HOTEL SCOTLAND
WELCOME
It was a real pleasure to catch up with David Barkley recently. And it was perfect timing - he was fortunate enough to be mentored by Ken McCulloch and we met on the morning of his memorial service. Not only that but David is now GM at one of Ken’s favourite places One Devonshire Gardens.
Ken’s memorial was a fitting tribute and it was lovely to hear all the stories from across the years. The gathering included hoteliers from around the world and the doyens of Scottish hospitality. He is certainly fondly remembered and his legacy lives on in the shape of the people he has mentored.
This issue we also take a look at Spa’s and Wellness - what are Scotland hotels doing to embrace this every growing trend? Find out on page 9.
We also have features on the refurbishment of Brig o’ Doon in Ayrshire and the new Seaton House in St Andrews.
Until next month.
Susan Young Editor
susan@mediaworldltd.com
@hotel_scotland
hotelmagazinescotland.co.uk
SEAMILL HYDRO
DAVID BARKLEY
£1.8M refurbishment for Malmasion Aberdeen
Malmaison has completed a £1.8 million refurbishment of its Aberdeen hotel, signalling renewed confidence in the city’s tourism potential and wider regional recovery.
The investment has upgraded guest rooms and public areas, including the Malmaison Bar & Grill—one of Aberdeen’s top dining spots known for dishes such as Aberdeen Angus beef supplied by local producer Donald Russell.
The new-look interiors blend Malmaison’s bold design language with Aberdeen-inspired cultural references. Guest rooms feature vibrant schemes and bespoke artwork, including nods to local icons like singersongwriter Annie Lennox.
Martin Brown, General Manager at Malmaison Aberdeen, said, “Aberdeen is a city with incredible potential, and we are thrilled about what the future
holds. With the Port of Aberdeen set to welcome 40,000 cruise visitors in 2025 and strategic investment from VisitAberdeenshire, the region is firmly back on the map. We’re ready to embrace this momentum and continue delivering exceptional experiences for guests.”He added,“Whilst the hotel market has faced challenges, we firmly believe in the city’s resilience and growth opportunities. Malmaison Aberdeen is poised to be at the heart of this revival.”
Scott Harper, COO for Malmaison and Hotel du Vin, said, “Our investment in Malmaison Aberdeen represents not just a commitment to the hotel but to the city as a whole. We are determined to drive continued success through the exceptional guest experiences Malmaison is known for.”
The refurbishment forms part of a wider programme of investment across the Malmaison portfolio.
Garner Hotels to make Scottish debut at Haymarket, Edinburgh
IHG Hotels & Resorts has announced plans to open its first Garner Hotel in Scotland, with a 195-room property confirmed for Haymarket, Edinburgh.
Due to launch in late 2025, the hotel will sit opposite Haymarket Station and is part of IHG’s wider European expansion. The brand, introduced in 2023 as a midscale conversion option, focuses on affordable, reliable stays with key comforts. The Edinburgh site will include a Bar/To Go café and other modern amenities.
The project also aligns with IHG’s social responsibility goals. A
partnership with Action Against Hunger will see £1 from each stay donated for a limited time, and the hotel has previously worked with local organisations including the City of Edinburgh Council and Bethany Trust. Garner Hotel Haymarket joins a pipeline of 61 Garner properties across Europe. It follows the recent UK debut of the brand in Preston.
Willemijn Geels, VP Development, Europe at IHG, said, “Garner Hotel Haymarket Edinburgh perfectly exemplifies how our conversion brands are thriving... I’m confident the hotel will become a flagship Garner Hotels property in Europe.”
New Chapter for Ballathie House Hotel
Ballathie House Hotel in Perthshire is set for a major refurbishment following its acquisition by IMR Hotels.
The 53-bedroom country house hotel, known for its tranquil riverside setting and classic period charm, will undergo a phased programme of upgrades to guest rooms, dining areas and leisure facilities. The hotel will remain open throughout the renovation process.
Originally built in 1880 and set within 235 acres of grounds, Ballathie includes a grand reception hall, a traditional bar and lounge, and 25 rooms in the main house. A further 28 bedrooms are located at the nearby Riverside House, with an additional 12 Sportsman’s Lodges on site.
The new owners aim to retain the property’s historic character while enhancing comfort and quality for guests. The hotel also houses a 2 AA Rosette restaurant, which is set to benefit from a renewed focus on local sourcing, with IMR Hotels planning closer partnerships with local farmers, producers and artisans.
Ishaan Ganju, Director, IMR Hotels, commented, “This acquisition is the start of an exciting journey. We are honoured to carry forward the legacy of Ballathie House Hotel & Country Estate while reimagining it for the next generation of travellers.
“When complete, Ballathie House Hotel & Country Estate will emerge as a premier destination for outdoor pursuits, fishing, and
wellness, blending traditional outdoor activities with modern luxury and sustainability. Guests will enjoy unparalleled experiences, from expertly guided expeditions to indulgent spa treatments, all set against the breathtaking backdrop of Perthshire’s rolling hills and pristine waters.
“Our goal is to create an estate where tradition meets modernity, and where every guest leaves with lasting memories. The journey to this transformation begins now, and we invite the public to watch as this iconic estate evolves into a world-class destination.”
Ballathie House Hotel was brought to market in 2019 with an asking price close to £5 million.
Pupils gain first-hand Hospitality Experience in partnership with University of Edinburgh Hospitality Collection
Pupils from Gracemount High School in Edinburgh have been getting hands-on experience of the hotel industry, thanks to a new partnership with The University of Edinburgh’s Hospitality Collection.
Through the Hospitality Connect programme—launched last November—30 students aged 14 to 16 took part in a series of four workshops at The Scholar, the University’s four-star hotel. The initiative is designed to offer real-world training while encouraging young people to consider hospitality as a future career.
The workshops gave pupils practical insight into key operational areas including housekeeping, front-of-house, kitchen prep, and food and beverage service.
Run in partnership with UK Hospitality, the Hospitality Connect programme delivers six career experiences annually, bridging the gap between education and employment. The Gracemount pupils’ experience culminated in a student-led service at The Scholar’s restaurant,
which was rebranded as The Mount for the day. Students designed the menu, promoted the service, prepared food, and ran the lunch shift from start to finish—contributing directly to their year-end assessments.
Gavin MacLennan, Group General Manager for Operations at the University of Edinburgh Hospitality Collection, said, “We’ve loved opening up our operations to students already showing interest in the sector. The programme has been about giving them real insight into the industry, while helping build the skills and confidence they need to pursue it further.”
Morven Langley, a teacher at Gracemount High School, added, “This initiative brings learning to life. It’s a brilliant opportunity for our pupils to understand the demands and dynamics of a working hotel environment.”
The partnership is expected to continue into next year, with both parties hoping to support more young people to see hospitality as a rewarding and long-term career path.
Cromlix Hotel narrows losses as Investment Continues
Cromlix Hotel, the 15-room country estate near Dunblane owned by Sir Andy Murray, has posted a reduced operating loss for the financial year ending March 2024.
Newly filed accounts show a loss of £369,045—down significantly from £919,572 the previous year. The last recorded profit for the five-star hotel was in 2022, when it posted earnings of £416,442.
The 34-acre property, which includes 10 bedrooms, five suites, a private lodge, and extensive grounds, remains a high-profile venue in the region. Onsite facilities include a tennis court, a pickleball court, a private chapel, and a restaurant led by an awardwinning chef.
Cromlix recently launched its own branded gin, created in partnership with Wildfire Gin. The spirit features botanicals grown on the estate—including raspberry leaf and milk thistle—and is made using water from the hotel’s private borehole.
Sir Andy and Kim Murray have been closely involved in the running and development of the hotel since acquiring it in 2013 for just under £2 million.
The Peat Inn goes on the market
The Peat Inn, a renowned Michelinstarred restaurant near St Andrews, has been placed on the market on a freehold basis. With a history of hospitality spanning over 250 years, the property has served as a coaching inn, hotel, and pub, and is widely regarded as one of Scotland’s most cherished dining destinations.
Owned and operated by Geoffrey and Katherine Smeddle since 2006, The Peat Inn has held a Michelin star since 2010. The restaurant features three dining rooms seating around 50 guests, and has been sensitively modernised while preserving original features, including a striking fireplace in the reception area.
The property also includes eight luxury letting suites, a four-bedroom owners’ home, landscaped gardens, and a private car park.
Situated just six miles from St Andrews, The Peat Inn lends its name to the surrounding hamlet and continues to attract diners from across Scotland and beyond. Christie & Co, who is handling.
Turas Hotels Acquires Cairngorm Hotel in Aviemore
Highland-based Turas Hotels has acquired the Cairngorm Hotel in Aviemore, marking the latest addition to its growing portfolio of Scottish hospitality businesses.
The hotel, which has been in the Steinle family since the mid-1990’s, was sold due to the families desire to retire, but they wanted to pass the business to like-minded hospitality experts. The deal was brokered by specialist agents Christie & Co.
Located opposite Aviemore Train Station, the 32-bedroom Victorian-style property is a mainstay of the town’s promenade and a popular choice for food, drink and live entertainment. The new owners say the hotel will continue trading as is, with existing staff retained and longer-term plans for investment and growth.
“The Cairngorm Hotel is an iconic building and Aviemore is now an all-year round destination within the A9 corridor,” said Turas Hotels Co-Director, Richard Drummond. “It fits exactly with the type of experience and location our group likes to offer. What we are acquiring is a solid business, well managed and well known, with an established team and that family feel which really resonates with our own
approach.”
Turas—formerly J and R Group—already owns the Boat Country Inn in Boat of Garten, as well as Glen Mhor Hotel and Uile-bheist Distillery and Brewery in Inverness, McKays Hotel in Pitlochry, and the Seaforth Restaurant in Ullapool.
Director Jon Erasmus added, “We feel grateful that the Cairngorm Hotel owners came to us as people they could trust to look after the business, which has a really good reputation. It is tailor-made for us. As a group, we were missing that final piece of the jigsaw. We want to provide our guests with the whole Highland journey where they can stay, eat, drink and experience, in great locations.”
The group recently introduced a customer Rewards scheme, allowing guests to earn and redeem points across its portfolio. Longer-term, Turas has not ruled out further acquisitions across the Highlands.
Tony Spence, Associate Director at Christie & Co, said, “It also demonstrates that demand remains strong for such assets within the market… In the hands of Turas Hotels, I am confident the business will go from strength to strength.”.
HOUSE OF GODS MARKS FIRST BIRTHDAY WITH EXCLUSIVE MOËT & CHANDON PARTNERSHIP
House of Gods Glasgow is celebrating its first anniversary in style after being selected as one of only three UK venues— alongside Harrods and Camden’s House of Koko—to host the exclusive launch of Moët & Chandon’s new Limited Edition collaboration with Pharrell Williams.
The boutique hotel has been hand-picked by the champagne house to mark the release of its Moët & Chandon x Pharrell Williams Limited Edition Brut Impérial and Nectar Impérial Rosé.
To mark the occasion, the hotel has launched an updated version of its signature ‘Treat Me Like I’m Famous’ package, available until the end of May 2025. The refreshed experience includes the hotel’s signature welcome, midnight feast, mimosa breakfast, late checkout—and a bottle of the limited-edition Moët. Both champagnes will be available in the hotel’s bars, leading up to
a major celebration event as part of the hotel’s birthday festivities.
The limited edition bottles feature Pharrell Williams’ signature in pearl-like script across a gold, midnight blue, or deep red design— reinterpreting Moët’s traditional seal with a monogram of the artist’s initials.
House of Gods Founder Mike Baxter said, “We’re absolutely honoured that House of Gods is enjoying such distinguished company in celebrating this remarkable partnership. To have our independent brand hand-picked to celebrate the collaboration reflects our entire ethos, which centres around treating every guest like they’re famous; and we’re in no doubt that nights spent enjoying a bottle or two of such a special edition of Moët will undoubtedly go down in history.”
First images of Seamill Hydro THE HOXTON SET TO OPEN IN
JUNE
A new arrival on Edinburgh’s hotel scene is set to turn heads this summer, as The Hoxton prepares to open its doors in the city’s historic Haymarket district.
Set across 11 restored townhouses, the design-led hotel will open in June with 214 rooms, an all-day Italian trattoria, a cinema, and a grand events ballroom. The latest addition to the Hoxton portfolio, the Edinburgh hotel launch marks the group’s continued expansion across Europe and North America.
Located on both sides of the street, the hotel is described as a “stitching together” of heritage Georgian buildings, with interiors designed by AIME Studios— Ennismore’s in-house team.
A spokesperson for the group said, “The hotel will feature 214 rooms including three self-contained homes (coming later in the summer), a spacious lobby offering cosy corners and vaulted ceilings in equal measure, an intimate cinema, a ballroom events space, The Apartment meeting and events concept, and all-day Italian restaurant Patatino, that will serve up generously portioned trattoria classics using local Scottish produce.”
of new wedding suite at
Seamill Hydro on the Ayrshire coast has revealed a major refurbishment of its Firth Pavilion wedding suite following a £750,000 investment in structural and interior upgrades.
Part of the RAD Hotel Group, the seaside venue has refurbished its events space ahead of the 2026 wedding season, offering panoramic views of the Firth of Clyde and Isle of Arran through floor-to-ceiling windows. The transformation includes new lighting, bespoke furnishings and luxe finishes designed to elevate the guest experience.
Two new bars have been added—one within the function suite and one in the ceremony room—along with new sea-facing seating areas to enhance flow and comfort throughout the day.
Interior specialists Lucid Interiors collaborated with Vivien and Robert Kyle, owners of RAD Hotel Group, to deliver a vision focused on contemporary style with a nod to the hotel’s Victorian heritage.
Vivien Kyle, co-owner of RAD Hotel Group, said, “We wanted to create a space that feels as special as the moments our couples will celebrate here at Seamill Hydro. Every little detail has been designed with our brides and grooms in mind, from the soft, luxurious fabrics we’ve chosen, to the warm glow of the lighting that shifts seamlessly from day to night.”
RAD Hotel Group has also confirmed further investment plans at Seamill Hydro, with a spa renovation scheduled to begin next year.
Newhall Mains re-opens with new wellness facilities
Newhall Mains, a one Michelin Key hotel in the Scottish Highlands, has reopened for the summer season with expanded wellness offerings.
The boutique hotel, owned and operated by Euan Ramsay and his family, features four elegant suites and five individually designed cottages, with the latter available year-round for self-catered stays.
This year, Newhall Mains introduces a custom-designed outdoor sauna by Mor & Broze and a cold plunge pool, both available for
private use by up to six guests. The property also boasts a private airfield, welcoming guests arriving by plane.
Originally an 18th-century farm steading, Newhall Mains was transformed into a boutique destination by Euan Ramsay and his family. Euan Ramsay, who spent six years working in London’s finance and hospitality sectors— including roles with Corbin & King at The Wolseley, The Beaumont, and The Delaunay— returned to the Highlands in 2019 to oversee the redevelopment of his family’s land.
MELDRUM HOUSE NAMED BEST PREMIUM HOTEL AT SCOTTISH GOLF TOURISM AWARDS
Meldrum House Country Hotel & Golf Course has been awarded ‘Best Premium Hotel’ at the 2025 Scottish Golf Tourism Awards, held in Aberdeen at the end of March.
The win comes as the luxury Aberdeenshire estate continues to invest across both its hotel and golfing facilities, including recent upgrades to the Knights parkland course and wider hospitality offering.
Recent improvements include the addition of TopTracer technology to all 13 driving range bays and a £700,000 fleet of GPS-enabled greens machinery. A further £500,000 has been invested into a full kitchen refurbishment to support its fine dining offer.
The hotel, owned by Apex Hotels, also announced the appointment of Neil McLean as Membership Manager at the beginning of March. With over 18 years of sales and business development experience, Neil’s remit includes growing both personal and corporate membership categories.
Managing Director Jordan Charles said, “We’re delighted to win this incredible award at what is a pivotal time for Meldrum House. We’re making significant investments to the golf course and hotel to offer members and guests an unmatched luxurious experience and this award along with Neil’s appointment aligns perfectly with our ambitious growth plans.”
Further plans for 2024 include the launch of Laser Clays on the croquet lawns and
Refresh Your Guest Essentials
FIVE WAYS TO WELLNESS
HOW SCOTTISH HOTELS ARE RE-INVENTING THE SPA EXPERIENCE
by Nicola Young
Wellness may be booming - but no two hotels are approaching it the same way.
From city-centre innovation to spa-first investment, we explore how five Scottish operators are shaping their strategies, spaces and services to meet rising guest demand.
Wellness has become one of the most powerful trends in Scottish hospitality—and it’s not slowing down. According to the Global Wellness Institute, wellness tourism expenditures grew by 36.2% annually between 2020 and 2022.
In the UK, hotel and resort spas now account for approximately 30% of the spa market. And according to VisitScotland, 59% of visitors said their trip enhanced their physical, mental, and emotional wellbeing and demand for wellness facilities surges during shoulder seasons, by more than 35% in some regions - a strong indicator that wellnessled experiences are now integral to the visitor economy in Scotland.
But while the numbers are clear, there’s no single model for success. From purpose-built retreats to in-room wellness for city guests, Scottish hoteliers are responding in different ways—based on guest needs, space constraints and brand identity.
This month we spotlight five properties—each taking a unique approach to wellness delivery.
Each hotel profiled has taken a distinct path into wellness—but several common threads have emerged.
One is the shift in guest expectations. Hoteliers report that visitors today aren’t just looking
for luxury—they’re seeking personal relevance, whether through immersive treatments, tailored rituals or simplified wellness options that fit their lifestyle. Many have noted how quickly guests have responded to new offerings and how open they are to alternative formats of spa and self-care.
Another is the value of community connection. While some models are destination-led, many operators are finding new energy in local engagement—from flexible spa memberships to co-hosted wellness events that draw interest well beyond traditional hotel guests.
When it comes to inspiration, operators consistently reference Scandinavia and Switzerland for their everyday approach to wellness and high design standards. Others look east or west—to Japan, LA or Dubai—for insight into innovation, recovery trends or social wellness models. But crucially, what’s being adopted here isn’t copy-paste. It’s adapted, reinterpreted, and grounded in place.
Ultimately, this wave of wellness isn’t about following a template. Whether delivered through purpose-built retreats, group-led strategies or quiet touches in a city-centre room, the most impactful spa experiences are those that respond to guests— not just trends—and offer a clear, confident sense of what wellness means in a Scottish hotel context.
And while no single model fits all, one takeaway unites them: wellness is no longer an optional extra. Whether delivered through rooftop thermal suites or facial yoga in a city-centre room, the most successful spa offerings are those rooted in relevance—designed around the guests they serve, and flexible enough to keep evolving.
OLD COURSE, ST ANDREWS
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WHAT DO GUESTS WANT NOW?
Across the board, hoteliers are reporting a shift in expectations—from indulgent treatments to targeted wellness experiences that support guests’ physical and mental wellbeing.
At Seamill Hydro and Lochside House, two of RAD Hotel Group’s coastal and countryside resorts, group strategy is already adapting with spa teams now focused on tailoring treatments to individuals, helping drive stronger engagement across a broader guest base.
“Guests are increasingly seeking holistic wellness, including mindfulness and results-driven treatments,” says Aaron Kyle. “It’s not just about relaxation - it’s about lifestyle and longevity.”
In Dumfries, The Cairndale Hotel, an independent four-star property with a newly built destination spa, has invested heavily in experiences that appeal to couples and wellness tourists alike. “We’ve noticed an increase in couples bookings,” says Spa Manager Claire Primrose. “Guests love sharing the experience - whether that’s Mud Rasul, Hammam or bathing together.”
And the offering can change the profile of guests too. At The Old Course Hotel Kohler Waters spa in St Andrews, Spa Manager Jelena Adahovska explained, “We’re seeing more solo travellers, more male guests, and more people looking for immersive, grounding treatments.” The focus here is on a holistic wellness journey - spanning treatment, nutrition, and environment - with bespoke packages like their ‘Mum-to-Be’ experience and grounding rituals gaining popularity.
City-based properties are responding differently but no less strategically. At AC Hotel by Marriott Glasgow, traditional spa space has been replaced by integrated wellness touchpoints. “We’ve designed AC Origins to allow guests to engage in wellness on their own terms,” says General Manager Craig Munro. “In-room stretch guides, skincare routines, even facial yoga—these are things that fit a business or weekend guest’s lifestyle without demanding hours in a spa.”
And at Cameron House, the five-star luxury resort on the banks of Loch Lomond, Will Oakley notes a rise in guest knowledge—particularly around skincare and recovery. “They’re asking more questions, booking a wider range of treatments, and thinking beyond the massage table. Wellness is front of mind for many of our repeat guests.”
It all means that, whether coastal, urban, or countryside, one common theme is emerging: guests want flexibility, relevance, and a sense of intention behind every wellness offering.
DRIVING DEMAND AND REVENUE
It clear that wellness is no longer just a nice-to-have—it’s a strategic part of the commercial model for many Scottish hotels, driving bookings, guest satisfaction and bottom-line growth.
For The Cairndale Hotel, its investment is already delivering results. “The Cairndale Spa has revolutionised the property,” says Director Matthew Wallace. “We’re welcoming brand new guests - not just to the hotel but to the wider region - and putting Dumfries and Galloway on the wellness map.”
It is a core drive of bookings at Cameron House too. “The spa is vital to the hotel offering and is often the reason why guests choose to stay with us,” says Managing Director Will Oakley. “It’s not just about treatments—it’s about the entire experience, and it’s a major reason why guests return time and again.”
Meanwhile, at Seamill Hydro and Lochside House, two of RAD Hotel Group’s coastal and countryside resorts, spa and leisure are positioned as essential to guest satisfaction. “Wellness attracts a dedicated type of guest,” says Aaron Kyle. “At Seamill, it’s both a tranquil retreat and a lifestyle space for regular users through our Leisure Club. At Lochside, it’s about the luxury escape. Across
the group, we’re seeing increased engagement and higher spend from wellness-led bookings.”
In St Andrews, The Old Course Hotel continues to treat wellness as a long-term growth channel. “Our continued investment, including the multi-phase renovation of Kohler Waters Spa, reflects the fact that wellness is not a passing trend—it’s a key pillar of the resort,” says Spa Manager Jelena Adahovska. “Guests are choosing us because of the spa. It elevates the entire experience.”
The business case at AC Hotel by Marriott Glasgow for wellness looks a little different. Without the space for a traditional spa, the city-centre property has built wellness into the guest experience through AC Origins—a flexible, in-room approach to self-care and relaxation. “We’ve designed something that works for the time-poor traveller,” says General Manager Craig Munro. “It’s cost-efficient, highly relevant, and adds value to every stay.”
Across these very different hotel types, the commercial appeal of wellness is consistent. Spa-led packages command higher rates, increase time-on-property, and drive off-peak occupancy.
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FROM FULL RETREATS TO FLEXIBLE WELLNESS
While wellness is a shared priority, the way hotels structure and position their offering varies—reflecting location, guest profile, and operational design.
Some operate what the industry defines as a “destination spa” model, where the spa is central to the stay. This is the case at The Cairndale, where wellness is used to attract a wide demographic - from overnight guests to local day visitors - through experiences, spa days, and seasonal events.
Others, including Cameron House and The Old Course, follow a “resort spa” model. Here, the spa is deeply embedded within the broader five-star experience and often influences the booking decision itself. These properties offer multi-layered wellness journeys, supporting everything from leisure guests and couples to multigenerational travellers seeking a full-service retreat.
PARTNERS, PRODUCTS AND STAYING AHEAD
With spa experiences now playing a central role in the guest journey, the pressure to stay relevant—both in terms of product and technology—is stronger than ever. For Scottish hotels, the key is finding the balance between longevity and innovation.
Several operators highlighted the importance of choosing the right partners—both for treatment products and technical infrastructure. Across the board, there’s a clear preference for premium skincare and wellness brands.
Technology is also a growing area. From LED and cryotherapy tools to digital consultation forms and booking software, spa teams are seeing tech as a way to enhance—not replace—the human experience.
GLOBAL INSPIRATION, SCOTTISH IDENTITY
While Scotland’s wellness market is evolving fast, many operators are looking internationally for ideas—then adapting them to local settings and guest expectations.
Several hoteliers referenced Scandinavian countries as consistent sources of inspiration. Known for their use of contrast therapy, sauna rituals, and the integration of wellness into daily life, Nordic models have influenced everything now appearing across Scottish spas. “Wellness there isn’t a luxury—it’s a lifestyle,” says Jelena Adahovska of the Old Course. “That mindset is something we’ve embraced, but always through a local lens.”
Cameron House pointed to Japan, the Middle East, and North America as leaders in innovative spa culture—from scalp therapies and hammam
Hotels such as Lochside House and Seamill Hydro, both part of RAD Hotel Group, sit comfortably in the regional spa resort category. While still offering premium facilities, their focus is firmly on accessibility and appeal to domestic travellers. Their models balance day spa traffic with hotel guests and returning wellness clients, supported by spa memberships and lifestyle-led programming.
At the opposite end of the spectrum is AC Hotel by Marriott Glasgow, its wellness offer is integrated through in-room experiences and ambient design choices. For guests with limited time—such as business travellers or weekenders—it provides an accessible route to self-care without needing dedicated facilities.
Each model reflects a conscious choice—not only about guest experience but about how wellness fits with the broader operational and commercial strategy of the hotel.
Supporting these approaches are key partners such as Vanity Group - one of the world’s largest distributors of spa and wellness brands such as ESPA and TEMPLESPAwho combine results-driven treatments with sustainability, and Cleartech, who ensure the behind-the-scenes infrastructure supports the spa experience, providing compliant, technically correct water treatment for everything from pools to HVAC systems.
Ultimately, whether through new hardware, treatment innovation, or simply refreshing spa menus to reflect seasonal demand, spa operators across Scotland are investing strategically.
traditions to data-led fitness and immersive social wellness clubs. Their goal, echoed by others, isn’t to copy, but to curate. “We draw from global best practice and shape it for our guests,” said Will Oakley.
RAD Hotel Group also mentioned Switzerland and Scandinavia as benchmarks for innovation. Whether it’s local ingredients, regional design aesthetics, or treatments designed for Scottish lifestyles, the tone is consistent: wellness must feel relevant, not imported.
This localisation is particularly clear at AC Hotel, where the team works exclusively with Scottish suppliers to ensure that even small wellness touches reflect the hotel’s wider sense of place. “We want every wellness moment to connect back to the guest’s Scottish experience,” says Craig Munro.
DESIGN, FACILITIES AND FOOTPRINT
As wellness expectations evolve, so too does the physical design of Scottish hotel spas - both in how space is used and what amenities are considered essential.
Operators agree that supporting areas are now just as important as treatment rooms. From thermal zones and water features to low-lit lounges, spa cafés and co-ed experiences, guests expect a complete journey. Several properties spoke of designing wellness spaces that allow guests to move fluidly between experiences, without disrupting the sense of calm.
Upcoming refurbishments at The Old Course include a new entrance and improved transitions between thermal and rest areas. “Better space planning is more important than simply having more space,” says Spa Manager Jelena Adahovska - a sentiment echoed by others.
Cameron House, too, places strong emphasis on design flow—from rooftop pools to infrared suites and a spa café that enables full-day stays. Meanwhile, at Seamill Hydro and Lochside, RAD Hotel Group has integrated relaxation lounges and thermal zones into the guest journey, noting that careful planning not only enhances the experience but improves operational efficiency.
The Cairndale’s two-storey spa sets a benchmark in spatial thinking, with every square metre designed around the wellness offering—from waterbeds to herbal lounges, juice bars and thermal pools. At the other end of the scale, AC Hotel demonstrates how wellness can be delivered in tighter citycentre footprints, using thoughtful layouts and in-room experiences in place of a traditional spa.
REFLECTIONS AND SURPRISES
For all the planning, design and investment that goes into spa and wellness, several operators noted that some of the most powerful outcomes have been a surprise.
Community engagement has taken centre stage in unexpected ways for the Old Course Kohler Waters. “What’s surprised me most - in the best possible way - is how powerful local partnerships have become,” says Jelena Adahovska, recalling a sell-out International Women’s Day event that saw over 150 women take to the beach for cold-water yoga before returning to the hotel for wellness workshops.
Rasul treatment was a surprise for Cameron House after they saw a surge in interest. “It’s not one of the headline offerings, but guests have really responded to it,” says Will Oakley. “It invites a sense of renewal, and we’re seeing people return for it.”
At The Cairndale, the scale of demand has exceeded expectations. “We knew our investment would make an impact, but we’ve been genuinely surprised by how far people are travelling to visit
us,” says Matthew Wallace. Their spa’s social media growth has been rapid, too—attracting over 12,000 new Instagram followers in under a year.
RAD Hotel Group shared a similar sentiment. “One positive surprise has been the number of guests prioritising wellness as a key part of their stay,” says Aaron Kyle. “It’s driving higher engagement across the board.”
That forward momentum is echoed by AC Hotel. For Craig Munro, the challenge isn’t about keeping up with wellness trends - it’s about embedding them into the DNA of the stay. “We’ve focused our whole project on Scotland, but we’ve also made sure our offering feels fresh, thoughtful and futureready.”
If there’s one common thread across these reflections, it’s that spa and wellness is no longer operating at the margins of the hotel experience. It’s now shaping how hotels are designed, marketed and managed—making it not just a space to unwind, but a cornerstone of long-term guest engagement.
THE CAIRNDALE SPA AND PICTURED RIGHT CLAIRE PRIMROSE AND MATTHEW WALLACE
SUSAN
YOUNG
talks to David Barkley,
General Manager
of One Devonshire in Glasgow.
CARRYING ON THE LEGACY
On the morning of Ken McCulloch’s memorial service, it was fitting that I managed to catch up with David Barkley. Not only did David consider Ken a mentor, but he also called him a friend, crediting Ken with much of his ethos regarding hospitality. He now oversees the hotel that Ken created—no pressure there!
David, like many others I have interviewed, was studying at university when he took a part-time job in hospitality at The Bonham in Edinburgh, owned by Peter Taylor’s Townhouse Collection. This decision shifted his career path from finance to hospitality, and he has never looked back.
David explains, “I’m from Northern Ireland and came over to study in Edinburgh. I was studying Economics and got a part-time job at The Bonham Hotel as a bellboy for a couple of days a week. I definitely caught the bug and kept working there throughout my time at university, doing a bit of everything.”
“Peter Taylor and the Bonham GM, Hans Rissman, tried to convince me that this was an industry where I would thrive. They set up a graduate training scheme for me, but I wasn’t sure. I had my heart set on finance and had various options. However, I thought, 18 months is a long time to learn new skills that would benefit me in any industry. If it didn’t
work out, I would still have gained something.”
Before joining the graduate programme, David spent six months abroad, and spent three weeks living with a tribe in the Venezuelan jungle. He recalls, “It was one of the defining moments in my life. They shared their hospitality with us—fishing for piranhas and sleeping in uncomfortable hammocks. That was luxury for them, and they were happy to share it.”
After his travels, David returned to The Bonham. “The first 18 months were spent literally working in every department, front of house and back of house. I had a real fear of going into the kitchen from a chef’s perspective. I dreaded it because I could hardly cook beans. But after six weeks in the kitchen, I asked to extend my time there. I loved it. It was a three-rosette restaurant, and the head chef, Michel Bouyer, was a real mentor to me. Instead of going on split shifts, he stayed and coached me on everything from filleting sea trout to cooking steak properly. He was passionate about food, and it was quite an insight for me.”
After 18 months, David became Assistant Manager at The Bonham, and the Townhouse Collection was preparing to open The Blythswood in Glasgow. He says, “I was part of the opening team and took on the role of Events Manager. It was a challenging role, managing both the office side and operations,
but it allowed for a smooth transition for guests, as there was only one team dealing with them.”
“Every department in the hotel contributed to the success of events—from housekeepers cleaning rooms to porters setting up spaces and concierges meeting and greeting. It was a central role in the hotel.”
He continues, “We did some really exciting things. For instance, we had a big car launch for Alfa Romeo and drove an Alfa Romeo through the front door into the lobby. For
the Monte Carlo Rally, we drove a Mini in as well. It became quite the spectacle. We also organised numerous corporate lunches and events, which helped me build a network within Glasgow’s corporate sector, dealing with banks, law firms, advertising companies, and so on.”
From there, David progressed to a business development role within the company, which he loved. “I did a lot of travelling to London, meeting institutions and essentially selling the
hotel. The Blythswood was an easy sell—it was the new kid on the block and Glasgow’s only five-star hotel at the time.”
He then headed back across the M8 to take his first General Manager’s role at The Bonham in 2011 at the age of 29.
He smiles, “Hans had to convince me I was ready for it. I felt a bit like a rabbit caught in the headlights! But it was exciting, particularly because The Bonham held a special place in my heart as it was where I started in
hospitality. However, many faces had changed since my time there, and although The Bonham was in a good place, like everything, it needed a bit of a rebuild and new energy. That was my first experience of building a new management team. It was a really special time—I wanted it to be the best we could be, and I think we succeeded.”
Eighteen months later, it was a shock when Peter Taylor announced that The Townhouse Collection had been bought by Principal Hayley. David recalls, “There were a lot of tears because we all enjoyed working for Peter, and there was some uncertainty. However, the transition went relatively smoothly. It was a massive culture shock for me, and in hindsight, I wasn’t ready for that kind of environment.
“Looking back, having worked in large companies, I realise that to run a hotel, you must know the commercial side inside out. Although we were numbers-driven in The Townhouse Collection, I wasn’t fully equipped for the change.”
Fortunately for David, a friend had just taken on the role of General Manager of the soon-to-open Dakota in Glasgow, and a position became available at the Edinburgh Dakota. After going through the recruitment process, he met Ken McCulloch, the then Chairman of Dakota.
David says, “My initial interview was with Andrew Ovenstone, and then I met one of my greatest mentors, Ken McCulloch. We clicked straight away.
“The Dakota opportunity was intriguing because, while I became GM of Dakota Edinburgh, they knew I had a network of corporates in Glasgow, so I was allowed to handle the business development side for the new Glasgow hotel too. During the opening period in Glasgow, it was a dual-role position.”
“Dakota, as a brand, was cool and very different from Townhouse. I enjoyed working closely with Ken. He was a visionary, and you don’t meet many people like him. It was a very enjoyable time.
“He was huge—not just in stature—but warm and welcoming. He talked a lot of sense about service delivery. His attention to detail,
INTERVIEW
whether it was the music or the ambience, was crucial. Everything had to be on point all the time. For instance if we were filling an ice well, we had to put a tea towel in first so the ice didn’t clatter.’ These small things stick with you.”
As GM of Dakota, David spent a lot of time with Ken. “My job was to absorb and translate his vision into reality. He often planted ideas in your head very often over a nice lunch with a bottle of wine, and those memories are very fond to me.”
He adds, “When I talk about people who have influenced my career, it’s Ken, Peter Taylor, and Hans Rissman. I still speak to Hans once or twice every week. I would place Ken in the same bracket as Peter—a visionary. Peter didn’t get actively involved, but Hans would hear his ideas and translate them. Ken gave you the vision and asked you to deliver on it. For him, it was all about service delivery, the feel of the hotel, and the importance of it looking its best. He was also about people, but most importantly, the right people.
Ken used to say, “There are lots of nice people in this world, but they can’t all play in our orchestra.” Perhaps as a younger manager, you meet someone and think they are lovely with a great personality, but our industry requires more than that. You need the skill set, ambition, and the right personality to support it, as we are service-led and peopledriven. Without the right personality, you probably won’t succeed.”
“By this point in my career, having had Peter, Hans, and Ken as close confidantes, I felt quite strong. I loved my time at Dakota and met some amazing people. Many became friends, which was very much what Ken’s vision for Dakota was about—it was about making friends with your guests, creating a home from home.”
Then the role at One Devonshire became available. David smiles, “Ken spoke about Devonshire nearly every time you saw him. It was ingrained in his heart. I felt awkward telling him about the job, but he told me to go for it. It turned out Ken was leaving the company at the same time as me, so it felt like the right time.
“When I was at The Blythswood, Devonshire was the one hotel we wanted to knock off its perch. Now my job was the reverse—I wanted to bring Devonshire back to where it should be. They had a fantastic GM before me, but the hotel had been underinvested over the years and was tired. As luck would have it, I arrived just as a full bedroom and front-of-house refurbishment was nearing completion, so my job was to push the hotel onwards.
“My next and current mentor, Pauric
McGurren, Operations Director for Hotel du Vin, under which Devonshire sits, is very much from the Ken background of presentation and teamwork, but he is also very commercial. The P&L and the numbers have to work. The numbers make perfect sense to me, but it’s still challenging to make them work, especially with costs rising sharply.
“Ken was very much top-line down— deliver for your guests, and the money follows. Nowadays, you also have to think about controlling expenses. At the end of the day we have to deliver for our stakeholders; they invest a lot in us, and we must provide the returns they expect.
“When I joined, my role was partly to raise the profile of Devonshire, regain the restaurant’s three-rosette status, and rebuild the team—then Covid hit. But in a way, that allowed us time to consider how we wanted to move forward. A lot of changes occurred in the management team, but they were not forced.
“I aimed to replicate the feel of the management team I had at The Blythswood, where we all supported each other and worked as a cohesive team. For the past two years, we’ve maintained that. We all get on, have a good laugh, but take our jobs seriously, looking out for one another.
“This is a culture piece that Hans managed so well—people need to have each other’s backs, care for one another, and understand the crossover between roles. I can genuinely say that the management team I have now is as good as any I’ve ever worked with, and in fact, the team as a whole at the hotel is brilliant.”
David says One Devonshire is his proudest achievement, and one of his favourite guests is Sir Alex Ferguson. He smiles, “When I first met him, it was jaw-dropping. He is one of the nicest people. You often find that the people you should be in awe of are some of the kindest; it’s those who think they’re more prestigious who can be difficult. There are only two people I have ever been star-struck by—Sir Alex Ferguson and Kelly Jones from Stereophonics. I was a massive Stereophonics fan as a kid. When they stayed at The Blythswood during their gig, they invited me to join them for coffee the next morning. It was bizarre but magical. These scenarios give you a spark sometimes.
“Recently, I took my daughter to her first concert—Snow Patrol. They were staying at One Devonshire, and Gary Lightbody, the lead singer, came over to her the next morning and said, ‘Your dad said it was your first gig last night. Did you enjoy it?’ As a ten-year-old, she was absolutely star-struck. It made her day
and mine as well.”
Regarding work-life balance, he tells me it is much easier now, thanks to his supportive boss and Deputy GM, Molly and of course his wife. He says, “My wife works in hospitality in finance, so she understands the pressures of the job and she is very supportive, but since Molly joined just over two years ago, it’s definitely become easier. I used to work seven days a week because I was committed to getting things right, and if they weren’t perfect, I didn’t like not being there. That was part of the rebuild, and between Pauric and Molly, that’s now been rectified which means I get to spend more valuable time with my wife and kids.”
Changing the culture at One Devonshire has been a journey for David. “The culture piece didn’t come overnight; it was a tough one to get right, but you can feel and see it in guest comments. We are monitored against the other 36 hotels in the group and generally come out on top, especially at the end of the year. I take pride in that.”
He recalls, “I remember one of my first days in the hotel—there was a lady in her mid-60s having afternoon tea. She said, ‘I hear you’re the new boss. It’s not your company that owns this hotel; it’s the people of Glasgow.’ Most still refer to it as One Devonshire Gardens, and I like that.”
He also remembers how Ken McCulloch once gave him a telling-off for leaving the hotel door unlocked. David smiles, “After Ken stepped away from Dakota, he became a regular at Devonshire. Many younger staff members wouldn’t have known who he was, but for those who had been in the industry for a while, there was an ‘in awe’ moment, and they tried to ensure the hotel was perfect, even without his direct involvement. In his day, he kept the front door locked so that everyone received a personal welcome. He gave me a rollocking for keeping it unlocked.”
“Ken believed that hotels were about creating a home from home where people feel comfortable. Scott Harper, now the COO of Hotel du Vin and Malmaison was Ken’s first GM when he opened the hotel in Monaco and he has been really supportive of our investments at One Devonshire, as he knows and values the importance of instilling Ken’s vision of what Devonshire needed to be. The waves Ken made continue to inspire the business and will no doubt do so for years to come – you can’ t say that of too many people.
“The last time I spoke to him, I said, ‘Don’t worry, boss—Devonshire is in good hands.’ He replied, ‘I know.’
It definitely is.
Marlborough Granite is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commmitment which we believe is the cornerstone of our success.
The latest CNC and Water Jet technology, combined with traditional hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worldwide through a network of trusted distributors and slab processors.
Congratulations to Robert and Vivien Kyle of the Rad Group on the refurbishment of Brig o’Doon.
30 Wellbeck Road Darnley Industrial Estate, Glasgow G53 7SD Tel: 0141 881 8200
Email: sales@marlboroughgranite.com
Pollok Williamson has a reputation as one of the finest quality butchers in the Ayrshire area. Stewart and May Duguid took over the Pollok Williamson butchers business in 1978. Since then the business has expanded into a number of retail outlets and has become a well known name with shops in Ayr High Street, Mount Oliphant Crescent and Kilmarnock.
Our personal service means that we know the preferences of many of our individual customers, allowing us to prepare the meat just the way you like it. We also pride ourselves on our own recipe manufactured products all made to very high standard.
B rig o’ Doon House Hotel
Ayr KA7 4PJ
by Penny Devlin
Brig o’ Doon House Hotel in Alloway, Ayr, has completed a comprehensive £2.5 million refurbishment that brings a thoughtful balance of heritage and modern guest expectations to one of Scotland’s best-known hospitality landmarks. The renovation introduces new Executive Bedrooms and eight Garden & River Suites, all now available for bookings from 1st May .
The property, operated independently by The RAD Hotel Group, has long been recognised as a sought-after wedding and events destination. Nestled beside the River Doon and adjacent to the historic Auld Brig bridge—immortalised in Robert Burns’ *Tam O’Shanter*—Brig o’ Doon’s setting is well-established. What the refurbishment aims to do is bring the interiors, facilities, and guest experience into alignment with modern standards while preserving the character and story that draw visitors in the first place.
The project was delivered in collaboration with interior specialists Lucid Interiors and led by owners Robert and Vivien Kyle. The focus was on ensuring that the building’s historic features and architectural proportions
were respected while upgrading the design, layout and materials to serve both overnight guests and event visitors more effectively.
Originally built in 1829 as a traveller’s inn with seven apartments, stables and a coach house, the property now houses 14 bedrooms following the refurbishment. Among them, the eight new River Suites offer private balconies with direct views over the River Doon and surrounding landscaped gardens. These additions are designed not only for privacy and comfort but also to provide added flexibility for wedding parties, romantic getaways and short leisure breaks.
The interiors draw inspiration from the property’s natural surroundings, with a muted, earthy palette that runs throughout both guest rooms and communal areas. High-quality finishes and tactile materials have been used consistently—rich timber floors, bespoke soft furnishings, and panelled walls help to maintain a connection to the building’s traditional character while delivering a more refined and comfortable guest experience.
Executive Bedrooms have been developed to offer additional space and functionality. Each room includes a king-size bed, integrated seating area and large windows designed to capture natural light and views of the gardens. En-suite bathrooms have been completely updated, with modern fittings and a design that prioritises both practicality and ease
of use. Features such as handcrafted armchairs and simple, well-placed lighting fixtures offer a design that’s welcoming without being overworked.
The new Garden & River Suites extend that approach with more generous layouts and direct access to the outdoors. Featuring deeper tones and layered textures, these suites offer private balconies, brass accents, and plush furnishings that create a calm atmosphere, particularly suited to couples or guests seeking a quieter experience during peak event periods. While interiors are stylish, the emphasis is on comfort and longevity rather than trends.
The curtains have been supplied by Curtainwise. A spokesperson said,
“Working with the RAD Hotel Group is an absolute pleasure. Their vision and attention to detail in selecting exquisite interiors truly set them apart. Every project reflects their commitment to quality and elegance. We are proud to be a trusted supplier and partner in bringing their stunning hotels to life.”
Vivien Kyle, co-owner of The RAD Hotel Group, said, “Brig o’ Doon has long been a dream destination for couples and guests seeking fairytale weddings and unforgettable events. This transformation marks an exciting new chapter for the hotel, enhancing its timeless charm while ensuring the highest level of comfort and luxury. Whether celebrating a wedding or enjoying a peaceful escape, our guests can now immerse themselves in
the beauty of Brig o’ Doon like never before.”
In addition to guest room enhancements, the refurbishment includes the extension of the hotel’s main function suite and the addition of a new wraparound outdoor terrace. These changes were designed to increase the venue’s capacity for weddings and events, particularly during the warmer months when outdoor ceremony options and al fresco dining become highly sought after.
This latest phase of development follows the 2023 opening of the Garden Lounge Bar and a dedicated event space. The Lounge Bar has been positioned to create a stronger link between indoor and outdoor areas, with garden-facing seating and a flexible layout for both daytime and evening service. The inclusion of handcrafted furnishings, soft lighting, and a direct view of the Auld Brig contributes to the sense of place the hotel is known for.
For the hotel’s owners and design team, the goal was clear: improve the operational potential of Brig o’ Doon without compromising what makes it unique. For fellow hoteliers, it serves as a case study in managing a heritage refurbishment that supports both the commercial requirements of a high-turnover wedding venue and the expectations of a more discerning leisure guest.
SEATON HOUSE
76 The Scores, St Andrews KY16 9BB
by Susan Young
Seaton House has opened in St Andrews, and brings a measured blend of heritage, contemporary design, and locally rooted hospitality to one of Scotland’s most visited towns. Situated just yards from the Old Course’s first tee, the hotel is operated by Valor Hospitality Partners in partnership with the US-based Links Collection.
Michael Davern, General Manager comments, “ Throughout Seaton House, guests will discover the lengths we have gone to in the renovation of this historic building, to ensure the hotel honours that heritage while incorporating many modern and softly Scottish features.”
The room offering has been developed with flexibility and guest profile in mind. At the top end, the sea view and garden terrace suites are designed to offer private outdoor space,
generous bathrooms with both rain showers and freestanding tubs, and uninterrupted views—either across landscaped gardens or over St Andrews Bay. These are positioned for guests looking for added privacy, space and a premium experience without excess formality.
Junior suites provide a middle ground, with super-king beds and expansive windows overlooking either the gardens or the sea. Signature rooms carry through a subtle Scottish identity, with timber floors, oak panelling and practical, modern bathrooms. There’s a focus on consistency across the range—clean lines, durable materials, and a layout that supports both short and extended stays. Accessible Signature rooms are located on the ground floor, with adapted bathrooms and wider spaces designed for ease of movement, supported by natural light and soft acoustics.
Deluxe rooms are available in both king and twin configurations, some with garden outlooks and others facing the coast. These rooms are simple, well-finished, and designed for efficiency as much as comfort, with rainfall showers and views that shift with the seasons and luxury duvets supplied by Ava Innes, Joan Johnston, founder of Ava Innes comments, “Ava Innes is delighted to be the duvet and bed pillow choice for Seaton House’s most premier suites. Having our award-winning cashmere guard filled duvet, imagined in the pure air of the Highlands, for Seaton House guests is a luxury that can’t quite be put into words. Sleeping in Scotland, under natural Scottish bedding that helps you sleep more deeply, is a special kind of experience guests to this stunning part of the world will truly cherish. She continued, “We believe the ultimate luxury is a great night’s sleep so you can feel refreshed and your best self. A prestigious property such as Seaton House knows this, too, and it has been our pleasure to work with them to ensure their guests experience this luxury with Ava Innes.” Dining is a key
part of the Seaton House offer, with a clear commitment to sourcing from local and regional suppliers. Ondine Oyster & Grill, led by Chef Patron Roy Brett, is a seafood restaurant built around seasonal produce and Scottish waters. The focus is on simplicity and provenance, with menus that change frequently and service that remains unfussy but attentive.
The Board Room offers an all-day dining concept, supported by Scotland’s first inhouse charcuterie room. Here, guests can select from a rotating collection of cheeses and cured meats, including selections from I.J. Mellis, matched with a curated wine list that leans both local and European. It’s a space that supports relaxed service without sacrificing product knowledge or quality.
Bow Butts Bar completes the food and drink offering. Designed as a quiet, whisky-led space, it features a wide-ranging collection of rare and single malt whiskies, presented in a setting that’s deliberately low-lit and reflective. It serves as a hub for post-dinner drinks or small private tastings, with an atmosphere shaped as
much by the stories behind the bottles as by the design of the room.
Throughout the hotel, the operational focus has been on connecting with the community. Seaton House employs 60 staff, many from the Fife region, and has developed partnerships with local food, drink and experience providers. These collaborations are not just part of the brand narrative—they’re built into the guest journey and offer a level of authenticity that resonates with both domestic and international visitors.
“We’ve put great care into ensuring Seaton House reflects both the character of St Andrews and the standards expected of a modern, independent hotel,” said Michael Davern, General Manager. “Whether it’s our commitment to working with local producers, the way we’ve designed the guest rooms, or how our team delivers service, it’s all rooted in creating something genuine and lasting.”
He concludes, “Seaton House is a special hotel which will captivate the hearts of our guests who stay with us. “
Star Hotel Kingussie
Queens Park Football Club, Glasgow
Crib
Reliable
Trade-Only
Feel-Good
Cameron House at Loch Lomond has announced the promotion of Gary Rice to Hotel General Manager. With over 28 years of experience in the hospitality industry, Gary previously held the role of Director instrumental in enhancing both the hotel’s reputation
In his new role, Gary will partner with Managing Director Will Oakley to manage the day-to-day operations of the hotel and resort. His responsibilities span across accommodation, leisure, marina services, guest experiences, and food and beverage. He will also lead efforts in team development,
Commenting on his new position, Gary Rice said, “It’s an honour to step into the role of General Manager. I’m focused on leading the team to deliver excellence at every level, creating memorable experiences for every guest and maintaining the high standards Cameron House is known for.”
Managing Director Will Oakley added, “Gary’s promotion is incredibly well-deserved. He has demonstrated unwavering commitment since joining and has helped shape a positive and high-performing culture. I am confident that under his
KIERAN WALKER STEPS UP AT THE THREE CHIMNEYS
The Three Chimneys has announced the appointment of Kieran Walker as its new General Manager. In this role, Kieran will oversee both the original restaurant and its sister site, The Three Chimneys at Talisker—its newly launched venture based at Skye’s oldest distillery.
The appointment comes as the business celebrates a major accolade, having recently been named ‘Restaurant of the Year’.
Kieran first joined the management team in 2021, was promoted to Restaurant Manager in 2023, and now steps into the General Manager role.
His leadership was instrumental in the development and launch of The Three Chimneys at Talisker — an exciting partnership between two of Skye’s most iconic names — a project he will continue to oversee in his expanded remit.
Prior to joining The Three Chimneys, Kieran held senior positions at the five-star Farnham Castle in Surrey and the four-star Old Thorns Resort in Hampshire. His formative experience at the esteemed Duke of York’s Royal Military School in Dover has played a key role in shaping his leadership, discipline, attention to detail, and teamwork.
Kieran Walker comments, “It’s an honour to be leading The Three Chimneys’ team as General Manager, especially as we celebrate our Restaurant of the Year award. This new role gives me the opportunity to shape its future, whilst building on its remarkable legacy.
“Our team is committed to evolving the guest experience, while remaining true to our ethos as a sustainable, world class food and travel destination.
“Skye’s peace and tranquillity with its stunning landscapes and strong sense of community are what drew me to the Three Chimneys. I fell in love with the incredible locally sourced produce, the team’s deep knowledge of wine and ingredients and the ‘nothing is too much trouble’ approach to service.”
Brett Davidge, Managing Director of The Wee Hotel Company, added, “We’re delighted to promote Kieran to the position of General Manager. Throughout his time with us, his hands-on approach has ultimately centred around our guests and ensuring their experience with us is nothing short of exceptional. His leadership will be instrumental as we build upon our recent Restaurant of the Year success and our partnership with Talisker Distillery.”
HITTING THE HEBRIDES FOR CHARITY
Leon Trayling of ishga took on the Chair’s Challenge for HIT Scotland last year and now he and a merry band of cohorts are cycling the length of the Outer Hebrides to raise funds fo rthe charity.
They will cycle from Barra all the way to the Butt of Lewis. some 200 miles. The cylists include Hans Rissmann, Marcello Ventisei, Andy Mackay MI IS, Louise Rattray, Glenn Woodage, Mark Hogarth, and Jackie Marlow.
In addition to supporting HIT Scotland, they will also be donating a portion of the funds raised to the local Bethesda Hospice – a truly important cause for the island community.
Said Leon, “Over the past 35 years, I’ve been fortunate to enjoy a varied career in the hospitality industry – from starting out as a work experience porter at Stakis Hotels, to co-founding ishga Skincare. It’s been a journey filled with incredible experiences and inspirational people, and supporting HIT Scotland is one small way of giving something back.”
They have a just giving page you can find out more about the challenge at the HIT Scotland website. or you can join the Virtual Challenge from anywhere in the world — run, walk, cycle or crawl your way to some miles. It’s £20 to enter, and you’ll receive a gorgeous ishga gift worth £25 just for signing up. Team effort or solo mission.
LEON TRAYLING
HANS RISSMAN
MARCELLO VENTISEI
