...Irene Peters and Ben Morcombe (WLP) on their first ten years with Beales Hotels [top left pic]
...Barry Crossley, Sous chef at WLP, voted Simply the Best for June 2010 [top middle pic]
...Lynne Goy (WLP) on the birth of her baby son Finlay born on the 3rd July and weighing 8lb 14 oz [top right pic]
...Aleksandra Subocz, promoted to Head Receptionist at BH – a well deserved appointment! [bottom left pic]
...Daniel Smithson, promoted to Sous Chef at BH – great news Dan! [bottom middle pic]
...Costas Lappas, promoted to Chef de Partie at BH – well done Costas! [bottom right pic]
...WLP - bedrooms 54 – 63 now all have brand new curtains on flat tracks, and some rooms have new chairs and window seat cushions too [left pic]
...BH - 8 executive bedrooms now all have brand new safes fitted to help distinguish these rooms from the contemporary doubles and twins
...The WLP John Evelyn Suite carpet has been chosen, and over 200 new banqueting chairs ordered for the hotel – both will arrive in late September of this year.
...The stunning WLP Ladies scheme is under way for the next 5 weeks, with temporary luxury loos for our female guests in the car park [right pic]
...Guests at BH can now enjoy complimentary membership of the Hertfordshire Sports Village, just a 5 minute walk from the hotel and boasting superlative swimming and gym facilities, while guests at WLP continue with complimentary membership of the very smart Parkwood Leisure in nearby Potters Bar
...Forthcoming special events at the hotels include a wonderful Wedding Open Day at BH on 26th September, and a fun Jazz evening with the Richard Busiakiewicz Trio at WLP on 10th September.
...The recent Midsummer Champagne gourmet dinner at WLP was a great success with guests enjoying the balmy summer weather with a wide variety of champagnes and superlative cuisine by Wayne Turner and his team [pic right]
...the recent extreme hot weather has caused a variety of problems for the hotels, including air conditioning and refrigeration failures, and some precious trees dying of the drought in the Beale arboretum. However, we have continued to serve our guests with good humour and consistency, and I must pay special tribute to the teams in the kitchens, frequently working in temperatures of 40˚ or more to look after our customers with delicious food despite the heat.