For full functionality of the Fleurets website it is necessary to enable Cookies. Please refer to your browsers instructions for enabling cookies. Click here for more information

Allow Cookies

We use cookies, just to track visits to our website, and to help deliver content tailored to you.
If you continue then we assume that you consent to receive all cookies on this website. What are cookies?

Back
PUBLICATIONS

Coffee With George Kenyon

17/11/2022 17:00:00

This month we sat down with George Kenyon, our Graduate Surveyor, who has recently rotated into our valuation team and enjoys a long dog walk on a Sunday.

  1. How has your week been?
    It's been an exciting week as I've recently rotated into the valuation team. I joined Fleurets and the agency team nine months ago so it's a steep learning curve but I'm getting great support along the way.
  2. What is your role at Fleurets?
    I am a Graduate Surveyor so I assist my colleagues in both valuation and agency work, specifically in the hotel, pub, restaurant and healthcare sectors.
  3. Favourite pub/bar to drink at?
    The Inn at Whitewell near where I'm from in Lancashire will always be my go to. However, the Fox and Pheasant in Fulham is my London spot of choice - it's a pub that Fleurets sold to Blunt Pubs in 2017.
  4. Your final meal?
    Beef Wellington with plenty of gravy.
  5. What has been the highlight of your career so far?
    It has to be marketing the Rugby Tavern in Bloomsbury! We haven't completed on it just yet, but it's been a very exciting time with many interested parties coming forward. I may also use it as my case study for my APC in 18 months' time.
  6. How has the industry changed since you started at Fleurets?
    Having been in the sector for less than a year it's still fairly early days, however, it will be interesting to see how businesses adjust given the rising running costs
  7. What's your idea of a perfect Sunday?
    Probably in the countryside with a long dog walk in the morning, a Sunday Roast in the afternoon and then settling in to watch the rugby on TV.
  8. Favourite thing about working at Fleurets?
    From talking to grads at other firms I'm really getting a more hands on experience than most. This in turn has accelerated my learning and meant I get to be more client facing.
  9. What is your drink of choice and what do you avoid at all costs?
    Good Ordinary Claret from Berry Bros. & Rudd, though it depends on the occasion. J├Ągermeister can get in the bin...
  10. Where do you see the hospitality market in the next six months?
    With Christmas and the World Cup on the horizon it'll be a prosperous time for the market.