This week is Scottish Apprenticeship Week, and to mark its support Cameron House is highlighting success stories from the future generation of hospitality stars making their way through the ranks of its apprenticeship schemes. Cameron House Hotel has already recruited five new apprentices since the resort reopened last September.
Among the recruits is Jodie Cochrane, 18 from Glasgow, who joined the food and beverage team in July 2021 as part of the hotel’s new Chef Apprenticeship Programme.
Before joining Cameron House, the talented young chef was crowned ‘Springboard Future Chef’ in 2020, a nationwide cookery contest with over 15,000 entries, having been mentored through the process by Cameron House’s Executive Chef Zoltan Szabo.
Since July, Jodie has worked across a variety of departments, and by December she was promoted to commis chef and placed her first dish on the Cameron Grill menu for guests: a blood orange crémeux.
Executive Chef Zoltan Szabo commented: “Jodie was an absolute joy to mentor during the Springboard Future Chef competition. She is an energetic young talent and her dedication shone through throughout the process, so it is extremely rewarding to have her as part of my team now.
“Supporting young talent through initiatives such as Cameron House’s apprenticeship scheme is so important as it could unlock the door for a future expert or leader in the sector. Anyone considering a career in hospitality should be encouraged to explore what a rewarding career it can be.”
Jodie Cochrane added: “I remember receiving my apprenticeship confirmation letter while still at school, with my teachers who taught the hospitality class, and we were all screaming. It was a great feeling.
“Joining the team at Cameron House has given me a great insight into the way a big resort works; it’s fast-paced and demanding, but every day ends with you feeling very proud of what you’ve accomplished. I’m grateful to Zoltan and the team for the opportunities.”
Jennifer Jurgensen, Director of Human Resources, Cameron House added: “It is a pleasure for us to offer opportunities for budding professionals at Cameron House, where new starts learn from an award-winning team at one of Scotland’s most iconic resorts. Following a particularly challenging time for young people in employment, due to the impacts of Covid-19, we’re delighted to promote success stories such as Jodie’s, shining a light on the importance of apprenticeship schemes.”
In a positive sign for Edinburgh’s hospitality and business tourism sectors, Surgeons Quarter, the commercial arm of the Royal College of Surgeons of Edinburgh (RCSEd), has experienced demand for in-person meetings and events well ahead of pre-pandemic levels.
The Living Wage-accredited organisation which manages a mix of historic and purpose-built RCSEd venues, as well as Ten Hill Place Hotel, Café 1505 and Surgeons Quarter Travel, has seen events and conferences that had postponed due to the pandemic rebook their events for 2022 as well as a receiving high level of new enquiries. This has included bookings for major conferences such as the Functional Regulatory Genomic Disease Meeting, a conference which will bring together international leaders in the study of genetics of disease in April 2022, and has led to Surgeons Quarter returning to operate at close to maximum levels. As a result, Surgeons Quarter is set to recruit for 60-70 positions during April, May and June, expanding its headcount by 70%.
Scott Mitchell, Managing Director of Surgeons Quarter, said: “It’s a pleasure to be in a position to expand our hospitality teams again and add vital jobs to help us service the increasing levels of business we’re bringing in.
“It’s important that we get the recovery right – hospitality and the business tourism economy are integral to the city’s overall prosperity. We can see first-hand the direct effect it has on employment.
“In addition to our busy events calendar, Ten Hill Place Hotel is seeing encouraging occupancy levels predicted to exceed the pre pandemic levels.
“To further boost our activities in 2022, we are actively planning for the full return of the Festival Fringe for which we are one of the largest operators – and at the end of the year, we are looking forward to a busy festive period of celebration, which we have all missed in the past 18 months”.
The organisation is also launching its first TV advertising campaign last week with the theme highlighting guests will be ‘In Good Hands’ as a reference to its surgical connections and charitable aims which should help further raise its profile.
During the first lockdown Ten Hill Place provided free rooms and meals to key workers tackling the pandemic. Over 2,100 rooms were supplied free of charge at a cost to the company of over £100,000.
Surgeons Quarter promotes, sells and manages all commercial activities held within the RCSEd campus. All profits support the charitable aims of the College which are education, assessment and advancement in surgical standards worldwide.
Ahead of its official launch in Spring, Gleneagles Townhouse has announced the appointment of Head Chef, Jonny Wright, to lead the culinary offering across the 33-room hotel, members’ club and all-day restaurant, The Spence, on St. Andrew Square, Edinburgh.
Wright, 34, returns to Scotland with over 16 years’ experience including stints as Head Chef at Jason Atherton’s Berner’s Tavern, where he was the recipient of an Acorn top 30-under-30 award, Sous Chef at Evelyn’s Table and Senior Sous Chef at the award-winning Palomar restaurant in Soho.
Wright, who is eager to make his mark on Edinburgh’s burgeoning restaurant scene, is seeking out some of the country’s most innovative suppliers to offer food from Scotland’s natural larder, and to make the offering really stand out.
Signature dishes, which he describes as “rooted in classics with a modern twist” include Wild Mushroom Tart with Goats Curd and Hazelnuts, Whole Roasted Turbot with Fennel, and Chilli and Scotch Baba with Praline Sauce and Mascarpone.
Working alongside Wright and the Townhouse team are brother-and-sister restaurateur duo, Zoe and Layo Paskin, who have collaborated on the vision and concept for The Spence, their first ever consultancy project outside of London. The Paskins much-admired London outposts include The Palomar, The Barbary, Evelyn’s Table and most recently, The Barbary Next Door.
The Taylor family have sold their family-owned Scottish group Chardon Hotels to Atlas Hotels for an undisclosed amount.
The sale brings to an end 50 years of hotel ownership for the company which was set up by Maurice Taylor and his wife in 1972 and which has been run by daughter Nicola for nearly 20 years.
Nicola Taylor, CEO and owner of Chardon Group said of the move, “It is with a heavy heart that I took the decision to sell our hotels. This has been a difficult decision to make but it is the right decision for me and my family.
“My parents started the company in February 1972 when they converted a leased office into a ten-ensuite bedroom bed and breakfast in the New Town of Edinburgh. Now, after 50 years, we will hang up our aprons.”
She continued, “With the sale, we have ensured the company remains in the very best of hands. Atlas is fully committed to the hospitality sector. The Atlas family of hotels share our integrity and values so we have no doubt this, coupled with their experience and expertise, will result in a very bright future.”
The purchase of Chardon Group, which includes Holiday Inn Glasgow Theatreland, Holiday Inn Express Glasgow, Holiday Inn Express Edinburgh Royal Mile, Holiday Inn Express Edinburgh Airport, Holiday Inn Express Dunfermline and Holiday Inn Express Perth,sees the Atlas portfolio increase to 60 UK sites with over 7,400 bedrooms.
Sean Lowe, CEO of Atlas Hotels commented, “Our decision to acquire the Chardon hotels reflects our ambitious growth strategy to become the leading multi-brand platform for Select Service hotels in the UK, and we are excited to welcome the teams into the wider Atlas family.
“Despite the tough challenges of trading through the pandemic, our portfolio has remained cash positive, demonstrating the resilience of this sector. Our operating model has allowed us to quickly integrate new assets and provide a stable platform for recovery and growth. Supported by L+R Hotels we were able to provide an efficient exit route to Chardon’s successful owners.”
Atlas Hotels, supported by its affiliate L+R Hotels, continues to grow with ten hotels having been acquired or opened in the last two years.
Since acquiring the 47-strong chain in 2016 Atlas Hotels has grown from strength to strength. Now centrally based at its new headquarters in Leicester, Atlas Hotels is the largest IHG franchisee in continental Europe. The scale of the platform allows for new assets to be acquired in a timely manner.
Desmond Taljaard, Managing Director of L+R Hotels said,“ We have earmarked over £200 million to expand Atlas Hotels. We are actively seeking to add existing hotels, along with conversion and development opportunities.”
Nicola Taylor concluded, “As a family, we have devoted most of our working lives to the hospitality industry. We have enjoyed great success, but my parents agree with my decision that it is now time for us to step back.
“On a personal level, the success Chardon has enjoyed over the years is, in large part, down to the hard work and commitment which was continually shown by the team. Everyone played their part in making it a business to be proud of and we, as a family, thank them for that.”
Shaun and Jenny McKivragan have sold The Airds Hotel & Restaurant in Argyll to Benjamin Andrews. The couple have run the hotel since buying it for £1m in 2003, and are now retiring.
It’s Mr Andrews first hospitality business in Scotland, and he has revealed plans to extend the hotel’s fine dining offering, increase the accommodation on offer and create new outdoor seating.
Colliers and Christie + Co acted as as joint agents with Colliers associate director Robert Smithson saying, “I am thrilled that the Airds has been sold to someone who will continue the legacy of the McKivragans and continue to offer the high levels of quality and service the hotel is famous for which brings customers back to the area year after year. I wish Benjamin the best of luck with his operation of the hotel.”
The 102-bed three star Lorne Hotel on Sauchiehall Street has been sold by the joint administrators of Bellhill Limited, Blair Nimmo and Alistair McAlinden of Interpath Advisory, to a group known as PL Glasgow.
The hotel was forced to close its doors in December 2020, due to the impact of the COVID-19 pandemic. Administrators from Interpath Advisory were subsequently appointed to the hotel’s owner, Bellhill Limited, in May 2021.
Alistair McAlinden, Joint Administrator and head of the Hospitality and Leisure sector team for Interpath in Scotland, said: “We’re extremely pleased to have concluded the sale of this landmark building in Glasgow. Despite these being incredibly difficult and uncertain times for companies operating across the leisure and hospitality sector, the level of interest shown in this building from the outset of the administration has been remarkable. We pass on our best wishes to the new owners as they develop the building and we look forward to seeing it once more generate wealth and jobs for the city of Glasgow”
The property had been marketed for sale on behalf of the joint administrators by specialist business property adviser, Christie & Co.
Meldrum House Country Hotel in Oldmeldrum has unveiled their latest vision – a dome bar experience, the Titan Sky Bar, the only one of its kind in the UK.
It follows an unprecedented year and a half for Meldrum House, when the owners invested in 4 luxury dining domes after the first lockdown, creating one of the most talked-about dining experiences in Aberdeenshire. Over 14,000 people have dined in the private domes in the 12 months that they have been operating and it has proved to be so successful that the hotel has a waiting list for them at weekends.
The Titan Sky Bar is sticking with the stars and moon theme and has been named after one of the largest moons in the solar system thanks to being more than twice the size of their largest dining dome.
Sitting outside the hotel’s 800-year-old Cave Bar, the Sky Bar measures 10 metres in diameter and has a capacity for up to 40 people at stylish cocktail tables or up to 32 guests as an event space. Wired with a Sonos system, the dome is heated and has air conditioning to combat all weathers. The uniqueness of the dome means that guests are bathed in natural light all day and then at night, the atmosphere will switch up as the bar will display coloured shooting lights as darkness appears and the stars come out.
Operations Manager Nicola Downie explains; “Titan Sky Bar will complement our dining domes experience. Guests will get a bespoke drinks experience with spectacular views of our iconic manor house, surrounding countryside, and the sky above. We will be theming the bar every season and serving newly curated cocktails, premium spirits, craft beers, and a hand-chosen selection of wine and soft drinks as well as appetisers for guests before or after lunch and dinner.”
Brewdog are set to open their first Doghouse in Edinburgh on December 6. The Doghouse Edinburgh Hotel, in New Street, will be a carbon negative beer hotel, and will be dog-friendly.
The 20 bespoke rooms will feature all of the BrewDog touches, from shower beers to draft beer taps and complimentary dog packages.
The Doghouse will include 2 bars with the main bar on the ground floor and the Terrace Bar on the 1st floor.
The Edinburgh opening follows on from their other UK hotels in Aberdeen and Manchester as well as the international hotels in Columbus, Ohio.
Hospitality development platform, White Rabbit Projects, that operates the F&B outlets at Rusacks, St Andrews and Marine, North Berwick has launched a new training academy.The academy, in partnership with Leiths Food & Wine, aims to attract new talent to the kitchen and follows the launch of Leiths £750,000 grant scheme earlier this year to attract new talent in the wake of the challenges facing hospitality.
Budding chefs will train beside the skilled kitchen brigade at one of White Rabbit Project’s partnership hotel properties, which includes the two Scottish hotels, along with a fully funded place on Leiths 24-week Chef’s Skill Course.
Set up in 2016 by former Soho House Group Commercial Director Chris Miller, White Rabbit Projects support partners in creating bespoke, best in class hospitality experiences. First created with the goal to support early-stage chefs and restaurants to launch and grow their businesses, WRP aims to bring the industry back to its former glory by reinspiring chefs and showcasing the credibility and pride that comes from working in a professional kitchen. Their current portfolio comprises 34 sites.
Eight successful applicants will learn invaluable on-the-job skills with their Leiths training and mentorship. WRP will take care of all essential items including ingredients, equipment, and kitchen space, with a senior member of their kitchen brigade taking on a the 7-month mentor role.
Following graduation, one of the newly qualified chefs will be offered a fully funded two weeks stagier at a WRP partner restaurant of their choosing, which include the likes of Kricket, Lina Stores, Garden House, the Alice, ’18’,the Lawn and Island Poke. All graduates will have the opportunity to be hired as Chef de Parties and join the WRP family of restaurants.
White Rabbit Projects Founder, Chris Miller, says: “The hospitality industry was one of the hardest hit throughout Covid-19, and unfortunately as a combined result with Brexit, despite lockdown lifting and restaurants returning to ‘normal’ the industry has continued to experience a nationwide staff shortage.
“It is the responsibility of restaurant owners to remind chefs of the excitement and passion that comes with working in a professional kitchen and add value to their careers with additional training. We’re delighted to work with the powerhouse that is Leiths to provide best in class training and the opportunity for budding chefs to join our family of restaurants.”
Camilla Schneideman, MD Leiths comments “As a cookery school at the heart of the sector, we canvassed the opinions of chefs and restaurant groups to establish how we could best serve the industry we take great pride in training people for at this time of staffing crisis.
“The one tool that we have in our armoury which can reach a large number of people is the range of Leiths online professional courses. The courses can be taken anywhere as long as you have kitchen space and a smartphone and can fit around shifts. We’re hugely excited to be supporting White Rabbit Projects in their inspiring iteration of the training alongside their teams.”
Chef Derek Johnstone, winner of the inaugural Masterchef the Professionals competition in 2008, has departed Borthwick Castle to lead the kitchens in three brand new dining concepts at luxury hotel Rusacks in St Andrews opening in July – ‘18’, The Bridge, and One Under Bar.
They will be developed and operated by White Rabbit Projects, whose hospitality portfolio includes Lina Stores, Kricket and Island Poké. It is part of the Marine & Lawn collection, which is owned by Adventurous Journeys (AJ) Capital Partners
The 120-room hotel, which overlooks the 18th green at the Old Course, is undergoing a major renovation of its accommodation including a new addition to the property and a transformation of its food and beverage offerings.
18 is a destination rooftop and Scottish restaurant on the fourth floor of the new extension with a full glass wall offering panoramic view across the Old Course, West Sands and the North Sea. The ground floor will house The Bridge, a more casual all-day dining option. Completing the trio is the One Under Bar, an ‘intimate, underground bar’.
Derek has worked with chefs including Michel Roux Jr. and Albert Roux, and in Michelin-starred kitchens around Europe including Le Gavroche in London, De Karmeliet in Belgium, and DO near Milan.
Paul Tamburrini and Martin Wishart have formed a new joint venture to open fine dining restaurant Tamburrini & Wishart at the five-star Cameron House Hotel, Loch Lomond on August 1st. . The hotel is preparing to reopen after a four-year closure and a multi-million pound restoration project following the 2017 fire that destroyed the main building.
The pair have worked together for more than 20 years at Michelin-star restaurant Martin Wishart in Leith and The Honours, which closed in 2020 due to the pressures of the pandemic.
Said Martin Wishart, “It’s fantastic to be announcing some good news after the trials and tests of the pandemic and I’m excited to be returning to the iconic Cameron House Resort.
“This is an exciting opportunity to bring an elevated offering to the hotel’s collection of restaurants. The venue itself will be stylish with a great atmosphere, where guests know they will get contemporary, flavour-led cuisine. Paul and I are both incredibly passionate about our love of food and designing menus using the very best of seasonal produce. It’s an exciting period for us, the resort, and returning guests.”
Paul Tamburrini added, “Cameron House Resort is a very special place. I worked there in the early stages of my career and loved every minute of it, so to now be leading a new fine dining offering in tandem with Martin Wishart is an absolute honour. We have collaborated successfully in the past and we’re confident this venture at Cameron House will be no different. We have the same vision on food and attention to detail, so it just works, and this is an amazing opportunity for us to be working together again at Scotland’s number one resort.”
The re-opening of Cameron House Hotel on August 1 following a sensitive restoration project will also see the return of the Cameron Grill restaurant and the Great Scots Bar and Terrace, as well as a new leisure club. New additions include a 35-seater cinema, tavern and lobby bar.
The wider Cameron House Resort is also home to a spa complete with a rooftop infinity pool, an 18-hole championship golf course, and a 234-berth marina.
The resort is also currently undergoing a multi-million-pound extension, which will include a new ballroom with capacity for 400 guests and an additional 68 bedrooms, bringing the resort’s total offering to 208 bedrooms, including 30 suites that will be completed and open to guests in January 2022.
Highland Coast Hotels, a new Scottish-based group aiming to bring sustainable and community-led hospitality to the North Coast 500 touring route in the Highlands has acquired Kylesku Hotel and Restaurant, Newton Lodge, The Royal Golf Hotel, Dornoch, and The Royal Marine Brora. The hotels will now become part of The Highland Coast Hotels Collection but they will retain their respective names and identities.
Its Chairman is David Whiteford, who previously led the Northern Highland Initiative from 2009 to 2021, and group’s executive team is led by CEO, Roddy Watt.
Said David Whiteford, “Together with my colleagues at Highland Coast Hotels, we are delighted to be building on the work of previous custodians of such fine, landmark hotel properties. With the aim of developing a collection of high-quality hotels on and around the increasingly popular and successful North Coast 500 touring route, these hotels represent a very exciting first step in building our portfolio. We are very aware they are held in great affection by many regular guests, and this is a responsibility we take very seriously as we develop them for the good of the local communities, our employees, our suppliers and our stakeholders.
Roddy Watt added,”Our aim is to provide memorable hospitality for those visiting the North Highlands. Our intention is to be recognised as the leading group of independent-spirited hotels on and around the route, for those wishing to welcoming, comfortable and authentic experiences in this spectacular landscape.
“We envisage that our substantial investment in the next few years will support sustainable growth in local Highland communities, extend the traditional season, and create many more full-time career opportunities within the Hospitality sector. Our hotels will offer a broadening range of opportunities to our guests to immerse themselves in what the region has to offer. Crucially, we intend to do all of this while being environmentally sensitive and protecting and preserving one of the most beautiful and fragile landscapes in the UK, and one of Europe’s last great wildlands.”
Tanja Lister, co-owner of Kylesku Hotel (pictured), commented, “We are so pleased to be handing on the baton at Kylesku, and that our much-loved hotel is to become part of The Highland Coast Hotels Collection. The new Group’s forward-thinking culture, and its focus on great hospitality and environmental sustainability will deliver so much for our local communities and the region. We could not be happier to be passing on our legacy to such a professional and culturally aligned group, and all of our team are looking forward hugely to expanding their horizons and building on the success we’ve enjoyed over the last decade of our stewardship of Kylesku Hotel.”
Inverness businessman David Sutherland, who led a consortium which owned The Royal Golf Dornoch and The Royal Marine Brora Hotels, added, “Highland Coast Hotels have extremely positive plans for the hotels and intend to build on what has been achieved, so we extend our very best wishes to them for the future. They are fortunate to inherit a staff with outstanding levels of quality and commitment, to whom we express our gratitude. We’re confident that the new owners will make a valuable contribution to Sutherland’s visitor product and continue to underpin the communities of Brora and Dornoch in particular.”
Crerar Hotels has reported a sharp spike in bookings following the announcement that travel restrictions would be lifted, and tourist accommodation able to re-open, on 26 April.
The group, which boasts seven hotels and inns, including The Glencoe Inn, The Isle of Mull Hotel & Spa and Oban Bay Hotel & Spa, saw a 130 per cent week-on-week increase in booking revenues after Nicola Sturgeon laid out her roadmap for bringing Scotland out of lockdown.
Online visits also shot up by 170 per cent, demonstrating strong demand from staycationers looking to take full advantage of their freedom when Crerar Hotels’ seven properties re-open on 26 April.
Chris Wayne-Wills, CEO of Crerar Hotels, said that its reservations team had taken more than 1,800 bookings in the days immediately following the Scottish Government announcement – with many guests looking for longer stays and personalised itineraries.
Wayne-Wills said, “Our reservations team have been exceptionally busy since the First Minister announced 26 April as the date for Scotland’s tourism industry to be able to re-open – with booking revenues almost tripling week-on-week.
“When speaking to our future guests, it seems the real luxury they’ve been missing from their lives since the pandemic hit last year is something we used to take for granted – and that’s choice.
“There’s a real appetite to spend longer breaks with friends and family, celebrating missed milestones, making up for lost time and making memories in a way none of us have been able to for at least a year. We pride ourselves on giving our residents whatever they want to ensure a special stay, but we’re geared up to take that to the next level when we re-open our doors across our portfolio on 26 April.
“The ‘I Choose’ campaign that we launched in preparation for coming out of lockdown really makes it clear to guests that, whatever they want, we can make it happen at any of our locations.
“Last year when hotels were looking to re-open after the first UK-wide lockdown, safety was the new luxury for guests, but keeping our guests safe goes without saying and that’s why we believe the new luxury for travellers in 2021 is choice.”
Wayne-Wills added, “Our ongoing investment in our hotels in the midst of a pandemic is testament to not only wanting to give our guests the best possible experience as and when they can stay with us; but also, to our appetite to breathe life back into the Scottish tourism industry.”
REDfest 2 raised almost £3300 for Hospitality Health last weekend as 100,000 viewers around the world turned in to the virtual event hosted at the Radisson RED in Glasgow.
Radisson RED Curator Graham Chalmers said, “We are thrilled at the response to our second virtual festival – people from all over the world tuned in to see our iconic RED Sky Bar host some truly stellar names.
“More importantly we raised a lot of money for our amazing charity partner Hospitality Health – it’s so important to look after our staff and friends in the industry and the work this charity does is incredible. And it’s never been as important as it is right now.
“Thank you so much to all of our amazing DJs, bands and performers across the two nights – I think we delivered an incredibly eclectic event and the fact people tuned in countries like Japan, Argentina, Brazil, France, Belgium and all over the UK shows how big our line-up was.
“We are proud to be the home of music in Glasgow and it’s great to see that music fans around the world realise that.”
With just under £3300 raised at the time of writing and donations still coming in, the boss of the charity was understandably thrilled.
Gordon McIntyre, Chairman at Hospitality Health commented, “What an absolutely amazing amount to raise over the two-day event. The Trustees all tuned in and enjoyed every minute of the entertainment. A tremendous job by Graham and the team at Radisson RED. This will go to help fund additional places on Mental Health First Aid Certificated training for senior staff in the industry, who will be supporting their staff through this difficult time, leading up to re-opening their businesses. We are so grateful for being chosen as the charity partner.”
The two-day festival featured dance music from world-renowned names including Dave Seaman, Anthony Pappa, Steve Parry, Seamus Haji and Bog, with Scots stars like Illyus and Barrientos, Harri of Sub Club fame, RED resident Michael Kilkie, Stevie Lennon of Go Radio, Beth and Rebecca Vasmant.
Global stars The Fratellis plus local heroes Baby Strange, Johnny Mac and the Faithful, Stephanie Cheape and Carly Connor also too part.
Murray Thomson, one of Scotland’s foremost hospitality professionals, has joined Dalmahoy Hotel & Country Club, as General Manager.
Thomson, who has 30 years experience under his belt, takes over Alistair Kinchin who has retired after 18 years at the helm. Thomson will be responsible for the daily operations and strategic direction independently-branded resort, located on the outskirts of Edinburgh.
The hotel, with 208 room and seven suites, boasts a fine dining venue, Pentland Restaurant; The Brasserie & James Braid Bar, afternoon tea lounge and a Golf and Leisure Club.
Says Thomson, “It’s an absolute privilege to be taking the helm of this flagship Scottish hotel at such a defining point in our collective history. We have a great team here at Dalmahoy so the immediate focus will be on reopening our doors and welcoming guests back in the hopefully not-too-distant future. I then hope to embark on a journey that will set the hotel up for more positive times to come.”
While Kinchin said, “Passing the baton to someone of Murray’s calibre and standing in our sector is a real triumph – his vision and style will continue to help cement our reputation as one of Scotland’s leading leisure and golf resorts. I have no doubt he will be able to confidently steer the business through one of the most challenging times the hospitality sector has ever seen.”
Murray has worked with some of Scotland’s top hotels including The Balmoral in Edinburgh, and most recently Blythswood Square in Glasgow but he started at the bottom – as a linen porter. working his way up through the ranks in operations, sales and marketing and latterly management for some of Scotland’s best-loved hotels – Glasgow’s Grand Central and Cameron House on the banks of Loch Lomond amongst them.
He also belongs to an esteemed cohort of career hoteliers improving and impacting the sector; as the chair of HIT Scotland’s annual industry dinner was recently been joint-chair of the Greater Glasgow Hoteliers Association.
Whilst some might baulk at the thought of starting such a job in the middle of a global pandemic, Thomson is remaining optimistic about the challenge ahead. “Although it’s an incredibly tough road ahead for our entire sector and for every brilliant individual that is part of hospitality in Scotland, the reason we exist is to help create joy and memories in people’s lives. We haven’t been able to do that in the same way as we did before, however, we will go out of our way to create good times ahead, of course within the parameters set out to us. I spend most of my day with people creating happiness both for guests and my team and this is even more important in the times we currently find ourselves in.”
The hotel, which is set in 1,000 acres of countryside yet only seven miles from Edinburgh city centre, has remained closed – with the exception of its two golf courses – since coronavirus lockdown restrictions were introduced at the end of December 2020. It will reopen with comprehensive safety measures again in place to allow guests a comfortable and relaxing stay once the Scottish Government announces it is safe to do so.