Michels takes over Hilton hotel division
Hilton Group chief executive David Michels has assumed responsibility for the company's hotel division following the death of Anthony Harris two months ago.
Harris, who died of cancer on 11 March, had been chief executive of Hilton International, the hotels wing of Hilton Group, since June 2000.
Michels will run Hilton International in addition to his role of group chief executive. Brian Wallace, deputy group chief executive and group finance director, and Jurgen Fisher, president of Hilton International Europe and Africa, have also assumed additional responsibilities for the hotel division.
Von Essen buys Dalhousie Castle
Von Essen Hotels continued its spending spree last week with the acquisition of Dalhousie Castle in Edinburgh.
The group is understood to have paid about £7m for the 32-bedroom hotel, which was sold through agent Knight Frank. It was owned by a Bermuda holding company, Nexus. Last month Von Essen bought the nine-bedroom Lewtrenchard Manor hotel near Dartmoor in Devon in an off-market deal, and further deals are in the pipeline.
"We have another major acquisition in Scotland coming up in the next three months, and we are looking at two properties in the Lake District," said Nicholas Romano, operations director.
The group is also tipped to buy the Cotswolds hotel, the Lygon Arms in Broadway, Worcestershire, part of the Savoy Group.
QMH chairman takes 70% increase
Richard Jewson, chairman of hotel company Queens Moat Houses (QMH), enjoyed an almost 70% increase in his total remuneration last year, according to the group's latest annual report. Jewson saw his total payment for the year to 29 December 2002 increase from £53,000 in 2001 to £90,000 last year.
The highest-paid director at QMH was chief executive Andrew Coppel, who earned £628,058, up by almost 14% from the £552,984 he took home in 2001.
Ynyshir Hall beckons
If you want to see what the Michelin revolution in Wales is all about, there is still time to book your place on Caterer's Chef Eats Out lunch, to be held in association with British Meat Foodservice, at Ynyshir Hall on 19 May.
A five-course menu from the hotel's head chef Les Rennie is up for the tasting. It includes tortellini of local Borth prawns, roast Welsh Jacob lamb with sweetbread boudin and onion bhaji, and a dessert of citrus jelly, Greek yogurt sorbet and passion fruit ice-cream.
A chat to Rennie and owners Rob and Joan Reen, plus a look at the kitchens and highly individual hotel rooms are also on the agenda. Cost is £45 per person. If you'd like to reserve a place, contact Sarah Sutton on 020 8652 8349 by 7 May.