Tags:

Memorial prize set up for industry students

Daniel Thomas
Monday 17 December 2007 13:00

A £5,000 memorial prize for hospitality and tourism students has been set up in the name of hotel industry pioneer Henry Edwards, who died in September.

Despite not being a household name, his “influence was as significant as the better-known giants of the industry”, according to the British Hospitality Association.

He began his career working for iconic hotelier Max Joseph at the Washington Hotel group, before launching Centre Hotels, which was, for many, the first ever budget hotel group.

When Centre was bought out in 1976 by Coral Leisure, Edwards almost immediately founded Comfort Hotels, consisting largely of a group of three-star hotels. When Ladbroke took it over in 1986, he then founded Friendly Hotels. Friendly became Choice Hotels Europe in 1997, before recently re-branding as The Real Hotel Company.

The Henry Edwards memorial prize, established by his family, is open to anyone aged 25 or under who is either working in the hotel industry in the UK or studying for an industry-approved qualification at a recognised college or university.

The method of entry is by a 1,500 word essay and an interview with a panel of judges.   The subject for this year’s essay is: “The single innovation I would bring to the hotel industry and the benefits it would bring to the industry.”

Deadline for entries is 31 March.  For further details e-mail HenryEdwardsMemorialPrize@googlemail.com

CHE Hotel Group company profile >> 

News from the archives

Friendly in choice expansion drive >> 

Three-star fightback >> 

By Daniel Thomas

 

E-mail your comments to Daniel Thomas here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here