The Courier & Advertiser (Perth and Perthshire Edition)
Garvock House is dream come true for owners
Pamela Fernandes talks about her hotel business journey
Q. How and why did you start in business?
It was always our dream to have a small hotel.
In 1995, we got the opportunity to develop Garvock House.
We opened in October 1996 as a small restaurant using only the ground floor of the house.
Our aim then, as it is now, was quality, value and service in all that we do.
We took the plunge into starting our own business as we didn’t want to reach 70 and look back regretting that we’d never done it.
Q. How did you get to where you are today?
Back in 1986, our 10-bedroom extension took 18 months to complete, with Garvock House Hotel opening in June 1998. Shortly after, the hotel was inspected by the STB and AA, achieving four stars with the STB and three stars with the AA. Over the next few years, we built up our private dining trade and in 2001, due to a demand from clients looking to book larger weddings and functions, we added our banqueting suite, which caters for private parties up to 150 guests. Then, in 2005-06, we worked towards a further 14-bedroom extension which was completed in June 2006.
Later that year, we gained recognition from the AA as a four-star hotel, a wonderful achievement for the whole team.
Q. Who has helped you along the way?
My parents have been our biggest fan and mentors.
With more than 40 years of experience in the hotel trade, their advice and expertise have been invaluable.
Q. What was your biggest mistake?
Not doing it earlier.
Q. What is your greatest achievement to date?
That’s a difficult question. We’ve had a few over the years, but undoubtedly it has to be our award in 2018 for outstanding wedding venue of the year.
I was so happy for the team – they received the recognition for their amazing work.
Q. What do you hope to achieve in the future?
We’re always looking to improve and maintain what we’re doing – we’ll be doing refurbishment within the hotel and upgrades, introducing some organic dishes and using more local produce in the restaurant.
Q. Do you want to recruit in the future?
Life never stands still and do doubt we’ll be recruiting.
Our team is so important to us, and especially in the kitchen we have some amazing chefs and pastry chefs who can switch roles at a moment’s notice. That really helps us as a very busy hotel.
Q. What is the hardest thing about running your own business?
Never having had Christmas Day off with family.
That is tough, even when you have been used to it in the trade as I have been.
We are very lucky, though, to be a part of a customer’s Christmas Day – we even have bookings already for Christmas Day 2020.
Q. Any advice to wannabe entrepreneurs?
Follow your dream! No matter how long it takes.