Hotel Scotland 049

HOTELSCOTLAND 049

ISSN 2515-8287

INTERVIEW:

TOM GIBSON

VIRGIN HOTELS GLASGOW FOCUS: COPPER BEECH COCKTAIL LOUNGE LOCHGREEN HOUSE HOTEL

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CONTENTS

4 NEWS 11 UTILITIES PROCUREMENT CHALLENGES AND OPPORTUNITIES

I

WELCOME

t has certainly been a busy and fast month and there is no shortage of news - and openings.

This issue I caught up with a familiar face in the shape of Tom Gibson who is settling into his role as General Manager of Virgin Glasgow. Read what he has to say on page 14.

I also attended the launch of the new Copper Beech Cocktail Lounge at Lochgreen House Hotel in Troon. As usual Costley & Costley have created a superb venue. See it in its full glory on page 17 onwards.

This issue we also take a look at the refreshed Radisson Blu in Glasgow. The feature is on page 22.

And last but not least as well as recent appointments - we also have a gallery of pictures from the HIT Edinburgh lunch.

14

TOM GIBSON

14 INTERVIEW:

TOM GIBSON

17 DESIGN:

COPPER BEECH COCKTAIL LOUNGE - LOCHGREEN HOUSE HOTEL

22 RADISSON BLU’S NEW LOOK

24 APPOINTMENTS

17 IO

28 HIT EDINBURGH LUNCH

LOCHGREEN HOTEL

All it remains for me to say is have a profitable and Merry Christmas.

Susan Young Editor

28

HIT EDINBURGH LUNCH

HOTELSCOTLAND Published by Media World limited t: 07901 555950 e: news@mediaworldltd.com w: hotelmagazinescotland.co.uk

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

Editor: Susan Young Editorial: Nicola Young, Alastair Roy, Peny Devlin Advertising: Anne Campbell, Sylvia Forsyth Kasia Sinclair, Kimberley Andreucci Admin: Rebecca Orr

Subscriptions: HOTEL SCOTLAND is available by subscription at the rate of £52 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2023. Printed by Stephens & George Print Group.

HOTELSCOTLAND • 3

NEWS

NEW PLANS FOR HOTEL AND FORMER TEAROOMS Edinburgh is set to see a new mixeduse development at the corner of Hanover Street and Rose Street after Property developer RRH Hanover A Limited submitted an application for planning last month.

The project intends to repurpose the unused space above several commercial units, to create a 60-room hotel concept and tearoom, with the ground floor units offered as retail space.

The hotel will also offer rooftop terraces with city views, a fitness studio, and a guest lounge overlooking the Mound and Princes Street Gardens. It will complement 27 serviced apartments currently being developed by RRH at 71 George Street under the RÌGH Properties brand.

Additionally, RRH plans to refurbish 7375 George Street into managed serviced apartments.

Designers Fletcher Joseph Associates also wanted to recognise the significance of the site, including the tearooms which were previously Crawford’s Tearooms, founded by William Crawford.

William Crawford Senior opened his first bakery in Leith in 1813, and by the 1920s opened Crawford’s Tearooms to be an ‘oasis of calm on bustling Princes Street’ David Grieve from RRH said, “We are incredibly excited to be submitting a planning application for this development, which includes the delivery of 60 unique and individually styled flexible stay hotel suites and luxury bedrooms, as well as returning the fabulous Crawford’s Tea Rooms to their former glory.

“Delivering a highly sustainable development, this will consolidate unused space above the retail units into a series of linked properties, and conscious of its location, we have been highly sensitive to retaining all buildings and features considered to be of architectural and historic merit.”.

4 • HOTELSCOTLAND

Address Collective Hotel Group reveal North ahead of opening in 2024

Family-owned Irish hotel group, The Address Collective will open its new six storey boutique hotel in Glasgow City Centre in early 2024 under the ‘The Address Collective’ brand. It marks the first Scottish property, and the first venture outside of Ireland for the group, but in the meantime its restaurant North is now open to customers.

The Address Glasgow, on Renfield Street, is their fifth Address Collective hotel, representing “a significant milestone for the independent group”.

The group has invested £9m, transforming the former Lancashire Insurance Company building into a “luxe urban retreat for locals and tourists”.

The hoteliers behind the brand, Brian and

Ciara McGettigan, are aiming to create a design-led, state-of-the-art, 95-bed luxury hotel which will include a wellness spa complete with gym, plunge pool, heated loungers and a Himalayan salt rock sauna, as well as meeting rooms.

The new hotel’s restaurant and cocktail bar, North, has just opened and operates from 12 noon until 9pm.

Brian McGettigan said, “Our commitment to the city of Glasgow goes beyond hospitality. We’re creating over 80 jobs and investing in the local community because we believe in the bright future of this dynamic city.

“We’ve chosen Glasgow because we love the people, the culture and can’t wait to raise the bar for luxury stays in Scotland.”.

GARDNER APPOINTED AS CLUSTER GENERAL MANAGER

M

arc Gardner has been appointed as Cluster General Manager of Crerar Hotel’s Oban Bay Hotel and the Glencoe Inn & Gathering.

Marc, an accomplished and successful General Manager, has been with Crerar Hotel’s for 17 years and takes on the elevated role following four years as General Manager of the Oban Bay Hotel and twelve years previously as General Manager at the Group’s Loch Fyne Hotel & Spa in Inveraray.

Marc Gardner, Cluster General Manager, Oban Bay Hotel and Glencoe Inn & Gathering, said, “When I joined Crerar Hotels in 2006 , I felt I was joining a family, and the opportunities I have experienced as part of that family have been exceptional.

“Very often the perception of careers in hospitality is regarded as a stop-gap or short-lived, but working in a supportive and encouraging environment that supports talent and promotes opportunity such as Crerar Hotels, puts paid to that, and shows a fantastic career can be built here.

“I am delighted to take on the role of Cluster General Manager of Oban Bay and the Glencoe Inn & Gathering. Both properties are situated in stunning locations and offer a truly authentic experience.

Our teams work hard to ensure that each and every guest and visitor experience offers that warm welcome we pride ourselves on.

“I have some great ideas and ambitions for both properties.

The business continues to thrive and grow, and I am delighted to continue to be a part of that journey.

“Even after 17 years with Crerar Hotels, I have a true passion for what we can deliver here and believe the teams we have are truly fantastic. I look forward to settling into this new role and seeing what the next 17 years may bring.”

Chris Wayne-Wills, CEO of Crerar Hotels, said, “Investment in our people and their development has been a key focus for Crerar Hotels for some time.

“Allowing people to thrive in an environment they are truly passionate about is at the heart of our success, so I am delighted to appoint Marc into his new role as Cluster General Manager of Oban Bay and the Glencoe Inn & Gathering.

“His work with us over the last 17 years has certainly helped us meet those high standards we set ourselves in terms of customer experience and I have no doubt his passion and enthusiasm will extend into his new role.

“Our business continues to expand and grow, and our recent win as the AA Small Hotel Group of the Year shines a light on the focus we place on never standing still in building upon our ongoing success. I am delighted to have Marc on board as a pivotal part in our growth and future ambitions.”

PERNOD RICARD OPEN LINN HOUSE

Chivas Brothers, the Pernod Ricard business and maker of Chivas Regal and Royal Salute, has extended its visitor centre experience with the opening of its first guest house, Linn House.

The newly-renovated House is a Victorian manor in Keith, on the banks of the River Isla.

It dates back to 1870 and was designed by Robert Kynoch-Shand.

It is available to reserve in blocks of either six or 12 bedrooms, with both options offering sole occupancy of the house.

Focusing on whisky lovers, it includes access to a permanent whisky library and fine dining prepared by its resident Chef.

The whisky library has a selection from the Chivas Brothers portfolio including Single Malt whiskies from The Glenlivet, Aberlour and Scapa, as well as blended whiskies from

Chivas Regal, Royale Salute and Ballantine’s.

Jacques-Henri Brive, Head of Brand Advocacy and Prestige Acceleration at Chivas Brothers spearheaded the project in response to the growing demand for luxury.

He comments, , “Linn House represents an opportunity for us to encourage global consumers to connect with the region in which many of our iconic whiskies are made.

Just as a luxury fashion brand has an atelier, or a boutique perfumer has its by-invitation salon; the heart of our whiskies lies here in Scotland.

“Linn House is an extension of our brand homes, affording anyone who visits the luxury of time: to rest, to indulge and to enjoy all that the region has to offer. It is our ambition that Linn House becomes a destination hospitality offering here in Speyside.” .

THE MACHRIE SET TO JOIN ANOTHER PLACE COLLECTION Another Place, the collection of active oriented lifestyle hotels have agreed terms to add Islay’s The Machrie Hotel to the Another Place collection, and appointed Ian Ferguson, previously general manager at Dundonald Links and hospitality director at Loch Lomond golf course, as General Manager.

Another Place is a collection from the team behind Watergate Bay Hotel and includes Another Place, The Lake – the first hotel in the collection. The Cumbrian hotel introduces guests to memorable experiences in wild and elemental settings, before coming inside to good food, drink and company.

Ben Harper, Another Place CEO explains, “The Machrie is the perfect fit for Another Place, providing a stunning island setting for active yet relaxing breaks, from wildlife boat trips to whisky tasting, sea loch oyster shacks to surf spots. The island really struck a chord the moment we stepped ashore for the first time.

“We’re excited to share that feeling with our growing Another Place community, while also bringing lifestyle hospitality to the golf market and expanding The Machrie’s offer to include a range of other outdoor experiences.”.

HOTELSCOTLAND • 5

NEWS

Canadian Sandman Group opens first Glasgow Hotel

C

anadian hotel group Sandman Hotels has officially opened Sandman Signature Glasgow following its multi-million pound development of the Pegasus office building on West George Street.

It is Sandman’s first in the city and its second in Scotland following the Sandman Signature Aberdeen. The Group also has Signature hotels in London and Newcastle and is believed to have acquired a development site in Edinburgh.

The new 179-room, 10 floor, pet-friendly Sandman Signature Glasgow was granted planning permission to develop in 2019 and includes a fitness centre, private meeting and function rooms, the on-site bar and restaurant, Chop Grill & Bar.

Mitch Gaglardi, Director of Sandman Hotel Group United Kingdom & Ireland, said, “This particular hotel is especially close to my heart, as I spent a number of years living in Glasgow creating great memories with my wife and kids. From its incredible architecture to its vibrant cultural scene, Glasgow is hands down one of my favourite cities in Europe.”

He added, “Our first hotel in the city will offer guests a stylish and memorable experience, and in a prime location -- just a stone’s throw from the leafy west end, Glasgow central and a short drive from the airport. We’re excited to add a further 179 bedrooms and suites to the city for people to come and enjoy its world-famous hospitality.” .

STRONG RESULTS FROM APEX HOTELS Apex Hotels has posted strong FY23 results following a period of exceptional growth, as demand from both business and leisure guests continues to build.

Apex Hotel’s statutory accounts for the 12 months ending 30 April 2023, show a 58% increase in turnover from £47.3m FY 2022 to £74.8m FY 2023, and an operating profit of £14.5m up from £2.9m in the previous year. Apex said is a statement that the latest set of accounts “demonstrate a continued period of growth for Apex Hotels following a return to profit last year.”

“Following the sale of Apex London Wall Hotel and a five-year refinancing deal with Barclays worth over £60m, the group is on the acquisition trail, purchasing its first rural property – Pitlochry’s Pine Trees Hotel – back in July. The acquisition is part of an ambitious expansion plan targeting popular UK destinations.”

Apex Hotels, Chief Executive, Angela Vickers said: “This year we have built upon strong foundations in 2022, with a renewed confidence in the market as demand from our UK and international guests returns.

“Our ambitious acquisition strategy will help diversify and expand our portfolio, delivering more choice through a wider range of destinations for our guests.

“This year we have successfully matched revenue and occupancy growth with a healthy profit margin, allowing us to sustainably re-invest in the business and our people.

This includes doubling down on our effort to build a sustainable, community focused organisation through our ESG strategy.

“We look forward to a strong year ahead as we continue to expand the business and grow our market position as one of the UK’s leading independent 4-star hotel groups.” .

6 • HOTELSCOTLAND

Dunkeld House joins the Crerar portfolio Crerar Hotels has officially revealed that Dunkeld House Hotel has joined the group as its eighth property in Scotland.

The Perthshire hotel has also welcomed interim General Manager Paul Leitch, a hospitality veteran who has since secured a four-star AA rating for the hotel and AA Rosette for the Hotels Garden Restaurant.

The 100-bed four-star, luxury, country house hotel , which recently underwent a £800k refurbishment is set within a 280-acre estate of natural woodlands on the banks of the River Tay. Future projects include the addition of eight high-end woodland lodges in the Woodland Dell, expansion to the leisure and spa facilities, expansion of the current restaurant and the addition of a new food and beverage offering.

Chris Wayne-Wills, CEO of Crerar Hotels said: “We are delighted to welcome Dunkeld House Hotel into the Crerar Hotels collection.

“It’s also great to bring Paul onboard as the interim General Manager to really drive that vision forward.

“By bringing Dunkeld House Hotel into our portfolio, we have a fantastic opportunity to use our wealth of experience to invest in it further to enhance the offering here and develop it as an all-encompassing luxury adventure resort within the Scottish Highlands.”

W Edinburgh makes its debut

T

he Marriott hotel group opened its new St James Quarter hotel, the W Edinburgh, at the end of last month, marking the W brand’s debut in Scotland, and its second in the UK joining the W London on Leicester Square.

The hotel is made of three distinct buildings, the Ribbon Building, James Craig Walk, and the Quarter House with a total of 199 rooms and 45 suites.

The 12-story Ribbon Building, known locally as the ‘Walnut whip’, features a façade designed to “evoke the celebratory spirit of Edinburgh and creating a modern-day landmark in the heart of the city” while James Craig Walk is a heritage listed terrace dating from 1775, and the newly built Quarter House, interlinking with the Ribbon Building, has a predominantly stone façade, inspired by traditional Edinburgh architecture.

The hotel offers a rooftop deck with 360°

views, the signature Sushisamba restaurant, Joao’s Place cocktail bar, W Lounge, Away Spa and fitness centre as well as an event space which includes a recording studio, a first for the UK and the second in Europe.

George Fleck, vice president and global brand leader, W Hotels, said, “The unveiling of W Edinburgh not only signifies our exciting entry into Scotland, but it also proudly marks our second property and continued expansion in the United Kingdom.

“Our bold approach to luxury hospitality, complemented by culture-driven programming, and cutting-edge design will surely infuse the city with a playful, yet refined ambiance. W Edinburgh invites locals and global travellers alike to explore the city through the brand’s distinct lens.”

The W Lounge serves as the social epicenter of the hotel, reimagining Gaelic cuisine, with a sharing concept menu and cocktails using the best produce from Scotland, Wales, and Ireland.

RADISSON RED GLASGOWSUPPORTS GIVE A KID A CHRISTMAS CAMPAIGN Radisson RED Glasgow is supporting the Give A Kid A Christmas campaign this year which aims to make sure no child in the city wakes up to a tree with nothing under it this Christmas.

The campaign is run by Audrey Dempsey who runs Glasgow’s Christmas gift bags with themed presents designed to keep kids occupied for months into the new year,.

Audrey explains, “Over the last six years, the poverty rate, particularly in-work poverty, has risen drastically and people struggle to get through the year so we aim to ensure that no child goes without on this very special day.”

Graham Chalmers, Curator at Radisson RED, comments, “I’m a dad – I have two young girls – and seeing their faces on Christmas morning is one of the greatest moments of every year for my wife and I. “So the thought of any child waking up that day and finding nothing under the tree just breaks my heart. We love to help the

community here at Radisson RED, it’s a real pillar of everything we do, and I cannot imagine a better cause to support than this one.

“We worked with Audrey last year and found her really inspirational so the whole team felt we would love to support her again for Christmas 2023. ““It costs pennies, literally – there are five gifts in each package with a cost of £25 TOTAL – so for £5 you can buy one of the gifts, for £25 you can buy a full package for a child. I know times are hard for most of us right now but when you think about the impact it will have on a child, I think £25 is incredible value.

Audrey concludes, “I genuinely cannot find words that give justice to how much this support from Graham and Radisson RED means to us. Things like billboard adverts are something we could only dream about because small charities like us could never afford that, so this is bigger than massive for us” “It’s taken kindness to a whole other level and we cannot thank Graham and his team enough for coming back to us again to help our big campaign bring festive smiles to more children than ever.”.

North Coast 500 hotel hits the market

The Ben Bhraggie Hotel in Golspie, a quality small hotel on the North Coast 500 with a guide price of £445,000 is up for sale.

The independently owned and operated hotel has six newly refurbished ensuite bedrooms, and a lounge bar and restaurant with a conservatory dining room.

The hotel includes 2-bed owners accommodation as well as a private car park.

The 5 Star Victoria Square & The Orangery Restaurant in the Kings Park area of Stirling is also on the market.

This 10 bed boutique hotel icnludes has a glazed conservatory which houses the Conservatory Orangery Restaurant.

It was Boutique Hotel of The Year 2019 and has previously benefited from both a 5 Star Guesthouse and 5 Star Restaurant with Rooms rating from the Scottish Tourist Board. Offers over £1, 350, 000 for the freehold, are expected.

Both businesses are being market by Drysdale & Co.

HOTELSCOTLAND • 7

NEWS

Former Paisley bar and restaurant to transform into aparthotel A former bar and restaurant in Paisley, 42 New Street, which was named after its address, is set to undergo a transformation into an 11-unit aparthotel, following approval from Renfrewshire Council.

The property was sold earlier this year before it could go to auction, with the sale amount remaining undisclosed.

The council’s decision to grant planning permission for the change of use from a public house to service apartments was based on a report stating, “The application seeks planning permission for change of use of a public house to eleven service apartments on New Street, Paisley.

The applicant also proposes to make associated alterations to the front elevation of the property.”

The property occupies a site within the town centre conservation area and includes two distinct sections.

One is a three-story sandstone tenement, while the other is a twostorey building.

AC Hotel arrives in Glasgow The new 245-room AC Hotel Glasgow has opened in the city. The George Street hotel is a key element of the £100 million Love Loan development – which will transform an entire block off Glasgow’s George Square into a leisure and residential neighbourhood that will include bars, restaurants, health and wellbeing facilities, and Scotland’s first Soho House private members club.

Designed by Hoskins Architects, the new building fills an 80-year-old empty site on the corner of George Street and John Street and has panoramic views from upper floors across the city centre to the east and west including over George Square.

It includes the restoration of the 120-year-old Grade A listed, Victorian former city Parish Halls into 22 ‘heritage’ suites.

The AC Lounge®, a multi-functional space at the heart of the hotel, includes seating areas, and a bar offering drinks, light bites, and food from the bar menu. Neighbouring the AC Lounge is Hazel,

the 100-seater restaurant led by French Head Chef Eric Avenier, with its centrepiece Hazel tree. Other facilities include the AC Library, AC Fitness, and a 24/7 gym.

The AC Hotel Glasgow is operated by RBH Hospitality Management with Craig Munro as General Manager.

Chris Stewart, CEO and Owner at Chris Stewart Group, the developer of Love Loan, said, “The opening of AC by Marriott Glasgow and Hazel is a significant milestone in the Love Loan story. The AC

by Marriott brand is world renowned, and its arrival in Glasgow city centre is a real feather in the cap for the city and Scotland.

“This hotel means Love Loan will be the first port of call for countless visitors in years to come, and our carefully curated blend of leisure, retail, and hospitality – steeped in Glasgow’s rich history and heritage – will ensure they have the best impression of the city from the moment they arrive to when they leave.”

New guides for hospitality on welcoming customers with assistance animals With Christmas Party season almost upon us, and with 1 in 4 people in the UK living with a disability with an annual spending power estimated to be £274 billion, the Business Disability Forum has published a series of short guides to offer advice to the hospitality sector on how to welcome disabled customers with assistance and support animals.

‘Guide dogs, assistance animals and emotional support animals’ explains the different types of animals that some disabled people rely on in their daily lives. The guides also cover what businesses need to consider when deciding whether to allow customers to bring in different animals and how to anticipate and meet the needs of disabled customers with animals.

Bela Gor, Head of Legal at Business Disability Forum, said, “We know that animals can offer vital assistance and support to many disabled people making it possible for people to socialise independently. For businesses, however, there are legitimate concerns about the impact of different animals on other customers and the wider business. Our guide explains what businesses need to know in order to be able to make reasonable adjustments and make sure all customers can access your business.”

8 • HOTELSCOTLAND

The following top five tips have been taken from the new guide.

Businesses must not refuse entry to customers with guide dogs and assistance animals – as long as the animal is quiet, well-behaved and not disruptive. There are very few instances where refusing entry is lawful.

Customer-facing staff, such as security and assistance staff, must know not to refuse entry to customers with guide dogs and assistance dogs.

Businesses are allowed to advertise a “no dogs” policy – but if they do, they must also advertise that guide dogs and assistance dogs are exempted from this policy.

Well-behaved emotional support animals are likely to be reasonable if guide dogs and assistance animals are – but businesses should start thinking about which types of animals can and cannot reasonably be allowed in.

Businesses should look at consumer spaces and identify any barriers to a person accompanied by a guide dog. Work to remove those barriers before a customer raises an issue.

The new guides are part of Business Disability Forum’s free Disability Essentials range. Go to Business Disability Forum’s Disability Essentials page to view the ‘Guide dogs, assistance animals and emotional support animals’ series.

HOTELSCOTLAND • 9

2024

Speciality Food & Drink Show

21-23 January SEC Glasgow

Chilled & Frozen Confectionery Biscuits & Snacks Condiments & Preserves Drinks

Register now at www.scotlandstradefairs.com Hotel Scot SFDS half pg ad 120x190mm.indd 2

24/10/2023 16:53

By Alastair Roy

For more information or guidance on utilities procurement, contact alastair@aroprocurement.com www.aroprocurement.com

T

UTILITIES PROCUREMENT - CHALLENGES AND OPPORTUNITIES

he high cost of utilities remains one of the key factors confronting hospitality businesses in Scotland and elsewhere in the UK and shows no sign of abating any time soon. Efficient utilities procurement is critical to the overall success of hospitality venues and finding cost effective solutions while considering investment in energy saving technologies is a delicate balancing act.

Collating data and tendering your gas, electricity and water supplies can be time consuming but rewarding because any savings are delivered direct to your P&L and not a 3rd par ty intermediar y. Sometimes those organisations can make a positive contribution but always attempt to go direct to utility companies in the first instance. Appointing par tner suppliers with an interest in the sector can yield benefits including beneficial pricing and contractual terms. In addition, you will find many of the utility suppliers provider consultancy ser vices as par t of their ser vice offer to help deliver efficiencies and minimise consumption.

Investing in renewables via solar panels, wind turbines or hybrid solar wind systems are amongst a variety of solutions which can create savings and contribute to all impor tant environmental and sustainability targets.

Although the investment levels can sometimes be a blocker when these options are first considered, the long-term returns and positive impact on the environment can make them look increasingly viable.

In addition to ensuring efficient procurement practices are adhered to when negotiating terms for the purchase of utilities, an equally impor tant oppor tunity is to find ways of engaging and energising your team members to embrace energy and utility saving practices.

Switching off heat and light when areas are not in use and reducing HVAC thermostats

are obvious ways to get employees involved in saving energy. However, a more significant way to achieve results is by creating a culture where ideas are encouraged and implemented to really embed sustainability at the hear t of your operational activities.

Securing grant and loan funding for energy saving investments can be fruitful and ScotGov agencies including Business Energy Scotland which is managed by the Energy Savings Trust is a useful resource to help businesses find ways of building more sustainable practices which will ultimately assist in reducing utility costs. These government agencies can often provide access to seminars and workshops either in person or online to push the staff empowerment messaging and garner increased interest in par ticipating in energy saving initiatives. Also check with your local council to find out if it is possible to access grant funding available from the UK Shared Prosperity Fund.

It can be easy to focus on gas and electricity because those costs are so substantial to most businesses, but attention should also be given to improving water usage efficiencies including low flow taps and aerators to limit flow without affecting the user experience and other water consumption reducing systems and fixtures.

Striking a balance between mitigating spiralling utility costs at the same time as considering environmental factors requires a well thought through strategic approach to utilities procurement. Forging par tnership alliances with utility suppliers and exploring how technology can benefit your organisation are key tenets to the strategy.

In addition, nur turing a sustainably minded culture throughout, keeping up to date on regulator y changes and taking advantage of new innovations are all par t of the matrix of challenges and oppor tunities in utilities procurement.

HOTELSCOTLAND • 11

SPECIALITY FOOD SHOW PREVIEW...

SCOTLAND’S SPECIALITY FOOD & DRINK SHOW PLACE TO BE TO SOURCE DELICIOUS PRODUCTS

Sales of stands at Scotland’s only fine food and drink Show are soaring and almost back at pre pandemic levels. Taking place at the SEC, Glasgow from 21-23 Jan 2024, this Show promises to showcase the best food and drink Scotland has to offer.

With over 80% of the Show booked, this is the principal buying arena for restaurants, tourist outlets, cafes and hotels north of the border. The success of independent outlets in Scotland is in part largely to the big influx of tourists this summer, mainly from North America, India and the Far East. Coupled with the strong reputation Scottish produce commands has helped fuel the interest for the Show.

Scotland is a varied nation in terms of its produce, reflected by the regional stands at the Show. Orkney will return with its large cluster of local producers, as well as Food from Argyll and East Lothian Food & Drink.

New exhibitors to look out for are drinks producers such as Arrochar Alps Gin, Brose Oats, Holleys Fine Foods, Highland Moon, Isle of Mull Coffee, Select Drams, Tchai-Ovna Fine Teas and The Inventor’s Gin Company.

These will complement show favourites such as Clarks Speciality Foods, Edinburgh Honey, Galloway Lodge Preserves, Great Glen Charcuterie, Dark Sky Spirits, Island Bakery, Island Smokery, Slainte Sauces, Taza Bake, Wark Farm Pies, Persie Distillery and Summer House Drinks.

LOOK OUT FOR THE LAUNCH! In the Launch Gallery for new, young companies the Show is welcoming Cruice, MYXD Cocktails, D!P Club, Kinnaird Kitchen, Three Robins Oat Milk and Pochle (Inchcolm Distilling) to mention a few. This is the area where new creativity is celebrated, brand new products will be sourced for the first time and new young companies are given a leg up to get established in the market.

www.drinkaware.com 12 • HOTELSCOTLAND

Joanna Nethery from Five March restaurants said: “The products at this show perfectly showcase the diversity of this beautiful country we are fortunate enough to call home and a perfect demonstration of the vast arrays we have to enjoy in an ever expanding and exciting Scottish food scene.

“With big business being able to outspend the independents it is imperative to give local creators a platform to talk directly to buyers and the public.

Scotland’s Speciality Food & Drink Show provides this through an accessible and thoroughly enjoyable day out.”

BUSINESS SKILLS UNRAVELLED To help develop your retail business the Talking Shop has a busy timetable of talks, panel discussions and masterclasses. Topics to be covered will include digital masterclasses; AI and how to harness for retail; Scottish Tourism Alliance Spotlight Sessions on how to maximise the tourist trade; sustainability, using trends to grow your business in food and drink; and pop up shops. Nessie’s Den will return to entertain with emerging suppliers showcasing their products to respected retailers.

The Best Product Awards from the Show will also be judged by leading food and drink buyers and the winners will be displayed in the heart of the Show.

The Show is run in conjunction with Scotland’s Trade Fair, where about 500 home, giftware, jewellery, textiles, stationery and craft suppliers will showcase their products to retailers around the globe.

Show Director Mark Saunders said: “It is clear that trade shows play a key part in the buying programme for food shops, hospitality and retail outlets. They want to meet the suppliers face to face, look, feel and taste the products and ensure they are sourcing the best stock for their shops. This Show offers this in a creative and welcoming environment and so attracts a wide range of suppliers. Our Show in January promises to offer innovative, delicious products and a host of added extras to interest buyers. Make sure the date is firmly in your diary!”

The Speciality Food & Drink Show has also undergone a name change and refresh of the brand.

With new logos and artwork, the new branding reflects a more contemporary feel, reflecting the Scottish heritage, with some witty undertones. It also now highlights the importance of fine drinks for the Scottish market.

Registration is now open https://www.scotlandstradefairs.com/

HOTELSCOTLAND • 13

INTERVIEW

A DREAM JOB TOM GIBSON is the man leading the team at the new Virgin Glasgow. SUSAN YOUNG caught up with him to find out how he has found the task of oepning one of Glasgow’s newest hotels. been

14 • HOTELSCOTLAND

I

first met Tom Gibson, the General Manager at the recently opened Virgin Hotels Glasgow when he was General Manager at the Glasshouse in Edinburgh, a role he held for six years before being lured to Virgin.

Today Tom is really in his element – not only is he back in Glasgow where he studied, but his commute from his home in Cumbernauld is so much easier. He has now got his dream job – managing one of Scotland’s newest hotels and with a group that has a reputation of being ground-breaking.

Tom, who is originally from Aberdeen, studied Hotel and Hospitality Management at Strathclyde University. His first experience working for a hotel group in Glasgow, while still at university, was with the Carlton Hotel Group working in the Windows restaurant. Then he was lucky enough to have a chance to get five months hospitality experience in the USA before returning to the UK and joining Radisson Blu in Glasgow, then owned by Rezidor. He became part of the opening team as restaurant supervisor. A promotion followed when he moved to Leeds as Food and Beverage Manager before crossing over to Operations with a role opening the new Radisson Blu in Cardiff. The group also utilised him in London and he spent four months in Russia in 2009 as a Food & Beverage Manager at the 841-roomed Park Inn Pulkovskaya in St Petersburg, where he was responsible for Conference Centre, Hotel Bar and Restaurant, as well as 600 capacity Paulaner Microbrewery Restaurant.

In 2010 he returned to Scotland and Edinburgh as Operations Director for Carlson Rezidor Hotel Group’s Radisson Blu Edinburgh and a year later left to join Marriott in a similar role at Dalmahoy where he stayed for nearly four years.

An opportunity to take on his first General Manager role at The Glasshouse in 2016, which was part of Marriott International’s Autograph Collection, followed. But just as Tom joined it was

put up for sale by its owners and was bought by Malaysia-based YTL Hotels. This turn of events saw the new owners put in place a refurbishment project and Tom relished the challenge. He also was able to put his stamp on the hotel with the opening of the hotel’s whisky bar, The Snug, which became award-winning. It was a labour of love as he has become a real whisky guru.

In fact, he will soon have the opportunity to put his whisky knowledge to good use, because part of the further development of the Virgin Hotel Glasgow will include a new whisky bar.

Tom left The Glasshouse two years ago, just before COP started. “I decided to take a holiday before starting at Virgin and was jetting out to Gran Canaria with the family while everyone was flying in for COP. It felt great. I don’t think I have ever been more relaxed.”

When he got back his first task was to start getting the team on board, as it was originally hoped the hotel would open by Christmas 2022.

However, like many projects of this size, the date was pushed back. He says, “We had managed to get a really great team on board, and our biggest job was then to keep them all engaged and motivated. There is a limited amount of talent around and we had put together a team of 80 – luckily, over the period we were not open we didn’t lose too many and the good people we have lost, we were able to replace like-for-like.

“The big difference was that we were able to attract great talent – people associate with the Virgin brand and its values – and although it is a hard market to recruit in, people wanted to work here. The combination of such a strong brand like Virgin, the fact that it was a new opening and also in the luxury lifestyle market made it very appealing to people” He adds, “Virgin is all about personalities, and I have more freedom than I have ever had when it comes to selecting the team, which was a little bit terrifying. Normally there’s an extensive list of standards and what people need to do, but for us

INTERVIEW

TOM GIBSON

it’s more of a list of what they can’t do, and that is relatively a short list. We aim to offer a playful, yet professional, service which allows their personality to shine through, because that is a big part of the Virgin ethos. However, it has the potential to be high risk, as you are telling your team to have fun on the one hand but must make sure they don’t take it too far . As always, you need to try and read your customers’ mind but to date the feedback from customers has been great.”

He has also been delighted to see some familiar Glaswegians frequent their Commons Club. Says Tom, “When I was a student, I used to go the Bier Halle in Gordon Street all the time, and when I was on the team that opened the Radisson Blu we used the bar for our Sunday socials – so to have the owner, Colin Barr, sitting in the Commons Club recently was great – he has even been back quite a few times. I cut my teeth drinking in his establishments and I love the fact that he feels comfortable here.”

“We are keen to foster a good relationship with the local trade and also local suppliers. We use as many as we can, from Freedom Bakery, which is a great social enterprise, to the likes of Edrington.

We like the fact that so many are based here. We even have Buckfast in our mini bars.”

There has been no shortage of hotel openings in the city over the last year, and there are more to come. But, when it comes to the competition, Tom is not fazed. “I think it is great that so many good hotels are opening in Glasgow. It helps the hospitality offering for everyone. Glasgow deserves to have great options. We don’t see ourselves being any better than anyone else, but an extension of the great hospitality experience you can have in this city. However, we are all very proud of what we offer.”

The hotel’s journey is also continuing. The finished hotel will feature 240 Chambers and Grand Chamber Suites plus multiple dining and drinking destinations with the addition of two new spaces next year, the Funny Library Coffee Shop and Rocks on Fox Street – a luxurious whisky bar that is set to have one of the finest whisky collections in Glasgow. Says Tom, “This won’t be your typical whisky bar.”

For now, Tom and his team, are gearing up for a very festive Christmas. I am sure it will be a good one.

“The big difference was that we were able to attract great talent – people associate with the Virgin brand and its values – and although it is a hard market to recruit in, people wanted to work here.

The combination of such a strong brand like Virgin, the fact that it was a new opening and also in the luxury lifestyle market made it very appealing to people”

HOTELSCOTLAND • 15

16 • HOTELSCOTLAND

COPPER BEECH COCKTAIL LOUNGE LOCHGREEN HOUSE HOTEL, TROON

BY SUSAN YOUNG

T

here is no doubt about it when Bill Costley of Costley Hotels and hhis team decide to embark on a renovation they put their heart and soul into it - and their latest extension to Lochgreen House Hotel in Troon is no exception. The newly-opened Copper Beech Cocktail Lounge is a joy to behold.

Director Bill Costley has always been a stickler for perfection and that is evident when you see the quality of the finish. He told Hotel Scotland, “We want to make Lochgreen just brilliant. It is a great hotel, but we always want to make it an even better experience for our guests.

“We have very successful banqueting and private dining facilities at Lochgreen but we felt we were losing business because we weren’t fulfilling the experience at Lochgreen that we were doing initially. The banqueting and private dining tended to take the hotel over.”

Fellow Director Michael Poggi adds, “We planned this before the pandemic and had done drawings which we then gave to the engineers. We have always found that if you do that first, you get a HOTELSCOTLAND • 17

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18 • HOTELSCOTLAND

design that everyone is comfortable with. You also have to get the provenance right and if you do that generally the planning process is less complicated.”

Certainly, looking at the new extension from the outside, it looks like it has always been there, which is a feat in itself considering that Lochgreen House is listed.

Halcion Limited delivered all of the foundation piles, groundworks, and structural timber for the Copper Beech Lounge at Lochgreen House Hotel. The multi-disciplinary construction and engineering company had worked with the team at Lochgreen before. David Barr, Managing Director Halcion Limited comments, “From the outset Halcion was keen to be involved in this project. Having worked on previous projects with Bill, Michael and the team at Lochgreen we knew that it would be a dynamic and exciting experience.”

He continues, “We knew from the start that the Copper Beech Cocktail Lounge had a high level of structural complexity but, as is always the case in the hospitality sector, the biggest challenge would be delivering a construction project without disruption to hotel guests and patrons.

“We embraced the challenge of installing over 50 foundation piles adjacent to a listed building whilst adjusting our working shifts to accommodate the busy calendar of weddings and events going on in the hotel throughout the construction works.”

The Drawing room in the hotel now has large French windows which take you out to the Copper Beech balcony area, which was Michael’s idea. Says Bill, “I wanted to facilitate access from the

Drawing Room through to the new building and Michael came up with the idea of the balcony.”

Although you can access the Copper Beech from the Drawing Room, the main entrance is via the Hotel’s reception area, and guests certainly get the wow factor when they get to the top of the stairs. Says Bill, “It gives guests a sense of arrival.” It certainly does.

The tiled balcony area and stairs lead down into a 20m long room with a wall of windows. This leads out to the garden which is getting upgraded too.

There is a striking bar to the left which has been created by Character Joinery who did all the woodwork. Michael comments, “We like to use people that are local and who are very passionate – like Character Joinery. They are exceptional. They really are at the top of their game. They also created our central table, which is a real statement piece.”

The bespoke bar features stained glass from another local creative and a stained glass window has been created on the opposite side of the bar.

The bar stretches almost the entire width of the room and the Costley team decided to utilise HEINEKEN SmartDispense® for their draught cider and beer experience having already installed it in their other venues. HEINEKEN SmartDispense® is a cutting-edge draught technology solution that delivers a consistently top-quality draught product while being more sustainable versus traditional dispense systems. The SmartDispense® CellarPro system reduces up to 85% of water, beer and cider wastage, saves 156 line cleaning HOTELSCOTLAND • 19

hours and provides peace of mind for operators.

Says Michael, “We knew where the cellar was going and what we needed to do. We like SmartDispense because the product that comes out is great – everyone gets the same quality pint all the time. and it is green and saves money.”

The décor in the Copper Beech Lounge is classically understated. It’s a room which totally fits the expression ‘inside outside.’ The colour scheme of sage green and white is complimented by the dark green fitted seating and the leather chairs which come in shades of gold and dark green. However, Bill says, “I think it still needs to be softened up a wee bit yet. But that will come with time.”

There is no doubt about it that Lochgreen House Hotel is reaping the benefits of the ongoing investment that Costley & Costley has made and keeps making – before the pandemic its new Wedding Suite opened, and now with the new Copper Lounge and improved Drawing Room, it is ideally positioned to make the most of the upcoming 152nd Open at Royal Troon in July.

Bill concludes, “We are looking forward to it. Spending so much time and effort on Lochgreen is a very personal thing. To us, it is never just a building.” Adds Michael, “While we own the building it has to be the best it has ever been. In 50 years’ time someone else will own it, we are only caretakers for the time we have it.”

20 • HOTELSCOTLAND

HOTELSCOTLAND • 21

RADISSON BLU GLASGOW ARGYLE STREET, GLASGOW

by Penny Devlin

R

adisson Blu Glasgow, has unveiled almost 250 completely renovated bedrooms as part of a £15 million refurbishment project to breathe new life into the city centre venue.

Beginning in January 2023, over the course of eight months the team has carefully curated a new look for the hotel.

As part of the large-scale investment in the hotel, Radisson Blu Glasgow appointed renowned designer Marie Soliman, founder of Bergman Design House in London, to develop a design the room to reflect the luxurious offering of the hotel. Drawing inspiration from Scotland’s rich heritage, Bergman envisioned a hotel which would be more than a place to stay; an urban oasis and vibrant hub representing the spirit of Glasgow, where stories and ideas could be exchanged, celebrated and cherished.

Jim Hamilton of Graven was responsible for the design of the Meetings and Events Space. While Thomas Johnstone were contracted for the the specialist fitout of the Bedrooms and M&E. Together with the new design, the hotel has increased its offering by creating a luxurious two to three bed ‘apartment’, complete with lounge and separate dining area, as well as introducing new family rooms which offer a combination of double and bunk beds, catering for all ages.

Hina Rubbani-Mills, General Manager of Radisson Blu Glasgow, said: “It is a hugely exciting time for the team as we embark on this new chapter for Radisson Blu Glasgow. The result of the refurbished rooms is exactly what we set out to achieve; chic, worldly and welcoming, perfect for all types of travellers coming to visit us.

“Over the last eight months we’ve poured our heart and soul into the redesign of the hotel, and we can’t wait to welcome visitors from near and far to make the most of our stunning spaces.”.

22 • HOTELSCOTLAND

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Popular Island Head Chef returns to Isle of Mull Hotel & Spa Chef Noel Escobal is set to make his return to the Isle of Mull Hotel & Spa’s award-winning 4-star Òran na Mara Bistro.

Both Noel and his wife Remi worked at the Crerar Hotels’ property for several years before launching their own restaurant, Pennygate in Craignure Bay. From this month, Noel will lead the kitchen team whilst Remi will take on the role of Food & Beverage Supervisor.

Noel brings with him a wealth of experience, working at a five-star hotel in Manila, the Royal Mirage Hotel in Dubai, and The Ritz London.

With a qualification in silver service and fine dining, Remi also has many years of experience in both hotels and restaurants across the globe including the five-star The Metropolitan Hotel in Dubai.

Noel said, “Both Remi and I are incredibly excited to be returning to Isle of Mull Hotel & Spa, we have great memories from our time here previously.

“The time was right to make the move and we look forward to getting settled back in and play our part in providing guests with the authentic Scottish hospitality it is known for.

“I am also looking forward to taking advantage of the local produce from the island as well as bringing new flavours from my previous experiences around the world.”

Chris Wayne-Wills, CEO of Crerar Hotels, said, “Noel is very well known and respected within the community and the industry, he will be once again a great asset to the hotel.

“Thanks to the hotel’s superb location, Noel and his team will continue to champion the use of local produce which is right on our doorstep and create exquisite new menus fuelled by local ingredients reflecting the seasons.”.

CHEF NOEL ESCOBAL

MICHAEL LAVIZANI, KAREN AVERY, AMYLEIGH BARROMAN

AVERY AND BARROWMAN JOIN CAMERON HOUSE Cameron House on Loch Lomond has added two new team members: Karen Avery, Sales Director MICE, and Amyleigh Barrowman, Sales Manager MICE. Their appointment strengthens Cameron House’s aim to become one of Scotland’s leading destinations for corporate events of all sizes.

Karen has worked with Relais and Chateaux, as well as large convention hotels such as Millenium Gloucester, London and De Vere Cotswold Water Park. She brings a wealth of knowledge, experience and contacts to Cameron House. Meanwhile, Amyleigh, draws from her rich experience in the local market with the Scotsman Group.

Cameron House now offers 208 bedrooms with 24 suites, while its flagship events space – The Loch Lomond Suite – offers a 700sqm ballroom perfect for celebrations for up to 300 guests, or in a reception style arrangement to accommodate up to 500 people.

Karen Avery, Sales Director MICE, comments, “Cameron House really is a hidden gem for corporates. The industry, particularly in Scotland, is seeing demand for authentic experiences and we are ideally positioned to address this.

Celebrating 200 years this year in our exceptional setting on the banks of Loch Lomond, Cameron House is immediately positioned as a quintessentially Scottish destination. This is further supported by a wealth of unique experiences from our golf courses to our soaring seaplane. So much of what we can do people just aren’t yet aware of, which is an exciting prospect for us. The icing on the cake is definitely our people: I’ve seen in just the short amount of time I’ve been here that they are amazingly dedicated, truly capturing the warmth of Scottish hospitality.”

On Karen and Amyleigh’s joint appointments, Resort Director Michael Lavizani said, “We’re delighted to welcome Karen and Amyleigh to the Cameron House family in this momentous year as we celebrate our 200th anniversary. Their passion for delivering extraordinary events and immersive experiences for groups will further enhance the resort’s outstanding offering. With their combination of both international and local expertise, the pair will help to drive our position as a key destination for the corporate events market. We look forward to welcoming guests from near or afar.”.

It’s retiral time for the owners of the Kings Arms in Castle Douglas. The family have put their hotel and guest house on the market. The former coaching Inn, has 10 letting rooms, a range of bar and restaurant areas and separate 3 bedroomed owners’s acommodation with an additional 2 bedroom flat asttached.

It’s on the market through Bruce & Co for offers over £654K for the freehold business.

24 • HOTELSCOTLAND

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PEOPLE

NEW SENIOR APPOINTMENTS FOR APEX HOTELS

HOLLY HEWETT

River House, Stirling

MIKE WATSON

Apex Hotels has made four senior appointments following strong FY23 results. Holly Hewett, the new Group Director of Marketing, has over 15 years’ experience working in the beauty and hospitality industries.

Holly cut her teeth in international brand management and retail marketing for Walgreens Boots Alliance before joining Mitchells and Butlers where she held numerous roles including Head of Innovation, Divisional Head of Brand for City and Marketing Manager for Premium Country Pubs. Prior to joining Apex Hotels, Holly was Group Marketing Director at Gaucho and M managing brand marketing and communications strategy for the business.

Mike Watson becomes Group Finance Director. Prior to joining Apex, he spent a decade leading the family-owned media business interests of DC Thomson, initially as Chief Financial Officer and then latterly as Chief Executive Officer. Prior to that, Mike worked across several senior finance roles within the hospitality sector with Greene King and also within supply chain and logistics with global services provider Kuehne+Nagel. Mike is a Qualified CA,

having joined ICAS in 1999.

David Lapsley becomes General Manager Pine Trees Hotel. A highly experienced sommelier, former restaurant owner and hotelier, David was the joint founder of Etive, the award-winning fine dining restaurant in Oban. Prior to that, David was Managing Director of The Wine Closet and held General Manager positions at The Royal an Lochan in Argyll and The Putechan Hotel in Campbeltown.

Adam Keatinge, the new General Manager of Hospitality Linen Services, has a wealth of experience working in operations and management in the hotel linen and laundry sector. Before joining Apex Hotels he was General Manager at Shortridge Ltd, providing commercial laundry services to hotels, restaurants across the UK. Earlier in his career, he was an Account Director at Professional Linen Services in Edinburgh supplying to over 200,000 hotel rooms across the country.

Angela Vickers said, “It’s great to welcome Mike, Holly, David and Adam to the Apex family. We are excited to bring on three highly experienced and motivated individuals who all bring something unique to the business.”.

Secuianu takes the helm at Norwood Hall Hotel Aberdeen’s country house in the city, Norwood Hall Hotel, has appointed Andrei Secuianu general manager. He will have responsibility for day-to-day hotel operations, as well as bolstering Norwood’s reputation as a high-end wedding, leisure and business destination.

Andrei brings experience of both large multinational hotel groups and boutique destinations having held senior operations and management roles with the likes of Marriot and the luxury Ardfin Estate, located on the Isle of Jura.

Most recently, he was general manager of Norwood’s sister hotel, Grange Manor, following similar spells at Macdonald Portal Golf & Spa Resort in Cheshire and Macdonald Forest Hills Hotel & Spa in Stirlingshire, where he started his journey with the company in 2019.

Andrei, originally from Romania, relocated to Scotland in 2016 following a role with global accountancy firm KPMG. He said, “I’m extremely pleased to have taken on this important role at such an exciting time for Norwood Hall Hotel and look forward to the chance to strengthen relationships with our customer base, develop the brand and identify new opportunities for growth across the city and further afield.

“The hotel is a special place with the character of the property adding to the level of customer care and the high standards we continually set and aim to deliver for every guest.”

ANDREI SECUIANU

HOTELSCOTLAND • 27

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EVENTS

HIT EDINBURGH DINNER

T

he HIT Scotland’s Edinburgh lunch on 3 November raised £69,000 for hospitality scholarships.

The sell out event at The Sheraton Grand Hotel & Spa hosted 450 industry professionals from across Scotland. It was led by MC & auctioneer “Boogie” from Radio Forth One, with speaker, racing driver Nicolas Hamilton receiving a standing ovation for sharing his inspirational story.

30 • HOTELSCOTLAND

THE MAGIC OF CAPRI

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DI CAPRI

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INGREDIENTS

INGREDIENTS

50 ml Limoncello Di Capri 150 ml Tonic water Sprig of mint Lemon zest

75 ml Prosecco 50 ml Limoncello Di Capri 25 ml Soda Sprig of mint

PREPARATION

PREPARATION

Pour all the ingredients into a highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.

Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.

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