We sat down with William Guthrie, the Group Executive Head Chef for The QHotels Collection, to discuss his ambitious plans.
The QHotels Collection is thrilled to roll out significant investments in its food and beverage operations alongside an apprenticeship programme across its 19 hotels and resorts located across Great Britain.
This strategic approach around people underscores the company’s commitment to elevating its culinary offerings, nurturing young talent and providing an exceptional dining experience for guests.
William Guthrie, Group Executive Head Chef for The QHotels Collection has over 30 years of experience, starting out his culinary journey in Brecon Beacons working at Michelin Star hotels and resorts, and then leading 3-4 rosette restaurants across the country.
William joined The QHotels Collection in 2022, to put his unique stamp on the collection’s Food & Beverage (F&B) offering, bringing the quality and high standards aspect to crafting visionary, creative and much-loved menus across various menus across the portfolio, with teams excited and driven to deliver and grow.
Can you talk us through recent advancements for F & B across The QHotels Collection?
People have been our biggest focus in 2024. We’ve been developing the experience for our teams alongside customer experience to support progression plans and retention of our people.
Earlier this year, we launched our apprenticeships as a way to invest in upcoming talent, inspire the next generation of F&B teams, and lead the way within the industry. When it comes to people, we’re driving particular efforts to improve retention through training and support.
Most recently, we have launched our spring / summer menu across all 19 hotels and resorts. With the growth of the team alongside a refreshed focus and structure, we’ve crafted a new, fun and flavoursome product range, serviced with clarity and consistency.
We’ve also launched new Meetings & Events (M&E) menus, rejuvenating the offering to the many delegates who come to us. These corporate menus are fresh, healthy, and energy boosting, as well as being inclusive for multiple dietary requirements such as vegans and coeliacs. We’re always evolving and developing our offerings towards client trends, demands and opportunities in the market. We’re currently writing the winter menus, and then we’ll move on to Christmas.
What’s the wider vision behind these plans?
We want to put The QHotels Collection in the limelight.
We want to be continually known for offering a great and consistent dining experience to diners and guests, giving them warmth and confidence, with quality food to back it up. By putting into place a better infrastructure within the business, and improving quality and consistency, we are seeing the fruits of the labour in the form of really positive customer feedback verbally to our teams and on review sites.
What’s the reason behind the launching of apprenticeships?
Partnered with Chef Benson-Smith Academy, The QHotels Collection will support budding chefs, on a 12-month programme, in achieving an accredited Level 2 NVQ. Apprentices will receive comprehensive on-the-job training, 1-2-1 mentoring, get involved in monthly masterclasses led by myself, and they get to develop alongside our friendly and supportive team.
I’m delighted to invite these young, enthusiastic individuals into our business, they are our future, and these people are the people we want running our kitchens, supporting our vision in many years to come. It’s a fantastic opportunity to get fresh talent, and fresh thinking into the organisation, with a plan for sustainable growth as they progress with us.
Can you tell me about recent appointments within your team?
We most recently welcomed Chris Cattell, Executive Head Chef at Chesford Grange Hotel and Emil Czeszejk, Executive Head Chef at Stratford Manor Hotel & Spa, to the team. I’m delighted to have them both join us to widen our opportunities and deliver exceptional quality, especially when it comes to M&E.
Staff retention is in a really great place at the moment too, we’ve put efforts into team training, development and communication which has meant our team are staying with us, and choosing to extend their careers amongst our team. Our chef teams are highly experienced, coming from varied backgrounds, from high-volume stadiums to Buckingham Palace. Each new team member has been recruited for their suitability for each of the individual hotels and their needs in terms of F&B, so being able to take them on a journey with us is fantastic.
How do you encourage continuous learning and professional development among your team?
Good communication. Myself and the team pride ourselves on honest conversations, keeping each other motivated, meaning-focused regular meetings – always pushing each other to strive for ongoing customer-focused success.
What current trends are proving popular across the hotels?
Retro desserts are making a comeback, our guests love fun, memorable menus that have been revived. We’re seeing burgers, tacos, and sports bar style food doing really well, customers wanting simplistic but good-quality options. Interestingly, these same themes come into play with M&E, too. Event organisers are looking for a playful, simple, consistent product to serve to their delegates.
Are there any new menu items or concepts that you’re particularly excited about?
I definitely think we have the best burger in any hotel group across the country!
It’s a great, quality product, and very simplistic. For the price point, it’s spot on, and I hope our guests feel the same. Our Cookie Dough Pudding is also very delicious, and I’m looking forward to receiving the customer feedback on this.
How do sustainability initiatives currently play a part in your F&B operations?
We’re hugely passionate about implementing our green policies, and this involves motivating the team behind them to make a difference. We have waste champions at each hotel and resort, and we carry out thorough recycling procedures and more. Climate change is an eye-opening problem, and we recognise it as a huge project for us, one which I’m leading on and making a priority.
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This focused strategy for 2024 aims to continually enhance The QHotels Collection’s offerings and maintain its reputation as a leader in the hospitality industry.
By investing in developing their team of chefs, and enhancing the operations infrastructure, The QHotels Collection aims to enhance quality, while maintaining the highest standards.
Guests can expect a renewed focus on creativity, quality, and consistent service excellence which William is leading his F&B teams to deliver.
For more information, visit theqhotelscollection.co.uk
