Latest news with #SeatonHouse
The Herald Scotland
5 days ago
- Business
- The Herald Scotland
St Andrews golf hotel group boss on building global business
Name: Euan McGlashan Job title: Global co-founder & CEO What is your business called? Valor Hospitality Partners Where is it based? Atlanta in the US is our global HQ, with regional offices in Manchester in the UK, Cape Town in South Africa, and Dubai in the UAE. What does it do? Operator of newly opened St Andrews hotel, Seaton House, Valor Hospitality Partners is a leading full-service hospitality underwriting, acquisition, development, management, and asset management company. Along with the Seaton House opening, Valor also oversaw the opening of its sister hotel in Northern Ireland, Dunluce Lodge, earlier this year. Overlooking the fourth fairway of Royal Portrush, home of The 153rd Open, Dunluce Lodge and Seaton House occupy some of the most prestigious golfing real estate anywhere on the planet. To whom does it sell? Our clients are masterbrands, real estate developers, REITs (real estate investment trusts), family offices, brokerage companies, hotel guests, travellers, diners . . . How many employees? Over 8,000 'Hotelitarians'. What attracted you to your current role and what were you doing before? I started as a reluctant entrepreneur and now call myself a serial entrepreneur because I never anticipated creating something like Valor. I started the company in the basement of my home after leaving a role that wasn't sustainable. I've been in the hospitality industry since I was 16, starting out by peeling vegetables and washing pots. I quickly worked my way up to a management position at a young age but have been in every role you can imagine so I am deeply embedded in all facets of the business. Throughout my journey, I discovered a genuine passion for serving others, which has remained central to my approach. What do you least enjoy? While I truly enjoy the travel and the energy it brings, it's not always glamorous. Staying deeply connected with every region we operate in can be demanding, and navigating different time zones definitely adds its own set of challenges. What do you consider to be the main successes of the business? We love to make guests and colleagues alike feel better about who they are. At Valor, we are proud of our deep-rooted expertise in the hospitality industry. As we continue to be revolutionary, we have embraced a new tagline that better reflects who we are and how we operate: 'A Whole World of Local'. This is more than just a tagline – it is the guiding principle to our success. It also includes how Valor is committed to supporting local businesses in the areas we operate in. For example, Seaton House in St Andrews has benefitted greatly from working with some amazing local suppliers. We also don't like the term 'employee' or 'staff', so our team members are 'Hotelitarian'', which we have actually defined and trademarked as a word. Hotelitarians are driven by bringing others together from all walks of life – not just to travel but to experience new places, spaces and cultures for a more compassionate world through the art of hospitality. What are your ambitions for the firm? For Seaton House our goal is to compete with the best and grow into becoming the number one hotel in the market: staying humble with low ego but striving to excel. Excellence in food and beverage, excellence in golf, obsession about guest experience, understanding we have a captive market. It will always only ever be about the details – millions of them daily. Looking ahead, one of our key goals is to double the size of our portfolio in the coming years – empowering and nurturing the next generation of hospitality leaders along the way. A legacy company that reaches new heights. What are the challenges facing the sector and market, and what could be done to overcome or address these? The sector currently faces several key challenges, including rising labour costs, the ongoing need for staff training, increasing operational expenses, maintaining high quality standards, and keeping pace with ever-evolving trends. These pressures are constant and demand resilience and adaptability. To effectively address these challenges, it starts with trust and a strong set of core values embedded in the organisation's culture. For us, that foundation is captured in our mantra: striving to 'Do the simple things, brilliantly'. By focusing on consistent execution and valuing progress over perfection, we empower our teams to grow sustainably. What single thing would most help? Unity among teams. Having a team you can always trust that always has each other's back. What is the most valuable lesson you have learned? People are not against you, they're for themselves. Understand that and you understand life. What was your best moment? On a daily basis, I'm thankful that I was blessed with tenacity and willpower – that's helped Valor become a business I'm incredibly proud of. What has been your most challenging moment in life or business? Risking everything to create Valor. I had a family I needed to provide for and, with no income, it was one of the most challenging moments in my life– staying the course for two years living off my kids' college funds. How do you relax? I find staying active and consistent with my routine really helps me relax. I make time for the gym, cycling, hiking and even cold-water swimming when in South Africa. Being outdoors and moving my body helps me unwind, clear my head and maintain a positive mindset – it's a big part of how I take care of my mental health. I do love a great glass of wine, too, or a single malt from Islay when I'm at Seaton House. Read more What phrase or quotation has inspired you the most? Nelson Mandela has been my biggest role model for as long as I can remember, having met him many times while living in South Africa. The way he lived by the spirit of Ubuntu really speaks to me – that idea that being human is about showing compassion, understanding, reconciliation, forgiveness, and respect. 'I am who I am because of who we all are.' It's something I try to carry with me every day in how I treat others and navigate the world. What is the best book (fiction or non-fiction) you have ever read? Why is it the best? I do love The Alchemist by Paolo Coehlo. It's a great fable about life's journey and how you get ahead but always knowing how you treat people on the way up is important as you will meet the same people on the way down. I also like Don't Sweat the Small Stuff by Richard Carlson. It's a brilliant and simple read, but it has had a profound impact on how I approach life and stress. The biggest takeaway for me – and something I now share often when mentoring others – is the idea of perspective: when something is bothering you, ask yourself: 'Will this matter in a week? A month? A year?'. And I do love a fictional Wilbur Smith novel. Where do you find yourself most at ease? At home and in a safe place. Being around family, friends and loved ones helps you unwind. Having a core support system is incredibly important. If you weren't in your current role, what job would you most fancy? I always fancied being either an airline pilot or a wine maker. Leaving home at 16 with terrible grades was not ideal preparation to be an airline pilot and, candidly, I prefer just drinking wine! Although, I would have loved that life. What countries have you most enjoyed travelling to, for business or leisure, and why? I've been fortunate to travel extensively throughout my career, both for business and leisure. The UK, particularly Edinburgh where I grew up, will always be home. But another chapter of my life began when I had the opportunity to move to South Africa at such a young age. That experience opened my eyes to a completely different world, and in many ways, South Africa has become home as well. Cape Town and Edinburgh are my two 'happy' places. These global experiences have not only shaped who I am but also influenced my family and the direction we continue to grow in.
The Herald Scotland
6 days ago
- Business
- The Herald Scotland
Renowned chef unveils new restaurant in Scottish town
Seaton House, the newly opened St Andrews hotel invites guests to experience the "residential ambiance and warm Scottish hospitality" of restaurants Ondine Oyster & Grill, The Board Room, and Bow Butts Bar with an "inspiring" whisky collection. The jewel in the hotel's food and beverage crown is home to Ondine Oyster & Grill, headed up by chef Roy Brett and executive chef Mark Drummond. The restaurant, one of the dishes, and chef Roy Brett. (Image: Ondine) With the hotel near the first tee of the Old Course, the highly "stylish and contemporary" dining room features an Oyster Bar on one side "while offering stunning views of West Sands Beach and the Fife coastline on the other". Ondine Oyster & Grill also features original artwork and a showstopping bar. However, "seafood will be the star of the show, with diners treated to the theatre of being able to watch chefs shuck and shell some of the finest oysters in the world". READ MORE: The firm said: "Led by one of Scotland's most acclaimed chefs, owner and founder Roy Brett, the award-winning Ondine Oyster & Grill experience will be available throughout Seaton House, with Roy also curating the menu served in a second restaurant, known as The Board Room. "Named after a play on 'charcuterie board', The Board Room, with its rich timber tones and a large chandelier adorned with copper thistles, offers a second dining experience in an intimate and relaxed space to enjoy some light bites and plates, prepared at your table and perfect for sharing. The circular table in the centre of The Board Room will encourage effortless conversation between guests. "Promising genuine Scottish hospitality, guests and locals alike will be treated to the best of Scotland's larder, from the highlands to the lowlands, wherever they choose to dine." The list of suppliers includes Edinburgh cheesemonger IJ Mellis, Fife's David Lowrie Fish Merchants Ltd, Peelham Farm in Berwickshire and award-winning charcuterie company East Coast Cured from Leith. Seaton House will also source "the best east coast shellfish and crustacea, as well as fantastic Argyll langoustines and scallops from Welch's Fishmongers".
Scotsman
02-06-2025
- Scotsman
Treat dad to an experience he'll never forget at Seaton House
With Father's Day just around the corner, Seaton House has launched a special offer sure to put a smile on dad's face this year. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Located in St Andrews near the first tee and 18th green of the iconic Old Course at the home of golf - St Andrews Golf Club, Seaton House, once known as the Scores Hotel has launched an oyster happy hour. Running daily between 3pm and 6pm throughout June at the hotel's destination restaurant, Ondine Oyster & Grill at Seaton House, guests will be treated to freshly shucked oysters for just £1.50 and cooked oysters for £3 each. Advertisement Hide Ad Advertisement Hide Ad And, on Father's Day, every dad enjoying this fantastic offer will be treated to a complimentary dram, or tipple of his choice. Oysters and Champagne at Ondine Oyster & Grill This happy hour is something of a revival of Scotland's original oyster happy hour that was first introduced by Seaton House's Chef Patron Roy Brett at Ondine Edinburgh. With 42 luxury bedrooms, including six (6) stunning suites and three junior suites, the luxury hotel offers a range of dining options, across its Bow Butts Bar and restaurants The Board Room and Ondine Oyster & Grill. Seaton House is operated by Valor Hospitality Partners, a global, full-service hotel management company in partnership with the US based owners, Links Collection. To book your stay, or reserve your table at Ondine Oyster & Grill at Seaton House visit
Scotsman
02-06-2025
- Entertainment
- Scotsman
Treat dad to an experience he'll never forget at Seaton House
With Father's Day just around the corner, Seaton House has launched a special offer sure to put a smile on dad's face this year. Sign up to our Arts and Culture newsletter, get the latest news and reviews from our specialist arts writers Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Located in St Andrews near the first tee and 18th green of the iconic Old Course at the home of golf - St Andrews Golf Club, Seaton House, once known as the Scores Hotel has launched an oyster happy hour. Running daily between 3pm and 6pm throughout June at the hotel's destination restaurant, Ondine Oyster & Grill at Seaton House, guests will be treated to freshly shucked oysters for just £1.50 and cooked oysters for £3 each. Advertisement Hide Ad Advertisement Hide Ad And, on Father's Day, every dad enjoying this fantastic offer will be treated to a complimentary dram, or tipple of his choice. Oysters and Champagne at Ondine Oyster & Grill This happy hour is something of a revival of Scotland's original oyster happy hour that was first introduced by Seaton House's Chef Patron Roy Brett at Ondine Edinburgh. With 42 luxury bedrooms, including six (6) stunning suites and three junior suites, the luxury hotel offers a range of dining options, across its Bow Butts Bar and restaurants The Board Room and Ondine Oyster & Grill. Seaton House is operated by Valor Hospitality Partners, a global, full-service hotel management company in partnership with the US based owners, Links Collection.
