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Our People

Our People make the Difference

The Falcon Hotel – family owned and run for nearly 200 years. A quick guide to our long-serving Managers who deliver the Warmest Welcome in The West.


Aaron means “exalted” which is appropriate for our “high priest” of the kitchen whose dishes receive high praise. Aaron, is seen here with sous chefs, Michael Dodson (left) and Evan Whibley (right). This team is trained in fine dining cuisine, and are determined their new menu will earn the hotel two rosettes (for excellence). Aaron ‘cheffed’ to help put himself through Southampton University where he earned a degree in Law & Business Management. After more ‘cheffing’ in Australia and Thailand, Aaron discovered his calling; he is driven by the very high pressures of the job. Aaron is driven by the need to perform on a daily basis, the creativity of menu development and the business demands of running a very busy kitchen. His ‘brigade’ cooks for fine dining, bar meals and large functions. Aaron’s reward is the positive feedback he receives from pleased guests. When Aaron has the time he likes to ride (and not fall off) his mountain bike.

Debbie ‘Officer ‘ Hatch,

Debbie ‘Officer ‘ Hatch, our Events Manager, is now in her 21st year at the Falcon. Driven, dynamic and dedicated, Debbie is full of extrovert energy as illustrated by her favourite saying: “Crack on!” Debbie took hotel management at college and was then selected as a Trust House Forte management trainee. She met her future husband, Colin, when he too worked at the Falcon. “He understands my total commitment to the Falcon, and knows what it takes, and gives me 100% support,” Debbie says. Debbie’s greatest joy and reward are the many testimonial messages she receives from satisfied guests thanking her and her Function Team for making their special day exceed their wildest dreams. When at home her passions are family, friends and her flower garden. When Debbie was a little girl, she wanted to be a policewoman, a goal she realized when she spent 5 years as a uniformed special constable with the Devon & Cornwall Constabulary, while continuing to work in the hospitality industry. Falcon staffers know that, so they don’t mess around with the straight-from-the-shoulder-tell-it-like-it-is-plain-speaking ‘Officer Hatch’

Katy ‘Dynamite’ Morris

Katy ‘Dynamite’ Morris, our Head of Housekeeping for ten years, is affectionately called “Mini” by her staff and colleagues, but her diminutive size disguises her fireball personality. “I maybe short,” she says, “but so is a stick of dynamite!” Hospitality is in Katy’s DNA: she’s one of five children who pursued careers in this field or married hoteliers, restauranteurs or innkeepers. Ten years of working in every department at various hotels in Cornwall prepared Katy for her role of ensuring guests enjoy a spotlessly clean bedroom. They also revel in her ‘towel art’. She started by creating kissing swans, which honeymooners loved to find on their beds. Far from throwing in the towel at this, she developed new designs and both children and adults now enjoy the variety of peacocks, crabs, dogs and elephants they find when they arrive. Also known as the ‘Happy Housekeeper’, Katy loves to sing while she works alongside her team. As a long-distance runner, Katy has lots of stamina, so hard work comes more to her. Her team have learned that there is a special place for everything, and things have to be in that place. Her passions include music in general and Bob Marley in particular. And, of course, her teenage daughter Kaya

Amanda ‘Worker’ Wallace

Amanda ‘Worker’ Wallace is our Bar Food Manager and Assistant Function Manager and has worked at the Falcon Hotel for a total of ten years. A dairy farmer’s daughter who later ran her own catering business, which at its peak did five buffets a week, she is no stranger to hard work. Happy, cheerful and caring, Amanda loves weddings and she is dedicated to ensuring that the happy couple’s special day is the best it can be. “My passion is making guests smile,”, says Amanda, “whether by doing something simple like getting them a table without a reservation, or by sorting out the complexities of a day-long wedding with multiples meals and beverages at different venues within the Falcon hotel.” She exemplifies what the staff call the “Falcon Family” as she and Debbie, who recruited Amanda, have known one another since primary school in Holsworthy. Proud of the Falcon’s training and its high standards of guest service, Amanda encouraged her two girls (Beth, aged 18, and Amy, 17) to work part-time at the hotel and absorb its work ethic. Amanda adds, “I want my kids to grow up to respect how my husband Richard and I have built our lives. We both work hard and abhor laziness.” She likes to walk around Bude and Holsworthy, where she found all the fine china dishes we use in the Falcon Afternoon Teas. She also loves to travel and has done long haul to Australia with stops in Singapore and Bali (so Beth could surf; Amy hopes to work in the performing arts industry).

Blair ‘Quirky Kiwi’ Sinclair

Blair ‘Quirky Kiwi’ Sinclair, our Lord Tennyson Restaurant Manager for the last two years is a New Zealander : charming, friendly, funny, energetic, bubbly, spontaneous and happy-go-lucky. Guests respond favourably to being called “folks” by Blair, and enjoy his easy-going chat and repartee. Blair’s favourite word is ‘quirky’. His career in hospitality was sparked by “Cocktail”, the Tom Cruise movie. “What a way to meet girls, and get paid doing it!” Blair’s father worked for the Bank of New Zealand, as a result of which, Blair grew up partly in Los Angeles and Tokyo. Blair served his apprenticeship in New Zealand, becoming Manager of Functions at the prestigious Auckland Club, but wanderlust took him to London (twice), to Sydney (Australia), to Dublin …and to Bude, where he had spent many holidays before moving here. “Travel exposes you to different cuisines, wines, people all of which adds to your knowledge and appreciation,” says Blair, adding, “I still make my mother’s chicken recipe made with honey, soya, chilli and ginger.” His passions include his 8-year-old daughter, Edie, and his rock guitar (garage band anyone?!) Blair still shakes a mean cocktail and advises on the Lord Tennyson wine list which includes some rare labels and vintages, including some wines from New Zealand

Alan Giles

Alan ‘I love to serve’ Giles has been senior waiter at the Falcon Hotel for 24 years. Alan has refused promotions many times, because it would take him away from his passion which is to serve and interact with guests. “This is our stage and we are the performers” Alan says… and what a performer! Alan remembers an astounding number of names of the regulars in his ‘audience’, and most of the football teams they support as well! Building personal relationships is the true mark of someone destined for the hospitality industry, which Alan loved since his time at St Austell College. In fact, his brother and sisters have also been in the hotel business. “I love working as part of the Falcon team, which is the Number 1 hotel in Bude”. Alan adds “I love the comradeship, the teasing and the verbal jokes we play on one another, and sometime with the guests too”. To much applause, Alan appeared as Manuel on the ‘Falcon Towers’ float which won a prize at the 2016 Bude Carnival; he threw to the crowds lining the streets, Falcon chocolates and a very realistic rubber rat on an elastic string! When Alan is not looking after his son Alex (aged 11) he, like his father, collects stamps and enjoys sailing on the Tamar Lakes. Alan supports Everton F.C. in the Premier League, and the local team, Plymouth Argyle F.C.

Rupert ‘Blogger’ Brendon

Rupert ‘Blogger’ Brendon is the Chairman and his whole working life has been wrapped up in the Falcon Hotel and the Brendon Arms. His other successful business career was in marketing, often defined as “understanding and fulfilling consumer needs” – and with a hotel that means meeting and exceeding guests’ expectations. His brother, Piers, is a much published author, whose many books of history and biography, are on display in reception. Rupert wrote these Falcon staff mini-biographies, and also blogs on marketing – see https://rupertbrendonsblog.wordpress.com/ Rupert is passionate about food, wine and travel; the Falcon cellars and wine list selections reflect his knowledge and expertise. He also collects Victorian and Edwardian paintings, some of which hang in the Carriage Room. Rupert is the controlling Shareholder of the Brendon family’s business at both the Falcon Hotel and the Brendon Arms. You can ask him to open a bottle of wine, but please don’t ask him to pull a proper pint. Real ales are his daughter, Sophia’s area of expertise.

Sophia ‘I’ll have a pint’ Brendon

Sophia ‘I’ll have a pint’ Brendon, is MD in charge of Operations, at both the Falcon and the Brendon Arms. After completing a PGCE at St Luke’s College, Exeter in the 1990s, Sophia spent five years running the on-site day-to-day management of the Brendon Arms. She took a different path from the previous and famous landlord, Des Gregory, who for a record 35 years, was known as “the rudest landlord in Cornwall”! Sophia worked very long hours, while maintaining high-quality food and beverages, with exemplary service; that all translates to great value for money for the guest. Sophia has a teenage daughter, Sydney, (7th generation Brendon) who works as a hostess in the summer and loves Bude! Sophia can be seen pulling a proper pint as in this photo except when a major tennis tournament is being televised.

Christine ‘I’ll have a chardonnay’ Brendon

Christine ‘I’ll have a chardonnay’ Brendon is the Manager of HR and Finance. About ten years ago, Chris and Rupert built Captain’s Cottage in Bude, with a novel” upside-down” design. Arguably the upstairs living room/kitchen/conservatory provide the best sea and harbour views on Breakwater Road… and only 50 yards from the Falcon Hotel and Brendon Arms! Chris’ corporate life in marketing also involved managing sales force/trade customer relations and HR, and this expertise is invaluable in her role at the Falcon Hotel, where she is also a key shareholder. A hotel is only as good as its staff, which in the Falcon’s case are outstanding. Chris has worked behind the scenes tirelessly at the Brendon Arms and is doing the same at the Falcon Hotel, where she is described as a very caring and generous people-person. Her favourite tipple is a rich, oaky, buttery-tasting chardonnay!