SUBSCRIBE

News > People

Read more breaking news

 

 
Loading...

Jonathan Sheard: Accor has identified 10 possible UK locations for MGallery brand

By Peter Ruddick , 01-Aug-2012
Last updated on 01-Aug-2012 at 10:51 GMT

Jonathan Sheard, UK & Ireland managing director of the Accor brands MGallery and Mercure, has given an exclusive video interview to BigHospitality at the launch of the MGallery Francis Hotel Bath

Jonathan Sheard, UK & Ireland managing director of the Accor brands MGallery and Mercure, has given an exclusive video interview to BigHospitality at the launch of the MGallery Francis Hotel Bath

Jonathan Sheard, UK & Ireland managing director of the Accor brands MGallery and Mercure, has told BigHospitality there are 10 possible locations around the country suitable for an upscale MGallery hotel to join venues in London and now Bath.

In a video interview filmed at the newly-opened MGallery Francis Hotel Bath, Sheard revealed the France-based company had a target of no more than 150 hotels under the 'memorable collection' brand across the world.

The Bath venue, formerly a Macdonald hotel, was acquired by real estate investors Moorfield in 2007. It was originally operated by Accor under the Mercure brand.  

Although Sheard admitted the transformation process was expensive, the hotelier said more Mercure hotels could follow and become MGallery sites in the 10 UK locations Accor has said would be suitable for the brand.

Sheard, who began his Accor career as a Novotel general manager in Sheffield, explained what changes had been made to the famous Bath venue, told BigHospitality the refurb of other Mercure hotels was progressing well and explained what he believed to be the biggest change in the industry during his career.

Ken Hom masterclass: Whole Stuffed Chicken Skin

Ken Hom masterclass: Whole Stuffed Chicken Skin

During a special masterclass at the School of Wok to celebrate the launch of its...

Ken Hom Chinese Cleaver School of Wok

The art of the Chinese cleaver: a conversation with Ken Hom

On 28 November, the London-based School of Wok welcomed culinary legend Ken Hom for...

60-Second Skill: Katsuramuki (Japanese radish peeling)

60-Second Skill: Katsuramuki (Japanese radish peeling)

BigHospitality caught up with Yasuhiro Mineno, chef-patron of Yashin Ocean House and Yashin Sushi Bar...

First look: Dishoom King's Cross

First look: Dishoom King's Cross

Dishoom King's Cross opens today (20 November) on Stable Street, just off Granary Square....

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

Scott Hallsworth: Beef tataki with onion ponzu and garlic crisps

In the second of our videos from the Farm Frites Development Chef Food Forum,...

Scott Hallsworth: Kombu marinated salmon sashimi

Scott Hallsworth: Kombu marinated salmon sashimi

In the first of our videos from the Farm Frites Development Chef Food Forum,...

60-Second Skill: Pizza dough

60-Second Skill: Pizza dough

Making the perfect pizza dough can be tricky: measurements need to be precise, and...

#AHC2014: Top 5 hotel sector trends

#AHC2014: Top 5 hotel sector trends

Hotel experts met last week at the Annual Hotel Conference in Manchester to discuss...

National Chef of the Year Award 2014

National Chef of the Year Award 2014

Organised by the Craft Guild of Chefs, the National Chef of the Year competition...

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Adam Bennett: 'We can make a dent in the Bocuse d'Or'

Speaking to BigHospitality at The Restaurant Show, Adam Bennett, who is representing the UK...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...