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Hotel Ranga joins the Drake & Cavendish Luxury Hotel Guide

Saturday, November 21st, 2009

Hotel Ranga

 We are delighted to welcome the Hotel Ranga in Iceland to the Drake & Cavendish luxury hotel guide. Iceland does not have any official 5 star rated hotels, however the Hotel Ranga certainly qualifies as a luxury hotel. Located in the south of the country, the Hotel Ranga offers spectacular views of the famous Mt. Hekla.

You can read more about the Hotel Ranga on our dedicated page, or click here for the hotel’s official website.

Not everyone hates the cold!

Thursday, March 5th, 2009

The latest goings on at our favourite winery, Chapel Down.

The snow and very cold weather may be bad news for some of you, and a joy for others. For us, its mainly good news. Firstly, we all enjoy the look of the place with a covering of snow and its good to have a snowball fight and a bit of sledging. Secondly, in the vineyards, its no bad thing. The vines will be thoroughly dormant and that’s good news. For the last two years we have had exceptionally mild winters and we think that has been one of the causes of the lower harvests we have had in 2007 and 2008 as the vines have remained stressed over the winter and not become dormant for long enough. I know I’m grumpy if I dont sleep well. In addition, the various bugs that can cause problems will not have survived this cold snap.

chapeldown1
The vineyard on the first day of the snow
On the downside, visitor numbers to shops and restaurants generally are down. Remarkably, the restaurant here at the vineyard continues to thrive and had its busiest Saturday ever on the 24th January!

chapeldown2
A rare quiet time on the balcony at dusk
Of course winter means its pruning time. Our teams are out in vineyards preparing the vines for this year. Owen went out with a camera the other day and took the following shots of the vineyard. Arty isn’t he?

chapeldown3
It seems that most businesses around here are pruning too – but its people that are being cut. It seems that everyone is cutting back on their spending and looking for bargains. There are lots of things to cut back on, but I think life is too short to drink bad wine. It may cost a couple of pounds more, but it’s good for you (in moderation), is something to look forward to and share and it relaxes you. I dont think we should compromise on feeling good with your partner, friends or family, no matter how tough things get. Fortunately. it seems many agree with me.

chapeldown5

Please remember whilst you are bargain-hunting though. The real saving you make in sourcing local produce is the support you give to local workers and keeping employment and maintaining healthy communities. We do. We have an active sourcing policy of Kent and our local community first, England or British second, Europe third, Rest of the World if we must. Perhaps if more people did the same….

Frazer Thompson
Managin Director

A new luxury look for 2009

Thursday, January 29th, 2009

It’s been a long time coming, but today we’re pleased to unveil the new look www.drakeandcavendish.com website.

The new site feature a price comparison tool that will check prices of over 65,000 of the world’s most luxurious hotels, from 31 different online travel agencies. Of course we’ve kept all the contact details and website links of the hotels so you can check prices with the hotels directly before you book.

We hope you enjoy using the new site and we will be adding new hotel offers onto the site…so make sure you pay a visit before you book your next hotel stay.

If you own a luxury hotel, or are responsible for promoting a luxury hotel; please get in touch with us by clicking here and completing the online form.

Happy new year.

Russ Pooley
Drake & Cavendish

Efficient ‘holiday money’ tips given by expert

Wednesday, November 12th, 2008

Tips and hints on how to avoid wasting money while on holiday have been provided by the Independent newspaper.

Travellers to luxury hotels and other UK tourists are advised to take into account the present exchange rate between sterling and the local currency before they change money prior to the trip.

Speaking to the newspaper, Martyn Hocking at Which? added: “Don’t wait until the last minute to buy your foreign currency, as exchange rates at airport bureaux de change are generally not as good as those on the high street or online.”

Once at the destination, tourists are also recommended to carry their money in more than one form – such as cash, cards and traveller’s cheques.

However, card users are advised that 2.75 per cent “loading fees” are added to overseas transactions by some providers.

These firms should also be told of the holiday beforehand, Mr Hocking added.

“In a bid to tackle fraud, your provider may query any foreign transactions or cancel your card – so talk to them before you go on holiday, telling them where you are travelling to and how long you will be away.”

UK tourists “seek foreign cuisine”

Monday, September 1st, 2008

Increasing numbers of tourists are interested in sampling traditional dishes when they go on holiday, according to a leading tourism association.
 
Association of British Travel Agents (ABTA) spokesperson Frances Tuke said more and more people were looking for “good gourmet experiences” on their travels, describing local gastronomy as “part and parcel” of what people want.

While claiming there were still tourists who are “not very adventurous”, she added “there are those who want to go for the authentic travel experience and that includes proper local food.”

Research by the World Travel Market shows more than 53 per cent of holidaymakers said eating traditional was a “very important” or “important” part of their holiday, while 86 per cent of UK tourists questioned said they enjoy eating local food while abroad.

The international culinary tourism association defines culinary tourism as “the pursuit of unique and memorable culinary experiences of all kinds”.
According to this definition, it is possible to be a culinary tourist at home as well as on holiday

More luxury holidays for families in the Caribbean

Wednesday, August 13th, 2008

Families are taking more luxury holidays to the Caribbean islands, according to the editor of Luxury Travel Magazine.

Alyson Cook says that while family holidays are “usually the last thing to go” in the UK holiday market, her magazine had discovered that the reverse was now true.

She said that research carried out at the beginning of the year within her magazine readership –  upmarket travel agents and premium tour operators – indicated the luxury travel market would not be unduly affected by the credit crunch.

Luxury travellers were said to be “cash rich and time poor”, with their family holiday time “sacrosanct”.

Ms Cook said the Caribbean resorts were particularly popular with families, saying the region is popular because of the child-friendly nature of venues such as Antigua, Barbados and Jamaica.

She added: “The tendency in this particular market, where we are talking about large spend holidays, is that the whole family goes together.

“Quite often grandparents are included and usually the nanny.”

Research conducted by the International Luxury Travel Market in 2007 suggested the luxury travel industry as a whole is booming, with major growth being witnessed in developing markets such as India, Russia and China.

Four Seasons – the early days…

Monday, November 26th, 2007
Meet Isadore Sharp, one of four children of Polish parents who immigrated to Toronto before his birth in 1931. Issy, as he is known to his friends, worked at his father’s construction company after college, and while building a motel for a client, formed the ambition of building and running a motel of his own. Sharp opened the Four Seasons Motor Hotel in 1961 with 125 affordable rooms in a rather seedy area outside the core of downtown Toronto.At that time, a would-be hotelier had two choices. He could build a small motel with fewer than 200 rooms and simple amenities. The capital requirements were modest, and per-room operating costs were low. The alternative was the large downtown hotel catering to business travellers. Such hotels usually had at least 750 guest rooms and extensive amenities, including conference facilities, multiple restaurants and banquet rooms. Sharp’s fourth hotel, a 1,600-room downtown convention hotel featuring a huge shopping arcade, met that description. Like Sharp’s first motel, it was profitable and popular.

Each type of hotel had its advantages, as well as distinct drawbacks. For all its comfort and intimacy, the small motel wasn’t an option for the business traveller who needed a well-appointed meeting room or state-of-the-art communications facilities. Large hotels produced a big enough pool of revenues to fund the features the market demanded, but tended to be cold and impersonal.

After opening that fourth hotel, Four Seasons Sheraton, in 1972, Sharp sought, in his words, “to combine the best of the small hotel with the best of the large hotel.” He envisioned a medium-sized hotel – big enough to afford an extensive array of amenities, but small enough to maintain a sense of intimacy and personalized service.

Sharp reasoned that if the Four Seasons offered distinctly better service than its competitors, it could charge a substantial premium, boosting revenue per room to the point where it could offer top-of-the-line amenities. Before he could ask guests to pay a super-premium room rate, though, Sharp understood that he would have to offer them an entirely different kind of service.

Salience at Four SeasonsWhen he considered what his guests, mostly travelling business executives, were looking for, Sharp’s view of salience more nuanced and humane than that of his rivals. “Luxury, at that time, was seen chiefly as architecture and décor,” says Sharp. “We decided to redefine luxury as service – a support system to fill in for the one left at home and the office.”

Four Seasons became the first to offer shampoo in the shower, 24-hour room service, bathrobes, cleaning and pressing, a two-line phone in every guest room, a big, well-lighted desk, and 24-hour secretarial services. Defying the traditional approach in the industry, which was to set a relatively fixed standard of physical and service quality across the entire chain, Sharp made sure each city’s Four Seasons reflected the local colour and culture.

Sharp also recognized the salience of the hotel’s ownership structure. To his rivals, operating and owning went hand in hand. But ownership tied up capital and exposed the hotelier to fluctuating local real estate values, and diverted valuable senior management time. Four Seasons shed those burdens by becoming the first big hotel company to manage, rather than own, the hotel facilities that bore its name.

Causality at Four SeasonsCertain causal relationships are obvious to anyone in the hotel business. The traditional belief was that a full-service business traveller hotel needed at least 750 rooms to generate the revenue to pay for its amenities. Sharp saw a more complex relationship between hotel size and amenity. If he could provide his guests with a higher standard of service, they would pay significantly more per room per night.

How could Sharp attain that level of service? By seeing the causal link between the way a hotel treated its employees and the way employees treated their guests. Rather than treating its employees as disposable, Four Seasons distinguished itself, in Sharp’s words, “by hiring more for attitude than experience, by establishing career paths and promotion from within, by paying as much attention to employee complaints as guest complaints by pushing responsibility down and encouraging self-discipline, by setting performance high and holding people accountable, and most of all, adhering to our credo, generating trust.”

Sharp’s management has generated enough trust to establish Four Seasons as the employer of choice in the hotel industry. When the New York City location opened in 1994, more than 30,000 applicants applied for 400 jobs. And until 2007, the company appeared on Fortune magazine’s list of the ‘Top 100 Companies to Work’ every year since the ranking first appeared in 1998. Architecture at Four SeasonsIn architecting Four Seasons’ competitive strategy, Sharp did not proceed sequentially. Instead of first deciding how big a hotel would be, then establishing service standards, and then setting human resources policy, he kept the chain of considerations in mind while working on individual links in the chain.

One organizing principle runs through the entire Four Seasons organization. Everyone is guided by the Golden Rule: in Sharp’s words, “to deal with others – partners, customers, coworkers, everyone – as we would want them to deal with us.” Every phase of hotel operations coheres around this strategy. Significantly, Four Seasons has no separate customer service department. Everyone at the Four Seasons is not just a member of the customer service department, but in charge of it.Resolution at Four SeasonsSharp set out to create “a reputation for service so clear in people’s mind that Four Seasons’ name will become an asset of far greater value than bricks and mortar.” The results speak for themselves. With 73 hotels in 31 countries, and with 25 properties under development, Four Seasons is considerably larger than the next biggest luxury player. Condé Nast Traveler ranks 18 Four Seasons hotels in its global Top 100 list, more than three times the next most cited chain. A Four Seasons signifies that a city has become a global destination.

Sharp succeeded because he was willing to consider a broader set of salient features, delve into more complicated causal relationships, and architect holistically the decision facing him. His resolution produced a system of reinforcing activities, each of which fits with and strengthens the whole. In the process, he did nothing less than fashion a new way to succeed in the luxury lodging business.

Wednesday: Bob Young and the rise of Red Hat Software

Reprinted from The Opposable Mind: How Successful Leaders Win Through Integrative Thinking by arrangement with Harvard Business School Press. Copyright 2007 Roger Martin. Prof. Martin is Dean of the Rotman School of Management, University of Toronto. He holds the Premier’s Chair in Competitiveness and Productivity and serves as Director of the AIC Institute for Corporate Citizenship at Rotman.

UK’s 50 top ‘green’ hotels

Monday, September 17th, 2007

UK hotels deemed to be at the forefront of sustainable tourism have been identified.

A range of independently owned and corporate properties share the honours in the first register of its kind.

The Green Tourism Business Scheme has handed out gold awards to those companies which have demonstrated a firm commitment to safeguarding the environment and promoting sustainable tourism.

The list was compiled by a team of independent assessors who individually verified each establishment’s green credentials before granting them the highest possible grading, according to the organisation.

They had to achieve a minimum standard from more than 120 separate measures ranging from best management practice and energy saving to buying local produce and caring for wildlife and the landscape.

Green Tourism Business Scheme director Andrea Nicholas said: “This is more than just a list it is a sign of the future as more people are demanding that hotels have to be environmentally aware.

“Our assessors visited every hotel on the list and verified their claims to be green.

“We are delighted that so many places want to win the highest accolade – a Gold Award, many others have achieved Bronze or Silver. These hotels are pioneering the way.”

The Green Tourism Business Scheme was founded in partnership with VisitScotland ten years ago and has more than 1,400 members across the UK.

Britain’s 50 ‘Greenest’ Hotels:

  1. Ambassador Hotel, Brighton., East Sussex.
  2. Apex City Hotel, Edinburgh, Midlothian.
  3. Apex City Quay Hotel & Spa, Dundee, Angus.
  4. Apex European Hotel, Edinburgh, Midlothian.
  5. Apex International Hotel, Edinburgh, Midlothian.
  6. Argyll Hotel, Isle of Iona, Argyll.
  7. Bedruthan Steps Hotel, Newquay, Cornwall.
  8. Blueseas Hotel, Penzance, Cornwall.
  9. Budock Vean Hotel, Falmouth, Cornwall.
  10. Careys Manor Hotel & Senspa, Brockenhurst, Hampshire.
  11. Castle Campbell Hotel, Dollar, Clackmannanshire.
  12. Cleaton House, Westray, Orkney.
  13. Crown and Cushion Hotel, Chipping Norton, Oxfordshire.
  14. Dartmouth Golf and Country Club, Dartmouth, Devon.
  15. Dryburgh Abbey Hotel, Melrose, Roxburghshire.
  16. Dunstanburgh Castle Hotel, Alnwick, Northumberland.
  17. Fairmont St Andrews, Scotland St Andrews, Fife.
  18. Glazebrook House Hotel, Ivybridge, Devon.
  19. Gleneagles Hotel, Auchterarder, Perthshire.
  20. Greenbanks Country Hotel, Wendling, Norfolk.
  21. Herrislea House, Tingwall, Shetland.
  22. Hilton Colyumbridge Hotel, Aviemore, Inversness-shire.
  23. Isles of Glencoe Hotel & Leisure Centre, Fort William, Inverness-shire.
  24. Jurys Inn, Glasgow, Glasgow, Strathclyde.
  25. Kings Manor Hotel, Edinburgh, Midlothian.
  26. Langass Lodge, Locheport, Isle of North Uist.
  27. Loch Torridon Hotel, Achnasheen, Ross-shire.
  28. New Hall, St Andrews, Fife.
  29. New Lanark Mill Hotel, Lanark, Lanarkshire.
  30. Park Hotel, Thurso, Caithness.
  31. Paskins Town House, Brighton, East Sussex.
  32. Pennyghael Hotel, Pennyghael, Isle of Mull.
  33. Pool House Hotel, Poolewe, Ross-shire
  34. Primrose Valley Hotel, St Ives, Cornwall.
  35. Radison SAS Glasgow, Glasgow, Renfrewshire.
  36. Radisson SAS Hotel, Edinburgh, Edinburgh, Midlothian.
  37. Rufflets Country House & Garden Restaurant, St Andrews, Fife.
  38. Station Hotel, Dumfries, Dumfriesh
  39. Stein Inn Waternish, Isle of Skye
  40. Strattons Hotel, Swafham, Norfolk.
  41. Sunny Brae Hotel, Nairn, Inverness-shire.
  42. Tables Hotel, Dunvegan, Isle of Skye.
  43. The Ballachulish Hotel, Fort William, Inverness-shire
  44. The Bonham, Edinburgh, Midlothian
  45. The Foveran Hotel, Kirkwall, Orkney
  46. The Howard, Edinburgh, Midlothian
  47. The Silverdale Hotel, Brighton, East Sussex.
  48. The White Horse Inn, Chichester, West Sussex.
  49. The Winnock Hotel (Drymen), Loch Lomond, Stirlingshire.
  50. Willowburn Hotel, Oban, Argyll. 

The sweet taste of success!

Thursday, August 9th, 2007

Pastry Chef Derryck Adams from Hilton Sandestin Beach & Golf Resort Takes Home First Place in the Chocolate Masterpiece competition.

Many studies have touted the benefits of chocolate, including theories about its power to positively impact moods. So it came as no surprise when Hilton Hotels – dedicated to positively impacting guests’ journeys – challenged its chefs to create the ultimate chocolate concoction. Pastry chef and seven-year Hilton veteran, Derryck Adams from the Hilton Sandestin Beach Golf Resort & Spa in Florida beat out 50 other entries to take home first prize for his Cappuccino Chocolate Delight.

‘The Hilton Chocolate Creation Recipe Contest allowed us to highlight the incredible culinary diversity consumers can find at Hilton’s restaurants across the globe,’ said Hans Brosbol, director of food and beverage – Hilton Hotels. ‘The 50 unique entries demonstrate creativity, exceptional talent, and a deep appreciation of local flavors and palates.’

Each chef was asked to use a high-end chocolate to create a unique dish. Contestants submitted a recipe and photograph of the finished product. The 50 entries were judged on the basis of presentation, perceived ease of production and flair and whittled down to 15 finalists. The 15 finalists’ dishes were prepared and tasted by five judges. The winning entry was selected based on presentation (‘wow factor’), ease of production and overall taste and quality.

Other finalists included a Chocolate Moscato D’Asti Mousse from the Hilton Austin, a Grand Couva Chocolate Tropical Mango Exotica from the Hilton Trinidad & Conference Center, and a Chocolat Soupe from the Hilton Lac Leamy in Montreal.

THE WINNING RECIPE:

Derryck Adam’s Cappuccino Chocolate Delight

Ingredients (makes 12 servings):

1 slice: chocolate sponge
4 each: egg yolk
2 oz: sugar
8 oz: cream cheese
3 cups: heavy cream (whipped)
1 oz: Myers Original Dark rum
2 oz: coffee espresso
8 oz: Godiva white chocolate
1 cup: heavy cream
12 lb: Godiva dark chocolate
1 oz: raspberry puree
1 oz: mango puree
1 oz: granulated sugar

Directions:

Whip egg yolk until fluffy. Cook two ounces of sugar to a soft ball and add it to the egg yolk. Melt the white chocolate with the coffee and fold it in the cream cheese and whipped cream. Arrange the sponge in a cake mold and soak the sponge with the rum. Pour the mix in the cake mold and freeze it.

How to make a ganash:

1 cup of heavy cream and bring it to a boil, then add 12 oz of dark chocolate.

When the cake is frozen take it out of the freezer and cut it into 12 slices.

Many luxury hotels now offer cooking experiences for their guests – we’ve compiled a list of some of the best in our Cooking Holidays section

The Peninsula and Rolls-Royce – a marriage made in heaven

Monday, August 6th, 2007

Except for a brief interlude, The Peninsula has used Rolls-Royce motor cars exclusively for its guests since 1970, and the current fleet – the hotel’s eighth record-breaking order – forms part of a long-term partnership between the two companies.

It now has the largest ever single order of Rolls-Royce Phantoms with 14 extended wheelbase cars, all finished in signature Peninsula Green. The Peninsula and Rolls-Royce have been associated  for almost 40 years, in a partnership that began with the hotel’s first order for seven Silver Shadows in 1970.

The relationship commenced with the simple question “Have you enquired?”  When told that a fleet of Rolls-Royces would probably be too expensive for the hotel, Lord Lawrence Kadoorie (father of Sir Michael) enquired if anyone had actually contacted Rolls-Royce to ascertain the cost. That purchase made history for being the largest ever single order for Rolls-Royce motor cars, and set a trend that continues to this day with the arrival of the hotel’s eighth and latest fleet of 14 Extended Wheelbase Phantoms.

The fleet was shown for the first time at the hotel on December 14, 2006, and was unveiled by The Hon. Sir Michael Kadoorie, Chairman of The Hongkong and Shanghai Hotels, Limited and Mr. Ian Robertson, Chairman and Chief Executive of Rolls-Royce Motor Cars, when keys to all 14 cars were presented to Sir Michael by Mr. Robertson.

Rolls-Royce engineers and designers worked closely with Sir Michael and Martin Oxley, The Peninsula’s Fleet Vehicle Manager, to develop a number of dedicated features to meet the hotel’s specific needs.  These included the provision of a cool box for chilled hand towels, customised tread plates and a new, larger luggage compartment. In all, it has taken more than 350 hours to build each individual Phantom. Due to the size and complexity of the cars, Martin Oxley and the hotel’s team of chauffeurs travelled to the UK for a week of training at the Sir Henry Royce Training School, Rolls-Royce’s dedicated technical institute. 

The grandest member of the fleet is a magnificent and immaculately restored 1934 Rolls-Royce Phantom II.  The Phantom II is just six years younger than the hotel itself, having made its debut at the London Motor Show in October 1934.