HOTELSCOTLAND ISSUE 18
ISSN 2515-8287
THE BONHAM’S NEW LOOK INTERVIEW:
FRANCES RYAN & JULIA SPENCER
THE CRINAN HOTEL
CONTENTS
4 NEWS 9 MIXED FORTUNES FOR
WELCOME
10 WHAT’S NEW
5
13 FOCUS ON: THE GREEN
CHALLENGE
GORDON CAMPBELL GRAY
17 HIT
W
ith Brexit averted, for the time being, it seems like Scotland’s hotels may benefit from the fact that people are still not confident about booking European holidays. VisitScotland’s Expo at the SEC, which took place last month, also showcased the best and brightest of Scotland’s tourism industry and highlighted the fact that Scotland is still open for business with more than 500 buyers attending from around the globe. The event also celebrated its 40th anniversary. That’s good going. I didn’t go around the globe but I did head to Crinan to meet Frances Ryan and her daughter Julia who own the Crinan Hotel. I could have talked to them all day! See what they have to say on pages 18 onwards. This issue we also feature a feature on climate change and what hoteliers can do to make their impact on the environment less. Our First Minister Nicola Sturgeon called it “climate emergency” and pledged to speed up efforts to achieve zero carbon emissions. See pages 13 - 15. The Bonham Hotel has just revealed its new look public areas and Dalmahoy has just finished its room renovations. Check out our design focus to see what the designers have done. Finally, the HIT Annual Industry Dinner took place as we went to print last month – so we feature some of the pictures this issue. See you next month. Susan Young Editor susan@mediaworldltd.com @hotel_scotland hotelmagazinescotland.co.uk
SCOTLAND’S HOTELS
18 INTERVIEW:
FRANCES RYAN
18 IO
23 DESIGN:
DALMAHOY HOTEL
26 DESIGN:
THE BONHAM HOTEL
30 BRAND NEWS
•FRANCES RYAN AND JULIA SPENCER
34 CHECK OUT
26
•THE BONHAM HOTEL
HOTELSCOTLAND Published by Media World limited t: 0141 221 6965 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk
Editor: Susan Young Editorial: Jason Caddy Advertising: Nicole Browning, Jamie Alexander Conmercial Manager: Justin Wingate Production:, Fiona Gauld Admin: Cheryl Cook
Upper floor Finnieston House 1 Stables Yard 1103 Argyle Street Finnieston, Glasgow G3 8ND
Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2019. Printed by Stephens & George Print Group.
HOTELSCOTLAND • 3
EDDIE SPEAR, (LEFT) WITH WIFE SHIRLEY WITH GORDON CAMPBELL GRAY
Campbell Gray launches ne ART FOR ART’S SAKE
The Sandman Signature Hotel, in Aberdeen at St Andrew Street, has joined forces with Aberdeen Art Gallery for a new, picture loan scheme. The gallery has loaned the hotel one of its most striking works; a screenprint and acrylic piece by Aberdeenbased artist Dave Jackson and artist Mary Scott from Orkney. Titled February, Shipfield, it is one of 12 pieces which originally formed an exhibition called The Slockit Light – slockit is Gaelic for extinguish inspired by the depopulation of rural Shetland as the lights in the crofts went out and people left the area. Comprised of 28 smaller, framed, artworks, to represent the 28 days of February, it will hang in the main reception of the hotel until this month and then it will be replaced by a different piece from the Gallery’s extensive collection. Mitch Gaglardi, group director, “The piece adds something of real interest to our guests and makes their arrival at the hotel particularly special – we are honoured to have it here and look forward to growing our relationship with Aberdeen Art Gallery & Museums.” Cllr Marie Boulton, Aberdeen City Council’s cultural spokeswoman, said, “The opportunity to show works of art from the collection in new settings is always exciting and so we were delighted to welcome the gallery’s new neighbour, the Sandman Hotel, to Aberdeen in this way.” 4 • HOTELSCOTLAND
G
ordon Campbell Gray, the Scots-born hotelier, announced last month that he was setting up shop in his home country with the formation of his latest hospitality business The Wee Hotel Company. He revealed he had already bought The Pierhouse Hotel and Seafood Restaurant in Port Appin and as we went to press he announced that the new hotel group has also bought The Three Chimneys in Skye. Campbell Gray is best known for his hotel group of the same name, that he formed back in 2003. He sold Campbell Gray Hotels to the Audeh Group in 2016. The group, under Gordon’s stewardship, created luxury hotels One Aldwych in London, Carlisle Bay in Antigua, and Le Gray in Beirut, amongst others, and more recently the relaunched Machrie Hotel on Islay. Although Campbell Gray has stepped back from the business he remains as an ambassador for the group, which has allowed him to branch out in Scotland. Gordon explains, “For several years I’ve wanted to come home to Scotland. The Wee Hotel Company is the result of this ambition and the start of an exciting new chapter in my life.” He added, “I’ve been lucky enough to live and work in many countries across the world but I really feel that few can rival the sheer magnificence of Scotland when it comes to scenery, food and drink. “ I live in Argyll and realised one day that I always had that going back to school feeling when I was leaving to head off on more travels, so I finally said to myself – then why am I leaving?” The Pierhouse is to benefit from some investment in its facilities and other changes say the company will be “gentle and merely
enhance what is already a wonderful place.” Gordon purchased The Three Chimney from owners Shirley and Eddie Spear who have owned and run the world-renowned restaurant with rooms for34 years. Gordon has said he aims to carry on business at The Three Chimneys as it has always been run, with the introduction of additional investment over time. All current staff will remain in position, including head chef, Scott Davies, whose expertise has grown The Three Chimneys’ reputation as one of the best restaurants in the world. Shirley and Eddie Spear will remain indirectly involved with the business for a transitional period and Gordon has invited Shirley to continue to work with him in an advisory capacity. Shirley Spear, Co-owner at The Three Chimneys, said, “Eddie and I have dedicated most of our working and family life to The Three Chimneys, here in the Isle of Skye and we are extremely proud of how the restaurant has developed over the past three decades. This could not have been possible without the support of many wonderful people, who have all worked exceptionally hard to help us build our reputation over the years. Together, we’ve taken The Three Chimneys’ biggest business constraint – the restaurant’s remote location – and turned it into a unique selling point. We always knew we had to create a memorable experience which exceeded customer expectations in order to grow the business here. “We have now reached a point in our lives where we want to travel more and work a little less. Our focus has been on finding the right person who shares our vision for what The Three Chimneys can develop further for the long-term future, and we are extremely pleased to have found that person in Gordon.”
NEWS
THE EDINBURGH COLLECTION ACQUIRES PRINCES STREET SUITES
ew Hotel Collection The OYO Hotels App lands in Scotland OYO Hotels, which offers world’s first tablet-based property management apps, has begun its expansion into Scotland having signed up four Scottish hotels to its services The Thrums and St Andrews Place hotel in Edinburgh, the Clydesdale in Hamilton and Redstones in Uddingston. It’s understood the Charing Cross Guest House in Glasgow and Victoria Park House Hotel in Edinburgh will shortly be added. OYO offers a smartphone-based service for franchise owners and guests which allows it to add incremental value to its partner hotels, by putting in the technology and its expertise required to grow. Hotel-owners partnering with OYO will see a significant increase in occupancy levels promises MD Ritesh Agarwal. OYO drives the growth by improving revPAR and has said that every hotel they partner with will get its own revenue manager. OYO is backed by SoftBank Group’s Vision Fund, the world’s biggest private tech investor. In India, where the brand was founded in 2013, through use of its proprietary apps for inventorymanagement, room-service, revenue-management and customer-relationship management, the company says it has “delivered predictable, affordable and available budget-room accommodation to millions of travellers in India.” Jeremy Sanders, co-founder of Italian fast-food chain Coco di Mama, is the UK chief, says the business now has 11 people in Scotland and 110 in the UK.
The Edinburgh Collection has acquired the Princes Street Suites. The 37 one, two and three bedroom apartments now join the 3-star The Old Waverley; 4-star Holyrood apartHOTEL serviced apartments; and business class Haymarket Hub Hotel, which makes up The Edinburgh Collection. Ricky Kapoor, Managing Director said, “Edinburgh is a robust market where we are long term investors with a good mix of corporate, leisure and event business. The Edinburgh Collection is well placed to cater to this with each of our Edinburgh properties offering its own unique character, appealing to a different kind of customer. The Princes Street Suites offers a luxurious edge to our portfolio and our team are looking forward to marketing it effectively from within our group.” The group is retaining its existing staff and will bring in-house the outsourced housekeeping staff, with the 22-person team led by GM Alain Martzolff. The Edinburgh Collection will now embark of a refurbishment programme which will see the walk-in and welcome experience improved by expanding the reception area with a 24-hour Bar & Coffee Lounge. The apartments will be upgraded to include smart TV’s, USB charging points and provide a Handy Smartphone Companion in each apartment providing a complimentary guest amenity offering free unlimited data and calls with content such as destination guides and google maps.
CORNHILL CASTLE SHOW SUPPORT FOR SCOTTISH AUTISM Cornhill Castle is supporting Scottish Autism and has launched a special monthly event. On the first Tuesday of every month, visitors to the venue near Biggar in South Lanarkshire will be able to enjoy an afternoon-tea hosted by Scottish Autism.The first afternoon tea will be held on Tuesday 7th May 2019 with all proceeds from the price of £9.95 donated to Scottish Autism. In a nice touch autistic adults, who are developing work skills at Cafe Kudos in Carluke, will have another opportunity to add to their skills because they will be selling their own home-baked goods and serving a new set of customers at Cornhill. Cornhill Castle has adopted Scottish Autism as
their charity partner for the year. Neil Dougherty, General Manager, Cornhill Castle, said: “We’re very proud to support Scottish Autism. During the year we will be fundraising, but we wanted to do more, and that is why we have invited the charity to become part of us by hosting monthly afternoon teas. We can provide some essential skills and training. Meanwhile our customers will benefit from some lovely home-baking. I’m excited to see how this develops and the whole team are very much looking forward to working closely with Scottish Autism.”Cornhill Castle is part of the Manorview Group portfolio of eight bespoke hotels.
HOTELSCOTLAND • 5
NEWS
Golden age revived at Gleneagles
G
leneagles has re-launched its restaurant, The Strathearn, following a design transformation inspired by the golden age of railway travel. Designed in-house by London’s Ennismore Design Studio, the new-look aims, says the company to “bring back the glamour and decadence of fine dining experiences of the 1920s and 30s.” A mosaic-floored orangery has been created which offers views of the estate and the Ochil Hills. A new stage for musical performances has also been introduced. The designers believe it compliments the elegance and drama of the rich décor and that it is evocative of first-class carriage journeys in the early twentieth century. A new kitchen-style breakfast servery also doubles up as an occasional private dining space. Sharan Pasricha, CEO of Gleneagles and Ennismore, said, “As one of the final strands of our three-year design transformation, the
renovation of The Strathearn restaurant was always going to be one of the most important phases of all. “Originally known simply as ‘the Dining Room’, the restaurant has been a destination for decadent dining and lively celebrations since Gleneagles first opened nearly 100 years ago. It’s been cherished by generations of guests, so we didn’t want to radically change the fabric of the space or the spirit of the experience. Instead, we wanted to take the essence of The Strathearn and turn up the volume. By amplifying all the elements that are so well loved – the elegant décor, the history, the lively atmosphere, the culinary theatre and the exceptional food – the team has brought back the vibrancy, energy, playfulness and glamour of fine dining experiences a century ago.” The Strathearn will be overseen by Restaurant Manager, Daniel Greenock while the kitchen will be led by Head Chef, Jason Hardcastle and overseen by Executive Chef, Simon Attridge.
Hydrotherapy at the Bowfield Hotel JEFF BLAND RECOGNISED BY HIT Michelin starred Chef, Jeff Bland, was recognised as this year’s Industry Award Winner by HIT Scotland. The chef received his gong at HIT’s 25th anniversary Industry Dinner - its showcase event - at The Hilton Hotel in Glasgow. Jeff, who is the Executive Chef at The Balmoral Hotel in Edinburgh, was recognised for his outstanding commitment to empowering inspirational development in
6 • HOTELSCOTLAND
the Scottish hospitality industry. David Cochrane, HIT Scotland Chief Executive said, “We are delighted that Jeff is our industry winner, especially in our 25th year. Jeff ’s belief in people development is very much aligned to our values about empowering inspirational development.” Photo (L to R): Richard Cooke, General Manager; Jeff Bland, Executive Chef; Gary Quinn, Food and Beverage Manager - all The Balmoral Hotel.
The Bowfield Hotel and Country Club has revealed its outdoor hydrotherapy pool which is located in a quiet secluded outdoor area, by Spa, and it offers breathtaking views of the surrounding hills and countryside. The top-of-the-range hydrotherapy pool, a £150K investment, is mosaic-tiled to a swimming pool standard, boasts an LED-lit deck, and a chandelier. It can accommodate up to ten people. The latest addition to the country retreat, part of the Manorview Hotels & Leisure Group, brings the total investment in the hotel to £4m – this has included the Plumpy Duck Restaurant, Stables Bar, gym refurbishment, external beer garden, and a new spa.
NEWS
£5.5M TRANSFORMATION FOR EDINBURGH CITY CENTRE HOTEL
BO & BIRDY AT THE BLYTHSWOOD The Blythswood Square hotel is getting set to open its doors to a brand-new dining experience, Bo & Birdy at The Blythswood. More than £1m has been spent creating the new 146-cover restaurant which will open under the culinary guidance of the first female 5-star hotel Executive Head Chef in Scotland, Gillian Matthews. Bo & Birdy will open mid-May, just 3 months after the Blythswood’s much-loved restaurant was closed following the purchase of the hotel by IHG. Bo & Birdy will see the once-loved red velvet features replaced with earthy tones to mirror the restaurant’s ‘farm to fabulous’ identity with
ingredients from the Scottish larder at the fore of the menu. Designed by Jim Hamilton, the new-look restaurant, will also feature an island bar which will serve up cocktails. It will also offer an extensive wine selection. Murray Thomson, General Manager of the Blythswood Square Hotel said, “As Glasgow’s only 5-star lifestyle hotel, we are thrilled to introduce Bo & Birdy to Glasgow’s thriving dining scene. With our award-winning spa, Square Eyes Cinema Club, designer guest rooms and famous penthouse, Bo & Birdy will become an essential destination for lovers of Scottish food and drinks.”
INVESTORS IN YOUNG PEOPLE GOLD AWARD FOR GRAND CENTRAL HOTEL Glasgow’s Grand Central Hotel has achieved a ‘Gold’ accreditation for its work with Investors In Young People. The Investors in Young People Good Practice Award accreditation report concluded that the Grand Central Hotel is regarded as an ambassador for its work with young people. Paul Bray, General Manager of the Grand Central Hotel, said, “This award is something that we are very proud. We are thrilled to have achieved the Gold standard for investing in young people at our first attempt and believe that this demonstrates our commitment to recruiting, developing and retaining our young talent.” He continued, “We believe that employing young people and ‘growing our own’ within the business breeds success and we can see a clear impact on business growth.”
An assessor completed the work by interviewing staff, reviewing company processes and past promotion of young people to roles within various areas of the hotel. The accreditors concentrated on three key areas of the hotel’s business: attracting and recruiting young people; supporting, guiding and developing young people; and retention of young people. The Grand Central Hotel is a key influencer in developing new strategies through work-life balance, flexible contracts with guaranteed hours, millennial mentoring and reverse mentoring. The hotel also offers hospitality specific development programmes to develop aspiring leaders including the IHG graduate programme, Glasgow Welcomes and the AHS Apprentice Programme.
Come July the Holiday Inn Express Edinburgh City Centre will have 25 new bedrooms, taking the number of rooms available for guests to 186. The extension which encompasses the new rooms are part of a £5.5m transformation, of the hotel which is managed by RBH. The hotel’s existing 161 bedrooms have already been refurbished and the Edinburgh property has also received extensive remodelling to its lobby and public areas, with over £350,000 spent upgrading its facilities to Holiday Inn Express’ new Generation 4 standards. The substantial investment will see the new rooms feature large beds with padded, noise reducing headboards, as well as flexible work and rest corners where traditional desks are replaced with comfortable, ergonomically designed multi-use tables and chairs that can be easily moved around the room.
Dalmahoy wins prestigious industry award Dalmahoy Hotel & Country Club, on the outskirts of Edinburgh, has won an Award of Excellence based on customer feedback from Irish coach tour operator, CIE Tours International, which brings visitors from North America to Ireland and the UK. For the past 4 years, Dalmahoy has earned an Award of Excellence, which this year was based on the feedback of the 15,000 visitors CIE brought to the UK in 2018. Alistair Kinchin, General Manager of Dalmahoy said, “To win this award - invaluable as it is based entirely on feedback from our customers – is a great accolade and testament to the hard work our team has put in.”
HOTELSCOTLAND • 7
NEWS
Applications open for inaugural Andrew Fairlie Scholarship Applications are now being sought for the inaugural Andrew Fairlie Scholarship created by HIT, Hospitality Industry Trust Scotland, with support from the First Minister and the Scottish Government and Gleneagles, to honour the chef who died earlier this year. The charity has revealed the line-up of judges who have been tasked with awarding the “ultimate scholarship” to aspiring Scottish chefs. Michelin star chefs Tom Kerridge and Sat Bains, alongside Masterchef winner and National Chef of Scotland, Gary McLean and Head Chef Stephen McLaughlin and Lorna McNee of Restaurant Andrew Fairlie as well as Andrew Fairlie’s Mentor and former Chef de Cuisine at Boodles, Keith Podmore will take up the task. Gleneagles’ General Manager, Conor O’Leary, HIT Scotland Chief Executive, David Cochrane and a representative from the Scottish Government will also be involved in the judging process. Honouring Andrew’s unwavering commitment to diversity in the kitchen, both a male and female chef forging ahead with their culinary career and working in Scotland will be awarded a scholarship each year. The recipients will gain industry-wide recognition as Andrew Fairlie Scholars and experience the thrill of cooking in an international kitchen, the Culinary Institute of America and at Restaurant Andrew Fairlie at Gleneagles. Applications can now be made via the HIT Scotland website until 28th June 2019. To apply, potential candidates should complete an online application form stating why they should win the Andrew Fairlie Scholarship, alongside designing a 3-course summer-inspired lunch menu. A shortlist of finalists will then be decided who will take part in a skills test to establish the key skills that would be expected of an Andrew Fairlie Scholar.
8 • HOTELSCOTLAND
The Orangery blossoms at The Old Manse of Blair Anne and Archie MacDonald who own The Old Manse of Blair, at Blair Atholl have just opened a new restaurant called The Orangery and have appointed Jonathan Greer as consultant chef for the new eatery. Greer, who has worked with the likes of Paul Rankin Greer has worked with the likes of Paul Rankin and as head chef at Ballathie House Hotel and Murrayshall Country House Hotel where he retained 2 AA Rosettes aims to put
the restaurant on the Scottish ‘culinary map.’ Anne MacDonald commented: “We are delighted to appoint Jonathan Greer as consultant chef for the launch of The Orangery. The experience and calibre he brings to our new restaurant is unrivalled in this area of Perthshire. Jonathan’s culinary expertise enhances our offering as a food destination. Jonathan Greer, consultant chef, “I’m delighted to have the opportunity to put The Orangery on the culinary map in Scotland.”
Buyer sought for The Merkister Orkney hotel, The Merkister, has gone on the market through Christie & Co. The established hotel, owned by the MacDonald family for the past 36 years, is regarded as one of the best small hotels on Orkney and offers a total of 16 en suite guest bedrooms, 13 of which are provided in the main building. The remaining three are found in a separate block. The hotel also has a lounge bar which is also open to the public, the Skerries restaurant which caters for up to 60 covers, and The Fisherman’s Neuk, a private residents’ lounge. The hotel is surrounded by well maintained, lawn gardens and provides access to a pier, boathouse and boat moorings. The hotel also has six fishing boats and outboards, which are also included in the sale. Lorna Munson speaking on behalf of the family said, “It has given the family over 30 years of happiness, but due to health issues it’s time to pass it on. There is still so much potential and it is a sad time, but whoever takes the Merkister over has a fantastic team going forward.”
Stuart Drysdale, Director at Christie & Co who is handling the sale, comments, “The Merkister Hotel is one of the best small, family owned and operated hotels on the Orkney Isles. Popular with tourists and fishing parties, the level of repeat business is testament to the quality and service provided over 35 years of ownership.” Christie & Co is seeking an asking price of £1,650,000 for the freehold interest of The Merkister Hotel.
KINGSHOUSE HOTEL JOINS SCOTTISH WATER’S #TOPUPFROMTHETAP CAMPAIGN Kingshouse Hotel, which has just re-opened at Glencoe, is backing a campaign by Scottish Water #TopUpFromTheTap, which aims to help protect the environment by reducing the use of plastic by encouraging people to use refillable bottles. By supporting the campaign, Kingshouse will offer free tap water to walkers with refillable bottles at the Way Inn so they can hydrate and be kind to the environment at the same time. Craig Haddow, General Manager at Kingshouse Hotel, said, “Kingshouse Hotel
is delighted to support Scottish Water’s #TopUpFromTheTap campaign. Being environmentally friendly is very important to us and this campaign reflects our commitment to recycling and being a ‘green’ hotel. We look forward to encouraging walkers to come into the Way Inn bar to refill their bottles from our taps in support of the initiative.” The hotel is also featuring in a special video produced by Scottish Water promoting the various locations along the West Highland Way that are supporting #TopUpFromTheTap.
MIXED FORTUNES FOR SCOTLAND’S HOTELS T
he latest hotel report from accountancy and business advisory firm BDO, Hotel Britain 2019 reveals that it has not only been an active year for hotels but that Aberdeen’s performance has improved with an uplift in rooms yield of 2.5% and an uplift in occupancy rates of 6%, but despite this it was the poorest performing destination. At the other end of the scale, Edinburgh took third position when it came to occupancy rates in the UK– coming in at 83.1%, which made the city Scotland’s top performer when it came to occupancy. Martin Gill, partner and head of BDO in Scotland, said, “2018 has been another strong year for hotels in Scotland. Glasgow was the top performer whilst Aberdeen is showing signs of improved levels of activity. The Scottish hotels market has seen a boom in recent years with a lot of investment activity which has resulted in a number of new hotels. The large increase in supply has satisfied that increasing demand but there is still a lot of room for potential growth. Looking ahead, Scotland has an active pipeline with well over 1,600 hotel rooms expected to open during 2019. The strong performance demonstrates the industry’s robustness despite facing continued EU uncertainty and an increase in supply. “While the government’s focus is on the UK’s economic future, hotel brands and owners have a number of competing priorities on their agenda, most notably investing in the right technology, managing an EU-heavy workforce and overcoming competition from online platforms.” Martin Gill concluded, “With international
visitor numbers forecast to increase in 2019, together with a reduced pipeline of new hotels, I do not foresee any major shocks for the sector. Inevitably there will be challenges ahead but I’m confident the Scottish hotel industry will continue to experience growth over the next 12 months and investor appetite will remain strong.” The report said that trading levels remained strong in the Scottish hotel market, and the performance of UK hotels showed another year of positive results despite the uncertainty around Brexit, a decrease in visitor numbers to the UK and slower economic growth.” The report revealed that, “Room yield growth in Scotland dropped by -6.3% compared to Wales (0.7%), England (0.5%) and Northern Ireland (-6.4%). This was due to the increase in supply affecting occupancy rates. Some 1,689 rooms opened across Edinburgh and Glasgow in 2018 and the pipeline is set to continue at similar levels this year. Edinburgh with the highest occupancy rate of any Scottish city at 83.1%, saw a drop on last year of -2.5% when Edinburgh achieved the highest occupancy of all UK cities, including London, as well as principal European capitals. The occupancy rate for Glasgow also decreased slightly by -0.5% to 82.8%. Aberdeen saw occupancy rates rise by 6% to 67.2% reversing a four-year downward trend as oil prices recovered. However, in CAGR terms, it is still the poorest performing destination at -6.6%. UK-wide, overseas visitor numbers decreased for the first time in eight years following a record-breaking year in 2017. However, passenger numbers at Edinburgh airport were up by 6.7%, the highest increase
HOTEL BRITAIN REPORT 2019
A CHECK IN ON HOTEL GROWTH THE DEFINITIVE GUIDE TO THE PERFORMANCE AND PROSPECTS OF THE UK’S HOTEL INDUSTRY
amongst the principal regional airports across the UK whilst Glasgow airport saw a reduction of -2.0%. However, visitor numbers are expected to rise next year with VisitBritain predicting that an additional 1 million people with visit the UK in 2019. BDO says this will be a welcome boost against a backdrop of political uncertainty. Despite BDO’s upbeat take on the market the latest data from HotStats which tracks fullservice hotels, reports a shaky start to 2019 when it comes to profitability. A slight increase in RevPAR in February was not enough to push hotels into the black, as the UK suffered a second consecutive month of profit decline and Edinburgh a third month. Despite Murrayfield Stadium hosting Six Nations rugby matches between Scotland and Italy and Scotland and Ireland, YOY GOPPAR (the gross operating profit per available room) in the Scottish capital dropped by 27.7% in the month, representing a third consecutive month of profit decline in the city. RevPAR fell by 10.3 % YOY. Further declines in non-rooms revenues contributed to the 6.6% decrease in TRevPAR to £102.57. Revenue declines were further exacerbated by ballooning costs, which included a 2.1% increase in labour costs on a per-availableroom basis, leading to a 3.2% point increase in payroll as a percentage of total revenue to 38.%. Furthermore, YOY utility costs were up 21.2%, on a per-available-room basis. “While top-line numbers have actually been positive—albeit slightly—rising costs are having an adverse impact on flow through,” said Michael Grove, Director of Intelligence and Customer Solutions, EMEA, at HotStats. HOTELSCOTLAND • 9
WHAT’S NEW FOR SUMMER CAZCABEL TEQUILA
HAKU® VODKA MAKES ITS DEBUT Edrington-Beam Suntory UK has released Haku Vodka into the The House of Suntory has announced the launch of Haku in the UK – the first premium vodka from the Japanese distiller that embodies decades of craftsmanship, meticulous attention to detail, and commitment to quality. Haku is carefully crafted by Japanese artisans using pure white rice which is milled and polished to bring out its mild and subtly sweet flavour. Once distilled, the rice-based vodka is filtrated through Japanese bamboo charcoal to remove any impurities and leave a remarkably clean and clear flavoured vodka. This Suntory proprietary method of filtration is unique to Haku and leaves a smooth and mellow character to the liquid. Taking inspiration from purity and simplicity of the liquid, the signature serve of Haku and Soda uses one part Haku to three parts premium soda water and garnished with lemon peel, for a clean and refreshing serve that allows the vodka flavours to shine through. Haku is available from selected luxury retailers, including Waitrose from 27th May at the retail price of £35 for a 700ml bottle at 40% ABV. 10 • HOTELSCOTLAND
Premium tequila brand Cazcabel Tequila has unveiled brand new bottle across their entire range. The traditional Mexicaninspired pattern that once decorated the Cazcabel label has been transferred onto the glass of the bottle. This translates to embossed custom glass mould featuring elements of the core branding. The bottles are also now more bartender friendly, say the company, due to the taller, thinner structure and an extended lip on the bottle neck. Distributed by Proof Drinks in the UK, the tequila is inspired by the mythical Mexican Curador ‘Don Cazcabel’, the philosophy of the tequila is centred around taking natural ingredients from the land and giving them new meaning and life. Cazcabel is crafted from locally sourced, blue weber agave grown for around 7 years before harvesting.
PINOT NOIR GIN Chapel Down Pinot Noir Gin is the third product to join the wine maker’s spirits range. The aromatic gin is produced with distilled Pinot Noir grape skins from the Chapel Down harvest.. The expression is infused with juniper, coriander, dried red berries, rose buds, citrus fruits, rosehip, angelica and grains of paradise.Chapel Down head winemaker Josh Donaghay-Spire said: “The result is an aromatic pink gin with delicate aromas of red berries which perfectly balance the juniperled palate and refreshing citrus finish. This is our best yet.” Mark Harvey, managing director of Chapel Down Wine & Spirits, added, “Chapel Down Pinot Noir Gin has all the attributes to become a superstar product within our range.
BENROMACH ADDS TO RANGE Family owned Benromach Distillery has announced a new addition to its Classic Range, Benromach Cask Strength Vintage 2008 Batch 1, a rich and full-bodied, limited-batch single malt whisky. The batch release was matured in First-Fill Sherry and Bourbon casks. Just 5,500 bottles will be available to purchase. Laid down in 2008 before being bottled in 2019, Benromach Cask Strength Vintage 2008 is a 10-year- old whisky. The golden amber dram has notes of cracked black pepper, fruits and milk chocolate, with a delicate smoky edge on the palate. The whisky has a long, deep finish with subtle smokiness and bonfire embers. Bottled at cask strength (57.9% ABV), Benromach Cask Strength Vintage 2008 Batch 1 will replace Benromach 100° Proof in the Classic Range.
SMIRNOFF INFUSIONS SMIRNOFF has launched a new spirit drink, Smirnoff Infusions. Available in the on-trade now, the new spirit drink is made with Smirnoff No.21 Vodka, infused with real fruit essence and natural ingredients to produce two delicious flavour variants, Smirnoff Infusions Orange, Grapefruit & Bitters and Smirnoff Infusions Raspberry, Rhubarb & Vanilla. Said Sarah Shimmons, Smirnoff Marketing Manager for Europe, “The process sees real fruits infused and distilled individually for the perfect amount of time to allow their natural flavours to be extracted. The resulting Spirit Drink is blended with Smirnoff No. 21 Vodka and crafted at 23% ABV, to ensure the perfect balance of natural and fruity flavours at the heart of the liquid, with good spirit cut-through.”
PINK
& LEMONGRASS LIQ
GIN
GRAPEFRUIT UE UR
FROM
TRY OUR
SPRITZ
A Marvellously Mixed Peacocktail 50ml
Pickering’s Pink Grapefruit & Lemongrass Gin Liqueur
75ml
Prosecco
50ml
Sparkling Water
Serve over ice in a stemmed glass with a Grapefruit Twist & Basil Sprig!
FEATURE
BY SUSAN YOUNG
A HOT TOPIC IN MORE WAYS THAN ONE
N
icola Sturgeon our First Minister called it a “climate emergency” in her speech to the SNP conference and went on to say that Scotland she wanted to Scotland to “live up to our responsibility” to halt climate change. It is certainly a hot topic. But who doesn’t want to make the earth sustainable for generations to come and that obviously includes the hospitality industry.? It may be in part a moral crusade but it can also prove to be beneficial when it comes to attracting and keeping customers. Certainly, research seems to be pointing to the fact that the younger travellers are actually seeking out hospitality organisations that embrace sustainability. In fact, the U.N. World Tourism Organisation has said it predicts some 1.6 billion eco-inspired trips will be taken by 2020! Many Scottish hoteliers, to be fair, have been embracing green tourism in Scotland for a number of years, but there is still a lot more that can be done. It is not about one company, or a few companies embracing the ethos, but the whole industry could be embracing sustainability. Tourists come to Scotland for our spectacular scenery. The Pierhouse Hotel in
Appin puts it quite succinctly on its website, “We are extremely fortunate to live is such an unspoiled landscape, surrounded by community living, clean air and unpolluted wildness.” It states its stance on green tourism - “We are committed to being recognised as a leading representative of good practice in Green Tourism for the benefit of our hotel, staff, the community and our unique and fragile landscape, which in itself is vital to our business.” Initiatives that help keep businesses as carbon-neutral as possible (removing CO2 emission or compensating for them) that has included moves to remove plastic straws in drinks, replacing plastic bottles with glass, and having lights switch off automatically when guests leave rooms and reducing heating in rooms not being utilised. Enlightened hoteliers around the world are realising that it doesn’t just make economic sense, there are wider benefits too. Staffing has become a concern for Scottish hospitality businesses and been greener could help attract employees. As the recent demonstrations have revealed the climate issue is very much at the forefront of youngsters minds, and market research shows they are looking for businesses that care about their
environmental impact. Visitors too want guiltfree trips. They say repetition reinforces a message – so at the risk of appearing to teach our readers to suck eggs, just let’s review the ‘hot’ spots’ which really boil down to Waste, Water and Energy and a common term now the ‘Circular Economy’, where we reduce, reuse and recycle instead of making, using and disposing.
FOOD
So first up is Food. It is said that shifting social norms will lead to ‘plate waste’ no longer being acceptable. According to Zero Waste Scotland in Scotland, we throw away 1.4 tonnes of food each year. This is means that one in six of every plate in a restaurant or hotel is wasted. This also costs businesses cash. Zero Waste points out, “A 240-litre waste bin costs you £240 in purchase and waste disposal costs. So cutting down on food waste is an obvious way to save money.” The organisation did an eight week trial with Crieff Hydro Hotel to measure and monitor food waste in its restaurant operations, and after the trial is realised that £51,000 of potential savings a year could be made. All that was required was some simple change. HOTELSCOTLAND • 13
FEATURE
“Our guests will still enjoy the highest quality speciality coffee, which just so happens to also be totally environmentally friendly.” CHRIS LYNCH, GENERAL MANAGER AT NIRA CALEDONIA
This included recycling cooking oil, offering dishes that could be used throughout the day on multiple menus, and finding uses for vegetable trimmings in soups and stock. They also discovered they could reduce waste by purchasing what they need on a daily basis, and employing rigorous stock and portion controls. Some hotels owners are also able to grow food on-site and perhaps if you are looking to improve your outdoor areas - instead of an extended outdoor area for guests, why not add a garden rather than simply extending your patio. Even a small garden (perhaps even on the rooftop for city centre hotels) can help with your hotel’s carbon footprint. Purchasing locally can also reduce the impact on the environment and benefit the community. (and also saves miles). Even something as simple as recycling cooking oil help. This oil is made into things like bio-fuel – businesses such as Infinity Oils offer environmentally friendly services to dispose of your waste oil and fat safely and efficiently and it is all recycled.
PLASTIC
But here are some mind-boggling statistics. In the UK in 2018 there were 210 billion plastic items disposed of. Scotland would account for around 10% of these. So in Scotland alone there were:4.2 billion straws and approximately 1 billion drink bottles thrown away! Last year was the year that hotels and bars embraced the paper straw, although if the recent campaign by McDonald (burgers not hotel) customers is anything go by, perhaps the quality of the straw needs to be better. However, there are different options emerging 14 • HOTELSCOTLAND
too. Among the many products now on offer through a company called Green Planet are straws made from plant-based PLA which are both 100 per cent compostable, biodegradable and recyclable. Apex Hotels announced last year that it was moving to paper straws Angela Vickers, CEO of Apex Hotels, said at the time, “Like many others within the hospitality industry, we are determined to play our part in protecting the environment. “It is our duty to be environmentally conscious so it was important to us to ensure plastic straws were banned from all our hotels. When you think of the potential billions of straws that are used every year here in the UK, this is a step in the right direction to ensure we are doing our bit to help reduce the plastic that is put into the environment.” Hotels are also switching on the to the fact that in Scotland guests can drink tap water. Of course, Scottish Water is keen to push that too, It’s embarked on a # The Kingshouse is the latest hotel to take on the plastic and water initiative. They now allow walkers to bring their own refillable bottles and fill up at the hotel bar, but other hotels were too have embraced moving from plastic to refillable bottles. Fairmont St Andrews last year replaced all disposable water bottles in its 212 guest rooms with specially designed refillable glass bottles. They believe that over the course of the year 55,000 bottles will be saved. Approximately 3.5 million plastic bottles are used every day in Scotland. The statistics still show that 44% are NOT recycled. But the smallest bottles in hotels are generally the shampoo and shower offerings. Refillable bottles could be an answer or bars
of soap. You can buy in bulk and dispense and refill. A step beyond recycling, doing away with single-use plastic products can help limit the huge amount of waste stemming from creating and discarding these items. Some hotels are embracing this. Nira Caledonia in Edinburgh recently swapped out its individual L’Occitane bottles of shampoo, shower gel, conditioner and body lotion bottles in favour of topped up large bottles. The hotel says it will save 400 cubic metres of plastic waste each year – enough to fill the load-space of 62 standard-size Ford Transits, by doing this. The hotel also showed plastic the door when it came to coffee pods. It is one of the few hotels in Scotland to stock Eden Project coffee pods – capsules that are 100% compostable. Chris Lynch, General Manager at Nira Caledonia, said, “For us, it’s a no-brainer when it comes to reducing our impact on the environment. Changing our coffee pod supplier is a small change but I am definitely of the opinion that small steps will lead to significant results. I’d encourage all hotels to look at what they could do better to meet their responsibilities. “Our guests will still enjoy the highest quality speciality coffee, which just so happens to also be totally environmentally friendly.”
WATER
There are many ways to save water. From installing low-flush toilets – they use less than 50% water than older styles while urinal flush controls such as motion sensors can help avoid flushing when they are not in use. While using low water washing machines for laundry can save up to 80% of hotel water usage – also
FEATURE operate washing machines on full loads and at minimal temperatures. It’s the same when using dishwashers. Water used for ground maintenance by used from water butts for rainwater reuse. It may not have been a problem in Scotland in the past, (dry lawns) but after last year’s summer – you can see where water butts would come in handy. Greywater (the wastewater from bathing and laundries) can’t really be used in hotels or toilet flushing, landscape watering and laundry to reduce the demand on mains water and it seems like Wastewater heat recovery is not quite there yet either. But over the next few years, there will be giant steps forward.
ENERGY
Energy costs are you know are probably one of the industries top spends. And hotel groups large and small are always looking at ways of reducing costs. If by doing so you can also help the environment even better. It has been estimated that 75% of hotels’ environmental impacts can be directly related to excessive consumption – including energy consumption. An easy move would be to install energy-efficient technologies such as appliances, lighting, and heating and cooling systems. This not only makes a difference to the environment but the bottom line too. Hilton has revealed that it has saved more than a billion dollars in operating efficiencies in the last 10 years by tracking and managing its energy, carbon, water and waste. Changing behaviours is always difficult but guests could be encouraged to mingle by replacing mini-fridges and coffee machines in each room with a communal amenities area. Putting cards in rooms asking guests to turn off lights, and obviously key card technology which automatically puts the electricity off is also helpful. As is turning room temperatures down. Some hotels have virtual systems in place which detect opened doors and unoccupied spaces, and the system controls the operation of chillers, pumps, boilers and electrical systems. They reckon they save 5% on their energy spend by utilising this. Alternative energy sources such as wind energy and solar energy are also worth considering. And obviously, biomass boilers are gaining popularity. You could also limit the use of dryers by using, as The Pierhouse in Appin does, a pulley system for drying towels. This saves energy used in tumble drying. Which brings us nicely to communication – The Pierhouse in Appin has a great website when it comes to telling its guests the green initiatives that it undertakes. All hotels who embrace green technology and ethos should do the same. Why not? Customers research online – and it is definitely a big ‘tick’ for today’s modern traveller. My brief foray googling ‘Green Hotels’, brought up the Argyll Hotel on Iona - a family run hotel which has a Green Tourism Gold Award and is Soil Association Organic Standard accredited. And of course, the Glenuig Inn which is an Exemplar example! It is using 100% renewable energy, doesn’t have any single-use plastics, sends virtually zero waste to landfill, no food waste leaves site nor is it composted, but no food waste leaves the site. It doesn’t compost because it feels it attracts rodents and produces methane and other noxious odours. Instead, at Glenuig food waste and food contaminated organic waste (paper napkins) from the kitchen, restaurant, rooms and staff accommodation is dried, sterilised, and co-mingled with wood pellet for use in its biomass boiler to provide heating and hot water. It’s no wonder it is awardwinning. Lastly but not least keep your staff in the loop. A team effort is always the best way forward and perhaps they will take some of the practices home too, which also goes some way to making a difference. Every little bit counts. HOTELSCOTLAND • 15
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HIT
HIT INDUSTRY DINNER
O
ver 500 industry professionals from around the country attended the HIT Industry Dinner, recently which was hosted by Scottish funny woman Elaine C Smith. The dinner, one of the charity’s biggest fundraisers, generated over £69,000 on the night for the HIT Scotland scholarship programme, which allows people working and studying in the hospitality industry in Scotland to broaden their skills and experience by taking advantage of a tailored learning experience. Find out more about how to network with the industry at HIT Scotland events or apply for a HIT Scotland scholarship at their website hitscotland.co.uk
HOTELSCOTLAND • 17
BY SUSAN YOUNG
ART AT THE HEART W
hen Frances Ryan got in touch to say that the Crinan Hotel had been in the family for 50 years my curiousity was more than piqued. Now, having interviewed Frances and daughter Julia, I realise that even if I visited every weekend for the next 50 years I don’t think I would grow tired of their stories. I am just sorry I never got to meet Nick Ryan, Frances’ husband who died a year ago, but he certainly left the hotel and his family legacy in good hands. The Crinan Hotel has had its fair share, and continues to have its fair share, of celebrity and royal guests. Nick Ryan once described the range of guests the hotel had as “Artistic, alcoholic and affluent”. And having seen the
18 • HOTELSCOTLAND
guest list I would have loved to have been a fly on the wall... from Dave Brubeck to Sean Connery, Sir Andrew Lloyd Webber to European Royalty, even Scottish hospitality guru Ken McCulloch had his wedding reception there. I caught up with Frances and Julia at the hotel and we headed up to the top floor for our interview. There with the most spectacular views across Loch Crinan to Jura surrounding us we talked and talked. Today Frances is a hotelier, artist and fashionista, with an infectious laugh and a gracious persona. She arrived at Crinan five days after she got married and she has been at the hotel ever since, and although it was her husband who for 45 years was mine host, and one of the greatest characters in hospitality,
INTERVIEW She may have been running the hotel for the past few years but she also, for a few years, funded it. During the recession, artists flourished as people invested in art, and Frances’ success in this field kept the business afloat. Frances has exhibited regularly throughout Scotland, London and abroad and her paintings are in several important private collections at home and abroad as well as corporate collections including Fleming’s Scottish Collection. She has exhibited at London’s Portland Gallery and The Scottish Gallery in Edinburgh. Frances’ son Ross is an acclaimed artist too while Julia is an artist of the musical variety – she is a mezzo soprano. Says Julia, “I think when you grow up in a place as beautiful as Crinan it does something to the soul.”
“I wanted Nick to meet my parents, and at the same time visit other family. So we went to Tarbert to visit my granny, but my parents had seen an advertisement in the Glasgow Herald for a hotel manager for Crinan Hotel. Nick put it in his pocket and on the way back from Tarbert he suggested we went to see it. We liked what we saw. Nick then had an interview in Glasgow. I don’t think anyone else turned up!” Frances has always been in the background in a supporting role. She tells me, “I was there picking up the pieces and learning how to run the hotel, doing the flowers and greeting people – it was a team thing.” At the same time she established herself as one of Scotland’s foremost artists – under her maiden name Frances Macdonald. Then, six years ago, due to circumstances, Frances took the reins. Julia explains, “My dad was ill for a long time before he died, last year, of dementia, but he was still out there speaking to our guests dapper as ever in his bow-tie. He would tell his stories and because the guests regularly changed it was never a problem. He didn’t ever acknowledge the fact that he had dementia and perhaps people didn’t realise that it was my mum who was running the hotel.”
She continues, “The hotel is somewhere you can come and feel very comfortable. We don’t offer plumped cushions and some things are very retro but this is somewhere you can actually relax and eat well. The beds are comfortable and you can look out at the view. I have never known anything else and I think of ourselves as custodians. I just know that what’s being offered here is something unusual, for some people it may be too idiosyncratic and it could be their worst nightmare... but what you do get is a mainline into a family that actually lives here. We want people to have what they need here and we do now have wifi that works, although people may still have to walk to the lighthouse to make a call. But generally after a few hours here people really relax.The people that come here generally get it, and
from kings to aristocracy – we get them.” Frances first met her husband while working for the Union Castle Shipping line on a ship heading to Cape Town. She was working as a nurse onboard having decided to become a nurse because she wanted to travel. Meanwhile Nick had joined the Merchant Navy at 15, and worked on two of the world’s greatest liners, Cunard’s the Queen Mary and the Queen Elizabeth before joining the same ship as Frances. Frances says, “He kept coming to me for inoculations!” The Ryans came to Crinan after Frances took Nick back to Greenock to meet her family. Frances tells the story, “I wanted Nick to meet my parents, and at the same time visit other family. So we went to Tarbert to visit my granny, but my parents had seen and advertisement in the Glasgow Herald for a hotel manager for Crinan Hotel. Nick put it in his pocket and on the way back from Tarbert he suggested we went to see it. We liked what we saw. Nick then had an interview in Glasgow. I don’t think anyone else turned up! “We then moved to Crinan and lived in the cottage next to the hotel which was where Julia was born a year later. Ross, my son, followed a couple of years later. For the first seven years Nick managed the hotel for James Scott. In fact, he managed all three of Scott’s hotels – The Stonefield Castle in Tarbert and the Cairnbaan Hotel at Lochgilphead. But this meant he spent a lot of time in the car. Then James decided to sell The Crinan and we bought it. “Nick was a natural hotelier – he was born to it and brought his experience of serving first class customers to the hotel. He had an incredible time working with Cunard. He met a host of people during his time including the likes of Liz Taylor. He worked his way up and became Cunard’s youngest catering officer and was schooled in service in the ships’s Verandah Grill and as a result his standards were impeccable.” Julia gives a classic example, “Dad would correct me every time I put a teaspoon on a saucer if it wasn’t right - the teaspoon had to be at the same angle as the tea cup handle!” Frances continues her story, “What was hard for Nick was the fact he was not Scottish, but because my granny was from Tarbert he was saved. To get into the scene he got involved with the tourist board and was a founding member of Connoisseurs Scotland – now Luxury Scotland and I have retained that association.” “People came here because there was always something going on. We liked to throw good parties and that’s why people came. One really memorable party was Julia’s 21st. We had a real crowd, the theme was ‘Wild’ and Nick unbeknownst to us had ordered a massive cake made with meringue and cream. When Julia HOTELSCOTLAND • 19
INTERVIEW went to cut it – the cake exploded into a sixman life raft – everyone was covered in cream and meringue. In fact we had to get the dining room redecorated! There were loads of people dressed in designer wear and when they went back to London some of them used the same dry cleaner, who was heard to say ‘It must have been some party... this is the sixth outfit that’s been handed in.’ “He definitely knew how to throw a party and that’s what helped make our reputation. I hope we still know how to throw them, in fact, perhaps it is time we had another.” The hotel also benefitted because Frances had an uncle who was in the newspaper business in the USA and a lot of guests came their way due to the association. Says Julia, “Crinan is a mecca for sailors worldwide. Whether you go to San Tropez or Boston – if you say you are from Crinan sailing folk will say “Ah Crinan – the West Coast”. The sailing fraternity all come here but you can go to Edinburgh and folk say Where?” “Every type of person comes here but it is definitely not a country house hotel – its a hotel with a pub. In the 70s and the 80s Crinan made a lot of money from fishing – then in the 80s it petered off. But I can remember a time when the boats were in and you could walk from one side of the canal to the other on the fishing boats. We grew up in what would be considered a ruftytufty fishing port where everyone was cash rich. The pub had a linoleum floor and a nicotine stained ceiling. It was full of oilskins and fishermen and it was very busy, very noisy and there were fighting all the time. Dad was always breaking them up.” Her mum intervenes, “That’s why we sent you off to boarding school – you were beginning to repeat the language that you were hearing!” At the age of 15 Julia was scouted to be a model, but went to the Italia Conti school instead to learn to sing, but was re-scouted a few years later by Storm which has just been founded by Sarah Doukas. Says Julia, “I spent the next eight years doing the modelling circuit. However, when I went to London I soon realised how that my own mother in Crinan was the best dressed person I knew. I grew up with her wearing Chanel, Lacroix and Moschino around the hotel.” In fact, on the day I visited Frances was wearing a lovely Lacroix jacket! So nothing much changes! Says Frances, “I’ve always loved fashion. In fact when I came to live here I saw someone knitting a Shetland sweater and I told Nick if he ever saw me wearing a sweater like that it was time to get me out.” A few years after taking over at Crinan they 20 • HOTELSCOTLAND
opened a Seafood restaurant on the top floor which was known as Lock 16. Julia says it was really “an amazing piece of theatre.” She explained how her dad was the first person to use prawns fresh from the sea in Scotland. She laughs, “In the 1970s people threw prawns back into the water, a bit like they used to do with squat lobsters. They weren’t considered viable. So he opened Lock 16. It was very New Yorky – people came for a drink at the bar on the top floor and were staggered by the view. Then at 8pm dad would ring the gong and everyone had to go and sit down next door. The starter was always something simple, either salmon or melon, and then he would serve up the dish he invented Prawns Corryvechan. There would be around 22 people sitting in this glass box looking out at the sunset and then a server would come in
with a huge copper pot with seaweed hanging out of it and a huge mountain of freshly hauled prawns. Between there would be tropical fruit – papaya, starfruit, passion fruit and at the top that there was the head of a pineapple. It was outrageous. No one had seen a dish like that, and it was in the days before social media, so it was constantly a surprise to everyone. He got the idea because he had travelled in Polynesia and the locals used to eat fruit with shellfish because shellfish is actually quite heavy. Of course, some people would be horrified, asking how do we open them? And then dad would call me in – and aged around 12, I would go round the table showing people how to go down a prawn and open it. Of course if there was no fresh fish because the boats couldn’t go out, the restaurant wouldn’t open. This only served to increase the fame of Lock 16.” Once again Frances laughs, “Our good friend Peter Lederer used to say it was just brilliant marketing.” At this point Frances showed by a picture of her hubby with Alan Devreaux former head
of the Scottish Tourist Board, at what I imagine was ScotHot – with an abbreviated version of the dish. She laughs, “He used to go to trade shows with a bin bag full of prawns and a side of salmon in his bag. Can you imagine health and safety if anyone did that now?” Today you can still enjoy Lock 16 – the restaurant is open from June to September at the weekends, and people also use it for weddings and celebrations. During the week the seafood that the Crinan Hotel is famous for is served in The Seafood Bar. Over the years Julia, her husband Jamie and brother Ross have dipped in and out when it comes to helping out at the hotel. At the moment Ross is painting and running his dad’s boat – he has refurbished it over last three years and he is now chartering it out. Says Julia, “Ross is running his charter business and takes guests out from the hotel. It is perfectly complimentary to what we do – when guests arrive they just want to get out on water and Ross can take them.” Ross and Frances also do charters for artists taking them out to islands like Iona and Barra and do tutorials with them. The guests stay on shore and Frances and Ross stay on board, they also bring in guest artists from the islands for talks. This year there is a trip to the Broomielaw which will take in Portavadie, Arran and Rothesay finishing at the Broomielaw and a visit to Kelvingrove Art Gallery. They also do Art and Music Weekends at Crinan. Julia meanwhile has been helping husband Jamie Spencer with his aid work Feedback Madagascar for the last 24 years. In fact she met him at Crinan, having returned there in 1994. She says, “I met Jamie within three weeks of coming home, and before long I was off to Madagascar and living in a hut. He received an OBE last year for his work.” That also explains the Madagascar little shop at the hotel. Since her father died Julia has been spending time in Edinburgh, running a B&B, coaching singing and also being mum to her two sons – Archie and Jock. But now that the hotel is getting busier she will try to spend more time there. Says Frances, “I know I can call on both Ross and Julia anytime. Neither of them get involved in the day to day business, but they are there for me.” Part two next month... seriously this story could have run and run, I’ve another 1,000+ words of stories. The Ryan family created a Scottish hospitality institution with the Crinan Hotel and Frances is she says, ‘acting as a custodian’ for the next generation. She concludes, “If we can all hang in there, I’m sure one of my grandsons, could be persuaded to take it on.” I’m sure Nick would love that.
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EVENTS
HIT THE BACK OF THE NET 2019
H
IT the Back of the Net another fundraiser organised by HIT has just taken place. The football tournament which took place at Lesser Hampden, saw a mix of hospitality players – have the opportunity to play under the watchful eyes of celebrity managers, Archie Knox and Jim Leishman, and play alongside former professional footballers Darren Jackson, Keith Lasley and David McKay. Archie Knox’s West Side beat Jim Leishman’s East Side by 3 goals to 1. After the trophy presentation, there was a drinks reception in the National Football Museum before a dinner and Q&A session with a panel of ex-professional players and managers in the Hampden Hall of Fame.
Select were delighted to be voted Best bespoke UK Hotel & Restaurant supplier 2016 Select Contract Furniture offers decades of combined expertise in the manufacture, design and installation of quality interior furnishings for hotels, restaurants and bars. Scotlandʼs premier contract furniture showroom and design library Tables - Chairs - Fixed seating - Re-upholstery - Bedroom furniture Beds - Manufacture of soft furnishings - Flooring - Expert Fitting & installation on all products To arrange a showroom or site visit please email or call us on:
T: 01355 26 36 49 E: design@select-contratct-furniture.com www.select-contract-furniture.com 2A Colvilles Place, Colvilles Point East Kilbride G75 0GZ
22 • HOTELSCOTLAND
PROMOTION
SIX TRENDS INFLUENCING SCOTLAND’S HOTEL TRANSACTIONS
I
t’s that time of year again when the hotel transactional market is really heating up. Sellers are on the move and seeking advice to get their deals done, and I am also advising a large number of prospective buyers and investors who are looking to complete their purchases in time to enjoy the visitor demand that the summer months bring. These deals all have their own quirks and differences, but what are the key trends that we’re seeing across the sector? 1. Timing is everything Pure cash offers, without bank funding, are ideal for a seller who is keen to complete a deal swiftly. However – even if a buyer is using bank debt – it is paramount that they and their advisers demonstrate that they can act quickly to get the deal done. Exclusivity for a deal can be won or lost on the seller’s perception of this. 2. Warranty and indemnity insurance On larger deals, warranty and indemnity insurance products are becoming ever more popular – particularly where the seller is an institutional investor. “Buyer-side” policies remain the most popular type in the sector – i.e. policies that are taken out by a buyer, who can in turn offer the seller a low cap on its exposure under the warranties and indemnities
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in the purchase agreement. The insurer will, of course, check that both parties have done their jobs properly. That includes ensuring that the buyer’s due diligence has been robust, and the seller’s responses and disclosures are full and have been carefully considered. However, this insurance product can be invaluable in giving both parties extra peace of mind and allowing deals to go ahead that may otherwise not have been possible.
4. Focus on data and privacy The introduction of the GDPR arrived with much fanfare in 2018, but issues remain, as demonstrated by the recent data breach involving Marriott International’s guests. I believe the hotel sector will be one area in particular where data and privacy will come into greater focus – so buyers are really scrutinising these issues as part of their due diligence.
3. Share purchases remain popular Even for relatively low value transactions, buyers and sellers are often keen to do the deal through purchasing the shares in the company, or companies, that own the hotel and operate the business – rather than a more straightforward “business and asset” purchase. Buyers in particular must go in with their eyes open – the deal will be more complex due to the inherent risks associated with a share purchase (as the buyer effectively inherits any and all liabilities, whether known or unknown), but tax advantages still lead many buyers to take this approach. Sellers should also be aware of the increased work that goes with a share purchase, particularly pulling together far more due diligence - but again tax advantages will often make this type of transaction attractive to a seller.
5. Retention of key staff It could be crucial to the hotel’s future success for the buyer to retain key staff, even for a transitional period. Depending upon the nature of the hotel this could be a manager, chef or person fulfilling an ambassadorial role – the legal documents can narrate this, but in practice it’s the softer management skills of the buyer’s team that ensure existing staff are retained and incentivised. 6. Little or no mention of Brexit Buyers and investors are showing little sign of holding back from advancing their projects while Brexit negotiations continue. While operators wait to understand the full impact of leaving the EU - including what it means for the retention and recruitment of EU employees – buyers are continuing to invest significant amounts in the sector.
Euan Tripp Corporate lawyer Hotels Team +44 (0)131 656 0242 euan.tripp@brodies.com
FEBRUARY 2019 •HOTELSCOTLAND HOTELSCOTLAND••23 23
BY SUSAN YOUNG
DALMAHOY HOTEL & COUNTRY CLUB
D
almahoy Hotel & Country Club, on the outskirts of Edinburgh, has just unveiled its new-look bedrooms. The three-month modernisation project, which was led by Scottish design firm 10 Design, is part of a £2m upgrade to the 215 bedroomed resort, which has been independently owned since August 2016. The property, once the home of the Douglas family, one of Scotland’s most influential families, has seen 208 of the bedrooms in the newer part of the hotel upgraded while the hotel’s seven manor house rooms and suits were completed earlier this year. 24 • HOTELSCOTLAND • 2019
Announcing the refurbishment, Alistair Kinchin, General Manager of Dalmahoy said, “This is a very exciting time for Dalmahoy. In the two years since we began operating as an independent resort we have increased our turnover and substantially increased our profits. We have also created 7 new jobs across reservations, marketing and sales for the wider Edinburgh hospitality market. By putting a major investment into our resort, this will ensure we continue to grow in Edinburgh’s highly competitive four-star market.” Interior designer, Liz McNeill of 10 Design, comments, “The brief was to create a design that delivered modernity - right down to details such as USB charging points - whilst keeping the traditional feel of the country house. I think we have achieved this by utilising some iconic Scottish touches such as the artwork featuring Scottish wildlife and cushions containing classic paisley pattern designs whilst ensuring that all modern conveniences are thoughtfully installed.” The rooms, as you can see, have a colour palette of grey mixed with bolds, and layered with checks, paisley print and Scottish artwork as well as modern pieces that add a contemporary touch to the rooms. The rooms also feature new Hypnos beds and the obligatory Smart TVs. The hotel has also invested in its public areas as well as its gym and golf offering – new equipment has been installed to create a ‘state-of-the-art’ gym while the driving range has been refurbished and a new fleet of golf buggies introduced. Designer: 10 Design Curtains & Upholstery: WJL Beds: Hypnos
DESIGN FOCUS
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HOTELSCOTLAND • 25
DESIGN FOCUS
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THE BONHAM HOTEL
DESIGN FOCUS
O
ne of Edinburgh’s original boutique hotels, The Bonham Hotel, has now had a top-to-toe refurbishment. Last year saw the hotel’s 49 bedrooms revamped and now the public areas of the hotel have been redesigned too. The change sees a brand new restaurant called No. 35 at The Bonham and a fresh look for the bar. Further changes have also been made the lobby and library and the snug – which has been fully refurbished to showcase many of its original features including wood panelling and stained glass windows as well as a stunning hand-painted ceiling. “Old buildings tell us where we came from – both architecturally and socially,” said Bonham owner Richard H. Driehaus. “Preserving their beauty enhances our lives, our environments and respects our heritage. So it is with The Bonham.” Architecture is something that Mr Driehaus has been a vocal advocate of particularly the application of humanistic values in the built environment. He has been recognised internationally and has received the INTBAU Visionary Supporter Award from HRH Prince Charles. He was also the first U.S. citizen inducted as an honorary member of the Real Academia de Bellas Artes de San Fernando in Madrid, and he has received the Lifetime Achievement Award from the American Institute of Architects. He appointed designer Nigel Howard Creative to fulfil his objectives for the Georgian building, having worked with the designer for many years.
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HOTELSCOTLAND • 27
DESIGN FOCUS
The interiors, by designer Nigel Howard Creative, reference both the architectural heritage of the hotel and the soft highland hues that are typical of Scotland’s landscapes. The colour palette is complemented with a rich choice of materials – including oak, brass, leather and velvet. Douglas Campbell, general manager at The Bonham Hotel, said, “This multi-million-pound refurbishment has seen our already stunning hotel transformed into a truly sophisticated property combining modern styling with our original Georgian architecture. “Guests staying in the newly refurbished rooms are already giving us great feedback and we look forward to welcoming even more visitors from near and far to experience a taste of elegance here in the West End of Edinburgh.” 28 • HOTELSCOTLAND
Contractors Thomas Johnstone has been involved with the full refurbishment. The company used its combined specialist fitout skills and bespoke manufactured joinery strengths to ensure that the extensive bedroom and corridor refurbishments, as well as the public areas, were sympathetically restored and delivered on schedule. David Haddow of Thomas Johnstone told Hotel Scotland, “Our talented team worked in harmony with our family of specialist subcontractors to deliver the high-quality renovation of this luxurious boutique hotel. Over the course of the entire refurbishment, we have established a strong relationship with the team at The Bonham Hotel. We were delighted to have been part of these works and wish the team every success with their stunning property.”
PEOPLE
CRAIG TAKES THE REINS AT HOLIDAY INN EXPRESS EDINBURGH Experienced hotelier Susan Craig has joined Holiday Inn Express Edinburgh City Centre as its new General Manager. The property, which is operated by hotel management company, RBH, is currently undergoing a £5.5m refurbishment which will bring the total number of rooms in the hotel to 186. Susan has worked in the industry for more than 25 years and will now head up a team of 22 at the hotel Susan started off her career in hospitality as a food and beverage manager and also worked for Cosmopolitan Hotels as area HR manager before taking on her first general manager role. She has spent a number of years overseeing hotels within the RBH portfolio. However, her most recent post saw her based
at Airth Castle Hotel and Spa in Falkirk. Susan said: “I am thrilled to be starting a new chapter in my career at such an exciting time for the hotel, as the finishing touches are made to our 25-bedroom extension – the final part of our extensive refurbishment programme. “I am also delighted to return to the RBH family, where I have spent much of my career – it’s like coming home. I look forward to working with the team to ensure the continuation of the first class service offered to visitors to the capital.” Holiday Inn Express Edinburgh City Centre’ multimillion pound refurbishment includes a 25-bedroom extension, due for completion in July, which will take the total number of available rooms to 186.
INVERNESS APPOINTMENT FOR DAVIES
Trump Turnberry makes trio of senior appointments Ina Davies is the new General Manager appointed to oversee the running of the new Courtyard by Marriott Inverness Airport. Ina will oversee the launch and opening of the airport hotel which is being brought to Inverness by owner, Molo Hotels, and operator, RBH. As well as spending 10 years as General Manager at Holiday Inn Express Inverness, Ina has also led the teams at Pentahotel Inverness and Golf View Hotel & Spa. Her most recent role saw her take charge of the food and beverage team at Inverness College.
Trump Turnberry has filled three senior positions. David Main, Senior Sous Chef de Tournant is amking return to the hotel. He has more than 20 years of experience, and began his Turnberry journey in May 2009 as Senior Chef de Partie before moving to Dubai. After nine years away, David has now made the move back to Scotland,. Alison MacLeod has been appointed Marketing Manager for the resort. Alison, who was awarded the Marketing Leader of the Year 2016 by Marriott International, brings experience across two continents to the new role. Hailing from Ayr, Alison made the move back to the area to join the Turnberry Team. Finally, the resort has also appointed Siobhan Moore as an Account Manager. Born and bred in Ayrshire and with with local hospitality experience, Siobhan will be the key point of contact for many of the resort’s clients. Ralph Porciani, General Manager at Trump Turnberry, said, “We continue to invest in the resort and to improve our offering to ensure our luxury status rings true, with people at the absolute heart of what we do. That’s why it’s so important that we recruit and nurture the right people. “All three associates have experience within industry-leading companies in their respective fields. We provide a world class service at Trump Turnberry and this is only achievable by employing individuals who have impressive experience, passion and are an ideal fit for the brand. I’m delighted to welcome David, Alison and Siobhan on board and excited to see their progression as we continue to grow the business.” HOTELSCOTLAND • 29
BRAND NEWS
B&G CÔTES DE PROVENCE ROSÉ Barton & Guestier’s 2018 Côtes de Provence Rosé, housed in a unique tailor-made bottle with a Vinolok glass closure, has launched. The rosé is made from Grenache, Cinsault and Syrah in Vidauban, close to Saint Tropez. Laurent Prada, B&G’s winemaker, said, “With its seductive and delicate nose with ripe red berry and white flower hints, our Côtes de Provence rosé is an explosion of fruits on the palate with a nice refreshing finish. It is a true jewel.” The wine is being marketed under the banner of ‘Love Letters from Provence’, with activation on social media due to accompany the launch..
Marrussia takes on Hinch Distillery brand Marussia Beverages UK has been revealed as the distributor for the newly founded Hinch distillery. The company will be looking after its iWhiskey range and Ninth Wave small batch Gin. Hinch was named as one of the brands to watch in the Irish spirits category for 2019 by the Spirits Business. The range includes Hinch Small Batch, 5 Year Old Double Wood, 10 Year Old Sherry Cask. A Pot Still and Peated Single Malt which will be available later this year. Marussia’s (UK) Head of Marketing, Sarah Gandy comments, “We’re really excited for the Hinch distillery to join our portfolio of some of the world’s most premium Bourbons, Vodkas, Rums, Gins and Liqueurs. It truly compliments all of the premium brands currently in our portfolio.”
COLEBURN SINGLE MALT IN SPRING COLLECTION Single malt whisky creator Gordon & MacPhail has announced its Spring Collection by unveiling a series of whiskies which draw upon the unrivalled depth and breadth of knowledge the company has gained from maturing spirit from over 100 Scottish distilleries. One of the highlights of the Spring Collection is the Gordon & MacPhail 1981 from Coleburn Distillery which is the latest edition to the ‘Private Collection’ range. This exceptional whisky has been maturing in the company’s specially selected cask at its warehouse in Elgin for 38 years. Spirit from Coleburn Distillery – mothballed in 1985 – was traditionally used in blending but Gordon & MacPhail carefully matched the spirit with a refill Sherry hogshead to create this extraordinary and very rare single malt.
30 • HOTELSCOTLAND
CÎROC SUMMER WATERMELON MAKES A SPLASH There is a new addition to Diageo Reserve’s Ciroc stable in the shape of a Summer Watermelon flavour. Made using French grapes and presented in a bright frosted red and white bottle, the five-time distilled vodka has been infused with one of 2019’s trending flavours, delicate and natural watermelon, to create a fruity and refreshing taste. The suggested serve is a CÎROC Summer Watermelon Spritz, which sees Lemonade, Soda and Cranberry added to the spirit. Ciroc Summer Melon is available now.
CORPORATE CRIMINAL OFFENCES – DON’T LET THEM IMPACT ON YOUR BUSINESS Your business could be prosecuted under the Criminal Finances Act 2017 if you can’t show that it has processes in place to prevent tax evasion taking place. We take a look at how hotel owners, managers and developers can ensure that they comply to protect their businesses. Over 18 months have now passed since the Corporate Criminal Offences (CCO) were introduced, against the backdrop of increasing public focus on tax avoidance and evasion. In summary, the legislation means that if an ‘associated person’ (broadly employees, contractors, agents and in some cases external suppliers) of a company or partnership criminally facilitates tax evasion, and the business is unable to demonstrate that it had reasonable procedures in place to prevent such facilitation, the business is guilty of a criminal offence. Hotel owners and operators could find themselves guilty under the legislation in a number of ways, including: X Members of a finance or accounts payable team deliberately altering invoices to benefit the tax position of a supplier X Where a supplier is dependent upon your business, there is a risk that the supplier engages in unethical behaviour in order to maintain the contract X The failure of a supplier to register for UK VAT where their turnover exceeds £85,000. The consequences of a prosecution include unlimited fines, reputational damage and the likelihood of regulatory sanction. We know that HMRC is taking the legislation seriously and has already carried out its first ‘dawn raid’ on a business.
We are currently working with a number of organisations across the hotel sector and assisting them with their response to the legislation. There are a number of quick wins, including the development of CCO policies, procedures and due diligence checklists that should be distributed across the business and to key internal and external stakeholders. We have developed a suite of CCO template policies that includes: 1. Board paper on CCO 2. Internal ‘Instant Messaging’ tools within the business 3. CCO communications to suppliers (for all ‘associated persons’) 4. CCO policy – detailed internal overview of CCO 5. CCO employee Code of Behaviour and Code of Behaviour for Suppliers 6. Agent declaration and CCO contractual terms for suppliers 7. Supplier and M&A due diligence checklists. We have also developed a comprehensive online training tool which can be tailored to your needs and rolled out to all those within the business that are able to influence financial transactions, such as your HR, finance, and procurement teams. Given the anticipated significant focus from HMRC on this area, it is imperative that hotel owners and operators act now to ensure that they do not fall foul of the legislation.
Hotel owners and operators can protect themselves from prosecution under these rules by taking a number of steps, including: James Paterson is a Partner in BDO’s Scottish tax practice with specialist knowledge of the hotel sector. He acts for a number of hotel owners, operators and management companies, and can be contacted on 0131 347 0376 or at james.paterson@bdo.co.uk
X Documenting a risk assessment which is proportionate to the business size and complexity X Communicating and training both internally (with employees and contractors) and externally (with suppliers and agents) X Implementing suitable policies and procedures, including anything from a Board approved CCO policy, specific CCO communications to suppliers (for all ‘associated persons’), codes of behaviour to agent declarations, and formal CCO contractual terms for suppliers.
@bdoscotland
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CHECKOUT The popularity of dog-friendly establishments has never been greater but The Crowne Plaza Edinburgh – Royal Terrace is going the extra mile by offering hotel breaks for dogs. Under a partnership with Crighton Pet Services, it allows pets to enjoy walks while their owners explore the capital. Steven Crighton, founder and owner of Crighton Pet Services, will customise each experience to suit the individual dog! Dogs will be collected from guests’ hotel rooms at the Crowne Plaza and dropped off after a wash and brush up. Services include a memory foam dog bed at the hotel and a dog bowl with a welcome treat. There is also doggie beer available in the bar and lounge, where dogs can join their owners through the day and evening. The Crowne Plaza will provide a welcome letter on arrival, highlighting bars, cafes, shops and attractions that are dog-friendly as well as amenities to make sure each four-legged guest feels at home. I am sure my dogs will say ‘Woof’ to that! The government is consulting on a minimum salary requirement of £30,000 for foreign workers seeking five-year visas following Brexit. If this becomes the case it certainly is going to leave the Scottish hospitality with a lot of jobs to fill. Maybe it is worth considering following Travelodge’s example. It is targeting parents who want to return to work to fill the possible gap which could be created, if and when, the number of EU workers fall. Talking of a recruitment. The number of jobs advertised in the hospitality industry increased by 15% in 2018, the fastest rate of increase across sectors, ahead of both technology and HR (both 10 %), according to new data from the 2019 Reed Hospitality & Leisure Salary Guides. In fact, the hospitality and leisure sector was one of the only industries – alongside HR - which continued to see the number of advertised roles grow year-on-year. Hospitality kept pace in terms of salary increases with other fast growing sectors. While there was a 0.5% increase in average advertised hospitality and leisure salaries, the figures reveal a significant increase in some roles - 8.5% for executive chefs and 7.8% for hotel managers. There was a 40% increase in adverts placed for commis chef in 2018 compared to 2017 and almost 12,000 adverts were placed for operations managers – a 3% increase on 2017. I caught myself out the other week by booking a hotel that I didn’t know, at the last minute. I thought at £100 for the accommodation if couldn’t be that bad! We were talking Portpatrick and not Edinburgh. I honestly – from peeling wallpaper to artex on the bathroom wall, curtains that falling off the rail to a mattress that was absolutely done. While our friends had booked in next door for less money and a thoroughly nice and wellmaintained room. Worse than that when I looked at the Portpatrick week
prices the hotel I had stayed in had gone up to £119 … and the top review said ‘Pleasant’. The culprit was The Downshire Hotel and I wouldn’t recommend it. It needs investment and fast. I can’t imagine what non-Scots must think if they arrive and are unlikely enough to have booked that hotel. I’m embarrassed even thinking about it! The rates issue continues to be an issue and now there is a new campaign ‘Fair Rates for All’ which aims to come up with an alternative solution to the current rating valuations. It may be a long and slow process but both the UK Hospitality and the Scottish Tourism Alliance joined up with licensees for a meeting recently and everyone put their tuppence pence worth in. Now the hard work will begin – coming up with a feasible alternative. Every two years HIT Scotland undertakes a challenge to raise funds for the scholarship programme and forms a band of intrepid explorers to help them! This month the team is heading off to Peru to trek to Machu Picchu and the team have all been getting in some altitude training. Wishing them all the best, I hope they all enjoy the experience and come back safely. Good luck.
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