Luxury Travel Advisor - March 2009 - (Page 38)

COVER STORY Gordon Campbell Gray Keeping luxury democratic, simple and exquisite T hese days, the most pressing concern on Gordon Campbell Gray’s mind is the sliding economy’s impact on charitable giving. “The biggest losers in the whole downturn are the poorest people in the world,” says the chairman of CampbellGray Hotels, which includes the iconic One Aldwych, as well as Dukes in London and Carlisle Bay in Antigua. “If you do think about it, there’ll be nothing left for people who need it the most. That’s really the drum we have to bang now.” His concern for those in need comes from a very hands-on approach: In 2004, Campbell Gray was appointed vice president of Save the Children by Princess Anne; he’s also chairman of an annual event called The Festival of Trees, which is the association’s biggest fundraiser. “We actually get famous people to design [holiday] trees, which are of high value and then they’re auctioned off,” he tells Luxury Travel Advisor. Save the Children is a group he’s worked with intimately since he went to Bangladesh in the early 1970s. He spent five years creating child nutrition projects there, then in Morocco and Nicaragua. Upon returning to London, his support continued; most significantly he served on the Save the Children’s fundraising committee. When we first met Campbell Gray last November at One Aldwych (see Luxury Travel Advisor, February 2009), he had just returned from Monrovia, Liberia’s capital, where the organization is focusing on water issues. The previous year brought Campbell Gray back to Bangladesh, where he helped produce a film on child exploitation in the work place. This year the group may go to Ethiopia or Somalia. “Once a year we film one trip; then we use it at the fundraiser. It’s also used and sent to schools and for lots of small fundraisers around the country.” Philanthropy is a practice at all of Campbell Gray’s properties. “A hotel has to be a fun place to work in and a fun place to visit, but it has to do more,” he says. “A company that is merely there for profit is not a good company. So we’re very keen that there’s a slight Robin Hood philosophy, that if we can afford to help someone out, we do.” Having experienced humanity at such a fundamental level has impacted the service philosophy of Campbell Gray’s hotels, which, as members of The Leading Hotels of the World, usually are ranked in the annual “Best Of ” lists. Simply put, there are no “VIP” designations at Campbell Gray’s hotels, which are all considered to be “snob-free” zones. “If I say someone is a VIP, what I’m really saying is, ‘I’m terribly sorry, you’re not.’ What kind of a message is that? So, if you have someone like Brad Pitt in a suite, he might have a private gym or a terrace or more flowers, but, actually, he isn’t a superior human being to Mrs. Smith in the smaller room next door, who CAMPBELLGRAY HOTELS Chairman: Gordon Campbell Gray Headquarters: London Porfolio: One Aldwych, Dukes (London), Carlisle Bay (Antigua) On the Horizon: Le Gray (Beirut), Rowallan Castle, Ayrshire (Scotland), plus two other hotels in Lebanon and two hotels in Morocco. New York is also on the radar. Website: www.campbellgrayhotels.com is probably someone’s mum having a special treat.” The same attitude is directed toward hotel staff, whose tasks may range from washing pots to answering phones. “The only difference is it’s a different job. We have enormous training and events throughout the year with new ways of innovative inspiration. That is what makes the person really care, that they take such a pleasure in looking after the guests. Every decision we make is in favor of the guests.” Along these lines, a huge pet peeve of Campbell Gray’s is the traditional fruit basket amenity “A-listers” receive upon checking into some luxury establishments. “I’ve checked into five-star hotels in Italy during the summer and gotten a bowl of white peaches that are all rock-hard.” Another grievance: The $35 “dishonest” continental breakfast. “It gets swished in on a trolley, there’s a bud vase, about seven linen napkins, the coffee is very ordinary, the butter is ordinary, the jam’s Bonne Maman, everything is mediocre,” he says. “The pretense is that it’s an amazing breakfast, and it isn’t. “We always say, ultimately, it’s all about marmalade (always home made at CampbellGray Hotels). And it’s not a cost issue, it’s an effort issue,” he says. Outrageous phone and laundry charges that take advantage of the guest because they are “trapped” similarly infuriate Campbell Gray, who also isn’t thrilled to find chocolates on his hotel pillow in the evening (“I think I’ll just clean my teeth and have a chocolate, what a great idea,” he says. “It’s mad, isn’t it?”). His conclusion is that, like many things, “they’re done because they were always done.” For that reason, Campbell Gray says that he prefers more thoughtful amenities, such BY RUTHANNE TERRERO 38 LUXURY TRAVEL ADVISOR | March 2009 http://www.campbellgrayhotels.com

Table of Contents Feed for the Digital Edition of Luxury Travel Advisor - March 2009

Luxury Travel Advisor - March 2009 Contents Publisher’s Letter Editor’s Letter Chiang Mai Curtain Bluff Destination Weddings Las Vegas Cruising Japan Tierra Del Volcan Riviera Maya Gordon Campbell Gray The Pulse Sightings Source List

Luxury Travel Advisor - March 2009

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