For the latest in our series of wine columns with Tennent’s, SLTN visited Seamill Hydro in Ayrshire to talk fine wines with Kevin Hewitson, director of operations at parent company RAD Hotel Group.
Nestled on the Ayrshire coast overlooking Arran, Seamill Hydro is an 86-bedroom hotel catering to local customers, tourists and functions including weddings, year-round. It is owned and operated by RAD Hotel Group, which has an estate of ten hotels across Ayrshire, the central belt and Dumfries.
The Dish
Roast duck breast, with roast onion and thyme puree, sauté spring greens, fondant potato and duck sauce.
The Wine
Yealands Estate Single Vineyard Pinot Noir (New Zealand).
How would you describe the offer at Seamill Hydro?
Kevin Hewitson, director of group operations, RAD Hotel Group: “We’ve got 86 bedrooms in here, we’ve got the function suite, we’ve got The Tides, our new restaurant, we’ve got our Champagne Bar. We just opened up a new café in here as well, which is a part of our gym membership. And we’re planning to put a spa in here in the next 18 months.”
How important is it that staff can recommend the perfect wine pairing for a dish?
Kevin: “It’s important to match the right food with the right wine, but sometimes a recommendation of a nice wine is enough for some customers. From my wife’s point of view, even if she’s having a fillet steak, she still wouldn’t want red wine. It’s Marlborough Sauvignon Blanc every time. And from the staff’s point of view, if they’ve got some favourites on the list, and if the customer’s not looking for a perfect match, sometimes it helps to just recommend something they know is really good.”
How long has the company worked with Tennent’s for your wine?
Kevin: “We’ve been working with Tennent’s for probably the last ten years, and before that we worked with Matthew Clark, who are now part of Tennent’s.
“The reps they have there are great. They will come in and do wine training. They’re normal, they’re friendly, and they’re great with the staff as well. It’s been a really good relationship we’ve had with them.”
What wine and dish did you decide to pair together and why?
Kevin: “It’s a Pinot Noir, and it’s with the duck. Literally just because it goes perfectly with it – a light red wine going along with the duck’s lighter red meat; the juices in it, the acidity, it all just matches perfectly. I love duck and I’m fond of a Pinot Noir so that makes it easier for me.”
How important a partner is RAD Hotel Group for Tennent’s?
Peter Muir, key account manager, Tennent’s: “It has been a pleasure working alongside RAD Hotel Group over many years, building a partnership founded on trust, collaboration and a shared commitment to quality. From curating wine lists together to supporting the development of their drinks offering across their hotels, we have worked closely to enhance the guest experience while growing our businesses together. With their continued investment and ambitious growth plans, RAD remains one of our most valued and important partners.”
