Red Carnation Hotels

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MEET THE TEAM

  • Perry Alliston

    Chief Engineer Perry Alliston

    Having served my electrical apprenticeship in hotels as a teenager I now have over 15 years of hotel experience. In only my second position as Chief engineer I find myself at the Milestone. My aim is to ensure all maintenance is carried out to the standard that this building deserves.

  • Reservations Manager Sarah Glanville

    Tana and myself have been looking after this important department since October 2005. We take pride in knowing every one of our 57 bedrooms and 6 apartments inside out. I am especially familiar with this area of London, having managed reservations in Kensington for over 3 years. Whatever special requirements our guests have, we ensure that every little detail and personal preference is handed onto the operations team.

    bookms@rchmail.com      T:  0207 917 1000

  • Front Office Manager Chantal Booysen

    I have been working at the Milestone for almost 5 years now. My team and I are very much focused on exceeding your expectations; anticipating your needs and remembering the things that are important to you. We pride ourselves in getting to know you during your stay with us and making this your London "home from home". I am looking forward to providing you an exceptional service experience on your next visit to London

    receptionms@rchmail.com      T: 0207 914 1000

  • Head Barman Daniel Crebesse

    Having worked in several fine hotels in London for many years, I am really excited to have joined this fantastic property. I have developed quite a few signature cocktails over the years and amongst my favourites is my award-winning ‘Blushing Response’, a concoction of Bombay gin, peach snappes and cranberry juice served with a rose petal.  I greatly look forward to making your acquaintance.

  • Sommelier Thomas Lamude

    I was born in France near Jurançon in the beautiful South West region. France is a well-known country worldwide for its wines diversity. The Southwest region of France is particularly recognised for its Gastronomy and for wines such as the Petit Manseng or Tannat. I have worked with many of the world’s best sommeliers and even won the Guy Blandin trophy in 2006. I am delighted to join the team at The Milestone and reveal my passion for wine.