Thistle and Guoman Hotels has strengthened its management team with the appointment of Robert Housden as food and beverage director.  Robert brings with him to the group over 15 years of experience in senior catering and hospitality roles, both in the UK and abroad.

In his new role, Robert will be responsible for continuing to develop the food and drink experience within all Thistle and Guoman Hotels.

Firstly, Robert has been tasked with promoting Thistle Hotels’ unpretentious, flexible approach to dining; improving its food and drink menu and sourcing more local ‘field to fork’ produce whilst overseeing the continued refurbishment of its restaurants and bars.

At Guoman, Robert is developing new initiatives and looking to evolve the food and beverage offering throughout the hotels. He will continue to provide guests with the very best fine dining experience which includes managing the hotels’ portfolio of AA Rosette and Michelin star rated restaurants.

“Both Thistle and Guoman Hotels already have a fantastic reputation for their restaurants, bars and lounges, whether you’re celebrating a marriage, entertaining a business associate, or meeting up with friends after the gym.  I fully intend to further enhance this experience for diners and guests,” said Robert.

“Food provenance is one of the burning issues in the industry right now and offering menus produced with food which can be traced back to its origin is very important - it is an area of work I will be very closely involved in.  

“We will also continue to listen and react to the views of our increasingly discerning and opinionated young diners, who are extremely switched on. Thistle have recently launched their first organic Kids menu which is proving hugely successful in hotels. .”

Robert (38) graduated from Bournemouth University with a degree in hospitality, has a Post Graduate in Marketing and has worked for companies such as Marriott, Sodexo and Paramount.