HOTELSCOTLAND ISSUE 69
ISSN 2515-8287
INTERVIEW:
SIOBHAN EDWARDS LISINI FOCUS ON:
MARCLIFFE, ABERDEEN
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CONTENTS
4 NEWS
I
WELCOME
t’s been a busy few months, culminating in the annual Scottish Bar & Pub Awards. Congratulations to all the hotel businesses that picked up awards, including Black Ivy and Lisini Pub Company. The night also raised just under £6,000 for HIT Scotland and Hospitality Health. Coincidentally, I recently caught up with Lisini CEO Siobhan Edwards, who I’ve known for many years. Siobhan has had a tough few years personally, while taking on the leadership of the family business. She talks about that, her family’s hospitality legacy and where Lisini goes from here on page 14. I was also in Aberdeen last year, when I was given a walk-through of the plans for The Marcliffe. It’s great to now be able to showcase the results in this issue, including its newly refurbished bedrooms, the Skylark Brasserie and The Nest, its new private dining room. We’ve extended our news section this month too – simply because there is so much happening. From hotel sales and acquisitions to investment, refurbishments and some interesting new arrivals, there’s plenty to catch up on. There’s also been a change for me. I’ve sold the Hotel Scotland online business to Hero Media & Entertainment, so we’ve been busy with the transition. The magazine, however, remains with Media World and under my editorship – something I’m delighted about because, at heart, I’ve always been a print journalist. Until next month. Susan Young Editor susan@mediaworldltd.com
12
HIT’S POET’S LUNCH
9 NEW LUXURY COLLECTION FROM AVA INNES 12 POET’S LUNCH 14 INTERVIEW: A LEGACY IN GOOD HANDS SIOBHAN EDWARDS
14 IO
SIOBHAN EDWARDS
19 DESIGN: MARCLIFFE ABERDEEN 26 PEOPLE
19
MARCLIFFE
HOTELSCOTLAND Published by Media World limited e: news@mediaworldltd.com
Editor: Susan Young Advertising: Anne Campbell Admin: Diane McConville Digital: Nicola Young Editorial: Penny Devlin
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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 2026. Printed by Stephens & George Print Group.
HOTELSCOTLAND • 3
KNOCKINAAM LODGE PICK UP THEIR AWARD
Scots shine at 2026 AA Hospitality Awards Scottish hospitality businesses picked up nine awards and new Rosette accolades at the 2026 AA Hospitality Awards, with Crossbasket Castle, the Old Course Hotel and Glasgow’s Swadish by Ajay Kumar among the winners. Nearly 1,000 guests attended the ceremony at JW Marriott Grosvenor House in London, which this year also marked the 70th anniversary of the AA Rosette. Crossbasket Castle in Blantyre was named AA Hotel of the Year Scotland, while the Old Course Hotel, Golf Resort & Spa in St Andrews took AA Spa Hotel of the Year. Glasgow restaurant Swadish by Ajay Kumar was named AA Restaurant of the Year Scotland, while Knockinaam Lodge at Portpatrick (pictured top) picked up the AA Wine Award Scotland. There was also recognition for smaller operators. Lys-Na-Greyne in Aboyne was named AA B&B of the Year, while Pitlochry’s Knockendarroch Hotel & Restaurant took the AA Small Hotel Team of the Year title. Cromlix also had reason to celebrate, with Ilona Harris named AA Rising Star of the Year. Scotland added to its haul in the restaurant ratings, with Inver at Strathlachlan awarded four AA Rosettes and Flavour in Tarbert receiving three. The awards, which span hotels, restaurants, spas, inns and B&Bs, put an increased emphasis on the teams and individuals behind hospitality businesses this year, with new categories recognising hotel teams and sustainability. The 2026 ceremony also marked seven decades since the AA began inspecting restaurants for its Rosette awards in 1956. This year’s restaurant award winners and new Rosette holders will now feature in the AA Restaurant Guide 2027. 4 • HOTELSCOTLAND
LEFT TO RIGHT: GODFREY AND CLAIRE MACDONALD, KEVIN WICKMAN, ISABELLA MACDONALD AND EDWARD WICKMAN OUTSIDE KINLOCH LODGE.
Inverlonan to create nine-bed hotel Inverlonan is to open a nine-bedroom hotel and 24-cover restaurant on the shores of Loch Nell near Oban this November, following the restoration of the historic Ballygowan Farm steading. The 1,000-acre working farm is already home to three off-grid bothies, which opened in 2020, but the latest development marks its move into a more traditional hotel operation. Architect Kirsten Mackenzie has worked on the restoration, retaining the original stone buildings and using local materials and craftspeople throughout. Three bedrooms will be located in the farmhouse, five in the former
byre, while a restored 16th-century stone bothy, The Blackhouse, will become a standalone suite. The restaurant will be headed up by chef Tim Kensett, whose CV includes The River Cafe, GoldenEye in Jamaica and The Fife Arms. It will offer one 7pm sitting with an eight-course menu cooked over fire. More than 90% of the ingredients will come from Inverlonan’s own farm, hill and market garden or from west coast waters.. The hotel will also feature a beach sauna and wild swimming, with kayaks, paddleboards, fishing and electric bikes available to guests..
REDEVELOPMENT OF DORES INN GETS GREEN LIGHT Plans to transform the historic Dores Inn on the shores of Loch Ness have been approved unanimously by Highland councillors. The proposals have been brought forward by WildLand, the conservation business owned by Danish businessman Anders Holch Povlsen and his wife Anne, who acquired the Dores Inn in 2024 and also own nearby Aldourie Castle and Kinross House. The development will see the inn redeveloped alongside the creation of a new café and bakery, shop and two car parks providing space for more than 110 vehicles. Plans for the site also include new public toilets, beach changing facilities and a boat jetty, while the nearby burn will be realigned and the existing football pitch and play park relocated. Joe Dunn, WildLand’s director of built
development, said, “Dores Inn and the surrounding landscape have a distinctive character and are valued by many people. I’m hugely grateful to the entire development team for the care they have taken in shaping proposals that balance the restoration of the Inn as a place to enjoy with the practical needs of access, flood management, public facilities and year-round use. “We will now work through the planning conditions and prepare carefully for the next stage.” The Dores Inn has a long history on the shores of Loch Ness, with an inn recorded on the site from the early 19th century. Queen Elizabeth II and Prince Philip also visited Dores during a tour of the area in 1967. Povlsen is one of Scotland’s largest private landowners.
NEWS
Kinloch Lodge changes hands after 50 years Kinloch Lodge on Skye has changed hands after more than 50 years as a hotel under the Macdonald family, with fellow island hoteliers the Wickman family taking ownership and planning a £1.6m investment. The 18-bedroom hotel on the shores of Loch na Dal has been in the Macdonald family since the 16th century and was opened as a hotel in 1972 by Godfrey and Claire Macdonald. Their daughter Isabella took over its running in 2010. She said, “We are delighted to be handing the keys to the Wickman family, and know they will be custodians of great integrity for Kinloch.” The acquisition gives Wickman Hotels three properties on Skye. The family has operated the 39-bedroom Cuillin Hills
Hotel in Portree since the early 1990s and acquired the 21-bedroom Flodigarry Hotel in 2024. Managing Director Edward Wickman said, “Kinloch is not a hotel to be reinvented; it is a hotel to be looked after. “Our ambition is a simple one: three very special hotels, in three very different corners of this extraordinary island, each telling its own part of Skye’s story.” Kinloch will continue operating as normal, with the existing team remaining in place. Wickman Hotels plans to invest £1.6m in a phased programme of improvements to the property over the coming years. Kinloch Lodge currently holds a Michelin Key and was ranked Scotland’s top hotel in Condé Nast Traveller’s 2025 Readers’ Choice Awards. Pic Andrew Tobin.
THE ADDRESS COLLECTIVE EXPANDS GLASGOW PORTFOLIO The Address Collective has expanded its presence in Glasgow with the opening of Address Wren, a new 30-bedroom boutique hotel above Glasgow Central Station. It’s the second Glasgow hotel for the family-owned Irish hotel group and follows the launch of The Address Glasgow in 2023. Occupying the penthouse floor of the landmark Caledonian Chambers building on Union Street, it has been designed as a boutique sister property to The Address Glasgow, taking inspiration from the wren bird and its association with nesting above the city. Cathal McGettigan, Director of The Address Collective, said, “We are incredibly proud
to open The Address Wren and to further strengthen our presence in Glasgow. This has been a unique and exciting project, transforming the penthouse floor of one of the city’s most recognisable buildings into an intimate, designled hotel with its own distinctive character. “The Address Wren complements The Address Glasgow while offering guests a more intimate boutique experience, underpinned by the genuine hospitality for which The Address Collective is known. Glasgow has welcomed us warmly since we opened The Address Glasgow in 2023, and we are delighted to continue investing in the city and contributing to its growing visitor economy.”
Aberdeen operators acquire hotel in home city The Mercure Aberdeen Caledonian Hotel has been acquired by Aberdeen hospitality operators Keith Martin and Robert Keane for an undisclosed sum. The 83-bedroom landmark hotel on Union Terrace, overlooking Union Terrace Gardens, was sold by Millemont, with Graham + Sibbald handling the transaction. It had been on the market since March 2025 and attracted significant interest from potential buyers. Martin is behind Aberdeen’s Craftsman Company Coffee and Ale House, while Keane’s hospitality interests include the Douglas Hotel on Market Street, which he owns with Mary Martin, as well as Molly’s Bistro and The Craftsman. He was also behind the launch of Malones in Aberdeen before expanding the brand into Edinburgh and Glasgow. There is also a family connection with the Caledonian. Mary Martin, Keith Martin’s aunt, was general manager of the hotel during the late 1990s. The Victorian hotel, built in white Kemnay granite, has a lounge bar, bistro restaurant and four function suites as well as its 83 bedrooms. Detailed plans for the property have yet to be revealed, although the new owners have indicated their intention to secure the future of the historic hotel under local ownership. The hotel had previously been owned by Millemont and was marketed as offering scope to further develop the business.
RAD continues expansion with Hetland Hall plans
Robert and Vivien Kyle’s RAD Hotel Group is continuing its expansion with plans for a major development at Hetland Hall near Dumfries, just weeks after adding five-star Lochgreen House Hotel & Spa in Troon to its portfolio. The group has submitted plans to Dumfries and Galloway Council to add 26 bedrooms to Hetland Hall, alongside a new spa and swimming pool, wedding ceremony room, ten woodland lodges and two sauna pods. The proposals, which are currently awaiting a decision, could create up to 60 jobs. The investment comes during another busy period for the family-owned group, which acquired Lochgreen House from hotelier Bill Costley in July, bringing its portfolio to ten hotels. It was RAD’s second acquisition from the Costley family following its purchase of Brig o’ Doon House Hotel in 2022. The group has also continued investing in Seamill Hydro, where it recently unveiled new restaurant Tides, champagne and cocktail lounge Sirens and a new gym. It has also acquired neighbouring Seamill House Hotel. The expansion comes as RAD reported turnover of £43.3m for the year to 30 June 2025, up 13% on the previous year. Profit increased by almost 16% to £3.35m, while average staff numbers rose by around 100 to 778. Food generated more than £17m in sales, beverage revenue topped £10m and accommodation contributed more than £13m. Since that financial year ended, RAD has also reshaped its portfolio, selling The Carlton Hotel in Prestwick to fellow Ayrshire operator The Fitzsimmons Group before adding Seamill House and Lochgreen. Commenting on the Lochgreen acquisition, RAD director Aaron Kyle said, “We are excited to write the next chapter in Lochgreen’s story, welcoming visitors from around the world while continuing to be a place where local families and generations of guests come together to celebrate life’s most memorable moments. Our ambition is simple to ensure Lochgreen continues to thrive for generations to come.” HOTELSCOTLAND • 5
NEWS
The Social Hub generates £9.9m in social value
Buzzworks accelerates hotel expansion
The Social Hub Glasgow generated an estimated £9.9 million in social value during its first year of operation, according to new research examining the impact of the mixed-use hospitality development. The study, carried out by social value consultancy RealWorth and supported by Glasgow City Innovation District (GCID), assessed the venue’s contribution to wellbeing, skills, employability, entrepreneurship and community participation. Researchers concluded that the Merchant City development generated 5.5 times more social value per square metre than a conventional Glasgow hotel. The Social Hub Glasgow opened in 2024 as the operator’s first UK location, combining hotel accommodation and student housing with coworking, events, food and beverage and publicly accessible spaces. It is also home to rooftop bar and restaurant SíSí. According to the report, the venue generated £2.9 million in education and job quality outcomes through coworking, mentoring and collaboration.
uzzworks is stepping up its move into the hotel market, with four properties now forming part of its growing accommodation business. The latest developments include the acquisition of the South Beach Hotel in Troon, the transformation of North Berwick’s Nether Abbey Hotel into The Bass & Barrel and plans to return The Bonnie Badger in Gullane to its former name, The Golf Inn. They follow Buzzworks’ acquisition this summer of the 21-bedroom Douglas Hotel in Brodick on Arran, which will undergo a seven-figure refurbishment before reopening as part of the group’s House Collection in spring 2027. First to emerge from the current pipeline will be The Bass & Barrel, which opens on 20 October following its own seven-figure redevelopment. The 12-bedroom hotel has been redesigned by Jim Hamilton with a new open-plan pub and restaurant. Meanwhile, The Golf Inn will close later this year for refurbishment ahead of reopening in spring 2027.
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On the west coast, Buzzworks will take over the South Beach Hotel in Troon in October from the Watt family, who have owned it for more than 45 years. Another major refurbishment is planned before it too joins the House Collection. The acquisition builds on Buzzworks’ existing Troon business, where it operates Scotts, Lido and The Fox, but gives the company accommodation in the town for the first time. CEO Kenny Blair said of the South Beach, “The South Beach has everything we look for - a brilliant location, a strong local following and real character. “Our family has known the Watt family for decades, and having been regular visitors to the hotel ourselves, it means a great deal to be entrusted with its future.” The four properties represent a significant push into accommodation for a business better known for its bars and restaurants, with Buzzworks increasingly combining both sides of the business through its House Collection.
Seton’s makes an impression Meldrum House Country Hotel has opened its new restaurant Seton’s, with a menu focused on produce from Aberdeenshire and across Scotland. The restaurant is named after the Seton family, whose association with the Oldmeldrum estate stretches back centuries, and forms part of the continuing refurbishment of Meldrum House. Ross Bott has joined the hotel to lead the kitchen, working alongside Monogram Collective’s group executive head chef Tom Scade. Menus feature Scottish seafood and Aberdeen Angus beef, with dishes including Peterhead haddock, Scottish shellfish and sharing pies. A Discovery Menu is also available from Thursday to Saturday evenings. Seton’s follows refurbishment work to the hotel’s Manor House bedrooms and drawing room. The restaurant serves lunch Monday to Saturday, Sunday lunch and dinner seven nights a week. Meldrum House is part of Monogram Collective, the collection of destination properties owned by Apex Hospitality Group. 6 • HOTELSCOTLAND
NETHER ABBEY HOTEL
Plans lodged for 27-bedroom extension at Edinburgh’s Four Points by Sheraton Plans have been submitted to extend and refurbish the Four Points by Sheraton Edinburgh at Haymarket, adding 27 bedrooms and expanding the hotel’s food and beverage facilities. The proposals, prepared by ICA on behalf of PHH Haymarket Ltd, would see a five-storey extension constructed to the south of the existing hotel at 90 Haymarket Terrace, increasing its bedroom capacity to 96. Plans also include a new frontage, improvements to the Haymarket Terrace and Magdala Crescent elevations and the relocation and upgrade of the hotel reception to a more prominent position. The investment is intended to improve the hotel’s operational efficiency and guest experience while supporting its continued growth in Edinburgh’s Haymarket area.
NEWS
Mollie’s pushes ahead
Crieff Hydro adds Padel Barn Crieff Hydro has added padel to its leisure offering with the opening of a new three-court indoor Padel Barn at the Perthshire resort. The facility is open daily from 7am until 10pm to hotel guests, Country Club members, local residents and day visitors, with courts available for 60 or 90-minute sessions. Richard Leckie, associate director at Crieff Hydro, said, “Padel is such a fun and sociable sport and one of the great things about it is how accessible it is. You don’t need to be an experienced player to pick up a racquet and have a go. “Sport and activity have been part of Crieff Hydro for generations, so it feels fitting to create another way for guests, members and
the local community to get active and spend time together.” The new Padel Barn continues a sporting tradition at Crieff Hydro which dates back to its beginnings as the Strathearn Hydropathic Establishment in 1868, when founder Dr Thomas Henry Meikle put exercise, nature and fresh air at the heart of the resort. Its tennis club followed in 1913. Padel, which combines elements of tennis and squash and is usually played as doubles on an enclosed court, has grown rapidly in popularity in the UK. Racquets are provided and courts cost £40 per hour for Country Club members and £50 for hotel guests and non-residents, with bookings made through the Playtomic app.
MEININGER PICKS EDINBURGH FOR UK DEBUT European hotel group MEININGER Hotels has chosen Edinburgh for its first UK hotel, transforming a long-empty 1970s office block at Haymarket into a 157-room, 549-bed property. MEININGER Hotel Edinburgh Haymarket opened in August at the former Osborne House, close to Haymarket Station, becoming the 38th hotel in the group’s European portfolio. The building, owned and developed by S Harrison, has undergone a major redevelopment by Ogilvie Construction, retaining much of the original structure while adding two accommodation wings and an additional storey. But perhaps the most interesting part of the opening is that MEININGER picked Edinburgh, rather than London, for its UK debut. CEO Ajit Menon said, “Expanding into Edinburgh is a natural next step for our brand. The city boasts steady year-round tourism, excellent transport connections and a diverse mix of visitors.” MEININGER’s model is a cross between a traditional hotel and hostel, with the Edinburgh property offering private rooms alongside multi-bed and dormitory-style accommodation, all ensuite. There is also a bar, guest kitchen, breakfast area, lounge space and outdoor terrace. The format allows the hotel to cater for a wide customer base, from families, couples and business travellers to backpackers, school parties and groups. Hotel Manager Will Harrington heads up the new operation and a team of around 20. The Edinburgh opening is also the start of wider UK and Irish ambitions for MEININGER. The company is aiming to grow its portfolio to 50 hotels by 2030, with the UK and Ireland identified as important markets for expansion and Dublin already scheduled to open in 2028. For Edinburgh, it also brings a prominent building which had stood empty for years back into use and adds a new style of accommodation to the city’s increasingly varied hotel market. First Spark by Hilton for Scotland – the former Pitbauchlie House Hotel in Dunfermline is being refurbished and will reopen later this year as a 53-bedroom Spark by Hilton. The Solley family had owned Pitbauchlie for more than 50 years before selling it in 2024 to SMAR Hotels Ltd for an asking price of £1.65m. This will be Spark’s first Scottish property.
Mollie’s has submitted fresh plans for its first Scottish hotel as it pushes ahead with a 207-bedroom development at Edinburgh Park. The hotel and diner operator lodged the new application with City of Edinburgh Council this month for a site close to Edinburgh Park Station and the planned AEG arena. The application replaces proposals submitted earlier this year which were withdrawn in March. The latest scheme includes a hotel, restaurant and bar together with landscaping, access and car parking. The application is currently awaiting assessment. Mollie’s first announced plans for Edinburgh Park last year after joining forces with developer Parabola, which is behind the wider transformation of the area into a mixed-use business, residential and leisure district. The hotel is still scheduled to open in 2028, subject to planning and licensing, and will become Mollie’s first property in Scotland.
Scottish hotel rates rise as occupancy dips Scottish hotel room rates jumped 12% in July as operators capitalised on strong summer demand, despite a slight dip in occupancy, according to the latest RSM UK Hotels Tracker. Average daily rates (ADR) reached £195.33, up from £173.92 in July 2025 and well ahead of the UK average of £182.47. Occupancy, however, slipped from 87.6% to 86.3% year-on-year, while UK occupancy fell from 86.5% to 85.4%. The combination still delivered stronger revenues for Scottish hotels, with revenue per available room (RevPAR) rising from £152.33 to £168.48. Gross operating profit also improved, increasing from 46.4% to 48.1%, contrasting with the wider UK market where it fell from 43.9% to 43%. Katie Morrison, partner and head of hotels at RSM UK, said demand remained strong but warned that higher prices may have made some consumers consider value for money more carefully. She said, “The good news is that operating profits in Scotland have proved robust.” However, she warned that the challenge for operators would be maintaining that resilience through the quieter winter months, when lower demand and rising energy costs could put greater pressure on margins. HOTELSCOTLAND • 7
MARTALO FAMILY SELL AVONBRIDGE SCOTTISH DEBUT FOR lyf Ascott has brought its lyf brand to Scotland for the first time with the launch of lyf George Square Glasgow at 201 Ingram Street. The hotel, developed in partnership with S Hotels & Resorts, introduces lyf ’s social living concept to Glasgow city centre, combining accommodation with shared work, meeting and social spaces aimed at leisure and business travellers. There are four room categories, ranging from the One of a Kind double and Side by Side twin rooms to larger One of a Kind Plus rooms and family options with sofa beds. Shared spaces include CONNECT, a coworking area, and COLLAB, a collection of meeting and event spaces catering for up to 100 guests. An all-day restaurant and bar serves modern Scottish dishes, with the drinks list featuring whisky, Scottish craft beers and gins, natural wines and alcohol-free alternatives. The Glasgow property is part of Ascott’s expansion of lyf across Europe, following Vienna, Frankfurt and Paris. Sister property lyf Chelsea London has also just opened.
The Avonbridge Hotel in Hamilton has been sold, ending more than 50 years of ownership by the Martalo family. The sale was handled by Christie & Co for an undisclosed sum. The business was founded in 1973 by the late Luigi and Rita Martalo, an Italian couple who had established a catering business in Hamilton after arriving in Scotland. Their children joined the business by the early 1980s, and in 1981 the family expanded with the opening of the Bothwell Bridge Hotel. The Avonbridge has remained family-owned and run across multiple generations since.
The three-star hotel in the centre of the South Lanarkshire town with 65 en suite letting rooms and a range of function space includes a conservatory restaurant serving a mix of Scottish and Italian cuisine, and Bar Milano, which specialises in Italian dishes including pizza. Peter Pisano, executor for the estate, said, “We would like to wish the new owner every success in the future as he takes the Avonbridge Hotel into its next new chapter. We would also like to take this opportunity to sincerely thank our customers who have loyally supported the business and a big thank you to the staff who made it all possible.”
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PROMOTIONAL FEATURE
Ava Innes Launches Scotland’s First Certified Scottish Wool Bedding Collection for Luxury Hospitality A complete sleep solution made entirely in Scotland using Certified Scottish Cheviot wool.
A
s luxury hotels continue to invest in exceptional guest wellbeing, Scottish luxury sleep brand Ava Innes has introduced the country’s first complete bedding collection crafted from Certified Scottish Cheviot wool, offering a premium natural alternative to synthetic and feather-filled bedding. The new collection includes duvets, pillows and mattress toppers, all filled with certified Scottish wool, encased in certified organic cotton, made in Scotland and fully washable, bringing together provenance, performance and practicality for the hospitality sector. Designed specifically for hotels seeking to enhance the guest sleep experience, the collection is naturally hypoallergenic, breathable and temperature regulating, helping guests remain comfortable throughout the night. Providing a natural solution for those with allergies or sensitivities to feather and down products, while offering a significantly more sustainable alternative to synthetic bedding. Unlike imported fibres that often travel thousands of miles, the Scottish Cheviot wool used by Ava Innes is sourced locally, with the wool travelling only a short distance from farm to manufacture. Naturally renewable and fully biodegradable at the end of its life, it offers hotels an environmentally responsible choice withoutcompromising on luxury or comfort. Ava Innes provide assets highlighting this great story to share with guests. “Guests are increasingly looking beyond thread count,” says Joan Johnston, Founder of Ava Innes. “They want to know what they are sleeping under, where it comes from and how it contributes to their wellbeing. Scottish wool is one of our country’s most remarkable natural resources, and we are proud to be the first Scottish brand to offer a complete bedding collection using Certified Scottish Cheviot wool.”
New Turban Restaurant, Giffnock
The launch complements Ava Innes’ award-winning luxury sleep collection, already selected by leading five-star hotels and private estates across the UK. While the brand’s signature Cashmere Guard and wool duvets remain the ultimate choice for premium suites, the new Scottish wool collection provides an exceptional solution for guest bedrooms requiring a highperformance, hypoallergenic bedding option with authentic Scottish provenance. Key features of the Ava Innes Scottish Wool Bedding Collection • Made using Certified Scottish Cheviot wool • Crafted in Scotland • Encased in certified organic cotton • Naturally breathable and temperature regulating • Ideal for guests with feather allergies • A natural alternative to synthetic bedding • Fully washable for hospitality use • Renewable, biodegradable and low-impact, with locally sourced wool travelling only a few miles from farm to manufacture • Available as duvets, pillows and mattress toppers, creating a complete natural sleep system With sleep now recognised as one of the defining elements of a luxury stay, Ava Innes continues to champion Scotland’s natural fibres, helping hotels create memorable guest experiences while supporting a more responsible future for hospitality..
Star Hotel Kingussie
HOTELSCOTLAND • 9
NEWS
House of Gods checks into London as Conway becomes CEO Edinburgh-founded House of Gods has expanded outside Scotland for the first time, opening a 79-room hotel at 12 Bank Street in London’s Canary Wharf. House of Gods London opened on 21 September and is the brand’s third hotel, following Edinburgh and Glasgow, and its largest property to date. House of Gods was founded by brothers Mike and Ross Baxter, who opened the first 22-bedroom hotel on Edinburgh’s Cowgate in 2019. The business subsequently expanded to Glasgow and is now backed by Imbiba, with Justine Conway recently appointed CEO, having previously been Managing Director of the business. She said, “Opening in London is a hugely significant moment for House of Gods and an important next step in the growth of the brand. “We have established a very clear identity in Edinburgh and Glasgow and the opportunity with London was to take everything that makes House of Gods distinctive, the design, theatre, atmosphere, service and sense of escapism, and deliver it on a much bigger scale.”
The 79 rooms and suites range from Cabin and Classic rooms to the House of Gods Suite, with a private lounge and super-king canopy bed, and the Decadence Suite, which has an in-room roll-top bath and private balcony overlooking Canary Wharf. The hotel also includes Sacred Garden, a 300-capacity rooftop restaurant and bar overlooking Eden Dock, serving a Mediterraneaninspired menu. Conway said Canary Wharf ’s growing food, drink, leisure and cultural offer had been part of its appeal. She added, “Our ambition has always been to create memorable experiences rather than simply bedrooms. With 79 rooms and suites, Sacred Garden and the breadth of experience we can offer under one roof, London is our most ambitious House of Gods to date.” The opening takes House of Gods from its original 22-bedroom Edinburgh hotel to three properties across Edinburgh, Glasgow and London..
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HOTEL MANAGEMENT: COPING WITH FLUCTUATIONS
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very hotel has peaks and troughs when it comes to bookings. School holidays, festive periods, and weekends bring an influx of guests, while colder months and weekdays may be quieter. For hotel managers, this presents a real challenge. From maintaining the right level of stock to accurately forecasting staffing requirements, managing a hotel throughout the year is no easy feat. However, there are a number of things hotel managers can do to ensure everything runs smoothly at all times, whether the hotel is fully booked or almost empty. Let’s take a look.
Monitor Trends The most important thing that hotel managers need to do is monitor trends. Knowing when you’re at your busiest and when bookings have gone quiet is essential to planning your year effectively. You can use things like enterprise payroll solutions to monitor staffing requirements, stock management tools to ensure you’re never over or under ordering the essentials, and website analytics to spot when people are viewing your website most often, giving you a clear idea of when bookings may begin to ramp up.
Cross-Train Staff
PROMOTIONAL FEATURE
minute, you will have people who can cover their responsibilities properly and without supervision.
Plan Maintenance Strategically Whether it’s refurbishing rooms, deep cleaning, or booking in preventative maintenance work, ensuring these tasks are completed during quieter periods means you’ll be ready and raring to go once demand increases. This will also ensure guests have a more positive experience when they stay, increasing the likelihood of leaving a positive review and boosting your chances of securing repeat bookings.
Planning effectively is Crucial For Success Ensuring you have the right amount of staff on shift, your supply cupboard is fully stocked, and everything looks good and works as it should ahead of busy periods is essential for improving guest satisfaction and keeping costs manageable. By monitoring trends, training staff to handle the responsibilities of more than one department, and strategically planning when essential maintenance and repairs take place, you can manage your hotel more effectively throughout the year. .
Comprehensively training staff members in several areas can be incredibly beneficial during both peak periods and moments of downtime. During the quieter months, you can reduce the number of staff members on shift by utilising the employees who can work across multiple departments. During peak periods, you will have peace of mind that if a worker calls in sick at the last HOTELSCOTLAND • 11
Record breaking Poet’s Lunch
More than £100,000 has been raised for HIT Scotland after a record 630 guests turned out for this year’s POETS fundraising lunch in Glasgow. The ‘POP Goes the POETS’ event brought together hospitality operators, industry leaders, emerging talent, chefs and students, with funds raised through auctions and games led by Natasha Raskin Sharp and MC Tam Cowan. Guests were served three courses showcasing Scottish chefs alongside HIT scholars and students, while entertainment came from Ray Quinn and Peter Andre. Ben from Phats & Small and DJ Smithy kept the party going afterwards. David Cochrane MBE, Chief Executive of HIT Scotland, said, “The POETS lunch is always one of the highlights of the HIT Scotland calendar, but this year’s event was something truly special. “To welcome more than 600 people from across industry and to raise more than £100,000 is an incredible achievement. “What makes HIT Scotland so special is the way our industry comes together.” The money raised will support HIT Scotland’s scholarship and development programmes. Since its foundation, the charity has provided more than 7,500 scholarships and 14,000 bursaries to people working in Scottish hospitality. .
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www.aberdeenls.co.uk MARCH 2018 • HOTELSCOTLAND • A
A LEGACY IN GOOD HANDS
SIOBHAN EDWARDS never expected to find herself at the helm of her family business. But after the loss of her father, Celtic footballer and hospitality entrepreneur Harry Hood, her sister Lisa and, most recently, her mother Kathleen, she has stepped into a role she never imagined would be hers. Fresh from receiving the Inspirational Woman of the Year award at the Scottish Bar and Pub Awards, the Lisini Pub Company CEO talks to SUSAN YOUNG about family, resilience and ambitious plans for the future.
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here are some interviews that are simply interviews, and there are others where you know far too much about the person sitting opposite you to pretend you are starting with a blank sheet of paper. Meeting Siobhan Edwards at Angels Hotel was definitely the latter. I have known Siobhan and the Hood family for many years. Her father Harry Hood was, of course, the former Celtic footballer who went on to become a successful hospitality entrepreneur, establishing the family business with his wife Kathleen in 1969. I knew Harry and Kathleen, and I knew Siobhan’s sister Lisa, who became MD and was very much the driving force behind Lisini for many years. All three are now gone. So when I presented Siobhan with the Inspirational Woman of the Year award at this year’s Scottish Bar and Pub Awards, it meant rather more than recognising another successful hospitality operator. I couldn’t help thinking how proud Harry, Kathleen and particularly Lisa would have been to see her standing there. Today Siobhan is CEO of Lisini Pub Company, which employs more than 300 people and includes Angels Hotel in Uddingston, Dalziel Park Hotel & Golf Club in Motherwell and The Parkville Hotel in Blantyre, with 30 bedrooms across the business. There is a certain irony in Siobhan now being the custodian of the Hood family’s hospitality legacy because, for much of her younger life, she was determined to establish herself as anything but Harry Hood’s daughter. Siobhan studied marketing and business at Strathclyde University and joined the Officer Training Corps, which led to a career in the
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Army. It was important to her. For the first time she was in an environment where nobody particularly cared who her father was. She went on to be commissioned, served in Germany and was among the early female officers integrated into the Royal Corps of Transport. The experience gave her confidence, independence and resilience, as well as the ability to stand her ground in what was then a predominantly male world. Afterwards she still had no intention of joining the family business. Instead, she forged a commercial career with United Distillers and Coca-Cola, working in sales, management and marketing. Then her husband’s job took them to Canada. After a while there she wanted to come back and called Lisa to ask for a job with the family business. “Lisa said, ‘”I don’t have a job for you and I can’t afford you.’” Siobhan joined anyway. Despite all her commercial experience, Lisa started her on Sage doing data entry. It still makes Siobhan laugh. There was also a culture shock coming from corporate life. When Lisa asked her to come up with a plan to build daytime business, Siobhan returned with the full treatment: PowerPoint, visuals, projections and commercial mechanics. Lisa lasted about two minutes. Siobhan recalls her reaction rather more colourfully: “What the fuck are you talking about? Just do it.” The sisters were very different, but eventually those differences became strengths. Lisa knew Lisini inside out while Siobhan brought an outside commercial perspective.
“I knew the wholesalers, I knew the routes to market, I knew marketing, I knew sales, I knew brand activation,” she says. It was experience that would eventually prove invaluable at Lisini, although when she finally decided to join the family firm, Lisa wasn’t exactly waiting with open arms. Siobhan never expected to be doing the job she is doing today. Even before Lisa’s death, circumstances had begun pushing her into unfamiliar parts of the business. She recalls Lisa being in hospital when a major development was underway at Angels and asking Siobhan to stand in for her at a meeting with the QS. Siobhan agreed, then left the hospital and had to find out what a QS actually was. Her Army training kicked in. She learned that it meant Quantity Surveyor, she asked the right questions and she got on with it.
INTERVIEW
KATHLEEN & HARRY HOOD
Harry died in 2019 and Lisa died unexpectedly in 2023. More recently Siobhan lost her mum Kathleen. Today she talks movingly about being in “shoes that I shouldn’t be walking in.” But she isn’t trying to become Lisa, nor is she trying to recreate Harry. She is putting her own stamp on Lisini, and there is plenty going on. All three hotels are getting bedroom refreshes, with the designs completed and the work preparing to go out to tender. Although accommodation currently represents a relatively small part of Lisini’s turnover, Siobhan sees potential. The hotels attract a mix of wedding and function guests, corporate business and overseas visitors using Lanarkshire as a base while travelling around Scotland. Weddings, functions and events account for around a quarter of Lisini’s business and
Dalziel Park, in particular, is a major focus for investment. Two new bridal rooms are planned, along with an extension to create a high-end private dining room for around 30 guests. But the longer-term plans are considerably more ambitious. “I am carrying on my father and my sister’s plans,” says Siobhan. That means significantly developing Dalziel Park. The business is progressing through the planning process with North Lanarkshire Council, with plans being explored for additional accommodation, a spa and expanded events facilities. Siobhan describes her ambition as turning Dalziel Park into a “mini Gleneagles”. The vision also ties into the wider regeneration around Ravenscraig and the thousands of new homes planned for the area.
There is the possibility of releasing part of Lisini’s land for affordable housing, potentially helping to fund the wider Dalziel Park development. It is a big ambition, but Siobhan’s commercial approach can already be seen across the existing estate. She is particularly focused on turning underused space into something that improves the customer experience while generating revenue. At Angels, one previously underused area has created another 32 covers. Another was developed into The Vaults event space after the business realised it was regularly turning away groups of around 20 because there was nowhere suitable to accommodate them. She laughs about the difference between herself and Lisa. “Lisa would see a broken tile or a floor that
HOTELSCOTLAND • 15
INTERVIEW
A LEGACY IN GOOD HANDS
needed fixed. I hear that customers don’t stay because their wives can’t get a seat so add them.” Kathleen was involved in some of the latest development ideas too. One of her final projects involved the outdoor space, with mother and daughter travelling to Manchester together to choose furniture. Today that outdoor area is being redeveloped, with the builders already in. The next stage could include an outdoor kitchen, although Siobhan isn’t rushing to decide exactly what form it should take. It could be pizza, barbecue or something else entirely. The important thing, she says, is that “it has to be future proofed.” The investment isn’t all bricks and mortar. Lisini is also making a significant technology change, moving from Zonal to Toast and introducing handheld ordering and payment systems aimed at improving both efficiency and the customer journey. Siobhan even travelled to America to meet with Toast to see the technology operating in its home market and understand what could eventually be coming to the UK. “It’ll improve our efficiencies, it’ll improve our productivity and it’ll ultimately improve the customer experience,” she says. 16 • HOTELSCOTLAND
For Siobhan, that last part is key. She wants customers to be able to order and pay without having to fight their way through a busy bar, while the technology will also allow Lisini to develop a more sophisticated approach to customer loyalty and rewards. “I think that’s my DNA. I’ve always been about the customer journey.” That customer focus undoubtedly comes from Harry too. Asked what she learned from her dad, Siobhan doesn’t hesitate. “Don’t be frightened to say no. Stick to your convictions. Do the right thing.” And, above all, “look after your customers especially your regulars.” Lisini employs more than 300 staff and this year was named in The Sunday Times Best Places to Work 2026, one of only five Scottish organisations in its Best Big Places to Work category. Some 22% of its employees have been with the company for more than a decade. It has also achieved Hospitality Health’s Wellness Charter and Lisini was named Hospitality Health Employer of the Year at this year’s Scottish Bar and Pub Awards. Siobhan is quick to credit the team around her - cousin Grant Hood and Commercial
Director Lynda McGaw, as well as brother, Nicky and the wider team. What strikes me is that Siobhan isn’t simply preserving the business that Harry, Kathleen and Lisa created. She is taking what they taught her and combining it with everything she learned away from the family firm. Harry gave her conviction and the importance of looking after the customer. Lisa taught her the realities of running the business and the value of trusting your instincts. And Kathleen gave the family its resilience. “Maybe I get my resilience from my mother,” says Siobhan. I suspect she does. When I presented her with the Inspirational Woman of the Year award, I said that Harry, Lisa and Kathleen would have been immensely proud of her. I meant it. There is something particularly fitting about a woman who spent much of her younger life determined not to be defined simply as Harry Hood’s daughter now being entrusted with taking the family business into its next generation. She is carrying the Hood legacy, but she is doing it very much in her own right.
Plockton Inn
• • • •
HOTELSCOTLAND • 17
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FOCUS
A NEW CHAPTER FOR MARCLIFFE ABERDEEN by Susan Young
Aberdeen’s only five-star hotel, Marcliffe, has unveiled the latest stage of its transformation, Susan Young takes a look at a design which puts Scotland, and particularly the North East, firmly at its heart.
T
here is no mistaking where the inspiration for the latest refurbishment at Marcliffe has come from. Scotland, and particularly the North East, runs right through it. Thirteen rooms have been transformed as part of a £1.1m investment at the privately owned hotel, continuing a multi-year programme which is steadily giving this much-loved Aberdeen property a new look while retaining the character that has always been part of its appeal. The refurbishment was designed by 3Design, with Thomas Johnston as main contractor, and the brief was very much about creating contemporary five-star bedrooms while maintaining a strong sense of place. Twenty rooms are named after iconic local castles and share Marcliffe’s signature ‘couthie’ style. Soft greens and warm blues take their cue from the Scottish landscape, while tartan, timber,
textured fabrics and carefully chosen furnishings bring warmth and personality to the interiors. One of the threads running throughout the scheme is a bespoke Balmoral tartan, created exclusively for Marcliffe’s owners by Araminta Campbell. Used as an accent rather than dominating the rooms, it helps tie together the colour palette and gives the new interiors an unmistakably Scottish identity. The individual approach is important too. Rather than creating a row of identical hotel bedrooms, the design uses different furniture, lighting, fabrics and details to give the rooms their own personalities while ensuring they still feel part of the same collection. And nowhere is the new approach more evident than in the Balmoral Suite. A magnificent four-poster bed takes centre stage, with a seating area positioned to take advantage of views over the gardens. The spainspired ensuite continues the luxury feel with a HOTELSCOTLAND • 19
DESIGN FOCUS
BALMORAL SUITE
BALMORAL SUITE LOUNGE
CRATHES SUPERIOR ROOM
BALMORAL SUITE ENSUITE
freestanding roll-top bath, separate rainfall shower, underfloor heating and Elemis products. But it is the additional living space which really sets Balmoral apart. A separate lounge has been designed with plush sofas, wine fridges and its own bar area, while the main sofa converts into a sofa bed. A discreet second shower room has also been incorporated into the lounge area, giving additional guests their own facilities. The suite can interconnect with the adjoining Crathes Superior Room, creating a much larger shared space for families or groups of friends and allowing guests to entertain without compromising the privacy of the main bedroom. Air conditioning completes the upgrade. It is a good example of how the design has been driven not just by aesthetics, but by how guests actually want to use hotel rooms now. That thinking can also be seen in two new Superior Family Rooms, introduced in response to growing demand from guests travelling with children. Rather than simply adding another bed to an existing bedroom, Marcliffe has properly designed the rooms around families. Children have bespoke
bunk or cabin beds, with the latter having built-in television, as well as mini bathrobes and slippers, while parents have a king-sized bed, lounge area and plenty of space to relax. The hotel is widening its appeal without compromising on the experience expected of a five-star property. A substantial supplier team has been involved in bringing the latest phase together. Alongside designers 3Design and Thomas Johnston , suppliers include Samuel Benton, M.N. Hamilton & Sons Ltd, UNJ, McWilliams, Curtainwise and Silver City Laundry. M.N. Hamilton & Sons Ltd was responsible for the decoration, with Director Mike Hamilton and Contracts Manager William Reid overseeing its contribution to the project. The company said, “M.N. Hamilton & Sons Ltd was delighted to play a key role in the refurbishment of the prestigious Marcliffe hotel, delivering a high-quality finish that reflects the hotel’s renowned standards. Led by Director Mike Hamilton and expertly overseen on site by Contracts Manager William Reid, our team worked closely with Marcliffe throughout the HOTELSCOTLAND • 21
DESIGN FOCUS
THE NEST
project, combining traditional craftsmanship with meticulous attention to detail to bring their vision to life and ensure every aspect of the decoration met their exact expectations.” For Managing Director Jordan Charles, the investment is already producing results. “Marcliffe is going through a multi-year transitional investment programme which began last year and is already delivering tangible results, with an ambitious growth strategy to follow. “This latest renovation marks an exciting chapter for the hotel. The Balmoral Suite and Crathes and Fraser Superior rooms launched at the tail end of last year and generated instant demand, achieving a very strong average daily rate. “With six Superior rooms, two Superior Family rooms and two more Suites now complete, we very much look forward to a busy season ahead.” The bedrooms are only one part of a much bigger design transformation taking place at Marcliffe. Earlier this year the hotel unveiled Skylark 22 • HOTELSCOTLAND
Brasserie following a £5.5m investment which also included a new state-of-the-art kitchen. The most striking architectural element is undoubtedly the glass dome which sits above the brasserie, flooding the restaurant with natural light and creating a contemporary focal point quite different from Marcliffe’s more traditional interiors. Underneath, the design is intended to have the buzz of a modern brasserie while retaining the relaxed elegance associated with the hotel. It has given Marcliffe a more informal all-day space, taking it from morning through to late evening and complementing rather than competing with its established Conservatory restaurant and Drawing Room. It also demonstrates the balancing act behind the wider transformation. The owners are introducing bold, contemporary elements, such as Skylark Brasserie’s glass dome, while the bedrooms take a softer approach, drawing on Scottish landscapes, castles, tartans and traditional craftsmanship.
ARDBEG HOUSE PORT ELLEN, ISLAY
HOTELSCOTLAND • 23
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SKYLARK BRASSERIE
Marcliffe has also added a new private dining room, The Nest, which sits alongside the new Skylark Brasserie. Seating up to 18 guests, it can be closed off from the main restaurant for complete privacy or opened up to make the most of the Skylark Brasserie’s atmosphere. The room has its own private dining menu, with bespoke menus also available, and comes equipped with integrated screen and audio facilities, giving it flexibility for both corporate and private events. It’s a smart addition to the hotel’s food and beverage offering and, with its more intimate scale, gives Marcliffe a dedicated space for everything from business lunches and dinners to family celebrations and private parties. And there is considerably more to come. Marcliffe has acquired Woodbank, the neighbouring 14-acre estate formerly owned by Shell, giving the hotel room to expand beyond its existing eight-acre grounds. A multi-million-pound investment has been earmarked for the site, with plans including additional bedrooms and luxury
leisure facilities. It is an ambitious programme for a hotel which has been part of the fabric of hospitality in the North East for decades. But what works particularly well about the transformation is that Marcliffe hasn’t tried to reinvent itself completely. Instead, the design team has taken the elements that already give the hotel its identity and brought them forward. In the bedrooms that means colour, texture, tartan and a strong connection to Scotland; elsewhere, Skylark Brasserie demonstrates that the hotel isn’t afraid to make a much bolder architectural statement. With Thomas Johnston, M.N. Hamilton and the wider supplier team translating those ideas into the finished spaces, the result feels new without losing sight of where Marcliffe has come from. And that is perhaps the cleverest part of the transformation. Marcliffe may be changing, but it still feels very much like Marcliffe. HOTELSCOTLAND • 25
PEOPLE
JA Mar Hall strengthens leadership team following £20m transformation JA Mar Hall Golf & Spa Resort has strengthened its senior team with three appointments as the Renfrewshire resort builds on its £20 million refurbishment and relaunch. Brian Scanlan has joined as Executive Chef, Yasmine Gibb as Food & Beverage Services Manager and Conrad Cooper as Executive Housekeeper, with the appointments focusing on the resort’s food and beverage operation and wider guest experience. Scanlan brings more than 25 years’ hospitality experience to the role and joins Mar Hall following a career that has included senior kitchen positions at Cameron House on Loch Lomond and The Ivy. He joined Cameron House in 2023 as Executive Sous Chef, having previously worked at The Ivy Glasgow, and went on to become Executive Chef at the Loch Lomond resort. At Mar Hall, his focus will be on developing the resort’s food offering around Scottish produce, sustainability and local sourcing, including ingredients grown in the estate’s own herb garden. Scanlan said, “JA Mar Hall’s setting and ambition make this a rare opportunity. My vision is to build a food and beverage experience with a real identity of its own – one that puts Scottish provenance and craft at its heart.”
BRIAN SCANLAN
Joining him is Yasmine Gibb, who takes up the role of Food & Beverage Services Manager following almost seven years at Hilton Glasgow, where she progressed to Food & Beverage Training Manager. Her remit at Mar Hall will cover food and beverage service across the resort, including its restaurants, events and weddings. Gibb said, “Food and beverage is central to how guests experience Mar Hall. My focus is on making it one of the estate’s defining strengths – every setting with a clear purpose, distinct character and world-class service.” The third appointment sees Conrad Cooper join from Crowne Plaza Glasgow as Executive Housekeeper, with responsibility for housekeeping standards across the resort. Cooper said, “At a five-star estate like Mar Hall, every detail matters. I’m looking forward to upholding the standards, care and pride that define the resort.” The appointments follow a significant period of investment at Mar Hall. The resort underwent a £20 million refurbishment ahead of its relaunch in 2025, with investment across its accommodation, clubhouse and guest areas. Food and beverage remains part of the next phase, with work including a refreshed afternoon tea offering and changes to menus across The Gallery, The Dining Room and the resort’s private event spaces.
YASMINE GIBB
CONRAD COOPER
Duncan McKay appointed Executive Chef at Dunkeld House Hotel Dunkeld House Hotel in Perthshire has appointed Duncan McKay as its new Executive Chef following a temporary spell at the hotel earlier this year. McKay, who has more than 20 years’ experience in the hospitality industry, has now taken on the role permanently after initially joining the kitchen team on a temporary basis. His previous experience includes roles across the Manorview Hotels portfolio, as well as Trump Turnberry, Buzzworks Holdings and two Bannatyne Hotel Group properties, Charlton House and Hastings Spa Hotel. Dunkeld House Hotel, part of the Crerar Hotels Collection, is home to The Stag brasserie, which serves lunch, dinner and afternoon tea, with menus focused on seasonal produce and ingredients sourced from Perthshire and 26 • HOTELSCOTLAND
the surrounding area, including game, salmon, vegetables and fruit. McKay and the kitchen team also cater for the hotel’s weddings and events, ranging from smaller celebrations to larger gatherings. Hervé Bernier, General Manager at Dunkeld House Hotel, said, “I am thrilled that Duncan has decided to stay on at Dunkeld House. His extensive experience and skills as an Executive Chef are truly admirable, and he has excelled in this role so far, so I’m looking forward to continuing to watch him flourish in the kitchen.” Duncan added, “Dunkeld House Hotel is a truly fantastic hotel with an already impressive food and beverage offering, so I am incredibly honoured to step into the role of Executive Chef permanently, and I’m looking forward to continuing to work alongside the team.”
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