Photo: Giles Fuchs: Visionary Entrepreneur, Founder of Office Space in Town and Custodian of the Iconic Burgh Island Hotel
Breathing New Life into Historic Burgh Island
Giles Fuchs combines innovation, authenticity, and visionary strategy, transforming flexible workspaces and boutique hospitality with his groundbreaking methodologies, his restoration of Burgh Island, and his creation of the Gunner brand.
G iles Fuchs stands as the embodiment of entrepreneurial brilliance, a figure whose diverse ventures reflect innovation, integrity, and an unwavering commitment to excellence. From redefining flexible workspaces with Office Space in Town to the meticulous revival of iconic properties like the breathtaking Burgh Island Hotel, Fuchs has consistently combined vision with action, navigating industries with a pioneering spirit. His entrepreneurial journey, which began at the young age of 21, is a testament to resilience, creativity, and the sheer power of believing in one’s ideas.
In this interview, Giles offers a compelling look into the philosophies that underpin his achievements. Whether it’s breathing new life into the Art Deco gem of Burgh Island, challenging conventions within the property sector through the ground-breaking Fuchs Formula, or crafting a bespoke experience with his Gunner drinks brand, he has demonstrated that business is about more than profit—it is about creating lasting legacies, fostering human-centric experiences, and staying authentically rooted in purpose. We are delighted to feature him in Entrepreneur Prime Magazine, as his story is not only inspirational but a powerful reminder of what is possible when innovation meets integrity.
What was your original vision for Burgh Island, and what steps did you take to transform it into the success story it is today?
When I first saw a photograph of Burgh Island, I was captivated, an Art Deco jewel rising from the sea, steeped in stories from Agatha Christie to the Beatles. My vision was never to own it, but to act as its custodian, to preserve its character, protect its heritage, and bring it back to life for a new generation. I wanted guests to feel as if they’d stepped into another era, where they could slow down, disconnect, and truly experience the magic of the island.
“Heritage and luxury aren’t contradictory; in fact, they elevate one another.” – Giles Fuchs
To make that vision real, we undertook a painstaking restoration from re-leading over 2,500 panels of the Palm Court dome to refurbishing every room while keeping their 1930s soul intact. We introduced sustainable systems, rewilded the gardens, restored the sea tractor, and sourced 80% of our food locally to support the community and reduce our footprint. Just as importantly, we focused on the guest experience, no TVs in rooms, spaces that encourage conversation and calm, and activities like sea swimming and painting that connect people to the island’s spirit. Burgh Island has always been about more than luxury; it’s about authenticity, history, and that rare feeling of escape. My job has simply been to protect that magic and ensure it thrives for decades to come.
“Burgh Island thrives because we’re not just a hotel; we’re an experience.” – Giles Fuchs
How have you managed to preserve the rich history and charm of Burgh Island while catering to the expectations of modern luxury travellers?
From day one I’ve held fast to the belief that heritage and luxury aren’t contradictory, in fact, they elevate one another. The trick is to let the building tell its story, while quietly enhancing every comfort behind the scenes.
We’ve honoured the architecture, the décor, the original feel of the place and when we introduce something new, it’s always sympathetic. Take The Nettlefold restaurant: we launched it both to offer guests and locals superb seafood and to celebrate the hotel’s founder, Archie Nettlefold. We renovated the public rooms, the ballroom, the bars, mixing period pieces with fresh finishes, so that the spirit of the 1920s and ’30s remains ever present. Moreover, to safeguard authenticity we invited one of the world’s leading Art Deco specialists, Simon Kirby, to lead on our 2019 refurbishment, ensuring that every update still feels true to the hotel’s architectural heritage.
“Success doesn’t come without overcoming obstacles.” – Giles Fuchs
At the same time, guests expect high standards. So, behind those heritage walls, we’ve upgraded heating, plumbing, service systems, all to modern standards but executed quietly so they don’t compete with the atmosphere.
We want visitors to feel they’ve stepped into a timeless world, not into a museum. That means attention to detail, intuition about what luxury means today (often it’s calm, choice and simplicity), and never letting modernity feel intrusive. In short: we protect what makes Burgh unique and then we allow modern comfort to flow in invisibly. That’s how we let the island remain a place of story and soul, yet fully alive to the needs of discerning travellers.
In your opinion, why are so many iconic hotels like The Savoy and Claridges struggling, while Burgh Island is thriving?
Many grand institutions are grappling with the weight of their own legacy, too bound by tradition, they’ve forgotten how to truly evolve. Institutions such as The Savoy and Claridge’s are undoubtedly historic, but in some cases, there’s been a disconnect between their storied pasts and the shifting expectations of modern guests. Burgh Island, however, thrives because we’re not just a hotel; we’re an experience. It’s not about just preserving the history of the Hotel; it’s about curating an immersive journey that captures the imagination of the modern traveller. We embrace our history, yes, but we also invite guests to step into something new, something different, where luxury meets discovery. Burgh Island offers more than just a bed; it offers an escape, a moment in time where the world outside ceases to matter, and that’s why it resonates today more than ever.
Your business manifesto outlines ways to revitalise the UK’s £60 billion hospitality industry. What are the most important changes you believe need to happen?
The UK’s hospitality industry needs a renaissance, —a return to a more human-centric, experience-driven approach. The era of one-size-fits-all is over; it’s time for tailored, transformative encounters. We need to embrace creativity over commodification, ensuring that every hotel, every restaurant, every space tells a story, —its own story. Sustainability, too, must rise to the forefront, with businesses taking real responsibility for the world we’re leaving behind. The future of hospitality lies in innovation and individuality, where each guest feels not just catered to, but celebrated.
Burgh Island is said to be located on one of Europe’s highest positive energy points. Do you believe this unique element has contributed to the property’s appeal?
There’s something profoundly powerful about Burgh Island. The energy is almost tangible, an invisible force that draws people in. Whether you believe in the mystical pull of the land or simply revel in its natural beauty, there’s no denying the allure. Guests often speak of the island’s calming yet energising atmosphere, where time slows, and the stresses of modern life melt away. I truly believe that this unique element is a hidden treasure of Burgh Island, one that subtly but powerfully elevates the experience, making every moment feel just a little more special.
With Office Space in Town, you’ve redefined flexible workspaces. How have post-pandemic trends influenced your approach to design-led workspaces?
The pandemic was a pivot point for many, but less so for us. Beginning in 1979 when my mother opened a flexible office space, part of the family business has been centred around creating collaborative and open spaces that redefine the workspace. So, in many ways we were ahead of the curve on our belief on what an office space needs to be; they need to inspire creativity, nurture well-being, and offer flexibility. Our design philosophy centres on creating environments that stimulate creativity and productivity while offering the comfort and luxury that today’s professionals expect. We’ve integrated more communal areas, a focus on wellness, and the use of high-end materials to ensure that our spaces are both stylish and conducive to modern working habits. The key is adaptability, being able to cater to the needs of both individuals and teams in a way that makes work feel less like a chore and more like an opportunity.
Can you explain the Fuchs Formula and how it’s changing the way flexible office spaces are valued within the property industry?
The Fuchs Formula is my approach to addressing a long-standing issue in commercial real estate: flexible office spaces have traditionally been undervalued because conventional valuation models were designed for long-term, fixed leases. Flexible spaces generate a mix of stable, predictable rental income and more variable, service-based revenue, and if you value the whole property as if it were a conventional lease, you miss the additional upside or the associated risk.
The Formula works by splitting a flexible office’s annual income, or EBITDA, into separate tranches, each treated according to its risk profile. Tranche 1 represents the market-rent-equivalent income — the portion that mirrors a traditional lease. It’s stable, predictable, and therefore valued at the prevailing, lower market yield. Tranche 2 covers the remaining, more variable income from short-term rentals and service offerings. This income is higher risk, similar to hotel revenue, and is valued with a higher discount, often including a 10–20% safeguard to reflect market fluctuations.
By separating and treating these income streams differently, the Fuchs Formula produces a more accurate valuation. It recognises both the stability of the traditional rental component and the potential but riskier upside from flexible and serviced elements. The result is a fairer reflection of a property’s true value and a model that the market can now use to better understand the economics of flexible office space.
Your entrepreneurial journey is inspiring, particularly as someone who overcame challenges early in life. What motivated you to keep pushing forward?
I’ve always believed in the power of resilience. Growing up, I faced challenges that might have stopped many people in their tracks, but I saw those challenges as opportunities to learn and grow. The motivation to keep moving forward came from a deep-rooted desire to create something meaningful, not just for myself but for others as well. Every setback was a lesson, and I realised that success doesn’t come without overcoming obstacles, a lesson that was reinforced by reading ‘The Little Book of Stoicism: Timeless Wisdom to Gain Resilience, Confidence, and Calmness’ (an excellent work that I still use to this day). My drive comes from a passion for creating exceptional experiences and knowing that hard work, perseverance, and belief in yourself can turn any vision into reality.
You’ve launched Gunner as a new, sophisticated drinks option. What inspired you to enter the drinks industry, and what makes Gunner stand out?
My entry into the drink’s world began at age 14 at a sailing club, where I first tasted a Gunner and was struck by how refreshing it was as a non-alcoholic drink. Years later, after finishing rounds of golf, tennis matches, or sailing regattas, my friends and I would order Gunners, which meant waiting an age for the poor bartender to make them, and worse, they were always inconsistent. I thought, why hasn’t anyone put this into a canned form? Gunner has an iconic and refreshing taste, yet it has only ever been served over the bar. As someone with a business mindset and an entrepreneurial flair, I couldn’t just sit back and ignore the gap in the market.
So, after years of saying that someone should put it in a can, I decided to do it myself with a friend. In 2016, I founded Gunner Cocktails Ltd to reimagine this historic cocktail and bring it into the 21st century.
What makes Gunner different is that we didn’t simply strip out the alcohol and call it “mindful.” The original non-alcoholic version, ‘The Saint,’ launched in a sleek can in the summer of 2021, is built to deliver the full flavour and intent of that original Gunner mix, but ready-to-serve.
Then we extended the line with ‘The Sinner,’ the first alcoholic version of Gunner. It adds aged dark rum to the same base of ginger, bitters, and lime, giving the drink a different dimension while staying true to our original vision.
Every ingredient is selected and balanced with purpose: ginger beer meets ginger ale, bitters and lime, all natural, all-in harmony. It’s about presence rather than proclamation. What’s more, the drink was conceived for venues, for clubs, for moments of pause rather than excess. In short: Gunner is about doing something quietly well, respecting the roots of the drink, offering flavour and craft, and giving the drinker choice and craft, rather than compromise.
The phrase “authenticity over excess” is often associated with your work. What does this mean to you, and how does it influence your business philosophy?
When I talk about “authenticity over excess,” I’m really referring to a way of working that prioritises integrity, presence, and genuine substance, not flash or volume. In all the ventures I’ve been part of whether with Office Space in Town (OSiT), restoring Burgh Island Hotel or building the drinks brand Gunner, the guiding principle has been the same: create something real, thoughtful, and considered.
With OSiT, the idea was to build buildings we could own and invest in, create office spaces where the work environment was taken seriously, where the clients were mature businesses, and where service and experience mattered as much as structure.
With Burgh Island Hotel, it was about restoring character, history and atmosphere, not simply trying to outdo with extravagance. And with Gunner, that manifests through the drink itself: whether it’s the alcohol‑free ‘Saint’ or the rum‑based ‘Sinner,’ the focus is on how each ingredient, each moment, is composed and experienced. I don’t believe craftsmanship is demonstrated by piling on more, but by refining what’s there until it resonates.
By approaching all of these ventures through the lens of authenticity, I aim to give people something they can connect with, something that lasts, rather than something that simply shouts and fades.
