It’s been a busy few months culminating in our sister publications annual awards. Congrats to all the hotels that picked up awards including Apex Hotels, Black Ivy, Lisini and Solway Lodge.
I recently caught up with James Anderson, General Manager of Gleddoch Golf & Spa Resort. He has certainly got a lot of his plate but he is thriving on it. Find out what he has to say on page 14.
There is also plenty going on when it comes to refurbishments and openings as you will see from our news pages and our design features. This issue we take a look at the new bedrooms at The Waterside, the newly-opened Ardbeg House on Islay and revisit the Spa at Cameron House.
I am also delighted to see that HIT have launched its Executive and Leadership Programmes. I hope you will all explore the opportunity there.
Until next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
SCOTLAND OUTPERFORMS REST OF UK
Hotel occupancy across the UK held steady in August, but rising staff costs squeezed profits, according to RSM UK’s Hotels Tracker.
National occupancy edged up to 82.1%, with rates largely flat. However, Scotland outperformed the rest of the UK, hitting 87.2% occupancy and achieving a seven-year high average room rate of £206.91.
RSM’s Chris Tate said major events such as the Edinburgh Festival Fringe and Oasis concerts helped drive strong demand, keeping hotels at near full capacity and boosting rates.
While operating margins were down slightly due to wage pressures, analysts noted Scotland’s standout performance as proof of the sector’s resilience and the economic value of large-scale cultural events.
Economist Thomas Pugh warned that inflation and fiscal uncertainty could weigh on consumer spending, but said 2026 looks more promising as economic pressures ease..
Seamill Hydro teams up with Technogym
Seamill Hydro has announced a new partnership with Technogym as part of ongoing improvements at the Ayrshire resort.
The hotel will install new Technogym equipment and introduce a range of fitness and wellbeing experiences for guests and members. The move is part of wider investment plans by owners RAD Hotel Group, with Seamill Hydro also developing a dedicated wellness brand. Full details of the Technogym plans are expected to be released next month.
Aaron Kyle, director at RAD Hotel Group, said, “This is a superb new collaboration for Seamill Hydro, our guests, and current club members.
“Technogym represents the very best in global fitness design and technology,
and our partnership will bring worldclass fitness and premium innovation to Ayrshire. We’d like to thank our members for their continued support as we invest in the future of Seamill Hydro.”
This is the latest phase of work at Seamill Hydro, which is currently upgrading several areas of the hotel. A new bar, lounge and restaurant space is already underway and due to open early next year. The improvements are part of the group’s ongoing plans to strengthen Seamill Hydro’s position as a leading coastal hotel in Scotland.
Ben Sandham, Country Manager at Technogym UK, said, “We’re delighted to partner with Seamill Hydro and RAD Hotel Group to bring the Technogym experience to Scotland’s west coast.”.
Edinburgh’s The Hampton Relaunches as The Whisky House
A landmark hospitality venue on Corstorphine Road in Edinburgh has officially reopened as The Whisky House, transforming the former Hampton Hotel into a premium whisky bar and boutique hotel.
The Georgian townhouse property, which sits directly opposite Murrayfield Stadium, was acquired by Scotsman Group from Greene King in 2024. Business property adviser Christie & Co handled the sale, which saw the freehold transferred and a new operator secured within just two weeks of marketing.
Now trading as The Whisky House, the venue pays homage to Scotland’s national spirit with an extensive whisky list, premium tasting experiences, and curated pairings showcasing local produce. The bar also features a redesigned interior, blending the Georgian character of the building with contemporary Scottish craftsmanship It is now operated by Chen Li, who owns Broomhill Castle Hotel and Magna World Ltd, an inbound tour operator for Chinese and Asian markets. It’s official opening will take place later this month. Chen Li commenting on the launch said, , “The Edinburgh Whisky House is more than a bar or hotel - it’s a bridge connecting whisky, culture, and friendship between Scotland and China.
Join the Elf Festive Fun 5K
Hospitality Health, which provides essential mental health and wellbeing support to the hospitality industry, is calling on everyone who works in the sector to take part in this years Elf Festive Fun 5k and help raise important funds for the charity on 22nd November.
Organised in partnership with the Clayton hotel, the charity run takes invites readers to walk, jog or run the 5k, with fancy dress optional.
The route takes you along the Clyde walkway and around the perimeter of Glasgow Green, then circling back to the hotel for a well-earned hot drink and snacks. This year everyone who registers and attends will be entered into a prize draw with the chance to win a 2-night stay at the Loch Fyne Hotel & Spa, Inveraray.
Condé
Everyone is welcome to join in the fun, with running registrations now open. Cost per runner is £5 with all funds going to the Hospitality Health charity.
Gordon McIntyre MBE, founder of Hospitality Health said, “What a great idea from Hazel at the Clayton; get the family out on a Saturday morning for fresh air and exercise before the Christmas madness hits!’ In doing so, we can raise funds to support the charity.
The fundraising will go towards the training of staff in the industry with a qualification in Mental Health First Aid. It’s been a tough time for the staff in the hospitality industry and we are supporting them in their wellbeing and promoting positive action towards their mental health. Thanks to the team at Clayton hotel for all their support”.
Nast Traveller names Mar Hall as one of Europe’s best
Mar Hall Golf & Spa Resort has been ranked among the top 20 resorts in Europe, following the results of Condé Nast Traveller’s Readers’ Choice Awards 2025. The fivestar resort, which sits within a 240-acre estate overlooking the River Clyde, secured the number 20 spot less than six months after reopening.
The accolade comes on the back of a £25 million restoration, one of Scotland’s most significant hotel refurbishments in recent years. Originally designed in 1828 by Sir Robert Smirke, the architect behind London’s British Museum, the historic mansion has been brought into a new era, following its acquisition by the Dutco Group in 2024.
“We are truly honoured to be recognised as one of the best resorts in Europe in the Condé Nast Traveller Readers’ Choice Awards 2025,” said Andy Roger, Resort Director at Mar Hall Golf & Spa Resort. “This accolade is a testament to our dedicated team, whose passion for creating exceptional guest experiences embodies the spirit of Mar Hall. We’re grateful to our guests and readers who voted for us and we look forward to continuing to welcome visitors from around the world to experience the spirit of Glaswegian hospitality.”.
SHERATON GRAND ACHIEVES GOLD STATUS
The Sheraton Grand Hotel & Spa in Edinburgh has become one of the first hotels in Scotland to receive Gold Certification from The PLEDGE on Food Waste, a globally recognised accreditation for food waste reduction in the hospitality sector.
The hotel joined the initiative in 2023 as part of its wider sustainability commitments, adopting a structured framework across kitchen and food operations.
Over the past 12 months, it has reduced food waste per cover by 13%, saved more than 9,200kg of surplus food, and cut 23 tonnes of CO2 emissions, the equivalent of removing five petrol cars from the road for a year.
The shift has also brought financial returns. In the last year alone, the hotel recorded savings of over £13,800 on food costs and reduced overall food expenditure by 1%.
General Manager Martijn Zengerink said, “This is more than an award, it’s a validation of our entire team’s commitment to responsible hospitality. The PLEDGE has enabled us to drive tangible results and demonstrate that luxury doesn’t need to come at the planet’s expense.”
He added, “We’re incredibly proud to have achieved Gold status. It is a clear sign that sustainability can go hand in hand with excellence in service, dining and guest experience.”
Plans lodged for five-storey Clydebank riverside hotel
Ambitious plans have been put forward for a new five-storey hotel on the Clydebank waterfront, a move set to bolster the area’s extensive regeneration and emerging evening economy.
A pre-application notice has been submitted to West Dunbartonshire Council for The Clydebank Riverside Hotel, proposed for a vacant brownfield site on Ossian Way, adjacent to the Clydebank Leisure Centre.
The project is being led by Montgomery Developers, with architectural concepts provided by Environmental Design Scotland. The proposal outlines a striking, all-electric building featuring a flowing, ribbon-like design intended to celebrate the town’s rich shipbuilding heritage and the natural landscape of the River Clyde and Kilpatrick Hills. Environmental Design Scotland say that it “looks to the future of Clydebank: an all-electric, low-carbon hotel with blue-green infrastructure, bird-friendly glazing and floodresilient public realm.”
The hotel aims to become a significant anchor for the ongoing £250 million Queens Quay regeneration project, which is transforming 80 acres of the former John Brown Shipyard into a new residential and commercial hub and the development plans to integrate with existing assets like the Titan Crane and the new leisure centre.
Key features of the proposed hotel include a rooftop lounge, a restaurant and bar, along with a café, as well as meeting and event spaces. A unique “river gallery” on the ground floor aims to engage with the local community by showcasing heritage walls and rotating displays developed in partnership with local historians.
If the plans are approved, the hotel is expected to generate between 80 and 100 full-time jobs providing a significant boost to the local economy.
The submission is the first formal step in the planning process,.
Redesign for The Old Course Kohler Waters Spa
The Old Course Hotel in St Andrews has reopened its Kohler Waters Spa following a five-month renovation.
The redesigned spa now centres around a KLAFS-designed snow and sauna cabin, combining hot and cold therapies inspired by the Scottish concept of “Coorie” – finding warmth and comfort after the cold. The upgrade also includes a new hydrotherapy suite, the UK’s first Espuro Foam Steam Room, relaxing lounges, and intimate treatment rooms for a more personalised experience.
The spa’s new treatment menu features premium skincare brands Omorovicza, GROUND, Margaret Dabbs and Phytomer, offering bespoke therapies.
General Manager Phyllis Wilkie said the project captures “both the invigorating and nurturing sides of Scottish wellness.”
To build on the investment, the hotel has partnered with Edinburgh wellness expert Anna Deacon to launch a series of seasonal retreats, starting with the Step into Summer Retreat in May 2026. Broadcaster Louise Minchin will join the inaugural programme, which includes talks, contrast therapy, coldwater swimming and mindfulness sessions.
New owners sought for the Atholl Arms, Pitlochry
Heather Reeves, owner of the Atholl Arms Hotel in Blair Atholl, has placed the longestablished 19th-century property on the market to focus on other business ventures.
The hotel, a well-known landmark opposite Blair Atholl railway station, is being marketed by Christie & Co with a freehold asking price of £1.65 million.
Built in 1832, the Atholl Arms Hotel offers 31 en suite guest bedrooms, a pub, restaurant and several function spaces including the Bothy Bar and lounge, the Atholl Suite, and the Baronial Hall. The property also includes staff accommodation.
The hotel has strong historical links, with Queen Victoria reportedly visiting in 1844. Its traditional stone façade and period interiors reflect its heritage while serving as a popular base for visitors to the region.
Commenting on the decision to sell, Heather Reeves said, “After 25 wonderful years operating our Highland family business, we have now decided to place it on the market. This will allow us to focus on other growing areas of our work, while passing the reins to someone who can continue its legacy. We are proud of what we have built and excited for what’s ahead.”
Marcliffe secures AA Five-star rating
Aberdeen’s Marcliffe has become the cities only AA Five-Star hotel, marking a major milestone as it transitions to the UK’s primary hospitality rating system.
The recognition follows the closure of VisitScotland’s Quality Assurance scheme earlier this year, making the AA system the new benchmark for excellence across the country. The award comes after a series of unannounced inspections that assessed service, facilities, food and overall guest experience against national standards.
Alongside the hotel accolade, its restaurant also secured an AA Rosette, recognising food that stands out locally for skill, care and quality ingredients.
Sir Jim Milne CBE, chairman of Marcliffe, said, “This is a brilliant achievement and
shows how far we’ve come in a short time. Aberdeen deserves a five-star hotel, and I’m incredibly proud of the team for making it happen.”
The hotel had temporarily closed earlier this year to focus on improvements, which have clearly paid off.
In another significant step, Marcliffe is close to finalising the acquisition of the neighbouring Woodbank Hotel, expected by the end of November. The expansion will almost triple the size of the estate, paving the way for new investment and further growth.
The dual recognition and expansion signal a new chapter for Marcliffe as it strengthens its position as Aberdeen’s flagship five-star destination.
Apex Hotels takes Dunblane Hydro into its family following 2024 acquistion
Apex Hotels will officially reopen the landmark Dunblane Hydro as the Apex Dunblane Hydro Hotel on 28 November, following a multi-phase refurbishment.
The 200-bedroom hotel, which was acquired from Ability Hotels in November 2024, will now be operated and branded under the Apex name, with a significant investment programme already under way.
The hotel, , set within 10 acres of landscaped grounds, becomes the ninth hotel in the Apex portfolio.
Work will start on the conference and events spaces before progressing to guest rooms and public areas. The redesign will retain the hotel’s heritage while introducing Apex’s signature contemporary style, enhanced comfort and sustainability-led design.
Averil Wilson, Managing Director of Apex Hotels, said, “We are thrilled to welcome Dunblane Hydro into the Apex Hotels portfolio. Our brand is built on thoughtful design, exceptional service and authentic guest experiences. This refurbishment will breathe new life into a much-loved property, ensuring it continues to serve as a key leisure and events destination in central Scotland.”
With space for up to 500 delegates, the Apex Dunblane Hydro will target both leisure and business markets. Its extensive facilities include a health and wellness club, swimming pool, thermal suites.
Caledonian Edinburgh reopens Bar The Caley Bar as listening bar
The Caley Bar at The Caledonian Edinburgh has reopened as a new listening bar with a focus on vinyl music and cocktails, following a full refurbishment. The new bar has beei Inspired by Japan’s Jazz Kissa bars, where guests listen to reords in a relaxed setting,
Based inside the historic hotel on Princes Street, the revamped bar features turntables at its centre, a playlist chosen by the team, and regular DJ sets. The re-imagined bar also now includes booth seating and soft lighting.
Matthew Swan, Food and Beverage Operations Manager at The Caledonian Edinburgh, said, “The Caley Bar is all about atmosphere. From the warmth of the lighting to the sound of vinyl spinning through the room, it’s a space where people can slow down, connect and really enjoy
Gleneagles surpasses £100m in sales as profits more than double
Gleneagles Hotel has reported record results, with annual sales surpassing £100 million for the first time and profits more than doubling year on year.
Accounts for the year ending 31 March 2025 show turnover rising to £101.7 million, up from £87.4 million the previous year. Pretax profits reached £10 million, compared to £4.3 million in 2024. The figures exclude the Gleneagles Townhouse in Edinburgh, which recorded an additional £13.5 million in revenue.
The strong performance has allowed the hotel to refinance and increase its loan facility to £145 million, supporting further investment in the estate. Group managing director Conor O’Leary said continued reinvestment remains a “core priority”, with upgrades and refurbishments planned across the property.
Recent improvements include refreshed guest rooms, new dining concepts and the launch of the Gleneagles Sporting Club, featuring padel courts and an indoor climbing wall. O’Leary said trading remains robust, though inflation and UK fiscal policy continue to pressure margins.
“We remain confident that our quality, service and brand strength will help us grow market share,” he said.
Gleneagles’ results underline the ongoing strength of Scotland’s high-end hospitality sector, demonstrating how sustained investment and a focus on guest experience can deliver record-breaking returns even in a challenging economic climate.
the moment. The music, the cocktails, the setting – everything has been designed to feel effortless and inviting.”
The cocktail menu has been developed in-house and features a selection of signature serves using Scottish ingredients and premium spirits including Birch, which blends birch sap vodka, vintage apple eau de vie, birch caramel and green tea-infused vermouth.. A short food menu is also available, with bar snacks designed to complement the drinks.
edition spirits, only available at The Caley Bar and supplied local suppliers and independent distillers. The relaunch is part of an ongoing investment programme at The Caledonian Edinburgh under owners Henderson Park and operators Klarent Hospitality.
Scottish Magazine.pdf 1 20/10/2025
Whitbread
proposes new Premier Inn in Pitlochry
Whitbread, owner of Premier Inn, has unveiled plans to convert the Acarsaid Hotel in Pitlochry into an 85-bedroom Premier Inn with a bar and restaurant.
The Acarsaid, built in 1880 and located on Atholl Road, was listed for sale in 2023 for £1.3 million. Whitbread is working with Electra Developments Ltd on the proposal, which remains at an early stage. A planning application expected this autumn.
The development aims to meet growing demand for affordable branded accommodation in Highland Perthshire. Whitbread said the project would “broaden choice for visitors” and address the recognised shortfall of mid-market hotels in the region.
A company spokesperson said, “We are delighted to bring forward plns for an 85-bedroom Premier Inn in Pitlochry. This development will create around 20 permanent full-time roles and help the local visitor economy reach its full potential.”.
VisitScotland launches £2m campaign
VisitScotland has launched a new multimillion-pound marketing campaign aimed at boosting travel across all regions and seasons, supported by an additional £2 million from the Scottish Government.
The initiative targets both international and domestic visitors, with a strong focus on encouraging UK travellers to explore more of Scotland throughout the year.
The campaign comes as domestic tourism remains unpredictable and closely linked to disposable income.
Partnering with Tripadvisor, Expedia, LNER, Avanti, Historic Environment Scotland, Channel 4 and Caledonian Sleeper, VisitScotland will promote a mix of city breaks, island escapes and rural getaways designed to appeal to a wide range of budgets. The strategy aims to inspire travel earlier in the planning process and spread demand beyond peak months.
International growth remains a key objective following a record-breaking 2024. Dedicated funding will support marketing collaborations with airlines and travel operators to promote off-season routes, particularly from Germany, now Scotland’s second-largest overseas market after the US.
Industry calls for urgent reform of Scotland’s visitor levy
The Scottish Government is reviewing the controversial percentage-based visitor levy after several councils, including Orkney, Shetland and the Western Isles, rejected the scheme. A joint feasibility study cited strong public opposition, complex administration, and limited economic benefit.
Tourism and hospitality leaders have welcomed the move as they too called for urgent changes, warning the current model is unworkable and risks operational chaos for councils and businesses.
The Scottish Tourism Alliance (STA) and the Association of Scotland’s Self-Caterers (ASSC), supported by a broad coalition, are backing an Expedited Visitor Levy Reform Bill. The proposal would replace the complex percentage system with a simple flat-rate per-night charge, a model already used successfully in cities such as Barcelona, Vienna and Amsterdam.
Post-legislative reviews have highlighted serious flaws. The current levy requires operators to exclude meals and cleaning fees before calculation – a process incompatible with platforms like Booking.com and Expedia. It also
risks double taxation, increases administrative burden, and breaches UK consumer law by failing to show a clear final price to guests.
STA CEO Marc Crothall MBE described the framework as “a disaster waiting to happen” and called for swift action, saying the proposed reform “protects businesses, provides certainty for councils and keeps Scotland competitive”.
ASSC CEO Fiona Campbell MBE added that a flat-rate levy “aligns with international best practice and consumer law” and offers the clarity and fairness the sector needs.
Several councils, including Orkney, Shetland and the Western Isles, have already paused plans to implement the current system. The government has indicated it supports moving to a flat-rate model, giving the sector hope that a workable solution is on the horizon. Industry bodies are urging other councils, including Stirling and Argyll & Bute, to follow suit until the reformed system is in place.
Campbell said, “It’s encouraging that Ministers are listening. The goal must be a levy that is fair, consistent and sustainable. The sector remains committed to collaboration, but we need a system that benefits both business and community.”
Luxury and mid-market hotels power ahead
Luxury and mid-market hotels across the UK reported stronger occupancy, room rates and profits in August compared to the same month last year, while budget hotels saw a drop across all key metrics, according to the latest RSM Hotels Tracker: Focus on Asset Classes.
The data, compiled by Hotstats and analysed by RSM UK, shows that average room rates for luxury hotels rose year-on-year from £380.30 to £405.18. Mid-market rates also increased from £136.33 to £141.57. In contrast, the average rate for budget hotels fell from £103.94 to £98.21.
Occupancy followed a similar pattern, with luxury hotels edging up from 76.1% to 76.9%, and mid-market from 82.4% to 83.6%. Budget hotels, however, saw a decline from 79.8% to 78.6%.
Gross operating profit per available room also improved for both luxury and mid-market hotels, rising from £147.23 to £157.67 and from £55.18 to £58.66 respectively. The budget segment declined from £40.06 to £37.24.
Chris Tate, partner and head of hotels at RSM UK, said, “While luxury and mid market hotels continue to power ahead with a rise in demand and profits, as consumers trade up their hotel choice, budget hotels are being left behind. They already operate on lower margins, which are being squeezed even further as costs rise and consumers splash out on more premium experiences, resulting in a double whammy. It’s encouraging to see people are still prioritising travel and hotel stays, but there are clear winners and losers in the hotel market.”
Robyn Duffy, consumer markets senior analyst at RSM UK, said, “Global luxury spending has undergone a clear shift in 2025. The post-pandemic boom in luxury goods is giving way to a preference for high-end travel and experience-led purchases. Economic uncertainty and rising prices across major luxury goods, exacerbated by tariffs, are prompting affluent consumers to trade handbags for holidays, redirecting spend from products to experiences. Luxury hotels, firstclass airfares and “once-in-a-lifetime” travel are all benefitting from this reallocation of spend.”
Birchwood Pitlochry takes over former vegan hotel
The site of the UK’s first fully vegan hotel has new owners, with Birchwood Pitlochry taking over the 11-bedroom Victorian villa on East Moulin Road.
The property, formerly known as Saorsa 1875, was launched in 2018 by Sandra McLaren-Stewart as a 100% plant-based hotel. It built a loyal following among vegan travellers and positioned Pitlochry as a destination for sustainable, ethical hospitality.
New owners Dean Bucknell and Paul Tillbrook have confirmed they will honour all existing Saorsa 1875 bookings through midNovember, maintaining a vegan offering until then. Guests will continue to enjoy veganfriendly rooms, breakfasts and simplified dinner menus.
The hotel will close in January for planned refurbishment and reopen later in 2025 under a more mainstream concept. Bucknell said: “We’ll complete the existing bookings as planned, then carry out some upgrades before reopening. There are no unexpected closures, and all commitments will be fulfilled.”
The sale marks the end of a chapter for Saorsa 1875, which said in a farewell statement, “What began as a dream - to create a space that celebrated compassion and sustainability - became bigger than we could ever have imagined. It’s the right time to move on.”
The property, listed for around £950,000, will remain open as Birchwood Pitlochry, ensuring continuity for guests while introducing a refreshed approach for the future.
Inverness City Suites
A portfolio of 11 serviced apartments across Inverness.
6 unit Aparthotel situated on High Street in the city centre.
5 individual apartments at Hedgefield
Highly profitable business (strong 6 figure EBITDA)
Retirement sale
Price on Application
Glen Hotel, Newtonmore
Quality small Highland hotel
8 ensuite letting bedrooms
Lounge bar
Dining room
Private car park
Detached owner’s cottage (2 bedrooms)
Asking Price £595,000
Cally Palace Hotel & Golf Course on the market
The Cally Palace Hotel & Golf Course, a 56-room four-star country house hotel south of Gatehouse of Fleet, is up for sale with offers around £3.25 million.
Set within 150 acres of private grounds and part of Cally Oak Woods, the property features a Georgian mansion house with period detailing, a marble-clad reception, multiple lounges, dining areas, a snooker room, indoor pool, spa, gym, and an 18hole championship golf course. A fivebedroom self-contained cottage and staff accommodation are included.
Revenue remains strong, exceeding £2 million in 2024 and surpassing prepandemic levels. The hotel also benefits from ancillary income of over £40,000 per year from a biomass heating system.
Selling agent Colliers highlights the combination of trading history, setting, and golf facilities as a compelling opportunity for buyers looking for a profitable hotel and resort in southwest Scotland.
CORUISK HOUSE IN SKYE
AWARDED 4-STAR AA RATING AND ROSETTE FOR DINING
There’s cause for celebration at Coruisk House on Skye after the team were awarded a 4-star Restaurant with Rooms rating from the AA, along with a rosette for the quality of their food.
Located just outside Elgol, Coruisk House is home to four bedrooms and two holiday cottages, as well as its restaurant. The AA inspectors highlighted the property’s attention to detail, characterful interiors and high-quality food offering, with particular mention of its seasonal menus and personal service.
Owner Clare Winskill, who has spent over ten years building Coruisk House into a destination for travellers said, “We are absolutely delighted to have been awarded 4 stars by the AA. It’s a wonderful recognition of the hard work our small team puts in every single day to deliver something truly special for our guests. Coruisk House has always been about sharing the magic of Skye, and this accolade is an encouragement for us to keep building on that vision.”
Cameron House to go up for sale
KSL Capital Partners, owner of Cameron House on Loch Lomond, is preparing to sell the landmark five-star resort, with JLL appointed to oversee the process. The sale could exceed £100 million, according to newspaper reports.
Cameron House sits on the banks of Loch Lomond within the Trossachs National Park and features 208 bedrooms, including 28 suites, a collection of restaurants and bars, a luxury spa, marina, and two golf courses, including The Carrick Championship course. The resort also includes Cameron Lodges, offering 115 selfcatered lodges, cottages and apartments for ownership or rental.
KSL bought the property in 2015 for around
£70 million from Q Hotels. Two years later, a devastating fire led to a four-year closure. After extensive restoration, the resort reopened in 2021 with a new Lomond Wing, adding 68 bedrooms, a 700-square-metre ballroom, and a loch-facing terrace.
Cameron House’s recovery and reinvention have restored its position as one of Scotland’s premier luxury destinations. The potential sale is expected to attract strong interest from both domestic and international investors seeking a trophy asset in Scotland’s hospitality sector.
KSL continues to expand its UK portfolio, which includes The Belfry Resort and The Pig group of boutique hotels.welcoming guests, new and old.”
Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.
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HIT LAUNCHES UNIQUE EXECUTIVE LEADERSHIP PROGRAMME
BY SUSAN YOUNG
Scotland’s hospitality industry reached an important milestone last month as the Hospitality Industry Trust (HIT) Scotland officially unveiled its groundbreaking Executive and Leadership Development Programmes at Mar Hall near Glasgow.
The launch gathered more than one hundred of the country’s leading hospitality professionals, all united by a shared ambition ‘to redefine what world-class leadership looks like in today’s fastchanging global hospitality landscape.’
The creation of the Executive and Leadership Programmes has been made possible through HIT Scotland’s long-standing partnership with the Crerar Trust, with additional support from key industry partners across Scotland and is the first initiative of its kind in Scotland.
The programme was developed through extensive research by HIT Scotland in 2024, which canvassed opinion from hospitality operators and industry commentators across the country. The aim was to find out what they thought was needed by leaders to help them face the changing landscape of hospitality. As a result the new programmes, created by the industry for the industry, are not just about enhancing personal expertise but are aimed at shaping a stronger, more innovative and futureready Scottish hospitality sector.
The HIT accelerator programmes have been designed to equip senior leaders and executives with cutting-edge skills, strategic insight and practical agility. Participants will be able to explore key areas including strategic leadership, artificial intelligence, cyber security, finance, marketing and sales growth, as well as next-generation operational leadership in the first development programmes, which will take place in 2026.
Speaking at the launch newly appointed,
HIT Scotland Programme Director Dave Allen said, “By combining world-class expertise, rich content, and applied learning, the Executive and Leadership Programmes launching in 2026 will tackle some of the sector’s biggest challenges while preparing leaders for the challenges and opportunities that lie ahead. We’re blending global best practice with local and sectorspecific insight, showcasing the very best of Scottish hospitality, and delivering immersive, experiential learning opportunities that, ordinarily, money simply can’t buy.
“These are more than just a collection of programmes - they are a catalyst for cultural change, sparking inspiration and positioning our sector as a global beacon of excellence.”
Initial Programme Delivery Partners, including The Culture Builders, Mighty Atoms, Owendale Advisory, The Cyber and Fraud Centre, and Strathclyde Business School, who will work with participants to help build agility, strategic clarity and confidence that extends far beyond the boardroom.
David Cochrane MBE, CEO of HIT Scotland, added, “The launch of our Executive and Leadership Programmes marks a landmark moment for Scottish hospitality. These aren’t box-ticking exercises - they’re immersive, handson learning experiences designed to create real and lasting change. Funded by the industry and shaped by its needs, this is a strategic investment in the people who will lead our sector forward both now and in the future.”
Paddy Crerar CBE, Chair of The Crerar Trust, said, “Our country has a tremendous opportunity to develop its already fantastic hospitality industry to match the world class natural assets Scotland has in abundance. The scale of the opportunity is huge and that’s why Crerar Trust are delighted to support HIT Scotland develop the highest level of training for our hospitality people . Who better than
those in the industry to make it happen.”
This major initiative builds on HIT Scotland’s renowned scholarship scheme, which supports more than 300 hospitality professionals every year, reinforcing the charity’s reputation as a leader in talent development and innovation within the sector.
The programme which will run from next year is inviting applications from senior executives and leaders - those that shape the strategy of their businesses.
Peter Lederer, Founder of HIT, said at the launch the programme, that one of its aims was to “cultivate exceptional leaders” and “foster excellence.”
Over the next five years the aim is to have 1,500 people go through the programme, which has been officially recognised and certified by the Chartered Management Institute (CMI).
Candidates will have to make an application, they will then be assessed, and between 12 and 16 people will be selected for each programme, with people able to access more than one over the course of the year.
All programmes will be delivered in person, in peer-to-peer setting and will be either a short, immersive 2 day event or a 1-day Masterclass. What will also make this unqiue programme stand out is the use of unusual and iconic venues to deliver the programme.
There will be two tailored programmes: An Executive Level design for those in the most senior decision-making roles, and a ‘Leadership Level’ for senior managers, heads of departments and functional leaders. The first of which will take places The Gleneagles Hotel and will include an overnight stay and dinner.
There will be minimum charitable donation level of £125 for each 1-day programme, a donation level of £250 for two days, and £500 for four days.
The Scottish Bar and Pub Awards at the DoubleTree by Hilton Glasgow Central raised £7,325 for the HIT Lisa Wishart Scholarships 2026.
There were award winning hotels and groups too including Apex Hotels which picked up Hospitality Health Employer of the Year gong with Highly Commended Certificates going to Lisini. Black Ivy won the Best Hotel Bar while an Unsung Hero award went to Fiona Joyce at the Solway Lodge. Congratulations to them all.
HIT THE BACK OF THE NET
HIT the Back of the Net delivered an unforgettable day of football at Toryglen Football Centre on Thursday 9th October. In a fiercely contested tournament, Billy Brown’s Scotland away team emerged victorious, lifting the coveted HIT Cup. Guided by Brown’s tactical expertise and inspired by fellow football greats Jim Leishman, Jackie McNamara, and Steven Tweed, the event celebrated teamwork, passion, and a healthy dose of friendly rivalry.
As the final whistle blew, the celebrations continued at Hampden Park, where guests enjoyed a private reception in the Scottish Football Museum before heading to The Terrace Hospitality Lounge for the crucial World Cup Qualifier: Scotland v Greece. The atmosphere was electric as Scotland triumphed 3–1, rounding off a truly memorable day of football.
RAISING THE GAME
JAMES ANDERSON has spent eight years at Gleddoch Golf & Spa Resort in Langbank, but the last year has been transformational. SUSAN YOUNG reports.XXi
I’ve known James Anderson, the General Manager of Gleddoch Golf and Spa Resort, for more than a decade and it was great to catch up with him at Gleddoch, get a tour of its new spa and talk to him about his earlier career in hospitality and what has kept him thriving in the industry.
It has been a whirlwind few months for James. He’s just presided over the relaunch of the hotel’s Imperia Spa and the introduction of Scotland’s largest sauna - a multi-million-pound investment by owners, the Johal family. Says James, “Originally the plan was just to realign the pool and then the owners said to me, ‘We know it’s not ideal but we’ve decided to do the whole spa and start the job in ten days!”
James works closely with the family, particularly the three directors who now have responsibility for the hotel. “The younger generation of the family have taken on the mantle now,” he explains, “and they’re all really forward-thinking and progressive. It also helps that one of them is an interior designer.”
Originally James joined the 75-bedroom hotel as Operations Manager in 2017, but by the end of his first year he was promoted to General Manager - a role he’s relished. But that wasn’t what he imagined for himself when he took his first job in hospitality at the tender age of 16 at Cameron House.
“I lived in Balloch at the time, so the choices were working either at McDonald’s or Cameron House - and my friends all worked there as well. Despite doing a degree in fitness and health, once I had the hospitality bug there was no going back. It really was a wasted degree. I realised I liked working with people and being around good people - that was the big thing for me.
“At Cameron House I was working in what was Breakers Restaurant at the time. It was an American-style diner and every Wednesday we did a Scottish night - we played Scottish music and served up haggis, neeps and tatties. It was a fun environment to work in. I also picked up shifts in the kitchen - I remember being shut in the fridge as a joke because I inadvertently cleaned the skillets until they were back to the
stainless steel, which you aren’t supposed to do!
“It was fun at the time. I worked with people who were great to be around and who taught me lots of things - people like Ian Fisher and Colleen McKinley. And by 17 I was restaurant manager.”
When his Operations Manager, Don McGregor, moved to the Glasgow Thistle Hotel, it wasn’t long before James made the move too, taking the role of Assistant Manager F&B. “The hotel had 300 bedrooms and did functions for 1,000 so it was a real learning curve,” he says. “You could say I was out of my comfort zone because having worked at a five-star hotel it doesn’t really teach you life experience. I remember being astounded by the multi-cultural agency staff who worked at events - not least because they all spoke different languages.
“And one of my first shifts at the Thistle was as duty manager - and there was a homeless gent who was locked in the toilet. I hadn’t experienced that at Cameron House!
“However, running events for 1,200 people at The Thistle gave me experience I would never have had at Cameron House. But when I went back I took with me the lessons I’d learned. For instance, when I first started doing events there without a toastmaster, I used a drinks measure as a gavel - and ended up with a bloody hand. I didn’t realise that a gavel was required! These are mistakes you make, and you don’t make them again.”
After 18 months the lure of Cameron House was too much to resist. “I went back to work there for Resort Director, Stephen CarterMr C - for the De Vere Group. I was the new Meetings and Events Operations Manager. Once again I learned a massive amount from the great people I worked with there. Mr C was, and is, a legend. He didn’t miss anything. I also got to work with Graeme Nesbitt, Barry Makin, Helen Clark and Graham Kelly. Both Graeme and Barry had worked with Mr C before at St Andrews Bay. They taught me to sit in his seat and see what Mr C would seewhich would allow us to see what we had to deliver. You could also tell a lot depending on
whether he was having sparkling mineral water or wine - if he was drinking wine you could relax a wee bit, but if he was drinking sparkling water you really had to be on your toes.
“He was always brilliant and he was always surrounded by really good people. He taught me to look after the little people who help make events work - the photographer, the toastmaster, or a band. He would say, ‘Make sure they get a drink, make sure they’re fed, because they’re the people that make the most noise about your venue and you.’ That stayed with me.
For James, the hardest part of hospitality is making sure everything is set up correctly and on time. “The easiest part,” he says, “is when you’ve actually got guests in front of you - because at the end of the day they’re just people. They don’t intentionally set out to be difficult.”
His next move took him to Laurie Nichol at the Principal Hayley’s Grand Central Hotel in Glasgow, not long after it opened. His initial role was Champagne and Banqueting Beverage Manager. “It was hard work to begin withseven days a week. But we did it because at that time the business needed it. We never
thought anything about it because we were a team.
“Laurie was just brilliant - she called a spade a spade and somehow always knew everything that was happening in the hotel without needing to ask! I remember one incident, not long after I started, when she said, ‘Do what you have to do to make it work.’ We’d realised our main issue was a shortage of staff, so we brought a few people in - hoping Laurie wouldn’t notice. But when we were briefing them behind a curtain, Laurie clocked it straight away. She let us know she knew but let us carry on - she knew it was what needed to be done to get things moving.
“Laurie really was exceptional. I had such admiration for how she carried herself. She knew everyone’s name, was always present and visible, and made you want to be like her. She had a commanding presence and earned respect from everyone. But she could also have a laugh with you - one of those rare people who could strip you down and then build you right back up. Laurie knew exactly how to get the best out of people.”
Within two years James was appointed Director of Conference and Banqueting,
where he stayed for two years before joining Interstate Hotels, not long after the launch of Marks Hotel in Glasgow’s Bath Street. He joined as Food and Beverage Manager and then became Operations Manager - his role was to get the hotel working efficiently. “I needed to get the right team on board, because the hotel was struggling,” he explains. “Then it was put up for sale. I spent nearly two years with the group as Operations Manager at Hotel Indigo in Glasgow - again, my role was to energise the team. Maven Capital owned the building, then it was given to IHG and branded Indigo... so it felt like I worked for three different businesses.”
It was his next move, to Gleddoch, that has been his longest tenure - and the one he’s most proud of. It also suited his personal life, with a young family at home - he’s now the proud father of three boys, the eldest just ten.
“Coming here felt very much like stepping back to where I started - at Cameron House. You’ve got the golf course, the spa, the driving range and 400 acres of land. With 75 bedrooms, it’s a similar size to Indigo, so I knew it was manageable, but the footprint was completely different. All the elements were familiar, I’d done them before, learned
from great people along the way, but when I arrived, reality hit quickly. My very first day was a voucher wedding, and I remember thinking, ‘Right, that’s losing us money.’ When I sat down with the owner afterwards, he said, ‘We’re in year three of our journey.’ And I had to be honest - if I’d come in blind, I’d have said it felt more like year one. The team just wasn’t trained.”
It was the same family ownership, but this was their first real year running it themselves. “There were little things that said a lot,” says James. “I remember being in the restaurant and pointing out a table that looked like they needed some water. Someone said, ‘I don’t pour water.’ I thought - that’s embarrassing. That mindset needed to change, fast. If you’re in hospitality, no one should ever feel above service.
Moments like that told me there was a lot to do.”
He smiles as he recalls those early days. “One night the agency chef walked out midservice, leaving just me and the banqueting manager, Jordan - he’s at the Clayton now. He turned to me and said, ‘I don’t know how to cook.’ I asked, ‘What do you make at home?’ and he said, ‘Cereal.’ I laughed and said, ‘Right, you’re about to learn.’
“So I took off my jacket, went down to the kitchen, and told the team to tell the guests straight, ‘We’ve had a problem in the kitchen, but you’ll still get your food - we’ll do what we can.’ I started cooking.
“At the end of the night, when service was done and I was out apologising to guests, only then did the manager make an appearance. And that moment really stuck with me. It made me realise how important it is to be visible, especially when things go wrong. If I look back, that night reminded me what true leadership looks like - being present, calm and willing to roll up your sleeves when it counts.”
That Christmas James was appointed General Manager, and since then he’s been present on every Christmas Day. “It’s a real mix of people who come here for Christmassome local families who return every year, and others visiting for the first time. We’ve got one
RAISING THE GAME
family who’ve been coming every single year, though naturally the group’s got a bit smaller over time. But that’s part of the magic - familiar faces, traditions that grow and change, and that genuine warmth that makes Christmas at Gleddoch feel like home.
“Every year has been better than the last, and we’ve got it down to a bit of an art. I always give the team the same pep talk: it has to feel like Christmas. We lay out a proper festive spread - pâtés, cheeses, nibbles and we use the leftovers properly - make sandwiches, do fish platters, warm bites - proper Christmas comfort food. We keep it cosy and fun - we do a quiz in the evening, and it’s always a lovely atmosphere. We’ve even had the same Santa for the past four years - the guests love it.”
There have been huge changes at Gleddoch over the past five years. “During the first few years it was all about stabilising the product and building a team,” says James. “Then we moved on to the hotel itself and opened a whisky bar, DRAM. I love the fact that we have that knowledge here.”
The golf course celebrated its 50th anniversary this year, and there’s a new extension planned for the driving range - following closely on from the refurbishment of the Imperia Spa.
speak to the owners more than I speak to my wife! We’re in constant communication - they genuinely care. They’ll text to ask about things, wish you or your family happy birthday, or just check in. It’s not just business.”
That close communication extends to capital projects. “When they’re here, we walk around together and talk about what’s next - what’s getting tired, what could be improved. A couple of the couches in one of the lounges are looking worn, so we’ll sort that. We’re also extending the driving range, which means we can repurpose one of the old golfer’s lounges into a more comfortable, homely space.”
Another difference at Gleddoch is the number of women in key positions. “I don’t think men and women doing the same job necessarily bring the same things,” says James. “I genuinely believe they bring different strengths
that. You can only understand it when you’re there, immersed in it.”
That same philosophy shapes how his team operates behind the scenes. Each year, all 127 team members come together for a festive celebration that includes lunch, awards for Manager of the Year, Employee of the Year and Team of the Year - and a much-anticipated raffle. “Nothing makes me happier than seeing someone win something that really makes a difference,” he says. “Like a big TV for someone who doesn’t have one - it’s those moments that mean the most.”
Every member of staff also gets the chance to experience what the guests do. The hotel offers complimentary spa access, with team members able to use the facilities themselves or bring friends along. “It’s about making sure everyone feels part of what we’re creating for guests,” he adds.
The refurbishment started after the pandemic. “The bedrooms came first,” says James. “Then the restaurant - before it had lime green wallpaper, lime green seats, black-and-white carpet - the kind of carpet that was thin and cheaplooking. We replaced everything: new flooring, new furniture, a restaurant that finally looked the part. Then we tackled the function space, and finally the spa - that was the last piece, and it really needed it.”
The new spa includes two saunas, two steam rooms, an experience shower, cabanas, a deep relaxation room, a wellness studio and a 20-seater outdoor hot tub - plus a brass monkey ice bath and the largest panoramic sauna of its kind in the UK. “With all those features, you can easily have 50 people using the space without it feeling crowded,” says James. “It feels like a real journey through wellness now - not just a quick dip in a hot tub.”
He laughs when he says, “I always joke that I
to a business. There are a lot of women here - the males are myself, the chef, the head of the golf estate and the head pro, and then everyone else is female. My deputy Amanda is phenomenal - she’s helped us win a few awards. But she prefers to be under the radar. but one thing is for sure she’s not afraid to challenge me either.”
For James, hospitality is something you live and feel - not something you can be taught. “You can’t teach someone what an experience is. It’s something you live - coming to stay, meeting people, going through the journey. No education authority can send people out to live
When it comes to pay and recognition, transparency is central to his approach. “I’ve got nothing to hide,” he says. “If someone asks for a pay rise, I’ll take it to the owners and be honest about what’s realistic. It’s important that managers feel they can have those conversations directly.”
But increasingly, money isn’t the only thing people care about. “A lot of our team are looking for things like extra time off, better pension contributions, or life insurance. Especially for those with young families - time is more valuable than a bit of extra cash.”
The hotel has introduced creative incentives, such as restaurant bingo, where prizes include four hours of paid time off. “You’d be surprised how much that motivates people - sometimes more than £20 would,” he smiles. “It used to be all about chasing money, comparing pay. Now it’s about wellbeing, family and flexibility.”
They’ve tried wage-streaming schemes too, but James isn’t a fan. “It can trap people in cycles of debt, and the fees add up. I’d rather focus on real, meaningful benefits: experiences, recognition and a culture where people feel valued.”
He pauses, glancing around the lounge, the view stretching over to Dumbarton. “You can’t change everything,” he says, “but you can make the time people spend here better - and that’s what we try to do.”
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THE LADDIE THE WATERSIDE HOTEL WEST KILBRIDE
by Susan Young
The Waterside Hotel in West Kilbride has entered a new chapter in its evolution following a £3 million investment that has transformed both its accommodation and wedding facilities. Long regarded as one of Ayrshire’s premier coastal hotels, The Waterside has expanded to 40 bedrooms and introduced redesigned suites and interiors that reflect contemporary design sensibilities while making the most of its stunning seaside setting.
Located just forty minutes from Glasgow, The Waterside occupies a prime position on the Firth of Clyde, with private gardens leading directly to the beach and uninterrupted views to the Isle of Arran. The latest addition, a 17-bedroom sea-view extension, was realised in collaboration with interior design studio 3 Design and local contractors RDK both long standing collaborators on Simpsinns projects. The latest one demonstrates a thoughtful balance of modern design and practicality, with every detail crafted to maximise natural light, views and functionality. The new bedrooms are designed to feel both
comfortable and flexible. Each space features a super kingsized bed, walk-in shower, and bespoke finishes including tailored carpets and a palette of burnt orange and soft neutrals that bring warmth and depth to the coastal environment. Upper-floor rooms open onto glass Juliette balconies, while ground-floor rooms provide private patios with direct garden access. Rooms have been carefully angled to make the most of the views while maintaining a sense of openness throughout, ensuring that even the smaller footprints feel spacious.
At the centre of the extension is the Kilmory Suite, a showpiece of both design and function. The suite combines a separate lounge with sofa bed, two bathrooms, and a private balcony with hot tub overlooking the water. The layout has been designed with flexibility in mind: it can serve as a luxurious retreat for couples, a family-friendly suite, or a bridal preparation space. The suite can also be converted into two separate bedrooms if required, demonstrating a design approach that is adaptable as well as stylish.
The hotel’s wedding facilities have also been reimagined with an emphasis on elegance and functionality.
The Kyle Suite, one of Ayrshire’s most popular wedding spaces, has been updated by 3 Design with tiered chandeliers, backlit mirrors, and new Chiavari chairs. The redesign replaces cooler silvers and blues with warmer tones of gold and brass, creating an inviting atmosphere that complements the natural light and sea views. Outside, a new sea-view bandstand has been added to the gardens, offering a dedicated space for wedding ceremonies and photography that celebrates the coastal backdrop.
Lee Simpson from SimpsInns, the group behind The Waterside, said, “Our aim was to create a series of interiors that feel modern and connected to their surroundings. Working with 3 Design and RDK, we have been able to combine careful detailing, quality finishes, and practical layouts to deliver rooms and suites that enhance the guest experience while maintaining a strong sense of place.”
The Waterside’s investment programme also includes a new luxury seafront spa shortly. Designed to complement the hotel’s interiors and gardens, the spa will feature six treatment rooms, a Rasul experience, relaxation areas, a sauna and steam room with sea views, as well as outdoor hydro pools and a firepit with seating. The spa’s design emphasises light, space, and connection to the outdoors,
reinforcing the hotel’s position as a year-round coastal destination.
The hotel’s restaurant is also being refurbished, with the existing outdoor veranda enclosed by large windows to create a modern dining area with uninterrupted views over the gardens and beach. The combination of natural light, clean lines, and subtle coastal-inspired materials brings the dining space in line with the design philosophy of the bedrooms and suites.
With its expanded accommodation, refreshed wedding facilities, and forthcoming spa, The Waterside Hotel now offers a cohesive design-led experience across its property. The project demonstrates how thoughtful interiors, careful use of materials and attention to spatial flow can transform a traditional coastal hotel into a destination that is both stylish and functional.
Lee Simpson adds, “We wanted to ensure that every space at The Waterside is as practical as it is beautiful. With 3 Design and RDK, we have been able to deliver interiors that feel contemporary, connected to the coast, and adaptable to the needs of our guests, whether they are visiting for weddings, family breaks or a weekend by the sea.”
www.3designscotland.co.uk
info@3designscotland.co.uk
Billy and Robert Kirkwood, together with all of their staff, direct employees, and dedicated sub-contractor teams, would like to sincerely thank Simpsinns once again for giving us the opportunity to work alongside them in extending and delivering another fantastic facility here in the heart of North Ayrshire.
Like Simpsinns, we are proudly independent and passionate about the work we do, and about the clients we are privileged to work with.
We wish you every success now and in the future.
With best regards, The Kirkwood Brothers Group of Companies
If
ARDBEG HOUSE
by Penny Devlin
Ardbeg House, the boutique hotel in Port Ellen, Islay, has been welcoming guests for over a month, offering a new benchmark in whisky-driven hospitality. Following a multi-million-pound investment in the former Islay Hotel, the property has been re-designed as a world-class destination where design, storytelling, and Ardbeg’s legendary single malt converge.
The hotel’s design is the result of a close collaboration between Russell Sage Studio, specialist fit-out contractors Thomas Johnstone Ltd, and dozens of artisans from Islay and across Scotland. Every detail has been considered to immerse visitors in the island’s
character, Ardbeg’s heritage, and a playful yet refined luxury. The 12 individually curated bedrooms and suites each tell a unique Islay story, blending local folklore with Ardbeg’s brand of design wit. Copper wall art crafted from a retired Ardbeg still, a custom boat chandelier, and “Press for Smoke” buttons that reveal hidden smoky drams illustrate the hotel’s mix of craft and narrative. Bedrooms are further elevated with luxury mattresses supplied by Aberdeen-based Glencraft, ensuring comfort matches style.
Public spaces continue the narrative of craft and character. The Islay Bar and Signature Restaurant celebrate local ingredients, pairing Islay seafood, estateraised meat, and Nerabus-grown vegetables with the
PORT ELLEN, ISLAY
full range of Ardbeg whiskies, island spirits, craft beers, and inventive cocktails. A revived local favourite, the bar offers a warm, convivial space for visitors and the island community alike.
Outside, The Untamed Courtyard features a handcrafted smoker and grill designed by Ardbeg distillery technician Daniel Branson, allowing guests to taste dishes that echo the distillery’s signature smoky notes.
Art and craftsmanship permeate the interiors. Experimental photographic art by Islay-based scientific artist Michelle Curry captures magnetised iron filings suspended in whisky, while Mark Unsworth’s photography evokes Ardbeg’s landscapes and traditions. Sustainable leather goods by Billy Tannery - from menu covers to aprons - add tactility and ethical
luxury throughout the hotel. The Islay Quilters’ abstract patchwork throws celebrate the island’s untamed nature, merging heritage craft with contemporary design sensibilities. Every object, texture, and visual reference has been curated to create an immersive, multisensory experience that resonates with both whisky enthusiasts and design-minded travellers. Russell Sage Studio describes the project as “Ardbeg through and through” - a space that channels the creative energy of Islay while offering a one-of-a-kind hotel experience. From the buzz of the bar to the intimate details of each suite, Ardbeg House invites visitors to engage with the island’s stories, flavours, and rituals in a deeply personal way.
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With a long-standing reputation for delivering excellence, Thomas Johnstone Ltd is a specialist in high-end hotel and hospitality fit-outs across the UK. From iconic city destinations to remote luxury retreats, we create unique and memorable spaces that meet the highest standards of quality and craftsmanship.
Our portfolio includes the refurbishment of the 4th floor dining spaces at the Old Course Hotel in St Andrews, the transformation of the former Islay Hotel into Ardbeg House, a 12-bedroom retreat designed to reflect the refinement and attention to detail synonymous with the LVMH brand, and the restoration of Gleddoch House, which highlights how Scotland’s leading hotels have trusted us for decades to deliver high-profile, high-quality work.
Managing every aspect of delivery in-house — from fit-out and FF&E to bespoke manufactured joinery, decorating, and M&E coordination — our Inchinnanbased joinery facility enables us to produce and install
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CAMERON HOUSE SPA LOCH LOMOND
Cameron House has unveiled a £300,000 redesign of its award-winning Cameron Spa. The revitalisation reimagines the spa’s interiors with a refined design ethos that balances contemporary elegance and natural tranquility. The ground-floor indoor pool has been fully refurbished, complemented by refreshed hydrotherapy and hot tub areas. Guests will discover upgraded changing spaces with new showers, premium fittings, and an intuitive digital locking system, enhancing both comfort and functionality.
Design highlights include a ceramic and marble feature wall, organic graphite and green mosaic tiling, and floorto-ceiling windows that frame sweeping views of the surrounding golf course and countryside. A new LED-lit hydro shower experience and illuminated wall feature add sensory dimension, while the iconic rooftop infinity pool has been subtly refreshed to elevate its panoramic allure over Loch Lomond.
The rejuvenated Café Spa now offers an extended menu and hours, curating a full-day wellness journey. Every detail of the redesign embodies craftsmanship, serenity, and the Scottish landscape’s natural beauty.
The relaunch also welcomes Gillian McGraffin as the new Spa Director. With over 25 years’ experience at leading properties such as Grantley Hall and The Grand Hotel Brighton, she brings a visionary approach to guest experience, innovation, and team excellence. She says, “I’m thrilled to be joining Cameron House at such an exciting time. The transformation gives us an incredible platform to build on the exceptional service the team already delivers, and I’m looking forward to working with such talented colleagues to create memorable experiences for every guest.
“From its signature rooftop infinity pool overlooking Loch Lomond to its curated treatment menu, Cameron Spa continues to offer one of Scotland’s most distinctive wellness escapes.”
Nestled beside The Carrick Championship golf course and Loch Lomond, Cameron Spa offers a full suite of wellness amenities including a hydrotherapy pool, sauna, steam room, and relaxation areas. Guests can also enjoy a wide range of treatments, from massages and facials to advanced body therapies, all delivered by expert therapists..
Chris Wayne-Wills Takes Up Cluster General Manager Role with JA Resorts & Hotels in Dubai
After more than five years leading Crerar Hotels as Chief Executive Officer, Chris Wayne-Wills has taken on a new international role as Cluster General Manager with JA Resorts & Hotels in Dubai.
He has relocated to the UAE with his wife Gemma and their son and is now based at JA Ocean View Hotel on Jumeirah Beach Residence, part of the JA Resorts & Hotels group.
“After many rewarding years in the UK hospitality industry, this move has been a longterm aspiration for our family,” said Wayne-Wills. “Joining a global hotel company with a strong Dubai legacy, known for service excellence
and innovation, provides the ideal opportunity to grow personally and professionally while contributing to a brand that sets high standards in the industry.”
Wayne-Wills has more than 30 years of experience in hospitality. During his time at Crerar Hotels he oversaw investment and development across the group’s portfolio, strengthened its culture, and helped reinforce its position as one of Scotland’s well-known independent hotel companies.
He has also played an active role in the wider hospitality sector as Chair of UKHospitality Scotland and as a Trustee of HIT Scotland, where he has supported the charity’s work to develop emerging talent across the industry.
Grant McKenzie Joins Rockliffe Hall as Group Chief Commercial Officer
Grant McKenzie, top left, formerly Group Operations Director with the Chris Stewart Group, has joined Rockliffe Hall Hotel, Golf & Spa Resort as Group Chief Commercial Officer.
During his seven years with the Chris Stewart Group, McKenzie played a key role in the operation and development of several high-profile properties including The Edinburgh Grand, part of The Luxury Collection by Marriott; Old Town Chambers, an Autograph Collection property; AC Hotel by Marriott Glasgow; and Abbey Strand Apartments at Holyrood. He also worked closely with The Bon Vivant Group.
In his new role, McKenzie will oversee commercial strategy across Rockliffe Hall in Darlington, The Feversham Arms Hotel & Verbena Spa in Helmsley, and The Pheasant Hotel in Harome.
Following McKenzie’s move, Craig Munro, previously General Manager of AC Hotel by Marriott Glasgow, has been promoted to Cluster General Manager for The Luxury Collection, Edinburgh Grand; Old Town Chambers, Autograph Collection; and Abbey Strand Luxury Apartments.
MURDOCH JOINS BRETT AT SEATON HOUSE
Roy Brett’s Ondine Oyster & Grill at Seaton House has appointed Lee Murdoch as Executive Chef.
The move marks a key milestone for Seaton House and Chef Patron Roy Brett, who continues to shape the hotel’s dining direction following the relocation of his award-winning restaurant and his appointment as Head of Culinary UK & Europe for Valor Hospitality, operators of the property.
Murdoch brings wide experience from leading kitchens in hotels and restaurants across the UK, Asia and the Middle East. His recent roles include opening Brighton’s 140-seat The Coal Shed steakhouse in 2024. A graduate of Scotland’s Turnberry Resort Hotel, he earned the Royal Academy of Culinary Arts Award for Excellence,
training under chefs Stuart Cameron and Ralph Porciani.
At Seaton House, Murdoch will oversee The Board Room, Bow Butts Bar, and Ondine Oyster & Grill, each celebrating Scotland’s best produce and culinary traditions.
“I’m delighted to welcome Lee to the team,” said Brett. “His leadership, creativity and respect for seasonal, sustainable cooking make him the ideal fit for Ondine’s future.”
General Manager Michael Davern added: “Lee’s skill and commitment will strengthen our food offering at Seaton House.”
Seaton House, which opened in March, offers 42 bedrooms overlooking the Old Course and West Sands Beach and is part of the Small Luxury Hotels of the World collection.
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