Catering Scotland NewsScottish catering and hospitality news in Scotland

Scotland's hotel sector has outperformed the other regions of the UK for both occupancy and rooms yield in the first half of the year, according to the latest survey by accountants and business advisers, PKF. The figures, although showing a decline in occupancy to 68.5% and rooms yield to ?49.18, are higher than anywhere else in the UK outside London, and are also indicating a slower rate of decline.

For the year to date, occupancy in Edinburgh is among the highest in regional UK at 72.1% and rooms yield is the highest of anywhere in regional UK, at ?58.79. Meanwhile, Aberdeen's occupancy has fallen 8.6% since the start of the year, while rooms yield is down 5.3%, and Glasgow fell 4.6% and a decrease of 7.9% in occupancy and rooms yield respectively.

Scotland achieved the highest rate of occupancy and rooms yield of any of the UK regions in June.

'There has been something of an improvement for the Scottish hotel sector during the start of the summer as more people holiday at home and tourists are drawn by the continuing attractive exchange rate of the dollar and the euro,' says Alastair Rae, a partner in the Real Estate and Hospitality sector at PKF. 'Scotland, with its destination locations and strong tourist appeal, appears to be benefiting more from this stay-at-home holiday culture, with the result that hotels have experienced less of a reduction than in the rest of the UK.

'While it is too early to be clear whether this is a temporary blip in the figures, it would appear that tourists are continuing to visit Scotland in large numbers and the fallout from the economic decline doesn't appear to be hitting destination hotels across the country.'

Premier Foods is launching an Academies programme for 2009. Aimed at secondary school cooks and unit managers, the interactive one-day sessions are being enhanced this year to help drive income as well as helping to create healthy meals.

Janet Pontefract, Home Economist, Premier Foods, says: 'The Culinary Academy is a fantastic way to get catering staff inspired and excited about the food they are creating, opening their eyes to the delicious array of meal solutions that are available, and by working closely with them we aim to increase their confidence and creativity.'

Premier Foods has created up to 160 places for school cooks and unit managers at eight one-day sessions:

Manchester, 1st October 2009
St. Albans, 6th October 2009
Neath, 9th October 2009
Newcastle, 15th October 2009
Edinburgh, 20th October 2009
Chelmsford, 26th October 2009
Stratford-upon-Avon, 30th October 2009
Birmingham, 3rd November 2009

School cooks and unit managers can register for places on the 2009 Academy by 11 September 2009. Email events@premierfoods.co.uk for details.

Five hotels have recently joined Best Western, the world's biggest hotel brand, including properties in Glasgow and Selkirk. The hotels, which joined over the past month, add a further 235 bedrooms to Best Western's existing 15,000 bedrooms in the three- and four-star hotel market.

Best Western Eglinton Arms Hotel in Glasgow and the Philipburn Country House Hotel in Selkirk joined Best Western along with The Ship Hotel in Weybridge, Marston Farm Hotel in Sutton Coldfield, and the Livermead Cliff Hotel in Torquay.

David Fairhurst has been appointed as chairman of People 1st, the sector skills council for the hospitality, leisure, travel and tourism industry.

Currently Senior Vice President, Chief People Officer at McDonald's Restaurants Ltd, UK & Northern Europe, David has responsibility for the delivery of for HR, training, education, customer services and environmental strategy at McDonald's.

David, recently voted Human Resources magazine's most influential HR practitioner for the second year running, will succeed Don Davenport who becomes president of People 1st.

'David's succession to the position of chairman, after two years as vice-chairman, sets a new focus on our ambitious development programme to transform skills as we approach the 2012 Olympic and Paralympic Games,' says Brian Wisdom, Chief Executive of People 1st. 'He has significant experience in developing people-focused agendas and is committed to the development of qualifications and training. His leadership will be of enormous benefit to People 1st.'

David Fairhurst said: 'The hospitality sector, with its job creation and continued investment in training, is showing the rest of the country how to emerge from the downturn. More than that, it is the key industrial platform for social mobility in Britain today, providing a genuine meritocracy for people development.

'As Chairman of People 1st, I will use my experience to accelerate and increase the qualifications available to entrants to the sector so that individuals benefit from the considerable opportunities it offers. A more skilled workforce will be essential to take advantage of the growth opportunity offered by London 2012 and to ensure hospitality and tourism continues to be a huge driver of our economy.'

Balmoral Estates has retained Sodexo as it catering and hospitality provider for a further five years. The contract, worth around ?800,000, will see Sodexo managing the visitors' coffee shop and private and corporate functions at the castle.

Graham Box, Managing Director for Sodexo Scotland, said: 'Over the years we have built up a long-standing relationship with the client and we will continue to work with them to meet their business needs.'

The company has provided the catering and hospitality at the venue since 2003.

Brakes has been awarded a contract to supply and distribute frozen foods including bakery, poultry, fish, meat and vegetables to local authorities throughout Scotland.

The three-year contract was awarded following a staged tendering process and evaluation by Scotland Excel, the Centre of Expertise for local government procurement in Scotland.

The contract will be used by a range of services within Local Authorities including education, social work and civic catering, with total spend forecast at c. ?45 million over three years.

Scotland Food & Drink will hold a workshop to aimed at helping businesses to grow during the recession. 'Staying Lean: Thriving, not just Surviving' will be held at the Marriott Dalmahoy Hotel in Edinburgh on 20th August.

Hosted by Professor Peter Hines of the Lean Enterprise Research Centre at Cardiff University, the workshop will demonstrate the financial benefits of adopting a sustainable Lean business strategy.

Delegates will learn how more efficient business strategies and behaviours can reduce waste, increase value for customers and achieve sustainable growth.

Paul McLaughlin, Scotland Food & Drink Chief Executive, said: 'This event demonstrates how a Lean business mindset can have a positive impact along an entire supply chain, and specifically how that can benefit food and drink businesses.'

Places at the event cost ?50 for Scotland Food & Drink members, and ?195 for non-members. To book, email emailclair.munro@sapartners.co.uk

Trade Catering Exhibition organisers CooperWhite have been appointed offical on-site caterer for the Scottish Senior Open at Fairmont St Andrews later this month. The company, previously known for catering exhibitions such Snack & Mobile Show and the recently launched North East Catering & Fast Food Fair, will provide food and drink at selected points around the Torrance course for more than 15,000 visitors over the three days.

The tournament is being played over the Torrance Course at the Fairmont St Andrews, from 21st-23rd August.

Confimed competitors include Peter Mitchell, Sam Torrance, Ian Woosnam, Roger Chapman, Carl Mason and Gordon Brand Jr.

Tickets cost ?5 daily, with free admission for under 16s. Visit www.europeantourtickets.com for more information.

Prestige Scotland has been awarded the catering contract at the new John Hope Gateway visitor facility in the Royal Botanic Garden Edinburgh (RBGE). Due to open on 7th October, the new facility will feature a 120-seat day visitor restaurant and 40-seat VIP room.

Alyson Cawley, Managing Director of Prestige Scotland, said: 'This unique new venue gives us the opportunity to demonstrate the breadth of our catering and hospitality expertise, from afternoon teas to fine dining events.'

Around 660,000 people visit the RBGE each year. Prestige Scotland, which took over the catering contract in March 2008, also manages The Caledonian Hall and The Terrace Caf

The Roxburghe Hotel & Golf Course has received planning approval for Phase 1 of a
?20m development which, according to its operators, establish the resort as the Scottish Borders' first five-star destination.

Scottish Borders Council has granted consent for the development of 60 holiday lodges, including state-of-the-art clubhouse and conversion of the existing clubhouse to a 10-bed dormy.

Plans are also being considered for a 28-bedroom extension to the existing hotel, plus new spa and fitness area. On completion, the combined extensions will bring around ?5m in annual extra visitor spend, in addition to 70 new jobs.

Roxburghe Estate Manager, Roddy Jackson, welcomed the decision to grant planning permission: 'Considerable care has been taken to integrate the new development within the woodland landscape surrounding the golf course,' he says.

Work on the new development is expected to begin once the second phase of planning has been completed for the hotel and spa extension. A phased programme of development is planned but no final development timetable has yet been agreed.

Catering in Scotland has changed phone service providers. Our new contact details, effective from August 1st 2009, are:


Glasgow Office: Tel: 08448 40 50 10.

Edinburgh office Tel: 08448 40 50 20.