By Nicola Walker
Ever wondered where the next generation of the licensed trade is coming from? Well family businesses definitely play their part and seem to be thriving in today’s climate. There is a new breed of entrepreneurs coming through the ranks and in Part 2 I talk to Keith Richardson from The East End Fox, Lucy Lowe from Black Ivy, Lee Simpson of SimpsInns, and Stuart Fraser of The Oak Tree Inn. I wanted to find out how they all make it work in their own unique way, and I realised very quickly that working in a family business can have some great benefits as family dynamics can shape the company culture, leading to a unique sense of loyalty, shared values and strong long-term goals. They also all had a great commitment to the local community. The one phrase that kept arising when people talked about the previous generations of their family in the trade was ‘work ethic and passion’ and that is definitely something all these people have inherited. This is brought to you in association Dunns Food and Drink, a family business which is celebrating its 150th anniversary this year.
Keith Richardson, 41 General Manager at The East End Fox, Baillieston
Keith has recently become General Manager of his father, Ferrier Richardsons pub, The East End Fox. However, he didn’t originally come from a hospitality background.
Says Keith, “I was working at Hugo Boss when my dad opened the business. I really liked my dads’ vision for the pub, and I wanted to help him out. I had worked in my Uncle Keiths’ pub, The Lab, helping out on the weekends for seven years and I really enjoyed it. I started in The East End Fox as Assistant Manager, I wasn’t ready for GM’s position at that point. I like to thing I bring a friendliness and a warmth to the pub, and I try to look after the staff the best I can.
“My dad’s been there, done it, and got the t-shirt. He is the ultimate professional and wants everything to be perfect. So, when I ‘m doing something, I always question whether it would be up to his standards. He’s also always there for me when I need to ask him anything. I try not to ask him too much though as if I’m constantly asking him, he’ll be thinking he’d be as well doing the job himself!
“We’ve got on really well since we’ve worked together. I was worried about it, but it’s worked out really well – our friendship and bond has just got stronger. He worked away a lot when I was younger so now we get the chance to do the things we never got the chance to do. We’ve even been away a few trips together; he’s almost become like my best pal.
“As much as you try not to talk about the pub outside work the conversation always goes back to it. There’s always something going on and that’s what family businesses are about. It’s because you care about it so much. I’ve always gone the extra mile in every job I’ve ever had though, so maybe it’s just me. “I would love to take over the business one day. I enjoy it and I’m settled in here. At the moment I can’t see myself doing anything else.”
He laughs, “In an ideal world though I’d turn back time and stick in at football and maybe become a professional player.”
Lucy Lowe, 32 – Business Development Manager at Black Ivy, Edinburgh
Lucy’s dad Billy Lowe is extremely passionate about hospitality, so it is no surprise that it felt only natural for her to get involved as well. She started her journey 15 years ago as a waitress at Angels Share and learnt the ropes from the ground up.
Now, as the Business Development Manager at Black Ivy, she says, “I get to help shape the future of the business while staying connected to its core values.”
She continues, “My dad is at the heart of the business, leading with his vision and experience. Other family members are also involved in different areas, it’s a true team effort where we all play a part in keeping the business thriving.
“My dad has an incredible ability to see the bigger picture while still paying attention to the small details that make a difference. His leadership, resilience, and dedication to creating memorable hospitality experiences have shaped the business into what it is today.”
“My focus is now on growth, partnerships, and innovation. However, in a family business, responsibilities are always fluid, and we all pitch in where needed. This hands-on approach has given me a wellrounded understanding of what it takes to run a successful hospitality business. I’m also passionate about innovation and finding new ways to enhance the business while maintaining the high standards we’re known for.
“Working in a family business gives you a unique level of responsibility and trust that you wouldn’t necessarily get in a corporate environment. There’s a sense of pride and personal investment in every decision because it’s more than just a job. You also learn adaptability, teamwork, and the importance of long-term thinking, as the success of the business directly affects your family.
“It can be challenging to separate the business from family life, but we try to set boundaries and make time for conversations that aren’t about work. Whether it’s having dinner together or walking our two dogs, Rocky and Olly, down at Portobello, we recognize the importance of maintaining a balance. That said, in hospitality, the business never really “closes,” so we’ve learned to embrace the overlap while still valuing our personal time.”
Lee Simpson, 31 Director at SimpsInns, Ayrshire
Malcolm and Karen Simpson are the owners of SimpsInns however both of their sons, Lee, 31, and Jack, 28, are also now Directors within the group.
The group owns luxury hotels, restaurants, spa, golf and leisure destitations across Ayrshire including The Waterside Hotel in East Kilbride, The Gailes Hotel & Spa and The Loans Inn in Troon.
Lee comments, “Although my parents’ intention was never to directly push us into working in the business long term, they did ensure that we understood the value of hard work and commitment. From the age of 16 I started progressing through restaurants, reception, sales, finance, housekeeping – everything really!
“Jack and I both went to university followed by some travelling, but I always had it in the back of my mind that I would return to Simpsinns fairly early on in my career, with the plan of eventually taking over from my dad. So I returned at age 25.
“Jack and I have covered all areas of the business over the last 10 years which comes in handy when we face issues. I am now more involved with the operational side of things, working closely with our Operations Director. Jack has taken on more of a properties management role and is heading up the current development projects.”
Lee has certainly learnt plenty from his parents and adds, “Both of my parents are extremely humble. They both came from working class backgrounds and built this company from the ground up. Their values on service and good old-fashioned hospitality have not changed since the day they started and their passion for the business transfers down through all levels of the team.
“Working in a family business I was exposed from a young age to much more behind the scenes of the business than I think you would get working for someone else. As your name is essentially above the door, you develop a deep pride and passion for the business to succeed. “Working with your family every day does bring its own set of challenges, but I feel blessed that I’ve been able to spend so much time with my parents and brother, which is a privilege not afforded to everyone.” However, Lee admits they are still working on finding the balance saying,
“If I’m out socially with my dad and brother the conversation always tends to migrate back to work chat. Because we are a business that operates 24/7, 365 days a year, it can be hard to switch off and not overthink. However, we have been making a point of it recently to keep work chat out of the household conversations.”
Stuart Fraser, 43 – Director at The Oak Tree Inn, Balmaha
The Oak Tree Inn is the epitome of a strong family business. Director, Stuart Fraser is one of eight siblings and every one of them has or still works within the business. It was opened in 1997 by his parents Sandy and Lucy and both are still involved.
Stuart laughs, “My dad refuses to retire and is as enthusiastic today as when he started.” In fact, the day we spoke Sandy was at Holyrood speaking to some of the ministers about the current issues in the hospitality industry.
Stuart continues, “Dad started electrical business in Balmaha in 70s. They then and built and opened what is now The Oak Tree Inn in 1997, the same year I left school. We originally stayed above The Oak Tree Inn and now we have 46 bedrooms across the site, including 10 houses and 5 pods. We are also currently building another bar and restaurant across the road.
“One of the reasons we’ve survived so long is that we’ve all worked together as a family and put everything back into the business. We’ve also made the business more sustainable by adding 380 solar panels, a production kitchen and we have a 5-acre site and poly tunnel where we grow our own fruit, veg and herbs. If we hadn’t put all this energy saving stuff in place I don’t think we’d still be in business. We’re incredibly proud of our green credentials.
“Our other strength is the whole family can work every single department, so we aren’t too reliant on anyone else. We also still have the electrical side of the business so can fix most things ourselves.
“My parents are without doubt the hardest working people I know. My dad is 70 now and still gets up at 6am to go for a run and then into the office. They’ve brought up eight children, while running a bed and breakfast and an electrical business and then had the crazy idea of building a hotel with no hospitality experience – it’s just insanity. But they have worked hard for it.”
He laughs, “The fact that they have all of us children and the free labour over years has probably contributed to the success as well! “We are not money driven at all, I think if we were we wouldn’t be working in hospitality! I think with a family business you get a little bit of all experience. The buck stops with us, so you just have to get on with it.
“We all get on incredibly well. It can be challenging at times, but we all bring different things to the business and try to work to our strengths and recognise our weaknesses. It just works. We communicate things before it becomes a big issue – I think you get that from growing up in a big family and recognising what battles to choose!”
Part One