Local Food Heroes - Stephen Wheeler talks to Benjamin Bowen of Hotel on the Park

Benjamin Bowen is well qualified to succeed in his ambition in making The Hotel on the Park Cheltenham’s only five star Hotel. He trained at the top-drawer Savoy and Claridges hotels in London, looking after visiting royalty and heads of state, before working as a ‘business angel’ for one of Britain’s largest banks, turning around failing catering businesses. Having then worked in America and the Caribbean, he bought The Hotel on the Park in 2007 after a long search for the right premises.

“Cheltenham is a perfect location for the hotel,” Benjamin told me, “it’s commutable to London, the Cotswolds are on the doorstep; it has great shopping, good schools and year-round high quality festivals not least the Gold Cup week.” He added. “There are excellent local suppliers – fresh meat from the Cotswold’s is particularly good. Our head chef regularly visits producers and 75% of our food now comes from the area – it makes an important difference to our customers”

Benjamin disputes the suggestion that luxury hotels have been immune to the recession. “This is a popular myth,” he replied. “We’ve had to work much harder for business, and keep a tight rein on costs, but we haven’t compromised on the quality of our product. Our strategy has paid off with increased levels of business from when I took over.” The Hotel on the Park has seen growth in the small luxury wedding market, and from overseas visitors, taking advantage of weaker sterling.

“We’ve invested in all parts of the hotel, and plan to build an in-house spa in 2011. A Michelin star for our food is also on the wish-list,” Benjamin told me. With 17 different fruit juices on offer at breakfast, and an open-top Morgan sports-car available for guests to drive, the Hotel on the Park is certainly in a different league to most.

With his sights now firmly set on future expansion in the Cotswolds what expert advice would Benjamin give to aspiring catering businesses as we begin to come out of recession? “Be clear about your objectives and how to get there. Most importantly – don’t deviate. The worst thing that a catering business can do, is to try to be something it’s not.” 

To see the actual article, click here

Share

27th February 2010

Hotel on the Park

Hotel on the Park