A brand committed to the environment
Sustainable skincare for your hotel setup.
Please introduce Esse Skincare to our readers.
Meaning ‘to be’ in Latin, Esse was founded in 2002 by South African biochemist, Trevor Steyn. Rather than stripping the skin of its natural oils using chemical-laden products, Esse seeks to maintain the balance of the skin’s ecosystem, providing protection through a living armour of beneficial bacteria. Using organic biotechnology, Esse rewilds the skin’s microbiome to keep skin healthier and younger while counteracting the adverse effects of our modern lifestyles. The brand’s product range is scientifically formulated for all skin types – with prebiotics, probiotics and active ingredients to get the skin back to its best. Esse products also remain true to the brand’s core principles meaning they’re certified organic, vegan, cruelty-free, carbon- and plastic neutral, and support free trade.
Esse offers a range of exclusive professional skincare products as well as protocols for world-class treatments that incorporate the use of live probiotics for in-spa microbiome intervention. This is then supported by a range of retails products for take home use.
How can the range from Esse Skincare fit in to the setup of a hotel?
Esse, a global brand committed to protecting the environment, not only offers a unique story, but with the luxury tourism sector widening, and a UK hotel industry driven to improve its sustainability, it’s the perfect partnership choice.
The luxury travel market is the fastest growing segment in the tourism industry and over the next 10 years, luxury trips are expected to grow by more than 6 percent, compared to the 4.8 percent growth forecast for overall travel. Equally, sustainable travel is a growing trend - for instance, Booking.com's pre-Covid sustainable travel report shows 70% of global travellers say they would be more likely to book an accommodation knowing it was eco-friendly.
We have joined forces with Ecocert who enforce minimum organic percentages and ban ingredients that they deem to be unsafe or unsustainable. They also audit our production facility and ensure full traceability of all raw materials. Ecocert regulates the packaging that we use. They make sure that the materials that we use are safe for the consumer and don’t leach into the product over time. They also oversee the recyclability of the packaging materials.
We also partner with Cleanhub to collect plastic waste in developing countries before it can reach the ocean. Millions of tons of plastic ends up in our ocean every year with deeply damaging results to marine ecosystems. Today, 91% of global plastic does not get recycled and single-use plastics end up in water courses destined for the ocean. Esse has stepped up to help protect the ocean by going plastic neutral. We calculate our plastic usage and ensure that an equivalent amount is collected and recycled. This also empowers local communities in developing countries to set up collection businesses.
Tell us about Esse Skincare’s product range
We use organic biotechnology to create an environment on skin that allows your natural microbial biodiversity to return. Probiotics and prebiotics in organic formulations help to restore the balance. A healthy microbiome is the natural way to keep skin looking younger. Rewilding is the science of returning your skin’s microbiome to its balanced and “wild” state through green chemistry. By creating the environment for your skin’s natural microbes to flourish, we can help restore its ecology, prevent premature aging and regulate the skins balance allowing it to thrive.
How can the products from Esse Skincare work in line with boosting revenue at an overnight stay venue?
With a healthy AGP of 85% on our services and attractive bookable lengths; Esse Express 30 mins, Esse Experience 60 minutes and Esse Live Probiotic Experience at 75 minutes, we offer a range of solutions for guests looking for a results driven effective speedy solution or a pampering wellness session.
Esse are the only professional brand offering live probiotics in treatments. The treatment seeds and feeds the skin with probiotic species for reduced sub-clinical inflammation and improved microbial diversity for pro-ageing and maximum skin health results. As more and more consumers are understanding the importance of a balanced microbiome along with a healthy barrier function the guest is motivated to purchase its unique homecare selection from the hotel spa during their stay. Our add-on services enable easy upselling and cross selling of treatments by the booking team or even by the therapist during the treatment itself, if time allows. Add-ons range from 5 minutes to 30 minutes and increase ATV on services by £50++
Later this year we are overhauling our travel sizes swapping from tubes to generous mini versions of our retail products using the same sustainable high-end packaging, which will open up opportunities to retail mini spa bar products in the guestrooms
How can hotels become a stockist of Esse Skincare?
Our team will curate a launch plan with the properties Spa and Marketing teams incorporating a pre-launch package of education and merchandising assistance, following with a program of three months and six months post launch activities. Our Esse College on-line portal allows the Spa team to gain a foundation of knowledge prior to the on-site training.
Hotels can sign up on our website: www.esseskincare.co.uk or alternatively contact us at info@esseskincare.co.uk.
Liverpool Hard Days Night Hotel 'Lost Lennon' Tapes Come Home
A never before broadcast interview with John Lennon recorded in 1964 has been won at auction by The Hard Days Night Hotel, the only Beatles-inspired hotel in the world located in the Cavern Quarter in Liverpool.
The interview captures John Lennon in jocular mood answering questions to an art student about the song-writing process and his school days.
Trevor Vels, general manager at The Hard Days Night Hotel says: “We are delighted to have secured the highest bid for this extremely collectible ‘Lost Lennon’ tape. It makes perfect sense for the tape to ‘come home’ to Liverpool where Beatles fans and locals alike can come and hear John Lennon in this rare interview. The recording is an important addition to The Hard Days Night Hotel’s collection of Beatles memorabilia, a compilation that conjures for guests the magic the Fab Four brought to the world. We are putting some exciting plans together for how best to showcase the entire lot which includes a recording, photos and recording machine. Undoubtedly, we will host a celebratory reveal once the plans are fully in place. But just for the moment we are still pinching ourselves over our incredible win.”
Mitigating the rising costs of hotel bills – are renewables the solution?
“The long-term viability and profitability of hotels is inextricably linked to their green credentials”, says RBH Hospitality Management’s Head of Group Procurement, James Kennedy in his musings on rising hotel costs and inflation.
What impact will the rise in cost prices and inflation have on hospitality as a whole?
RBH Hospitality Management is seeing significant cost pressures in F&B, utilities and soft facilities management (FM) areas. On average RBH has seen 7% increases (on F&B and soft FM), however, on certain individual food lines this has been up to 20%. Utilities has even larger increases with the wholesale market increasing hundreds of percent since 2020. This unprecedented rise comes after the war in Ukraine, the sanctions on Russia and the general spooking of the markets.
Hospitality is specifically affected more by increases in utilities, as unlike many other industries, advances in energy reduction technology haven’t been as readily adopted. The knock-on effect is that hotels already struggling from Covid closures etc are facing some very stark choices about their viability. Other hotels will inevitably have to increase their room rates and pass these increases to the customer.
When it comes to budgeting and forecasting, how far ahead should hotels be looking?
Energy prices have increased hundreds of percent since 2020 so hotels need to be acutely aware of when their energy contracts are ending. Energy prices are expected to stay high for the foreseeable future so hotels should be reviewing budgets monthly as winter 2022 will be especially tough. With “flex” contracts, energy brokers can hedge energy up to five years into the future to help mitigate short term spikes. This is something RBH is investigating.
How will hotels mitigate cost pressures?
Hotels must look at ways to reduce energy consumption, whether it be lighting or heating, in the kitchens or guest bedrooms. Not using as much electricity through behaviour change or by investing in energy reduction equipment will need to become a priority. Of course, the final resort will be increases to room rates to cover these significant increases.
If the cost of gas and electricity is spiralling, is now a good time for hotel owners to invest in renewables?
Renewable energy is a cost saver long-term, but a huge investment in the short-term. Energy conservation devices may herald quicker returns i.e. movement-based lighting etc. Staff behaviour is also another major contributor to energy usage. Furthermore, having accurate consumption data will enable hotels to track and record unusual peaks in consumption to help identify areas for improvement.
The saying “you can’t be green if you are in the red” still holds true. Solar panels, wind turbines, heat exchange pumps, battery storage etc represent cheaper green energy over the longer term, however, they represent significant capital expenditures (which some hotels will struggle to justify) and must be looked at holistically in conjunction with other initiatives. There are many suppliers that will happily sell these products but without adequate initial energy benchmarks or energy goals it will be impossible to understand the full benefits they will bring (don’t forget the maintenance costs involved also). However, with energy costs as they are, these investments will inevitably provide ROI much faster than ever before and should form part of any hotel’s energy strategy.
RBH is looking to move energy supply to green contracts, whereby energy is procured from providers that have made the investment in renewables already. However, due to the ongoing energy crisis, these “green” contracts are more expensive than traditional “brown” contracts and the green credentials can be challenged with claims of greenwashing.
What steps should hotels/hotel owners be taking to making their properties greener? Setting realistic goals and targets is key. There are many difficult financial decisions to be made that may take many years to pay off. So having short, medium, and long-term goals is very important. With these goals in mind, hotels should identify key areas for improvement, whether it be consumption, cost, or materials, and set up working groups to look at each area and agree key actions based on financial ROI and ease of implementation.
What are the long-term benefits of investing in renewables (both financial and environmental)?
Being environmentally conscious is becoming increasingly important amongst hotel investors and customers alike and is a mark of differentiation amongst competitors. So, long-term viability and profitability of hotels is inextricably linked to their green credentials. Longer term, hotel groups can look to invest in CPPA (Corporate Power Purchase Agreement) whereby hotels can be powered directly by a nearby solar farm that is purpose built to power the hotels, for example. Not only will these arrangements provide long-term energy security, but they will also be significantly cheaper than buying from the grid. The energy is also truly green and free from any greenwashing claims, which can help hotels achieve Carbon net zero status and remove their reliance on fossil fuels. These are long term initiatives that require significant commitments by hotel owners but may represent the logical next step for some hotel chains.
Broadening horizons
We’re sharing simple ways to broaden your restaurant’s menu and appeal to a wider audience by doing so.
At last, the hospitality sector is returning to its pre-COVID status and consumers’ desire to dine out, enjoy their leisure time and get back to a ‘near normal’ state is apparent.
Recent findings from a consumer survey* reveal that more than two thirds (70%) of consumers now feel confident about visiting pubs, bars and restaurants, with many keen to support the hospitality sector after the impact of the pandemic. However, with everyone fighting for a share of the action in light of increased inflation, hotels must up their game and entice consumers to spend with them.
On broadening a hotel’s appeal as a dining destination, David Jones, Managing Director of Pan’Artisan Ltd, said: “Consumers relate dining at hotels with a greater sense of occasion alongside an expectation of high standards, not only in the presentation of their surroundings, but also their food offering.
“Pizza represents one of the UK’s favourite family choices.”
“Quality is key, so hotels should choose the best quality products to elevate their menus and they should look to add innovative, creative dishes to enhance their appeal to the consumer.
“Pan’Artisan produces a range of premium quality dough products, including dough balls, that can be used inventively across all courses and meal occasions - from starters to mains and sides, as well as, with a little creativity from the chef, desserts. We encourage our customers to take advantage of our development chefs, to come and work with our products in tailor-made skills workshops to help get the best out of them in order to be able to produce unique products back in their own kitchens.”
For a hotel to see optimum footfall at their venue, opening the doors of on-site restaurants to the general public is an easy way to do so. Often, many overnight stay venues prefer to keep their food offerings private for staying guests only, but introducing a specific day for a themed food night for the wider public too is a great way to reap the benefits by doing both.
David commented: “Themed nights can offer a wonderfully immersive experience for resident guests and the general public. I would suggest to hoteliers to market these locally, create a buzz through digital platforms, but above all, research your theme well – a well-researched theme night should impress diners, but also offer a touch of authenticity and make them feel like it’s been money well spent. Don’t be tempted to use price as the driver, using great quality products will pay off and offer true value for money.
“One mega trend is menu personalisation.”
“Pizza represents one of the UK’s favourite family choices, so choosing to support an Italian-themed menu with interesting detail behind the dishes could be an interesting option. For pizza night, perhaps some background story on the origins of pizza and Italy’s regional variations might be a good start, along with food pairing suggestions of Italian wines and beers. This attention to detail can support a premium price and will reassure customers of authenticity.
“Many hotels have open kitchens or outdoor dining areas – consider investing in a pizza oven or training staff in the theatrical skills of a pizzaiolo; these are assets that will entertain and draw in repeat custom.”
For those with limited kitchen skills, or facilities, Pan’Artisan has an amazing range of genuine Italian wood-fired pizza bases, one of the company’s most popular options. This is a product with the authentic characteristics of a higher crust and the delicious flavour of traditional Napolitan pizza.
To ensure a genuine, rustic, artisanal base, the dough is manufactured in Italy, guaranteeing provenance and authenticity. The bases are naturally proved for 24 hours in a purpose-designed room to control heat and humidity, which imparts a fine and light texture, and provides an easier digestible base with a stronger flavour and aroma.
Hotel restaurants are first and foremost, restaurants. They offer the same service as their autonomous counterparts (a kitchen, food, a seating room, and staff), but in order to stand out in what is a competitive industry, the menu is key in offering a dynamic edge to consumers - whether that be guests who are staying or the general public.
Establishing which kind of cuisine your restaurant is going to serve early will determine what audience you appeal to, but also building your menu by introducing a staple item can be a great way to build a reputation, enticing guests back time and time again.
Peter Evans, UK & IRL Marketing Manager at Lamb Weston, told us that 1 in 3 UK meals are served with chips, with fries as the UK’s favourite side dish. Lamb Weston’s extensive range of potato products is greater than any other provider on the market and can be used as the perfect base ingredient to craft sensational, high-margin menus for every occasion, whether bar snack, room service, function, or in the restaurant.
Potatoes are the most versatile carb – crispy, crunchy, fluffy fries hit flavour receptors that rice, pasta and wheat just can’t match. Their fries are also gluten free and suitable for vegans, so they have the broadest appeal too!
Because diners love them so much, Lamb Weston’s fries are the ideal product to experiment with, and a balanced flavour profile allows huge opportunity to pile on the flavour. Add mainstream spice flavours like peri-peri or harissa, or send a fries dish upmarket (adding an extra 40% margin!) with parmesan and truffle oil or rosemary and pink Himalayan salt.
We asked Peter how he recommends a hotel should broaden their restaurant menu in order to reach a wider audience, to which he said: “One mega trend is menu personalisation – try a ‘Fries Three Ways’ sharing board, with three different cut-sizes; Thick Cut, Shoestring and Dippers, paired with a range of flavoursome dips or toppers that diners can choose themselves. This creates a simple serve that works brilliantly as a tapas-style sharer for any part of the day, or a family-friendly side option!”
Establish your hotel restaurant’s identity and build gradually from there. Remember, your restaurant doesn’t just have to be for the enjoyment of your staying guests; making the wider general public a part of your target audience (even if it’s for one day a week) will benefit you in the long run.
*CGA Strategy ‘Consumer confidence grows to raise hopes for hospitality’s recovery in 2022’ - Consumer Pulse Survey January 2022
THE GUIDE TO…
The beginning of your sustainability journey.
Hotels across the globe are introducing a plethora of green initiatives in order to keep up with the demand of the ever-growing eco-conscious consumer audience. Whether it’s solar panels, locally sourced fruit and vegetables or smart showers, sustainable decisions are rapidly becoming very popular within the hospitality industry as a whole, but for many it can be daunting to know where to start.
Becoming a sustainable business isn’t something that can happen overnight, like most things. So, it’s vital that you don’t jump in to such a pivotal process like this without doing your research. UK Hospitality is the single, authoritative voice of hospitality, representing everything from pubs, restaurants, hotels, contract catering and more and they are currently working closely with the Zero Carbon Forum to compile a plan to move the hospitality sector towards carbon net zero. By becoming a member of UK Hospitality you can receive regular updates and advice on ways to promote and protect the hotel industry and the steps you can take. You can register at www.ukhospitality.org.uk
Next, you need to establish which area you would like to tackle first. A simple place to start is by introducing recycling to every aspect of your venue (if you don’t already.) Moving on from this, working with sustainable brands for elements such as bedroom amenities is a great way to make an impact. From body lotion and shower gel, to bamboo toothbrushes and combs, these are simple yet effective ways to make a difference to not only a hotel’s carbon footprint but their reputation too.
When searching for amenities to introduce to your rooms, be sure to research the brand. Consider their story and mission and ensure they have a green accreditation. Unfortunately, there are many brands out there who class themselves as green but are actually greenwashing, meaning disinformation is disseminated by the organisation to present an environmentally responsible public image. After a good look at a brand’s website, certifications should be clearly displayed.
Finally, decide on the message you want to give off to your visitors when beginning your sustainability journey. Work in line with the ethos of your own business and make sure your staying in line with your brand values. Each decision should always lead back to your core beliefs as an overnight stay venue. Don’t be afraid of what may seem a fearful task, it’s in your best interests and there are many people available to offer advice.
Making an impact
In our extensive Hotel Amenities edit, we are exploring the benefits of opting for sustainable products and how to choose them.
Amenities within a hotel room are an added feature purely to boost guest experience. With travellers now becoming more and more eco-conscious as the days go by, many overnight stay venues are deciding to opt for sustainable amenities. So, what effects can this have?
Jon Shepherd, CEO at Hotel Buyer, sees that amenities can have a somewhat polarising effect on guest perception: “Some would view the provision of a selection of amenities as a thoughtful gesture providing convenience and adding value to the room offering. Others, predominantly the younger generation, will see them as an unnecessary and unsustainable waste.
“The provision of more environmentally friendly alternatives is a way to continue to provide the convenience, whist acknowledging the need for sustainable practice.”
Jon revealed that by far the most popular amenity that Hotel Buyer sells are shower caps. They now offer a biodegradable corn starch-based material, packaged in a stone paper wrapper. Toothbrushes and razor handles are made from a straw-based product. Dental Kits and Shaving Kits tend to be more expensive than other amenities like vanity kits, sewing kits and shower caps, so to keep the cost under control some hotels keep a box of these items in reception to make them available on request. This approach tends to reduce wastage from guests chucking them in the case and then deciding not to keep them when they return home.
“There has been a huge rise in demand for sustainable or eco-friendly businesses.”
“Most traditional amenities are now available in a more sustainable form from suppliers like Hotel Buyer. Presenting toiletries and amenities in a PVC bag would appear to be step backwards on the sustainability scale though. A presentation tray, basket or a hotel-branded recycled paper envelope is a much better option.” Added Jon.
At Sutton Hotel Collection, they have recently started providing ‘100 Acres’ products across their three hotels – Castle Hotel Windsor, Queens Hotel Cheltenham, and Francis Hotel Bath. 100 Acres is a British botanical fragrance brand based in the heart of the British countryside. All packaging is recyclable, biodegradable or post-recycled and a percentage of each sale is donated to Rewilding Britain.
General Manager of Queens Hotel Cheltenham, Shaun Bowles, said: “We believe that this change of introducing sustainable amenities will not only boost the guest experience, but these new products will also allow us to move forward in becoming more eco-conscious as a hotel group. Taking the initiative to use a local, sustainable brand is a small step towards our eco-friendly initiatives.”
Shaun recognises that there are numerous benefits associated with eco-friendly amenities, for example, 100 Acres include completely 100% natural, botanical ingredients which are always kind to the skin and the environment. Moreover, there has been a huge rise in demand for sustainable or eco-friendly businesses, with more and more customers choosing sustainable businesses over non-sustainable businesses.
“The easiest products to swap out for more sustainable ones would be products used within the bathroom or bedrooms, such as hand/body wash, shampoo and conditioners and we will continue to look at all of our bedroom products in this manner.” Added Shaun.
Noble Isle has created a fine fragrance, luxurious bath and body collection, which is made in the UK using locally sourced extracts from the British Isles. Each product from the fragrant bath and body collection is available in luxurious hotel amenity sizes ranging from 30ml, 50ml, 75ml and 250ml including 30gr and 50gr Soap Bars and a full range of plastic-free accessories. As of January 2020, all of their hotel accessories are plastic-free and eco-friendly. Their formulas are all created with natural extracts, natural bases and naturally derived ingredients where possible. Glass will make an introduction into the range in 2022, with refillable bottles and glass jars.
“Sustainable amenities allow guests who care for the environment to stay in a hotel confidently.”
All Noble Isle products are vegan and cruelty free. Noble Isle also partners with Clean Conscience to ensure any excess hotel amenity stock is re-distributed to those in need.
Sustainable amenities allow guests who care for the environment to stay in a hotel confidently in the knowledge their own values and beliefs are aligned with the hotel, which will be reflected throughout the venue across other products and initiatives.
When deciding to make the change to implementing sustainable amenities as opposed to ordinary ones, it can be tricky to know what to look for without any experience in that field. So, what should you remember to consider?
Katy Simpson, Founder and CEO at Noble Isle, added: “Key things to look for in a sustainable amenities partner include looking at the ingredient lists, looking out for natural ingredients, where the products are made, looking out for symbols for vegan and cruelty-free. Other ideas are to find out if refillable options are available and lastly what material the accessories are made from.”
It’s easy to reduce the amount of plastic waste by using refillable options. Katy advises looking out for sustainable hard soaps by reading the ingredient list. Looking at the back of the pack for country of origin will also give you an indication.
The use of eco-friendly hotel amenities has a significant impact on the future of the hospitality industry. Making eco-conscious decisions will not only have an effect on the longevity of the industry, but where consumers are becoming more interested in eco-friendly housing, it will contribute to boosting the reputation of a business.
NEW OPENING: The Marquess of Exeter, Lyddington in Rutland reopens under the ownership of acclaimed chef, Krishnapal Negi.
Chef Krishnapal Negi takes over at The Marquess of Exeter, a pub, restaurant & rooms in the historic village of Lyddington in rural Rutland.
Following an illustrious London-based career as one of the pioneers to have shaped modern Indian food as we know it today, (1947 London, Tangawizi ), 2022 sees chef Krishnapal Negi donning wellie boots and waxed jacket as he embarks on an exciting new rural adventure.
In spring ’22 Krishnapal Negi and business partners took ownership of The Marquess of Exeter. A Grade II listed building dating back to the early seventeenth century. Set in the historic village of Lyddington in rural Rutland, our celebrated chef has come to land in the foodiest county in the country.
THE MARQUESS OF EXETER NOW OPEN.
Krishnapal's new offering includes The Bar at The Marquess serving pub classics, Krishna's at The Marquess serving authentic Indian dishes crafted by Krishanpal Negi, The Meadow, a delightful grassy spot behind the building for al fresco drinks and dining and Rooms simple but comfortable 'inn' style accommodation.
FOOD & DRINK
Today, guests can choose from two dining options: The Bar at The Marquess for carefully-crafted classic pub fare, ales and wines and Krishna’s, an exciting new Indian restaurant by award-winning chef, fresh from London, Krishnapal Negi.
THE BAR AT THE MARQUESS
The characterful bar oozes history from its ancient flagstone flooring to inglenook fireplaces, beamed ceilings and cosy cushioned nooks just perfect for whiling away an evening with friends.
Today, guests can look forward to carefully-crafted British pub fare, think prawn cocktail, £7.50, juicy steak, gammon with pineapple or burger with homemade chips from £13.95 followed by hearty puds: Sticky toffee; Lemon tart and the like, from £6.95
KRISHNA’S AT THE MARQUESS
Creating menus for some of London’s standout Indian restaurants fuelled the desire in Krishnapal to run his own proprietary kitchen, a place to create a simple menu of authentic dishes inspired by the Himalayas where he was born. Krishna’s at The Marquess sees the acclaimed chef realising his dream.
KRISHNA’S MENU
A concise launch menu includes
Snacks and starters:
Wild mushroom cake served on chickpea masala with mint (from the herb garden) tamarind and sweet yogurt. £7
Chicken ‘65’ marinated breast pieces in spices and tomato chilli sauce £8
For mains
Butter chicken, the guaranteed crowd pleaser is a suitable entry point for residents unfamiliar with real Indian food. This one is delicately spiced and simmered in tomato and cashew sauce £16
Lamb masala melting pieces of lamb cooked slowly in savoury onions £16
Sides, from £4 include pulau Basmati, truffle naan, Aloo jeera and Pindi chole.
Sunday Roast is coming soon and is expected to include a clever ‘Krishna twist’ here and there.
ABOUT KRISHNAPAL NEGI
Chef Krishnapal Negi’s competitively-priced Indian menu is drawn from recipes that he loved as a child growing up in the Indian Himalayas.
Short and easy to navigate, the menu focuses on light and healthful dishes. Vibrant with flavour and colour, aromatic with precisely balanced spices and herbs, Krishna’s menu is an introduction to authentic Indian cuisine.
Negi first made his name when he launched Tangawizi in Richmond Upon Thames in 2004. Recognised at the time as ground-breaking for its innovative menus it became a regular haunt for Brad Pitt and Angelina Jolie, and it was from here that George Clooney was famously turned away for lack of an available table.
From Tangawizi, where Negi achieved a Michelin award, he went on to work under Michelin-starred Vineet Bhatia who spotted Negi’s raw talent and harnessed it. Until early 2022 Negi was executive chef at acclaimed London Fitzrovia restaurant ‘1947 London’ where he found full expression for his unique style eventually hailed as one of the capital’s foremost chefs by leading food critics across the UK.
This summer 2022, Krishna is delighted to welcome you all to Krishna’s at The Marquess.
ROOMS AT THE MARQUESS
Make a weekend of it. Come for dinner and stay the night in one of seventeen comfortable en-suite bedrooms. Pretty décor, tea, coffee, kettle, hairdryer and gentle views over meadows of grazing horses and sheep.
Set in the heart of the historic village of Lyddington, this is a perfect pit-stop for walkers, cyclists, antique hunters, art lovers and visitors to Rutland Water.
MEADOW AT THE MARQUESS
Secreted away behind the pub, guests can retreat to this beautiful green meadow boasting pretty views over the rolling Rutland countryside. Through summer it’s a peaceful spot for a delicious al fresco meal, a convivial drink at sunset before the stars set the night sky on fire.
THE VILLAGE OF LYDDINGTON, RUTLAND
Built in the red limestone that characterises Rutland villages inside, the Marquess is loaded with history and character. It is thought there has been a tavern on this very site since parish records began in 1563.
WHAT TO DO IN RUTLAND
Walkers, cyclists, water-sports afficionados, antique lovers and foodies. Rutland might be the smallest country in England but it’s bursting with fun things to eat, drink and do.
Ideal for outdoor adventurers. Art and antique lovers will enjoy nearby Uppingham’s galleries and curio shops. Rutland Water is approximately a 12-mile drive away. The smallest country in England also boasts some to-die-for PGI foods from Red Leicester and Stilton Cheese to Melton Mowbray pies. Feeling tired already? Then get a glass of something and come star gaze the glorious Rutland night skies in our lovely meadow.
THE MARQUESS OF EXETER
52 Main Street, Lyddington, Oakham, LE15 9LT
@marquess_exeter
@themarquessofexeterlyddington
OPENING TIMES
Open all day
Deadline extended for the Independent Hotel Show Awards 2022
The deadline for the 10th annual Independent Hotel Show Awards, which include the Independent Hotelier Award and the GM of the Future Award, in partnership with The Master Innholders, has been extended to Monday 20 June.
The awards are free to enter, and the winners will be announced during a ceremony and drinks reception to celebrate the 2022 finalists on day one of the Independent Hotel Show, taking place at Olympia London on 4-5 October.
The Independent Hotelier Award is presented to an individual, couple or business partners who have made a significant contribution to the independent hotel sector. An independently spirited pioneer, recognised for excellence, with a reputation for pushing boundaries and creating exceptional guest experiences. Above all, the winner is someone committed to the development of their team, the success of their establishment and the industry at large.
The GM of the Future Award is presented to an individual who shows promise to fulfil the role of a Hotel GM (or equivalent) in the future. Individuals from an independently spirited hotel in the UK will be recognised for their personal and professional development in the hotel industry, their ‘extra mile’ attitude and commitment to becoming a future leader to inspire others. Plus, the winner will get a complimentary ticket to the Hotel Leadership Conference in 2023.
Independent Hotel Show Event Manager Glenn Wallace commented: “The Independent Hotel Show Awards are a fantastic opportunity to celebrate the individuals who are leading the way in the independent hotel sector, inspiring teams and embodying what makes these businesses so unique. We’ve had some fantastic entries so far – the judges will have their work cut out!”
The judges for the Independent Hotelier Award include:
- Richard Fraiman, Chief Executive, The Good Hotel Guide
- Simon Numphud , Managing Director, AA Media
- Andrew Henning, General Manager, Grosvenor House Suites
- Brenda Collin, Executive Vice President of Europe, Preferred Hotels & Resorts
- Charlotte Evans, Publishing Director, Condé Nast Johansens
- David Noble, Managing Director Hospitality and Leisure, James Hallam Insurance
- Fiona Duncan, Travel Writer, Sunday Telegraph
- Peter Hancock, Conference & Awards Host
- Jane Pendlebury, CEO, HOSPA (The Hospitality Professionals Association)
- Joanne Taylor-Stagg, General Manager at The Athenaeum Hotel and Residences
- Paula Ellis, Group General Manager, Retreats Group Ltd
- Susan d'Arcy, Hotels, Luxury Travel and Wellness Editor, The Times and The Sunday Times
- Zoe Monk, Senior Editor, Boutique Hotelier
Following the awards judging day, the shortlist will open to a public industry vote.
Peter Hancock commented: “You're still in time to nominate someone amazing (perhaps it's yourself) for the prestigious Independent Hotelier award, which will be presented at this year's Independent Hotel Show. I can think of several worthy candidates, but they will need our votes!"
Enter the Independent Hotelier Award, or nominate a colleague, here.
Enter the GM of the Future Award, or nominate a colleague, here.
Entrants for GM of the Future must be 35 or younger and can be working in any role except GM in the hotel industry.
The History of Hoar Cross Hall
THE STORY
The picturesque village of Hoar Cross, originally named Horecross, was created upon the Needwood Forest, owned by Henry de Ferrers in the late 11th Century. The villages rural charm remains the same to this day, nestled directly between the towns of Stafford, Lichfield, Uttoxeter and Burton upon Trent. The Hall’s original foundations were erected in the 15th Century, during the reign of Henry VI, featuring a moat, drawbridge, porter’s lodge, summer house and chapel. In 1740 the manor house was sadly demolished due to decay and neglect, but brought back to life in 1793 when Hugo Meynell, ‘The Father of Fox-Hunting’, purchased the estate with his wife Elizabeth Ingram Shepheard, and built a hunting lodge in its place.
THE BUILDING
When Hugo’s grandson, Hugo Francis Meynell Ingram, acquired the estate after his father's death, he set out an ambitious 10-year reconstruction of the Hall, to celebrate his marriage to Emily Charlotte Wood. Completed in 1871 and designed by renowned architect Henry Clutton, who redeveloped Covent Garden, the spectacular Hall was built in an Elizabethan style with Jacobean undertones, complementing Hugo’s other property, Temple Newsam near Leeds. The symmetrical exterior of the property had many striking features, including 48 chimneys, lofty gables, mullioned windows, two turret water towers with ogee caps and two large weather vanes in the shape of ‘M’ and ‘I’, saluting to the Meynell Ingram family.
THE LONG GALLERY
The breathtaking 114 foot Long Gallery was created for family members to walk, converse, listen to music and play games in, and was a common feature of Tudor country houses – with the markings of archery games still visible in the archway to this day! Boasting ornamental plasterwork on the ceilings, rich decoration, oak panelling and two Sienna marble fireplaces, the Long Gallery was at the heart of the Grand Hall.
THE GARDEN HALL AND CHAPEL
At the east end of the Long Gallery was the Garden Hall, which eventually reached the Chapel, a later addition to the property in 1897. With linenfold panelling, a carved ceiling, gilded altarpiece and stained-glass windows, the Chapel was used for morning services, which all 75 staff were expected to attend, except the cook who was making breakfast.
THE LIBRARY
The Library was the first room to have parquet floors, which were then extended throughout the principal rooms. Lined with mahogany bookshelves and an elegant marble fireplace, the views from the Library were some of the best around, with family members being able to see the spires of Lichfield Cathedral.
THE BALLROOM
The Drawing Room, now known as The Ballroom, was always one of the most highly regarded rooms of the Hall. Featuring William Morris wallpaper, which can still be seen today, a ‘wedding cake’ ceiling and two marble mantelpieces underneath portraits of Hugo and Emily Meynell, The Drawing Room was as grand then as it is today.
THE DINING ROOM
Adjacent to The Drawing Room is The Dining Room, which was restricted to only the Meynell family and their prestigious invited guests. An extendable regency dining table was the centrepiece of the room, with magnificent historical tapestries hanging on the walls.
THE FLOORS
The servant’s quarters could be found in the basement and second floor of the Hall, featuring servant bells connected to the ground floor. The living quarters of the family could also be found on the first floor, with every room named by the village or town the window faced. Interestingly, a ‘Burton Room’ was never created, due the family believing the town did not have any worthy attributes.
THE LAST OF THE MEYNELL’S
Sadly, Hugo died in the May of 1871, due to complications from a horse riding accident, only a few short months after the build was complete. As Hugo and Emily had no children, Emily inherited Hoar Cross Hall, along with Hugo’s other estates. Fredrick, Emily’s brother, moved in to help manage Hoar Cross Hall, which throughout this time became a boy’s home, mixed children’s home and nursing home. The last Meynell couple to live at Hoar Cross Hall was in 1952, moving to a smaller house in a nearby village after being seriously injured during the war and many servants leaving.
RESIDENTS OF THE HALL
Hoar Cross Hall was rented out post 1952 to a local consultant and his wife for 10 years, followed by a monastic community creating a Christian Community Centre. Eventually, after the monastic community left due to struggling to raise the required funds, William and Gwynyth Bickerton-Jones purchased the Hall in 1970, and settled there for the next 20 years.Under the reign of the Bickerton-Jones family, the Hall opened to the public after many much-needed renovations, offering Afternoon Tea, banqueting nights and large scale events. This made the Hall not only a family home, but a successful business which earned its own keep.
MR STEVE JOYNES
In 1989, Hoar Cross Hall was purchased by Walsall-born Mr Steve Joynes, who had huge plans for the stately home. Looking to double the size of the original building to create a luxury health spa resort, Mr Joynes invested £8 million pounds into the project, adding a further 70 bedrooms and state-of-the-art leisure facilities. Offering the Hall a secure future and jobs for the local community with it’s opening in 1991, Mr Joynes gave Hoar Cross Hall a new lease of life with his background in the business of hotels.
THE PRESENT DAY
Barons Eden, the luxury hotel and spa collection formed by Mr Steve Joynes, now own Hoar Cross Hall. Made up of five like-minded partners who share a passion for entertaining, socialising, great food and standout experiences, the close-knit team set out to create truly memorable stays, treating every guest like a friend of the family. Recently investing £14 million pounds in renovations across the spa and hotel, Hoar Cross Hall is now one of the largest spas in Europe, bringing guests back time and time again. Barons Eden also own the historical property Eden Hall in Nottinghamshire, an award-winning Day Spa offering first-class facilities, luxury treatments and most importantly, total relaxation.