Hotelier of the Year 2019 8 November 2019 Sally Beck, general manager of Royal Lancaster London, shares her people-first strategy for creating the 'happiest hotel'
In this week's issue... Hotelier of the Year 2019 Sally Beck, general manager of Royal Lancaster London, shares her people-first strategy for creating the 'happiest hotel'
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Better by design: Wilson Vale on why quality over quantity is best 02 October 2019 by

With their policies of producing all food in-house (so they know what’s in it), of promoting from within (everybody knows how to cook), and of always being the most expensive caterer at a pitch, Andrew Wilson and Carolyne Vale are the embodiment of quality over quantity. Janie Manzoori-Stamford meets them

"When we’re bidding, we’re one of the most expensive caterers. And if we’re not, I wonder why I got it wrong, actually.”

In a competitive tendering environment driven all too often by price, that’s a bold position to take. But it’s one of the defining characteristics of Wilson Vale. Founded by husband and wife team Andrew Wilson and Carolyne Vale in 2002, this is a caterer committed to quality over compromise.

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