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WELCOME
Welcome to our first edition of 2026! It’s been a whirlwind start to the year for many of you, and we’ve been keeping busy too.
I recently took a trip to Dornoch to catch up with Phil Scott and hear all about his exciting plans for Links House - turn to page 16 to see what he had to say. With a packed schedule ahead at the hotel, Phil certainly has a lot on his plate!
I also had the chance to meet the ever-busy Marc Crothal, CEO of the Scottish Tourism Alliance, just ahead of Scottish Tourism Week and STA’s annual conference. Honestly, we could have talked all week - there’s so much happening in the world of Scottish tourism right now!
The hotel market is certainly hotting up at the moment, and we’ve highlighted just a few of the under £1m properties on page 12. Plus, our design spotlight shines on the new Si Spa at The Waterside Hotel in West Kilbride - it’s absolutely stunning.
Finally, a huge congratulations to the new HIT Scholars - turn to page 21 to meet these rising stars.
Until next month.
Susan Young Editor
@hotel_scotland
BLACK SHEEP OPEN AMBASSADOR HOTEL
Black Sheep Hotels, owned by Mars Enterprises & Hospitality, has opened the Ambassador Hotel in Inverness following a £6 million refurbishment of the former Strathness House on Ardross Terrace.
The 14-bedroom boutique hotel occupies two Victorian townhouses dating back to 1874 and has been extensively renovated to combine original period features with contemporary design. The new opening adds to the group’s growing Highland portfolio, which includes The Whispering Pine Lodge, Rokeby Manor, The Cluanie Inn, and cabins at Spean Bridge.
As part of the investment, the group has introduced two new F&B concepts: Talk of the Town, a Scottish-Indian restaurant led by Corporate Executive Chef Sinclair Pinto, and The Other Room, a library-style cocktail bar.Sustainability and heritage preservation were core to the project, with the hotel retaining the original façade and staircase while updating the interiors to reflect 19th-century travel themes and Highland influences.
EGYPTIAN HALLS REDEVELOPMENT PROGRESSES
Plans to bring Glasgow’s long-vacant Egyptian Halls on Union Street, opposite Queen Street station, back into active use have moved forward after the city council approved the appointment of Ediston as preferred developer for the Category A-listed building.
According to council papers, Ediston’s submission proposes a mixed-use redevelopment, including leisure use at ground and first-floor level and hotel use on the upper floors of the Alexander ‘Greek’ Thomson-designed building.
Ediston have plans for a Scottish food market and a 70-bedroom apartment hotel and has secured two anchor tenants. The List Market, publishers of the List magazine, will create a foodhall with communal dining occupying the ground and first floors. While he upper floors will feature Bob W, an award-winning European hotel operator which has over 5,000 units across 16 countries, as well as a new roof pavilion.
Andy McKinlay, Ediston’s Chairman said, “We have the opportunity to restore one of the city’s flagship heritage buildings that will transform Union Street, providing a high quality destination, for both day and night that will attract increased footfall, create jobs and revitalise the area.
“The redevelopment of such an important listed building will have its challenges however, we have a highly skilled team and support from heritage organisations to make it happen. The
Leonardo Royal Hotel Edinburgh adds 100 bedrooms
List Market and Bob W are two exciting brands to be welcomed to the city and all going well we believe the building can be completed and delivered in 2029.”
The project team includes John Gilbert Architects who have a strong track record in refurbishing and repurposing heritage buildings and Glasgow Building Preservation Trust.
The decision follows an open marketing process managed by Ryden, which attracted more than 20 notes of interest, with three final submissions received. Each submission was assessed against an evaluation framework covering strategic, commercial, economic, financial and management criteria, with Ediston achieving the highest overall score.
Councillor Ruairi Kelly, Glasgow City Council’s convener for built heritage and development, said the decision was an important step for the future of the building.
“Identifying a compelling, detailed and well-progressed proposal for the Egyptian Halls is key to securing a future for this architectural masterpiece while giving new life and new purpose to Glasgow’s built heritage,” he said.
The committee has also approved continued work to investigate the use of Compulsory Purchase Order (CPO) powers and authorised officers to enter into negotiations with Ediston on terms for a back-to-back CPO agreement, if a voluntary purchase cannot be agreed with the current owner..
Leonardo Royal Hotel Edinburgh has officially opened a major new extension, adding 100 bedrooms and taking its total room count to 290.
Based in Edinburgh’s Old Town, the hotel is part of the Leonardo Royal Hotels portfolio, which now includes nine UK properties. The eight-storey addition represents an investment of approximately £22.4 million and forms part of a wider development at the site. The project also includes an expanded Leo’s Restaurant, increasing dining capacity for both guests and local diners.
The new wing has created 15 new jobs, and the hotel says the added capacity will help meet growing demand from both domestic and international visitors.
Claire McLoughlin, General Manager at Leonardo Royal Hotel Edinburgh, said, “This extension represents a significant investment in both our hotel and the wider Edinburgh hospitality sector.
“Adding 100 new bedrooms and expanding Leo’s Restaurant allows us to better meet the increasing demand we’re seeing from both leisure and business travellers, while also creating new local jobs.”
Ambassador Hotel
Dundee hotel boosts turnover and jobs following ownership change
The Invercarse Hotel in Dundee has increased turnover by 10% and created 15 new jobs since changing hands in 2022, part of a wider strategy to invest in guest facilities and grow its events offering ahead of The Open Championship’s return to St Andrews in 2027.
The west end property, which overlooks the River Tay, is now owned and operated by local hoteliers Sean Burke and Paul Brownlie. Since acquiring the hotel, the pair have overseen a comprehensive refurbishment focused on elevating guest experience, improving operations and strengthening the hotel’s community connections.
Refurbishment works include the upgrade of 25 guest bathrooms, improvements to public conveniences and a refresh of the event suites and bar lounge. The hotel’s Redwood Restaurant has also been repositioned to appeal to the local lunch market, with a revamped, seasonally changing menu, a renewed focus on local produce and new kitchen equipment to support delivery.
In tandem with the refurbishment, the hotel has expanded its team, adding front-of-house positions to support operations across its bedrooms, dining and event spaces.
Co-owner Sean Burke said, “I began my career here following university, and worked my way to General Manager through various roles.
Paul was running a local restaurant for 10 years prior to joining the team as Deputy Manager. Between us, we bring almost 50 years industry experience to the hotel.”
He continued, “We realised pretty quickly we were on the same page. When the chance came to buy the hotel, we went for it and haven’t looked back since. We’ve modernised the place, built a brilliant team and brought in a lot of new customers. Dundee means a lot to us and we’re always incredibly grateful for the support the local community gives both the team and the business. Keeping things local and creating a great place for people to come together has always been part of the plan.”
To support the redevelopment and future growth, Burke and Brownlie secured a £3.2m funding package from Bank of Scotland, which enabled them to refinance the balance of the original acquisition and reinvest in the property.
Looking ahead, the team is already preparing for increased demand in 2027, when The Open returns to St Andrews. The last tournament in 2022 brought a marked surge in bookings.
As well as its commercial strategy, the hotel continues to support local causes, sponsoring Help for Kids Dundee and the Women’s Collective.
Old Course Hotel begins phased refurbishment ahead of 2026 season
The Old Course Hotel in St Andrews has begun its phased refurbishment programme that will see key guest areas upgraded ahead of the 2026 season, with further improvements continuing into early March.
The lobby will be fully redesigned in partnership with Richmond International, the interior design studio behind a number of globally recognised hotels. Plans include the reinstatement of original wood panelling, with a new scheme inspired by the surrounding Fife landscape.
As part of the wider investment, the hotel is also introducing a new retail space. The Emporium, a boutique beside the main lobby, which is offering a range of Scottish-made gifts, homeware and familyfriendly items.
The Pro-Shop is also being refurbished to enhance its layout and improve brand visibility in time for the new golf season. A number of bedrooms and suites are being refreshed too, including new carpets, curtains and soft furnishings.
Phyllis Wilkie, General Manager, Old Course Hotel said, “These upcoming enhancements build on our ongoing commitment to evolve with intention and care. Each new space has been designed to feel warm, welcoming and deeply connected to the landscape and character of St Andrews. We’re creating experiences that ensure guests continue to feel a sense of arrival that is unmistakably Old Course Hotel.
“The renovation programme for 2026 continues the momentum of an exceptional year of investment across the site. From the transformation of Kohler Waters Spa to the redesign of our fourthfloor dining and accommodation spaces, 2025 saw us elevate the guest experience in ways we’re all very proud of. These latest projects allow us to build on that success and further enhance the comfort, craft and hospitality our guests return for year after year.”
STIRLING’S COLESSIO DOUBLES PROFITS WITH ARTEMIS-LED TURNAROUND
Colessio, the 39-bedroom hotel in Stirling, has achieved an almost two-fold increase in profits just eight months after appointing Artemis Hotels Management to lead a post-pandemic recovery. Owners brought in Artemis to provide fresh direction and stronger operational leadership, aiming to restore the hotel as a premium destination while reconnecting it with the local community.
Under GM Lee Norris and Artemis’ Chris Charalambous, the turnaround focused on operational efficiency, cost control, and a bold repositioning of the hotel. The brand was simplified to ‘Colessio’, guest rooms and public areas have been upgraded, and menus now feature locally sourced produce. Sustainability is central, with premium coffee and organic teas in rooms, luxury Duck Island toiletries, and a shift away from single-use plastics.
The hotel has also strengthened its social and civic impact. Colessio actively supports Pride Stirling, Historic Stirling, BID Stirling, and the Hospitality Benevolent Fund, while joining
FIVE STAR FORBES RATING
The Balmoral in Edinburgh has once again earned the Forbes Five-Star rating, confirming its place among the world’s top luxury hotels. The Rocco Forte property remains the only hotel in Edinburgh and one of just two in Scotland to hold this distinction.
the Forth Valley Five initiative to source key menu items directly from local producers.
Staff development has been a key part of the strategy. The team now numbers 21, with strong internal progression, including Lynsey McKenna’s promotion from front-of-house to Operations Manager.
Revenue-driving offerings such as Afternoon Tea and a curated whisky library complement the premium positioning, ensuring commercial and guest experience priorities go hand in hand.
Chris Charalambous said, “Colessio’s transformation is a clear example of what can be achieved when commercial focus, local knowledge, and people-led leadership come together. Lee and his team have delivered an outstanding turnaround, creating a hotel that is profitable, sustainable, and firmly rooted in the Stirling community.”
“Everyone here - from the kitchen to frontof-house has contributed to making this a hotel that delivers for guests, the team, and the wider community,” added Lee Norris.
Tourism Sector to Challenge Parties on Jobs and Investment Ahead of Holyrood Election
Scotland’s tourism and hospitality sector will put political parties under the spotlight on jobs, investment, and economic growth at the Scottish Tourism Alliance (STA) Signature Conference 2026, held at Edinburgh’s EICC on 9–10 March.
The conference will play host to a preelection industry hustings on 10 March, which will be chaired by political journalist Brian Taylor, who will open with an overview of the 2026 Holyrood election and party commitments before moderating the discussion. Confirmed panellists include: Kate Forbes MSP, Scottish National Party; Daniel Johnson MSP, Scottish Labour; Murdo Fraser MSP, Scottish Conservatives; Willie Rennie MSP, Scottish Liberal Democrats; Graham Simpson MSP, Reform UK
Marc Crothall MBE, Chief Executive of STA, said, “Anyone who works in Scottish tourism knows the last few years have been extremely tough. Businesses are juggling rising costs, unpredictable demand and constant pressure to do more with less, and many had hoped things would have stabilised by now. Instead, confidence remains lower than ever and
expectations for the year ahead are bleak. Our research shows most operators expect trading conditions to worsen, with day-to-day operating costs their biggest concern. Nearly half are delaying or cancelling investment, and around 15 per cent are preparing for redundancies. Tourism relies on continual investment and renewal. When that stalls, quality slips and Scotland’s competitiveness as a destination is put at risk. As we head into an election campaign, now is the time for the parties to put business, jobs and the economy at the top of the agenda.”
The hustings are part of STA’s Signature Conference, the flagship event of Scottish Tourism Month. The two-day programme brings together economists, destination leaders, global travel platforms, operators, and policymakers to explore business resilience, marketing, leadership, innovation, and the future visitor economy. Sessions will examine economic outlooks, traveller trends, and strategies to deliver Scotland’s national tourism strategy, Outlook 2030, which aims “to be the world leader in 21st century tourism.”
SMILES ALL ROUND AS TEAM SHARE IN PROFITS AT MANORVIEW
Independent Scottish hospitality group Manorview spreading some cheer among its team recently when it shared £135,766 of profit across its 11 venues and 300 team.
The Manorview ‘Heartcount’ scheme sees 10% of annual net profits distributed to team members who have been with the business for a year or more. Payments are calculated based on hours worked rather than job title or salary, meaning everyone - from Directors and Managers to Chefs, Housekeepers, Spa Therapists, and Kitchen Porters - receives an equal reward for equal hours.
The news came with a celebration themed ‘A Slice for Everyone’, reflecting the group’s commitment to fairness and shared success. Staff were treated to pizza, cake, and takehome goody bags to mark the occasion.
Dani Fraser, Head of People at Manorview, said, “We are very proud of our Heartcount profit share scheme. Everyone, regardless of role, makes a positive contribution to Manorview, and it’s only right they receive something in return. Over the years, nearly £1 million has been shared fairly with our
committed team.”
Unlike traditional performance or targetbased bonuses, Heartcount is the group’s only monetary bonus, available to all qualifying staff rather than just managers or sales teams.
“Fairness is at the heart of so many of our decisions,” Fraser added. “It’s not just senior staff or sales teams who make things happen— this is why Heartcount is structured the way it is.”
While some team members don’t yet qualify due to length of service, everyone was invited to the pizza and cake celebrations, ensuring recognition across the business.
Manorview operates 11 venues across Central Scotland, including Boclair House in Bearsden, Brisbane House in Largs, and The Redhurst in Giffnock. Beyond profit sharing, the group is committed to community impact. Its registered charity, the Manorview Foundation, has supported thousands of people in poverty through free events, meals, and community sessions including parent-and-baby and youth groups.
Knockinaam Lodge Launches New Coastal Guest House
Knockinaam Lodge, the boutique hotel in south-west Scotland, has opened bookings for its new guest house, Seall Lodge, set on the estate’s hillside overlooking the main lodge and its private cove.
Designed by architect John Murray with interiors by John Dick & Son , Seall Lodge is positioned to maximise views across the bay and surrounding landscape. The name *Seall*, meaning “to see” in Gaelic, reflects the lodge’s focus on sightlines, with all main rooms facing the water.
The lodge features a reverse living layout. The ground floor has two super king bedrooms - one can be a twinwith a master , ensuite and a family bathroom. Upstairs, an open-plan kitchen, dining, and living area opens onto a glassfronted balcony and roof terrace.
Hotel Manager Callum McCann said, “Built with natural materials and high levels of insulation, Seall is designed to be energy efficient and long lasting. Its location protects the meadow and wildlife while making the most of the views.”
Seall Lodge is family- and dog-friendly , offering privacy alongside access to the hotel’s facilities. Guests can book a private chef experience, featuring menus based on classical French technique and local produce from the Galloway and Southern Ayrshire Biosphere and the hotel’s organic kitchen garden.
Visitors can also dine in the main lodge’s 3 AA Rosette restaurant . McCann added, “Seall offers privacy and comfort while keeping guests connected to the landscape. Our aim has always been to enhance Knockinaam rather than expand unnecessarily, and Seall achieves that balance.”
Owners of the RAD Groupthe Kyle family celebrate the opening of the new Technogym
SEAMILL HYDRO UNVEILS NEW TECHNOGYM AT HYDRO HEALTH CLUB
& SHOWCASES
UPCOMING NEW SPACES AT HOTEL
Seamill Hydro in Ayrshire has unveiled its new Technogympowered Hydro Health Club, completing the first phase of a major wellness transformation. Open to both members and hotel guests, the club introduces a premium, design-led fitness experience with memberships and day passes available.
The gym has doubled in size, offering a light-filled, expansive space for cardio, strength, and functional training, designed for all abilities - from seasoned gym-goers to beginners.
In a Scottish first, the Hydro Health Club features Technogym’s exclusive Sandstone Collection, merging cutting-edge fitness technology with refined, minimalist design. Future phases of investment will add two new group fitness studios, upgraded changing facilities, and a full refurbishment of the hotel’s swimming pool, creating a complete end-toend wellness offering.
Aaron Kyle, director at RAD Hotel Group, said, “It’s been incredibly rewarding to see the first reactions from our members as they experience everything our new Club has to offer. We’ve built this worldclass facility for Ayrshire, and we’re so proud that it’s now open for our members - old and new, and hotel guests to enjoy. A huge thank you to our staff and guests for their patience and support throughout the build.”
RAD Hotel Group has has just unveiled two striking new spaces at Seamill Hydro which will open next month.
Tides, a reimagined coastal restaurant destination, and Sirens, an exquisite new Champagne and cocktail lounge. Both are framed by floorto-ceiling panoramic sea views inside the iconic Ayrshire resort. The new
interiors are shaped by the rhythm of the coastline and the pull of lunar mythology, evolving with the mood of the moon and the wild maritime Scottish climate. Tides transforms the former Orangery restaurant footprint into an all-day destination from breakfast through to supper, hosting up to 180 guests in a comfortable, contemporary setting that remains connected to the coastline at every turn. Echoing the moon’s influence on the sea, the interiors feature curved banquettes, storytelling murals, and undulating bar
Sirens draws inspiration from lunar goddesses, sirens, and themes of transformation. A striking central bar, architectural ceiling features, and richly layered lighting create a space where the mood becomes part of the story, perfect for settling in with a cocktail at the bar or unwinding with friends and a bottle of wine after dinner at Tides.
Aaron Kyle added, “Seamill Hydro has always been one of Scotland’s most iconic coastal resorts, and these new spaces mark an exciting new chapter for us. From day one, our team wanted Tides and Sirens to feel truly connected to the coastline, with spaces that naturally shift in mood from bright, easygoing days to atmospheric evenings by the sea. It’s been a collaborative effort between our fantastic in-house team and the talented Studio Two, with a real focus on creating something immersive that reflects both the character of Seamill and the evolving vision of The RAD Hotel Group. We’d like to thank our guests and the local community for their patience and support during the renovation, and we’re really looking forward to welcoming visitors from near and far when we open next month.”
APEX CELEBRATE 30TH ANNIVERSARY
Apex Hospitality Group celebrated its annual People Awards last month at Prestonfield House in Edinburgh, bringing together over 200 colleagues, partners, and dignitaries. The event recognised individuals and teams across Apex Hotels, Monogram Collective, and Hospitality Linen Services for their contribution to the Group’s success.
The evening included a welcome from Chairman Ian Springford and marked 30 years since Norman Springford founded Apex Hotels with the opening of the Apex International Hotel in Edinburgh’s Grassmarket. It was also the first time the Group had gathered under its new umbrella brand, Apex Hospitality Group, reflecting a unified strategy across its three businesses.
Awards included long service milestones from 10 to 30 years and categories recognising individual and team performance. Shonagh Gordon, celebrated 30 years of service. Students Ava Dillon and Patricia Aquino, were the recipients of the Apex Bursary in partnership with Queen Margaret University,
Skylark officially launches at Marcliffe
Skylark Brasserie, Aberdeen’s newest contemporary dining destination, has officially opened its doors following a launch event on Friday 30 January The brasserie welcomed invited business associates and civic representatives ahead of opening to the public the following day.
The Lord Provost of Aberdeen attended the ceremony, recognising the significance of the development at Marcliffe and its contribution to the city’s hospitality and economic landscape. The opening marks a further milestone in ongoing investment in the Marcliffe site and in strengthening Aberdeen’s premium hotel and dining offering.
Located within Marcliffe, Skylark Brasserie introduces an elevated allday dining concept to the city, combining relaxed elegance with a lively yet unhurried atmosphere. The menu champions seasonal Scottish produce and modern brasserie classics, positioning the venue as a destination for business lunches, relaxed dinners and special occasions.
Speaking at the launch, Chairman Sir Jim Milne CBE said, “Skylark is something truly unique for Aberdeen. We’re incredibly proud of what’s taking shape here and excited to share it with our guests. It reflects a long-term commitment to quality, to hospitality, and to investing in the future of the city.”
The total investment in the Skylark development has exceeded £5.5 million, including a state-of-the-art kitchen, bespoke interiors and upgraded facilities. More next month.
Anna Hart, People & Culture Director, said, “Our People Awards are one of the most important events in our calendar because they recognise the individuals who are so integral to the success of the business. As we celebrate 30 years since Norman founded the company, it is incredibly powerful to see so many colleagues who have grown with us, shaped our culture and delivered exceptional experiences for our guests.
“Bringing the business together for the first time as Apex Hospitality Group makes this year even more meaningful. Our success in 2025 and our ambitions for the future are only possible because of the talent, commitment and passion of our teams across every part of the organisation.
Key winners included Caprice Rose, Lena Labuda, and Alison Moir as Managers of the Year across the Group; Adam Keresztenyi as Be Yourself Here Ambassador; Michael Stewart as ESG Ambassador; and Thomas Walker as Platinum Team Member of the Year. Apex City of London Hotel was named Business of the Year, with Apex City of Edinburgh Hotel as runner-up.
L-R - ANGELA VICKERS, SHONAGH GORDON AND AVERIL WILSON
LEADING THE WAY
As Scottish Tourism Month 2026 gets underway, I caught up with Marc Crothall MBE, Chief Executive of the Scottish Tourism Alliance (STA), who has spent four and half decades immersed in the hospitality and tourism sector. From starting as a commis waiter in Oxford to running hotels, leisure clubs, and event venues across the UK and South Africa, Crothall’s career is a blueprint for understanding the Scottish tourism industry from the ground up.
Marc’s career began back in the 70’s in Oxford, working at the famous La Sorbonne for Chef Patron Andre Chavagnon who had also taken Raymond Blanc under his wing, on leaving Oxford he then spent a brief spell working as a milkman in Brighton and a chef at the Metropole hotel before moving to Cape Town to do a trainee management role with Gilbey’s . “I was only going for six months but ended up staying four and a half years and running my own restaurant,” he recalls.
Over the following decades he worked for international and independently owned city and rural hotels, and in major event venues, sporting stadia, theme parks and leisure clubs - from the Sheraton Skyline at Heathrow to being Director of Catering at the Royal Concert Hall in Glasgow when it opened in 1990. He undertook the same role at the SEC from 91-95. During this period, he also manged the corporate and public catering services for the Scottish Open Golf Championship and at Hamilton Park Racecourse. “ What I have loved most about my career, first and foremost is the people that I have had the privilege to work with, and secondly the diversity of the job every day has been different especially when it came to managing events and venue operations , yes it has been hard work, but you were constantly learning, constantly adapting. My time leading the STA has been no different ”
Some of the experiences that shaped him were extraordinary. In 1982, as a 19-year-old Duty Manager in Cape Town, Marc helped a guest in crisis. “A woman called from Johannesburg, worried her 22-year-old daughter might attempt suicide. We spent time with her over the weekend… and then, on Sunday afternoon, she very sadly took her own life, and I was the person that found her in her hotel room. What followed was like that Fawlty Towers sketch of trying to get the body out of the hotel, except
it wasn’t funny – from an ambulance that couldn’t access the hotel, to a resident who I knew was a doctor. that I had requested come and help, but who immediately passed out when he saw the body (I later discovered he was a Doctor of physics not medicine) and then the body fell off the stretcher... Experiences like that teach you resilience, crisis management, and empathy - lessons I’ve carried through every role since.”
In Dec1994, Marc faced the Great Glasgow Flood while managing the F&B operations at the SEC. It was just before Christmas and there were back-to-back concerts at the SEC and a Jurassic Park exhibition on. He says, “When I left for the evening it was fine – the next thing I heard on the radio at 6am was that the Meat Loaf concert had been cancelled, so I headed back in – the Kelvin had broken its banks, and the water flooded the site – it was surreal. Jurassic Park exhibition dinosaur heads peeking out above the flood water and cardboard cut outs of Mickey Mouse on ice skates floating down the SEC concourse. It was chaos, but the team camaraderie at the venue was incredible as within a week we had the water pumped out, the site cleaned and open for the Carnival,” he says.
He left Glasgow in 1995 having been appointed to run the £10m on park Retail Catering operations division at Alton Towers helping what he describes as “delivering the magic”, He refers to this as one of the “best fun jobs” he has ever had. Then followed the invitation to launch Amadeus a contract catering joint venture between a midlands pub company and the NEC ,which he did for 2yrs before switching track to manage in the health and fitness industry. He spent two terms of five years holding cluster management roles with David Lloyd Leisure in London and in Glasgow. This wide range of operational experience has provided him with the empathy for those across the sector and a deep understanding of the practical challenges they face.
Marc took up his post with the Scottish Tourism Alliance at its inception in 2012 and has represented the agency ever since. He was also appointed in 2022 to co-chair the Tourism and Hospitality Industry Leadership Group (ILG) alongside Minister Richard Lochhead, the ILG being the strategic guardian of the country’s national tourism strategy Scotland Outlook 2030 - He admits, “The past 14 yrs have been a rollercoaster of emotion, great fun, hard work and at times real frustration. Too often it has felt like
BY SUSAN YOUNG
some in government and others don’t understand the workings of or appreciate the industry and just take it for granted – they assume that no matter what they do or decide that the sector will cope. Our resilience has become a kind of double-edged sword. People assume we can manage, and that sometimes means our requests for support aren’t fully understood or granted.”
He’s candid about one of the sector’s most frustrating recent policy battles: Non-Domestic Rates. “The NDR change doesn’t affect the biggest employers? (a £110,000 cap) What people don’t always realise is that a what is classified as a large business when is in fact a relatively small one - such as the 30-bedroom Loch Melfort in Argyll which falls outside the support bracket, and there are many similar sized hospitality business’, especially across rural Scotland that have not qualified for relief. These businesses are absolutely vital as they create jobs, attract visitors, and provide the glue that makes communities thrive. If they aren’t supported, investment won’t flow, and you start to see assets for sale. Some owners are ready to retire, frustrated by valuations that don’t reflect the value of their contribution, while ambitious new operators need support to innovate.
“Operators don’t do it just for the money. People like Jonathan Macdonald at Scoop or Mark Ferrier at the Bearsden Athletic Club are reimagining their spaces, pivoting when necessary, and creating experiences that connect with local communities. It’s about serving people, not just keeping the doors open.” He stresses that these independent operators be they self-caterers, hoteliers, restaurateurs, or pub owners, they are the heartbeat of Scottish tourism. “Visitors come for real stories, real interactions. Big companies provide the consistency, but the soul of tourism is often in these smaller, community-connected businesses.”
Talking of connections – he also believes Infrastructure and policy integration are central to the success of Scottish tourism and hospitality. “We must continue to grow our international flight connectivity, but growing Rail tourism presents a huge opportunity too. We’ve been working together with VisitScotland, ScotRail Holdings, Network Rail, The Caledonian Sleeper, and other operators to create a unified Rail tourism strategy rather than siloed operations. When you show political leaders that the sector can work together, it strengthens buy-in. The current level of collaboration we have both across the wider business community with the government and its agencies sector although some might question it at times, is something that many other countries envy..
However too often decisions are made without considering the positive effects that tourism and hospitality can bring and what the unintended consequences might be if the wrong decision is made or the industry is just ignored . Tourism is not just about holidays - it’s music festivals, business events, the daytime economy, and when business dries up it affects everyone that supplies a hotel or pub. From linen providers to local suppliers and too often that is overlooked.”
Despite challenges, tourism in Scotland remains strong. Domestic and International spend was £11.4 billion last year, and with those attending events contributing another £5-6 billion, it amounts to c£17.5 billion. The sector is also the largest employer.
Says Marc, “Post Covid we have seen more and more people travelling the world and exploring their own country too. But there’s still a domestic visitor spending gap due to the increasing cost pressures on UK household budgets with many families opting to do free activities or cheaper foreign holidays. With business costs continuing to rise if the visitor spend doesn’t flow through, then assets and businesses suffer,”
Marc warns. “Internationally, Scotland is also facing growing competition from across Europe and in still relatively new and emerging destinations such as the Balkans, they’ve become extremely competitive both on price and quality.
“Aside from our globally renowned warmth of hospitality Scotland has many unique advantages, authenticity, scenery and yes even our cooler climate but we can’t rely on that alone. Transport, accessibility, and pricing must be competitive and the quality of the offer in many parts needs to be better, or visitors will go elsewhere. The customer expectation bar on value and quality has been raised significantly.”
Whilst the US remains the number one in bound market to Scotland he points to subtle demographic shifts as well, which could be good news for Scotland. “Visitors from the Middle East, and older travellers who are a seeking out our cooler weather as we see the impacts of climate change and a gentler experience. Afternoon tea, fresh air, and scenery are all attractive to them, but they also need convenience and they too expect quality and value for money. You can’t just offer a landscape; everything has to work together for a seamless experience.”
Tourism as a career of choice is another area that Marc is keen to see develop. “We employ 245,000 people and generate £17 billion annually. We need digital marketers, accountants, strategists, operations managers - not just frontline staff. Too often parents think a career in our industry has no future and the roles and earning potential is limited . My own father wasn’t too impressed, but his view changed when he realised that I was managing multimillion-pound operations and got to understand the sector.”
Marc’s owns experience and personal commitment to promoting the industry as a great one to work in is reflected in his family. “Three of my children are in the industry - they’ve gone there by choice like me they love working with people, being creative and the buzz of an event! Jamie’s worked through Revolution, Tigerlily, Virgin, Gleneagles and is now with Buzzworks, and Calum has been a manager with Vue Cinemas for 9 years in Aberdeen and Glasgow, my middle son Sam whois 21, established his own live music events company, Khaotic Events, two years ago , and is selling out venues like the Classic Grand, The Liquid Rooms and many others across the UK. So, as you can see, I have a have a personal stake in the success of the industry too, which is another thing that keeps me invested in it every day.”
In 2022 Marc was awarded the MBE by Her Majesty the Queen for services to Scotland’s tourism industry and in 2025 he was awarded the Lifetime Achievement Award from the Institute of Directors in recognition of his career contributions to date. He remains extremely humbled for receiving such recognition. “ It is our operators, our independents, our communities - that are the soul of Scottish tourism, supporting them, giving them the tools to succeed, and celebrating what they do best is what keeps this industry vibrant, relevant, and meaningful. I continue to be very grateful for the huge support and backing from the STA board, my industry peers and the many thousands of members and non-member business that support the STA to do what we. Resilience is in our DNA, and I will continue to make the point to everyone that Tourism must never taken for granted, it isn’t just an industry it’s an economic, social, and cultural force, that binds communities, it’s the heartbeat of the nation sells and tells the story of Scotland to the world. It’s importantly an industry that offers many amazing career opportunities as it has to me and full of amazing people who are all committed to helping create and deliver great memories for their customers and guests.”..
ON THE MARKET
01 The Highland Getaway Inn Loch Leven
The Highland Getaway Inn, is a early-20thcentury Highland property, is on the market through Scottish Business Agency with an asking price of £795,000. Nestled along the banks of the River Leven and overlooking Loch Leven, the inn combines traditional Highland charm with modern amenities, offering a rare opportunity to live and operate a thriving hospitality business.
The property is being sold due to the owners wanting to retire and it features six en-suite letting rooms alongside a spacious threebedroom owner’s accommodation.
Guests enjoy a bar, restaurant, and function space, including a recently added balcony bar that offers panoramic views of the river and loch, creating a standout destination for locals and tourists alike.
Operated by the current owner since 1987, the inn has built a highly profitable operation, with a turnover exceeding £800,000 and net profit margins above 30%. The business has experienced consistent growth, increasing by over 30% year-on-year over the past three years, and year-to-date trading shows further growth compared to the previous year. Income is predominantly generated from bar, restaurant, and functions (81%), with accommodation contributing 19%..
02 The Commercial Hotel Wishaw
The Commercial Hotel on Main Street in Wishaw, North Lanarkshire is for sale through Christie & Co following Manorview’s plans to concentrate on its core portfolio.
Originally a coaching Inn dating back to the 1800s, The Commercial Hotel offers 10 en suite letting bedrooms as well as a bar, lounge and restaurant area. The property also contains a separate events space with a capacity of 220, which previously operated as a nightclub . The hotel includes a large beer garden and car park, serving as a popular destination for locals as well and sits in a prominent position in Wishaw Manorview Hotels, has owned The Commercial Hotel for the past 20 years. A representative said, “We have taken the decision to sell as part of a strategic refocus on our core portfolio. The Commercial was the very first hotel in the Manorview collection and we are incredibly proud of the role it has played in our journey and of the loyal customer base it has built within the Wishaw community. While the venue remains a strong and well-presented trading asset, we believe The Commercial Hotel represents an outstanding opportunity for a new owner to build on its established reputation, expand the events and food and beverage offering, and unlock its full potential within a thriving local market.”
The hotel is on the market with an asking price of £950,000 for the freehold.
03 The Woodhouse Hotel Largs
Specialist business property adviser Christie & Co has brought to market The Woodhouse Hotel in Largs, North Ayrshire.
Set within its own landscaped gardens, The Woodhouse Hotel offers nine tastefully decorated en suite guest bedrooms, as well as a bar and restaurant. Situated a tenminute walk from the town centre and close to the seafront, the hotel also hosts small weddings, private dinners and birthday parties throughout the year.
The hotel has been owned and operated by the Wood family for 16 years, with Woody’s Bar and the on-site restaurant popular with locals.
A separate three-bedroom owners’ cottage to the rear of the hotel is also available by way of separate negotiation.
The sale process is being managed by Tony Spence, Associate Director - Hospitality at Christie & Co, who commented, “This is a great opportunity to acquire a profitable hotel situated in Largs. Although the business trades very well, there is huge scope to grow the turnover further. We would urge any interested parties to get in touch for further details.”
The hotel is on the market at a reduced asking price of £445,000.
MARKET @ UNDER £1M
The 18th-century Airds Hotel overlooking Loch Linnhe has been brought to market with offers over £995,000 invited.
Drysdale and Company is marketing the 11-room hotel in Port Appin, describing it as one of Scotland’s finest small country house hotels.
Originally a ferry inn, the whitewashed property features traditional slate roofs and landscaped gardens, combining period charm with modern upgrades. Alongside its ensuite bedrooms, the hotel includes a residents’ lounge, dining room and owner’s accommodation. A separate two-storey building to the rear provides a self-contained two-bedroom manager’s apartment, with additional staff accommodation on site.
The agent highlighted the hotel’s award-winning restaurant and panoramic views..
04 Airds Hotel Port Appin
Star Hotel Kingussie
New Turban Restaurant, Giffnock
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FROM EAST TO NORTH
PHIL SCOTT is the well-travelled Managing Director of Links House. SUSAN YOUNG caught up with him to find out more about about the man who started life in Aberdeen, and came to Dornoch via Guangzhou and Mongolia.
Set on the edge of Royal Dornoch, with views across the links and a reputation that now extends far beyond the Highlands, Links House has evolved quietly but confidently over the past decade. What began in 2013 as an eight-bedroom guest house is today a refined 15-room hotel with a growing food and beverage identity, a private dining space, curated experiences, and back-to-back Michelin Key recognition.
At the centre of that evolution is Managing Director Phil Scott, who runs the hotel for
American owner Todd Warnock.
“For us, luxury begins with comfort,” he says. “Not in formality, but in the warmth of a welcome, a seat, a glass in your hand, the simple gestures we extend at home. That’s hospitality at its heart.”
The property itself carries depth and history. Built in 1843 for a Free Church minister, later requisitioned during the Second World War as officers’ quarters, it remained a private home for generations. When it reopened as a hospitality business in 2013, it did so with an intentionally residential feelintimate, understated, and rooted in place.
Additional rooms were added with the development of Glenshiel, a new building on land adjacent to Links House. Its restaurant space expanded with the opening of Mara in 2021 and the development of The Anteroom, a private dining space located within MARA, which offers an exclusive dining experience for groups of 6 to 12 guests.
Today the hotel blends golf-driven demand with destination dining and experiential stays. “Last year was our best year ever,” Scott says. “And with things like the Michelin Key in ’24 and getting it again in ’25, that’s a massive pat on the back - not just for me, but for the
“I’d be telling people about the beauty of Scotland, the golf, the people. And they’d say, ‘Well, what are you doing here then?’ That question kept ringing in my ears.”
When the opportunity at Links House emerged, the timing felt right.
team.”
Yet Phil’s route to Royal Dornoch was anything but straightforward.
“My first day in hospitality, if you want, was cutting chips in a fish and chip shop in Aberdeen,” he laughs. “The chip machine had broken, and a friend of my brother asked if I wanted to make a few quid. So I peeled tatties and cut chips.”
He progressed into glass collecting and bar backing for bar operators Big Beat before moving into wine, beginning with Oddbins in 2000 and moving to Wine Importers in Livingston. He explains, “I was in wine for quite a long time, but I always flirted back and forth with hospitality and restaurants.”
Phil progressed into importing and distribution, working from the commercial side of the industry, but admits something was missing. “It’s lovely to sit and have dinner with clients and talk about wine. But there was that longing to get back on the other side and face the guest.” As a result, he decided to move back into hospitality with a restaurant group in Aberdeen and then went to work for 6° North Brewery just before they opened their bar, and Phil helped them with the opening.
Then a friend of his who was working in Hong Kong as General Manager of Montrose Wines suggested he come out to work in China.
Says Phil, “I was 35 by that time, and it was too good an opportunity to turn down. I was a boy from the centre of Aberdeen, and I got dropped into Guangzhou - a city with 25 or 30 million people - it was huge. That hadn't been the original idea, which was to go to Hong Kong, then Shanghai, so it was a complete culture shock to end up in Guangzhou (Canton). It was interesting, wild, crazy, and exciting at the same time.
“Operating in a very different cultural environment demanded adaptability. It's a different accompaniment to hospitality because it's almost in some ways all about status. And wine was not a regularly imbibed product - tea is the drink of choice. My role was really to educate with the help of a translator. But it was also navigating the cultural differences. For instance, if you’ve got a business card, you hold it by each corner and hand it over. And when you’re toasting someone, if I hold my glass lower than yours, that’s a show of respect. There’s always this battle of getting lower.”
More than etiquette, it was his perspective that shifted. “You’re not just dealing with a different language. You’re dealing with different processes and expectations. It taught me how to articulate my Aberdeen accent properly, and how to make sure you’re getting your point across.” He continues, “My remit was to focus on
five-star hotels, which there were plenty of, and that led to my next role.”
From China, he went to Mongolia - what was meant to be a short assignment that became 14 months. He explains, “I had become friends with the team that was opening the Kempinski Hotel in Guangzhou. And they suggested that I come on board to help them open it. But the opening was delayed, and instead they asked if I would go and help open the Kempinski Hotel in Mongolia.” He says, “It was the hardest but most rewarding and career-progressing year of my life.” It was also where he met his wife. He smiles, “If I hadn’t stayed, I wouldn’t have met her.”
Phil cites a couple of stand-out moments in Mongolia. “I was responsible for Food and Beverage, and during that time we had the Coldest Burns Supper in the World. The British Embassy, which was just around the corner, had been hosting it at another venue, but with me being a Scot, we persuaded them to come to us. The night we held it, the temperature was -45°.
“On another occasion, I had to cater for more than 200 guests in the middle of nowhere with no running water and no electricity. We did dinner and breakfast for 200-plus people, but at the luxury Kempinski standard. If I can do that, I can do anything. Nothing scares me anymore professionally.”
He then moved to Singapore to help with the opening of the Kempinski Hotel there. He recalls, “That was another eyeopener. International luxury at a different level,” he says. He built a 2,000-bin wine list for the opening property and still speaks of it with pride. “I still feel I’ve got a fingerprint there.”
Despite opportunities to remain in Asia, Scotland kept resurfacing in his thoughts.
“I’d be telling people about the beauty of Scotland, the golf, the people. And they’d say, ‘Well, what are you doing here then?’ That question kept ringing in my ears.”
When the opportunity at Links House emerged, the timing felt right.
“I’d applied for another role while I was in Singapore - just something to come back into. But I got offered that the same day as I had my first interview with Todd, the owner here. And I said, thank you so much but no to the other job because I’d fallen in love with Links House. This was the right place. There was more to do. More to develop.”
Since his arrival, development has been steady and deliberate. The Mara concept was created at the end of 2019, eventually launching in 2021. Catering expanded beyond the property with the opening of The Anteroom - a private dining space, and a barbecue space is now in the pipeline.
“Every year there’s been something new,”
he says. “We’re always looking to deliver that little extra experience.”
“Many of our offerings now include partner products. “
The hotel’s coffee comes from local company North Coast Coffee. They said, “We’ve thoroughly enjoyed working alongside Phil and the team at Links House to create something that truly reflects who they are. From the very first conversations, it was clear this needed to be more than just a house coffee - it had to capture the character, care and standards that define the Links House experience. Together, we crafted a bespoke blend exclusive to them, designed to sit perfectly alongside their cuisine and leave a lasting impression with every cup.
“This collaboration is something we’re incredibly proud of, and we look forward to continuing to develop our partnership in the years ahead - refining, evolving and ensuring their coffee offering remains as exceptional as the rest of the guest journey. “
Phil continues, “Last year, we also began working with TravisMathew, the golf apparel brand. We’ve also introduced bedding products from Ava Innes. In addition, we feature items from our local candle maker, Alasdair Dickson.
“On the spa and amenities side, we’ve partnered with Ishga, which is another step forward for us and aligns well with our overall offering.
“If I think about what we’re really focusing on this year, it’s all about networking, connections, and meaningful collaborations.
“In fact, we’ve just launched something that stems from a long-standing relationship with Stephen Rankin of Gordon & Macphail.
“For the past seven years, Stephen has hosted a private dinner here during the Dornoch Whisky Festival, held in our Links House. The following day, guests take part in the David Urquhart Memorial Trophy at Royal Dornoch - a wonderful tradition that has become a real highlight of the weekend.
“Each year, Stephen and I challenge ourselves to develop the experience further. What began as a simple whisky dinner evolved into something much more collaborative. A few years ago, we introduced a ‘Two Hands’ dinner concept - bringing together two chefs for a joint tasting experience. We welcomed Sarah Rankin of MasterChef fame, and across two evenings, we created a special tasting menu: four courses from our kitchen and four from Sarah’s. It was a fantastic success and really set the tone for what we could achieve together.
“From there, we continued to push the concept forward. Last year, we decided to expand it into a full weekend experiencesomething immersive and destination-led.
This ties into what we call The Anteroom Experience - a two-night escape designed around exceptional food and drink. The first evening features dinner in our restaurant. The second day is centred around curated experiences: for instance, a Glassblowing Experience at Glasstorm in Tain, and for wine weekends, we host masterclasses; for whisky-focused stays, we offer guided tastings. The weekend culminates in a bespoke tasting menu served in our private dining space.
“We keep the gathering intimate - limited to just six rooms, ensuring it remains exclusive, personal, and truly memorable.
“It’s been a natural evolution for us: building on relationships, celebrating collaboration, and creating distinctive experiences that guests simply can’t find elsewhere.”
That philosophy underpins this year’s launch of a Five Senses series of “Antidote Experiences” - curated, small-scale weekends focused on whisky, textiles and sleep, scent, sound, and design.
“It got me thinking,” he explains. “What else is sensory? Five senses.”
The concept has been expanded to blend intimate tastings, collaborations with Scottish makers, and immersive programming designed to slow guests down and deepen their connection to place.
“If you don’t try, you don’t know,” Phil says. “Don’t be scared of failure. Life is too short not to try.”
“We’ve set dates for our upcoming events: one in March, one in April, two in October, and one in November - summer just doesn’t work for us.
“Stephen will be joining us again, and we’ll be following the same format as before, which is exactly what he wanted. The only twist this time is a little surprise wine tasting I’ll be hosting. On Friday night after dinner, guests will take part in a Wine & Art experience, where they can design their own wine label. The winning label will receive a special prize - it’s a fun, interactive moment because, after all, hospitality should be fun!
“In April, we’ll be hosting a weekend with Ava Innes, now titled ‘Texture and Tranquility.’ This experience celebrates rest, wellness, and subtle luxuries. Guests will enjoy enhanced turn-down service with lavender pillows and bed socks, alongside guided breathing exercises, and a unique cherry
cocktail designed to support sleep. Saturday morning features a golden hour beach walk, connecting guests with the sand, sea, and fresh air, followed by breakfast and a textile workshop with Ava Innes, highlighting the benefits of rest and wellness products. The weekend concludes with a relaxed tasting menu dinner, offering the perfect blend of indulgence and rejuvenation.
“Looking ahead to October, we’ll explore fragrance and fashion with Kingdom Scotland perfumers and designer Siobhan Mackenzie, in a tartan-inspired masquerade weekend.
“Finally, in November, The Highland Sound opens the entire house for Saint Andrew’s Day, featuring a live concert at Dornoch Cathedral in partnership with Dornoch Gatherings, providing a spectacular finale to the season.
This year, my main focus is really on making experiences like these happen and enjoying them to the fullest - though we’ve got so much going on, sometimes I wonder why we take it all on!
“We’ll also be collaborating with Dalmore this year, as they’re reopening, which is very exciting. And we have just put in our own Dalmore Bar.”
You would think that he would have enough on his plate with the aforementioned. However, Phil is also lending his hand to HIT. He explains, “I’ve been asked to take on the role of vice chair of the HIT Highland Committee. It’s a great opportunity to connect with key figures in the region and get to know them. I feel there’s so much more we could do here in the Highlands, so I’ve been exploring ideas like organising a golf experience - a threeday event at Royal Dornoch Golf Club.
I spoke with Ken Miller, chair of the Golf Committee at the W Hotel in Edinburgh, about hosting a Highland edition of the Ryder Cup-style event - a three-day golf experience.
“I’ve floated the idea with David Cochrane, who seems enthusiastic, and I’ll be following up with the team shortly.
He concludes, “For me, hospitality is all about creating memorable events, pushing boundaries a little, and making connections that matter - all while having fun along the way.”
For all the global experience - from Guangzhou to Mongolia to Singapore and now Dornoch - Phil is clear about where he belongs.
“We love it up here. It’s open and free. It would be hard to imagine doing anything else.”
PHIL SCOTT MANAGING DIRECTOR LINKS HOUSE
For more information, visit: [hitscotland. co.uk/scholarships-hit](https:// www. hitscotland.co.uk/scholarships-hit)
HIT Scotland Awards 212 Scholarships to Hospitality Talent
The Hospitality Industry Trust (HIT) Scotland has marked another milestone in supporting the country’s hospitality workforce, awarding 212 scholarships to professionals across Scotland.
The awards were presented at HIT Scotland’s annual Talent Conference at voco Grand Central, Glasgow , bringing together more than 430 industry leaders, recipients, and guests to celebrate the programme.
HIT Scotland scholarships are designed to develop skills, inspire innovation, and enhance career growth. They span 16 categories, covering business, operational, and inspirational empowerment. Recipients benefit from hands-on learning, mentoring, and insight from industry leaders, with content tailored to each individual’s development goals.
Among the most coveted awards is the Art of Leadership programme at the worldrenowned EHL Hospitality Business School in Lausanne, Switzerland. Recipients include Kyle McCutcheon, Duty Manager at Lamlash Bay Hotel, and Kyle Devine Head of Learning at Cameron House , who will attend a two-day leadership course including a visit to EHL’s Michelin-starred restaurant.
Kyle Devine said, “Being awarded this scholarship is an absolute ‘pinch me’ moment in terms of my career. I’ve worked my way through the ranks at Cameron House from housekeeping to heading up all training within the property. I am so excited to take the next step in my hospitality journey and cannot thank HIT Scotland enough for the opportunity. Management is all about development and
inspiring your team to grow with you so this opportunity will change my career completely.”
Operational scholarships cater to chefs, bartenders, and hospitality operators looking to enhance technical skills and explore innovative practices. This year, Vidhi Mehta, Chef de Partie at Contini, The Scottish Café & Restaurant , Edinburgh, received the Chef Craft Skills Scholarship , an experiential programme focused on fine dining and modern plating.
Vidhi commented, “The HIT scholarship will allow me to develop my skills and take my career to new heights. My dream is to one day have my own fine dining restaurant and with the help of HIT Scotland, my goal now feels so much more achievable.”
HIT Scotland Chief Executive David Cochrane said, “It is inspiring to see Scotland’s hospitality talent so motivated to expand their skills and experiences. These scholarships spark ambition in individuals to grow professionally while bringing new ideas and innovation back into their teams and venues. From leadership development to operational excellence in the kitchen and front of house, HIT Scotland scholarships provide transformative experiences. We congratulate all 212 recipients and look forward to seeing their impact across Scotland’s hospitality industry in 2026.”
HIT Scotland thanked the Savoy Educational Trust, The Crerar Trust, The MacRobert Trust, Diageo Learning for Life , and corporate sponsors for supporting the 2026 programme.
SI SPA
Boasting uninterrupted views across the Firth of Clyde to the Isle of Arran, The Waterside Hotel & Spa has completed a £3 million development that significantly strengthens its position in Scotland’s coastal hospitality market.
Owned and operated by SimpsInns, the family-run hotel in West Kilbride has introduced a new sea-view spa and fully refurbished restaurant as part of a wider investment programme. The project forms a key part of the group’s strategy to enhance its leisure offering across Ayrshire and capture growing demand for spa breaks and short coastal stays.
Si! Spa at The Waterside adds a dedicated wellness facility designed to maximise the hotel’s beachfront setting. The spa includes six treatment rooms, a four-person Rasul, indoor thermal facilities with steam room, experience showers and relaxation areas, and a hydro pool. Outdoor features include a sauna with views across the Firth towards Ailsa Craig, experience showers, a cold drench bucket, fire pit seating area and direct beach access from the spa garden.
The spa works with ishga and ESPA, aligning the treatment menu with established premium brands. The offer is structured to appeal to both day visitors and overnight guests, broadening the hotel’s revenue streams beyond accommodation.
Alongside the spa, the hotel’s food and beverage operation has been repositioned with the launch of Dunes Restaurant & Bar.
The redesigned space overlooks the hotel’s private gardens and the beach, and introduces a new menu developed by Group Executive Chef Ewan McAllister. The menu focuses on Scottish produce, including West Coast mussels, Scottish king scallops, prime ribeye steaks and casual dining options such as smash burgers. The relaunch is intended to strengthen the hotel’s appeal to local diners as well as residents.
The development follows the recent completion of a 17-bedroom extension, increasing total room stock to 40. The new rooms include sea-facing options with Juliette balconies on the first floor and ground-floor bedrooms with private patios. The Kilmory Suite forms the premium category within the extension, featuring a private balcony with hot tub, separate bedroom, living space
The Waterside Hotel, West Kilbirde
“This is a proud moment for the whole SimpsInns team. After years of planning and hard work, we’re thrilled to have opened the doors to Scotland’s ultimate new spa break and day spa destination. “
Jack Simpson
and two bathrooms. The suite is designed to accommodate couples or small groups, providing flexibility within the hotel’s room mix.
The Waterside has an established reputation as a wedding venue, with the Kyle Suite refurbished at the end of 2025 to support continued growth in the events market. Its seafront location remains a key selling point for both ceremonies and leisure stays.
Jack Simpson of SimpsInns said, “This is a proud moment for the whole SimpsInns team. After years of planning and hard work, we’re thrilled to have opened the doors to Scotland’s ultimate new spa break and day spa destination. Our new sea-view spa development is now one of the most exciting leisure and tourism openings in Scotland for 2026. At SimpsInns, we’re committed to exceeding our guests’ expectations and are regularly investing in our hotel and leisure facilities. At The Waterside, we’re now able to provide even more space and amazing spa facilities for people to enjoy the iconic Ayrshire coast backdrop with its white sand beaches and views over the Firth of Clyde
towards the Isle of Arran.”
The hotel’s overall approach emphasises integration between accommodation, wellness, dining and events, creating multiple revenue channels while leveraging its coastal location. By combining spa and restaurant experiences with high-quality bedrooms and event spaces, The Waterside can attract both local and national visitors year-round. This investment positions the property to compete effectively in the growing Scottish leisure market, responding to demand for experiential coastal breaks that combine convenience, service and a strong sense of place.
With overnight rates from March 2026 starting at £115 per room, per night, based on two people sharing on a bed and breakfast basis, The Waterside Hotel & Spa is positioning itself as an accessible upscale coastal destination. The combined investment in spa, restaurant and bedrooms reflects SimpsInns’ long-term strategy to strengthen its presence in the Ayrshire market and respond to sustained demand for experiential leisure breaks centred on location, wellness and food.
DUNES
Restaurant & Bar
GLENEAGLES TOWNHOUSE STRENGTHENS ITS TEAM
Gleneagles Townhouse on St Andrews Square in Edinburgh has strengthened its leadership team with two key appointments. John Dickson (above) joined as Resident Manager at the end of the year, bringing extensive hospitality experience to the business.
Prior to joining Gleneagles Townhouse he spent 18 months as General Manager at Malmaison Edinburgh and previously enjoyed a 12-year tenure with Dakota Hotels, gaining broad operational and leadership expertise across multiple properties.
Meanwhile chef Elliot Hill has taken the position of Executive Chef and has taken charge of the food offering at the hotel and its private members’ club, including the all-day restaurant and bar, The Spence. Hill joins from The Chester Grosvenor Hotel, where he oversaw multiple dining outlets, elevated Restaurant Arkle to three AA Rosettes within six months, and earned recognition in the Michelin Guide along with regional accolades, including Chester Chef of the Year..
JORDAN CHARLES JOINS MARCLIFFE AS NEW MD
The Marcliffe Hotel in Aberdeen, has appointed Jordan Charles as its new Managing Director. Charles will lead the hotel through its next phase of growth and investment, including the development of the recently acquired neighbouring Woodbank site.
Charles brings more than a decade of leadership experience in hospitality and leisure. He joins Marcliffe from Meldrum House Country Hotel and Golf Course, where he spent seven years in senior roles, including General Manager and Managing Director. During his tenure, he oversaw turnover growth from 3.8 million pounds in 2019 to 6.6 million pounds by April 2025. Meldrum House also earned multiple national and regional accolades, including Scottish Thistle and Catey awards, and was recognised as one of the UK’s leading hotels, culminating in its sale to Apex Hotels in 2024.
Sir Jim Milne CBE, Chairman of Balmoral Group and Marcliffe, said: “Jordan has a strong track record and delivered exceptional results at Meldrum House. He brings a deep understanding of the local market and shares
Chris Bancroft Appointed Deputy GM at The Fife Arms
Chris Bancroft has been appointed Deputy General Manager of The Fife Arms , in Braemar. He brings extensive hospitality expertise, having started his career at Northcote in Lancashire and gained experience at Calcot Manor, Chewton Glen, Rick Stein’s , and Lucknam Park Hotel & Spa.
More recently, he served as Hotel Operations Manager at The Newt in Somerset , leading operational strategy, spa and restaurant openings, and major development projects. At The Fife Arms, he will oversee daily operations and support the hotel’s continued growth as a premier Scottish destination..
our vision for the future. At a pivotal time for Marcliffe, it was essential to appoint the right person to lead the next stage of development.”
In his new role, Charles will oversee the integration of the Woodbank site and the next phase of investment across the Marcliffe estate. He will build on recent enhancements, including the 5.5 million pound Skylark glass dome brasserie, while maintaining the hotel’s North East heritage and high standards.
Jordan Charles, Managing Director of Marcliffe, said, “Marcliffe is hugely important locally and there’s a clear expectation in the North East for the hotel to be the best it can be. What attracted me to the role is the opportunity to build on what is already a very strong foundation, including the opening of Skylark, and to help shape the next phase of development. My focus is on ensuring Marcliffe continues to deliver exceptional experiences, while evolving in a way that feels right for the hotel, the team and the region.”
Kellie Rixon who stepped in as General Manager in an interim capacity to support the business through the period of transition, with the understanding has now away following the appointment of JordanCharles..
Graham Chalmers has revealed that he has left Radisson RED Glasgow, after 7 years and 7 days as General Manager (Curarator).
In a lengthy social media post he said, “I want to express my thanks to Forrest Hotels and RHG for trusting me, supporting me, and giving me the space to grow. Having the chance not only to lead but to help shape and influence the RED brand has been one of the most rewarding experiences of my career with new friends made across the globe.”
He also said that he would reveal, in due course, his future plans.
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