EP Business in Hospitality Issue 48 - January 2014

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PEOPLE Harry recalls his time managing the Imperial in Torquay and how a successful establishment affects the whole neighbourhood. He knew the local Rolls Royce dealership down the road and thought that his guests would love to be driven around in a Rolls Royce provided by the hotel, so the local dealership would park their cars outside the hotel, the guests enjoyed the luxury and the dealership owner enjoyed the increase in sales! Adapting the environment to the need is essential in developing a hotel business. At Lucknam the introduction of the spa and brasserie, although modern additions to an ancient ‘old lady’, are built in keeping with the original building, which has benefitted from a 10 percent increase in occupancy since it was built. This has added to the local community, with memberships being offered, thereby producing more income and pampered locals. Weddings too are a great affair, with exclusive occupancy being offered over a Friday and Saturday night for the wedding party, walled gardens, blankets of lavender and even a turreted smoking house with under-floor heating to be certain that all are catered for. The further addition of the equestrian centre lends itself to the countryside and is well used by guests and locals alike – events, hacking and even an all-weather arena add to the depth of the experience and business drive of the hotel. Lucknam Park is like the Rolls Royces that were parked outside the Imperial all those years ago – the business is well oiled, runs smoothly and with the right grade of petrol poured into it, generates great performance and looks to run for many miles yet. Lucknam Park (a member of Relais & Châteaux and Pride of Britain) is now the proud owner of five AA Red Stars and a Michelin star and its service and attention to detail, attended by every member of the team, is exemplary. Prior to his appointment as Chairman in 2010 Lucknam Park was awarded “AA Hotel of the Year” and the “Cateys Independent Hotel of the Year” – Harry’s vision had become a reality. Claire Randall, who succeeded Harry as MD, continues the vision, but I am assured that she does this in her own manner. During the past year Claire has added a cookery school and a well-being centre to enhance Lucknam Park’s public offering. Harry’s latest award, the AA’s Ultimate Lifetime Achievement Award 2013-2014, recognises a lifetime commitment to the industry delivering the highest quality of service and standards. Alongside these recognitions, will Harry ever feel that he has achieved his goal of Lucknam being the best country house hotel? Something tells me that he will always feel there is something that could be improved or tweaked – a little more oil in the engine and a polish of the dashboard. • “Adapting the environment to the need is essential in developing a hotel business” 24 | January 14 | EP
BUSINESS NICK DAWE Set up by a talented young chef and a model/pop star, this events business also does pop-up restaurants. EP went to discover more. “We were friends that really grew closer through our love of food”, noted George Craig, while they told their unconventional start up story. Terry Edwards is the more traditionally trained member of the team, working first as a chef for Paul Heathcote before coming to London to work at Le Gavroche for Michel Roux and then for Mark Hix, becoming the Head Chef within Hix’s events team. George, by contrast, has modelled Checking for Burberry among others and in 2003 founded his own band One Night Only, which can boast a top ten UK single Just for tonight, as well as on multiple albums and tours. Terry and George have known one another since Terry went on tour with the band five years ago and gradually the THE PRESENT MARKET HAS CREATED two became close. “We became proper friends as Terry took me out to the best AN ENVIRONMENT WHERE THERE IS A restaurants and we just talked food,” CONSTANT INFLUX OF NEW BUSINESS commented George. There is something about this TEAMS COMING THROUGH, FULL OF ENTHUSIASM, WHICH duo which is clearly capturing the BRINGS A SMILE TO THE FACE AND ADDS SOMETHING NEW. imagination. Though they have only been established for a relatively short ONE SUCH BUSINESS, BASED IN SHOREDITCH, IS CHECK ON time they have already been featured in both Vogue and a two-page spread in The Times. Part of the charm, it is easy to see, is that they’re both having fun and enjoying the challenge. “Yes, things are going really well. We have run a few private dinners for some major celebrities. We are working on a cookery book with a well-known agent and we are talking about some TV work,” stated Terry. “We have not used anyone to help us on PR and sales, we are just doing it ourselves using contacts that we have. Most of our work is coming through recommendation and we have some momentum with us. We have done quite a bit with the fashion brands. “I love working for myself. We are having fun and I think our enjoyment and people come to us. We are different, but you need to be in this business. You need to stand out from the crowd and we let our personality come across. “We have hosted events at such diverse venues as The Sanderson Hotel to private houses and even some pubs. We even won a cook off against one of the leading London culinary legends – that was a highlight. You just never know what is going to happen. At the moment it does not feel like hard work because so much is happening and it is a journey that we are on and one we are really enjoying.” It is refreshing to see the enthusiasm and clear sense of enjoyment that Terry and George radiate. They will face greater the business, George has just completed his third album and you can see that he will, at some point, have to make a hard choice between music and food. The test for this duo will come as they face such moments and how they pull through, but for now, they are enjoying their time and they are bringing a smile and no little flair and skill to their work. It will be interesting to revisit Check On after their first year of trading and after they have experienced the different seasons and fluctuations that come with a year running events and pop-ups. But do not bet against them being successful. They have had a far better start than most, they stand out from the crowd and their friendship is just showing and rubbing off challenges in the time ahead and they food is clearly up there with the best as we seem to be getting more and more have some difficult choices. As they build – this may be a story worth following. • EP | January 14 | 25
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EP Business in Hospitality Issue 48 - January 2014

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