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New general managers for Bath Priory and Abbey hotel in Bath

10 September 2014 by
New general managers for Bath Priory and Abbey hotel in Bath

Andrew Foulkes has left the five-AA-star Bath Priory hotel to become general manager of the city's three-AA-star Abbey hotel.

He will take over the day-to-day running of the 60-bedroom hotel from Ian and Christa Taylor, who have extensively refurbished the property since buying the property in 2012.

Meanwhile, Foulkes' previous position as general manager of the 33-bedroom Bath Priory, which is owned by Andrew Brownsword Hotels, has been filled by Nicholas Hanson, who for eight years owned the six-bedroom Bellachroy hotel on the Isle of Mull with his wife Debbie. They sold the 17th century inn in 2013.

Ian Taylor said he was delighted by Foulkes appointment. "We are looking forward to Andrew using his extensive expertise in the luxury sector to drive forward the quality of the Abbey hotel."

A graduate in hospitality management from Bournemouth University, Foulkes has also studied at Cranfield University on a Master Innholder Scholarship. Having started his career as a commis chef watching working for Heston Blumenthal at the Fat Duck, he joined Le Manoir aux Quat'Saisons as junior sous chef in 2005 before moving front-of-house four years later.

Hanson is a graduate of hotel and catering management from Oxford Brookes University and in 2002 was awarded the Master Innholder Scholarship to study at Cornell University in the US.

He has worked as a general manager of the Royal Scotsman train; at the Vineyard at Stockcross, near Newbury; and at Sharrow Bay in Ullswater, Cumbria; before acquiring the Bellachroy hotel in 2005.

Hanson described the Bath Priory as "an exceptional hotel" with an outstanding reputation for its customer service and culinary expertise.

"We really have great team members here, and I am looking forward to working closely with them to ensure these high standards are upheld and developed as we strive to enhance the customer experience and continue to exceed customer expectations whenever possible," he said.

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