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12

May 2024

Last Updated: 12/05/2024
Food & Drink
Food & Drink

Peter Banks: the man withdrawing from Rudding Park

by John Grainger

| 12 May, 2024
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ruddingpark-peterbanks2
Peter Banks, the former manager of Rudding Park Hotel in Harrogate.

Peter Banks is giving out books. They’re copies of one of his favourite novels, Shane by Jack Schaefer, and he’s milling around Rudding Park Hotel, dropping them off with various former colleagues as leaving gifts. 

That’s because, after spending the best part of three decades creating Britain’s best hotel, he’s just called it a day. He hasn’t been on the payroll at Rudding Park for a couple of weeks now, but his bearing is of a man still in his own domain. It’s clearly hard to let go. 

In an exclusive interview with the Stray Ferret, he told us: 

“I’m a rescuer, I’m a sorter-outer. When there’s a problem, I know what to do and what to say to people to get them to come out with the desired result. It’s incredibly stressful but incredibly flattering being at the centre of all that.
"I’ve been mainlining that for 28 years. When all of a sudden that goes, it’s like your dealer’s left town, he hasn’t given you a forwarding address, he’s not answering your phone calls, and you’re going ‘cold turkey’. It’s pretty brutal.” 


If it sounds like a strong drug, perhaps that’s because Peter’s first ‘hit’ was so powerful. A self-confessed “gobby idiot” as a boy, his careers master – who despaired of his “scattergun humour” – told him: 

“Banksy, you ought to try something with your mouth, not your brain. Try hotels.”


Rudding Park


'An exercise in survival'


So following a “good education”, thanks to a bursary at Christ’s Hospital, the Tudor-era independent school in West Sussex, he left to become a management trainee at the Savoy in London. 

He said: 

“I still remember to this day going into the kitchen of the Savoy as a spotty 17-year-old, and there was this maelstrom of noise.  
“The head chef was there with his massive, tall hat, and it was all in French: ‘Ça marche! Envoyer!’, ‘Oui, chef – coming now!’. And all this food would arrive out of various areas and would be put together on the hotplate. It was like an ocean-going liner’s engine room, there was that much going on.  
“And then these incredibly glamorous, good-looking Italian waiters with dark, swept-back hair and flashing brown eyes, wearing tailcoats and stiff collars, glided into this maelstrom of noise, picked up these beautiful trays of food and then went back out of the swing doors.  
“We followed them out, and there was a string quartet playing in the Thames Foyer, and I just thought it was so glamorous. I thought, this is the job for me. I was hooked.” 


The highs were offset by some alarming lows, though. Assigned to the meat department on his first day, within 10 minutes a “massive” butcher tried to strangle him in a pitch-black service lift simply because he didn’t like management trainees. On another occasion, he was kicked headfirst into a hot oven by a disgruntled chef. It was, he says, “an exercise in survival”. 



But it also gave him a thorough grounding in every aspect of the business, and during his five years there Peter worked as a waiter, barman, chef, fruit-and-veg porter, switchboard operator, housekeeper, receptionist, cashier, maintenance man and even ‘carpet spotter’, getting burns and stains out of carpets. 

He then took his skills to Scotland, working, "drinking and playing a lot of golf” at the Old Course Hotel in St Andrews, before moving back to London and the Hilton on Park Lane, which was, he says, “an absolute zoo”.  

He says: 

“The manager would say, ‘You’ll never get anybody’s respect until you sack someone!’. I disagreed. 
"I hated working there. I used to come out of Hyde Park Corner tube station each morning and see the Hilton in front of me, and I'd be really disappointed that it hadn’t burnt down in the middle of the night!” 


But it was there that he was told to “look after our guests as if they were your guests in your home”. He says: 

“If you do that, 999 times out of 1,000 you’re going to get it right. If this person was a guest at my house, what would I say to him? You wouldn’t say ‘The kitchen’s closed’ – you’d rustle him something up.” 


It was an approach that he’d never forget and that would serve him well at his next posting, which he secured after seeing a small ad posted by a brand-new hotel in The Caterer. If the Savoy, the Old Course and the Hilton were ‘gateway drugs’, he would find his main fix in Harrogate. 

Rudding Park Spa


Rudding Park


The manager at the Hilton had told Peter that moving up to Yorkshire would be the “death of his career”, so when he and owner Simon Mackaness launched the brand-new Rudding Park Hotel on April 15, 1997, he set out to prove him wrong.  

Initially only in charge of housekeeping, bedrooms and reception, he soon started accumulating extra responsibilities, and within a few years he was in charge of the whole thing. Gathering the staff, he told them: 

“First of all, we’re going to be the best hotel in Harrogate. Second, we’re going to be the best hotel in the north of England. Then we’re going to be the best hotel in England, and then we’re going to be the best hotel in Britain. That’s where we’re going from here.” 


Commercially minded, he did leave for a stint to open his own boutique restaurant with rooms in Southwold, Suffolk, while still working for Simon Mackaness two days a fortnight. Sutherland House was the first in the UK to list food miles on the menu, and was already winning awards within a year of opening, but Peter got bored and came back to Yorkshire. 

He said: 

“I was polishing glasses at 12 o’clock at night, and I realised that it didn’t matter whose glasses you were polishing, you’re still polishing glasses at midnight.” 


Returning to Rudding Park, he oversaw the most dramatic programme of expansion and upgrade seen by a Yorkshire hotel in decades. 

An £8 million project in 2010 doubled the number of rooms to 90, which meant that staff numbers doubled too. In 2017, a £10 million scheme saw the launch of the spa, requiring a further 50 employees. 

Under his management, Rudding Park's turnover grew from £2m to £28m, and staff numbers ballooned from 20 to 400.

Along the way, the hotel has collected scores of awards, including the “industry Oscar” that Peter says he’s proudest of – the Independent Hotel Catey of the Year in 2019, which marked Rudding Park out as the best hotel in the UK. 

He says: 

“That vindicated all the work and stuck two fingers up at everyone who laughed at me for coming up here.” 


Highs and lows


He’s also welcomed some extremely high-profile guests. He’s taken President George Bush Sr (“a real gentleman”) for a golf-buggy tour of the grounds, had Archbishop Desmond Tutu (“a funny guy”) taking a turn on reception, and even caddied for President Bill Clinton. He says: 

“Clinton was incredible. I thought that I was immune to charisma, but he had that incredible skill of making you feel like the most wanted, important person in the world. He left the room and it felt strangely empty, and then you realised it was because he’d gone out. Amazing." 


The satisfaction he takes from the Catey win is made all the sweeter by the fact that his time at Rudding Park has not been a uniformly easy ride: there have been hard times too. 

In 2008, a couple who were regular customers were tragically killed when their helicopter crashed in the grounds, and in another incident, a colleague died on duty when struck down by a heart attack. 

Then there was covid, which played havoc with the hospitality industry worldwide and forced many hotels and restaurants to close permanently. After a fortnight of tense uncertainty under lockdown, staff were furloughed and Peter set about keeping them active and engaged, as he recounted for the Stray Ferret in 2020. But although he acknowledges the wider catastrophe, his feelings are not all negative. He says: 

“In an ironic, strange way I almost enjoyed covid after those two weeks, because it was problem management: who can be quickest, who can be most creative?” 


Photo of Peter Banks, the former manager of Rudding Park Hotel in Harrogate.

That fleet-footed flexibility is a quality that hotel managers have always needed to have, but some things are not the same as they used to be. So just what has changed over the 38 years Peter has been in hospitality? He says: 

“It’s much better. There’s none of the ‘homicidal chef’ activity going on. There’s none of the monstrous abuses of power that I experienced at the Hilton.  
“Also, when I started, the guests would accept a lot more, but now – with all the TV shows like Ramsay’s Kitchen Nightmares – they're all ‘experts’.  
"Social media has made our job a lot more difficult – anybody can say whatever they like about you and your property to the whole wide world, and you have no recourse. 
“They slag off staff as well. I’m big enough and ugly enough to take it, but when they have a go at the staff, it demotivates the team. Some of them might leave. If we’re not careful, we’re only going to be left in this industry with people who don’t care – and then it really will be bad.” 


He adds: 

“Every time there’s a complaint, that’s a scar on your back. In this industry, you don’t so much get physical injuries, but you end up carrying scars on your soul – if you care.” 


How is his soul? 

“Fairly scarred." 


But that’s not why he’s left Rudding Park. That has far more to do with wanting to spend more time with his family, whom he feels he has neglected for decades. He says: 

“My eldest son is 28 and I’ve spent one Christmas with him. That’s how much dedication you need to this job. It crucifies you. I’ll never ever have that chance again. 
“To work as hard as I have for 38 years, you need to want it and need it in equal measure, because you have to sacrifice so much. I still want it, because I still love the industry, but I don’t need it. My kids are grown up and ‘off the payroll’, so that’s it. Happy days. Somebody else can work Christmas Day.” 


Still only 55, he’s not planning on retiring completely. A second career as a hospitality consultant beckons, and he’s already got “nine or 10” projects to consider. 

But for the time being, he’s taking a three-month break, and today is handing out those books. But why has he chosen Shane? He says: 

“It’s all in the final paragraph. Answering the question of who Shane was, it says ‘He was the man who rode into our little valley out of the heart of the great glowing West, and when his work was done, rode back whence he had come, and he was Shane’.
“I sometimes feel that I’m the Shane of the hospitality world. I rode into this little valley, not meaning to stay here as long as I did, but my job is done now. 
"It’s a young man’s game.” 






Read more:



  • Rudding Park to open fine-dining restaurant

  • Rudding Park's managing director Peter Banks to retire

  • Harrogate's Rudding Park expansion approved