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Winning Acorn award puts Joel in footsteps of Marco Pierre White

Joel Fagg, new manager at the Palace Hotel, Buxton. Photo contributed.

Joel Fagg, new manager at the Palace Hotel, Buxton. Photo contributed.

General Manager of the Buxton Palace Hotel, Joel Fagg, has followed in the footsteps of Marco Pierre White by winning the esteemed Acorn Award, which recognises the most promising talent under 30 in the hospitality and catering industry across the UK.

The award, which is hosted by Caterer and Hotelkeeper Magazine, is presented to 30 hospitality and catering employees each year, whether they work for a budget hotel, Michelin star restaurant or contract caterer.

The award highlights individuals who have reached prestigious roles at a young age and are dedicated to the industry and its future. Previous winners include Marco Pierre White and Michael Caines.

Joel, 26, was nominated for the award by Jane Sunley, CEO of organisation mentoring company LearnPurple.

He was a strong candidate with his impressive career history, starting by setting up his own entertainment business aged 15, from where he fast-tracked to hotel general manager aged 26. Joel’s success has already been reflected in other awards including Most Promising Tourism Student in Lancashire, Paramount Hotels Foundation Degree Prize and winner of the Acorn Scholarship 2011.

Joel has also shown dedication to the industry though his roles as Springboard Ambassador, PATH Committee (Placement Advisors for Tourism and Hospitality) and on the panel of the Acorn Scholarship Committee.

Joel previously was Operations Manager at Walton Hall and Hotel, Food and Beverage Manager at Shrigley Hall Hotel Golf and Country Club and Conference and Banqueting Manager at the Angel Hotel, Cardiff, which are all part of the Puma Hotels’ Collection.

Joel said: “I am delighted to have been chosen from hundreds of applicants and the shortlist of 115 for this prestigious award.

“With my new senior role at the Palace Hotel I hope to continue my hard work and dedication to the industry, and maintain the high standards our guests expect.”

 

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