns.co.uk
Royal, London, NW10 7BQ
Phone: 0870 241 3300
MASALA WORLD
Fax: 020 8700 7050
LUMINAR PLC
Phone: 020 8838 0848
MARKS & SPENCER
PANJABI RANJIT
Email:
DOUGLAS, Simon
Fax: 020 8838 0842
BOLLAND, Mark
MATHRANI, Namita &
externalmarketing@uk.mcd.com
Position: Chief Executive
Email:
Position: Chief Executive
Camellia
Website: www.mcdonalds.co.uk
Address: Luminar House,
john.sackey@maisonblanc.com
Address: Waterside House, 35
Position: Promoter Directors
Deltic Avenue, Rooksley,
Website: www.maisonblanc.com
North Wharf Road,
Address: 1 Great Cumberland
MCMANUS TAVERNS LTD
London, W2 1NW
Place, W1H 7AL
MCMANUS, Gary
Milton Keynes, MK13 8LD Phone: 01908 544100
MALCOLM JOHN RESTAURANTS
Phone: 020 7935 4422
Phone: 020 7724 2525
Position: Chief Executive
Fax: 01908 394721
JOHN, Malcolm
Email: marc.bolland@
Fax: 020 7724 5511
WRIGHT, Chris
Email: mailbox@luminar.co.uk
Position: Managing Director
marksandspencer.com
Email: info@realindianfood.com
Position: Finance Director
Website: www.luminar.co.uk
Address: Fish & Grill, 48/50
Website: marksandspencer.com
Website: www.realindianfood.com
Address: Kingsthorpe Rd, Phone: 01604 713601
South End, Croydon, CR0 1DP
Northampton, NN2 6HT
LYNNET LEISURE LTD
Phone: 0208 7744 060
MARLON ABELA RESTAURANT CORP
MORTIMER, Len
Email: info@fishandgrill.co.uk
ABELA, Marlon
MASSARELLA CATERING GROUP LTD
Position: Managing Director
Website: www.fishandgrill.co.uk
Position: Chairman
MASSARELLA, Mark
Email: gary@mcmanuspub.co.uk
Address: Marc Ltd, 14/16 Bruton
Position: Chief Executive
Website: www.mcmanuspub.co.uk
Address: 3rd Floor, 29 Royal
Fax: 01604 792209
Exchange Square, Glasgow, G1 3AJ
MAMA GROUP
Place, London, W1J 6LX
MASSARELLA, Jeremy
Phone: 0141 225 5615
JAMES, Dean
Phone: 020 7647 1888
Position: Financial Director
MCMULLEN & SONS LTD
Fax: 0141 225 5611
Position: Chief Executive
Fax: 020 7647 1898
Address: Thurcroft Hall,
FURNISS-SMITH, Peter
Email: stephen.marsh@
Address: 59/65 Worship St,
Email: info@marcrestaurants.com
Brookhouse, Laughton,
Position: Managing Director
lynnetleisure.com
London, EC2A 2DU
Website:
Sheffield, S25 1XZ
LYTHGOE, John
Website: www.lynnetleisure.com
Phone: 020 7688 9000
www.marcrestaurants.com
Phone: 01909 568891
Position: Finance Director
UK HOSPITALITY BLACK BOOK 2011 l
235
Restaurant Groups 13
LONGRIDGE RESTAURANTS LTD HEATHCOTE, Paul
2011
M - P Contacts
Address: Hertford Brewery, 26 Old
Email:
Email: info@missmillies.co.uk
Email:
Address: Units 9a & b,, 3/11
Cross, Hertford, SG14 1RD
info@thehouseislington.com
Website: www.missmillies.co.uk
sales@moles-cascade.co.uk
Imperial Rd, London, SW6 2AG
Phone: 01992 584911
Website:
Website: www.molesbrewery.com
Phone: 0207 4711706
Fax: 01992 500729
www.themeredithgroup.co.uk
Email:
MITCHELLS & BUTLERS
Email: info@snobfood.com
LOVERING, John
MONTPELIERS LTD
Website: www.snobfood.com
reception@mcmullens.co.uk
MERLIN ENTERTAINMENTS LTD
Position: Chairman
WITHER, David
Website: www.mcmullens.co.uk
VARNEY, Nick
FOWLE, Adam
Address: 29 Queensferry St,
NESTLE
Position: Chief Executive
Position: Chief Executive
Edinburgh, EH2 4QS
GRIMWOOD, Paul
MEANTIME BREWING
HORROCKS, Rob
Address: 27 Fleet Street,
Phone: 0131 226 1370
Position: Chief Executive
COMPANY LTD
Position: Finance Director
Birmingham, B3 1JP
Fax: 0131 226 1372
Address: St. Georges House,
HOOK, Alastair
Address: 3 Market Close,
Phone: 0870 609 3000
Email: info@montpeliers.co.uk
Croydon, Surrey, CR9 1NR
Position: Managing Director
Poole, BH15 1NQ
Fax: 0121 233 2246
Website: www.montpeliers.co.uk
Phone: 020 8686 3333
Address: Unit H, Penhall Rd,
Phone: 01202 666900
Email:
London, SE7 8RX
Fax: 01202 661303
hannah.woodall@mbplc.com
MOORHOUSES BREWERY LTD
Phone: 020 8293 1111
Email: katherine.macleod@
Website: www.mbplc.com
GRANT, David
NORTHCOTE GROUP
Fax: 020 8293 4004
merlinentertainments.biz
Position: Managing Director
BANCROFT, Craig
Email:
Website:
MITCHELLS OF LANCASTER
Address: 4 Moorhouse St,
Address: Northcote Manor,
alastair@meantimebrewing.co.uk
www.merlinentertainments.biz
BARKER, Jonathon
Burnley, BB11 5EN
Northcote Rd, Langho,
Position: Managing Director
Phone: 01282 422864
Blackburn, BB6 8BE
MERLIN INNS LTD
Address: 11 Moor Lane,
Fax: 01282 838493
Phone: 01254 240555
MATTHEWS, Anthony
Lancaster, LA1 1QB
Email: info@moorhouses.co.uk
Fax: 01254 246568
MED KITCHEN
Position: Managing Director
Phone: 01524 596000
Website: www.moorhouses.co.uk
Email:
DEFAZIO, Raymond
Address: 84 Smithbrook Kilns,
Fax: 01524 596030
Position: Chief Executive
Cranleigh, GU6 8JJ
Email: sales@mitchellspubs.co.uk
MOSHI MOSHI SUSHI
DAVY, Arthur
Phone: 01483 278172
Website: www.mitchellhotels.co.uk
BENNETT, Caroline
Position: Operations Director
Fax: 01483 267664
Address: 21 Loudoun Rd, London,
Email: merlininns@tiscali.co.uk
Website: www.meantimebrewing.co.uk
Website: www.nestle.co.uk
maureen.bardell@northcote.com Website: www.northcote.com
Position: Managing Director
NOURA RESTAURANTS
MODERN BRITISH CANTEEN
Address: 86 Fruit & Wool
ANTOUN, Nader
CLAYTON-MALONE, Patrick
Exchange, Brushfield St,
Position: Owner
Phone: 020 7328 1222
MINT GROUP
Position: Owner
London, E1 6EP
KHOURY, Chahine
Fax: 020 7328 1232
SEYMOUR, Larry
Address: 16/24 Underwood St,
Phone: 020 7377 5005
Position: Food and Drinks
Email: raymond.defazio@
Position: Managing Director
London, N1 7JQ
Fax: 020 7377 5040
Manager
medkitchen.co.uk
Address: Mint House, 191
Phone: 020 7253 8160
Email: info@moshimoshi.co.uk
Address: 16 Hobart Place,
Website:
Stonehouse St, London, SW4 6BB
Email: pcm@canteen.co.uk
Website: www.moshimoshi.co.uk
Belgravia, London, SW1W 0HH
www.medkitchen.co.uk
Phone: 020 7498 5615
Website: www.canteen.co.uk
NW8 0NB
Fax: 020 7720 6396
MELA RESTAURANT GROUP
Email: larry@mintgroup.co.uk
MOGFORDS LTD
SINGH, Kuldeep
Website: www.mintgroup.co.uk
MOGFORD, Jeremy
Phone: 020 7235 9444
N
Email: noura@noura.co.uk Website: www.noura.co.uk
Position: Owner
NOVUS LEISURE LTD
Address: 152 Shaftesbury Avenue,
MISO NOODLE BARS
Address: 36 St Giles,
RICHARDS, Steve
London, WC2H 8HL
WEMSEY, Ogan
Oxford, OX1 3LD
NANDO’S
Position: Chief Executive
Phone: 020 7836 8635
Position: Chief Executive
Phone: 01865 511115
ENTHOVEN, Robbie
THORNDYCRAFT, Jason
Fax: 020 7379 0527
Address: 10 East St,
Fax: 01865 517540
Position: Owner
Position: Operation Director
Email:
Bromley, BR1 1QX
Email: louise@mogford.co.uk
NIVEN, David
Address: Clareville House, 26-27
enquiries@melarestaurant.co.uk
Phone: 020 8460 4678
Website: www.mogford.co.uk
Position: UK Managing Director
Oxendon Street,
Website:
Email: info@misonoodlebar.co.uk
Address: Erico House, 93/99
London, SW1Y 4EL
www.melarestaurant.co.uk
Website:
MOLE’S BREWERY LTD
Upper Richmond Street,
Phone: 0207 968 2400
www.misonoodlebar.co.uk
CATTE, Roger
London, SW15 2TG
Fax: 020 7434 1413
Position: Managing Director
Phone: 020 8394 6730
Email: jason.thorndycraft@
Position: Managing Director
MEREDITH GROUP MEREDITH, Barnaby
MISS MILLIES
REYNOLDS, Keith
Fax: (0)20 8394 6735
novusleisure.com
Position: Owner
WALKER, Ann
Position: Finance Director
Email: enquiries@nandos.co.uk
Website: www.novusleisure.com
Address: 63/69 Canonbury Rd,
Position: Managing Director
Address: 5 Merlin Way, Bowerhill,
Website: www.nandos.co.uk
London, N1 2DG
Address: 1 The Concourse,
Melksham, SN12 6TJ
Phone: 020 7354 8143
Brislington, Bristol, BS4 5BG
Phone: 01225 704734
NAPKET
Fax: 020 7704 9388
Phone: 0117 977 1870
Fax: 01225 790770
MORO, Christophe
236
l UK HOSPITALITY BLACK BOOK 2011
O
BLACK BOOK
OAK TAVERNS LTD
PAPERINOâ&#x20AC;&#x2122;S
Address: 146/156 Sarehole Rd,
Phone: 020 8252 8000
pitcherandpiano.com
COLLINSON, Ian
BILLINGTON, Mark
Birmingham, B28 8DT
Email: kranjan@petchey.co.uk
Website:
Position: Managing Director
Position: Managing Director
Phone: 0121 7777000
Website: www.petcheypubs.com
www.pitcherandpiano.com
Address: 8A Buttermarket,
Address: 283 Sauchiehall St,
Email:
Thame, OX9 3EW
Glasgow, G2 3HQ
info@patisserieholdings.co.uk
PEYTON AND BYRNE
PIZZA GO GO
Phone: 01844 213867
Phone: 0141 332 3800
Website:
PEYTON, Oliver
ROSSI, Leo
Fax: 01844 213433
Email: citycentre@paperinos.co.uk
www.patisserie-valerie.co.uk
Position: Co Owner
Position: Chief Executive
Email: info@oaktaverns.co.uk
Website: www.paperinos.co.uk
Address: The National Gallery,
SAJJAD, Majid
PAUL
Trafalgar Square,
Position: Operations Director
PARAMOUNT RESTAURANTS LTD
FLEMMING, James
London, WC2N 5DN
Address: Unit 6, Teakcroft,
ORCHID GROUP
ROLLASON, William
Position: Managing Director
Phone: 020 7747 2525
Fairview Ind Est, Marsh Way,
HALL, Rufus
Position: Chief Executive
FARLAND, Suzanne
Email:
Rainham, RM13 8UH
Position: Chief Executive
ROWE, Simon
Position: Finance Director
info@peytonandbyrne.co.uk
Phone: 01708 551414
Address: Park Mill, Burydell Lane,
Position: Finance Director
Address: Medious House, 2nd
Website: www.peytonandbyrne.com
Fax: 01708 553689
Park St, St Albans, AL2 2EZ
Address: 8/10 Grosvenor Gardens,
Floor, 63 New Oxford Street,
Phone: 01727 871100
London, SW1W 0DH
London, WC1A 1DG
PHILPOTTS LTD
Email:
Phone: 020 7881 8870
Phone: 020 7420 2080
KENDALL, Mike
Rufus.hall@orchidgroup.co.uk
Fax: 020 7881 8895
Email: info@paul-uk.com
Position: Commercial Director
PIZZAEXPRESS PLC
Website: www.orchidpubs.co.uk
Email: lynzee.osborne@
Website: www.paul-uk.com
Address: Danesmoor House,
ANGELO, Mark
Website: www.oaktaverns.co.uk
Restaurant Groups 13
HOSPITALITY 2011
Email: info@pizzagogo.co.uk Website: www.pizzagogo.net
158 Carmel Road,
Position: Chief Executive
OTTOLENGHI
Website:
PEACH PUB COMPANY LTD
Darlington, DL3 8RH
CARTER, Nick
OTTOLENGHI, Yotam
www.paramountrestaurants.co.uk
CASH, Lee
Phone: 01244 682244
Position: Finance Director
Position: Chief Executive
Fax: 01244 683818
Address: The 5th Floor, 2 Balcomb
paramountrestaurants.co.uk
Address: 287 Upper St, London, N1 2TZ
PARK LEISURE DUNDEE
Stoddart, Hamish
Email: office@philpotts.co.uk
Street, London, NW1 6NW
Phone: 020 7288 1454
MARR, James
Position: Founding Director
Website: www.philpotts.co.uk
Phone: 0845 389 9489
Email: upper@ottolenghi.co.uk
Position: Managing Director
Address: The Peach Barns,
Website: www.ottolenghi.co.uk
Address: 31 Pockhill,
Somerton Rd, North Aston,
PHO.
Email:
Dundee, DD1 5DH
Bicester, OX25 6HX
WALL, Stephen
alexwhitelaw@pizzaexpress.com
Phone: 01382 223484
Phone: 01869 220110
Position: Managing Director
Website: www.pizzaexpress.co.uk
Email:
Email:
Address: Unit 11, Turnmill
james@parkleisuredundee.com
supersuppliers@peachpubs.com
Building, 63 Clerkenwell Rd,
PLEISURE LTD
Website:
Website: www.peachpubs.com
London, EC1M 5NP
GRIFFIN, Nick
P
Phone: 020 7253 7624
Position: Managing Director
PERFECT PIZZA LTD
Email: info@phocafe.co.uk
Address: St James Tavern,
Website: www.phocafe.co.uk
16 Madeira Place,
www.parkleisuredundee.com
PACIFICO GROUP
Fax: 01895 618600
PERROT, Blake
PASTICHE BISTRO LTD
SHERRIFF, Tony
Position: General Manager
SERGEANT, Tom
Position: Managing Director
Address: La Perla Bar, 28 Maiden
Address: 1/2 Mill St,
ROBERTS, Ian
PING PONG
Phone: 01273 571651
Lane, Covent Garden,
Stafford, ST16 2AG
Position: Finance Director
ORIEUX, Jean-Michelle
Fax: 01273 600995
London, WC2E 7JS
Phone: 01785 222241
Address: Gailey Park,
Position: Managing Director
Email: nick@pleisure.com
Phone: 020 7240 7400
Email:
Gravelly Way, Standeford,
Address: 162/168 Regent St,
Website: www.pleisure.com
Email: cafepac@aol.com
enquiries@pastichebistro.co.uk
Wolverhampton, WV10 7BW
London, W1B 5TD
Website: www.cafepacifico.co.uk
Website: www.pastichebistro.co.uk
Phone: 01902 797100
Phone: 020 7851 6969
POD
Fax: 01902 570628
Email:
HALL, Tim
Brighton, BN2 1TN
PALM RESTAURANTS
PATARA RESTAURANTS
Email:
events@pingpong-group.com
Position: Chief Executive
GANZI, Wally
SILA-ON, Patara
tonysherriff@perfectpizza.co.uk
Website:
Address: 88 Kingsway,
Position: Co Managing Director
Address: 9 Beauchamp Place,
Website: www.perfectpizza.co.uk
www.pingpongdimsum.com
London, WC2B 6AA
Bozzi, Bruce
London, SW3 1NQ
Position: Co Managing Director
Phone: 0207 0311 169
PETCHEY PUBS
PITCHER & PIANO
Email: tim@podfood.co.uk
PETCHEY, Jack
SADLER, Colin
Website: www.podfood.co.uk
Address: 1/3 Pont St,
Phone: 020 7831 4009
London, SW1X 9EJ
PATISSERIE VALERIE
Position: Chief Executive
Position: Managing Director
Phone: 020 7201 0710
MAY, Paul
RANJAN, Kailayapillai
Address: Hammersmith Studios,
POLLEN STREET SOCIAL
Email: klattanzio@palm.com
Position: Chief Executive
Position: Finance Director
55a Yeldham Rd, London, W6 8JS
ATHERTON, Jason
Website: www.thepalm.com
MARSH, Chris
Address: 13 Clements Lane,
Phone: 020 8741 2325
Position: Proprietor
Position: Finance Director
Ilford, IG1 2QY
Email: alice.hicks@
Address: 8-13 Pollen Street,
UK HOSPITALITY BLACK BOOK 2011 l
237
2011
P - S Contacts
London, W1S 1NQ
Address: 1 Hudsons Place,
PUNCH TAVERNS
Port, Guernsey, GY1 3JG
Phone: 020 7647 1810
Email: info@jasonatherton.co.uk
London, SW1V 1PZ
DYSON, Ian
Phone: 01481 720134
Email: jeremy.king@rexra.com
Website: www.jasonatherton.co.uk
Phone: 020 7827 8000
Position: Chief Executive
Fax: 01481 713233
Website: www.thewolseley.com
Fax: 020 7827 8787
TYE, Mike
Email: ianrogers@rwranall.co.uk
PONTI’S GROUP LTD
Email: mary.mckendry@pret.com
Position: Managing Director
Website: www.randallsbrewery.com
ISPANI, Stefano
Website: www.pret.com
Address: Jubilee House,
RICHARDSONS GROUP LTD RICHARDSON, Jake
Second Avenue, Burton-On-
RAOULS GOURMET LTD
Position: Managing Director
REED, Christopher
PREZZO PLC
Trent, DE14 2WF
LEVENTIS, Geraldine
Address: 1 Earl St,
Position: Finance Director
KAYE, Adam and Sam
Phone: 01283 501600
Position: Managing Director
Northampton, NN1 3AU
Address: 17/21 Wenlock Rd,
Position: Non-Executive Directors
Fax: 01283 501602
Address: 13a Clifton Rd,
Phone: 01604 630666
Islington, London, N1 7SL
Address: Johnston House,
Email: enquiries@punchtaverns.com
London, W9 1SZ
Fax: 01604 628628
Phone: 020 7250 1414
8 Johnston Rd,
Website: www.punchtaverns.com
Phone: 020 7286 2287
Email: marketing@
Fax: 020 7250 1206
Woodford Green, IG8 0XA
Fax: 020 7266 4752
richardsonsevents.com
Email: sispani@pontis.co.uk
Phone: 0845 602 3257
Email:
Website:
Website: www.pontis.co.uk
Email: admin@prezzoplc.co.uk
gleventis@raoulsgourmet.com
www.richardsonsevents.com
Position: Managing Director
Q
Website: www.raoulsgourmet.com
Website:
POPPINS RESTAURANTS
RICHOUX GROUP
www.prezzorestaurants.co.uk
ROBINSON, John
REMARKABLE RESTAURANTS LTD
DILIBERTO, Salvatore
Position: Consultant Executive
PRINCIPLE LEISURE GROUP
QUEENSWAY HOSPITALITY LTD
THOMAS, Robert
Position: Managing Director
Address: 28 Sudley Rd, Bognor
YOUNG, Stuart
STENSON, Joe
Position: Managing Director
Address: 528 Cochrane Mews, St
Regis, PO21 1ER
Position: Managing Director
Position: Managing Director
Address: 13 Eburne Rd,
Johns Wood, London, NW8 6NY
Phone: 01243 864647
Address: 16 Bonemill Lane,
Address: 2nd Floor, Tower House,
London, N7 6AR
Phone: 020 7483 7000
Fax: 01243 821511
Washington,
226 Cromwell Rd,
Phone: 020 7272 2171
Fax: 020 8788 5544
Email:
Tyne & Wear, NE38 8AJ
London, SW5 0SW
Fax: 010 7272 2171
Email: info@richouxgroup.co.uk
info@poppinsrestaurants.co.uk
Phone: 0191 415 4688
Phone: 020 7244 4100
Email:
Website: www.richoux.co.uk
Website:
Fax: 0191 4163938
Fax: 020 7244 4119
remarkable01@btconnect.com
www.poppinsrestaurant.co.uk
Email: info@principleleisure.co.uk
Email: jstenson@queensway.com
Website: www.principleleisure.co.uk
Website: www.queensway.com
BUTCHER, David
PUB PEOPLE CO LTD
QUICKSILVER MANAGEMENT LTD
Position: Managing Director
SAMMONS, Kevin
Address: Drake Cottage, West
RICK STEIN GROUP RENAISSANCE PUBS
STEIN, Rick
PEAKE, Tom
Address: Seafood Restaurant,
Position: Managing Director
Riverside, Padstow, PL28 8BY
THORNTON, Kevin
Address: 185 Kennington Lane,
Phone: 01841 537700
Position: Chief Executive
Position: Managing Director
London, SE11 4EZ
Fax: 01841 520568
Meon, Petersfield, GU32 1LX
CRAWFORD, Andrew
BUTLER, Mark
Phone: 020 7735 1061
Email: reservations@rickstein.com
Phone: 01730 829827
Position: Operations Director
Position: Finance Director
Email: tom@renaissancepubs.co.uk
Website: www.rickstein.com
Email: david.butcher@
Address: Morewood House, 15
Address: 20/24 The White House,
Website: www.renaissancepubs.co.uk
powdertrain.co.uk
Maisies Way, The Village,, South
Halford St, Tamworth, B79 7QF
Website: www.powdertrain.co.uk
Normanton, Alfreton, DE55 2DS
Phone: 01827 62345
RESTAURANT GROUP PLC
RICKER, Will
POWDER TRAIN LLP
RICKER RESTAURANTS
Phone: 01773 510863
Fax: 01827 64166
PAGE, Andrew
Position: Owner
PRESCOTT & CONRAN LTD
Fax: 01773 819299
Email: kevin@mercurygroup.org
Position: Chief Executive
Address: 75 Page St,
PRESCOTT, Peter
Email: kevin.sammons@
Website: www.
CRITOPH, Stephen
London, SW1P 4LT
Position: Managing Director
pubpeople.com
mercurymanagement.co.uk
Position: Group Finance Director
Phone: 020 7630 1020
Address: 2/4 Boundary St,
Website: www.pubpeople.com
Address: 5/7 Marshalsea Rd,
Email: info@rickerrestaurants.com
London, SE1 1EP
Website: www.rickerrestaurants.com
London, E2 7DD
R
Phone: 020 7729 1051
PUCCINO’S
Email:
WOODWARD, Shirley
Fax: 0845 612 5011
RISING STAR LEISURE
info@prescottandconran.com
Position: Marketing Director
Email: sarah.allcock@trgplc.com
KELLY, Steve
Website:
BROGDEN, Tony
Website: www.trgplc.com
Position: Managing Director
www.prescottandconran.com
Position: Operations Director
R W RANDALL LTD
Address: 120 Bridge Rd,
ROGERS, Ian
REX RESTAURANT ASSOCIATES
Clapham Common Southside,
PRET A MANGER (EUROPE) LTD
Chertsey, KT16 8LA
Position: Managing Director
CORBIN, Chris
London, SW4 7AB
SCHLEE, Clive
Phone: 01316 533960
PLUMMER, Guy
KING, Jeremy
Phone: 020 7978 1333
Position: Chief Executive
Email: shirley@puccinosww.com
Position: Finance Director
Position: Restauranteurs
Email: steve@risingstarleisure.com
METCALFE, Julian
Website:
Address: PO Box 154, La Piette
Address: 157 PIccadilly,
Website:
Position: Founder
www.puccinosworldwide.com
Brewery, St Georges Esp, St Peter
London, W1J 9EB
www.risingstarleisure.com
238
l UK HOSPITALITY BLACK BOOK 2011
Phone: 0845 612 5001
Address: 16A Clapham Common,
BLACK BOOK HOSPITALITY 2011
ROCKET
Tadcaster, LS24 9SB
Court St, Faversham, ME13 7AX
SOHO HOUSE GROUP
SSP THE FOOD TRAVEL EXPERTS
WATT, Duncan
Phone: 01937 832225
Phone: 01795 532206
JONES, Nick
LYNCH, Andrew
Position: Managing Director
Fax: 01937 834673
Fax: 01795 538907
Position: Chief Executive
Position: Chief Executive
Email: company@shepherd-
KUCZMARSKI, Martin
Hetherington, Bob
London, SW3 2HU
SAN CARLO RESTAURANTS
neame.co.uk
Position: Operations Director
Position: Chief Operating Officer
Phone: 020 7584 5556
STEFANO, Carlo Di
Website:
Address: 72/74 Dean Street,
Address: 1 The Heights,
Email:
Position: Chairman
www.shepherd-neame.co.uk
London, W1D 3SG
Brooklands, Weybridge,
duncan@rocketrestaurants.co.uk
Address: 4 Temple St,
Phone: 020 7292 0120
Surrey, KT13 0NY
Website:
Birmingham, B2 5BN
SHIMLA PINKS RESTAURANTS
Email: martin@sohohouse.com
Phone: 019 3279 2400
www.rocketrestaurants.co.uk
Phone: 0121 643 7080
COLI, Mandeep
Website: www.sohohouse.com
Email: eileen.kenny@ssp-intl.com
Email: info@sancarlo.co.uk
Position: Managing Director
Website: www.sancarlo.co.uk
Address: 113 Tennant Street,
SPAGHETTI HOUSE LTD
Birmingham, B15 1AY
LAVARINI, Luigi
S
Website: www.foodtravelexperts.com
SANLEO LTD
Phone: 0121 633 0366
Position: Managing Director
STARBUCKS COFFEE CO LTD
DELLA-PESCA, Lino
Fax: 0121 643 3325
Address: Cranbourn St,
WILLSON-RYMER, Darcy
Position: Managing Director
Email:
London, WC2H 7AB
Position: Managing Director, UK
S & N PUB COMPANY
Address: 38/42 Guildhall St,
enquiries@shimlapinks.com
Phone: 020 7395 0390
WILLIAMS, Nigel
CRAWSHAY, Willie
Preston, PR1 3NU
Website: www.shimlapinks.com
Fax: 020 7395 0391
Position: Finance Director
Position: Managing Director
Phone: 01772 824824
Email: info@spaghettihouse.co.uk
Address: Building 4 Chiswick Pk,
Address: 2/4 Broadway Park,
Fax: 01772 259468
SIMPSONS OF MAYFAIR PLC
Website:
566 Chiswick High Rd,
Southguile Broadway,
Email: info@tiggis.co.uk
SINGH, Sandy
www.spaghettihouse.co.uk
London, SW6 4JT
Edinburgh, EH12 9JZ
Website: www.tiggis.co.uk
Position: Managing Director
Phone: 0131 528 1000
Phone: 020 8834 5000
Address: 36 Upper Brook St,
SPUD-U-LIKE LTD
Fax: 020 7731 6534
Email:
SCEPTRE LEISURE LTD
London, W1K 7QJ
SCHLESINGER, Tony
Email:
enquiries@s-npubcompany.co.uk
TURNER, Kenneth
Phone: 020 7491 4040
Position: Managing Director
customercareuk@starbucks.com
Website:
Position: Chief Executive
Fax: 020 7495 6448
ROBERTS, Alan
Website: www.starbucks.com
www.s-npubcompany.co.uk
WHITE, Mark
Email:
Position: Finance Director
Position: Finance Director
sandy@simpsonsofmayfair.com
Address: 9 Central Business
STEAMROLLER RESTAURANTS
S A BRAIN & CO LTD
Address: No 139 Brookfield Place,
Website:
Centre, Great Central Way,
BARBER, Jamie
REES, John
Walton Summit Centre,
www.simpsonsofmayfair.com
London, NW10 0UR
Position: Owner
Position: Chairman
Preston, PR5 8BF
Phone: 020 8830 2424
Address: Walmar House, 288
BONNEY, David
Phone: 01772 694242
SIR JOHN FITZGERALD LTD
Fax: 020 8830 2427
Regents Street,
Position: Chief Finance Officer
Fax: 01772 694342
HORGAN, David
Email: headoffice@spudulike.com
London, W1B 3AL
Address: The Cardiff Brewery,
Email:
Position: Chief Executive
Website: www.spudulike.com
Phone: 0207 659 1500
Crawshay St, Cardiff, CF10 1SP
mark.white@sceptreleisure.co.uk
RIDLEY, David
Phone: 029 2040 2060
Website:
Position: Financial Director
SPUR STEAK HOUSE
Email: jamie@hush.co.uk
Fax: 029 2040 3344
www.sceptreleisure.co.uk
Address: Cafe Royal Building, 8
LOGUE, Stephen
Website: www.hush.co.uk
Nelson St, Newcastle-Upon-Tyne,
Position: Chairman
STRINGRAY CAFE
Email:
Fax: 020 3008 5947
rebecca.hawkins@sabrain.com
SCOTTISH & NEWCASTLE PLC
NE1 5AW
Address: 27 Richmond Place,
RAYKOV, Raytcho
Website: www.sabrain.com
ORLOWSKI, Stephen
Phone: 0191 2320664
Brighton, BN2 9NA
Position: Owner
Position: Managing Director
Fax: 0191 261 4509
Phone: 01273 670700
Address: 109 Columbia Rd,
SALTIRE TAVERNS LTD
Address: C/O Heineken UK, 2-4
Email: info@sjf.co.uk
Fax: 01273 679673
London, E2 7RL
LOWE, Billy
Broadway Park, South Guile,
Website: www.sjf.co.uk
Email:
Phone: 020 7613 1141
Position: Managing Director
Edinburgh, EH12 9JZ
helen@businessblueprints.co.uk
Email: stringraycafe@yahoo.co.uk
Address: 25 George IV Bridge,
Phone: 0131 528 1000
SOFRA RESTAURANTS LTD
Website: www.spur.co.za
Website: www.stringraycafe.co.uk
Edinburgh, EH1 1EN
Fax: 0131 528 2300
OZER, Huseyin
Phone: 0131 622 1820
Email:
Position: Managing Director
SQUARE PIE
SUBWAY RESTAURANTS
Fax: 0131 220 0106
consumercare@heineken.co.uk
Address: 11 Circus Rd,
DEWEY, Martin
HAINES, Trevor
Email: info@saltire-taverns.co.uk
Website: www.heineken.co.uk
London, NW8 6NX
Position: Managing Director
Position: Area Development
Phone: 020 7586 9889
Address: 24/26 Faurier St,
Manager
SHEPHERD NEAME LTD
Fax: 020 7240 4466
London, E1 6QE
Address: Chaston House, Mill
SAMUEL SMITH LTD
NEAME, Jonathan
Email: ebarut@sofra.co.uk
Phone: 0207 2472 100
Court, Hinton Way, Great
SMITH, H
Position: Chief Executive
Website:
Email: martind@squarepie.com
Shelford, Cambridge, CB22 5LD
Address: Old Brewery, High St,
Address: Faversham Brewery, 17
www.sofra.co.uk
Website: www.squarepie.com
Phone: 01223 550820
Website: www.saltire-taverns.co.uk
UK HOSPITALITY BLACK BOOK 2011 l
239
Restaurant Groups 13
Address: 35 Walton St,
2011
S - Z Contacts
Fax: 028 9335 9102
Position: Managing Director
Email: sarah@tingdene.net
TRAGUS HOLDINGS LTD
Phone: 020 7822 5252
Email: info@subway.co.uk
Address: 330 Upper Street,
Website: www.tingdene-parks.net
TURNER, Graham
Website: www.unilever.co.uk
Website: www.subway.co.uk
London, N1 2XQ
Position: Chief Executive
Phone: 020 7359 3026
TINSELTOWN
MANSIGANI, Mohan
URBAN & COUNTRY LEISURE
Email:
HASAN, Suhil
Position: Chief Financial Officer
SAUNDERS, Ross
robert.tame@thefinefood.co.uk
Position: Managing Director
Address: 163 Eversholt St,
Position: Managing Director
Website: www.thefinefood.co.uk
Address: 44/46 St John Street,
London, NW1 1BU
ROSS, Jason
London, EC1M 4DF
Phone: 020 7121 3200
Position: Financial Director
THE HEAD OF STEAM LTD
Phone: 020 7689 2424
Fax: 020 7121 3222
Address: Unit 4, Park Farm Barns,
TADCASTER PUB COMPANY
BROOKES, Tony
Email: info@tinseltown.co.uk
Email: info@tragusholdings.com
Chester Road, Stonebridge,
WALSH, Jim
Position: Managing Director
Website: www.tinseltown.co.uk
Website:
Meriden, CV7 7HN
Position: Chairman
Address: Manesty, Leazes Lane,
www.tragusholdings.com
Phone: 0845 301 1142
CRAWFORD-PORTER, James
Hexham, Northumberland,
TOSSED
Position: Managing Director
NE46 3AE
MCKEVITT, Vincent
TRIPLE ROCK LTD
urbanandcountryleisure.com
Address: Commer House, Station
Phone: 01434 607 393
Position: Owner
CLARK, Chris
Website:
Rd, Tadcaster, LS24 9JF
Email: tony@theheadofsteam.co.uk
Address: The Greenhouse, 31-33
Position: Managing Director
www.urbanandcountryleisure.com
Phone: 01937 835 020
Website:
Baker Street, London, W1U 8EJ
Address: The Barns, Woodlands
Fax: 01937 834236
www.theheadofsteam.co.uk
Phone: 020 7289 2516
End Mells, Frome, BA11 3QD
Email: bakerstreet@tosseduk.com
Phone: 01373 813345
Website: www.tosseduk.com
Fax: 01373 813789
T
Email: james@tadpubco.co.uk Website: www.tadpubco.co.uk
THE STAR INN PERN, Andrew
Email: jason@
V
Email: chris@triplerock.co.uk
TAMPOPO RESTAURANTS
Position: Chef Proprietor
TOWN & CITY PUB COMPANY
FOX, David
Address: Harome, Near Helmsley,
SMITH, Toby
TRUST INNS
VALEMINT LTD
Position: Managing Director
North Yorkshire, YO62 5JE
Position: Chief Executive
KING, Brian
DAVIES, Michael
Address: Quay House, Quay
Phone: 01439 770397
Address: Porter Tun House, 500
Position: Managing Director
Position: Managing Director
Street, Manchester, M3 3JE
Email: reservations@
Capabilty Green, Luton, LU1 3LS
Address: Blenheim House,
Address: Main Rd, Church
Phone: 0161 8322 764
thestarinnatharome.co.uk
Phone: 0845 126 2944
Foxhole Rd, Ackhurst Park,
Village, Pontypridd, CF38 1PY
Fax: 0161 819 1866
Website:
Fax: 01582 693501
Chorley, PR7 1NY
Phone: 01443 201139
Email: enquiries@tampopo.co.uk
www.thestaratharome.co.uk
Email: general@demys.com
Phone: 01257 238800
Fax: 01443 218987
Website: www.laurelpubco.com
Fax: 01257 238801
Email: mike.fagins@tiscali.co.uk
Website: www.tampopo.co.uk
THORLEY TAVERNS LTD
Email: info@trustinns.co.uk
TATTERSHALL CASTLE GROUP
THORLEY, Frank
TOWN CENTRE RESTAURANTS
FORD, David
Position: Managing Director
WINTER, Mark
Position: Managing Director
THORLEY, Philip
Position: Chief Executive
CHITTOCK, Steve
Position: Finance Director
MONTAGNA, Michele
Position: Finance Director
Address: The Old Police Station,
Position: Operations Director
Address: Regus House, Windmill
60 Gladstone Rd,
Address: Unit 6,, Dundee Way,
Hill Bs Park, Swindon, SN5 6QR
Broadstairs, CT10 2TA
Enfield, EN3 7SX
UKAI SUSHI
Phone: 0191 536 8388
Phone: 01793 441429
Phone: 01843 602010
Phone: 020 8443 3968
MOAVEN, Abbas
Fax: 0191 536 8800
Email:
Fax: 01843 866333
Fax: 020 8443 3735
Position: Managing Director
Email: paul.mackings@vimac-
info@tattershallcastlegroup.com
Email: pjt@thorleytaverns.co.uk
Email: mark@
Address: 223 Portabello Rd,
leisure.co.uk
Website: www.the1440.co.uk
Website: www.thorleytaverns.co.uk
towncentrerestaurants.co.uk
London, W11 1LU
Website: www.vimac-leisure.co.uk
Website:
Phone: 020 7243 3222
www.towncentrerestaurants.co.uk
Email: info@ukai.co.uk
Website: www.trustinns.co.uk
VIMAC LEISURE LTD MACKINGS, Paul
U
Position: Chief Executive Address: Unit 7, Witney Way, Boldon Bs Park, Boldon Colliery, NE35 9PE
THAI RIVER COMPANY
TINGDENE PARKS LTD
ADDA, Pann
COLLIER, Ian
Address: 308 Latimer Rd,
Position: Sales & Marketing
TRADITIONAL SCOTTISH ALES LTD
London, W10 6QW
Director
ROSS, Douglas
UNILEVER
Phone: 020 8960 5988
LIEBSCHER, Charlie
Address: Bandeath Industrial
POLMAN, Paul
Email: mkt_gardenandgrill@
Position: Operations Director
Estate, Throsk, Stirling, FK7 7NP
Position: Chief Executive
W H BRAKSPEAR & SONS PLC
hotmail.com
Address: Bradfield Rd,
Phone: 01786 817000
HUET, Jean-Marc
DAVIES, Tom
Website: www.thairiver.co.uk
Finedon Rd Industrial Estate,
Fax: 01786 833426
Position: Chief Financial Officer
Position: Chief Executive
Wellingborough, NN8 4HB
Email:
Address: 100 Victoria
NATHAN, David
THE FINE FOOD CO.
Phone: 01933 230130
enquiries@bridgeofallan.co.uk
Embankment, Blackfriars,
Position: Finance Director
TAME, Robert
Fax: 01933 230113
Website: www.bridgeofallan.co.uk
London, EC4Y 0DY
Address: The Bull Courtyard,
240
l UK HOSPITALITY BLACK BOOK 2011
Website: www.ukai.co.uk
W
BLACK BOOK HOSPITALITY 2011
Bell St, Henley-On-Thames,
WHITBREAD RESTAURANTS
Position: Managing Director
RG9 2BA
DIVISION
WILSON, Stuart
Phone: 01491 570200
HARRISON, Andy
Position: Finance Director
SHUKER, Martin
Fax: 01491 570201
Position: Chief Executive
Address: 3 Duncrue Place,
Position: Chief Executive
Email: gillashplant@
ROGERS, Christopher
Belfast, BT3 9BU
brakspearpubs.co.uk
Position: Group Finance Director
Phone: 028 9074 6274
YELLOWHAMMER BARS
Woking, GU21 6JT
Website: www.brakspear.co.uk
Address: Whitbread Court, Porz
Fax: 028 9074 8022
FEARN, Tim
Phone: 01483 717000
Avenue, Dunstable, LU5 5XE
Email: swilson@winemart.co.uk
Position: Finance Director
Fax: 01483 717018
WADWORTH & CO LTD
Phone: 01582 424200
Website: www.winemart.com
Address: Bloxham Mill, Barford Rd,
Email: kate.surey@yum.com
BARTHOLOMEW, Charles
Email:
Bloxham, Banbury, OX15 4FF
Website: www.yum.com
Position: Chairman
supplier.info@whitbread.com
WOODFORDEâ&#x20AC;&#x2122;S LTD
Phone: 0844 543 4800
PERCY, Graeme
Website:
BETTS, Mike
Email: tim.fearn@tbasolutions.co.uk
Position: Financial Director
www.whitbread.com
Position: Joint Managing Director
Website:
NUDD, Dennis
www.yellowhammerbars.com
INTERNATIONAL
Address: 32 Goldsworth Rd,
Z
Devizes, SN10 1JW
WHITE STAR LINE
Position: Joint Managing Director
Phone: 01380 723361
LAHOUD, Jimmy
Address: Broadland Brewery,
YORK BREWERY CO LTD
Fax: 01380 724342
Position: Managing Director
Woodbastwick,
BARKER, Andrew
ZILLI FISH LTD
Email: sales@wadworth.co.uk
Position: Address: 48 Greek St,
Norwich, NR13 6SW
Position: Managing Director
ZILLI, Aldo
Website: www.wadworth.co.uk
London, W1D 4EF
Phone: 01603 720353
Address: 12 Toft Green,
Position: Managing Director
Phone: 020 7734 7333
Fax: 01603 721806
Micklegate, York, YO1 6JT
Address: 36/40 Brewer St,
WELCOME BREAK GROUP LTD
Fax: 020 7734 0033
Email: mike@woodfordes.co.uk
Phone: 01904 621162
London, W1F 9TB
MCKIE, Rod
Email: sales@whitestarline.org.uk
Website: www.woodfordes.co.uk
Fax: 01904 621216
Phone: 020 7437 4867
Position: Chief Operating Officer
Website: www.whitestarline.org.uk
Email: info@yorkbrew.co.uk
Email: zilli@btconnect.com
Website: www.yorkbrew.co.uk
Website: www.zillialdo.com
WOODLANDS RESTAURANTS
WRIGHT, Nick
Restaurant Groups 13
Address: Northgate Brewery,
YUM RESTAURANTS
Y
Position: Finance Director
WIMPY GB LTD
SOOD, Rajat
Address: No 2 Vantage Court,
HELE, Darren
Position: Managing Director
YOUNG & CO BREWERY PLC
ZUMA AND ROKA
Tickford St, Newport Pagnell,
Position: Managing Director
Address: 12 West Close, Wembley
GOODYEAR, Stephen
BECKER, Rainer
MK16 9EZ
Address: 2 The Listons, Liston Rd,
Park, Wembley, HA9 9PJ
Position: Chief Executive
Position: Founder
Phone: 01908 299700
Marlow, SL7 1FD
Phone: 020 8904 7897
Address: Riverside House, 26
Address: 5 Raphael Street,
Fax: 01908 299888
Phone: 01628 891655
Fax: 020 8904 7359
Osiers Rd, London, SW18 1NH
Knightsbridge, SW7 1DL
Email: darren.woodhouse@
Fax: 01628 474025
Email: enquiries@
Phone: 020 8875 7000
Phone: 020 7584 1010
welcomebreak.co.uk
Website: www.wimpy.uk.com
woodlandsrestaurant.co.uk
Fax: 020 8870 7100
Email: info@zumarestaurant.com
Website:
Email: enquiries@youngs.co.uk
Website:
www.woodlandsrestaurant.co.uk
Website: www.youngs.co.uk
www.zumarestaurant.com
Website: www.welcomebreak.co.uk
WINE INNS DAVIES, Robert
UK HOSPITALITY BLACK BOOK 2011 l
241
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A - J Contacts
DISTINGUISHED HOTELS A
Address: 60 Hyde Park Gate,
Fax: 0 1647 445020
Phone: 016 3341 3000
CONNAUGHT (THE)
LONDON, SW7 5BB
Email: reception@boveycastle.com
Fax: 016 3341 2910
SEILER-HAYEZ, Nathalie
Phone: 020 7368 5700
Website: www.boveycastle.com
Email: jjones@celtic-manor.com
Position: General Manager
Website: www.celtic-manor.com
Address: Carlos Place,
Fax: 020 7368 5701
51 BUCKINGHAM GATE TAJ SUITES
Email: k.remy@baglioni.com
BROWN’S HOTEL
Website: www.baglionihotels.com
JOHNSON, Stuart
CHESTER GROSVENOR AND SPA
Phone: 020 7499 7070
Position: General Manager
(THE)
Email: nseiler-hayez@the-
AND RESIDENCES
London, W1K 2AL
RIUS PEREZ, Araceli
BALMORAL (THE)
Address: Albemarle Street,
SLATER, Jonathan
connaught.co.uk
Position: Hotel Manager
FORTE, Sir Rocco
London, W1S 4BP,
Position: Managing Director
Website:
VERMA, Prabhat
Position: Owner
Phone: 020 7493 6020
Address: Eastgate,
www.the-connaught.co.uk
Position: General Manager
ARTOLLI, Ivan
Email:
Chester, CH1 1LT
Address: 51 Buckingham Gate,
Position: General Manager
browns@roccofortecollection.com
Phone: 012 4432 4024
Taj Suites and Residences,
Address: The Balmoral, 1 Princes
Website: www.brownshotel.com
Fax: 012 4431 3246
London, SW1E 6AF
St, Edinburgh, EH2 2EQ
Phone: 0207 7697 766
Phone: 013 1556 2414
Fax: 020 7630 7587
Email: reservations.balmoral@
Email: pverma@cplonsj.co.uk
roccofortecollection.com
Website: www.51-buckinghamgate.com
Website:
C
chestergrosvenor.com Website: www.chestergrosvenor.com
DORCHESTER HOTEL (THE) FASEL, Roland
www.thebalmoralhotel.com
ANDAZ LIVERPOOL STREET
D
Email: reservations@
CHEWTON GLEN HOTEL AND SPA
Position: General Manager
STEMBRIDGE, Andrew
Address: Park Lane,
Position: Managing Director
London, W1K 1QA,
DE SAINT EXUPERY, Arnaud
BENTLEY (THE)
CAMERON HOUSE ON LOCH LOMOND
Position: General Manager
KENNEDY, Paul
CARTER OBE, Stephen
Address: New Milton,
Phone: 020 7629 8888
HAMILTON, Catherine
Position: Operations Manager
Position: Managing Director
Hampshire, BH25 6QS
Fax: 02076298080
Position: Front Office Manager
SANGER, Reema
NESBITT, Graeme
Phone: 014 2527 5341
Email:
Address: 40 Liverpool St,
Position: Managing Director
Position: General Manager
Fax: 014 2527 2310
info@thedorchester.com
London, EC2M 7QN
Address: 27-33 Harrington
Address: Cameron House on
Email:
Website:
Phone: 020 7618 5010
Gardens, London, SW7 4JX
Loch Lomond, Loch Lomond,
reservations@chewtonglen.com
www.thedorchester.com
Email: catherine.hamilton@hyatt.com
Phone: 020 7244 5555
Dumbartonshire, G83 8QZ
Website: www.chewtonglen.com
Website: www.london.
Email: paul.kennedy@thebentley-
Phone: 013 8975 5565
liverpoolstreet.andaz.hyatt.com
hotel.com
Email:
CLARIDGE’S
HANNA, John
DRAYCOTT (THE)
Website:
stephen.carter@devere.co.uk
KOCHS, Thomas
Position: General Manager
ATHENAEUM HOTEL & APARTMENTS
www.thebentley-hotel.com
Website:
Position: General Manager
Address: 22-26 Cadogan Gardens,
www.cameronhouse.co.uk
Address: 49 Brook Street,
London, SW3 2RP
CRITCHARD, Jonathan
BERKELEY HOTEL (THE)
London, W1K 4HR
Phone: 020 7730 6466
Position: General Manager
KABELITZ, Klaus
CAPITAL (THE)
Phone: 020 7629 8860
Email:
Address: The Athenaeum,
Position: General Manager
LEVIN, Kate
Email:
john.hanna@draycotthotel.com
116 Piccadilly, Mayfair,
Address: Wilton Place,
Position: General Manager
tkochs@claridges.co.uk
Website:
London, W1J 7BJ
Knightsbridge,
LEVIN, David
Website:
www.draycotthotel.com
Phone: 020 7499 3464
London, SW1X 7RL
Position: Owner
www.claridges.co.uk
Email:
Phone: 020 7235 6000
Address: 22 Basil Steet,
critchardj@athenaeumhotel.com
Fax: 020 7235 4330
London, SW3 1AT
CLIVEDEN HOUSE
DHUGGA, Debrah
Website: www.athenaeumhotel.com
Email: info@the-berkeley.co.uk
Phone: 020 7589 5171
CROWLEY, Sue
Position: General Manager
Website: www.the-berkeley.co.uk
Email:
Position: General Manager
MURPHY, Declan
kate.levin@capitalhotel.co.uk
Address: Cliveden, Taplow,
Position: Marketing Manager
Website: www.capitalhotel.co.uk
Berkshire, SL6 0JF
Address: St. James’s Place,
Phone: 016 2866 8561
London, SW1A 1NY
B
BOVEY CASTLE HOTEL RATA, Jeremy
DUKES HOTEL
Position: Managing Director
CELTIC MANOR RESORT (THE)
Fax: 016 2866 1837
Phone: 020 7491 4840
Address: North Bovey, Dartmoor
MATTHEWS, Dylan
Email:
Email:
BAGLIONI HOTEL
National Park,
Position: Chief Executive
tracy.solarz@clivedenhouse.co.uk
bookings@dukeshotel.com
VIRGILIO, Luca
Devon, TQ13 8RE
Address: Coldra Woods, The Usk
Website:
Website:
Position: General Manager
Phone: 0 844 474 0077
Valley, Newport, NP18 1HQ
www.clivedenhouse.co.uk
www.dukeshotel.com
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E
Phone: 0207 4865800
Email:
Phone: 020 7396 9000
charlie.parker@fourseasons.com
Email:
Website:
gcopeman@thegoring.com
Email:
www.fourseasons.com/hampshire
Website:
london.churchill@hyatt.com
H
Fax: 02074861255
www.thegoring.com
Website:
EGERTON HOUSE HOTEL (THE)
FOUR SEASONS HOTEL LONDON AT
ANIDO, Sandra
CANARY WHARF
GRAND HOTEL EASTBOURNE
SPEIRS, Kenneth
Position: General Manager
PURTILL, Michael
WEBLEY, Jonathan
Position: General Manager
Address: 17-19 Egerton Terrace,
Position: General Manager
Position: General Manager
Address: Halkin Street,
Knightsbridge, London, SW3
Address: 46 Westferry Circus,
Address: King Edwards Parade,
London, SW1X 7DJ
2BX
London, E14 8RS
Eastbourne, East
Phone: 020 7333 1000
Phone: 020 7589 2412
Phone: 020 7510-1999
Sussex, BN21 4EQ
Email:
Fax: 020 7584 6540
Fax: 020 7510-1998
Phone: 01323 412345
kenneth.speirs@halkin.como.bz
INVERLOCHY CASTLE
Email: sanido@rchmail.com
Email:
Fax: 01323 412233
Website:
LIEDER, Norbert
Website:
reservations.caw@fourseasons.
Email: reservations@
www.halkin.como.bz
Position: Managing Director
www.egertonhousehotel.com
com
grandeastbourne.com
Website:
Website:
HANBURY MANOR
Position: General Manager
www.fourseasons.com
www.grandeastbourne.com
BOULTON-SMITH, William
Address: Torlundy,
Position: General Manager
Fort William, PH33 6SN
GRAND JERSEY HOTEL & SPA
Address: Ware, Hertfordshire,
Phone: 01397 702177
GOODYER, Jane
SG12 0SD
Fax: 01397 702953
Position: Managing Director
Phone: 019 2048 7722
Email:
FAIRMONT ST ANDREWS
Address: Esplanade, St Helier,
Fax: 019 2048 7692
gm@inverlochy.co.uk
TURTA, Garrett
Jersey, JE2 3QA
Email: william.boulton-smith@
Website: www.inverlochycastlehotel.com
G
www.london.churchill.hyatt.com
13
I
MILNE, Calum
Hotels
F
HALKIN (THE)
Position: General Manager
GLENAPP CASTLE
Phone: 015 3472 2301
marriotthotels.com
Address: St Andrews,
COWAN, Graham
Fax: 015 3473 7815
Website: www.marriott.co.uk
KY16 8PN
Position: Owner
Email:
Phone: 013 3483 7000
ORR, John
jgoodyer@grandjersey.com
HOTEL MISSONI EDINBURGH
GUE, Fabrice
Email:
Position: General Manager
Website:
SVENSEN, Carina
Position: General Manager
garrett.turta@fairmont.com
Address: Glenapp Castle Hotel,
www.grandjersey.com
Position: General Manager
Address: Hotel, Spa & Island,
Website:
Ballantrae, Ayrshire, KA26 0NZ
Address: 1 George IV Bridge,
Benderloch, By Oban,
www.fairmont.com/standrews
Phone: 014 6583 1212
Edinburgh, EH1 1AD
Argyll, PA37 1SD
Email: info@glenappcastle.com
GROSVENOR HOUSE, A JW MARRIOTT HOTEL
Phone: 013 1220 6666
Phone: 01631 720371
Website: www.glenappcastle.com
STEWART-MOORE, Anthony
Email:
Fax: 01631 720531
Position: General Manager
carina.svensen@hotelmissoni.com
Email: office@eriska-hotel.co.uk Website: www.eriska-hotel.co.uk
FORBURY HOTEL (THE) MORGAN, Charles
ISLE OF ERISKA
Position: General Manager
GLENEAGLES HOTEL
Address: Grosvenor House, Park
Website:
Address: 26 The Forbury, Reading,
LEDERER, Peter
Lane, London, W1K 7TN
www.hotelmissoni.com
Berkshire, RG1 3EJ
Position: Chairman
Phone: 020 7499 6363
Phone: 011 8958 1234
ELSMIE, Patrick
Email: grosvenor-house@
HOWARD (THE)
Email:
Position: Managing Director
marriotthotels.com
KITELEY, Leon
charles.morgan@theforburyhotel.
Address: The Gleneagles Hotel,
Website: www.marriott.co.uk
Position: General Manager
co.uk
Auchterarder,
Website:
Perthshire, PH3 1NF
GROVE (THE)
King Street,
JUMEIRAH CARLTON TOWER
www.theforburyhotel.co.uk
Phone: 017 6466 2231
LANDER, Richard
Edinburgh, EH3 6QH
PICOT, Derek
J
Address: The Howard, 34 Great
Email: resort.sales@gleneagles.com
Position: General Manager
Phone: 013 1557 3500
Position: General Manager
FOUR SEASONS HOTEL HAMPSHIRE
Website: www.gleneagles.com
Address: London’s Country
Email: l.kiteley@oldwaverley.co.uk
Address: Jumeirah Carlton Tower,
Estate, Chandler’s Cross,
Website: www.thehoward.com
On Cadogan Place,
PARKER, Charlie
GORING (THE)
Rickmansworth,
Position: General Manager
COPEMAN, Graham
Hertfordshire, WD3 4TG
Address: Four Seasons Hotel
Position: General Manager
Hampshire, Dogmersfield Park,
London, SW1X 9PY Phone: 020 7235 1234
Phone: 019 2380 7807
HYATT REGENCY-LONDON THE CHURCHILL
GORING, Jeremy
Fax: 019 2322 1008
GRAY, Michael
derek.picot@jumeirah.com
Chalky Ln, Dogmersfield,
Position: Chief Executive
Email:
Position: General Manager
Website:
Hampshire, RG27 8TD
Address: 15 Beeston Place,
richard.lander@thegrove.co.uk
Address: 30 Portman Square,
jumeirah.com/
Phone: 012 5285 3000
London, SW1W 0JW
Website: www.thegrove.co.uk
London, W1H 7BH,
JumeirahCarltonTower
Email:
UK HOSPITALITY BLACK BOOK 2011 l
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J - S Contacts
L
Hampshire, SO43 7FZ
LOUGH ERNE RESORT
Hotel, Sydney Road,
MILESTONE HOTEL
Phone: 023 8028 7177
STAPLETON, John
Bath, BA2 6JF
PIKE, Andrew
Email: justin.pinchbeck@
Position: General Manager
Phone: 084 4879 9106
Position: General Manager
limewood.co.uk
Address: Belleek Road,
Email: sales.bathspa@macdonald-
POTGIETER, Frits
Website: www.limewoodhotel.co.uk
Enniskillen,
hotels.co.uk
Position: Deputy General Manager
Fermanagh, BT93 7ED
Website:
Address: 1 Kensington Court,
www.macdonaldhotels.co.uk
London, W8 5DL
LANDMARK HOTEL (THE) GREEN, Francis
LONDON MARRIOTT HOTEL
Phone: 028 6632 3230
Position: General Manager
COUNTY HALL
Email: info@lougherneresort.com
Address: 222 Marylebone Road,
BOWERY, Stuart
Website: www.lougherneresort.com
London, NW1 6JQ
Position: General Manager
Phone: 020 7631 8000
Address: London Marriott Hotel
Fax: 020 7631 8080
Phone: 020 7917 1000
MACDONALD RANDOLPH HOTEL
Email:
GRANGE, Michael
apike@rchmail.com
LOWRY HOTEL
Position: General Manager
Website:
County Hall, Westminster Bridge
KIENAST, Peter
Address: Beaumont Street,
www.milestonehotel.com
Email: webmarketing@
Road, County Hall,
Position: General Manager
Oxford, OX1 2LN
thelandmark.co.uk
London, SE1 7PB
Address: 50 Dearmans Place,
Phone: 084 4879 9132
Website:
Phone: 020 7928 5200
Chapel Wharf,
Fax: 018 6579 1678
www.landmarklondon.co.uk
Email: stuart.bowery@
Manchester, M3 5LH
Email: michael.grange@
marriotthotels.com
Phone: 016 1827 4000
macdonald-hotels.co.uk
Website: www.marriott.co.uk
Fax: 016 1827 4001
Website: www.macdonaldhotels.
Email: p.kienast@
co.uk/randolph
LANESBOROUGH (THE) GELARDI, Geoffrey Address: Hyde Park Corner,
LONDON MARRIOTT HOTEL PARK LANE
London, SW1X 7TA
POOLEY, Miles
Phone: 020 7259 5599
Position: General Manager
N NO 41 HENDRY, Malcolm
roccofortecollection.com Website: www.thelowryhotel.com
MANDARIN ORIENTAL HYDE PARK LONDON
Position: General Manager
Position: General Manager
LUCKNAM PARK
MCHALE, Anthony
Position: Resident Manager
Email: info@lanesborough.com
Address: 140 Park Lane,
MURRAY mbe, Harry
Position: General Manager
Address: 41 Buckingham Palace
Website: www.lanesborough.com
London, W1K 7AA
Position: Chairman
Address: 66 Knightsbridge,
Road, London, SW1W 0PS
Phone: 020 7493 7000
RANDALL, Claire
London, SW1X 7LA
Phone: 020 7300 0041
LANGHAM (THE)
Email: miles.pooley@
Position: Managing Director
Phone: 020 7235 2000
Fax: 020 7300 0141
MARSDEN, Tim
marriotthotels.com
Address: Bath Colerne,
Email: tmchale@mohg.com
Email:
Position: General Manager
Website: www.marriott.co.uk
Chippenham,
Website: www.mandarinoriental.
info41@rchmail.com
Wiltshire, SN14 8AZ
com/london
Website:
BENSON, Katie
GORTCHACOW, Andrew
Phone: 01225 742777
Address: Regent Street, 1C
LONDON MARRIOTT HOTEL WEST INDIA QUAY
Fax: 01225 743536
MERCHANT HOTEL (THE)
Portland, London, W1B 1JA
HENTSZEL, Katrin
Email:
MCLOUGHLIN, Adrian
Phone: 020 7636 1000
Position: General Manager
reservations@lucknanpark.co.uk
Position: General Manager
Email: Tim.Marsden@
Address: 22 Hertsmere Rd,
Website: www.lucknampark.co.uk
WOLSEY, William
langhamhotels.com
Canary Wharf,
Website:
London, E14 4ED
LUTON HOO HOTEL
Address: 16 Skipper Street,
www.london.langhamhotels.co.uk
Phone: 020 7093 1000
LONG, Matthew
Belfast, BT1 2DY
Email: katrin.hentszel@
Position: General Manager
Phone: 028 9023 4888
OLD COURSE HOTEL GOLF RESORT AND SPA (THE)
LE MANOIR AUX QUAT SAISONS
marriotthotels.com
Address: Luton Hoo, The Mansion
Email:
TAYLOR, Debbie
NEWMAN-HALL, Philip
Website: www.marriott.com
House, Luton, LU1 3TQ
adrian@themerchanthotel.com
Position: President of the
Phone: 015 8273 4437
Website:
Hospitality and Real Estate
www.themerchanthotel.com
Group
Position: Managing Director
Position: Director and General
www.41hotel.com
O
Position: Owner
Manager
LONGUEVILLE MANOR HOTEL
Email: mlong@elitehotels.co.uk
Address: Church Road, Great
LEWIS, Malcolm & Patricia
Website: www.lutonhoo.co.uk
Milton, Oxford, OX44 7PD
Position: Proprietors
METROPOLITAN LONDON
Fife, Scotland, KY16 9SP
Phone: 01844 278881
BENTO, Pedro
ORCHARD, Thomas
Phone: 0 1334 474371
Fax: 01844 278847
Position: Head Chef
Position: General Manager
Fax: 01334 475234
Email: reservations@blanc.co.uk
Address: St Saviour,
Address: 19 Old Park Lane,
Email: reservations@
Website: www.manoir.com
Jersey, JE2 7WF
London, W1K 1LB
oldcoursehotel.co.uk
Phone: 0 1534 725501
Phone: 020 7447 1000
Website: www.oldcoursehotel.co.uk
M
Address: St Andrews, Kingdom of
LIMEWOOD
Email:
MACDONALD BATH SPA
Email: thomas.orchard@
PINCHBECK, Justin
info@longuevillemanor.com
CLUBBE, Martin
metropolitan.como.bz
Position: Director
Website:
Position: General Manager
Website:
ONE ALDWYCH
Address: Beaulieu Rd, Lyndhurst,
www.longuevillemanor.com
Address: Macdonald Bath Spa
www.metropolitan.como.bz
SOENNICHSEN, Stefan
244
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BLACK BOOK HOSPITALITY 2011
Position: Managing Director
Email:
SOFITEL LONDON ST JAMES
Address: 150 Piccadilly,
toby.isenberg@guoman.co.uk
DUPART, Denis
WC2B 4RH
London, W1J 9BR
Website: www.guoman.com
Position: General Manager
Phone: 020 7300 1000
Phone: 020 7493 8181
Fax: 020 7300 1001
Fax: 020 7493 2687
Address: 1 Aldwych, London,
R
Address: 6 Waterloo Place, London, SW1Y 4AN
S
Email: stefansoennichsen@
RADISSON EDWARDIAN
Email:
onealdwych.com
HAMPSHIRE HOTEL
execoffice@theritzlondon.com
Fax: 020 7747 2210
Website: www.campbellgrayhotels.
BOTEV, Atanas
Website: www.theritzlondon.com
Email: H3144@sofitel.com
com/onealdwych
Position: General Manager
P
Phone: 020 7747 2200
Website: www.sofitel.com/London
Address: 31-36 Leicester Square,
ROCKLIFFE HALL
SCOTSMAN (THE)
London, WC2H 7LH
GIBSON, Steve
GRAHAM, Thomas
SOUTH LODGE HOTEL
Phone: 020 7839 9399
Position: Owner
Position: General Manager
SPURGEON, Rupert
Email: reshamp@radisson.com
HOLMES, Nick
TYRIE, Peter
Position: General Manager
Website: radissonedwardian.com/
Position: Managing Director
Position: Managing Director
Address: Brighton Road,
hampshire
Address: Rockliffe Hall,
Address: 20 North Bridge,
Nr. Horsham,
Hurworth-on-Tees, Darlington,
Edinburgh, EH1 1TR
West Sussex, RH13 6PS
PENNYHILL PARK HOTEL &
13
Position: General Manager
RADISSON EDWARDIAN HOTEL
Durham, DL2 2DU
Phone: 013 1556 5565
Phone: 0 1403 891 711
TOMLIN, Julian
MILES, Stephen
Phone: 013 2572 9999
Email: cthomas@tshg.co.uk
Fax: 0 1403 891 766
Position: General Manager
Position: General Manager
Email: enquiries@rockliffehall.com
Website:
Email:
PECORELLI, Danny
Address: Free Trade Hall, Peter St,
Website: www.rockliffehall.com
www.thescotsmanhotel.co.uk
enquiries@southlodgehotel.co.uk
Position: Managing Director
Manchester, M2 5GP
Address: Pennyhill Park Hotel &
Phone: 016 1835 9929
ROYAL CRESCENT HOTEL
The Spa, London Road, Bagshot,
Email: miless@radisson.com
LOVE, Sharon
SEAHAM HALL HOTEL & SERENITY SPA
Surrey, GU19 5EU
Website:
Position: General Manager
BLOODWORTH, Bernard
ST. DAVID’S HOTEL & SPA
Phone: 012 7647 8426
www.radissonedwardian.com
DAVIS, Andrew
Position: General Manager
BARCLAY, Graeme
Hotels
THE SPA
Website: www.southlodgehotel.co.uk
Position: Chairman
Address: Lord Byron’s Walk,
Position: General Manager
Address: The Royal Crescent
Seaham, Durham, SR7 7AG
TROY, Tony
Website:
RADISSON EDWARDIAN MAY FAIR HOTEL
Hotel, 16 Royal Crescent,
Phone: 019 1516 1400
Position: Chief Executive
www.pennyhillpark.co.uk
CHEUNG, Michael
Bath, BA1 2LS
Fax: 019 1516 1410
Address: The St. David’s Hotel &
Position: General Manager
Phone: 012 2582 3333
Email: bernard.bloodworth@
Spa, Havannah Street, Cardiff,
PLAZA ON THE RIVER - CLUB AND RESIDENCE
Address: The May Fair Hotel,
Email:
seaham-hall.co.uk
CF10 5SD
Stratton Street,
sharon.love@royalcrescent.co.uk
Website: www.seaham-hall.co.uk
Phone: 029 2045 4045
HEGARTY, Greg
London, W1J 8LT
Website: www.royalcrescent.co.uk
Position: Regional General
Phone: 020 7769 3046
Manager
Fax: 020 7493 0244
Address: 18 Albert Embankment,
Email: enquiries@pennyhillpark.co.uk
Email: adele.tibbott@principal-
SHERATON GRAND HOTEL & SPA
hayley.com
ROYAL GARDEN HOTEL
KAVANAGH, JP
Website:
Email:
BAMFORD, Graham
Position: General Manager
www.thestdavidshotel.com
London, SE1 7TJ
sales@themayfairhotel.co.uk
Position: General Manager
Address: 1 Festival Square,
Phone: 020 7769 2525
Website:
Address: 2-24 Kensington High
Edinburgh, EH3 9SR
ST. JAMES’S HOTEL & CLUB
Email: hbond@pphe.com
www.themayfairhotel.co.uk
St, Kensington,
Phone: 013 1229 9131
MUEHLE, Henrik
London, W8 4PT,
Email:
Position: General Manager
Phone: 020 7937 8000
jp.kavanagh@sheraton.com
Address: 7-8 Park Place, St James’s,
PRESTONFIELD
RENAISSANCE LONDON CHANCERY COURT HOTEL
Fax: 0207 361199
Website:
Lincolnshire, SW1A 1LS
MCGUIGGAN, Alan
MAW, Theresa
Email: grahambamford@
www.sheratonedinburgh.co.uk
Phone: 020 7316 1608
Position: General Manager
Position: General Manager
royalgardenhotel.co.uk
THOMSON, James
Address: 252 High Holborn,
Website:
SHERATON PARK TOWER
stjameshotelandclub.com
Position: Owner
London, WC1V 7EN
www.royalgardenhotel.co.uk
BENNETT, Colin
Website:
Address: Prestonfield House,
Phone: 020 7829 9888
Position: General Manager
www.stjamesclubandhotel.co.uk
Priestfield Road, Edinburgh,
Email: rhi.loncc.gm@
ROYAL HORSEGUARDS HOTEL (THE)
Address: 101 Knightsbridge,
EH16 5UT
renaissancehotels.com
DOWLING, Anne Marie
London, SW1X 7RN
Phone: 013 1225 7800
Website:
Position: General Manager
Phone: 020 7235 8050
STAFFORD LONDON, BY KEMPINSKI (THE)
Email:
www.marriott.co.uk/Holborn
Address: 2 Whitehall Court,
Email: colin.bennett@
PROCTOR, Stuart
London, SW1A 2EJ,
starwoodhotels.com
Position: General Manager
Website: www.plazaontheriver.co.uk
reservations@prestonfield.com
Email: Henrik@
Website:
RITZ LONDON (THE)
Phone: 0871 376 9033
Website:
Address: 16-18 Saint James’s Place,
www.prestonfield.com
BOXALL, Stephen
Fax: 0207 9304010
www.sheratonparktower.com
London, SW1A 1NJ
UK HOSPITALITY BLACK BOOK 2011 l
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2011
S - Z Contacts
Phone: 020 7493 0111
Position: General Manager
Email: stewart.selbie@
Email:
Address: Temple Place,
luxurycollection.com
stuart.proctor@kempinski.com
London, WC2R 2PR
Website: www.turnberryresort.
Wiltshire, SN16 ORB
Website:
Phone: 020 7836 3555
co.uk
Phone: 016 6682 2888
www.kempinski.com/es/london
Email: andreas.stys@swissotel.com Website: www.swissotel.com/
STOKE PARK
london
Address: Stoke Park, Park Road,
Address: Easton Grey, Malmesbury,
Fax: 016 6682 6120
V
KING, Chester Position: Managing Director
W WESTBURY (THE)
Email: peter@whatleymanor.com
STASEVIC, Zeljko
Website: www.whatleymanor.com
Position: General Manager Address: Bond Street, Mayfair,
T
WYNDHAM GRAND LONDON
London, W1S 2YF
CHELSEA HARBOUR (THE)
Stoke Poges, Buckinghamshire,
VINEYARD AT STOCKCROSS (THE)
Phone: 020 7629 7755
POINTER, Michael
SL2 4PG
MCKENZIE, Andrew
Email: gm@westburymayfair.com
Position: Managing Director
Phone: 017 5371 7171
Position: Managing Director
Website: www.westburymayfair.com
Address: Chelsea Harbour,
Fax: 017 5371 7181
TURNBERRY RESORT, SCOTLAND
Address: Stockcross, Newbury,
Email: cmk@igroup.co.uk
SELBIE, Stewart
Berkshire, RG20 8JU,
WHATLEY MANOR
Phone: 020 7823 3000
Website: www.stokepark.com
Position: General Manager
Phone: 01635 528770
EGLI, Peter
Email:
Address: Turnberry,
Fax: 01635 528398
Position: General Manager
wyndhamlondon@wyndham.com
SWISSOTEL THE HOWARD, LONDON
Ayrshire, KA26 9LT
Email: general@the-vineyard.co.uk
BURGE, Martin
Website:
STYS, Andreas
Phone: 016 5533 1000
Website: www.the-vineyard.co.uk
Position: Head Chef
www.wyndhamgrandlondon.co.uk
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BLACK BOOK HOSPITALITY 2011
A - A Contacts
DISTINGUISHED RESTAURANTS Position: Chef Proprietor
AMBERLEY CASTLE
APICIUS
Address: Baddidarroch, Lochinver,
DUGAN, James
HAWKINS, Faith
House Hotel, Ness Bank,
Sutherland, IV27 4LP
Position: Head Chef
Position: Proprietor
Inverness, IV2 4SF
Phone: 01571 844407
Address: Amberley, Nr. Arundel,
Address: 23 Stone Street,
Phone: 014 6322 3777
Email: info@thealbannach.co.uk
West Sussex, BN18 9LT
Cranbrook, Kent,
1901
Email: reception@
Website: www.thealbannach.co.uk
Phone: 01798 831992
TN17 3HF
KREILING, Michael
glenmoristontownhouse.com
Fax: 01798 831998
Phone: 01580 714666
Position: Head Chef
Website:
ALBEMARLE AT BROWN’S HOTEL
Email: info@amberleycastle.co.uk
Website:
Address: Andaz Hotel,
www.abstractrestaurant.com
VERBERNE, Marcus
Website: www.amberleycastle.co.uk
www.restaurant-apicius.co.uk APSLEYS (AT THE LANESBOROUGH
13
Position: Executive Chef
40 Liverpool Street, London, EC2M 7QN
ADAM SIMMONDS AT DANESFIELD
Address: Albemarle Street, Mayfair,
ANDREW FAIRLIE AT GLENEAGLES
Phone: 020 7618 7000
HOUSE
London, W1S 4BP
FAIRLIE, Andrew
HOTEL)
Email: london.restres@andaz.com
SIMMONDS, Adam
Phone: 020 7493 6020
Position: Head Chef
BLASONE, Massimiliano
Website: www.andaz.com
Position: Executive Chef
Fax: 020 7493 9381
Address: The Gleneagles Hotel,
Position: Executive Chef
Address: Danesfield House Hotel
Email: thealbemarle@
Auchterarder, Perthshire, PH3 1NF
FRAWLEY, Patrick
21212
& Spa, Henley Road,
roccofortecollection.com
Phone: 017 6469 4267
Position: Head Sommelier
KITCHING, Paul
Marlow-on-Thames,
Website: www.
Email:
Address: The Lanesborough, Hyde
Position: Chef Proprietor
Buckinghamshire, SL7 2EY
thealbemarlerestaurant.com
reservations@andrewfairlie.co.uk
Park Corner, London,
Address: 3 Royal Terrace,
Phone: 016 2889 1010
Website: www.andrewfairlie.co.uk
SW1X 7TA
Edinburgh, EH7 5AB
Fax: 016 2889 0408
ALDERLEY RESTAURANT, ALDERLEY
Phone: 0845 22 21212
Email: asimmonds@
EDGE HOTEL (THE)
ANDREWS ON THE WEIR
Email: aspleys@lanesborough.com
Fax: 0131 523 1030
danesfieldhouse.co.uk
THISTLETON, James
DIXON, Andrew & Sarah
Website: www.lanesborough.com
Email: reservations@21212
Website: www.danesfieldhouse.co.uk
Position: Restaurant Manager
Position: Chef / Proprietors
HOLLAND, Chris
Address: Porlock Weir, Minehead,
ARBUTUS
AIRDS HOTEL
Position: Head Chef
Somerset, TA24 8PB
SLEGG, Tom
restaurant.co.uk Website: www.21212restaurant.co.uk
Phone: 020 7333 7254
BURNS, Paul
Address: Macclesfield Road,
Phone: 01643 863300
Position: General Manager
36 ON THE QUAY
Position: Head Chef
Alderley Edge, SK9 7BJ
Email: info@andrewsontheweir.co.uk
CHRISTIE, Alan
FARTHING, Ramon and Karen
Address: Port Appin,
Phone: 016 2558 3033
Website:
Position: Head Chef
Position: Proprietor
Argyll, PA38 4DF
Email:
www.andrewsontheweir.co.uk
Address: 63 - 64 Frith Street,
Address: 47 South Street,
Phone: 01631 730236
sales@alderleyedgehotel.com
Emsworth, Hampshire,
Fax: 01631 730535
Website:
ANGELIQUE
Phone: 02077344545
PO10 7EG
Email: airds@airds-hotel.com
www.alderleyedgehotel.com
MURCHISON, Alan
Fax: 020 7287 8624
Phone: 01243 375592
Website: www.airds-hotel.com
Position: Executive Chef
Email:
ALLORO RESTAURANT
Address: 2 South Embankment,
info@arbutusrestaurant.co.uk
Email:
London, W1D 3 JW
bookings@36onthequay.co.uk
ALAIN DUCASSE AT THE DORCHESTER
CAMERA, Daniele
Dartmouth, Devon, TQ6 9BH
Website:
Website: www.36onthequay.co.uk
HOTEL
Position: Head Chef
Phone: 01803 839 425
www.arbutusrestaurant.co.uk
DEFREMONT, Nicolas
Address: 19-20 Dover Street,
Email:
5 NORTH ST
Position: Restaurant Director
London, W1S 4LU
info@angeliquedartmouth.co.uk
ARDANAISEIG HOTEL (THE)
ASHENFORD, Cathryn and
HERLAND, Jocelyn
Phone: 020 7495 4768
Website:
WEBSTER, Peter
Marcus
Position: Head Chef
Email: alloro@
www.angeliquedartmouth.co.uk
Position: General Manager
Position: Chef Proprietors
Address: Park Lane,
londonfinedininggroup.com
Address: Winchcombe, Cheltenham,
London, W1K 1QA
Website: www.atozrestaurants.com
Gloucestershire, GL54 5LH
Phone: 020 7629 8866
Phone: 01242 604566
Fax: 020 7629 8686
Email:
GOLDIE, Gary ANTHONY’S RESTAURANT
Position: Chef-de-Cuisine
FLINN, Anthony
Address: Kilchrenan, Taynuilt,
AMAYA
Position: Executive Chef
PA35 1HE
Email: alainducassereservations@
MOHAN, Premen
Address: 19 Boar Lane,
Phone: 018 6683 3333
marcusashenford@yahoo.co.uk
thedorchester.com
Position: General Manager
Leeds, LS1 6EA
Email: peter@ardanaiseig.com
Website:
Website: www.alainducasse-
Address: 15 Halkin Arcade ,
Phone: 0113 2455922
Website: www.ardanaiseig.com
www.5northstreetrestaurant.co.uk
dorchester.com
London, SW1X 8JT
Email: anthonys@
Phone: 020 7823 1166
anthonysrestaurant.co.uk
AUBERGE DU LAC
ABSTRACT RESTAURANT
ALBANNACH HOTEL (THE)
Email: info@realindianfood.com
Website:
THOMPSON, Phil
MORRISON, Bruce
CRAIG, Colin
Website: www.amaya.biz
www.anthonysrestaurant.co.uk
Position: Executive Chef
UK HOSPITALITY BLACK BOOK 2011 l
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Restaurants
Position: Head Chef Address: Glenmoriston Town
A
A - C Contacts Address: Welwyn, Hertfordshire,
BARRICA
Surrey, TW10 6UT
BOATH HOUSE HOTEL (THE)
BOX TREE RESTAURANT (THE)
AL8 7XG
KNIGHT, James
Phone: 020 8940 0902
MATHESON, Don
GUELLER, Simon
Phone: 01707 368888
Position: Head Chef
Email: scooper@thebingham.co.uk
Position: Proprietor
Position: Chef Proprietor
Fax: 01707 368898
Address: 62 Goodge Street,
Website: www.thebingham.co.uk/
LOCKLEY, Charlie
Address: 35-37 Church Street,
Email:
London, W1T 4NE
restaurant
Position: Head Chef
Ilkley, West Yorkshire, LS29 9DR
aubergeevents@brocket-hall.co.uk
Phone: 020 7436 9448
Address: Auldearn,
Phone: 01943 608484
Website: www.aubergedulac.co.uk
Email: info@barrica.co.uk
BISTROT BRUNO LOUBET
Nairn, IV12 5TE
Fax: 01943 607186
Website: www.barrica.co.uk
LOUBET, Bruno
Phone: 01667 454896
Email:
Position: Chef Patron
Fax: 01667 455469
info@theboxtree.co.uk
AUBERGINE AT THE COMPLEAT ANGLER
BATH PRIORY HOTEL, RESTAURANT
HELLE, Egard
Email: info@boath-house.com
Website:
NIXON, Miles
AND SPA (THE)
Position: General Manager
Website: www.boath-house.com
www.theboxtree.co.uk
Position: Head Chef
MOODY, Sam
Address: The Zetter Hotel, 86 - 88
Address: Macdonald Compleat
Position: Head Chef
Clerkenwell Road,
BOCCA DI LUPO
BRAIDWOODS
Angler Hotel, Marlow Bridge,
AMARO, Victor
London, EC1M 5RJ
KENNEDY, Jacob
BRAIDWOOD, Keith
Marlow, Buckinghamshire,
Position: Sommelier
Phone: 020 3463 0298
Position: Head Chef
Position: Chef Proprietor
SL7 1RG
Address: Weston Road,
Email: eat@bistrotbrunoloubet.com
HUGO, Victor
Address: Dalry, Ayrshire,
Phone: 01628 484444
Bath, BA1 2XT
Website:
Position: Sommelier
KA24 4LN
Email: aubergineca@
Phone: 012 2533 1922
www.bistrotbrunoloubet.com
Address: 12 Archer Street,
Phone: 01294 833 544
londonfinedininggroup.com
Email: mail@thebathpriory.co.uk
London, W1D 7BB
Email: keithbraidwood@
Website:
Website: www.thebathpriory.co.uk
BLACK RAT (THE)
Phone: 020 7734 2223
btconnect.com
JOHNSTON, James
Email: info@boccadilupo.com
Website: www.braidwoods.co.uk
BENARES
Position: Restaurant Manager
Website: www.boccadilupo.com
AVENUE RESTAURANT, LAINSTON HOUSE HOTEL
JOSHI, Jitin
BAILEY, Chris
Position: Executive Head Chef
Position: Head Chef
BODYSGALLEN HALL AND SPA
MACKENZIE, Andy
SCALA, Costanzo
Address: 88 Chesil Street,
JONES, Gareth
BURLINGTON (THE) AT THE DEVONSHIRE ARMS COUNTRY HOUSE HOTEL
Position: Head Chef
Position: Group Sommelier
Winchester,
Position: Head Chef
SMITH, Steve
FOULDS, Peter
Address: 12a Berkeley Square
Hampshire, SO23 0HX
Address: Llandudno,
Position: Executive Head Chef
Position: Sommelier
House, Berkeley Square,
Phone: 019 6284 4465
North Wales, LL30 1RS
FAIRCLOUGH, Nigel
Address: Woodman Lane,
London, W1J 6BS
Email:
Phone: 014 9258 4466
Position: Head Sommelier
Sparsholt, Winchester,
Phone: 020 7629 8886
restaurant@theblackcat.co.uk
Email: reservations@bodysgallen.com
Address: Bolton Abbey, Skipton,
Hampshire, SO21 2LT
Email: reservations@
Website: www.theblackrat.co.uk
Website: www.bodysgallen.com
North Yorkshire, BD23 6AJ
Phone: 01962 776088
benaresrestaurant.co.uk
Fax: 01962 776672
Website:
BLEEDING HEART
Fax: 01756 710564
Email:
www.benaresrestaurant.com
NAGEL, Julien
BOHEMIA (AT THE CLUB HOTEL & SPA)
Position: Head Chef
PHILLIPS, Tim
thedevonshirearms.co.uk
www.atozrestaurants.com
amackenzie@lainstonhouse.com
Phone: 01756 710441 Email: reception@
Website:
BILDESTON CROWN (THE)
SALMON, Tony
Position: General Manager
Website:
www.lainstonhouse.com
LEE, Chris
Position: Head Sommelier
RANKIN, Shaun
www.thedevonshirearms.co.uk
Position: Head Chef
Address: Bleeding Heart Yard, off
Position: Head Chef
Address: High Street, Bildeston,
Greville Street, Hatton Garden,
Address: Green Street, St. Helier,
BYBROOK RESTAURANT (THE)
Suffolk, IP7 7EB
London, EC1N 8SJ
Jersey, Channel Islands, JE2 4UH
BROWNING, Stephen
Phone: 01449 740510
Phone: 020 7242 2056
Phone: 01534 876500
Position: General Manager
Email: reception@
Email: tony@bleedingheart.co.uk
Email: bohemia@huggler.com
DAVIES, Richard
thebildestoncrown.com
Website: www.bleedingheart.co.uk
Website: www.theclubjersey.com
Position: Head Chef
BLUEBIRD RESTAURANT (THE)
BOUNDARY
Golf Club, Castle Combe,
KAYA, U.
WOOD, Ian
Nr. Bath, Wiltshire, SN14 7HR
Position: Restaurant Manager
Position: Head Chef
Phone: 01249 782206
Position: Head Sommelier
BINGHAM RESTAURANT ( AT BINGHAM HOTEL )
Address: 5 Quay Street,
TAYLOR, Rupert
Email: enquiries@manorhouse.co.uk
Address: Mandarin Oriental Hyde
COOPER, Shay
Lymington, Hants, SO41 3AS
Position: Head Sommelier
Website: www.manorhouse.co.uk
Park, 66 Knightsbridge,
Position: Executive Chef
Phone: 015 9067 6908
Address: 2-4 Boundary Street,
London, SW1X 7LA
ALVAU, Simon
Email: bluebirdrestaurant@
Shoreditch, London, E2 7DD
Phone: 020 7201 3899
Position: Sommelier
btconnect.com
Phone: 020 7729 1051
Email: boulud@mohg.com
Address: 61 - 63 Petersham Road,
Website:
Email: info@theboundary.co.uk
Website: www.barboulud.com
Richmond Upon Thames,
www.bluebirdrestaurant.co.uk
Website: www.theboundary.co.uk
B BAR BOULUD
Website:
YASHARIAN, Dean
www.thebildestoncrown.com
Position: Head Chef VARIELLE, David
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Address: Manor House Hotel and
C
BLACK BOOK HOSPITALITY 2011
CAMELLIA RESTAURANT (THE)
Address: 24 East Green,
Lane, London, W1K 1QA
Phone: 020 7379 9696
CORRIGAN’S
HAMBLET, Lewis
Anstruther, Fife, KY10 3AA
Phone: 020 7629 9988
Fax: 020 7379 6767
CORRIGAN, Richard
Position: Head Chef
Phone: 013 3331 0378
Email: chinatangreservations@
Email: enquiries@closmaggiore.com
Position: Chef Proprietor
Address: South Lodge Hotel,
Email: susancellars@aol.com
chinatang.co.uk
Website: www.closmaggiore.com
Address: 28 Upper Grosvenor
Brighton Road, Nr. Horsham,
Website: www.cellaranstruther.co.uk
Website: www.thedorchester.com
Phone: 0207 499 9943
Phone: 01403 891711
CHAMPANY INN
CHURCH GREEN (THE)
HALLER, Christian
Fax: 0207 499 9321
Fax: 01403 891766
DAVIDSON, Clive
BYRNE, Aiden
Position: General Manager
Email: reservations@
Email:
Position: Chef Proprietor
Position: Chef Proprietor
AUSSIGNAC, Pascal
corrigansmayfair.com
enquiries@southlodgehotel.co.uk
Address: Linlithgow,
Address: Higher Lane, Lymm,
Position: Chef
Website:
Website: www.southlodgehotel.co.uk
West Lothian, EH49 7LU
Cheshire, WA13 OAP
Address: 57 West Smithfield,
www.corrigansmayfair.com
Phone: 01506 83 4532
Phone: 019 2575 2068
London, EC1A 9DS
CARLTON RIVERSIDE
Email: reception@champany.com
Email: reservations@
Phone: 020 7796 0600
CRAZY BEAR FITZROVIA
GILCHRIST, Mary Ann
Website: www.champany.com
thechurchgreen.co.uk
Fax: 020 7796 0601
THEPDAMRONGCHAIKAGUL,
Website: www.thechurchgreen.co.uk
Email: info@clubgascon.com
Anusak
Website: www.clubgascon.com
Position: Head Chef
Position: Head Chef Address: Llanwrtyd Wells, Powys,
CHAPTER ONE
Mid Wales, LD5 4SP
MCLEISH, Andrew
CHUTNEY MARY
Phone: 01591 610248
Position: Executive Chef
KRISHNA, Siddharth
COLETTE’S AT THE GROVE
Fitzrovia, London,
Email: info@carltonriverside.com
Address: Farnborough Common,
Position: Head Chef
BATEMAN, Russell
Phone: 020 7631 0088
Website: www.carltonriverside.com
Locksbottom, Kent, BR6 8NF
Address: 535 Kings Road, Chelsea,
Position: Head Chef
Email: enquiries@crazybear-
Phone: 01689 854848
London, SW10 0SZ
Address: London’s Country Estate,
fitzrovia.co.uk
CASAMIA
Fax: 01689 858439
Phone: 020 7351 3113
Chandler’s Cross, Hertfordshire,
Website:
SANCHEZ-IGLESIAS, Peter
Email: info@chaptersrestaurants.com
Fax: 020 7351 7694
WD3 4TG
www.crazybeargroup.co.uk
& Jonray
Website:
Email: chutneymary@
Phone: 01923 807807
Position: Head Chefs
www.chaptersrestaurants.com
realindianfood.com
Email:
CROSS AT KINGUSSIE
Website: www.chutneymary.com
Russell.Bateman@thegrove.co.uk
YOUNG, David
Website:
Position: Proprietor
www.thegrove.co.uk
HENDERSON, Becca
Address: 38 High Street,
13
Street, London, W1K 7EH
CLUB GASCON
Restaurants
West Sussex, RH13 6PS
Address: 26 - 28 Whitfield Street,
Westbury-on-Trym, BS9 3D2
CHEWTON GLEN HOTEL
Phone: 011 7959 2884
MATTHEWS, Luke
CIGALA
Website:
Position: Executive Head Chef
HODGES, Jake
www.casamiarestaurant.co.uk
HOLMES, Alan
Position: Head Chef
COLONY BAR AND GRILL
Address: Tweed Mill Brae,
Position: Sommelier
Address: 54 Lamb’s Conduit Street,
KOCHHAR, Atul
Ardbroilach Road, Kingussie,
CASTLE HOUSE
Address: New Milton,
London, WC1N 3LW
Position: Executive Chef and
PH21 1LB
NICHOLLS, Claire
Hampshire, BH25 6QS
Phone: 020 7405 1717
Director
Phone: 015 4066 1166
Position: Head Chef
Phone: 014 2527 5341
Email: chef@cigala.co.uk
NATH, Saurav
Email: relax@thecross.co.uk
Address: Castle Street, Hereford,
Email: lmatthews@chewtonglen.com
Website: www.cigala.co.uk
Position: Head Chef
Website: www.thecross.co.uk
Herefordshire, HR1 2NW
Website: www.chewtonglen.com
Position: Head Chef
Address: 8 Paddington Street,
CINNAMON CLUB (THE)
London, W1U 5QH
Fax: 01432 365909
CHEZ BRUCE
SINGH, Vivek
Phone: 020 7935 3353
CROWN AT THE CELTIC MANOR RESORT
Email: info@castlehse.co.uk
ARTHUR, Edward
Position: Chief Executive
Email: enquiries@
HUNTER, Ronan
Website: www.castlehse.co.uk
Position: Restaurant Manager
Address: The Old Westminster
colonybarandgrill.com
Position: General Manager
CHRISTMAS, Matt
Library, 30-32 Great Smith St,
Website:
SOMMERIN, James
CECCONI’S
Position: Head Chef
London, SW1P 3BU
www.colonybarandgrill.com
Position: Executive Chef
MACCIONI, Giacomo
Address: 2 Bellevue Road,
Phone: 020 7222 2555
Position: Manager
Wandsworth, London, SW17 7EG
Fax: 020 7222 1333
CONNAUGHT
Newport, NP18 1HQ
SERAFINI, Simone
Phone: 020 8672 0114
Email: vivek@cinnamonclub.com
DARROZE, Helene
Phone: 016 3341 0262
Position: Head Chef
Email: enquiries@chezbruce.co.uk
Website: www.cinnamonclub.com
Position: Head Chef
Email: postbox@celtic-manor.com
Address: 5a Burlington Gardens,
Website: www.chezbruce.co.uk
SEILER-HAYEZ, Nathalie
Website:
CLOS MAGGIORE
Position: General Manager
www.crown.celtic-manor.com
Phone: 01432 356321
London, W1S 3EP
Address: Coldra Woods,
Phone: 020 7434 1500
CHINA TANG
MARC, Marcellin
Address: Carlos Place, Mayfair,
Website: www.cecconis.co.uk
FONG, Chef
Position: Head Chef
London, W1K 2AL
CROWN AT WHITEBROOK
Position: Head Chef
AMADI, Edoardo
Phone: 020 7409 7070
SOMMERIN, James
CELLAR RESTAURANT (THE)
SOTRIC, Igor
Position: Wine Director
Email:
Position: Head Chef
JUKES, Peter
Position: Sommelier
Address: 33 King Street, Covent
hdarroze@the-connaught.co.uk
Address: Whitebrook, Near
Position: Head Chef
Address: The Dorchester, 53 Park
Garden, London, WC2E 8JD
Website: www.the-connaught.co.uk
Monmouth, Monmouthshire,
UK HOSPITALITY BLACK BOOK 2011 l
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2011
C - H Contacts
NP25 4TX
Address: 36-40 Howard Street,
Portscatho, TR2 5EW
Position: General Manager
Phone: 020 7813 8010
Phone: 016 0086 0254
Belfast, BT 1 6PF
Phone: 018 7258 0644
Address: Fawsley Hall, Fawsley,
Email: reception@finorestaurant.com
Fax: 016 0086 0607
Phone: 028 9033 1134
Email: info@driftwoodhotel.co.uk
Daventry, NN11 3BA
Website: www.finorestaurant.com
Email:
Email: info@michaeldeane.co.uk
Website: www.driftwoodhotel.co.uk
Phone: 013 2789 2000
info@crownatwhitebrook.co.uk
Website: www.michaeldeane.co.uk
Website: www.crownatwhitebrook.co.uk
DINNER
E
Email: info@fawsleyhall.com
FISCHER’S AT BASLOW HALL
Website: www.fawsleyhall.com
COOPER, John Position: General Manager
PALMER-WATTS, Ashley
EYRE BROTHERS
ROWLEY, Rupert
CURLEW
Position: Head Chef
EYRE, David
Position: Head Chef
COLLEY, Mark and Sara
STEAD, Josephine
Position: Head Chef
Address: Calver Road, Baslow,
Position: Proprietors
Position: General Manager
E&O
Address: 70 Leonard St.,
Derbyshire, DE45 1RR
MCCUE, Neil
Address: 66 Knightsbridge,
GOODCHILD, Samantha
London, EC2A 4QX
Phone: 012 4658 3259
Position: Head Chef
London, SW1X 7LA
Position: General Manager
Phone: 020 7613 5346
Email: reservations@fischers-
Address: Junction Road, Bodiam,
Address: 02072013833
TREADWAY, Simon
Email: eyrebros@btconnect.com
baslowhall.co.uk
East Sussex, TN32 5UY
Website: www.dinnerbyheston.com
Position: Head Chef
Website: www.eyrebrothers.co.uk
Website:
Address: 14 Blenheim Crescent,
Phone: 015 8086 1394
www.fischers-baslowhall.co.uk
Email: enquiries@
DIINING ROOM (AT MALLORY COURT)
London, W11 1NN
thecurlewrestaurant.co.uk
HAIGH, Simon
Phone: 020 7229 5454
Website:
Position: Head Chef
Email: eando@rickerrestaurants.com
NAIL, Martyn
www.thecurlewrestaurant.co.uk
BAYLISS, Charlotte
Website: www.rickerrestaurants.com
Position: Head Chef
F
FOYER AT CLARIDGE’S
SEGOND, Charles
Position: Marketing Manager Address: Mallory Court Hotel,
EL FARO
FAKHRELDINE
Position: Sommelier
Harbury Lane, Royal Leamington
CAPELLA, Javier
HARB, Youssef
Address: 55 Brook Street,
Spa, Warwickshire, CV33 9QB
Position: Head Chef
Position: Head Chef
London, W1K 4HR
Phone: 01926 330214
Address: 3 Turnberry Quay,
Address: 85 Piccadilly,
Phone: 020 7409 6307
Fax: 01926 451714
London, E14 9RD
London, W1J 7NB
Email: dining@claridges.co.uk
DARROCH LEARG HOTEL
Email: reception@mallory.co.uk
Phone: 020 7987 5511
Phone: 020 7493 3424
Website: www.claridges.co.uk
FRANKS, Nigel
Website: www.mallory.co.uk
Email: fernando@el-faro.co.uk
Email: info@fakhreldine.co.uk
Website: www.el-faro.co.uk
Website:
FRAICHE
www.fakhreldine.co.uk
WILKINSON, Marc
D
Position: Proprietor MUTTER, David
DON
Position: Head Chef
BURNS, Matt
ELECTRIC BRASSERIE
Address: Braemar Road, Ballater,
Position: Head Chef
WITHERINGTON, Paul
FAT DUCK (THE)
Address: 11 Rose Mount, Oxton,
AB35 5UX
MONTREUIL, Sebastien
Position: Head Chef
BLUMENTHAL, Heston
Wirral, CH43 5SG
Phone: 013 3975 5443
Position: Head Sommelier
Address: 191 Portobello Road,
Position: Proprietor
Phone: 0151 652 2914
Email: enquiries@darrochlearg.co.uk
Address: The Courtyard, 20 St.
London, W11 2ED
Address: High Street, Bray,
Email:
Website: www.darrochlearg.co.uk
Swithins Lane, London, EC4N 8AD
Phone: 020 7727 2722
Berkshire, SL6 2AQ
contact@restaurantfraiche.com
Phone: 020 7626 2606
Email: fluffy@electrichouse.com
Phone: 01628 580 333
Website: www.restaurantfraiche.com
DEAN STREET TOWNHOUSE
Email: bookings@
Website: www.electricbrasserie.com
Email: info@hindsheadbray.com
TONKIN, Stephen
thedonrestaurant.co.uk
Position: Head Chef
Website: www.thedonrestaurant.com
Address: 69 - 71 Dean Street,
Position: Chef-Patron
Website: www.thefatduck.co.uk
ELEPHANT RESTAURANT AND BRASSERIE (THE)
FIFTEEN
G
London, W1D 3SE
DRAKES
HULSTONE, Simon
OLIVER, Jamie
Phone: 020 7434 1775
DRAKE, Steve
Position: Head Chef
Position: Restauranteur
Email: stephen@
Position: Chef Patron
Address: 3 & 4 Beacon Terrace,
Address: Fifteen London, 15
GALVIN AT WINDOWS
deanstreettownhouse.com
Address: The Clock House, High
Torquay, Devon, TQ1 2BH
Westland Place, London, N1 7LP
SIRIAX, Fred
Website:
Street, Ripley, Surrey, GU23 6AQ
Phone: 01803 200 044
Phone: 020 3375 1515
Position: General Manager
www.deanstreettownhouse.com
Phone: 01483 224777
Fax: 01803 202 717
Email: info@fabulousfeasts.co.uk
GARRETT, Andre
Email: info@drakesrestaurant.co.uk
Email:
Website: www.fifteen.net
Position: Head Chef
Website: www.drakesrestaurant.co.uk
info@elephantrestaurant.co.uk
DEANE’S RESTAURANT DEANE, Michael
Address: 22 Park Lane,
Website:
FINO RESTAURANT
London, W1K 1BE
www.elephantrestaurant.co.uk
BARRAGAN, Nieves
Phone: 2072084021
Position: Head Chef
Email: fred.siriax@hilton.com
Position: Chef Proprietor
DRIFTWOOD
KERLOC’H, Alain
EDEN, Chris
Position: Restaurant Manager /
Position: Head Chef
EQUILIBRIUM
Address: 33 Charlotte St,
Website:
Sommelier
Address: Rosevine,
GARSIDE, Brian
London, W1T 1RR
www.galvinatwindows.com
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BLACK BOOK HOSPITALITY 2011
GALVIN LA CHAPELLE
Position: Executive Head Chef
Email: reception@
Address: Park Lane, Mayfair,
Email: theoffice@
GALVIN, Geoff
OGER, Edouard
glenmoristontownhouse.com
London, W1K 1QA
thehandandflowers.co.uk
Position: Head Chef
Position: Head Sommelier
Website: www.
Phone: 020 7319 7147
Website:
PIOMBINO, Alessandro
Address: Chagford,
glenmoristontownhouse.com
Email: reservations.uk@
www.thehandandflowers.co.uk
Position: Restaurant Manager
Devon, TQ13 8HH
Address: 35 Spital Square,
Phone: 016 4743 2367
GORDON RAMSAY AT CLARIDGE’S
Website:
HARROW AT LITTLE BEDWYN (THE)
London, E1 6DY
Email:
DOWNTON, Andy
www.thedorchester.com
DIXIE, Ross
Phone: 020 7299 0400
gidleighpark@gidleigh.co.uk
Position: Restaurant Manager
Fax: 020 7299 0401
Website: www.gidleigh.com
ALLEN, Steve
dorchestercollection.com
Address: Marlborough,
H
Wiltshire, SN8 3JP
GILPIN LODGE COUNTRY HOUSE
Address: Brook Street,
Phone: 01672 870871
PLOWMAN, Russell
London, W1K 4HR
Email:
GAUCHO PICCADILLY
Position: Head Chef
Phone: 020 7499 0099
BUTLER, Ross
GRINBERGS, Zigmar
Email:
HAKKASAN
Website: www.
Position: General Manager
Position: Sommelier
reservations@gordonramsay.com
HASTINGS, Mark
theharrowatlittlebedwyn.co.uk
Address: 25 Swallow Street,
Address: Crook Road,
Website: www.gordonramsay.com
Position: General Manager
London, W1B 4QR
Windermere, The English Lake
HWEE, Tong Chee
HARRY’S PLACE
Email: piccadilly@
District, LA23 3NE
GRAND, JERSEY
Position: Head Chef
HALLAM, Harry
gauchorestaurants.co.uk
Phone: 015 3948 8818
ALLEN, Richard
Address: 8 Hanway Place,
Position: Chef Proprietor
Website:
Email: hotel@gilpinlodge.co.uk
Position: Head Chef
London, W1T 1HD
Address: 17 High Street, Great
www.gauchorestaurants.co.uk
Website: www.gilpinlodge.co.uk
CORRIGAN, Shaun
Phone: 0207 927 7000
Gonerby, Grantham, NG31 8JS
Position: Sommelier
Email:
Phone: 014 7656 1780
reservations@harrowinn.co.uk
GAUTHIER
GLASSHOUSE (THE)
Address: The Esplanade,
markhastings@hakkasan.com
GAUTHIER, Alexis
PANAS, Patra
St. Helier, JE2 3QA
Website:
HARTWELL HOUSE
Position: Owner
Position: Restaurant Manager
Phone: 015 3472 2301
www.hakkasan.com
CRITCHLEY, Tony
SANCHEZ, Damian
MERTL, Dan
Email: reception@grandjersey.com
Position: Restaurant Manager
Position: Head Chef
Website: www.grandjersey.com
Address: 21 Romilly Street,
Address: 14 Station Parade, Kew,
London, W1D 5AF
London, TW9 3PZ
Phone: 020 7494 3111
13
Website: www.galvinrestaurants.com
Restaurants
Position: Head Chef
Email: info@galvinrestaurants.com
Position: General Manager
Position: Manager, Food &
HAMBLETON HALL
Beverages
HART, Tim
RICHARDSON, Daniel
GRAVETYE MANOR HOTEL
Position: Proprietor
Position: Head Chef
Phone: 020 8940 6777
GLEADOW, Rupert
HURST, Christopher
Address: Oxford Road,
Email: info@gauthiersoho.co.uk
Fax: 020 8940 3833
Position: Head Chef
Position: General Manager
Near Aylesbury,
Website: www.gauthiersoho.co.uk
Email:
Address: Vowels Lane, West
Address: Hambleton, Oakham,
Buckinghamshire, HP17 8NR
info@glasshouserestaurant.co.uk
Hoathly, Sussex, RH19 4LJ
Rutland, LE15 8TH
Phone: 012 9674 7444
GAY HUSSAR (THE)
Website:
Phone: 01342 810 567
Phone: 01572 756 991
Email: anc@hartwell-house.com
MENDOCA, Carlos
www.glasshouserestaurant.co.uk
Email: info@gravetyemanor.co.uk
Email: hotel@hambletonhall.com
Website: www.hartwell-house.com
Website: www.gravetyemanor.co.uk
Website: www.hambletonhall.com
Position: Head Chef WROBEL, John
GLENAPP CASTLE
Position: General Manager
STOKES, Adam
GREENHOUSE (THE)
HAMBROUGH
SERGEANT, Alex
Address: 2 Greek Street, Soho
Position: Head Chef
ABELLA, Marlon
THOMPSON, Robert
Position: General Manager /
London, W1D 4NB
Address: Ballantrae, Ayrshire,
Position: Owner
Position: Chef Patron
Sommelier
Phone: 02074370973
KA26 0NZ
BONNET, Antonin
Address: Hambrough Road,
WILLIAMS, Stephen
Email: gayhussar@corushotels.com
Phone: 01465 831212
Position: Executive Chef
Ventnor, Isle of Wight, PO38 1SQ
Position: Chef
Website: www.gayhussar.co.uk
Fax: 01465 831000
SERET, Alexandre
Phone: 01983 856333
Address: 27 Walham Grove,
Email: info@glenappcastle.com
Position: Sommelier
Email: info@thehambrough.com
Fulham, London, SW6 1QR
Website: www.glenappcastle.com
Address: 27A Hay’s Mews,
Website: www.thehambrough.com
Phone: 020 7386 1847
GREEN INN (THE) O’HALLORAN, Chris
HARWOOD ARMS (THE)
Mayfair, London, W1J 5NY
Email: admin@harwoodarms.com
Email: marlonabela@
HAND & FLOWERS (THE)
Address: 9 Victoria Road, Ballater
GLENMORISTON TOWN HOUSE HOTEL
marcrestaurants.com
KERRIDGE, Tom
Phone: 013 3975 5701
MORRISON, Bruce
Website:
Position: Chef Proprietor
HELL BAY
Email: info@green-inn.com
Position: Head Chef
www.greenhouserestaurant.co.uk
MULLISS, Aaron
GATLAND, Glenn
Website: www.green-inn.com
Address: 20, Ness Bank,
Position: Head Chef
Website: www.harwoodarms.com
Position: Head Chef
Position: Head Chef
Inverness, IV2 4SF
GRILL AT THE DORCHESTER
Address: 126 West Street,
Address: Bryther,
GIDLEIGH PARK
Phone: 01463 223 777
HUGHSON, Brian
Marlow, SL7 2BP
Isles of Scilly, TR23 OPR
CAINES MBE, Michael
Fax: 01463 712 378
Position: Head Chef
Phone: 01628 482 277
Phone: 017 2042 2947
UK HOSPITALITY BLACK BOOK 2011 l
251
2011
H - L Contacts
Email: contactus@hellbay.co.uk
MOON, Daniel
Fax: 01822 870 578
IZNIK
Phone: 01642 789000
Website: www.hellbay.co.uk
Position: Head Chef
Email:
ONER, Selim
Fax: 01642 782878
Address: Abbey Lane, Hinton
manager@hotelendsleigh.com
Position: Owner
Email: enquiries@judgeshotel.co.uk
HEREFORD ROAD RESTAURANT
Charterhouse, BA2 7TB
Website: www.hotelendsleigh.com
Address: 19 Highbury Park,
Website: www.judgeshotel.co.uk
PEMBERTON, Tom
Phone: 012 2572 3731
Position: Head Chef
Email: sarah.moon@
HOTEL TRESANTON
Phone: 020 7704 8099
Address: 3 Hereford Road,
homewoodpark.co.uk
BERTOLINI, Federica
Email: info@iznik.co.uk
Westbourne Grove,
Website:
Position: General Manager
Website: www.iznik.co.uk
London, W2 4AB
www.homewooodpark.co.uk
WADHAM, Paul
Islington, London, N5 1QJ
Position: Head Chef
Phone: 020 7727 1144
J
K
Email: info@herefordroad.org
HORN OF PLENTY (THE)
Address: Lower Castle Road, St.
Website: www.herefordroad.org
DOWNIE, Stuart
Mawes, Cornwall, TR2 5DR
CHOW, Alex Position: Head Chef
Position: Head Chef
Phone: 013 2627 0055
HIBISCUS
Address: Country House Hotel &
Fax: 013 2627 053
BOSI, Claude
Restaurant, Gulworthy, Tavistock,
Website: www.tresanton.com
Position: Chef Proprietor
KAI MAYFAIR
MILLS, Russell
J SHEEKEY OYSTER BAR
Position: Sommelier
Devon, PL19 8JD
FAZZINA, Marco
Address: 65 South Audley Street,
HENRY, Romain
Phone: 01822 832528
Position: General Manager
London, W1K 2QU
Position: Head Sommelier
Email: info@thehornofplenty.co.uk
KIRKWOOD, Richard
Phone: 020 7493 8988
Address: 29 Maddox Street,
Website: www.thehornofplenty.co.uk
Position: Head Chef
Email: alexchow@kaimayfair.co.uk
Address: 33 -34 St. Martinâ&#x20AC;&#x2122;s Court,
Website: www.kaimayfair.co.uk
I
London, W15 2PA Phone: 020 7629 2999
HORSESHOE INN (THE)
INVERLOCHY CASTLE
London, WC2N 4AL
Email: enquriies@
BARDOULET, Patrick
CARNEGIE, Philip
Phone: 020 7240 2565
KENZA
hibiscusrestaurant.co.uk
Position: Chef Director
Position: Executive Head Chef
Email: office@j-sheekey.co.uk
CHATELAIN, Olivier
Website:
BARDOULET, Vivienne
VALLEE, Sebastien
Website: www.j-sheekey.co.uk
Position: General Manager
www.hibiscusrestaurant.co.uk
Position: General Manager
Position: Sommelier
Address: Eddleston,
Address: Torlundy, Fort William,
JESMOND DENE HOUSE
London, EC2M 4YP
HINTLESHAM HALL HOTEL
Peebles, EH45 8QP
PH33 6SN
RIGOTHIER, Pierre
Phone: 020 7929 5533
FORD, Alan
Phone: 01721 730 225
Phone: 01397 702177
Position: Head Chef
Email:
Position: Head Chef
Email:
Fax: 01397 702953
Address: Jesmond Dene Road,
olivier@kenza-restaurant.com
Address: Hintlesham, Ipswich,
reservations@horseshoeinn.co.uk
Email:
Newcastle upon Tyne,
Website:
Suffolk, IP8 3NS
Website:
headchef@inverlochy.co.uk
NE2 2 EY
www.kenza-restaurant.com
Phone: 01473 652334
www.horseshoeinn.co.uk
Website:
Phone: 0191 212 5555
www.inverlochycastlehotel.com
Email:
KEW GRILL
info@jesmonddenehouse.co.uk
DA SILVA, Candido
Fax: 01473 652463
Address: 10 Devonshire Sq,
hintleshamhall.com
HOTEL DU VIN BISTRO AT ONE DEVONSHIRE GARDENS
ISLE OF ERISKA
Website:
Position: Head Chef
Website: www.hintleshamhall.co.uk
SANDERSON, Gary
GUE, Fabrice
www.jesmonddenehouse.co.uk
PEREIRA, Antonio
Position: General Manager
Position: General Manager
HOLBECK GHYLL
TAMBURRINI, Paul
MACPHERSON, Robert
JSW
Address: 10b Kew Green,
MACPHERSON, Andrew
Position: Head Chef
Position: Head Chef
WATKINS, Jake
Richmond, Surrey, TW9 3BH
Position: General Manager
Address: 1 Devonshire Gardens,
Address: Hotel, Spa & Island,
Position: Head Chef / Proprietor
Phone: 020 8948 4433
LYDKA, Stefan
Glasgow, G12 OUX
Benderloch, By Oban,
Address: 20 Dragon Street,
Website: www.awtrestaurants.com
Position: Sommelier
Phone: 014 1339 2001
Argyll, PA37 1SD
Petersfield, Hampshire, GU31 4JJ
Address: Holbeck Ghyll Country
Email:
Phone: 01631 720371
Phone: 01730 262030
KINLOCH LODGE
House Hotel, Holbeck Lane,
receptionodg@hotelduvin.com
Fax: 01631 720531
Email: jsw.restaurant@btconnect.com
TULLY, Marcello
Windermere, Cumbria, LA23 1LU
Website: www.hotelduvin.com
Email: office@eriska-hotel.co.uk
Website: www.jswrestaurant.com
Position: Chef Director
Email: reservations@
Phone: 01539 432 375
Position: General Manager
EVELING, Tom
Website: www.eriska-hotel.co.uk
Fax: 01539 434 743
HOTEL ENDSLEIGH
JUDGES COUNTRY HOUSE HOTEL
Email: Andrew.MacPherson@
COSTELLO, Helen
Position: Director
IVY (THE)
HOWARD, Tim
holbeckghyll.com
Address: Sleat,
Position: General Manager
LEE, Gary
Position: General Manager
Website: holbeckghyll.com
Isle of Skye, IV43 8QY
DYKE, Christopher
Position: Head Chef
SCHWARZ, John
Phone: 01471 833333
Position: Head Chef
Address: 1 - 5 West Street,
Position: Head Chef
Fax: 01471 833277
HOMEWOOD PARK HOTEL
Address: Milton Abbot, Tavistock,
London, WC2H 9NQ
Address: Kirklevington Hall,
Email:
MOON, Sarah
Devon, PL19 0PQ
Phone: 020 7836 4751
Kirklevington, Yarm,
marcello@kinloch-lodge.co.uk
Position: Operations Manager
Phone: 01822 870 000
Website: www.the-ivy.co.uk
Cleveland, TS15 9LW
Website: www.kinloch-lodge.co.uk
252
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
KITCHEN W8
Phone: 020 7836 5211
Position: Head Sommelier
Address: 24-28 Suffolk Road,
L’ENCLUME
CHEVALIER, David
Email: pmacclean@kyashii.co.uk
Address: 13 - 15 West Street, Soho,
Cheltenham,
ROGAN, Simon
Position: General Manager
Website: www.kyashii.co.uk
London, WC2H 9NE
Gloucestershire, GL50 2AQ
Position: Chef Proprietor
KEMPSON, Mark
Phone: 020 7010 8600
Phone: 01242 573449
Address: Cavendish Street,
Position: Head Chef
Email: achille.checuz@
Fax: 01242 254365
Cartmel, Nr Grange over Sands,
joelrobuchon.co.uk
Email:
Cumbria, LA11 6PZ
Website: www.joelrobuchon.co.uk
mail@lechampignonsauvage.co.uk
Phone: 015395 36362
Website:
Email: info@lenclume.co.uk
www.lechampignonsauvage.co.uk
Website: www.lenclume.co.uk
Address: 11-13 Abingdon Road,
L
London, W8 6AH Phone: 020 7937 0120
LA TROMPETTE
Email: reservations@kitchenw8.com Website: www.kitchenw8.com
LA BECASSE
STEBBINGS, Adele Position: Restaurant Manager
LE GALLOIS-Y-CYMRO
LEWTRENCHARD MANOR
Position: Head Chef
BOYD, Anthony
ATKINS, Grady
HORNBUCKLE, Jason
KITCHIN, Tom
Address: 17 Corve Street, Ludlow,
Position: Head Chef
Address: 6 - 10 Romilly Crescent,
Position: Chef Patron
Position: Chef Proprietor
Shropshire, SY8 1DA
Address: 5 - 7 Devonshire Road,
Cardiff, CF11 9NR
Address: Lewdown, Near
Address: 78 Commercial Quay,
Phone: 01584 872 325
Chiswick, W4 2EU
Phone: 029 2034 1264
Okehampton, Devon, EX20 4PN
Leith, Edinburgh, EH6 6LX
Email: info@labecasse.co.uk
Phone: 020 8776 4238
Email: info@legallois.co.uk
Phone: 01566 783222
Phone: 0131 555 1755
Website: www.labecasse.co.uk
Email: adele@latrompette.co.uk
Website:
Fax: 01566 783332
Website: www.latrompette.co.uk
www.legallois-ycymro.com
Email: jason.hornbuckle@
Email: info@thekitchin.com
LA BODEGA TAPAS
Website: www.thekitchin.com
RIOF, Juan
LAUNCESTON PLACE
LE GAVROCHE
Position: Owner
WELCH, Tristan
LANDRE, Emmanuel
Restaurants
Fax: 0131 553 0608
13
HOLLAND, Will
KITCHIN (THE)
lewtrenchard.co.uk Website: www.lewtrenchard.co.uk
KNOCKINAAM LODGE
Address: 38 Hart Street,
Position: Head Chef
Position: General Manager
LINTHWAITE HOUSE HOTEL
IBBOTSON, David
Henley-on-Thames,
NAREA, Mickey
HUMPHREY, Rachel
NICHOLSON, Andrew
Position: Proprietor
Oxfordshire, RG9 2AU
Position: Sommelier
Position: Head Chef
Position: General Manager
PIERCE, Tony
Phone: 014 9157 8611
Address: 1a Launceston Place,
Address: 43 Upper Brook Street,
KEARSLEY, Richard
Position: Executive Chef
Email: info@labodega-tapas.co.uk
London, W8 5RL
London, W1K 7QR
Position: Head Chef
Address: Portpatrick, Dumfries
Website: www.labodega-tapas.co.uk
Phone: 020 7937 6912
Phone: 020 7408 0881
Address: Crook Road,
Email: launcestonplace@
Fax: 020 7491 4387
Windermere, Cumbria, LA23 3JA
and Galloway, DG9 9AD Phone: 01776 810471
LA PETITE MAISON
danddlondon.com
Email: bookings@le-gavroche.com
Phone: 015 3948 8600
Fax: 01776 810435
DUNTOYE, Rafael
Website: www.launcestonplace-
Website: www.le-gavroche.co.uk
Email: andrew@linthwaite.com
Email: reservations@
Position: Head Chef
restaurant.co.uk
knockinaamlodge.com
FASAN, Andrea
Website:
Position: Sommelier
L’AUTRE PIED
JONES, Gary
LITTLE BARWICK HOUSE
www.knockinaamlodge.com
Address: 54 Brooks Mews,
EAVES, Marcus
Position: Executive Head Chef
FORD, Tim
Website: www.linthwaite.com
LE MANOIR AUX QUAT’SAISONS
London, W1K 4EG
Position: Chef
GOUBET, Arnaud
Position: Chef Patron
KOFFMANN’S (AT THE BERKELEY)
Phone: 020 7495 4774
Address: 5-7 Blandford Street,
Position: Chef Sommelier
Address: Barwick Village,
KOFFMANN, Pierre
Email: info@lpmlondon.co.uk
London, W1U 3DB
Address: Church Road, Great
Yeovil, BA22 9TD
Position: Executive Chef
Website: www.lpmlondon.co.uk
Phone: 020 7486 9696
Milton, Oxford, OX44 7PD
Phone: 019 3542 3902
Email: info@lautrepied.co.uk
Phone: 01844 278881
Email: reservations@barwick7.
Website: www.lautrepied.co.uk
Fax: 01844 278847
fsnet.co.uk
Email: lemanoir@blanc.co.uk
Website:
Website: www.manoir.com
www.littlebarwickhouse.co.uk
Address: Wilton Place, Knightsbridge,
L’ANIMA
London, SW1X 7RL
MAZZEI, Francesco
Phone: 02072351010
Position: Head Chef
LE CAPRICE
Email:
BIANCHINI, Alessandro
ADORNO, Jesus
koffmanns@theberkeley.co.uk
Position: Sommelier
Position: Director
LEDBURY (THE)
LOCANDA LOCATELLI
Website:
Address: 1 Snowden Street,
Address: Arlington Street,
GRAHAM, Brett
LOCATELLI, Giorgio
www.the-berkeley.co.uk
London, EC2A 2DQ
London, SW1A 1RJ
Position: Head Chef
Position: Chef Proprietor
Phone: 020 7422 7000
Phone: 02076292239
ROBERTSON, Luke
VENERUZZO, Roberto
KYASHII
Email: info@lanima.co.uk
Email:
Position: Head Sommelier
Position: General Manager
HUNG, Andrew
Website: www.lanima.co.uk
reservations@le-caprice.co.uk
Address: 127 Ledbury Road,
Address: 8 Seymour Street,
Website: www.le-caprice.co.uk
Notting Hill, London, W11 2AQ
London, W1H 7JZ
Phone: 020 7792 9090
Phone: 020 7935 9088
Position: General Manager YU, Jacky
L’ATELIER DE JOEL ROBUCHON
Position: Head Chef
CHECUZ, Achille
LE CHAMPIGNON SAUVAGE
Fax: 020 7792 9191
Email: info@locandalocatelli.com
Address: 4a Upper Saint Martin’s
Position: General Manager
EVERITT-MATTHIAS, David
Email: info@theledbury.com
Website:
Lane, London, WC2H 9NY
STOYANOV, Ivo
Position: Chef Proprietor
Website: www.theledbury.com
www.locandalocatelli.com
UK HOSPITALITY BLACK BOOK 2011 l
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2011
L - O Contacts
LOCHGREEN HOUSE
Fax: 01189 889 338
MANOR HOUSE HOTEL AND
Email:
Position: Head Chef
COSTLEY, Andrew
Email: info@lortolan.com
GOLF CLUB
reservations@gordonramsay.com
Address: 25 Heddon Street,
Position: Head Chef
Website: www.lortolan.com
BROWNING, Stephen
Website: www.gordonramsay.
London, W1B 4BH
Position: General Manager
com/maze
Phone: 020 7434 4040
Address: Monktonhill Road, Southwood, Troon, Ayrshire,
LOVES RESTAURANT
DAVIES, Richard
KA10 7EN
LOVE, Steve
Position: Head Chef
MICHAEL WIGNALL AT THE LATYMER
reservations@momoresto.com
Phone: 01292 313 343
Position: Chef Proprietor
Address: The Manor House, Castle
TOMLIN, Julian
Website: www.momoresto.com
Email:
Address: The Glasshouse, Canal
Combe, Nr. Bath, SN14 7HR
Position: General Manager
lochgreen@costley-hotels.co.uk
Square, Browning Street,
Phone: 01249 782206
Address: Pennyhill Park Hotel &
MORGAN M
Website: www.lochgreenhouse.co.uk
Birmingham, B16 8FL
Email:
The Spa, London Road, Bagshot,
MEUNIER, Morgan
Email:
Phone: 012 1454 5151
sbrowning@manorhouse.co.uk
Surrey, GU19 5EU
Position: Head Chef
LONGRIDGE RESTAURANT (THE)
Email: info@loves-restaurant.co.uk
Website: www.manorhouse.co.uk
Phone: 01276 478 426
Address: 489 Liverpool Road,
SARDAIS, Regis
Website:
Email:
Islington, London, N7 8NS
Position: Restaurant Manager
www.loves-restaurant.co.uk
MARCUS WAREING AT THE
enquiries@pennyhillpark.co.uk
Phone: 020 7609 3560
BERKELY HOTEL
Website: www.pennyhillpark.co.uk
Email:
BELL, Chris Position: Head Chef
LUCIO
WAREING, Marcus
Address: 104-106 Higher Road,
CORNACCIEA, Andrea
Position: Chef Patron / Owner
MIDSUMMER HOUSE
Longridge, Preston, PR3 3SY
Position: Head Chef
Address: The Berkeley Hotel,
CLIFFORD, Daniel
Phone: 01772 784969
ALTANA, Lucio
Wilton Place, Knightsbridge,
Position: Head Chef
MORO
Fax: 01772 785713
Position: Head Sommelier
London, SW1X 7RL
Address: Midsummer Common,
CLARK, Samantha
Email: longridge@heathcotes.co.uk
Address: 257 Fulham Road,
Phone: 020 7235 1200
Cambridge, CB4 1HA
Position: Head Chef
Website: www.heathcotes.co.uk
London, SW3 6HY
Email: marcuswareing@the-
Phone: 01223369299
Address: 34 - 36 Exmouth Market,
Phone: 020 7823 3007
berkeley.co.uk
Fax: 01223 302672
London, EC1R 4QE
LONGUEVILLE MANOR HOTEL
Email: info@luciorestaurant.com
Website: www.marcus-wareing.com
Email: reservations@
Phone: 020 7833 8336
LEWIS, Malcolm and Patricia
Website: www.luciorestaurant.com
midsummerhouse.co.uk
Email: info@moro.co.uk
MARTIN WISHART
Website:
Website: www.moro.co.uk
www.midsummerhouse.co.uk
Position: Proprietors
morganmeunier@btconnect.com Website: www.morganm.com
BENTO, Pedro
LUTYENS
WISHART, Martin
Position: Head Chef
BURKE, David
Position: Chef Proprietor
Address: St Saviour, Jersey, JE2 7WF
Position: Head Chef
Address: 54 The Shore, Leith,
MILL AT GORDLETON
BLACKISTON, Galton & Tracy
Phone: 01534 725501
CONNOR, Andrew
Edinburgh, EH6 6RA
COTTINGHAM, Elizabeth
Position: Proprietors
Email: info@longuevillemanor.com
Position: Sommelier
Phone: 0131 553 3557
Position: Owner
Address: Morston, Holt,
Website: www.longuevillemanor.com
Address: 85 Fleet Street,
Fax: 0131 467 7091
Address: Silver Street, Hordle, Nr.
Norfolk, NR25 7AA
London, EC4Y 1AE
Email: info@martin-wishart.co.uk
Lymington, Hampshire, SO416DJ
Phone: 01263 741041
LORDS OF THE MANOR
Phone: 020 7583 8385
Website: www.martin-wishart.co.uk
Phone: 015 9068 2219
Fax: 01263 740419
WIANGKE, Ingo
Email:
Position: General Manager
info@lutyens-restaurant.com
WEEDON, Matthew Position: Head Chef
MORSTON HALL
Email:
Email: reception@morstonhall.com
MASON’S ARMS (THE)
info@themillatgordleton.co.uk
Website: www.morstonhall.com
Website:
DODSON, Mark
Website:
www.lutyens-restaurant.com
Position: Chef Patron
www.themillatgordleton.co.uk
MR. UNDERHILL’S AT DINHAM WEIR BRADLEY, Chris
Address: Knowstone, South
Address: Upper Slaughter,
Molton, Devon, EX36 4RY
MIN JIANG
Position: Chef
Phone: 01398 341231
KUUT, Jacintha
Address: Dinham Weir, Ludlow,
Fax: 01451 820 696
Email: dodsonmasonsarms@aol.com
Position: Food & Beverage
Shropshire, SY8 1EH
Email:
Website:
Manager
Phone: 01584 874 431
iwiangke@lordsofthemanor.com
www.masonsarmsdevon.co.uk
Address: Royal Garden Hotel, 2-24
Email:
Kensington High Street, W8 4PT
cjbradley@mr-underhills.co.uk Website: www.mr-underhills.co.uk
Gloucestershire, GL54 2JD Phone: 01451 820 243
Website: www.lordsofthemanor.com
M MALLORY COURT HOTEL HAIGH, Simon
MAZE
Phone: 02073611999
L’ORTOLAN
Position: Head Chef
WARD, Scott
Email: jacinthakuut@
LIDSTONE, Elliott
Address: Harbury Lane, Royal
Position: General Manager
royalgardenhotel.co.uk
MURANO
Position: Head Chef
Leamington Spa,
MARKS, Alex
Website: www.minjiang.co.uk
HARTNETT, Angela
NISBET, Stephen
Warwickshire, CV33 9QB
Position: Head Chef
Position: Head Sommelier
Phone: 01926 330214
Address: 10 - 13 Grosvenor
MOMO
MOSTACCI, Odessa
Address: Church Lane, Shinfield,
Fax: 01926 451714
Square, London, W1K 6JP
SCHLEICH, Nicolas
Position: General Manager
Reading, RG2 9BY
Email: reception@mallory.co.uk
Phone: 020 7107 0000
Position: General Manager
Address: 20 Queen Street,
Phone: 01189 888 500
Website: www.mallory.co.uk
Fax: 020 7592 1603
JONES, David
London, W1J 5PP
254
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Position: Chef-Patron
BLACK BOOK HOSPITALITY 2011
Phone: 02074951127
Email:
NUMBER ONE
Address: Cuckfield,
ON THE ROCKS
Email: muranorestaurant@angela-
marke@noburestaraunts.com
QUINN, Gary
West Sussex, RH17 5LD
THOMAS, Richard
hartnett.com
Website:
Position: Manager
Phone: 014 4441 6111
Position: Proprietor
Website:
www.myriadrestaurantgroup.com
SANDLE, Craig
Email:
Address: Bridge Road, Yarmouth,
Position: Head Chef
a.smith@ockenden.manor.com
Isle of Wight, PO41 OPJ
NOBU
Address: The Balmoral,
Website: www.hshotels.co.uk/
Phone: 0871 9628216
MATSUHISA, Nobu
1 Princes Street,
hotels/ockenden-manor
Position: Proprietor
Edinburgh, EH2 2EQ
Address: 15 Berkeley Street,
Phone: 0131 557 6727
ODETTEâ&#x20AC;&#x2122;S RESTAURANT
PROYART, Pascal
London, W1J 8DY
Fax: 0131 557 3747
WILLIAMS, Bryn
Position: Head Chef
Phone: 020 7290 9222
Email:
Position: Chef Patron
Address: 101 Knightsbridge,
NAHM (HALKIN HOTEL)
Fax: 020 7290 9223
gquinn@roccofortecollection.com
Address: 130 Regents Park Road,
London, SW1X 7RN
SUTTON, Troy
Website:
Website:
Primrose Hill,
Phone: 020 7235 8050
Position: Restaurant Manager/
www.myriadrestaurantgroup.com
www.thebalmoralhotel.com
London, NW1 8XL
Email:
Phone: 020 7586 8569
pascal.proyart@starwoodhotels.com
Sommelier
ONE-O-ONE
ALBERT, Matthew
NORTHCOTE
NUT TREE (THE)
Email:
Website:
Position: Head Chef
ALLEN, Lisa
NORTH, Michael
info@odettesprimrosehill.com
www.sheratonparktower.com
Address: Halkin Street,
Position: Head Chef
Position: Patron
Website:
London, SW1X 7DJ
PAWLOWSKI, Adam
Address: Main Street, Murcott,
www.odettesprimrosehill.com
Phone: 02073331234
Position: Sommelier
Oxon, OX5 2RE
Email: troy.sutton@nahm.como.bz
Address: Northcote Road,
Phone: 018 6533 1253
OLD VICARAGE
Position: General Manager
Website: www.nahm.como.bz
Langho, Blackburn, BB6 8BE
Website: www.nuttreeinn.co.uk
BRAMLEY, Tessa
KAY, Daniel
Phone: 01254 240555
Position: Chef Patron
Position: Head Chef
NEPTUNE RESTAURANT (THE) WITH ROOMS
Fax: 01254 246568
Address: Ridgeway Moor,
Address: Torbay Road, Sea Front,
Ridgeway Village,
Torquay, Devon, TQ2 6RH
MANGEOLLES, Kevin
reservations@northcote.com
Near Sheffield, S12 3XW
Phone: 01803 213611
Position: Proprietor
Website:
Phone: 0114 2475814
Fax: 01803 296152
Address: 85 Old Hunstanton
www.northcote.com
Email: eat@theoldvicarage.co.uk
Website:
Website: www.theoldvicarage.co.uk
www.corbynhead.com
Email:
O OAK ROOM AT GREAT FOSTERS (THE)
Road, Old Hunstanton,
ORCHID LARGE, Charles
Norfolk, PE36 6HZ
NORTON HOUSE HOTEL
BOLSOVER, Simon
Phone: 01485 532122
SANCHEZ, Michael
Position: Head Chef
Email:
Position: Food & Beverage
Address: Stroude Road,
OLIVE BRANCH AND BEECH HOUSE (THE)
TYMCHYSHYN, Igor
reservations@theneptune.co.uk
Manager
Egham, TW20 9UR
HOPE, Sean
Position: Head Chef
Website: www.theneptune.co.uk
SHAW, Graeme
Phone: 017 8443 3822
Position: Chef Proprietor
Address: 55 Marylebone High
Position: Head Chef
Email: reception@greatfosters.co.uk
Address: Main Street, Clipsham,
Street, London, W1U 5RB
NEWICK PARK HOTEL
Address: Ingliston,
Website: www.greatfosters.co.uk
Rutland, LE15 7SH
Phone: 020 7616 8000
MOORE, Chris
Edinburgh, Eh28 8LX
Phone: 01780 410355
Fax: 020 7616 8080
Position: Head Chef
Phone: 013 1333 1275
Email:
Email: orreryreservations@
Address: Newick, nr. Lewes, East
Email:
OCEAN RESTAURANT (AT THE ATLANTIC HOTEL)
info@theolivebranchpub.com
danddlondon.com
Sussex, BN8 4SB
nortonhouse@handpicked.co.uk
JORDAN, Mark
Website:
Website:
Phone: 01825 723633
Website:
Position: Head Chef
www.theolivebranchpub.com
www.orreryrestaurant.co.uk
Fax: 01825 723969
www.handpickedhotels.co.uk
Address: Le Mont de la Pulente,
ORRERY
bookings@newickpark.co.uk
NOTTING HILL BRASSERIE
Channel Islands, JE3 8HE
OLIVE TREE AT THE QUEENSBERRY HOTEL (THE)
PHELAN, Jacinta
Website:
BURDOCK, Karl
Phone: 01534 744101
BEERE, Laurence & Helen
Position: General Manager
www.newickpark.co.uk
Position: Head Chef
Fax: 01534 744102
Position: Proprietors
BLOOR, Jeremy
Address: 92 Kensington Park
Email: info@theatlantichotel.com
DAVIES, James
Position: Head Chef
NOBU
Road, Notting Hill Gate,
Website: www.theatlantichotel.com
Position: Head Chef
Address: Oxo Tower Wharf, Barge
EDWARDS, Mark
London, W11 2PN
Address: 4 - 7 Russell Street,
House Street, London, SE1 9PH
Position: Executive Chef
Phone: 020 7229 4481
OCKENDEN MANOR
Bath, BA1 2QF
Phone: 020 7803 3888
Address: 19 Old Park Lane,
Email:
SMITH, Adam
Phone: 012 2544 7928
Email: oxo.reservations@
London, WIY 4LB
info@nottinghillbrasserie.com
Position: General Manager
Email: reservations@
harveynichols.com
Phone: 020 7447 4747
Website:
CRANE, Stephen
thequeensberry.co.uk
Website:
Fax: 020 7447 4749
www.nottinghillbrasserie.com
Position: Head Chef
Website: www.thequeensberry.co.uk
www.harveynichols.com
St Brelade, Jersey,
Email:
13
N
Restaurants
www.angela-hartnett.com
OXO TOWER RESTAURANT
UK HOSPITALITY BLACK BOOK 2011 l
255
2011
P - S Contacts PEAT INN (THE)
PLUMED HORSE
Position: Restaurant Manager
Position: Chef Patron
SMEDDLE, Geoffrey
BORTHWICK, Tony
AYLUR, Sriram
Address: 152 - 154 Hills Road,
Position: Chef Proprietor
Position: Chef Proprietor
Position: Head Chef
Cambridge, CB2 8PB
MACRAE, Ian
BRUCE, Ian
Address: 41 Buckingham Gate,
Phone: 012 2341 3000
Position: Restaurant Manager
Position: Proprietor
Victoria, London, SW1E 6AF
Email: reservations@
PARIS HOUSE
Address: Near St Andrews,
Address: 50 - 54 Henderson Street,
Phone: 020 7821 1899
restaurantalimentum.co.uk
MURCHISON, Alan
Fife, KY15 5LH
Leith, Edinburgh, EH6 6DE
Email: info@quilonrestaurant.co.uk
Website:
Position: Executive Chef
Phone: 01334 840206
Phone: 013 1554 5556
Website: www.quilon.co.uk
www.restaurantalimentum.co.uk
Address: Woburn Park, Woburn,
Fax: 01334 840530
Email: plumedhorse@aol.com
Bedfordshire, MK17 9QP
Email: stay@thepeatinn.co.uk
Website: www.plumedhorse.co.uk
Phone: 015 2529 0692
Website: www.thepeatinn.co.uk
R
SMYTH, Clare
P
RESTAURANT GORDON RAMSAY
PONY & TRAP
Position: Head Chef
PETERSHAM NURSERIES CAFE
EGGLETON, Josh
Address: 68 Royal Hospital Road,
GYNGELL, Skye
Position: Chef Proprietor
PARK AT LUCKNAM PARK (THE)
Position: Head Chef
Address: Knowle Hill, Newtown,
RACINE
Phone: 020 7352 4441
JONES, Hywel
Address: Petersham Nurseries,
Chew Magna, Bristol, BS40 8TQ
HARRIS, Henry
Fax: 020 7592 1213
Position: Head Chef
Church Lane, Off Petersham Road,
Phone: 012 7533 2627
Position: Head Chef
Email: royalhospitalroad@
TRINCKQUEL, Damien
Richmond, Surrey, TW10 7AG
Email:
Address: 239 Brompton Road,
gordonramsay.com
Position: Sommelier
Phone: 020 8605 3627
josh@theponyandtrap.co.uk
London, SW3 2EP
Website: www.gordonramsay.com
Address: Lucknam Park Hotel &
Email: info@petershamnurseries.com
Website:
Phone: 020 7584 4477
Spa, Bath Colerne, Chippenham,
Website:
www.theponyandtrap.co.uk
Email: henry@racine.com
RESTAURANT NATHAN OUTLAW
Wiltshire, SN14 8AZ
www.petershamnurseries.com
Website: www.racine-restaurant.com
OUTLAW, Nathan
Email: info@parishouse.com Website: www.parishouse.co.uk
London, SW3 4HP
PRIORY BAY
Phone: 01225 742777
Position: Head Chef
Fax: (01225) 743536
PETRUS
EKLER, Tom
RAMPSBECK COUNTRY HOUSE HOTEL
DODGSON, Ian
Email:
BURBIDGE, Sean
Position: Restaurant Manager
MCGEORGE, Andrew
Position: Operations Manager
hjones@lucknampark.co.uk
Position: Head Chef
TORRACE, Tyler
Position: Head Chef
Address: The St Enodoc Hotel,
Website:
TOMITA, Naoko
Position: Head Chef
Address: Watermillock, Ullswater,
Rock, Cornwall, PL27 6LA
www.lucknampark.co.uk
Position: Head Sommelier
Address: The Priory Bay Hotel,
Cumbria, CA11 0LP
Phone: 01208 863394
Address: 1 Kinnerton Street,
Priory Drive, Seaview, Isle of
Phone: 017684 86442
Email: mail@nathan-outlaw.com
PASS
Knightsbridge, London, SW1X 8EA
Wight, PO34 5BU
Fax: 017684 86688
Website: www.nathan-outlaw.co.uk
SPURGEON, Rupert
Phone: 020 7592 1609
Phone: 019 8361 3146
Email: enquiries@rampsbeck.co.uk
Position: General Manager
Fax: 020 7592 1603
Fax: 019 8361 6539
Website: www.rampsbeck.co.uk
GILLAN, Matt
Email: petrus@gordonramsay.com
Email: enquiries@priorybay.co.uk
RESTAURANT SAT BAINS WITH ROOMS
Position: Head Chef
Website: www.gordonramsay.com
Website: www.priorybay.com
Address: South Lodge Hotel,
RASOI
BAINS, Sat
KETINENI, Gopi
Position: Patron
Brighton Road, Nr. Horsham,
PIED A TERRE
PURNELL’S
Position: Manager
Address: Lenton Lane,
West Sussex, RH13 6PS
MOORE, David
PURNELL, Glynn
Address: 10 Lincoln Street,
Nottingham, NG7 2SA
Phone: 01403 891711
Position: Director
Position: Chef Proprietor
Chelsea, London, SW3 2TS
Phone: 011 5986 6566
Fax: 01403 891766
OSBORN, Shane
BURLOUX, Jean Benoit
Phone: 020 7225 1881
Email: info@restaurantsatbains.net
Email: rspurgeon@
Position: Head Chef
Position: Restaurant Manager
Email: info@rasoirestaurant.co.uk
Website: www.restaurantsatbains.net
southlodgehotel.co.uk
Address: 34 Charlotte Street,
Address: 55 Cornwall Street,
Website: www.rasoi-uk.com
Website:
London, W1T 2NH
Birmingham, B3 2DH
www.southlodgehotel.co.uk
Phone: 020 7636 1178
Phone: 0121 212 9799 - option 4
READ’S
HAYDON, Michael
Email: info@pied-a-terre.co.uk
Email: info@purnellsrestaurant.com
PITCHFORD, David
Position: General Manager
Website: www.pied-a-terre.co.uk
Website:
Position: Head Chef
GRAY, Adam
www.purnellsrestaurant.com
Address: Macknade Manor,
Position: Head Chef
PEARL RESTAURANT AND BAR TANAKA, Jun
RHODES TWENTY FOUR
Position: Executive Chef
PIPE & GLASS INN (THE)
Canterbury Road, Faversham,
Address: Tower 42, 25 Old Broad
Address: Pearl Restaurant & Bar,
MACKENZIE, James and Kate
Kent, ME13 8XE
Street, London, EC2N 1HQ
252 High Holborn,
Position: Chef / Proprietors
Phone: 017 9553 5344
Phone: 020 7877 7703
London, WC1V 7EN
Address: West End, South Dalton,
Email: enquiries@reads.com
Website: www.rhodes24.co.uk
Phone: 020 7829 7000
Beverley, Yorkshire, HU17 7PN
Website: www.reads.co.uk
Email:
Phone: 01430 810 246
jun.tanaka@pearl-restaurant.com
Email: email@pipeandglass.co.uk
QUILON
RESTAURANT ALIMENTUM
RHODES, Gary
Website: www.pearl-restaurant.co.uk
Website: www.pipeandglass.co.uk
MAZUMDAR, Santanu
POYNTON, Mark
Position: Restauranteur
256
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Q
RHODES W1
BLACK BOOK HOSPITALITY 2011
ROULIN, Fabrice
London, W1T 1RR
Position: General Manager
SEAFOOD RESTAURANT (THE)
Position: Manager
Position: Restaurant Manager
Phone: 020 7580 6464
ONOZAKI, Yoshitaka
WILSON, Rupert
Address: 36 High West Street,
WELBURN, Paul
Email: hamish@rokarestaurant.com
Position: Head Chef
Position: General Manager
Dorchester, Dorset, DT1 1UP
Position: Head Chef
Website: www.rokarestaurant.com
Address: 4 West Smithfield,
SHARLAND, David
Phone: 01305 250022
London, EC1A 9JX
Position: Executive Chef
Email:
Great Cumberland Place,
ROMAN CAMP COUNTRY HOUSE
Phone: 020 7489 7033
Address: Riverside, Padstow,
browns@siennarestaurant.co.uk
London, W1H 7DL
HOTEL
Email: info@saki-food.com
Cornwall, PL28 8BY
Website:
Email:
MCNAUGHT, Ian
Website: www.saki-food.com
Phone: 01841 532700
www.siennarestaurant.co.uk
melissasayers@garyrhodes.com
Position: Head Chef
Website: www.garyrhodes.com
Address: Callander, Fk17 8BG
SAMLING (THE)
Email: reservations@rickstein.com
Phone: 018 7733 0003
MACKAY, Andrew
Website: www.rickstein.com
RIVER CAFE (THE)
Email: mail@romancamphotel.co.uk
Position: General Manager
OWEN, Sian
Website:
MENDHAM, Nigel
SEMPLICE
Position: Managing Director
Position: Head Chef
www.romancamphotel.co.uk
Position: Head Chef
TORRE, Marco
GRIEVE, Ross
Address: Ambleside Road,
Position: Chef Proprietor
Position: Hotel Manager
Address: Thames Wharf, Rainville
Fax: 01841 532942
SIMON RADLEY AT THE CHESTER GROSVENOR SLATER, Jonathan
13
Address: The Cumberland Hotel,
ROYAL OAK
Windermere, Cumbria, LA23 1LR
BALDINO, Giovanni
Address: The Chester Grosvenor
Phone: 020 7387 4200
CHAPMAN, Dominic
Phone: 01539 431922
Position: General Manager
and Spa, Eastgate,
Email: sian@rivercafe.co.uk
Position: Head Chef
Fax: 01539 430400
Address: 9 - 10 Blenheim Street,
Chester, CH1 1LT
Website: www.rivercafe.co.uk
Address: Paley Street, Littlefield
Email: info@thesamlinghotel.co.uk
London, W1S 1 LJ
Phone: 012 4432 4024
Green, Nr. Maidenhead,
Website:
Phone: 020 7495 1509
Fax: 012 4431 3246
ROAD HOLE RESTAURANT (THE)
Berkshire, SL6 3JN
www.thesamlinghotel.co.uk
Fax: 020 7493 7074
Email:
PEREIRA, Daniel
Phone: 01628 620 541
Email: info@ristorantesemplice.com
jan.roberts@chestergrosvenor.com
Position: General Manager
Email: info@
SAMUEL’S AT SWINTON PARK
Website: ristorantesemplice.com
Website: www.chestergrosvenor.com
WHITLEY, Simon
theroyaloakpaleystreet.com
CRANNAGE, Simon
Position: Director / Executive Chef
Website:
Position: Head Chef
Address: Old Course Hotel,
www.theroyaloakpaleystreet.com
Address: Masham,
SEVEN PARK PLACE ( AT ST. JAMES’S HOTEL AND CLUB )
ANTONA, Andreas
SIMPSONS
Ripon, HG4 4JH
DRABBLE, William
Position: Chef Patron
KY16 9SP
RULES RESTAURANT
Phone: 017 6568 0900
Position: Executive Chef
TITTING, Luke
Phone: 01334 474371
AYLIFFE, Harvey
Email:
THUILOT, Christophe
Position: Chef Director
Fax: 01334) 475234
Position: Head Chef
enquiries@swintonpark.com
Position: Food and Beverage
Address: 20 Highfield Road,
Email: reservations@
Address: 35 Maiden Lane, Covent
Website: www.swintonpark.com
Manager
Edgbaston, B15 3DU
oldcoursehotel.co.uk
Garden, London, WC2E 7LB
Address: 7-8 Park Place, St.
Phone: 0121 454 3434
Website:
Phone: 020 7836 5314
SANGSTER’S
James’s, London, SW1A 1LS
Fax: 0121 454 3399
www.oldcoursehotel.kohler.com
Email: chef@rules.co.uk
SANGSTER, Bruce
Phone: 020 7316 1600
Email:
Website: www.rules.co.uk
Position: Chef Proprietor
Fax: 020 7316 1602
info@simpsonsrestaurant.co.uk
ROAST
Address: 51 High Street,
Email: William@
Website:
GUBARS, Sergei
Elie, Fife, KY9 1BZ
stjameshotelandclub.com
www.simpsonsrestaurant.co.uk
Phone: 01333 331001
Website:
KEOGH, Lawrence
Email: bruce@sangsters.co.uk
www.stjamesclubandhotel.co.uk
Position: Head Cook
Website: www.sangsters.co.uk
St Andrews, Kingdom of Fife,
Position: General Manager
S
SKETCH ( THE GALLERY ) LINTERMANS, Roel
SAKE NO HANA
SEAFOOD RESTAURANT (THE)
SHARROW BAY COUNTRY HOUSE HOTEL
Position: Head Chef
Market, Stoney Street, London, SE1 1TL
GONZALEZ, Jose
MILLAR, Craig &
AKRIGG, Colin
London, W1S 2XG
Phone: 084 5034 7300
Position: General Manager
BUTLER, Tim
Position: Head Chef
Phone: 087 0777 4488
Email:
HAYASHI, Daisuke
Position: Owners
Address: Sharrow Bay, Lake
Email: roell@sketch.uk.com
reception@roast-restaurant.com
Position: Head Chef
SILLARS, Douglas
Ullswater, Penrith,
Website: www.sketch.uk.com
Website: www.roast-restaurant.com
Address: 23 St James’s St,
Position: Head Chef
Cumbria, CA10 2LZ
Address: Floral Hall, Borough
Address: 9 Conduit Street,
London, SW1A 1HA
Address: Bruce Embankment, St
Phone: 01768 486301
ROKA
Phone: 020 7925 8988
Andrews, Fife, KY16 9AB
Fax: 01768 486349
SKETCH (THE LECTURE ROOM AND LIBRARY)
BROWN, Hamish
Email: jose@sakenohana.com
Phone: 01334 479 475
Email: info@sharrowbay.co.uk
CLARK, Michael
Position: Head Chef
Website: www.sakenohana.com
Email: standrews@
Website: www.sharrowbay.co.uk
Position: General Manager
DURI, Matteo
Restaurants
Road, London, W6 9HA
LE BRAS, Jean-Denis
theseafoodrestaurant.com
Position: Sommelier
SAKI BAR & FOOD EMPORIUM
Website:
SIENNA
Position: Head Chef
Address: 37 Charlotte Street,
WATANABE, Ayako
www.theseafoodrestaurant.com
BROWN, Elena
Address: 9 Conduit Street,
UK HOSPITALITY BLACK BOOK 2011 l
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S - Z Contacts London, W1S 2XG
STAGG INN
Phone: 020 7659 4500
REYNOLDS, Steve
Tunbridge Wells, Kent, TN1 1EA
TRISHNA
Phone: 01892 511921
SETHI, Karim
Email: info@sketch.uk.com Website: www.sketch.uk.com
Position: Head Chef
Email:
Position: Head Chef
Address: Titley, Kington,
info@thackerays-restaurant.co.uk
Address: 15 -17 Blandford Street,
Herefordshire, HR5 3RL
Website:
Marylebone Village, London,
www.thackerays-restaurant.co.uk
W1U 3DG
T
SPICE MERCHANT
Phone: 01544 230221
TAMARIND TREE
CHOWDHURY, Hashan
Email: reservations@thestagg.co.uk
CHOWDHURY, Yeadin
Position: Restaurant Manager
Website: www.thestagg.co.uk
Position: Restaurant Manager
THEO RANDALL AT THE
Fax: 020 7935 9259
Address: Reading Road, Lower
INTERCONTINENTAL
Email: info@trishnalondon.com Website: www.trishnalondon.com
Address: 25 Thameside,
Phone: 020 7935 5624
Henley-on-Thames,
STOCK HILL COUNTRY HOUSE
Basildon, Reading, RG8 9ND
RANDALL, Theo
Oxfordshire, RG9 2LJ
HOTEL
Phone: 014 9167 1555
Position: Head Chef & Patron
Phone: 014 9163 6118
HAUSER, Peter
Website: www.tamarindtree.biz
FARINA, Ignacio
TURNERS (THE)
Email:
Position: Head Chef
Position: Sommelier
TURNER, Richard
henley@spicemerchantgroup.com
Address: Gillingham,
TAN-Y-FOEL COUNTRY HOUSE
Address: 1 Hamilton Place, Park
Position: Head Chef
Website:
Dorset, SP8 5NR
PITMAN, Janet
Lane, London, W1J 7QY
Address: Turners Of Harborne,
www.spicemerchantgroup.com
Phone: 01747 823626
Position: Chef Proprietor
Phone: 020 7318 8747
69 High Street,
Fax: 01747 825628
Address: Capel Garmon,
Email:
Birmingham, B17 9NS
SPORTSMAN
Email:
Nr Betws y Coed, Llanrwst,
reservations@theorandall.com
Phone: 0121 4264440
HARRIS, Philip and Stephen
reception@stockhillhouse.co.uk
Conwy, LL26 0RE
Website: www.theorandall.com
Email: info@turnersofharborne.com
Position: Owner Managers
Website: www.stockhillhouse.co.uk
Phone: 01690 710507
Website:
Email: enquiries@tyfhotel.co.uk
THREE CHIMNEYS (THE)
Website: www.tyfhotel.co.uk
SPEAR, Eddie & Shirley
Address: Faversham Road,
SUMMER LODGE COUNTRY HOUSE HOTEL
Position: Proprietors
TYDDYN LLAN
Seasalter, Whitstable,
TITMAN, Steven
TERRACE AT MONTAGU ARMS (THE)
SMITH, Michael
WEBB, Bryan
Kent, CT5 4BP
Position: Head Chef
ARCHER, Phil
Position: Head Chef
Position: Chef Proprietor
Phone: 01227 273370
ZWIEBEL, Eric
Position: Resident Manager
Address: Colbost,
Address: Llandrillo, nr. Corwen,
Email: sportsmanseasalter@
Position: Cellar Master
TOMKINSON, Matthew
Isle of Skye, IV55 8ZT
Denbighshire, LL21 0ST
googlemail.com
Address: Evershot,
Position: Head Chef
Phone: 014 7051 1258
Phone: 01490 440264
Website:
Dorset, DT2 0JR
Address: The Montagu Arms
Email:
Fax: 01490 440414
www.thesportsmanseasalter.co.uk
Phone: 019 3548 2000
Hotel, Beaulieu, New Forest,
eatandstay@threechimneys.co.uk
Email: mail@tyddynllan.co.uk
Fax: 019 3548 2040
Hampshire, SO42 7ZL
Website: www.threechimneys.co.uk
Website: www.tyddynllan.co.uk
ST. JOHN
Email: infosl@rchmail.com
Phone: 01590 612324
GULLIVER, Trevor
Website:
Fax: 01590 612188
TOM AIKENS
Position: Chief Executive
www.summerlodgehotel.co.uk
Email: parcher@
AIKENS, Tom
U
montaguarmshotel.co.uk
Position: Chef Proprietor
FLAVELL, Dan Position: Head Chef
BLYTHE, Thomas
www.turnersofharborne.com
Position: General Manager
SUMOSAN
Website:
Address: 43 Elystan Street,
Address: 26 St. John Street,
O’NEILL, Geraldine
www.montaguarmshotel.co.uk
Chelsea, London, SW3 3NT
London, EC1M 4AY
Position: General Manager
Phone: 020 7584 2003
ULLINISH COUNTRY LODGE
Phone: 020 7553 9842
BELKHIT, Bubker
TEXTURE
Email: info@tomaikens.co.uk
HOWARD, Brian & Pam
Phone: 020 7553 9842
Position: Head Chef
SVERRISSON, Agnar
Website: www.tomaikens.co.uk
Position: Owners
Email: tg@stjohnrestaurant.com
Address: 26B Albemarle St,
Position: Chef Patron
Website: www.stjohnrestaurant.com
London, W1S 4HY
LALER, Erica
TRINITY
Position: Head Chef
Phone: 020 7495 5999
Position: Head Sommelier
MCHUGH, Darren
Address: Struan, Isle of Skye,
ST. MARTIN’S ON THE ISLE
Email: info@sumosan.com
Address: 34 Portman Street,
Position: Restaurant Manager
IV56 8FD
BRADFORD, Keith
Website: www.sumosan.com
London, W1H 7BY
BYATT, Adam
Phone: 01470 572 214
Phone: 020 7224 0028
Position: Chef Proprietor
Email: enquiries@ullinish-country-
Position: General Manager
HALLIDAY, Craig
Address: Island of St Martin’s, Scilly
SWINTON PARK
Email: info@texture-restaurant.co.uk
Address: 4 The Polygon, Clapham
lodge.co.uk
Isles, Cornwall, TR25 0QW
CRANNAGE, Simon
Website:
Old Town, London, SW4 0JG
Website: www.theisleofskye.co.uk
Phone: 01720 422090
Position: Head Chef
www.texture-restaurant.co.uk
Phone: 020 7622 1199
Fax: 01720 422298
Address: Masham, Ripon, North
Fax: 020 7622 1166
UMU
Email:
Yorkshire, HG4 4JH
THACKERAY’S
Email:
ISHII, Yoshinori
stay@stmartinshotel.co.uk
Phone: 01765 680900
PHILLIPS, Richard
darren@trinityrestaurant.co.uk
Position: Head Chef
Website:
Email: enquiries@swintonpark.com
Position: Chef & Co-Proprietor
Website:
VALENTIIN, Per
www.stmartinshotel.co.uk
Website: www.swintonpark.com
Address: 85 London Road,
www.trinityrestaurant.co.uk
Position: Procurement Manager
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Address: 14-16 Bruton Place,
Berkshire, SL6 0JF
WHATLEY MANOR
Position: Head Chef
Position: Proprietor/ Executive Chef
Mayfair, London, W1J 6LX
Phone: 01628 668561
EGLI, Peter
GUERRA, Jose Carlos
TULLETT, John
Email: y-ishii@marcrestaurants.com
Email: info@clivedenhouse.co.uk
Position: General Manager
Position: General Manager
Position: General Manager
Website: www.umurestaurant.com
Website: www.clivedenhouse.co.uk
BURGE, Martin
Phone: 65 St Leonards Road,
Address: Ramsgill-in-Nidderdale,
Position: Head Chef
Windsor, Berkshire, SL4 3BX
Pateley Bridge, near Harrogate,
WALNUT TREE (THE)
Address: Easton Grey, Malmesbury,
Phone: 01753 859 658
North Yorkshire, HG3 5RL
HILL, Shaun
Wiltshire, SN16 ORB
Website: www.awtrestaurants.com
Phone: 01423 755243
Position: Proprietor
Phone: 016 6682 2888
BROOK, Roger
Fax: 016 6682 6120
Position: Head Chef
Email: peter@whatleymanor.com
VIAJANTE
Address: Llanddewi Skirrid,
Website: www.whatleymanor.com
MENDES, Nuno
Abergavenny,
Position: Chef Patron
Monmouthshire, NP7 8AW
WHITE ROOM
Address: Patriot Square, Bethnal
Phone: 01873 852797
VANDUGELLAR, Hector
YAUATCHA
Green, London, E2 9NF
Fax: 01873 859764
Position: Acting Head Chef
NETO, Eda
Phone: 020 7871 0461
Email:
Address: Seaham Hall, Lord
Position: General Manager
Email: htry@viajante.co.uk
mail@thewalnuttreeinn.com
Byron’s Walk, Seaham, County
Address: 15 Broadwick Street,
ZAFFERANO RESTAURANT
Website: www.viajante.co.uk
Website: thewalnuttreeinn.com
Durham, SR7 7AG
Soho, London, W1F 0DL
CASSINI, Enzo
Phone: 01915 161400
Phone: 020 7494 8888
Position: General Manager
VILLA MARINA
WATERSIDE INN
Email: info@seaham-hall.co.uk
Email:
Address: 15 Lowndes Street,
DIEGUEZ, Pepe
ROUX, Alain
Website: www.seaham-hall.co.uk
Reservations@yauatcha.com
Chelsea, London, SW1X 9EY
Position: Restaurant Manager
Position: Chef Patron
Website: www.yauatcha.com
Phone: 02072355800
Address: 18 Thameside,
Address: Ferry Road, Bray,
WILD HONEY
Henley-on-Thames,
Berkshire, SL6 2AT
SMITH, Will
YNYSHIR HALL
Website:
Oxfordshire, RG9 1BH
Phone: 01628 620691
Position: Proprietor
REEN, Joan
www.zafferanorestaurant.com
Phone: 014 9157 5262
Email:
KELLY, Colin
Position: General Manager
Website:
reservations@waterside-inn.co.uk
Position: Head Chef
HUGHES, Shane
ZAIKA
www.villamarina_henley.com
Website:
Address: 12 St. George Street,
Position: Head Chef
GAUDINO, Luigi
www.waterside-inn.co.uk
Mayfair, London, W1S 2FB
Address: Eglwysfach, Machynlleth,
Position: General Manager
Phone: 020 7758 9160
Powys, SY20 8TA
DWIVEDI, Sanjay
VINEYARD AT STOCKCROSS (THE)
Fax: 01423 755330 Email: enquiries@yorke-arms.co.uk
Y
Website: www.yorke-arms.co.uk
Email: info@zafferanorestaurant.com
GALMICHE, Daniel
WELL HOUSE HOTEL
Email:
Phone: 01654 781209
Position: Head Chef
Position: Executive Chef
MACRITCHIE, Murdo
info@wildhoneyrestaurant.co.uk
Fax: 01654 781366
Address: No1 Kensington High
Address: Stockcross, Newbury,
Position: Head Chef
Website:
Email: info@ynyshirhall.co.uk
Street, London, W8 5NP
Berkshire, RG20 8JU
Address: St. Keyne, nr Looe,
www.wildhoneyrestaurant.co.uk
Website: www.ynyshirhall.co.uk
Phone: 020 7795 6533
Phone: 01635 528770
Cornwall, PL14 4RN
Fax: 01635 528398
Phone: 01579 342001
WILTONS
YORK & ALBANY
Website:
Email: danielgalmiche@the-
Fax: 01579 343891
TURNER, Andrew
MORRIS, Alan
www.zaika-restaurant.co.uk
vineyard.co.uk
Website: www.wellhouse.co.uk
Position: Head Chef
Position: General Manager
Email: Zaika@btconnect.com
CESARATO, Ernre
BUCHAN, Colin
ZUMA
WEST HOUSE
Position: Head Sommelier
Position: Head Chef
BECKER, Rainer
GARRETT, Graham
Address: 55 Jermyn Street,
Address: 127-129 Parkway,
Position: Founder
Position: Head Chef
London, SW1Y 6LX
London, NW1 7PS
Address: 5 Raphael Street,
Address: 28, High Street,
Phone: 020 7629 9955
Phone: 020 7388 3344
Knightsbridge,
Biddenden, Kent, TN27 8AH
Fax: 020 7495 6233
Email: yorkandalbany@
London SW7 1DL
Phone: 01580 291341
Email: wiltons@wiltons.co.uk
gordonramsay.com
Phone: 020 7584 1010
WALDO’S
Email: mail@
Website: www.wiltons.co.uk
Website: www.gordonramsay.com
Email:
MARTINEZ, Carlos
thewesthouserestaurant.co.uk
Position: Executive Head Chef
Website: www.
WINDSOR GRILL
YORKE ARMS
Website:
Address: Cliveden, Taplow,
thewesthouserestaurant.co.uk
THORNDYKE, Andrew
ATKINS, Frances
www.zumarestaurant.com
Website: www.the-vineyard.co.uk
W
13
Z
Restaurants
V
info@zumarestaurant.com
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2011
A - C Contacts
ORGANISATIONS Address: Riverside House, 160
Address: 1st Floor, 17 Waterloo
Upper Mulgrave Road, Cheam,
Email: hannah@balppa.org
High Street, Huntingdon,
Place, London, SW1Y 4AR
Surrey, SM2 7AJ
Website: www.balppa.org
Cambridgeshire, PE18 6SG
Phone: 020 7930 9390
Phone: 020 8661 1112
Phone: 078 2747 2309
Email: enquiries@aepuk.com
Email: info@ava-vending.co.uk
BRITISH BEER & PUB ASSOCIATION
Website: www.aceinternational.org
Website: www.aepuk.com
Website: www.ava-vending.co.uk
SIMMONDS, Brigid
DUNSTER, Joe
ASSOCIATION FOR INFORMATION
ASSOCIATION OF EVENT
Position: Marketing Manager
MANAGEMENT (ASLIB) (THE)
ORGANISERS
Address: 14th floor, Fanum House,
MARSH, Rebecca
HAWKINS, Austin
Phone: 020 7627 9191
Basing View,
Position: Director
Position: Chief Executive
Email: web@beerandpub.com
Basingstoke, RG21 4EA
Address: Howard House, Wagon
Address: 119 High Street,
Phone: 012 5684 4455
Lane, Bingley, BD16 1WA
Berkhamsted, Herts, HP4 2DJ
BAR EXCHANGE
Email:
Phone: 012 7477 7700
Phone: 014 4228 5810
BLEZARD, Simon
hotelservicescustomersupport@
Email: dheath@aslib.com
Email: info@aeo.org.uk
Position: Chief Executive
COMMERCE
theaa.com
Website: www.aslib.com
Website: www.aeo.org.uk
Address: Utopia Village, 7 Chalcot
RAYNER CBE, Neville
Road, London, NW1 8LH
Position: President
ASSOCIATION OF HEALTHCARE CLEANING PROFESSIONALS
Phone: 020 3137 2675
Address: 65 Petty France,
Email: info@barexchange.com
London, SW1H 9EU
STAINES, Sarah Jane
ASSOCIATION OF BRITISH PROFESSIONAL CONFERENCE ORGANISERS (ABPCO)
HUDSON, Judith
Website: www.barexchange.com
Phone: 020 7654 5800
Position: Chief Executive
DOHERTY, Anne
Position: National Secretary
Address: 53 Cavendish Road,
Position: Managing Director
Address: Prospect House, 148
BED AND BREAKFAST ASSOCIATION
info@britishchambers.org.uk
London, SW12 0BL
Address: Wellington Park,
Lawrence Street, York, YO10 3EB
WESTON, David
Website:
Phone: 020 8673 6300
Belfast, BT9 6DJ
Phone: 019 0824 3425
Position: Chief Executive
www.britishchambers.org.uk
Email:
Phone: 028 9038 7475
Email: judith.hudson@ahcp.co.uk
Address: c/o The Pheasants B&B,
sarahjanestaines@aoca.org.uk
Email: info@abpco.org.uk
Website: www.ahcp.co.uk
24 Greenhill, Sherborne,
Website: www.
Website: www.abpco.org.uk
A AA HOTEL SERVICES
Position: Chief Executive
Website: www.theaa.com
ACADEMY OF CULINARY ARTS
B
Address: Market Towers, 1 Nine Elms Lane, London, SW8 5NQ
Website: www.beerandpub.com
BRITISH CHAMBERS OF
Email:
Dorset, DT9 4EW
BRITISH DIETETIC ASSOCIATION (THE)
ASSOCIATION OF LEADING VISITOR ATTRACTIONS
Phone: 019 3581 5252
BURMAN, Andy
Email: info@bandbassociation.org
Position: Chief Executive
ACADEMY OF FOOD AND WINE
ASSOCIATION OF BRITISH TRAVEL AGENTS (ABTA)
BROKE, Robin
Website:
Address: 5th Floor Charles House,
SCADE, Nick
TANZER, M.
Position: Director / Company
www.bandbassociation.org
148-149 Great Charles Street,
Position: Chairman
Position: Chief Executive
Secretary
Address: Trinity Court, 34 West
Address: 30 Park Street,
Address: 4 Westminster Palace
Street, Sutton, Surrey, SM1 1SH
London, SE1 9EQ
Gardens, London, SW1P 1RL
Phone: 020 8661 4646
Phone: 090 1201 5050
Email: email@alva.org.uk
BRITISH ASSOCIATION OF HOSPITALITY ACCOUNTANTS (BAHA)
Email: info@acfws.org
Email: abta@abta.com
Website: www.alva.org.uk
DUKES, Paul
Website: www.acfws.org
Website: www.abta.com
academyofculinaryarts.org.uk
Birmingham, B3 3HT Phone: 012 1200 8080 Email: info@bda.uk.com Website: www.bda.uk.com
Position: Chairman
BRITISH FRANCHISE ASSOCIATION
ASSOCIATION OF LICENSED MULTIPLE RETAILERS (ALMR)
Address: Suite 6, Merley House
SMART, Brian
ADVISORY CONCILIATION AND ARBIRTRATION SERVICE (ACAS)
ASSOCIATION OF CATERING EXCELLENCE
Business Centre, Merley House
Position: Director General
BISH, Nick
Lane, Wimborne,
Address: Centurion Court,
TAYLOR, John
VALENTINE, Sean
Position: Chief Executive
Dorset, BH21 3AA
85f Milton Park, Abingdon,
Position: Chief Executive
Position: Chairman
Address: 9b Walpole Court,
Phone: 012 0288 9430
Oxfordshire, OX14 4RY
Address: Euston Tower, 286
Address: Bourne House, Horsell
London, W5 5ED
Email: admin@baha-uk.org
Phone: 012 3582 0470
Euston Road, London, NW1 3JJ
Park, Woking, Surrey, GU21 4LY
Phone: 020 8579 2080
Website: www.baha-uk.org
Email: mailroom@thebfa.org
Phone: 020 7210 3633
Phone: 014 8376 5111
Email: info@almr.org.uk
Email: jtaylor@acas.org.uk
Email: admin@acegb.org
Website: www.almr.org.uk
Website: www.acas.org.uk
Website: www.acegb.org
BRITISH ASSOCIATION OF LEISURE PARKS, PIERS AND ATTRACTIONS
AUTOMATIC VENDING ASSOCIATION
BARRATT, Martin
BRITISH FROZEN FOOD FEDERATION
Website: www.thebfa.org
ASSOCIATION FOR CONFERENCES AND EVENTS (ACE)
ASSOCIATION OF ELECTRICITY PRODUCERS
Position: Chief Executive
YOUNG, Brian
HILDER, Jonathan
Address: Suite 12, 37 Tanner
Position: Director-General
SHARP, Michael
PORTER, David
Position: Chief Executive
Street, London, SE1 3LF
Address: Warwick House, Long
Position: Chairman
Position: Chief Executive
Address: 1 Villiers Court, 40
Phone: 020 7403 4455
Bennington Business Park,
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Main Road, Long Bennington,
BRITISH INSTITUTE OF
BRITISH SAFETY COUNCIL
CARBON TRUST
NEWARK, NG23 5JR
INNKEEPING (BII)
NERNEY, Julie
DELAY, Tom
INSTITUTE
Phone: 014 0028 3090
ROBERTSON, Neil
Position: Chief Executive
Position: Chief Executive
JONES, Chris
Fax: 014 0028 3097
Position: Chief Executive
Address: 70 Chancellors Road,
Address: 6th Floor, 5 New Street
Position: General Director
Email: generaladmin@bfff.co.uk
Address: Wessex House, 80 Park
London, W6 9RS
Square, London, EC4A 3BF
Address: 1 Giltspur Street,
Website: www.bfff.co.uk
Street, Camberley,
Phone: 020 8741 1231
Phone: 080 0085 2005
London, EC1A 9DD
Surrey, GU15 3PT
Email: mail@britsafe.org
Email: customercentre@
Phone: 020 7294 2800
BRITISH HOLIDAY AND HOME
Phone: 012 7668 4449
Website: www.britsafe.org
carbontrust.co.uk
Email:
PARK ASSOCIATION
Email: reception@bii.org
Website: www.carbontrust.co.uk
businessunit@cityandguilds.com
PRITCHARD, Ros
Website: www.bii.org.uk
BRITISH SANDWICH ASSOCIATION
Website:
WINSHIP, Jim
CATERING EQUIPMENT
www.cityandguilds.com
CLEANING AND HYGIENE
BRITISH NUTRITION FOUNDATION
Position: Director
Pullman Court, Great Western
BUTTRISS, Judith
Address: Association House,
DISTRIBUTORS ASSOCIATION (CEDA)
Road, Gloucester, GL1 3ND
Position: Director General
18c Moor Street,
KAY, Peter
SUPPLIERS ASSOCIATION
Phone: 014 5252 6911
Address: High Holborn House,
Chepstow, NP16 5DB
Position: Managing Director
BELL, Jeff
Email:
52-54 High Holborn,
Phone: 012 9163 6333
Address: PO Box 683, Inkberrow,
Position: Chairman
enquiries@bhhpa.org.uk
London, WC1V 6RQ
Email: admin@sandwich.org.uk
Worcestershire, WR7 4WQ
Address: PO Box 770, Marlow,
Website:
Phone: 020 7404 6504
Website: www.sandwich.org.uk
Phone: 013 8679 3911
Buckinghamshire, SL7 2SH
www.ukparks.com
Email: postbox@nutrition.org.uk
Email: peterkay@ceda.co.uk
Phone: 016 2847 8273 Email: secretary@chsa.co.uk
13
Address: Chichester House, 6
Website: www.nutrition.org.uk
BRITISH STANDARDS INSTITUTION (BSI)
Website: www.ceda.co.uk
LOW, Mike
IBRAHIM, Ufi
BRITISH PEST CONTROL ASSOCIATION
Position: Director
CATERING EQUIPMENT SUPPLIERS ASSOCIATION (CESA)
COELIAC UK
Position: Chief Executive
FORRESTER, Simon
Address: 389 Chiswick High
WARREN, Keith
SLEET, Sarah
Address: Queens House, 55-56
Position: Chief Executive
Road, London, W4 4AL
Position: Director
Position: Chief Executive
Lincoln’s Inn Fields,
Address: Ground Floor G,
Phone: 020 8996 9001
Address: Westminster Tower, 3
Address: 3rd Floor, Apollo Centre,
London, WC2A 3BH
Gleneagles House, Vernon Gate,
Email: cservices@bisgroup.com
Albert Embankment,
Desborough Road,
Phone: 020 7404 7744
Derby, DE1 1UP
Website: www.bsigroup.com
London, SE1 7SL
High Wycombe,
Fax: 020 7404 7799
Phone: 013 3229 4288
Phone: 020 7793 3030
Buckinghamshire, HP11 2QW
Email: bha@bha.org.uk
Email: enquiry@bpca.org.uk
Email: enquiries@cesa.org.uk
Phone: 014 9443 7278
Website: www.bha.org.uk
Website: www.bpca.org.uk
Website: www.cesa.org.uk
Email: helpline@coeliac.org.uk
BRITISH HOSPITALITY ASSOCIATION
BUSINESS VISITS AND EVENTS PARTNERSHIP
Website: www.chsa.co.uk
HIRST, Michael
Website: www.coeliac.org.uk
BRITISH INSTITUTE OF CLEANING SCIENCE
BRITISH QUALITY FOUNDATION
Position: Chairman
CALLAGHAN, David
Address: 16 Prowse Avenue,
CHARTERED INSTITUTE OF ENVIRONMENTAL HEALTH
ATKINS, Stan
Position: President
Bushey Heath,
JUKES, Graham
CONFEDERATION OF BRITISH INDUSTRY (CBI)
Position: Chief Executive
Address: 32-34 Great Peter Street,
Hertfordshire, WD23 1JR
Position: Chief Executive
CRIDLAND, John
Address: 9 Premier Court,
London, SW1P 2QX
Phone: 020 8950 8071
Address: Chadwick Court,
Position: Director General
Boarden Close, Moulton Park,
Phone: 020 7654 5000
Email: mbhirst@lineone.net
15 Hatfields, London, SE1 8DJ
Address: Centre Point,
Northampton, NN3 6LF
Email: mail@bqf.org.uk
Website: www.
Phone: 020 7928 6006
103 New Oxford Street,
Phone: 016 0467 8710
Website: www.bqf.org.uk
businesstourismpartnership.com
Email: info@cieh.org
London, WC1A 1DU
Website: www.cieh.org
Phone: 020 7379 7400
Email: info@bics.org.uk Website: www.bics.org.uk
BRITISH RESORTS AND DESTINATIONS ASSOCIATION (BRADA)
C
Email: enquirydesk@cbi.org.uk
CHARTERED MANAGEMENT INSTITUTE
Website: www.cbi.org.uk
BRITISH INSTITUTE OF FACILITIES MANAGEMENT
HAMPSON, Peter
SPELLMAN, Ruth
FIELDER, Ian
Position: Director
Position: Chief Executive
CONFEDERATION OF TOURISM AND HOSPITALITY
Position: Chief Executive
Address: Crown Buildings,
CAMPAIGN FOR REAL ALE (CAMRA)
Address: Management House,
PACK, Ian
Address: Number One Building,
Eastbank Street, Southport,
BENNER, Mike
Cottingham Road, Corby,
Position: General Manager
The Causeway, Bishop’s Stortford,
Merseyside, PR8 1DL
Position: Chief Executive
Northamptonshire, NN17 1TT
Address: 32 Duke Street,
Herts, CM23 2ER
Phone: 015 1934 2285
Address: 230 Hatfield Road, St
Phone: 015 3620 4222
London, W1U 1LN
Phone: 084 5058 1356
Email:
Albans, Herts, AL1 4LW
Email:
Phone: 020 7258 9850
Email: info@bifm.org.uk
info@britishresorts.co.uk
Phone: 017 2786 7201
enquiries@managers.org.uk
Email: info@cthawards.com
Website:
Website:
Email: camra@camra.org.uk
Website:
Website:
www.bifm.org.uk
www.britishresorts.co.uk
Website: www.camra.org.uk
www.managers.org.uk
www.cthawards.com
UK HOSPITALITY BLACK BOOK 2011 l
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Organisations
Position: Director General
CITY AND GUILDS OF LONDON
2011
C - I Contacts
CONFERENCE CENTRES OF
Address: 1 Victoria Parade, 331
Great Smith Street,
Address: Association House,
Address: 3 More London,
EXCELLENCE
Sandycombe Road, Richmond,
London, SW1P 3BT
18c Moor Street, Chepstow,
Riverside, Tooley Street,
LISHMAN, Anthony
Surrey, TW9 3NB
Phone: 087 0000 2288
Monmouthshire, NP16 5DB
London, SE1 2RG
Position: Executive Director
Phone: 020 8948 3870
Email: enquiries@education.gov.uk
Phone: 01291636335
Phone: 020 3117 0235
Address: Innovation Centre,
Email:
Website: www.education.gov.uk
Email: admin@tesa.org.uk
Email:
Warwick Technology Park,
sbarshall@craftguildofchefs.org
Website: www.tesa.org.uk
info@equalityhumanrights.com
Gallows Hill, Warwick,
Website: www.craftguildofchefs.org
DEPARTMENT FOR ENVIRONMENT,
Website:
Warwickshire, CV34 6000
FOOD AND RURAL AFFAIRS
ENERGY NETWORKS ASSOCIATION
Phone: 084 5230 1414
SPELMAN MP, Rt Hon.
SMITH, David
Caroline
Position: Chief Executive
EUROPEAN FEDERATION
Position: Secretary of State
Address: 6th Floor, Dean Bradley
Address: Nobel House, 17 Smith
House, 52 Horseferry Road,
OF CONTRACT CATERING ORGANISATIONS (FERCO)
Email: info@cceonline.co.uk
D
Website: www.cceonline.co.uk
www.equalityhumanrights.com
CONSUMERS ASSOCIATION
DAIRY COUNCIL
Square, London, SW1P 3JR
London, SW1P 2AF
LEFEVRE, Marie-Christine
VICKERY-SMITH, Peter
BRYANS, Judith
Phone: 084 5933 5577
Phone: 020 7706 5100
Position: Director
Position: Chief Executive
Position: Director
Email: helpline@defra.gsi.gov.uk
Email: info@energynetworks.org
Address: Bastion Tower, 5 Place du
Address: 2 Marylebone Road,
Address: 93 Baker Street,
Website: www.defra.gov.uk
Website: www.energynetworks.org
Champ de Mars-Boite 14,
London, NW1 4DF
London, W1U 6QQ
Phone: 020 7770 7000
Phone: 020 7467 2629
DEPARTMENT FOR TRANSPORT
ENGLISH HERITAGE
Phone: 003 2255 03676
Email: which@which.co.uk
Email: info@dairycouncil.co.uk
HAMMOND MP, Rt Hon Philip
THURLEY, Simon
Email:
Website: www.which.co.uk
Website: www.milk.co.uk
Position: Secretary of State
Position: Chief Executive
info@ferco-catering.org
Address: Great Minster House,
Address: , 1 Waterhouse Square,
Website: www.ferco-catering.org
B1050 Brussels, Belgium
COUNCIL FOR HOSPITALITY MANAGEMENT EDUCATION (CHME)
DAIRY UK
76 Marsham Street,
138-142 Holborn,
BEGG, Jim
London, SW1P 4DR
London, EC1N 2ST
ROPER, Angela
Position: Director General
Phone: 030 0330 3000
Phone: 020 7973 3000
Position: Co-Chair
Address: 93 Baker Street,
Email: FAX9643@dft.gsi.gov.uk
Email: customers@english-
EUROPEAN TOUR OPERATORS ASSOCIATION
Email: ingrebliunaite@
London, W1U 6QQ
Website: www.dft.gov.uk
heritage.org.uk
JENKINS, Tom
bournemouth.ac.uk
Phone: 020 7486 7244
Website:
Position: Executive Director
Website: www.chme.org.uk
Email: info@dairyuk.org
DEPARTMENT OF HEALTH (DH)
www.english-heritage.org.uk
Address: 6 Weighhouse Street,
Website: www.dairyuk.org
LANSLEY MP, Rt. Hon Andrew
COUNTRY LAND & BUSINESS ASSOCIATION
London, W1K 5LT
Position: Secretary of State
ENGLISH UK
Phone: 020 7499 4412
Address: Richmond House, 79
MILLNS, Tony
Fax: 020 7499 4413
WORSLEY, William
DEPARTMENT FOR BUSINESS INNOVATION AND SKILLS (BIS)
Whitehall, London, SW1A 2NS
Position: Chief Executive
Email: info@etoa.org
Position: President
CABLE MP, Rt Hon Dr Vince
Phone: 020 7210 4850
Address: 219 St John Street,
Website: www.etoa.org
Address: 16 Belgrave Square,
Position: Secretary of State
Email: enquiries@dh.gov.uk
London, EC1V 4LX
London, SW1X 8PQ
Address: 1 Victoria Street,
Website: www.dh.gov.uk
Phone: 020 7608 7960
Phone: 020 7235 0511
London, SW1H OET
Email: mail@cla.org.uk
Phone: 020 7215 5000
Website: www.cla.org.uk
Email: enquiries@bis.gov.uk
E
Website: www.bis.gov.uk
COURT OF MASTER SOMMELIERS
Email: info@englishuk.com
EVENT SUPPLIERS & SERVICES ASSOCIATION (ESSA)
Website: www.englishuk.com
SKEITH, Chris Position: Director
ENVIRONMENT AGENCY
Address: 119 High Street,
SMITH, Chris
Berkhamsted, Herts, HP4 2DJ
Position: Chairman
Phone: 084 5122 1880
Position: Chief Executive
DEPARTMENT FOR CULTURE, MEDIA AND SPORT (DCMS)
EC REPRESENTATION IN THE UK
Address: Millbank Tower, 25th
Email: info@essa.uk.com
Address: 1 Seaway Close,
HUNT MP, Rt Hon Jeremy
SCHEELE, Jonathan
Floor, 21/24 Millbank,
Website: www.essa.uk.com
Chelston, Torquay,
Position: Secretary of State
Position: Head of Commission
London, SW1P 4XL
Devon, TQ2 6PY
Address: 2 - 4 Cockspur Street,
Address: Europe House, 32 Smith
Phone: 087 0850 6506
EVENTIA
Phone: 018 0360 5031
London, SW1Y 4DH
Square, London, SW1P 3EU
Email: enquiries@environment-
JOHNSON, Tracy
Email: bjulyan@
Phone: 020 7211 6000
Phone: 020 7973 1992
agency.gov.uk
Position: Marketing Services
courtofmastersommeliers.org.uk
Email: enquiries@culture.gov.uk
Email:
Website:
Director
Website: www.
Website: www.culture.gov.uk
jonathan.scheele@ec.europa.eu
www.environment-agency.gov.uk
Address: 5th Floor, Galbraith
JULYAN, Brian
House, 141 Great Charles Street,
Website: www.ec.europa.eu
courtofmastersommeliers.org
DEPARTMENT FOR EDUCATION CRAFT GUILD OF CHEFS
GOVE MP, Rt Hon Michael
EVENT SERVICES ASSOCIATION
EQUALITY AND HUMAN RIGHTS COMMISSION
GREEN, Andrew
Position: Secretary of State
WINSHIP, Jim
PHILLIPS, Trevor
Email: info@eventia.org.uk
Position: Chairman
Address: Sanctuary Buildings,
Position: Director
Position: Chairman
Website: www.eventia.org.uk
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Birmingham, B3 3LG Phone: 012 1212 1400
BLACK BOOK HOSPITALITY 2011
Merton Road, Bootle,
Email:
Merseyside, L20 7HS
executiveofficer@hbaa.org.uk
Email: enquiries@flva.co.uk
Phone: 084 5345 0055
Website: www.hbaa.org.uk
Website: www.flva.co.uk
Email:
HD6 4AU Phone: 014 8471 0534
G
hse.infoline@connaught.plc.uk
HOTELS, RESTAURANTS & CAFES IN EUROPE (HOTREC)
FAMILY HOLIDAY ASSOCIATION
FEDERATION OF SMALL BUSINESS
GUERNSEY TOURISM
MCDONALD, John
(FSB)
DAWSON, Tony
Position: Director
WALKER, John
Position: Manager
HISTORIC HOUSES ASSOCIATION
Position: Chief Executive
Address: 16 Mortimer Street,
Position: Chairman
Address: PO Box 23, St Peter Port,
EDWARDS, Sarah
Address: 111 Boulevard Anspach,
London, W1T 3JL
Address: Sir Frank Whittle
Guernsey, GY1 3AN
Position: Tourism &
Box 4, Brussels 1000, Belgium,
Phone: 020 7436 3304
Way, Blackpool Business Park,
Phone: 014 8172 3552
Marketing Officer
Phone: 003 2251 36323
Email: info@fhaonline.org.uk
Blackpool, Lancashire, FY4 2FE
Email:
Address: 2 Chester Street,
Email: main@hotrec.eu
Website: www.fhaonline.org.uk
Phone: 012 5333 6000
enquiries@visitguernsey.com
London, SW1X 7BB
Website: www.hotrec.eu
Email: john.walker@fsb.org.uk
Website: www.visitguernsey.com
Phone: 020 7259 5688
FARMSTAY UK
Website: www.fsb.org.uk
GUILD OF FOOD WRITERS
WOODWARD, Andy
Website: www.hse.gov.uk
Email: info@hha.org.uk
HR IN HOSPITALITY
Website: www.hha.org.uk
SMITH, Carl
13
TORRES, Anna
Position: Chief Executive
FIRE PROTECTION ASSOCIATION
WOODS, Jonathan
Address: National Agricultural
TYLEY, Sue
Position: Administrator
HISTORIC ROYAL PALACES
Address: Suite 59, 2 Lansdowne
Centre, Stoneleigh Park,
Position: Associate Director
Address: 255 Kent House Road,
DAY, Michael
Row, Berkeley Square,
Warwickshire, CV8 2LG
Address: London Road,
Beckenham, Kent, BR3 1JQ
Position: Chief Executive
London, W1J 6HL
Phone: 024 7669 6909
Moreton-in-Marsh,
Phone: 020 8659 0422
Address: , Hampton Court Palace,
Phone: 020 7557 6064
Email: admin@farmstay.co.uk
Gloucestershire, GL56 0RH
Email: guild@gfw.co.uk
East Molesey, Surrey, KT8 9AU
Email:
Website: www.farmstay.co.uk
Phone: 016 0881 2500
Website: www.gfw.co.uk
Phone: 020 3166 6322
kim.dunsmore@pmsr.com
Email: development@hrp.org.uk
Website: www.hrinhospitality.co.uk
Email: fpa@thefpa.co.uk
FEDERATION OF AWARDING BODIES (FAB)
Position: Chairman
Website: www.thefpa.co.uk
GUILD OF PROFESSIONAL ENGLISH BUTLERS
POLSON, Gordon
FOOD & DRINK FEDERATION
WATSON, Robert
HOSPITALITY ACTION
Position: Director
LEECH, Melanie
Position: Managing Director
MOORE, Penny
Address: 75 Westminster Bridge
Position: Director General
Address: Hayling Island,
Position: Chief Executive
Road, London, SE1 7HS
Address: 6 Catherine Street,
Hampshire
Address: 62 Britton Street,
Phone: 020 7921 4417
London, WC2B 5JJ
Phone: 023 9263 7919
London, EC1M 5UY
INSTITUTE OF BREWING & DISTILLING
Email:
Phone: 020 7836 2480
Email: robert@guildofbutlers.com
Phone: 020 3004 5511
JACKSON, Simon
enquiries@awarding.org.uk
Email:
Website: www.guildofbutlers.com
Email:
Position: Executive Director
Website:
generalenquires@fdf.org.uk
info@hospitalityaction.org.uk
Address: 33 Clarges Street,
www.awarding.org.uk
Website:
Website:
London, W1J 7EE
www.hospitalityaction.org.uk
Phone: 020 7499 8144
www.fdf.org.uk
GUILD OF PROFESSIONAL TOASTMASTERS
FEDERATION OF ENVIRONMENTAL TRADE ASSOCIATIONS (FETA)
FOOD STANDARDS AGENCY ( FSA )
Position: Secretary
SLOAN, Cedric
Address: Aviation House, 125
Position: Director General Address: 2 Waltham Court,
Website: www.hrp.org.uk
GROSSE, Robert
I
Email: simon.jackson@ibd.org.uk Website: www.ibd.org.uk
Phone: 020 8852 4621
HOSPITALITY INDUSTRY TRUST (HIT SCOTLAND)
Kingsway, London, WC2B 6NI
Email:
CARTER OBE, Stephen
Phone: 020 7276 8829
info@guild-of-toastmasters.co.uk
Position: Chairman
INSTITUTE OF BUSINESS CONSULTING
Milley Lane, Hare Hatch,
Email: helpline@foodstandards.
Website:
Address: PO Box 14598,
LUMB, Caroline
Reading, Berkshire, RG10 9TH
gsi.gov.uk
www.guild-of-toastmasters.co.uk
Minathort, Kinross, KY13 9WS
Position: Director
Phone: 011 8940 3416
Website: www.food.gov.uk
Phone: 015 7786 5231
Address: 4th Floor, 2 Savoy Court,
Email: info@hitscotland.co.uk
The Strand, London, WC2R 0EZ
Website: www.hitscotland.co.uk
Phone: 020 7497 0580
Email: info@feta.co.uk Website: www.feta.co.uk
FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL (FCSI)
FEDERATION OF LICENSED VICTUALLERS ASSOCIATION
DOUGHTY, Jonathan
WILLIAMS, Nigel
Address: PO Box 1253, Woking,
Position: President
Surrey, GU22 2EW
Address: 126 Bradford Road, Brighouse, West Yorkshire,
H
Email: ibc@ibconsulting.co.uk
HOTEL BOOKING AGENTS ASSOCIATION (HBAA)
Website: www.ibconsulting.co.uk
HEALTH AND SAFETY EXECUTIVE (HSE)
DUCKER, Peter
Phone: 014 8376 1122
PODGER, Geoffrey
Address: 3000 Cathedral Hill,
INSTITUTE OF CHARTERED ACCOUNTANTS IN ENGLAND & WALES
Email: admin@fcsi.org.uk
Position: Chief Executive
Guildford, Surrey, GU2 7YB
IZZA, Michael
Website: www.fcsi.org.uk
Address: Redgrave Court,
Phone: 084 5603 3349
Position: Chief Executive
Position: Chairman
Position: Executive Director
UK HOSPITALITY BLACK BOOK 2011 l
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Organisations
F
2011
I - R Contacts
Address: Chartered Accountants’
London, EC3M 8AN
Email: info@ih-ra.com
JERSEY HOSPITALITY ASSOCIATION
Hall, Moorgate Place, London,
Phone: 020 7621 2830
Website: www.ih-ra.com
FLETCHER, Gerald
EC2R 6EA
Email: sturner@mastersofwine.org
Phone: 020 7920 8100
Website: www.mastersofwine.org
Email:
M
Position: Chief Executive
INTERNATIONAL TOURISM
Address: 22 Hill Street,
PARTNERSHIP (ITP)
St Helier, Jersey, JE2 4YE
generalenquiries@acaew.co.uk
INSTITUTE OF REFRIGERATION
MELFORD, Claire
Phone: 015 3472 1421
MASTER INNHOLDERS
Website: www.icaew.co.uk
RODWAY, Miriam
Position: Chief Executive
Email: angela@jerseyhospitality.com
LOGIE, Jeremy
Website: www.visitisleofman.com
Position: Executive Secretary
Position: Institute Secretary
Address: 15-16 Cornwall Terrace,
INSTITUTE OF CUSTOMER SERVICE
Address: , Kelvin House, 76 Mill
London, NW1 4QP
CAUSON, Joanna
Lane, Carshalton,
Phone: 020 7467 3600
JERSEY TOURISM
Devon, TQ9 5GP
Position: Chief Executive
Surrey, SM5 2JR
Email:
DECARTERET, David
Phone: 018 0386 2795
Address: 2 Castle Court, St Peter’s
Phone: 020 8647 7033
tourismpartnership@ibif.org
Position: Director, Tourism and
Email:
Street, Colchester,
Email: ior@ior.org.uk
Website:
Marketing
jeremy.logie@talk21.com
Essex, CO1 1EW
Website: www.ior.org.uk
www.tourismpartnership.org
Address: Liberation Place,
Website:
St Helier, Jersey, JE1 1BB
www.masterinnholders.co.uk
Phone: 012 0657 1716 Email: jo.causon@icsmail.co.uk
INSTITUTE OF TOURIST GUIDING
Website: www. instituteofcustomerservice.com
Address: 15 Heath Way, Totnes,
INTERNATIONAL TRAVEL CATERING
Phone: 015 3444 8800
MOORE, Isabel
ASSOCIATION (ITCA)
Email: info@jersey.com
Position: President
WHITE, Stephen
Website: www.jersey.com
Address: , Coppergate House, 16
Position: President
MEETINGS INDUSTRY ASSOCIATION (MIA) LONGHURST, Jane
INSTITUTE OF DIRECTORS (IOD)
Brune Street, London, E1 7NJ
Address: The Maple Suite,
TEMPLEMAN, Miles
Phone: 020 7953 8397
Guardian House, Borough Road,
Position: Chief Executive
Email: office@itg.org.uk
Godalming, Surrey, GU7 2AE
Northamptonshire, NN6 9XW
Address: 116 Pall Mall,
Website: www.itg.org.uk
Phone: 014 8341 9449
Phone: 084 5230 5508
London, SW1Y 5ED
L
Position: Chief Executive Address: PO Box 515, Kelmarsh,
Email: info@mia-uk.org
Email: itca@associationservices.co.uk
Email: enquiries@iod.com
INSTITUTE OF TRAVEL AND TOURISM
Website: www.iod.com
FREUDMAN, Stephen
INVESTORS IN PEOPLE UK
Position: Chief Executive
Position: Chairman
DAVIES, Michael
Address: Randalls Road,
MICROWAVE TECHNOLOGIES ASSOCIATION
INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY
Address: PO Box 217, Ware,
Position: Chief Executive
Leatherhead, Surrey, KT22 7RY
MARSHALL-JENKINSON,
Herts, SG12 8WY
Address: UKCES, 28-30
Phone: 013 7237 6761
Jennipher
POOLE, Jon
Phone: 084 4499 5653
Grosvenor Gardens,
Email: help@leatherheadfood.com
Position: Chairman
Position: Chief Executive
Email: enquiries@itt.co.uk
London, SW1W 0TT
Website: www.leatherheadfood.com
Address: 23 Earlsfield, Holyport,
Address: , 5 Cambridge Court,
Website: www.itt.co.uk
Phone: 020 7881 8966
Phone: 020 7766 8866
Website: www.itcanet.com
LEATHERHEAD FOOD RESEARCH
Website: www.mia-uk.org
BERRYMAN, Paul
Bray, Berkshire, SL6 2LZ
info@investorsinpeople.co.uk
Phone: 020 7603 6316
INSTITUTION OF OCCUPATIONAL SAFETY AND HEALTH (IOSH)
Website:
LOCAL AUTHORITIES COORDINATORS OF REGULATORY SERVICES (LACORS)
Email: info@ifst.org
STRANGE, Rob
www.investorsinpeople.co.uk
RANFORD, John
Website:
Website: www.ifst.org
Position: Chief Executive
Position: Chief Executive
www.microwaveassociation.org.uk
210 Shepherd’s Bush Road, London, W6 7NJ
Email:
Address: The Grange, Highfield
ISLE OF MAN TOURISM
Address: Local Government
Phone: 016 2867 5704 Email: jennipher@ microwaveassociation.org.uk
INSTITUTE OF HOSPITALITY
Drive, Wigston,
NIPPER, Rod
House, Smith Square,
ROSSITER, Philippe
Leicestershire, LE18 1NN
Position: Chief Executive
London, SW1P 3HZ
Position: Chief Executive
Phone: 011 6257 3100
Address: St Andrew’s House, Finch
Phone: 020 7664 3000
MIDLAND ASSOCIATION OF RESTAURANTS, CATERERS, HOTELS & ENTERTAINMENT (MARCHE)
Address: , Trinity Court, 34 West
Email: enquiries@iosh.co.uk
Road, Douglas,
Email: info@local.gov.uk
HALL, Hillary
Street, Sutton, Surrey, SM1 1SH
Website: www.iosh.co.uk
Isle of Man, IM1 2PX
Website: www.lacors.com
Position: Chief Executive
Phone: 020 8661 4900
Email:
Website:
INTERNATIONAL HOTEL AND RESTAURANT ASSOCIATION (IH&RA)
www.instituteofhospitality.org
NADER, Jack
Email: info@theinstituteofhospitality.org
Address: PO Box 2989, Edgbaston,
Phone: 016 2468 6766
Birmingham, B15 2XZ
tourism@gov.im
LOCAL AUTHORITY CATERERS ASSOCIATION (LACA)
Website:
RUSSELL, Sandra
Email: info@marche.org.uk
www.visitisleofman.com
Position: Chairman
Website: www.marche.org.uk
Position: Chief Executive
Address: Bourne House, Horsell
INSTITUTE OF MASTERS OF WINE
Address: 41 Avenue General
TURNER, Siobhan
Guisan (Lausanne),
Position: Executive Director
1009 Pully, Switzerland,
Email: info@laca.co.uk
Address: 2-3 Philpot Lane,
Phone: 004 1217 114283
Website: www.laca.co.uk
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l UK HOSPITALITY BLACK BOOK 2011
Phone: 012 1440 1892
J
Park, Woking, Surrey, GU21 4LY Phone: 014 8376 6777
N
BLACK BOOK HOSPITALITY 2011
NATIONAL ASSOCIATION OF CARE
NATIONAL TRUST
NORTHERN IRELAND TOURIST
Phone: 0131 3334 414
Edinburgh, EH3 6LB
CATERING
REYNOLDS, Dame Fiona
BOARD (NITB)
Email: info@
Phone: 013 1556 2333
MOORE, Belinda
Position: Director General
CLARKE, Alan
outdoorindustriesassociation.co.uk
Email:
Position: Managing Director
Address: PO Box 39,
Position: Chief Executive
Website: www.
info@qualityscotland.co.uk
Address: Meadow Court, Faygate
Warrington, WA5 7WD
Address: St Anne’s Court, 59
outdoorindustriesassociation.co.uk
Website:
Lane, Faygate,
Phone: 084 4800 1895
North Street, Belfast, BT1 1NB
West Sussex, RH12 4SJ
Email:
Phone: 028 9023 1221
Phone: 087 0748 0180
enquiries@nationaltrust.org.uk
Email: info@nitb.com
Email: info@thenacc.co.uk
Website: www.nationaltrust.org.uk
Website: www.nitb.com
www.qualityscotland.co.uk
P
R
NATIONWIDE CATERERS
NUTRITION SOCIETY
NATIONAL ASSOCIATION OF
ASSOCIATION
WENTWORTH-BOWYER,
PEOPLE 1ST
CATERING BUTCHERS (NACB)
FOX, Bob
Fred
WISDOM, Brian
ALLEN, Peter
Position: Managing Director
Position: Chief Executive
Position: Chief Executive
CONFEDERATION (REC)
Position: Chairman
Address: Association House, 89
Address: 10 Cambridge Court,
Address: 2nd Floor, Armstrong
GREEN, Kevin
Address: 224 Central Markets,
Mappleborough Road,
210 Shepherds Bush Road,
House, 38 Market Square,
Position: Chief Executive
London, EC1A 9LH
Shirley, Solihull,
London, W6 7NJ
Uxbridge, Middlesex, UB8 1LH
Address: 15 Welbeck Street,
Phone: 020 7248 1896
West Midlands, B90 1AG
Phone: 020 7602 0228
Phone: 018 9581 7000
London, W1G 9XT
Email: info@nacb.co.uk
Phone: 012 1603 2524
Email: office@nutsoc.org.uk
Email:
Phone: 020 7009 2100
Website: www.nacb.co.uk
Email: enq@ncass.org.uk
Website: www.nutsoc.org.uk
brianwisdom@people1st.co.uk
Email: info@rec.uk.com
Website:
Website: www.rec.uk.com
Website: www.ncass.org.uk
NATIONAL FARMERS UNION (NFU) KENDALL, Peter
NATURAL ENGLAND
Position: President
PHILLIPS, Helen
Address: Agriculture House, Stoneleigh Park, Stoneleigh, Warwickshire, CV8 2LZ
Sheffield, S1 2ET
Phone: 024 7685 8500
Phone: 03000 606 000
Email: nfu@nfuonline.com Website: www.nfuonline.com
NATIONAL PEST TECHNICIANS ASSOCIATION
O
Organisations
RECRUITMENT & EMPLOYMENT
www.people1st.co.uk
RESTAURANT ASSOCIATION WALTON, Bob
Position: Chief Executive
PIZZA AND PASTA ITALIAN FOOD ASSOCIATION
Address: 1 East Parade,
WINSHIP, Jim
Address: Queens House,
Position: Chief Executive
55 – 56 Lincoln’s Inn Fields,
Address: Association House,
London, WC2A 3BH
Email:
OFFICE OF THE QUALIFICATIONS & EXAMINATIONS REGULATOR (OFQUAL)
18c Moor Street, Chepstow,
Phone: 02074047744
enquiries@naturalengland.org.uk
NESBET, Isabel
Monmouthshire, NP16 5DB
Fax: 02074047799
Website:
Position: Chief Executive
Phone: 012 9163 6338
Email: bha@bha.org.uk
www.naturalengland.org.uk
Address: Spring Place, Coventry
Email: admin@papa.org.uk
Website: www.bha.org.uk
Business Park, Herald Avenue,
Website: www.papa.org.uk
Position: President
DAVISON, John
NORTHERN IRELAND ASSEMBLY
Coventry, CV5 6UB
Position: Chief Executive
Position:
Phone: 030 0303 3344
ROYAL ASSOCIATION FOR DISABILITY & REHABILITATION (RADAR)
Address: Head Office, NPTA
Address: Parliament Buildings,
Email: info@ofqual.gov.uk
House, Hall Lane, Kinoulton,
Ballymiscaw, Stormont,
Website: www.ofqual.gov.uk
Nottingham, NG12 3EF
Belfast, BT4 3XX
Phone: 019 4981 133
Phone: 028 9052 1333
ONE AND ALL FOUNDATION ( THE )
Email: officenpta@aol.com
Email:
LEDERER, Peter
QUALITY MEAT OF SCOTLAND
City Road, London, EC1V 8AF
Website: www.npta.org.uk
info.office@niassembly.gov.uk
Position: Chairman
MORTON, Uel
Phone: 020 7250 3222
Website:
Address: 26 Carnaby Street,
Position: Chief Executive
Email: radar@radar.org.uk
NATIONAL SKILLS ACADEMY HOSPITALITY
www.niassembly.gov.uk
London, W1F 7DF
Address: The Rural Centre, West
Website: www.radar.org.uk
Phone: 020 7534 0395
Mains, Ingliston, Newbridge,
COTTON, Bob
NORTHERN IRELAND HOTELS FEDERATION
Email: info@oneandall.org.uk
Midlothian, EH28 8NZ
Position: Chairman
Website: www.oneandall.org.uk
Phone: 013 1472 4040
ROYAL SOCIETY FOR PUBLIC HEALTH
Address: Queen’s House, 55-56
GAULT, Tanice
Email:
PARISH, Richard
Lincoln’s Inn Fields,
Position: Chief Executive
info@qmscotland.co.uk
Position: Chief Executive
London, WC2A 3BH
Address: The McCune Building,
OUTDOOR INDUSTRIES ASSOCIATION
Website: www.qmscotland.co.uk
Address: 3rd Floor, Market
Phone: 018 9581 7003
1 Shore Road, Belfast, Northern
RAMSAY, Louise
Email: excellence@
Ireland, BT15 3PG
Position: Chief Executive
QUALITY SCOTLAND
London, SW8 5NQ
hospitalityskillsacademy.co.uk
Phone: 028 9077 6635
Address: EICA Ratho, South Platt
BRADLEY, Dave
Phone: 020 3177 1600
Website: www.
Email: john@nihf.co.uk
Hill, Newbridge,
Position: Chief Executive
Email: info@rsph.org.uk
hospitalityskillsacademy.co.uk
Website: www.nihf.co.uk
Edinburgh, EH28 8AA
Address: 11 Abercromby Place,
Website: www.rsph.org.uk
Q
FAYCE, Liz Position: Chief Executive Address: , 12 City Forum, 250
Towers, 1 Nine Elms Lane,
UK HOSPITALITY BLACK BOOK 2011 l
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Website: www.thenacc.org.uk
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S - Z Contacts
S
Email: customer@sqa.org.uk
Email: info@
Oxford Street,
Position: Chief Executive
Website: www.sqa.org.uk
spabusinessassociation.co.uk
London, WC1A 1DU
Address: 3rd Floor, 388 The
Website:
Phone: 020 7395 8246
Strand, London, WC2R 0LT
www.spabusinessassociation.co.uk
Email: tourismalliance@cbi.org.uk
Phone: 020 7395 7500
Website: www.tourismalliance.com
Email: info@ukinbound.org
SCOTTISH TOURISM FORUM HERBERT, Iain
SALSA
Position: Chief Executive
SPORT ENGLAND
GRIMES, Chris
Address: 29 Drumsheugh Gardens,
PRICE, Kenny
TOURISM IRELAND
Position: Scheme Director
Edinburgh, EH3 7RN
Position: Chief Executive
GIBBONS, Niall
Address: c/o Bloxham Mill,
Phone: 013 1220 6321
Address: Third Floor, Victoria
Position: Chief Executive
GUILD
Barford Road, Bloxham,
Email: mail@stforum.co.uk
House, Bloomsbury Square,
Address: Beresford House, 2
CREBESSE, Daniel
Banbury, OX15 4FF
Website: www.stforum.co.uk
London, WC1B 4SE
Beresford Road, Coleraine,
Position: President
Phone: 084 5850 8508
Northern Ireland, BT52 1GE
Address: Rosebank,
Phone: 012 9572 4248
Website: www.ukinbound.org
UNITED KINGDOM BARTENDERS
Email: info@salsafood.co.uk
SEA FISH INDUSTRY AUTHORITY
Email: info@sportengland.org
Phone: 028 7035 9200
Blackness, Linlithgow,
Website: www.salsafood.co.uk
WILLIAMS, Paul
Website: www.sportengland.org
Email: corporate.admin@
West Lothian, EH49 7NL
tourismireland.com
Phone: 015 0683 4448
Website: www.tourismireland.com
Email: ukbglim@aol.com
Position: Chief Executive
SAVOY EDUCATIONAL TRUST
Address: , 18 Logie Mill, Logie
SPRINGBOARD CHARITABLE TRUST
SIBLEY, Julia
Green Road,
& SPRINGBOARD UK
Position: Chief Executive
Edinburgh, EH7 4HG
PIERCE, Anne
Address: Queen’s House, 55-56
Phone: 013 1558 3331
Position: Chief Executive
INSTITUTE
Lincoln’s Inn Fields,
Email: seafishboard@seafish.co.uk
Address: 3 Denmark Street,
HUGHES, Dave
UNITED KINGDOM VINEYARDS ASSOCIATION
London, WC2A 3BH
Website: www.seafish.org
London, WC2H 8LP
Position: President
EDWARDS, Ian
Phone: 020 7497 8654
Address: Horsefair, Boroughbridge,
Position: Chairman
Email: sam@springboarduk.org.uk
North Yorkshire, YO51 9HP
Address: PO Box 534, Abingdon,
Website: www.springboarduk.net
Phone: 014 2332 0781
OX14 9BZ
Website: www.tmi.org.uk
Phone: 018 6539 0188
Phone: 020 7269 9692 org.uk
SOCIETY OF FOOD HYGIENE TECHNOLOGY
Website:
WERRAN, Sue
www.savoyeducationaltrust.org.uk
Position: Operations Director
Email: info@savoyeducationaltrust.
Address: The Granary, Middleton
T
Website: www.ukbg.co.uk
TOURISM MANAGEMENT
Email: sian@ukva.org.uk
TOURISM SOCIETY
SCOTTISH FOOD & DRINK FEDERATION (SFDF)
House Farm, Tamworth Road,
YEOMAN, Gregory
Middleton,
Position: Executive Director
MCLEAN, Flora
Staffordshire, B78 2BD
Position: Director
Phone: 018 2787 2500
TEA COUNCIL
Street, Sutton, Surrey, SM1 1SH
Address: 4a Torphichen Street,
Email: admin@sofht.co.uk
GORMAN, William
Phone: 020 8661 4636
Edinburgh, EH3 8JQ
Website: www.sofht.co.uk
Position: Executive Chairman
Email: admin@tourismsociety.org
Address: , 9 The Courtyard,
Website: www.tourismsociety.org
Phone: 013 1229 9415
Address: Trinity Court, 34 West
Website: www.ukva.org.uk
V VEGAN SOCIETY ( THE )
SOCIETY OF HOSPITAL LINEN SERVICE AND LAUNDRY MANAGERS
Gowan Avenue,
HARGREAVES, Ian
Email: info@teacouncil.co.uk
21 Hylton Street,
SCOTTISH PARLIAMENT ( THE )
Position: Chief Executive
Website: www.tea.co.uk
Birmingham, B18 6HJ
Address: Edinburgh, EH99 1SP
Address: c/o The Willows,109
Phone: 013 1348 5000
Victoria Road East,
TEXTILE SERVICES ASSOCIATION
Email:
Thornton Cleveleys,
sp.info@scottish.parliament.uk
Email: generalenquiries@sfdf.org.uk Website: www.sfdf.org.uk
London, SW6 6RH Phone: 020 7371 7787
WINTER, Nigel
U
Position: Chief Executive Address: Donald Watson House,
Phone: 012 1523 1736 Email:
SIMPSON, Murray
UK COMMISSION FOR EMPLOYMENT AND SKILLS
Lancashire, FY5 5HQ
Position: Chief Executive
MAYFIELD, Charlie
Website:
Website:
Phone: 012 5386 9968
Address: , 3 Queen Square,
Position: Chairman
www.vegansociety.com
www.scottishparliament.uk
Email: info@linenmanager.co.uk
Bloomsbury,
Address: 3 Callflex Business Park,
Website: www.linenmanager.co.uk
London, WC1N 3AR
Golden Smithies Lane,
VEGETARIAN SOCIETY UK
Phone: 020 7843 9490
Warn-upon-Dearne,
GREEN, John
sammyk@vegansociety.com
SCOTTISH QUALIFICATIONS AUTHORITY
SPA BUSINESS ASSOCIATION
Email: tsa@tsa-uk.org
South Yorkshire, S63 7ER
Position: Chief Executive
BROWN, Janet
KALIRAI, Suki
Website: www.tsa-uk.org
Phone: 017 0977 4800
Address: , Parkdale, Dunham
Position: Chief Executive
Position: Chairman
Email: info@ukces.org.uk
Road, Altrincham,
Address: , The Optima Building,
Address: Suite 5-6, Philpot House,
TOURISM ALLIANCE
Website: www.ukces.org.uk
Cheshire, WA14 4QG
58 Robertson Street,
Station Road, Rayleigh,
JANSON, Kurt
Glasgow, G2 8DQ
Essex, SS6 7HH
Position: Chairman
UK INBOUND
Email: info@vegsoc.org
Phone: 084 5279 1000
Phone: 087 0780 0787
Address: , Centre Point, 103 New
RANCE, Mary
Website: www.vegsoc.org
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l UK HOSPITALITY BLACK BOOK 2011
Phone: 016 1925 2000
BLACK BOOK HOSPITALITY 2011
VISIT LONDON
Phone: 020 7578 1000
Government, Rhodfa Padarn,
WINE SOCIETY
Madrid 28020, Spain,
MCLEAN, Callum
Email:
Llanbadarn Fawr, Aberystwyth
JOHNSON, Oliver
Phone: 349 1567 8100
Position: Head of Commercial
Sandie.dawe@visitbritain.org
Ceredigion, SY23 3UR
Position: Chief Executive
Email:
Partnerships
Website: www.visitbritain.org
Email:
Address: Gunnels
omt@unwto.org
Address: 6th Floor, 2 More
jonathan.parker@wales.gsi.gov.uk
Wood Road, Stevenage,
Website:
London riverside,
Website:
Hertfordshire, SG1 2BT
www.UNWTO.org
www.walesthetruetaste.co.uk
Phone: 014 3874 1177
Phone: 020 7234 5821
Email: memberservices@
WORLD TRAVEL & TOURISM
Email:
WINE AND SPIRIT ASSOCIATION
thewinesociety.com
COUNCIL (WTTC)
trade@visitlondon.com
KEYES, Gemma
Website:
SCOWFILL, David
www.thewinesociety.com
Position: President & Chief
Website:
WALES TOURISM ALLIANCE
Position: Office Manager
www.visitlondon.com
OSBORNE, Chris
Address: International Wine &
Position: Chairman
Spirit Centre, 39-45 Bermondsey
WORK FOUNDATION ( THE )
Address: , 1-2 Queen Victoria
VISIT WALES
Address: c/o North Wales Tourism,
Street, London, SE1 3XF
BEVAN, Steve
Terrace, Sovereign Court,
JONES, Jonathan
77 Conwy Road,
Phone: 020 7089 3877
Position: Managing Director
London, E1W 3HA
Position: Chief Executive
Colwyn Bay, LL29 7LN
Email: info@wsta.co.uk
Address: 21 Palmer Street,
Phone: 087 0727 9882
Address: Brunel House, 2 Fitzalan
Email: chris@wta.org.uk
Website: www.wsta.co.uk
London, SW1H 0AD
Email: enquiries@wttc.org
Road, Cardiff, CF24 0UY
Website:
Phone: 020 7976 3568
Website: www.wttc.org
Phone: 087 0830 0306
www.tourismalliance.org.uk
WINE AND SPIRIT EDUCATION TRUST
Email: jwainwright@
HARRIS, Ian
theworkfoundation.com
WRAP
WALES : THE TRUE TASTE
Position: Chief Executive
Website:
GOODWIN, Liz
www.theworkfoundation.com
Position: Chief Executive
Email: info@visitwales.co.uk Website: www.visitwales.co.uk
Executive
13
W
Organisations
London, SE1 2RR
PARKER, Jonathan
Address: International Wine &
VISITBRITAIN
Position: Head of Marketing
Spirit Centre, 39-45 Bermondsey
DAWE, Sandie
Development
Street, London, SE1 3XF
WORLD TOURISM ORGANISATION
Horse Fair, Banbury, OX16 0AH
Position: Chief Executive
Food, Fisheries and Market
Phone: 020 7089 3800
RIFAI, Taleb
Phone: 012 9581 9900
Address: 1 Palace Street,
Development Division
Email: wset@wset.co.uk
Position: Secretary General
Email: info@wrap.org.uk
London, SW1E 5HE
Address: Welsh Assembly
Website: www.wset.co.uk
Address: Capitan Haya 42,
Website: www.wrap.org.uk
Address: , The Old Academy, 21
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A - R Contacts
COLLEGES B
Road, Bournemouth, BH1 3JJ
Email: smilnes@cityplym.ac.uk
Address: Llandudno Road,
Phone: 012 0220 5205
Website: www.cityplym.ac.uk
Rhos-on-Sea, LL28 4HZ
Email: kellsr@bpc.ac.uk Website: www.thecolleges.ac.uk
G
Phone: 014 9254 6666
CITY COLLEGE BRIGHTON
Email: k.potts@llandrillo.ac.uk
CLARKE, Leroy
Website: www.llandrillo.ac.uk
GRIMSBY INSTITUTE OF FURTHER
BEDFORD COLLEGE
BOURNEMOUTH UNIVERSITY
Position: Team Leader,
MANDAL, Raj
WILKES, Keith
Catering & Hospitality
CORNWALL COLLEGE
BELLAMY, Matt
Position: Assistant Director
Position: Head of Tourism
Address: Pelham Street,
MCKENZIE, Donald
Position: Head of Hospitality
Address: Cauldwell Street,
Address: Fern Barrow, Talbot
Brighton, BN1 4FA
Position: Head of Faculty, Retail
Address: Nun’s Corner, Grimsby,
Bedford, MK42 9AH
Campus, Poole,
Phone: 012 7366 7788
and Service Industries
South Humberside, DN34 5BQ
Phone: 012 3429 1000
Dorset, BH12 5BB
Email: info@ccb.ac.uk
Address: Cambourne Campus,
Phone: 014 7231 1222
Email: rmandal@bedford.ac.uk
Phone: 084 5650 1501
Website: www.ccb.ac.uk
Trevenson Road, Pool, Redruth,
Email: infocent@grimsby.ac.uk
Website: www.bedford.ac.uk
Email: askBUenquiries@
Cornwall, TR15 3RD
Website: www.grimsby.ac.uk
BLACKBURN COLLEGE
AND HIGHER EDUCATION
bournemouth.ac.uk
CITY COLLEGE NORWICH
Phone: 084 5223 2567
Website: www.bournemouth.ac.uk
GUILDFORD COLLEGE OF FURTHER
THORPE, Steve
Email:
KENYON, Christine
Position: Head of Hotel,
donald.mckenzie@cornwall.ac.uk
AND HIGHER EDUCATION
Position: Curriculum Manager,
Hair and Beauty
Website:
SCULLY, Veronica
Address: Ipswich Road, Norwich,
www.cornwall.ac.uk
Position: Head of Hospitality
Hospitality
C
Address: Feilden Street, Blackburn,
Norfolk, NR2 2LJ
Lancashire, BB2 1LH
Phone: 016 0377 3393
Phone: 012 5429 2929
Email: sthorpe@ccn.ac.uk
Email: c.kenyon@blackburn.ac.uk
CAMBRIDGE REGIONAL COLLEGE
Website: www.blackburn.ac.uk
ADRIENNE, Tina
Address: Stoke Park, Guildford,
D
Surrey, GU1 1EZ Phone: 014 8344 8500 Email: vscully@guildford.ac.uk
Website: www.ccn.ac.uk
Website: www.guildford.ac.uk
Position: Head of Hospitality
CITY OF SUNDERLAND COLLEGE
BLACKPOOL AND THE FYLDE COLLEGE
Management
ELLIOTT, Michelle
DARLINGTON COLLEGE
Address: Science Park Campus,
Position: Head of Distance and
SMILES, Nigel
SWANNIE, John
Kings Hedges Road,
Vocational Education
Position: Director, Hospitality
Position: Head of Travel, Tourism,
Cambridge, CB4 2QT
Address: Bede Centre, Durham
Address: Central Park, Haughton
Leisure & Hospitality
Phone: 012 2341 8867
Road, Sunderland, SR3 4AH
Road, Darlington,
Address: Ashfield Road, Bispham,
Email: tadrienne@camre.ac.uk
Phone: 017 5230 5300
Durham, DL1 1SU
HALESOWEN COLLEGE
Blackpool, FY2 OHB
Website: www.camre.ac.uk
Email:
Phone: 013 2550 3050
O’SULLIVAN, Jane
H
michelle.elliott@citysun.ac.uk
Email:
Position: Curriculum Team
Email: visitors@blackpool.ac.uk
CHICHESTER COLLEGE
Website:
n.smiles@darlington.ac.uk
Manager Catering
Website: www.blackpool.ac.uk
TAYLOR, Liz
www.citysun.ac.uk
Website: www.darlington.ac.uk
Address: Whittingham Road,
Phone: 012 5335 2352
Position: Curriculum Team
Halesowen,
BOSTON COLLEGE
Manager, Hospitality and Tourism
COLCHESTER INSTITUTE
COTTRELL, Steve
Address: Westgate Fields,
PRATT, Jon
Position: Curriculum Leader,
Chichester, West
Position: Head of Centre for
Email: info@halesowen.ac.uk
Hospitality, Sport, Leisure & T
Sussex, PO19 1SB
Hospitality & Food Studies
Website: www.halesowen.ac.uk
Address: Skirbeck Road, Boston,
Phone: 012 4378 6321ext2111
Address: Colchester Campus,
Lincolnshire, PE21 6JF
Email:
Sheepen Road, Colchester,
Phone: 012 0536 5701
liz.taylor@chichester.ac.uk
Essex, CO3 3L
EALING, HAMMERSMITH AND WEST LONDON COLLEGE
TARBUCK, Martin
Email: steve-c@boston.ac.uk
Website:
Phone: 012 0671 2333
CLEAVER, Kevin
Position: Head of Hospitality
Website: www.boston.ac.uk
www.chichester.ac.uk
Email:
Position: Head of Hospitality and
Address: City of Portsmouth
jon.pratt@colchester.ac.uk
Service Industries
Centre, Winston Churchill
E
West Midland, B63 3NA Phone: 012 1602 7777
HIGHBURY COLLEGE
BOURNEMOUTH AND POOLE COLLEGE OF FURTHER EDUCATION
CITY COLLEGE
Website:
Address: Gliddon Road, Barons
Avenue, Portsmouth,
MILNES, Steve
www.colchester.ac.uk
Court, London, W14 9BL
Hampshire, PO1 2DH
KELLS, Bob
Position: Head of Academy
Phone: 080 0980 2175
Phone: 023 9272 8265
Position: Head of Hospitality
Address: Kiings Road, Plymouth,
COLEG LLANDRILLO CYMRU
Email:
Email:
& Food
Devon, PL1 5QG
POTTS, Kevin
kevin.cleaver@wlc.ac.uk
martin.tarbuck@highbury.ac.uk
Address: Lansdowne, Meyrick
Phone: 017 5230 5890
Position: Head of Hospitality
Website: www.wlc.ac.uk
Website: www.highbury.ac.uk
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KENDAL COLLEGE
School of Hospitality
MIDDLESEX UNIVERSITY
NEWCASTLE COLLEGE
OXFORD BROOKES UNIVERSITY
Address: Lewisham Way,
FRANCIS, Bill
FAULGS, Denise
SLOAN, Donald
London, SE4 1UT
Position: Head of Hospitality
Position: Section Manager,
Position: Head of Dept,
Phone: 020 8692 0353
Address: The Burroughs,
Hospitality
Hospitality Management
Email: info@lewisham.ac.uk
London, NW4 4BT
Address: Rye Hill Campus,
Address: Gypsy Lane,
Website: www.lewisham.ac.uk
Phone: 020 8411 5555
Scotswood Road, Newcastle-
Headington,
Email: b.francis@mdx.ac.uk
upon-Tyne, NE4 7SA
Oxford, OX3 0BP
Website: www.mdx.ac.uk
Phone: 019 1200 4000
Phone: 018 6548 3813
Email: denise.faulgs@ncl-coll.ac.uk
Email: hltm@brookes.ac.uk
Website: www.ncl-coll.ac.uk
Website: www.brookes.ac.uk
NORTH EAST WORCESTERSHIRE
Q
MARSHALL SLATER, Robert
LIVERPOOL COMMUNITY COLLEGE
Address: Milnthorp Road, Kendal,
WILLIAMS, Gill
Cumbria, LA9 5AY
Position: CGM
MILLENNIUM CITY ACADEMY
Phone: 015 3981 4700
Address: 9 Myrtle Street,
WARNER, Michael
Email: enquiries@kendal.ac.uk
Liverpool, Merseyside, L7 7JA
Position: Director of Studies,
Website: www.kendal.ac.uk
Phone: 015 1252 1515
Hospitality
COLLEGE
Email: gill.williams@liv-coll.ac.uk
Address: 76 - 78 Mortimer Street,
SMITH, Sue
Website: www.liv-coll.ac.uk
London, W1W 7SA
Position: Programme Area
Phone: 020 7323 5240
Manager, Hospitality and
LOUGHBOROUGH COLLEGE
Email: info@millenniumcity-
Catering
QUEEN MARGARET UNIVERSITY
CREED, Darren
academy.com
Address: Blackwood Road,
LAFFIN, Trevor
L
Position: Curriculum Team Leader,
Website: www.millenniumcity-
Bromsgrove,
Position: Academic Director
LEEDS CITY COLLEGE
Catering
academy.com
Worcestershire, B60 1A
Address: Queen Margaret
SYBIL, Gordon
Address: Radmoor Road,
Phone: 015 2757 2695
University Drive,
Position: Head of Department
Loughborough,
MOTHERWELL COLLEGE
Email:
Musselburgh, EH21 6UU
Address: Thomas Danby Campus,
Leicestershire, LE11 3BT
AIKMAN, David
ssmith3@ne-worcs.ac.uk
Phone: 013 1474 0000
Roundhay Road, Leeds,
Phone: 015 0921 5831
Position: Head of Hospitality
Website:
Email: t.laffin@qmu.ac.uk
Yorkshire, LS7 3BG
Email: info@loucoll.ac.uk
Address: 1 Enterprise Way,
www.ne-worcs.ac,uk
Website: www.qmu.ac.uk
Phone: 080 0096 2319
Website: www.loucoll.ac.uk
Motherwell, ML1 2TX
R
Email: danbycampus@
Phone: 016 9823 2323
NORTHAMPTON COLLEGE
leedscitycollege.ac.uk
Email: daikman@motherwell.co.uk
COPPOCK, Mike
Website: www.motherwell.ac.uk
Position: Programme Leader,
Website: www.leedscitycollege.ac.uk
M
13
Position: Head of School
Back of House
LEEDS METROPOLITAN UNIVERSITY
N
Address: Booth Lane, Northampton, NN3 3RF
ROBERT GORDON UNIVERSITY
REBELO, Sofia
MANCHESTER COLLEGE ( THE )
Phone: 016 0473 4567
TURNER, Daniel
Position: Course Leader,
WHARTON, Claire
Email: mike.coppock@
Position: Programme Leader,
Hospitality Management
Position: Curriculum Lead
northamptoncollege.ac.uk
HTRE
Address: Civic Quarter, Leeds,
Manager, Hospitality
NEW COLLEGE NOTTINGHAM
Website:
Address: Schoolhill,
LS1 3HE
Address: Welcomb Street,
MCCARTHY, Sacha
www.northamptoncollege.ac.uk
Aberdeen, AB10 1FR
Phone: 013 8125 656
Manchester, M11 2NP
Position: Head, Hospitality
Email: s.rebelo@leedsmet.ac.uk
Phone: 016 1920 3522
Management
Website: www.leedsmet.ac.uk
Email: claire.wharton@
Address: The Adams Building,
themanchestercollege.ac.uk
Stoney St, Nottingham, NG1 1NG
LEICESTER COLLEGE
Website:
Phone: 011 5953 4408
WOOD, Anne
www.themanchestercollege.ac.uk
Email: sacha.mccarthy@ncn.ac.uk
Phone: 012 2426 3845 Email: d.turner@rgu.ac.uk
O
Website: www.rgu.ac.uk
ROTHERHAM COLLEGE OF ARTS AND TECHNOLOGY
Website: www.ncn.ac.uk
OXFORD AND CHERWELL VALLEY COLLEGE
CROFT-SMITH, Nick
Address: St Johns House, 30 East
MANCHESTER METROPOLITAN UNIVERSITY
NEW COLLEGE STAMFORD
FIELDS, Vanessa
Hospitality, Travel & Retail
Street, Leicester, LE1 3WL
BRENNAN, Charles
MIDDLETON, Iain
Position: Programme Manager,
Address: Eastwood Lane,
Email: awood@lec.ac.uk
Position: Head of Dept, Food and
Position: Progamme Area Leader,
Catering and Hospitality
Rotherham,
Website:
Tourism Management
Hospitality
Address: The Oxford Campus,
South Yorkshire, S65 1EG
www.leicestercitycollege.ac.uk
Address: All Saints Building, All
Address: Drift Road, Stamford,
Broughton Road,
Phone: 017 0972 2730
Saints, Manchester, M15 6BH
Lincolnshire, PE9 1XA
Banbury, OX16 9QA
Email:
LEWISHAM COLLEGE
Phone: 016 1247 2000
Phone: 017 8048 4350
Phone: 018 6555 0550
ncsmith@rotherham.ac.uk
NEAL, Michael
Email: c.brennan@mmu.ac.uk
Email: enquiries@stamford.ac.uk
Email: vfields@ocvc.ac.uk
Website:
Position: Curriculum Manager,
Website: www.mmu.ac.uk
Website: www.stamford.ac.uk
Website: www.ocvc.ac.uk
www.rotherham.ac.uk
Position: Programme Area Manager for Hospitality and Food
Position: Curriculum Manager,
UK HOSPITALITY BLACK BOOK 2011 l
269
Colleges
K
2011
S - Z Contacts
S
Phone: 023 9279 7979
Email: barbaraashe@swindon-
UNIVERSITY CAMPUS, SUFFOLK
Position: Course Leader, Events
Email: college@southdowns.ac.uk
college.ac.uk
BERESFORD-WEBB, Anita
and Hospitality
Website: www.southdowns.ac.uk
Website: www.swindon-college.ac.uk
Position: Course Leader, Event
Address: Oxstalls Campus, Oxstalls
Management
Lane, Longlevens,
Address: Waterfront Building, 19
Gloucester, GL2 9HW
Neptune Quay, Ipswich,
Phone: 012 4271 4490
SOUTH TYNESIDE COLLEGE
T
SHEFFIELD CITY COLLEGE
NEDERLEC, Yvonne
JANISZEWSKI, John
Position: Head of Department,
Suffolk, IP4 1QJ
Email: abradley@glos.ac.uk
Position: Business Development
Hospitality
Phone: 014 7333 8000
Website: www.glos.ac.uk
Manager
Address: St. George’s Avenue,
THAMES VALLEY UNIVERSITY
Email: a.beresfordwebb@ucs.ac.uk
Address: Granville Road,
South Shields,
FOSKETT, David
Website: www.ucs.ac.uk
Sheffield, S2 2RL
Tyne & Wear, NE34 6ET
Position: Head of Hospitality
Phone: 011 4260 2600
Phone: 019 1427 3500
Address: Ealing Campus, St.
UNIVERSITY COLLEGE
Position: Head of Hospitality and
Email:
Email: yvonne.nederlec@stc.ac.uk
Mary’s Road, Ealing,
BIRMINGHAM
Events Management
john.janiszewski@sheffcol.ac.uk
Website: www.stc.ac.uk
London, W5 5RF
RIPPINGTON, Neil
Address: Queensgate,
Phone: 020 8231 2091
Position: Dean, College of Food
Huddersfield,
ST. PATRICK’S COLLEGE LONDON
Email: carol.greenham@tvu.ac.uk
Address: Summer Row,
West Yorkshire, HD1 3DH
SHEFFIELD HALLAM UNIVERSITY
BIST, Dinesh
Website: www.tvu.ac.uk
Birmingham, B3 1JB
Phone: 014 8447 3346
COCKILL, Jenny
Address: 24 Great Chapel Street,
Phone: 012 1604 1000
Email: k.clayton@hud.ac.uk
Position: Subject Group Leader,
London, W1F 8FS
THANET COLLEGE
Email: marketing@ucb.ac.uk
Website: www.hud.ac.uk
Hospitality
Phone: 020 7287 6664
PHILLIPS, Roger
Website: www.ucb.ac.uk
Address: City Campus, Howard
Email: dinesh.bist@st-patricks.ac.uk
Position: Programme Manager of
Street, Sheffield, S1 1WB
Website: www.st-patricks.ac.uk
Catering Hospitality
UNIVERSITY OF BRIGHTON
GIBSON, Philip
Website: www.sheffcol.ac.uk
UNIVERSITY OF HUDDERSFIELD CARMOUCHE, Rita
UNIVERSITY OF PLYMOUTH
Address: Ramsgate Road,
FROST, Paul
Position: Head of Hospitality
Email: j.j.cockill@shu.ac.uk
STRATFORD-UPON-AVON COLLEGE
Broadstairs, Kent, CT10 1PN
Position: Head of School of Service
Management
Website: www.shu.ac.uk
GASCOIGNE, Colin
Phone: 018 4360 5022
Management
Address: , Plymouth, PL4 8AA
Position: Programme Area
Email: catering@thanet.ac.uk
Address: Darley Raod,
Phone: 017 5258 5617
SOUTH CHESHIRE COLLEGE
Manager, Hospitality
Website: www.thanet.ac.uk
Eastbourne, BN20 7UR
Email:
NG, Wai
Address: The Willows North,
Phone: 012 7364 3667
philip.gibson@plymouth.ac.uk
Position: Head of Dept,
Alcester Road, Stratford-upon
Email: service.management@
Website: www.plymouth.ac.uk
Hospitality, Travel & Tourism
Avon, Warwickshire, CV37 9QR
Address: Dane Bank Avenue,
Phone: 017 8926 6245
Crewe, Cheshire, W2 8AB
Email: c.gascoigne@stratford.ac.uk
Phone: 012 70654 654ext843
Website: www.stratford.ac.uk
Phone: 011 4225 3329
U
brighton.ac.uk Website: www.brighton.ac.uk
UNIVERSITY OF PORTSMOUTH SHEPHERD, Robin
UNIVERSITY OF CENTRAL LANCASHIRE
Position: Course Leader,
UHI MILLENNIUM INSTITUTE
SHAW, Jane
Hospitality
SUSSEX DOWNS COLLEGE
WILLIAMS, Fiona
Position: Division Leader for
Address: University House,
LOVELL, John
Position: Curriculum Manager,
Tourism, Hospitality and Event
Winston Churchill Avenue,
SOUTH DEVON COLLEGE
Position: Curriculum Leader,
Hospitality
Address: Preston,
Portsmouth, Po1 2UP
MARSHALL, Helen
Hospitality and Catering
Address: 12 Ness Walk,
Lancashire, PR1 2HE
Phone: 023 9284 8484
Position: Section Head, Catering,
Address: EVoC (Eastbourne)
Inverness, IV3 5SQ
Phone: 01772 894900
Email: robin.shepherd@port.ac.uk
Hospitality & Tourism
Campus, Cross Levels Way,
Phone: 014 6327 3364
Email: jshaw@uclan.ac.uk
Website: www.port.ac.uk
Address: Vantage Point, Long
Eastbourne,
Email:
Website: www.uclan.ac.uk
Road, Paignton, Devon, TQ4 7EJ
East Sussex, BN21 2UF
fiona.williams@inverness.uhi.ac.uk
Phone: 018 0354 0526
Phone: 013 2363 7355
Website:
UNIVERSITY OF DERBY
KERFOOT, Russell
Email: helen.marshall@
Email: info@sussexdowns.ac.uk
www.uhi.ac.uk
COPE, Sandy
Position: Head of Hospitality
southdevon.ac.uk
Website: www.sussexdowns.ac.uk
Position: Subject Manager,
Management
UNIVERISTY OF BOLTON
Hospitality
Address: Salford, Greater
SWINDON COLLEGE
HALL, Christine
Address: Kedleston Road,
Manchester, M5 4WT
SOUTH DOWNS COLLEGE
ASHE, Barbara
Position: Head of Hospitality
Derby, DE22 1GB
Phone: 016 1295 2068
SHURMAN, Gerry
Position: Curriculum Area
Management
Phone: 013 3259 4351
Email: r,kerfoot@salford.ac.uk
Position: Head of Curriculum,
Manager, Hospitality
Address: Deane Road,
Email: s.cope@derby.ac.uk
Website: www.salford.ac.uk
Catering, Hospitality & Travel
Address: North Star Campus,
Bolton, BL3 5AB
Website: www.derby.ac.uk
Address: College Road,
North Star Avenue,
Phone: 012 0490 3628
Waterlooville,
Swindon, SN2 1DY
Email: ch14@bolton.ac.uk
UNIVERSITY OF GLOUCESTERSHIRE
UNIVERSITY OF SUNDERLAND (THE)
Hampshire, PO7 8AA
Phone: 017 9349 8221
Website: www.bolton.ac.uk
BRADLEY, Andrew
HANNAM, Kevin
Email: wai-ng@s-cheshire.ac.uk Website: www.s-cheshire.ac.uk
Website: www.southdevon.ac.uk
270
l UK HOSPITALITY BLACK BOOK 2011
UNIVERSITY OF SALFORD
BLACK BOOK HOSPITALITY 2011
Position: Head, Tourism and
SCOTLAND
UNIVERSITY OF WALES INSTITUTE,
Email: p.robinson@wlv.ac.uk
WEST HERTS COLLEGE
Hospitality
GARRETT, Tom
CARDIFF
Website: www.wlv.ac.uk
CANDY, Phillip
Address: Reg Vardy Building, St.
Position: Programme Leader,
ROBERTS, Andrew
Peterâ&#x20AC;&#x2122;s Way,
Events Management
Position: Programme Director,
Sunderland, SR6 ODD
Address: Business School, Paisley
Hospitality
Phone: 019 1515 2311
Campus, Paisley, PA1 2BE
Address: Cardiff School of
Hempstead Road, Watford,
Email: tourism@sunderland.ac.uk
Phone: 014 1848 3456
Management, Western Avenue,
Herts, WD17 3EZ
Website: www.sunderland.ac.uk
Email: info@uws.ac.uk
Cardiff, CF5 2YB
Website: www.uws.ac.uk
Phone: 029 2041 6413
WEST CHESHIRE COLLEGE
Fax: 019 2381 2556
Email: aroberts@uwic.ac.uk
STEVENS, Sam
Email: philip.candy@westherts.ac.uk
Website: www.uwic.ac.uk
Position: Head of Hospitality
Website: www.westherts.ac.uk
Management
W
Address: Watford Campus,
Phone: 019 2381 2000
LOCKWOOD, Andrew
UNIVERSITY OF ULSTER
Position: Head of Hospitality
CAMPBELL, Lucia
Management
Position: Associate Head,
UNIVERSITY OF WOLVERHAMPTON
Address: Chester Campus, Eaton
WESTMINSTER KINGSWAY COLLEGE
Address: Guildford,
Hospitality and Tourism
ROBINSON, Peter
Road, Handbridge,
HUNTER, Gary
Surrey, GU2 7XH
Management
Position: Head, School of Sports,
Chester, CH4 7ER
Position: Head of Hospitality
Phone: 014 8368 6300
Address: Belfast Campus, York
Performing Arts & Leisure
Phone: 012 4467 0483
Address: Vincent Square,
Email: a.lockwood@surrey.ac.uk
Street, Belfast, BT15 1ED
Address: Wulfruna Street,
Email:
London, SW1P 2PD
Website: www.surrey.ac.uk
Phone: 028 7012 3456
Wolverhampton,
j.tanner@west-cheshire.ac.uk
Phone: 087 0060 9800
Email: ml.campbell@ulster.ac.uk
West Midlands, WV1 1LY
Website:
Email: gary.hunter@westking.ac.uk
Website: www.ulster.ac.uk
Phone: 019 0232 1000
www.west-cheshire.ac.uk
Website: www.westking.ac.uk
UNIVERSITY OF THE WEST OF
UK HOSPITALITY BLACK BOOK 2011 l
271
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Management
Colleges
UNIVERSITY OF SURREY
Position: Head of Hospitality
2011
A - P Contacts
SUPPLIERS A
BAGATELLE
Website:
Position: Sales and Marketing
Email: sander@distech-controls.eu
LESELLIER, Jacky
www.beaconpurchasing.co.uk
Director
Website: www.distech-controls.com
Position: Managing Director
Address: Lupton Avenue, Leeds,
Address: The Bagatelle Concept
BEER PARADISE LTD
West Yorkshire, LS9 7DD
DIVERSEY INC
Ltd, 704-711 Tudor Estate, Abbey
ANNELLY, Karen
Phone: 011 3249 6681
DEZIO, MORENO
ADANDE REFRIGERATION
Road, London, NW10 7UW
Position: Operations Manager
Fax: 011 3235 0358
Position: Regional President, Europe
WOOD, Ian
Phone: 020 8453 8000
Address: Unit 20, Centre Park,
Email: sales@calomax.co.uk
Address: Maarssenbroeksedjik
Position: Managing Director
Email: info@bagatelle.co.uk
Marston Moor Business Park,
Website: www.calomax.co.uk
2, 3542 DN Utrecht, The
Address: 45 Pinbush Road, South
Website: www.bagatelle.co.uk
Tockwith, York, YO26 7QF
Lowestoft Industrial Estate,
Netherlands
Phone: 014 2335 9533
CATER-BAKE UK LTD
Phone: +31 30 247 6912 Website: www.diversey.com
Lowestoft, Suffolk, NR33 7NL
BANCROFT WINES
Fax: 014 2335 9534
HUTCHINGS, Mark
Phone: 015 0253 7135
DE HAAN, Carlos
Email: sales@beerparadise.co.uk
Position: Managing Director
Fax: 015 0253 3794
Position: Fine Wine Director
Website: www.beerparadise.ltd.uk
Address: Unit A1 Senator Point,
Email: tobydacosta@adande.com
Address: Woolyard, 54 Bermondsey
Website: www.adande.com
Street, London, SE1 3UD
South Boundary Rd, Knowsley
BMC GLOBAL
Ind Park, Liverpool, L33 7RR
E
Phone: 020 7232 5440
OTTEN, Frank
Phone: 015 1548 5818
AG BARR PLC
Email: nmcandrew@
Position: Managing Director
Fax: 015 1548 5835
EVITT, Nick
bancroftwines.com
Address: 26 Kennet Street,
Email: mark@cater-bake.co.uk
ERLENBACHER
Position: CDT Manager
Website: www.bancroftwines.com
London, E1W 2JA
Website: www.cater-bake.co.uk
SCHMIDT, Babette
Address: 2nd Floor, Mansell
Position: Head of Marketing
Phone: 020 7702 1528
House, Aspinall Close,
BARTON BROWNSDON & SADLER LTD
Fax: 020 7702 1126
CLICK ‘N ‘ORDER
Address: Wasserweg 39, 64521
Middlebrook, Bolton, BL6 6QQ
BUDIBENT, Nick
Email: frank.otten@bmcglobal.com
PALA, Dan
Grob-Gerau
Phone: 012 0466 4253
Position: Director
Website: www.bmcglobal.com
Position: Managing Director
Phone: 004 9615 2803373
Fax: 012 0466 4298
Address: Court Gardens Farm,
Address: 93 Bewsey Street,
Fax: 004961528037373
Email: nickevitt@agbarr.co.uk
Orchard Lane, Ditchling, East
BRITVIC GB
Warrington, WA2 7JQ
Email:
Website: www.agbar.co.uk
Sussex, BN6 8TH
NUNDY, Ian
Phone: 084 4504 8714
babette.schmidt@de.nestle.com
Phone: 012 7384 1111
Position: Marketing Manager
Email: info@clicknorder.co.uk
Website: www.erlenbacher.de/en
Email: info@bbswine.com
Address: Britvic House, Broomfield
Website: www.clicknorder.org
Website: www.bbswine.com
Road, Chelmsford, Essex, CM1 1TU
ALASKA SEAFOOD MARKETING INSTITUTE HAIGH, Cherry
Phone: 012 4526 1871
ESPRESSO DAIMO LTD COMET GROUP PLC
WATSON, Damien
Position: 3rd Floor, Finland
BDRC CONTINENTAL
Fax: 012 4526 7147
JABLONSKI, James
Position: Managing Director
House, 56 Haymarket,
BISSERT, Jude
Email: ian.nundy@britvic.co.uk
Position: Senior Account Manager
Address: Unit 2 Willow Park,
London, SW1Y 4RN
Position: Client Services Director
Website: www.britvic.co.uk
Address: Summit Sales Promotion,
Upton Lane, Stoke Golding,
Phone: 020 7389 9404
Address: Kingsbourne House,
Regal Place, Maxwell Road,
Warwickshire, CV13 6EU
Email: chaigh@alaskaseafood.org
229-231 High Holborn,
Fulham, London, SW6 2DH
Phone: 080 0970 1441
Website: www.alaskaseafood.org.uk
London, WC1V 7DA
Phone: 020 7751 8595
Email: damien.watson@
Phone: 020 7405 4778
Fax: 020 7751 8586
espressione.co.uk
ASLOTEL GROUP
Email: jude.bissert@bdrc-
Email: james@summitsp.co.uk
Website: www.espressione.co.uk
ROBERTS, Murray
continental.com
Position: Managing Director
Website: www.bdrc.co.uk
D
F
C CALL SYSTEMS TECHNOLOGY LTD BLOOMER, Caroline
Address: Aslotel House, Pebble
BEACON PURCHASING
Position: Marketing Manager
Phone: 013 7236 2533
TUNNICLIFFE, Hazel
Address: Middlesex House, 29-45
Fax: 013 7236 2284
Position: Marketing Manager
High St, Edgware, HA8 7UU
Email: asl@aslotel.co.uk
Address: Beacon, Consort House,
Phone: 020 8381 1338
DISTECH-CONTROLS
FIRST DRINKS BRANDS LTD
Website: www.aslotel.co.uk
Amy Johnson Way, York,
Email: caroline.bloomer@call-
DE HAAN, A.C.
MASON, Chris
Yorkshire, Y030 4GP
systems.com
Position: Director of Sales
Position: Managing Director
Phone: 019 0469 5588
Website: www.call-systems.com
Address: Raam 16A,
Address: Form One, 17 Bartley
5422 WX Gemert
Wood Business Park, Bartley Way,
Close, Tadworth, Surrey, KT20 7PA
B
272
Fax: 019 0469 5406 Email: hazel.tunnicliffe@
CALOMAX LTD
Phone: 003 1492 390341
Hook, RG27 9XA
beaconpurchasing.co.uk
BOWERS, Paul
Fax: 0031492390342
Phone: 012 5674 8100
l UK HOSPITALITY BLACK BOOK 2011
BLACK BOOK HOSPITALITY 2011
Website: www.firstdrinks.co.uk
MONO EQUIPMENT
J
JONES, Andrew
LANTMÄNNEN UNIBAKE UK
Milton Keynes, MK10 0BD
Position: Managing Director
FURNITAL LTD
JONES, Martin
Phone: 01908 281 999
Address: Queensway, Swansea West
LORENZO, Bonura
Position: Sales Director
Email: sales@lantmannen.com
Industrial Park, Swansea, SA5 4EB
Website:
Phone: 017 9256 1234
www.lantmannen-unibake.com
Email: ajones@monoequip.com
Position: Managing Director
JAMES WHITE DRINKS LTD
Address: Units 6 – 8 Trinity
MELLINSON, Lawrence
Centre, Park Farm Industrial
Position: Managing Director
Estate, Wellingborough,
Address: White’s Fruit Farm,
Phone: 084 5194 7711
Phone: 019 2329 8200
Northamptonshire, NN8 6ZB
Helmingham Road, Ashbocking,
Website: www.laithwaites.co.uk
Fax: 019 2381 9105
MULTIVAC UK
Phone: 01933 400084
Suffolk, IP6 9JS
Email: slewis@majestic.co.uk
CAMPBELL, Jim
Fax: 01933 400013
Phone: 014 7389 0111
LEDS C4 S.A.
Website: www.majestic.co.uk
Position: Managing Director
Email: sales@furnital.com
Email: lawrence@jameswhite.co.uk
MONCUNILL, Daniel
Website: www.furnital.com
Website: www.jameswhite.co.uk
Address: C/Afores S/N, 25750
MARCANTONIO FOODS LIMITED
Swindon, SN5 7UY
Tora (Lleida)
MARCANTONIO, Phillip
Phone: 017 9342 5800
JOHN MOWER & CO. LTD.
Phone: 0034973468100
Address: 18-22 Thames Road,
Fax: 017 9361 6219
O’CONNOR, Angela
Fax: 0034973468106
Barking, Essex, IG11 0HZ
Email: jim.campbell@multivac.co.uk
Position: Marketing Manager
Email: daniel@leds-c4.com
Phone: 020 8591 3399
Website: www.multivac.co.uk
Address: Millmead House,
Website: www.leds-c4.com
Fax: 020 8507 0409
G
Address: Maidstone Road,
Website: www.monoequip.com
Pindar Road, Hoddesdon,
Email: pbm@marcantonio.co.uk
GLEN DIMPLEX PROFESSIONAL
Hertfordshire, EN11 ODE
LIEBHERR
CASLEY, Jonathan
Phone: 019 9270 8210
ONGLEY, Stephen
Position: Sales & Marketing Director
Fax: 019 9245 0660
Position: National Account
MARKUS PRODUCTS
Address: Stoney Lane, Prescott,
Email: enquiries@johnmower.co.uk
Manager - Commercial Channel
BANCROFT, Richard
Merseyside, L35 2XW
Website: www.johnmower.co.uk
Website: www.marcantonio.co.uk
Website: www.glendimplex.com
O OTRUM UK DAVIES, Jennifer
Phone: 084 4248 4466 Email: sales@gdpa.co.uk
13
Address: Rivermead Drive,
K
H KARNDEAN FLOORING LTD
Position: UK Sales Manager
LUGO UK LIMITED
Street, Clerkenwell,
Address: Cedar House, Camphill Rd,
MCHALE, Kat
London, EC1V 4PY
West Byfleet, Surrey, KT14 6SQ
Position: Marketing Manager
Phone: 01543 419981
Phone: 019 3234 4535
Email: mail@lugo.co.uk
Fax: 019 3234 3391
Website: www.lugo.co.uk
Email: jennifer.davies@otrum.com
Address:145 – 157 St. John
O’HANLON, Kelly
Website: www.otrum.com
Position: Account Director
Coolectric Ltd
Position: Managing Director
HIT TRAINING
Address: Willoughby PR,
Address: Interchange Point
Address: Murray Way, Wincanton
ROSE, Chris
43 Calthorpe Rd,
Renny Park Rd
Business Park, Wincanton,
Position: Marketing Manager
Edgbaston, Birmingham,
Bucks MK16 0HA
Somerset, BA9 9RX
Address: 24 Cecil Pashley Way,
West Midlands, B15 1TS
Phone: 017 6760 2100
Phone: 01963435270
Shoreham Airport, Shoreham-by-
Phone: 012 1456 3004
Fax: 017 6760 2110
Fax: 01963435271
Sea, West Sussex, BN4 5FF
Fax: 012 1456 9300
Email:
Email:
PAGO INTERNATIONAL
Phone: 014 8956 0883
Email: kellyo@willoughby-pr.co.uk
stephen.ongley@coolectric.co.uk
richard@markusproducts.co.uk
HENSHAW, Marvin
Fax: 014 8988 9801
Website: www.willoughby-pr.co.uk
Website: www.myliebherr.co.uk
Website: www.markusproducts.co.uk
Position: Manager
M
MITSUBISHI ELECTRIC
Chesterfield, Derbyshire, S41 9QB
LITCHFIELD, Fawn
Email: m.henshaw@pago.cc
HORWATH HTL
Position: Marketing Executive
Website: www.pago.cc
HEIBERG, Erland
Address: Automation Systems
Address: 610-612 Carrwood Road,
Email: chris.rose@hittraining.co.uk Website: www.hittraining.co.uk
L
Division, Travellers Lane, Hatfield,
PARRIPAK
MAJESTIC WINE WAREHOUSES LTD
Herefordshire, AL10 8XB
GALE, Nick
Position: Principal Address: 44 Essex Street, Strand,
P
LAITHWAITES WINE
London, WC2R 3JF
MCMURTRIE, Simon
LEWIS, Steve
Phone: 017 0727 6100
Position: Managing Director
Phone: 020 7583 3771
Position: Chief Executive
Position: Chief Executive
Fax: 010 7278 693
Address: Sandy Lane, Chicksands,
Fax: 020 7583 6899
Address: New Aquitaine House,
Address: Majestic House,
Email:
Shefford, Bedfordshire, SG17 5QB
Email: eheiberg@horwathhtl.com
Exeter Way, Theale, Reading,
Otterspool Way, Watford,
fawn.litchfield@meuk.mee.com
Phone: 014 6281 3279
Website: www.horwathhtl.com
Berkshire, RG7 4PL
Herefordshire, WD25 8WW
Website: www.meuk.mee.com
Fax: 014 6285 1179
UK HOSPITALITY BLACK BOOK 2011 l
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Suppliers
Email: marketing@firstdrinks.co.uk
2011
P - Z Contacts
Email: nick.gale@parripak.co.uk
8700 Kusnacht, Zurich,
Email: david.richards@
Road, Pluckley, Ashford,
Position: Managing Director
Website: www.parripak.co.uk
Phone: 41449100115
richardburbidge.co.uk
Kent, TN27 0PG
Address: Bethania, Llanon,
Email: dimitry@purelosophy.com
Website: www.richardburbidge.co.uk
Phone: 012 3384 0265
Ceredigion, SY23 5LS
Fax: 012 3384 0786
Phone: 019 7427 2111
PARSLEY IN TIME CATERING
Website: www.purelosophy.com
EQUIPMENT
RICHARD HAWORTH
Email: sales@tea-and-coffee.com
Fax: 019 7427 2123
WALPOLE, David
STOCKTON, David
Website: www.tea-and-coffee.com
Email: nick.taylor@tynant.com
Position: Managing Director
Q
Position: Web Manager
Website: www.tynant.com
THE SECRET CELLAR
Address: Units 1-2 Kingside
Address: Kearsley Mill, Stoneclough,
Business Park, Ruston Road,
Radcliffe, Manchester, Greater
WATSON, Mike
Woolwich, London, SE18 5BX
Manchester, M26 1RH
Position: Managing Director
QUALITASSE LTD
Phone: 084 5337 7001
Address: 43-45 Church Road,,
Fax: 084 4544 9908
PHIPPS, Tony
Fax: 012 0470 5772
Tunbridge Wells, Kent, TN1 1JT
Email: david@parsleyintime.co.uk
Position: Marketing Manager
Email: david_stockton@ruia.co.uk
Phone: 018 9253 7981
VILLEROY & BOCH
Website: www.parsleyintime.co.uk
Address: Unit 2, Davy Close, West
Website: www.ruia.co.uk
Fax: 018 9261 9480
GREEN, Nick
Phone: 084 4544 9907
V
Ham Industrial Estate, Basingstoke,
Email: sales@thesecretcellar.co.uk
Position: National Sales Manager
PHILIPS HOTEL TV
Hampshire, RG22 6PW
Website: www.thesecretcellar.co.uk
Address: 267 Merton Road, London
STAAL, Wouter
Phone: 012 5630 0050
Position: EMEA Marketing
Fax: 012 5630 0051
THIRD FORCE
Fax: 020 8871 1062
Manager
Email: tony.p@qualitasse.co.uk
TYRTANIA, Lorna
Email:
Address: Wouter Staal, High Tech
Website: www.qualitasse.co.uk
Position: Senior Product Manager
nick.green@villeroy-boch.co.uk Website: www.villeroy-boch.com
S
Phone: 020 8871 0011
Campus, HTC 37, Room 7.007,
SCA HYGIENE PRODUCTS LTD
Address: 36 Windsor Street,
5656 AE Eindhoven
RAY, Julie
Uxbridge, UB8 1AB
R
Position: Marketing Manager
Phone: 020 8843 5500
Email: wouter.staal@philips.com
Address: Southfields Road,
Fax: 020 8843 5501
Website: www.hoteltv.co.uk
Dunstable, Bedfordshire,
Email: ltyrtania@thirdforce.com
LU6 3EJ
Website: www.thirdforce.com
Phone: 003 1630 526332
PHILIPS LIGHTING LTD
R.C.COPPIN LTD
Phone: 015 8267 7570
EASTON, Caroline
COPPIN, Ronald
Fax: 015 8267 7580
Position: Retail Manager
Position: Director
Email: julie.ray@sca.com
Address: Philips Centre, Guilford
Address: Unit 2, Park Drive Industrial
Website: www.sca.com
Business Park, Guilford,
Estate, Braintree, Essex, CM7 1AP
Surrey, GU2 8XH
Phone: 013 7655 0009
Phone: 014 8329 3399
W
TRAPEZE NETWORKS / BELDEN BRAND
CROWLEY, Paul
WINTERHALTER
SMITH, Mark
Position: Marketing Development
Position: UK & Ireland Regional
Manager
SEA ISLAND COFFEE LTD
Director
Address: Winterhalter House,
Fax: 013 7655 1436
WILMOT, Guy
Address: Manchester International
Roebuck Way, Knowhill, Milton
Email: caroline.easton@philips.com
Email:
Position: Business Development
Office Centre, Suite 13, Styal
Keynes, MK5 8WH
Website: www.philips.com
sales@rccoppinltd.co.uk
Manager
Road, Manchester, M22 5WB
Phone: 019 0835 9000
Website:
Address: 111A Walton Street,
Phone: 016 1498 3753
Fax: 019 0835 9060
www.rccoppinltd.co.uk
London, SW3 2HP
Fax: 016 1498 3762
Email:
Phone: 020 7584 7545
Email: msmith@trpz.com
paulcrowley@winterhalter.co.uk
Website: www.trpz.com
Website: www.winterhalter.co.uk
Y
POTTERTON COMMERCIAL LTD JOHNSON, Rebecca Position: Head of Marketing
RAMUS SEAFOODS LTD
Fax: 020 7581 4508
Address: Baxi Commercial
BATCHELOR, Jonathan
Email:
Division, Wood Lane,
Position: Managing Director
pdb@seaislandcoffee.com
TWYFORDS BATHROOMS LTD
Erdington, Birmingham, West
Address: Ocean House, Kings
Website:
WINGFIELD, Mark
Midlands, B24 9QP
Road, Harrogate, HG1 5HY
www.seaislandcoffee.com
Position: Marketing Manager
Phone: 084 5070 1055
Phone: 014 2356 3271
Address: Lawton Road, Alsager,
Fax: 012 1306 5584
Email: jonathan@ramus.co.uk
Email: potterton.commercial@
Website: www.ramus.co.uk
T
Stoke-on-Trent,
baxigroup.com
Staffordshire, ST7 2DF
YOUNG & CO BREWERY PLC
Phone: 012 7087 9777
GOODYEAR, Stephen
Website:
RICHARD BURBIDGE LTD
Email: mark.winfield@
Position: Chief Executive
www.pottertoncommercial.co.uk
RICHARDS, David
twyfordbathrooms.com
Address: Riverside House, 26
Website:
Osiers Rd, London, SW18 1NH
www.twyfordbathrooms.com
Phone: 020 8875 7000
PURELOSOPHY AG
Address: Whittington Road,
THE KENT & SUSSEX TEA & COFFEE COMPANY
AFANASIEV, Dimitry
Oswestry, Shropshire, SY11 1HZ
SMITH, Richard
Position: Chief Executive
Phone: 016 9167 8300
Position: Managing Director
TY NANT SPRING WATER LTD
Email: enquiries@youngs.co.uk
Address: Kasper-Fenner Str 6,
Fax: 016 9165 5091
Address: Pivington Mill Egerton
TAYLOR, Nick
Website: www.youngs.co.uk
Position: Marketing Manager
274
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Fax: 020 8870 7100
2011
BLACK BOOK HOSPITALITY 2011
A - Z Contacts
CATERING COMPANIES Position: Managing Director
Email: sales@CHandCo.net
Liss, GU33 7AD
OCS UK
Address: 80 High Street, Egham,
Website: www.chandco.net
Phone: 01730 897070
GILBERT, Graham
Fax: 01730 897080
Position: Divisional Director
Phone: 01784 471411
CHARLTON HOUSE
Email: jerry.brand@hostmgt.com
Address: 79 Limpsfield Road,
Fax: 01784 433980
JONES, Robyn
Website: www.hostmgt.com
Sanderstead,
ABM CATERING
Email:
Position: Chief Executive
JOHNSTONE, Sue
endy@bartlettmitchell.co.uk
Address: Bryants Farm, Kiln Road,
Position: Managing Director
Website:
Dunsden, Reading,
Address: 10 Grosvenor House,
www.bartlettmitchell.co.uk
Berkshire, RG4 9PB
Surrey, TW20 9HE
Grosvenor Rd, Coventry, CV1 3FF
Surrey, CR2 9LB Phone: 0844 846 7606
L
Email: enquiries@ocs.co.uk Website: www.ocs.co.uk
Phone: 024 7655 2988
BLUE APPLE CONTRACT CATERING
Fax: 01189 466 301
Fax: 024 7655 1752
TOMS, Ruston
Email: rebecca.simpson@
LEXINGTON CATERING
Email: admin@abmcatering.co.uk
Position: Director
ccharltonhouse.co.uk
SUNLEY, Mike
Website: www.abmcatering.co.uk
Address: Orchard House, The
Website: www.charltonhouse.co.uk
Position: Chief Executive
S
WEST, Tim
Courtyard, Matthewsgreen Farm,
ACCENT CATERING SERVICES
Wokingham, Berkshire, RG41 1JX
COMPASS GROUP
Position: Chairman
SODEXO UK
HAGGARTY, Gordon
Phone: 0118 989 3388
LEEK, Jason
Address: 72 Cannon Street,
CONNOLLY, Aiden
Position: Managing Director
Fax: 0118 989 3311
Position: Sector Managing
London, EC4N 6AE
Position: Chief Executive
Address: The Old Station, Moor
Email: contact@blue-apple.co.uk
Director, Business & Industry
Phone: 020 7332 8585
Address: Capital House,
Lane, Staines,
Website: www.blue-apple.co.uk
Address: Rivermead, Oxford Road,
Fax: 020 3490 9739
2nd Floor, 25 Chapel Street,
Denham, Uxbridge, UB9 4BF
Email:
London, NW1 5DH
Middlesex, TW18 4BB Phone: 01784 224690
BROOKWOOD PARTNERSHIP
Phone: 01895 554554
info@lexingtoncatering.com
Phone: 020 7535 7400
Fax: 01784 455104
PARFETT, Sue
Email: info@compass-group.co.uk
Website:
Fax: 020 7535 7401
Email: info@accentcatering.co.uk
Position: Director
Website:
www.lexingtoncatering.com
Email:
Website: www.accentcatering.co.uk
Address: Brookwood House, 1
www.compass-group.co.uk
Churchfield Road, Walton on
aiden.connolly@sodexo.com Website:
M
ARAMARK LTD
Thames, Surrey, KT12 2TW
MAIN, Andrew
Phone: 01932 233 299
Position: Chief Executive
Fax: 01932 233 288
WILLIAMS, Jonathan
Email:
Position: Buying Director
info@brookwood-ptnrs.co.uk
Address: 250 Fowler Avenue,
Website:
HARBOUR & JONES
MERRITT-HARRISON,
IQ Business Park, Farnborough,
www.brookwood-ptnrs.co.uk
JONES, Patrick
Matthew
Hampshire, GU14 7JP
Position: Owner
Position: Managing Partner
VACHERIN
Phone: 01252 529000
Address: 11 Long Acre,
Address: PO Box 309,
HETHERINGTON, Clive
C
13
Phone: 01189 466 300
Catering
A
H
www.sodexo.com
MERRITT-HARRISON CATERING CONSULTANCY
V
London, WC2E 9LH
Guildford, GU1 1WS
Position: Owner Director, Finance
Email: info@aramark.co.uk
Phone: 0207 520 5440
Phone: 01483 533962
MANN, Lloyd
Website: www.aramark.co.uk
Email:
Email:
Position: Director of Food
CH&CO
tasty@harbourandjones.co.uk
admin@merritt-harrison.com
Address: 16 - 18 Hatton Garden,
JONES, Tim
Website:
Website:
London, EC1N 8AT
Position: Chairman
www.harbourandjones.com
www.merritt-harrison.com
Phone: (0)20 7404 2277
Fax: 0113 393 7200
B
Address: Bryants Farm, Kiln Road,
Fax: (0)20 7404 8833
Dunsden, Reading,
HOST CONTRACTS MANAGEMENT
Berkshire, RG4 9PB
BRAND, Jerry
BARTLETT MITCHELL
Phone: 0118 9466 300
Position: Managing Director
Website:
BARTLETT, Wendy
Fax: 0118 9466 301
Address: Liss House, Station Road,
www.vacherin.com
O
Email: clive.hetherington@vacherin.com
UK HOSPITALITY BLACK BOOK 2011 l
275
2011
A - O Contacts
MASTER INHOLDERS A
Phone: 01254 240555
Company Name: Marriott County
Fax: 01389 713 281
Fax: 01254 246568
Hall
Email:
Email: reception@northcote.com
Address: Westminster Bridge
event@cameronhouse.co.uk
Website: www.northcote.com
Road, London, SE1 7PB
Website:
Phone: 020 79285200
www.cameronhouse.co.uk
ANASTASIADES, Stan
BATEMAN, Graeme
Position: Operations Director
Position: Managing Director
Company Name: Milsom Hotels
Company Name: Elite Hotels
and Restaurants
D DAVY, Christopher
Website: www.marriott.com
COLE, Barry
Position: Proprietor
BOWIE, James
Position: Managing Director
Company Name: Rose and Crown
Address: Ashdown Park, Wych
Position: Managing Director
Company Name: Riviera
Hotel
Address: Gun Hill, Dedham,
Cross, Nr. Forest Row, East
Company Name: Belmont Hotel
International Conference Centre
Address: Romaldkirk, Barnard
Colchester, Essex, CO7 6HP
Sussex, RH18 5JR
Address: De Montfort Street,
Address: Chestnut Avenue,
Castle, Co. Durham, DL12 9EB
Phone: 01206322367
Phone: 01342 820264
Leicester, LE1 7GR
Torquay, Devon, TQ2 5LZ
Phone: 0 1833 650 213
Fax: 01206 322309
Fax: 01342 820222
Phone: 0116 254 4773
Phone: 01803 299 992
Email:
Email:
Email: elite@elitehotels.co.uk
Email: info@belmonthotel.co.uk
Fax: 01803 206 320
hotel@rose-and-crown.co.uk
milsoms@milsomhotels.com
Website: www.elitehotels.co.uk
Website: www.belmonthotel.co.uk
Email: info@rivieracentre.co.uk
Website: www.rose-and-crown.co.uk
Website: www.rivieracentre.co.uk
Website: www.milsomhotels.com
BAUER, Willi
BROADHEAD, David
Position: Chairman
Position: Secretary
COWDRAY, Christopher
Position: General Manager
Company Name: AB Hotels
Company Name: Travellers Club
Position: Chief Executive
Company Name: Royal Horseguards
Address: Sopwell House,
Address: 106 Pall Mall,
Company Name: Dorchester Hotel
Hotel
Cottonmill Lane,
London, SW1Y 5EP
Group
Address: 2 Whitehall Court,
St Albans, AL1 2HQ
Phone: 020 7930 8688
Address: Park Lane,
London, SW1A 2EJ
BALL, Richard
Phone: 01727 750442
Fax: 020 7930 2019
London, W1K 1QA
Phone: 0871 376 9033
Position: Managing Director
Email:
Email:
Phone: 0207 6298888
Fax: 0207 9304010
Company Name: Calcot Manor
claire.hobson@abhotels.co.uk
secretary@thetravellersclub.org.uk
Fax: 0207 6298080
Email:
Address: Near Tetbury,
Website: www.abhotels.co.uk
Website:
Email: info@thedorchester.com
toby.isenberg@guoman.co.uk
www.thetravellersclub.org.uk
Website: www.thedorchester.com
Website: www.guoman.com
E
B
Gloucestershire, GL8 8YJ
DOWLING, Anne Marie
Phone: 01666 890391
BEERE, Laurence
Fax: 01666 890394
Position: Proprietor
BUCHANAN-SMITH, Beppo
CROCKETT, Jeffrey
Email: katie.simmonds@
Company Name: Queensbury Hotel
Position: Proprietor
Position: Director of Operations
calcotmanor.co.uk
Address: Russel Street,
Company Name: The Isle of Esika
Company Name: Fawsley Hall and
Website: www.calcotmanor.co.uk
Bath, BA1 2QF
Hotel Spa & Island
Park Resort
Phone: 01225 447928
Address: Benderloch, By Oban,
Address: Fawsley Near Daventry,
BAMFORD, Graham
Email:
Argyll, Scotland, PA37 1SD
Northamptonshire, NN11 3BA
ELSMIE, Patrick
Position: General Manager
laurenm@thequeensberry.co.uk
Phone: 01631 720371
Phone: 01327892000
Position: Managing Director
Company Name: Royal Garden
Website:
Fax: 01631 720531
Email:
Company Name: The Gleneagles
Hotel
www.thequeensberry.co.uk
Email: office@eriska-hotel.co.uk
jeffrey.crockett@tpresort.com
Hotel
Website: www.eriska-hotel.co.uk
Website: www.fawsleyhall.com
Address: Auchterarder, Perthshire,
C
CROME, Peter
Phone: 01764 662231
Position: Managing Director
Email: simon.brown@gleneagles.com Website: www.gleneagles.com
Address: 2-24 Kensington High St, Kensington, London, W8 4PT
BEVANS, Mike
Phone: 020 7937 8000
Position: Proprietor
Fax: 0207 361199
Company Name: Linthwaite House
Email: grahambamford@
Hotel
Company Name: Carnegie Club-
royalgardenhotel.co.uk
Address: Crook Road,
Skibo Castle
Website:
Windermere, Cumbria, LA23 3JA
www.royalgardenhotel.co.uk
Phone: 015 3948 8600
CARTER, Stephen
Darnoch, Sutherland,
Fax: 0 15394 88601
Position: Managing Director
Scotland, IV25 3RQ
BANCROFT, Craig
Email: stay@linthwaite.com
Company Name: Cameron House
Phone: 01862 894600
Position: Joint Managing Director
Website: www.linthwaite.com
on Loch Lomond
Email:
Address: Loch Lomond,
Scotland, PH3 1NF
Address: Clashmore, Near
F
katy.renwick@carnegieclub.co.uk
FAHY, Ciaran
Address: Northcote Road, Langho,
BOWERY, Stuart
Dunbartonshire, G83 8QZ
Website:
Position: Managing Director
Blackburn, Lancs, BB6 8BE
Position: Cluster General Manager
Phone: 01389 755 565
www.carnegieclub.co.uk
Company Name: Cavendish Hotel
Company Name: Northcote
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BLACK BOOK HOSPITALITY 2011
Address: 81 Jermyn Street, St
HALL, Philip
Address: Llandudno,
Devon, TQ9 5GP
MILLER, Brian
James’s, London, SW1Y 6JF
Position: Director and General
North Wales, LL30 1RS
Phone: 01803 862795
Position: General Manager
Phone: 0 20 7930 2111
Manager
Phone: 01492 584466
Email: jeremy.logie@talk21.com
Company Name: Danesfield House
Fax: 0 20 7839 2125
Company Name: Le Manoir aux
Fax: 01492 582519
Website:
Hotel
Email:
Quat Saisons
Email: info@bodysgallen.com
www.masterinnholders.co.uk
Address: Henley Road,
info@thecavendishlondon.com
Address: Church Road, Great
Website: www.bodysgallen.com
Website:
Milton, Oxford, OX44 7PD
www.thecavendishlondon.com
Phone: 01844 278881
Buckinghamshire, SL7 2EY
JOHNSON, Stuart
Position: Proprietor
Phone: 01628 891010
Fax: 01844 278847
Position: General Manager
Company Name: Allerton House
Fax: 01628 890408
FASEL, Roland
Email: reservations@blanc.co.uk
Company Name: Brown’s Hotel
Address: Oxnam Road, Jedburgh,
Email:
Position: General Manager
Website: www.manoir.com
Address: Albemarle Street,
Roxburghshire,
sales@danesfieldhouse.co.uk
London, W1S 4BP
Scotland, TD8 6QQ
Website: www.danesfieldhouse.co.uk
Company Name: The Dorchester Hotel
HEWITT, David
Phone: 020 7493 6020
Phone: 01835 869633
Address: Park Lane,
Position: Managing Director
Email: browns@
Email: info@allertonhouse.co.uk
MILSOM, Paul
London, W1K 1QA
Company Name: Goring Hotel
roccofortecollection.com
Website: www.allertonhouse.co.uk
Position: Chairman
Phone: 020 7629 8888
Address: Beeston Place,
Website: www.brownshotel.com
Fax: 20 7629 8080
London, SW1W 0JW
Email: info@thedorchester.com
Phone: 0 20 7396 9000
Website: www.thedorchester.com
Fax: 0 20 7834 4393
K
Company Name: Milsom Hotels Address: Gun Hill, Dedham,
M
Colchester, Essex, CO7 6HP Phone: 01206 322367 Fax: 01206 323689
Email: reception@thegoring.com
G
Email: milsoms@milsomhotels.com
Website: www.thegoring.com
MCCULLOCH, Kenneth
Website: www.milsomhotels.com
HOLMES, Terry
KABELITZ, Klaus
Position: Chairman
Position: Executive Director
Position: General Manager
Company Name: McCulloch
MURKETT, Tony
Company Name: Red Carnation
Company Name: The Berkeley
Unique Hotels
Position: Managing Director
GRAY, Michael
Hotels Collection
Hotel
Address: 1-3 Parklands Avenue,
Company Name: The Sloane Club
Position: General Manager
Address: 14 Grosvenor Place,
Address: Wilton Place,
Eurocentral Business Park,
Address: 52 Lower Sloane Street,
Company Name: The Hyatt
London, SW1X 7HH
Knightsbridge, London, SW1X 7RL
Motherwell, ML1 4WQ
Chelsea, London, SW1W 8BS,
Regency-LondonThe Churchill
Email: tholmes@rchmail.com
Phone: 020 7235 6000
Phone: 0131 3193690
Phone: 020 7730 9131
Address: 30 Portman Square,
Website:
Fax: 020 7235 4330
Email: kirsty@muh.ltd.uk
Email:
London, W1H 7BH
www.redcarnationhotels.com
Email: info@the-berkeley.co.uk
Website: www.muh.ltd.uk
reservations@sloaneclub.co.uk
Phone: 0207 4865800
Website: www.sloaneclub.co.uk
Website: www.the-berkeley.co.uk
Fax: 02074861255
HURST, Simon
Email: london.churchill@hyatt.com
Position: Operations Director
Website:
Company Name: Campbell Gray
www.london.churchill.hyatt.com
MCKENZIE, Andrew Position: Managing Director
MURRAY, Harry
Company Name: The Vineyard at
Position: Chairman
Hotels
Stockcross
Company Name: Lucknam Park
Address: 353 Strand, London,
Address: Stockcross, Newbury,
Address: Bath Colerne,
GREEN, Francis
London, WC2R 0HS
Berkshire, RG20 8JU
Chippenham,
Position: General Manager
Phone: 020 7395 1660
LEWIS, Thomas
Phone: 01635 528770
Wiltshire, SN14 8AZ
Company Name: The Landmark
Email: executiveoffice@
Position: General Manager
Fax: 01635 528398
Phone: 01225 742777
Hotel
campbellgray.com
Company Name: Gilpin Lodge,
Email: general@the-vineyard.co.uk
Fax: 01225 743536
Address: 222 Marylebone Road,
Website:
English Lakes
Website: www.the-vineyard.co.uk
Email:
London, NW1 6JQ
www.campbellgrayhotels.com
Address: Crook Road,
L
reservations@lucknanpark.co.uk
Phone: 0 20 7631 8000
Windermere, The English Lake
MERRICK, Ian
Fax: 0 20 7631 8080
District, LA23 3NE
Position: District and General
J
Website: www.lucknampark.co.uk
Phone: 015394 88818
Manager
thelandmark.co.uk
Email: tom@gilpinlodge.co.uk
Company Name: Oakwood UK
Website:
Website: www.gilpinlodge.co.uk
Address: Oakwood Theme Park,
Email: webmarketing@
Canaston Bridge, Narberth,
www.landmarklondon.co.uk
H
O
JOHNSON, Matthew
LOGIE, Jeremy
Pembrokeshire, SA67 8DE
Position: Director & General
Position: Executive Secretary to
Phone: 01834 891373
OBERTELLI, Ricci
Manager
Master Innholders
Email: marketing@
Position: Consultant
Company Name: Bodysgallon Hall
Company Name: Master Innholders
oakwoodthemepark.co.uk
Company Name: Ricci Obertelli
and Spa, Llandudno
Address: 15 Heath Way, Totnes,
Website: www.oakwooduk.co.uk
Consultancy Ltd
UK HOSPITALITY BLACK BOOK 2011 l
277
Master Inholders 13
Marlow-on-Thames,
LONGDEN, Christopher
2011
O - Z Contacts
Address: 36 Northpark Road,
PURTILL, Michael
Phone: 207 182 3946
Email: reservations@
Address: New Milton,
Gerrards Cross,
Position: General Manager
Email: chris.rouse@cbrehotels.com
chestergrosvenor.com
Hampshire, BH25 6QS
Buckinghamshire, SL9 8JB
Company Name: Four Seasons
Website: www.cbre.co.uk
Website: www.chestergrosvenor.com
Phone: 014 2527 5341
Hotel London at Canary Wharf
Fax: 014 2527 2310
ORCHARD, Thomas
Address: 46 Westferry Circus,
RYAN, Nicholas
SMITH, Anne
Email:
Position: General Manager
London, E14 8RS
Position: Proprietor
Position: Owner
reservations@chewtonglen.com
Company Name: Metropolitian
Phone: 020 7510-1999
Company Name: The Crinan Hotel,
Company Name: Ruffletts Country
Website: www.chewtonglen.com
London
Fax: 020 7510-1998
Argyle
House Hotels
Address: Old Park Lane, London,
Email: reservations.caw@
Address: Crinan by Lochgilphead,
Address: Strathkinness Low Road,
STRAUSS, John
W1K 1LB
fourseasons.com
Argyll, PA31 8SR
St. Andrews, Fife, KY16 9TX
Position: Regional Vice President
Phone: 020 7447 1000
Website: www.fourseasons.com
Phone: 015 4683 0261
Phone: 01334 472594
and General Manager
Email:
Fax: 015 4683 0292
Fax: 0 1334 478703
Company Name: Four Seasons
info.lon@metropolitan.como.bz
Email:
Email: reservations@rufflets.co.uk
Hotel London at Park Lane
reservations@crinanhotel.com
Website: www.rufflets.co.uk
Address: Hamilton Place, Park
Website: www.metropolitan.
R
london.como.bz
P
Lane, London, W1J 7DR
Website: www.crinanhotel.com
SPENCE, Stuart
Phone: 020 7499-0888
Position: Proprietor
Fax: 020 7493-1895
Company Name: The Marcliffe
Website:
Position: Managing Director
Hotel and Spa
www.fourseasons.com/london
Company Name: Bovey Castle
Address: North Deeside Road,
RATA, Jeremy
S
Hotel
Pitfodels, Aberdeen, AB15 9YA
T
PECORELLI, Danny
Address: North Bovey,
SADLER, Paul
Phone: 01224 861000
Position: Managing Director
Dartmoor National Park,
Position: Director and General
Fax: 012 2486 8860
Company Name: Pennyhill Park and
Devon, TQ13 8RE
Manager
Email: info@marcliffe.com
The Spa Hotel
Phone: 0 844 474 0077
Company Name: Calcot Manor
Website: www.marcliffe.com
Address: London Road, Bagshot,
Fax: 0 1647 445020
Address: Near Tetbury,
Surrey, GU19 5EU
Email: reception@boveycastle.com
Gloucestershire, GL8 8YJ
SPURGEON, Rupert
Position: President of the
Phone: 01276 471774
Website: www.boveycastle.com
Phone: 01666 890391
Position: General Manager
Hospitality and Real Estate
Fax: 01666 890394
Company Name: South Lodge
Group
Fax: 01276 473 217
TAYLOR, Debbie
Email:
RENTON, Jane
Email: katie.simmonds@
Hotel
Company Name: The Old Course
enquiries@pennyhillpark.co.uk
Position: General Manager
calcotmanor.co.uk
Address: Brighton Road,
Hotel Golf Resort and Spa
Website: www.exclusive hotels.co.uk
Company Name: Jumeirah Lowdnes
Website: www.calcotmanor.co.uk
Nr. Horsham,
Address: St Andrews, Kingdom of
West Sussex, RH13 6PS
Fife, Scotland, KY16 9SP
Hotel
PHILIP-SORENSERN, Ingrid
Address: 21 Lowndes Street,
SHEPERD, Michael
Phone: 0 1403 891 711
Phone: 0 1334 474371
Position: Director
Knightsbridge,
Position: General Manager
Fax: 0 1403 891 766
Fax: 01334 475234
Company Name: Dormy House
London, SW1X 9ES
Company Name: London Hilton on
Email:
Email: reservations@
Hotel
Phone: 020 7823 1234
Park Lane Hotel
enquiries@southlodgehotel.co.uk
oldcoursehotel.co.uk
Address: Willersey Hill, Broadway,
Fax: 020 7235 1154
Address: 22 Park Lane,
Website:
Website: www.oldcoursehotel.co.uk
Worcestershire, WR12 7LF
Email: JLHinfo@jumeirah.com
London, W1K 1BE
www.southlodgehotel.co.uk
Phone: 01386 852711
Website: www.jumeirah.com
Phone: 020 7493 8000
Fax: 01386 858636
TAYLOR, Peter
Fax: 020 7208 4142
STAPLETON, Jonathan
Position: Chairman
Email:
RETTIE, Nicholas
Email:
Position: General Manager
Company Name: The Town House
reservations@dormyhouse.co.uk
Position: Consultant
reservations.parklane@hilton.com
Company Name: Lough Erne Resort
Collection
Website: www.dormyhouse.co.uk
Company Name: MRMD
Website:
Address: Belleek Road,
Address: The Bonham, 35
Address: 2nd Floor, 145 – 157 St.
www.hilton.co.uk/londonparklane
Enniskillen,
Drumsheugh Gardens,
Fermanagh, BT93 7ED
Edinburgh, Scotland, EH3 7RN
SLATER, Jonathan
Phone: 028 6632 3230
Phone: 0131 226 6050
Position: Managing Director
Email: info@lougherneresort.com
Email: peter@
Website: www.lougherneresort.com
thetownhousecollection.com
PHILLIPS, Andrew
John Street, London, EC1V 4PY
Position: Secretary
Email: nicholasrettie@mrmd.co.uk
Company Name: Boodles Address: 28 St James’s Street,
ROUSE, Christopher
Company Name: The Chester
London, SW1A 1HJ
Position: Senior Director
Grosvenor and Spa
Phone: 020 7930 7166
Company Name: CBRE
Address: Eastgate,
STEMBRIDGE, Andrew
THOMPSON, Jonathan
Fax: 020 7839 5669
Address: St Martin’s Court, 10
Chester, CH1 1LT
Position: Managing Director
Position: Director and General
Email: secretary@boodles.org
Paternoster Row,
Phone: 012 4432 4024
Company Name: Chewton Glen
Manager
Website: www.boodles.org
London, EC4M 7HP
Fax: 012 4431 3246
Hotel and Spa
Company Name: Hartwell House
278
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BLACK BOOK HOSPITALITY 2011
Hotel and Spa
Fax: 018 0329 9899
WILKINSON, David
Fax: 01225 448276
Address: Stroude Road, Egham,
Address: Oxford Road,
Email: info@palacetorquay.co.uk
Position: Chief Executive Officer
Email: mail@thebathpriory.co.uk
Surrey, TW20 9UR
Near Aylesbury,
Website: www.palacetorquay.com
& Secretary
Website: www.thebathpriory.co.uk
Company Name: The Royal
Phone: 01784 433822 Fax: 01784 472455
Automobile Club
WOOD, Peter
Email:
Address: 89 Pall Mall,
Position: General Manager
reception@greatfosters.co.uk
Email: info@hartwell-house.com
London, SW1Y 5HS
Company Name: Grayshott Spa
Website:
Website: www.hartwell-house.com
Phone: 020 7930 2345
Address: Headley Road, Grayshott,
www.greatfosters.co.uk
Fax: 020 7976 1086
Nr Hindhead, Surrey,
WEBLEY, Jonathan
Email: genevieve.mahoney@
Phone: 014 2860 2020
YOUNG, Francais
Position: General Manager
royalautomobileclub.co.uk
Website: www.grayshottspa.com
Position: Proprietor
Company Name: The Grand Hotel
Website:
Eastbourne
www.royalautomobileclub.co.uk
Phone: 1296 747444 Fax: 1296 747450
U
W
Address: King Edwards Parade,
Company Name: The Pear Tree at Purton
Y
Address: Church End, Swindon,
UPHILL, Paul
Eastbourne,
WILLIAMS, Sue
Wiltshire, SN5 4ED
Position: Managing Director
East Sussex, BN21 4EQ
Position: General Manager
Phone: 01793 772100
Company Name: The Palace Hotel
Phone: 01323 412345
Company Name: The Bath Priory
Torquay
Fax: 01323 412233
Hotel, Restaurant and Spa
YOUNG, Richard
Email:
Address: Babbacombe Road,
Email: reservations@
Address: Weston Road,
Position: Managing Director
francais@peartreepurton.co.uk
Torquay, Devon, TQ1 3TG
grandeastbourne.com
Bath, BA1 2XT
Company Name: Great Fosters
Website:
Phone: 01803 200200
Website: www.grandeastbourne.com
Phone: 01225 331922
Hotel
www.peartreepurton.co.uk
Fax: 017 9377 2369
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Master Inholders 13
Buckinghamshire, HP17 8NR
2011
A - D Contacts
WHO’S WHO IN HOSPITALITY The List Of the Most Influential Personalities
A
Hotel, The Grove, Bath Rd, West
Phone: 01254 240555
BEJERANO, Abraham
London, WC2A 3BH
Drayton, UB7 0DG
Fax: 01254 246568
Position: Owner/ Managing
Phone: 020 7404 7744
Phone: 020 8759 7777
Email:
Director
Fax: (020 7404 7799
Fax: 020 8759 9000
maureen.bardell@northcote.com
Company Name: A B Hotels
Email: bha@bha.org.uk
Email: enquiries@
Website: www.northcote.com
Address: Sopwell House Hotel,
Website: www.bha.org.uk
ABELA, Marlon
arorainternational.co.uk
Position: Chairman
Website:
BARKLEM, Nigel
Albans, AL1 2HQ
BREND, John & Peter
Company Name: Marlon Abela
www.arorainternational.com
Position: Chairman
Phone: 01727864477
Position: Group Directors
Company Name: Henley Media
Fax: 01727 844741
Company Name: Brend Hotels Ltd
Restaurant Corp
Cottonmill Lane, Sopwell, St.
Address: Marc Ltd, 14/16 Bruton
ATHERTON, Jason
Group
Email: enquiries@abhotels.co.uk
Address: Park Hotel, Taw Vale,
Place, London, W1J 6LX
Position: Proprietor
Address: 100 City Road,
Website: www.abhotels.co.uk
Barnstaple, EX32 9AE
Phone: 020 7647 1888
Company Name: Pollen Street Social
London, EC1Y 2BP
Fax: 020 7647 1898
Address: 8-13 Pollen Street,
Phone: 020 7871 0123
BLANC, Raymond
Fax: 01271 378558
Email: info@marcrestaurants.com
London, W1S 1NQ
Email: nbarklem@
Position: Restauranteur
Email: sales@brend-hotels.co.uk
Website: www.marcrestaurants.com
Phone: 020 8600 3600
henleymediagroup.com
Company Name: Le Manoir Aux
Website: www.brend-hotels.co.uk
Email: info@jasonatherton.co.uk
Website:
Quat’saisons
Website: www.jasonatherton.co.uk
www.henleymediagroup.com
Address: Church Road, Great
BRENNAN, John
Milton, Oxford, OX44 7PD
Position: Chief Executive
BARTLETT, Wendy
Phone: 01844 278881
Company Name: Jurys Inns
Position: Managing Director
Fax: 01844 278847
Address: 146 Pembroke Road,
London, SW3 3NT
Company Name: Bartlett Mitchell
Email: lemanoir@blanc.co.uk
Ballsbridge, Dublin, Dublin 4,
Phone: 020 7584 2003
Address: 80 High Street, Egham,
Website: www.manoir.com
Ireland
Email: info@tomaikens.co.uk
Surrey, TW20 9HE
AIKENS, Tom Position: Chef Proprietor Company Name: Tom Aikens Address: 43 Elystan Street, Chelsea,
B
Phone: 01271 372166
Phone: 00353 1 607 5048
BAINS, Sat
Phone: 01784 471411
BLUMENTHAL, Heston
Email:
Position: Patron
Fax: 01784 433980
Position: Proprietor
john_brennan@jurysinns.com
ALDEN, Stephen
Company Name: Restaurant Sat
Email:
Company Name: Fat Duck
Website: www.jurysinns.com
Position: Chief Executive
Bains With Rooms
wendy@bartlettmitchell.co.uk
Address: High Street, Bray,
Company Name: Maybourne Group
Address: Lenton Lane,
Website: www.bartlettmitchell.co.uk
Berkshire, SL6 2AQ
BRETON, Jean-Claude
Address: 30 Old Burlington St,
Nottingham, NG7 2SA
Phone: 0 1628 580 333
Position: Maitre d’
Mayfair, London, W1S 3AR
Phone: 011 5986 6566
BASSET, Gerard
Email: info@hindsheadbray.com
Company Name: Restaurant Gordon
Phone: 02071078830
Email: info@restaurantsatbains.net
Position: Owner-Manager
Website:
Ramsay
Email: salden@maybourne.com
Website: www.restaurantsatbains.net
Company Name: Hotel Terravina
www.thefatduck.co.uk
Address: 66 Royal Hospital Road,
Website: www.tomaikens.co.uk
Address: 174 Woodlands Road,
Website: www.maybourne.com
London, SW3 4HP
BALFOUR LYNN, Richard
Woodlands, Netley Marsh, New
BOSI, Claude
Phone: 020 7352 4441
ANAND, Rooney
Position: Chief Executive
Forest, Southampton, SO40 7GL
Position: Chef Proprietor
Fax: 020 7592 1213
Position: Chief Executive
Company Name: MWB Group
Phone: 023 8029 3784
Company Name: Hibiscus
Email: royalhospitalroad@
Company Name: Greene King Plc
Holdings Plc
Fax: 023 80 293 627
Address: 29 Maddox Street,
gordonramsay.com
Address: Abbott House, Westgate
Address: 1 West Garden Place,
Email: info@hotelterravina.co.uk
London, W15 2PA
Website:
Brewery, Bury St Edmunds,
Kendal Street, London, W2 2AQ
Website: www.hotelterravina.co.uk
Phone: 020 7629 2999
www.gordonramsay.com
Suffolk, IP33 1QT
Phone: 020 7706 2121
Phone: 01284 763 222
Fax: 020 7706 8181
BATEMAN, Graeme
hibiscusrestaurant.co.uk
BULL, Ian
Fax: 020 8404 0015
Email: kbowerman@mwb.co.uk
Position: Managing Director
Website:
Position: Financial Director
Email: info@greeneking.co.uk
Website: www.mwb.co.uk
Company Name: Elite Hotels
www.hibiscusrestaurant.co.uk
Company Name: Greene King Plc
Email: enquiries@
Address: Ashdown Park, Wych
Website: www.greeneking.co.uk
Address: Abbott House, Westgate
BANCROFT, Nigel
Cross, Nr. Forest Row, East
BRADFORD, The Earl of
Brewery, Bury St Edmunds,
ARORA, Surinder
Position: Managing Director
Sussex, RH18 5JR
Position: Chairman
Suffolk, IP33 1QT
Position: Chairman
Company Name: Northcote Group
Phone: 01342 820264
Company Name: Restaurant
Phone: 01284 763 222
Company Name: Arora
Address: Northcote Manor,
Fax: 01342 820222
Association
Fax: 020 8404 0015
International Ltd
Northcote Rd, Langho,
Email: elite@elitehotels.co.uk
Address: Queens House, 55-56
Email: info@greeneking.co.uk
Address: Arora International
Blackburn, BB6 8BE
Website: www.elitehotels.co.uk
Lincoln’s Inn Fields,
Website: www.greeneking.co.uk
280
l UK HOSPITALITY BLACK BOOK 2011
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C
Bicester, OX25 6HX
Company Name: Sodexo UK
CORRIGAN, Richard
CRERAR, Paddy
Phone: 01869 220110
Address: Capital House, 2nd Floor,
Position: Chef Proprietor
Position: Chief Executive
Email:
25 Chapel Street,
Company Name: Corrigan’s
Company Name: Crerar Hotels Ltd
supersuppliers@peachpubs.com
London, NW1 5DH
Address: 28 Upper Grosvenor
Address: 1 Queen Charlotte Lane,
Website: www.peachpubs.com
Phone: 020 7535 7400
Street, London, W1K 7EH
Edinburgh, EH6 6BL
Fax: 020 7535 7401
Phone: 0207 499 9943
Phone: 0131 554 7173
CAINES MBE, Michael CLARKE, David
Email: aiden.connolly@sodexo.com
Fax: 0207 499 9321
Fax: 0131 554 8213
Company Name: Gidleigh Park
Position: Chief Executive
Website: www.sodexo.com
Website:
Email: enquiry@crerarhotels.com
Address: Chagford,
Company Name: Best Western
www.corrigansmayfair.com
Website: www.crerarhotels.com
Devon, TQ13 8HH
Hotels
COOGAN, Michelle
Phone: 016 4743 2367
Address: Consort House, Amy
Position: Chief Operating Officer
COSSLETT, Andrew
CRIDLAND, John
Email: gidleighpark@gidleigh.co.uk
Johnson Way, Clifton Moor,
Company Name: Wyndham Hotel
Position: Chief Executive
Position: Director General
Website: www.gidleigh.com
York, YO30 4GP
Group
Company Name: Intercontinental
Company Name: Confederation Of
Phone: 01904 695400
Address: Landmark House,
Hotels Group
British Industry (Cbi)
CAMPBELL, John
Fax: 01904 695401
Hammersmith Bridge Rd,
Address: Broadwater Park, North
Address: Centre Point,
Position: Food and Beverage
Email: admin@bestwestern.co.uk
London, W6 9EJ
Orbital Rd, Denham,
103 New Oxford Street,
Director
Website: www.bestwestern.co.uk
Phone: 020 8762 6600
Uxbridge, UB9 5HR
London, WC1A 1DU
Fax: 020 8762 6630
Phone: 01895 512000
Phone: 020 7379 7400
Company Name: Coworth Park
Who’s who
Position: Executive Head Chef
Address: Blacknest Road, Ascot,
CLARKE, Alan
Email: sandra.storey@
Fax: 01895 512101
Email: enquirydesk@cbi.org.uk
Berkshire, SL5 7SE
Position: Chief Executive
wyndhamworldwide.com
Website: www.holidayinn.co.uk
Website: www.cbi.org.uk
Phone: 01344 876 600
Company Name: Northern Ireland
Website:
Email: info@coworthpark.com
Tourist Board
www.wyndhamworldwide.com
COTTON OBE, Bob
CRITOPH, Stephen
Website: www.coworthpark.com
Address: St Anne’s Court, 59 North
Position: Consultant
Position: Group Finance Director
Street, Belfast, BT1 1NB
COOK, Robert
Company Name: British Hosptality
Company Name: Restaurant
CAMPBELL GRAY, Gordon
Phone: 028 9023 1221
Position: Chief Executive
Association
Group Plc
Position: Chairman
Email: info@nitb.com
Company Name: Malmaison And
Address: Queens House, 55-56
Address: 5/7 Marshalsea Rd,
Company Name: CampbellGray
Website: www.nitb.com
Hotel Du Vin
Lincoln’s Inn Fields,
London, SE1 1EP
Address: Malmaison Head Office,
London, WC2A 3BH
Phone: 0845 612 5001
Hotels Address: 353 Strand,
CLEVELY, Rupert
1 West Garden Place,
Phone: 020 7404 7744
Fax: 0845 612 5011
London, WC2R OHS
Position: Chief Executive
London, W2 2AQ
Email: bha@bha.org.uk
Email: sarah.allcock@trgplc.com
Phone: 020 7395 1660
Company Name: Geronimo Inns
Phone: 020 74799512
Website: www.bha.org.uk
Website: www.trgplc.com
Email: executiveoffice@
Ltd
Email:
campbellgrayhotels.com
Address: The East Hill, 21 Alma
rbcook@malmaison.com
COUSINS, Richard
Website: www.campbellgrayhotels.
Rd, London, SW18 1AA
Website:
Position: Chairman
D
com
Phone: 020 8877 8826
www.malmaison.com
Company Name: Compass Group Address: Parkview, 82 Oxford Rd,
Fax: 020 7736 6777
CARING, Richard
Email: info@geronimo-inns.co.uk
COPPOLA, Fernando
Uxbridge, UB9 4BF
Position: Owner
Website: www.geronimo-inns.co.uk
Company Name: Villa Marina
Phone: 01895 554554
DANDO, Steve
Address: 18 Thameside,
Fax: 01895 554555
Position: Financial Controller
Company Name: Caprice Holdings Ltd
CONNELLY, Paul
Henley-on-Thames,
Email: info@compass-group.co.uk
Company Name: Punch Pub
Address: 72 -74 Dean Street,
Position: Head of Purchasing
Oxfordshire, RG9 1BH
Website: www.compass-group.co.uk
Company
London, W1D 3SG
Company Name: Beacon Purchasing
Phone: 014 9157 5262
Phone: 020 7307 5760
Address: Beacon, Consort House,
Website:
COWDRAY, Christopher
2nd Avenue,
Email:
Amy Johnson Way, York,
www.villamarina_henley.com
Position: Chief Executive
Burton On Trent, DE14 2WF
shgreception@sohohouse.com
Yorkshire, Y030 4GP
Company Name: Dorchester
Phone: 01283 501600
Website:
Phone: 019 0469 5588
CORBIN, Chris
Collection
Fax: 01283 501601
www.caprice-holdings.co.uk
Fax: (019 0469 5406
Position: Restauranteur
Address: 3 Tilney Street,
Email:
Email: paul.connelly@
Company Name: Rex Restaurant
London, W1K 1BJ
enquiries@punchtaverns.com
CASH, Lee
beaconpurchasing.co.uk
Associates
Phone: 020 7629 4848
Website: www.punchtaverns.com
Position: Chief Executive
Website:
Address: 157 Piccadilly,
Fax: (020 7629 0202
Company Name: Peach Pub
www.beaconpurchasing.co.uk
London, W1J 9EB
Email: ccowdray@
DANGERFIELD, Tony
Phone: 020 7449 6996
dorchestercollection.com
Position: Chief Executive
Company Ltd
Address: Jubilee House,
Address: The Peach Barns,
CONNOLLY, Aiden
Website:
Website:
Company Name: De Vere Venues
Somerton Rd, North Aston,
Position: Chief Executive
www.thewolseley.com
www.dorchestercollection.com
Address: Gloucester Building,
UK HOSPITALITY BLACK BOOK 2011 l
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HOSPITALITY 2011
281
2011
D - H Contacts
Sunningdale Park, Larch Avenue,
Street, London, SE1 3UD
DUCKER, Peter
Ascot, SL5 0QE
Phone: 020 7232 5440
Position: Executive Director
Phone: 0870 880 3020
Email:
Company Name: Hotel Booking
Email: hr@shearings.com
Fax: 0870 880 3040
nmcandrew@bancroftwines.com
Agents Association
Website: www.shearings.com
Email: customerservices@
Website:
Address: 3000 Cathedral Hill,
deverevenues.co.uk
www.bancroftwines.com
Guildford, Surrey, GU2 7YB
FENTUM, Hadyn
FORTE, Sir Rocco
Phone: 084 5603 3349
Position: Chief Executive
Position: Chairman
DE STEFANO, John
Email:
Company Name: Bespoke Hotels
Company Name: Rocco Forte
DARK, Philip
Position: Chairman
executiveofficer@hbaa.org.uk
Address: Bespoke House, The
Collection
Position: Vice President
Company Name: London Fine
Website: www.hbaa.org.uk
Old Rectory, Windsor End,
Address: 70 Jermyn Street,
Company Name: Rezidor Hotel
Dining Group
Beaconsfield, HP9 2JW
London, SW1Y 6NY
Group
Address: 13 Stratford Place,
DYSON, Ian
Phone: 0870 890 3740
Phone: 020 7321 2626
Address: Avenue du Bourget 44,
London, W1C 1BD
Position: Chief Executive
Email: info@bespokehotels.com
Fax: 020 7321 2424
B - 1130 Brussels Belgium,
Phone: 020 7408 7250
Company Name: Punch Pub
Website: www.bespokehotels.com
Email: cholliday@
Phone: 322 7029 200
Email: giorgio@
Company
Fax: 322 7029 300
londonfinedininggroup.com
Address: Jubilee House,
FIGGE, Heiko
Website:
Email: info@rezidor.com
Website:
2nd Avenue,
Position: Chief Executive
www.roccofortecollection.com
Website: www.rezidor.com
www.londonfinedininggroup.com
Burton On Trent, DE14 2WF
Company Name: Guoman Hotels
Phone: 01283 501600
Address: Guoman Hotel
DAVIS, Andrew
DEMETRE, Anthony
Fax: 01283 501601
Management (UK) Limited,
Position: Chairman
Position: Co-Owner
Email:
Corporate Office, PO Box 909,
Company Name: Von Essen Hotels
Company Name: Arbutus, Wild
enquiries@punchtaverns.com
Bath Road, Uxbridge, UB8 9FH
Address: Von Essen House, Roman
Honey, Les Deux Salons
Website:
Phone: 020 7138 0000
Way, Bath Bs Park,
Address: 63/64 Frith St,
www.punchtaverns.com
Fax: 020 7138 0001
GALVIN, Chris & Jeff
Bath, BA2 8SG
London, W1D 3JW
Website: www.guoman.com
Position: Chef Proprietors
Phone: 01761 301001
Phone: 020 7734 4545
Fax: 01761 301002
Fax: 020 7287 8624
Email: alison.chenery@
Website: www.deverevenues.co.uk
E
F
Phone: 01942 244246 Fax: 01942 824978
roccofortecollection.com
G
Company Name: Galvin La Chapelle
FINDLAY, Ralph
Address: 35 Spital Square,
Email:
Position: Chief Executive
London, E1 6DY
vonessenhotels.co.uk
anthony@arbutusrestaurant.co.uk
Company Name: Marstons Inns &
Phone: 020 7299 0400
Website: www.vonessenhotels.com
Website:
Taverns
Fax: (020 7299 0401
EDWARDS, Mark
Address: Marstons House, Brewery
Email: info@galvinrestaurants.com
Position: Executive Chef
Rd, Wolverhampton, WV1 4JT
Website: www.galvinrestaurants.com
www.arbutusrestaurant.co.uk
DAVY, Chris Position: Chairman
DEMPSEY, Patrick
Company Name: Nobu
Phone: 01902 329170
Company Name: British Hospitality
Position: Chief Executive
Address: 19 Old Park Lane,
Email:
GILL, A A
Association
Company Name: Premier Inn
London, WIY 4LB
enquiries@marstonstaverns.co.uk
Position: Restaurant Critic
Address: The Rose & Crown at
Address: Whitbread Court,
Phone: 020 7447 4747
Website:
Company Name: The Sunday Times
Romaldkirk, Barnard Castle, Co.
Houghton Hall Business Pk,
Fax: 020 7447 4749
www.marstonstaverns.co.uk
Address: 1 Virginia Street,
Durham, DL12 9EB
Dunstable, LU5 5XE
Email:
Phone: 018 3365 0213
Phone: 01582 499499
marke@noburestaraunts.com
FLETCHER, Gerald
Phone: 020 7782 5000
Email: hotel@rose-and-crown.co.uk
Fax: 01582 499232
Website:
Position: Chief Executive
Website: www.times.co.uk
Email: enquiries@premierinn.com
www.myriadrestaurantgroup.com
Company Name: Jersey Hospitality
DAWE, Sandie
Association
GINSBERG, Lee
ENTHOVEN, Robbie
Address: 22 Hill Street, St Helier,
Position: Chief Financial Officer
Website: www.premierinn.com
Position: Chief Executive
London, E98 1RL
Company Name: Visitbritain
DESSORS, Jean-Jacques
Position: Managing Director
Jersey, JE2 4YE
Company Name: Dominos Pizza
Address: 1 Palace Street,
Position: Managing Director
Company Name: Nandoâ&#x20AC;&#x2122;s
Phone: 015 3472 1421
Group Ltd
London, SW1E 5HE
Company Name: Accor Hotels
Address: Erico House, 93/99
Email:
Address: Lasborough Rd, Kingston,
Phone: 020 7578 1000
Address: 255 Hammersmith Rd,
Upper Richmond Street,
angela@jerseyhospitality.com
Milton Keynes, MK10 0AB
Email: Sandie.dawe@visitbritain.org
London, W6 8SJ
London, SW15 3TY
Website: www.visitisleofman.com
Phone: 01908 580000
Website: www.visitbritain.org
Phone: 020 8237 7474
Phone: 020 8394 6730
Fax: 020 8237 7648
Fax: (020 8394 6735
FLOWER, Vince
Email: pr@dominos.co.uk
DE HAAN, Peter
Email:
Email:
Position: Managing Director
Website: www.dominos.co.uk
Position: Chairman
enquiries@tiffanyshotel.co.uk
enquiries@nandos.co.uk
Company Name: Shearings Holidays
Company Name: Bancroft Wines
Website:
Website:
Address: Miry Lane,
GONZALEZ, Raul
Address: Woolyard, 54 Bermondsey
www.accorhotels.com
www.nandos.co.uk
Wigan, WN3 4AG
Position: Chief Executive
282
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Fax: 01908 281286
BLACK BOOK HOSPITALITY 2011
Phone: 01582 424200
Restaurants Ltd
Company Name: Brown’s Hotel
Email:
Address: 23 Winckley Square,
Address: Albemarle Street, Mayfair,
Address: Watling St,
supplier.info@whitbread.com
PRESTON, PR1 3JJ
London, W1S 4BP
Hinckley, LE10 9JA
Website: www.whitbread.com
Phone: 01772 252732
Phone: 020 7493 6020
Fax: 01772 203433
Fax: 020 7493 9381
Resorts
H
Phone: 01455 631122 Email: stay@barcelo-hotels.co.uk
HALL, Rufus
HARTNETT, Angela
Email: preston@heathcotes.co.uk
Email: thealbemarle@
Website: www.barcelo-hotels.co.uk
Position: Chief Executive
Position: Chef-Patron
Website: www.heathcotes.co.uk
roccofortecollection.com
Company Name: Orchid Pubs Ltd
Company Name: Murano
GRAHAM, Brett
Address: Park Mill, Burrydell Lane,
Address: 20 Queen Street,
HEBBORN, Steve
Position: Head Chef
Park St, St Albans, AL2 2HB
London, W1J 5PP
Position: Chief Executive
Company Name: The Ledbury
Phone: 01727 871100
Phone: 02074951127
Company Name: Jarvis Hotels Plc
HOOPER, Phil
Address: 127 Ledbury Road,
Email:
Email: muranorestaurant@angela-
Address: Castle House, 71
Position: Corporate Affairs Director
Notting Hill, London, W11 2AQ
rufus.hall@orchidgroup.co.uk
hartnett.com
Desborough Road, High
Sodexo, Chairman, Food and
Phone: 0 20 7792 9090
Website: www.orchidpubs.co.uk
Website: www.angela-hartnett.com
Wycombe, HP11 2PR
Service Management Forum, BHA
Phone: 01494 473800
Company Name: British Hospitality
www.thealbemarlerestaurant.com
Email: info@theledbury.com
HAMMOND, Tim
HASTINGS, Howard
Fax: 01494 471666
Association
Website: www.theledbury.com
Position: Chief Executive, Elior UK
Position: Managing Director
Website: www.ramadajarvis.co.uk
Address: Queens House, 55-56
Company Name: Elior
Company Name: Hastings Hotels
GRAY, Michael
Address: Viewpoint House, 240
Group Ltd
HERBERT, Iain
London, WC2A 3BH
Position: General Manager
London Road, Staines,
Address: 1066 House,
Position: Chief Executive
Phone: 0207 404 7744
Company Name: The Hyatt
Middlesex, TW18 4JT
Upper Newtownards Rd,
Company Name: Scottish Tourism
Fax: 0207 404 7799
Regency-London The Churchill
Phone: 084 5030 0100
Belfast, BT4 3LP
Forum
Email: bha@bha.org.uk
Address: 30 Portman Square,
Email: info@elior.co.uk
Phone: 028 9047 1066
Address: 29 Drumsheugh Gardens,
Website: www.bha.org.uk
London, W1H 7BH,
Website: www.elior.com
Fax: 028 9074 8152
Edinburgh, EH3 7RN
Who’s who
Fax: 0 20 7792 9191
Website:
Lincoln’s Inn Fields,
Email:
Phone: 013 1220 6321
HORLER, James
Fax: 02074861255
HAMPSON, Peter
h.hastings@hastingshotels.com
Email: mail@stforum.co.uk
Position: Managing Director
Email:
Position: Director
Website: www.hastingshotels.com
Website: www.stforum.co.uk
Company Name: Ego Restaurants Ltd
london.churchill@hyatt.com
Company Name: British Resorts
Website:
And Destinations Association
HAYNES, Trevor
HERLAND, Jocelyn
House, Princes Street,
www.london.churchill.hyatt.com
(Brada)
Position: Area Development
Position: Executive Chef
Bolton, BL1 1EJ
Address: Crown Buildings,
Manager
Company Name: Alain Ducasse At
Phone: 0845 127 0501
GUILE, David
Eastbank Street, Southport,
Company Name: Subway
The Dorchester Hotel
Email: laura@egorestaurants.com
Position: Chief Executive
Merseyside, PR8 1DL
Restaurants
Address: Park Lane,
Website: www.egorestaurants.com
Company Name: Macdonald Hotels
Phone: 015 1934 2285
Address: Uk & Ireland Head
London, W1K 1QA
Address: Whiteside House,
Email: info@britishresorts.co.uk
Office, Chaston House, Mill
Phone: 020 7629 8866
HUNT, Jason
Bathgate, EH48 2RX
Website: www.britishresorts.co.uk
Court, Hinton Way, Great
Fax: (020 7629 8686
Position: Proprietor
Shelford, Cambridge, CB22 5LD
Email: alainducassereservations@
Company Name: Crazy Bear Group
Phone: 0207 4865800
Phone: 01506 815200
Address: 4th Floor Huntingdon
Fax: 01506 815223
HARBOUR, Patrick
Phone: 01223 550820
thedorchester.com
Address: Bear Lane, Stadhampton,
Email: marketing@
Position: Owner
Fax: 01223844884
Website: www.alainducasse-
Oxford, OX44 7UR
macdonaldhotels.co.uk
Company Name: Harbour & Jones
Email: info@subway.co.uk
dorchester.com
Phone: 01865 890714
Website:
Address: 11 Long Acre,
Website: www.subway.co.uk
www.macdonaldhotels.co.uk
London, WC2E 9LH
Fax: 01895 400481
HETHERINGTON, Bob
Email: enquiries@crazybear-
Phone: 0207 520 5440
HEARN, Grant
Position: Chief Operating Officer
stadhampton.co.uk
GUNEWARDENA, Des
Email:
Position: Chairman
Company Name: SSP The Food
Website: www.crazybeargroup.co.uk
Position: Chief Executive
tasty@harbourandjones.co.uk
Company Name: Travelodge
Travel Experts
Company Name: D & D
Website:
Address: Sleepy Hollow, Aylesbury
Address: 1 The Heights,
HUNT MP, Rt Hon Jeremy
Restaurants
www.harbourandjones.com
Road, Thame, OX9 3AT
Brooklands, Weybridge,
Position: Secretary of State
Phone: 018 4435 8500
Surrey, KT13 0NY
Company Name: Department For
Address: 16 Kirby St, London, EC1N 8TS
HARRISON, Andy
Email: jo.begbie@travelodge.co.uk
Phone: 019 3279 2400
Culture, Media And Sport (Dcms)
Phone: 020 7716 0716
Position: Chief Executive
Website: www.travelodge.co.uk
Email: eileen.kenny@ssp-intl.com
Address: 2 - 4 Cockspur Street,
Fax: 020 7716 7816
Company Name: Whitbread
Website: www.foodtravelexperts.com
London, SW1Y 4DH
Email: janar@danddlondon.com
Restaurants Division
HEATHCOTE, Paul
Website:
Address: Whitbread Court, Porz
Position: Chief Executive
HIX, Mark
Email: enquiries@culture.gov.uk
www.danddlondon.com
Avenue, Dunstable, LU5 5XE
Company Name: Longridge
Position: Director of Food
Website: www.culture.gov.uk
Phone: 020 7211 6000
UK HOSPITALITY BLACK BOOK 2011 l
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Company Name: Barcelo Hotels &
283
2011
H - P Contacts
HUTSON, Robin
JACOBS, Allison
Company Name: CH&Co
KOSSOFF, Simon
Fax: 020 7716 7816
Position: Managing Director
Position: Editor
Address: Bryants Farm, Kiln Road,
Position: Chief Executive
Email: janar@danddlondon.com
Company Name: Lime Wood Group
Company Name: Hotel Business
Dunsden, Reading,
Company Name: Carluccio’s
Website: www.danddlondon.com
Address: Lime Wood Hotel,
Address: 25 Phoenix Court,
Berkshire, RG4 9PB
Restaurants
Beaulieu Rd,
Hawkins Road, Colchester,
Phone: 0118 9466 300
Address: 35 Rose St,
LOGIE, Jeremy
Lyndhurst, SO43 7FZ
Essex, CO2 8JY
Fax: 0118 9466 301
London, WC2E 9EB
Position: Executive Secretary to
Phone: 023 8028 7177
Phone: 012 0650 5983
Email: sales@CHandCo.net
Phone: 020 7580 3050
Master Innholders
Fax: 023 8028 7199
Email: allison.jacobs@aceville.co.uk
Website: www.chandco.net
Fax: 020 7580 3070
Company Name: Master Innholders
Email:
Website: www.aceville.co.uk
Email: theoffice@carluccios.com
Address: 15 Heath Way, Totnes,
Website: www.carluccios.com
Devon, TQ9 5GP
info@limewoodgroup.co.uk Website:
JANSON, Kurt
www.limewoodgroup.co.uk
Position: Chairman
K
Phone: 01803 862795
L
Company Name: Tourism Alliance
Email: jeremy.logie@talk21.com Website:
HUTTON, Richard
Address: Centre Point,
Position: Finance Director
103 New Oxford Street,
KAYE, Adam and Sam
Company Name: Greggs Plc
London, WC1A 1DU
Position: Non-Executive Directors
Address: Fernwood House,
Phone: 020 7395 8246
Company Name: Prezzo Plc
LEDERER, Peter
Position: Chief Executive
Clayton Road, Jesmond,
Email: tourismalliance@cbi.org.uk
Address: Johnston House,
Position: Chairman
Company Name: Classic British
Newcastle Upon Tyne, NE2 1TL
Website: www.tourismalliance.com
8 Johnston Rd,
Company Name: Gleneagles
Hotels
Woodford Green, IG8 0XA
Address: The Gleneagles Hotel,
Address: Suite 113, The Mayford
Phone: 019 1281 7721
www.masterinnholders.co.uk
LOUIS, Len
Email: getintouch@greggs.co.uk
JARVIS, John
Phone: 0845 602 3257
Auchterarder,
Centre, Mayford Green, Woking,
Website: www.greggs.co.uk
Position: Chairman
Email: office@prezzoplc.co.uk
Perthshire, PH3 1NF
Surrey, GU22 0PP
Company Name: Jarvis Hotels Plc
Website: www.prezzoplc.co.uk
Phone: 01764 662231
Phone: 01483 747480
Email:
Fax: 01483 545701
Address: Castle House, 71
I IBRAHIM, Ufi
Desborough Road, High
KEMP, Tim & Kit
peter.lederer@gleneagles.com
Email: ceo@classicbritishhotels.com
Wycombe, HP11 2PR
Position: Co-Founders
Website: www.gleneagles.com
Website:
Phone: 01494 473800
Company Name: Firmdale Hotels Plc
Fax: 01494 471666
Address: 18 Thurloe Place,
LEWIS, Mark
Website: www.ramadajarvis.co.uk
London, SW7 2SP
Position: Editor
LOVERING, John
Phone: 020 7581 4045
Company Name: Caterer And
Position: Chairman
Position: Chief Executive
www.classicbritishhotels.com
Company Name: British Hospitality
JONES, Nick
Fax: 020 7581 1867
Hotelkeeper
Company Name: Mitchells &
Association
Position: Managing Director
Email: timkemp@firmdale.com
Address: Quadrant House,
Butlers
Address: Queens House, 55-56
Company Name: Soho House UK
Website: www.firmdale.com
The Quadrant, Sutton,
Address: 27 Fleet Street,
Lincoln’s Inn Fields,
Address: 72/74 Dean Street,
Surrey, SM2 5AS
Birmingham, B3 1JP
London, WC2A 3BH
London, W1D 3SG
KENNEDY, Tom
Phone: 020 8652 3656
Phone: 0870 609 3000
Phone: 0207 404 7744
Phone: 020 7851 1197
Position: Chief Financial Officer
Email: mark.lewis@rbi.co.uk
Fax: 0121 233 2246
Fax: 0207 404 7799
Fax: 020 7734 1447
Company Name: Hilton Worldwide
Website: www.caterersearch.com
Email: hannah.woodall@mbplc.com
Email: bha@bha.org.uk
Email: india@sohohouse.com
Address: Maple Court, Central
Website: www.bha.org.uk
Website: www.sohohouse.com
Park, Reeds Crescent,
LOCATELLI, Giorgio
Watford, WD24 4QQ
Position: Chef Proprietor
ISPANI, Stefano
JONES, Tim
Phone: 020 7850 4000
Company Name: Locanda Locatelli
Position: Managing Director
Position: Finance Director
Email:
Address: 8 Seymour Street,
Company Name: Ponti’s Group Ltd
Company Name: Mitchells &
nick.smart@hilton.com
London, W1H 7JZ
Address: 17/21 Wenlock Rd,
Butlers
Website: www.hilton.co.uk
Phone: 020 7935 9088
Islington, London, N1 7SL
Address: 27 Fleet Street,
Phone: 020 7250 1414
Birmingham, B3 1JP
KITCHIN, Tom
Fax: 020 7250 1206
Phone: 0870 609 3000
Position: Chef Proprietor
Email: sispani@pontis.co.uk
Fax: 0121 233 2246
Company Name: Kitchin
LOEWI, David
Address: 250 Fowler Avenue, IQ
Website: www.pontis.co.uk
Email:
Address: 78 Commercial Quay,
Position: Managing Director
Business Park, Farnborough,
hannah.woodall@mbplc.com
Leith, Edinburgh, EH6 6LX
Company Name: D & D
Hampshire, GU14 7JP
Website: www.mbplc.com
Phone: 0131 555 1755
Restaurants
Phone: 01252 529000
Fax: 0131 553 0608
Address: 16 Kirby St,
Fax: 0113 393 7200
JONES, Robyn
Email: info@thekitchin.com
London, EC1N 8TS
Email: info@aramark.co.uk
Position: Chief Executive
Website: www.thekitchin.com
Phone: 020 7716 0716
Website: www.aramark.co.uk
J
284
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Website: www.mbplc.com
M
Email: info@locandalocatelli.com
MAIN, Andrew
Website: www.locandalocatelli.com
Position: Chief Executive Company Name: Aramark Ltd.
BLACK BOOK HOSPITALITY 2011
MANSIGANI, Mohan
MCQUATER, Mark
Email: contact@slh.com
Colwyn Bay, LL29 7LN
PENROSE MP, Rt Hon John
Position: Chief Financial Officer
Position: Chief Executive
Website: www.slh.com
Phone: 077 4978 5147
Position: Minister for Tourism
Company Name: Tragus Holdings Ltd
Company Name: Barracuda Group
Email: chris@wta.org.uk
Company Name: Department For
Address: 163 Eversholt St,
Ltd
Website:
Culture, Media And Sport (Dcms)
London, NW1 1BU
Address: Lunar House, Unit 4,
www.tourismalliance.org.uk
Address: 2 - 4 Cockspur Street,
Phone: 020 7121 3200
Field House Lane,
Fax: 020 7121 3222
Marlow, SL7 1LW
Email: info@tragusgroup.com
Phone: 0845 345 2528
Website: www.tragusgroup.com
Fax: 0845 345 2527
OLIVER, Jamie
Email: mark.mcquater@
Position: Restauranteur
MARTIN, Tim
barracudagroup.co.uk
Company Name: Fifteen
Position: Chairman
Website:
Address: Fifteen London, 15
PAGE, Andrew
Position: Chef Proprietor
Company Name: JD Wetherspoon
www.barracudagroup.co.uk
Westland Place, London, N1 7LP
Position: Chief Executive
Company Name: The Star Inn
Phone: 020 3375 1515
Company Name: Restaurant
Address: Harome, Near Helmsley,
London, SW1Y 4DH Phone: 020 7211 6000
P
Email: enquiries@culture.gov.uk Website: www.culture.gov.uk
Central Park, Reeds Crescent,
MEAD, Alex
Email: info@fabulousfeasts.co.uk
Group Plc
North Yorkshire, YO62 5JE
Watford, WD24 4QL
Position: Editor
Website: www.fifteen.net
Address: 5/7 Marshalsea Rd,
Phone: 01439 770397
Phone: 01923 477777
Company Name: Food And Travel
London, SE1 1EP
Email: reservations@
Email: customerservices@
Address: Suite 51, The Business
O’MAHONEY, Mike
Phone: 0845 612 5001
thestarinnatharome.co.uk
jdwetherspoon.co.uk
Centre, Ingate Place,
Position: Chief Financial Officer
Fax: 0845 612 5011
Website:
Website: www.jdwetherspoon.co.uk
London, SW8 3NS
Company Name: Thistle Hotels
Email: sarah.allcock@trgplc.com
www.thestaratharome.co.uk
Phone: 020 7501 0511
Address: Thistle London Heathrow,
Website: www.trgplc.com
MATHARU, Brothers
Email:
PO Box 909, Bath Rd,
Position: Chief Executives
alex.mead@foodandtravel.com
Uxbridge, UB8 9FH
Company Name: Grange Hotels Ltd
Website: www.foodandtravel.com
Address: 58 Rochester Row,
PEYTON, Oliver Position: Chairman
Phone: 020 7138 0000
PANJABI RANJIT MATHRANI, Namita & Camellia
Fax: 020 7138 0001
Position: Promoter Directors
Address: The National Gallery,
Website: www.thistlehotels.com
Company Name: Masala World
Trafalgar Square,
Address: 1 Great Cumberland
London, WC2N 5DN
Company Name: Peyton And Byrne
London, SW1P 1JU
METCALFE, Julian
Phone: 020 7630 2000
Position: Founder
Fax: 020 7835 1888
Company Name: Pret A Manger,
OMARY, Mike
Place, W1H 7AL
Phone: 020 7747 2525
Email: rajma@grangehotels.com
Itsu
Position: Finance Director
Phone: 020 7724 2525
Email: info@peytonandbyrne.co.uk
Website: www.grangehotels.com
Address: 1 Hudson’s Place,
Company Name: De Vere Venues
Fax: 020 7724 5511
Website:
London, SW1V 1PZ
Address: Gloucester Building,
Email: info@realindianfood.com
www.peytonandbyrne.com
MCDONALD, Jill
Phone: 020 7827 8000
Sunningdale Park, Larch Avenue,
Website: www.realindianfood.com
Position: Chief Executive
Website: www.julianmetcalfe.com
Ascot, SL5 0QE
Company Name: McDonalds
PIERCE, Anne
Phone: 0870 880 3020
PARSONS, Guy
Position: Chief Executive
Restaurants Ltd
MICHELS, Sir David
Fax: 0870 880 3040
Position: Chief Executive/
Company Name: Springboard
Address: 11/59 High Rd, East
Position: President
Email: customerservices@
Operating Officer
Charitable Trust &
Finchley, London, N2 8AW
Company Name: British Hospitality
deverevenues.co.uk
Company Name: Travelodge
Springboard UK
Phone: 0870 241 3300
Association
Website: www.deverevenues.co.uk
Address: Sleepy Hollow, Aylesbury
Address: 3 Denmark Street,
Fax: 020 8700 7050
Address: Queens House, 55-56
Road, Thame, OX9 3AT
London, WC2H 8LP
Email:
Lincoln’s Inn Fields,
ORR, David
Phone: 018 4435 8500
Phone: 020 7497 8654
externalmarketing@uk.mcd.com
London, WC2A 3BH
Position: Chief Executive
Email: jo.begbie@travelodge.co.uk
Email:
Website: www.mcdonalds.co.uk
Phone: 020 7404 7744
Company Name: Mint Hotel
Website: www.travelodge.co.uk
sam@springboarduk.org.uk
Email: bha@bha.org.uk
Address: 10 Lloyds Avenue,
Website: www.bha.org.uk
London, EC3N 3AX
PECORELLI, Danny
Phone: 0207 954 0000
Position: Managing Director
MCPHERSON, Amy Position: President & Managing
Website: www.springboarduk.net
Director
MILLS, Brian
Email: david.orr@minthotel.com
Company Name: Exclusive Hotels
POOLE, Bruce
Company Name: Marriott
Position: Managing Director
Website: www.minthotel.com
Address: Pennyhill Park, London
Position: Restauranteur
International
Company Name: Small Luxury
Rd, Bagshot, Surrey, GU19 5EU
Company Name: Chez Bruce
Address: Barnard’s Inn, 86 Fetter
Hotels
OSBORNE, Chris
Phone: 01276 471774
Address: 2 Bellevue Road,
Lane, London, EC4A 1EN
Address: 3rd Floor Portland
Position: Chairman
Fax: 01276 473217
Wandsworth Common,
Phone: 020 7012 7000
House, Bressenden Place,
Company Name: Wales Tourism
Email:
SW17 7EG
Email:
London, SW1E 5BH
Alliance
danny@exclusivehotels.co.uk
Phone: 020 8672 0114
amy.mcpherson@marriott.com
Phone: 0207 8023 400
Address: c/o North Wales Tourism,
Website:
Email: enquiries@chezbruce.co.uk
Website: www.marriott.co.uk
Fax: 01372 361874
77 Conwy Road,
www.exclusivehotels.co.uk
Website: www.chezbruce.co.uk
UK HOSPITALITY BLACK BOOK 2011 l
13
PERN, Andrew
Who’s who
Address: Wetherspoon House,
O
285
2011
P - W Contacts
POYNTER, Michael
Phone: 0121 212 9799 - option 4
RHODES, Gary
ROUX, Alain
SCOBLE, Tim
Position: Chief Executive
Email:
Position: Restauranteur
Position: Chef Patron
Position: Chief Executive
Company Name: Wyndham Hotel
info@purnellsrestaurant.com
Company Name: Rhodes W1
Company Name: Waterside Inn
Company Name: Thistle Hotels
Group
Website:
Address: The Cumberland Hotel,
Address: Ferry Road, Bray,
Address: Thistle London Heathrow,
Address: Landmark House,
www.purnellsrestaurant.com
Great Cumberland Place,
Berkshire, SL6 2AT
PO Box 909, Bath Rd,
Hammersmith Bridge Rd,
London, W1H 7DL
Phone: 0162 862 0691
Uxbridge, UB8 9FH
London, W6 9EJ
Email:
Email:
Phone: 020 7138 0000
melissasayers@garyrhodes.com
reservations@waterside-inn.co.uk
Fax: 020 7138 0001
Website: www.garyrhodes.com
Website: www.waterside-inn.co.uk
Email: holly.walkin@guoman.co.uk
RITTER, Kurt
ROUX JNR, Michel
Phone: 020 8762 6600
R
Fax: 020 8762 6630 Email: andra.storey@
Website: www.thistlehotels.com
wyndhamworldwide.com Website:
RAMSAY, Gordon
Position: Chief Executive
Position: Chef Proprietor
SEHMI, Kuldip
www.wyndhamworldwide.com
Position: Restauranteur
Company Name: Park Inn
Company Name: Le Gavroche
Position: Operations Director
Company Name: Gordon Ramsay
Address: Avenue Du Bourget 44,
Address: 43 Upper Brook Street,
Company Name: Prezzo Plc
PRITCHARD, Ros
Holdings Ltd
Bruxelles, 44 11 30
London, W1K 7QR
Address: Johnston House,
Position: Director General
Address: 1 Catherine Place,
Phone: 00322 702 9203
Phone: 020 7408 0881
8 Johnston Rd,
Company Name: British Holiday
London, SW1E 6DX
Fax: 00322 700 9300
Email: bookings@le-gavroche.co.uk
Woodford Green, IG8 0XA
And Home Park Association
Phone: 020 7592 1360
Email: kurt.ritter@rezidorsas.com
Website: www.le-gavroche.co.uk
Phone: 0845 602 3257
Address: Chichester House, 6
Fax: 020 7592 1366
Website: www.parkinn.co.uk
Pullman Court, Great Western
Email:
Road, Gloucester, GL1 3ND
tonimears@gordonramsay.com
ROBERTSON, Neil
Phone: 014 5252 6911
Website: www.gordonramsay.com
Position: Chief Executive
SHAW, Darryl
Company Name: British Institute Of
Position: Chairman, British
Email: enquiries@bhhpa.org.uk
Email: office@prezzoplc.co.uk
S
Website: www.prezzoplc.co.uk
RANCE, Mary
Innkeeping
Position: Chief Executive
Address: Wessex House, 80 Park
SACHAU, Reinar
Company Name: Rossett Hall Hotel
PRIYMAK, Sofia
Company Name: UK Inbound
Street, Camberley,
Position: Chief Operating Officer
Address: Chester Road, Rossett,
Position: Publisher, UK Hospitality
Address: 3rd Floor, 388 The
Surrey, GU15 3PT
Company Name: Marriott
Wrexham, LL12 ODE
Black Book
Strand, London, WC2R 0LT
Phone: 012 7668 4449
International
Phone: 012 4457 1000
Company Name: Henley Media
Phone: 020 7395 7500
Email: reception@bii.org
Address: Barnard’s Inn, 86 Fetter
Fax: (012 4457 1505
Group
Email:
Website: www.bii.org.uk
Lane, London, EC4A 1EN
Email: reservations@
Address: 100 City Road,
info@ukinbound.org
Phone: 020 7012 7000
rossetthallhotel.co.uk
London, EC1Y 2BP
Website:
ROGERS, Christopher
Email:
Website:
Phone: 020 7871 0123
www.ukinbound.org
Position: Group Finance Director
reinar.sachau@marriott.co.uk
www.rossetthallhotel.co.uk
Company Name: Whitbread
Website: www.marriott.co.uk
Website: www.ukparks.com
Email: spriymak@
Hospitality Association, Wales
henleymediagroup.com
RAYNER, Jay
Restaurants Division
Website:
Position: Restaurant Critic
Address: Whitbread Court, Porz
SARSON, Ian
Position: Managing Director
www.henleymediagroup.com
Company Name: Guardian News
Avenue, Dunstable, LU5 5XE
Position: Group Managing
Company Name: Coq D’or
& Media
Phone: 01582 424200
Director
Restaurant Company
PULZE, Claudio
Address: Kings Place, 90 York Way,
Email:
Company Name: Compass Group
Address: 6 / 8 Maddox St,
Position: Owner
London, N1 9 GU
supplier.info@whitbread.com
Address: Rivermead, 82 Oxford
London, W1S 1NR
Company Name: Cuisine Collection
Phone: 020 3353 2000
Website:
Rd, Uxbridge, UB9 4BF
Phone: 020 7409 2260
Address: Al Duca Restaurant, 4 - 5
Website: www.guardian.co.uk
www.whitbread.com
Phone: 01895 554554
Fax: 020 7493 8309
Email: info@compass-group.co.uk
Email:
Website: www.compass-group.co.uk
admin@langansrestaurants.co.uk
Duke of York Street,
SHEPHERD, Richard
London, SW1Y 6LA
RAYNER CBE, Neville
ROSSITER, Philippe
Phone: 020 7839 3090
Position: President
Position: Chief Executive
Email: alduca@btconnect.com
Company Name: British Chambers
Company Name: Institute Of
SCADE, Nick
Website:
Of Commerce
Hospitality
Position: Chairman
www.alduca-restaurant.co.uk
Address: 65 Petty France, London,
Address: Trinity Court, 34 West
Company Name: Academy Of Food
SIBLEY, Julia
SW1H 9EU
Street, Sutton, Surrey, SM1 1SH
And Wine
Position: Chief Executive
PURNELL, Glynn
Phone: 020 7654 5800
Phone: 020 8661 4900
Address: Trinity Court, 34 West
Company Name: Savoy Educational
Position: Chef Proprietor
Email:
Email:
Street, Sutton, Surrey, SM1 1SH
Trust
Company Name: Purnell’s
info@britishchambers.org.uk
info@theinstituteofhospitality.org
Phone: 020 8661 4646
Address: Queen’s House, 55-56
Address: 55 Cornwall Street,
Website:
Website:
Email: info@acfws.org
Lincoln’s Inn Fields,
Birmingham, B3 2DH
www.britishchambers.org.uk
www.instituteofhospitality.org
Website: www.acfws.org
London, WC2A 3BH
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Website: www.langansrestaurants.co.uk
BLACK BOOK HOSPITALITY 2011
TANZER, Mark
Email:
Hotels Group
Position: Chief Executive
enquiries@enterpriseinns.plc.uk
info@savoyeducationaltrust.org.uk
Address: Broadwater Park, North
Company Name: Association Of
Website:
Website:
Orbital Rd, Denham,
British Travel Agents
www.enterpriseinns.com
www.savoyeducationaltrust.org.uk
Uxbridge, UB9 5HR
Address: 30 Park Street,
W
Phone: 01895 512000
London, SE1 9EQ
TURL, Simon
WAINWRIGHT, Annica
SIDDLE, Richard
Fax: 01895 512101
Phone: 090 1201 5050
Position: Chief Executive
Position: Editor
Position: Editor
Website: www.holidayinn.co.uk
Email: abta@abta.com
Company Name: Roadchef Holdings
Company Name: Square Meal
Website: www.abta.com
Ltd
Address: Quadrant House,
Address: Roadchef House, Bettys
250 Kennington Lane,
Company Name: Harpers Wine & Spirit
SPELMAN MP, Rt Hon Caroline
Address: William Reed Business
Position: Secretary of State
TAYLOR, Debbie
Lane, Norton Canes,
London, SE11 5RD
Media, Broadfield Park, Crawley,
Company Name: Department For
Position: Chairman, British
Cannock, WS11 9UX
Phone: 020 7840 6295
West Sussex, RH11 9RT
Environment, Food And Rural
Hospitality Association Scotland
Phone: 01543 272597
Email: annica@squaremeal.co.uk
Phone: 012 9361 0446
Affairs
Company Name: Old Course Hotel
Fax: 01543 272554
Website: www.squaremeal.co.uk
Email:
Address: Nobel House, 17 Smith
Golf Resort And Spa
Email: paula.smith@roadchef.com
richard.siddle@william-reed.co.uk
Square, London, SW1P 3JR
Address: St Andrews, Kingdom of
Website: www.roadchef.com
Website: www.harpers.co.uk
Phone: 084 5933 5577
Fife, Scotland, KY16 9SP
Email: helpline@defra.gsi.gov.uk
Phone: 0 1334 474371
TURNER, Graham
Company Name: Starwood Hotels
Website: www.defra.gov.uk
Fax: 01334) 475234
Position: Chief Executive
& Resorts
Email: reservations@
Company Name: Tragus Holdings
Address: Park Lane Hotel,
SIMMONDS, Brigid Position: Chief Executive
13
Company Name: Intercontinental
Email:
WALE, Michael
Who’s who
Phone: 020 7269 9692
Position: Senior Vice President
Company Name: British Beer & Pub
SPRINGFORD, Norman
oldcoursehotel.co.uk
Ltd
Piccadilly, London, W1J 7BX
Association
Position: Executive Chairman
Website: www.oldcoursehotel.co.uk
Address: 163 Eversholt St,
Phone: 020 7499 6321
Address: Market Towers, 1 Nine
Company Name: Apex Hotels Ltd
London, NW1 1BU
Fax: 020 7499 1965
Elms Lane, London, SW8 5NQ
Address: 32 Hailes Avenue,
TAYLOR, Peter
Phone: 020 7121 3200
Website: www.starwoodhotels.com
Phone: 020 7627 9191
Edinburgh, EH13 0LZ
Position: Chairman
Fax: 020 7121 3222
Email: web@beerandpub.com
Phone: 0131 441 0441
Company Name: The Town House
Email: info@tragusgroup.com
WALPOLE, Edward & David
Website: www.beerandpub.com
Fax: 0131 441 0444
Collection
Website: www.tragusgroup.com
Position: Marketing Director /
Email: events@apexhotels.co.uk
Address: The Bonham, 35
Website: www.apexhotels.co.uk
Drumsheugh Gardens,
TURNER, Michael
Company Name: Parsley In Time
Edinburgh, Scotland, EH3 7RN
Position: Executive Chairman
Catering Equipment
SINGH, Jasminder Position: Chief Executive
Managing Director
Company Name: Radisson
STEIN, Rick
Phone: 0131 226 6050
Company Name: Fuller, Smith And
Address: Units 1-2 Kingside
Edwardian Hotels
Position: Founder
Email: peter@
Turner Plc
Business Park, Ruston Road,
Address: 140 Bath Rd,
Company Name: Rick Stein Group
thetownhousecollection.com
Address: Griffin Brewery, Chiswick
Woolwich, London, SE18 5BX
Hayes, UB3 5AW
Address: Seafood Restaurant,
Lane South, London, W4 2QB
Phone: 084 4544 9907
Phone: 020 8757 7900
Riverside, Padstow, PL28 8BY
TROY, Tony
Phone: 020 8996 2000
Fax: (084 4544 9908
Fax: 020 8759 8422
Phone: 01841 537700
Position: Chief Executive
Fax: 020 8995 0230
Email: david@parsleyintime.co.uk
Email: marketing@radisson.com
Fax: 01841 520568
Company Name: Principal Hayley
Email: reception@fullers.co.uk
Website: www.parsleyintime.co.uk
Website:
Email: reservations@rickstein.com
Hotels
Website: www.fullershotels.com
www.radissonedwardian.com
Website: www.rickstein.com
Address: The Inspire, Hornbeam Park, Harrogate, HG2 8PA
WALSHE, Bill Position: Chief Executive
V
SMYTH, Harvey
STOREY, Alastair
Phone: 01423 853800
Position: Chief Executive
Position: Chief Executive
Fax: 01423 500086
Address: Marylebone Hotel, 47
Company Name: Gondola Group
Company Name: Baxterstorey
Email:
Welbeck St, London, W1G 8DN
Address: The 5th Floor,
Address: The Waterfront, 300
marie.hart@principal-hayley.com
2 Balcombe St,
Thames Valley Park Drive,
Website:
VINCENT, Simon
Email: christine.oneill@
London, NW1 6NW
Reading, Berkshire, RG6 1PT
www.principal-hayley.com
Position: Area President (UK &
doylecollection.com
Phone: 0845 602 2704
Phone: 0118 935 6700
Europe)
Website: www.doylecollection.com
Fax: 0845 389 9488
Fax: 0118 935 6701
TUPPEN, Ted
Company Name: Hilton Worldwide
Email: info@gondolagroup.co.uk
Email: hstorey@baxterstorey.com
Position: Chief Executive
Address: Maple Court, Central
WALTON MBE, Bob
Website:
Website: www.baxterstorey.com
Company Name: Enterprise Inns Plc
Park, Reeds Crescent,
Position: President
Address: 3 Monkspath Hall Rd,
Watford, WD24 4QQ
Company Name: Restaurant
Solihull, West Midlands, B90 4SJ
Phone: 020 7850 4000
Association
Phone: 0121 733 7700
Email: nick.smart@hilton.com
Address: Queens House, 55-56
Fax: 0121 733 6447
Website: www.hilton.co.uk
Lincoln’s Inn Fields,
www.gondolaholdings.com
SOLOMONS, Richard Position: Chief Financial Officer
T
Company Name: Doyle Collection
Phone: 0207 9693860
UK HOSPITALITY BLACK BOOK 2011 l
287
2011
W - Z Contacts
London, WC2A 3BH
Company Name: Lexington
WILLSON-RYMER, Darcy
Address: 2nd Floor, Armstrong
WORRALL-THOMPSON, Antony
Phone: 020 7404 7744
Catering
Position: Managing Director, UK
House, 38 Market Square,
Position: Proprietor
Fax: 020 7404 7799
Address: 72 Cannon Street,
Company Name: Starbucks Coffee
Uxbridge, Middlesex, UB8 1LH
Company Name: AWT Restaurants
Email: bha@bha.org.uk
London, EC4N 6AE
Co Ltd
Phone: 018 9581 7000
Address: The Greyhound,
Website: www.bha.org.uk
Phone: 020 7332 8585
Address: Building 4 Chiswick Pk,
Email:
Gallowstree Rd, Rotherfield
Fax: 020 3490 9739
566 Chiswick High Rd,
brianwisdom@people1st.co.uk
Peppard, Henley-On-Thames,
WAREING, Marcus
Email: info@lexingtoncatering.com
London, SW6 4JT
Website:
RG9 5HT
Position: Chef Patron / Owner
Website:
Phone: 020 8834 5000
www.people1st.co.uk
Phone: 0118 972 2227
Company Name: Marcus Wareing At
www.lexingtoncatering.com
Fax: 020 7731 6534
The Berkeley Hotel
Email:
Email:
WOODWARD, Andy
greyhound@awtrestaurants.com
Address: The Berkeley Hotel,
WESTON, David
customercareuk@starbucks.com
Position: Chief Executive
Website:
Wilton Place, Knightsbridge,
Position: Chief Executive
Website:
Company Name: Farmstay UK
www.awtrestaurants.com
London, SW1X 7RL
Company Name: Bed And Breakfast
www.starbucks.com
Address: National Agricultural
Phone: 020 7235 1200
Association
Email: marcuswareing@the-
Address: c/o The Pheasants B&B,
WILSON, Adam
Warwickshire, CV8 2LG
berkeley.co.uk
24 Greenhill, Sherborne,
Position: Chief Executive
Phone: 024 7669 6909
Website: www.marcus-wareing.com
Dorset, DT9 4EW
Company Name: Daniel Stewart
Email: admin@farmstay.co.uk
Phone: 019 3581 5252
And Company Plc
Website: www.farmstay.co.uk
WARNER, Ben & Hugo
Email: info@bandbassociation.org
Address: Becket House, 36 Old
Position: Owners
Website: www.bandbassociation.org
Jewry, London, EC2R 8DD
WOODWARD, Guy
Position: Director
Phone: 020 7776 6550
Position: Editor
Company Name: Busaba Eathal
Company Name: Benugo Ltd
Centre, Stoneleigh Park,
Y YAU, Alan
Address: 26 St. Cross Street,
WHETTON, David
Fax: 020 7796 4648
Company Name: Decanter
Thai, Cha Cha Moon,
London, EC1N 8UH
Position: Maitre d’
Website:
Address: Blue Fin Building,
Sake No Hana
Phone: 020 7242 3726
Company Name: Annabel’s
www.danielstewart.co.uk
110 Southwark Street,
Address: Hanway Place,
Website: www.benugo.com
Address: 44 Berkeley Square,
London, SE1 0SU
London, W1T OT
London, W1J 5QB
WISDOM, Brian
Phone: 020 3148 4488
Email:
WEST, Tim
Phone: 020 7629 1096
Position: Chief Executive
Email: editorial@decanter.com
info@alanyau.cn
Position: Chairman
Website: www.annabels.co.uk
Company Name: People 1ST
Website: www.decanter.com
Website: www.alanyau.cn
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