Institute of Hospitality Awards 2018 Winners

280 hospitality professionals came together this week (19 June) to celebrate the very best in people development at the Institute of Hospitality Annual Dinner & Awards.

web BaxterStorey -talent development team of the yearTalent Development Team of the Year – BaxterStorey
Sponsored by Tchibo

BaxterStorey’s nine-month graduate programme fast tracks candidates into managerial roles. Now in its seventh year, it receives over 500 applications from hospitality graduates per year, proving how popular and recognised the programme is.

In 2017, BaxterStorey launched its newest training initiative: the Service Academy. Designed to ensure hospitality staff across the business are equipped with skills and confidence to provide a service to rival that of a five-star hotel, the initiative is the first of its kind within the hospitality industry. It was developed by graduate Gabrielle Le Roux AIH who successfully completed the WSET Wine Educator programme and led the application for BaxterStorey to become the first UK Contract Caterer accredited to deliver WSET courses. This also makes her the first APP educator within the foodservice industry, and she is responsible for running the training available to all 8,500 BaxterStorey staff.

web PPHE Group winnerBest Student Placement of the Year –  PPHE Hotel Group
Sponsored by Pitmans Law

PPHE Hotel Group’s you:niversityplus undergraduate placement programme has been crafted into a learning curriculum specifically designed to support the students’ development and journey in accordance with the Springboard INSPIRE kite mark. PPHE has engaged with several UK and Netherlands based universities, including Surrey, Bournemouth, Brighton, Leeds, Manchester, Portsmouth, Plymouth, Birmingham, Chester, Sunderland, and Stenden Hotel School.

Sixteen successful students (out of 140 applications) went through the selection process.
Regional training manager Paresh Vara said: “Inducting our students in the right way was important to us. We wanted them to feel welcome and know that they had made the right choice by joining our company. We designed a ‘Fresher’s Week’ full of great induction activities, starting on their first day with our company induction workshop: Connect!

“A Whatsapp group was created prior to the arrival of the students. We also provided them with an induction workbook, the Discovery Book to track their learning and serve as a reference tool throughout the placement. Their Fresher’s Week also consisted of a hotel welcome, a “get to know London”, using Twitter and Instagram to snap #landmarkselfies. Their week ended with a treasure hunt across the London hotels.”

web Hilton - best grad schemeBest Graduate Scheme of the Year – Hilton UK & Ireland
Sponsored by Ecole Hôtelière de Lausanne

 Hilton UK & Ireland’s Management Development Programme was introduced in 2012 with the objective of developing the future talent pool for operational roles (assistant/departmental manager). The overall aim is to cultivate and prepare individuals who have the potential and drive to reach at least departmental manager status within 18 months. Their experience includes two nine-month hotel placements in the UK covering two main areas in each placement (F&B and front office), five residential workshops and two business-driven projects.

The graduates are assigned a hotel senior leader as mentor and also have a ‘graduate group leader’ who oversees four or five of them as a peer-group to provide additional support, guidance and direction. Since the programme’s inception in 2012, it has successfully filled 58 leadership positions.

web outstanding award Enam AliOutstanding Contribution to the Industry – Enam Ali MBE FIH
Sponsored by JING

Enam Ali MBE FIH is among the most prominent British Asian personalities and the man behind revolutionary change in the curry industry. He began his community work by establishing numerous trade associations in the 1990s and published the industry’s first and leading trade publication, Spice Business Magazine, in 1997. Subsequently he founded the Annual British Curry Awards in 2005 which is dubbed as the ‘Curry Oscars’. He is also the founder of multi award-winning restaurant Le Raj and recently established a training restaurant Le Raj Academy @ NESCOT college. Alongside this, Ali has developed outstanding relationships in the political arena as a member of the Home Office Hospitality Advisory Panel. In 2009 Enam was appointed a Member of the Order of the British Empire (MBE) in the 2009 New Year Honours for his services to the Indian and Bangladeshi restaurant industry.

web judges special award The Grand FolkestoneJudges Special Achievement AwardRobert Richardson FIH and The Grand, Folkestone
Sponsored by Planday

Peter Ducker FIH, chief executive, Institute of Hospitality, commented: “Robert has demonstrated a tireless energy and determination to support colleagues, using creative and inspiring methods to attract and retain an engaged and enthusiastic team despite not having the funds and support of a big brand behind him.”

The following organisations were Highly Commended by the judges.

web concord highly commended

Best Graduate Scheme Highly Commended – Concord Hotels

web the ritz highly commended

Best Student Placement Highly Commended – The Ritz 

web good hotel group highly commended

Talent Development Team Highly Commended – Good Hotel London

The Institute of Hospitality Annual Dinner & Awards 2018 were generously supported by the overall sponsor workforce collaboration software company Planday. The other event sponsors were Meiko and aslotel. The venue sponsor was Park Plaza Westminster Bridge.

The judges were Angela Maher, Head of Hospitality School at Oxford Brookes Business School; Wendy Sutherland, Managing Director, Ramsay Todd; Alex Wilson MIH, House Manager at Rocco Forte Hotels.

If you would like to register your interest in entering the 2019 awards or attending the event please email your contact details to events@instituteofhospitality.org and we will keep you updated.

Thanks to all those who attended and shared the event via social media. Follow the conversation #IOHAwards on Twitter – @IoH_online

 

 

 

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Green Earth Appeal and Lightspeed ePOS host Carbon Free Dining event

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Lightspeed ePOS and Green Earth Appeal have partnered to host the first event for Carbon Free Dining, a ground-breaking initiative aimed at introducing a more sustainable model for UK restaurants.

Under the programme, Carbon Free Dining plants a tree on behalf of a restaurant for every bill they present. Lightspeed ePOS then provides their platform to any restaurant under the initiative, subject to the number of trees a restaurant plants.

The initiative is already revolutionising the way local businesses and their customers give back to the environment in the fight against deforestation, extinction and global warming, having planted over 500,000 trees in more than 17 countries.

It has received support from three-Michelin star celebrity chef Marco Pierre White, James Martin and Gregory Marchand, who have since signed up their respective restaurants to Carbon Free Dining.

As part of the launch, Lightspeed and Green Earth Appeal are inviting the hospitality industry to Haz restaurant, East London, on 19th June, for an event focusing on how to create a sustainable restaurant model that will increase profitability by responding to the needs of today’s consumer. Members of the panel include Peter Hemingway, influencer and community manager at the Sustainable Restaurant Association (SRA), and Sandy Jarvis, sustainability advocate and Head chef of the renowned Culpeper restaurant in Shoreditch.

Lightspeed ePOS and Green Earth Appeal provide a cost-effective way for restaurants to showcase their corporate social responsibility at zero cost to the business.

Satinder Bindra, former director of communications for United Nations Environment, has been a strong advocate of the collaboration, stating, “[This is] an outstanding initiative which successfully merges the luxury of eating out with the joy of knowing we are simultaneously giving something back to nourish our planet”.

 Similarly, CEO and Founder of Lightspeed Dax Dasilva has also commented that, “Lightspeed was founded on pushing boundaries, empowering business and putting culture before code. By defining a new paradigm, we are redefining the industry. Carbon Free Dining is just one more step towards offering our ePOS partners and their customers a seamless way to achieve their own goals”.

 Register here for your free ticket here.

About Carbon Free Dining
Carbon Free Dining is a ground-breaking environmental certification programme managed by The United Nations Environment partner, Green Earth Appeal in partnership with Lightspeed. Simple to implement, Carbon Free Dining offers certification to those restaurants who demonstrate their passion for the environment. Carbon Free Dining-certified partners empower their diners to plant a tree in the developing world to counterbalance the environmental impact of their meal.
Learn more

About Lightspeed ePOS
Lightspeed ePOS is a cloud-based solution for independent restaurants and a Business Partner of the Institute of Hospitality.
Learn more

 

The positive impact of the Royal Wedding by Neel Radia FIH, national chair, National Association of Care Catering (NACC)

Neel Radia image“The nation is gripped with Royal Wedding fever, as we prepare to celebrate the marriage of Prince Harry and Meghan Markle. The NACC’s members are certainly no exception. We’ve heard from care caterers and chefs up and down the country who are putting in a tremendous amount of effort to ensure that their residents enjoy a Royal Wedding experience to remember.

As with most celebrations, food is playing a leading role. Our members are using their expertise in creating delicious, nutritious meals, suitable for a care setting, to give the elderly and vulnerable they care for a real treat.

Indoor and outdoor festivities include, for example, coverage of the wedding on televisions and large screens, street parties, wedding buffets, wedding breakfasts, Afternoon Teas and BBQs, all featuring carefully-planned, mouth-watering menus, plus beautiful lemon and elderflower cakes to match the famous couple’s wedding cake of choice.

Residents will be involved in the preparations, helping decorate venues and cupcakes, making their own fascinators and being invited to dress in their finest attire for the big day. They will also enjoy music, entertainment, quizzes, dancing, and one care home has even reported that their wedding breakfast will include life-size cardboard cut-outs of Prince Harry and Meghan Markle themselves!

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As well as enjoying delicious food, residents will benefit emotionally and socially. The Royal Wedding provides a fantastic opportunity for them to socialise with fellow residents, staff and visiting relatives and community members. I’m sure the parties will be an enthusiastic subject of conversation in the build-up to the main event and for some time after. The celebrations could also, importantly, help evoke fond memories of their own weddings and family occasions, as well as Royal Weddings of the past. I’m sure some residents will have seen many a Royal Wedding over their lifetimes, including that of Her Majesty The Queen herself!

The NACC sends the Royal couple many congratulations on their wedding day and we wish our members and their residents a wonderful weekend of festivities.”

Institute of Hospitality Northern Ireland Awards for Professionalism. Winners Revealed

Group Shot

The Institute of Hospitality Northern Ireland Branch has revealed the winners of the 23rd Institute of Hospitality Awards For Professionalism at a glittering event recently held at Titanic Belfast.

The highly coveted awards recognise talented individuals who have contributed to their business and the industry over the past year.  For 2018 there were 21 categories with four new categories including; Duty Manager of the Year, General Manager of the Future, Human Resource Manager of the Year and Unsung Hero.

This year saw a record number of entries with the independent judges citing this year as being extremely competitive with a very high standard of professionalism demonstrated by candidates.

The 23rd Institute of Hospitality Awards For Professionalism winners are:

Rachel Carson Outstanding Apprentice

Outstanding Apprentice of the Year Award sponsored by People 1st
Rachel Carson – Ballyrobin Country Lodge (pictured above)

Stefanie Brooks Human Resource Manager

Human Resource Manager of the Year sponsored by Gen Tech
Stefanie Brooks – Hastings Culloden Estate & Spa (above)

Caitriona Lennox Business Development Manager
Business Development Manager of the Year Award
sponsored by Johnsons Coffee
Caitriona Lennox – Mount Charles Group (above)

Bull & Ram Hospitality management team

Hospitality Management Team of the Year sponsored by firmus energy
Bull & Ram (above)

Roisin McErlean Independent Bar manager

Independent Bar Manager of the Year sponsored by Molson Coors
Roisin McErlean – The Tipsy Bird (above)

Jose Castano Duty Manager

Duty Manager of the Year sponsored by McAlindon Wines
Jose Castano – Hilton Templepatrick (above)

Friederich Machala Contract Catering Chef

Contract Catering Chef of the Year sponsored by Irwin’s Bakery
Friederich Machala – Sodexo (above)

Paul Cunningham Restaurant Chef

Restaurant Chef of the Year sponsored by Henderson Foodservice
Paul Cunningham – Brunels Restaurant Newcastle (above)

John Paul Taggart General Manager

General Manager of the Future sponsored by Tourism NI
John Paul Taggart – Odyssey Bowl (above)

Laura Wilson Unsung Hero

Unsung Hero of the Year sponsored by Net Affinity
Laura Wilson – Sodexo (above)

Thomas Stinton Student Potential

Student Management Potential Award sponsored by Stephens Catering
Thomas Stinton – Ulster University Business School (above)

The further winners are as follows:

Contract Catering Manager of the Year sponsored by Deli Lites
Caroline McClelland – Mount Charles Group

Supplier of the Year sponsored by NIMMS
Leah Robb – Robb Brothers Wine Merchants

Restaurateur of the Year sponsored by Hugh Jordan
Daryl Shields – Bull & Ram

Front of House Manager of the Year
sponsored by Avvio
Lucy Waugh – Bullitt Hotel

Lecturer of the Year sponsored by Institute of Hospitality
Sharon Rolt – Belfast Met

Hotel Chef of the Year sponsored by Get Fresh
Conor McClelland – Rayanne House

Hotelier of the Year sponsored by MKB Law
David Morrison – Killyhevlin Lakeside Hotel & Lodges

Coffee Shop / Café Manager of the Year sponsored by Lynas Foodservice
Cathy Moore – Loaf Café Bakery

Housekeeping Manager of the Year sponsored by Lilliput Services
Michael Joseph – The Old Inn

Denis Broderick Outstanding Contribution

The Outstanding Contribution Award sponsored by NI Jobs was presented to Denis Broderick (pictured above) for his commitment and innovative approach to achieve the very best for the industry and the support he provides to those around him.  The Institute of Hospitality President’s Award was presented to longstanding Northern Ireland committee member Michael Cafolla for his dedication and service to the Institute of Hospitality over the years.

Chair of the Institute of Hospitality Northern Ireland Branch, Marianne Hood FIH commented: “We are delighted to reveal the 23rd Institute of Hospitality Awards for Professionalism 2018 winners. Over the years the awards have increasingly become an important event for individual industry professionals in Northern Ireland.  Not only do they recognise talented individuals, who have contributed so much to their business and the industry over the past year, but demonstrate a clear commitment to developing and maintaining professionalism within this fantastic sector. We are indebted to a range of long-term, credible sponsors and partners and we thank them for their continued support without which the awards could not happen. We are also indebted to our dedicated voluntary committee who are committed to supporting our industry.  We also congratulate our longstanding committee member Michael Cafolla who received the President’s Awards in recognition for his dedication and service.”

Peter Ducker FIH, Chief Executive of the Institute of Hospitality, added: “Over the past 23 years the Institute of Hospitality NI committee has constantly raised the profile of the awards, making them more popular and prestigious than ever. The committed team provides an excellent awards process and event which promotes professionalism and encourages continued professional development within the industry. We congratulate all of the winners and thank them for helping to raise the standards of professionalism within hospitality.”

For further details, visit Facebook InstituteofHospitalityNI,
Twitter @IOH_NI #IOHNI18.

New Fellows celebrate in London

New fellows 2018 (4) web res

New Fellows of the Institute of Hospitality celebrated during an evening of exclusive networking and fine food and wine at the Royal Automobile Club, London, on Monday 9 April.

Wendy Bartlett & Guests web res

Praise for the evening came thick and fast on social media. Wendy Bartlett MBE FIH (pictured above) said: “I love our industry. There are not many industries where you sit with your competitors and have a totally fun evening. Great one last night at the Fellows’ Dinner. Thank you to contract caterers for being a fun bunch.”

Robert Richardson FIH (2) web res

Robert Richardson FIH, general manager of the Folkestone Grand (pictured above right) recieves his certificate of Fellowship from Stephen Kyjak-Lane FIH, chairman of the Institute’s Supervisory Board.

Ciara Crossan said: “It was great to spend time catching up and having fun.” Tim Penter FIH commented: “A great night; excellent venue, food and company.” Simon Esner FIH added: “Amazing venue for the Fellows’ Dinner.”

Quality employers support Passion4Hospitality 2018

untitledThe eighth edition of Passion4Hospitality, the Institute of Hospitality’s annual student and industry networking event, benefited from an extensive Careers Fair featuring nearly 40 companies looking for new talent.

Around 300 hospitality management students attended the all-day event which took place at Novotel London West on Monday (12 March). Students came from UK universities and colleges and from Stenden University in the Netherlands. They gained a wealth of advice on landing the right job during the interactive conference programme. They also had time to take full advantage of the excellent Careers Fair to make contact with the high-quality employers who are actively recruiting.

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Represented at The Careers Fair were Royal Automobile Club, Victory Services Club, Shangri-La at the Shard, Georgian House, The Ritz, Dorchester Collection, Four Seasons Hotel London at Park Lane, Doyle Collection/The Bloomsbury, BaxterStorey, Evolve Hospitality, Novotel London West, Sarova Hotels, Foxhills, Gravetye Manor, Bespoke Hotels, Edition Hotels, Nadler Hotels, Hyatt, Waldorf Hilton, Iconic Luxury Hotels Group, The Savoy, Harbour Hotels Group, CH&Co, Splendid Hospitality, Exclusive Hotels and Venues, Catapult, Jurys Inn, Dorsett Hotels, Mandarin Oriental, Como Hotels and Resorts, SpaYse International, The Principal London, National Careers Service, Hospitality Assured, Dukes Collection, and Firmdale.

The HOTS Business Game runners-up from Stenden, Holland

Teams from six universities competed in the HOTS Business Game competition to run a virtual resort hotel. The winning team (above) was from Glion Institute of Higher Education, London. The runners-up came from Stenden University in the Netherlands. The University of Brighton came in third place. The competition was administered by Peter Russell MIH of the Russell Partnership.

Peter Ducker FIH, chief executive, Institute of Hospitality, introduced the event by telling students: “No one will ever care about your career as much as you do, so the sooner you start planning and setting yourself goals, the better.”

Get that job!

During a panel discussion, students were advised on how to stand out. Match the tone and message of your covering letter to the vacancy, said Shona Rye, director, Your Invisible Partner. Use social media as a research tool and go into the interview armed with information about the company, so that you are well-prepared when asked to contribute questions at the end of your interview, said Martin Smith, Collins King & Associates. Do not simply send in your CV and wait for a reply, said Neil Graham, managing director, SpaYse International. A follow-up phone call will help, and during the interview itself, recruiters are interested in personality.

Diversity dilemma

Asked whether she was in favour of quotas for female managers in hospitality, Debrah Dhugga FIH MI, managing director, Dukes Collection, replied: “I would never want to be given a job just because I was a woman.”

She added she would like to see more women at executive level: “A diverse board room generates a richness, a wider viewpoint in a world where women are increasingly a powerful force as consumers and business leaders.”

Diverse workplaces in general have advantages in terms of attaining customer loyalty, she said: “Value everyone in your organisation. Diversity refers to age, disability, religion, gender and more, and goes beyond just legal compliance. International work experience is of value and managers must be ready to harness the diversity of the workforce.”

Spotlight on the sectors

20180312_0528This panel discussion highlighted some of the lesser-known areas of employment in hospitality such as foodservice and private members clubs. Mark Field FIH, operations director, The Victory Services Club said that he found working in members clubs to be “a tremendous working environment where I can use my skills as a hotelier.” Jessica Berry, talent manager for The Doyle Collection, highlighted the similarities between her current role in human resources and her previous experience in event management. Delphine Delacroix AIH, MICE office manager at Novotel London West, added that working in events means that no two days are ever the same.

Adam Rowledge FIH, general manager, Georgian House, provided an extremely well-devised and useful A-Z of personal brand promotion. Using video well will give you a huge advantage on social media, he said, and concluded his presentation with a quote from Charles Buxton: “Experience shows that success is due less to ability than to zeal.”

Breaking the ice

Rory Kelly-Naughton, hotels business manager, Evolve, provided expert advice on networking. “Make contacts and then maintain them. I got my job with Evolve because I know the owner, even after six years. ”

Peter Ducker FIH concluded: “Passion4Hospitality is a highlight in our calendar and I always come away feeling inspired and energised. The speakers gave their time freely to help make today possible. My thanks to them; to all our sponsors; to the exhibitors at the Careers Fair; and also to Michael Sloan FIH and his team at the Novotel London West for their generosity as venue sponsors.”

Sponsors

The headline sponsor of Passion4Hospitality 2018 was Planday. The other sponsors were arena4finance, aslotel, the Council for Hospitality Management Education (CHME), Critiquie, Fresh Montgomery, Glion, HOTS, Novotel, Savoy Educational Trust, Stenden, SpaYse International.

 

25th Hotel General Managers’ Conference celebrates ‘The Spirit of the Time’

Delegates (2)Over 470 hotel professionals gathered at the De Vere Grand Connaught Rooms, London, on 15 and 16 January for the 25th Hotel General Managers’ Conference. The sold-out event, entitled ‘The Spirit of the Time’, reflected on the past, analysed the present and looked forward to the future of the industry during a programme of expert talks and panel discussions with thought-leaders.

Cyber security

The conference began with CEO & Co-Founder of cyber security platform Trustlight, Oliver Rees, introducing delegates to an era of ‘New Innovators’. Rees shared stories of how companies are engaging with hackers to keep their own cyber security ahead of the game: “When it comes to data security, think about ‘when’, not ‘if’. You need to have a strategy in place to limit the damage and communicate it to customers”. Rees also advised delegates not to be afraid of trial and error with experimenting with technology and to embrace innovation.

Food

The Evolution of Food Panel (2)The Evolution of Food panel discussion was chaired by hospitality consultant Amanda Afiya. Founder of Gorgeous Group Robbie Bargh, Group Operations Director at Marcus Wareing Restaurants, Chantelle Nicolson, and Store Director of Selfridges, David Jarvis, discussed the growing popularity of plant-based diets, meeting changing consumer demands and standing out from the crowd. According to Bargh plant-based diets are here to stay and represent a ‘culture shift’ rather than a trend. Nicolson stated that the “rising costs, uncertainty in the economy and a squeeze on disposable incomes will mean 2018 is one of the toughest for trading” and Jarvis pointed out that “everything nowadays in hospitality can be copied, except your staff and the experience they give”.

 

Brand

The importance of creating a brand was a key focus over the two days. In Revolution Through Revelation, Managing Director of Mixxa Ltd Paul Martin said: “The brand lives in your people and it’s not about what you do but how you do it.” Branding consultant Tim Watson also touched upon this in his session, Why Brand?: “You need to communicate from the inside out, and once you have internal buy in, then you are on your way to being an authentic brand.”

Leadership, performance and mindfulness

Performance coach Nigel Risner inspired delegates with his session on leadership and communication. He suggested that people can be divided into four groups based on their preferred communication style – Lions, Monkeys, Dolphins and Elephants – and asked the audience to decide which animal they are.

Risner also said that people spend too much time talking about what was rather than what will be in meetings, and any meeting should be no longer than 40 minutes.

Olympic Gold Medallist Crista Cullen MBE gave an inspiring presentation about Crista Cullenteamwork. Cullen was a member of the GB Hockey team that made history in the Rio 2016 Olympics. Cullen said: “We invested time in getting to know each other, analysing each of our strengths and weaknesses to understand how we can work together efficiently.” Cullen explained that  honest conversations are what made the team resilient and hungry for the challenge, making them train harder.

In a session about mindfulness, Director at Soul Nutrition, Katie Sheen, shared her tips on how to become more self-aware and how to calm the mind to lower levels of anxiety. “The more positive and self-aware we are, the more resilient we become, and this feeds happiness and innovation” she said.

Design

The Future of Hotel Design panel chaired by SPACE magazine and Hotel Spec Editor Can Faik, discussed whether design is becoming too extreme. When asked where hotels need to begin, Creative Director at HBA London Constantina Tsoutsikou, said: “The lobby is the heart of the hotel so if you want to convey what you’re about, that’s where you start.” Creative Director at David Collins Studio, Simon Rawlings believes there’s a danger that hotels are trying to be and do too many things and forgetting what they do best.

Digital

Founder & Chairman of 80 DAYS, Mark Forrester and Co-Founder & CEO of Avvio, Frank Reeves gave two different talks in the Consumer Behaviours in the Digital Age session. Forrester outlined the advantages of using digital benchmarking to get the best understanding of how hotel websites are performing. “For country hotels, there is a conversion rate of 0.49% meaning that out of 200 visitors to your website, only one will make a booking. The conversion rate is nearly double for city hotels at 0.94%.” Reeves followed with a talk on Artificial Intelligence (AI). According to Reeves all hotels of all types must start looking into AI to improve the user experience and convert website visits to bookings.

Legislation

In a time of adversity and disruption for the industry, the conference programme included a round-up of Everything You (Really Do) Need to Know to continue business. Covering National Minimum Wage, GDPR and the most recent update in licensing, the data and information provided ensured hoteliers were aware of all the legislation to come into place over the next 12 months.

On the evening of Monday 16 January, guests were treated to a Moët & Chandon Sue WilliamsChampagne reception before indulging in a three-course dinner created by Principle London’s Executive Chef Rodger Olsson and his team. The Caterer’s new Editor, Chris Gamm, introduced the Hotelier of the Year winner Sue Williams FIH MI, General Manager of Whatley Manor. Williams urged guests to get behind their teams and inspire the future professionals of the industry. Guests generously took part in a prize draw to raise vital funds for the Master Innholders Charitable Turst, Springboard and Hospitality Action, raising over £10,000. Acclaimed food writer Matthew Fort took to the stage after dinner to share his anecdotes of his time in hospitality.

The two-day event was chaired by Pride of Britain Hotels chief executive Peter Hancock FIH MI on day one and by award-winning photographer and hotel consultant Jeremy Rata FIH MI on day two.

Chairman of the Master Innholders Conference and General Manager of Grosvenor House, A JW Marriott Hotel Stuart Bowery FIH MI concluded the conference by inviting hoteliers to apply for the upcoming Master Innholders accolade and Aspiring Leaders Diploma.

For more information on the Master Innholders, please visit www.masterinnholders.co.uk