The Grassington House Hotel
One of our more recent client acquisitions has proved very popular amongst the staff and partners of Robershaw Myers. Less than two years ago, The Grassington House Hotel was just another pub serving food but thanks to the vision, hard work and determination of Skipton born John Rudden and his wife Sue, revamped The Grassington House Hotel is now an award winning restaurant with rooms.
John’s pedigree is unquestionable. Amongst his many awards, he has been a three times winner of National Chef of the Year. He has trained at some of the country’s top restaurants, including The Arkle at the Chester Grosvenor, The Dorchester and The Angel at Hetton. He then established the well regarded White Hart at Lydgate near Saddleworth on the Yorkshire Lancashire border.
It was then a move home as John and Sue saw the potential in The Grassington House Hotel and took the leap of faith to acquire the freehold premises, open a high quality restaurant and embark on the refurbishment of the hotel rooms.
It is testimony to the hard work and determination that their reputation grows and 
the awards keep coming, despite the current economic climate. The Grassington House Hotel has received a gold award from the tourist board for restaurant with rooms, 2 rosettes from the AA for its food and a 5-star rating from the AA for its accommodation. They have been shortlisted as a Northern Hospitality restaurant of the year, having been shortlisted as newcomer of the year in their first year of opening.
John is delighted with progress to date. “We opened just as the credit crunch hit and whilst this has provided many challenges along the way, it has forged a team all pulling in the same direction, all looking to achieve the best in quality and service. I am proud of our achievements and the awards are confirmation that we are getting it right”.
John’s first contact with the firm came when he approached RM Corporate to assist in the preparation of a forecast and business plan for the funders to obtain the initial backing to acquire the business. Phil Bailey led the successful negotiations and The Grassington House Hotel was born.
The relationship between client and accountant has developed quickly. Over the last two years Robertshaw Myers have assisted John with their specialist sector knowledge. This has involved the implementation of the accounting system, preparation of annual accounts, corporate and personal tax work and payroll services.
As John points out, “The key is that the team from Robertshaw Myers are there to help when needed, and they will always give me the best advice, in a timely manner. It has not all been smooth sailing in the last two years, but their input has been invaluable”.
Looking to the future John and Sue are under no illusions that their job is done, far from it.
John’s latest venture are his “Master Class” events, converting the dining room into a small theatre with a demonstration table to allow John to entertain with a cookery demonstration, us
eful hints and tips followed by lunch. This format has proved very popular.
Further restoration work and upgrading of the hotel rooms is also in the plan. Whilst The Grassington House Hotel currently boasts seven individually designed en suite rooms with a further two rooms planned for later this year.
One thing which is very clear when you talk to John and Sue is their passion and commitment to providing a five star experience from the moment you enter and it works. Having spent time with John, it is difficult to argue with his commitment, drive and determination.
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