Andrew Shiel-Redfern - General Manager, Hotel du Vin, Newcastle.
Describe your career path so far.
I got a job working in a hotel when I was 18 and loved the varied role of the work. Every week was different and I loved giving service to guests. This led me to pursue a degree in International Hospitality Management at the University of Central Lancashire which included a year placement in Hong Kong. When I graduated I went to Bahrain in the Middle East to work. Sadly when we went to war with Iraq I came home and pursed a career in the UK including 11 years with Pitcher and Piano and opening the Botanist in Newcastle. Hotel du Vin is my first Hotel management role where I have been here for nearly five years now.
What do you most enjoy about your current role?
I enjoy leading a team and looking after staff and guests. You can really be a supportive person and make someone’s day through a passion for hospitality and peoples wellbeing. Every day is different and that provides some challenges but for the most part keeps the role really exciting.
Tell us about your team.
We are a small hotel and don’t outsource any roles. We share a couple of roles with Malmaison but otherwise the team is a very solid and reliable group of people. We have won best staff retention for Malmaison and Hotel du Vin (36 hotels) for the past two years. I am very proud of the hotel but more so the team.
What are the unique features of Hotel du Vin?
We have 42 bedrooms and a beautiful Bistro with an AA Rosette. I think we stand out as providing excellent service in a beautiful hotel setting. We are the number one hotel on Tripadvisor for Newcastle so the feedback means everything to me. We have some beautiful rooms and have a room called Mouton Rothschild which has stunning views down the river. It’s a beautiful use of an old building.
What are you currently working on?
We have just launched a new menu on the 17th April so a lot of work has gone into that and we are seeing the rewards of some beautifully crafted homemade food.
How does the hotel engage with the local community and support local businesses?
We work closely with the Ouseburn trust and also the NU Foundation. I think having great local relationships is very important with the community. I know we are a big company but the people who make the hotel tick are all local people. It’s important for myself but also the team and guests to see we support local where we can.
What recommendations would you give for making the most from a stay at the Hotel?
I think aim to just stay in the hotel and explore the local area. There are some fantastic restaurants and places right on our doorstep whether it be the Ouseburn or the Quayside. A stay at the hotel doesn’t have to mean Newcastle it can be much more intimate than that. You also don’t need to leave the building. We have a beautiful terrace, wonderful cocktails and a fantastic Bistro. You can really come and totally relax for 24 hours without leaving the hotel.
What is your biggest challenge currently?
The biggest challenge is probably the same for everyone. Our pockets are being squeezed and the cost of living is affecting us all. It’s important we look after our teams who in turn will look after the guests. It’s important we continue to be the best we can be at the hotel making memorable experiences.
What is the best advice you could give to anyone looking to work in the hotel industry?
Reach out to me if you have any questions. It’s a wonderful industry and you can go from washing dishes at 16 to being a General Manager through hard work and belief. I will always try and support those interested in a career in hospitality. It’s taken me all over the world and I am very grateful.
How do you like to unwind?
My five year old keeps me busy and I love being a family with my lovely wife, Holly. I also love running. Getting lost on big runs really resets me and brings me a lot of enjoyment as does a nice glass of wine!
www.hotelduvin.com