Richard Slade, owner and operator of Battlesteads pub, hotel and restaurant in Wark, near Hexham, has been awarded the esteemed ‘Good Egg Award’ by the Considerate Hoteliers Association at a gala lunch held at The Landmark Hotel in London.
The Considerate Hoteliers Hotel of the Year Awards celebrate the best in environmental, sustainable and socially responsible performance and Battlesteads picked up the overall ‘Considerate Hotel of the Year’ title in 2011.
The Good Egg award recognises those in the hospitality industry who have inspired and encouraged others to embrace certain principles of life relating to environmental, sustainable and socially responsible performance. Additionally, it acknowledges individuals who help others to achieve excellence in what they do.
John Firrell, executive director of the Considerate Hoteliers Association, said: “Each year when we come to consider who the Good Egg should be, we start off with seemingly dozens of worthy candidates. However, each year, the perfect recipient quickly and naturally emerges from the throng, and 2013 was no different. Richard is constantly looking at ways of furthering Battlesteads’ considerate agenda. This is mainly achieved through innovation, ferreting out facts, cajoling, inspiring, dedication and sheer enthusiasm.
“Never one to be daunted by setbacks, Richard emerges unbowed and ready to take on the next challenge. Whilst it is Richard’s name on the award, it must be said that much of what he has achieved could not have been done without the support and encouragement of his wife and business partner, Dee. It may then be very appropriate for me to congratulate the brace of ‘Good Eggs’ that are Richard and Dee Slade.”
Richard follows in the footsteps of previous good eggs Raymond Blanc OBE, Vanessa Scott (Strattons Hotel, Norfolk) and Gary Lohan (One Aldwych, London). He said: “I’m honoured to be in such highly respected company as a recipient of the Good Egg Award. Raymond Blanc is regarded by my peers as hospitality royalty and has long been a hero of mine!
“We’ve travelled a steep eco tourism learning curve to reach the stage we’re at now so becoming an ambassador for applying environmentally friendly principles across a hospitality business has almost been a natural progression. In fact, we’re delighted to share our story and help others where we can so to be recognised for doing this is wonderfully rewarding.”
Richard was presented with an Emu’s egg in a locally-crafted English oak egg cup, which will now take pride of place behind the bar alongside the countless other awards the hotel has won.
Dee and Richard (right) Slade receiving their award from John Firrell, executive director of the Considerate Hoteliers Association.