Hotel search website and Business Partner of the Institute of Hospitality trivago releases the results of its annual trivago Awards, using over 175 million aggregated hotel reviews to determine the best-rated hotels in the UK.
This year, the top-rated hotels have been awarded across six different categories: 5-star, 4-star, 3-star, Alternative Accommodation, Value for Money and Chain Hotel.
“As an independent source of hotel information with data on over 175 million guest reviews, we are well-positioned to identify the top-rated hotels that excel at delivering exceptional guest experiences,” says Johannes Thomas, Managing Director of trivago N.V.“The trivago Awards give us the chance to recognise and honour the hard-working hoteliers behind these exemplary hotels, and we are thrilled to do so again this year.”
The award for the best alternative accommodation goes to The Arthington Guest House in Blackpool (pictured above) which was awarded also last year. Stephen Fazakerley cites their guests as the source of success: “A big thank you to all the guests both old and new who have posted reviews about us. We would not be a success without them.“
London’s Hotel 41 is the best 5-star hotel in the UK (pictured above) according to their guests’ online reviews, making it a trivago Award winner for the second year in a row. Edward Boulton, Digital Marketing Manager, acknowledges the team for providing an exceptional service to their guests: “Our team go above and beyond to provide five-star service to each and every guest, ensuring that a stay at Hotel 41 is remembered for more than just the luxurious décor.”
This year, the top-rated 4-star hotel is The Clontarf in Llandudno (pictured above) followed by The View at The White Horse Woolley Moor and La Place in Saint Aubin.
Cedar Manor in Windermere (pictured above) is recognised as the best 3-star hotel in the UK and the best value for money can be found at St Michael’s Guest House in Scarborough.
The top-rated hotels within the most popular hotel chains in the UK are The Montcalm London Marble Arch, The Principal York and Laura Ashley The Manor.
For further insights and more detailed information about the winning hotels as well as the top-rated 10 hotels in each category in the UK, visit the trivago Hotel Manager Blog
As the closing date for entries into the Restaurant Manager of the Year approaches, we reveal who will be judging the final in January 2018. We are delighted to reveal three new judges who will help find the next big name in hospitality. Romain Pottier from Rhubarb, Paul Hurren FIH from Lusso and the current title holder, Matthew Mawtus from Pollen Street Social join an already prestigious list of names. John Cousins will be the chair of judges for the final and joining him on the expert panel is: –
What will the judges be looking for to find their next winner? What does it take to be a good restaurant manager? And why should you enter? We caught up with some of the judges to find out more.
Roy Sommer, Chairman of the F&B Managers Association commented: “The Restaurant manager of the Year award highlights the great talent in our industry. Its history has shown many deserved winners from all backgrounds. This award is about the overall package and shows that it doesn’t matter if you work for one of the best hotels in the UK, or for a high street chain. To be an award-winning restaurant manager you need to have everything under control, remain calm, guide your team through service and ensure that guests have the best possible experience. And if they don’t, it’s how restaurant managers deal with the situation that makes them stand out. For those considering entering, there is nothing to be afraid of. You will take away a lot from the day itself which will help you in your career. Previous winners have included people from contract catering, high street and Michelin restaurants, private members clubs and hotels. Everyone has as much chance as each other to take this title.”
Rory Kelly-Naughton, hotels divisional manager at Evolve Hospitality said: “This is a great opportunity for a UK restaurant manager to show their skills and knowledge to the wider hospitality industry. I am going to be looking for someone with personality, the ability to interact with everyone and a positive attitude. To be a great restaurant manager you must have an ability to cope under pressure, a logical mind set and a great sense of humour. I have been involved in this competition for five years and I have enjoyed seeing how it has developed and how the winners have done in their careers, I look forward to discovering who will take the title next. To anyone who enters the competition, my advice would be to enjoy the experience, make connections with your competitors and judges, be yourself and have fun.”
Reflecting back on his success in 2016, Matthew Mawtus, general manager at Pollen Street Social added: “To be a great restaurant manager you need to know your business inside out, have complete product knowledge, show fairness and a desire to motivate and develop staff, whilst always engaging with your guests. As a judge I am going to be looking for confidence, clarity, warmth, personality and enthusiasm but above all, a genuine love of hospitality.”
Alper Zan, operations manager and hospitality consultant, won the title in 2014 and so he has seen this competition from both sides. He told us: “This is a really special award for our industry because it provides an opportunity to recognise, learn and celebrate the success of front of house managers. It can help influence the next generation as they discover how the UK’s leading managers adapt to exceed guest expectations and help their teams develop. Hospitality is a way of life for me and not just a job. I believe we need to do more to champion front of house service and restaurant managers in our country. It is a privilege to support, learn and influence people who have devoted their life to serve others.”
Romain Pottier, director of restaurants at Rhubarb was delighted to be asked to judge the award this year. He said: “This award provides a great opportunity for talented individuals to challenge themselves in front of a panel of experienced and senior industry experts. It sets the standard of what is expected from a restaurant manager nowadays, exposing them to all areas of our wonderful industry. I will be looking for a natural ability to lead and influence people in a positive way. Candidates must be very well groomed, articulate and clearly passionate about the art of hospitality.”
Restaurant mangers have until the 24th November 2017 to enter this award and the entry form can be completed online at http://www.restaurantmanageroftheyear.co.uk/enter/.
To enter, managers must answer three questions as well as submitting a CV and reference. The best candidates will compete in a final on Monday 8th January 2018.
A shortlist of rising stars in the world of hospitality management has been announced ahead of the Institute of Hospitality Aspiring Managers Awards.
The awards, now in their tenth year, take place at the magnificent new London venue Four Seasons at Ten Trinity (pictured) on Friday 10 November.
The event is organised by the Institute of Hospitality London Branch. The overall winner will receive an awards package focused on further professional development and networking, including invitations to five key industry events, a mentoring programme and accredited training.
This year’s shortlisted rising stars are:
Callum Curtis-Bennett, Deputy General Manager, The Brookwood Partnership Carmen Rademacher, Director of Sales, Hilton London Bankside Charlotte Horler, Front of Office Manager, Montague on the Gardens (Red Carnation Hotels) Ciaran Burns, Assistant Front Office Manager, The Dorchester London Daniel Dreiseitel, Assistant Restaurant Manager, The Ritz London Daniel Thompson MIH, General Manager, Thurlestone Estates (Mullion Cove Hotel) Laura Amos, Catering Manager, Ampersand Rebecca Cupitt, Group Manager, Lusso Catering
The evening starts with drinks at 6.30pm followed by a sumptuous three-course dinner in the grand ballroom, live music, a magician’s performance and an inspirational guest speaker, Jason Allen Scott, an entrepreneur and expert on event management.
The Institute of Hospitality Aspiring Managers Awards
Date: Friday 10 November 2017 Time: 6.30pm Venue: Four Seasons Hotel Trinity Square, London Tickets for Institute of Hospitality members: £150 per person Tickets for non-members and guests: £175 per person Table cost for members: £1400 for a table of 10
Three students received the accolade of “Student of the Year” at The Institute of Hospitality Southern Branch’s Student Awards Gala Evening at the exclusive Lainston House Hotel, near Winchester on 2nd May.
Over ninety people attended the event, which was hosted by the celebrity chef, Steven Edwards, and featured the top college students from Dorset, Hampshire and Wiltshire who competed for prizes in the Chef, Pastry Chef and Front of House categories.
The Chefs’ Forum Award for Chef Student of the Year went to Reegan Graff from Kingston Maurward College.
The Yate Supplies Pastry Chef Student of the Year was won by Jessica Edwards from Bournemouth & Poole College.
The AA Front of House Student of the Year was Carmen Darmanin from Eastleigh College.
The evening included a sumptuous three course meal prepared by the chefs at Lainston House using meat provided by the Agricultural and Horticultural Development Board (AHDB), organic fruit and vegetables from Sunnyfields and wine from Nyetimber and Bancroft. Further sponsorship was received from the Institute of Hospitality and Halton Foodservice.
“The competition was very close; the judges had a very difficult time choosing the winners. It was a spectacular evening – there was a real buzz going around the room the whole night; and when the winners were announced it was electrifying!”, explained Tom Goss MIH from the IoH Southern Branch. “We are thrilled with the high level of support that we have received from the industry and the colleges”.
In addition to Kingston Maurward College, Dorchester, Bournemouth & Poole College and Eastleigh College, entrants came from Brockenhurst College, Highbury College, South Downs College and Basingstoke College of Technology.
The full list of finalists is as follows:
FRONT OF HOUSE Carmen Darmanin VTCT Diploma in Food and Beverage Service Supervision (Level 3) Eastleigh College Kiera Diment Advanced Apprenticeship in Customer Service (Level 3) Kingston Maurward College Jamie Duncan VTCT Diploma in Food Service & Supervision (Level 3) Basingstoke College of Technology Jack Gadd C&G Diploma in Hospitality Supervision (Level 3) Brockenhurst College
CHEF Jane Doma VTCT Diploma in Advanced Professional Cookery (Level 3) Eastleigh College Daniel Field NVQ Diploma in Professional Cookery (Level 3) South Downs College Hannah Fisher VRQ Advanced Diploma Professional Chef (Level 3) Bournemouth and Poole College Reegan Graff Intermediate Apprenticeship in Hospitality & Catering (Level 2) Kingston Maurward College Precious Smith NVQ Professional Cookery (Level 3) Highbury College
PASTRY CHEF Molly Scarlet Ash C&G Advanced Diploma in Patisserie and Confectionary (Level 3) Highbury College Jessica Edwards VRQ Advanced Professional Patisserie and Confectionery (Level 3) Bournemouth and Poole College Shannon Foreman VTCT Diploma in Professional Patisserie and Confectionary (Level 3) Eastleigh College
Now in its seventh year, Passion4Hospitality 2017, which took place on Monday 13 March at Novotel London West, provided networking and advice for hospitality management students at the start of their careers.
The all-day programme included inspirational stories from hospitality leaders, speed networking and one-to-one careers advice, the student debating competition and the HOTS Business Game to successfully operate a virtual resort hotel.
The subject of the debate was “Hospitality is about creating experiences, not processes and procedures.” Six universities put forward teams: University of Surrey, Plymouth University, Hong Kong Polytechnic University, Glion Institute of Higher Education, University of Derby and University of Brighton.
The finalists from Plymouth University (Lilla Ferencz and James Cusselle pictured) and the University of Derby (Anna Derby, Marulis Elena-Cristiana and Ieuaf Griffiths) went head-to-head in front of the live audience.
Arguing for the motion, the University of Derby team said: “New generations like to spend more of their money on experiences rather than material things. Emotions cannot be standardised. Guests need more than a bed and a shower; they need a friend. Social interaction is important for our health and survival. We have to gain the customer’s trust and respect in order to generate customer value. To make them feel looked after, this cannot be achieved through standards and procedures, which make employers lose sight of the goal of connecting with the guest.”
Arguing against the motion, the Plymouth University team said: “At the core of experience is a procedure. Hospitality is like a play and, without a script, what would happen? If there’s no script, there’s no theatre. Service failure creates bad experiences because the organisation didn’t properly put into action its processes and procedures. It’s up to the customer to create the experience. If there’s no procedure, there’s no service and there’s no hospitality. Airbnb does not provide the experience. As such, they are a good example of why processes and procedures come first.”
An audience vote declared the Plymouth University team winners. Lilla Ferencz and James Cusselle received their trophy from Michael Sloan FIH MI, general manager of the Novotel London West, the venue sponsor, and from Matthew White FIH, chair of the University Caterers Organisation (TUCO) the headline sponsor of Passion4Hospitality 2017.
The HOTS Business Game consisted of a competition to successfully operate a virtual hotel, setting up rate, revenue and marketing strategies for a full year. The finalists were teams from Plymouth University, Manchester Metropolitan University and University of Surrey. Three individuals were awarded special merit for their performances during the day: Joyce Tsang, Rowan Boothroyd and Georgia Armstrong.
The overall winners were Joseph Hoare, Victoria Stewart, Katie Bradshaw and Beth Ineson from Manchester Metropolitan University.
In second place came another team from Manchester Metropolitan University: Alex Wood, Georgia Armstrong, Callum Nicholls and Jordan Scott.
Peter Ducker FIH, Chief Executive of the Institute of Hospitality, said “I always come away from Passion4Hospitality inspired and energised. Students attended from across the UK and we even had a group who travelled from Hong Kong. We are delighted to see this event grow and attract more interest each year.”
The Passion4Hospitality 2017 programme featured a keynote presentation “Who’s life is it anyway?” by Ben Bengougam FIH, Senior Vice President of HR EMEA, Hilton Worldwide.
A series of panel discussions highlighted the enormous variety of opportunities available in the hospitality industry. Expert advice and comment was delivered by: Liz Hartsone FIH, Liz Hartstone Executive Search Vivien Ivanyi MIH, Glion Institute of Higher Education Daniel Healey FIH, The Bloomsbury Hotel, London Jessica Berry, Firmdale Hotels Antony Woodcock, Gig Adam Rowledge FIH, Georgian House Sophie Murray, National Association of Care Catering Juliet Price, Hotel Booking Agency Association Matthew White FIH, The University Caterers Organisation Paul Hurren FIH, Association of Catering Excellence
The headline sponsor of Passion4Hospitality 2017 was the University Caterers Organisation (TUCO). The other sponsors were: Glion Institute of Higher Education, Snapshot, Fresh Montgomery, Novotel London West, arena4finance, HOTS, The Savoy Educational Trust, The Council for Hospitality Management Education (CHME) and Waters Productions.
The winners of the Institute of Hospitality Education Research Award 2016 at last year’s EuroCHRIE conference in Budapest were Henri Kuokkanen MIH (pictured right) and Carlos da Silva MIH for their research into the future of wine ordering in restaurants
Wine can be a source of great pleasure. Yet consumers may perceive selecting wine a risk, and particularly in restaurants the choice can create stress. The solid reputation of a restaurant eases such concerns when patrons can seek advice from expert staff. When combined perfectly with food, wine elevates a meal experience to a new level. Thus wine selection is an essential component of customer experience, and the assistance a restaurant offers is critical.
A wine steward, or sommelier, acts as a facilitator in wine purchases by providing sensory descriptions of wines. While a sommelier directly boosts wine sales, he or she also indirectly augments wine revenue through better staff training. Customers generally perceive extended interaction with staff positively, generating further benefits from hiring a sommelier.
Employing trained sommeliers inevitably increases costs. In an attempt to enhance customer experience without this cost, some restaurants have replaced traditional paper wine lists with electronic tablets.
Tablets as food menus show promise in enhancing the service experience of a customer by providing extended information, but the potential of combining food and wine orders on tablets has yet to be tested. Tablets are beneficial when customers perceive value in them, and wine suggestions may be included in these tools. Restaurant revenue management may also benefit from the use of technology. However, the special role of wine in creating a dining experience calls for extra attention to how wine itself is presented; it should not merely be treated as a sub-component of the food menu.
To read more (the article The Wine Tablet Experience in the current issue of HQ Magazine, the Institute of Hospitality official publication), click here For the full research paper, please contact Henri Kuokkanen MIH, research and education, Switzerland, email: firstname.lastname@example.org
Left to right: Vic Laws MBE FIH (Branch Honorary President), Michael J Gray FIH MI (Guest speaker), Andre Borges, Natalja Naumenkova, Gaia Martini, Koula Michaelides, Ashley Gomes, Antonio Fernandes FIH (Awards officer), Ben Singer MIH (Branch Chairman)
Stars of the hospitality industry were recognised at the Institute of Hospitality Aspiring Manager Awards Dinner at The Lansdowne Club on 29 October.
The awards, now in their ninth year, are organised by the Institute of Hospitality London Branch. Entries from across the hospitality industry were treated to a Champagne reception, four-course dinner and casino entertainment. The guest speaker was Michael Gray FIH MI.
The winners announced on the night were: Koula Michaelides – The Ritz Hotel London Natalja Naumenkova – The Tamarind Collection Ashley Gomes – The Langham Gaia Martini – The Arts Club Andre Borges – The Wellesley Hotel
Branch chairman Ben Singer MIH said: “The Institute of Hospitality is the Industry’s Professional Body as well as an Educational Charity. We support hospitality organisations and professionals throughout their careers, promoting CPD (continuous professional development) and rewarding hardworking talented individuals. One of the ways we do this is through our Aspiring Managers Awards programme. A Hospitality organisation can recognise and reward their talent through The Institute and their peers.”
To view and download photos from the night click here