Advocating Sustainability in the Hospitality and Travel Industries
Greening • Growing • Gaining www.butlermagazine.co.za
Ensuring our future
Global Wrap 6 Latest industry news and happenings – Hostex Wine Circle a must see at Hostex Cape 2012 9 Q&A with FEDHASA Cape Chef Profile 10 Keith Frisley – Fairlawns’ Executive Chef 12 Award Winning Two-Star Michelin Chef WOWs guests Serious Stuff 14 Restaurants and the Consumer Protection Act 16 COP 17 and the role of SA business Butler Reviews 20 Voodoo Lily Cafe, Birdhaven Restaurant Garden 22 The nutritional hero
42 World Chefs
Thirsty Butler 24 Huge strides forward for brandy 26 Green farming is also about co-existing with nature
Hospitality Interiors 28 Refurbishing and rejuvenating a historic hotel 31 Greening guest bedrooms 32 Makaron Restaurant clinches maiden Boschendal style award Travelling Butler 34 The B&B around the corner Back of House 36 Tending bar, on the seven seas 38 Holistic approach to pest control – creating healthier environments 40 Exploring green cleaning
10 Chef Profile
World Chefs 42 René Redzepi – Noma’s forager Local is Lekker 44 Freedom of the Press at Rio Largo 46 Cape Town’s fresh food markets Green Welcome 50 Serena Hotel’s environmental management system 52 Hard times ahead for the solar energy sector Reader’s Viewpoint 56 Coffee in bed, Fred? Strong Women 58 Green Queen: The face behind Hotelstuff/Greenstuff Heritage 59 Intercontinental Johannesburg Sandton Towers wins Gold Class certification 60 Function Focus
36 Back of House
16 Serious Stuff
56 Readerâ€™s Viewpoint
6 Global Wrap
44 Local is Lekker
28 Hospitality Interiors Read Butler Magazine online by scanning here
Managing Editor Rebecca Staniforth email@example.com 082 455 1318 Sub-Editor: Paola Chellew Creative Director: Bryan Maron firstname.lastname@example.org Website Design: Design Bandits Advertising Sales: Shaun Staniforth email@example.com Rebecca Staniforth firstname.lastname@example.org Contributors Errieda du Toit, Abby Vorster, Catherine Dabbs, Rebecca Staniforth, Nick Wilkinson, Kathy Bradshaw, Shaun Meintjes, Heather Dugmore, Bryan Maron, Bianca CoelhoBarata, Michelle Whittemore, Tilly Smith, Helen Grange Financial Team: Debra James email@example.com Distribution: Butler Magazine is published alternate monthly and distributed to FEDHASA (nationally), the NAA, GHASA, HTA, SACA, FASA, the TGCSA, SATSA, AA Quality Assured Accommodation members, and the International Hotel School. The magazine is also distributed to an online database of 69 000 readers in the hospitality and travel related industries. These countries include the UK, Germany, Switzerland, Australia, Hong Kong and India. Publisher: Rebecca Staniforth firstname.lastname@example.org Butler Magazine is published six times a year by IE Publishers cc. 26 Hamilton Avenue, Craigall Park, Johannesburg PO Box 414179, Craighall 2024 Tel: (011) 325 2458 • Fax: (011) 447 7030 Read Butler Magazine online at www.butlermagazine.co.za
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Ensuring our future in Paris in November. We
of Butler Magazine,
will be reporting back on
issue 26, was the
all the latest international
very last printed issue of
trends that the hospitality
Butler Magazine. From here
& related Industries will
forward, Butler is still here
be following in the coming
to serve the Hospitality and
Travel Industries, but based
on a platform that has been
the last 13 years and, being
at the core of my heart for
an activist and advocate
have our very first page on World Chefs. Our first guest
remember Greenhouse in IE Magazine. So as
chef featured is the incredible René Redzepi,
modified the tag line to the Butler Magazine
your backyard – not the earth worms though
a consequence of this new direction we have to read Advocating Sustainability in the
Hospitality and Travel Industries. Also for the
very first time since the inception of Butler in
whose claim to fame is eating all things from
– he was also voted the world’s best chef in 2011.
Our strong woman article for this issue is
2007, Butler Magazine will not be attending
our very own Green Queen, (pg 58) Lorraine
great regret that Specialised Exhibitions have
being Best Overall Stand at Decorex Jhb 2010,
Hostex in Cape Town, South Africa. It is with had to enforce the media partner agreement
with Hotel & Restaurant. The team is very
Jenks. She has won a number of awards, and the FEDHASA Chairman’s award.
HI (Hospitality Interiors) touches on how
disappointed since we get great enjoyment
to green your B&B (pg 31) and the beginning
this, the main hospitality fair for South Africa,
tree – the national tree of Portugal – and
meeting up with our readers and clients at
and we are obviously saddened that this is the stance the opposition title has taken.
However on a positive note, Butler
of a three-part story on the incredible cork how amazing products are being made for the hospitality industry.
Our reader’s favourite, the restaurant
Magazine will be at attending Hotel Olympia
review, focuses on Voodoo Lily Café (pg 20).
Food & Wine London Excel in May, Sleep
markets in and around Cape Town and a
in London at the Excel Exhibition Centre, India in Mumbai in June and Equip Hotel
Local is lekker features various food
review on the famous home grown brand
Namibian Chefs Association
the hospitality industry, we
and eco-friendly practices, of
databases that focus on
in the field of sustainable some
of Olive Oil “Freedom of the Press” – an olive still a substantial amount of people on this earth we are no longer cutting down the very things located in the heart of the Cape winelands.
that are good. There are no grey areas, there is that gives us oxygen, the lungs of our world.
Barlady on board, is an interesting real life only black or white, good or evil and nothing in- The ‘tree’ print will die slowly but hopefully
story written by a crew member on board between. Corruption is corruption. Transparency our earth will not... the world’s best small luxury cruise liner, The on every level of our democratic South Africa must
Welcome to the very new sustainable, all
Silversea, that will be docking at our very own prevail if we are to become international players in digital Butler Magazine. Cape Town Harbour in February and a tongue the world marketplace. in cheek true-life story from a young lady
I wake up every morning and thank the universe
managing a guest house, Breakfast in bed for allowing me to live another day so as to allow with Fred (pg 56).
me to contribute towards making our world a
The case of my stolen identity and better place. I would like to think that if all of us did
IE Publishers’ company hijacking at CIPC just one good mindful thing each day to preserve (formally Cipro) is an ongoing drama. this precious planet, then we will be ensuring a Unfortunately now that the lawyers are safer future for our grandchildren, so they will not
involved it’s going to be a bun fight and quite have to suffer the consequences of our generation’s possible a media fest. But life goes on and so appetite for foolish excess and greed. will Butler.
Enjoy your read, whether it be on your PC, laptop,
On a final note, one has to believe there are iPhone or iPad… welcome to the new age, where
SANBI Biodiversity for Life
INDEMNITY As a supplier of goods and/or services to you, the advertiser, you warrant that you are familiar with and comply with the provisions of the Consumer Protection Act (Act 68 of 2008) in all transactions between us. Amongst others, the Consumer Protection Act provides for some consumer rights regarding delivery, returns, disclosure of information and product quality and safety. Accordingly, you indemnify IE Publishers and/ or Butler Magazine against any damages that we or any other party may suffer as a result of non-compliance on your part, with the Consumer Protection Act, or as a result of any damages suffered by any party due to defective or unsafe goods/services supplied by you.
Since our philiosphy is sustainability and all things green, our policy is not to cut down the trees which are the lungs of our planet, but rather to increase our platform internationally, through digital applications.
Fairlawns Boutique Hotel & Spa wins 2011 Platinum Diners Club Wine List Award
airlawns Boutique Hotel & Spa has won a 2011 Platinum Diners Club Wine List of the Year Award at the prestigious annual awards ceremony held in Sandton on 21 September this year. The coveted award was accepted by the Fairlawns Food & Beverage Manager, Larray Pillay-Nel, who attended the glittering event.
Says Michael Kewley, General Manager of this established 5-star gem in Morningside, Johannesburg: “Our team is committed to providing our discerning guests with the best service a luxury grand lady of this stature could possibly offer!” Fairlawns is offering delectable dining options as well as wine pairing this season, beautifully orchestrated by Keith Frisley, executive chef, and his expert team. Indulge in a delectable breakfast, lunch, afternoon or high tea or dinner and savour the tranquillity of this established garden hotel, yet only minutes from the hustle and bustle of Sandton. High tea treats available throughout the festive season – ideal for locals wanting to relax and indulge ... Fairlawns is gaining further popularity with local diners for its scrumptious summer family Sunday lunches. Fairlawns is a member of Inspirational Places; a 2010 World Luxury Boutique Hotel Award winner for South Africa; nominated for the World Luxury Spa awards for 2010; and won the 2010 and 2011 Platinum Diners Club Wine List Award – and a 2011 nominee for the prestigious World Travel Awards.
Simonsig Kaapse Vonkel celebrates 40 years of success at the Vineyard Hotel & Spa
FoodBiz is Big Biz!
he Vineyard Hotel & Spa recently hosted an exclusive private celebratory dinner in honour of Simonsig Kaapse Vonkel’s 40th birthday. Simonsig Estate is one of the wine partners of the Vineyard Hotel & Spa, and the dinner was a tribute to their long standing relationship with the wine farm and of course to Kaapse Vonkel. Guests were treated to a delightful evening with Johan Malan – Cellar master and the Owner of Simonsig Estate to hear about the history of Kaapse Vonkel, South Africa’s very first Méthod Cap Classique. After 40 years Kaapse Vonkel remains one of South Africa’s firm favourite bubblies. South African Airways recently named the 2007 Kaapse Vonkel as their MCC for 2012. It was also the chosen bubbly served on board South African Airways flights during the 2010 Soccer World Cup. Kaapse Vonkel has a fine track record at WINE Magazine’s Amorim Cork Cap Classique Challenge, by clinching the inaugural title with the 1999 vintage and more recently scooping both 1st and 2nd places in 2009.
There are not too many brands that have stood the test of time for 40 years and if Frans Malan was still here today, he would undoubtedly be pleased to know that his pioneering bubbly has not lost any of its sparkle. Said Johan, “Today the Kaapse Vonkel is regarded as a ‘lifestyle wine’; a wine not only to drink as a toast or for a celebration. And how many wines do you know that you can drink with breakfast?” The evening kicked off with the Estate’s current vintage, a 2009 Kaapse Vonkel and canapés. The starter of cured Norwegian salmon, cucumber spaghetti and oyster beignets was paired to a 2005 vintage, followed by a main course of orange glazed duck, wild mushroom and goat’s cheese risotto paired to a “recently disgorged” Simonsig Kaapse Vonkel 1999. A 2002 Magnum was brought out to conclude the evening, complemented by apple and pear trifle, caramel anglaise, champagne jelly and honeycomb. The Vineyard Hotel & Spa congratulates Simonsig KaapseVonkel in celebrating 40 years of Methode Cap Classique and looks forward to the next 40.
frica’s Big Seven, the biggest and most comprehensive food and beverage trade exhibition in Africa, takes place from 15 to 17 July 2012 at Gallagher Convention Centre, Midrand. FoodBiz Africa is just one of the seven component expos which make up Africa’s Big Seven (AB7). “FoodBiz Africa showcases food, services and equipment for the hospitality industry, and continues to grow in size and popularity,” says John Thomson, managing director of Exhibition Management Services, organisers of the massive show. Aysha Raad, Sales Director of the ResFtaurant Association of South Africa (RASA), says AB7 gets more insightful every year she attends. “Because Africa’s Big Seven is an international show, its offering is very diversified,” says Raad. “However, Foodbiz Africa in particular provides a fantastic networking opportunity for our members to find new suppliers and source new products focused for our industry. Our members benefit hugely from the show.” Pieter van Rooyen, General Manager of the Protea Hotel in Bloemfontein, was one of the 8 518 visitors who attended AB7 last year. “I went there to find out more about what new products are available for the hospitality industry, and I found plenty...” Africa’s Big Seven is a ‘seven-in-one’ exhibition covering the entire food and beverage industry from ‘crop to shop’. In 2011, exhibitors came from 32 countries, showcasing over 3 000 product items in more than 431 categories. AB7 2012 is open daily from 10h00 to 17h00 from 15 to 17 July. Visitors to both exhibitions can pre-register at www.exhibitionsafrica.com.
Sun International acquires landmark property in Sandton
un International, Southern Africa’s leading leisure and gambling group, today announced that the company had entered into a 20-year lease agreement with the Cavaleros Group for the lease of the Grayston Hotel, a landmark Sandton property. The two companies will contribute equally to a R250-million refurbishment of the property. “This deal will secure Sun International’s position in South Africa’s premier business node, and will complement the Table Bay Hotel in Cape Town, our other major urban hotel,” says Acting Chief Executive Garth Collins. “It is a prime location given its close proximity to the Johannesburg Stock Exchange, The Sandton Convention Centre, the commercial and retail district and the Gautrain. “We are not presently represented in Sandton and this venture offers the group relatively short term access to this key market. “Importantly, the hotel will act as a valuable stop-over point for our inbound visitors who arrive from abroad en route to our properties around the country, especially Sun City, Cape Town and Livingstone. The Grayston is ideally suited to this purpose and provides a good added facility for our
I foreign guests. “The hotel is currently in need of a revamp and to this end we will undertake a major refurbishment of its 346-rooms and public areas. “The hotel will close at the end of November when the current lease expires and the refurbishment will commence in January 2012 with the aim of launching the new hotel as a four star plus under the Sun International brand early in 2013.” The Grayston Hotel has always been a preferred destination for business travellers due to its location, its conference facilities, business service amenities and significant landscaped gardens that surround the hotel.
Parmalat Everfresh introduces the perfect pour
asy to open. Easy to pour. Easy to store. In a fresh take on ‘thinking outside the box’ the newly introduced Parmalat EverFresh pack shows that ‘thinking about the box’ can be just as innovative. Relaunching its ever-popular Parmalat EverFresh 1L milk in an innovative new pack from October 2011, opening, pouring and resealing is easier than ever. Simply unscrew the lid, pull out the tab and experience the perfect Parmalat pour – a continuous flow of milk and no spilling. The new pack also fits perfectly into the fridge door. Parmalat EverFresh is available in full cream, low fat and fat free. It is packed in 6x1L cartons.
Parmalat EverFresh is Halaal and Kosher. The shelf life is six months. “This investment further builds on Parmalat’s commitment to the UHT milk category, with innovation and quality as key focus areas to ensure continued growth” says Louise Cooke, CEO Parmalat. While the pack has changed, the high quality and safety in production of Parmalat EverFresh is unchanged. Real dairy milk is specially selected and processed at an ultra-high temperature (UHT) to extend its life in the pack. The UHT process does not require any preservatives or additives, but retains the good taste and nutrients of milk.
Rickety Bridge launches its new “Tasting Room in the Vines”
t continues to be ‘all things new and delectable’ at Rickety Bridge - the picturesque Franschhoek wine and lifestyle estate - the latest and most exciting developments being the launch of their splendid new ‘Tasting Room in the Vines’. Housed on an elevated platform with a three-sided full-height glazed façade, offers dramatic views of the vineyards with the majestic Franschhoek Mountains towering in the background. The rustic charm of the old Rickety Bridge tasting room has been retained, but a monochromatic contemporary design and a number of stylish new elements infuse the setting with a striking modern elegance. An impressive feature is the tasting counter, once a feeding trough on the Argentinian Pampas, and
now, with the addition of a glassand steel-framed countertop, it creates a sophisticated tasting environment. The tasting room virtually spills over, through massive glass walls, into the cellar, affording guests a clear view of a working winery. On hot days insulated roofing and ceiling fans keep the guests cool when sipping on Rickety Bridge’s Brut Rosé or refreshing white wines, or, on cooler days, guests can recline on leather couches around the wood-burning fireplace and soak up the warmth while enjoying Rickety Bridge’s fine red wines. A ‘big hit’ will no doubt be Rickety Bridge’s floating terraces in the vineyards, where wine-lovers can taste the wines, entirely surrounded by vines.
SA Cheese Festival promises a symphony for the senses
f you’re looking for the hottest new trends in all things cheese, there is no better place to be than the SA Cheese Festival, taking place from 27 – 30 April 2012. This foodie highlight takes cheese lovers on an unrivalled culinary journey where the remarkable assortment of artisanal cheeses, dairy and other partnering products will entice the senses. Taste the large selection of cheese in the Checkers Cheese Emporium, enjoy a serving of gourmet heaven when Checkers once again brings a unique concept to the event with well known chefs and celebrities sharing their cooking secrets, and take a breather in the festive atmosphere of the Carnival Park. Add to that some tips from food bloggers and cheese makers in the DStv Food Theatre and you are ready for a new approach in your own kitchen. A stroll further down the Meander and through the Absa Mall will complete your sensory expedition. Combine a great day out in the country with an opportunity to meet and learn from an array of exciting culinary talent.. Buy your ticket at a Computicket outlet or Checkers store near you (no tickets at the gates) at R110. Senior citizens pay R90 and children 13 years and younger enter absolutely free. The festival runs from 10:00 to 18:00 each day and 17:00 on the last day. For more information contact Agri-Expo on tel 021 975 4440 or email@example.com or visit www.cheesefestival.co.za
Southern Sun’s Grayston Hotel closes its doors and donates linen to worthy causes
Southern Sun’s Grayston hotel has closed its doors and all linen which could no longer be used has been donated to worthy causes.
Hostex Wine Circle a must see at Hostex Cape 2012
The Hostex Wine Circle will be back by popular demand at Hostex Cape in May 2012. This innovative concept in wine-tasting was first introduced two years ago at Hostex Cape 2010. esigned in the shape of a circle, this unique addition to Africa’s foremost hospitality exhibition offers
opportunity to showcase their brands
hospitality industry in a targeted and
offering an ideal platform to
By Vinolia Mokhutle
maximise opportunities for sales into this sector.
“The Wine Circle has been created as a place where people from
the hospitality industry can meet and chat in a relaxed setting. The circular shape was strategically designed around the idea of
bringing people together, making it the ideal platform for them to catch up and network while tasting the select collection of wines
that will be showcased in the area,” says Lindy Taylor, Exhibition Manager of Hostex Cape. The Wine Circle will be positioned alongside another hub of activity and interest at Hostex Cape – the Hospitality
Emporium, where visitors can expect to find niche products, services and innovations from small and medium size suppliers.
Other interesting features to look forward to at Hostex Cape
2012, include the South African Chefs Village presented by Nestlé Professional, featuring non-stop culinary action in the form of
competitions, demonstrations and the participation of Culinary Team SA as they practice for the Culinary Olympics in October 2012.
Renowned as the host of several top annual competitions, Hostex
will this year also feature the Global Pizza Challenge and the regional Barista Championships.
Hostex Cape takes place from 15 to 17 May 2012 at the Cape Town
International Convention Centre, from 09:00 to 17:00 daily. For further information or to book your stand in the Wine Circle, contact
Lindy Taylor at Specialised Exhibitions on +27 (0) 11 835 1565 or email
firstname.lastname@example.org. For more information on Hostex Cape, go to www.hostexcape.co.za.
Q&A with FEDHASA Cape Butler brings you a Q&A session with senior members of FEDHASA Cape about the past tourism season: FEDHASA Cape chairman Dirk Elzinga, Jeff Rosenberg, head of the FEDHASA Cape hotel segment, and Rey Franco, head of the FEDHASA Cape restaurant and catering segment. Jeff Rosenberg:
At the media briefing in November 2011, it was reported that
hotels expected an average occupancy rate of between 60% and
80%. What were the actual figures for December? I believe this is
accurate on the whole. I have not seen official numbers however.
Although the Season only really kicked off wef Dec 20, there were several events in Cape Town that assisted early occupancy – i.e.
the Volvo Ocean Race, World Softball and World Waterpolo etc.
Italy. It appears that whilst SA still remains a long haul destination,
or 65 % level and others that achieved 75% or 80 %. Therefore the
spend the Christmas/ New Year season in South Africa.
There were a few hotels that achieved occupancy around the 60% forecasted occupancy as mentioned at the FEDHASA Cape’s media
the current exchange rate still encouraged our foreign visitors to
briefing in November 2011 was fairly accurate.
What was the revenue per room comparing this year to last year?
business than predicted? Or did the majority note less than expected?
of the hotels have reported an increase of around 5% - 10 % year on
December than in any other year, however many restaurants also
The Average Room rate varied property to property, however, most year.
Which hotels had particularly good bookings?
In which market segment?
What were the reports from the restaurant sector? Did many see more More restaurants closed in the 4 months leading up to end of
opened up. On the whole APH was up - simply due to supplier price increases, business levels however were low.
Which types of restaurants in
The two market segments that were particularly good over this
which parts of the city were the most popular?
aways, coffee shops then restaurants. The most popular restaurants
period were the domestic leisure as well as STO – being from the
In which parts of the city were hotels reporting strong bookings? The hotels in and close to the V&A Waterfront as well as the
Atlantic Seaboard reported good occupancies during the festive season.
Did members notice any new trends this December? More visitors from other parts of the country?
Or an increase in visitors from a particular overseas country?
Whilst there was a welcome arrival of domestic leisure guests in CT, it was very encouraging to receive a very noticeable increase in the number of foreign visitors to the City from – viz Brazil, Australia, USA, Canada, United Kingdom, Spain ,India, Portugal, Sweden &
In order, income generation from the following – Fast food and take tended to be Seafood and Italian. Dirk Elzinga:
At this stage, what is FEDHASA Cape’s
overall impression of the December season?
Dirk Elzinga, Chairman of FEDHASA Cape reports on the tourist
activity during the festive season as being encouraging. Says Dirk “It is also very nice to note the increase of visitors into SA during the
month of December - although this has not immediately resulted in increased occupancy, due to the increased capacity post World
Cup 2010. It is important to note that it is still very early to record
accurate occupancy levels over the festive season, and we have yet to record results over the two summer months that remain.”
Keith Frisley, Fairlawns’ Executive Chef Fairlawns Boutique Hotel & Spa in Sandton welcomed Executive Chef, Keith Frisley, who specialises in elegant cuisine to complement this award-winning boutique hotel, reminiscent of old Europe, in July 2011. By Tilly Smith attention to their dining needs at Fairlawns,” he says.
Keith further states that purist cuisine is about guests knowing what
they’re eating, yet enjoying the presentation, followed by the fine textures
and tastes of specialised cuisine. He finds this stance has earned him the respect of mature guests, whilst also attracting new, discerning young diners.
He comments that South Africans have become highly sophisticated
in travel and cuisine, and he is looking forward to creating a fine dining
destination at Fairlawns, not only focusing on business and leisure guests,
airlawns is a member of Inspirational Places; a
2011 and 2010 World Luxury Boutique Hotel Award winner for South Africa; nominated for the World Luxury Spa awards for 2010; and won the 2011 and
10 Platinum Diners Club Wine List Award – and a 2011 nominee for the prestigious World Travel Awards.
Having paid his dues, working as apprentice
chef at the Hilton Hotel group and achieving his
Academy of Chef Training Programme Certificate,
Keith cut his teeth on cooking on South Africa’s mainline long distance trains, such as the Trans-Karoo, travelling as far as the Victoria Falls.
He further enjoyed local as well as international acclaim in cooking
but also for local residents wanting to enjoy a special breakfast, lunch or
dinner at this established award-winning 5-star boutique hotel in Sandton.
The hotel is offering Valentine’s packages for an entire week,
weekend to weekend from 10 February until 18 February 2012! The Fairlawns dining packages comprise: Simple Indulgence:
• Chocolate & Strawberry Fondue at the Poolside with a bottle of pink bubbly @ R436 per couple
• 12 Oysters at our poolside area with a bottle of pink bubbly @ R 586 per
The Spoil @ R 1 010.00 Couple
• Pre-dinner glass of bubbly with canapés in the garden or Poolside
followed by a 3-course dinner in The Terrace Restaurant
competitions such as a gold medal in first place in the Golden Hat Chef in
South Africa, a certificate from the Chain de Rotisseurs in SA and 2nd place as Team Johannesburg in Austria, achieving double gold.
Keith worked for the Monarch Hotel from 2006 until 2010, where he was
Executive Chef and developed a special liking for boutique hotel dining, where a caring chef is able to gauge the special dining needs of discerning guests through interaction.
“With my penchant for classic French cuisine with a modern twist but
unfussy presentation, I’d like to think our guests will appreciate special
The Fairlawns Spa package comprises: • The Treat @ R 1 290.00 per couple
• Enjoy a glass of bubbly on arrival in the Spa Garden followed by a
90-minute Signature Massage for 2
The Fairlawns Spa and dine package comprises:
The Pamper Sunset Package @ R 3 000.00 couple • Welcome drink
• Relaxing soak for two by romantic glow of candlelight • Side-by-side Pressure Point Foot Massage • Side-by-side Soy Candle Wax Massage
• Complimentary bottle of Sparkling Wine to enjoy during the bath for two and/or whilst dining
• 3 Course fine dining, lunch or dinner, in the private Spa Bali or Spa Villa
Add a night stay in one of the luxurious 5-star suites on a discounted rate of R2250 per couple, including a full English breakfast and taxes – R5250 per couple.
The Fairlawns overnight packages comprise:
• Add a night stay in one of the five-star luxurious suites on a discounted rate of R2 250.00 per couple (inclusive of Full English Breakfast and all
The Lavish @ R 4 660.00 per couple:
• A night’s accommodation, including a lavish breakfast and a romantic turndown, sherry in room, foam bath, tea light candles plus
• an Aroma Oil and Indian Head massage in the Spa Garden or Private Spa Villa.
• A glass of bubbly with canapés at Poolside before dinner
The Fairlawns sublime romance ‘surprise’ package comprises: Come Fly With Me @ R 7 650.00 per couple, includes:
• A night’s accommodation and breakfast • A romantic bed turndown, sherry in room, foam bath, tea light candles
• Pre-dinner glass of bubbly with canapés in the garden or poolside
followed by a 3-course dinner in The Terrace Restaurant at Fairlawns
Early morning rise for a hot air balloon ride!
Advocates for Sustainability in the Hospitality and Travel Industries
Butler Magazine is now selling advertising space on its website!
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Award Winning Two-Star Michelin Chef WOWs guests at Nairobi Serena’s Mandhari Restaurant One of France’s finest and most sought after Chefs returned last week to WOW guests at the Nairobi Serena Hotel. The award-winning, 2-Star Michelin Chef Edouard Loubet visited the hotel for four days, showcasing his culinary creations in the Mandhari Fine Dining Restaurant. By Michelle Whittemore
hotel patrons with an even more dynamic menu infused with
T page 12
an abundance of local ingredients, all personally sourced from Nairobi’s local markets.
Loubet’s visit to Nairobi Serena is part of a long-term partnership
with the hotel group which has seen a total of 21 talented chefs from Serena properties around East Africa having gone to Chef Loubet’s ‘La Bastide de Capelongue’ restaurant in Luberon, he 39-year old, who owns 2 restaurants in France and has authored well-recognised books, is famous for his creativity using natural herbs to capture strong clean colours and flavours in his dishes.
Loubet’s creations were exceedingly
successful last year and those fortunate
enough to sample his delicate work, were left with a unique, memorable dining
experience. This year, Loubet presented
France, where they have been trained in a world-class fine dining restaurant.
Speaking at the Nairobi Serena Hotel after Chef Loubet’s visit
Managing Director, Mr. Mahmud Janmohamed said, “Our focus is to deliver the finest cuisine and only the best service in our restaurants across the group. This partnership enables us to
provide world class fine dining experiences with our talented chefs throughout East Africa”.
For more information contact Serena Hotels,
Tel +27 011 021-2607, e-mail: email@example.com or visit www.serenahotels.com
http:// www. unilever. co.za ™
Out of the frying pan and into the fire – Restaurants and the consumer Protection Act Ensure that you are compliant.
By Biana Coelho Barata, Associate, Goldman Judin Inc. he Consumer Protection Act aims to promote
consumer activism, by making provision for the accreditation of consumer groups tasked with
lodging complaints on behalf of consumers, as well as making available support for activities,
such as consumer advice, education, publications, research and alternative dispute resolution through mediation or conciliation.
THE CONSUMER’S RIGHT TO FAIR AND
Section 29, General standards for marketing of goods or services:
• A producer, importer, distributor, retailer or service provider must not market any goods or services in a manner that is reasonably likely to
Section 30, Bait marketing:
• A supplier must not advertise any particular goods or services as
being available at a specified price in a manner that may result in
consumers being misled or deceived in any respect relating to the
actual availability of those goods or services from that supplier, at that advertised price. If a supplier advertises particular goods or services as being available at a specified price, and the advertisement expressly states a limitation in respect of the availability of those goods or
services from that supplier at that price, the supplier must make those goods or services available at that price, to the extent of the expressed limits.
The act stipulates that the defences to the above would be if the
supplier supplied or procured another supplier to supply the respective
goods in a reasonable time, in a reasonable quantity to the consumer, and the consumer unreasonably refused such arrangements or accepted such offer. It is common cause for a restaurant to advertise a “special” where a certain item on the menu is available at a special price. Case in point, where a sea-food diner advertises “1 Kilogram of Prawns for R100”. The
restaurant must be able to satisfy demand and maintain the price and this advertisement must not be a tactic to lure customers to the restaurant. Section 34, Trade Coupons and similar promotions:
• This section does not apply to franchise agreements and not to section 35 seen below.
• “promotional offer’’ means an offer or promise, expressed in any
manner, of any prize, reward, gift, free good or service, price reduction
or concession, irrespective of whether or not acceptance of the offer is conditional.
• Any document setting out a promotional offer must clearly state-
• the nature of the prize, reward, gift, free good or service, price reduction
or concession, enhancement of quantity or quality of goods or services, or other discounted or free thing being offered;
imply a false or misleading representation concerning those goods or
• the goods or services to which the offer relates; and
way, including in respect of the nature, properties, advantages or uses
• a person who makes or sponsors a promotional offer must-
services, or in a manner that is misleading, fraudulent or deceptive in any
• The steps required by a consumer to accept the offer.
- ensure that the supply of the promotional offer goods or services
price or competitor’s price for comparable or similar goods or services;
- not limit or restrict capacity to supply any such goods or services in
- Not require the consumer to accept an inferior quality of any
of the goods or services; the manner in or conditions on which those
goods or services may be supplied; the price at which the goods may be supplied, or the existence of or relationship of the price to any previous
the sponsoring of any event; or any other material aspect of the goods or • Marketing of goods and services in respect of restaurants includes but is not limited to promotional pamphlets and posters, television and
radio advertisements, brochures, catalogues and any other print or visual
is sufficient to accommodate all reasonably anticipated demands resulting from the offer;
response to the acceptance of the offer,
such goods or services than those generally available to any other consumer on the same date who tenders a different form of consideration; and
Not impose any monetary charge for the administration, processing or
or services the standards set out above must be considered.
• Restaurants must ensure that when marketing the restaurant, its goods
handling of a transaction in respect of which the consumer tenders a trade
Section 35, Customer Loyalty Programmes:
• Loyalty credits or awards are a legal medium of exchange when offered or tendered as consideration for any goods or services offered, or transaction contemplated, in terms of that loyalty programme.
• A person must not offer participation in a loyalty programme, should his intention be not to provide the loyalty program or provide it in another manner, which was not offered.
• Any document setting out an offer must clearly state; the nature of
the programme, credit or award being offered; the goods or services to
which the offer relates; the steps required by a consumer to participate
in the programme or to receive any benefit in terms of the programme;
And any person from whom, any place where, and any date and time on or at which, the consumer may gain access to the programme.
• the sponsor of a loyalty programme or the supplier, must ensure that the supply of those particular goods or services available at any time
is sufficient to accommodate all reasonably anticipated demands; not require the consumer to accept an inferior quality of those particular goods or services; not impose any monetary charge in respect of the administration, processing or handling of such a transaction if the
consumer is required to pay a periodic fee to remain a member of the programme; and not demand that the consumer purchase any other goods or services in connection with that transaction.
• Many restaurants offer such loyalty points, such as coupons that after
being punched 10 times, the consumer will receive his 11th coffee for free. Restaurants must ensure that when running loyalty programmes this section is adhered to.
Section 39, Agreements with persons lacking legal capacity:
• An agreement to enter into a transaction, or for the supply of any goods or services, to or at the direction of a consumer is void (meaning the
transaction never took place) where the consumer is mentally disabled and the supplier knew or reasonably should have known.
• The transaction is voidable (the transaction may be set aside) at the
option of the consumer, if-
-A t the time the agreement was made the consumer was an unemancipated minor;
- The agreement was made without the consent of an adult
- The agreement has not been ratified by either an adult responsible
responsible for that minor; and
for that minor or the consumer after being emancipated or becoming an adult.
• However this does not apply to an agreement if the consumer, or any
person acting on behalf of the consumer, directly or indirectly, induced the supplier to believe that the consumer had an unfettered legal
capacity to contract; or attempted to obscure fact that the consumer did not have an unfettered legal capacity.
In Part 6: The Consumer’s Right to Fair and Honest dealing.
COP17 and the role of SA business By Heather Dugmore
Business is a key driver in keeping the global temperature rise below 2-degrees, which is the overall requirement of a new global climate order and was the aim of COP17 in Durban.
Climate Change at Deloitte, told a media briefing ahead of COP17.
The potential impact of climate change is spelled out in a report issued
by the International Panel on Climate Change (IPPC), which states that
between 1 and 2 degrees of warming is expected to reduce rain-fed agricultural yields by up to 50% by 2020. This will have a serious impact on food security.
At about 2 degrees of warming, the IPCC warns of impacts, including:
• Tropical forest ecosystems collapsing;
• 40 - 60 million more people being exposed to malaria;
• 10 million people being endangered by coastal flooding;
• Acidifying of the world’s oceans, wiping out much of the plankton upon
which the marine ecosystem depends and threatening food security.
The IPCC further says that in Africa, climate change is likely to increase
water stress for 75 to 250 million people by 2020. Business and water security
To appreciate the direct link between business and water security we
o achieve this, the world’s governments have
to commit to reducing their carbon emissions. The developed world needs to formally
commit through a binding agreement and the
need look no further than the water production role of the high-altitude
grasslands between KwaZulu Natal, Mpumalanga and the Free State, which provide water to the whole of Gauteng, as well as to several of South Africa’s major power stations.
If these ecosystems were not conserved, there would be widespread
developing world needs to voluntarily commit
economic collapse. WWF/The Green Trust recognised this ten years ago
put their climate plans into practice without
region, called the Enkangala Grassland Project. Nedbank continues to
and present a plan of action. Both have to delay if the planet is to avoid runaway global warming.
While COP17 is a government-to-government
process, the conference encourages business and civil society to engage
in the global debate at specific events during COP. Business needs to
have its voice heard to ensure that the global transition to a sustainable,
when it started funding a project spanning 1.6-million hectares in this support this project, and another in KwaZulu Natal, through its R9-million
investment in WWF’s Water Balance Programme. This programme encourages business and industry to take ownership of South Africa’s
extreme water challenge by investing in the rejuvenation of critical water ecosystems and by working on ways to reduce their use.
low carbon economy is practically and efficiently rolled out.
Business and food security
No longer ‘save the planet’ nonsense
sustainable agricultural practices
“Businesses that fail to understand the potential impact of the global and local climate change debate are likely to find themselves severely
disadvantaged. Environmental and sustainability issues have to become
a reality for business – in fact they have become a required reporting
requirement under King 3,” Duane Newman, Director of Sustainability and
Water security, food security and were core focus of COP17 and of direct consequence to business because if
becomes scarce and prices soar, it directly affects the entire economy.
South African company GX Sun Resources has applied to be one of the
Common assumptions about agriculture need to be challenged to meet
renewable energy suppliers, and has secured project sites in Newcastle
For example, there is a common assumption that cattle, which are
10 megawatts installed capacity, generated from 44 000 solar panels over
Africa’s climate change and business needs.
central to Africa’s agricultural economy, destroy natural environments
and are little more than methane-emitting culprits of global warning. However, holistic pioneer Allan Savory’s community cattle farming project
in Zimbabwe called ‘Operation Hope’ proves the opposite. It shows how free-range cattle can transform degraded grasslands and savannahs into
lush natural pastures with increased water and flowing streams. This project was named the winner of the 2010 Buckminster Fuller Challenge
- a premier international award that recognises “initiatives that radically
and Thabazimbi. If the application is successful each site will provide
a 20-hectare area. The job opportunities in these two projects alone will be significant, including the skilling of solar technicians and repair and
maintenance teams, in addition to offering considerable manufacturing opportunities for the low-tech components of the renewable energy
systems. The high-tech components such as the solar panels are currently being manufactured in Germany but this could be achieved in South Africa down the line.
advance human wellbeing and the health of our planet’s ecosystems”.
Great value in early planning
agricultural business opportunities throughout the continent.
transition to a low-carbon economy,” said Mike Brown CEO of the Nedbank
Savory is furthering this work through the UN to extend new, sustainable Agriculture and food production embraces several ecosystems, including
landscapes, water, air and the marine environment.
“We see great value and potential benefits in early planning for the Group and Mark Cutifani, CEO of AngloGold Ashanti, in a joint statement ahead of COP17.
“We acknowledge that reducing South Africa’s emissions to stay within
New business opportunities in the green economy
our carbon budget will be very challenging, but we believe that the
emerging green economies in South Africa and the continent.
be far worse. That is why we urge everyone to join us as we take up this
There is no better time for SA business to identify new opportunities in the New opportunities are coupled with survival as humanity now has a
strictly limited carbon budget that may be emitted in future. South Africa’s
consequences for future generations of unmitigated climate change will tough but absolutely crucial task.”
Brown and Cutifani are members of the South African Corporate Leaders
carbon budget will be finalised within two years and business in South
Group on Climate Change (SA CLG), which is convened by the Cambridge
Regarding the share of the global carbon budget that South Africa can
15 similar groups around the world, collectively known as the Corporate
Africa will need to comply.
expect, a range of 0,5%-2% has been suggested, bearing in mind that
South Africa contributes about 0,58% of global gross domestic product and 1,29% of global carbon emissions, which equated to about 35Gt last year.
In South Africa, the electricity supply to our cities is a major contributor
to our country’s high carbon emissions because our electricity is generated
Programme for Sustainability Leadership. It is part of a network of Leaders Network for Climate Action.
Africa’s only carbon neutral financial institution
The Nedbank Group is Africa’s only carbon neutral financial institution and
from coal. South Africa needs to rapidly shift to renewable energy, with WWF suggesting that 50% of electricity should be from renewable energy sources such as solar and wind by 2030.
At this stage South Africa does not have enough skilled people to
implement all the renewable energy solutions required, and business
needs to engage with government, Eskom, labour and NGOs to address how to skill or re-skill people for the new climate regime, and how it should be rolled out.
Renewable energy opportunities
The renewable energy sector offers significant business opportunities. Consider the following example of what the renewable energy sector can offer:
one of South Africa’s greenest companies. It has substantially invested in its sustainability journey over the past twenty years.
The bank is continuously striving to reduce its carbon footprint through
to succeed. At the same time it is critical that all financial institutions play the game equally.
Two financing plans for green economic development, focusing
reduction targets for electricity, paper, water, waste management and
on developing nations and the business and the private sector, were
invests in environmental and ecosystem conservation initiatives.
for Change Initiative.
business travel, and by increasing its recycling programme. It also extensively
highlighted at COP17. They are the Green Climate Fund and the Momentum
The Momentum for Change Initiative will emphasise the role of business
Measure, report and verify carbon reductions
and the private sector in climate change mitigation and adaptation
to measure, report and verify carbon reductions. This will have direct
in developing nations. The US$100-billion a year, starting in 2020, will be
One of the big asks at COP17 was for governments to agree on ways implications for businesses, with accounting and auditing firms developing and standardising best practice assessments and calculations.
The entire business spectrum will be affected by the global drive
to reduce carbon emissions with lending institutions increasing their
investment in renewable energy and green projects. Towards this, South African banks are working closely with the Department of Energy to help
projects. The Green Climate Fund will pay for renewable energy projects capitalised by developed nations.
Opportunities for renewable energy investment partnerships will
become increasingly attractive to business, either as profit-making, climate-
friendly ventures unto themselves or to offset their carbon footprint and invest in credible carbon credits.
grow South Africa’s green economy and reduce its carbon footprint.
caused directly or indirectly by individuals, organisations, events or products.
(through more sustainable practices and through purchasing recognised
The carbon footprint is a measurement of total greenhouse gas emissions
The Kyoto Protocol defines the greenhouse gases (GHG) as Carbon Dioxide
(CO2), Methane (CH4), Nitrous Oxide (N2O), Hydrofluorocarbons (HFCs),
Down the line, businesses that have not offset their carbon emissions carbon credits) will be called upon to pay carbon penalty taxes.
The carbon tax discussion is very much part of this, and an imminent
Perfluorocarbons (PFCs) and Sulphur hexafluoride (SF6).
reality for businesses in South Africa and all over the world. Business
Good news for business
burdened when carbon tax becomes law. In South Africa, National Treasury
The good news for business is that in the past, companies would come to the banks with low carbon or green projects and excuse the fact that they
need to make a profit from them. Today, business increasingly understands
that green is not the alternative to profit; that green needs to be profitable
needs to participate in the carbon tax debate to ensure they are not overly is on the verge of introducing a carbon tax.
Business forums at COP17 discussed all these issues to forge a positive
path for business in the new climate era where ‘business as usual’ will assume an altogether different dimension.
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Voodoo Lily Cafe, Birdhaven
A By Rebecca Staniforth
A spell was cast the day I left Voodoo Lily Cafe. Beth Cameron, a bloodhound babe with a vision geared towards enriching the community, using local suppliers, had certainly made her mark on me. t Voodoo Lily Cafe, all fresh produce
is sourced from the Food Garden Foundation in Soweto, an NGO that
teaches unemployed locals to grow
their own edible allotments, and fresh organic produce is used where possible, with recyclable, sustainable
materials. Voodoo Lily Cafe is the pilot project of the Food Garden
Foundation, which supplies their
excess produce to the service industry. R1 from every main course meal is donated to JAM, an NGO that feeds 660,000 children in Southern African countries every day.
Interiors H H H Food H H H H Vibe H H Branding H H H H H Service H H H H H
Spoilt for choice, and really not knowing just where to start,
I tucked into a kiddies portion Voodoo Burger. The free-range
beef mince patties were juicy and flavorsome. Caramelised onions
dribbled over the rocket, local and mozzarella cheese, tempted me to indulge in an adult portion, and if it wasn’t for the warm chicken
salad and ostrich carpaccio side dishes, I probably would have gone there. I wasn’t too keen on shoestring fries however - maybe it was
just my aversion toward greasy fried chips that I remember as a kid.
What followed was an upside-down tart. Local camembert,
caramelized onions and shallots, all parceled in phyllo pastry –
absolutely delicious and very more-ish. I hadn’t seen these teeny-
weeny onions in a long time and thought they only grew in colder regions of the world.
When the trio of desserts came – baked cheese cake, tiramisu
and coffee cake – I figured it was time to go for bust! I am a bit of
a cheese cake and tiramisu connoisseur, and well that was it - I had died and gone to heaven.
Teas of the week impressed me and BOS Ice-Tea was worth buying
just for the can. I have since used a can opener to take the top off and use it as a pen and pencil holder which sits on my desk. I really
liked that you could bring your own plonk, and corkage at R1 a bottle wasn’t going to break the bank.
The interiors were fresh and clean – and the deli counter was
packed with pastries, which were freshly baked that day.
It’s certainly very nice to see South Africans embracing their
culture at long last. The walls are adorned with local artists’ work, all for sale and the chef, although bald as a badger’s a***s still wore a head covering!
I hope if this restaurant becomes franchised, it doesn’t lose Beth
Cameron’s essence: her sense of impeccable truth that local is lekker and our earth is there to feed us. If only we all understood this. I surely will be back again.
The nutritional hero Carrots date back to ancient times, and originate in Afganistan Their orange color that we know today, did not come about until the mid 16th century. Until that time, carrots were generally purple, yellow and white. In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. This was done by cross breeding pale yellow carrots with red carrots.
Compiled by Bryan Maron
arrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable
or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent
source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that
has been found to have cholesterol-lowering
properties. Carrots also contain, in smaller amounts,
and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties. In
order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.
Carrots are 87% water, and are related to parsnips, fennel, parsley, anise,
caraway, cumin and dill. Carrots can be as small as two inches or as long as
three feet, ranging in diameter from one-half of an inch to over two inches.
Their roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple.
The name “carrot” comes from the Greek word “karoton,”. The beta-
carotene that is found in carrots was actually named for the carrot itself! The
Ancient Greeks called the carrot aphiltron, which translates to “love charm.” They believed the carrot made both men and women more amorous. Some modern studies indicate that carrot seeds prevent pregnancy. Eating carrot
seeds after intercourse may in fact prevent the egg implantation process and block progesterone synthesis.
Eating too many carrots can cause a person’s skin to turn yellowish orange,
especially on the palms or soles of the feet. This is called carotenemia. It is
completely reversible however, once the consumption of carrots is reduced. One cup of raw carrots contains about 52 calories.
Carrots grow best in full sun but tolerate some shade. In order to avoid
growing deformed carrots it is better to plant them in loose soil free from
rocks. The seeds, which are 1-3mm in diameter, should be sown about 2cm deep. Carrots take around 4 months to mature.
While any carrot can be harvested before reaching its full size as a
more tender “baby” carrot, some fast-maturing cultivars have been bred
to produce smaller roots. Some extreme examples produce round roots of 2.5cm in diameter. These small cultivars are also more tolerant of stony soil
than long-rooted versions. The “baby carrots” that you purchase ‘ready-toeat’ in supermarkets are, however, often not a smaller carrot, but are simply
full-sized carrots that have been sliced and peeled to make uniform-sized carrot sticks. (see sidebar).
Fresh carrots are available in the markets around the season. While
buying, look for young, tender, bright colored roots with firm consistency. Avoid soft, flabby roots, with cuts or mold. Also avoid very large sized roots as they indicate over maturity; resulting in their poor quality. CARROT TRIVIA
• Carrots have the highest content of vitamin A of all vegetables.
• Carrots were the first vegetable to be canned commercially. • The carrot is a member of the parsley family
• Research has found that consuming 2 carrots a day lowers cholesterol levels about 20 percent due to a soluble fibre called calcium pectate.
• You get 10 mg of Vitamin A from 20 average carrots.
• There is as much calcium in 9 carrots as there is in a glass (250ml) of whole milk.
• The longest carrot recorded in 1996 was 5.14 metres
• China produces 274,900,000 tons of carrots per year.
• Carrots were first grown as a medicine not a food.
• A teaspoon holds almost 2000 carrot seeds.
• The heaviest carrot recorded in the World 8.5Kg
• Carrots are not always orange and can also be found in purple, white, red or yellow.
• Three Carrots give you enough energy to walk three miles. • and… wild rabbits do not eat carrots – you have been watching too many Bugs Bunny cartoons!
Poisonous Carrots – ‘Baby’ Carrots – By Dr. A Salejee The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots . most people probably know this already. What you may not know and should know is the following: Once the carrots are cut and shaped into cocktail carrots, they are dipped in a solution of water and chlorine in order to preserve them (this is the same chlorine used in your pool). Since they do not have their skin or natural protective covering, they give them a higher dose of chlorine. You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots, this is the chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing vegetables which are practically plastic? We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed. Chlorine is a very well-known carcinogen.
Christelle Reade-Jahn, director, external communication and networking.
By Errieda du Toit
Huge strides forward for brandy
Last year saw the South African Brandy Foundation raising the bar, as more South Africans get to see the country’s biggest-selling spirit for the refined, sophisticated, complex drink that it is. he huge strides made by SA brandy to build on
its modern image was reported at the South African Brandy Foundation’s annual general
meeting, held recently at Nederburg, Paarl. In the Chairman’s Report, outgoing chairman Riaan
Marais stated that the 2010/2011 fiscal year saw earlier strategic decisions bear fruit.
“Our new strategic positioning lead to
the appointment of Christelle Reade-Jahn, a professional marketing strategist, in the new
position as director to drive the new direction focused predominantly on external communication and networking. “The message is clear: “SA Brandy is more than you expect.”
The two most significant foundation initiatives playing a role in asserting
the new positioning for brandy, namely the annual Brandy Gala and the Fine Brandy Festival, were both given extreme make-overs to conform to the modern image of brandy as a drink with panache.
The Fine Brandy Festival, first held in 2008, saw a total transformation
of the brandy industry’s flagship event, making it bigger, more experiencedriven, glamorous and lifestyle-focused. Aimed at a stylish, cosmopolitan
crowd of brandy aficionados and enthusiastic novices, the remodelling
meant moving to a larger venue to accommodate the new format and increased number of visitors. It all paid off as the visitors’ numbers increased by 130%, also proving the incredible thirst for knowledge about
brandy in this country. Many exhibitors and media commented positively
on the new format, and specifically at the extended time that consumers spent savouring the award-winning brandies on show.
“Not resting on its laurels, this premier event will be taken to the
next level in the coming year,” according to Reade-Jahn. “To mark its 5th anniversary the 2012 festival will be rebranded Fine Brandy Fusion, hinting
at the array of delightful fusions used to create our unique brandies as well as the fusions of cultures and styles celebrating brandy at the event.”
The focus of the annual Brandy Gala, formerly an event for industry
players, has been successfully transformed to increase public awareness
and lift the profile of brandy. The first of the ‘new generation’ gala events
our brandies to the local consumer and trade. “Now in its second year
to create a highlight on the social calendar it was enjoyed as much by
which up to now had to compete mostly in international competitions
were held at Madame Zingara, Melrose Arch. Paving the way forward celebrities as by industry stalwarts. This lead to this year’s Night of
the Stars gala event held at the Val de Vie Polo Estate, Paarl, and was
extremely well received by top end media and celebrities alike. The
editor of a glossy magazine commented, “the evening certainly puts brandy in a very upmarket trendy environment.”
The Chairman’s Report also gave feedback on cocktail initiatives
the new class to Veritas provides the South African brandy industry –
– with a prestigious national stage to show its mettle and advocate the
consistent outstanding quality of SA brandy to the public”, Marais said. “It also re-affirms the shared history and inseperable link between the wine and brandy industries, educating the public that brandy is a spirit made from grapes.”
Other SA Brandy Foundation activities aimed at communicating
launched to network with the bartending industry. Cocktail-making
the brandy message and fostering strong relationships with trade
cocktail trends as a precursor to the highly successful brandy cocktail
easy-to read guide to South African Brandy, a potstill forum, and
sessions ‘Brandy Shake-up Seminars’ held in 2010 introduced new campaign launched in 2011. In a quest to find the Brandy Cocktail of
the Year, a multi-platform partnership was formed with FHM, using the
opportunities of social networks and digital media to the fullest. The
professionals include electronic and printed newsletters, a nifty and
networking with sommeliers, bartending societies and the Cape Wine Masters.
The Foundation also drives visibility of the two South African brandy
successful utilisation of Facebook and Mobi campaigns ensured that
routes as a unique way to explore both brandy and the Winelands.
cocktail” clip on YouTube also added a fun element to the campaign.
quality and instituting visitor facility standards on these routes.”
the campaign extended its footprint beyond expectation. A “create a The international achievements at the International Wine & Spirits
“We continue the focus on ensuring the exacting standards of brandy In closing, Marais, who has handed over the reign to chairperson
Competition (IWSC), the International Spirits Challenge (ISC) and the
Dr Caroline Snyman, said “The brandy industry remains a challenging
brandy is ranked the finest in the world.
changes looming with regards to sales and advertising. More than ever,
Concours Mondial de Bruxelles continued to confirm that South African
South African Brandy was also welcomed into the Veritas fold,
opening up new avenues to communicate the quality and stature of
one, with threats not only from other categories but also legislation the SABF affirms its commitment to building strong communication messages and solid relationships.”
The growth in visitor numbers to the 2011 Fine Brandy Festival re-affirmed the thirst for knowledge about brandy in South Africa.
Green farming is also about co-existing with nature By Shaun Meintjes
Nestled in the internationally recognised Kogelberg Biosphere, lies the winner of the 2011 Nedbank Green Wine Award for Best Environmental Practices. Paul Cluver Wines, is a vineyard that has, at its core approach to farming, the complex correlation between cultivation and nature. he Kogelberg Nature Reserve, along the
False Bay coast in the Western Cape, is in the heart of the Cape Floral Kingdom. The
region is made up predominantly of Table Mountain Sandstone, rich in fynbos, and home to one the most renowned wine producers in the world.
According to Dr Paul Cluver, “We have to
understand how nature and farming can co-exist in an environmentally friendly
manner. It is more than implementing practices and procedures; it is about changing mindsets. We are proud to have been able to set
aside a significant portion of our farm, rich in fynbos, to maintain the natural biodiversity of the region. We jointly manage the farm
that is under permanent conservation with Cape Nature. To be
Elgin shale fynbos, western ruens shale renosterveld and Kogelberg
implemented a programme of terroir mapping to identify the most
stewardship programme with Cape Nature and is the largest piece
able to exist with nature and to ensure optimum farming, we have effective farming regions that fall outside the areas allocated for permanent conservation.”
Terroir Studies include the compilation of digital maps of the farm’s
layout, soil surveys, farm elevations, slope inclinations, effective
sandstone fynbos. It is one of the first farms to enter into a of renosterveld on private land in the country. The farm is also home
to game that roam freely, including recently spotted leopards and a honey badger.
On top of a significant investment in the natural biodiversity
daylight, solar radiation and hydrological modelling. Terroir mapping
on the farm and surrounding regions, all at Paul Cluver Wines
quality output. Importantly, it is a vital element in their search to
have a sophisticated waste water management programme that
allows Paul Cluver Wines to establish effective and consistent co-exist with the natural biodiversity on the farm.
Dr Cluver says, “The concept of green farming has to be adapted to
local conditions. We are fortunate to have a large farm surrounded by such rich biodiversity and that we can still produce top quality
wines without having to encroach on our natural heritage. By being a part of the natural biodiversity of the area, we are able to better understand the correlation between nature and cultivation.”
The farm boasts 3 types of indigenous vegetation: endangered
subscribe to the concept of giving back to the environment. They recycles waste water through a natural wetland system to be used
for irrigation, strict recycling programmes with small businesses, not only ensuring the recycling of glass, paper and metals, but
providing job opportunities for entrepreneurs in the region and, it goes without saying that they implement a range of procedures that comply with environmentally friendly farming practices. Contact
firstname.lastname@example.org or visit www.cluver.com
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HI Hospitality Interiors
Refurbishing and rejuvenating a historic hotel
Found beneath the landmark Clock Tower, housed in one of Cape Towns’ oldest buildings on the heritage Greenmarket Square, the Inn on the Square is one of the city’s most historic hotels. By Catherine Dabbs
long with its prime location in Cape Town’s historic heart, in a recent
R35 million refurbishment, Inn on
the Square now presents itself as a contemporary, dynamic and colourful mid-market
functionality and quality for both business and leisure travellers alike.
Situated 25km from Cape Town
international Airport, Inn on The
Square is conveniently located within the business hub of Cape Town with both the Cape Town International Convention Centre and the V&A Waterfront a short walk from the hotel.
Overlooking one of Cape Town’s most vibrant markets, the doors
of the hotel open from the cobbled streets to welcome guests into a
crisp, white washed lobby area with soft, fresh finishes.
With 165 newly renovated comfortable en-suite bedrooms that
are characterised by sophisticated art deco that is fused throughout
the hotel, along with a stylish Bohemian design, each room is fitted with a state-of-the-art LCD flat screen television with selected DSTV channels, individual climate control and electronic safes.
Apart from offering guests the convenience of a laundry service,
in-room dining & bar facilities, the Inn on the Square also has
immaculate on-site leisure facilities including a sauna, fitness centre
and heated swimming pool. Featuring a romantic sundeck on the
8th floor with a panoramic view of Cape Town and Table Mountain, the hotel also allows space for relaxation away from the hub bub of Greenmarket square.
Inn on the Square offers the exclusivity of an enclosed restaurant,
and an outside terrace positioned on the edge of the lively
Greenmarket Square where the night life surrounding the hotels boasts Cape Town culture at its best.
Redefining South Africa’s “rainbow” cuisine, the acclaimed Dish
restaurant, under the supervision of Executive Chef Craig Anderson specialises in personalised service and top quality dining, as well as
offering healthy alternatives along with a great selection of local and imported wines.
Inn on the Square also offers first-rate business facilities with
conference and meeting facilities available in the Waalburg
Conference Centre including high-speed Internet, a large conference room, four meeting rooms and indoor and outdoor pre-function areas.
Inn on the Square is situated in the hive of Cape Town’s urban
energy, arguably the most perfectly placed city in the world with
a myriad of beaches, restaurants, bistros, entertainment and
topless-bus tours on its doorstep. Paying special attention to detail, the friendly staff elevate hospitality and service to another level
affording guests the experience of modern living, relaxation and the excitement of an ever growing, pulsating city.
HI Hospitality Interiors
Greening guest bedrooms Hotels and guesthouses are under increasing pressure to become ‘green’ or eco-friendly. With the Cop17 climate change conference still on our minds and threats of rolling electricity blackouts this year from Eskom, as well as water restrictions in many drought stricken areas of the country, the hospitality industry has a role to play in the quest to combat global warming.
ourists are not only becoming more discerning
and actively plan ‘green’ holidays they also look at bedrooms for accommodation that is eco-friendly.
Unless an establishment was built using
eco-friendly principles and building materials, renovating and refurbishing is a daunting
prospect for many owners. However, it need not be costly to make affordable changes for guest comforts in the short term.
Natural and sustainable materials should be used where possible
in guest bedrooms. Bamboo is the fastest self-renewable plant in the
world, is pest free and has natural antibacterial properties. It is also used in many forms from textiles, to mattresses and flooring.
Because of its hypoallergenic, fungal resistant properties, bamboo mattresses are a boon for guests with allergies.
By Cathy Dippnall
As a natural wood floor covering, bamboo is known for its hardness
and strength; it is less susceptible to warping and is resistant to indentations made from heavy furniture.
Hemp is an increasingly popular natural fibre used in textiles and
linens because it is a fast growing easily renewable fibre crop, which is free of pesticides and is durable, absorbent and soft.
The unique qualities of hemp lie in its hollow fibres, which allow air
and moisture to pass through easily, making it a cool comfortable fibre to use for sheeting and duvets.
Hemp fibre is also made into heavy duty furnishing fabrics, carpeting,
rope and webbing.
Paint walls with non-toxic eco-friendly paints and recycle furniture
or buy furniture with at least 80% of its components from certified forestry suppliers.
Liezel and Pieter Coetzer built Mariner Guesthouse in Simon’s Town,
using green and environmentally friendly principals and used as much ‘recycled’ furniture as they could.
‘We used as many family heirlooms as we could in the guesthouse,
which have successfully blended in with the modern architecture,’ says Liezel.
The guesthouse was designed with insulation, light and airflow in
mind to minimise the use of electricity. ‘We had a tight budget so it was a challenge to go the eco-friendly route, but we looked at the long-term
Reduce water consumption by installing a low flow water system
and change to water efficient toilets, taps and shower heads. Consider recycling grey water for use in the garden for watering plants and install a rainwater tank.
Buy recycled glass tumblers and jugs and replace wooden or
metal clothes hangers, rubbish bins and decorations with recycled
sustainability and advantages of going green.’
and vaulted ceilings to allow airflow in the bedrooms. Natural stone
as it is usually of poor quality and shreds easily. However, Essential
summer and warm in winter.
wood fibres is luxuriously strong and soft.
major factor in the hospitality industry. Renewable energy, such as solar
are free of chemicals and other harmful toxins. Cut down on the
shutdowns and rolling blackouts become more frequent.
not overload power points as it not only overloads the power supply
Each room was designed with maximum natural light in mind
cladding and floor tiles insulate the guesthouse keeping it cool in
Reducing electricity costs while maintaining high standards is a
power and natural gas are becoming more of a necessity, as electricity
Try other less costly but effective electricity saving measures such
as using a timer to turn off the geyser during peak times, changing to
Recycled toilet paper is a cause of disagreement with hoteliers
Green claims that its toilet paper, made of bagasse (sugar cane) and Lastly, keep bedrooms simple, and use natural products that
number of electrical appliances in the room, keep wires tidy and do but it is a serious fire hazard.
Lorraine Jenks, who runs www.greenstuff.co.za, which lists green
LED lighting or using low energy light bulbs, installing low energy wall
suppliers and services for the hospitality industry, sums up exactly
Kitchen and laundry appliances should also be energy and water
you’re green – your furniture, fittings, paints, linen, carpets and food
heaters in bedrooms and heated towel rails in the bathrooms.
what going green involves. ‘You can’t just plant a few trees and say
efficient and use eco-friendly non-toxic products to clean linen and rooms.
should all be as eco-friendly as possible.’
HI Hospitality Interiors
Makaron Restaurant clinches maiden Boschendal style award
Makaron Restaurant at Majeka House has won the Boschendal Style Award at the 2011 Eat Out DSTV Food Network Awards, announced recently in Cape Town. Introduced for the first time this year, the award recognises the most stylish restaurant in the country. unners up in this category were Babel, Hemelhuijs, Kream and the Test Kitchen – all
extremely stylish spaces in their own right. Makaron was re-launched earlier this year
after extensive renovations to Majeka House
– one of Stellenbosch’s hidden gems, offering privacy, personal service and extreme comfort in the heart of the winelands. Makaron’s
conceptualised and designed by Etienne
Hanekom from Cape Town. It was the first commercial project for the
interior designer, who is also the art director of style bible VISI magazine. Contemporary statement pieces, such as signature Gregor Jenkins tables
and Ghost chairs, offset old furniture reworked and revived with sleek fabric or a gloss of paint, to create a visually stimulating environment in which to indulge in a menu of modern classics by head chef Tanja Kruger.
‘Considering that this was my first major project, I am delighted that
Makaron has received recognition in the industry!’ was the comment
from Etienne Hanekom. ‘Of significance to me was staying true to the
honesty of the raw materials that were used within the space, including metal, copper, wood and glass. We had to use enormous i-beams in the
reconstruction of the restaurant, and chose to highlight the industrial
feel rather than hide it. The steel beams even influenced the colour palette of muted metallics and grey enlivened by accents of bright colour’.
Spacious, airy and light, the restaurant overlooks profusely planted
gardens and leads onto a terrace for outdoor dining. As with most objects of desire, the genius here is in the details and how everything works together as a whole. Bespoke, handmade crockery by David Walters
Studio, the herringbone floors and the sophisticated lighting are all good examples. Clever, room-dividing curtained panels in the restaurant can be
opened or closed to create an intimate space for a single table or a group of tables. On display in the adjoining cigar lounge is an exquisite collection of crystal ashtrays. One of the walls features original Beth Armstrong sketches.
‘What I love most about the design is the way in which Etienne has
woven together a mix of raw textures, including steel, wood, copper and quartz, with smooth, glossy and reflective surfaces – including the
beautiful Ghost chairs! What you get is an understated feeling of luxury’, adds owner Karine Dequeker-Van der Merwe.
For further information call Majeka House and Makaron Restaurant
on (27) (21) 880 1549; email firstname.lastname@example.org; or visit the website for the latest seasonal promotions www.majekahouse.co.za
ONE IS ENOUGH
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The B&B around the corner in Jozi
By Shaun Staniforth
his December holiday, my South African girlfriend and I were visiting from the UK and
decided to spend three weeks in a boutique B&B. My mother lives in Craighall Park, calling
it the centre of her universe, and we decided to find a B&B nearby to get some privacy – some
tranquil time away from it all. We wandered into
one of the first B.B.Bs. we could find. (By the way, B.B.B. stands for Boutique, Bed & Breakfast). We
chose this B.B.B. because Ciara liked the owner,
an eccentric Scottish lady with an accent not dissimilar to an aristocratic
lady of the manor. The interior design was very colonial– quaint and flimsy – girly and pretty. I thought Ciara would love this – especially the mosquito net elegantly draped over the top of the bed. It didn’t hurt that it was across the road from Craighall Park’s local pub - the iconic
Giles, either, and if you want real British fish and chips, this is the place to get it.
Ailsa Craig B&B is surrounded by manicured lush
gardens with individual cottages, each with its own
private stoep – a real home away from home feel. I particularly enjoyed the family pets running around
Breakfast H H Interiors H H H Beds H H Pillows H H H Service H H H H H Hospitality H H H H H
Ailsa Craig Bed & Breakfast Contact: Ailsa Tulloch Tel: +27 (0)11 447 0663 http://www.ailsacraig.co.za/ email@example.com
Shaun Staniforth tucking into a delicious British breakfast of bacon and eggs, right here in South Africa
underfoot. The general manager is Aleck Qhubekani, an ex-Zimbabwean, with a long track record in the hospitality industry. He was our Butler.
The interiors are well thought-out, but are in need of some maintenance,
as aspects of it were somewhat tired and worn. The beds were a bit
disappointing too, as we had two single beds pushed together, rather than a queen. However, the hospitality and service were superb, even though the owner was away on leave.
The British breakfast we were served in the mornings, was a bit bland
and lacked real imagination. But, that’s what you come to expect of typical British breakfast…
Craighall Park is a collection of parks and golf courses – a green lung in
the middle of modern-day madness. As in Parktown North and Parkview,
Craighall Park has the Delta Park with its very own little Botanical Gardens, and river, the spruit running through it.
Just further down the road is Zoo Lake, a man-made lake with a fountain
in the middle, and close-by, the bowls club which I often frequented. The food is cheap, and unpretentious, and the club has an amazing vibe. Most
clientele here are students, and people from all walks of life, who live in
the area. The iconic Moyo Restaurant is also found here, and often has local
entertainment; Africans playing an eclectic mix of instruments from bongo drums to big bands.
Nearby Parkhurst, with its funky restaurants, antique shops, veggie and
meat delis, boutiques and clothing shops, hosts a collection and jumble of
all things exotic. Ciara loved this neighbourhood, and spent hours browsing from shop to shop.
In Jozi, there is an electric energy, a current running under the city – a grid
of gold that generates to the universe. If you are inclined to make money your master, avarice your answer and greed your cause, then Jozi is the place to do business. However, in Jozi, the commercial capital of Africa, lies
a heart of gold, and if you look for it, you will find it in the warmth of the
local’s hospitality, in their love for authentic and diverse cuisine, and in the smiles that say come back again.
Back of House
Tending bar, on the seven seas...
Do these stairs go up, or down? Which elevator do I take to get to the front of the ship? The seas are too rough… can you call the captain and ask him to slow down? Is there much of a problem with scurvy on the ship?
to know them. Former Silversea guests include the inventor of a famous
hese are some of the most interesting questions
what it’s like on “the other side”, the life behind the scenes, beyond the
ships. Working onboard a ship, you have a
onboard a cruise ship.
the world. Not only my fellow crewmembers,
is actually one of the things that attract me to it. We are a self-contained,
the guests are also from all different places and
country with our own supermarket, bar, bakery, lounge, restaurant, gym,
here at Silversea, this allows us a lot of one-on-
and congress, a bible study group, the occasional sports team, and our
By Kathy Bradshaw
cartoon character, an Olympic gold medalist, and a national television
news broadcaster, just to name a few. And the guests, understandably, are very curious about our life onboard as well. They want to know
I’ve ever been asked while working on cruise
curtain and below the waterline…what it’s like to be a crew member
chance to meet all sorts of people from all over
It’s true, cruise ship life is its own little world... an alternate reality, which
who hail from over 30 different countries, but
nearly self-sufficient, living and working society. We are like a tiny
walks of life. Since we pride ourselves on service
laundromat, and even our own karaoke machine. We have a president
one time with our guests. We talk to them, get
own cruise ship language not spoken nor understood on land. Here in the
Crew Republic, our citizens have immigrated from all around the globe, yet most cultural barriers are dissolved as we must find common ground
and peacefully co-exist in a shared (and confined) environment. We are a giant nautical co-op working towards a collective goal – providing the most hospitable stay for the visitors to our home. Our guests are tourists just
passing through our little nation, but we live here. And they want to know
more about how the natives live. So they ask a lot of questions, which I am always happy to answer. The following are the answers to some of the most common questions I am asked about life onboard. How long have you been working for Silversea?
I am now nearly four months into my second contract as a bartender on the Silver Spirit.
I worked for five months my
first contract, and liked it enough to come back for more. Where are you from?
I grew up in Michigan and have been living in New York City for many years now. But I left behind those long subway commutes to get to work, for ship life, where the commute is the job itself. Most guests are shocked to learn that I’m an American, and the question that usually follows immediately is, “Are you the only American onboard?” Not quite, but I am definitely in
the minority. Most of the crew members working for Silversea, as well as
many other cruise lines, are Filipino, Indonesian, or Indian. There are only a
few American crew members on the Spirit, and almost all of them are on the entertainment staff, rather than the service side of things like me. It’s a new and interesting experience for me to be so outnumbered. I really don’t
know why more of my paisanos (countrymen) don’t want to work on cruise ships, but all I can say is they’re missing out.
What is your accommodation like?
Is there much dating among the crew?
mainly officers, live in single cabins, and a few crew members of lower
yes, it definitely happens, and that, in fact, my boyfriend was
Cozy. Most of us live in a double cabin, though some of the lucky ones, rank live in cabins of four. There may not be a whole lot of extra space in
there and the majority of us sleep in single bunk beds, but I’m certainly
not complaining. We all get flatscreen TV’s with over 300 on-demand
movies, ample closet space, and our own private bathrooms. Some cabins even have portholes. Besides, I live in New York City, so this is luxury living
by comparison. My apartment at home is actually smaller than my cabin onboard, and it doesn’t even have a bathroom like the one I have here. Do you eat the same food as we do?
Sometimes. We frequently get some of the excess goodies if they make
more, say, blueberry muffins or quiche lorraine than the guests can eat. And there is very often a stray dessert or extra sandwich that finds its way
from the main galley into our crew mess. But we also have very capable
chefs in the crew galley whose entire job it is to cook just for us (our own personal chefs!), keeping the particular appetites of the various crew members in mind. Every single meal includes one or two Filipino dishes
and an Indian dish, along with plenty of other options, so there’s always something for everyone.
Do you miss your friends and family?
Most of us are onboard and away from home for anywhere from six to nine months, so we thank our lucky starfish for Facebook and Skype. There
The first time I was ever asked this question, I told the guest that
among the crew working here on the Spirit. He replied, “Yeah, I figured you guys must settle for what’s available!” I laughed, but
it’s really not quite like that. Considering that we all live, work, eat, sleep and socialise together on the ship, a few relationships
are bound to form here and there. Having a partner onboard can definitely help ward off loneliness and boost your morale. Do you get to get off the ship and see things ashore?
Every chance I get. Obviously work is our first priority, and we all work very long hours, but even just an hour ashore to swim, take
pictures, have a drink, or shop for postcards and magnets makes a huge difference.
(Incidentally, magnet collecting is a fairly
common practice among the crew). Since the walls of all the cabins are magnetic, we can get a great souvenir and our home décor all in one shot.
Thanks to my job here, I have travelled the world and the
Silversea, seen places and things I have only dreamed of or never even knew existed, and been to six of the seven continents.
This is but a glimpse into our world of blue waters and watertight
doors, all aboard times and afternoon tea time… the “suite and tender” life here in our floating kingdom.
There are many more questions that I am often asked. And as
are some crew members who could map out every single internet café
long as the guests remain inquisitive about our lives at sea, I will
through the crew corridors every time we are in port.
iced tea is cold, or if the water in the toilets is saltwater or not.
everywhere the ship goes, and the resounding cries of “free wifi!” echo
continue to enjoy giving them answers… even when they ask if the
Back of House
Holistic approach to pest control creates healthier environments In an environment where presentation is crucial, there certainly is no room for pests. Increased awareness of mankind’s responsibility towards the environment has necessitated that hotels implement a more modern approach than indiscriminate spraying to minimise pest infestations and the health risks to guests and staff.
recommends that hotels adopt an Integrated Pest Management programme. “The most eco
friendly solution is preventative pest control.” said Nathalie Harper-Leblond, marketing communication manager of Rentokil.
Integrated Pest Management (IPM) is a
holistic strategy for managing pests which advocates the exclusion and restriction of
pests before pesticides are considered. Where
Educating staff to be pest aware
Staff and management are educated on the risk associated with and potential impact of pest infestations.
chemical pesticides are found to be necessary, a preference is given
Analysing the problem
management expert who will tailor the programme according to the
to products and methods which maximize public safety and reduce “For a Rentokil IPM program we conduct an in depth review of the site
considering the geographic location, surrounding environment, known
This involves a thorough site inspection by an experienced pest site-specific risks.
past problems, immediate proofing needs of commercial structures
Short-term corrective action
Deena Govender, Rentokil Quality Assurance Manager.
sources and harbourages are removed. Housekeeping measures to
and the risk stored products may pose in attracting pests,” explained An integrated pest management system focuses on addressing
the reasons why a pest problem exists, rather than just focussing on eliminating the pest itself. Rentokil implements an IPM strategy consisting of the following six steps:
Existing infestations are managed and controlled while pest food prevent pests gaining access to the site will also be recommended. Implementing long-term preventative action
This may include sanitation practises or ongoing exclusion measures,
and will also include a preventative pest management programme.
in restricting access to the food, water and shelter pests need to
contractor communicate regularly, have clear responsibilities, collect
A thorough record is compiled to communicate recommendations and
The regular review and interpretation of monitoring point results
provides valuable information and will ensure the efficacy of the
on-going programme, which may be adjusted from time to time dependant on any change in circumstances. Follow-up and corrective actions
Constant vigilance, prompt action and thorough follow-ups mean that
hoteliers can rest assured that all their pest control requirements are
survive. “When functioning well, the hotel and the pest control
and react to data and educate staff. This collaboration leads to less
pervasive use of pesticides, less spraying and less human exposure,” says Govender.
The use of IPM in hotels is a logical and more effective way of
reducing pest problems and the associated risks which exposure to
chemicals can have on the health of guest and staff. “All pesticides need
to be toxic to a certain degree in order for them to kill the target pests. However, some pesticides are more toxic than others.” said Nathalie Harper-Leblond.
It is therefore essential that the use of pesticides around people,
being taken care of.
especially small children and the elderly, is carefully controlled. Trained
not just the pest control contractors. The parties will collaborate
and which safety precautions should be taken.
IPM requires the participation of the hotel management and staff,
technicians will know how to apply pesticides in the correct dosages
Back of House
Exploring green cleaning
By Abby Vorster
hese days it’s do or die as the hospitality industry continues to make massive inroads into using green cleaning
products and adopting environmentally friendly practices. With the majority
of guests and clients being concerned about environmental issues and that
of their personal health, it is essential
that hoteliers, restaurateurs and other hospitality professionals introduce
green-certified cleaning products to their staff and at their establishments.
According to research released by the City of Cape Town, on
behalf of Dan Ruben, the executive director of Boston Green
Tourism, regarding human health, green-certified cleaning products have the following characteristics: • low toxicity
• they do not bio-accumulate • they are not carcinogenic
• they do not contain chemicals associated with harm to the reproductive system
• they are not corrosive to skin or eyes
• they do not cause allergic contact dermatitis. The idea behind going green in this area is to source cleaning
products that are legitimately green, as the industry remains rampant with bogus claims of suppliers and their products
being eco-friendly. This is known as green washing and hoteliers, restaurateurs and other hospitality professionals should avoid it at all costs. EcoGreenSA provides cleaning chemicals for the
hospitality industry which are completely green. Its solution for
environmentally and people-friendly chemicals, which are strong enough to kill viruses and bacteria such as E-coli, Salmonella
Legionella and Anthrax, is an advanced technology called electro
chemical activation or ECA technology. This water-based technology replaces the use of outdated chemicals in the food and beverage production and distribution process, and the service industries. There are a number of benefits to using the cleaning solutions provided by EcoGreenSA, says company owner, Dylan Le Roux.
• The product is be used to preserve foods that are refrigerated, or displayed for consumption.
• Instead of using harmful chlorine solutions, it too prevents
Legionnaires’ disease by cleaning the water cooling facilities of a hotel or venue.
• It may be used in within spa facilities and swimming pools. • It offers odour control within waste areas.
For green laundry solutions, an option at smaller hospitality
establishments would be to use BioCera laundry balls. Originally
a product of the USA, BioCera was launched in South Africa at the
end of 2009. The laundry ball offers a detergent free wash, naturally replacing soap powder and softener. It can wash from cold up to
100 degrees, and does a minimum of 5kg of laundry per ball unit.
Where areas of high traffic are concerned, such as bathrooms or
washrooms, toilet odour can pose major issues for patrons seeking
a fresh experience when using the loo at a restaurant or venue. The Panfan, which is said to be quite new to the South African market,
has taken the world by storm and is currently being used in hotels, homes, restaurants, hospitals, offices and bars worldwide.
Panfan SA, the local distributor of the international product,
operates from Durban, providing what the company claims to be
“the most advanced toilet odour removal system ever”. The Panfan
eliminates odours before they escape the toilet bowl, it is extremely quiet and safe to use, is environmentally friendly, completely
hygienic, eliminates air borne bacteria spores and particles, and
does away with the need for masking sprays and air fresheners . We all prefer a constantly fresh bathroom environment, no matter who has just been. And with the Panfan located within the toilet tank (it can also be connected to toilets without tanks and to urinals)
the odours are drawn from the toilet bowl, up through the toiletâ€™s overflow pipe and into the unit where it is purified it through
an activated carbon filter. The additional green properties of this
product are that it makes use of low voltage power to operate while the extraction of temperature controlled air is no longer required. Green cleaning products and practices diminish health and
ecological issues, and when incorporated into a hotelâ€™s indoor airquality programme, they lead to a healthier indoor environment,
with increased benefits for all concerned. Regardless of the route
you choose to green your hotel or venue, be sure to do it, one area at a time, remembering that toxic chemicals not only impact on
your staff, but also linger in rooms and other areas for hours or days, ultimately making contact with your guests. The Panfan
Rene Redzepi – Noma’s forager
Compiled by Bryan Maron
Rene Redzepi , eloquently known as Denmark’s Master Chef, is the one person everyone wants in their kitchen. His restaurant, Noma, has won the Best Restaurant in the World, for the last two years, and is based in Copenhagen.
ene Redzepi has been referred to as a ‘Culinary Alchemist’, and his unique
cooking style only adds to this enigma. His techniques are well-established, yet
cutting-edge. He sets trends where others
don’t even dare to tread, and is a fan of ‘foraging’ on a daily basis. The staff
of Noma, can be seen scouring the land
for wild mushrooms, garlic and a bevy
of flowers to be incorporated into future
A great believer in natural, fresh foods, Rene believes that we all
need to include more FRESH vegetables into our diet, and protein intake should be limited. Growing up in the rural countryside of
Macedonia, nothing was taken for granted, and to survive, the plants and vegetables that grew wildly around him had to be eaten. Having no fridges, all food had to be prepared fresh daily.
Rene is rediscovering traditional ingredients while using modern
techniques to create the dishes the patrons at Nomu keep coming back
for. Not that it’s easy to get a booking though. The restaurant is booked
months in advance, and a visit to its website advises that ‘booking beyond May 2012 can only be made from early February’. And, if you
require a table before then, your name can be added to the waiting list…
So, what is all the fuss about? Rene is the undisputed master of ‘new
Nordic cuisine’, an uncompromising, highly creative style of cooking
that maximizes the use of the produce and cooking styles of the Nordic
countries, involving techniques that are both classical and cutting-edge. He only uses food from Sweden, Norway, Iceland, Denmark, Greenland
and Finland, and utilizes foragers to find a variety of wild herbs and source unusual seafood.
A chance entry into a cooking school proved to be the starting point
in his illustrious career. After being expelled from school at the young age of 15, he participated in a cooking contest (with a friend) and surprisingly, came in in second place. This ignited a spark in him and he decided to follow a career in cooking. A number of apprenticeships
followed, at some of the world’s most well-known restaurants, such as Le Jardin Des Sens in France and El Bulli restaurant in Spain.
Noma was opened in late 2003, by Rene and his business partner
Claud Meyer. It is situated in a warehouse on the quay in Christianshavn, and pays homage to the concept of ‘clean and simple’. The restaurant
only has 12 tables – each adorned with no more than a small candle
and simple vase of locally picked blossoms. His kitchen follows a similar mantra, and he believes firmly in the concept of a ‘calm and quiet kitchen’ - it adds to the creativity, he says.
At Noma, Redzepi has built a menu of exclusively local ingredients
that he hopes will reinvigorate traditional Nordic cuisine. The result is a
colossal success, and the restaurant is fast climbing the ranks as one of the top 50 in the world. Inspiration
Rene looks to nature for inspiration when creating new dishes, and tries
to infuse his dishes with elements from where the product was sourced. An example is his ‘strawberry and straw’ dessert. He found that the strawberries are grown on a bed of straw, and decided to experiment
with the elements. The hay is roasted at a very high temperature, and then infused with cream. This is added to the strawberries and then topped with a chamomile syrup.
The consistency in Rene Redzepi’s Nordic cuisine is his reliance on
using only local ingredients. Since these
seasonal ingredients make up the majority of his menu at Noma, Rene is out early mornings with his faithful staff in tow as they scour the land -- in rain, shine or
snow -- for delicacies like wild mushrooms, garlic and flowers to be included in the future meals. This kind of dedication is
grueling and exhausting, but Rene has been rewarded with praise, and his approach
has taught other locals the merit of local ingredients.
Chatting with Rene, you may notice that
the small end of a finger is missing due to
an unfortunate accident with a blender. Both of his index fingers are permanently
bent, a side-effect of all the knife work. He looks at his hands as if they don’t belong to him and laughs. “The first couple of
years here, every time I took something out of the oven, I would burn myself. Now I never get them. I know every movement
of my kitchen.” He tells us that he is not
Some elements of the now-famous Noma menu n Bullrush and praline nR ye bread, chicken skin, lumpfish roe and smoked cheese nR adish, soil and herbs nS hrimps and sea urchin, cream and dill nB eetroots and sorrel (a green leafy vegetable that resembles spinach), onion ash, malt puffs nV iolet carrot and truffle nW hite and green asparagus, with pine nS ummer deer and snails, forest shoots and chanterelles nS heep’s milk mousse, sorrel and fennel seeds n Strawberries and straw
interested in making lots of money, and confides that: “One of the things I hate about having a restaurant is charging people. For the
evening, they become your friends, and you have a good time together, then when it’s all over, it becomes a case of ‘give me your money’. It just
feels weird.” It is more the process that interests him: “the process of shaping your team, of watching an apprentice become a master, the process of cuisine slowly developing...”
Local is Lekker
By Nick Wilkinson Rio Largo Extra Virgin olive oil is a blend of three cultivars (Frantoio,
Leccino and Coratina) grown and pressed on the estate. Each cultivar is
handpicked, pressed and stored separately in sealed stainless steel tanks to maintain freshness. Oils are then individually tasted before blending
to achieve a mild, not too peppery, flavoursome oil. The delicious blend
with hints of cut grass and green apples is suitable for all culinary uses. The oil is filtered only to remove moisture and any natural sediment
settles by gravity in the tanks. The entire process results in a completely natural product without additives or preservatives.
The oil is bottled to order on the estate to maintain freshness.
Rio Largo adopts biological farming methods for sustainable
agriculture by “putting more back then you take out” together with
overall concern for protecting the environment for future generations. Mineral deficiencies are a common feature in modern day agriculture and Rio Largo addresses this problem by taking regular soil and leaf
Freedom of the Press at Rio Largo
samples to determine replacement through annual biological fertility programmes. The estate nursery provides superior rootstock for own replanting and expansion requirements as well as sales to the likeminded public.
Rio Largo won two double gold medals and one gold medal at the SA Olive Association annual awards dinner in Paarl 2011after winning a double gold and a gold medal in 2010 in recognition of its world class premium extra virgin cold pressed olive oil. Rio Largo extra virgin cold pressed olive oil is comparable with the best of the best from Italy and other new world producers.
Scherpenheuwel valley near Worcester
on the southern banks of the Breede river, owned by Nick and Brenda Wilkinson, comprises olive orchards, vines, an olive specific nursery and a new state of the
art Oliomio olive processing, bottling and labeling plant. This is Karoo country. The hot
dry summers with low humidity levels create
perfect growing and ripening conditions for
both olives and grapes. Summer daytime temperatures can be high
but the afternoon south easterly breezes from Cape Agulhas, the “Cape
doctor” in local parlance, brings relief in the late afternoon and cool nights. Rainfall is minimal ,which together with high sunshine hours and specific computer controlled irrigation out of the Brandvlei dam, makes for a controlled agricultural environment to produce high quality fruit.
Nick and Brenda spent twenty years in Central Africa where Nick
established a reputation for “fixing” failed large scale farming enterprises on behalf of blue chip international investors. In Nick’s words “if you cannot measure it, you cannot control it - stick to the rules, no short
cuts and pay attention to detail “ formed the backbone of a successful
career which is set to continue at Rio Largo. Brenda is now enjoying the marketing challenge of Rio Largo in the bliss of relative suburbia .
Rio Largo is a committed member of the SA Olive Industry Association
adhering to the SA Olive Code of Practice guidelines and the “Commitment
to Compliance” scheme which is evidenced by an Association seal of
approval on all bottles offered for sale. This seal ensures the consumer is purchasing 100% South African extra virgin olive oil as determined by
The Rio Largo Sales Team at the Good Food and Home Show Hyde Park. international standards and supported by annual independent laboratory testing for compliance.
The health benefits of olive oil initially attracted Nick and Brenda
into the olive oil industry and by using the purest of oils in their every
day diet they have both experienced improved health. Olive oil is rich in antioxidants, including vitamins A and E, which are key ingredients
to stimulate cells, prevent cell damage and help enhance firmer and healthier skin. Regular consumption of olive oil with fresh fruit and vegetables will assist in lowering blood pressure and cholesterol.Olive Oil
has been an essential part of the Mediterranean diet for centuries and is associated with longevity. The first tree was planted around 6000 BC.
Although the trees do not bear fruit for the first 1-4 years, they can live
for hundreds of years. The fruit is pressed as soon as possible after the
harvest and offers an array of flavours and aromas that enhance many natural foods.
Olive oil is versatile enough to be used as a key ingredient in preparing
and creating almost any type of meal. You can use it to drizzle on your
salad or marinate meat before grilling. Extra virgin olive oil can be used
raw to add flavour and intensity to any meal, enhancing the flavours of
even the most ordinary meal. It is also great for dipping your bread into, instead of using butter, as it is completely cholesterol free!
Looking for Extra Virgin Olive Oils is often confusing with the array of
brands and flavours offered on a supermarket shelf! Quite simply fresh is best and local is “lekker”. Why buy imported oils which are older, have
no seal of approval and might well be of inferior quality? The SA Olive Association seal of approval protects our industry to ensure you buy the purest of olive oils.
The Olive Oil industry in South Africa currently only produces 25% of oil
consumed in our country and has the potential to create more than 2000 permanent jobs and 20 000 seasonal jobs.
We can be part of the solution by supporting SA Olive producers to
create further growth, employment and less reliance on cheap, European subsidised products.
FREEDOM OF THE PRESS PROUDLY SOUTH AFRICAN AWARD WINNING OLIVE OIL Rio Largo Olive Oil from the award-winning Olive Estate near Robertson where the Italian Cultivars of olives are handpicked and processed for your enjoyment. Now available ‘on tap’ in a 2 litre tube which has a foil lining that compresses with use... keeping this wonderful Olive Oil FRESH till the last drop! Easy to use, no oily fngerprints. pours easily, and is a colourful addition to any kitchen. RIO LARGO OLIVE ESTATE firstname.lastname@example.org www.riolargo.co.za
Rio Largo – try it you might like it!
TRY IT... YOU MIGHT LIKE IT!
Local is Lekker
Cape Town’s fresh food markets
F By Cathy Dippnall
Where locals collaborate to produce healthy and sustainable food markets
resh food markets are growing in popularity in Cape Town, and they are found in almost
every suburb over the vast metropol. Organic, homegrown or homemade food is the appeal
that draws thousands of people to these markets every week. It is also the nurturing ground of many successful entrepreneurs.
Many ‘professional’ stallholders travel and
sell their products at several markets in the city, held at different times of the week, while other
stallholders hold down full-time jobs, or are students and they make and sell their products to earn extra income.
Most markets also sell excellent homemade arts and crafts to add to the
holistic concept of originality and Local is Lekker.
Gail Coetzee one of the owners of the five-year old Porter Estate Market
in Tokai attributes the sustainability of the market to a dedicated group of small entrepreneurs who try to keep their products as natural or organic as possible.
market has become a platform for small business entrepreneurs.
- as we had small children we wanted to start a food market where we
a first year medical herbalism student. ‘I started a few months ago at the
buying comes from.
milk from a local producer.’
and no commercially made products are allowed.’ Coetzee added that the
using 100% Fair Trade chocolate beans from Ghana, Peru, Dominican
‘We started as a group of family and friends from the restaurant industry
One budding entrepreneur is 30-year old Catherine van Dorsten, who is
could bring the kids and we also wanted to know where the food we were
market making the yoghurt during the week using organic milk and raw
‘Everything is locally made and as close to the food source as possible
Another successful stallholder is Marlon Williams who makes chocolates
Republic and Ecuador. ‘My partner Nico and I started making our chocolates from the bean to the chocolate bar eight months ago. We now employ six
local staff and have stalls at the Old Biscuit Mill in Woodstock and at Porter Estate.’
Some markets like the Porter Estate Market have to contend with
weather and wildlife like the baboons that are constantly on the lookout for free meals. Students from the nearby Chrysalis Academy earn pocket money by acting as baboon spotters, and car park attendants.
Understandably, indoor markets are popular as all-weather venues with
the Neighbour Food market at the Old Biscuit Mill being one of the most
popular. It is a huge market with over 100 stalls selling organic and fresh produce, gourmet and lovely home baked foods that are a must for food Bavi Whisgary has been making and selling curry pastes, samoosas, chilli bites, rotis and many more, for two years at the Porter Estate Market.
While some markets are a destination of their own, some markets also
rely on passing trade and these are found inside or around shopping malls. The Triangle Square Markets found at Sun Valley Mall Fish Hoek,
Blue Route Mall, Cavendish Square, Big Bay and Dean Street Arcade are community initiatives run by EB Amien. ‘Our aim is to sell fresh wholesome
food with no preservatives,’ says Sun Valley co-ordinator Karen Dickens, ‘and
although we do rely on passing trade our traders have built up their own clientele since we started this market two years ago.’
She added that each of the Triangle Square Markets has a distinct local
flavour due to the individuality of the traders at each venue.
These are some of the well-known weekly food markets in Cape Town • Porter Estate Market, off the Tokai Road, Saturdays 09:00 to 13:00.
• Neighbour Goods market at the Old Biscuit Mill in Albert Street , Woodstock, Saturdays 09:00 to 14:00.
• Triangle Square Markets, Sun Valley and Big Bay, Saturdays 09:00 to 14:00, Cavendish Square, all day Friday and Saturday mornings, and Wednesdays at Dean Street.
• City Bowl Market, Old synagogue, Hope Street Gardens, Saturdays 09:00 to 14:00.
• Slow Food Market, Willowbridge Shopping Centre, Durbanville, Saturdays 09:00 to 14:30.
• Earth Fair Market, Tokai, next to Builders Warehouse, Saturdays 09:00 to 14:30 and Wednesdays 14:00 to 20:00.
• Bay Harbour Market, end of Harbour Road, Hout Bay, Fridays from 17:00 to 21:00, Saturdays and Sundays from 09:00 to 16:00.
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Natural, durable cork...
Cork is the outer bark of the cork oak tree, which grows mainly in the Mediterranean region of the world. This tree has a life span of about 200 years. Each tree must be 20 to 25 years old before it can provide its first harvest. fter extracting the cork a new layer starts generating and nine years have to pass until a new harvest
can take place. The cork harvesting is made in a sustainable manner
and does not harm the tree which
is never cut down or removed. With the increasing concern for the environment, cork oak remains the
only tree whose bark can regenerate
itself after harvest leaving the tree unharmed. It is truly a renewable, environmentally friendly resource. Furthermore, the cork oak tree has the remarkable capacity to retain carbon and a harvested
cork tree fixates almost five times more carbon. This exceptional
characteristic makes cork a naturally sustainable product and its
use contributes to the preservation of a unique habitat in the world. Naturally sustainable alternative
Cork can be harvested from the same tree for about two hundred
years and every harvested cork tree fixates between 3 to 5 times more carbon. The harvesting is made with minimal impact on the environment and no trees are cut down to bring you this
product. Cork is the perfect environmentally friendly, renewable and
sustainable material.COMFORTCork, as a natural product, warms and enriches any interior. With over 40 million natural â€œcushion cellsâ€? per
cubic centimeter, cork is a natural sound and thermal insulator. Cork floors are beautifully quiet and comfortable underfoot, warm and pleasant to the touch. SAFETYCork floors do not absorb dust and are
resistant to bacteria and fungus. They do not cause allergies nor pose a risk to asthma sufferers. Adhesives and finishing products used in
the manufacturing of cork floors are formaldehyde-free and Volatile Organic Compounds (VOC) emissions are not detectable.
Diarise these dates – HOSTEX is returning to the Cape
15 - 17 May 2012 09h00 to 17h00 daily Cape Town International Convention Centre Africa’s BIGGEST and BEST international hospitality and catering exhibition returns to the Western Cape in May 2012.
• Protectors should be installed under chair and table legs.
• When using furniture with wheels, the floor must be additionally protected by using mats.
• Heavy furniture should have felt pads
or non-staining glides or casters. Steel wool or abrasives must not be used on the floor.
• A quality doormat at the entrance
should be used to help protect the cork floor from outside grit and sand.
• Adequate protection should be taken when moving appliances or large pieces of furniture around the floor.
• Cork, as a natural product, may change
colour when exposed to direct sunlight. Use blinds or curtains to minimize this effect.
The following of these tips will guaranty
many years of enjoyment of one of the
Durability and easy maintenance
GRANORTE’s advanced coating technology gives cork floorings a highly resistant and long-lasting protection even in high traffic environments.Due
to the special factory finish, cork floors are not only
durable but they require only minimal maintenance. Cleaning and maintenance of cork flooring
Floorings are not only durable but they are also extremely easy to clean and maintain. During
manufacturing process all the possible care has
been taken to ensure a long life to the cork floor and many years of satisfaction to the user. They are factory finished to the highest of standards so that little time will be spent on maintenance. All
that is required to maintain a cork floor is a regular
vacuuming and light cleaning with a damp mop. Ammonia-based cleaners or chemicals must not be
used to clean the floor. A cork floor should be treated
as any quality wood flooring. As durable as cork flooring is, it must be remembered that it is still a natural product.
best natural flooring.
The leading trade show endorsed by the South African Chefs Association, attracting in excess of 6 000 trade visitors in three days, HOSTEX Cape promises to bring all the attractions which have become firm favourites, as well as some new and exciting additions. From non-stop action in the SA Chefs Village, to the HOSTEX Wine Circle and competitions such as the SA Barista Championships and the Global Pizza Challenge, HOSTEX Cape will be hotter than ever before. Pre-register on www.hostexcape.co.za. Entry without a ticket is R60. Hospitality students permitted only on Thursday 17 May 2012 by application via the website. No under 18s, prams, toddlers or babies in arms. Organised by Specialised Exhibitions. For further information contact: Lindy Taylor at Specialised Exhibitions, on tel +27 (0) 11 835-1565 or e-mail email@example.com Brought to you by:
Green welcome Staff handing over a cheque to the Kenya Red Cross
Serena Hotel’s environmental management system
Guests planting trees at the Lodge
measured daily to ensure that our water saving initiative is making a difference. The lodges, being in remote places are not connected to
the national electricity grid and therefore have to generate their own
electricity, which is mainly done by diesel powered generators. Inverter
he Hotel’s policy is to ensure that all aspects of
systems have therefore been installed and this has led to reduced fuel
environment by implementing an environmental
Waste Management: Serena is committed to finding sustainable
• Conserve and improve the usage of energy and
recycling and other waste facilities are limited. Garbage is sorted at all
• Reduce wastage, and to recycle materials
professional garbage disposal companies. Glass and plastic are recycled
the business have the least harmful effect on the
usage and a reduction of noise and air pollution.
management system to:
solutions for waste management despite operating in countries where
lodges and, in the case of Kenya, sent back to Nairobi for handling by
• Recognise that wasting energy causes
while non-recyclable matter is disposed in the most environmentally
• Avoid pollution of air, land and water wherever
into holes systematically dug into vegetable gardens. The resultant
friendly manner. Wet waste is retained at the lodges and composted
manure is used in the vegetable and flower gardens.
• Improve the working environment
Environmental Training: Serena recognizes that to obtain the desired
• Discuss environmental issues regularly at the highest levels
communities in which it operates need to understand the importance
• Encourage our suppliers and sub-contractors to act in accordance with
environmental committee that provide training to all staff members on
• Be fully aware of any environmental legislation and ensure that
Reduction of Carbon Footprints/ emissions: Carbon offsetting has roots
• Seek to achieve environmental excellence in all our operations
impact from its work in the environmental arena, both staff and the
• Train and regularly consult employees on good environmental practices
of environmental responsibility. All lodges have an onsite naturalist and
our environmental standards
environmental policies/practices (eg. How to save water).
regulatory requirements are met and, where feasible, improved upon.
in the 1997 Kyoto Protocol that calls on polluting nations to reduce
their greenhouse gases (GHG) emission levels and sets out fines for
Current Environmental projects
developed countries that exceed emission targets. By ratifying the
and the amount of water being drawn from local water sources is
reduction obligations can participate in GHG reduction through clean
Energy and Water Conservation: Each lodge is fitted with water meters
agreement, the developing countries like Kenya having no GHG emission
development mechanism (CDM) projects. AKDN uttermost aim is to
engage guest participation in other corporate social responsibility
East Africa) and claim for Carbon Credit, later. The over 2 million trees
Current Social Projects:
been enumerated in the UNEP’s ‘The Billion Tree Campaign’. In the world
consultations and subsidized medication through its on-site medical
This means balancing carbon dioxide (Co2) emissions that are produced
immunization, family planning, voluntary counselling and testing as well
electricity, etc with equivalent carbon reduction activities elsewhere
of offsetting their carbon footprints every time they visit the facilities
educate the local communities on healthy living and where need be, help
Lodges in Kenya. Amboseli Serena Safari Lodge, being the pioneer in tree
to entertain guests for a fee on a daily basis. Fresh produce for the kitchen
plant enough trees (including those planted in Serena Hotel Lodges in
activities that take place around the properties.
Serena has planted at its Lodges, schools and government forests have
All lodges provide community health care with a focus on free medical
today however, sustainable tourism entails striving to be carbon neutral.
clinics on a continuous basis. They also provide antenatal care and
from tourism-related activities like air travel, auto travel, heating,
as provision of mosquito nets which they receive from the Ministry of
(offsets). Serena guests and property locals take up the responsibility
At each property there is a team of Wellness Peer Educators who spread
by planting at least five trees. Currently, this practice is at all Serena
address their health needs, and at all the lodges, local performers are hired
planting project from 1991, has a total of about one million trees that
is procured form local farmers whenever possible.
Architectural design: Buildings are designed to blend with natural
lodges on a continuous basis; if they are interested in taking up a career in
have taken root.
Local communities are given training opportunities at the hotels and
settings and are constructed with local materials and labor. Traditional
the hospitality industry, they are employed to work at the properties.
The decor and ornamental items within each hotel are locally sourced
work experience. They also enroll management trainees who are later
designs and cultural traditions.
around other units.
children and visiting dignitaries to ‘plant a tree for Africa’. They also
commodities at subsidized staff rates.
local crafts and motifs are reflected in the internal and external design. and the landscaping and layout of the properties are drawn from local Serena Tree Planting: All lodges work with thousands of guests, school
All properties offer practical attachments for students to gain necessary
absorbed in to different units after six months training and rotation
The local communities are given access to the staff canteen for basic
Hard times ahead for the solar energy sector
Funding cuts are slowing down demand for solar modules in Europe and driving the photovoltaic industry towards consolidation. The manufacturers are responding with innovations and heavy price cuts. rey clouds have now gathered over the solar energy industry. It is in trouble,
and that is reflected not least in the fact that even companies previously used
to success are having to make cutbacks. While firms such as Conergy, Q-Cells or Solon have already been announcing poor figures for quite some time,
companies such as Solarworld or inverter
manufacturer SMA were regarded as safe
growth candidates. Now, however, Solarworld is announcing that it will be shutting down production capacities and cutting jobs. And SMA has
sent its own share price on a downward spiral with its forecast of reduced profits.
At first glance the trend is surprising because 2011 is after all the year of
the nuclear disaster in Fukushima and the energy turnaround. The aim is for renewable energies to replace nuclear power, which is set to become history in Germany within a decade.
The fact is also however: In many European countries with energy
feed-in compensation for solar electricity, photovoltaic (PV) has fallen from grace because the marked expansion in solar power stations is getting out of control. In the energy turnaround year of all years, governments
are therefore cutting the feed-in compensation for PV instead of passing resolutions for its accelerated expansion.
In Germany for example, with 7,247 Megawatt (MW) last year, double
the volume of PV power went online compared to 2009. The strong growth has led to spiralling funding costs for solar energy, which in
accordance with the Renewable Energies Act (EEG), are passed on to the consumers: the EEG reallocation charge increased in 2011 by 70 per cent to 3.53 Cent per kilowatt hour (kWh). In order to cut costs, the federal
government immediately capped the rates as of 1 January 2011 by 13 per cent. That means: the basic degression of nine per cent was raised by
four percentage points. The measure has had a slowing down effect on
the German market: “This year we are expecting maximum expansion of 5,000 MW”, says Carsten Körnig, CEO, German Solar Industry Association (Bundesverband Solarwirtschaft). Leading markets are shrinking
Other markets are also threatening to shrink. According to the European Photovoltaic Industry Association (EPIA), with 16,629 MW the newly
installed PV capacity worldwide more than doubled in 2010. Now the
governments are back-pedalling: In Italy the solar energy rates have been cut to such an extent that investments have become less attractive since
June. As a result, compared to earlier expectations, the level of expansion
in 2011 is set to be noticeably lower. The EPIA expects new installations of 3,000 to 5,000 MW – contrasting with 3,600 MW the previous year. Spain, France and the Czech Republic, also powerful solar energy
markets, are taking even stronger action against PV. Since the lavish
funding drove expansion on the Iberian Peninsula to 2,708 MW in 2008, the Spanish government has been nipping every solar energy concept
in the bud. Restrictions in the claim to feed-in compensation and a rigid capping on expansion to 500 MW per year led to a market slump in
2009 to 17 MW. Specific measures are keeping it at a very low level. In this connection, the compensation for open-air and major commercial roof Latest technology: concentrator systems are conquering the market. An optical feature concentrates light on tiny solar cells, which generate electricity highly efficiently. (Photo: Amonix)
installations, the two previous growth drivers, has been cut to such an extent that now even steadfast investors have fled the country.
They are not able to find any new opportunities in Spain’s neighbour
France, because a new funding scheme has been in force in that country since spring, according to which only 500 MW per year are funded.
Although already-approved projects have been given the go-ahead for implementation, which is why the EPIA believes that growth from 719 to between 1,000 and 1,250 MW is possible this year, Paris is however
retaining the 500-MW upper limit, which is leading experts to assume
that the market could be abruptly halved in 2012. In the Czech Republic the
expansion programme has already come to a standstill. Following a recordbreaking year in 2010 with new installations totalling 1,490 MW, the EPIA
only expects 100 to 200 MW in 2011, as Prague completely cut funding for open-air installations in March.
Is PV thus running out of steam just before reaching its status as
a competitive source of energy? Without politicians relenting, new
installations globally will decline this year by around 20 per cent to 13,300 MW, according to estimates by the EPIA. Although new markets are
expected to be created in the form of China, India and USA, they cannot, for the time being, compensate for the slump in Europe.
This has created a serious problem for the solar energy industry: many
manufacturers have recently invested in new production lines. The older
factories, which produced at costs, which now no longer have any markets to sustain them, are now causing massive surplus capacity. According to
US market researcher iSuppli, production capacity will grow to 42,000 MW by 2012 – coupled with demand of just around 20,000 to 27,000 MW. “We
are faced with an impending market adjustment process, which only a few companies will emerge from unscathed”, predicts Stefan de Haan, analyst at iSuppli.
Race for efficiency
In order to survive among the competition, the manufacturers are endeavouring to ensure the rapid further development of their
products. They are investing in increasingly cost-effective productions
and moving the commercialization of new cells with higher efficiency
levels forward with great commitment and effort. “The companies are
doing everything to avoid becoming victims of the market adjustment process”, explains de Haan. In the process the machinery and plant
manufacturers are assisting them with their innovations. Companies
cells a lower, thicker layer is enriched with boron in order to achieve a
enables the manufacturers to increase the degree of efficiency coupled
phosphor ensures a surplus of negative charge-carriers. n-type cells are
such as Centrotherm or Grenzebach supply production equipment, which with a reduction in manufacturing costs. The suppliers will present their
production-related innovations and new products from 23 to 26 October 2012 at the International Trade Fair for Solar Production Equipment,
solarpeq, in Düsseldorf. The parallel event, glasstec, the world’s leading
trade fair for the glass industry, will be presenting solar applications in the area of architecture.
At the current time it looks as if the Chinese manufacturers are racing
away from the competition. Yingli Green Energy for example is seeking
to increase the efficiency level of its cells up to 20% using a special type
surplus of positive charge-carriers, in the upper emitter, by contrast,
structured in exactly the opposite way. Their advantage is that boron is less critical for the degree of efficiency due to its atomic properties. As a result, it is either possible to use cheaper silicon containing more impurities or to manufacture cells with higher efficiency. Yingli is implementing the MWT concept by placing the electricity busbars - necessary for individual cell
relay in the reduction of shade level - on the reverse and connecting them with the metal contacts on the front using tiny holes. The higher light incidence generates an increased amount of electricity.
In turn, JA Solar from China has developed a solar cell, which with an
of silicon, mono-crystalline n-type silicon, and so-called Metal Wrap
average 17.5 per cent efficiency, converts exactly one percentage point
thicknesses, which possess varying degrees of conductivity. In standard
made of multi-crystalline silicone. The key to higher efficiency is a new
Through (MWT) technology. Silicon cells consist of two areas of different
more of sunlight into electricity compared to its previously standard cells
A key reason for the increased degree of efficiency in thin-film
applications is rapid advances in the production techniques and materials. Previously one of the greatest problems in manufacture was the
separation of the semi-conducting layers quickly and homogenously on large surfaces. The latest vacuum coating machines produce more even absorbers thus increasing the efficiency of the modules. Innovations
in glass also play a key role in increasing efficiency and reducing costs.
Specially treated surfaces coated with light traps or anti-reflective layers ensure that more light penetrates the module and remains there. At
the same time, the industry is constantly reducing the thickness and
weight of its glass thus reducing costs – a decisive aspect for the solar
energy industry, which is desperately searching for rapid cost-reduction
measures. By combining solarpeq and glasstec, Messe Düsseldorf is taking into account the close interlinking between the solar energy and glass
industry; in Düsseldorf visitors are provided with the unique opportunity Made in Germany: German module manufacturers are mainly banking on quality as a sales criterion. (aleo solar) semi-conductor called “Quasi-Mono”. It is produced similar to simple multi-crystalline silicon, but has mostly mono-crystalline properties
and even has less crystal defects, which can be detrimental to energy
generation. “As a result, the energy output of solar modules can be clearly increased with just minimal additional expenditure”, says Philipp Matter, Vice-President JA Solar Deutschland. The company has been selling
modules consisting of Quasi-Mono cells since this summer under the “Maple” brand.
To avoid getting left behind in terms of technology, the German
manufacturers are keeping up through their innovations. Bosch
Solar Energy and Schott Solar are now also producing MWT cells and
manufacturing selective emitters. Q-Cells in contrast, has optimized the reverse of their cells in such a way that, compared to previous Q-Cells
standard cells, the efficiency has increased by more than one percentage point to 19.5 per cent for multi-crystalline and 20.2 per cent for mono
crystalline material. Special anti-reflective (glare) and passivating coatings minimize light reflections and charge-carrier losses, explains Head of Technology Peter Wawer.
Competition for crystalline?
Advances in new PV applications such as the thin film or concentrated PV systems are however making the situation more difficult for the
suppliers of crystalline technology. In series production CIGS modules for example now reach an efficiency level of 14 per cent. CIGS stands for a
semi-conducting combination of copper, indium, gallium and selenium.
The usual level for thin film is around ten per cent efficiency, on average
around 16 per cent is achieved by modules in crystalline silicon. As a result,
thin film is making inroads into efficiency areas which were previously the preserve of silicon technology.
of meeting all the decisive innovation drivers in the PV sector at one fair.
The use of so-called concentrator systems is a further approach aimed
at PV cost-cutting. The technology has passed the laboratory stage and is on its way to commercialization. The globally installed concentrator
performance could be increased from the current level of 100 to 2,000
MW by 2015, says Arnulf Jäger-Waldau from the Joint Research Centre
of the EU Commission. The basic idea behind the technology is simple: attractively priced optics replace expensive semi-conductor material. The systems work with lenses or mirrors, which similar to a burning
lens, concentrate the sun’s rays on one cell. A tracker ensures that the units follow the sun’s position. Stagnating markets, an increasing
number of technical options – a hotly contested battle for a place in the sun has begun.
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Coffee in bed, Fred?
he phone rang at half past six that
morning. I had just entered the black and white tiled kitchen and was switching on the kettle. I could only guess who
that would be. My boss’s husband had
arrived for business only the day before,
so everyone was tip-toeing again. He was a short man; shorter than I am. His grey
hair – the little that he had – was always neatly gelled backwards with the comb
lines accentuating his white scalp. For some odd reason, he always wore the same old jacket. If he were to be an animation character, he would probably have been the twin of Fred Flintstone; without the hair.
“Could I ask for a cup of coffee in bed, please?”
He had started this ritual the previous time he was here; about a
month after I had started managing the guesthouse for him and his wife.
The house was still quiet. The only sounds were
those of the filter coffee slowly brewing, filling the kitchen and the hall way with nostalgic
flavours, the oven’s fan, and his demanding request: coffee in bed.
“Yes, sure,” I responded, stunned, to his
actually unacceptable request. Not even my
there for a month by then. If only my boss could limit her spending on clothes and rather save some of the revenue for marketing. But
then again – it seemed as if the boutique clothes were all that kept her husband within reach. Unfortunately she was 200 kilometres
away at this stage and he was calling on me to serve him coffee in bed.
When I got to his room, the door was already open by a crack and
as I carefully kicked it open with my left foot, tray in hand, he glared over his round spectacles’ rim and said: “Thank you, Sweetie, you
can put it down there.” He waved his puffy hand to the mahogany bedside table, while wiggling his nick-nack toes underneath the
white, crinkled Percale duvet. (Okay, perhaps he didn’t have nick-
nack toes, but judging by his lack of professionalism, I’d like to think he did.)
The next day, just as it was approaching its end, I heard a
knock at my door. I was off duty by then; as much as you can
be when you live in-house and the telephone is diverted to
your cell phone. As I opened the door, there Fred Flintstone
stood with a little red bucket of dark chocolate Haagen-Dazs ice cream. I was relieved to see that it was only one bucket
and not two. That was the one time I would have preferred to eat my ice cream alone, thank you very
most demanding guests would have asked me
to bring them coffee in bed. None the less – he
Why on earth would my boss’s husband
was my boss’s husband and the actual owner
buy me ice-cream? You might say I was naïve.
of the house, which they had turned into a
I won’t take offence.
guesthouse only a few years ago. Who was I to say no? After all, I was dependant on them for my salary.
Most of the Soccer World Cup’s tourists
had left about a week before and the city was back to normal. Well, as normal as it
could be. The hospitality industry had had its ups and downs since South Africa had been chosen as host. We had received a lot of positive
comments on our service excellence during
that time and I was excited. I had only been
“Wow, thank you. That really was not
necessary.” I smiled; not because he bought me ice-
cream, but because he was leaving for the airport. The situation was becoming more and more
uncomfortable and I was starting to wonder how to handle
the next incident. This was not only unprofessional, but also
“Until next time,” he waved the next morning after I
had dropped him off at the airport. I shuddered at the thought of when the next time would be.
The smell of coffee still lingered in the breakfast room
when I arrived back from the airport. Due
to my boss’s spending of the guesthouse’s
income and the lack of guests, I had to move into the guesthouse from my apartment.
This lovely ocean view apartment was part
of the contract since the beginning; except I was never given the official contract to
to see me.
His breath smelt like aeroplane coffee. That following morning, the usual
ritual occurred. I had just switched on the computer when the phone rang.
“Could I have some coffee in bed, please?” This time he was staying in the room
sign. Unfortunately, the amount paid for the
parallel with the kitchen, so I couldn’t even
room in which I now had to live in. Instead,
kitchen staff gave me a quick grin.
apartment’s rent was never compared to the it was used to pay for more boutique skirts
dare to sigh. Instead, I rolled my eyes and my When I knocked at the door with the tray
and jewels and my basic salary remained
in both hands and my foot gently tapping
drastically, mainly because of the fact that
unchanged. My working hours increased I was now living at work. My bags were
against the white, wooden door, the knob Usually he would stay in bed, I thought,
stacked on top of the one loose standing
with his not so well tanned pot-belly
long visitor, but not a permanent resident.
would he get up this morning? But then,
closet, which would be enough for a week I stored a few of my belongings at a
friend’s house to ensure more walking
space. I wished it hadn’t been necessary for
me to move. I might have been able to keep the coffee and the ice cream at a distance then.
As lovely and practical as the guesthouse
was, as inconsiderate were its owners. I now understood why some people only own
guesthouses and hire managers to run it for them.
I guess some people just do not have that
sense of hospitality and some owners: no sense at all.
The next time bald Fred arrived, I had to
pick him up at the airport again. Never in
my life had any boss of mine - let alone their husbands - greeted me with a kiss. I guess,
for some inexplicable reason, he was happy
hanging over the covers. Why on earth when I saw him, his intentions were
obvious: There he stood, with only a shirt on, gesturing that I should hand over the
tray. Out of shock (I wouldn’t be surprised
if my jaw had fallen to the ground) I luckily caught only a glimpse of his white, hairy
legs and the one button that was not there. No pun intended.
I handed him the tray and headed to the
That was it.
I opened a Word document on the
computer and I started typing my
resignation. That, without even knowing
where to go thereafter, was my immediate
reaction to his unprofessional, self-centred intentions.
The animation character, Fred Flintstone,
will never be the same again.
AA Quality Assured Accommodation (AAQAA) is an endorsement programme whereby your accommodation establishment can be awarded the AAQAA brand endorsement providing that your establishment meets the standard required of the programme For more information contact AA Travel Guides Head Office on 011 713 2000 or email firstname.lastname@example.org See details of over 2300 members of the AAQAA programme on http://www.aatravel.co.za
Green Queen: The face behind Hotelstuff/Greenstuff
Living as a hippie in California in the 1970s, Lorraine Jenks worked with environmentalists, living a green life - saving energy, conserving water and recycling wherever she could. This is where her enthusiasm began for environmental concerns. oining Southern Sun on her return to South Africa,
Lorraine persevered with her endeavors to instill green procurement practices in the 80-plus hotels under her
wing. At the time, it was nothing more than a ‘nice idea’ and not the serious situation it is now. Her attempts to garner information from suppliers on
their green practices, were met with nothing more than an
appeasing answer, covering the
Compiled by Bryan Maron Africa had a history of being proud of its natural
lack of transparency she was demanding.
heritage and conservation, it still lagged behind
going out to tender, who were fellow believers
to make sustainability more appealing and
countless suppliers struggling to get their foot in
Greenstuff in 2008. It was an online directory
market. This is where she saw the gap for a
responsibility when it came to the environment.
trade in this arena.
after speaker in South Africa’s tourism,
aimed at facilitating introductions aimed at a
she educates and distills her vast knowledge
is today Hotelstuff/greenstuff. Today, Hotelstuff is
She regularly teams-up with industry experts
This directory is now the first choice for many
water/waste management and carbon offsets.
Lorraine attempted to source suppliers when
the rest of the world. Lorraine was determined
in her cause. At the same time, she came across
throwing caution to the wind, officially launched
the door, with the major players in the hospitality
showcasing green alternatives and encouraging
directory geared primarily at those looking to She set about creating an online platform
Lorraine is now a highly respected, sought
hospitality and sustainability markets, where
specific target market. This was the start of what
on the greening of the supply chain as a whole.
11 years old and Greenstuff three.
in the fields of training, green certification,
procurement managers when sourcing their
She has also won a number of awards, being
suppliers. Her crusade around environmental
Best Overall Stand at Decorex Jhb 2010, and
sustainability may have been a bit premature, but her belief never waned,
the FEDHASA Chairman’s award. Hotelstuff is continuing to grow in
everything that she had been fighting for, became mainstream thinking.
The website has been growing exponentially, and Lorraine is happy to
and conservation were finally being taken seriously. Even though South
real and noticeable difference to our planet.
and when Al Gore’s now infamous movie, ‘An Inconvenient Truth’ aired, People were finally sitting up and listening, The idea of sustainability
leaps and bounds and the market’s reception has been astounding.
continue her work in this realm, showing her commitment to making a
Intercontinental Johannesburg Sandton Towers wins Gold SANBI Class certification Biodiversity for Life InterContinental Johannesburg Sandton Towers has been awarded a Gold Class Certification by the Heritage Environmental Rating Programme. This is higher than the silver status awarded in the 2010 audit, and is an indication of the hotel’s commitment to the Heritage Audit Protocol and ultimate desire to improve environmental management in a hotel of this stature.
By Lesley Simpson
he scope of the audit included various
elements including physical reviews of specific areas and facilities within the hotel. Some key findings included:
• Creation of a joint purchasing department
with Sandton Sun hotel resulting in bulk procurement.
The positive spin-off is
the reduced number of deliveries and product packaging delivered onto the premises.
• Screening and requesting environmental compliance from business partners, suppliers and contractors.
• A focus on efficient resource consumption where feasible
• Excellent management of the flora within the hotel and on the property.
• Energy management and savings as a result of the installation of heat pumps, and low energy lighting.
• Commendable CSI projects.
Falling in line with The InterContinental Hotel Group’s conservation
partner, National Geographic and their drive towards responsible
tourism through their Green Engage programme, the affiliation with Heritage emphasises the global drive to take accountability and to
implement and drive initiatives with guests, partners and staff alike. Says Josiah Montsho, General Manager, “We are extremely proud
of this award and would like to recognise the staff and congratulate all those involved with the environmental management at the property.”
Linked to one of Africa’s most prestigious shopping centres,
Sandton City, and within easy walking distance from the heart of Sandton’s CBD as well as Gautrain station, InterContinental
Johannesburg Sandton Towers boasts an ideal location for business and leisure travellers alike. For
Johannesburg Sandton Towers on (011) 780 5555 or email email@example.com
The King of Thailand holds a garden party for his 86th birthday at the embassy in Pretoria
THE NEW IRRESISTIBLY SWEET OBiKWA MOSCATO. Sc Schweet.
OBiKWA OBiK OB iKWA iK WA M Moscato t iis now available in South Africa.
GO ON. STICK YOUR NECK OUT.
Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.
Food Wine Design