Harro Dorsch, owner of the Cheshire-based bed and breakfast The Hive at 52, exudes passion for hospitality. With a career spanning decades and continents, Dorsch has combined his wealth of experience with a heartfelt commitment to service, creating a haven for guests seeking comfort, character, and quality. In a candid conversation, Dorsch reflects on his journey, his ethos as a B&B owner, and the lessons learned along the way.
From Holland to hospitality in the UK
Dorsch began his career in hospitality after completing hotel and catering management studies in his native Netherlands. Reflecting on his early experience, he shares, “I came into London in 1994 and started off as a chef for nine months. But I soon realised that I couldn’t really progress without the right qualifications, so I transitioned into front-of-house roles.”
This decision proved pivotal. Dorsch landed his first front-of-house role at the Trust House Forte Cumberland Hotel, a mammoth 900-bedroom property. He recalls, “It was straight in the deep end, but the training I received there was phenomenal. They really invested in their staff. For instance, I had two weeks of off-desk training purely on systems and procedures, followed by another two weeks shadowing a supervisor. That kind of thorough preparation is rare these days.”
“Staying calm under pressure is vital… you’ve got to remain composed and treat everyone as you’d want to be treated.”
His time at Trust House Forte set the tone for a rich and varied career. Dorsch worked in renowned establishments, including the Regent Palace Hotel in Piccadilly Circus and the Chester Grosvenor, holding senior management roles such as revenue manager and operations manager. “I’ve seen it all,” he says, laughing. “From managing hotels during the post-9/11 downturn to working in themed properties like the Hard Day’s Night Hotel in Liverpool, every role has been a learning experience.”
Asked what has stayed with him from his years in the industry, he reflects, “Staying calm under pressure is vital. I remember Sunday mornings at the Cumberland when 400 to 500 guests would check out simultaneously while others queued for breakfast. Tempers could flare, but you’ve got to remain composed and treat everyone—staff and guests alike—as you’d want to be treated.”
Dorsch’s calm demeanour and commitment to service were inspired by mentors like Caroline Franzen, a house manager he worked with at the Cumberland. “She was incredible,” he says. “She never raised her voice, no matter how chaotic things got. Her ability to connect with guests from all walks of life left a lasting impression on me.”
Building The Hive at 52
In 2015, after years of working for others, Dorsch and his wife, Lucy, decided to create something of their own. Thus, The Hive at 52 was born. “We were in between jobs and started thinking about running a B&B,” he explains. “We considered buying an established property but ultimately decided to convert part of our Victorian home into a three-bedroom guesthouse.”
The transformation took a year and a half, requiring careful budgeting and planning. Dorsch shares, “We wanted to keep it simple but get the essentials right: comfortable beds, great showers, and a good breakfast. Those are our pillars, and they’re what guests consistently praise in reviews.”
The Hive at 52’s branding is as thoughtful as its amenities. He reveals the story behind the name: “It was my youngest daughter, Beatrice, who suggested ‘The Hive,’ likening it to a beehive with people coming and going. We added ‘at 52’ because of our house number, and the logo features a bee and a daisy to represent my daughters, Beatrice and Daisy.”
“OTAs were a necessary evil at the start—they helped us attract international guests.”
Over time, the bee theme has become subtly embedded in the property’s character. “You’ll find little nods to it in the decor, like cushions with bee motifs,” he says. “It’s not overdone, but it adds a unique touch that guests remember.”
Running a B&B comes with its share of challenges. Dorsch acknowledges, “One of the hardest parts is the personal impact. Guests might arrive late, which affects your own plans. It’s a lesson in patience and adaptability.”
Online travel agents (OTAs) have also been a mixed blessing. “They’re a necessary evil,” Dorsch says. “When we started, they helped us attract international guests from places like Australia and South Africa. Now, most bookings are direct, which is ideal, but OTAs played a crucial role in building our visibility early on.”
Lessons in social media and guest interaction
Dorsch has embraced social media as a key marketing tool. “I post four times a week,” he says. “It’s a mix of content: reviews, local events, and behind-the-scenes glimpses of our B&B. Consistency is key. For example, every Sunday, I highlight a guest review, which helps build trust and engagement.”
Interpersonal skills also play a significant role. “You have to read people quickly,” he explains. “Some guests want to chat and learn about the area, while others prefer to be left alone. My hotel experience taught me to pick up on these cues and adapt my approach.”
Dorsch’s advice for those considering the B&B lifestyle is simple: “Just do it. Don’t let fear hold you back. It’s tough, especially without the support of a corporate structure, but the freedom and personal satisfaction make it worthwhile.”
“Guests consistently praise the beds, showers, and breakfast—that’s what matters most.”
For those about to open their doors, he suggests leveraging OTAs initially to build visibility and reviews. “Social media is also essential,” he adds. “Stick with it, even if results aren’t immediate. And above all, focus on the guest experience. Happy guests lead to repeat business and glowing reviews.”
The joy of independence
Despite the challenges, Dorsch remains passionate about his work. “I love being my own boss,” he says. “When something goes wrong, it’s on me to fix it, but that’s also empowering. Plus, the personal connections we’ve made with guests are incredibly rewarding.”
The Hive at 52 is more than a business; it’s a reflection of Dorschs dedication, creativity, and hospitality ethos. With its warm atmosphere and thoughtful touches, it offers guests not just a place to stay, but a memorable experience.
As Dorsch says, “If I had the chance to start over, I’d do it all again. There’s nothing quite like creating something that’s truly yours.”
