Hotel Magazine January 2025

JANUARY 2025

THE LEADING PROFESSIONAL JOURNAL FOR HOTELIERS

The Landmark London

EDITOR’S NOTE

JANUARY 2025

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s we usher in 2025, it’s clear that the hospitality landscape is evolving in ways that excite and inspire. In this January issue of Hotel Magazine, we explore how hotels are pushing boundaries, embracing creativity, and taking bold steps toward a more sustainable future.

This month, our spotlight shines on The Rise of Experiential Dining, a trend transforming the food and beverage sector. From immersive pop-up concepts to curated tastings and innovative seasonal menus, hotels are reimagining how guests engage with cuisine. Experiential dining isn’t just about meals; it’s about storytelling, connection, and creating unforgettable moments. We dive into how industry leaders are setting the table for success and guest delight in 2025.

Sustainability also takes centre stage in this issue, with a focus on Partnering for a Greener Future. Hotels worldwide are forging collaborations with eco-conscious brands, rethinking operations, and committing to sustainable practices. From upcycled furniture to carbon-neutral supply chains, we uncover how these partnerships are not only reducing environmental impact but also strengthening brand values and guest loyalty.

And, once again, our Ones to Watch feature highlights the game-changers poised to define 2025. This year, we’ve handpicked six exceptional brands and six awe-inspiring venues leading the way in design, innovation, and guest experience. Whether you’re seeking fresh inspiration or looking to stay ahead of the curve, this list is a blueprint for success.

As we embark on a new year, I’m reminded of the dynamic creativity and resilience that define our industry. Hospitality is more than a business; it’s a craft, a community, and a canvas for innovation. Here’s to a year filled with fresh ideas and progress toward a brighter, more sustainable future.

JADE EVANS, EDITOR

© 2024 Cogent Multimedia Limited, 1st Floor, Saphir House, 5 Jubilee Way, Faversham, Kent, ME13 8GD. No part of this magazine may be reproduced or stored in a retrieval system or transmitted in any form – electronic, mechanical or physical – without express prior permission and written consent of the publisher. Contributions are invited and when not accepted will be returned only if accompanied by a fully stamped and addressed envelope. Manuscripts should be type written. No responsibility can be taken for drawings, photographs or literary contributions during transmission or in the editor’s hands. In the absence of an agreement the copyright of all contributions, literary, photographic or artistic, belongs to Cogent Multimedia Limited. The publisher accepts no responsibility in respect of advertisements appearing in the magazine and the opinions expressed do not necessarily represent the views of the Publisher. The Publisher cannot accept liability for any loss arising from the late appearance or non publication of any advertisement.

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CONTENTS

18 ONES TO WATCH

Making a return, our highly anticipated Ones to Watch feature highlights noteworthy brands and venues making big moves in the hotel space for 2024.

26 INTERIOR DESIGN

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28

In an insightful guest column from Freelance Journalist and Design Enthusiast, Hamish Kilburn, shares his thoughts on how the rise of digital nomads is going to change how design and hospitality lands.

35 FOOD AND BEVERAGE

Exploring the trend of pop-up dinners, themed tastings, and seasonal menus that allow guests to enjoy exclusive, limited-time experiences within hotels, we speak to experts on the rise of experiential dining.

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48 IN THE HOT SEAT

Lending themselves to our sought after Hot Seat this month it the fantastic, Pablo Dafonte, Operations Manager at The Wellesley.

61 SUSTAINABILITY

Focusing on partnerships between hotels and sustainable brands, we look at how to partner for a greener future.

80 UKHOSPITALITY

72 EDITOR

Jade Evans jevans@cimltd.co.uk

EDITORIAL ASSISTANT Ailsa Newgreen ailsa@cimltd.co.uk

PUBLICATION MANAGER Declan Wale dec@cimltd.co.uk Tel: 01795 509 112

ASSISTANT MANAGER Jazmine Davis jazmine@cimltd.co.uk Tel: 01795 509 112

ACCOUNT MANAGER Manjeet Griffiths manjeet@cimltd.co.uk Tel: 01795 509 112

ADMINISTRATION MANAGER Natalie Murray admin@cimltd.co.uk Tel: 01795 509 103

CREDIT FACILITIES MANAGER

As a fantastic source of expert guidance and insight, we are delighted to share another guest column by UK Hospitality’s Kate Nicholls.

SOCIAL MEDIA MANAGER Lily Lawson socials@cimltd.co.uk

DESIGN AND PRODUCTION Grant Waters grant@cimltd.co.uk

James Taylor james@cimltd.co.uk

Gwen Lee creditcontrol@cimltd.co.uk Tel: 01795 509 103

SALES DIRECTOR

MARKETING MANAGER

CHIEF EXECUTIVE

Lucas Payne lucas@cimltd.co.uk

Tom Woollin tom@cimltd.co.uk

John Denning

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28th

APRIL

2025

Tickets Available Now www.thehotelmagazine.co.uk/hma

INDUSTRY UPDATE

Armathwaite Hall Hotel Unveils £150k Investment in New Restaurant ‘The Grill’

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he award-winning Armathwaite Hall Hotel, in the Northern Lake District, has announced an exciting £150,000 investment in a new dining offering: The Grill, a relaxed steak and seafood restaurant. The refurbishment will transform the hotel’s former Brasserie into a modern, welcoming dining destination, offering an elevated yet relaxed experience for both hotel guests and local diners alike.

The Grill will serve as a more accessible alternative to the hotel’s fine-dining Lake View Restaurant, while maintaining the culinary excellence for which Armathwaite Hall is known for. The menu, created by Executive Chef Chris Lee, will focus on traditional British dishes with a modern twist, featuring a rich selection of locally sourced, seasonal ingredients. This will include beef from the hotel’s own herd of Belted Galloway cattle, as well as seafood from nearby Maryport Harbour. Guests can experience mouth-watering cuts of steak, fresh seafood and an array of inventive options suitable for vegetarians and vegans.

The Grill will also offer fresh salads and lighter dishes specifically for spa guests, allowing them to enjoy a comfortable, relaxing dining experience in their robes.

Executive Chef Chris Lee says; “We are incredibly excited to introduce The Grill to our guests. The new restaurant concept is all about showcasing the best of British produce

in a relaxed, contemporary setting. The ability to offer locally sourced, high-quality ingredients from our own farm and surrounding areas will make this a quality dining experience for our guests. From grass-fed beef to freshly caught seafood, we’re bringing the very best of the Lake District to our guests’ plates”

Innholder Scholarships programme awards 12 hoteliers with management courses worth over £11,000 each

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2 hoteliers have been selected for this year’s Master Innholders Innholder Scholarships programme. Each hotelier will now have the opportunity to undertake one of three prestigious management courses, worth over £11,000, either in the UK or abroad.

Comprised of several different modules over a six-month period, those on the Innholder Scholarship programme will learn how to lead cross-function teams, manage constant change, develop new insights and strategies, as well as understand and examine their business from a global perspective on either the Talent Development Programme or General Management programme at Cranfield University, UK, or the General Managers Programme at Cornell University, USA. The 12 successful applicants of the Innholder Scholarships are: • James Hilton, Front of House Manager, The Montague on the Gardens • Rachel Cabirol, Revenue Manager, The Royal Lancaster London • Marie-Charlotte Gauter, Director of Rooms, Hotel Café Royal • Sebastian Koewius, Food & Drink Operations Manager, Nobu London Portman Square • Denzil Arendse, Operations Manager, The Manor House • Byron Fiddler, General Manager, New Park Manor Hotel

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• Kim Mouflier, Hotel Manager, Hilton London Bankside • Carlo Iulianella, General Manager, Seaham Hall • Jakob Gowin, General Manager, Melia White House • Craig Routledge, General Manager, Kilworth House Hotel • Mark Spanton, General Manager, Dakota Hotel Leeds • Oliver Milne-Watson, General Manager, The Newman Speaking on the announcement of this year’s scholarship winners, James B. Clarke MI, Chair of the Master Innholders, said, “I am incredibly impressed and proud of all our successful applicants for this year’s Innholder Scholarships.” www.masterinnholders.co.uk.

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04/12/2024 16:52

HOTEL MAGAZINE AWARDS

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HOTEL MAGAZINE AWARDS

GET YOUR TICKETS The countdown is seriously on now as we gear up for the Hotel Magazine Awards next April. Coming to London next year, we will celebrate the best of the hotel sector. The event aims to highlight the most outstanding hotels, innovative designs, and exemplary service across a range of categories. Here, we share what you can expect from attending and how you can get involved!

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he HMAs are set to take place on April 28th, 2025 and will offer an unmissable evening of celebration and inspiration for an array of hospitality professionals.

Although applications are now officially closed, there is still plenty of time to get your tickets! If you haven’t already secured a place as what’s set to be one of 2025’s hottest industry events, you can do so now on our website.

Taking place at The Leonardo Royal, Tower Bridge, we are proudly offering an unmatched networking opportunity with some of the biggest names in hospitality, whilst celebrating the efforts within the hotel sector. The awards

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will be presented by global rum expert, Ian Burrell and the event will honour the exceptional efforts of hoteliers, managers, staff, and establishments that have set new benchmarks in service, innovation, and sustainability. From boutique hotels to renowned chains, the awards recognise a wide array of categories, reflecting the diverse nature of the industry.

The ceremony will be graced by an array of esteemed industry greats and representatives from various sectors of the hospitality industry. Among them are Hospitality Action, Expedia Group, EcoScent, Difference Coffee, Institute of Hospitality, Bidfood, VANITY GROUP, Eira Water, , Leonardo Royal Hotels, PoB Hotels, Palm PR,

HOTEL MAGAZINE AWARDS

Silentnight, Doctor Cocktail, LEMI Group, Monpure, Dola Dira, Miele, Tequila Komos, MEWS, Remy Cointreau, The Botanist, Telmont UK, Mixology Express, The Burnt Chef, Glencairn, Rituals, Lockhart, icebox, The Biskery, AVLA and Stuncroft.

Alongside all of the other magic on the night, we are offering the chance to win some incredible prizes in our silent auction organised by Impulse Decisions. Rest assured, this will not interfere with the awards, nor will there be any pressure but we wanted to add an extra layer to the fun as well as raise some money for our two amazing chosen charities – Hospitality Action and The Burnt Chef.

To take part in the silent auction, you will just need to complete your details, place your bids against your chosen items and hand your brochure in to a member of the team!

Attendees will include hotel owners, general managers, industry suppliers, and media representatives. The ceremony will include a three-course dinner, a complimentary free-flowing cocktail bar with delicious serves created by Dr Cocktail himself, pop-up bars, and an unmissable after-party at The Four Seasons Tower Bridge, providing ample opportunities for attendees to connect, share insights, and forge new partnerships, all whilst celebrating the incredible work of the hotel space.

As the date of the Hotel Magazine Awards approaches, excitement continues to build within the hospitality community. For any more information and to purchase tickets, visit thehotelmagazine.co.uk/hma/tickets/. We can’t wait to have you join us in celebrating the pinnacle of excellence in the hotel industry!

The Details Where?

Leonardo Royal, Tower Bridge

When?

28th April 2025

What?

A celebration of the incredible hotel sector, shining a light on individuals who are making a difference.

How to attend

Buy your tickets online now at thehotelmagazine.co.uk/ hma/tickets/

After party location

The Four Seasons Tower Bridge

Award Categories

The Environment Award Marketing Innovation Award Best Spa and Wellness Venue Food & Beverage Award Diversity, Equality and Inclusion Award Unsung Hero Best Hotel Group Hotel of the Year Hotelier of the Year

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HOTEL MAGAZINE AWARDS

COMPANY PROFILE Difference Coffee are the official coffee sponsor at next year’s Hotel Magazine Awards. As the event date draws closer, we had a catch up with Founder of the brand, Amir Gehl, who explains why he sees the importance in partnering with industry events and what Difference Coffee strives to achieve.

Please introduce your company and what you strive to achieve within the hospitality sector

At Difference Coffee, our primary goal is to redefine the coffee experience in the hospitality sector by offering the world’s rarest and most exceptional coffees. Our vision is centred on three key objectives: enhancing customer experience, improving profitability, and promoting sustainability.

First and foremost, we believe that premiumisation in the coffee offering is essential to elevating the overall customer experience. When guests encounter our single estate specialty coffees, sourced from the most prestigious estates and coffee competitions, they are treated to a luxurious and memorable experience. This aligns perfectly with the high standards expected in top-tier hospitality settings, such as luxury hotels and Michelin-starred restaurants. Our coffee is not just a beverage; it’s an integral part of the guest’s journey, contributing to their overall satisfaction and encouraging repeat visits.

Alongside enhancing the guest experience, premiumisation also brings significant financial benefits.

By offering high-quality, rare coffees, establishments can differentiate themselves in a crowded market, allowing them to command higher prices and, ultimately, improve profitability. Our coffees add tangible value to the brand, making it possible for hospitality businesses to not only meet, but, exceed customer expectations, leading to increased loyalty and revenue.

Lastly, but no less importantly, we are deeply committed to sustainability. Unlike conventional coffee, which is often subject to the fluctuations of the commodity market, our coffee is sourced based on quality. This approach ensures that we support sustainable farming practices, and by doing so, we maintain the highest standards in coffee production. As a carbon-negative company, we are leading the way in setting new industry benchmarks for environmental responsibility, offering our partners a way to elevate their sustainability credentials as well.

Through exclusive partnerships with luxury hotels and Michelin-starred restaurants, we are successfully bringing these goals to life. Our commitment to offering only the finest, sustainably sourced coffee means that our

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partners can confidently provide their guests with a unique and luxurious experience, while also supporting a more sustainable future.

Why is it important to for your brand to be involved with the HMA’s

Being involved in the Hotel Magazine Awards will be an important opportunity for our brand to demonstrate our ongoing commitment to excellence within the hospitality industry. These awards are globally recognised for celebrating the best in hospitality, and our participation will allow us to highlight our dedication to delivering the highest quality coffee experiences to luxury hotels and Michelin-starred restaurants. By engaging with such a prestigious forum, we aim to further establish Difference Coffee as a leader in premiumisation, sustainability, and customer experience. This involvement will not only affirm our efforts but also strengthen our relationships with toptier establishments, as we continue to set new standards in luxury and sustainability in the coffee industry. differencecoffee.com

HOTEL MAGAZINE AWARDS

JUDGE’S PROFILE Another star-studded face you may recognise that is joining our HMA judging panel is none other than renowned bartender – The Maestro, Salvatore Calabrese. Salvatore will be judging our Food and Beverage category at next year’s Hotel Magazine Awards. As the judging day creeps upon us, we find out Salvatore’s approach to excellence and what it means to him to be involved in the esteemed event.

How are you feeling ahead of the Hotel Magazine Awards Judging Day?

I have been in the hotel business for over 50 years, and it never gets old to participate with the judging of hotels they are the house of most great bars.

Can you tell us about your approach to evaluating competitors?

I always believe that it is not the place that makes the place, it is the people inside. You might not have a perfect hotel, but if you have a perfect host, someone who makes you feel comfortable, then you’ve got it all. Something about Duke’s, for example, when I started, it was a very small hotel and didn’t give much in the way of luxury, but certainly gave a lot in the way of service. The welcome is the very first step - yes, it is magical and glamorous, but if there is no soul then its value depreciates. This can come from a simple smile or a heartfelt welcome. After this, I will focus on every detail, exactly what it is that makes the hotel different.

From the coasters, to the plates and the glassware. I grew up in this business being very particular and that is why I have created so many standards. It is nice to see things that I have not thought of before and that’s what I’ll look out for.

What attracted you to participate as a judge for the Hotel Magazine Awards?

It is a great magazine, so, why not? Who better than me with the experience that I have? I have travelled the world - some hotels impress you, and some don’t quite hit the mark. You get impressed for the luxury, for the wow factor, where they are, how they are and the landscape. Once again, what makes them special, what makes them magical - you visit hotels to feel comfortable and special. Many people spend more money than they should but they do so in search of these special moments.

What do you hope to achieve through your role as a judge?

To have a voice, I love hospitality and hospitality does not

have age. One of the most important things for me is to be humble.

What qualities do you look for in a nominee?

I’m looking for something that’s different to anybody and anything else - I will evaluate the nominees keeping in mind the 360 degree approach. Design, lighting, the welcome, the approach, how comfortable the venue is and, of course, the F&B menu. Sometimes you go into these beautiful hotels but you sit down on an uncomfortable chair - you have to design for comfort, not design for aesthetics. www.thehotelmagazine.co.uk

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BRAND FOCUS

ONES TO WATCH Back again this January, our Ones to Watch feature highlights noteworthy brands and venues making waves in the hotel space for 2025. Below we list six brands to keep an eye on in the next 12 months who are positioning innovation at the forefront.

Pictured: Jo Loves Mango Thai Lime at Royal Lancaster London.

VANITY GROUP

VANITY GROUP is home to over 40 of the world’s most progressive brands, providing designer guest amenities that transcend the bottles in the bathrooms and become an integral part of the storytelling and guest experience of the hotels they work with. Their unique approach to supplying amenities paired with creative partnerships has seen a giant Jo Loves Perfume installed in the lobby of Shangri-La The Shard, London through to an in-room KEVIN.MURPHY styling channel at art’otel.

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Originally founded in Sydney, VANITY GROUP now works with 6,500 hotel partners from globally recognised groups to legendary independents and are pioneers of sustainability within the industry. In 2023, VANITY GROUP HQ achieved B Corp status and their ESPA Hotel Collection was the first amenity range to be awarded the Global Recycled Standard. To discover more about the VANITY GROUP House of Beauty, contact info@vanitygroup.com.

BRAND FOCUS

Saicho

Saicho aims to solidify its position as a global leader in sparkling tea. The brand is committed to elevating the art of food pairing by collaborating closely with top-tier hotels and restaurants, showcasing how sparkling tea can enhance fine dining experiences. Through ongoing education initiatives, Saicho seeks to inspire both consumers and industry professionals, highlighting the versatility and sophistication of sparkling tea as a beverage that bridges tradition and modernity. By championing this unique category, Saicho aspires to redefine beverage culture on a global scale.

Founded in 2020 in the UK, Saicho is a luxurious, nonalcoholic, single-origin sparkling tea brand created by husband-and-wife team, Charlie and Natalie. Both with a PhD in Food Science, the duo is redefining the art of teamaking by creating unique and sophisticated sparkling teas that are both innovative and delicious.

The multi award-winning, champagne-like teas are designed to pair perfectly with food. There are 3 tea expressions in the range, Darjeeling, Jasmine and Hojicha, each with a set of distinct flavour characteristics, unique to the respective regions in India, China and Japan.

Each sparkling tea has been carefully balanced and crafted to shine a light on the nuanced and complex flavours of tea, promoting as much interest and provenance as premium wines and champagnes.

Saicho proudly produce a refreshing tea that is vegan friendly, sulphite free, low calorie and with no added artificial sweeteners or preservatives. They have a dedicated commitment to a clean and transparent production method that truly celebrates the world’s finest teas. www.saichodrinks.com

Belu

Belu is a purpose-led water brand offering British natural mineral water in lightweight ethical glass and 100% recycled plastic bottles. In addition to bottled water, Belu provides sustainable and innovative water filtration solutions, including a range of filter taps for hospitality and workplace settings. Belu is a social enterprise that is changing the way the world sees water. As well as investing in carbon reduction and UK water stewardship, they have given WaterAid £5.8m since 2011.

For 2025, Belu have launched The Belu Curve, an elegantly designed filter tap, perfect for head offices and hotel common areas. The Curve complements Belu’s extensive range of back-of-house and front-of-house taps and the Belu team are looking forward to partnering with more hotels across the UK, Hong Kong, and Singapore, helping to meet sustainability goals and deliver an impeccable guest experience. belu.org www.thehotelmagazine.co.uk

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Kellanova

BRAND FOCUS

Kellanova is thrilled to introduce Cheez-It to the UK market—a snack icon known for its bold, cheesy flavour and perfectly crisp texture. Loved by millions in the U.S., Cheez-It brings a unique snacking experience that’s ideal for everything from complementing lunchtime meal deals to casual grazing through the day.

In 2025, our focus is on firmly establishing Cheez-It as a must-have snack in the UK. With its rich heritage and unparalleled taste, we’re confident Cheez-It will become a favourite among snack enthusiasts looking for something delicious and satisfying.

Discover more about Cheez-It and why it’s the snack to watch in 2025: https://www.stockitcheezit.com/en/ cheezit-brandsite.html

MEWS

Mews is a leading hospitality cloud that powers flexible hotel management in more than 5,500 properties around the world, all while streamlining operations and maximizing revenue. Customers range from 10-room independent boutiques to international brands like BWH Hotels.

With Mews, hoteliers think beyond rooms, seamlessly managing multiple space types, from parking spots to meeting rooms and karaoke booths. Over 1,000 of hospitality’s best applications are integrated with no connection fees.

What really sets Mews apart is its commitment to human experiences. Automation and AI empowers staff to step out from behind their desks and engage with guests like never before. Meanwhile, guests are similarly empowered to tailor their stay to suit their personal preferences.

2025 will see another year of ambition for Mews, coupled with hugely exciting product development. Recently acquired Atomize and Quotelo mean that leading revenue management and event management functionality will be integrated, unlocking new time saving and revenue boosting opportunities for hoteliers. mews.com/en

Verdant

With over 45 years of energy management expertise and installations in 7,000+ properties worldwide, Verdant is expanding its smart thermostat solutions to the UK hospitality sector.

On average, hotel rooms remain unoccupied over 60% of the time, wasting energy on heating and cooling empty spaces. Verdant’s advanced occupancy-sensing technology ensures comfort and savings: Guests enjoy full temperature control when present, while empty rooms enter ‘setback mode,’ reducing HVAC runtime by up to 45%.

As part of Verdant’s ambitious plans for European expansion, the company is already achieving success with several installations in the UK, and trial reports exceeding expectations. With Europe’s increasing focus on carbon reduction and emissions, Verdant’s data-oriented solution helps hotels align with mandates and regulations by cutting HVAC runtime and significantly reducing energy consumption while simplifying compliance and reporting processes.

Make your hotel smarter, greener, and more costefficient today. Contact us to learn more. verdant.sales@copeland.com

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OCT 2024

VENUE FOCUS

ONES TO WATCH As part of the Ones to Watch feature, here we present a series of six new venues set to make a splash in 2025.

ROMEO Roma

In Q1 2025, The ROMEO Collection will launch its second project, ROMEO Roma. Situated just steps away from Piazza del Popolo in Rome’s city centre, ROMEO Roma is one of the last projects from world-renowned IraqiBritish architect, Zaha Hadid, and will perfectly embody her trademark blend of history and contemporary design.

Local materials have been used throughout, including Italian marble and sustainably-sourced wood, and in an effort to integrate the building’s natural beauty, guest suites will feature ancient restored frescoes. Housed in a historic palazzo dating back to the late 16th century, the 74 key hotel will be amongst the most spacious in the city, boasting magnificent views of the rooftops and Piazza del Popolo. ROMEO Roma will feature a gourmet destination restaurant overseen by highly decorated chef Alain Ducasse, a Neapolitan-inspired bistro, an open-air 22,000sq ft courtyard with indoor and outdoor pools, a rooftop lounge and bar, an international art collection and a wellness centre by Sisley Paris. Creating a feeling of a true urban oasis in the middle of the city, the spa will offer phyto-aromatic treatments as well as a movement studio and fitness centre with Technogym equipment.

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The Zetter Bloomsbury Reve

Ahead of its much-awaited, grand opening in October 2025, Managing Director of The Zetter, Liutauras Vaitkevicius, commented - “The Zetter Bloomsbury will mark yet another important milestone in the evolution of London’s boutique hotel scene. The Zetter, often credited as being the trailblazer of the concept, continues to lead the market and evolve in its own right. The unparalleled design will be matched with our conceptual and experiential service.

The team and I simply cannot wait to start welcoming our guests to The Zetter Bloomsbury in 2025!”

Positioned near Russell Square, The Zetter Bloomsbury represents a remarkable transformation of six 300-yearold Georgian townhouses. The new images reveal how the hotel combines original architectural details with carefully sourced antiques and richly layered textiles; the result is an elegant yet relaxed atmosphere. Thurstan Waterworth, shared, “Our mock-up rooms beautifully blend a snug bedroom with a larger, elevated suite. The suite highlights rich colours, while both spaces offer an intimate, lived-in feel. The bedrooms are unique, standing apart from other London hotels, with a timeless quality, lovely layers, and antique touches throughout.”

VENUE FOCUS

As with the other Zetter properties, the Zetter Bloomsbury will remain true to the brand, maintaining that British eccentricity which The Zetter is known and loved for.

Despite spanning 13,760 square-foot, The Zetter Bloomsbury prides itself on having created the feeling of being a ‘home away from home’ for guests, complete with modern comforts and a cosy colour palette.

Six Senses London

Translating the Six Senses vision into an urban environment enables unique communities of residents, hotel guests and members to come together in iconic landmark locations in cities across the world. Marking the elegant entry of Six Senses to the UK, Six Senses London will offer both an epicentre and escape at The Whiteley. Occupying an entire city block on Queensway, The Whiteley development is a complete re-imagining of epic scale and proportion of the historic department store, a stone’s throw from Hyde Park. Poised to become the capital’s greatest residential and hospitality address, Six Senses London will have 109 rooms and suites,14 Six Senses Residences and the world’s first Six Senses Place, a private members club providing a holistic hideaway, where mind and body can reset and rebalance.

JW Marriott Kaafu Atoll Island Resort

JW Marriott Kaafu Atoll Island Resort is set to open in Q1 2025, marking JW Marriot’s second property in the Maldives, and a brand-new Island. Immersed between the

vibrant blue skies of the Maldives and the azure waters of the Indian Ocean, JW Marriott Kaafu Atoll Island Resort is a spectacular isle just 15 minutes away from Velana International Airport by speedboat, making the luxury and privacy of the Maldives more accessible than ever before.

Guests of this brand-new property will experience the finest hospitality in the Maldives at this tropical haven, which features an exquisite collection of 80 villas. Each villa combines contemporary Maldivian design combined with unrivalled comfort, private pools, deck areas, and www.thehotelmagazine.co.uk

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VENUE FOCUS

spectacular views of the ocean or island lagoon. With six elegant restaurants and bars to choose from ranging from Japanese, Indian, South American and international cuisines, plus hand crafted cocktails, guests will enjoy gastronomic delights from the minute they arrive on the Island. Those looking to relax and unwind can head to the JW Spa to experience tailor made treatments, take a dip in the outdoor pool, or work out at the state-of-the-art gym.

Nobu Hotel Roma

Set in the historic heart of Rome on the iconic Via Veneto, Nobu Hotel Roma merges the grandeur of two 19th-century buildings with modern luxury, offering an unparalleled Italian experience. Just moments from Villa Borghese, Trevi Fountain, and Piazza di Spagna, this refined hotel houses 122 elegantly designed guest rooms and suites, including the expansive 500 sqm Nobu Suite.

The hotel is set to open in Spring 2025 and features a green rooftop terrace, versatile meeting spaces, a fullservice spa, and a world-class fitness centre. The exclusive Nobu restaurant, providing 24-hour in-room dining, and a private club lounge with curated music experiences, make Nobu Hotel Roma the epitome of luxury living and vibrant culture in the Eternal City. www.nobuhotels.com/hotel-collection/roma/

W Maldives

W Maldives is set to reopen in January 2025 following a bold, full-scale renovation, marking it as the first W Hotel to debut under the brand’s global rebranding initiative.

Located on the stunning Fesdu Island in North Ari Atoll, just a 25-minute seaplane ride from Malé, the resort will offer 77 redesigned overwater and beach villas. Each villa

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blends indoor and outdoor living, featuring private pools and luxurious outdoor spaces that seamlessly connect guests to the surrounding natural beauty.

The transformation includes an elevated dining and bar experience with new concepts such as Ocean-to-Table dining at FISH, Nikkei cuisine and Latin American cocktails at SIP, and beachside barbecue at FIRE. Staying true to W Hotels’ forward-thinking ethos, W Maldives will also introduce a suite of sustainability initiatives, including eliminating single-use plastics, installing a biogas plant to recycle food waste, and creating an in-house herb and fruit plantation by the end of 2025.

Embodying the resort’s liberated spirit, the renovation enhances public spaces to reflect W Maldives’ playful energy and its role as The Original Wavemaker. marriott.com/en-us/hotels/mlewh-w-maldives

HOTEL DESIGN

DIGITAL NOMAD REVOLUTION In an insightful piece and his first ever guest column for Hotel Magazine, Hamish Kilburn, Freelance Journalist and Design Enthusiast, reveals how the rise of digital nomads is going to change how design and hospitality lands.

F

resh from Equiphotel Paris – where I hosted a panel discussion on the seismic shift in how we design spaces for globe-trotting digital nomads – I’ve been unpacking my thoughts on the future of hospitality. Picture this: 35 million digital nomads roaming the Earth today, and by 2030, that number will swell to match the populations of Spain and Portugal, combined. 60 million wanderlust-fuelled individuals carrying their office in their hand luggage and demanding a new kind of hotel experience – one that lasts longer. As an industry, are we ready to embrace this evolution, and is the current hotel model fit for purpose?

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Meet the new digital nomad

It’s time to de-stereotype. The idea that the digital nomad is a scrappy millennial with a questionable Wi-Fi connection in Bali is outdated. Today’s nomad travellers are just as likely to be c-suite executives, parents homeschooling their kids on a global adventure, or retirees who swapped golf courses for co-working spaces. Their common denominator? A thirst for flexibility, connection and design that doesn’t treat them as afterthoughts.

This demographic diversity mirrors the evolution of the ‘luxury traveller’. Once synonymous with opulent suites and white-gloved butlers, luxury today lands more subtle

HOTEL DESIGN – rooted in personalisation, authenticity and, crucially, the seamless blend of function and aesthetics. For digital nomads, this intersection of practicality and beauty is non-negotiable. They are not merely ‘passing through’ but embedding themselves into destinations, sometimes for weeks or months. Hotels that fail to deliver on both fronts are quickly swiped left in the perpetual search for better options.

Why hotel design can’t be surface-deep

During our panel discussion, I spoke with interior designers who shared insights as sharp as their latest mood boards and projects. We agreed: the era of Instagrammable lobbies and cookie-cutter ‘hip’ co-working nooks is waning.

Today’s travellers see through shallow attempts to woo them with neon signs and Eames chairs if the space fails to support their real needs.

Put simply, design must sink deeper – down to the studs and wiring. It’s no longer enough to retrofit an old conference room with a few desks and call it a remote work hub. We’re talking about soundproof walls for Zoom calls, lighting that adjusts to different work rhythms, and ergonomic furniture designed for marathon laptop sessions. And Wi-Fi? It better be easily accessible and strong enough to launch a space rocket.

Work, Play, Stay

The digital nomad lifestyle thrives on the blending of work and play – a concept that hospitality design must embrace wholeheartedly. Hotels have a golden opportunity to redefine what it means to stay. Instead of offering a traditional bed-desk-TV setup, forward-thinking properties, and brands alike, are integrating wellness sanctuaries, community-focused kitchens, and even maker spaces for hands-on creativity.

Pullman Hotels, for example, have just unveiled The Transforming Room, a new hotel-room concept, two years in the making, designed to be a place to work, meet, socialise, work-out, relax and sleep. The room, sheltered inside Pullman Singapore Orchard, is fully wired with thoughtful technologies and digital enhancements, enabling guests to adapt their personal environment with the touch of a button.

Zoku in Amsterdam is another early pioneer of this concept – co-founder Hans Meyer practically wrote the book on digital nomad living. The brand’s rooms feature smart loft designs where sleeping quarters are discreetly tucked away, and the main focus is on an expansive workand-lounge area. Communal spaces foster connections over cappuccinos or after-hours cocktails. It’s this sense of home-meets-office-meets-clubhouse that captures the ethos of a modern traveller like me.

Sustainability and longevity in design

A surprising talking point during the panel was how sustainability and longevity in design are becoming dealbreakers for digital nomads. This crowd is particularly attuned to the environmental impact of their jet-setting lifestyles and gravitates towards properties that reflect responsible choices. Beyond the token bamboo toothbrush, they want to see hotels embracing renewable energy, ecofriendly materials and local craftsmanship that supports

regional economies.

As hotel designers and hoteliers, we must ask: how can a hotel not only look sustainable but feel responsible? The answer, perhaps, lies in tactile, authentic spaces – rooms that age gracefully rather than chase fleeting trends. Think timeless terrazzo over disposable laminate, or modular furniture systems that adapt to changing guest needs instead of being tossed into landfill.

A call to action for hotels

If the digital nomad community grows to the size of Spain and Portugal by 2030, hotels have eight years to revolutionise their approach – or risk becoming obsolete. Remember Nokia’s once-dominant market share? Its downfall was a cautionary tale of complacency: overconfidence, a lack of vision and outdated technology – the classic case of resting on one’s laurels.

The silver lining? This shift presents an incredible opportunity. Digital nomads aren’t just booking rooms; they’re building relationships with brands that truly get them. A hotel that masters the trifecta of thoughtful design, genuine hospitality and operational excellence becomes much more than a place to stay – it becomes a partner in their journey, supporting adventure, productivity and wellbeing.

So, where does this leave us? Somewhere between Paris and potential, I’d say. As hoteliers, designers and experience curators, we have the privilege – and responsibility – of shaping the spaces these travellers call ‘home’, if only for a little while. It’s time to craft environments that ignite creativity, foster meaningful connections, and – dare I say it – elevate the human experience.

Because in the end, design isn’t just about what’s visible.

It’s about anticipating needs and understanding the journey. And, for digital nomads, that journey is only just beginning. So, in a world full of Nokia keyboards, be a touch screen. www.thehotelmagazine.co.uk

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HOTEL OF THE MONTH

INSPIRED BY ROMAN ROOTS The Gainsborough Hotel Spa, located in the heart of Bath, England, offers a luxurious retreat centred around the city’s famous natural thermal waters. Housed within a stunning Georgian building, the venue features this January as our Hotel of the Month.

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HOTEL OF THE MONTH

T

he Gainsborough Bath Spa Hotel, a five-star luxury property, opened its doors in July 2015.

Originally built in the 1800s, the venue occupies two Grade II Listed buildings with distinguished Georgian and Victorian façades in the heart of the World Heritage Site. Named after the artist, Sir Thomas Gainsborough, the luxury hotel is centred around and, uniquely in the UK, has the exclusive privilege of having access to the natural thermal, mineral-rich waters.

The venue is part of YTL Hotels, a Malaysian, familyowned portfolio of over 30 award-winning resorts, hotels and Spa Villages, and was the group’s first Hotel in the United Kingdom. Paying homage to its colourful history, the hotel is designed by the New York based Champalimaud Design to be welcoming, elegant and social.

Bath and its waters have a long-standing association with wellbeing, and the word SPA itself is related to the Latin phrase ‘Salus Per Aquam’, or ‘healing through water’.

The hot springs are a natural resource delivering over one million litres of mineral rich-water everyday, and in the UK, they are uniquely hot.

The concept for The Gainsborough Bath Spa was inspired by the city’s ancient Roman roots and the tradition of using thermal waters for healing and relaxation. Embracing the city’s treasured spa history, The hotel has put a modern spin on a long-forgotten tale. According to ancient legend, Bath was established in 863 B.C. by Prince Bladud, father of Shakespeare’s King Lear. Afflicted by leprosy, the prince was banished from his kingdom and forced to live in exile.

Looking to soothe his inflamed skin, he bathed in the area’s surrounding springs, miraculously curing himself of all afflictions. Returning to court healed, the prince founded Bath around the springs as a token of his gratitude. In 43 AD, the Romans constructed a grand collection of buildings surrounding the springs which were worshipped by the residing Celts. Forming a temple dedicated to the Goddess Minerva, they erected a social complex, including a gymnasium, wine bar, massage area and gaming palace.

At the heart of these social houses sat the Roman thermal waters.

The Gainsborough team wanted to revive this ancient practice of social bathing, and is a key example of YTL Hotels’ award-winning Spa Village concept, an international luxury spa brand grounded in honouring the healing culture of the region alongside modern approaches to

health and wellbeing. The Spa Village concept strives to offer guests individual and authentic encounters that combine therapeutic properties of local, natural ingredients as well as age-old healing practices at the hands of highly skilled therapists.

Preserving the heritage of a Grade II listed building while incorporating modern comforts was both a challenge and an opportunity. The Gainsborough Bath Spa carefully restored many historical elements, including original Georgian windows and façade details, while integrating state-of-the-art facilities. During the construction of the hotel, we unearthed a 4th-century Roman Mosaic, and the Spa Village as it appears today is a replica of the original lying beneath it.

The interior design of the hotel, by Champlimaud Design, juxtaposes classical features with contemporary furnishings, offering sophisticated technology and luxurious amenities, such as a world-class spa and elegantly designed rooms, to meet the expectations of today’s discerning travellers.

The venue places a strong emphasis on bespoke experiences. Personalised service is at the core, with each guest receiving a warm welcome and tailored recommendations based on their preferences.

Additionally, for 2025, The Gainsborough has introduced an exclusive Jane Austen package in honour of the 250th anniversary. In partnership with Strictly Jane Austen, a division of Bath-based travel specialists ECT Travel, they are running two six-day programmes taking place 7th 12th April and 13th - 18th October 2025. Events will include guided tours to some of Bath’s most popular attractions as well as nearby literary hotspots, such as Austen’s House in Hampshire, fascinating talks from Austen experts and experiences that celebrate the spirit of the Regency era; dance workshops, embroidery classes and an indulgent Afternoon Tea. The variety and quality of the food offerings at the venue is a stand-alone reason for people to visit the venue, and is quickly becoming one of the top restaurants in the city.

The History & Heritage Afternoon Tea is also not only a new food offering, but also a chance for visitors to learn more about the history of the city, and interact with the staff. This has increased footfall by appealing to those looking to learn about the heritage and culture of Bath in a refreshing and accessible way, as opposed to a museum experience. @thegainsboroughbathspa www.thehotelmagazine.co.uk

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BUSINESS

SMART SUCCESS In an interview with Wayne James-Green, Director of Client Operations, Entegra UK & Ireland, we reveal how Entegra’s MarginSmart service is transforming profit margins for hoteliers.

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or hoteliers, balancing the books without compromising on guest experience is a constant, evolving challenge. With rising costs and high guest expectations, the need for smarter, more efficient operations is greater than ever. Enter Entegra’s new MarginSmart service - a tailored approach to cost management that’s helping hotels across the UK and Ireland strengthen their profit margins while maintaining the high standards their guests expect. Entegra’s Director of client operations, Wayne James-Green, has spent over 30 years in the hospitality industry. His team of experts is transforming hotel profitability by identifying overlooked opportunities, unlocking savings, and making service improvements that last. Here, Wayne explained how MarginSmart delivers measurable financial results through a bespoke process that integrates seamlessly with daily operations, ultimately empowering hoteliers to achieve stronger bottom lines.

Getting to Grips with Profitability: MarginSmart’s Three-Step Process

“MarginSmart is built on a three-step process that’s both thorough and flexible,” Wayne begun. “Each client is different, so the process is carefully tailored to fit their unique business needs.”

The journey starts with a pre-visit review of the client’s data, covering everything from purchasing patterns to operational processes. “This gives us a clear picture of where the business stands and where there’s potential to improve. It allows us to approach the visit strategically, focusing on areas where we can make the biggest impact,” Wayne explained.

During the on-site visit, Entegra’s team works closely with key stakeholders. They observe the business in action, collecting information on efficiency opportunities and potential cost savings. “We don’t just come in with a checklist. Our team spends the day engaging with staff, understanding the business flow, and identifying savings potential without interrupting service. By the end of the visit, we’re able to present a comprehensive action plan.”

This action plan isn’t just a list of suggestions; it’s a structured roadmap designed to drive measurable improvements. “We review the plan with the client in real time, ensuring full understanding and agreement on each step. We’re not there to dictate changes but to foster

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collaboration. We want the team to feel invested in the process and confident about the path forward,” said Wayne.

Expertise that Delivers: Entegra’s Skilled Hospitality Team

A major strength of MarginSmart lies in the experience and dedication of Entegra’s consultants. Unlike generic costsaving programmes, MarginSmart is delivered by industry professionals who understand the nuances of hospitality.

“Our team is made up of individuals who’ve spent their careers in this sector. They know the realities and challenges hoteliers face because they’ve been in those roles themselves,” Wayne notes. This expertise enables the team to connect with clients on a meaningful level, becoming an extension of their operation rather than an outside consultant.

“Our goal is to develop trusted partnerships with our clients. By understanding their business objectives, we can tailor solutions that deliver real results. Each recommendation is backed by a depth of knowledge about what works in hospitality,” he adds. This bespoke approach has made MarginSmart particularly successful, allowing

BUSINESS hoteliers to maximise their margins without sacrificing guest satisfaction.

Delivering Results: MarginSmart’s Proven Impact

One of the most appealing aspects of MarginSmart is that it often pays for itself. “We’ve designed this programme to be as cost-effective as possible,” Wayne states. “In most cases, the savings we identify cover the cost of the service, making it cost-neutral for the client.”

The results speak for themselves. On average, clients see a 3–4% boost in profitability. Beyond financial gains, MarginSmart also supports staff development, helping hospitality teams build skills in cost management and operational efficiency that serve them throughout their careers.

“There’s so much potential in most operations that goes untapped,” Wayne explained. “Our programme helps clients identify missed opportunities, whether it’s upselling to enhance guest spend or fine-tuning processes for greater efficiency. These small changes accumulate into substantial results over time.”

Tailoring to Each Client’s Needs

With such a wide range of businesses served, MarginSmart’s flexibility is key. “Every client has different priorities and challenges. A one-size-fits-all approach just doesn’t work in this industry,” Wayne noted.

The team conducts a thorough review of each client’s financial information, assessing areas like margin gaps and cost drivers. This data-driven approach enables MarginSmart to identify precise areas for improvement and recommend steps that will have the most impact.

Wayne emphasises the importance of ongoing communication throughout the process. “We involve our clients at every stage, ensuring that they understand the potential benefits and how these align with their broader business goals. That way, the solutions aren’t just actionable—they’re meaningful to their success.”

(EDI) with suppliers, all designed to streamline compliance and improve operational efficiency. “Our systems are also built to integrate with whatever cost management platform a client may already have,” Wayne added. “This adaptability ensures that our service complements and enhances the client’s existing processes, rather than disrupting them.”

Building Strong Client Partnerships

Continuing Support for Sustainable Success

Wayne is quick to address a common misconception about cost optimisation services. “Sometimes clients worry we’re there to criticise their operations, but that’s not our approach at all. We’re there to build a partnership and empower their team.”

From the initial meeting, the MarginSmart team works to create a collaborative and transparent environment. “We communicate openly, outlining the process, and we’re clear that our aim is to enhance—not disrupt—their business. Our goal is to feel like part of their team, working together to achieve shared goals.”

Harnessing Technology to Drive Efficiency

In hospitality, data isn’t just information—it’s a powerful tool for uncovering efficiencies and supporting decision-making that drives profitability. Wayne James-Green explained how Entegra’s MarginSmart service makes the most of this asset. “We use data to inform every decision, ensuring our insights are both precise and actionable.” MarginSmart leverages sophisticated tools for menu costing, calorie and allergen management, and electronic data interchange

Entegra’s commitment to its clients doesn’t end with the delivery of the action plan. The team provides ongoing support to ensure recommendations are successfully implemented and continue to deliver results. “This isn’t a one-off exercise; it’s an ongoing partnership,” Wayne said.

Regular reviews and follow-up meetings allow the team to track progress and refine strategies as needed, ensuring that the benefits are sustained over the long term.

“We track profit and loss metrics, review action plans, and offer guidance to make sure the improvements last,” he added. “Ultimately, our goal is to help our clients achieve a lasting impact on their bottom line.”

For hoteliers looking to maximise profitability without compromising service, Entegra’s MarginSmart service offers an innovative, tailored solution. To learn more about how MarginSmart can help your business, contact Wayne James-Green at wayne.jamesgreen@ entegraps.uk or scan the QR code. www.thehotelmagazine.co.uk

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MANAGEMENT

JOIN OUR UNIVERSE In an intimate conversation with Andrès Reyes Gjerme, Managing Director at RG Hospitality Management, we share details on the brand’s unique approach to operations and how the team ensure excellence across different types of hospitality properties.

Can you share the vision behind RG Hospitality Management and what sets it apart in the hotel management sector?

RG Hospitality Management was founded with the mission to create excellence for the hotels that take part in shaping the industry. We approach each of the properties with fresh eyes to develop customised, unique strategies as well as operational execution. We are hoteliers for the hoteliers.

What core values drive the decisions and strategies at RG Hospitality Management?

We are driven by our four promises: passion, expertise, bespoke and quality. We assess each assignment and provide a tailored offer based on the framework and resources our hoteliers have that aligns with our savoirefaire (know-how). We also try to look beyond that, bringing our insights to truly unlock the potential together. This is crucial on our end and at the core of what we do.

What specific services does RG Hospitality offer, and how do they cater to the unique needs of hotel owners and investors?

As seasoned hoteliers, we are specialised in hotel operations, luxury industry, quality assurance, project planning, revenue optimisation and leadership. Some services includes concept development, tech stack audit, PMS change, pre-openings, mapping the guest journey, brand standards, Management Contract, commercial strategy and team training sessions. We can either participate or take the full lead where we excel in facilitating the right environments.

We see ourselves as a “one stop destination” for the owners and the hotels, giving the small collection and independent properties the corporate support they would otherwise not have. Even though we also operate with hotel groups, we are really strong within this segment, and we allocate a lot of our time to follow trends to ensure we

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MANAGEMENT

“We see ourselves as a ‘one stop destination’ for the owners and the hotels.” are up to date with the industry, curating the right heritage that defines each property.

We have an extensive network of partners which we have negotiated the best rates with and are based on objective merits to the clients including technology. This means that we make no profit on referring clients to vendors. After all, we are hired to provide the best solutions for them and to be their voice in the given project - A responsibility we take very seriously.

How does RG Hospitality Management ensure operational excellence across different types of hospitality properties?

Within our numerous years of international experience, we have accumulated diverse knowledge from independent properties to global hotel groups and affilliations. Coming from operations, we have mastered the art of bridging the pieces together based on the case at hand, while looking at the long-term objectives. It’s also a sense of belogning, we connect with our clients, whereas it should feel as though

we are colleagues and a team; especially when we take the lead on projects for them.

Can you elaborate on the technology and tools you employ to enhance hotel performance and guest satisfaction?

We have developed our very own RGHM Framework, which is a model we use to assess and to look at the full picture. We have also developed our own rigorous set of criteria when we collaborate with partners. For instance, in technology, if it’s not good enough for us, it’s not good enough for them.

We typically partner with three different solutions in each domain, such as PMS, where we recommend one of them given the value that they bring. If it fails our criteria based on the needs, we use our network to source the right solutions for them. Integrity is crucial in ensuring success, or as we say – “Creating Excellence”. rghmanagement.com www.thehotelmagazine.co.uk

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35

FOOD & BEVERAGE

WHAT AN EXPERIENCE! With help from industry experts, we deep dive into the rise of experiential dining in line with consumer preferences and why you should be including these in your offering.

I

n today’s competitive hospitality landscape, dining is no longer just a matter of sustenance—it’s a key component of the guest experience. Many hotels are transforming their food and beverage offerings into immersive, memorable events, capitalising on the growing demand for experiential dining.

From innovative pop-up restaurants to curated tasting menus and ever-evolving seasonal offerings, these culinary experiences are redefining how hotels connect with their guests. In this piece, we explore how these trends are shaping the industry, offering insights into the strategies hoteliers can use to stay ahead in an era where dining is as much about the story as the cuisine.

Saicho is a global leader in sparkling tea - committed to elevating the art of food pairing by collaborating closely with top-tier hotels and restaurants, showcasing how sparkling tea can enhance fine dining experiences.

With many consumers now opting for a no and low beverage in overnight stay venues, rather than an alcoholic tipple, being able to offer a low ABV pairing is revolutionary. Charlie Winkworth-Smith, co-founder of Saicho, believes that sparkling tea offers a new way to elevate the dining experience by providing a refined, nonalcoholic alternative that complements dishes just as well as wine or champagne.

“Our delicate effervescence, nuanced flavour profiles, and single-origin teas bring a sense of luxury and thoughtfulness to the table, making meals more memorable for guests who seek innovative pairings or prefer to avoid alcohol,” added Charlie.

Hotels can feature Saicho in multiple ways: as part of a curated pairing menu, a welcome drink for guests, or a signature non-alcoholic option in their fine-dining and casual settings. Additionally, Charlie revealed, “Hotels can create unique sparkling tea cocktails or mocktails, blending Saicho with other ingredients to further impress guests with creativity and sophistication.”

We asked Charlie if he could provide examples of how Saicho has been paired with dishes in hotel settings, to

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FOOD & BEVERAGE

“Collaborating with influencers and key opinion leaders can amplify reach and generate buzz.” which he said, “Our signature serve is afternoon tea and we are seeing more hotels using Saicho as tea flight or as the non-alcoholic alternative to champagne. Seasonal menus provide another avenue for creativity with our sparkling teas from menus promoting occasions such as Chinese New Year to wellness focused in January.

“We are also seeing the rise of in demand of sophisticated non-alcoholic options for events from weddings to corporate and are now featured as an option in events packages.”

No strangers to offering experiential food and drink options are the team at the Landmark London as they have recently introduced an upcoming collaboration with

Courvoisier at the hotel’s Mirror Bar. Cedric Lescure, Director of Food and Beverage at the Landmark London, said, “We have been looking at ways to relaunch our Mirror Bar, a beautiful space that has been so far, a secret hideaway. We wanted to use the mirror concept of the bar to create an immersive and Instagrammable experience with a lot of mirrors as photo opportunity for our guests.

With Courvoisier being one of the oldest cognac houses, we thought it was the perfect partnership for our five star establishment, a perfect way to stand out.”

The Landmark have always offered seasonal menus at their restaurants to make sure the teams can serve dishes created with the finest seasonal ingredients but last year, www.thehotelmagazine.co.uk

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FOOD & BEVERAGE Cedric revealed how the Landmark London really elevated experiential dining through temporary pop ups with other brands.

Cedric said, “We kick-started the summer working with VIVIR Tequila, a premium Tequila brand, to deck our Mirror Bar terrace while serving a limited edition cocktail menu, to be enjoyed al fresco. We then launched the Rose Garden at the Champagne Bar, a beautifully curated partnership with award-winning florist Mary Jane Vaughan. Our elegant Champagne Bar was transformed into a floral haven with an accompanying list of Rosé Champagne, Rosé wines and Rosé cocktails. We have also launched a Cake Shop during Christmas and Easter, a temporary pop up shop serving sweet treats to take away such us the ‘Broissant’ (a delicious combination of both brioche and croissant), Easter Eggs or Panettone, all carefully created by our award winning pastry chefs.”

Cedric notices the importance of experiential dining at the Landmark London and in order to continue capitalising on this demand, he said, “The aim is to be active and create different experiences for all our individual outlets.

This is part of a bigger vision to reposition the Landmark London as a destination in London with fantastic Food and Beverage outlets with each of them providing very distinctive experiences.”

Approaching experiential food and beverage offerings in a unique way is Foxhill Manor and their ‘Full Fox’ package.

As part of the package, guests staying at the Grade II listed hideaway will be doing so at the UK’s first luxury all inclusive. The Full Fox package, includes all food and drink during the stay, as well as access to the award winning spa.

Visitor’s needs are cared for by the expert team, who are on hand 24 hours a day – the team said – “This is particularly evident in the food and beverage offering.” Also part of the all inclusive offering, resident chefs will curate bespoke menus with local and home-grown ingredients for guests, giving a true sense of a home from home experience, which we are seeing consumers ask for more and more of.

Opened in March this year, AREV St Tropez is the first boutique property of the new luxury lifestyle collection, AREV. Exuding the old school luxury and vintage glamour for which the region is so famed, the hotel’s signature restaurant, The Strand, offers a masterclass in French elegance and pays homage to its namesake, St Tropez’s oldest eatery.

Corporate Executive Chefs Rocco Seminara and Manon Santini have carefully curated a selection of menus that offer a contemporary take on the region’s classic dishes, with a particular focus on local produce.

In terms of the unique offering and how it increases footfall at AREV St Tropez, Executive Chef, François-Laurent Apchié, said, “Drawing on locally sourced ingredients and fresh daily catches from the Mediterranean, the menu at The Strand champions local produce, as each ingredient is thoughtfully selected, with a focus on supporting local producers, farmers, and village fishermen who deliver their daily bounty directly to the restaurant’s kitchens. Dishes feature an abundance of fresh vegetables and herbs that are sourced from the hotel’s kitchen garden, resulting in a bright, refreshing, and quintessentially “Tropezienne” dining experience.”

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To elevate the on-site Q Bar, this winter, the team have launched a selection of mixology workshops as guests are guided by AREV’s talented team of mixologists who conjure magic in a glass. Each workshop is thoughtfully designed to be both educational and experiential, with AREV’s talented bar team sharing their passion through storytelling and demonstration. Whether muddling fresh herbs for classic cocktails or exploring the nuanced world of whisky, participants emerge with a deeper understanding of the art of cocktail curation. Additional experiences this winter include a bespoke olive oil tasting in partnership with Master Gardener Stéphan Rabany, in which guests can learn about the benefits of olive oil for digestion, as well as the varied production and flavour techniques.

Speaking with François-Laurent about guest favourites, he said, “Q Bar’s signature cocktails are highly sought after, including a ’Zebra Negroni’, with Generous gin, La Quintinye sweet vermouth, Luxardo bitter rosso, Fée Brothers orange bitters and a slice of orange peel or perhaps our sweeter Hazelnut Mint Julep, featuring Yellow Snake AmberRum, roasted hazelnuts liqueur, demerara sugar, freshly squeezed lime juice, ginger beer, dried

FOOD & BEVERAGE

“The rise of social media means that these one-off experiences can generate excitement and buzz.” hazelnut and a fresh mint sprig.”

Over the past few years, there has been a noticeable shift in consumer preferences toward healthier eating, with a growing emphasis on seasonal and locally sourced ingredients. Guests today are increasingly conscious of the environmental impact of their food choices and are drawn to dishes that highlight fresh, sustainable, and regionally available produce.

At Hyatt Regency Churchill’s The Montagu Kitchen, the team align with these preferences by collaborating closely with British suppliers to ensure the menus highlight the best of local produce throughout the year. Chef Carlo Martino at The Montagu Kitchen, said, “This approach not only meets guest expectations but also supports local farmers and enhances the freshness and flavour of our dishes.”

A great example of their approach to experiential dining at The Montagu Kitchen is the recent Churchill’s 1940s Sunday Brunch – an afternoon/evening experience

that offers guests a nostalgic journey back in time. The experience hones in on the hotel’s history and features vintage 1940s-inspired décor, entertainment by a trio of vocalists, live cooking stations, and theatrical table service, creating an immersive dining atmosphere.

In November, the hotel’s Churchill Bar & Terrace crafted a limited-edition cocktail inspired by Churchill’s love for the traditional Dundee fruit cake to celebrate Winston Churchill’s 150th birthday in order to really create a buzz in the bar by offering something for a set time only. Carlo said, “After researching its ingredients, we experimented with cherries, almonds, and raisins in our in-house lab.

“Additionally, we incorporated HINE Cognac, a nod to the spirit served at Churchill’s Chartwell House. The resulting cocktail, characterised by fruity, nutty, and tempting notes, embodied Churchill’s spirit in liquid form, offering guests a sensory journey through his life and tastes.”

As we know, in order to really make anything successful, the trick lies in the marketing strategy. With the hospitality www.thehotelmagazine.co.uk

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FOOD & BEVERAGE

“Storytelling is key.” landscape being a competitive one and consumers seeking memorable experiences more now than ever, Carlo believes that marketing experiential dining effectively involves, “creating content that vividly conveys the uniqueness of the experience.”

In today’s visual-driven world, he believes high-quality photography and video content to be ‘essential’.

“Collaborating with influencers and key opinion leaders can amplify reach and generate buzz. Another important strategy is to evoke the senses—incorporating elements of what guests will see, hear, smell, taste, and touch into marketing materials ensures they feel drawn to the experience. Additionally, sneak previews are an excellent way to generate anticipation. Inviting a select group of influencers, journalists, or loyal customers to exclusive pre-launch events allows them to experience and share the dining concept before it officially opens. This not only builds excitement but also creates organic buzz through word-of-mouth and social media,” finished Carlo.

Home to Volta Restaurant is Barcelona’s Miiro Hotel – a venue that understands the layers in perfecting a marketing strategy to really propel an experiential offering. Micaela Guarnaccia, Restaurant Manager at Volta Restaurant & Bar, said “Storytelling is key.”

“Brand awareness campaigns in the right media are

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also crucial. However, what works best for us is sending personalised emails to past diners, offering them a preview of new menus before they’re launched to the public. This personal touch makes them feel valued, often resulting in increased bookings and customer loyalty,” added Micaela.

Experimenting with pop-ups, in November, The Stafford London launched Bertie’s, a seasonal food and drink offering. Located in the hotel’s secluded cobbled courtyard in Blue Ball Yard, Bertie’s is offering a menu of freshly prepared treats perfect for on-the-go indulgence, a quick health kick, or a leisurely light bite in the capital.

Tapping into the trend of the health conscious traveller, in collaboration with Chef Anshu Anghotra of The Gelato Kitchen, the menu includes fresh smoothies and juices, hot drinks, crêpes, dosas, artisan gelato, and seasonal specials.

John McLean, General Manager at The Stafford, said, “Today’s guests are seeking more than just a standard dining or hotel experience; they want something memorable and distinct with a growing desire for unique, immersive experiences. Pop-ups, such as our seasonal offering Bertie’s, fit this shift perfectly, offering a novelty experience and the opportunity to engage with everchanging concepts. The dynamic nature of pop-ups appeals to a generation of consumers who value creativity, flexibility, and personalisation in their interactions.

FOOD & BEVERAGE

Additionally, the rise of social media means that these oneoff experiences can generate excitement and buzz, which further drives popularity.”

Experiential dining offerings can be exactly what’s needed in order to differentiate a venue from the crowd, and John agrees with this, “The launch of Bertie’s at The Stafford London is a key part of our strategy to offer something distinctly different from other hotels and competitors in the area with a menu of freshly prepared treats perfect for on-the-go indulgence, a quick health kick, or a leisurely light bite.

“Offering unique experiences can help strengthen a hotel’s image as a hospitality innovator, attracting guests looking for something different and exclusive. This helps elevate the hotel’s profile, especially when attracting high-end clientele or media attention. Experiential dining such as our seasonal pop-up Bertie’s also fosters deeper customer engagement, as guests are more likely to return when they feel they’ve had a personalised and exceptional experience, which enhances guest loyalty and can increase overall retention,” finished John.

Chef Bruno Brangea at Annette’s - Le Grand Hôtel Cayré, agrees that consumers have become increasingly demanding and revealed that in Paris, with such a wide variety of choices, quality is a baseline requirement. But today, many restaurants go further to stand out: they invite foreign chefs, organise product tastings, or host themed dinners. Some brands have expanded in unique locations across Europe and also offer their diner immersive experiences with video or sound projections.

Bruno admitted: “Personally, I’m a bit more old-school.”

He continued, “For me, these theatrics can detract from the essentials: the dish, the product, and all the craft that surrounds them. There’s still so much to talk about when creating a dish: reinterpreting a classic, reviving a forgotten recipe, or showcasing the exceptional work of our producers.”

At Annette, products like their foie gras from Les Landes or the pâté by Arnaud Nicolas are “experiences in themselves”, according to Bruno.

We asked Bruno if he could share details on any successful examples of experiential dining at Annette, to which he said, “One example I’m particularly proud of is our Chef’s Table. Dining at this table goes beyond the meal - it’s a window into the life of the kitchen. Guests can observe the energy, precision, and creativity that go into each dish, often sparking genuine conversations.”

In a hospitality landscape increasingly shaped by the demand for memorable and unique experiences, the evolution of dining has become central to a venue’s identity and success. From the thoughtful pairing of sparkling teas with curated menus to immersive pop-ups and chefdriven narratives, today’s hotels are reimagining food and beverage offerings as storytelling opportunities. These innovations not only delight guests but also build deeper connections, fostering loyalty and setting new benchmarks for the industry. As the examples in this article illustrate, experiential dining is no longer a luxury—it’s a necessity for staying competitive in a world where every bite tells a story. www.thehotelmagazine.co.uk

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TREND FORECAST

WHAT TO EXPECT Gearing up for a new year, we hear from Bidfood’s Culinary Development Chef, Damon Corey, who offers an insight into trends surrounding food and drink for 2025 within the hotel sector.

Can you tell us about the key drivers behind Bidfood’s trend predictions?

This year’s top factors driving consumer choice and shaping our 2025 predictions remain largely the same from the previous year, with four key areas influencing consumers. These consist of: value, quality, brand and experience.

Value – Value for money remains the dominant consumer attitude when it comes to eating out, with very value-led consumers making up a huge 76% of the market1. However, consumers are looking for more than simply a low price1.

When asked how to define value for money consumers responded with ‘something that is worth the cost’, ‘a good deal’ and ‘good quality’.

Quality – Almost three quarters of consumers consider themselves quality led when making choices about venues and menus, and just like last year, remains the second most important driver. The importance consumers attach to quality presents opportunities for operators to offer tradeups on their menus and premiumise their offer to increase margin.

Brand – Consumers are becoming considerably more brand-led, drawing inspiration from both familiar brands they know and trust, as well as the many unique and contemporary concepts that offer something new in the market. Brands are also proving to be popular as they offer a consistently reliable experience and quality that consumers value when they decide to eat out less frequently in a recession, or when they’re spending more cautiously.

Experience – In recent years, the number of consumers attracted to venues and dishes that offer more of an experience has increased. Whether it’s a multi-sensory experience, a sense of luxury, outdoor dining, or a social dining experience shared with friends and family, consumers, in particular foodies, Gen Zs and Millennials, are looking for that little bit extra.

How are consumers’ priorities shifting and how should the hotel sector be working in line with this?

Consumer priorities are continuously changing and can be seen within this year’s trends with the addition of emotional influence when making food and drink choices out of home. Eating isn’t just a physical act, but also an

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TREND FORECAST

emotional and a social experience, meaning consumer choices are also influenced by their feelings when it comes to eating out.

Comfort – During challenging economic times, people tend to become more drawn to what is familiar to them.

In other words, they enjoy what makes them comfortable and food is no different. Hotels can add a sense of comfort to their menus through a strong breakfast offering as 39% of consumers say this is the time of day they crave that feeling of comfort the most. However, Scottish, Welsh, Irish, Turkish and Southern States dishes also all rank high on consumers comfort radars and should be a priority for hotel operators to include on their menu.

Sharing – Nearly half of consumers like the idea of sharing an experience with friends or family, which also applies when eating out. Operators can capitalise on this by making their venue a real social experience and offer plenty of sharing dishes.

From Bidfood’s research, what are the main 2025 food and drink trends?

Flavours less travelled: Trying new and unique cuisines are top of consumer’s priorities and a key factor influencing this year’s report, with 55% frequently looking to explore these new and exciting flavours when eating out. The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from. Research has shown that the global cuisines gaining momentum this year are: Southern States – Southern USA cuisine refers to the comfort food from the Deep-South including Louisiana, Mississippi and Florida and has seen a rise in popularity

with consumers who consider themselves as ‘foodies’.

Offering diversity, the cuisine can be adapted to suit lunch or dinner, as well as on the go. Hearty and comforting, this is trend full of potential with a real gap in the market ready to be filled.

Turkish – Turkish cuisine is growing in popularity right now, appealing to a whopping 79% of consumers. Offering bold and aromatic flavours, warming spices and meze sharing dishes, the Turkish food has far more to offer than just kebabs that most associate it with.

Greek – Characterised by its simplicity, Greek food is renowned for its use of fresh and seasonal ingredients.

A great fit with both street food, on the go as well as sit down venues, Greek cuisine boasts familiar favourites such as quality grilled meats, fresh feta salads and creamy dips such as hummus and tzatziki, alongside many lesser-known dishes like courgette balls that offer opportunities for operators.

Argentinian – With more cattle than people, Argentinian cuisine is characterised by its hearty flavours, rooted in locally-grown and sourced produce. Argentinian cuisine is certainly growing in popularity, with more than half of consumers wanting to try it . Classics dishes include steak, chimichurri, empanadas and dulche de leche, along with a rich reputation for wine.

Portuguese – Despite being an already familiar cuisine to 1 in 5 consumers , Portugal still has a wealth of authentic dishes waiting to be discovered. Although piri piri chicken and Portuguese tarts will always be popular, operators should look towards one-pot rice dishes (called arroz), rice pudding (known as arroz doce), and mixed seafood stew (known as cataplana de marisco), to really nail authenticity.

Swiss – The ultimate comfort food, Swiss dishes featuring cheese, potatoes, cream and meats are at the very heart www.thehotelmagazine.co.uk

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TREND FORECAST

of this cuisine. Popular with consumers but often hard to come by, Swiss cuisine includes sharing options such as fondue, breakfast dishes like rosti and bircher museli and of course, cheese.

Closer to home: As consumers continue find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English classic dishes that are familiar. Nearly half (43%) of consumers are interested in trying Scottish, Welsh and Irish cuisine , due to its traditional flavours, comforting nature and their desire to support British suppliers. Take consumers on a journey across the British Isles with a warm and hearty Irish stew, rich and flaky Scottish salmon and tender Welsh Lamb. However, a number of lesser known dishes such as stovies, oggies and coddle also draw appeal.

Buns and Bowls: In today’s fast-paced world, consumers are busier than ever. It’s therefore no surprise that on-thego options have become a staple for individuals seeking convenience without sacrificing quality. Whilst over 40% of consumers already eat staples such as wraps and cakes when out of home , the demand to try the lesser eaten options like poke, Buddha, and acai bowls as well as chia pots is increasing in popularity. This is coupled with a desire for next level hot and cold premium sandwiches, packed with innovative quality fillings.

Friendly Fibre: Healthy eating is increasingly front of mind for consumers, in particular the awareness and understanding of gut health. Bidfood’s friendly fibre trend explores how this important nutrient helps keep our digestive system healthy, which foods are rich in fibre and how operators can include a variety of tasty dishes on their menus that debunk the myth of high fibre foods not tasting good.

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Proactive Practices: Consumers are still highly conscious of the environmental impact within their own lifestyles.

This is evident when they make choices in the out of home sector, with 7 in 10 saying that sustainability is an important factor when deciding which out of home venue to visit.

Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources , making it important for operators to demonstrate the great work they do around ESG. Some of the areas that consumers are most interested to see operators engage with are: • Food waste • Carbon reduction • Seasonality • Certifications • Regenerative farming • Sustainable seafood Chocolicious: The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and dessert) category, with consumers looking for affordable luxuries when they eat out, particularly with premium chocolate.

With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the part.

Tell us about the importance of broadening the cuisine offering in a hotel setting? Which cuisines are set to be popular?

It is vitally important for hotels to keep their offering as broad as possible. First and foremost this is because operators need to ensure their menu is interesting and can excite consumers by catching their eye. Secondly, it needs to be relevant and competitive with what is available on the

TREND FORECAST

high street, as this is what consumers are familiar with and will look for when choosing where to eat out.

It is also important for hotel menus to include a wide variety of global cuisines so that hotel customers can experience the dishes they have had on their travels. It’s also a winner for guests that haven’t been able to travel far, but still want to experience the amazing dishes from around the world. This year’s flavours less travelled trend highlights a number of global cuisines set to be popular in 2025.

This consumer behaviour can also be seen in reverse, with hotel guests wanting to experience a taste of British cuisine which can be seen in our ‘close to home trend’.

And afternoon tea is always a key occasion for hotels, and operators should tap into our chocolicious trend to help provide a sense of luxury and premiumisation.

Proactive practices should be at the heart of a hotel’s operations, what are Bidfood doing to promote sustainability in hotels?

Businesses and consumers are increasingly conscious of the impact they are having when they make choices. When it comes to eating out of home, consumers are on the lookout for more sustainable dishes and ingredients and are interested in what venues are actively doing to support charities and local communities, as well as reducing emissions.

As a business that cares passionately about supporting our customers in achieving their sustainability goals, we feel it’s important to share important data to educate and inspire them on seasonality, sustainable seafood options, accreditations, how ingredients are produced, ways to save on food waste, how to navigate packaging options and waste streams.

Some of the ways we help operators achieve these are by: • Ensuring all our meat and seafood products are fully traceable and adhered to global certifications • Providing guidance and expertise on key legislation • Offering expert nutritional advice to support customers make healthy and sustainable decisions • Carbon tracking our Own Brand Products and branded products Our Unlock Your Menu tool also supports operators in tackling a number of industry issues, including those around sustainability such as: • Saving energy and electricity in the kitchen • Simple ingredient swaps that drive cost savings • Tips on reducing food waste • Seasonal recipe inspiration

What’s one Bidfood recipe you think a hotel shouldn’t be without?

Our Smashed chimichurri beef and fabel burger in a beetroot bun and piri piri sweet potatoes will leave hotel guests never wanting to check-out! This mouth-watering dish from our flavours less travelled, Argentinian trend consists of a deliciously juicy chimichurri smashed beef and Fabel mushroom burger served on a beetroot bun, layered beneath a citrus slaw, ripe tomato, sweet and spicy chilli and plant-based bacon jam, and served with a side piri piri spiced sweet potatoes.

For the full recipe please visit www.bidfood.co.uk/ inspiration/recipe/beef-and-fabel-burger-with-piripiri-potatoes/ 1. Lumina Intelligence Eating and Drinking Out Panel, data collected 52 w/e 15/05/2023 and 52 w/e 12.05.2024

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FOOD AND BEVERAGE

THE CHURCHILL BAR & TERRACE Step into the sophisticated charm of the Churchill Bar & Terrace at Hyatt Regency London – The Churchill. In this article, Gaston Fusco, Bar Manager at the venue, reveals how this iconic venue pays homage to its namesake with an exceptional blend of history, style, and culinary artistry.

Can you share the inspiration behind The Churchill Bar’s theme and aesthetic? How does it reflect the spirit of Sir Winston Churchill?

The Churchill Bar & Terrace is inspired by the life and legacy of Sir Winston Churchill. Designed as a bar where a young Churchill and his beloved wife Clementine would have enjoyed visiting, this art deco-inspired bar combines vintage charm with Churchill memorabilia. Décor highlights include literature curated by Daunt Books and a humidor with Churchill’s favourite cigars. Artistic touches include sculptures and love letters exchanged between Churchill and Clementine, reflecting their deep bond while on the terrace, a life-size bronze statue of Churchill by Lawrence Holofcener welcomes guests.

What sets The Churchill Bar apart from other bars in London?

Creative Signature Cocktails - such as the UNITY by Water Cocktail Menu, an outstanding signature menu developed with a specific emphasis on sustainability. The Handpicked Cigar Selection - including some of Winston Churchill’s favourites and ranging from the classic Havanas to New World varieties. Also, our cosy outdoor terrace is an elegant heated terrace, ideal for year-round alfresco indulgence.

Tell us more about the new laboratory – what sparked the idea to launch it and what is the main purpose of the laboratory?

Our on-site laboratory serves as a hub for experimentation and creativity, where we explore cutting-edge techniques like maceration and infusion, repurposing breakfast leftovers such as croissants, pastries, and citrus peels into our cocktails. We also utilise an Ultrasonic Homogenizer to enhance flavours while minimising waste. We harvest rainwater on our rooftop and using a 9-stage Gravity Water Filter System, make our in-house tonic from rainwater. This

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approach not only reduces our environmental footprint but also adds depth and character to our beverage offerings.

How does the lab contribute to the venue’s overall menu and customer experience?

Each cocktail on the UNITY menu reflects our ongoing dedication to sustainability and creativity. We’ve continued to refine our waste-reducing techniques, utilising the laboratory to explore new infusion and maceration methods. Our commitment to eco-friendly practices is now woven into every element of our cocktail offerings, demonstrating how we can combine delicious flavours with responsible sourcing and preparation.

Are there any upcoming projects, events, or offerings in the works that you can share?

We are currently working on introducing sustainable mixology masterclasses in our laboratory, which will provide an engaging and educational experience for our guests. These masterclasses will showcase our commitment to sustainability while allowing participants to explore innovative techniques used in cocktail crafting.

FOOD AND BEVERAGE

THE MONTAGU KITCHEN Nestled within the Hyatt Regency London The Churchill, Montagu Kitchen serves up a refined dining experience inspired by the seasons and rooted in British heritage. In a conversation with Carlo Alberto Martino, Executive Chef at the venue, we delve into the culinary offerings that make this sophisticated eatery a standout in London’s vibrant dining scene.

Can you tell us about the inspiration behind The Montagu Kitchen and its place within the Hyatt Regency London The Churchill?

Named after Venetia Montagu, cousin to Clementine Churchill, the restaurant celebrates British cuisine, inspired by the seasonal beauty of Chartwell’s gardens.

In collaboration with local UK farms, the menu is based on sustainable, seasonal produce, embodying the spirit of Britain’s countryside.

How does the venue’s ambiance and décor complement the dining experience?

The restaurant offers a sophisticated and welcome atmosphere. The luxe interior evokes Churchill’s life and celebrates modern British style. With the option of tables next to a fireplace, right under a painting of Churchill and his wife, the dining environment offers a comfortable and friendly ambiance.

What makes The Montagu Kitchen unique among other London venues, particularly for afternoon tea?

Unlike other afternoon teas in London, The Montagu Kitchen’s afternoon tea series is inspired by the universal love for travel and the diverse cultural background of the restaurant’s culinary team. The first of the series is live now and focuses on Central and South America, inspired

by Sir Winston Churchill’s adventurous spirit. Guests are welcomed with a boarding pass, a drink, and handcrafted touches reminiscent of intrepid travelling like luggagebox presentations and Polaroid keepsakes, creating an immersive journey. The menu features innovative dishes and bespoke beverages like the ‘Montagu Bloom’ tea blend.

Can you tell us about the influences behind the menu and how it aligns with the overall aesthetic of The Montagu Kitchen?

The restaurant menu is inspired by the best British ingredients hand-picked from each of the four seasons.

Through delicious dishes and creative storytelling, The Montagu Kitchen hopes to give all guests a thoroughly enjoyable and memorable experience that Winston Churchill would be proud of.

What role does sustainability play in the restaurant experience, and how is the menu crafted to leave an impression?

The Montagu Kitchen embodies the ethos of sustainability, epitomises fresh, local, seasonal produce and highlights the best of Britain’s ingredients by sourcing produce from our own land and sea. Seafood is purchased from responsible sources that are MSC and ASC certified and we favour local food suppliers with a majority of UK products.

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In the Hot Seat

PABLO DAFONTE In the Hot Seat this month is none other than Pablo Dafonte, Operations Manager at The Wellesley. In an intimate conversation, we delve into his career so far and his unique approach to leadership.

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T

INTERVIEW

he path to a fulfilling career is often shaped by a blend of heritage, passion, and opportunity. For Pablo Dafonte, originally from Galicia, in the picturesque north-west of Spain, this journey began with the influence of family and evolved into a remarkable international adventure that ultimately led to The Wellesley Knightsbridge.

The story started in Switzerland, where the seeds of a passion for hospitality were sown. “My grandparents worked in some of the country’s finest five-star hotels during the 1960s,” Pablo recounted. This family connection to the art of hospitality ignited a desire to follow in their footsteps, inspiring a career that spanned seven countries and thirteen properties. Along the way, invaluable lessons were learned—each experience shaping the professional Pablo would become.

After years of traveling the globe and gaining diverse insights, the pull of London proved irresistible. Returning to the city marked the beginning of a new chapter, one rich with opportunity and promise. Within a year of Pablo’s return, destiny intervened: an opening at The Wellesley Knightsbridge presented itself, and the connection was immediate.

“It was, as they say, love at first sight,” Pablo explained.

The hotel’s grandeur and exquisite décor were captivating, but what truly stood out was the warmth and charm of the team. This wasn’t just a workplace—it felt like home for Pablo.

Working at The Wellesley Knightsbridge has been more than just a professional milestone for Pablo —it has been a transformative experience. “The team’s dedication and talent continually inspire, shaping a leadership style rooted in collaboration and mutual respect.”

With a journey that began in the heart of Galicia and led through some of the world’s most prestigious properties, Pablo’s story is a testament to the power of passion, resilience, and community. At The Wellesley Knightsbridge, he has found not just a job, but a calling—a place where he can contribute, grow, and inspire others in equal measure.

Nestled in the heart of London’s Knightsbridge, The Wellesley combines a rich history with contemporary luxury. Pablo shared insights into how the property remains a standout destination, offering unparalleled service while adapting to the ever-changing landscape of luxury hospitality.

“The Wellesley has been open as a hotel for 12 years, but its history stretches much further,” Pablo said. Before its transformation, the property was a famous restaurant that hosted iconic musicians, a legacy the hotel honours today with its intimate jazz lounge, offering live performances every Friday and Saturday.

“Our heritage is deeply woven into the fabric of the hotel,” he added. “Before becoming a restaurant, this location served as the entrance to Hyde Park underground station. It’s also connected to Arthur Wellesley, the Duke of Wellington, which is reflected in our name. History runs throughout The Wellesley—our suites are named after prominent figures like Winston Churchill.”

This deep respect for the property’s heritage informs the guest experience, blending tradition with modern luxury.

What sets The Wellesley apart in a crowded luxury market? “It’s the people,” Pablo said passionately. “Our

team genuinely cares about what they do. Personalised experiences are our pride—we go to great lengths to understand our guests, anticipate their needs, and deliver tailored services. It’s about creating moments that matter.”

Running a boutique hotel in a city as dynamic as London isn’t without its hurdles. “Recruitment is a challenge across the industry,” Pablo noted. “We seek talent that’s not only skilled but also adaptable and resilient. Flexibility is key— our team members often wear multiple hats. While some see this as a disadvantage, for us, it’s a strength.”

We asked Pablo, in a world where trends evolve rapidly, how does The Wellesley stay current while preserving its classic charm? “Innovation is essential,” Pablo asserted. “We listen to guest feedback and adapt. Features like wireless charging, in-room tech, and TV casting functions are now standard, not luxuries. We’re also upgrading our rooms to ensure they meet modern expectations.”

The hotel is equally focused on sustainability—a cause close to Pablo’s heart. “My wife works for a non-profit environmental agency, so sustainability is personal for me.

We’ve introduced water-saving showerheads, sustainable cleaning products, and advanced recycling systems. We’re also exploring smart sensors to manage energy efficiently.”

Pablo believes that The Wellesley’s unique features make it a standout choice for discerning guests. “Our Art Deco design is a key differentiator, as is our cigar collection—the rarest in London. But, beyond that, our location offers privacy and tranquillity, appealing to high-profile guests seeking discretion. Unlike some luxury hotels that feel stiff, we focus on creating a warm, welcoming environment.”

As for the future, Pablo envisions steady, thoughtful growth. “We’re committed to quality over quantity. Our focus is on refining our services and staying smart and efficient in everything we do.”

Through its blend of heritage, innovation, and heartfelt hospitality, The Wellesley remains an inspiration of luxury in London. As Pablo aptly summed up, “It’s about staying curious, evolving with the times, and always putting the guest experience first.” www.thehotelmagazine.co.uk

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TIKTOK LIVE

CREATIVITY MEETS CONNECTION Whether you’re a creator seeking deeper connections with your audience or a fan wanting to get closer to the action, TikTok LIVE is where creativity and joy thrive in real-time.

LIVE FEST 2023 in Miami

T

he TikTok LIVE feature allows creators to livestream content directly to their audience, unlocking opportunities for entertainment and engagement. From hosting Q&A sessions and live music performances to showcasing talents or simply chatting with fans, TikTok LIVE transforms the app into a two-way, interactive space – connecting creators and fans in real-time.

As Adam Wang, Head of TikTok LIVE, explained: “Since we launched TikTok LIVE in 2019, it has become a vibrant platform for creators to create content they love, and interact with others. This week in London, we celebrate their achievements. Their successes encourage me to believe that live streaming is becoming a new,

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LIVE FEST 2023 in Miami

prominent form of entertainment.”

TikTok LIVE is a powerful platform that enhances visibility for creators, allowing them to build loyal communities, reach new fans, and monetise their content through virtual gifts. For fans, it offers a front-row seat to authentic, exclusive content and the opportunity to engage directly with their favourite creators and fellow fans.

TikTok LIVE fosters creativity and connection, enabling creators to share their stories and engage audiences.

With TikTok LIVE bringing creators and fans closer together, TikTok LIVE FEST is the ultimate celebration of the best of the best creators. This year TikTok LIVE FEST is taking over London.

TIKTOK LIVE

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TIKTOK LIVE

LIVE FEST 2023 in Miami

WHAT IS TikTok LIVE FEST?

TikTok LIVE FEST brings together creators from all over the world to collaborate and compete in the ultimate celebration of TikTok LIVE creators. It’s the largest celebration of TikTok LIVE! Imagine a month-long competition where creators from across the globe unleash their creativity and battle it out in an epic online tournament – completing challenges and missions, all leading up to an unforgettable in-person finale in one of the world’s most iconic cities. This year, London – a city that is vibrant with innovation, ideas and something new to discover around every corner – takes centre stage for TikTok LIVE FEST 2024.

First launched in 2023, Global TikTok LIVE FEST combines the thrill of global online challenges with the excitement of a grand in-person celebration. Hosted this year at the iconic Old Billingsgate, the event promises bigger and better festivities for creators and fans alike.

The excitement begins on January 16 at Camden Roundhouse with a spectacular Pre-Event Show featuring

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global artists @gokceozgulofficial, @queenb_lcbz, and @babababambi01. The Main LIVE Show follows, spotlighting creators such as @fiaahamilton from the UK, @anndreatorrese from Mexico, and @jourdanblue from LA. Fans can cheer for their favourites during leaderboard updates, award presentations, and a show-stopping finale by global pop icon Jason Derulo and another surprise guest performer.

Then on January 17, the Creator Conference takes over Old Billingsgate, celebrating the achievements of creators, exploring the future of TikTok LIVE, and hosting engaging panels with top creators. Fireside chats with TikTok LIVE’s Head, Adam Wang, and the LIVE FEST winner, along with a farewell dinner, close out the celebration with a tribute to the platform’s creative community.

TikTok LIVE FEST 2024 isn’t just an event; it’s a milestone in the evolution of live streaming. By blending innovation, inclusivity, and impactful content, TikTok LIVE FEST celebrates the creators who inspire, connect, and redefine what’s possible in the digital space.

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TIKTOK LIVE

CELEBRATING THE CREATORS: MEET THE STARS OF TikTok LIVE FEST

TikTok LIVE is powered by its creators, and LIVE FEST 2024 is all about showcasing their talent, stories, and impact. This year’s lineup includes some of the platform’s most beloved personalities. Let’s meet some of them now.

@NolaKitten Nursery

Meet Carley, the heart and soul behind Nola Kitten Nursery. Dedicated to rescuing and nurturing furry little friends, Carley uses TikTok LIVE to bring her audience along on the incredible journey of animal care and rescue.

From heart-warming kitten cuddles to insights on shelter operations, tune in to support her mission.

@FreshBrownie

FreshBrownie is where gaming meets gut-busting laughter! These LAbased creators are masters of Minecraft, Roblox, and more – but their real superpower is making their audience laugh out loud. With comedy sketches, quirky skits, and sharp commentary peppering their LIVE streams, FreshBrownie’s content is the perfect mix of fun and play.

@FiaaHamilton

Singer, songwriter, and showstopper, Fiaa Hamilton is a force to be reckoned with.

A TikTok LIVE performer with a knack for captivating audiences, Fiaa’s soulful melodies and charismatic hosting skills make her LIVE sessions unforgettable. As a finalist in the TikTok LIVE Gimme The Mic competition, she’s proven her star power— and she’s just getting started.

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@Freyafoto

Germany’s Freya is a creative powerhouse with content for every mood.

Whether she’s diving into epic gaming sessions, crafting stunning DIY projects, or sharing her sharp-witted reviews, Freya’s TikTok LIVE streams are the ultimate hangout spot. Her variety-packed approach ensures there’s always something new and exciting on her channel.

TIKTOK LIVE

@Talentpastry

From France, cooking up a storm one LIVE at a time, Talentpastry brings the world’s flavours straight to your phone. Known for recreating recipes from all corners of the globe, this food creator has built a fanbase as diverse as his menu.

His passion for cooking shines in every TikTok LIVE, where he shares tips, tricks, and a slice of his culinary journey.

@BlackBolt_ofc

Get ready for challenges, laughs, and all-out fun with BlackBolt.

Known for his interactive LIVE battles and communityfocused streams, BlackBolt turns every session into an unforgettable experience.

Whether he’s hosting thrilling challenges or just hanging out with his fans, his energy is contagious.

@Sumihane @Princesahera2

Relatable, engaging, and oh-so-fun, Princesa Hera has mastered the art of connecting with her audience. This Peruvian creator lights up TikTok LIVE with her interactive challenges and light-hearted vibes.

Whether you’re looking for a laugh or just a place to unwind, Princesa Hera’s LIVE streams feel like hanging out with your best friend.

@Mawinawg

Music lovers, meet Mawinawg, the multitalented Thai creator whose LIVE sessions are a harmonious blend of rhythm and style.. Skilled in multiple instruments and always ready to share his love for music, Mawinawg adds a dash of fashion and lifestyle content, to create the most harmonious TikTok LIVE experience.

An extraordinary style meets a mesmerising singing voice in Sumihane’s TikTok LIVE sessions. This Japanese creator wows her audience with stylish outfits and flawless dance moves while using her platform to build a strong, interactive community. Every stream is a celebration of creativity and expression.

@Shaker1pan

Shaker is an Egyptian TikTok sensation who’s taken creativity to new heights.

Known for his humour, charisma, and undeniable talent, he’s captivated millions while transitioning seamlessly into acting roles in Egyptian films and series. With over three million followers, Shaker isn’t just an influencer—he’s a trailblazer proving that bold moves and big dreams can lead to extraordinary success. tiktok.com www.thehotelmagazine.co.uk

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MARKETING

SUSTAINABLE BUSINESS GROWTH Despite economic headwinds, inflationary pressures and rising operational costs, emerging travel trends present opportunities for properties to capture more direct bookings.

Building a Resilient Direct Booking Strategy

Sustainable growth isn’t just about eco-friendly practices while important, building a resilient direct booking strategy delivers consistent returns year after year. By focusing on three core pillars, hotels can reduce Online Travel Agent (OTA) dependency and create sustainable, long term revenue growth.

The Foundation: Your digital storefront

Your website isn’t just a digital brochure- it’s your most powerful sales tool. A high-converting hotel website must balance beauty with utility. Settling for a basic website will get standard results. To drive real growth, your website must be technically brilliant.

Rich, authentic imagery should complement intuitive navigation, providing a seamless visitor path to booking.

Mobile optimisation is non-negotiable. With over 70% of travel research happening on smartphones (Condor Ferries), your website should tell your hotel’s story in a way OTAs never can, creating an emotional connection that resonates on a deeper level. After price, people buy based on how they feel emotionally. Connect with your visitors on a personal level and demonstrate how a visit to your hotel will make them feel.

SEO: Capturing High-Intent Traffic

Search Engine Optimisation (SEO) remains one of the most cost-effective ways to drive website traffic and people actively searching to book. The key is targeting high-intent, revenue-generating search phrases, rather than competing for broad, bloated terms. This targeted approach may generate less traffic initially, but visitors are more likely to make a purchase.

Let’s be straight. SEO is a specialist skill, and hotels that will grow direct bookings in 2025 will be those that invest in this superpower.

Your Secret Weapon: Tailored Packages

The most effective way to compete with OTAs is offering

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what they can’t – tailored, property-specific packages.

Every hotel should have a signature package highlighting its distinctive benefits, whether it has a renowned restaurant, spectacular views, or experiences and activities.

Complement this with carefully thought-out seasonal packages that align with your peak periods and target market.

Use late availability offers strategically – only when needed to fill specific gaps. Avoid generating too many packages, which can create decision paralysis and confusion. Instead, focus on a couple of select, high-value offerings that enhance the guest experience. This approach allows you to add value rather than defaulting to discounts.

The beauty of this three-pillar growth strategy lies in its business sustainability. An excellent website converts visitors long after its launch. Strategic SEO builds compounding value over time, increasing your organic search visibility month after month. And tailored packages create compelling reasons for guests to book direct, not just once, but for every future stay.

Want to grow your hotel revenue? Let’s chat about how you can thrive, call 01803872999. www.clock-work.co.uk

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Stay compliant. Support the creative community.

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TREND REPORT

REPORTING BACK UK hotels must prepare for the ‘Everything Traveller’ in 2025, finds new SiteMinder report.

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iteMinder’s Changing Traveller Report 2025, the largest accommodation-specific consumer survey globally, has revealed the preferences and behaviours that characterise the hotel guest of 2025. And, that hotel guest is what SiteMinder has dubbed the ‘everything traveller’, who is eventdriven, eco-conscious and uncompromising about digital convenience, as they leverage their tech savviness to seek meaningful on-site experiences while staying mindful of budgets.

Indeed, despite 46% of travellers globally preferring standard rooms, 87% are willing to spend on extras.

Sixty-five percent are more likely to travel for events next year–– rising to 83% among Gen Z––and 65% support demand-based pricing, creating opportunities for hoteliers to maximise revenue.

Additionally, the data from SiteMinder, the world’s leading hotel distribution and revenue platform, shows the everything traveller is increasingly unforgiving of poor digital experiences, with 52% having abandoned online bookings due to issues like slow load times, complex processes or non-secure payment systems.

UK travellers: “saving to spend” while the young drive digitisation

Seventy-one percent of UK travellers plan to travel domestically in the coming year, with the leading destinations being Scotland, London and the South West.

Their attitudes to accommodation reflect the everything traveller’s save-to-spend approach, which sees them keen to offset rising costs by reducing spend on what they consider non-essential, but paying extra for what they value.

As such, 50% of Brits plan to book standard rooms in 2025, yet 82% plan to spend on extras. Fifty-seven percent are willing to pay more for sustainable options, while 36% will seek live music experiences on-site, and 53% will be more likely to travel for an event. Although Brits remain more hesitant about demand-based pricing than the global average, 49% are in support and only 23% oppose.

Highlighting how younger generations are driving digitisation, 90% of UK Gen Z travellers plan to use AI when researching and booking accommodation, compared to 63% overall.

US and Germany: How the UK’s top source markets will travel in 2025 Encouragingly, 50% of American travellers plan to go

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abroad in 2025, marking an 8% year-on-year increase.

Thirty-seven percent prefer direct bookings, the highest globally, and loyalty programs heavily influence return visits.

Meanwhile, German travellers are among the world’s most organised, with 64% booking hotels within a week of purchasing event tickets. Spa services remain their top on-site preference (36%) and temperature control is a key priority.

High expectations and potentially high spending

James Bishop, SiteMinder’s Vice President of Ecosystem and Strategic Partnerships, advises: “UK hoteliers in 2025 must meet the challenges posed by the everything traveller’s increasing complexity and budgetconsciousness, whilst seizing the opportunity presented by those guests’ increasing willingness to spend on what matters to them. This means prioritising a strong online presence, dynamic pricing strategies and options for personalisation. By making use of technology to identify upcoming peak periods, streamline the booking process and offer tailored experiences and packages, properties can find the optimal balance between occupancy and revenue, whilst ensuring guest satisfaction.”

SiteMinder’s Changing Traveller Report 2025 gathers insights from over 12,000 travellers across 14 countries.

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| contact@rghmanagement.com @ rghmanagement |

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SUSTAINABILITY

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WORK TOGETHER As the need for sustainable living only continues to grow, we look into hotel collaborations with eco-conscious brands and how to ensure your chosen partners align with your ethos.

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he hospitality industry is undergoing a green revolution, driven by guests who increasingly prioritise sustainability in their travel choices.

With the help of industry experts, this feature explores how hotels are forging innovative partnerships with eco-conscious brands to redefine luxury and responsibility. From organic toiletries to renewable energy initiatives, these collaborations showcase a commitment to reducing environmental impact while enhancing guest experiences.

A stellar example comes from London’ Strand Palace, as last January they announced a partnership with Bottle Up, an initiative dedicated to reducing single-use plastic waste.

As part of the venue’s commitment to sustainability, they now provide each guest with a complimentary refillable water bottle to enhance their stay.

Across our nine guest floors, the team strategically installed 17 Culligan water dispensers, making it convenient for guests to refill their bottles throughout their visit. The

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best part? Guests are encouraged to take their refillable bottles home, promoting sustainable practices beyond their time at the Strand Palace.

The team at Strand Palace explained how the partnership with Bottle Up “goes beyond just reducing plastic waste”, however. For every water bottle sold, Bottle Up generously donates 100 litres of safe drinking water through the Made Blue clean water foundation. Thanks to this collaboration, last year Strand Palace had contributed to the donation of an impressive 4,893,700 litres of water, making a meaningful impact on communities in need.

When selecting eco-conscious brands as a partner, there are some key considerations to remember. James Ayre of RAW Charging, advises that hotels should assess the sustainability credentials of the business and ensure they align with the hotel’s own environmental business goals and group strategic aims, as well as the tangible benefits they offer to guests. “It’s essential to choose partners who not only share a commitment to sustainability but also

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enhance the guest experience through their services. It shouldn’t be a compromise, sustainable businesses should offer great service as well as their green credentials,” James said.

Authenticity and credibility of a potential brand partner is also one of the first factors you should spend time on investigating and a good place to start is accolades and certifications. James said, “Hotels can evaluate a partner’s authenticity by reviewing their case studies, and client testimonials. Engaging in discussions about their environmental initiatives and requesting measurable outcomes can provide further insight into their commitment to sustainability.”

James believes that key to assessing a business before entering a partnership is by reviewing its current partnerships and the longevity of those relationships – “A lot can be said for a business that maintains long and successful partnerships,” he added.

At RAW Charging, they prioritise partnerships with organisations that share their dedication to sustainability and great customer service. The RAW team engage in comprehensive discussions to understand the client’s environmental objectives and ensure their EV charging solutions align with their sustainability strategies. This collaborative approach ensures mutual commitment to reducing carbon footprints and promoting eco-friendly practices.

RAW’s strategy in order to help hotels integrate the brands into their operations effectively involves providing tailored EV charging solutions that seamlessly integrate into a hotel’s existing operations. The offering is fully funded by RAW, with no upfront cost from the hotel. At RAW, they offer both Fast and Rapid charging options, ensuring convenience for guests without disrupting the hotel’s services.

In terms of examples of successful collaboration models between RAW and hotels, the brand have successfully partnered with several prestigious hotels, including those within the Exclusive Collection and Bespoke Hotels.

James commented, “Our collaboration with the Exclusive Collection involved installing EV charging stations across their properties, contributing to their B Corp status, and offering added convenience to their guests. These partnerships have resulted in increased guest satisfaction and a strengthened commitment to environmental responsibility.”

We recognise that sustainability is no longer just a value-add for hotels, it’s a core expectation of today’s guests. While efforts often centre on energy efficiency or responsible sourcing, one area ripe for innovation is printed materials. Whether it’s in-room collateral, branded stationery, or promotional materials, thoughtful print strategies can elevate guest experiences while reinforcing sustainability commitments.

Andrew Whyte, Managing Director LT Print Group sees that achieving meaningful progress in sustainability demands strong partnerships. He said, “Collaborating with an eco-conscious printing provider, for example one ISO 14001 certified, ensures that a hotel’s printing processes align with internationally recognised environmental management standards. By prioritising waste reduction, energy efficiency, and responsible sourcing, such partnerships help minimise environmental impact. With printed materials that reflect sustainability values, such as recycled papers and biodegradable or vegetablebased inks, hotels can enhance their reputation, resonate with eco-conscious guests, and lead by example in their commitment to a greener future.”

Consolidating with a specialist supplier can allow for greater experimentation with advanced techniques, such www.thehotelmagazine.co.uk

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as embossing or die-cutting, and these premium touches elevate the guest experience.

Andrew sees that this collaboration extends beyond aesthetics. “A strategic print partner can help hotels align their materials with broader goals, ensuring they embody the hotel’s ethos while reducing environmental impact,” added Andrew.

Printed materials are tactile touchpoints for guests, contributing to the hotel’s perceived quality and ethos.

By using sustainable practices such as water-based inks, recycled paper, or carbon-neutral processes, hotels can enhance their brand while reducing waste.

“These efforts don’t go unnoticed,” said Andrew. Modern travellers are now actively seek businesses with strong environmental credentials. Whether it’s a beautifully designed menu printed on recycled stock or room directories with biodegradable finishes, such choices resonate with eco-conscious guests. “When hotels showcase their commitment to sustainability, they not only attract like-minded clientele but also build long-term loyalty,” Andrew explained.

In-room printed materials play an essential role in defining the guest experience. From an elegant welcome letter, a beautifully presented spa menu, to a creatively designed room service takeaway box, these items provide a tangible connection between the hotel and its guests.

When created with sustainable materials and techniques, they communicate both quality and care for the environment.

Andrew explained that hotels can further enhance their reputation by using printed materials to highlight their green initiatives. For example, a sustainably produced leaflet explaining energy-saving features or a menu showcasing locally sourced ingredients demonstrates transparency and shared values with guests.

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Andrew finished with, “Printing may seem like a small part of the puzzle, but it is a highly visible one. By consolidating print needs and collaborating with specialists, hotels can deliver exceptional guest experiences, strengthen their reputation, and make meaningful strides toward a greener future.”

Fabien Levet, Commercial Manager at Pidy UK also sees that with net-zero inching closer, hotels are placing an increased emphasis on sustainability efforts. This extends throughout all aspects of hotels, including energy efficiency and creating ‘green menus’.

Fabien said, “When it comes to food, hotel chefs are looking for products that align with broader environmental goals to help appeal to eco-conscious guests.” With this in mind, Pidy has carefully developed their extensive portfolio to reflect their ‘Green’ ethos – achieved with ethically sourced ingredients and products that boast an impressive shelf life of nine months plus. This enables hotels to order in bulk to reduce food miles and cut unnecessary emissions. Likewise, the long shelf life of these products all but eliminates unnecessary food waste.

We recognise that the hospitality industry is undergoing a profound transformation as sustainability becomes a core expectation for modern travellers. From eco-friendly partnerships like Strand Palace’s collaboration with Bottle Up, to integrating renewable energy solutions and sustainable printing practices, hotels are finding innovative ways to balance luxury with environmental responsibility.

By prioritising authentic, impactful collaborations and aligning operations with green principles, the industry not only enhances guest experiences but also contributes meaningfully to global sustainability efforts. These initiatives underscore that responsible practices and exceptional service are not mutually exclusive—they are the new standard for success in hospitality.

SUSTAINABILITY – ESSENTIAL 5

WASTE NOT WANT NOT Hotels are uniquely positioned to play a pivotal role in sustainability.

With high levels of resource use, even small adjustments can have a large impact. By creatively managing waste, hotels not only reduce their environmental footprint, but also uncover opportunities for cost savings, guest engagement and brand enhancement. Here are five innovative ways hotels can transform waste into opportunity.

1 3 5

TRANSFORM FOOD WASTE INTO GOLD WITH COMPOSTING AND DONATIONS Food waste is one of the largest contributors to landfills, yet it can be a valuable resource. If you haven’t already, look to establish a composting system to convert organic waste into nutrientrich soil for on-site gardens or partnerships with local farms. You could also partner with organisations like food banks or apps such as Too Good To Go to donate excess, safe-to-eat food. By actioning this, you will then reduce disposal costs and can have a positive community impact by feeding the hungry.

CONVERT SINGLE-USE PLASTICS INTO ART OR FUNCTIONAL ITEMS Single-use plastics are a key area where hotels are trying to make changes.

Frequently used items such as water bottles or straws can be creatively upcycled. It’s now a thing of the past to simply bin these objects, so don’t fall behind; look into partnering with local artists to transform plastics into sculptures or décor for the hotel and reduce your plastic waste. Another option is investing in machinery to shred and mould plastics into useful items, like coasters or planters.

2 4

REPURPOSE LEFTOVER SOAP AND TOILETRIES In hotels, used guest amenities like soap and shampoo regularly go to waste, but it’s important to recognise that they can serve a greater purpose. Working with organisations like Clean the World, which sanitise and redistribute leftover soap to communities in need, can help minimise the waste sent to landfills, and is also a meaningful way to contribute to global hygiene efforts.

HARNESS THE POWER OF GREYWATER AND ENERGY WASTE Wastewater and energy runoff represent overlooked resources for efficiency.

Installing greywater systems to reuse wastewater from sinks and showers for irrigation or flushing toilets, or introducing energy recovery systems to capture heat from HVAC systems or kitchen equipment to warm water can make substantial savings on water and energy bills. These also provide powerful sustainability stories to share with guests.

TURN OLD LINENS AND FURNITURE INTO NEW OPPORTUNITIES Worn-out linens and outdated furniture don’t always have to end up in the trash! You could get creative and repurpose old linens into cleaning rags, tote bags or uniforms. This will extend the lifecycle of materials and also aligns with the circular economy principles. Hotels that prioritise creative waste management position themselves as leaders in sustainability, a factor increasingly important to modern travellers. Let your hotel be the one that sets the gold standard for sustainable hospitality.

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SUSTAINABILITY – ESSENTIAL 5

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GOING BEYOND ‘GREENWASHING’ How hotels can partner with truly sustainable brands like MONPURE.

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he most important aspect of MONPURE is ensuring efficacy and delivering an unparalleled luxury experience. But equally as important is aligning with the modern values of luxury: caring for people and the planet,” shares MONPURE founder and CEO, Nate Bigger.

As sustainability becomes a cornerstone of modern luxury hospitality, hotels face increasing pressure to prove their environmental commitments. In an era where greenwashing runs rampant, genuine sustainability demands more than eco-friendly buzzwords. This is why hotels such as Maybourne Group’s The Berkeley and The Emory, and countryside destinations like Cliveden House, Chewton Glen and Cowdray House partner with MONPURE, to meet this challenge while building trust and credibility with eco-conscious guests.

“We’re not here to constantly shout about our sustainability credentials, but it’s vital that luxury brands lead the change, showing that sustainability comes with only upsides for the consumer’s experience,” says Nate.

Greenwashing undermines meaningful environmental efforts and tarnishes reputations, particularly in luxury hospitality. Vague pledges, like claims of “eco-friendly” initiatives without data or transparency are quickly pulled apart by discerning guests. MONPURE offers a solution, exemplifying authenticity as a certified B-Corp, Vegan Society-approved, and cruelty-free brand. MONPURE strives to achieve a thoughtful balance between planet, people, and profit, ensuring that financial success never outweighs its commitment to sustainability and ethical practices. Each detail reflects this ethos, from eco-conscious packaging to scientifically advanced formulations.

“This is a change in ethos,” Nate explains. “Consumers are becoming more aware and savvy than ever. While true sustainability can come at a cost, if you don’t recognise the change now, then it’ll be too late at some point. It’s always been ‘change or be changed’.”

MONPURE’s sustainability shines in its operations.

Take for example its packaging materials: 100% recycled

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cardboard shipping boxes, biodegradable and compostable labels and tissue paper, while their beauty cases are crafted from RPVB vegan leather—a material repurposed from discarded car windshields with a carbon footprint 25 times lower than conventional plastics. MONPURE also minimises waste through rPET plastic, sourced from recycled consumer waste, and by integrating glass packaging wherever possible. These initiatives collectively help close the loop on waste, reducing the environmental impact without compromising on exceptional standards.

Ingredient sourcing is equally rigorous. MONPURE collaborates with suppliers who meet the highest ethical and sustainable calibre. Its vegan, cruelty-free formulations avoid harmful chemicals like silicones, sulphates, and parabens, delivering safety and quality for both guests and the planet. Certified by B-CORP, MONPURE reinforces its

transparency and commitment to ethical practices.

Partnering with MONPURE provides hotels with more than eco-friendly amenities and 5-star spa experiences — it’s a statement of integrity and luxury. A brand isn’t just a product; it’s a promise. By working with MONPURE, hotels can trust that the brand is committed to continuously striving for better practices and innovations, setting a new standard for sustainable luxury. Guests can enjoy indulgent, efficacious, and thoughtfully crafted amenities and treatments while connecting with a meaningful narrative of care for people and the planet. Through these partnerships, hotels transcend greenwashing, delivering guest experiences that reflect a genuine commitment to a more ethical, sustainable future in luxury hospitality. monpure.com www.thehotelmagazine.co.uk

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TAP INTO CHANGE Borg & Overström reveal how hotels can make the essential exceptional with beautiful water.

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ater is the universal language of hospitality. From providing water in hotel suites to drinking water on demand in reception, the simple act of offering this essential is a long- standing welcoming tradition, signifying care and attention for guests’ needs.

With sustainability becoming increasingly important in hospitality, hotels are actively seeking ways to improve their Environmental, Social, and Governance (ESG) performance and reach their sustainable travel objectives.

Although providing traditional bottled water may appear to enhance the guest experience, the continuous cycle of ordering, replenishing, and refrigerating each bottle has a considerable impact on both costs and environmental resources. A highly effective way to address these challenges is by switching to point-of-use (POU) dispensers and integrated tap systems, which significantly reduce single-use plastic waste and deliver impactful savings on costs and energy.

Environmental Impact for hotels

The sad truth is that a simple sip of bottled water has a negative impact on the environment. An average hotel will consume on average between 50,000 to 100,000 bottles a year, depending on hotel size and with only 30% of singleuse bottles making it to recycling, a lot is left to landfill.

Many travellers these days are eco-conscious and increasingly seek accommodations that reflect their values.

They often opt for bottled water due to the uncertainty around tap water, giving them safe potable water assurance. However, eliminating single-use plastic bottles from suites and restaurants and switching to point-ofuse (POU) systems, like those of Borg & Overström, can drastically reduce waste, as these systems provide guests with refillable water options, thereby cutting down on the large volumes of plastic and packaging associated with bottled water.

A single Borg & Overström POU dispenser will eliminate around 35,000 single-use plastic bottles in its lifetime supporting the hotel industry in achieving their ESG goals.

With locally sourced water through POU systems, hotels can further reduce carbon emissions, as these systems bypass the need for water to be shipped long distances.

This not only reduces plastic waste but also minimises the environmental footprint tied to transportation, refrigeration, and disposal of bottled water.

Additionally, energy-efficient POU systems equipped

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with EcoMode reduce energy usage by up to 70%, substantially lowering operational costs and minimizing carbon footprint. The EcoMode feature allows dispensers or tap systems to enter a ‘sleep’ mode, conserving energy when not in use.

Guests Embrace Social Responsibility

As well as hotels feeling the responsibility to meet their ESG goals, today’s eco-conscious travellers prioritise sustainable practices when choosing accommodation. With POU systems, hotels can assure guests of safe, filtered drinking water without relying on bottled water, which can contain microplastics and contaminants. This not only aligns with guests’ sustainability expectations but also offers a cleaner, healthier water option, enhancing guest experience in suites, gyms, and conference areas.

Furthermore, using local water resources supports community sustainability efforts by reducing demand for bottled water, often sourced from distant regions with environmental and social impacts.

Switching to a Borg & Overström POU drinking water dispenser or integrated tap system is a clear step toward more sustainable operations for the hotel and hospitality sector.

Just by changing the way a hotel provides water, they can enhance their brand reputation, make strides towards their ESG goals, satisfy eco-conscious guests and ensure compliance with evolving sustainability standards and travel awards. borgandoverstrom.com

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SUSTAINABILITY

THE ALLURE OF KINEWALL Add some ‘Je ne sais quoi’ to hotel bathrooms with Kinewall.

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t’s no secret that hotel bathroom designs are frequently the forerunner of domestic bathroom trends. Great products and great décor combine to provide an aspirational bathing experience for customers that will often go on to recreate the style in their own homes.

Kinewall from Kinedo is no ordinary product and this fantastic new range of decorative bathroom wall panels lends itself perfectly to the transformation of not just a shower space, but a whole bathroom whether in a B&B, boutique hotel or a hotel chain. What’s more it offers benefits in installation as well as ease of maintenance.

The products are manufactured in Kinedo’s French factory to the highest quality standards; conforming to EN15200 for resistance to chemicals, scratches and corrosion. The innovative composition of polyethylene core with an aluminium layer on either side ensures durability, great thermal qualities and ensures the panels can be easily cut and drilled on site. Lightweight at just 11kg, the panels are very easy to handle, making them ideal for installers and they are also quick and easy to install speeding up the whole bathroom renovation and installation process.

A major benefit for accommodation providers is how

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simple the panels are to clean and maintain. Simply wipe with soapy water and a cloth. And with no tiles and grout, the panels stay looking pristine for longer and carry a reassuring 10-year warranty.

There are 70 unique patterns, styles and colours and six different panel sizes to suit all spaces. Patterns fall into four broad categories including minerals and metals, nature, wood and geometric and patterns. These broad categories actually don’t do the product justice, but all the options can be found on the Kinedo website with 22 of the most popular designs stocked by distribution partner, Ideal Bathrooms, to ensure swift delivery. Installation videos and instructions can also be found, as well as technical specifications.

Kinedo has an exceptional team based at the company’s HQ in Watford that can help with all technical and sales enquiries. Site visits and installation training are also available for commercial projects.

For your next hotel bathroom renovation or project, why not pick up the phone and enquire about the stunning Kinewall. kinedo.co.uk

Belu give all net profits to WaterAid

£5.8m since 2011

SUSTAINABILITY

LEADING THE WAY Verdant are single-handedly paving the way for a more sustainable feature. Step into a world where historic elegance meets cuttingedge sustainability— in this piece, we reveal how the brand is revolutionising the hospitality industry with energy solutions that preserve charm while driving efficiency, all in the name of HVAC energy management.

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magine a world where historic hotels not only preserve their timeless charm but also lead the way in sustainable innovation. This is the vision that Verdant brings to life. As a leader in energy management solutions, Verdant is transforming the hospitality industry by seamlessly integrating our plugand-play thermostats into historic buildings.

The Verdant system significantly lowers HVAC consumption by up to 45% and maintains guest comfort without requiring disruptive installations.

Successful Installation at The Landmark

The Landmark, an iconic hotel in central London, faced the challenge of maintaining its character while embracing modern sustainability practices.

“Lowering energy costs within the context of a beloved historic structure is always difficult,” says Bob Horsefield, Chief Engineer at The Landmark.

This challenge is not unique to The Landmark; many hotels across Europe in older buildings must modernise while preserving their charm. This is where Verdant’s retrofit solutions come into play.

The Landmark London Hotel partnered with Verdant to achieve a seamless retrofit that prioritised both innovation and preservation. Verdant’s solutions are engineered to integrate effortlessly with existing structures, requiring no invasive practices like breaking walls, rewiring, or installing repeaters. By utilising Verdant’s proprietary frequency technology, it poses no need for Wi-Fi, ensuring a quick and non-disruptive solution perfectly suited for properties like The Landmark.

Impressive Energy Savings While Prioritising Guest Comfort

Despite the high occupancy rates typical of a hotel in central London, The Landmark has achieved remarkable energy savings since the installation of Verdant. The hotel is on a successful path to reduce its HVAC runtime by 31% on average, all without compromising guest comfort.

“In five-star hospitality, our main focus is guest comfort

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and ensuring we provide the service expected in the luxury sector. Finding a system that not only does this but also saves a significant amount of energy is extremely difficult. Then, we conducted a trial with Verdant and the decision was easy.

Because unlike other systems, Verdant is designed with our guests as the priority,” added Bob.

Verdant’s Smart Thermostats: A Model for the Future

The success of The Landmark London highlights Verdant’s ability to balance heritage preservation with modern innovation. European properties are in search of smart, cost-effective solutions, and Verdant is the ideal partner to support their sustainability goals and a more energyefficient future. With seamless installation, universal HVAC compatibility, and fully automated energy management requiring minimal staff involvement, our solutions are perfectly suited for properties aiming to create a more sustainable and energy-efficient future.

Find out more - Verdant.Copeland.com

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SUSTAINABILITY

DRINK THE DIFFERENCE In this exclusive interview as part of our Sustainability edit, we speak with Co-CEO, Natalie Campbell MBE at Belu Water, the trailblazing social enterprise redefining how the world sees water.

From pioneering sustainable bottled water solutions to empowering hotels with bespoke filtration systems, Belu’s mission prioritises purpose over profit, delivering premium products with a profound environmental and social impact. Discover how this innovative brand is transforming the hospitality industry and helping partners achieve their sustainability goals.

Can you briefly introduce Belu Water and its mission to those unfamiliar with the brand?

Belu is a drinks business that thinks differently. We’re a social enterprise with a clear purpose: to change the way the world sees water. Every product, from our British bottled mineral water to our front and back of house filtration systems, have been developed with sustainability in mind and make a positive impact on people and the environment.

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What inspired the founding of Belu, and how has the brand evolved over the years?

Belu was founded in 2007 with a simple idea: that there was a better way to do business. Not only by finding ways to make bottled water more sustainable, but also to help solve some of the world’s problems. Belu demonstrates how businesses can thrive by prioritising purpose over profit and this ethos has guided our more recent journey into water filtration. Belu is all about helping businesses do

SUSTAINABILITY

business better, so we’ll continue to evolve. All the while growing the £5.8m total we’ve given to WaterAid.

Belu is a social enterprise—what does this mean in practice, and how does it differentiate you from traditional bottled water companies?

Being a social enterprise means we exist to create positive change, not just profit. We’re not beholden to shareholders so we invest 100% of profit into projects that benefit the environment, support biodiversity, reduce carbon emissions and bring clean water to people who need it. Our unique ‘Purpose P&L’ shows how the money flows.

Sustainability is a key focus for the hospitality industry. How does Belu help hotels reduce their environmental footprint?

We’ve been working with hotels for many years and during that time, have listened and learnt a lot. Our products are designed to help meet sustainability goals as well as guest demand. Our lightweight ethical glass and 100% recycled plastic bottles help minimise the environmental impact of single use bottled water whilst our filtration systems have enabled some of our hotel partners to switch it out completely. We understand that there is still a need for single use bottled water, so we provide the most sustainable options - plus some excellent alternatives.

Can you elaborate on your approach to reducing single-use plastics and promoting the circular economy?

Reduce, re-use, recycle is a mantra we champion. Belu filtration combined with our refillable bottles or reuseable glass bottles makes an ideal alternative to single-use plastic. Perfect for hotels and spas or for in-room still and sparkling water. Our 100% rpet mineral water bottles follow a closed-loop approach, aligning with circular economy principles.

What makes Belu an ideal partner for hotels looking to prioritise sustainability?

Not only do we offer a tailored range of sustainable

products, we also have an expert team providing support from the outset. We’ll deliver solutions to suit and offer engagement tools for teams to help share our partnership story. Our products can support accreditations like the SRA’s Food Made Good Standard, resonate with the conscious consumer and deliver global change through our WaterAid partnership.

How do your products and services (e.g., bottled water, filtration systems) align with the operational needs of hotels?

For hotel guest rooms, our bottled water offers a premium, lighter weight, sustainable option. For restaurants and bars, our elegant bottles are right at home and pay testament to the venue’s ethos. Belu filtration systems make a stylish and sustainable statement front of house and provide a reliable solution for hot, cold, chilled, ambient and sparkling water back of house.

How can hoteliers communicate the social impact of partnering with Belu to their guests?

We’re always keen to help hoteliers share impact and can bring water usage figures and carbon savings to life.

Highlighting through comms that Belu give all net profits to WaterAid makes an engaging sustainability story. Many partners, including THE PIG, have Belu impact messaging on their filter bottles.

How do you ensure that your products maintain a premium feel that matches the expectations of high-end hotel guests?

Our iconic bottles are found on the best dressed tables, and we partner with some amazing hotels including Limewood, Handpicked Hotels and Mandarin Oriental in Hong Kong.

Our sleek filtration systems have a wide range of finishes for a bespoke look, and we offer smart co-branded filter bottles for elegant service. Additionally, Belu’s social impact resonates with guests who prioritise meaningful luxury.

If you’d like to learn more, feel free to drop us a line: hello@belu.org www.thehotelmagazine.co.uk

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TRANSFORMING THE ON-TRADE We spoke with James Dainty from Lanchester Wines about how hoteliers can approach sustainability:

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he focus on sustainability within the on-trade continues to gain momentum and will be a key focus for operators in 2025. As sustainability becomes a critical focus, the wine trade is undergoing a quiet but significant revolution. The shift from carbon offsetting to carbon insetting is reshaping how wine is produced, packaged and transported. For hoteliers, these changes offer an exciting opportunity to serve wines that reflect an eco-conscious ethos.

From Vineyard to Glass: The Role of Insetting

Carbon insetting is an impactful practice whereby companies invest in sustainability within their supply chains, creating a tangible difference. While sustainability efforts start in the vineyard - with practices such as organic farming, water conservation and enhancing biodiversity - the journey doesn’t end there.

Transportation, bottling and packaging are critical in reducing wine’s environmental footprint.

For hoteliers, understanding how your suppliers implement insetting programs is essential. At Lanchester Wines, we’ve championed insetting since 2011 and by installing wind turbines, solar panels and leading-edge geothermal heat pumps, our operations in the North East are now powered almost entirely by renewable energy.

Over the past decade, we’ve invested more than £13 million into renewable projects, creating a blueprint for sustainability in the wine trade.

Packaging Matters: Lighter Bottles, Lower Emissions

Packaging innovations are vital in minimising environmental impact. One standout development is the Verallia Bordelaise Air bottle which is the world’s first ever super lightweight wine bottle. Weighing just 300g, it’s the world’s lightest wine bottle, made with 30% recycled glass and we’re proud to say that Lanchester Wines was the first wine business to use this bottle in the UK. This bottle not only offers a 25% CO2 reduction compared to standard 400g bottles but also maintains

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the elegance of traditional Bordeaux designs. For every 24,000 litres of bulk wine bottled, this innovation removes 3.2 tonnes of bottle weight (compared to the UK standard 400g bottle), significantly reducing the carbon footprint of a venue’s wine list.

Bulk Shipping: A Greener Alternative

Nearly half of Lanchester Wines’ portfolio is shipped to the UK in bulk which can cut transport emissions by around 38% compared to shipping in bottles. The wine is bottled at our sister business, Greencroft Bottling which is predominantly powered by renewable energy, further enhancing the sustainability of the supply chain.

Why Sustainability Matters to the On-Trade

Sustainable practices resonate with today’s environmentally conscious clientele. By offering wines that prioritise the planet, bars and hotels not only reduce their impact but also align with the values of their customers.

We believe every business has a duty of care to do what it can to minimise its effect on the planet. But there’s no ‘one size fits all’ solution so every business must seek sustainable opportunities wherever possible. Because being carbon neutral is just the beginning. www.lanchesterwines.co.uk

BUSINESS

SAFETY FIRST In another guest column from Kate Nicholls, Chief Executive at UKHospitality – we emphasise the vital importance of ensuring customer and staff safety within hospitality venues, particularly addressing the risks of spiking and violence against women and girls (VAWG).

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ospitality is the place where people go to enjoy themselves, relax and have fun, which is why it’s vital these venues remain safe for customers.

I know the safety of customers is a top priority for hotels, so highlighting and informing businesses on measures to prevent spiking is vital.

And it’s why we’re keen that all licensed premises are on board and engaged with protecting customers and guests – especially women and girls – not just from spiking, but from other risks to their safety. And not forgetting staff, who should expect their workplace to be a safe place.

UKHospitality is a signatory of the Mayor of London’s Women’s Night Safety Charter and I am proud to be an active member of their steering group, which we’re promoting to our membership and encouraging them to sign-up, including hotel operators.

In association with Safer Business Network (SBN), the charter sets out support available to businesses in dealing with customer safety, including vulnerability training called WAVE, plus programmes such as Ask for Angela and Safe Havens.

Indeed, in collaboration with SBN we recently ran a hotel-focused webinar about the support available to businesses in dealing with customer safety, and about the vulnerability training on offer. After the webinar, UKHospitality members could access bespoke new materials developed by SBN as well as the webinar to watch back Charter signatories demonstrate that they’re actively supporting staff and customer safety in hospitality, while the training and programmes they join help reduce violence against women and girls.

Anybody can be a victim of spiking. But some people are more likely to be victims. A December 2022 YouGov poll revealing that 10% of women and 5% of men had been spiked. The police received 6,732 reports of spiking in the year ending April 2023, with 957 concerning needle spiking.

Data published by the National Police Chiefs’ Council in December 2022 revealed that most spiking incidents (80%) happen in public places, with almost half happening in a bar.

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Although it’s already a crime covered by existing legislation, spiking is set to become a specific criminal offence, which it is hoped will increase education and awareness, and encourage more reporting of incidents.

As I’ve already mentioned, it’s important that we see spiking alongside the wider picture of other risks under what is known as VAWG – Violence Against Women and Girls – including harassment, sexual offences and violent crime.

There are a range of initiatives and organisations promoted by UKHospitality. As well as some of those above, they include: Best Bar None, National Pubwatch; Purple Flag; Drinkaware; and Women’s Night Safety Charters around the UK, including Bristol, Manchester, Northern Ireland, the West Midlands and Sheffield.

Everyone has a right to feel safe using hospitality and we, the sector, must prioritise their safety and welfare, doing everything we can to protect that right.

Kate Nicholls Chief Executive UKHospitality

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