The Scottish Beer & Pub Association (SBPA) has announced that Andrew Lawrence Strategy Director at Molson Coors will be its new President. He takes over from Edith Monfries of Hawthorn.
The appointment follows the release of a new report by Oxford Economics which revealed that Scotland’s beer and pub industry support almost 62,000 jobs and contributes £1.75bn to the national economy every year. The new data was released in company of MSPs at Kilderkin pub in Edinburgh.
Commenting on his appointment, new President Andrew Lawrence said, “Having been part of the SBPA in previous roles I am pleased to now have been appointed as President and am looking forward to building on the brilliant work of previous Presidents to continue to champion the beer and pub industry and represent our members interests in Scotland.
“Working together as a group and with other trade bodies will be critical to our recovery from the pandemic, and so I am looking forward to supporting SBPA members to achieve the very best for our sector.”
Emma McClarkin, SBPA Chief Executive said, “We’re delighted to welcome Andrew as our new President and are really looking forward to working with him to continue to champion our pubs and brewers in Scotland.
“As our industry recovers from the pandemic we need industry expertise and passion for our cause more than ever and I am confident Andrew will provide just that.”
The next stage of the Tourism and Hospitality Talent Development Programme (THTDP) has now gone live, with 300 places available for a one day course on Extraordinary Leadership or Extraordinary Performance.
Fully funded through the Scottish Government’s National Transition Training Fund, these modules are available for anyone working in Scottish hospitality or tourism who meet the eligibility criteria.
Are you looking to shift your mindset from ordinary to extraordinary leadership, or learn how to maximise your productivity and performance, by understanding your own personality profile? These one day modules can help.
This follows on from phase 2 of the THTDP which is currently underway, with around 1400 people from all over Scotland taking part in a 6 or 8 week people management training programme.
Application is only open for one week, and closes at midnight on 28/02/22. More information on the HIT Scotland website here.
EDEN MILL St Andrews, which is embarking on the development of its carbon neutral single malt whisky distillery in St Andrews, has announced a newly created Board of Directors. The company recently announced that it had received investment from Edinburgh-based specialist consumer brand investor Inverleith LLP, which took a majority stake in the company in January 2022.
Following the investment, a new Board of Directors has been formed.
Stella Morse, who has previously held senior financial and strategy roles at Scottish & Newcastle, The Edrington Group, C&C Group is the new chair. She is Inverleith’s CFO.
On her appointment, Morse said, “I’m delighted to be joining the Board of EDEN MILL as Chair. The foundations of a premium global gin and scotch whisky brand have been laid over the last few years, with EDEN MILL producing beautiful and award-winning gins and its early limited edition single malt scotch being well received. The unique distillery site secured by EDEN MILL with a sustainability agenda at its heart, working collaboratively with the renowned University of St Andrews, will become an icon of gin and scotch whisky distilling in the future. There’s an exciting journey ahead and I’m looking forward to working with Paul Miller, the founder and Managing Director, together with my experienced colleagues on the Board, to oversee the journey of this contemporary gin and scotch whisky distillery.’
Also joining the Board of Directors is Inverleith’s Managing Partner, Paul Skipworth, and Micheal Atkinson. Skipworth is the former CEO of Glenmorangie and Director of Moet Hennessy Asia and Inverleith Senior Investment Director, while Michael Atkinson brings global spirits industry experience from the Bacardi Martini Corporation and Moet Hennessy.
Rennie Donaldson, former Group Financial Controller at Edrington (Macallan, Famous Grouse) and prior Head of Corporate Development at William Grant & Sons (Glenfiddich, Hendrick’s) will be joining the company as its new Chief Operating Officer, a role which holds a board seat.
Founder and Managing Director of EDEN MILL St Andrews, Paul Miller, who sits on the Board, commented on the appointments, saying ‘One of the main reasons for linking with Inverleith as our majority investor was due to the deep wealth of spirits industry experience that they collectively bring to the table. With the further addition of Rennie as well, I am delighted that the company will benefit from a Board with such extensive industry experience, which will be incredibly valuable as we continue on our growth journey and realise our ambition’.
A new Chef Management & Leadership Training Programme was launched at the end of last week by People 1st and backed by Skills Development Scotland (SDS) and the Scottish Government.
It is offering a limited number of fully-funded places for the 15 week course that runs from 21 February to 21 March. The programme aims to provide head chefs and aspiring chefs the tools to help them manage, motivate and retain staff effectively. Those completing the course will receive certification in leadership and management skills.
Sandra Kelly, UK Director, People 1st International explained, “The hospitality and tourism industry has faced a turbulent time over the past two years, however as it begins to rebuild we have an opportunity to grow our top talent and ensure they are supported. By making managers a key learning and development focus, we’ll help them to become better people managers with the skills and confidence to address individual team needs”
Lawrence Durden, Tourism Sector Manager for Tourism at Skills Development Scotland (SDS) said, “The COVID -19 pandemic has had a devastating impact on the hospitality sector which is experiencing widespread attrition meaning many experience industry leaders and staff may no longer be working in hospitality creating business challenges for those who remain. Skills Development Scotland is delighted to support this programme, funded by Scottish government, which will support head chefs and aspiring head chefs to gain the skills and knowledge to grow strong teams who have the skills to drive recovery in the sector.”
The Ardgowan Distillery has appointed industry veteran Mike Keiller as its new chair as the Inverclyde whisky makers gear up to build their new flagship distillery.
Keiller will begin his role today, when he takes over from current chairman and Willie Philips who is standing down after four years at Ardgowan and nearly 50 years in the trade.
Mike is a qualified Scottish chartered accountant whose early career began at Bell’s Scotch Whisky in Perth, followed by senior finance and corporate roles at Guinness, United Distillers Europe and Diageo. He joined Morrison Bowmore Distillers as CEO in 2000 and over the next 14 years he helped transform the business from a bulk whisky supplier into a profitable brand-led operation with brands including Auchentoshan, Bowmore and Glen Garioch.
After his retirement, he served as a non-executive director with The Last Drop Distillers until 2018 and he became a non-executive director at AIM-listed spirits group Distil last year – a role he will continue.
Ardgowan Distillery CEO Martin McAdam said, “Mike is a fantastic guy and it’s great to welcome him as our new chair as we enter a very exciting phase of our business. In the months ahead we will commence the build of our world-leading carbon negative distillery with the goal of producing the very finest premium malt whisky.
“Mike’s industry experience in Scotland, the UK and internationally, and in particular his skills in building a global brand, will prove crucial as our production ramps up in the years to come.
“I also wish to play tribute to our outgoing chairman Willie Phillips, who supported us through the challenging start-up phase. Willie will now become president of our whisky tasting forum – and I look forward to nosing our first new-make spirit alongside him.”
Ardgowan Distillery
Mike Keiller said, “It is exciting to be joining the Ardgowan Distillery as they seek to realise their vision of producing the highest quality malt whisky at their ground-breaking new distillery.
“I’m relishing the opportunity to work with Martin on the company’s corporate strategy and to being part of a young, dynamic and fast-growing team of passionate whisky pioneers.”
In June 2021 the Ardgowan Distillery confirmed the Inverclyde project would go ahead following new investment of £8.4 million led by principal investor Roland Grain and additional investment from Distil Plc.
Roland, Director of Investments at Ardgowan commented, “I have already worked with Mike at Distil and he brings huge experience and capability to the company. Mike shares our vision of creating a great carbon negative distillery, a great single malt and building long-lasting customer relationships. We are lucky to be able to access the best professionals in the industry and we will continue to do so to form an all-star team to achieve our goal of making the best and most climate-friendly whisky on this planet. I want to thank Willie for his service and I´m looking forward to continuing work with him in our whisky tasting forum. We are now on track to be operational at the site in 2023.”
In December the Ardgowan Distillery also unveiled ambitious new plans for their landmark distillery and visitor centre which will commence construction later this year.
The stunning new design uses low environmental impact composite cladding, timber and steel materials to create a light-filled modern Nordic long hall.
The company has pledged their new distillery will be carbon negative and are working with specialist distillery engineers Briggs of Burton to ensure the flagship building has the latest innovations in energy reduction, heat recovery and carbon capture.
The Buzzworks TikTok recruitment campaign that launched in late October has received over 653 job applications to-date and, with over 100 job applications each week, Buzzworks has set a target of 1,000 applications before the campaign ends in January.
The #ineedajob TikTok campaign, a UK hospitality first, is utilising content creators such as Scheiffer Bates, Scotland’s Steven McKell and 2020 Love Island winner, Paige Turley, to shine a light on the benefits of working within hospitality – and specifically at Buzzworks – through light-hearted video shorts. Users can then apply through a simple one-click process, or utilising the hashtag #ineedajob.
Kenny Blair, Buzzworks Holdings MD, said: “The hospitality industry both in Scotland and across the UK is continuing to struggle with both recruiting and retaining talent. However, as we have seen through our campaign, there are many keen to kickstart their career within the sector, which is encouraging.
“Through our innovative campaign, we have been able to spotlight just how rewarding hospitality can be, along with the many benefits that come with working within a business such as ours, including flexible hours, great rates of pay, industry leading training both for front of house and kitchen roles, as well as the opportunity to grow their career wherever they wish to take it.
“By utilising the power of TikTok we have been able to reach a demographic who are time poor, but keen to work in a vibrant and exciting industry. What’s more, through our innovative and simple application process, we see applications come through at all times of the day or night, whilst the calibre of applicants is excellent.
“We look forward to continuing our campaign into 2022 and beyond, allowing young people the chance to see where a career in hospitality can take you and welcoming applications for all functions of the business.”
With TikTok’s popularity skyrocketing over the past year and over 60 per cent of its users born after 1996, customers and brands have been quick to embrace the social platform, however Buzzworks are the first to use it as a recruitment tool within hospitality in the UK.
Blair Bowan, one of the Gurus featured in our Whisky Gurus feature earlier this month, has been awarded Scottish Whisky Communicator of the Year at The Whisky Magazine Awards.
As a whisky consultant and broker, Blair uses his expertise and global contacts to help clients make, sell and source the best whisky in the world. He celebrates whisky all over the world via talks, articles, and in-person events, and is the brains behind both World Whisky Day and the bestselling Pocket Guide to Whisky: featuring the WhiskyTubeMap.
Being crowned Whisky Magazine’s ‘Icons of Whisky, Scotland’ Communicator of the Year marks a perfect ending to Blair’s most successful period to date. In the face of the pandemic and its many challenges, he has seen his profile and client list grow as he continues to use his platform to reach new people and bring whisky fans and makers together.
Blair has also started a new role as nationwide Ambassador for Scotland Food & Drink, in further recognition of his prominent voice in the Scottish whisky industry.
Blair said: “I’m absolutely delighted and honoured to be given the award for Communicator of the Year, and to stand alongside so many icons of the Scottish whisky industry! My thanks go out to Whisky Magazine and the team that organised these awards, along with everyone else across Scotland helping to grow our industry and bring the best whiskies to the world.”
Other winners include The Glenturret Distillery which took the coveted Distiller of the Year title, Glengoyne was named Sustainable Distillery of the Year and Ballindalloch Distillery won Craft Producer of the Year.
With different ‘Icons of Whisky’ awards taking place in different regions – including Ireland, America, China and India – next year will see Blair and the other Scotland winners go on to compete for the global title.
Molson Coors Beverage Company has strengthened its leadership team after appointing Brendan Napier as its new Sales and Operations Director for Scotland.
Napier joins following 12 years at Sky, where he has worked across multiple sales and management roles. For the last five years, he led Sky’s on-trade sales teams for the UK & Ireland.
In his new role, Brendan will lead Molson Coors’ on-trade operations in Scotland, using his extensive expertise to help the brewer’s on-trade customers as they recover from the impacts of the pandemic and begin to look towards future growth.
Martyn Cozens, director of on-trade (UK) at Molson Coors, said: “Brendan brings valuable experience and knowledge that will undoubtedly benefit our on-trade customers and complement the existing strengths within our team as well.
“Our support is more important than ever for our customers, and Brendan will play a key role in ensuring the team is offering the insight and guidance they need, and to build on our position as a leader in the industry when it comes to customer service.”
Brendan Napier, Sales and Operations Director for Scotland at Molson Coors, said: “I have long admired Molson Coors, an innovative and dynamic business with an unrivalled portfolio in the on-trade. Whilst the business in itself is impressive, it’s the people within it that are truly special, and I’m honoured to be joining an already successful team in Scotland.
“With the support of colleagues and partners, I and the team are looking forward with real optimism about playing our part in the recovery of the sector and watching our customer base bounce back better than ever. I can’t wait to get going and play my part in the next phase of our industry.”
Gordon & MacPhail has appointed Ben Cookman as Finance Director ahead of the opening of its new whisky distillery, The Cairn, in the heart of the Cairngorms. The new distillery, which is currently being built by the family-owned distillers, will open in Summer 2022.
The appointment will see Cookman play an integral role in the organisation helping to shape and implement the Gordon & MacPhail business strategy, including delivering extensive capital plans and fuelling the growth of the company’s brands: Gordon & MacPhail, Benromach, Red Door and The Cairn.
Cookman brings with him a wealth of experience from his previous role as Finance Director at Greenwoods GRM LLP and, prior to that, his position as Head of Finance at McDonald’s Restaurants Ltd.
Commenting on the appointment Ewen Mackintosh, Managing Director, said, “Ben joins us at an exciting time for Gordon & MacPhail as we work towards opening The Cairn Distillery in summer 2022.
“Gordon & MacPhail is known for its commitment to creating the finest whiskies and now, as we look towards this new chapter of the company with the creation of a purpose-built distillery in the heart of the Cairngorm National Park, it is more important than ever that we invest in not only our stocks and infrastructure but also the right people who will help us achieve our business aspirations.
“Ben brings with him not only the technical skillset and knowledge required for the role but also a passion for the spirits industry and a desire to grow Gordon & MacPhail both domestically and in international markets.”
Finance Director Ben Cookman added, “I’m delighted to be taking on the role of Finance Director at Gordon & MacPhail and look forward to helping the company achieve not only its current objectives, but also to support investment decisions that will secure its long-term success. One of the elements that attracted me to Gordon & MacPhail is this commitment, as a family business, to remain focused on the long-term future of the organisation.”
The Cairn Distillery will be Gordon & MacPhail’s second whisky distillery. The Cairn will not only produce the finest single malt Scotch whisky but will also be home to a high-quality visitor centre, offering tours and tastings which will attract visitors from around the world.
In a UK hospitality first, Scottish independent restaurant and bar operator Buzzworks Holdings, is to launch a major campaign on TikTok to aid recruitment across its 13 venues.
Targeting the popularity of the platform with Gen Z, the Kilmarnock headquartered business will use TikTok to meet the recruitment crisis facing the hospitality industry head on.
The pioneering #ineedajob campaign will run for three months, utilising content creators such as Scheiffer Bates, Scotland’s Steven McKell and 2020 Love Island winner, Paige Turley, to shine a light on the benefits of working within hospitality through light-hearted video shorts.
Through an innovative design aimed at a younger demographic, applying for a job will also be easier than ever before through a simple one-click process, or utilising the hashtag #ineedajob.
The campaign from Buzzworks, which has ranked within The Sunday Times Best 100 Best Companies to work for in the UK for the past five years, hopes to generate an influx of Gen-Z applications, TikTok’s biggest users, through showcasing both the benefits of working at the family-owned business, as well as working within hospitality in general.
Kenny Blair, Buzzworks Holdings MD, said: “It has been a challenging time for the hospitality industry across Scotland and beyond recently and operators are finding it increasingly difficult to attract and retain talent. So much so, we are seeing both temporary and permanent closures of well known independent and chain restaurants.
“However, hospitality can be a vibrant and exciting career path and at Buzzworks, all team members can expect flexible hours, great rates of pay, industry leading training both for front of house and kitchen roles, as well as the opportunity to grow their career wherever they wish to take it.
“We hope this campaign will spotlight the benefits of working at our venues, as well as shine a positive light on the industry for young people keen to forge their own career path. Buzzworks look forward to receiving applications through this pioneering recruitment campaign.”
TikTok’s popularity has skyrocketed over the past year with the app surpassing three billion downloads worldwide and over 60 per cent of its users born after 1996. Customers and brands have been quick to embrace the social platform, however Buzzworks will be the first to use it as a recruitment tool within hospitality in the UK.
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.”
This is Hospitality Apprenticeships Week 2021 during which hospitality businesses across the country are showcasing the range of apprenticeships available across their businesses and the week-long event also sees the launch of the first-ever hospitality apprenticeships hub, hosted by the industry support platform CareerScope.
The week is supported by a new campaign, which is running across social media with the tagline #MoreThanAJob. to inspire potential recruits about the breadth of roles and development opportunities hospitality can offer, as well as to showcase their brand and current apprenticeship vacancies.
The CareerScope hub is a one-stop shop for careers advice and apprenticeship opportunities, with thousands of live roles, as well as sector pathway guides and case studies.
The campaign has been developed by the Hospitality Apprenticeships Steering Group, which is made up of some of the industry’s biggest employers, training providers, key industry trade bodies and government representatives in the UK.
Chris Gamm, chief executive of hospitality charity, Springboard, one of the organisations behind the campaign and the CareerScope hub, said, “It’s well known that hospitality needs to attract more home-grown talent to address the current staffing shortages and ensure there is a sustainable talent pipeline for many years to come. Hospitality Apprenticeships Week is a brilliant way to showcase the industry and your business to your customers and followers, show what a fun and dynamic industry it is to work in, and the brilliant opportunities it offers to develop and build a career.”
Kate Nicholls, chief executive of UKHospitality and member of the steering group, said, “Hospitality Apprenticeship Week is a fantastic way for people to learn about the wide range of roles in the sector, at a time when there are many opportunities to join the sector’s post-Covid renaissance. Hospitality has embraced apprenticeships as a gateway into roles as well as for upskilling its existing workforce. Anyone looking for a new job or a change of career would do well to take a look at what the sector has to offer. With furlough coming to an end from October and a shortage of staff in the sector, this is perfect timing.”
It’s been a while since we profiled your brand reps – aka business development managers and executives etc. to give them a couple of their official titles.
Some might say it’s been too long. So here’s the sixth of our ten, and we enjoyed catching up with them so much and there are so many of you doing a similarly grand job, we’re going to feature reps every month. Get in touch if you want to be included.
Scott Woodhead
Business Development Executive
Distell
West of Scotland
Scott is 25 and from Glasgow and his role with Distell has just changed. He said, “I started as BDE for the on and off-trade a couple of months before Covid hit. I came back from furlough last August with a focus on the on and off-trade but now I’m solely focussed on on-trade for Scotland and direct specialist retail account management.”
But his first job with Distell was in another role entirely. He said, “I started as marketing and comms assistant and that gave me a good grounding in all aspects of marketing and events, I learned a lot about the business and how it operates and gained a great understanding of each of the brands.”
When he came back in August he had a small window of opportunity to get out into the trade before restrictions were tightened once more. He explained, “In the short time I had to spend with owners and licensees, the trade was really struggling with so much uncertainty, followed quickly by the circuit breaker that happened at the start of October.
“But compared to then, there’s a sense of optimism in the air now, although this isn’t shared by every operator in Glasgow for obvious reasons.”
What’s his view on virtual vs. in person? “ I personally much prefer doing tastings in person. You get a better opportunity to read the room, engage people and interact. Although virtual has many plus points, it’s a lot more challenging talking to a screen when you can never be sure of exactly how much attention you’re getting.
Virtual is here to stay and we’re actually streaming a Bunnahabhain live event from our Bunnahabhain Distillery visitor centre to some of the Country’s best whisky bars simultaneously on June 10th for the the first time, subject to restrictions.”
What advice would he pass on to anyone looking to become a brand rep? “Get involved in anything you can working in the drinks industry. Reach out to drinks companies. There are always loads of ways in.
“My colleague started at the distillery as a tour guide and brand ambassador and this gave her the experience she needed to become a brand rep. You must also be, organised, a good communicator, adaptable and be able to build relationships quickly and easily. Oh, and love the sales buzz!”
Arbikie Distillery has a new team member in the shape of Gareth Jones, aka Gaz. He joins as Brand Manager from The Coca-Cola Company where he was Spirit Brand Engagement Ambassador in the UK & Ireland.
Gareth was responsible for building relationships between Distillers and Schweppes’ 1783 range from its launch in 2017. He was also involved in the creation and launch of Coca-Cola Signature Mixers from 2019. He was the key driver in developing strong relationships for Schweppes and The Coca-Cola Company across the UK and overseas within the craft spirit industry.
John Stirling, Director at Arbikie commented “We are delighted to add such a popular and experienced drinks specialist to our Arbikie team. Gaz will immediately add to our efforts to support our customers in the hospitality industry through the pandemic lockdown and in help plan for the recovery that will come during 2021.”
Gareth who has been working in partnership with Arbikie across the UK for a number of years added, “It was a natural step to start working with the Arbikie team, a business I have great admiration for due to their focus on sustainability, innovation, luxury and their plans for international expansion.”
“I’m looking forward to speaking with my contacts in the industry about the Arbikie family of spirits and to immediately help in the launch of their 1794 expression of Highland Rye Whisky, the world’s only Rye Scotch Whisky.”
Willie Jones has joined Murrayshall Country House Hotel and Golf Club as Head of Food and Beverage. He has a wealth of experience ranging from 16 years at the prestigious Gleneagles Hotel, to time at The Belfry, Wrightington Hotel and Country Club and Paul Heathcote’s flagship Michelin starred restaurant, The Longridge Restaurant.
Says Willie, “I am extremely excited about my new role at Murrayshall and my aim is to bring food and beverage back, not only to the forefront of the hotel’s offering but also to the minds of guests, both those who are local and those from further afield. I am keen to work hard to develop the team in order to achieve a wonderful dining experience, whether it be in a more informal setting like Stutts or taking in the wonderful views across the estate from the Lynedoch Brasserie.”
During his time at Gleneagles Willie held a number of senior roles within the food and beverage Team and comes to Murrayshall having been in charge of one of the biggest food and beverage operations in the country. Most notably, he was involved with a £3 million investment which saw the launch of the 250 cover Spanish / Italian restaurant, Deseo, which is now The Birnam Brasserie as well as a luxurious food emporium, busy café and spa restaurant. In addition to this, he was also in charge of private dining, events and the in-room dining department which was responsible for servicing all 230 of the hotel’s bedrooms.
Willie was also heavily involved with the food and beverage provision for all three of Gleneagles’s Championship courses as well as the Dormy Clubhouse, culminating in the impressive role of being directly responsible for the American and European Ryder Cup Teams’ food and beverage provision in 2014.
“I am delighted that Willie will be joining us at Murrayshall,” said Gary Silcock, General Manager, “And I am excited about the passion and energy he will bring to the team.”
Alongside Willie’s expertise in the world of food and beverages, he also offers a charitable and philanthropic angle to the role, due to his position of Co-Founder and Patron of the world-class, industry-led Apprenticeship in Hospitality Scotland scheme.
“For any business, it’s extremely important to ensure that we have a healthy and positive relationship with our local schools and colleges,” says Willie, “And it is my ambition to make Murrayshall a “Centre of Excellence” for the delivery of apprenticeships.”
“With Willie on board the opportunities are endless!” says Gary Silcock. “I am confident that he will drive the food and beverage team forward and create an outstanding culinary offering. He will also work to introduce exciting new offerings such as outdoor dining, to be enjoyed alongside our country pursuit activities, as well as an exciting calendar of events ranging from food demonstrations and cookery classes (both face-to-face and virtual) to tastings with local suppliers.
“I am sure that with Willie’s input, 2021 is going to see Murrayshall rivalling the greats of the food and beverage industry and put the hotel firmly on the map for all foodies and gastronomists!”
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