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Meet the Team

Jonathan Raggett

Jonathan Raggett

Jonathan Raggett

  • Managing Director - Red Carnation Hotels
  • jonathan@rchmail.com

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 17 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."

Malcolm Hendry

Malcolm Hendry

Malcolm Hendry

  • General Manager
  • MalcolmRB@rchmail.com

Having been with Red Carnation Hotels at The Rubens at the Palace Hotel for over ten years, previously at The Milestone, my role as General Manager here is one of the most satisfying jobs of my career. With a team of over 160 employees, highly motivated and dedicated to delivering unbelievable levels of guest service, I feel truly lucky. Every guest is important to us all and I enjoy taking a personal interest in every stage of your guest experience, from marketing the hotel, through reservations to arrival, throughout your stay and not forgetting seeing you off, hopefully to return another day! A wonderful job, working with some great people and lucky enough to have fabulous guests. What more could anyone ask for?

Peter Bradley

Peter Bradley

Peter Bradley

  • Director of Food and Beverage
  • pbradley@rchmail.com 

I have worked with Red Carnation Hotels for over five years, first as a management trainee and then as the Assistant Food and Beverage Manager at The Rubens Hotel. Following my position at The Montague on the Gardens as Food and Beverage Manager I have now returned to The Rubens, 41 and bbar as Food and Beverage Director. I look forward to inviting you to try one of our many fantastic food and beverage areas, from breakfast and dinner in the restaurant through to a relaxing afternoon tea overlooking the Royal Mews. Please feel free to contact me directly if I can be of any assistance.

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Sarah Bristow

Sarah Bristow

Sarah Bristow

  • Reservations Manager
  • sbristow@rchmail.com

My passion for working within the hospitality industry started seven years ago when I became a receptionist at a hotel in Surrey. Throughout the years I have developed my career within Reservations and have now joined the Red Carnation family as Reservations Manager. My job is to ensure that our guests receive fantastic customer service and that we capture every single detail relevant to their stay. This then enables my team and I to exceed expectations and ensure our guests experience is the ‘best’ when staying here at The Rubens and 41.

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Terry Holmes

Terry Holmes

Terry Holmes

  • Executive Director - Red Carnation Hotels
  • tholmes@rchmail.com  

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.

Bastien Peyraud

Bastien Peyraud

Bastien Peyraud

  • Deputy General Manager
  • bpeyraud@rchmail.com

Before joining The Rubens at the Palace and 41 I worked nearly 7 years at Hotel d'Angleterre Geneva, where I discovered a true team spirit. I quickly came to understand how Red Carnation enables every one of us to do everything in our power to make the stay of our guests breathtaking. Our motto ‘No request is too large, no detail too small’ is not a simple eye-catching slogan: it represents a real state of mind, which accurately reflects every person’s role at the hotel.

Kayleigh Woodman

Kayleigh Woodman

Kayleigh Woodman

  • Director of Sales
  • kwoodman@rchmail.com

My passion for people and genuine hospitality is what inspired my desire to work in hotels. I attended the University of Johannesburg, School of Tourism and Hospitality, in order to ensure I had the required skills to complement my enthusiasm to achieve in this exciting and diverse industry. After working at a number of luxury boutique hotels in South Africa, I decided to broaden my horizons and moved to London in 2009 which granted my first taste of the famous Red Carnation hospitality at the luxurious Hotel 41. I made the change to our sister property in 2010, The Montague on The Gardens hotel, to further develop in my field and have since come back home to The Rubens at The Palace, 41 and bbar where I hope to lead my team in ensuring a memorable experience for all.

Tom Bergin

Tom Bergin

Tom Bergin

  • Head Concierge
  • conciergerb@rchmail.com

I have worked at the Rubens for over 15 years and the favourite part of my job is meeting our guests from all corners of the world. The work is so varied and we never know what our guests will need assistance with, but it is especially rewarding to exceed our guests' expectations and provide that impossible ticket or book that “hot” table. I am especially lucky to work with such a great Concierge Team here at The Rubens at the Palace.

Peter Haden

Peter Haden

Peter Haden

  • Chief Engineer
  • phaden@rchmail.com

I have been working at The Rubens at the Palace since 1995. Since then the property has expanded and my responsibilities have stretched to include 41 Hotel, bbar and the apartments, making the everyday work all the more interesting and rewarding. With no two days the same, there is never a dull moment at The Rubens. My team is a great multi-cultural mix who work very hard behind the scenes to ensure our guests always have the very best experience.