Emma Beddall has been appointed as the general manager at Cowley Manor, starting her role mid-October.
The hotel, part of A Curious Group of Hotels’, is located in the Cotswolds and welcomes Beddall at an exciting time of development.
Beddall brings with her almost 3 decades of experience in the industry, having worked at a number of well-established heritage hotels and spa resorts around the world.
As part of her new role, she will oversee the formal opening of MALT, a new social dining concept, following a major refurbishment this autumn, as well as leading Cowley Manor through a number of redevelopment plans in the year ahead.
Beddall progressed quickly through the ranks, overseeing a number of key managerial roles at four-star Radisson Edwardian properties throughout the UK including The Mountbatten, The Berkshire, The Grafton and The Savoy Court – overseeing part of its re-opening.
Following a string of successful roles, Beddall took the reins as general manager at Cotswold88 Hotel in Painswick, responsible for the pre-opening and launch of the hotel in 2007 – a key turning point in her career.
A year later, she was then appointed general manager of the Kandinsky Hotel in Cheltenham. This was shortly followed by her role as general manager for over six years at Grovefield House Hotel in Buckinghamshire.
Beddall comments: “It is fantastic to be joining Cowley Manor at such a pivotal time. I have long been inspired by the group’s creative approach and ability for discovering such beautiful hotels in wonderful locations. I look forward to working with the team, and integrating with the local community, continuing to build on its exceptional reputation and providing a memorable and unique experience for guests.”
Operations director for A Curious Group of Hotels, Andy Boardman added: “Emma brings a great amount of industry expertise and we are thrilled to have her on board. She is a fantastic general manager and we look forward to working with her and our shared vision on service and hotel operations, driving forward the hotel and its food and drink offering to new heights.”