Jonathan Raggett has worked in hotels since leaving Westminster College with a Higher National Diploma in Hotel Management. Jonathan joined RCH in 1998 as General Manager of The Rubens Hotel. In 2000 he was promoted to Managing Director, overseeing the rapid expansion to the 14 award-winning luxury boutique hotels and a country inn which RCH now operates. In November 2009, Jonathan Raggett was delighted to be named Hotelier of the Year at the world-renowned Hotel Catey Annual Industry Awards organised by the Caterer & Hotelkeeper.
"We are a family run small collection of five- and four-star hotels who fight the big chains for business. We will never have the same Sales and Marketing spend as these players, so it is my belief that we need to make an even better job of taking care of our guests."
Internationally acclaimed hotelier Terry Holmes, winner of the 2006 Caterer Tourism Award, joined Red Carnation Hotels in February 2006, bringing with him his incredible passion for the hospitality industry. His tremendous career ranges from a chef to Vice President in the luxury hotel business.
A much loved character at each of the hotels in the Red Carnation collection, his presence together with his expertise further strengthens our guests' experience.
Prior to joining the Red Carnation Hotel Collection in June 2009, I was Owner/Manager of the Brue at Lydford-on-Fosse, Somerset. Before that I had a number of very successful years with von Essen Hotels, as General Manager of the Ston Easton Park Hotel in Somerset and Congham Hall in Norfolk.
I am very proud to lead a team of dedicated employees who are all genuinely committed in providing each individual guest with a memorable experience based upon warm, friendly and attentive service.
My career in hospitality began some 15 years ago whilst completing a bachelor’s degree in marketing in my native South-Africa. I soon realised that I had a real passion for the industry and spent eight years working across the country in various establishments. I moved to England in 2005 and joined the Peter Michael Collection where we went on to achieve two Michelin stars, a Hotel of the Year award in 2007 and five Red Stars from the AA. I joined the Red Carnation Collection in early 2012 as Deputy General Manager at The Old Government House Hotel and Spa. In late 2012 I was given the opportunity to take on the role of Hotel Manager at the newest addition to the collection - The Duke of Richmond Hotel. Together with my team, we look forward to welcoming you to our beautiful hotel and ensuring that all your expectations are exceeded.
Having worked for the United Nations in Geneva for 7 years I spent 3 years living and working in Johannesburg before moving to Guernsey in 1994. I joined The Old Government House Hotel (OGH) in 1998 as the Conference and Banqueting PA and very soon I was running the department. I was Director of Meetings and Events at The OGH up until 2012 when Red Carnation Hotels bought the Duke of Richmond Hotel and I moved to become PA to the two hotels’ General Managers. It is wonderful working for the two properties and helping to ensure that Red Carnation Hotels’ high standards are upheld consistently throughout.
I started my career path in hospitality by working part-time in the industry whilst at university in the Ukraine where I was studying foreign languages. Upon graduation, I stayed in the job I had come to enjoy so much. In 1999 I first came to Guernsey and started working as a senior hotel receptionist at the Duke of Richmond Hotel. Since that time, I have progressed from being Front Office Manager to Head of Operations for two Red Carnation Hotels, the 5-star Old Government House Hotel and the 4-star Duke of Richmond Hotel, and am still enjoying the buzz and excitement the hotel environment presents! I would be delighted to show you around our fantastic hotels and will do my best to ensure your stay is a memorable one!
I started cooking from an early age with my granddad, we used to prepare meals for our family and friends. I then went to college where I also took part time employment in one of the 4 star hotels in Madeira. This is where my interest started in Catering. I then went in to Catering college . After college I moved to mainland Portugal, Spain and France and from this work I gained my experience in being an executive chef. I then moved to Mountbatten hotel in Covent Garden where I started as a commis chef before being made sous chef. I finally moved to Guernsey and worked firstly at Hotel Jerbourg before moving on to the Old Government House Hotel with the Head Chef. I then moved onto the Duke of Richmond in the position of Executive Head Chef.
I first started in the catering industry over 30 years ago leaving Yorkshire for the sunnier climbs of Woolacombe North Devon. My first position was in a small hotel called the “Sands” and the duties there varied from waitressing to food preparation to housekeeping. From North Devon I went to work in the Loire Valley in France for the Summer, in a similar position. It was then that I first came to Guernsey, joining The Old Government House Hotel, as Reservations and Front Office Manager for almost 4 years. I then headed back to the mainland where I started working for the Hilton group. After a year in Surrey I was promoted and moved to the Avisford Park Hotel and Golf Resort in West Sussex where I stayed for 9 years before heading off to P&O Cruise liners and then finally back to Guernsey and The Duke of Richmond Hotel. My team and I look forward to welcoming you soon.
During my 12 years at The Duke of Richmond Hotel I have had the opportunity to progress my career and to constantly develop my knowledge and skills. The Duke of Richmond Hotel is a great and friendly place to work which is why I have always been so happy to stay. I have worked in several positions - Hall Porter, Receptionist, and Reservations Co-ordinator - then I was promoted to Conference and Banqueting Manager 7 years ago. I enjoy working closely with our clients and ensuring that their every need is met when organising a meeting or function with us.
After graduating from a hotel industry-college, I started working for a number of different cruise lines. I also spent some time in the beautiful Algarve of Portugal working for a fine-dining restaurant. In August 2012 I joined Red Carnation and became part of this wonderful family. As Conference & Banqueting Operations Manager, I am responsible for the preparation and execution of all sorts of events, making sure that they all receive those “personalised touches” that Red Carnation is famous for. Let my team and I make your event a special one!
Having graduated in Lausanne with a Bachelor of Science in Hospitality Management, my career with Red Carnation Hotels started in summer 2010, when I joined their brilliant Management Programme. Over the course of two years, I got to spend time in various departments at The Rubens at the Palace, The Milestone Hotel and The Old Government House Hotels and Spa. Towards the end of my programme, I was given the great opportunity to help with the launch of the Duke of Richmond, which has then become my new home.
Part of my role as Sales Executive is to establish long-term relationships with companies, agents and tour operators, to ensure that both our corporate and leisure guests receive outstanding customer service.
I grew up in Normandy, not far from Guernsey. After a couple of years in a catering school my eagerness to travel took me to various prestigious places, including Tahiti at the age of 19. After spending seven years on board luxury liners, I moved to Guernsey, where I joined The Duke of Richmond in February 2012.
It is my great pleasure to welcome you for a drink or a meal in our Leopard Bar & Restaurant or a delicious afternoon tea in the Orangery, served by a fantastic and friendly team that I’m proud to lead. I really enjoy sharing my passion about wine - just ask me and I should be able to find you a nice Bordeaux which is not on the wine list!
I joined the Duke of Richmond as a chambermaid in 2005 and in 2006 I was promoted to the position of Assistant Housekeeper, overseeing the chambermaids and laundry staff. In 2009 I was offered my current position of Head Housekeeper. My role is to ensure that all of our guests receive the highest standard of comfort during their stay at the Duke of Richmond and making sure that this beautiful hotel is well cared for. I enjoy working as part of an amazing team, and I look forward to welcoming you to the Duke of Richmond soon.
I was born and raised in Venezuela and moved to Madeira at the age of 7. From there I moved to the beautiful island of Guernsey and I have been working at the Duke of Richmond for almost 19 years. I am thrilled to now be working for the Red Carnation Hotel Collection and our wonderful and newly refurbished hotel. I love to share my knowledge of food and beverage with my team and learn from them too, so we can pass on our experiences to our guests. We thrive to deliver the best customer service to our guests and look forward to welcoming you to our new Leopard Bar so you can try our amazing cocktails in a lively and friendly atmosphere .
Having my electrical apprenticeship at the college in my home town, I now have over 7 years of buildings and hotel experience. My aim is to ensure all maintenance is carried out to the standard that The Duke of Richmond Hotel deserves and I am so proud to be part of a fantastic team and the Red Carnation Group.