Lisini Pub Company CEO Siobhan Edwards is celebrating 20 years with the family business, marking a significant personal milestone during one of the most successful periods in the company’s history.
Having first joined the business as a kitchen porter at the age of 13, Edwards has spent two decades helping shape Lisini into one of Scotland’s most respected independent hospitality operators.
Today, she leads the Lanarkshire-based family business as CEO, working alongside her brother Nicholas Hood and cousin Grant Hood.
Together, they continue the legacy established by her parents, Kathleen and Harry Hood, who founded the company in 1969.
Edwards stepped into the role of CEO in July 2025, leading the business against a challenging backdrop for the hospitality industry.
Her mission has been to keep the Hood family’s values of quality, service, staff care and community at the forefront of the business.
The anniversary comes during a landmark year for Lisini, which employs more than 300 people across its portfolio.
The company has been named in The Sunday Times Best Places to Work 2026 list, becoming one of only five Scottish organisations featured in the Best Big Places to Work category.
The recognition reflects a culture built over decades.
Some 22% of Lisini colleagues have been with the company for more than 10 years.
Survey results also revealed an employee engagement score of 75%, while 74% of team members expressed confidence in management, significantly above the hospitality sector average of 38%.
For Edwards, the milestone carries particular significance.
Following the loss of her parents and sister Lisa, all of whom played pivotal roles in the growth and success of the company, she stepped into the CEO role determined to preserve the family’s values while leading the business into its next chapter.
She is supported by the senior team of Nicholas Hood, Grant Hood and Commercial Director Lynda McGaw, who has been with the company for 22 years.
Alongside its inclusion in The Sunday Times Best Places to Work list, Lisini has also been awarded the Wellness Charter by Hospitality Health in recognition of its commitment to employee wellbeing.
Four of the group’s venues were also recognised at the Best Bar None Awards.
These include Angels Hotel in Uddingston, which received a Highly Commended award in the Heart of the Community category and achieved Diamond status nationally.
Siobhan Edwards, CEO of Lisini, said: “Twenty years has gone by incredibly quickly. I started out as a kitchen porter when I was just a teenager because my parents believed it was important for us to understand every aspect of the business from the ground up, even at an early age.
“Over the years I’ve had the privilege of working alongside incredible people who care deeply about our guests, our communities and each other. That sense of family remains at the heart of everything we do.
“Having spent two decades with the company, I have seen first-hand that our greatest strength has always been our people. Creating a supportive workplace where colleagues feel valued, respected and able to thrive has always been a priority for us, so to be recognised by The Sunday Times and through our recent industry awards is incredibly special.
“These achievements belong to the entire team.”
Heather Crawford, Head of HR at Lisini, said: “While assessing and benchmarking our company culture, we reviewed many different frameworks and approaches. Ultimately, we set our sights high, believing we could aim for recognition such as one of The Sunday Times Best Places to Work.
“I’m so proud of Lisini being officially recognised. People are at the heart of everything we do, and this award reflects the supportive and welcoming culture across all of our venues.
“We’ve always believed that creating great hospitality starts with creating great teams, where people feel valued, respected, and encouraged to grow.
“Congratulations to Siobhan on her 20th anniversary with Lisini. Through her leadership and commitment to our people, she has helped nurture a culture that feels like an extension of the family business itself – one where every colleague feels welcomed, supported and valued.”
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