Sir Terence Conran was inducted into Hotelympia’s Hall of Fame on 28 April, collecting the prestigious Lifetime Achievement Award, which recognises the impact he has made on the London restaurant and hotel scene during more than five decades in hospitality.
The respected design guru and restaurateur collected the award – a unique piece by highly respected glassblower, Peter Layton – in person on the first day of Hotelympia 2014.
Toby Wand, Managing Director at Fresh Montgomery, said: “An innovator, a pioneer and a true giant of the hospitality world – the contribution Sir Terence has made to the industry throughout his career is truly remarkable. There are few more deserving candidates, therefore, to receive our highest honour and be inducted into the Hotelympia Hall of Fame.”
The respected design guru and restaurateur, receiving the award from Chairman of Montgomery Exhibitions, Sandy Angus, said, “It’s really thrilling to get this award, although I always get a bit worried about ‘lifetime achievement’ awards – it sounds as if it’s all over. In my case there’s a hell of a lot more to do.”
Sir Terence founded furnishings retailer Habitat in 1964 and, as the founder of the Storehouse Group, he acquired the Heals furniture business, set up Next and ran British Home Stores and Mothercare. His first restaurant, The Soup Kitchen, opened in London in 1953 while his most recent, The Albion Cafe, opened on the Southbank in 2013. He has opened, operated and designed restaurants all over the world with his current portfolio including Bibendum in Michelin House, the Boundary Hotel and Restaurant in Shoreditch, and Lutyens on Fleet Street.
Sir Terence joins previous inductees Raymond Blanc and the Roux Brothers in the Hall of Fame,which celebrates a small group of people who have made a huge impact in terms of their industry contribution.
Photo at top: Sir Terence Conran collects the prestigious Lifetime Achievement Award at Hotelympia – the UK’s largest hospitality trade show – recognising the impact he has made on the London restaurant and hotel scene during more than five decades in hospitality.
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