Awards for South Lodge Hotel
South East Tourism Awards 2009
In October 2009, General Manager Rupert
Spurgeon and Sales Manager Dan Wait, proudly accepted not only the
Gold Award for ‘Business Tourism’ but also ‘Large Hotel of the
Year’ from Gyles Brandreth for our 5 star hotel in West Sussex.
South Lodge will now go on to compete in the
national stage of the EnjoyEngland Awards for Excellence, operated
by VisitEngland. The successful finalists will represent the region
at the national awards, to be hosted in Brighton on 23rd April
2010.
Hotel of the Year -
Group
Cateys 2009
Since their inception in 1984, the Cateys have become a byword
for quality, class and achievement, the awards that everybody wants
to win.
Two elements in particular make a Catey such a desirable
accolade: peer-group recognition and a meticulous judging process.
Candidates in each category are nominated by readers of Caterer
& Hotelkeeper and winners are chosen by judging panels
selected for their expertise and industry knowledge.
Simon Numphud, hotel services manager for the Automobile
Association and one of the eight judges in the 'Hotel of the Year
Group' category commented,
"The attention to detail shown both in the product
and the service levels is impressive. The new bedrooms and
bathrooms provide a new benchmark in standards for others to aspire
to. It's also great to see the innovation withiin the food and
beverage offering, with the award-winning 'Pass' restaurant taking
the chef's table concept to another level."
The Pass - 3 AA Rosettes
Awarded to the hotel's new restaurant in
January 2009 just four months after opening.
The AA states, “Three Rosettes are awarded to
outstanding restaurants that demand recognition well beyond the
local area. The highest quality ingredients receive sympathetic
treatment, and there is consistent timing, seasoning, and judgement
of flavour combinations. You can expect excellent and intelligent
service, and a well-chosen wine list”.
The Camellia - 3 AA Rosettes
For the Camellia Restaurant and The Pass for their consistently
impressive menus and tasty dishes.
To achieve 3 AA Rosettes, the AA states that:
“the cooking will be underpinned by the selection
and sympathetic treatment of the highest quality ingredients.
Timing, seasoning and the judgement of flavour combinations will be
consistently excellent. These virtues will tend to be supported by
other elements such as intelligent service and a well-chosen wine
list.”