PROFILE l THE NUMBER 10 HOTEL
A CLASSICAL APPROACH
Traditional flavours and classic cookery have helped The Number 10 boutique hotel in Glasgow become a firm favourite for special celebrations and events “I started off in the catering industry as a young junior
THE LOWDOWN
chef in this very same building, before working my way
THE NUMBER 10 HOTEL
up the ladder to head chef and beyond that to where I am now,” William explains.
Outlet The Number 10 Hotel, Glasgow Format Boutique hotel and function venue General Manager William Sloan Time as a caterer 34 years Kitchen staff 8 Operating Hours Sunday to Saturday – 12pm until 10pm
“I’m a perfect example of what this industry can offer in terms of employment opportunities for young people. I went into catering as a young kid with no idea what expect but I had the right attitude and ethic, and it’s worked so well for me. “In this industry commitment goes a long way and can result in incredible opportunities to move up the ladder.” Today, that ladder has seen William climb to his current position: general manager of The Number 10 boutique hotel in Glasgow – a stunning 26-bedroom hotel, with a keen focus on functions and events, just a stone’s throw away from Hampden Park football stadium. Inside, the hotel features a large function suite, as-well as a smart candle-lit cocktail bar, which doubles as a restaurant with seats for 36 diners. The menu, as William explains, offers those diners a “classical” experience, with traditional products and
William Sloan has worked in the catering industry, and indeed, in the same establishment, his entire professional life, or as he puts it from “man and boy.” And while the name above the door of the beautiful Victorian sandstone building, which has been William’s place of work since he was aged just 18, has changed a number of times, his mind-set, drive and ambition certainly haven’t.
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The hotel hosts an average of 40 weddings a year
flavours. “We change the menu about four times a year, in-line with the seasons, but no matter whether it’s spring or winter, that focus on classical, traditional flavours remains. “That’s what our diners want. It’s food for special occasions, birthdays, anniversaries and weddings, that
FEBRUARY 2022
