“Always impressive… How PR should be done!” - Leading Scottish travel writer Robin McKelvie
“On the ball, friendly, super-efficient and 100% effective. Hotel PR are fantastic at what they do.” Heather Lowrie, Travel Editor, The Scottish Sun
“If Hotel PR was an hotel it would be five star” - Brian Swanson, Daily and Sunday Express
Hotel PR is Scotland's top-rated promotions service for hotels, guest houses, serviced apartments and restaurants, with an unrivalled track record of success.
Established in 2001, we have represented some of the country's top accommodation providers and chefs. From Orkney to the Borders, Argyll to Perthshire, the Lothians to Wester Ross. From 2 bedrooms to more than 160.
Our specialist media contacts throughout the UK and overseas mean we achieve unrivalled press coverage for clients, week in and week out. You'll find recent examples on this Website. Journalists trust and respect us. On average a journalist stays at an Hotel PR every five days.
Hitting the headlines is important but we do far more than win press coverage. We develop relationships with third parties to increase our clients' attractions and give them access to many more potential customers from other sources.
Bad publicity threatening to damage your business? Hotel PR are experts in media crisis management.
No PR consultancy has hotel and restaurant clients which have won so many top awards in Scotland. These include Best Hotel in the Thistle Awards and Best Independent Hotel in the Catering in Scotland Excellence Awards.
Our service is personal, professional, friendly, rapid, creative and flexible.
To find out more call Scott or Julia on 0131-473 2388 or email email@example.com.
Hotel PR have a wealth of experience and in-depth knowledge of our industry. They are pro-active, persistent and work rapidly. I recommend them.Anne Gracie, Co-owner of Duisdale House, Skye Winner of Best Independent Hotel in the 2015 Catering in Scotland Excellence Awards and Best Hotel in VisitScotland’s 2013-14 Thistle Awards
Latest Media Coverage
Week in, week out throughout the year our clients are featured prominently in target print and online media - in Scotland, the rest of the UK and overseas. Read examples of some recent coverage.View All
The Balmoral, occupying Edinburgh’s most prestigious address and noted for its kilted doormen, scored a double at the Catering Scotland (CIS) Awards when it was voted Best Group Hotel and Best Restaurant.
Judges said the iconic hotel beside Waverley station at No. 1 Princes Street, part of the Rocco Forte group, had “continued its delivery of world-class Scottish hospitality.“
“Several major new brand level projects were introduced during the year, including those focused on improving the family experience, greater use of local organic and nutritious food, and enhancement of its line of spa products,” they added.
Opened in 1902, the Balmoral has 168 rooms and 20 suites. Its Number One restaurant has retained a Michelin star for 14 consecutive years. Ross Sneddon added a third triumph for the hotel when he was named Patisserie Chef of the Year.
Runners-up for the Group Hotel title were Macdonald Forest Hills Hotel at Aberfoyle and Blythswood Square in Glasgow, and for Restaurant of the Year the other finalists were Cafe St Honore in Edinburgh and The Restaurant at Isle of Eriska Hotel, Spa & Island near Oban.
As Scotland’s annual competition combining the catering, hospitality and tourism industries, the CIS Excellence Awards are seen as the ultimate accolade for Scottish hotels, restaurants, gastro pubs, chefs and other organisations. The awards were presented on Thursday night at a gala dinner attended by more than 500 guests at Glasgow’s Hilton Hotel.
The Torridon, set in 58 acres of parkland at the end of a sea loch at Achnasheen in Wester Ross, took the Independent Hotel of the Year title ahead of other finalists the Isle of Eriska Hotel, Spa & Island, and the Killiecrankie Hotel in Perthshire.
There was success at last for Ian McAndrew, Chef-Proprietor of Blackaddie Hotel at Sanquhar, near Dumfries, who was voted Chef of the Year. Blackaddie is a 16th century house beside the River Nith.
McAndrew has twice been a finalist in the CIS Awards and twice runner-up as the Good Food Guide’s Scottish Restaurant of the Year.
Judges described him as “one of the true leaders in Scotland. With a solid reputation, he has trained and developed many respected chefs and given so much to the profession over the years.”
The junior chef category, introduced as part of an industry drive to attract more young people into the sector, was won by 25-year-old Adam Newth from Arbroath, Chef-Proprietor of the Tayberry Restaurant which he opened in Broughty Ferry, near Dundee, last November. The award was open to chefs aged 25 and under working at any professional level in Scottish hospitality.
There was a special award for Neil Thomson, Chief Executive of the Federation of Chefs Scotland, who has been actively involved in the Scottish hospitality industry for more than half a century.
The Lifetime Excellence Award went to Bruce Sangster, CIS Chef of the Year in 2009 when he gained the first Michelin Star for his eponymous restaurant in Elie, Fife.
New Restaurant of the Year went to IX at the Chester Hotel in Aberdeen’s Queen’s Road, and the Pub Excellence Award to the Lewis family’s seven-room budget hotel Mhor 84 in Balquhidder glen near Strathyre.
The Awards’ advisory board includes Andrew Fairlie of the eponymous restaurant at Gleneagles Hotel, Wendy Barrie of the Scottish Food Guide, Hospitality Industry Trust (HIT) Scotland chief executive David Cochrane, Stephen Carter MBE (former Managing Director of Cameron House on Loch Lomond and recently appointed General Manager of the Old Course Hotel at St Andrews) , and James Thomson OBE, owner of Edinburgh’s Prestonfield Hotel.
Young Chef of the YearSponsored by Brakes Scotland
Winner: Adam Newth, The Tayberry Restaurant, Broughty Ferry
Jonathan Ferguson, Restaurant Andrew Fairlie, Gleneagles, Perthshire
Mikaela Wright, The Balmoral Hotel, Edinburgh
The Healthier Scotland AwardSponsored by the healthyliving award in association with NHS Health Scotland
SUBWAY Scotland, 108 George Street, Edinburgh
Aramark at Aegon
Business InnovationSponsored by Bidvest Scotland
Winner: Gusto Artisan Foods
Highly Commended: Eat Balanced Ltd, Glasgow Finalist: Pickering’s Gin, Edinburgh
Banqueting and Events ChefSponsored by ASA Recruitment and PIDY
Winner: Craig Gibb, The Orde Food Company, Kelso
Bruce Lawrence, Entie
James Murphy, Grand Central Hotel, Glasgow
Training and Employee RetentionSponsored by Caterer.com
Winner: Ibis Edinburgh Centre, South Bridge
Pub ExcellenceSponsored by Heinz Foodservice
Winner: Mhor 84, Balquhidder
The Crinan Seafood Bar
Boat Inn, Aboyne
Patisserie ChefSponsored by Callebaut
Winner: Ross Sneddon, The Balmoral Hotel
Chris Stewart, The Edinburgh School of Food and Wine
Helen Vass, Number 16 Restaurant, Glasgow Iain Baillie, Tantrum Doughnuts, Glasgow
Independent HotelCo-sponsored by Bruce Stevenson Insurance and DAM
Winner: The Torridon, Wester Ross
Isle of Eriska Hotel & Spa, Argyll
Killiecrankie Hotel, Perthshire
Special AwardSponsored by Compass in Scotland
Winner: Neil Thomson
Sustainable BusinessCo-sponsored by CH&Co Group and Seafood Scotland
Winner: The Captain’s Galley, Scrabster
The Torridon Hotel, Wester Ross
Group HotelSponsored by Gram
Winner: The Balmoral Hotel
Runners-up: Blythswood Square, Glasgow (Principal Hayley Group) The Macdonald Forest Hills Hotel, Aberfoyle
Hospitality EducatorSponsored by Entier
Winner: Gordon McIntyre, City of Glasgow College
Gary Maclean, City of Glasgow College
Ian Pirrie, Edinburgh School of Food and Wine
Restaurant of the YearSponsored by Unilever Food Solutions
Winner: Number One at the Balmoral, Edinburgh
Cafe St Honore, Edinburgh
Isle of Eriska, Argyll
Restaurant NewcomerSponsored by Sodexo
Winner: IX Restaurant at the Chester Hotel, Aberdeen
Firebrick Brasserie, Lauder
The Printing Press, Edinburgh
Chef of the YearSponsored by Baxter Storey
Winner: Ian Macandrew, Blackaddie Hotel, Sanquhar
Fred Berkmiller, L’Escargot Bleu, Edinburgh
Alan Gibb, Gleneagles Bruce Lawrence, Entier Employee of the Year Co-sponsored by Mazars and The Royal Bank of Scotland
Winner: John Forteith, Head of Business Development, Bidvest Scotland Finalists:
Stephanie Stubbs, Marketing Director, Hickory Food, Edinburgh
Aneta Broncel, Kitchen Manager, The Edinburgh School of Food and Wine Lifetime Excellence Award Sponsored by Braehood Foods
Winner: Bruce Sangster