Hotelier 6

HUNGARIAN EDITION - A HOTELIER’S QUARTERLY INSPIRATION -MEETING AND EVENTS ISSUE - HUF 1590

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ISSUE NO. 6 - 2017

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LETTER FROM THE PUBLISHER

The first HoReCa Marketplace event debuted this year in order to provide a space for the elite of this profession to meet and socialize, mix and match in a business context.

Based on the feedback we have received, we consider it a success. The current issue of Hotelier International also aims to match supply and demand in this market segment. The theme this time is “Meeting and Events” – which we feel is a very timely choice – and we are also bringing you a wide range of curiosities.

See, for instance, the Hilton Budapest’s renewed ballroom; the Matild Palace that is set to be inaugurated in 2019; and best practices from all around the world.

Summertime is wedding time. An exciting compilation presents the Corinthia Hotel Budapest’s Royal Wedding service, plus, an insight into what is new around the Kempinski Hotel Corvinus Budapest lets you in on its Ten Rooms concept and The Kitchen Caters brand.

Elsewhere, our inter national team has had a chat with Studio 104 designer Jane Porter on why it’s important for hotels to pay more attention to the smock-frock.

We bring forward a wide range of fantastic locations where spending your holiday is not the only option, but they are also great venues for events too.

This issue also favours pet lovers who prefer to have their animals around them even during their holidays: we offer them a comprehensive list of pet-friendly hotels.

As always, we have aimed to share the most innovative ideas to inspire and visually pamper our readers, all the while never forgetting about the content, of course.

Come spend the summer with us!

FA I T H F U L LY Y O U R S ,

THOMAS BOTKA — PUBLISHER

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HOTELIER INTERNATIONAL HUNGARIAN EDITION PUBLISHER: BUSINESS PUBLISHING SERVICES KFT. 1075 BUDAPEST, MADÁCH IMRE ÚT 13–14.

TEL: +36 (1) 398-0344 PUBLISHER: THOMAS BOTKA CONTENT: VANDA VEDRES vanda.vedres@bbj.hu ADVERTISING: AMS SERVICES KFT. CEO: BALÁZS ROMÁN CONTACT: ERIKA TÖRSÖK erika.torsok@bbj.hu DISTRIBUTION: SZILVIA IMRE szilvia.imre@bbj.hu PHOTO: ÁRPÁD PINTÉR, GÁBOR ERDÉLYI LAYOUT: NORBERT BALÁZS HOTELIER INTERNATIONAL INTERNATIONAL PUBLISHER INTERNATIONAL MEDIA GROUP CONTRIBUTING WRITERS: CHRISTIAN KESZTHELYI, VERONIKA GULYÁS, SARAH ANDREWS, BOYD FARROW, SUZANNE WALES, NICK DALL COVER IMAGE: GABOR ERDELYI PHOTOGRAPHY ISSN: 2416-2949 The opinions expressed in this magazine are those of the authors and/or persons interviewed and do not necessarily reflect the views of Hotelier International Ltd. Advertisers or their representatives assume full responsibility for the content of their advertisements, and for ensuring that this content corresponds with the laws and other normative acts of Italy and the country where the magazine is being published. All rights reserved. No part of this magazine may be reproduced in any form without the written permission of the publisher.

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INSIDE

ISSUE NO.6 MEETING AND EVENTS ISSUE – 2017

LETTER FROM THE PUBLISHER........................................................................... 3 CONCIERGE A HOTELIER’S HELP DESK............................................................. 6 THE QUESTION.................................................................................................... 18 TEN ROOMS IN TOWN Q&A with Hotelier Stephan Interthal Managing Director of Hungary's Kempinski Hotel Corvinus....................................................................................... 20 THE SPECIAL EFFECT IN EVERY EVENT Q&A with Zsolt Kassai Vice President of live event production firm Special Effects International..................................................................................... 36 TALKING WITH NICOLAS A. KIPPER General Manager of The Ritz-Carlton, Budapest..................................................................................... 42 BIG BUDAPEST WEDDINGS - Q&A with Anikó Nagy The Wedding Specialist Hungary’s Corinthia Hotel Budapest.................................. 46 TALKING WITH JANE PORTER OF STUDIO 104................................................ 62 LONDON’S SHANGRI-LA AT THE SHARD.......................................................... 73 STOCKHOLM’S THE WINERY HOTEL ............................................................... 81 THE BEST: HERTIAGE MAKEOVERS.................................................................... 84 THE BEST: HOTELS FOR ANIMAL LOVERS.......................................................... 93 THE BEST: CONVERTED PLANES, BOATS AND TRAINS.................................... 102 LAST LOOK ......................................................................................................... 112 NEXT ISSUE ........................................................................................................ 114

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CONCIERGE ISSUE NO.6 2017 A HOTELIER’S HELP DESK

THE FIRST HORECA MARKETPLACE EVENT IN BUDAPEST The HoReCa Marketplace Event was organised for the first time on 8 June in collaboration with the Budapest Business Journal.

The networking-based event created a truly unique opportunity to establish new co-operations as well as nurture existing ones for decision makers

and major players in the hospitality sector across the region.

The event established the ground for industry insights, personal meetings and a comprehensive range of participants.

Attendees were therefore able to take their existing relationships a step further, and create new business opportunities in the

interpersonal environment provided by HoReCa Marketplace.

The event was also attended by suppliers from the wider region – from Austria (Burgenland) – who introduced their products and services in an international environment and were thus able to broaden their business opportunities.

The one-day event portrayed the most up-to-date trends and new opportunities and provided an environment that was inspired by the award-winning architecture of the recently renovated Hilton Budapest in the Castle District.

Another event is already in the planning stage for the coming year, the details of which will be posted soon.

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CONFERENCE IN BUDA’S CASTLE DISTRICT Held on 1 June, the opening ceremony of the Hilton Budapest’s Ballroom marked the completion of the third phase of the hotel’s comprehensive renovation project. As a result, the first floor of the building now offers a completely renovated Ballroom as well as a modern conference centre, satisfying all needs.

For the interior of the Ballroom and the related conference and meeting rooms, British design house Goddard & Littlefair was tasked with creating spaces fully in line with the existing image, while also meeting the requirements of Hilton Budapest’s elegance and the business criteria. Another important aspect was that the multi-functional rooms may be used in variable sizes so that they can be suitable for business meetings as well as private events.

The renewed Ballroom is a perfect venue for gala dinners, conferences and other events at 510 sqm and with a capacity of 600 people. Equipped with cutting-edge audio-visual systems

such as BOSE audio, professional data transmission devices and high-resolution screens, the Ballroom also has new furniture, curtains and carpets that will match the elegance of any high-key event.

In addition to the Ballroom, the grand meeting room, which can be subdivided into three rooms (Endre, Béla, Levente), the separate conference room (Gizella) and four other Boardrooms have all been renewed as well. W ith a total area of 104 sqm and a capacity for as many as 106 participants, the Endre-Béla-Levente meeting rooms are 35 sqm each. The enormous windows

of the rooms offer a magnificent view of Matthias Church. Ideal for meetings with ten participants, the renovated Boardrooms provide user-friendly, touch-screen-controlled lighting, project or a nd audi o technol ogy al ong w it h w indow shadi ng des i gned to ful l y shut out e xt e r nal l i ghts . Owi ng to the high t e c hnology appl i ed, gues ts can follow e a c h m om ent of the Bal l room v ia t he 60- inch s m art HD TV s ets inst a lle d in the room s . W i th thei r v ie w s of Pa r liam ent or the D om i ni can c our t y a rd, t he el egant ai r-condi ti oned rooms c ouple com fort wi th techni cal solut ions.

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RITZ-CARLTON TO START FIRST HOTEL BRAND OFFER: BESPOKE YACHT EXPERIENCES The Ritz-Carlton Hotel Company, L.L.C., part of Marriott International Inc., has announced its entry into luxury yachting and cruises – bringing the award-winning luxury hotel brand’s service and timeless style to the seas.

Created by The Ritz-Carlton and maritime experts Douglas Prothero and Lars Clasen, in collaboration with funds managed by Oaktree Capital Management, L.P., The Ritz-Carlton will provide luxury hospitality service under a long-term operating agreement. Named The Ritz-Carlton Yacht Collection, this venture represents a unique foray into the cruise industry for a luxury hotel operator.

The first of three lavish cruise yachts in this series is scheduled to take to sea in the fourth-quarter of 2019 and will distinguish Marriott International as the only provider of luxury accommodation both on land and at sea.

“The Ritz-Carlton Yacht Collection will have a distinctive personality and the vessels are sure to be true stand-outs in some of the most glamorous ports around the world,” said Herve Humler, president and chief operating officer of The Ritz-Carlton Hotel Company, L.L.C. “This unique combination of yachting and cruising will usher in a new way of luxury travel for guests seeking to

discover the world in a relaxed, casually elegant and comfortable atmosphere with the highest level of personalised service,” he added.

“The Ritz-Carlton is known for its legendary service and high standards,” said Douglas Prothero comanaging director of The Ritz-Carlton

Yacht Collection. “We are delighted to collaborate with The Ritz-Carlton as our hospitality operator in offering the most exclusive yachting experience to be found at sea in a venture that will give new meaning to curated luxury travel,” added Lars Clasen, the other co-managing director of the collection.

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JUST A LITTLE OF THAT HUMAN TOUCH TECHNOLOGY IS EVERYWHERE IN HOTELS, BUT COULD IT ACTUALLY LEAD TO BETTER PERSONAL INTERACTION? The hospitality industry has been gradually integrating technology for years. Starwood, Marriott and Hilton all have “digital keys” that allow guests to use an app on their phone or Apple Watch to select their room in advance and unlock their room doors. At the Aloft, guests can order room service using emojis. Many hotels include specially programmed tablets so guests can do everything from F&B requests to controlling their room’s lighting with a swipe of a finger.

The flip side of this is that hotel staff can be less intrusive and able to spend more time responding to queries that require a human touch. Cue: the tech-savvy Arrive Hotels, launched in Palm Springs by former Facebook employee Ezra Callahan.

Employees at Arrive are “crosstrained” so anyone can help a guest at

any point of their stay. Basically they will mill around, untethered to furniture, like the staff in an Apple store. There is a person at the door helping with bags, and another employee parking cars, but for the most part, the idea is that “everyone can help everyone out.” This attitude has also influenced the hotel’s hiring process.

This ne w a pproa c h t o st a ff is spre a ding. AZI MUT Hot e ls, t he de signle d R ussia n c ha in e xpa nding int o G e r ma ny a nd Aust r ia , is c ombining t he t a sks of t he re c e pt ion pe r sonne l w it h t hose of t he re st a ur a nt st a ff. The y w ill ma ke c offe e , t e a , a nd c oc kt a ils

orde re d by gues ts , s el l s nacks , and t e nd t a ble s in the l obby.

Fre nc h gi ant A ccor m eanwhi l e ha s be gun hol di ng audi ti ons for st a ff, se e king out i ndi vi dual s who are a de pt in v a r io us s oci al s i tuati ons and pre pa re d t o do al l m anner of tas ks .

The new INK Hotel A m s terdam , w hic h ma r ke ts i ts el f as “bohem i an life st y le ” , put out a cal l for s taff vi a soc ia l me dia i n January and i nvi ted 125 a pplic a nts to an i n-pers on ‘c a st ing c a ll,’ cl earl y refl ecti ng a s hi ft from t a sk- dr iv en j obs to a m ore s oci al one s.

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SPOTLIGHT ON CHAMPAGNE: CREATIVE IDEAS FOR BOOSTING BUBBLY SALES The hotel scene is bubbling up, with properties around the world finding creative ways to spotlight champagne.

In September, the Lobby Lounge of the Shangri-La Hotel, Toronto debuted its striking Champagne Wall.

“I wanted to create a sense of excitement and energy around

champagne,” says Mark Moffatt, the hotel’s award-winning sommelier, who curated the ‘C’ Wall’s selection.

It features prominent labels and rare champagnes such as the 1998 Henriot Cuvée des Enchanteleurs. By-theglass offering is available, and the Lobby Lounge menu complements the champagne list.

Another Canada hotel unveiled its new champagne bar in October: The iconic Ritz-Carlton Montreal now houses Canada’s first Dom Pérignon Champagne Bar in its Palm Court, a sleek hotspot in downtown Montreal where the menu features both Rosé & Brut Dom Pérignon by the glass and bottle.

Some of the world’s hard-to-find vintages are available at ARIA Resort & Casino in Las Vegas, selected by Director of Wine Kim Wood. The recently updated Lobby Bar menu showcases an extensive variety of Special Club champagnes; bottomless Rosé is served with weekend

brunch at the Bardot Brasserie, with James Beard Award-winning Chef Michael Mina at the helm.

At St. Regis Princeville Resort in Kauai, guests can partake in a ceremonial champagne sabering every day at sunset and sign up for the Ali’i Lavender Champagne Scrub at the onsite Halele’a Spa. To infuse its interiors with a signature scent of champagne and caviar, Trump International Hotel & Tower in Toronto has partnered with Brampton-based Nose Knows Design, an olfactive branding studio that specialises in custom scent creation.

Europe isn’t staying behind on the champagne craze: Balthazar at Hotel d’Angleterre in Copenhagen, Denmark’s first and only champagne bar, has 160 types of bubbly served from the bottle or mixed into drinks like the walnut-flavored Tax Free Cocktail, with the bar’s signature champagne syrup.

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STELLAR BREAKFASTS DEFINITELY DON’T SKIMP ON BREAKFAST — IT’S THE MOST IMPORTANT MEAL TO GET RIGHT B reak f a s t i s t h e l a s t me a l gu es ts e a t be f o re c h e c k o u t , s o i t s h ou ld b e a n e sp e c i a l l y i mp o r t a n t are a of foc u s f o r h o t e l i e r s. Bu t a s n e w cu lin ar y tren ds b r i n g t i d e s o f c h a n g e t o h ot e l lu n c h a n d d i n n e r me n u s t h e w or ld ov e r, bre a k f a st i s t h e o n e me a l t h a t re m ain s s t a r t l i n g l y s t a t i c . We ’v e s c ou re d t h e p l a n e t t o f i n d p l a c e s t h a t are giv in g gre a s y f r y -u p s a n d p l a t t e r s of t w o- d a y - o l d c h a rc u t e r i e a v e r y w id e b er th .

More and more guests have specific dietary requirements, and these are never more important than first thing in the morning. Dubai-based hotel group Jumeirah works with Talise Nutrition, whose executive chef Gabi Kurz consults at all of their hotels including the Burj Al Arab. Chef Gabi ensures that there are gluten-free and paleo options on all Jumeirah menus, and her ‘liquid muesli’ containing millet, lemon, apple, celery, cucumber and papaya is perfect for people who find it hard to eat in the mornings. Egg-white

omelettes are another healthy breakfast staple.

Another increasingly popular trend is the movement towards ethnic options, either in their original form or as a quirky twist to a traditional favourite.

This may entail substituting traditional maple syrup with Asian variants, or going the whole hog and serving a traditional Tunisian shaskshuka like the one at The Park Hyatt New York’s ‘The Back Room at One57’.

Breakfast menus should never ignore the increasing fixation with locallysourced produce. Guests at Fairmont Yangcheng Lake in China get a boost

out of knowing that their fruit salad was grown on the premises and that the honey they drizzle over their pancakes is from the hotel’s hives. Hotels which can’t grow their own can still avoid big distributors and favour small, regional producers.

No article on breakfast would be complete without mentioning coffee. An increasing number of hotels are teaming up with artisan coffee roasters to ensure stellar quality, while a handful of boutique hotels around the world actually farm, process and roast their own coffee. The message from consumers is clear: exceptional coffee is worth seeking out.

Unique and Unmistakable

11

www.pellinicaffe.hu | hotelier@pellinicaffe.hu | +36 1 477 7020

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MARRIOTT INTERNATIONAL MERGES BUDAPEST’S MATILD PALACE INTO LUXURY COLLECTION HOTEL Özyer Group has signed an agreement with Marriott International to launch the acclaimed Luxury Collection Hotel brand in Hungary with Matild Palace, according to a recent announcement made by Özyer Group.

Slated to open in early 2019 as the first Luxury Collection property in Hungary, this landmark hotel will occupy the beautiful Matild Place, a palatial neo-baroque building on the gateway to the Elisabeth Bridge over

the Danube. Originally built between 1899 and 1902, under the patronage of Princess Clotilde of Saxe-Coburg and Gotha by Hungarian-German architect Kálmán Giergl, both the Matild and its sister building, the Klotild Palace, feature large copies of the crown of the archduke atop their twin towers.

The new hotel will feature 130 elegantly appointed rooms and suites along with multiple options for dining, including the historical Matild Café—the first in the city to open after World War II—a Sky Bar and a signature restaurant.

As the first Luxury Collection Hotel in Hungary, the Matild Palace will provide the perfect setting for international travellers

seeking authentic experiences and exceptional service in an intimate setting.

The Luxury Collection, part of Marriott International, Inc., is comprised of world-renowned hotels and resorts offering unique, authentic experiences that evoke lasting, treasured memories. For the global explorer, the Luxury Collection offers a gateway to the world's most exciting and desirable destinations. Each hotel and resort is a unique and cherished expression of its location; a portal to the destination’s indigenous charms and treasures.

Originating in 1906 under the CIGA brand as a collection of Europe’s most celebrated and iconic properties, today the Luxury Collection brand is a glittering ensemble, recently surpassing 100 of the world’s finest hotels and resorts in more than 30 countries and territories.

All of these hotels, many of them centuries old, are internationally recognized as being among the world’s finest. For more information and new openings, visit theluxurycollection.com or follow Twitter, Instagram and Facebook. The Luxury Collection is proud to participate in the industry’s award-winning loyalty program, Starwood Preferred Guest. Members can now link accounts with Marriott Rewards, which includes The Ritz-Carlton Rewards at members.marriott.com for instant elite status matching and unlimited points transfer.

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A LUXURY APARTMENT – FROM A HOUSE BOUGHT FOR EUR 1 Th e mu n i c i p a l i t y o f Ga n g i , S ic ily d e c id e d y e a r s a g o t o s e l l ab an d on ed bu i l d i n g s o wn e d b y t h e local gov e r n m e n t , o n c o n d i t i o n t h e b u ye r w ou ld re f u r b i s h i t wi t h i n a g i v e n t im e, t h u s co n t r i b u t i n g t o t h e t o wn ’s t ou r is tic re v iv a l .

In this beautiful landscape, where locals c h e r is h t h e i r g a s t ro n o mi c a l cu lt u re, th e s e a so n n e v e r e n d s a n d fes tiv a ls m ar k t h e c a l e n d a r a l l y e a r rou n d , m an y s u c h b u i l d i n g s h a v e b e e n re b u ilt. Wor k s c o st mu l t i p l e t i m e s t h e s e llin g p r ice f o r su re , b u t i t ’s d e f i n i t e l y a w or t h w h ile i n v e s t m e n t , s i n c e b o t h It a lia n a n d fo re i g n t o u r i s t s f l o o d t h e s treet s each y e a r. T h i s i s a p o p u l a r d es tin a tion in d e e d , a s Ga n g i i s o n e o f t h e p ret tie s t to wn i n I t a l y, a t i t l e i t wo n a fe w y e a r s a g o .

O ne suc h ge m ope n t o t he public is t he so- c a lle d B e lla ga ngi Ar t House . The re fur bishme nt of t he fiv e - st ore y building w a s inspire d by t he sur rounding na t ure a nd t he spir it of t he loc a l pe ople . I n t he me a nt ime , gue st s a re indulge d w it h mode r n t e c hnology. This inv e st me nt show s how sma ll ide a s some t ime s le a d t o gre a t w onde r s.

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EVENT WITH A PHOTOGRAPHER Ev e r yon e wi t h a n a c c o u n t o n an y s ocial m e d i a si t e k n o ws t h a t w h at y ou d on ’t h a v e a p h o t o o f , n e v e r h a p p e n e d . Th e q u a l i t y o f t h e p h o t o i s of s econ d ar y i mp o r t a n c e , wh e n y o u ac tu a lly w an t to s h o w t h e wo r l d wh a t happened.

G áb or E rd é l y i , a p ro f e ssi o n a l ev e n t p h ot ogr a p h e r i s t a k i n g e v e n t p h otogr ap h y t o a wh o l e n e w l e v e l w it h h is team of e xp e r i e n c e d p h otogr ap h er s a n d c a me r a me n a l l arou n d t h e glob e . Ta k i n g l i g h t i n g a n d p h oto e q u ip m e n t wi t h t h e m , a l l y o u ’l l see is th e en ha n c e d v e r s i o n o f y o u r w ed d in g, com p a n y e v e n t o r i n t e r i o r.

“My work is my life. I am interested in photography in itself, not just a certain style or theme,” Erdélyi, the current Photography Ambassador of Sony says on his website. Capturing the moments invisible to others, the emotions and the human side of an event are his specialty.

A wedding keeps guests busy, but everyone is keen to see the pictures the next day. Gabor Erdelyi Photography is, upon demand, ready to present a limited range of photoshopped photos the day after the event, and provides all pictures within five working days.

Drone s, a mobile st udio se t up a t t he e v e nt , profe ssiona l por t r a it s,

unde r w a t e r pic s, even cateri ng are i n t he spe c t r um, whi l e cl i ents s uch as hot e ls ( Za r a , Marri ott, Buddha Bar), music ia ns ( B udapes t Bar, Qui m by) a nd spor t s federati ons (Hungari an Wa t e r Polo Fe derati on, Inter nati onal B a ske t ba ll Fe derati on) are j us t a few e xa mple s of c lients that were gl ad to c hoose G a bor Erdel yi P hotography.

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CONCIERGE

TABLE TALK

throughout the restaurant, because that really shows professionalism, Whether this is done with a paper napkin or the finest linen, it lets guests know that they are cared about, they are about to be taken care of to a high standard.

NEW YORK-BASED HOSPITALITY CONSULTANT ARLENE SPIEGEL SPILLS THE BEANS ON HOW TO LAY A REALLY GREAT TABLE. Perhaps because we have been setting them all our lives, very few of us give a lot of thought to the art of table design. But Arlene Spiegel knows that tabletops are a prime opportunity to create brand, set expectations and please guests.

How important is the tablescape in the overall restaurant experience?

Along with the street window and menu, I call the tabletop the ‘high rent district’ in a restaurant. It is one of the most valuable spaces because everyone gathers around it and here you have got everyone’s attention. Here, you can really set the stage and tell people what you are all about.

Beyond being pretty and functional?

A tablescape needs to tell a story, and the story needs to reinforce the expectation of the total dining experience you are about to have. Is the table setting playful? Or artsy and edgy? The diners are going to expect these qualities in the food they are about to eat.

How do you set the scene?

It could be an oversized pepper mill, or colourful place mats.

The key to a tablescape is that it should represent the way you want your guests to feel. Do you want them to feel excited?

Do you want them to feel luxurious? It’s about capturing the DNA of the overall brand.

In the old days spaces between place settings were measured with a stick…

I believe that any sit-down restaurant has to have a standard in their table setting. The tablescape needs to be uniform

What are the simple tricks a restaurant manager should know about?

Even in a very relaxed casual restaurant, you should use linen napkins. The weight of the silverware also tells a story. If you serve home cooking then the silverware should match that. If you are ultramodern, your silverware should have a very slim, contemporary design.

The other thing I really like to see in a somewhat casual restaurant is a great bottle of olive oil on the table. Either with an in-house label or from a local orchard that celebrates something. The message is that you are using high-quality ingredients. I also like pepper and salt mills; they provide architectural balance at the centre of the table.

What about in more formal restaurants?

In European fine dining restaurants, there is always a charger plate that is put down. It sets the tone. It could be china with the restaurant’s or hotel’s logo on it, or it could be made out of steel or copper or brass. It really does mark your place and makes you feel very comfortable.

Who are your preferred tableware providers?

Based on formality and functionality I like Riedel; it has a beautiful line. For casual I go with Arcoroc. For great durability and style, I very much like Steelite. And I still go back to my old Rosenthal – you can’t beat it.

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THE QUESTION

TOURISM AND BUSINESS TRAVEL TO BUDAPEST ARE ON THE RISE. WHAT IS YOUR EXPERIENCE WITH INTERNATIONAL CLIENTS, ARE THERE DIFFERENCES IN REQUESTS AND EXPECTATIONS VERSUS THOSE OF THE LOCALS?

JÁNOS PARTI SALES AND MARKETING DIRECTOR AT KEMPINSKI HOTEL CORVINUS

RUDOLF SEMSEI MANAGING DIRECTOR AT BUDAPEST PARTY SERVICE KFT.

For foreign organisers, the attractiveness of the tourism destination is of extreme importance at the phase of picking the location. Therefore, my colleagues and I frequently hold presentations about Budapest for our foreign clients. Considering weddings, a foreign couple usually has a very wide range of needs, and special requests also occur more often. Such requests can be a room for makeup and hairdo, unique menus, breakfast in private rooms or exclusive laundry service for a major family event. Of course, our professional staff can live up to all these expectations.

ANDREA DUCA MANAGING PARTNER AT HD GROUP COMMUNICATION AGENCY From a professional perspective, we haven’t experienced any significant differences between our Hungarian and foreign clients. Due to their lack of knowledge about the locale, we have to introduce everything to foreign clients in greater detail. However, once they accept the main concept, they provide us with more freedom in the actual organisation. With regards to the budget – as we compete against international prices – we have seen in many instances that foreign clients are less price sensitive.

I t ’s f a n t a s t i c h o w w e c a n s a y “ Ye s ” t o a n increasing number of foreign requests, where the service standards and the need for creative s o l u t i o n s a r e h i g h e r.

From the range of event types, clients prefer to pick a banquet and they especially like Hungarian wines and pair these with special meals. W ith regards to catering, many outside exclusive venues or museums have infrastructures that aren’t perfect, therefore f o r u s a s a c a t e r i n g c o m p a n y i t ’s a l w a y s e x t r e m e l y exciting to make up something new every time, making all events special and unique, granting the best to our guests.

GÁBOR GANCZER CHIEF EXECUTIVE AT HUNGEXPO VÁSÁR ÉS REKLÁM ZRT. We d o n ’t s e e a n y major d i ff e re n c e s b e t w e e n f o re i g n a n d l o c a l c l i e n t s . T h e re a re t w o t h i n g s t h o u g h : f o re i g n c l i e n t s re q u i re m u c h m o re a d v a n c e d d i g i t a l t e c h n o l o g y, a n d often the budget is higher in their case.

What is common is partnership with the v e n u e s ; t h e y a p p re c i a t e a d v i c e a s w e l l a s a d d e d p ro f e s s i o n a l a n d h u m a n v a l u e s .

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CONCIERGE

WHAT IS UNIQUE ABOUT A WEDDING IN HUNGARY? WHAT MAKES HUNGARY DIFFERENT FROM OTHER WEDDING DESTINATIONS?

VIKTÓRIA CSONKA KARLSEN, THE SCANDINAVIAN EYE – AGENCY AS A wedding is an escape from reality in many ways, and Hungary’s capital has so much to offer for a dream event.

The architecture of Budapest is fascinating, unique especially for Scandinavians.

I have been organizing weddings for Norwegians and Swedish for 11 years now and am still amazed at how couples react when they first picture their ceremony in the Buda Castle or enter one of the most amazing ballrooms of the city, the Royal Ballroom. They also love our colorful gastronomy and fantastic wine selection that the world is yet to discover.

Their fairy tale wedding dream truly becomes a reality in beautiful Budapest.

NÓRA TÓBEL THE INDIAN SPECIALIST – CINDERELLA’S DAY Hungary is considered an exotic destination for Indian weddings. There have been a lot of grand weddings in different parts of the world such as Bali, Thailand or Dubai but many couples are seeking new, exciting locations that are lss well-known and where guests haven’t been to.

Hungary and Budapest especially is very attractive due to its wonderful architecture and the Danube skyline, while couples receive world-standard services and see special venues that fit the requirements of an Indian wedding. Indian food isn’t a problem, there’s a Hindu priest in Hungary, there are professional henna painters who live up to Indian expectations and many more services that are basic for an Indian wedding are available here. What is unique to Hungary? According to our earlier couples, we managed to portray Indian culture with an European eye, combining colourful Indian elements with European elegance.

KRISZTINA ILOSFAI AND MAXINE ADAMS, TARGETING THE HIGH-END – MISS PLANNER BUDAPEST In our view Budapest is one of the most romantic places in Europe. This city evokes romance with its old-world charm and Eastern mystique – creating a fairy-tale backdrop for any wedding. The enchanting skyline of the city looks as if it was painted by an artist. The city offers a wide variety of breathtaking venues, and can cater to the historic castle & ballroom-lover just as well as to the urban- or rustichungry cosmopolitan along with those looking for wonderful outdoor venues on the Danube. A sophisticated one- to threeday wedding in Budapest can now be organised at a high-quality level using local suppliers, which makes this city very popular among Western Europeans and Americans. We are privileged to have gained the confidence of these clients placing us as one of the leading high-end wedding planners in the region.

ZSUZSI MADARÁSZ THE ECO-WEDDING GIRL – GREEN WEDDING The number one call for Hungary is its beauty, the manifold opportunities it has to offer and the very good value for money. Many of the wedding guests are visiting Hungary for the first time, thus we are advertising the country in a way by what we show them. Be it Hungarian folklore, or the fantastic historic capital, even the Balaton highland area that’s becoming increasingly popular for its natural beauty, we can show a wide range of areas indeed. One couple from the USA wanted a tour across the lovely sights such as the Bazilika, the Fisherman’s Bastion and wed at the Corinthia hotel’s ballroom. Gastronomy is also coming up strong here, able to cater to the most special diets such as vegan or paleo. As a green wedding specialist I also see how warmly foreign couples welcome the possibility that environmentally friendly solutions are also available for the big day.

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Q&A JANE PORTER

MEETING & EVENTS

TEN ROOMS IN TOWN Q&A WITH HOTELIER STEPHAN INTERTHAL MANAGING DIRECTOR OF HUNGARY’S KEMPINSKI HOTEL CORVINUS

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AN INTERVIEW BY: VERONIKA GULYÁS

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Q&A JANE PORTER

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THE TEN ROOM CONCEPT IS UNIQUE. IT HAS ONE OF THE MOST MODERN DESIGN AND HAS AWESOME TECHNOLOGICAL SOLUTIONS

Hotelier International: International tourism to Hungary and especially Budapest has recently skyrocketed.

What are the challenges and opportunities in this respect?

Stephan Interthal: The good news is that Budapest is becoming more and more attractive for international events. Earlier this summer we had a fantastic catering for 650

people from a Chinese insurance firm. Six years ago, this would have been unthinkable: Budapest shortlisted and chosen for an incentive like that. It is now a strong player, it’s on the map. Budapest is now always among the top 20 destinations on all major lists. Obviously, there’s a lot of room for improvement and the local hospitality sector has to become much more professional, but

tourism is finally picking up, and hopefully sustainably so.

HI: How is Kempinski profiting for such a favourable outlook?

Business is going well, not only for us but also for the city. We have had very good years in 2014, 2015 and 2016, and we’re having a very good one this year, too. I read

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somewhere that Budapest is right now in the middle of the biblical seven fat years. I’m hoping this is so and we’re indeed looking forward to another few good years. Room rates and revenues have recently returned to the pre-crisis level. Profitability won’t likely do so anytime soon, given the current, different cost structures. But we’re aware of and have accepted that.

HI: How can Budapest’s high-category hotels compete in the Central and Eastern European region?

The market – and we, as one of the market leaders – has been able to increase yields, room rates, and prices. This is needed in terms of competitiveness in Central and Eastern Europe: pricing must catch up with Prague and Vienna. Compared to the pricing

structures in these two cities in the five- and four-star segment, we still have a long way to go. However, in three years' time, room rate levels may reach those in Prague and Vienna. I like to be challenged and I always challenge myself, so I can see this coming.

HI: What was the idea behind refurbishing Kempinski’s entire first floor?

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TEN ROOMS

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THE WARM, FRIENDLY DESIGN CREATES A NICE ATMOSPHERE EVEN FOR A FAMILY EVENT – AND THINK OUTSIDE WEDDINGS TOO.

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TEN ROOMS

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TEN ROOMS

Over the years to come we expect the Ten Rooms concept, as we now call our conference division, to boost profitability.

After completing this two-year renovation process, we were able to fully reposition the hotel and give it a totally new client perception. We moved away from a traditional “grand-ish” hotel to something new, fresh, contemporary, lifestyle-ish, market-leading and trendsetting. The gastronomic quarter, that is ÉS Bisztró and

Nobu, The Living Room, ÉS Deli and Blue Fox The Bar, has been widely accepted as one of the trendiest places downtown. In the wake of the restaurants’ success, the first floor needed an overhaul after some 25 years. Our objective was to give it the same fresh feeling of contemporary yet elegant and quality ambiance. We chose the same architect and designer as with the ground floor, and many of the same materials, such as brass, wood and glass.

HI: What changes did the renovation bring about?

The concept was to give these rooms a timeless, elegant, sustainable style and atmosphere. In the Grand Room, our former ballroom we kept the chandelier but added alcove lights, LED-lights and secondary lights, and also latest conference AV techniques.

On the other side of the building, there is now something inspiring, motivating,

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TEN ROOMS

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Q&A HANS PFISTER

IT FEATURES THE KITCHEN, AN OPEN KITCHEN AREA THAT’S UNIQUE IN THE COUNTRY. IT ALLOWS THE FRESH PREPARATION OF COFFEE, DRINKS OR MEALS

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Q&A HANS PFISTER

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TEN ROOMS

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TEN ROOMS

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TEN ROOMS

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TEN ROOMS

THE INDEPENDENT CATERING SERVICE – THE KITCHEN CATERS WAS PROFESSIONALLY LAUNCHED TO THE MARKET LAST YEAR.

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TEN ROOMS

new and contemporary: the second step of the renovation involved turning 200 square metres of back-of-house space into front-of-house space. We moved walls and a corridor and now the four equallysized conference rooms have beautiful large windows with daylight. We removed chandeliers here and installed a very modern lighting technique with light stripes and alcove lights. In room No. 6, which we like to think of as a brainstorming or innovation room, we installed a wooden floor and the

tapestry has inlays of LCD lights. Since we have a very strong branding philosophy at the restaurants, we needed something simple and strong for our events floor too, which is now the Ten Rooms.

HI: How will the Ten Rooms concept change Kempinski’s position on the conference market?

We launched this product to the market in April, and we’re continuing a very strong sales initiative going forward, so it is too early

to say. But our clients who have been using the new space – the first to do so was BMW – were thrilled, they loved it. They loved the atmosphere. There are things you can only describe intangibly: when you enter a hotel, you’ll know in ten minutes whether it feels good or not. For me, the best compliment we will get is when people say “This space feels good!” So far, we weren’t on the top of the lists for international meetings; but this is going to change. Our target is to do really good meetings for 150-250 participants.

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TEN ROOMS

Our goal is to house a 150-people meeting with accommodation every week of the year. This is a very challenging target, but we’ve got the space now. We’d like to house annually recurring meetings, with companies whose annual signature meetings would be held without question at Kempinski Budapest.

HI: Was launching an independent catering service rooted from the same idea?

We had a great catering service, but just as in the previous two cases, we meant to give it its own concept; a name, a brand. After an investment of EUR 150,000-180,000 into equipment, the independent catering service was launched in 2015. But it needed a name and a logo, so The Kitchen Caters was professionally launched to the market last year. This catering unit is now totally branded this way, from the lorry to the napkins. Financially, the project has

also been successful: the original target was to reach an annual revenue of EUR 1 million by 2020. It now looks like we will reach that this year, or 2018 at the latest. We have had two spectacular Indian weddings so far, and a top highend event a t the Nati onal Gal l ery. In Ma y - June w e had 13-15 cateri ng e v e nt s e a c h m onth, al l for s everal hundre d pe opl e. The onl y i s s ue we ha v e is st a ffing; avai l abl e l abour i s m y only se r ious c oncer n.

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Q&A ZOLTÁN ÁRVAI

THE SPECIAL EFFECT IN EVERY EVENT Q&A with Zsolt Kassai Vice President of live event production firm Special Effects International

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SPECIAL EFFECTS

Not many Hungary-based international companies boast an establishment date as early as 1982. Special Effects International, a live event production company employing a workforce of 68 people is rooted in the earliest years of Hungarian entrepreneurship before the regime change. Its strength lies in its human resources, the quality of its service and the will to constantly develop, says one of its leaders, Zsolt Kassai.

Hotelier International: For Special Effects and related companies the “How it all began” part is truly an exciting story.

Zsolt Kassai: György Müller, co-owner and the father of current majority owner and CEO Péter Müller, established the company when he felt there was the

chance to have a private entrepreneurship besides being a producer at state television making “special effects” for movies. His son took over the helm in 2001, upon coming home from the United States after the 9/11 tragedy, and basically rebuilt the firm from scratch to meet the challenges of a new digital era. He then steered it towards the newly sprouting business of conferences, first as a one-man show, then hiring professionals from the hotel industry– I am one of those. Right from the start the company has maintained doubledigit increases, last year it had an annual revenue of HUF 2 billion.

HI: Were there any hardships along the way? What was the greatest challenge?

ZSK: Thanks to the human resources philosophy of always hiring the personality and not the qualifications, and of giving the staff professional training, we didn’t even suffer from the post-2008 crisis and the current economic uptick (with its striking lack of workforce) isn’t hitting us that much either. We’ve maintained the high standard and quality, due to the staff and a few simple guidelines, such as living up to promises, fulfilling expectations, having a code of ethics, or even promptly answering e-mail queries.

One wouldn’t believe how rare these features are, especially as the business is generally thriving. Hardships mostly come from the fact that we deal with technical stuff. The devil in the machine is always there, and so is the ever-looming danger of a blackout. But our product managers

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SPECIAL EFFECTS

ABOUT SPECIAL EFFECTS INTERNATIONAL

Special Effects International Ltd. is a full-scale event production company delivering its services globally. An ideal one-stop-shop solution for every event with dedicated project managers, a team of interior and graphic designers, large state-of-the-art equipment park and a digital media division that enables servicing of all kinds of events.

They cover not only audiovisual needs (projection, sound, lighting, interpretation, IT, voting systems) but can also frame design and installation concepts (tailor-designed conference, stage and exhibition sets, stylish event furniture and accessories) as well as provide digital background for events (live streaming, videon-on demand and premium video networks).

and technicians are there to handle such “excitement” on-site.

HI: What were the major steps that helped Special Effects develop into what it is today?

ZSK: Growth was organic but also involved entering partnerships and acquisitions.

We’ve been trying to act proactively whenever possible, or to react to market needs promptly. For instance, when we saw the need, we bought an installation and exhibition building company, or earlier the largest interpretation and conference system rental firm in the country. Then set up an events furniture

branch, and a live streaming and digital conference application service. All this in order to become what we are today: not a traditional AV rental firm but a high-level, service oriented and people focused company. And the stress here is on service: we’ve got rules of behaviour for our on-site personnel, we require

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SPECIAL EFFECTS

BY BEING MEMBER OF TWO PRESTIGIOUS GLOBAL AV ASSOCIATIONS - CONGRESS RENTAL NETWORK AND AV ALLIANCE – WE HAVE ACCESS TO SHARED KNOWLEDGE AND UNLIMITED TECHNOLOGY RESOURCES WORLDWIDE.

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SPECIAL EFFECTS

skills such as people management and communication, as well as the hospitality mentality.

HI: Conferences and events is a business with many players on the market. How do you differentiate yourselves?

ZSK: I guess it’s a combination of a few things. On one hand, many of our competitors’ mind-set is based on equipment and their focus is rather technically determined. While we own the equipment, know how to run it, but we focus on people and the service instead.

The leadership is also different; not so much the technical skills are dominating

but others, such as economic, marketing, hospitality, tourism and financial. We’ve all lived abroad for a period, which makes us more confident in an international environment. Nevertheless, we all have a strong sports background, which I also believe gives us a certain approach to life and perhaps perseverance in business.

HI: There’s relatively low fluctuation at your firm. How do you attract and keep professionals?

ZSK: We are running our company following basic principles, some of which regard our staff. One of them is “business equals fun”. We try to make the most of what we do while truly enjoying

ourselves. Another is to “get the best people and set them free”, making sure our employees are given sufficient space and the possibilities to do what they’re best at. It is also essential to always improve: to have our eyes on the horizon and never miss the chance to develop.

HI: What type of clients choose your service? Who do you recommend should check out your website, for instance?

ZSK: We’re openly targeting a very high-end clientele, which requires the high-level services of Special Effects and appreciates unique customer experience. We are proud of the high

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SPECIAL EFFECTS

SPECIAL EFFECTS IN NUMBERS: 35 YEARS OF EXPERIENCE 1,000+ EVENTS PER YEAR 68 FULL-TIME EMPLOYEES 2,800 SQM STORAGE SPACE

number of regular and repeat clients we have maintained relationships with over the years. Last year, we covered more than a thousand events in Budapest and in other European cities, many in the United States and also in Asia. We’re the contracted AV service provider of Four Seasons Gresham Palace, Kempinski Hotel Corvinus, Corinthia Hotel Budapest, Hilton Budapest, Hilton Budapest City, Intercontinental Budapest Hotel, while we manage the larger projects at Budapest Marriott Hotel, Ritz Carlton Budapest and Hungexpo. Being a member of the well-known AV Alliance and Congress Rental Network has been very useful when we’ve worked on events

such as NATO summits or Hungary’s EU presidency, FIFA, UEFA or the just recent FINA Congresses. So, we can say we’ve seen it all.

HI: After servicing so many events, you must have some funny stories to share.

ZSK: Well, it’s entertaining how all eyes are on the technician when there’s any bug at a conference. Not a long time ago, at a medical conference where, due to the huge number of speakers, there was no time to pre-check every presentation, an elderly professor went up to the stage to start his speech. He then realised he didn’t have the visuals on the screen so asked the technician

for help. When the techie asked for his presentation, he showed a floppy disk. As you can imagine, everybody was laughing. In the end, our tech guy solved this mystery too: an old print out of his text was scanned in the business centre quickly and then projected as an image. This truly shows how much we need to prepare for the unexpected, while proactively trying to avoid any kind of challenges is our number one key approach. Another favourite of mine is when a client wants to see “black light”.

You wouldn’t believe how many times this request occurs! This might be one of the greatest challenges of our business in the future!

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Q&A ZOLTÁN ÁRVAI

Talking with

NICOLAS A. KIPPER General Manager of The Ritz-Carlton, 42 Budapest

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THE RITZ-CARLTON, BUDAPEST

Budapest as a destination is benefitting from having two luxury hotels in operation, as Nicolas Kipper, the man brought in to run The Ritz-Carlton, Budapest in August 2016, tell Hotelier International.

HI: What does The Ritz-Carlton bring to Budapest beyond its impressive name?

NK: There is now an alternative choice for luxury travellers to the Four Seasons.

I think it is to both our advantage that Four Seasons really is a palace, with all that goes with that name. We are much more contemporary, both outside and in. That is a good because it offers luxury travellers a choice. Not everyone likes the same thing.

The good thing about this property here is that The RitzCarlton in general, but especially in the United States where we are best known, is very traditional.

We have two types of people coming here.

We have loyal RitzCarlton guests who come here because now we have a hotel here, and they tell us they are positively surprised by how contemporary we are. And then we have customers who are not our traditional Ritz-Carlton guests, who do not expect us to be this modern.

HI: You have been living here almost a year now. What has surprised you?

NK: How complex the language is – but fortunately most people speak English!

I think what has positively surprised me is the way Budapest has transformed over the years. But I am also surprised by how little the rest of the country is in the spot light. We just went for a bike ride around Lake Velence: It was lovely, but no-one knows about it. It is unusual how few really nice restaurants there are around Lake Balaton, and I

in terms of TV ad spots or the size of events – we have the on-going story of the lack of a conference centre. The lack of a national airline does not help.

I have nothing against W izz Air – I use it quite often – but when you are trying to sell the destination and The RitzCarlton and luxury travel, and then you realise you have to arrive on W izz Air… you do lose impact. There is a market for sure for luxury guests here in the Four Seasons and The Ritz-Carlton, but there has not been enough marketing developed for this destination. It is not easy, of course, but we are having some good discussions with the authorities. It requires long-term action. At professional hotel events in Barcelona and Berlin Hungary is there with a national stand, but on the Arabian market it is just not present at all, when Bosnia Herzogavina, Macedonia and Montenegro all have between one and 12 mini-stands. And that is a shame because Budapest has been completely revamped: it has a fantastic gastronomic scene, great night life, I think I am right in saying it has the second greatest variety of wine regions in Europe after France.

BUDAPEST HAS BEEN COMPLETELY REVAMPED: IT HAS A FANTASTIC GASTRONOMIC SCENE, GREAT NIGHT LIFE, I THINK I AM RIGHT IN SAYING IT HAS THE SECOND GREATEST VARIETY OF WINE REGIONS IN EUROPE

HI: You are French. Is this your first experience of Budapest?

NK: Twenty years ago, I was based in Belgrade; I was working for Hyatt then.

Because we were under economic sanctions at the time, we used to come quite frequently to Szeged and especially Budapest to fill the trunk with goods.

think boutique hotels are missing from the picture there. But I have to say, Budapest is a very comfortable city, very pleasant and very liveable.

HI: How would you characterise the market here?

NK: I think basically we all have two types of guests: the international inbound as well as the local market. It is important to separate these two as they are quite different.

For the inbound guests, Budapest is still recognised as very affordable, but it lacks exposure, whether that is

When we talk about the local guests, there is a certain lack of sophistication in the market. Because of their preconceptions, many people will not come into a hotel restaurant. Our prices are no greater than those of a standalone restaurant, and there is far greater assurance of consistency. I think the people are quite Mediterranean in the way they socialise; they would rather go to a café or a home party than go out to a hotel. We need to work on that.

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THE RITZ-CARLTON, BUDAPEST

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THE RITZ-CARLTON, BUDAPEST

THE RITZ-CARLTON, BUDAPEST Address: Erzsébet tér 9-10, H-1051 Budapest, Hungary Phone: +36 1 429 5500 Web: www.ritzcarlton.com/en/hotels/europe/budapest General Manager: Nicolas A. Kipper Summer Rack rate for a double room: Approx. €500 per night Number of rooms: 171 guest rooms and 29 luxury suites

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MEETING & EVENTS

BIG

BUDAPEST WEDDINGS ABOUT THE BOOMING WEDDING BUSINESS IN HUNGARY.

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THE MOST COUPLES ARE FROM THE USA, THE UK AND SWITZERLAND AND THERE’S AN INCREASING NUMBER OF ASIAN, INDIAN WEDDINGS.

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Q&A KATALIN PINTÉR

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Q&A KATALIN PINTÉR

THE MOST EXTREME WISH BESIDES THE ELEPHANT PARKING AT THE HOTEL: OPEN FIRE INSIDE - A CHALLENGE CONSIDERING MODERN FIRE SAFETY REGULATIONS. BUT THEY WORKED IT OUT.

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Q&A WITH

ANIKÓ NAGY

The Wedding Specialist Hungary’s Corinthia Hotel Budapest

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A landmark hotel building that just turned 120-years-old last year could not be a more suitable venue for traditional weddings, as Anikó Nagy, Director of Local Sales and specialised in these events, says. Be it Hungarian cuisine or a week-long Indian wedding, she challenges couples to trust the hotel with their greatest day, and to have the time of their lives in return.

Hotelier International: What makes a wedding at Corinthia different from any other in Budapest?

Anikó Nagy: Couples who opt for a traditional wedding are flabbergasted by our neo-Baroque ballroom, which is a decoration in its own right. Besides this stunning feature for the wedding reception, couples may also hold the ceremony at the hotel, on many of its terraces or atriums. The room called Átrium II is a very suitable location for this purpose. Moreover, all couples stay at the hotel’s special Executive Suite as a gift from us. Our Royal Catering service allows those holding the wedding at a renowned or less-known museum,

gallery, library, or ship in Budapest or even a country golf club, to receive the exact same service as they do at the hotel. The banquet team prepares everything and the kitchen moves wherever needed at request.

HI: Speaking of the kitchen, what are the favourite menu choices?

AN: Menus such as Hungarian cuisine in a four-course wedding menu format or buffet-style, and the Far Eastern or Indian menus are popular. At first contact, couples receive a folder that

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includes three-to-four menu offers to choose from. We are there to help and give personalised recommendations along the way. When the menu is finalised, or the range narrows down to two or three choices, we invite the couple to a degustation dinner with our Executive Chef Péter Bolyki and the colleague responsible for organisation.

The meals come in the chinaware that would be used at the actual reception.

During the tasting, a conversation develops between the couple and the kitchen to finalise the menu, while the

sommelier helps with the recommended wines.

HI: You host weddings for many foreign couples. How do they find you?

AN: There are an increasing number of referrals, mostly by friends who have been here or wed here. Sometimes one of the couple has Hungarian relations, such as a parent or a grandparent.

Expats living in Hungary, or Hungarians living abroad also tend to choose us for their Big Day. One bride participated at a conference here earlier and the hotel

had such an effect on her that she could not imagine her wedding in any other place. She even set the date based on our free capacity. Other ways to find us are through wedding organisers or through a famous local wedding dress designer, Daalarna. If the need for a traditional wedding occurs in any form, we are promptly recommended.

In addition, anyone visiting the hotel’s website will find information and most importantly, our contact details. This year the hotel’s “Royal Wedding” service won the Luxury Travel Guide award for

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CONCIERGE Q&A SÁNDOR ZWACK

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CONCIERGE Q&A SÁNDOR ZWACK

MENUS SUCH AS HUNGARIAN CUISINE IN A FOUR-COURSE WEDDING MENU FORMAT OR BUFFET-STYLE, AND THE FAR-EASTERN OR THE INDIAN MENUS ARE POPULAR.

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“Wedding Venue of the Year,” which adds to our international publicity.

HI: Is Budapest itself an attractive location?

AN: I participated at a wedding conference-slash-exhibition in Venice in February. Many wedding organisers there mentioned how the recent terrorist attacks against European cities had changed the map of top wedding destinations.

There’s increasing demand for so-called safe cities such as Budapest. We at Corinthia also feel

the rising demand; after this year’s 21 weddings, we already have bookings for 2018 and 2019, even for 2020, with guest numbers of around 50-200 people. The feedback is very positive: the participants are happy to work with us, they feel safe here. Let me give you an example: after the explosion in Istanbul last summer, three cities, Florence, Nice and Budapest competed for a large wedding ceremony. The organisers collected catalogues, pictures and videos to check out what to expect. Then, one week before the

wedding the couple eventually decided on Budapest because they would be safe here. And this is just one instance of what this beautiful city and a professional wedding organising team is capable of.

HI: Which countries “delegate” most of your brides and grooms? Are there any changes in countries of origin?

AN: There is a widening range of countries of origins year by year. Swiss, Italian, Norwegian, British, Danish, Lebanese, Ethiopian and an increasing

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number of Indian couples fall in love with our Corinthia. Also, many countries are opening up and allowing their citizens to travel internationally, or people are increasingly interested in doing so, such as the Chinese.

HI: Tell me about an Indian wedding; in what ways is it different from a European one? Are there any challenges regarding organisation?

AN: The day of a Hindu wedding is set by astrological calculations to find the luckiest days for the ceremony.

Preparations may start years before

the actual day, while the wedding itself is a string of events. Religious rituals begin 15 days before the wedding, while the real social event kicks off two or three days before with a hen party and henna party. It culminates in the wedding ceremony and the dinner. An Indian wedding is a very special event, not only for the couple, but also for us.

The decoration is lavish, the colours are fabulous and the rituals are a real challenge within the confined space.

HI: Are there requests?

any

other

special

AN: The certain country’s national specialty or favourite drinks are usual requests. Once there was a nice couple who went on a globetrotting trip ahead of the wedding and the menu changed as many times as they went to a new country.

Often, the couple and guests ask to see Budapest’s sights before the dinner. The guests’ requests are getting more and more refined and as access to the internet is spreading, so do special wishes: one Swedish couple opted for the famous Princess cake. The all-time favourite, however, is whether an elephant can be parked in front of the hotel!

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Q&A KATALIN PINTÉR

PREPARATIONS MAY START YEARS BEFORE THE ACTUAL DAY, WHILE THE WEDDING ITSELF IS A STRING OF EVENTS.

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Q&A KATALIN PINTÉR

CORINTHIA BUDAPEST ROYAL WEDDINGS The most guests: 800 people. The bride and groom bring close to the same number of guests.

The coolest wedding car: a Lamborghini.

The most famous guest: not allowed to tell.

The longest wedding: 10 days for an Indian wedding The biggest cake: Five storeys, 180 pieces

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Q&A JANE PORTER

Q&A

TALKING WITH JANE PORTER OF STUDIO 104 STAFF UNIFORMS CAN DO A LOT TO SUPPORT A BRAND, SAYS THE DESIGNER. HERE’S WHY HOTELS SHOULD BE PAYING MORE ATTENTION TO WHAT THEIR EMPLOYEES ARE WEARING. AN INTERVIEW BY: SARAH ANDREWS

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Q&A JANE PORTER

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Q&A JANE PORTER

“If you want to be the best, you have to go the extra mile,” says designer Jane Porter. It’s that attitude, along with an endearing obsession with detail, that has made her bespoke uniform design firm popular with top hotels. In 2010 Studio 104 began in Porter’s London kitchen. Just two years later, Porter and her small team were designing uniforms for the Savoy’s American Bar staff. Now, her functional, fashionable and brand-echoing styles can be seen at London hotels like Mandarin Oriental Hyde Park, The Dorchester, Mondrian London and Shangri-La at The Shard, and there’s a growing roster of international hotel clients as well.

Hotelier International: Why should hotels pay more attention to staff uniforms?

Jane Porter: Brand image is massive. Staff are on show, it’s all part of the act. They need to look top-notch, just like the interior design. The first person you come into contact with is the doorman; he is key to your first impression. Then you go into the reception and see the team there. It’s like a journey; the design concept should flow. That’s why it’s good for us to get in on a hotel launch, because we can do the

whole lot. From chefwear, to spa uniforms and then there’s the housekeepers — why shouldn’t they look amazing?

They’re seen by the guests in their bedrooms and corridors constantly.

HI: So, bespoke uniforms can communicate a lot about the hotel itself.

JP: You can use uniforms for interaction and for telling the history of your brand. For the Savoy’s Thames Foyer, we worked with the hotel’s historian to find out amazing things.

One story that really inspired me was about a family who bought caged songbirds in a market and released them inside the hotel. So I used a bird in the uniform’s broach and in cufflinks, and I even refer to wings in the sleeve of the hostess’ dress. I’ve heard staff telling the bird story.

HI: Surely not many hotels pay such close attention to staff uniforms.

JP: Before I opened my company, I was in a 5-star hotel and a bellboy came to the room, and he just looked awful. I thought wow, how can they let that happen? That’s how I got the idea

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Q&A JANE PORTER

to design uniforms for 5-star hotels. I traveled the world and set up meetings with hotel executives everywhere. It was so obvious that uniforms are a headache and an absolute need.

HI: You say uniforms can actually make a difference to a hotel’s bottom line.

JP: The success and turnover of your area is your staff. And if your staff aren’t happy, you won’t be as successful. It can come down to their clothes, how comfortable they are.

HI: What are the most important elements in a good uniform design?

JP: There is a fine line between design and function.

Innovative design is essential but it is as,important that the garment functions properly. If it looks good but falls apart after three months I won’t have much of a business.

You’ve got to get the fabric right. We use corporatewear fabric, and we use testing laboratories to make sure the fabric will be robust and won’t pill or shrink.

Also, understanding the brief is key. We need to understand what is important to the client and what problems

they’ve had in the past. We ask how we can make the garment more comfortable, or how we can add hierarchy or take it away.

HI: Fashion is only one element.

JP: Some clients want to go really fashionable, and we say alright, but it might not last as long, are you ok with that?

There’s a craze to get fashion designers to do uniforms, but I warn my clients that it won’t have the practicality to really work. They need a uniform company that understands the whole process.

HI: What happens after you deliver the uniforms?

JP: We also show our clients how to style it up, how to roll sleeves or show ankles, how to wear it, what color lipstick to use, what the jewelry should be, and when to change from the day to the night look. And we advise them on shoes. Shoes are a pain for hotels, and they’re expensive.

HI: You won’t do unisex uniforms, why?

JP: The fit of a garment is so important. When you put a

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Q&A JANE PORTER

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Q&A JANE PORTER

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Q&A JANE PORTER

woman in a man’s uniform that’s when it looks cheap. You can tell they’re cost cutting. The style can be the same for men and women, but the patter n is totally different.

HI: You’re going to be launching a new website soon for non-bespoke garments. What can we expect to see?

JP: We want to re-invent this stale, boring industry. The website will be under a different name (still to be decided), but it will have articles about things like how to style a bar outfit, laid out like a fashion magazine. All of the uniforms will be for sale, and you can find style, a good cut, good fabric, and inspiration. When an owner tells the bar manager to ‘sort out the uniforms’, they can come to us.

HI: What do you advise hoteliers who don’t have a budget for bespoke, made-to-order uniforms?

JP: You can have staff wear some of their own pieces, but

then invest in a key piece that is yours, that is bespoke.

Aprons is a clever one. We’ve just done a leather-backed apron for the Dorchester Parcafé (their own coffee shop on Park Lane) and a lot of customers want to buy it.

HI: How long do you need to create a bespoke look?

JP: To do it properly we need seven or eight months, and that’s what people don’t understand. That’s what ‘bespoke’ is, inventing something for you. Lots of hotels don’t realize how long it takes, and it’s the last thing on their agenda. They end up going to the shops, spending 30 to 50 grand on uniforms, but then they can’t go back and buy it again because it’s out of season.

HI: Within a hotel, whose look is most important?

JP: Every single staff member’s look is important. This is exactly my point. Whatever the job role, how they look is paramount to the high standards of a luxury hotel.

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THERE IS A FINE LINE BETWEEN DESIGN AND FUNCTION. INNOVATIVE DESIGN IS ESSENTIAL BUT IT IS AS IMPORTANT THAT THE GARMENT FUNCTIONS PROPERLY.

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Q&A JANE PORTER

EVERY SINGLE STAFF MEMBER’S LOOK IS IMPORTANT. THIS IS EXACTLY MY POINT. WHATEVER THE JOB ROLE, HOW THEY LOOK IS PARAMOUNT TO THE HIGH STANDARDS OF A LUXURY HOTEL.

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Q&A JANE PORTER

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Food at it’s best in Budapest

• business lunch review • young talents of Hungarian cuisine • more than 100 recommended eateries • provincial restaurants

Budapest’s Casual, Business & Fine Dining Please contact us if you are interested in becoming a publication partner: krisztina.egri@bbj.hu

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PROFILES SHANGRI–LA AT THE SHARD

LONDON’S

SHANGRI-LA AT THE SHARD HIGH STAKES BY: BOYD FARROW

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PROFILES SHANGRI–LA AT THE SHARD

The opening of Shangri-La at The Shard, the planned second European outpost of the Hong Kong hospitality group, was always going to be a big event. It was the first luxury hotel in South London. It was the first hotel set, Asian-style, inside a skyscraper, with its lobby on the 35th floor. And the skyscraper in question was not just the capital’s newest and highest landmark, it was designed by starchitect Renzo Piano and was the tallest building in the European Union. Coming so soon after the Western World’s biggest-ever financial meltdown, this was one big statement.

Then there were the two lengthy delays, due to issues with fitting out the 202-room hotel and mysterious “design changes”, and one even more awkward niggle, which became apparent once the hotel finally opened in May 2014. As a

result of the way the glass panels jutting from the building’s corners acted as mirrors when bedroom lights were switched on, some guests could see into neighbouring rooms. Few subeditors could resist the headline The Eyeful Tower, before the blinds were installed.

Early glitches aside, Samantha Fulton, the hotel’s manager, says that “such heightened anticipation was beneficial for several reasons. It motivated our staff and made them feel like they were part of something truly exceptional. It also gave us a benchmark from which to deliver”.

Two years on, while acknowledging that the 360-degrees view is still indisputably the main draw, Fulton says the hotel is also trading off its acclaimed culinary offerings plus the winning blend of Asian service culture and

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European influences, which she says gives Shangri-La a great personality.

“The view will always be a selling point, however we’re always thinking of ways that we can draw in different groups and provide them with an experience other hotels cannot,” she says.

“For example, as the first luxury hotel south of the river, we offer a unique and rather unexplored location for many of our international guests. At the same time, our Cultural Salon series—monthly discussions led by a luminary from the worlds of fashion, design, visual art or literature—has given Londoners another reason to visit.”

While London has enjoyed a dizzying wave of hotel launches over the past 18 months, the Shangri-La has not

stopped evolving. When it opened, it had 199 rooms and the restaurant, Ting, on level 35. A few months later, the hotel’s glossy cocktail bar, Gong, opened on the 52nd floor, closely followed by the Skypool, Western Europe’s highest swimming pool. Last May, the hotel launched three signature suites—all light low leather furniture and shiny surfaces—designed by a firm that fits out superyachts and therefore was unfazed by unusually shaped spaces.

Indeed, from the decor to the furniture to the menu, the whole hotel seems to be designed for the generic rich and stateless. It’s a first-class airport lounge that is at once soothingly bland but reassuring blingy. The Ting restaurant menu has a European theme but subtle Asian influences, from the yuzu butter glaze in the Dover sole dish, to the sake and soy

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in the loin of lamb. While the hotel’s executive chef is British, an Asian speciality chef ensures traditional cooking styles are not forgotten. The adjacent Ting lounge, meanwhile, offers a variety of Asian dishes such as Singapore Curry Laksa and Hainanese chicken rice.

One culinary surprise, according to Fulton, has been the success of the Asian Afternoon Tea. “I think this is because it is a unique twist on a classic favourite, which is something just a little bit different in London,” she says. “We do of course offer a classic afternoon tea as well which is just as popular,” she adds.

Both are available in Gong too—a recent decision, to maximise usage during the day. On street level, there is also Láng, the hotel’s artisan deli and cafe, which features a selection of Shangri-La’s signature cakes, fresh coffee, chocolates and pastries, as well as sandwiches for eat-in or take-away.

Unsurprisingly, when the hotel was first being designed, the view was factored into every decision regarding the restaurants and bar. Ting, for example, has some of the

best views in London, as the restaurant wraps around various sides of the building. The kitchen was placed at the centre of the floor to maximise the view for diners. Gong bar on level 52 has low and compact furniture and, again, the bar is centrally situated. Another key decision was to face the Skypool westward so that guests could enjoy watching the sun set over the London skyline.

According to Fulton, the biggest lesson the hotel’s management has learned over the past two years is the importance of supporting local purveyors and providing guests with local experiences.

“We want our guests to experience the same levels of service they experience at any Shangri-La, but also enjoy the local culture that London Bridge and its surroundings have to offer,” she says.

“We source our produce from the neighbouring Borough Market, for example, and this has proven to be a huge point of difference on our menus and perhaps something we didn’t realise would resonate quite so strongly”.

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SHANGRI-LA AT THE SHARD 31 St Thomas Street, London, SE1 9QU, United Kingdom www.shangri-la.com Number of rooms: 202 Rate: Starts from £450

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PROFILES THE WINERY HOTEL

STOCKHOLM’S

THE WINERY HOTEL WITH THE GOAL OF INCREASING WINE

CULTURE IN SWEDEN, THIS BRAND-NEW HOTEL DRAWS GUESTS LOOKING TO ENJOY AND LEARN ABOUT WINE BY: SANDRA CARPENTER

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PROFILES THE WINERY HOTEL

Walking up to the reception area of The Winery Hotel, it’s easy to get distracted from the check-in process. Behind large windows and directly behind the desk is a working winery.

The Winery Hotel bills itself as the world’s first urban winery and boutique hotel. A shared passion for wine brought three families together –two from the hotel industry and one from wine making– to open the hotel at the end of January.

“In all my hotels, I always try to create something extraordinary that no

other hotel has,” says co-owner Ejnar Söder. “In Stockholm, I owned the Nordic Sea Hotel and there we had The Ice Bar, a permanent bar made out of ice. And now we are the only hotel with a winery in the lobby. You see oak barrels in which our own wine is being aged, as well as the steel vats for making the wine. Everything here is based on the concept of wine.”

Still going strong at age 83, Söder has more than 50 years of experience in the hotel industry. During the 1960s, he managed 16 Esso Motor

Hotels in Sweden. (These later became the Scandic chain.) In 1971, he started his own Star Hotels chain and later, the Nordic Hotels.

Rounding out the hotel expertise is the Östlundh family. Their HKC Hotels chain includes the Hotel Kung Carl in Stockholm, the Best Western Plus Noble House in Malmö, the Best Western Hotell Hudik in Hudiksvall and the Clarion Hotel in Örebro, Sweden. The Ruhne family brings the wine expertise. Mats and Birgitta Ruhne have made wine for

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25 years from their vineyard in Tuscany, and now daughter Sofia oversees the vineyard.

Ten tons of grapes will be transported from the vineyard to the hotel, where they will produce about 8000 bottles of wine per year. The hotel also holds lectures, training, product launches and fairs. In addition to their own wines, the hotel has a wide range of wines from Australia, New Zealand, The US, Austria, Germany, France, Italy, Portugal, Spain and South Africa.

Why Sweden instead of a more typical location like Italy or California? “We drink a lot of wine in Sweden,” says Söder. “Our primary goal is to bring wine culture to the Swedish people and educate them about it.”

There is a wine theme every month. It was California in February, the Rhone region in March, and Austria in April.

As part of the theme, regional winemakers host a dinner tasting. The restaurant menu follows the seasons and the wine themes.

So when it’s Italian wine month, the menu features Italian food.

At the other end of the large lobby, which is designed to look like a food hall, there are sommelier-led wine tastings. Guests can also help themselves to a tasting at the automated wine dispensers.

A love of wine is also reflected in the hotel’s architecture and interior, designed

by Söder’s son Jan and Lina Östlundh. The building resembles a restored factory and has red brick walls, concrete floors and large floorto-ceiling windows. In contrast, guest rooms have a more organic look, with grapegreen and burgundy walls and cork

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PROFILES THE WINERY HOTEL

OUR PRIMARY GOAL IS TO BRING WINE CULTURE TO THE SWEDISH PEOPLE AND EDUCATE THEM ABOUT IT.

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floors. The interior takes inspiration from the Wythe Hotel in Brooklyn, New York as well as vineyards in Italy.

Located in Solna, a suburb just north of Stockholm, the hotel sits between the airport and the center of town in a growing area. It’s within walking distance to the newly opened Mall of Scandinavia and Friends Arena.

“It’s too early to say who our clientele is yet, but so far, we have had

a lot of people from wine clubs staying here,” says Söder. “The challenge right now is getting people in. The room occupancy is far too low. But I know from long experience that it takes time.

Happily, we have been overwhelmed by the large number of locals coming into the restaurant.”

The hotel projects an average occupancy rate of 54% for its first year. To grow the business, the hotel plans to leverage wine education. To

that end, they offer one-day and threeday wine courses. There is also a oneyear sommelier course.

“We are hoping that the wine concept will attract people over the weekends for the tastings and the education,” Söder says.

“There’s been such a great interest in this. I think that sooner or later, there will be another wine hotel opening in Gothenburg or Copenhagen.”

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THE BEST HERITAGE RENOVATIONS

THE BEST: HERITAGE MAKEOVERS A PERIOD BUILDING IS SIGNIFICANT FOR A MYRIAD OF REASONS — ARTISTIC AND ARCHITECTURAL MERIT, HISTORY, OR SIMPLY THE SENTIMENT IT HOLDS FOR A LOCAL COMMUNITY. MAKING ONE OVER CAN TAKE MANY TURNS AS PROMOTERS ARE FACED WITH DECISIONS ON WHETHER TO RESTORE OR UPDATE, PRESERVE THE BUILDING’S MEMORY OR INSTILL A NEW PERSONALITY ALTOGETHER. HERE ARE SOME CHAMPIONS OF RECENT HOTEL MAKEOVERS WHO HAVE EACH TAKEN DIFFERENT APPROACHES YET ACHIEVED EQUALLY EFFECTIVE RESULTS. BY: SUZANNE WALES

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THE BEST HERITAGE RENOVATIONS

CASTELL D’EMPORDÀ LA BISBAL, SPAIN www.hotelcastellemporda.com Quite often, deciding to makeover a heritage property is an act of love, regardless of whether the decision is taken at corporate or a personal level. Lightening struck when Dutchman Albert Diks spied an 800 year old ruin whilst holidaying in the Empordà region of Catalonia. He learnt that Salvador Dalí, a native of Empordà, had tried to buy the castle with some of his paintings. The owner refused. This unwise decision eventually turned into good fortune for Diks, who bought it and 18 months later opened a stylish, rural boutique hotel complete with tower and on-site chapel. It’s centred around an courtyard restaurant overlooking the rolling, silvery-green countryside.

Diks’ determination and quirky vision has recently sealed another personal project. As a child, he was fascinated with Napoleon Bonaparte and the famous Battle of Waterloo.

Diks has spent decades amassing and hand painting more than 3000 miniature models of soldiers, horses and battle equipment, which now reside in a giant glass enclosed tableau, probably the largest of its kind in the world, in the hotel’s tower. They have been set up in scenes recreating the different stages of one of history’s most significant chapters, creating a ‘mini-museum’ for his guests.

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THE BEST HERITAGE RENOVATIONS

EXELSIOR HOTWEL GILLIA MILAN, ITALY www.excelsiothotelgallia.com Merging a protected belle-époque building with contemporary Italian flair is a tough call, especially when the property is a Milan landmark. The challenge went to Studio Marco Piva, who was put in charge of a new wing and facelift for the Excelsior Hotel Gallia.

The hotel’s historic palace, which was finished in 1927 and conceived as a ‘gateway’ to the city, has been completely overhauled with a modern take on the art-deco aesthetic in aluminium, glass and marble (work of the famed Italian design firm B&B Italia). The new wing features a steel and glass curtain façade and an enormous waterfall-like murano glass chandelier in the lobby stairwell, which dazzles guests with 180 light cylinders.

Local craftsmen and artisans were used for all ambiances inside the hotel, whilst Studio Marco Piva curated a collection of over 500 paintings, sculptures and period photographs for the rooms and common areas. The programme has hauled the historic hotel into the 21st century, with the sort of panache that is fitting for Europe’s most design savvy city. .

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THE BEST HERITAGE RENOVATIONS

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THE BEST HERITAGE RENOVATIONS Q&A JOE’S BEERHOUSE

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THE BEST HERITAGE RENOVATIONS

SUJAN RAJMAHAL PALACE JAIPUR, INDIA www.sujanluxury.com In 1876, when the Prince of Wales and Queen Victoria visited the legendary city of Jaipur, the ruling Maharajah ordered all buildings to be painted pink, which he considered the colour of hospitality. Still known as India’s ‘Pink City’, Jaipur has a stunning hotel that reflects its use of colour to ignite the senses. The Suján Rajmahal Palace dates from 1729 and, as the Maharaja’s official home, has received royals and members of the jet set to its lush gardens and flamboyant marble lodgings. The palace, which is still a royal residence, first accommodated a hotel 35 years ago, but a dazzling new transformation has made it one of the most eye-catching in India.

Interior designer Adil Ahmad, who has overseen many makeovers of regal properties in his home country, has infused it with a vivacious colour scheme. Hot pink, emerald, peacock blue and soft pastel textiles, and custom made wallpapers reflect the exotic spirit of Rajasthan culture and also lend a contemporary twist to the palace’s traditional architecture and precious antiques, art and furniture.

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THE BEST HERITAGE RENOVATIONS Q&A JOE’S BEERHOUSE

THE PAPER FACTORY NEW YORK CITY, USA www.paperfactoryhotel.com Whilst the restoration of protected properties comes with its own rulebook, industrial edifices leave more room for creative manoeuvres. Such is the case of The Paper Factory, the hotel on Long Island that occupies a disused, century old paper factory.

The hotel’s name is far from the only reference to building’s workaday history. In keeping within an ethos that aims to reflect the diversity of New York’s arts community, materials are upcycled, re-used or turned on their head completely, such as a column made of books towering up the hollow of a spiral staircase, and huge front doors forged from the original metal flooring. The rooms are loft-like in their size and layout and are equally nonconformist, with a mixture of furniture imported from Vietnam, China, Morocco and India as well as spirit-lifting artwork. The project manages to strike the right balance between warm and industrial, whilst making good use of a building whose original function had long been abandoned. .

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THE BEST HERITAGE RENOVATIONS Q&A JOE’S BEERHOUSE

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Q&A TIBOR MASSÁNYI

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THE BEST HOTELS FOR ANIMAL LOVERS Q&A TIBOR MASSÁNYI

THE BEST: HOTELS FOR ANIMAL LOVERS

MOST HOLIDAYMAKERS THINK ‘AFRICAN SAFARI’ WHEN CONSIDERING GE T TING UP CLOSE AND PERSONAL WITH ANIMAL LIFE. YE T SOME RESORTS AND URBAN HOTELS HAVE IMAGINATIVELY INCORPOR ATED ANIMALS INTO THE GUEST E XPERIENCE. WHE THER IT’S AN AVIARY IN THE GARDEN OR AN IN-HOUSE CAT, ANIMALS CAN INJECT HE ART AND SOUL TO YOUR HOTEL AND BECOME A SOURCE OF DELIGHT FOR ALL AGES. BY: SUZANNE WALES IMAGE: GIRAFFE MANOR, NAIROBI, KENYA

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THE BEST HOTELS FOR ANIMAL LOVERS PROFILE ZANZIBAR ARCHIPELAGO

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THE BEST HOTELS FOR ANIMAL LOVERS PROFILE ZANZIBAR ARCHIPELAGO

JAMALA WILDLIFE LODGE CANBERRA, AUSTRALIA www.jamalawildlifelodge.com.au

Listening to shrills of monkeys at night may not be something travellers to Australia’s capital city Canberra would expect. Yet this, and many more ‘out of Africa’ experiences, can be had at the new Jamala W ildlife Lodge, luxury accommodation situated inside a renowned zoo. The privately owned National Zoo and Aquarium provides large enclosures for many endangered species and has a robust welfare and husbandry programme. The Jamala Wlidlife Lodge will provide funds for this, via various types of luxury accommodation cleverly located inside the enclosures, allowing maximum, yet always safe and non-intrusive contact with all sorts of species. At the Ushaka Lodge on the edge of Lake Burley Griffin, guests can take a walk on jetty over the shark tank, whilst cheetahs, bears and lions are on view (through glass) in the Jungle Bungalows. Stays include tours of the zoo with expert guides.

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THE BEST HOTELS FOR ANIMAL LOVERS PROFILE ZANZIBAR ARCHIPELAGO

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THE BEST HOTELS FOR ANIMALS LOVERS

AFFINIA HOTELS

PROFILE ZANZIBAR ARCHIPELAGO

NEW YORK & WASHINGTON DC www.affinia.com

Countless pet-owners ask themselves the same question every time they plan a trip: ‘What should we do with the dog?’ The Affinity Hotel Collection, which has five properties in New York City and one in Washington D.C. says, ‘just bring them along for the ride.’ Affinia’s VIPaws programme accommodates your pooch in style. For US$50 per stay, pets get to sleep on an oversized bed from the boutique pet suppliers Jax & Bones, a rope toy, food and water bowls, as well as discounts on pet products and services in the vicinity. Affinia Manhattan goes to special lengths during the famous Westminster Dog Show held in Madison Square Garden by supplying puppy treadmills and recommendations of pet psychics for those with last-minute jitters. (The hotel has accommodated numerous ‘best in shows’ over the years.)

Canine guests get to play part in the group’s social media strategy as well; owners can submit images of their pets out and about in the Big Apple to an Instagram account for a chance to win prizes.

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PROFILE ZANZIBAR ARCHIPELAGO

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THE BEST HOTELS FOR ANIMAL LOVERS PROFILE ZANZIBAR ARCHIPELAGO

CONRAD RANGALI ISLAND MALDIVES

www.conradmaldivesrangali.com

The Ithaa restaurant at the Conrad Rangali Island, a luxury resort spread across two separate islands in the Maldives, is now a decade old. But that doesn’t hinder it popping up on lists of the world’s most spectacular places to eat. Ithaa, which means ‘mother of pearl’ in a local dialect, was the first all-glass undersea restaurant. Built by a New Zealand company that specialises in aquarium technology, 85 tonnes of sandbags sank the acrylic ‘tank’ five metres below sea level to the ocean floor. Guests ascend to the 14-seat dining room via a stairway above the ground, where they enjoy a six-course menu that includes caviar, lobster and a 180-degree panoramic of the lagoon’s colourful marine life a few metres above their heads.

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THE BEST HOTELS FOR ANIMAL LOVERS PROFILE ZANZIBAR ARCHIPELAGO

EXPLORA PATAGONIA CHILE

www.explora.com

‘Riding with the gauchos’ is a dream made true at Explora Patagonia, an eco resort situated in the jaw-dropping, rugged terrain of Torres del Paine National Park in southern-most Chile.

Even with its modernist design, spa and luxury trimmings, Explora is not a hotel to lounge around in. As its name suggests, guests come to explore the mythical and raw glaciers, lakes and mountains of Patagonia. Explora, which has four other properties in South America, is the only hotel in Patagonia to have its own stable of horses. Over 50 treks are offered by the hotel, all led by expert local guides. Each evening, in the hotel’s cosy bar, the guide will meet with guests to plan the next day’s activities, which are carried out in groups of no more than eight. Explora Patagonia keeps 26 horses, all specially bred by a local estate. As well as trekking, guests can experience gaucho culture first hand at a nearby ranch: sheep shearing, horse breaking, driving livestock and certain times of the year feasting on spit lamb under the night sky - Patagonia’s most celebrated gastronomic ritual.

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THE BEST HOTELS FOR ANIMAL LOVERS

GIRAFFE MANOR

PROFILE ZANZIBAR ARCHIPELAGO

NAIROBI, KENYA www.thesafaricollection.com

At Giraffe Manor be prepared to share your breakfast with the hotel’s eight resident giraffes.

Situated in indigenous forest on the outskirts of Nairobi, Giraffe Manor is one of Africa’s most celebrated boutique hotels, and has attracted a fair share of celebrity guests over the decades. Originally built in 1932 by a rich Scotsman, the property became a giraffe sanctuary in 1974 when Betty Leslie-Melville, an American conservationist and author, took it over. Learning that the lodge was home to three of last remaining Rothschild giraffes, she set up a sanctuary on the estate. Now called the AFEW Giraffe Centre, its aim is to introduce the species back into the wild and expand its gene pool. The sanctuary is open to the public, but hotel guests don’t have to wander so far to interject with these elegant and surprisingly friendly creatures. They are a regular sight around the hotel’s manicured gardens (the property was modelled on a Scottish hunting lodge) and are not shy about poking their heads through the window at mealtimes. Profits from the hotel go towards the upkeep of the sanctuary.

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THE BEST CONVERTED PLANES, BOATS AND TRAINS

THE BEST: CONVERTED PLANES, BOATS AND TRAINS THESE QUIRKY AND ORIGINAL ESTABLISHMENTS HAVE TAKEN OLD TRAINS, AIRCRAFT AND BOATS AND TRANSFORMED THEM INTO TRULY EXHILARATING ACCOMMODATIONS. THE HOTELIERS RESPONSIBLE FOR THE METAMORPHOSES FACED NUMEROUS CHALLENGES IN ACHIEVING THEIR DREAMS – NOT LEAST THE SERIOUS RESTRICTIONS ON SPACE IN SOME OF THE QUARTERS – BUT THROUGH INNOVATION AND DETERMINATION THEY WERE ABLE TO CREATE HOTELS WHICH ARE TRULY MEMORABLE, AND THUS KEEP GUESTS COMING BACK FOR MORE. AND MORE. BY: NICK DALL Nick Dall is a nomadic writer who is particularly fascinated by both South America and sustainability. View his work at www.nickdall.co.za

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THE BEST CONVERTED PLANES, BOATS AND TRAINS

WINVIAN FARM

LITCHFIELD HILLS, CONNECTICUT, USA www.winvian.com Each heavily-themed cottage and suite at this luxurious gourmet retreat is based on an aspect of Connecticut or the Smith family, with inspiration coming from nature, industry, history and whimsy. There are Golf, Music, Library and Treehouse cottages, but most fascinating of all is The Helicopter Cottage, housed in a converted Sikorsky Sea King Pelican HH36 produced in 1968. Neither the make nor the model is a coincidence: Sikorsky is a local Connecticut company, and the state is also home to the US Coast Guard Academy, of which the Pelican is an iconic symbol. The helicopter stands at the centre of the cottage, with its rotor blades embedded in the ceiling. Inside the chopper, the original pilot seats, switches and gauges remain, while modern updates have been made to allow you take your cocktails in the cockpit and watch a film in the fuselage. The cottage’s bed is not actually in the chopper, but this detracts nothing from what is the ultimate flight of fancy.

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THE BEST CONVERTED PLANES, BOATS AND TRAINS PROFILE ZANZIBAR ARCHIPELAGO

AIRPLANE SUITE

TEUGE AIPORT, NETHERLANDS www.hotelsuites.nl

This Ilyushin 18, which is nearly 40 metres long and was originally built in 1960, was co-verted into a luxury hotel suite in 2009. The conversion was overseen by designer Marjolein Garritsen at a total cost of €480.000. If you look at the plane today it is hard to believe that it was a passenger airline owned by a down-at-heel East German airline which flew to places like Cuba, Vietnam and Russia. The seats (all 120 of them), overhead lockers, and pokey bathrooms have been replaced by mod-cons which include a Jacuzzi, an infrared sauna, a mini bar and 3 flat screen televisions. And, of course, a luxurious king sized bed. Because the suite is located on the tarmac in a working airport in the heart of the Netherlands, access from the rest of Europe is easy. If sleeping in a plane isn’t enough of an experience guests can book a helicopter trip, a flight lesson or even a parachute jump. .

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THE BEST CONVERTED PLANES, BOATS AND TRAINS PROFILE ZANZIBAR ARCHIPELAGO

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THE BEST CONVERTED PLANES, BOATS AND TRAINS PROFILE ZANZIBAR ARCHIPELAGO

CROWNE PLAZA DOWNTOWN UNION STATION INDIANAPOLIS,INDIANA, USA www.igh.com/crowneplaza Work on this extremely ambitious restoration of a large portion of the Union Station in downtown Indianapolis was completed in 1986 at a cost of $50 million. The entire western half of the station’s train shed was converted into a 276 room hotel. The hotel underwent a further $8 million renovation in 2013.

To create the hotel, nine tracks and platforms were cut out of the centre of the shed, but three were left intact – along with original 1920’s Pullman train cars which accommodate the 13 ‘train car’ rooms. W ith each carriage weighing in at around 200 tons, they are noted as the last of the “heavy cars,” and architects made every effort to respect their original structure. For example, the original smoke holes (which were used for steam escape from the locomotives) have been converted into skylights. Statues of train conductors and passengers dressed in authentic period clothing surround the hotel’s hallways and the rooms are named after famous historical figures such as Charlie Chaplin and W inston Churchill. .

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THE BEST CONVERTED PLANES, BOATS AND TRAINS PROFILE ZANZIBAR ARCHIPELAGO

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THE BEST CONVERTED PLANES, BOATS THE BEST OUTDOOR ART AND TRAINS PROFILE ZANZIBAR ARCHIPELAGO

THE QUEEN MARY FOUR SEASONS FIRENZE

LONG FLORENCE, BEACH,CALIFORNIA, USA ITALY www.fourseasons.com/Florence www.queenmsry.com

When Most of Thethe Queen hotels Mary on was this list launched had toincreate Southampton their own in 1936 artistic it was legacy, the but largest the and Fourmost luxurious Seasons ship Firenze everinherited to sail theits seas. fromThe the ship greatest features artistic 56 different flourishing species of of allwood time,panelling the (one Renaissance. for each British Housedprotectorate) in a 15th-century and ispalazzo considered painstakingly one of therestored greatesttoexamples showcase of Art Deco different design periods in the in world. the building’s In 1967,artistic after one-thousand-and-one history, it is a living timeline transatlantic of Florence’s crossings, past. One of the hotel’s the Queen true Mary gemswas is the retired 11-acre in Southern GiardinoCalifornia. della Gherardesca, the largest private garden in Florence and a treasure trove of interlacing pathways, Rather originalthan statues, let an intricate Art Deco fountains icon witherand andserene fade, the ponds.

Queen AsMary if this wasisn’t turned enough, into a the floating hotel, gardenevents is currently venue hosting and living an museum exhibition quite of sculptures unlike anything whichelse showcases in the world. the worldUnlike the other renowned hotelswork featured of four in this of the article, leading the names challenge in the for the contemporary owners andItalian management figurative of The Queen school.Mary The has exhibition been to is keep aptly the named hotel‘Dialogue’; at the forefront to seeofthese modern modern hospitality masterpieces trends while at the same ‘converse’ time preserving with their its artistic history forefathers and feel.inThey the garden have done is captivating. this with aplomb, and the hotel’s 346 staterooms and suites as remain as popular as ever. .

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THE BEST CONVERTED PLANES, BOATS AND TRAINS

HOLLYWOOD BARGES LIVERPOOL, UK www.yellowsubliverpool.co.uk The traditional English narrowboat just got a vibrant, funky makeover. Or, to be more precise, three makeovers. Hollywood Barges, which is conveniently located in the very heart of Liverpool on Merseyside, boasts three very unique luxury floating apartments.

The Yellow Submarine takes as its inspiration Liverpool’s most famous sons, The Beatles, and it features a plethora of Beatles memorabilia as well as references to the film The Hunt for Red October and a very famous scooter. Their second barge, The T itanic, needs very little introduction, although the Merseyside version does only have room for nine occupants. Finally, The Joker was inspired by the film Batman and its fictional setting of Gotham. All three boats feature the mod-cons you would expect from ‘terrestrial’ 5-star accommodations: HD TVs, en-suite bathrooms, and beautifully turned out dining rooms.

What’s more, airport transfers in a Rolls Royce Phantom are also available. .

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LAST LOOK BANGKOK’S MANDARIN ORIENTAL ASIA’S OLDEST HOTEL REVELS IN THE TIMELESS ALLURE OF HERITAGE, LITERATURE AND AFTERNOON TEA AT THE NEWLY RENOVATED AUTHORS’ LOUNGE Sky-rise hotels and glimmering façades may captivate the hotel industry in most urban areas, but thankfully there are havens where tradition trumps technology.

And few are more sumptuous than Bangkok’s riverfront Mandarin Oriental, which was Asia’s first hotel when it opened as the Oriental Hotel in 1876.

The hotel recently renovated its “heart and soul”, the Authors’ and Gardens’ wings, in the original building. The renovation embodies two big hospitality trends — increasing space dedicated to oversize suites, and a celebration of formal afternoon teas. The large-scale refurbishment added a total of 13 luxurious suites (the 600-metre Grand Royal Suite claims to be the city’s best), but the most awaited reveal was the photogenic Authors’ Lounge. Celebrating the hotel’s connection to authors like Joseph Conrad, Noël Coward, James Michener, Somerset Maughamto, Wilbur Smith and John Le Carre, the lounge is famed for its afternoon tea, served in both Thai and traditional versions. The lounge didn’t significantly change its style, but its fresh face boosts the idyllic garden-party atmosphere, ensuring that the Authors’ Lounge remains an iconic Bangkok retreat for years to come.

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