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transformative experiences across industries while preserving
Giles Fuchs exemplifies visionary leadership, crafting authenticity, inspiring innovation, and fostering excellence.
refurbishing every room while keeping their 1930s soul intact. We introduced sustaina- ble systems, rewilded the gardens, restored the sea tractor, and sourced 80% of our
food locally to support the community and reduce our footprint. Just as importantly, we focused on the guest experience, no TVs in rooms, spaces that encourage conversation and calm, and activities like sea swimming and painting that connect people to the island’s spirit. Burgh Island has always been about more than luxury; it’s about authentic- ity, history, and that rare feeling of escape. My job has simply been to protect that mag- ic and ensure it thrives for decades to come.
How have you managed to preserve the rich history and charm of Burgh Island while catering to the expectations of modern luxury travellers?
From day one I’ve held fast to the belief that heritage and luxury aren’t contradic- tory, in fact, they elevate one another. The trick is to let the building tell its story, while quietly enhancing every comfort behind the scenes.
In your opinion, why are so many iconic hotels like The Savoy and Claridges stru- ggling, while Burgh Island is thriving?
Many grand institutions are grappling with the weight of their own legacy, too bound by tradition, they’ve forgotten how to truly evolve. Institutions such as The Savoy and Claridge’s are undoubtedly historic,
but in some cases, there’s been a disconnect between their storied pasts and the shifting expectations of modern guests. Burgh Island, however, thrives because we’re not just a hotel; we’re an experience. It’s not about just preserving the history of the Hotel; it’s about curating an immersive journey that captures the imagination of the modern traveller.
We embrace our history, yes, but we also invite guests to step into something new, something different, where luxury meets discovery. Burgh Island offers more than just a bed; it offers an escape, a moment in time where the world outside ceases to matter, and that’s why it resonates today more than ever.
Your business manifesto outlines ways to revitalise the UK’s £60 billion hospitality industry. What are the most important changes you believe need to happen?
“Flexible spaces need to inspire creativity, nurture
well-being, and offer flexibility.”
– Fuchs
“Heritage and luxury ar- en’t contradictory; in fact, they elevate one another.”
– Fuchs
We’ve honoured the architecture, the dé- cor, the original feel of the place and when we introduce something new, it’s always sympathetic. Take The Nettlefold restau- rant: we launched it both to offer guests and locals superb seafood and to celebrate
the hotel’s founder, Archie Nettlefold. We renovated the public rooms, the ballroom, the bars, mixing period pieces with fresh finishes, so that the spirit of the 1920s and ’30s remains ever present. Moreover, to safeguard authenticity we invited one of the world’s leading Art Deco specialists, Simon Kirby, to lead on our 2019 refurbishment, ensuring that every update still feels true to the hotel’s architectural heritage.
At the same time, guests expect high standards. So, behind those heritage walls, we’ve upgraded heating, plumbing, service systems, all to modern standards but execut- ed quietly so they don’t compete with the atmosphere.
We want visitors to feel they’ve stepped into a timeless world, not into a museum. That means attention to detail, intuition about what luxury means today (often it’s calm, choice and simplicity), and never letting modernity feel intrusive. In short: we protect what makes Burgh unique and then we allow modern comfort to flow in invis- ibly. That’s how we let the island remain a place of story and soul, yet fully alive to the needs of discerning travellers.
The UK’s hospitality industry needs a re- naissance, —a return to a more human-cen- tric, experience-driven approach. The era of one-size-fits-all is over; it’s time for tailored, transformative encounters. We need to embrace creativity over commodification, ensuring that every hotel, every restaurant, every space tells a story, —its own story. Sustainability, too, must rise to the forefront, with businesses taking real responsibility
for the world we’re leaving behind. The future of hospitality lies in innovation and individuality, where each guest feels not just catered to, but celebrated.
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