The Painswick - Case Study

Nestling quietly in the famous Cotswold hills, surrounded by some of Gloucestershire’s most delightful countryside is The Painswick, a member of the luxury Calcot Hotel collection.

Case Study The Painswick

The landmark Palladian property has been renovated to create 16 luxurious bedrooms, suites, treatment rooms and a restaurant.

As other members of Calcot Hotels, including Calcot Manor Hotel & Spa, Barnsley House Hotel, the Lord Crewe Arms, and the Village Inn were already Safeguard Members, it was a logical step for The Painswick Hotel to follow. 

This meant that the team could focus on looking after their customers without worrying about the business’s health and safety and food safety areas.

Before opening, Envesca worked with the team at the Painswick Hotel to create a Food Safety and Health and Safety Management System. Vital Risk Assessments were also carried out, including Fire, Legionella and COSHH.

Obviously, a new hotel brings with it a new team, one that requires training. Envesca has provided Food Safety and Health and Safety Induction training to all staff members and fire safety training.

“Before we opened, we wanted to ensure that everyone understood their legal duties and responsibilities under Health and Safety, Food Safety and Fire Safety regulations. Our guests are our number one priority and the whole team needed to be confident and fluent with health and safety matters right from the beginning.” Luke Millikin, General Manager.

The Painswick

What The Painswick have to say about us...

Our standard operating procedures are more thorough and robust as a result of the guidance and training we received and continue to receive from Envesca.

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