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As summer solstice beckons and the allure of warmer days envelops us, we are excited to present to you our June issue, brimming with focuses on tantalising offerings in the realms of gastronomy, libations, and wellness experiences.
In this edition, we invite you to embark on a culinary journey that celebrates the flavours of the season. Exploring the rise of farm-totable dining experiences in hotel restaurants, our feature delves into the vibrant tapestry of culinary experiences that prioritise sustainability.
In addition to culinary delights, we shine a spotlight on the restorative powers of spa and wellness facilities and how treatments now go further than massages. Amidst the hustle and bustle of daily life, it’s essential for consumers to take time for self-care and rejuvenation. Expert commentary will lead you through the journey of relaxation and renewal, from holistic spa treatments to invigorating wellness activities and aesthetic treatments designed to nourish both body and soul. Discover the transformative power of thinking outside the box when it comes to the luxurious spa rituals you’re adding to your treatment list in our extensive wellness focused piece.
We also journey to one of London’s most loved overnight stay venues, Shangri-La The Shard to offer a 360 of the hotel, exploring exactly what makes it stand out in such a competitive location. Fortunate enough to have an intimate conversation with Kurt Macher, General Manager at Shangri-La The Shard, we share Hotelier Profile as part of The Shard’s showcase – a piece which promises to be full of insight.
Of course, these features unique to our June issue are complemented by our regular pieces in the shape of Hotel of the Month, Hotels Around the World, Essential 5 and more! As you flick through the following pages, may you find inspiration, intrigue, and a renewed sense of enthusiasm. Enjoy the read!
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
ACCOUNT 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
Gwen Lee creditcontrol@cimltd.co.uk Tel: 01795 509 103
MARKETING MANAGER
Lucas Payne lucas@cimltd.co.uk
As a fantastic source of expert guidance and insight, we are delighted to share another guest column by UK Hospitality’s Kate Nicholls.
With help from industry experts, we look at the innovative spa treatments that are redefining hotel wellness experiences.
Here we explore the rise of farmto-table dining experiences in hotel restaurants.
As a venue known for its un-matched, stunning 360 view of the city, we share details on all of the elements which ensure a great experience at Shangri-La The Shard.
We delve into the portfolio of Splendid Hospitality Group and their positioning in York, looking at how they differentiate their venues from other hospitality providers in the city.
As a fantastic source of expert guidance and insight, we are delighted to share another guest column by UK Hospitality’s Kate Nicholls.
DESIGN AND PRODUCTION
Grant Waters grant@cimltd.co.uk
James Taylor james@cimltd.co.uk
SALES DIRECTOR
Tom Woollin tom@cimltd.co.uk
CHIEF EXECUTIVE
John Denning
The Coniston Country Estate in the Yorkshire Dales is delighted to welcome Jordan Gray as Operations Manager.
Jordan will be responsible for overseeing the operation of the hotel, ensuring complete customer satisfaction and managing budgets of the various departments within the business.
Nestled within a stunning 1,400 acre estate, The Coniston Hotel, Country Estate & Spa sits within beautiful woodland and parkland on the edge of the picturesque Yorkshire Dales. The property offers a multi award-winning spa, state-of-the-art conference facilities, a wealth of on-site activities.
Nick Bannister, Managing Director of The Coniston said, “We are so thrilled to welcome Jordan into such a key position within our independently owned family business. His wide-ranging experience and attention to detail, coupled with his instinctive, exemplary customer service, make him a valuable addition to The Coniston family”.
Jordan Gray commented on his appointment, “I’m delighted to be joining the team at The Coniston Hotel Country Estate & Spa and championing the many facets of this premium property. I look forward to operating
across the differing and varied arms of the business, no two day will ever be the same I’m sure!”
@theconistonhotel
Sutton Hotel Collection today announces a £13 million refurbishment project at The Francis Hotel Bath. The renovation, which is due to begin in July, will include a full revamp to all 98 bedrooms and suites, a reconfiguration of the hotel’s lobby, the unveiling of a brand-new restaurant, as well as the addition of a dedicated spa and snug.
Working with award-winning interior designers 3DReid, the design concept planned for the hotel and all 98 bedrooms will take inspiration from the Georgian era in line with the hotel’s histry whilst appreciating all the modern amenities and touches that today’s traveller expects.
Alongside a reinvention of the hotel’s 98 bedrooms and suites, the refurbishment will include a complete reimagining of the ground floor and lobby including the introduction of a snug. The snug will be open to the general public during the day and will be an intimate space for hotel residents to relax over a pre- or postdinner drink of an evening.
The project will also see the introduction of a new destination-restaurant, The Townhouse Brasserie which will showcase the finest British cuisine. The Townhouse Brasserie will focus heavily on seasonal and locally grown produce cooked over an open hearth in front of guests. Open seven days a week, the restaurant will combine traditional English classic flavours whilst playfully and
effortlessly bringing a chic aesthetic, exquisite wine list and memorable dining experience to new levels of timeless creativity and vibrancy.
Towards the end of the programme, a brand-new thermal spa and three treatment rooms will be created tapping into Bath’s ambition to be the UK’s number one city for wellbeing in the UK.
William Gibbs, Hotel Director of Sutton Hotel Collection, said, “We are thrilled to be announcing the upcoming £13 million renovation of The Francis Hotel. This transformation will not only create an even more compelling hotel stay for domestic guests, but also drive even greater interest from more international leisure and business tourists who are visiting Bath.”
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Splendid Hospitality Group has signed an agreement with Marriott International to launch the first ever Four Point Express by Sheraton hotel in the UK with the Four Points Express London Euston opening in Summer 2024.
Splendid Hospitality has invested £50 million into this new project, which includes a complete refurbishment of the current building. It also signals Splendid Hospitality’s first venture with Marriott International. The new brand, Four Point Express by Sheraton, is designed for the midscale segment, offering value conscious travellers a seamless hotel experience in a convenient location, with a focus on reliability, simplicity and value.
Four Points Express London Euston will be located in a prime location in Central London, within walking distance to Euston Station and Kings Cross & St Pancras International. Inspired by London’s parks and greenery, the hotel will offer 201 cosy guest rooms with a modern feel and stylish, nature inspired decor, as well as a bustling restaurant and bar concept and an onsite Caffé Nero, perfect for quick coffees, catch-ups or remote working.
Nadeem Boghani, Vice Chairman of Splendid
Hospitality, said: “Splendid Hospitality strives to deliver exceptional service and quality in our growing portfolio, and relishes the opportunity of working with Marriott International on launching this exciting new brand in the UK. This new brand concept lends itself perfectly to supporting the transient corporate and leisure market in a thriving travel hub of London, and perfectly complements Splendid’s existing portfolio of hotels.” www.fourpointsexpresshotels.com
Suffolk’s Bedford Lodge Hotel & Spa is proud to announce it has attained the prestigious Green Tourism Gold Award, recognising the hotel’s exceptional commitment to environmental sustainability and responsible tourism practices. This esteemed accolade, bestowed by Green Tourism, underscores Bedford Lodge Hotel & Spa’s dedication to fostering a greener, more sustainable future within the hospitality industry.
The Green Tourism awards recognises the commitment of tourism business which are working towards becoming more sustainable. They are acknowledged worldwide as an indicator of good environmentally-friendly practice. They act as both a hallmark of ‘green quality’ and a way for businesses to progress on the green journey.
Noel Byrne, CEO of Bedford Lodge Hotel & Spa stated; “Our primary focus at Beford Lodge Hotel & Spa remains ‘to deliver exceptional service to our guests’, but our team is equally committed to environmental stewardship. This prestigious award solidifies Bedford Lodge Hotel & Spa’s position as a leader in environmentally conscious hospitality and we’re delighted to be recognised for our commitment to sustainability and our ongoing efforts to becoming more green. We’re working with Green Tourism to continue on our journey towards environmental excellence.”
Green Tourism promotes greener ways for businesses and organisations to operate. Their technical experts offer practical advice and support on reducing energy use, saving water, efficient and eco-friendly waste disposal, ethical buying, staying local and seasonal, minimising food miles, promoting biodiversity, and adopting a smart, sustainable outlook from top to bottom.
We outline five elements that can contribute to tech-enhanced wellness in a hotel.
Innovative smart room features can revolutionise the spa experience, seamlessly blending relaxation with cutting-edge technology. Within these tranquil spaces, guests are enveloped in an ambiance of serenity enhanced by intelligent amenities. Mood lighting can be adjusted to match desired atmospheres, transitioning from invigorating hues to calming tones with a simple command. Temperature and humidity levels can also be meticulously controlled to ensure optimal comfort, while soundscapes tailored to individual preferences can transport guests to a state of profound tranquility. Through the integration of smart room features, spas transcend conventional paradigms, offering a harmonious fusion of luxury and innovation for the ultimate indulgence in wellness.
3
Wellness apps and digital concierge services have become indispensable tools in the hospitality industry, transforming the guest experience in hotels worldwide. With the rise of health-conscious travellers, wellness apps offer personalised fitness routines, mindfulness exercises, and nutritional guidance, allowing guests to maintain their wellbeing while away from home. These apps seamlessly integrate with hotel amenities, providing access to on-site fitness facilities, spa services, and healthy dining options.
By incorporating cutting-edge technology such as wearable fitness trackers and immersive virtual training programs, hotel spas are transforming the guest experience. Fitness tracking allows guests to monitor their activity levels, set goals, and track progress, all while enjoying the luxurious amenities of the spa. Virtual training sessions offer personalised workouts led by expert instructors, accessible anytime and anywhere within the hotel premises. This fusion of technology and wellness not only enhances the convenience and effectiveness of fitness programs but also adds a modern touch to the traditional spa experience, ensuring guests leave feeling rejuvenated and empowered on their wellness journey.
4
Incorporating biometric wellness assessments into your hotel’s wellness offerings elevates the guest experience to a new level of personalised care and holistic health. By seamlessly integrating cutting-edge biometric technology, guests can embark on a journey of self-discovery and wellbeing from the moment they check in. These assessments, ranging from heart rate variability analysis to sleep quality monitoring, provide valuable insights into guests’ physiological health and help tailor bespoke wellness programs to meet their individual needs.
In the contemporary hospitality landscape, more and more hotels are increasingly embracing Virtual Reality (VR) as a means to enhance guest experiences, particularly in the realms of meditation and relaxation. Integrating VR technology into wellness offerings, you can provide guests with immersive experiences that transport them to serene landscapes, tranquil environments, or even guided meditation sessions led by experts. Through VR, guests can escape the confines of their hotel room and embark on journeys to picturesque beaches, lush forests, or idyllic mountaintops, all without leaving the premises.
With help from industry experts, we look at how innovative spa treatments are redefining hotel wellness experiences, and how you can ensure you capitalise on this.
In today’s fast-paced world, where stress seems to be an unavoidable companion, the pursuit of wellness has become a priority for many. As a result, hotels and resorts are continuously seeking to redefine the traditional spa experience in order to stay ahead of the competition, offering guests innovative treatments that not only relax the body, but also rejuvenate the mind and soul.
In this feature, we delve into the realm of cutting-edge spa treatments that are transforming the landscape of hotel wellness experiences. From ancient healing practices infused with modern technology to bespoke therapies tailored to individual needs, these treatments represent the forefront of holistic wellbeing.
In terms of the latest trends in spa treatments that hotels are adopting to enhance guest experiences, Zoe Williamson, Hydrafacial Strategic Accounts Manager, EMEA, believes that personalisation is here to stay.
Although Hydrafacial is a treatment suitable for all skin types and concerns, personalisation is at the core of everything the team does. Zoe said, “Our three step Cleanse – Extract – Hydrate protocol is amplified by the use of specific tips, boosters and additional modalities, such as LED light therapy and lymphatic drainage. Modifications are matched to the guests needs during the consultation, and are weaved into the overall experience to achieve maximum results.”
The beauty of Hydrafacial is that it’s not a one-sizefits-all experience. Zoe revealed that the most suitable treatment for a hotel will be the one which is tailored to the guest mix you want to convert.
“We work with several city spas that find 30-45min face services are popular Mon-Thurs, as people are hybridworking in nearby offices. We also partner with remote destination spas who include us in their 90min body rituals. Skin Health membership models are also increasingly popular, with a monthly flat fee that entitles the guest to a 60min Hydrafacial every four weeks. In summary: menu engineering is key – and we’re here to help with that.”
In terms of unique treatments that have gained popularity in hotels recently, touchless therapy experiences (usually in the form of a bed, lounger or chamber) are booming, and not just for hotels that have a spa. Zoe thinks that the concept has gained popularity rapidly for two reasons, and said, “One, the expansion of wellness tourism, and hotels looking for creative ways to integrate ‘wellness’ into their offering and overall guest experience. Two, it quickly converts dead square feet. into revenue generating areas that a hotel does not need specialised staff to operate.”
In order to ensure that your spa offering remains cutting-edge and relevant to changing guest preferences, Zoe recommends investing in tools that can adapt with you! Particularly with equipment and software.
“Not just the menu offering, this includes everything from the spa website, booking and consultation process, upsell of services, plus post-visit engagement. Let
“Menu engineering is key.”
technology to do the legwork, so your team can focus 100% on the experience. Being cloud connected, the Hydrafacial Syndeo device enables remote software updates via push notifications – so you never miss any newness. It also features gesture control technology, so the therapist can wave through each step of the protocol, promoting hygiene and without disturbing the guest.”
Innovative spa treatments are an invaluable asset for hotels aiming to boost guest loyalty and drive repeat business.
At Careys Manor & SenSpa, the team works to create distinctive and unique experiences that promote relaxation and wellness, not only with the treatments offered, but across the entire hotel and spa experience, from beginning to end.
Lina Lotto, Spa Director at Careys Manor Hotel & SenSpa, sees that spa treatment innovation sets a brand apart in a crowded and competitive market, while also linking wellness principles with brand values and identity.
“The treatments on offer help shape the demographic of guests drawn to the brand, making it crucial for treatments to reflect brand values during development. Innovative offerings not only provide guests with exciting and enjoyable experiences, but ideally deliver tangible benefits as well,” added Lina.
Over the years, spas have blended traditional and holistic methods with technological advancements. At SenSpa, they’re currently integrating underwater sound as a therapeutic tool through the monthly Sen Sound Sessions.
Lina explained, “This adds a unique dimension to our offerings, while staying true to our brand identity.”
Robbie Leung, Director of Wellbeing at Pan Pacific London, explained how, already in 2024, he has seen a major uptake in discussions around sleep, longevity and live feedback, with a particular increase in longevity programs launching at different venues within the industry, as well as hotels enhancing their sleep offering for their customers. In the consumer world, the demand for live feedback during exercise has also dramatically increased, making fitness manufacturers think twice when designing equipment and digital solutions.
When designing and conceptualising spa treatments, Robbie revealed that he will often refer to needing a ‘signature dish’ on the spa menu, like at a restaurant. He told us, “Having an innovative treatment offering provides a purpose for guests to visit your establishment, which leads to brand awareness and enhanced reputation through these strong services and offerings. For that reason, having innovative spa treatments will always enhance the overall guest experience within the hotel.”
There is a plethora of spa treatments that have gained popularity in hotels recently, but, in the past few years, aside from relaxation treatments, Robbie revealed how he has seen a demand for body workshop treatments, due to people turning their focus towards health and holistic wellness. Individuals are prioritising body improvement internally and externally to promote overall wellbeing.
“Last year we saw the trend of lymphatic drainage
massages, where companies are designing machinery to replace in-person treatments, making it more accessible and affordable. People are actively participating in new treatment offerings and are more open-minded,” added Robbie.
Robbie believes that, when creating a spa offering and concept, you need a flexible foundation. This means you can introduce different elements to your offering and continually enhance this, year-by-year, to remain at the forefront of the industry.
“In addition, hotel groups and owners also need to be aware of the ever-changing trends, experiences and technologies within the wellness industry. Knowing when to invest in and adapt to a new strategy or commercial plan will boost guest satisfaction, as well as increasing both the hotel’s reputation and the financial return.
“Sustainability is always a major focus in the hospitality industry and, for this reason, more and more spas are paying closer attention to their suppliers and manufacturers in order to meet their own sustainability standards,” Robbie said.
We are now seeing a growing emphasis on spas finding solutions for a sustainable future – now more important than ever. Spas are examining if products are locally sourced, the packaging used and the brand’s own commitment to sustainability. Robbie believes that this commitment encompasses a vast array of considerations, from the environmental impact of a spa’s materials and manufacturing processes to its social responsibility towards its workforce and the communities it operates in.
Innovative spa treatments are the key to unlocking guest loyalty in today’s wellness landscape. By offering unique and cutting-edge services, spas can create a sense of excitement and exclusivity that keeps guests coming back for more. Robbie told us, “I believe technical skills, experience and guest journey intertwine and lead to guest loyalty.
“Innovative treatments not only address the evolving needs of guests, but also set your spa apart from the
competition. For example, here at Pan Pacific London, we have received brilliant feedback on our Seasonal Ritual treatments, by introducing an infrared sauna blanket for guest use prior to their chosen treatment, to help them mentally and physically relax. This treatment will become a talking point, encouraging guests to share their experiences and spread the word about Pan Pacific London’s innovative approach to wellness,” Robbie finished.
Ulyana Danyleyko, Director of Zemits UK, revealed that the most significant trend she’s noticed within the last year is the demand for non-invasive skin and body rejuvenation treatments, with no downtime and visible results after the first session, such as oxygen therapy, micro current, ultrasound exfoliation and high-frequency therapy for the face and body.
Zemits offers a wide range of non-invasive technologies to enhance existing facial and body treatments, and cleverly combines multifunctional platforms that allow therapists to create unique bespoke services tailored to clients’ skin needs and concerns.
The combination protocols will boost the skin’s natural immunity and metabolic process without overwhelming the skin, delivering a very comfortable and relaxing experience to the client and resulting in dewy, glowing skin after the session.
“Zemits Deep Lymphatic Pressotherapy suit is very popular with hotels. The 30-45-minute treatment is handsfree, distresses the body and stimulates blood circulation and lymph fluid movement. It reduces water retention, swelling and muscle tension with endless health benefits, and can also aesthetically improve skin tone and reduce the appearance of cellulite.”
In line with what trends are arising, Jackie Brown, Senior Regional Director North & West Europe, Wyndham Hotels & Resorts, revealed how taking inspiration for spa treatments and products from around the world has become popular over the last few years, particularly from regions in Japan, China, Turkey and the Polynesian Islands. With over 600 hotels across Europe, Middle East, Eurasia and Africa, Wyndham offers a plethora of dedicated spa and wellness hotels in renowned wellness destinations like Turkey, as well as rising wellness destinations, including Belgium, Romania and Portugal.
Dolce by Wyndham La Hulpe Brussels, set in the tranquillity of the Sonian Forest, focuses on nourishing the mind, body and soul by offering a series of treatments influenced by the wellness rituals in Japan. To preserve the smooth skin, the treatment uses medicinal ointments and manual massaging techniques to naturally lift the structure of the face and maintain the complexion.
“It is important for hotels to celebrate and utilise the rituals of the region, as this drives a sense of authenticity and reliability. Alternatively, hotels can draw upon the knowledge and practices of different cultures around the world, as offering innovative treatments will enhance the guest experience,” Jackie added.
Innovative spa treatments play a crucial role in shaping a hotel’s branding and reputation by providing guests with distinctive experiences that differentiate them from competitors. These treatments offer a sense of luxury and exclusivity, ultimately enriching the overall guest experience.
At Aristi Mountain Resort, spa offerings like the Outdoor Mountain View Spa and the temperature-controlled indoor swimming pool provide guests with both exercise and relaxation amidst stunning mountain views. These experiences highlight the hotel’s dedication to delivering rejuvenating treatments and activities, inspired by nature and enriched by locally-sourced unique ingredients, such as herbs and essential oils.
Sotiris Nikolaou, Hotel Manager at Aristi Mountain Resort & Villas, revealed that he has recently seen treatments with holistic wellness benefits gaining significant popularity in hotels.
“These treatments appeal to guests seeking immersive experiences that promote overall wellbeing,” said Sotiris. Aristi Mountain Resort focuses on this trend by offering an immersive experience that combines its spa treatments with the natural beauty of the surrounding environment. “Guests have the opportunity to indulge in luxurious therapies inspired by nature, while surrounded by the breath-taking scenery of the mountains, enhancing the allure of the hotel’s spa offerings,” added Sotiris.
As more properties recognise the restorative results of spending time in nature, hotels such as The Langley are offering spa experiences that connect guests with the natural environment, including forest bathing, outdoor yoga classes, or treatments inspired by local natural ingredients.
Nicole Patil, Spa Manager at The Langley, said, “Innovative spa treatments contribute to the overall reputation of a hotel by enabling it to stand out from its competitors’ offerings. By providing new and unique spa offerings, a hotel can strengthen its brand identity, attract new guests and foster loyalty. This can help position it as a wellness destination and enhance the overall guest experience, enabling the hotel to associate itself as a luxury, all encompassing, destination.”
Nicole revealed how she has seen salt therapy gain popularity in spas, and said, “The treatment involves exposure to salt particles, typically in a salt cave or room. This improves respiratory health, boosts immunity and promotes relaxation.” At The Langley, they have a beautiful Himalayan Salt Sauna which allows the team to provide guests with a unique, tranquil, and peaceful experience that they may not be able to experience in other spas.
Along with introducing innovative offerings to a spa’s menu, integrating sustainability-focused spa treatments is a great way for hotels to align with guests who are becoming more concentrated on sustainability and eco-friendly practices. Nicole explained, “Spas should look at using organic and locally sourced skincare products, as well as looking at their wider practices, including using reusable or biodegradable materials for towels, robes, and slippers, in addition to offering refillable containers for products, to reduce single-use packaging.”
Frits Potgieter, General Manager of The Montenotte, revealed how he is seeing personalised spa treatments increase in popularity, with bespoke massages and facials tailored to individual preferences. Agreeing with our other experts, Frits said, “There is also a growing focus on holistic wellness, including mindfulness and meditation sessions to promote relaxation and overall wellness. At The Montenotte’s award-winning Bellevue Spa, we offer
a luxurious urban sanctuary for our guests, with our Salt Room experience standing out as a sought-after choice for those seeking unique and holistic spa experiences.”
As spa treatments evolve from traditional massages to treatments that offer a unique self-care experience, hotels are embracing a more holistic approach to wellness. At the Bellevue Spa, guests can embark on a journey of relaxation with a signature grounding ritual, followed by the soothing aroma of essential oils and the gentle waves of Tibetan singing bowls.
In order to leave lasting impressions amongst guests in your hotel spa, the brands you choose to partner with are key. The Bellevue Spa was the first in Ireland to partner with Grown Alchemist, an Australian skincare brand renowned for its three-phase system of cleansing, detoxing and activating. With expert therapists trained to offer bespoke Grown Alchemist treatments, guests can experience tailored therapies to suit their skin’s needs, whether seeking deep detoxification or total skin rejuvenation.
“These innovative offerings reflect the growing popularity of unique spa experiences in hotels today,” said Frits.
At Bellevue Spa, the team understand that innovation is key to providing exceptional guest experiences. In order to measure the success and effectiveness of the new spa treatments, the team focus on a combination of guest satisfaction metrics and financial performance indicators.
“To measure guest satisfaction, we gather feedback through post-treatment surveys that cover questions in relation to new treatments, particularly the therapist’s skill, the effectiveness of the treatment, and overall enjoyment. We closely monitor online review platforms and social media mentions to gauge guest sentiment towards our new offerings.
“An increase in repeat bookings for the new treatment is a strong indicator of guest satisfaction and a willingness to return for the experience. Our therapists are valuable resources for understanding guest experience, and we
“Innovative treatments not only address the evolving needs of guests, but also set your spa apart from the competition.”
regularly seek their feedback on new treatments, including ease of execution, guest response and potential areas for improvement,” finished Frits.
Ross Grieve, Managing Director at Seaham Hall, believes that the growing popularity of wellness experiences and offerings at hotels has been a result of the pandemic and increasing demands in the workspace ultimately leading to stress, and busy everyday lives.
At Seaham Hall, the team have responded to this by investing in the updating and evolution of their awardwinning Serenity Spa, as well as the treatment options that are offered to guests, such as Swell – an established health and wellness sound therapy brand.
Ross explained how the spa has always been hugely popular with guests, and continues to be a large draw for many customers who visit time and time again. He told us, “In order to ensure that we are providing guests with state-of-the-art facilities and industry leading wellness offerings, we are recreating the space, and updating many of our treatment rooms, communal spaces and facilities to offer a wellness haven that will see guests leave feeling
relaxed and restored. Swell is a prime example of this – we have invested in Swell to ensure we are offering guests new and innovative experiences, and to remain one of the UK’s leading spas.”
Through keeping abreast of key trends and consumer demands, Seaham Hall has have built up a strong base of repeat customers who remain loyal to the hotel, visiting on a regular basis.
Ross revealed that spa treatments and experiences that bring the outside in are a prominent theme in the spa and wellness space. He told us, “We have found that guests more and more seek experiences that allow them to connect with nature and immerse in the great outdoors, which is beneficial for both mental and physical wellbeing. As a response to this, we launched our innovative Blue Health spa experiences, which aim to harness the benefits of being situated by the coast. These packages and treatments have been carefully formulated, taking inspiration from our stunning surroundings and the natural landscapes of the Durham Heritage Coast.”
Serenity Spa’s ethos is to deliver top level wellness
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“It is important for hotels to celebrate and utilise the rituals of the region, as this can drive a sense of authenticity and reliability.”
experiences with guests in mind. Spas now need to be able to adapt their offering to allow top end personalisation that is meaningful to the desired individual. Whilst it is important to incorporate traditional spa treatments and therapies, spas and hotels should also keep abreast of new and updated technology to ensure they are offering cutting-edge, innovative experiences to their guests.
The innovative spa treatments offered by hotels are indeed reshaping the landscape of wellness experiences for guests. These unique offerings not only cater to the increasing demand for holistic relaxation, but also provide a competitive edge for hoteliers looking to differentiate their properties in a crowded market.
To capitalise on this trend, you should focus on several key strategies. Firstly, investing in research and development to continuously innovate and stay ahead of emerging trends in spa treatments is crucial. This might involve collaborating with wellness experts, incorporating cutting-edge technologies, or sourcing rare ingredients for exclusive therapies.
Secondly, effective marketing and branding efforts are essential to communicate the value proposition of
these innovative spa treatments to potential guests. Highlighting the transformative benefits, customisation options and immersive experiences can help capture the attention of wellness-minded travellers seeking unique and rejuvenating experiences.
Moreover, fostering a culture of wellness throughout the hotel, beyond just the spa, can further enhance the guest experience and encourage repeat visits. This could involve offering healthy dining options, promoting active lifestyles with fitness facilities and outdoor activities, and providing relaxation spaces throughout the property.
Lastly, leveraging guest feedback and data analytics to refine and tailor spa offerings to meet evolving preferences and expectations is vital. By continuously listening to guest needs, and adapting accordingly, hoteliers can ensure that their spa experiences remain relevant and compelling in an ever-changing wellness landscape.
In essence, by embracing innovation, strategic marketing, holistic wellness integration, and guest-centric refinement, you can effectively capitalise on the growing demand for innovative spa treatments, elevating their overall wellness offerings and enhancing guest satisfaction and loyalty.
an end to Green Washing, as told by Paul
Tsalikis, Founder
There’s been a seismic shift across the hotel industry in the last few years. From small boutique getaways to the multi-national groups, hotels are focused on providing stays, services, and amenities that not only take care of the guest, but also the planet.
Laws and legislation have been introduced, shaping our industry for the better. Guests search habits have become savvier, and booking agents empowered to find considered stays for their clients. It’s obvious that sustainability is a bigger consideration than ever before, so why has choosing the most sustainable and ethical in-room amenity partner become so difficult?
The short answer: green-washing.
In the rush to be seen as sustainable to maintain and win clients, many guest cosmetics providers have taken shortcuts, focusing more on lip service and platitudes in the pursuit of being perceived as the industry’s sustainability crusaders. This spans faux certifications, exaggerated claims when it comes to recycled materials, and fabricated eco-conscious narratives infiltrating digital
and social channels. In an age of data dystopia, these self-fulfilling strategies make it very difficult to determine the real deal from the green-washed. Hotels with the best of intentions may be choosing options that don’t truly meet their expectations and not only can this risk their reputation, but the long term health of our planet too.
I understand why it has come to this. Creating genuine sustainable solutions is hard, expensive, and complicated. I know, I’ve dedicated my life’s work to it. It takes investment, man hours, and highly experienced people to research and develop sustainable solutions whilst always looking out for changes in legislation and innovations. We have a dedicated Environmental and Social Governance (ESG) department who work towards the mission of doing good for the planet, its people and its inhabitants. They’re tasked with being unafraid of failure in the pursuit of honouring our purposeful business goals.
Approaching sustainability with integrity has meant that at VANITY GROUP, we’re on the forefront of environmentally conscious hotel essentials. This commitment has led to us being recognised and certified
by reputable organizations for our achievements. I am proud that we are part of the B Corp community, one of the most well-respected certifications a business can achieve. A world renowned leading body who ensures its movement champions those who meet a high standard of social and environmental performance spanning transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.
We’ve also pioneered products made with Global Recycled Standard materials ensuring traceability and ethical supply chains from source to final product. We’ve also achieved the industry’s most reputable accreditations for our formulations including PETA’s ‘Beauty Without Bunnies’ Program, and The Vegan Society vegan trademark which ranks highest in consumer confidence.
We’ve supported our hotel partners as they switch from minis to larger formats, created bespoke sustainable solutions that are 100% plastic-free, and are constantly pushed by our hotels to innovate further and exceed their requirements.
Our sustainability credentials are a key deciding factor
for hotels choosing us as their partner. But for the future of the planet, VANITY GROUP can’t be the only one committed to sustainability. Penning these words isn’t about singling out VANITY GROUP, but a call to arms to other providers to join us. We’ve proven that it’s possible to create genuinely sustainable solutions that are scalable, meet hotels’ high standards, and provide a luxury guest experience.
We’re now asking why our competitors are not doing the same?
VANITY GROUP has created the blueprint for providing sustainable solutions on a global scale. As we commit to offering mindful beauty, we pledge to be transparent about where we’re getting it right, and where we can improve. Our annual sustainability report released this summer, will showcase our approach to sustainability for all to see. We only hope that it will galvanize our fellow providers to step up their game. This is bigger than all of us and we have the opportunity to make a real difference, together.
Ready to be brave? We are.
vanitygroup.com/en/
The influence of hotel cosmetics on the guest experience as told by the team at ADA Cosmetics.
In the hotel industry, the guest experience is a key driver of revenue. But, what is it that makes for a memorable experience? With over four decades of experience, ADA Cosmetics produces hygienic dispensing systems and high-quality hotel cosmetics that are free of parabens, microplastics, silicones, and other harmful substances. With a portfolio of 30 brands, including luxury, boutique, and certified natural cosmetics, ADA aims to meet the demands of hoteliers and guests alike.
While the needs of guests and hoteliers may differ, when it comes to skincare and amenities, two things are important to both: quality and hygiene. High-quality
details such as the right hotel cosmetics in the bathroom help hoteliers complete the guest experience, pamper their guests, and ensure a memorable stay. Excellent hotel cosmetics are more than just a skin experience, they are an olfactory experience. An indulgent care moment in the hotel bathroom means relaxation, and finding yourself. Hotels that give their guests such moments are remembered and will welcome them again.
To run a successful hotel, you must also guarantee individuality and recognition at the highest level. These criteria go far beyond the traditional standards of hotel certification, as quality is now clearly defined by what is memorable. To help hotels provide the best experience for
their guests, ADA Cosmetics has gone one step further and now offers each hotel the opportunity to create its own personalized cosmetic line with ADA Atelier. With a choice of dispenser, fragrance, and personalization with the hotel logo or matching motifs, each hotel can underline its individual identity and stand out from the competition.
To create a memorable guest experience in the hotel bathroom, it is essential that hoteliers have the right partner at their side. Suppliers that are fully integrated from design to production and distribution are recommended. In-house production facilities provide an in-depth understanding of key decision drivers and guest criteria, such as environmental friendliness and quality ingredients. Innovative products allow housekeeping to change dispensers in seconds – another important factor in remaining competitive. Whether refillable or reusable, the choice of innovative products and dispenser solutions is vast. The trick is to find the perfect mix of quality, hygiene, sustainability, and guest enjoyment.
In an industry that thrives on personalized service and memorable experiences, choosing the right hotel cosmetics is more than just a product decision – it is a decision for
the guest experience and the long-term success of a hotel. But that is not all.
Currently, there is a clear trend towards sustainable hotel cosmetics in terms of guest expectations and the avoidance of packaging waste. ADA Cosmetics welcomes this development and has been operating according to environmentally friendly criteria for more than 45 years now. Its bestseller, the SmartCare dispenser system, is in high demand and is set to completely replace the small travel bottles in hotel bathrooms. In addition to sustainability, hygiene is also an important issue for guests, especially since the pandemic. Here too, hoteliers can score points with press dispensers such as the SmartCare system, which uses a patented membrane system to prevent unpleasant dripping and recontamination. The combination of guests’ needs like the high quality of the skincare product, a fragrance that guests can and want to remember, and a hygienic solution that supports a healthy and happy experience are all elements to create memorable well-being moments that guests will remember. This formula for success starts in the hotel bathroom.
ada-cosmetics.com
In this unique case study piece we look at the voyage of Voya and two leading overnight stay venues towards hospitality excellence. Interviews with Claire Primrose, Spa Manager from The Cairndale Hotel and Dean Gibson, Owner from Connemara Sands Hotel reveal the immense effects partnering with a reputable and innovative spa brand can have.
What are the primary objectives in partnering with VOYA?
As we gear up for the opening, our aim is to make the Spa at The Cairndale Hotel the natural choice for a destination spa in Scotland. We are surrounded by many outstanding natural spaces, from stunning coastlines to leading golf courses and the awe-inspiring Galloway Forest Dark Sky Park. It was important to us to partner with leading spa brands that share our dedication to delivering the best guest experience possible without compromising on our commitment to nature. VOYA stood out as a highly ethical and sustainable brand that is not already widely available in the surrounding area and offers new wellness experiences for spa guests wishing to visit the south of Scotland.
What specific outcomes or goals do you hope to achieve through this partnership?
We hope to firmly establish Scotland on the wellness tourism map, for UK and international travellers seeking a holistic wellness break with good food, great facilities, incredible treatments and an unrivalled level of customer care. Every experience will bring our guests closer to nature, whether that’s through VOYA’s wild seaweed extract-based products or enjoying the vast outdoor spaces of the local area.
In what ways does the partnership elevate the reputation of both brands?
VOYA’s ethos of A Better Way, placing wellbeing at the heart of everything they do, is completely in alignment with the Spa at The Cairndale Hotel. The brand’s positioning as guardians of tradition is also a strong fit with the hotel team’s 40-year commitment to delivering
traditional Scottish hospitality at the family-owned and run establishment. The Spa is set to elevate The Cairndale Hotel’s facilities to match its already exceptional service levels while introducing VOYA to a spa audience in a new region, not yet serviced by the brand.
How will the partnership with VOYA enhance the overall customer experience at your hotel?
The introduction of the new £2 million Spa at The Cairndale Hotel, and its partnership with VOYA, will significantly enhance the overall customer experience for the hotel. The growth in wellness tourism, continued popularity of staycations and increased focus on self-care to prevent poor physical and mental health all demonstrate the value of delivering a more wellness-focused offering for guests choosing to visit the south of Scotland.
What were the primary objectives in partnering with VOYA?
The primary objective was to offer our guests a unique and quality product. The organic seaweed element certainly caught our attention very early on and we instinctively knew our guests would appreciate VOYA’s unique qualities.
What specific outcomes or goals do you hope to achieve through this partnership?
Our goals have not changed in the 9 years since our partnership; build a strong, loyal customer base through organic growth. The more we look after the guest that walks through the door, the more likely that guest will either return or recommend us to someone else or both.
Our partnership with VOYA helps us do this and the stronger the bond we have with VOYA the stronger our bond becomes with the guest.
What are the main benefits you have experienced since working with VOYA?
Having a strong brand like VOYA on our team helps us immensely. VOYA has done an amazing job of getting global recognition so we now have the added benefit of brand loyalty. Not only that but the product has integrity so we don’t have to worry about quality issues or unsatisfied customers. However, I would say the single biggest benefit is that guests are intrigued and eager to use an organic seaweed product while staying in a hotel by the ocean.
In what ways does the partnership elevate the reputation of both brands?
The VOYA brand and our own brand are aligned. Both brands are of a similar age and both are family owned and
operated. Both brands are of a coastal nature (both are on the wild Atlantic Way which is also celebrating 10 years) and the organic, authentic nature of both brands is very unique and important. We also believe in the powerful healing nature of the ocean and have recently expanded our brand to the outdoors. Our outdoor rugged retreat incorporates the VOYA organic products into a unique outdoor experience including Sauna & Swim with VOYA essential oils and outdoor seaweed and mud baths. Our aim is to combine the healing and therapeutic benefits of the VOYA seaweed product with thermal therapies.
How has the partnership with VOYA enhanced the overall customer experience at your hotel?
We feel that we have partnered with a brand that perfectly complements our business and that is a partnership that our guests connect with and feel confident and comfortable with. Savvy travellers are always looking for quality, authentic experiences and VOYA helps us provide these to our guests. We are a 4-star hotel that has 5-star features such as the VOYA treatments and products. This gives the guest a sense of added value (the element of luxury) and that is critical to our marketing philosophy.
How does the partnership with VOYA differentiate your hotel from competitors in the market?
We use the VOYA product exclusively and have done so since we opened the hotel in 2015. Guests that are familiar with the VOYA product see it as an extension of our own product because of the brand alignment. Due to our unique coastal location some guests believe we are using seaweed from our own beach. This also adds to the magic and intrigue of the journey which would not be possible with another product or brand. www.voya.ie
In the world of hospitality, attention to detail is crucial to providing an unforgettable guest experience. That’s why La Bottega, a leader in the luxury hospitality industry, has introduced a revolutionary non-refillable dispenser system: THE INVISIBLE.
In the hospitality industry, one of the biggest challenges with cosmetic distribution programs using large formats is dealing with bulky wall mounts, operational costs related to refilling, maintaining hygiene standards, and preventing liquid contamination. With THE INVISIBLE, we’ve ingeniously tackled these concerns. Our dispenser system effortlessly attaches to the wall, seamlessly blending in without any visible support, thanks to its quick and easy installation process.
But what sets THE INVISIBLE apart goes beyond its practicality. At La Bottega, we merge creative innovation with luxurious materials, following a haute couture philosophy. Always in tune with the latest fashion trends and innovative design, we collaborate with globally renowned brands to create objects that transcend mere functionality, transforming into pieces of art that evoke dreams and emotions for travellers.
One such remarkable collaboration is with the iconic New York brand MALIN+GOETZ. Founded in the Chelsea neighbourhood in 2004 by Matthew Malin and Andrew Goetz, MALIN+GOETZ embraces a philosophy of “less, but better” living. Their formulas are meticulously designed to offer maximum benefits with minimal steps, reducing the need for excess packaging and minimizing waste.
At La Bottega, we are deeply committed to offering luxury solutions while also being stewards of nature. Recognizing the importance of reducing plastic waste, we prioritize the use of alternative materials. Our product lines can include Ecolabel-certified, natural, vegan formulas that are gluten-free and free from mineral oils, silicones, parabens, and MIT. Moreover, our products are never tested on animals. This commitment to the environment is also evident in our production process, where our design team, chemists, and quality control staff work together to minimize CO2 emissions and continually enhance our production processes.
With THE INVISIBLE, La Bottega offers more than just a dispenser; it provides an innovative solution that seamlessly combines practicality, haute couture design, brand recognition, and environmental responsibility. By choosing THE INVISIBLE, hotels can elevate their guests’ experience while contributing to a more sustainable future. labottega.com
The integration of tech has become paramount for hotels in the modern world to drive direct business. From online booking systems to social media, hoteliers are increasingly leveraging digital tools successfully to drive direct revenue. This editorial from Journey shares details on three hotels and therefore three ways to win direct.
By analysing the distribution of bookings across various channels, hotels can identify opportunities to increase direct bookings and minimise commission fees associated with OTAs.
Centralising guest data under a single profile allows hotels to analyse guest interests and booking trends accurately, enabling informed decisions to support personalised guest recommendations and future revenue growth. Implementing loyalty programs, offering exclusive perks for direct bookings, and cultivating personalised
guest experiences are effective strategies for incentivising guests to book directly through hotel channels.
In an era where convenience reigns supreme, seamless booking experiences 24/7 are crucial for conversion. By providing guests with the ability to easily browse and book all experiences online, with real-time availability and pricing, hotels can empower guests to personalise their stay with offers or upgrades and confirm reservations with a one-click payment using mobile wallets.
Page 34 left: Mark Bevan
Page 34 right: Simon Bullingham
Page 35 left: The Coniston
Page 35 right: The Elms
Simon Bullingham, CEO and founder of Journey, commented: “Half of our hotel clients’ bookings are made outside the traditional business hours of 9 am to 5 pm. People crave convenience, so using a holistic ecommerce platform to ensure potential guests can access a hotel’s full range of facilities and services when booking is without doubt the best way to secure bookings and capture incremental revenue.”
Journey’s ecommerce platform helps hotels, spas and resorts sell more online. Hotels using the platform experience improved conversion on their direct booking websites, with an average conversion rate of 4.14% in Q1 2024 - significantly higher than the industry average of 3%.
Social media platforms serve as powerful marketing tools for hotels seeking to enhance brand visibility, engage with their target audience and drive business growth.
Guests are looking for more than just a room, a swimming pool or a restaurant; they are seeking a memorable experience, and social media is the ideal platform to showcase the unique offerings and personalised experiences that set hotels apart.
Monitoring and responding to guest feedback and reviews on social platforms are also integral components of a comprehensive digital marketing strategy. By actively addressing guest concerns and soliciting feedback, hotels can enhance their reputation and differentiate themselves from competitors.
The integration of digital technologies is the cornerstone of success for hotels looking to enhance operations, elevate guest interactions and drive business growth. By leveraging online booking systems, harnessing the power of social media marketing, and optimising channel mix to drive direct revenue, hotels can position themselves for long-term growth and competitiveness in an increasingly digital landscape. Embracing digital transformation is not just a necessity; it’s an opportunity for hotels to innovate, differentiate, and thrive in an ever-evolving industry. journey.travel
In April 2024, Journey’s ecommerce platform achieved the top spot for the hotel’s channel bookings, surpassing phone reservations, Booking.com, and other channels. Analysis of incoming calls led to the introduction of an exclusive online-only rate, with a prompt encouraging callers to book online for savings. These types of strategies can offer a scalable solution for managing high call volumes while driving online bookings and revenue growth.
Hotels using Journey’s ecommerce platform have seen an average 25% reduction in call volume, indicating the effectiveness of providing guests with comprehensive online booking options.
By adopting a guest-centric approach, hotels can position themselves for long-term growth and success in an increasingly competitive marketplace.
“Since launching the ecommerce platform, we’ve improved our online conversion and increased our average order value. Working with Journey reduces my labour costs, increases my revenue and increases my direct bookings, therefore reducing commissions. Over a third of our orders are now multi-product, driving greater direct revenue. The platform has been a game changer for us.” Mark Bevan, Managing Director
Case study: Manor House Alsager’s Social Success
Manor House Hotel and Spa partnered with Journey’s Spa Direct marketing service to drive direct spa bookings. Within three weeks, a remarkable 36:1 ROAS (Return on Ad Spend) was achieved, generating £36 for every £1 spent on marketing. Social ads effectively targeted new users, leveraging strong creative and precise targeting.
As a brand that prides itself on a unique approach to beauty which is built upon French excellence, we are thrilled to introduce Sothys, a perfect partner for your hotel’s wellness space.
Sothys is one of the original spa brands, created in 1946 during a new wave of French beauty. Under the leadership of Dr Hotz, a spa treatment visionary, and a keen Egyptologist, the first formulas were developed in 1946.
In 1966, the Mas Family acquired Sothys and grew the brand internationally. Today, the products are now sold in more than 120 countries around the world.
The brand has almost 80 years of evolution, knowhow and French excellence, making us innovators in the beauty space. There is nothing quite like French luxury, and in terms of skincare formulations or treatment rituals we really are the market leaders. Our most prestigious cream, La Crème 128 is in collaboration with Luxury French Porcelain Manufacturer, Bernardaud and showcases an authentic story of two French family Houses internationally renowned.
Sothys and Bernardaud work to combine their expertise and shared passion for excellence to give rise to the most exquisite presentation ever bestowed upon beauty.
For the first time in cosmetics, a porcelain jar from the Bernardaud factory contains the secrets of a unique cream with outstanding properties.
Since 1946, Sothys has delivered unreserved luxury from generation to generation, in two key places that have played a historic role for the brand. In the area of Corrèze, where the Mas family originated known for its research and production units, administrative departments and Les Jardins Sothys®, our very own gardens with acres of land and surrounding forest, as well as a Sothys
“We pursue the idea of responsible beauty that respects the skin and is committed to protecting the environment.”
restaurant. This is where we get our source of inspiration for innovative product development.
And in Paris, the home of Sothys international training centre and L’Institut Sothys, the brand’s global flagship at 128 Rue du Faubourg Saint-Honoré in which each treatment room the Les Jardins Sothys are projected onto the floating drapes, in real time.
Development of the Sothys brand has been driven by its ability to stay true to itself while bringing new solutions to the changing world of beauty. In each of our innovations, we pursue the idea of responsible beauty that respects the skin and is committed to protecting the environment. We partner with Plastic Bank, and recently with Tenaka,
regenerating the ocean, lungs and carbon sinks of our Planet.
Although, we are new to the world of Hotel/Spa in the UK market, we are proud to partner with some amazing clients including Sofitel London St James and Whatley Manor, to name a few. Globally, we are the brand partner of Relais & Chateaux as well as the preferred brand of St Regis – we look forward to acquiring a plethora of new hotel clients.
07517 910 150
contactus@sothys-uk.co.uk sothys.fr/en
Marina Bay Sands, Singapore
“Jo Loves’ craftsmanship in creating exquisite fragrances aligned with our vision of curating unforgettable moments for our guests.”
Nestled in Singapore’s vibrant central business district, Marina Bay Sands is a distinguished integrated resort celebrated for its unparalleled luxury, worldclass entertainment, and breathtaking architecture. With approximately 1,850 luxurious rooms and suites, a vast array of dining options, a state-ofthe-art convention and exhibition facility, an ArtScience Museum, and the stunning Sands SkyPark perched atop three soaring towers, Marina Bay Sands offers an unforgettable experience at every turn.
Marina Bay Sands has an ongoing transformation journey, focusing on the revamp of all rooms and suites to create a one-of-a-kind hospitality experience. With scent playing a pivotal role in the guest experience, innovation and luxury converged, when a new partnership was initiated to redefine the art of fragrance and hospitality. Jo Loves, the renowned British fragrance brand founded by Jo Malone CBE, joined forces with Marina Bay Sands, the iconic integrated resort destination, to create an olfactory experience like no other, facilitated by luxury hotel essentials provider, VANITY GROUP.
Tane Picken, Senior Vice President, Hospitality, Marina Bay Sands, explained that the partnership between Marina Bay Sands and Jo Loves was born from a shared commitment to elevate guest experiences through sensory delights. Tane said, “Jo Loves’ craftsmanship in creating exquisite fragrances aligned with our vision of curating unforgettable moments for our guests.”
Jo by Jo Loves hotel essentials are available in selected rooms and suites in The Sands Collection throughout the iconic hotel. Marina Bay Sands remains at the forefront of innovation, constantly pushing boundaries through collaborations with like-minded brands such as Jo Loves to provide unparalleled experiences. Tane explained, “Whether it’s infusing Jo Loves products in selected rooms
and suites in the hotel or introducing an exclusive Jo Loves Marina Bay Sands high tea at Renku Bar & Lounge at the hotel lobby, meticulous attention is paid to every detail to guarantee an unforgettable stay at Marina Bay Sands.”
Looking to how the collaboration has been received by guests since the Jo Loves products were rolled out in selected rooms and suites in The Sands Collection early this year, Tane told us that the team have had positive feedback from guests about the new bath and body products, with guests saying, “the products have added extra layer of indulgence to their overall experience.”
Leveraging Jo Loves’ Scent Pairing philosophy, Marina Bay Sands has crafted a unique high tea experience at Renku Bar & Lounge in the hotel lobby from 14 May to 30 June, drawing inspiration from its captivating fragrances. The venue welcomes guests to immerse themselves in an array of dessert flavours and delicacies such as Rose Petal 25 opera cake and Jo by Jo Loves macarons meticulously chosen to complement these scents, promising a multisensory adventure like no other. As part of the launch event in May, selected VIP guests had the exclusive opportunity to engage in a fragrance layering experience with Jo Malone CBE herself, hosted at Marina Bay Sands.
The collaboration between Jo Loves and Marina Bay Sands exemplifies the fusion of creativity, luxury, and innovation. Through this partnership, both entities have not only showcased their commitment to delivering exceptional experiences but have also elevated the standard of luxury retail and hospitality in Singapore and beyond. As they continue to captivate audiences with their unique offerings and immersive experiences, the collaboration between Jo Loves and Marina Bay Sands serves as a testament to the power of collaboration in shaping the future of the luxury industry. joloves.com marinabaysands.com
The sparkling wine category offers a fascinating journey through centuries of tradition, innovation, and cultural heritage resulting in vastly different wines to suit every taste (and budget). Here, Lanchester Wines’ James Dainty explains more.
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Champagne is perhaps the most famous sparkling wine, a category of exceptional products, crafted with generations of skill and love which creates a level of excellence that consumers trust and covet. Producers, such as Champagne Moutard, achieve this while following strict regulations on production, aging and even grapes - there’s no other wine category which celebrates the art and skill of blending that we see in Champagne. This demonstrates the breadth and range possible with just seven permissible grapes and the blending of vintages to highlight the best qualities. The difference styles achieved vary from light, lean and very refreshing wines to quite full bodied, muscular and wines developed with age and further use of reserve wines.
The rise and rise of Prosecco has been meteoric. Which is even more astounding considering only the Glera grape is permitted in its production and the Prosecco wine region is only 20,000 hectares. This is a crucial category as creates a relatively inexpensive celebration wine, while higher-quality Prosecco wines, such as Conegliano Valdobbiadene Prosecco Superiore DOCG, are produced in the hilly area between the towns of Conegliano and Valdobbiadene in the Veneto region.
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ENGLISH SPARKLING
English sparkling wine’s popularity is on the rise, fuelled by quality improvements, growing recognition and rising prestige. Cutting edge producers, such as London Cru which launched the Capital’s first urban winery in 2013, have capitalised on the England’s cool climate and chalky soils, producing highquality wines. With advancements in viticulture practices, grape varietal selection and winemaking techniques, English producers are not bound by strict regulations of other regions and so are able to blend time-honoured techniques with cutting edge innovation.
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Sparkling reds can create a point of difference on a wine list. Usually created with lighter red grapes which work extremely well when chilled making them great for summer. Indeed, serving a sparkling red chilled can enhance its taste, aroma, and overall drinking experience. Our customers have really embraced the Trevisana Bio Raboso Frizzante which is certified organic and comes in at a naturally lower ABV. While not so well known in the UK, Raboso is a red grape native to the Veneto area known for its dark fruit flavours. Definitely worth seeking out.
Cava originates from Catalonia, a region in North-Eastern Spain and is also made using the same traditional method as Champagne. It is typically produced from a blend of three grape varieties: Macabeo, Parellada and Xarel·lo, although other international grape varieties such as Chardonnay and Pinot Noir can also be used. Cava comes in different styles ranging from dry to sweet, with varying levels of sweetness and is known for its crisp acidity, fruity flavours and a wide range of aromas including citrus, apple, floral and nutty notes.
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Middle: Champagne Moutard’s cave tonneaux
Bottom left: Moutard’s Pinot Noir grapes
Bottom right: Tombacco’s vineyards in Italy
In this piece with the help of experts, we exploring the rise of farm-to-table dining experiences in hotel restaurants and how this can accelerate your offering.
In recent years, a culinary revolution has been quietly brewing within the walls of some of the world’s most renowned hotels. The traditional hotel restaurant, once synonymous with predictable menus, is undergoing a remarkable transformation. Enter the era of farm-to-table dining experiences, where hospitality is being harvested to redefine luxury by embracing local, seasonal, and sustainable ingredients sourced directly from nearby farms and producers.
This article delves into the burgeoning trend of farmto-table dining within the hotel industry, examining the factors driving its popularity and the impact it has on guest satisfaction, culinary innovation, and sustainability efforts. From the lush landscapes of rural retreats to the bustling urban hubs, hotel restaurants are increasingly becoming epicentres of culinary creativity, offering guests an immersive journey from farm to fork.
Looking to the factors that have contributed to the increasing popularity of farm-to-table dining experiences in hotel restaurants, Xavier Soundrom, Resident Manager of La Sultana Marrakech, thinks that it is down to “Better
quality and taste, focus on health and sustainable choices”, while Douglas Balish, Executive Chef at Grove of Narbeth, believes it is due to the repercussions of the pandemic with the general trend in interest towards health and wellbeing, none more so than our diet.
Over the past decade, there’s been a huge surge in the interest of food traceability in the UK which has led to more people growing their own produce at home and having a better understanding about where their food comes from.
Douglas explained how now, all businesses are trying to be more sustainable. “Being able to grow our own produce helps us with keeping food miles and packaging at a minimum, along with giving our guests the experience of knowing they are eating the same food they may have walked past in the gardens earlier in the day,” he added.
Xavier believes that the sourcing of local ingredients offers a strong “sense of place” with vegetables grown locally with its specific flavours.
“As we have our own vegetable garden in La Sultana Oualidia, this makes things much easier as we know in
“Guests
advance what will be available in the next month with what is growing in the garden, allowing us time to prepare menus.”
Despite farm-to-table dining experiences often being more expensive, guests are often willing to pay a little bit more for a qualitative and healthier experience, Xavier said, “Guests value the diversity and finding distinctive produce from the region.”
At the Grove of Narbeth, the team try to make a visit to the venue a unique and crafted experience, one that you cannot experience outside of the grounds. Douglas revealed how the venue embraces its surroundings in Pembrokeshire across all fronts, “Particularly with our use of local ingredients - some of our suppliers only supply us, or they produce such small batches you are unlikely to find them elsewhere. It all adds to the overall magic of Grove,” said Douglas.
Despite farm-to-table dining now being high in demand amongst consumers, it can, like anything, present challenges to hotel restaurants when it comes to transitioning their model. Douglas admitted that it takes
time and a lot of conversations to get it right and said, “There will be errors made along the way.
“It’s important to know how much to grow to make it worthwhile to get on the menu, but balance this with how much pressure this will take on storage and harvesting. We’ve found preserving and fermentation is the best way to deal with unexpected excess.”
Based on its location, InterContinental Maldives Maamunagau Resort struggle to offer a menu that incorporates farm-to-table. Deepesh Jose, Executive Chef at InterContinental Maldives Maamunagau Resort, said, “We just don’t have the space. We grow some herbs but that’s about it.
“We do however have a lot of opportunity with sea-totable dining experiences, especially in our Fish Market.” This is a great example of working with your surroundings and adapting to a sustainable approach that works for your venue.
Deepesh believes the farm/sea-to-table concept is so popular now as it is “rooted in nature”, allowing guests to know exactly where the food they are eating comes from.
This seems to be a rare experience considering the global food economy and how highly processed food has found its way in our eating routines.
At Aristi Mountain Resort and Villas, the team believe in forging strong connections with local farmers and producers to ensure the freshest and highest quality ingredients for guests. Sotiris Nikolaou, Hotel Manager at Aristi Mountain Resort & Villas, said, “Our commitment to eco-friendly practices, such as our organic vegetable garden, underscores our dedication to both exceptional taste and environmental responsibility.”
Sotiris explained that the venue’s successful farm-to-table dining experiences are rooted in showcasing traditional recipes that celebrate the unique flavours and culinary heritage of the Zagori region. “Through engaging events like cooking workshops, we offer guests an immersive journey into our local food culture and production process. These experiences not only enhance the guest’s culinary adventure but also deepen their appreciation for the rich traditions and flavours of our region,” Sotiris added.
Executive Head Chef Stuart Shaw, Reef Knot at The Idle Rocks, explained how farm-to-table dining at Reef Knot allows the team to showcase their commitment to sustainability by sourcing ingredients directly from local farms and producers, thereby reducing carbon emissions associated with transportation and supporting the local economy around St Mawes at the same time.
Stuart believes that for many hotel restaurants, sourcing ingredients locally enhances the overall guest experience by providing authentic, local flavours and supporting the community.
Recognising that guests are increasingly seeking authentic dining experiences that allow them to connect with the local culture and cuisine of the region they are visiting, Stuart said, “By sourcing our ingredients locally, Reef Knot can offer fresh, seasonal dishes, including daily caught fish that reflect the unique flavours Cornwall has to offer, creating a memorable dining experience for guests.”
When transitioning to a farm-to-table model hotel restaurants, Stuart advises building strong relationships with local suppliers, adapting to seasonal availability
of ingredients, and adjusting to a more flexible menu structure. “Maintaining relationships with local farmers, fishermen and producers is essential to ensure a consistent supply of high-quality ingredients.
“Additionally, transitioning to a farm-to-table model may require hotel restaurants to move away from set menus and embrace a more flexible approach to menu planning based on seasonal availability,” he added.
Sustainability is at the heart of everything the team does at Reef Knot. As chefs, Stuart recognises that it is their responsibility to source our ingredients ethically and sustainably, in order to protect the local environment and the livelihoods of local fishermen. “Hotel chefs can ensure the sustainability and quality of the ingredients they source locally by building dishes and menus around the seasonal ingredients available to them, developing strong relationships and working with staff to reduce food wastage.”
Despite the pre-conception, Implementing farm-totable dining experiences doesn’t have to mean higher overheads, in fact, the opposite is true if hotel restaurants remain genuine in their objective of serving sustainable and quality dishes. Stuart explained how this philosophy is more efficient when factors such as reducing waste and providing the trust and space for the Chef to create, “Hotel restaurants will see the commercial advantages from the repeat business this approach generates. The innate flexibility of this approach also provides a more interesting and dynamic menu for hotel and restaurant customers to experience.”
Farm-to-table experiences enhance the overall dining atmosphere by providing guests with an authentic and memorable experience. By showcasing the freshest of local ingredients and supporting the local community, hotel restaurants can create a connection between guests, the food they eat, and the place they are visiting.
As this movement continues to gain momentum, it promises a future where dining experiences are not only delicious but also ethical and enriching, transforming hotel restaurants into beacons of culinary excellence and sustainability.
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Great customer service and its role in successful restaurants, as told by Xavier Gonet, F&B Manager at Les Roches Crans Montana, Switzerland.
In the restaurant industry, customer service is integral. The way customers are treated and their overall experience can make or break a business, as happy customers often come back and recommend restaurants to family and friends.
When it comes to the success of a restaurant, however, customer service may be overlooked in the face of more tangible factors such as menu options and ambiance – but delivering customer excellence is just as important, if not more so. Poor customer service can lead to negative reviews and a drop in customers, while customer service quality creates loyal regulars and valuable word-of-mouth marketing.
Creating positive experiences for customers starts with understanding their needs and providing them with exceptional service. This means demonstrating hospitality, courtesy and respect, as well as being attentive to customers and being proactive in helping them with their questions and requests to establish that all-important positive customer relationship.
The importance of communication in the hospitality industry cannot be overstated. Excellent communication skills are essential for restaurant customer service and management. Good communication involves active listening, understanding customer needs, and responding in a polite, efficient manner. Paying attention to the small details can contribute to a positive customer experience. This includes proper table settings, serving food promptly, and using appropriate language when conversing with customers.
Providing excellent customer service in the hospitality industry can be challenging, especially during busy periods, and there are three challenges that restaurant professionals need to navigate efficiently to deliver exceptional customer service:
Customers can be a challenge, especially when they are not happy. Restaurant customer service professionals need to remain calm and professional when handling complaints and feedback while also working to resolve the issue as quickly as possible. This will involve listening to customers, understanding the issues, and taking the necessary steps
to resolve it. While customer satisfaction is important, restaurant managers need to ensure that they are also achieving business objectives. This may involve finding the right balance between providing great service and running a profitable business. However, reputation management is ultimately key here, as negative customer experiences can easily be shared online.
Enhancing restaurant customer service with technology Technology in hospitality is fast evolving and may involve
investing in software that can track orders, manage reservations or even provide feedback to customers. By taking advantage of technology, restaurant managers can ensure operations are smooth and efficient. Some of the benefits of investing in technology solutions include automation of processes – technology can automate functions such as order taking or reservation management, freeing up staff to focus on more important tasks; increased efficiency – by streamlining processes with technology, restaurants can become more efficient and reduce costs, and improved customer satisfaction – technology can help provide customers with a better experience, from faster order processing to creating more personalised experiences.
Restaurant customer service teams can take advantage of data and analytics to make informed decisions and boost customer engagement in hospitality through better branding and marketing. Data analysis can help restaurants identify customer preferences and ensure that they are meeting customers’ needs. This information can be used to create targeted promotions, adjust menus or even improve the overall guest experience. For example, restaurants can use customer data to identify the most popular dishes or drinks and then promote them accordingly. They could also use customer feedback to identify areas for improvement and make relevant change.
As good as a restaurant may be at delivering excellent customer service, though, there will always be times when customers are dissatisfied. Restaurant managers need to
hone their skills in dealing with customer complaints, as this could make or break a restaurant’s reputation. So what, practically, can restauranters do?
By using these techniques, restaurant managers can turn negative feedback into positive experiences. This can help to build a loyal customer base, leading to more repeat business.
Demonstrating excellent customer service at restaurants, in turn, sets them apart from the competition, creating a lasting impression on customers that can lead to increased revenue and long-term loyalty.
managers should strive to make their dining experience as positive as possible, and could do so by:
• Apologising and acknowledging the issue: it is important to apologise for any mistakes or dissatisfaction that may have been caused by your business. Showing understanding and owning up to mistakes can help to diffuse the situation.
• Providing a solution: this could be a discount for a meal that was not satisfactory, or offering to re-cook a dish that was incorrectly prepared. Showing customers that you are willing to put in the effort to make things right is a great way of building trust and ensuring customer satisfaction.
• Offering a ‘freebie’: one type of service recovery could consist of offering a free drink or dessert, or a complimentary appetiser.
In this exclusive editorial, we delve into how London Essence is transforming the landscape of hotel beverage offerings, elevating the art of hospitality to new heights. From the grandeur of luxury establishments to the cosy charm of boutique hideaways, join us as we discover how London Essence is redefining the drink options in hotels, seamlessly weaving together taste, ambience, and unforgettable guest experiences.
Guest experience is pivotal amongst consumers during a hotel stay, and drinks offerings play a key role within this. Guests are becoming increasingly discerning and this requires hotels and hospitality venues to continuously develop new and innovative drinks menus.
Paving the way for memorable experiences, London Essence brings a fresh perspective to the premium drinks space, through its range of luxury mixers and adult soft drinks that embody versatility and sophistication. Through artfully selecting the finest ingredients to create exceptional drinks that complement exceptional drinking experiences, London Essence is providing hotels with a simple way to meet consumer needs.
As venues look to cater for a number of specific consumption occasions, London Essence’s drinks collection provides something for all tastes and venue requirements. As consumers are now not only opting for alcoholic serves but also low-and-no options in hospitality settings, this is becoming increasingly important. Whatever the drink or occasion, the brand’s mission is to innovate and offer enhanced experiences, and help hospitality venues meet consumer desires.
cocktail
London Essence’s range of Tonics, Crafted Sodas, Lemonade and Gingers caters to venues not only looking to unlock a sense of familiarity for their guests’ drink choices, but also for those keen to offer more variety; encouraging discovery and flavour experimentation. Every drink in the range is finished with a botanical distillate, and with 70% of our taste being delivered through smell, the collection
provides an aroma that gives a heightened multisensory experience through the layering of quality ingredients.
Experimentation with spirits has become an easy way for hotels to incorporate new and exciting flavours on their drinks menus across their bars and restaurants, but London Essence encourages bartenders to also experiment with mixers to further elevate their drinks, such as London Essence’s distinctive Ginger Ale or zesty Blood Orange & Elderflower Tonic Water. The exquisite flavour combinations showcased in the entire range makes it easy for venues to do this.
With 20 million people in the UK attempting to moderate their alcohol consumption, it’s more important than ever
for hotels to create alcohol-free offerings that feel just as much a part of the luxury hospitality experience and reassure guests they are not missing out.
Whether venues are looking to increase their non-alcoholic cocktail offering, or expand their menu with more premium adult soft drinks, London Essence’s diverse range caters to this appetite and the shift towards mindful moderation. 48% of people believe that premium soft drinks should be more interesting, and so London Essence is on a mission to innovate and offer memorable experiences for people who are looking for something more than the ordinary1. Towards the end of last year, this included an expansion of the London Essence range with a brand new look and feel, alongside a new 250ml Slim Can format for its range of Crafted Sodas. The new format offers something completely different for hospitality venues, whether it’s a relaxed in-room experience to be enjoyed from the mini bar, or a premium solus soft drink whilst in the hotel bar or restaurant to complement the food selection, or on its own.
The expansion also included the unveiling of two new flavours as the brand continues to build a repertoire of non-alcoholic options, giving those being more mindful more to choose from. The flavours include Aromatic Orange & Fig and Raspberry & Rose Crafted Sodas and have been created using an ensemble of botanicals artfully selected by flavour experts, resulting in an elevated soft drink that can be enjoyed alone over ice, or mixed with a preferred spirit or non-alcoholic alternative.
When looking at your offering of soft drinks and nonalcoholic options, consider that consumers are seeking quality over quantity, and are willing to pay a little bit
extra for an elevated drinking experience, particularly in hospitality venues. Mindful drinking is not a passing trend, and it is being driven by the wellness culture that is here to stay. London Essence has always ensured its range is made to be lighter, low in calories and free of artificial sweeteners without compromising on taste.
As the demand for no and low alcohol options grows, so does the demand for spritz cocktails. London Essence’s world leading Freshly Infused technology is more popular than ever as it efficiently meets diverse consumer needs with a wider choice of premium mixers and soft drinks.
In the coming months, the brand will be rolling out the latest model for hotels and on-trade venues, offering eight exquisite flavours from its full range. The technology used gently infuses distilled botanicals into perfectly carbonated chilled filtered water at the point of serve, without compromising on the exceptional quality, freshness of aroma and great taste of London Essence’s range; all while saving fridge space and bottle up time.
In a world where there is so much choice, London Essence is proud to be leading the way in premium mixers and soft drinks to provide an elegant offering that complements the luxury style and creativity of the world’s most distinguished hospitality venues. Join London Essence on its journey to bring elevated drinks experiences to hotel staff and guests all around the world.
londonessenceco.com
Exploring the distinctive charms of Champagne and English Sparkling Wine, as told by James Dainty, Business Unit Controller at Lanchester Wines.
In the world of sparkling wine, the temptation to compare English Sparkling Wine and Champagne is undeniable. And, while comparisons may be justified considering both region’s shared production methods and grape varieties, differences in style and nuance quickly emerge, showcasing the individuality of each region’s terroir and winemaking ethos.
Consider, for instance, Champagne Moutard, steeped in generations of tradition amidst the rolling hills of Champagne, juxtaposed with London Cru, a decade old urban winery nestled in the heart of South-West London. Both producers use the same grape varieties and adhere to the traditional method, yet their wines speak volumes of their respective terroirs and philosophies.
The tasting notes of both producers’ Blanc de Blancs cuvées offer a glimpse into the nuanced expressions of each region. Champagne Moutard’s Champ Persin Blanc de Blancs delights with its lemon-scented nose and sleekly textured palate, while London Cru’s English Sparkling Blanc de Blancs captivates with its vibrant fruitiness and zesty undertones, painting a vivid portrait of the terroir from which it hails. Both wines are created with 100% Chardonnay.
When we compare the sparkling wines from both England and Champagne, its easiest to start by looking at the similarities. Both Southern England and the Champagne region share a seam of limestone chalk soil which contains minerals such as calcium carbonate, imparting unique mineral characteristics to the grapes and contributing to the overall flavour profile and complexity of the wine. Moreover, at the heart of the similarities lies the foundation of tradition and craftsmanship, embodied in the ancient ‘Traditional Method’ – a labour-intensive winemaking process followed on both sides of the English Channel whereby wine undergoes a secondary fermentation in the bottle, creating effervescence and adding complexity to the final wine.
England’s cooler climate, with its maritime influences and shorter growing season creates wines with a unique vibrancy and freshness. This does restrict the grapes that can be grown in England, however perhaps the most important influence on both region’s winemaking is regulation.
While English winemakers have relative creative flexibility in winemaking and grape choice, Champagne is steeped in prestige, heritage and tradition, and to maintain these qualities it works to strict production regulations which must meet the standards set by Le Comité Interprofessionnel du vin de Champagne.
- Grapes must be grown in the Champagne region
- Producers may only use seven permissible grapes (although an eighth is in consideration): Chardonnay, Pinot
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Page 52: The Prosecco hills in Valdobbiadene Conegliano
Page 53 top left: Moutard’s Cave de 6 Cépages
Page 53 bottom left: London Cru
Page 53 right: Moutard’s Champagne production
Noir, Meunier, Pinot Gris, Arbane, Petite Meslier and Pinot Blanc - the latter three are all classed as rare varieties - Wine must be made in the Traditional Method
- All producers must age their bottles on the lees a minimum of 15 months for non-vintage wines and three years for vintage-dated bottles
François Moutard is one of the very few vignerons to produce a Champagne made up of six of the seven permissible Champagne grape varieties - the Champagne Moutard Cuvée Six Cépage Brut. Each wine is individually barrel fermented before spending 10 years on the lees, finally disgorged with zero dosage.
While bound to strict regulations, there’s no other wine category which celebrates the art and skill of blending that we see in Champagne. Both through showing the breadth and range possible with just seven permissible grapes and the blending of vintages to highlight the best qualities. Vintage wines are ‘a photograph of the year’, a
snapshot of unique climate conditions creating exclusive expressions, affecting acidity, sweetness and finesse. The blending of these vintages to create something utterly new and bespoke is a skilled craft and what makes Champagne brilliantly unique.
These are exceptional wines crafted with skill and love which creates that level of excellence that consumers trust and covet.
The comparison between both Champagne and English sparkling can be justified, but the styles of wines that emerge are often far apart and, in reality, producers from both regions would rather sing the praises of their own wines than be compared to others. Instead, let us celebrate the diversity of styles and regions, recognising the unique contributions of each to the world of sparkling wine. For more information on Champagne Moutard and London Cru wines available to the UK trade, please visit www.lanchesterwines.co.uk
Housed in the luxury London hotel that is 45 Park Lane, part of the Dorchester Collection, CUT provides a deliciously modern take on the classic American steak restaurant, created by Wolfgang Puck. In an intimate conversation with Executive Chef at CUT, Elliott Grover, we learn how the venue is redefining the hospitality experience through its remarkable approach and the widest and finest selection of beef available in London.
Introduce yourself and tell us about your journey to achieving the role as Chef at CUT. My culinary career began at 16 at Le Caprice where I worked as a commis. I then worked at Scott’s in Mayfair before landing my first Head Chef role in 2016 at Hix Soho. Working my way up, in 2018, I moved to The Ned where I oversaw the culinary concept across many of the restaurants, including Millie’s Lounge and Lutyens Grill. More recently, I took on the role of Executive Chef at Duck & Waffle and Sushi Samba, managing the day-to-day running of the restaurant, before joining CUT to work with the incredibly talented Wolfgang Puck in 2022. Now, as
Executive Chef at 45 Park Lane, I oversee and develop the food offering throughout the hotel.
Tell us about the concept behind the restaurant.
CUT at 45 Park Lane is Wolfgang Puck’s debut restaurant in Europe, where guests can enjoy a vibrant blend of a succulent menu, sleek design and fascinating art. The restaurant offers a cool twist on the modern American steak restaurant. At CUT we serve UK, Australian and Japanese Wagyu – all of which are extremely special cuts of meat and have unique flavour profiles, providing an
“This allows the restaurant to stay relevant for guests, both from the hotel and externally.”
incredibly memorable experience. The most popular is the Japanese, thanks to its distinctive strong marbling and, here at CUT we only sell pure A5 Grade Japanese Wagyu, which is the best available and, as a result, the most expensive. There is an exception to this though… there is a very rare olive-fed Wagyu beef which has been exclusive to CUT London and is possibly the best Wagyu on the market; however it is extremely difficult to source.
What sets the restaurant apart from others in the competitive area of Park Lane?
Guests come here to celebrate and to enjoy a delicious and memorable meal, but they expect so much more from a luxury restaurant these days. The selection of meat we offer is pretty incredible and our tasting dishes give guests the rare opportunity to try a selection of different cuts that they may not have ever had before. The menu is about a lot more than just the meat. We offer some amazing fish and seafood dishes that focus on quality ingredients cooked simply, with bold and dynamic flavours.
How do you ensure that CUT is a restaurant that doesn’t just appeal to guests staying at the hotel?
We are constantly adapting the menu to account for new tastes and trends. This allows the restaurant to stay relevant for guests both from the hotel and externally.
Tell us about the unique service at CUT and what you aim to achieve through this. I’m hoping that I will be able to educate guests on some
new and unique ways to enjoy quality produce simply. Everything from the music and lighting to the décor and art on the walls makes dinner at CUT a completely unique experience.
What is the philosophy behind your menu?
Relaxed, fun, enjoyable and innovative – ingredients are the hero of every dish on the menu.
How do you source your ingredients, and do you prioritise locally-sourced or sustainable options?
I always prioritise sourcing the best ingredients that are in season and produced locally. I design my menu using this as the starting point to ensure I’m always working with the best ingredients.
Can you tell us about any unique culinary techniques or traditions that influence your menu?
The inspiration behind most of my dishes is the ingredients. I like keeping it simple and using the best seasonal produce available. With the right produce, it’s hard to go wrong. I want my dishes to be comforting whilst still being luxurious. The people around me, and other chefs in the industry, continue to be a source of inspiration to me as well. It’s important to remember that you are constantly learning from each other and pushing yourselves to do more and create new, innovative dishes.
@45parklane
In the heart of London’s financial district, an Italian Chef who loves Japanese cuisine is turning heads. At Ten Trinity Private Members Club, business professionals are captivated by Chef Giacomo’s new menu creations, where each dish tells a story of tradition, innovation, and the art of sealing important deals.
Whether in the company of friends or colleagues, for business or pleasure, food has the remarkable ability to stir emotions, evoke memories, and ignite a shared passion for the experience. Ten Trinity Square Private Club offers members the opportunity to indulge in unforgettable gastronomic adventures within captivating surroundings nestled in the heart of the City of London.
By Invitation OnlyOne of the most appealing aspects of dining at Ten Trinity
Square is its exclusivity. Only Club members and their guests have access, creating an intimate location for private business discussions. This exclusivity is particularly attractive to business professionals looking to impress their guests with a five-star dining experience and bespoke menus tailored to casual lunches and important business meetings.
As one of the most exclusive private members Clubs in the city, Ten Trinity Square’s strategic location within the Four Seasons Hotel London at Ten Trinity Square makes it the ideal setting for client meetings and events. Situated in the former Port of London Authority, this private Club
offers members an unparalleled dining experience amidst historical elegance.
Ten Trinity Square’s culinary experience is elevated under the guidance of Head Chef Giacomo Tranquilli, who brings over 14 years of culinary expertise to the City of London. Chef Giacomo’s Italian-inspired menu with Japanese influences perfectly aligns with the Club’s ethos of delivering exceptional dining experiences.
Chef Giacomo’s culinary journey with Ten Trinity Square began with the pre-opening team at La Dame de Pic restaurant in 2016. His dedication and talent led him to the role of Senior Sous Chef, contributing to the restaurant’s attainment of two Michelin Stars. After a successful time at Pelagos, Four Seasons Hotel Athens where he and his team earned a Michelin star within seven months, Chef Giacomo’s desire was to return to the vibrant city of London!
At the Club, menus change seasonally to reflect the freshest ingredients and member preferences. Chef Giacomo actively seeks feedback from members as he introduces his culinary vision across all aspects of the Club’s menus.
In addition to regular dining, the Club hosts culinary events such as Chef’s Table, Wine Dinners and the Annual Chateau Latour Seven-Course Dinner. These events offer members the opportunity to get to know Chef Giacomo and see him in action.
Bringing skills from his Michelin star and Italian background, Chef Giacomo has thoughtfully redesigned the menu at Ten Trinity Square. Among the options for starters is the delicate Cuttlefish Tagliatelle with scapece zucchini sauce, lardo, and Amalfi lemon ponzu.
One of the menu highlights is the Tagliolini, a creation of delicious freshly made pasta with Scottish caught langoustine, nori seaweed butter, bisque, and shiso. Or, try the Tortello Pasta with a savory British Ox cheek, barbeque carrot, ginger, celeriac, and cacio e pepe.
For the main course, the exquisite Lamb Rack paired with Japanese aubergine, miso emulsion, and lamb jus. Seafood lovers will enjoy the Stone Bass, complemented by dashi beurre-blanc and Italian white asparagus.
“My culinary background blends Italian and French traditions, but my love is for Japanese cuisine. Using my own unique style of cooking with Japanese ingredients and techniques have allowed me to respect these traditions as I’d want my own respected.” - Giacomo Tranquili.
Complementing Chef Giacomo’s unique dishes are the expertly curated wine pairings by our Sommeliers Jonathan and Bartosz, the Club’s selection includes prestigious labels like Chateau Latour, enhancing the dining experience for members and their guests.
Kingfisher Drinks is home to a portfolio of aspirational global drinks brands, many of which are staples in hotel bars across the globe, helping to add a touch of exotic flair and authenticity to the ambience. In this piece, Shaun Goode, Chief Operating Officer at Kingfisher Drinks, reveals details of the company’s approach and how they hope to inspire hotels with their ranges.
The Kingfisher Drinks story begins with one iconic Indian beverage of the same name –Kingfisher Beer. Thirty-five years ago, the company was set up to distribute the brand throughout the UK and having won the hearts of consumers and outlet owners across the country, in more recent times we have spread our wings to bring a broad range of premium drinks into our collection. Gathering beverages from all over the globe, we’ve grown to be known as Kingfisher Drinks. Aside from Kingfisher, our portfolio of beer brands now includes global brands such as Sagres from Portugal, Sapporo from Japan and Yeastie Boys from New Zealand. Then we have our Peacock Cider, and two spirits brands, a spiced rum called Makai and an Indian chai liqueur called 5 Walla.
As tastes become more sophisticated, consumers are tiring of the same old brands. Our aim is to inspire hotel bars to really expand their horizons and get adventurous with their drink’s ranges, because stocking these premium and super premium brands reflects positively on the venue and re-enforces to consumers that they are receiving a quality experience worth paying more for. And on the subject of premiumisation, last year we were particularly delighted to announce the addition of Japanese brand Sapporo to our portfolio, which is classed as a ‘superpremium’ world lager and represents a huge opportunity for the on-trade to exploit. To meet consumer’s expectations and be able to compete in this premium segment, a brand must have genuine history, authenticity, and heritage, which in Sapporo’s case is being the first beer of Japan, first brewed in 1876 and remaining a product of unparalleled quality to this day. From the liquid to the font to the glassware, everything about Sapporo oozes class, craftmanship and quality.
Whilst we have started expanding into other drinks categories, beer will always be the heart of our business and we pride ourselves on having a brand for every subcategory and drinking occasion. At 4.1%, Kingfisher is an excellent premium session lager. If you want a refreshing Mediterranean style lager for your bar, we have Sagres. Fancy something a little more flavourful? We have Krusovice, a traditional pilsner that can compete with any Czech or German beer. Or maybe your guests deserve a little treat? Then we have super-premium Sapporo. And if lager isn’t their thing, we have an excellent easy drinking IPA in Yeastie Boys Bigmouth. All of them provide an interesting alternative to some of household names found in most hotel bars and are global brands that will be recognised and appreciated by global travellers.
Ben Baldwin, Foodservice Account Manager at Border Biscuits explains how biscuits provide value for both guests and operators.
How do in-room snacks provide value for operators?
The ‘little touches’ offered by a hotel operator can make all the difference to a guest’s stay. From the moment they step foot into the hotel to the moment they leave, there are many opportunities for operators to take advantage of to make guests feel welcome and make their stay memorable. One of these opportunities is with the snacks that are available in the room.
Pre-packaged biscuits are one option that hotel operators can’t go wrong with. A premium biscuit like Border can align with an operator’s quality credentials ensuring that guests receive a top-rated experience. We know that consumers are looking for that added value, and a biscuit to enjoy with tea or coffee brings that comfort of home to a hotel room.
What products do guests want to see in rooms?
With 60% of all biscuits consumed alongside a tea or coffee1, stocking complimentary biscuits alongside your in-room hot drink offering is a great way to build positive associations with your guests. In addition, we know that trusted brands like Border are really welcomed and appreciated when people are away from home. And who doesn’t love to indulge a bit when staying in a hotel.
What biscuit flavours are guests most excited by?
Chocolate biscuits, plain biscuits and cookies are each eaten by around half of people in the UK, with chocolate coated biscuits having very wide appeal.
Everyone has their favourite biscuit, so we recommend stocking a variety of flavours. Our carefully crafted biscuits for the out-of-home channel have been specifically chosen to align with popular flavours that we know guests will love, including Chocolate Cookies, Butterscotch Crunch and Viennese Whirls.
For the chocolate lover, we have a range of fully coated chocolate biscuit bars in three flavours: Dark Chocolate Ginger Bar, Dark Chocolate Orange Bar, and Milk Chocolate Ginger Bar that are perfect for an indulgent snack.
Do biscuits only have value as an in-room extra?
Not at all. Biscuits can also be utilised in communal areas where hot drinks are served to elevate guests’ overall experience on your premises. Also, as guests explore an area or set out for the day, the pre-packaged Border Biscuits are handy to pack in a bag for on-the-go consumption.
We do see the afternoon as the most popular time of day for eating biscuits2. Of those eating biscuits in the afternoon, nearly four out of five (77%) pair with a hot drink. This means that there is also a real opportunity to create memorable experiences by providing a warm welcome with a cup of tea or coffee and a pack of Border Biscuits. You can ensure your customers enjoy their time with you from the very minute they walk through the door with our individually wrapped product range made to elevate little moments throughout their stay.
1. Market Measures - Border Consumer research 2021
2 Mintel Sweet Biscuits Report, 2022
We explore how MKN innovations are supporting kitchen progress at Conrad London St. James Hotel.
Sally Abe’s The Pem, set in the elegant surroundings of the Conrad London St. James Hotel, reopened its doors in October 2023 following a summer recess to install a brand-new kitchen, complete with MKN equipment. Promising to be Consultant Chef Sally Abe’s ‘most extraordinary menu yet’, the design and delivery of the updated facilities were courtesy of Gratte Brothers Catering Equipment Ltd.
One of the pinch points noted by the design team in planning the new facility was the inefficiency caused by the hotel’s two main restaurants, The Blue Boar Pub and The Pem operating out of a single kitchen.
By creating two kitchens out of the existing floorplate, the final design gave greater efficiency to the individual teams and through smart space saving, in fact made the footprint feel larger. It also vitally gave Sally and Michael Riordan, Executive Chef for The Conrad, the flexibility to select the MKN equipment, layout, flow and functionality best suited to the cooking style of their respective restaurants.
One of the appliances introduced was the MKN FlexiChef, which was ultimately selected for The Blue Boar Pub and which has since been referred to as a ‘god-send’ by Head Chef, Gilbert Genelazo. The FlexiChef is a multi-award winning piece of equipment that lets kitchen staff fry, steam, boil, deep fry, high speed cook or sous vide cook, all in one appliance.
With a host of intelligent features, this appliance optimises kitchen processes. It optimises time, with quick heating, quick cooking and quick automatic cleaning. It optimises space, combining the functionality of many individual appliances into one. It also optimises efficiency, quality and consistency of kitchen outputs. Gilbert Genelazo says he is now able to braise a batch of lamb within 30 minutes, rather than the three to four hours he was accustomed to.
The FlexiChef is complemented by MKN’s FlexiCombi and SpaceCombi combi steamers. Both include innovative
functions to improve the ease of use, maximise capacity, increase productivity and deliver uniform results, every time. All whilst supporting sustainability goals and with easy cleaning.
Both options include Closed tripled glazed door for 28% reduction in energy consumption (compared to HansDampf models with a double glazed door) and the WaveClean cleaning system, which enables a 36% reduction in water consumption compared with the previous version. The MagicPilot operating system offers fast and intuitive operation as simple and intuitive as a smartphone, with guided cooking and 24/7 access to video clips of operating instructions.
If that’s not enough, the FlexiCombi includes the innovative FlexiRack concept, which offers up to 50% more capacity in the cooking chamber.
MKN’s Masterline series was also installed, which includes 360 premium appliances, with a continuous hygienic top plate, grease-proof welded-in appliances and the seamless integration of large appliances such as cooking kettles.
The process was also made easier thanks to MKN’s innovative digital kitchen 3D design tool, which allowed the team to see the process live on screen during client workshops as alternatives and suggestions were made. www.mkn.com/en
The mark of success for any hotel is in creating a lasting impression. Whether it’s the choice of linen, in-room refreshments, or attentiveness of the staff, reflecting a sense of care and quality at every step is vital in building a memorable experience for guests. This is especially true for a breakfast service, as it’s often the first – or final –impression they will have of your hospitality.
That’s what makes the Weetabix Foodservice range a perfect addition to hotel breakfast menus. Like you, we are passionate about helping people start their day in the best way and are committed to doing this the right way. It’s in our DNA.
The UK’s number one breakfast cereal , Weetabix is a familiar and favourite option. Its iconic ‘Yellow Box’ brand is a signal of quality, providing a trusted cereal choice that your guests would enjoy at home.
Available in bulk and portion pack formats, the Weetabix Foodservice portfolio provides a versatile and great range for any size of hotel catering service. Plus, with 100% of our cereal packaging now widely recyclable and with all wheat for our Weetabix catering packs farmed locally within 50 miles of our mills, we help hotels champion sustainability.
For hotel caterers, we also offer Alpen, the UK’s No.1 branded Muesli , in bulk packs and sachets. A bright and wholesome blend of rolled oats, wholegrain wheat flakes, hazelnuts, almonds, and raisins, Alpen Muesli offers a naturally delicious start to the day. It’s also available in a No Added Sugar variant, catering to health-conscious guests without compromising on taste1.
Our foodservice packs provide the flexibility to create an instant and premium breakfast occasion simply — try offering Weetabix or Alpen alongside a selection of delicious toppings you may already stock, such as fresh fruits or yoghurt.
Looking for inspiration with upgraded in-room refreshments? Weetabix’s single servings range provides guests with a great start to their day, in their own time
and to their own tastes. Plus, with control over portions, hoteliers can reduce food waste responsibly to always meet their guests’ demands.
We offer our Weetabix Original one and two-biscuit portions, and Alpen Original and No Added Sugar muesli in single sachet servings. Convenient, easy to prepare and hygienically packaged, they offer a healthy2 breakfast choice that can be eaten in, or on-the-go for those in a hurry.
Or, to create a more premium occasion, give your guests Alpen Delight. Available in five indulgent flavours, our Delight cereal bar range provides moments of guilt-free delight, at 92 kcals or less. High in fibre and low in salt, they’re the ideal addition to any in-room refreshment offering.
The Weetabix Foodservice portfolio; making memorable breakfast moments for hoteliers. Simply, sustainably and always with value.
weetabixfoodservice.co.uk
1. Alpen Original and Alpen NAS are low in sodium. Reducing consumption of sodium contributes to the maintenance of normal blood pressure as part of a healthy diet and lifestyle
2. Weetabix is fortified with iron which contributes to the reduction in tiredness and fatigue
In an exclusive interview with George Blogg, Executive Head Chef at Gravetye Manor, we explore the intricacies of the venue and its trusted partner, Difference Coffee.
What initiated the decision to partner with Difference Coffee?
Like all aspects of Gravetye Manor, we want to offer the best to our guests in terms of quality and ethical sourcing, so having a coffee supplier that shares this same philosophy made it an obvious choice. We don’t take decisions lightly, and felt that a small increase in cost was worth the multiple benefits that Difference Coffee provide.
What specific outcomes or goals do you hope to achieve through this partnership?
We wanted to make the guest experience as strong as possible. Not only in the Michelin-starred restaurant, but also via the pods served in the rooms. Having a selection of multiple award-winning quality coffees, just like teas, creates choice, interest and discussion points. It is also crucial that if we are offering a range of coffees, that wastage is minimised, freshness guaranteed, and that it is not too much of a strain on the service team.
What are the main benefits you have experienced since working with Difference Coffee?
A personalised and informative service, especially with equipment suggestions, provisions and calibration. They are flexible and understand the needs of our business, working together for mutual benefit. Enrico and his team provide enthusiastic and passionate staff training sessions, of course learning about Difference Coffee, but also the wider world of coffee and it’s service.
In what ways has the partnership enhanced the desired image of your brand?
At Gravetye we grow the vast majority of our own fruits and vegetables, so we want to work with people that also champion important sustainability issues such as gene diversity and soil health. Every time we spend money on an ingredient or product we are having a say on what happens in the future. Working with any company that has a more positive impact on this helps not only our own sense of what is right or wrong, but how our guests view our operation. Difference Coffee are one of the industry’s top-paying companies for raw beans because of their commitment to the best quality and the best ethical practices.
How has the partnership with Difference Coffee enhanced the overall customer experience at your venue?
Guests enjoy coffee at the end of the meal, and you need the last items they eat or drink to be faultless. The coffee experience in both the restaurant and rooms is now at a completely different level. Continuous incremental changes have a huge effect on the overall experience and improving the quality and choice of our coffees is a strong example of that. When we serve the speciality coffees we place detailed information sheets, helping the guests understand the specifics and thought that has gone into the growing and selection process.
How does the partnership with Difference Coffee differentiate your hotel from competitors in the market?
In terms of room amenities, luxury and quality speak volumes. We want to be one of the top UK hotels, so we want to provide the best. In terms of quality capsules, there is no other coffee provider anywhere near Difference, and anyone who appreciates and understands coffee will see that.
differencecoffee.com
gravetyemanor.co.uk
Five ways Mytico overcomes rising staff costs at your hotel, as told by the experts at Franke Coffee Systems.
Franke Coffee Systems is constantly innovating to help transform the UK hotel industry, with our latest solution addressing staffing challenges.
The Mytico line comprises three semiautomatic coffee machines, each with the capacity to serve 300+ cups daily. From foamy cappuccinos and textured flat whites to indulgent hot chocolates, Mytico empowers staff to achieve barista-quality coffee in a matter of seconds, at the touch of a button.
Exquisite coffee with minimal training
Mytico’s semi-automatic technology develops the talents of less trained bar staff while complementing those of experienced baristas.
Despite their traditional appearance, Mytico coffee machines incorporate modern innovations like iQFlow™, Franke’s renowned intelligent coffee extraction technology. This is alongside the two 8” touchscreen menus and other responsive, easy-to-use features.
Mytico’s trademarked innovation and thoughtful design harmonise to ensure exceptional taste for your guests, and the freedom for staff to perfect their signature flair.
Seamless functioning throughout the day
Mytico coffee machines are designed to support staff during both peak and quiet periods.
Each machine can queue orders and serve up to four drinks at any one time – perfect for busier moments. The most requested drinks are also programmable onto the group head levers to fulfil customer orders quicker, gaining back those precious extra seconds.
As for more peaceful times, such as the end of the day? Mytico machines can remain fully operational on just one side, allowing staff to simultaneously serve guests espresso martinis, clean the machine and prepare to close.
Creating a memorable experience remains a top priority for hoteliers. Mytico enhances positive interactions between staff and guests, providing that desired standout point of difference.
Mytico’s elegant and customisable design adds a layer of luxury to your hotel space, inviting guests to discover their perfect coffee moment. The semi-automatic technology frees up more time to engage in conversation, facilitated further by the low height of Mytico coffee machines.
The Mytico steam wand is compatible with dairy, plant-based and lactose-free milk, with the ability to pre-programme different milk textures for optimal results.
The coffee machine gives staff the confidence to navigate the often-complex milk alternative landscape and craft the perfect cup of coffee every time. Guests know they can enjoy consistently great coffee at your hotel – and that their preferences and dietary requirements are carefully catered to.
The Mytico line blends authentic Swiss quality, sleek Italian design and Franke’s global reputation.
Each machine is built to last, though if the unexpected does happen and you face any issues, simply get in touch. We have a UK network of 100 engineers and quick support turnarounds to get your machine up and running again in no time.
01923 635700 coffee.franke.com
As a new distributor in the UK, Mixology Express are delighted to be at the forefront of revolutionising the in-room hotel experience. The brand’s partnership with hotels to enhance their mini bar offerings represents a thrilling opportunity to bring exceptional drinks directly to guests, wherever they may be. Here’s a glimpse into how the team view this exciting evolution:
How has your brand contributed to improving the mini bar and in-room drink experience in hotel rooms?
At our core, we’re passionate about creating memorable moments through cocktails. By partnering with hotels to supply premium ready-to-serve cocktails, we’re bringing our expertise and dedication to craftsmanship directly to hotel guests. Our cocktails are bottled using premium spirits and the finest ingredients, ensuring a taste experience that exceeds expectations.
What sets your custom cocktails apart, and how do they enhance the guest experience?
Customisation is key to our approach. We work closely with hotel partners to develop exclusive cocktail offerings tailored to their brand and guest preferences. This could mean applying bespoke labels to the bottles , showcasing locally sourced flavours and moreover creating a signature cocktail for the hotel. The goal is to elevate the guest experience during their stay with the option to take it back home by providing unique, personalised options that reflect the spirit of the hotel.
What trends do you foresee in the future of in-room cocktails and hotel mini bars?
Mini bars and in-room cocktails are only beginning to emerge in the UK, and will continue to develop. Many 5* luxury hotels are projecting to implement them in the years to come.We anticipate continued growth in personalised experiences. Guests are increasingly seeking unique and meaningful interactions during their travels, and in-room cocktails offer a perfect opportunity to deliver this. We also see a rising demand for sustainability offerings, with a focus on premium, eco-friendly packaging.
What excites you most about the future of the hotel cocktail experience?
The future is incredibly promising. We’re excited to continue pushing boundaries and collaborating with innovative hotels to create unforgettable moments for guests. The evolving landscape of in-room cocktails allows us to showcase our creativity and passion while redefining traditional hospitality norms.
At Mixology Express, we’re committed to transforming the hotel mini bar into a dynamic, personalised experience that leaves a lasting impression on guests. We look forward to continuing our journey of innovation and exploration in the world of hospitality cocktails.
mixologyexpress.com
Renowned for its range of quality artisan pasta makers, Bottene is a prominent manufacturer of professional catering equipment. In this exclusive editorial, we delve into how you can dish up authentic Italian cuisine with Bottene.
Seen as one of Italy’s best-kept secrets for more than a century, the company combines proud Italian craftsmanship with modern-day innovation. Designed to produce authentic, homemade pasta, from dedicated ravioli makers to multi-functional machines capable of over 70 different shapes, Bottene can help hotel kitchens revolutionise their menu offerings with freshly made pasta made easy.
With customers demanding traceability, seasonality and provenance, authenticity is crucial on today’s restaurant menu, so what better way to demonstrate a commitment to authentic foods, than with delicious, freshly made pasta? Supplied by CuisinEquip in the UK, Bottene pasta extruders have achieved an international reputation for delivering the very best. Allowing an operator to produce a wide range of pasta using individual recipes, ingredients and shapes quickly, effortlessly and cost-effectively, chefs simply add their dry ingredients directly to the hopper and switch on the machine before adding the remaining ingredients to the machine. The simple design of the Bottene appliances ensures effortless cleaning and maintenance thanks to an easy-to-remove mixer and extrusion auger, while instinctive switches and control buttons allow the units to be used by any member of staff.
Valentine & CuisinEquip conveys a strong focus on quality and service and supporting hoteliers is of utmost importance in our business. Celebrating more than seven decades of leading the way for catering equipment innovation and development, our equipment offers a solution for hoteliers to propel their business to the forefront of excellence. Used in some of the very best professional kitchens and constructed with top-quality materials and finished in white, with stainless steel and a selection of RAL colours as options. Bottene appliances are simple to use and deliver the very highest standards of consistency.
Alongside supplying quality catering equipment, the team
at Valentine & CuisinEquip have developed one of the best aftersales service and support offerings in the industry. From market-leading warranties which include a return to base fix if required, to detailed menu development and ongoing product training opportunities for partners. From premium equipment to premium support, Valentine and CuisinEquip is here to help hoteliers elevate their game and create unforgettable experiences for their guests.
For more information on Valentine or CuisinEquip, please visit www.valentinefryers.com or www.cuisinequip.com or call 0118 957 1344.
Providing options for your guests is paramount… Allow us to introduce the brand NEW Douwe Egberts Cafitesse Hot ‘N’ Cold Machine, the ultimate summer companion for your hotel guests.
The sun-kissed days of summer are almost upon us, beckoning with their promise of adventure and relaxation. And what better way to embrace the season’s warmth and vitality than with a refreshing cup of cold coffee? But not just any coffee—a coffee experience that transcends the ordinary, igniting the senses and delighting the soul. Enter the brand NEW Douwe Egberts Cafitesse Hot ‘N’ Cold Machine, the ultimate summer companion for your hotel guests.
Picture this: It’s a radiant morning, and your guests are awakening to the gentle caress of sunlight streaming through their windows. As they step into your hotel lobby, they’re greeted by the tantalizing aroma of freshly brewed coffee, beckoning them to start their day on a high note. With the Douwe Egberts Cafitesse machine at your disposal, every morning becomes a celebration of flavour and possibility, as guests indulge in their favourite coffee creations with ease and delight.
But the magic doesn’t end there. With summer in full swing, the demand for cold coffee delights is higher than ever. That’s where the Douwe Egberts Hot ‘N’ Cold machine truly shines, offering a tantalizing array of chilled beverages to beat the heat and invigorate the senses. From creamy cold lattes to decadent chilled americanos, the possibilities are endless. It’s like a cool breeze on a scorching day—a welcome respite from the summer sun.
And let’s not forget about the convenience factor. With its intuitive interface and rapid brewing capabilities, the Douwe Egberts Cafitesse machine ensures that every coffee craving is satisfied in record time. Whether guests are rushing off to explore the sights or lounging by the pool, they can count on a delicious coffee experience that fits seamlessly into their summer adventures.
But wait, there’s more!
This coffee marvel isn’t just about convenience—it’s also about customisation. With the Douwe Egberts machine, guests can unleash their inner coffee artists and craft their own signature beverages. From choosing their preferred coffee strength to adding flavour syrups, the creative
possibilities are endless. It’s like a DIY coffee paradise where every cup is a work of art waiting to be discovered... Your choice of Hot OR Cold! One machine, so many options.
And let’s not overlook the environmental benefits. All Douwe Egberts Cafitesse machines are designed with sustainability in mind, incorporating energy-saving features and huge reductions in waste. By choosing eco-friendly equipment, you’re not just serving great coffee—you’re also doing your part to protect the planet for future generations. It’s like sipping on a guilt-free cup of goodness, knowing that you’re making a difference with every sip.
So as summer unfolds its radiant tapestry of warmth and wonder, why settle for ordinary coffee when you can offer your guests an extraordinary coffee experience?
With the Douwe Egberts Cafitesse Hot ‘N’ Cold Machine by your side, every day becomes a celebration of flavour, community, and adventure. So, raise a glass—or a cup, rather—to the magic of summer and the joy of great coffee. After all, life’s too short for anything less. Cheers to the season of sun, smiles, and unforgettable coffee moments!
If you’d like to get in touch to find out more about the NEW Cafitesse Hot ‘N’ Cold machine, or to see if you are eligible for a FREE TRIAL, please contact the UK&I Team at UK-Sales@JDECoffee.com where a friendly member of our local coffee connoisseurs will get in touch!
Featuring as our Hotel of the Month is the UK’s first purpose built wellness retreat, The Glass House. Thanks to the venue’s collaborative relationship with Clockwork Marketing, since its opening, the hotel has been a popular choice amongst wellbeing fans across the UK. In an exclusive interview with Alice Beresford we delve deeper into the unique collaboration and its successful marketing techniques.
Six years ago, the Glass House Retreat was just a building site and an idea. Inspired by a lifelong passion for wellbeing, The Glass House’s founder, Joy Jarvis, wanted to offer a new revolutionary holistic wellness experience for all. Fast forward to today and The Glass House Retreat is known across the UK for its state-of-the-art, indoor and outdoor facilities, fitness and wellness classes, and a variety of innovative spa treatments, including pregnancy massages and treatments for those recovering from cancer. The retreat encourages guests to do as much or as little as they please during their stay, offering “lifelong wellness” for all.
Over the last six years, The Glass House Retreat has experienced year-on-year online revenue growth of over 130% thanks to its long term, collaborative relationship with its specialist marketing agency, Clockwork Marketing and its integrated approach. During the time, The Glass House Retreat was a building site, it was pre-promoted by Clockwork to build anticipation and an email database of keen customers before it opened. But the main reasons for its marketing success once open, were keeping ahead of wellness trends, integrated marketing across all channels and a long term, collaborative partnership between client and agency.
Both The Glass House Retreat and Clockwork Marketing have kept a close eye on wellness trends and consumer insights with the retreat often first to offer the latest in new treatments and therapies, including its popular Cryo Chamber, natural cold water swimming ponds, Pelvio Chair and Wim Hof events. New trends are marketed across all digital channels, with a particular focus on Instagram influencers in the early days, to get people into the retreat in person to experience them for themselves, while also
building social followers, engagement and user-generated content. As a result, The Glass House’s Instagram page totals over 60,000 followers with celebrities like Vicky Pattison, a big fan of the retreat and the Cryo Chamber especially!
At the same time, Clockwork Marketing creates original search engine-optimised blogs are written on different new trends, including “The benefits of cold therapy”, “breathwork for anxiety” and “solo spa stays”, for example. As the blogs are amongst the first written on the topic, they drive ‘high intent’ website traffic, as well as helping other search phrases across the website improve further, as the site is indexed by Google when the blogs go live.
Alice said: “This Search Engine Optimisation (SEO) strategy, complements other digital marketing such as PayPer-Click (PPC) advertising, and drives the most amount of bookings via the website. PPC is used strategically to boost website traffic in quieter months or sometimes to increase more bookings during high search volume periods. “The main benefits of this integrated approach to digital marketing, is the sum of the parts is greater than the whole. A consistent and ongoing collaborative partnership between The Glass House Retreat and Clockwork Marketing, together with this integrated marketing approach has meant there are now 3600 web searches a month for “Glass House Retreat” as its own brand term, the ultimate goal of effective SEO.” More recently, Clockwork Marketing developed the Glass House’s new website and Personalised Retreat Planner, allowing guests to completely personalise their visit to get the most from their stay. From vegan cooking classes and PT sessions to cryotherapy and 1-1 mindfulness classes, no two stays are the same. The Glass House Retreat continues to triumph as one of the UK’s leading wellness retreats. The retreat’s Wim Hof events sell out overnight, with a sign up list for
future events gaining huge interest. Following on from these sell out events, The Glass House recently announced the launch of its new Menopause Retreat, offering a safe, relaxing and welcoming space for guests to explore all aspects of this transformative stage in life. We asked Alice what another hospitality venue could learn from The Glass House Retreat as a hotel that prioritises a unique marketing strategy, to which they said, “Success has come from a strong, long-term collaboration between The Glass House Retreat and Clockwork Marketing, both in tune with the retreat’s goals, ambitions and visions for the short and long term, using integrated marketing across channels, while staying ahead of industry trends.”
glasshouseretreat.co.uk
@glasshouseretreat clock-work.co.uk
“We have worked with Clockwork Marketing for six years as a collaborative, mutually-beneficial partnership. From our initial launch in 2019, Clockwork Marketing has continued to provide its insider knowledge, hospitality expertise and marketing skills to help propel the retreat to become leaders of our industry.
“As a busy family-owned retreat, communication, support and guidance are very important to us, knowing someone will always answer an email and be at the end of the phone. We’re very pleased with Clockwork Marketing’s ongoing support, communication and guidance, which has resulted in high SEO rankings, brand recognition and increased bookings with sell-out retreats.”
- Joy Jarvis, Owner of The Glass House Retreat
Nestled within London’s iconic Shard skyscraper, Shangri-La The Shard, London offers an unparalleled blend of luxury, breath-taking views and impeccable service. Let’s embark on a virtual journey through this oasis in the sky, exploring its exquisite accommodations, fine dining options and world-class amenities.
In the dynamic landscape of global commerce, finding the perfect balance between opulence and functionality is crucial. Shangri-La The Shard, London is the pinnacle of sophistication, nestled within London’s iconic skyscraper. Catering to the discerning needs of ever-curious consumers, we delve into the exclusive world of offerings at Shangri-La, where luxury seamlessly intertwines with productivity.
Perched majestically on the 34th to 52nd floors of the Shard, Western Europe’s tallest building, Shangri-La The Shard commands unparalleled views of London’s skyline, offering a breath-taking backdrop for its visitors. The hotel’s strategic location in the heart of the city makes it a coveted destination for a plethora of guests who are seeking both convenience and prestige.
Home to 202 accommodations, including 185 rooms and 17 suites, elevated on levels 36 through 51, there really is something for everyone. With choice being of optimum importance for consumers when seeking an overnight stay venue, Shangri-La has this in abundance. All rooms and suites are outward-facing with floor-to-ceiling
windows, providing unparalleled views across London with a selection including a bathtub with a view of some of London’s most prestige landmarks, including Big Ben and The London Eye.
Whilst appearing ultra-modern, The Shard’s architecture is firmly based on an integral part of London’s history. The Shard was designed by master architect Renzo Piano, who took inspiration for the capital’s most dynamic building from London’s history, noting that, “The shape of the tower is generous at the bottom and narrow at the top, disappearing in the air like a 16th century pinnacle or the mast top of a very tall ship.” Although built on history, the interiors at Shangri-La The Shard, London exude opulence and refinement, blending marble, silk and light wood to create a refined residential atmosphere.
As well as being renowned for the unmatched sights from the hotel itself, Shangri-La has made a name for itself through its exquisite range of food and beverage outlets. With many consumers still looking for those heightened experiences post-pandemic, Shangri-La certainly offers exactly that through its three outlets.
First of the three is TĪNG. Offering guests a dynamic dining experience inspired by Asian cultures, serving signature and modern dishes accompanied by an award-winning wine list, the restaurant ensures all visitors have a memorable experience. The name TĪNG derives from the Chinese word for ‘living room’, reflecting the casual elegance of this restaurant and lounge on Level 35, just off the Sky Lobby. The restaurant is a popular destination for both staying and non-staying guests for breakfast, lunch, dinner, afternoon tea and late supper. Its stunning location on level 35 of The Shard provides breath-taking views of London.
Shangri-La’s cocktail bar GŎNG Bar prides itself as being the highest hotel bar in London, bringing unparalleled elegance to the city’s social scene. Elevated on Level 52, the bar is a unique spot for sunset cocktails and late-night drinks, also featuring the dramatic backdrop of London’s skyline, with views to the west, north and east. The bar offers three distinct areas: the cocktail bar, the Champagne bar and the sky pool.
Finally, situated at the base of The Shard at No. 31 St. Thomas Street, BAR 31 provides a truly local experience in a thriving London neighbourhood. Again featuring floor-to-ceiling windows, the bar gives a sense that life outside has been brought inside. Warm, friendly servers deliver an eclectic selection of local craft beers, affordable wines and Champagnes, alongside a seasonal menu created from fresh local ingredients.
As an innovator in the realms of hospitality, Shangri-La The Shard, London stands as a pinnacle of luxury and sophistication, offering a memorable experience in the heart of London. Its views, impeccable service and refined amenities make it a beacon of hospitality in the city skyline. Whether indulging in its world-class dining, unwinding in its serene spa, or simply taking in the awe-inspiring vistas from its lofty heights, Shangri-La The Shard, London transcends mere accommodation to create lasting memories for every guest fortunate enough to experience its splendour.
With York being known as a haven for hospitality excellence, in this intimate conversation with Andrew Kendrick, Splendid Hospitality Managing Director – Hotels, we explore Splendid Hospitality Group’s stellar presence in the city.
Please introduce us to Splendid Hospitality Group.
Splendid Hospitality Group is a family-run business with a globally respected brand. It is controlled and directed by Shiraz and Nadeem Boghani, operators, and developers of a portfolio of 24 hotels with over 2500 bedrooms as well as 39 fast food restaurants (KFC) and three care homes.
SHG is one of the UK’s fastest-growing privately-owned hospitality groups which has made a name for itself through the design, construction, and operation of a full range of hotel styles and locations across the UK, ranging from limited service to luxury.
The group enjoys the support of major franchisors such as IHG, Accor, Marriott and Hilton and includes York’s only five-star hotel, The Grand, York and Hilton London Bankside, a phenomenal five-star property in the heart of London’s Bankside.
How does Splendid Hospitality Group leverage York’s cultural and historical significance in its branding and marketing strategies?
Hotel Indigo York
At Hotel Indigo York, the city’s confectionary heritage is celebrated with award-winning, playful interior design by Matthews Mee. The hotel is honouring York’s chocolatey past with a dark-panelled feature wall reminiscent of a classic chocolate bar, antique jelly moulds in place of lampshades, as well as nods to the city’s rich history with industrial-feel rooms with characterful sloped ceilings and exposed brick.
Grand, York
The Grand was built in 1906. It was originally the headquarters of the North Eastern Railway Company and an icon of the golden age of rail. North Eastern Railway was one of four great railway companies to merge during the Industrial Revolution. When the company was founded in 1854 it owned 720 miles of track. By 1921, it had increased
to 1,750 miles and was worth £82 million. Built as a ‘palace of business’, the vast building is full of wonderful detailing such as intricate wrought-iron balustrades, decorative garland plasterwork, oak-panelled boardrooms and elaborate stonemasonry. The basement of the building originally served as the North Eastern Railway’s vaults. The company’s millions were stored there, with imposing iron doors keeping the money safe. Those doors have been retained and the vaults are now home to The Grand’s spa.
What unique features or offerings does Splendid Hospitality Group bring to the York market?
Splendid Hospitality Group has a unique portfolio of hotels in York, with a range of accommodations, from budgetfriendly options to the city’s only five-star hotel, The Grand, York. Each hotel offers distinctive features tailored
to guests’ needs and preferences to ensure a memorable stay.
The Grand, York is the city’s only five-star hotel, with elegant rooms and suites, two restaurants and a spa, as well as meeting rooms and private dining facilities. The hotel’s fine-dining restaurant Legacy, which was recently awarded three AA Rosettes, offers a modern British and Yorkshireinspired tasting menu alongside an exceptional wine list, served in an iconic and intimate setting. The Grand also boasts The Rise Restaurant, Terrace and Bar which offers a brasserie-style dining experience with an open kitchen and delicious dishes served for all the family.
The hotel is also home to a state-of-the-art cookery school, with classes designed for everyone from novices to aspiring chefs – The Cookery School also lends itself perfectly to events, conferences, and teambuilding with a difference.
Situated in the historic Walmgate, this four-star hotel is truly unique and reflects the city’s rich history and chocolate heritage. Hotel Indigo York is perfectly situated within the city walls, making it the ideal location from which to explore York’s hidden treasures.
Located on the outskirts of York, Holiday Inn Express York is a welcoming hotel with easy access to the city centre and major motorways. Comfortable beds, an Express Start™ Breakfast, complimentary WiFi and free parking are all included, offering value for money and a great base for business and leisure guests.
The Ibis York Centre is an inviting budget hotel set in the heart of the city. The hotel is home to 91 modern and cosy bedrooms with a comprehensive redevelopment taking place to elevate the property to an Ibis Styles, with a plan to reopen in winter 2024.
What efforts has Splendid Hospitality Group made to integrate with the local community in York?
As a leading hospitality group, Splendid is proud to showcase the city as a great destination for a staycation, working closely with both business and tourism organisations to promote the destination. Naturally, this is achieved through having excellent relationships with other organisations, charities and businesses within the city. SHG’s properties in York ranging from select service to opulent five-star mean that there is something for every budget and guest requirement.
What specific target audience does Splendid Hospitality Group cater to in York?
Splendid Hospitality Group offers a broad market in York with hotels ranging from budget-friendly to the only five-star hotel in the city, attracting couples, young travellers, families on a budget, Gen-Z and retired/ older generations.
What can another hospitality group learn from you in order to stand out?
Learn how to balance between embracing local history while also being innovative in the design and delivery of service. For example, the SHG hotels in York, and more precisely Hotel Indigo York and The Grand, York remain traditional buildings, in keeping with history and heritage, while the interiors have modern touches with a traditional and local theme throughout. splendidhospitality.co.uk
Other hotels in the group include:
Hilton London Bankside, The Grand York, Hotel Indigo York, Holiday Inn Express York and Ibis York Centre, Holiday Inn London Brentford Lock, Vanburgh House Hotel Oxford, Hotel Indigo Edinburgh, Holiday Inn Northampton West, Easyhotel Reading, City Continental Kensington, Piries Hotel.
As demands for unique experiences contribute to grow, we share a thought-led piece on the growing popularity and practical considerations of treehouse accommodations.
In recent years, the quest for unique and immersive travel experiences has led to a surge in the popularity of unconventional accommodations. Among these, treehouse retreats have emerged as a captivating option for travellers seeking to reconnect with nature while indulging in comfort and adventure. From remote forests to picturesque beaches, treehouse accommodations offer an unparalleled escape from the mundane, allowing guests to embrace the tranquility of their surroundings from lofty heights. A venue working perfectly in line with this growing trend is Cowdray Estate.
After already building up a name for itself, Cowdray Estate is a hotspot loved by many, with guests coming from far and wide to experience local produce, beautiful grounds, country walks and an array of history. Realising the gap in the market, the Cowdray team utilised the spare acres in the on-site woodland to introduce four luxury
treehouses, each one beautifully designed and now a result of a collaboration between Cowdray and Tree House Retreats.
At the heart of the appeal of treehouse accommodations lies the primal allure of being suspended amidst the branches, offering a sense of seclusion and intimacy with nature that traditional lodging cannot match. At Cowdray Estate, the treehouses are nestled within a dense forest truly amongst the wildlife, where these elevated sanctuaries provide a unique vantage point from which guests can appreciate the beauty of the natural world.
The treehouse retreats at Cowdray Estate offer visitors an opportunity to disconnect from the chaos of modern life and reconnect with simpler pleasures. Without the distractions, guests can immerse themselves fully in the serenity of their surroundings, fostering mindfulness and rejuvenation.
While the idea of staying in a treehouse may evoke romantic notions of adventure, there are several practical considerations to keep in mind when planning to offer such a retreat.
Treehouse accommodations vary widely in accessibility and location. Some may be nestled deep within remote forests, accessible only by hiking trails or rustic paths, while others may be conveniently located near popular tourist destinations. Consider your preferences and mobility requirements when choosing a treehouse retreat.
Despite their rustic charm, many treehouse accommodations offer modern amenities to ensure a comfortable stay. The retreats at Cowdray Estate are a great example of this, with each treehouse complete with a high-spec kitchen, smart TV’s and a Roberts Radio. From electricity and plumbing to cosy furnishings and luxurious bedding, amenities can vary greatly from one retreat to another. It’s important to research the amenities offered at your chosen location and work with designers who understand your ethos to ensure they align with your expectations.
While treehouse accommodations are designed to be both safe and sturdy, it’s essential to adhere to safety guidelines and precautions. Ensure that the treehouse is
structurally sound and meets safety standards, especially if traveling with children or individuals with mobility issues.
As custodians of the natural environment, it’s crucial to minimise our ecological footprint when introducing treehouse accommodations. Look to provide retreats that prioritise sustainability and environmental conservation practices, such as using renewable energy sources and minimising waste.
Treehouse accommodations offer a unique blend of adventure, comfort, and natural beauty, making them an increasingly popular choice for travellers seeking unconventional retreats. By levelling up your offering and introducing a new and exclusive approach to hospitality, you can hugely further not only your return on investment but your reputation as a leader in the hotel space too.
It’s vital to consider practical factors such as accessibility, amenities, safety, environmental impact, and weather conditions to ensure guests have a memorable and fulfilling treehouse experience. Whether seeking solitude amidst the treetops or embarking on a family adventure, treehouse retreats provide an opportunity to elevate the spirit and reconnect with the wonders of the natural world, and for you, can help to position you as a leader.
cowdray.co.uk
In this exclusive editorial piece, the team at TNT Sports reveal how live sport can get guests from the bedroom to the bar.
Football fans from across the world will all have their eyes on Wembley for the culmination of this season’s UEFA Champions League final.
Many hotel guests will be heading to the game itself on Saturday June 1 but there will be even more who will want to enjoy the action live exclusively on TNT Sports.
The UEFA Champions League Final, along with the UEFA Europa League (Wednesday May 22) and the UEFA
Europa League Final (Wednesday May 29), provide huge opportunities for hotels to appeal to guests from all over the globe.
And encouraging customers to enjoy live sport in your hotel bar is a sure fire way of adding both atmosphere and incremental sales, with 63% of sports fans likely to buy more beer when the game is on.
The same source reveals that 41% of sports fans say that live sport is the main reason they will be tempted to go to a
bar during the week, highlighting exactly what a huge draw the best action can be.
No matter who wins the finals, each occasion should be a triumph for hotels looking to give customers reasons to enjoy the best of hotel hospitality.
When next season’s European contests kick off – and it will all start again before you know it – there will be even more opportunities for guests to enjoy nights at the bar.
Changes to the UEFA Champions League format means there will be more matches than ever before, more games involving British clubs and more matches between higher ranked teams from the early stages.
In total there will be 546 games across the three European competitions – giving sports fans more reasons to visit the bar and stay for the action on midweek nights.
There is of course even more European football on the way in the shape of the second biggest men’s tournament on the planet.
England and Scotland both head to Germany for Euro 2024 to take part in a summer tournament (June 14 to July 14) that will be another hotel bar-filler.
The 2020 tournament (postponed for a year due to the pandemic) saw venues record a 9.4% beer and cider sales uplift across the tournament, equating to an extra £5,000 per venue . This is despite the sales restrictions in force at the time.
The 2024 edition will be the first major men’s summer tournament since 2018 and as such will be a huge opportunity for the trade.
Throw in the small matter of The Paris Olympics (July 26 to August 11) and it is going to be a summer of sport to remember.
Less than a week after the Olympic torch is passed on to Los Angeles and the Premier League will be kicking off once more.
There will be 52 live games on TNT Sports, alongside all that European football plus the return of the FA Cup on the channel.
And it’s not just football. TNT Sports is already the home of the Gallagher Premiership and Investec Champions Cup and now alongside the very best domestic coverage will be top class international rugby union.
TNT Sports secured rights to the Autumn Internationals which will see the home nations take on the best the Southern Hemisphere can offer.
The series will begin with an epic clash between England and New Zealand at Twickenham on Saturday November 2 and continue with 20 more top class fixtures. World champions South Africa and Australia will both face Scotland, England and Wales.
The sporting calendar on TNT Sports offers something for everyone with boxing, motorsports and international cricket all in the line-up.
It means that hotels with TNT Sports can provide a point of difference to keep their guests entertained and enjoy more time spent with them during their stays.
As well as showing the best live action TNT Sports can also help hotels let guests know what’s coming up with a full suite of digital assets and poster packs.
For more information on TNT Sports visit www.tntsportsbusiness.co.uk/hotels
Join us as we delve into the intricate web of sustainability initiatives undertaken by the Athenaeum Hotel & Residences. From sustainable sourcing in their renowned dining experiences to initiatives aimed at reducing waste and conserving resources, this intimate conversation with Kai Parfitt, the hotel’s ESG Manager, unveils the multifaceted approach the Athenaeum has adopted to foster a greener future.
What inspired your hotel to prioritise sustainability initiatives?
As much as I would love to take the claim for inspiring the hotel on its sustainability journey, the path we lead is because of our General Manager, Joanne Taylor-Stagg. Joanne is a child of Africa and grew up with the Ubuntu philosophy which basically means “I am because we are”; it teaches humanity to others, and that isn’t just people. Joanne grew up seeing the magnificence of African nature, learning to respect it, cherish it and to be a little afraid of it. She wholeheartedly believes that, as we are all interconnected, we have to play our part in looking after our planet, which also means we look after our people (team, guests and suppliers) and our profit. If we are to have sustained success, we must balance the needs of all those stakeholders. After all, if we have no planet, we have no humans and we certainly have no profit.
Could you describe some of the key sustainability practices implemented in your hotel?
The hotel’s Sustainability Management System has been a key initiative that has given us the structure required to implement targeted initiatives across the hotel. Our SMS is a combination of policies, documentation and processes that we follow yearly, that all contribute to us achieving the objectives we have set out in our action plan. This has led to many new initiatives, such as our waste management plan and energy reduction initiatives that have been driven by the targets highlighted by our SMS.
How do you engage and educate staff and guests about sustainability efforts?
In my first month here, I spent time in each different
department learning as much as I could about each team member’s role. This was my version of a mini audit, where I could build key relationships with people, whilst understanding what was going well from a sustainability perspective, as well as areas we needed to improve. All the above was accompanied by an explanation of my role at the hotel and what sustainability looks like, particularly my vision of how sustainability looks at the Athenaeum, and how it can positively impact their roles. Chatting with the wider teams provided a quick win and active contributions from staff, who started to buy into our sustainability vision and gave me active feedback and ideas on how we can do better as a hotel. This whole process is about momentum and, with that in mind, we launched our Green Team called
Net-Zero Heroes, which is comprised of a member from each department across the hotel who work together to actively drive change across the hotel. There is no formula for how best to work with the different teams at a hotel and each ESG manager will have a varied experience. For me, the most important part is being present. We also have communication in bedrooms regarding linen reuse, and we make sure to educate staff on the amazing partners we work with to spark that sustainability conversation with guests; our Belu partnership, particularly our positive profits scheme, is a great example of this.
How do you measure the impact of your sustainability initiatives? Are there any specific metrics you track?
Tracking varies between each initiative, but the core base is getting access to reliable/accurate data, from a partner you trust (through evidence/certification) and measuring against a SMART baseline. As an example, our 25.37KG CO2e per guest night (scope 1 & 2) is reported from EarthCheck using our energy and occupancy data we place into their reporting system, our 58.8% recycling rate FY23 is provided to us by our waste provider, Grundon’s, and our utilities are tracked manually through our providers, but are made intelligent through EarthCheck, as we can benchmark where we sit regionally.
For us, the real value has been EarthCheck, as ultimately you can manually track data as soon as you get your baseline in, but, until you have relevant insights on that data, it is very difficult to prioritise areas you need to improve. When we completed our EarthCheck Silver, it provided us with a report highlighting areas we are leading with; we are a regional leader for our recycling and zero-waste to landfill initiative, but we are below the regional average for water consumption per guest night due to our living wall and spa facilities. This sets us up perfectly for the coming year to mirror what is working
well in areas we are a regional leader in, looking at how we can use this in other areas.
Can you share any success stories or notable achievements related to sustainability within your hotel?
Achieving our EarthCheck Silver has been the most monumental accomplishment we have had at the hotel from a sustainability perspective. It is an incredible amount of work, but it validates our sustainability claims, gives us the confidence to talk about some of the brilliant work we are doing at the hotel, and allows our guests to know they are staying at a hotel that is firmly on its sustainability journey. The fact that we get independently audited every year to keep our accreditation is a testament to the faith we place in the accreditation, and we feel it gives us a platform to ensure the hotel is always striving to achieve sustainable improvement. We have also halved our CO2e per guest night from 52 KG to 25.37 KG, which we are very proud of (we accomplished this through purchasing renewable electricity and reducing our energy consumption).
How do you ensure that your commitment to sustainability remains authentic and continues to grow over time?
We need to continue to hire passionate people who value sustainability across the scope of our business. We need to continue to share our success, but also the times we fall short, and the lessons learned. We want to continue collaborating across our industry, learning from leaders in the space, and helping others who are early on in their journey; hitting the 1.5-degree target highlighted in the Paris Agreement will never be possible without collaboration. Finally, looking outwards to other industries, networking with them, and finding out what they are doing. athenaeumhotel.com
UKHospitality has been working closely with the Government on the new the code of practice on tipping, which sets out guidance on how tips are distributed among staff. In another guest column from UKHospitality’s Chief Executive, Kate Nicholls, we share the details.
Our involvement has ensured that the code offers the sort of flexibility hotel operators will need, but has also secured a vital postponement of the introduction of the new tipping laws, delaying them until 1 October, due to the late publication of the updated code.
That additional time allows us and the Department for Business & Trade to ensure changes to this important aspect of the hospitality industry work for everyone concerned, especially those employed in the sector.
Because ours is a quintessential people business, and it’s crucial we reward of staff via a fair and transparent tipping system.
With implementation pushed back until autumn, there’s now more time for UKHospitality to seek answers to some important questions, such as the effect of the new code on agency workers. Disappointingly, this is one area in which the new guidance fails to deliver, by not providing absolute clarity concerning agency workers’ tips – a real issue for businesses.
That aside, we’re pleased to have been able to shape this legislation, so that it’s fit for hotels and the wider sector. It’s been encouraging, too, to see and experience the Government’s willingness to work with us in delivering guidance and a code of practice that can work for all hospitality businesses.
Something we were particularly keen to get across to the Government was the fact that any guidance that proved too prescriptive would simply not have worked, given the huge variety of business types that operate in our industry, from hotels to bars, pubs to casinos.
And because tipping and the new legislation is so important, UKHospitality has provided exclusive guidance for members, hosting a webinar that scrutinised the Code: https://www.ukhospitality.org.uk/insight/tippingpublished-code-of-practice-webinar/
Not only that, we’ll also be producing an FAQ, addressing
the questions asked by members at the webinar –and outside of it – which be available exclusively for UKHospitality members.
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Franke Coffee Systems celebrates new showroom opening in St. Albans.
Following recent openings in Tennessee, Shanghai and Vienna, the latest addition to the UK headquarters is an integral part of the brand’s global strategy. The new showroom is a space where customers, clients and employees can come together to share knowledge and understand how Franke’s solutions can support businesses of all sizes.
“With this dedicated showroom, we demonstrate our commitment and the importance of the UK market to Franke Coffee Systems. After a three-month closure and the refurbishment of the existing site, we are looking forward to welcoming our customers and partners to St Albans,” said Robert Gaemperli, Managing Director of Franke Coffee Systems UK.
The clean, minimalist design is the perfect backdrop for showcasing the comprehensive product portfolio. It reflects the consistent, bright, and recognisable corporate global branding in terms of floorplans, lighting, and furnishings, creating a natural guidance that engages each visitor. Generous spacing ensures freedom of movement to explore each machine and its capabilities.
The showroom provides first-hand access to Franke’s A line portfolio of fully automatic coffee machines, through to the semi-automatic machines that allow a more handson approach to creating barista-quality drinks. Highperformance features from Franke Digital Services – such as iQFlow™, FoamMaster™ and CleanMaster – are ready to be experienced at the touch of a button.
The professional automatic machine range, Mytico, was launched in the UK just a few weeks ago and is already proving to be a popular addition with Swiss quality and sleek Italian design. The Mytico Due and Mytico Vario, on display for the first time in the new showroom, serve up to four drinks at a time and over 300 drinks per day. Each machine has two responsive 8” touchscreens with a wide
range of menu customisation options to meet the changing needs of customers.
Another highlight for discerning coffee lovers was the Studio coffee machine from premium brand Dalla Corte. Based in Milan, Dalla Corte is a manufacturer of traditional home and professional machines. Franke Coffee Systems acquired a majority stake in the company in 2019.
Alessandro Zengiaro, the 2020 and 2023 UK Latte Art Champion and Dalla Corte Brand Ambassador, showcased the machine range and fascinated guests with his signature flair and beautiful latte artwork.
During the two-day opening ceremony, guests were invited to experience a great Franke coffee moment with the 2023 Irish Barista Champion and Franke Brand Ambassador Wojciech Tysler. He created his own perfect drink on the new Mytico machine and invited guests to do the same. A fun experience was the blindfolded latte art challenge, where guests were amazed at the results between Wojciech and Alessandro, two professional and champion baristas.
“We have invested heavily in the UK market. We have refurbished the showroom, launched the new Mytico machine range and, most importantly, expanded our sales and marketing team. Now, it is all about creating memorable coffee moments”, says Gaemperli. www.franke.com/gb/en/coffee-systems.html
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