Set high above the treetops with sweeping views across the Malvern Hills, The Cottage in the Wood is the kind of hotel that defines understated British luxury—relaxed, refined, and rooted in place.
At the helm is Michael Pearson, a seasoned hospitality professional whose career has spanned the globe, from cruise ships in the Caribbean to iconic hotels in Sydney and the Cotswolds.
Michael’s passion for the industry is driven by a simple but powerful ambition: to make people happy. Whether through impeccable service, inventive mixology, or inspiring leadership, his focus is on creating joyful guest experiences and cultivating a thriving team culture. A Malvern native, he’s now back on home turf—leading one of the area’s most celebrated boutique hotels, with a 3AA Rosette restaurant, new brasserie offering, and growing collection of experiential stays.
We caught up with Michael to discuss his early influences, his people-first approach, and how he’s guiding the hotel through its next exciting evolution.
What inspired you to pursue a career in hotel management?
My career started with a love for bars and mixology, but it quickly expanded into something much broader. Working alongside talented chefs, I saw how drinks and food, when thoughtfully combined, could elevate a dining experience.
The real turning point was my time working on cruise ships. It gave me an immersive, all-encompassing view of hospitality—how accommodation, dining, entertainment, and service intertwine. It also gave me the chance to explore incredible places like Rio de Janeiro, where I learnt to make a perfect Caipirinha with fresh limes and sugar cane rum.
Now at The Cottage in the Wood, I enjoy recreating those kinds of authentic experiences for our guests—with a Malvern twist.
How do you balance emerging trends and evolving guests’ preferences?
I don’t chase trends—I prefer to set them. With a creative team around me, we take a dynamic, agile approach to our offering.
That said, we’re fully aware of the wider challenges the industry faces—skills shortages, rising costs, shifting guest expectations. By being flexible and forward-thinking, we’ve adapted well. For example, we recently launched The Brasserie as a more casual dining option alongside our fine dining restaurant 1919, helping us remain accessible and competitive while offering guests choice.
Everything we do is grounded in creating fresh, relevant, and authentic experiences—with genuine warmth.
Looking back, is there anything you would have done differently?
Not really. I’ve worked in some stunning places and with some amazing teams—from the flagship Hilton in Sydney to heritage hotels like the Lygon Arms. These roles gave me a front-row seat to excellence, and I’ve carried those lessons with me.
This career has taken me around the world, exposed me to different cultures, and taught me more than I could ever learn from a classroom alone. I wouldn’t change a thing.
What defines your management style?
People are at the core of everything I do. A happy team creates happy guests—and that’s where the magic starts.
My approach is hands-on and collaborative. I prioritise a learning culture where development is continuous and where people feel empowered to grow, try new things, and share knowledge. Hard work and teamwork go hand in hand, and that leads to great service delivered with confidence and authenticity.
What are your strategic goals and vision for the hotel, and how does that integrate into the hotel’s aims?
We’re focused on evolving The Cottage in the Wood in a way that secures long-term sustainability while enhancing the guest experience.
That’s included launching The Brasserie to provide more casual dining flexibility and maintain the high standards of our 1919 tasting menu. We’ve also diversified our accommodation by offering two new self-catering guest houses, and launched themed experiences in collaboration with local partners such as Worcester’s Piston Distillery and the Morgan Experience Centre.
My aim is to generate new revenue streams while keeping the hotel creatively fresh and connected to the local community. Whether it’s curated food and drink events or corporate collaborations, we’re always looking for meaningful ways to grow.
What advice would you give to someone starting out?
Treat hospitality like the art form it is—embrace the craft and enjoy it. Travel, take risks, meet people, and see the world. It will change the way you work and live.
Push yourself to keep learning, but don’t keep your skills to yourself. Share them. Mentor others. Hospitality is at its best when it’s collaborative and generous.
And finally, surround yourself with a team that feels like family—because that’s when the job becomes more than just work. That’s when it becomes a way of life.