Robin Hutson, joint founder with Gerard Bassett of Hotel du Vin, is launching a new group of hotels - called The Pig - as an alternative to what he says are the "traditional and lacklustere" mid-market properties in the country:
http://www.caterersearch.com/Articles/2011/06/01/338516/Robin-Hutson-launches-country-version-of-Hotel-du-Vin.htm
Is he right? While there is a pletora of beautifully appointed luxury properties with top notch service and a string of Michelin stars, are the British public and international travellers otherwise poorly served, hotel-wise, when they head out of cities and towns?
Robin seldom gets it wrong so I expect this new chain to be very successful. In all price categories there are good and less good hotels. It is also true that many in the mid market have failed to re-invent themselves while customers' tastes have changed.
But I do think we should be careful to avoid using the term "traditional" in a pejorative way. There are some truly fabulous hotels that have evolved from traditlonal country houses where the authenticty of the building and its furnishings are part of the experience, just as we now have some superb luxury hotels with contemporary styles of both design and service.
So all good wishes to The Pig - may it be the first to fly!
Yes, yes and YES, Robin Hutson is right. As evidenced by a recent trip I made to a hotel for the purposes of review in The Guardian, to which the AA has seen fit to award two stars but which fell far short of the standard and quality I find in many boutique B&Bs. Review in tomorrow's Guardian if anyone's interested.
In answer to Peter Hancock - with whose comments I rarely disagree - I think the use of the word 'traditional' here means 'traditionally disheartening'.
How have we arrived at this situation vis a vis so many mid-range hotels - where you can pay double the rate that a bed and breakfast will charge and enjoy roughly half the level of comfort with none of the style?
Isn't a new group, which aims at re-defining the mid-range, also a bit of a two-finger salute at the rating system? What if two or three new small hotel groups come along which don't perceive themselves as fitting in to the current rating system? Suppose they all decide to eschew it. Some creme de la creme B&Bs are already doing so. I think The Pig could be more than a new hotel concept - I think it could be revolutionary.
Thanks Sally for your comments. Visiting many hotels myself, I have to say I frequently come across mediocrity. There are times when all I want is a comfortable bed, decent food and a generosity of spirit - in an environment which is inspirational without costing an arm and a leg. Robin Hutson recognises this too and will, I think, once again show how it can be done.