Aldwych gets top ratings from masterclass
What do you call perfection in hospitality: sustainable?
It is said that when the interviews were being held for the establishment of a new five star central London Hotel a new employment formula was adopted. “I think that we should only employ people we’d like to have as friends” said the MD, Gordon Campbell Gray as he outlined his idea for a “Snob-free zone”
And, so, as the old Morning Post building in London’s Covent Garden entered a new life as a top hotel it became staffed with people you’d like as friends. And it shows.
Although sustainable hospitality is about the economy and about the environment and about the social and cultural aspects of life it is, above all, about the absence (or minimization) of waste.
Now this doesn’t just mean rubbish and recycling. It also means the absence of wasted opportunities.
And the absence of wasted opportunities appears to be what the Aldwych Hotel – a boutique five star hotel in London’s theatreland – is good at.
So, when you enter the hotel, the doormen don’t miss the opportunity of having a short chat, and the receptionist doesn’t miss the opportunity to mention your name and ask how you are.
When you get to your room and use the loo, you’ll notice that the opportunity has not been missed to use a high-tech EVAC system to minimise water waste. And when you sleep you’ll find out that you’ve not missed out on a second of comfort.
As with breakfast – the opportunity has not been wasted to bring local supplies supplies to your table – including a little local honeycomb. And fairtrade food too.
If you had a swim before breakfast – you’ll have noticed that the opportunity of demonstrating that chorine isn’t necessary hasn’t been wasted in the massive and tranquil bathing area (the hotel is, by the way – a bleach-free zone)
There are, of course, big non-missed opportunities behind the scenes, saving energy and ramping up sustainable practices, but the key to the hotel’s sustainable hospitality is hospitality and nowhere is this more apparent than in the provision and service of food and drink.
The masterclass lunch included real sustainable delicacies such as Cornish Mackerel Baps, Dingley Dell Pork, Herdwick Lamb Shoulder and Oakchurch Farm mixed berry and elderflower jellies
No missed food opportunities, then, all the way to the new season apple and blackberry crumbles with clotted cream ice cream.
Not a bit was wasted!
And guests don’t miss the opportunity to get free wifi either!
See interview: http://luxurytravelbible.com/Luxury-Hotels.asp?active_page_id=538
Valere Tjolle
Valere is editor of the Sustainable Tourism Report Suite 2011 Special Offers HERE
Valere
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