WELCOME | TRADE TALK | PRODUCT NEWS | HOTEL CONCEPT | COMMENT | STATISTICS | FRONT OF HOUSE | QUALITY IN TOURISM | LAUNCHPAD | Q&A
house hotel. We have a new head chef, to go to three as I think that sets a very
Mark Redwood, who has joined from the nice standard. If a Michelin star comes
Old Passage - a very nice fish restaurant to us that’s great, if it doesn’t then it
in Gloucester. We have also just had a doesn’t matter because we just want to
gentleman named Gianluca Rizzo, who produce products, food and service that
trained with Michel Roux Senior, come in our guests really enjoy.
as our food and beverage manager. He
will very much be taking over the front What will the next phase of the
of house operation of the business, refurbishment involve?
and really give it that personality and There are three aspects to the refurb.
welcoming feeling. We very much want We have three buildings on the site
that boutique hotel feel, a very cosy and and they all vary historically. We plan on
elegant country house hotel is what we doing three different styles of rooms for
are going for. the whole hotel. The main house will be
very classic Georgian; the cottage will
Do you have your eyes on a michelin be very ‘cottagey’ Georgian and quite
star? twee; and the third style of room will
We are currently two rosette, I would like be something a bit more contemporary
April 2017
www.hotelowner.co.uk
31