Hotel June 2025

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JUNE 2025

Summer is officially beginning to bloom and aligned with that is the June issue of Hotel Magazine which arrives with a flavourful flourish—and a deeply restorative touch. This month, we shine a spotlight on two key pillars of today’s hospitality experience: exceptional culinary offerings and the ever-evolving world of wellness.

In our extensive Food & Beverage focus, we explore how hotel restaurants are no longer just a convenient dining option—they’re becoming culinary destinations in their own right. We take you behind the scenes of the transformation, where ambience, innovation, and storytelling meet the plate. Alongside this, we proudly feature profiles of two esteemed chefs who are not only redefining fine dining but also raising the bar for what guests can expect from hotel gastronomy.

On the other side of indulgence lies intentional wellbeing. Our Spa, Wellness & Amenities feature takes a closer look at how hotels are turning wellness into a meaningful—and profitable—revenue stream. From building robust spa programmes to integrating holistic health concepts into the guest journey, we explore how properties can strike the perfect balance between serenity and smart business.

Of course, no issue would be complete without our regular offerings: Industry News, the ever-insightful Essential 5, our handpicked Hotel of the Month, and a wealth of guest columns offering perspectives from across the industry.

Whether you’re here for the flavour, the flow, or the future of hospitality, we hope this issue inspires, informs, and invigorates.

JADE EVANS, EDITOR

EDITOR-IN-CHIEF

Jade Evans

jevans@thehotelmagazine.co.uk

EDITORIAL ASSISTANT

Ailsa Newgreen

ailsa@cimltd.co.uk

DIRECTOR

Declan Wale

declan@thehotelmagazine.co.uk

Tel: 01795 509 112

HEAD OF BUSINESS DEVELOPMENT

Jazmine Davis

jazmine@thehotelmagazine.co.uk

Tel: 01795 509 105

ADMINISTRATION MANAGER

Natalie Woollin

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

SOCIAL MEDIA MANAGER

Lily Lawson

socials@cimltd.co.uk

12 INDUSTRY UPDATE

Wondering what’s currently happening within the hotel sector? We reveal all as we share insights into some of the latest news.

18 HOTEL MAGAZINE AWARDS

What a night! After our incredible Hotel Magazine Awards last month in London, we take a look back on the best bits from the evening.

27 FOOD & BEVERAGE

We take a look at how hotel restaurants are becoming culinary destinations as food and beverage continues to evolve.

70 DESIGN

A guest column shares details on how travel and work trends are changing guest expectations of hotel design.

72 MASTER INNHOLDERS

We share details on the 18 hotel professionals who have been awarded funded training through Master Innholders Aspiring Leaders Programme.

75 SPA, WELLNESS & AMENITIES

With the help of industry experts, we delve into wellness as a revenue stream and how you can build a profitable spa programme.

DESIGN AND PRODUCTION

Grant Waters grant@cimltd.co.uk

James Taylor james@cimltd.co.uk

SALES DIRECTOR

Tom Woollin

CHIEF EXECUTIVE

John Denning

Arev St Tropez Appoints Jean-Marie Le Gall as General Manager

St Tropez’s award-winning boutique, fivestar hotel - AREV St Tropez - is delighted to announce the appointment of Jean-Marie Le Gall as General Manager.

Jean-Marie brings an impressive 35-year legacy in luxury hospitality to AREV St Tropez. Most recently, he served as General Manager at Hotel Woodward, Geneva by Oetker Collection, where he consistently elevated guest experiences and maintained operational excellence throughout the prestigious property. His distinguished career includes General Manager positions at several renowned establishments including Hotel Fouquet’s Paris (Leading Hotels of the World), Hotel Madame Rêve in Paris, and El Palace Barcelona (Leading Hotels of the World). In 2023, Jean-Marie also successfully oversaw the launch of Fouquet’s New York as Acting General Manager.

With his wealth of expertise, Jean-Marie will focus on continuing to champion AREV’S signature playful spirit and personalised service approach that has captivated guests since its opening in March 2024. Offering a warm, residential atmosphere for guests all year round, AREV St Tropez challenges the notion that the Riviera is exclusively for summer. Located just a five-minute walk from the heart of St Tropez, the hotel provides a sanctuary surrounded by meticulously maintained fragrant gardens, where

thoughtful design and sophisticated details create an immediate sense of belonging.

“It is a genuine privilege to join the extraordinary team at AREV St Tropez, whose diverse talents and dedication to excellence are truly inspiring” commented Jean-Marie on his appointment.

The Montenotte, Cork’s Finest Urban Resort appoints Juan Tudela as General Manager

The Montenotte, Cork’s finest urban resort, is delighted to announce the appointment of Juan Tudela as General Manager. With over two decades of international experience in luxury hospitality, working with some of the world’s most prestigious properties, Juan brings exceptional expertise to this new role.

Juan’s impressive career has taken him from the 5-star W Hotel in Barcelona to senior roles in Compass Group Spain, before stepping into the role of Director of Conference and Banqueting at the 5-star Landmark Hotel in London and Director of Food & Beverage at the 5-star Randolph Hotel in Oxford. Holding a master’s degree in Hotel Management and Hospitality, with a triple-degree from the EAE Business School at Lleida’s University in Barcelona, Juan initially joined The Montenotte in August 2024 as Director of Operations, where his leadership skills and hospitality expertise quickly proved invaluable.

His promotion to General Manager follows the handover from Frits Potgieter and comes at an exciting time for The Montenotte as it continues to develop and grow, particularly following the launch of The Woodland Suite Experience last year.

Juan Tudela, General Manager of The Montenotte, added: “I am honoured to take on the role of General Manager at The Montenotte and to continue my journey in luxury

hospitality here in Ireland. I look forward to leading such a diverse and talented team across all departments, as well as making my own contribution to the hotel’s continued exciting development plans.”

As General Manager, Juan will be responsible for managing all aspects of the hotel operationally and strategically, delivering exceptional guest experiences and motivating and empowering his team.

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HOTEL MAGAZINE AWARDS

WHAT A NIGHT!

The buzz remains in the air after the 2025 Hotel Magazine Awards went down as a resounding success. From standout achievements in sustainability and guest experience to individual recognitions, the event brought together leading names and rising stars for an unforgettable evening. This year’s winners reflect the evolving landscape of hospitality, where creativity, dedication, and quality continue to set new standards.

The 2025 Hotel Magazine Awards (HMAs) illuminated the heart of London with a celebration of excellence, innovation, and dedication within the hospitality industry.

Held at the end of April, the prestigious event brought together industry leaders, professionals, and enthusiasts to honour outstanding achievements and set the stage for future advancements.

The awards encompassed a diverse range of categories designed to recognise various aspects of excellence in the hotel industry. These categories highlighted exceptional efforts in areas such as guest experience, innovation, sustainability, and individual contributions.

In between enjoying a delicious meal presented by Bidfood, sponsors and host, Ian Burrell handed out the series of accolades recognising the remarkable contributions of hotels and hospitality professionals. Notably, our incredible winners were crowned with The Dorchester winning the Food & Beverage Award, room2 Belfast scooping The Environment Award, Lime Wood, Herb House Spa for Best Spa and Wellness Venue, The Athenaeum Hotel and Residences won Marketing Innovation, The Langham London were awarded Hotel of the Year, Zetter Hotels were named as Best Hotel Group, Leonardo Royal Hotels were recognised with the Diversity, Equality and Inclusion Award, Nadia Lockett of St. Martin’s Lane won Unsung Hero and it was Franck Arnold of The

Savoy who was last to be named as the HMAs 2025 Hotelier of the Year.

The success of the HMAs was further amplified by the support of sponsors and partners, whose contributions were instrumental in bringing the event to life. The after-party, hosted at Florattica at the Canopy by Hilton London City Hotel, provided a fitting conclusion to the evening, offering attendees an opportunity to celebrate and network in a vibrant setting.

As the hospitality industry continues to evolve, the HMAs serve as a beacon of excellence, inspiring hotels and professionals to strive for innovation and quality. The anticipation for the 2026 HMAs is already building, with applications set to open in the coming months. The official photo album of the 2025 event is also now live, capturing the memorable moments and celebrating the achievements of the night and can be found on our LinkedIn page.

In reflecting on the success of the 2025 HMAs, it’s clear that the event not only honoured the accomplishments of the past year but also set the stage for future innovations in hospitality. The dedication and passion exhibited by the awardees and attendees alike underscore the industry’s resilience and commitment to excellence.

As we look forward to the next edition of the Hotel Magazine Awards, the industry remains poised for continued growth and transformation, driven by the very individuals and establishments celebrated at this year’s event.

HMAS 2025

Here is a sneak peek of what the incredibly memorable 2025 Hotel Magazine Awards had to offer.

COMPANY PROFILE

Be Inclusive Hospitality (BIH) are sponsoring our Diversity, Equality and Inclusion Award at this year’s Hotel Magazine Awards. Proud to have them on board, we share more details on the brand.

Be Inclusive Hospitality (BIH) is a not-for-profit social enterprise on a mission to build a fair and inclusive hospitality industry for all. Founded in 2020 by Lorraine Copes, BIH was born out of a clear need to address the underrepresentation of ethnically diverse talent within leadership roles and across the supply chain.

Taking a bold, data-led approach, BIH sits at the intersection of research, consultancy, and professional development. It regularly publishes pioneering industry reports, developed in partnership with leading institutions including The Resolution Foundation, Ulster University, and the University of West London. To date, BIH has gathered over 4,000 anonymised insights from hospitality professionals across the UK, spanning various ethnic backgrounds and career levels. These findings power the organisation’s commitment to evidence-based action.

Three core pillars anchor BIH’s work: • Professional Development: Creating equitable pathways

through funded mentorship, workshops, scholarships, awards, and events to support the progression of underrepresented groups.

• Diversity & Inclusion Consultancy: Providing bespoke services such as training, workshops, listening sessions, engagement surveys, audits, and strategic advisory.

• Partnerships: Collaborating with values-aligned companies and organisations committed to driving tangible change.

In just a few years, BIH has become a leading voice in the sector, facilitating uncomfortable but necessary conversations, developing impactful programmes, and supporting businesses in embedding long-term change. By collaborating with hospitality employers, educators, and professionals, Be Inclusive Hospitality is creating a more representative, equitable, and inclusive future for the industry.

bihospitality.co.uk

“BIH has become a leading voice in the sector, facilitating uncomfortable but necessary conversations.”

COMPANY PROFILE

The London Essence Company are the official mixer sponsor at the Hotel Magazine Awards and here is why they are the perfect fit for our industry event.

Founded in 1896 on the banks of the Thames, The London Essence Company has a rich heritage of creating exquisite essences for the city’s finest perfume houses. This legacy of innovation and dedication to quality continues today. London Essence is renowned for its world-leading innovation in crafting premium mixers and drinks, infused with distilled botanicals and always light and low in calories.

Exquisite Drinks from Distilled Botanicals

London Essence prides itself on selecting the finest botanicals and gently distilling them to capture their true essence. This meticulous process ensures that each drink delivers the purest flavours, making them the perfect choice for sophisticated palates.

A Collection of Exquisite Drinks

The London Essence Collection features a range of premium mixers and adult soft drinks designed to elevate any drinking experience. From classic tonics to innovative soda blends, each product is crafted with the utmost care and attention to detail. These mixers are not only delicious but also versatile, making them ideal for both professional bartenders and home enthusiasts looking to create exceptional drinks and cocktails. Its range of premium drinks is available in the on-trade in both 200ml bottles, 250ml slim cans for selected Crafted Sodas and through the Freshly Infused Dispense System. This system uses patented micro-dosing technology to guarantee the ideal flavour mix, regardless of the serve size, ensuring consistency and excellence in every sip. Additionally, the drinks are designed to mimic the effervescence of champagne, adding a touch of elegance to any occasion.

Commitment to Quality and Innovation

London Essence’s commitment to quality and innovation is evident in every aspect of its production process. By combining traditional methods with modern technology, London Essence has created a unique range of products that stand out in the market that are also light and low in calories.

Its dedication to using only the finest ingredients and the passion for creating exceptional drinks have made London Essence a trusted name in the industry.

Discover more about London Essence and its exquisite range of drinks at londonessenceco.com

“These mixers are not only delicious but also versatile”

COMPANY PROFILE

Budweiser Brewing Group UK&I: Pouring Excellence as the Official Beer Sponsor of the Hotel Magazine Awards 2025.

Budweiser Brewing Group UK&I, a proud part of global brewing leader AB InBev, is renowned for crafting some of the UK’s best-loved beers, including Stella Artois, Budweiser, Corona, and Camden Town Brewery. With a deep-rooted commitment to quality, community, and the hospitality sector, the group continues to support and elevate the UK’s vibrant on-trade landscape.

This year, Budweiser Brewing Group takes centre stage as the official beer sponsor of the Hotel Magazine Awards 2025, an event that celebrates excellence and innovation across the UK hotel industry. The partnership is a natural fit, aligning two champions of exceptional service, premium experiences, and community spirit.

As the hospitality sector continues its recovery and evolution post-pandemic, events like the Hotel Magazine Awards play a crucial role in spotlighting outstanding talent, dedication, and forward-thinking across the industry. Budweiser Brewing Group’s involvement goes beyond simple sponsorship—it’s a celebration of shared values and a toast to the hardworking individuals and teams that keep the hospitality sector thriving.

A trusted and supportive partner to the on-trade, Budweiser Brewing Group champions the essential role that pubs, bars, and restaurants play in the fabric of British life. In fact, over half of Brits* agree that pubs remain central to their communities—often seen as vital social lifelines. Whether it’s providing a meeting point for locals or a place to celebrate special moments, the on-trade experience remains integral to UK culture.

By sponsoring this prestigious awards event, Budweiser Brewing Group reaffirms its mission: to support hospitality businesses with a world-class portfolio of beers that

people know, love, and return to—perfect for celebrations, relaxation, and culinary pairings alike.

From iconic global brands to exciting local innovations, Budweiser Brewing Group works closely with its customers to ensure UK venues are equipped to thrive—now and for the future. Through strategic partnerships, forwardthinking campaigns, and a passion for quality, the company is helping to build a future with more cheers.

As the Hotel Magazine Awards shine a spotlight on excellence in hospitality, Budweiser Brewing Group proudly raises a glass to the nominees, the winners, and everyone working behind the scenes to make the UK’s hotel and hospitality industry world-class.

*(OnePoll for Stella Artois 01.02.23 - 07.02.23)

“By sponsoring this prestigious awards event, Budweiser Brewing Group reaffirms its mission: to support hospitality businesses.”

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FOOD & BEVERAGE

Section sponsored by Lanchester Wines

BANG ON TREND

In today’s dynamic hotel landscape, wine remains a powerful tool to elevate the guest experience, drive spend, and showcase your brand’s values. Here are the five essential wine trends shaping hotel operations in 2025 as told by Lanchester Wines.

1

PREMIUMISATION IS HERE TO STAY

Despite continued cost-of-living pressures, discerning hotel guests are prioritising quality over price. Hotels that elevate their wine offering with premium selections, elevated wine experiences and distinctive lists will be best placed to attract and retain affluent travellers. Unique wines with strong provenance, character, and a clear value story will be key to standing out.

2

SUSTAINABILITY IS NO LONGER OPTIONAL

Today’s hotel guests expect their accommodation and dining choices to align with their ethical values. From reducing food miles and waste to sourcing sustainably produced wines, visibility of sustainable practices is crucial. Wine lists curated with sustainably certified or bulk-transported wines (which significantly reduce CO2 emissions) allow hoteliers to showcase their environmental commitment while tapping into a growing guest expectation.

3

PLANT-BASED DINING IS RESHAPING WINE LISTS

With plant-based and flexitarian diets on the rise, hotels must rethink traditional food and wine pairings. Lighter white wines, like Sauvignon Blanc and Chenin Blanc, pair beautifully with plant-led dishes such as tofu stir-fries or grilled vegetable platters. For richer vegan dishes – such as lentil stews or plant-based roasts – opt for soft reds like Pinot Noir or Gamay. Ensuring your team understands plant-based pairings will unlock new upselling opportunities.

5

4

BESPOKE WINES WILL SET YOU APART

Partnering with your wine supplier to create a bespoke house wine – complete with your hotel’s branding – offers a memorable point of difference. These exclusive wines not only elevate your wine programme but also reinforce your brand identity at the table and in guests’ minds. Bespoke wines make a brilliant story for your marketing team too, reinforcing quality, exclusivity and a sense of place.

PERSONALISATION WILL DRIVE LOYALTY

The modern hotel guest expects tailored experiences, and wine is no exception. Offerings such as curated wine flights, seasonal wine and food pairing menus, or personal wine recommendations elevate service and create memorable moments. Consider loyalty schemes that reward wine discovery or offer limited-edition pours for returning guests.

A good wine merchant matches a wine list to your menu, but a great one crafts a strategy to elevate your customers’ experience and boost your bottom line. Find out more about how Lanchester Wines can help your venue at www.lanchesterwines.co.uk

BEYOND ROOM SERVICE

We look into how hotels are becoming culinary destinations and how to capitalise on this at your venue.

In the past, hotel dining was often seen as a mere convenience—offering predictable room service or a standard breakfast buffet for guests who didn’t want to venture beyond the property. But as travel habits evolve and culinary culture becomes more integrated into the hospitality experience, hotel restaurants and bars are shedding their utilitarian image. Today, they’re becoming sought-after culinary destinations in their own right.

From Michelin-starred chefs to immersive dining experiences, hotels are transforming their food and beverage offerings into memorable experiences that rival the best independent restaurants and bars around. This

shift reflects broader trends in the hospitality industry, where food is no longer an afterthought, but a key part of the guest experience.

At Hotel du Vin & Bistro their identity is rooted in contrast – it’s all about combining timeless French-inspired classics with modern British produce, to create a dining experience that feels both comforting and full of character.

At the heart of it all for Hotel du Vin is wine. Wine plays a crucial role in hotel restaurants by enhancing the dining experience, complementing the flavours of the cuisine, and elevating the overall atmosphere, making it an essential part of fine dining and guest satisfaction. Craig Robson, Director of F&B at Hotel du Vin & Bistro said, “It’s in our

name for a reason. We’re here to make it accessible, not intimidating, whether guests are seasoned connoisseurs or just beginning their journey. With an ever-evolving cellar and a commitment to storytelling through wine, we aim to surprise and delight without ever overcomplicating the moment.”

Innovative concepts within restaurants are on the up and in line with this, Hotel du Vin have recently launched regional menus at several of their locations, including Hotel du Vin Bristol, Birmingham and Brighton. “It’s not about changing who we are it’s about anchoring what we do in a real sense of place. Guests want to taste the story of where they are, and we believe in giving our chefs the freedom to bring that to life. We’re now working to roll these out across the estate, continuing to celebrate regional flavours and local stories in every dish,” added Craig.

As hotels increasingly position themselves as culinary destinations, the role of a skilled sommelier or wine team becomes indispensable. At Hotel du Vin & Bistro, for example, the group’s dedication to wine education and guest engagement is a prime example of how thoughtful, curated wine experiences contribute to the overall ambiance and guest satisfaction. Richard Lockstone, Group Wine Ambassador, explained how the hotel’s commitment to wine education plays a central role in shaping the guest experience, “The Wine Academy is a big part of what we do here at Hotel du Vin. It helps our ambassadors grow through WSET Level 2 and hands-on ‘Wine Workshops’. Some of our super passionate wine ambassadors even get the chance to study for their WSET Level 3. Plus, we’ve got the MHDV Wine Academy YouTube Channel, which is always being updated with digestible content to make wine training fun and easy to access. We’re confident that these tools give our ambassadors the knowledge and assurance to help guests with their decisions, based on

their preferences.”

This approach not only empowers the wine team with indepth knowledge but also ensures that guests are guided in a way that is personalised and insightful. The hotel’s dedication to educating its staff and guests is further reflected in their unique “Meet the Makers” content series, which highlights the relationships they’ve built with wine growers and makers. By sharing these stories, Hotel du Vin provides an immersive experience that extends beyond the plate and glass, bringing guests closer to the people and the craft behind their favourite wines.

Another venue at the forefront of growing the food and beverage scene within hotels is Florattica. Samm Bate, PR & Social Media Executive at Florattica explained that the rooftop bar was never intended to feel like “just” a hotel bar. “We wanted guests to have an entire experience from the get-go with the floral-led interiors, which creates an experience for local Londoners as well as global travellers. All ingredients for cocktail creation are fresh or locally sourced, giving those cocktails not just a premium but a fresh and homemade feel, setting the bar (pardon the pun) for other bars, as well as those located within hotels,” added Sam.

No longer just a place to grab a drink, hotel bars are becoming cultural hubs, drawing both guests and locals in with immersive experiences. Samm elaborated on how this shift is unfolding:

“We’re entering an era where hotel bars are becoming cultural touchpoints, not just conveniences. Guests and locals are looking for immersive experiences, whether that’s through mixology, music, or design. Bars like Florattica are evolving into lifestyle destinations that need to constantly innovate (think rotating residencies and local collaborations). It’s about being dynamic, not static. In the next few years, I believe we’ll see hotel bars investing even

more in storytelling, entertainment, and immersive dining experiences to stay ahead and outshine a lot of bars that simply stand still.”

This evolution reflects a broader trend in the hospitality industry, where bars are not only about serving drinks but about creating an experience that complements the hotel’s culinary vision. For hotels like Florattica, this means prioritizing creativity and collaboration to offer guests more than just a place to unwind—it’s about becoming part of the cultural landscape.

Looking ahead, Samm is optimistic about expanding the Florattica concept and continuing to build on its success and said, “We’re actively exploring ways to build on the success of Florattica, whether through pop-ups, partnerships, or potentially expanding the concept. Our events calendar is already growing. Florattica has proven there’s an appetite for elevated, design-driven experiences that combine hospitality with culture, and we’re excited to see how far we can take that vision.”

Food and beverages are now seen as much more than just services; they play a crucial role in shaping the overall guest experience. Beyond satisfying hunger or thirst, they serve as a means to evoke emotions, create ambiance, and reflect the culture or theme of a space. The flavours, presentation, and quality of what is offered can elevate a simple visit into a memorable experience.

At A by Adina Vienna Danube, the culinary programme is seen as a powerful emotional connector, designed to reflect the essence of our destination while sparking

moments of comfort, discovery, and delight. Constance Schrader, General Manager at A by Adina Vienna Danube, explained, “The goal is to elevate every touchpoint into an experience that resonates - one that tells a story, evokes a feeling, and leaves a lasting impression”.

Also recognising how the role of food and beverage outlets in hotels have evolved over the past decade, Alice Taraschi, The Guards Bar Manager at Raffles London at The OWO, recalls how when she moved to London in 2014, the general consensus was that hotel bars were mostly for in-house guest use, considered elitist or exclusive. “It’s definitely evolved since then,” said Alice as she revealed that only 20% of clientele at The Guards Bar are hotel guests, with a further eclectic mix of hospitality industry, local businesses and residents. “We also have a high volume of regulars, which some would consider unusual for a hotel bar. In the past, people may have visited for just one drink, pre or post dinner, but now, they’re making a night of it, staying longer to enjoy multiple cocktails, the snack menu and the live music that’s on offer,” added Alice.

Hotels are now offering experiences that rival top-tier restaurants. Alice perfectly exemplifies this shift with the hotel’s innovative cocktail program. She shared, “I think the perfect example is our Liquid Tasting Menu – which is akin to a Michelin-starred tasting menu, where we serve 6 canapés alongside 8 tasting-size cocktails. I don’t think many bars do a fully paired flight like this. We break down the flavour profile of the famous Singapore Sling (invented at Raffles Singapore in 1915) and highlight each of the

distinctive 8 flavours in turn, paired with a specific canapé. In the 21st century, bars are not just for drinking in, we can offer much more these days!” This level of culinary thoughtfulness elevates the guest experience, showing how food and drink at luxury hotels can be just as meticulously curated and celebrated as a fine dining experience.

“Hotels today are more than just a place to stay – they’re fast becoming culinary destinations in their own right,” said Rebecca Calveley, Trade Marketing Manager for La Lorraine Bakery Group.

“That shift in guest expectation is why we’ve developed a wide range of artisanal-quality, ready-to-bake bakery products under our La Lorraine and Panesco brands –designed specifically for the hospitality sector.”

With a focus on freshness, taste, and convenience, La Lorraine’s products deliver on premium quality and speed –key for busy hotel kitchens. The brand’s viennoiserie range – from rich butter croissants to indulgent mini patisserie selections – is ideal for creating standout breakfast and buffet moments, while plant-based and portion-controlled options reflect today’s health-conscious guests. “From breakfast buffets to break-out snacks and late-night bites, our bake-off solutions help hotels offer bakery experiences that elevate the guest journey – all with minimal prep and consistent excellence,” added Rebecca. “It’s about offering more than room service – it’s about delivering memorable flavour.”

In line with memorable offerings, Chris Cooper, Hotel Manager at The Grand, York, explained that this is exactly what the venue’s ethos is centred around – “creating memorable experiences for our guest at every touchpoint”. Chris explained how food is a huge part of that. “We didn’t want the dining experience to feel like an afterthought for our guests,” Chris said. Instead, the team saw an

opportunity to turn our restaurant into a destination in its own right, showcasing the best of Yorkshire produce, talent and hospitality. “Elevating the offering was a natural extension of our commitment to quality and to celebrate the region’s culinary heritage,” he added.

We asked Kevin Bonello, Executive Head Chef at The Grand, York, how he would define a “culinary destination” within a hotel setting, to which he answered, “It would be a place/town/city/corner anywhere in the world where one could go and find good quality food offered in great environment using locally sourced ingredients where possible. Consistency, a story and a reason to revisit is crucial to be able to achieve this.”

Local sourcing and regional culinary identity plays a key role in The Grand, York’s concept. Kevin explained how it is actually the focal point and the starting point for whatever they do in their kitchens. “With every single dish that I create, I start with the main ingredient as the star of the plate and consider textures and flavours that complement it and highlight its versatility. We also try and use the most seasonal ingredients and where possible, from within the region,” said Kevin.

Another factor in helping hotel restaurants to be recognised as culinary destinations is through the introduction of reputable chefs or notable culinary teams. Chris of The Grand, York, sees this as “fundamental.” While the setting, service, and ambience are all key ingredients, it’s the creativity, consistency, and vision of the kitchen that truly elevate a dining experience and keep guests talking.

In today’s competitive market, diners are looking for more than just a meal – they’re seeking a story, a journey, and a reason to return. That kind of emotional connection is only possible when you have a passionate and skilled culinary team at the helm.

Chris explained that’s exactly why he brought Kevin Bonello on board. “Kevin was the Culinary Director at Michelin-starred restaurant De Mondion, in Malta. Kevin has an exceptional track record and a genuine passion for showcasing regional produce through refined, flavour-led dishes. His experience across luxury hotels and fine-dining establishments internationally made him the ideal person to take Legacy, The Rise and The Grand’s culinary offering as a whole – to the next level.

“Since joining us, Kevin has been instrumental in shaping a clear identity for the restaurant, developing a team who share his standards, and introducing new concepts that speak to both hotel guests and local diners. His influence goes beyond the plate – he’s also playing a key role in mentoring emerging talent, supporting sustainability efforts, and enhancing our reputation as a true culinary destination in Yorkshire,” added Chris.

In terms of balancing the needs of hotel guests with attracting locals and tourists to dine, Chris Eden, Executive Head Chef at Watergate Bay Hotel, sees the value in creating different spaces for different needs. Hotel guests might want convenience, comfort and variety during their stay, while locals might be looking for a special occasion venue or a regular haunt. The three restaurants at Watergate Bay Hotel allow the team to cater to these different expectations.

What unites everyone is the desire for quality and authenticity. Chris said, “Whether you’ve travelled five minutes or five hours to us, you deserve the best experience we can offer. We make sure hotel guests always have priority, but we never want our restaurants to feel exclusive or closed off to the wider community.”

Back to the importance of curating a five-star team, Cornwall has traditionally seen talent leave for bigger cities, just as Chris did early in his career. Chris believes that the key to retention is creating an environment where chefs can grow, learn and feel valued. Being in a hotel setting offers advantages - multiple restaurants mean varied experience and opportunities to progress and work with different styles of cooking.

“I believe in nurturing talent from within. I started at St Austell College myself, and I know there are passionate young chefs in Cornwall who just need guidance and opportunity. We work closely with local colleges, offering meaningful work experience that goes beyond peeling potatoes.

“Quality of life matters. In Cornwall, chefs can finish service and be surfing at Watergate within minutes. That work-life balance is precious. We also focus on development - sharing knowledge, encouraging creativity, and giving people real input into our menus. When chefs feel ownership over what they’re creating, they’re more

likely to stay and grow with you,” finished Chris. Bringing something new to the hospitality scene in terms of food and beverage is Louma. Louma offers a culinary experience that is richly embedded in diversity and an abundance of flavour whilst following a Farm to Fork philosophy. Situated in 100 acres of working land that overlooks the stunning Jurassic Coastline, Louma is home to ornamental gardens, orchards, native hedges (used as wildlife corridors), woodlands, vineyards, a kitchen garden and pastures for beef and dairy cattle, pigs, sheep and poultry.

The garden, vineyard and farm teams work closely with the venue’s chefs on a seasonal strategy to ensure the land is used both sustainably and productively, to create diverse and extraordinary menus for the dining experience of our guests. With a focus on long-term soil-health, sustainability and bio-diversity, the teams use primarily regenerative and organic practices whilst taking full advantage of the wild forage plants that populate our hedgerows and meadow areas.

Joe Gargaro, General Manager at Louma, explained, “Due to our coastal location there is an abundance of amazing fresh seafood, together with wide-ranging locally sourced cheeses, fruits, legumes, meats and poultry and much more. The kitchen team continually experiment and explore with varying techniques and combinations to create seasonal, curated and diverse menus for all palettes and tastes, while trying to encourage individuals out of their usual comfort zones and into Louma, in all of its diversity and abundance” – all of this is what makes Louma a standout culinary location .

“What’s next for Louma in terms of its culinary programme?” Joe reflects. “Louma is very young in its establishment, however, we intend to continue to explore the potential of our Farm To Fork ethos. Our feedback from guests has exceeded expectations in terms of interest, enjoyment and support. Whilst the Louma team continue to gain a more in-depth understanding of the land of which it is guardian for, we will intentionally and proactively continue to evolve and offer guest learning experiences to share and inspire our way of living.”

Guided by a deep respect for the land, Louma’s culinary philosophy embraces sustainability, simplicity, and seasonality. The retreat’s gardens are alive with herbs, vegetables, and heirloom produce, harvested daily and woven into everything from rustic breakfasts to slowcooked feasts. Guests are not only encouraged to dine but to participate—whether it’s foraging at dawn or sharing stories by the fire as vegetables roast beneath the stars. Louma is also championing plant-forward menus, where vegetables shine as the hero of the plate, and proteins are reimagined through a lens of thoughtful sourcing. It’s this immersive, holistic approach that positions Louma—and retreats like it—at the forefront of a new wave of hospitality, where food is not just nourishment, but a bridge to nature, culture, and community.

Simon Britten, Head of Marketing at Lockhart Catering Equipment recognises how hotel restaurants have evolved well beyond a last resort or easy option for guests, and have instead transformed into exciting dining options in their own right. He believes that this change has largely been driven by chefs enhancing menus to drum up interest

and keep locals returning time and time again.

Presentation also plays a key aspect in appeal. Nobody wants to visit a tired or dated hotel dining room after all. “A simple refresh can be all it takes to breathe life back into venues, although these efforts should also be consolidated with front-of-house investments which can improve hotels’ ambiance, such as updated tableware,” added Simon.

Although tableware can be easy to overlook when considering a redesign, they can actually be integral when customers are first forming an initial impression of a hotel restaurant. In an industry that places such emphasis on presentation, details such as tableware must be carefully selected to complement the ethos of a venue.

The Artisan Tableware collection from Lockhart Catering Equipment features 17 unique styles in an array of vibrant colours and eye-catching textures. Inspired by studio pottery, Artisan combines a handcrafted appearance with the strength, consistency, and durability required for a fast-paced environment, thanks to genuine vitrified stoneware with high alumina porcelain.

Simon explained, “Intimate, cosy, rural hotels may want to lean into their countryside surroundings and bring nature to the table with Artisan’s Heligan collection; a meadow green glazed tableware set with lilac and turquoise highlights. On the flip side, sleek and sophisticated hotels in the busy city centre may prefer Artisan’s Tempest set.

This inky blue reactive glaze is dotted with gloss and encircled in a deep russet brown colour on the rim of pates and bowls to provide stylish modern contrast.”

Wyndham is a brand embracing the tendency of hotels now becoming culinary destinations and Jackie Brown, Regional Director North & West Europe, Wyndham Hotels & Resorts, believes that championing local cuisine and offering regionally inspired menus is one of the simplest ways to attract guests to your hotel restaurants, positioning them as culinary destinations in their own right.

At Wyndham Hotels & Resorts, they use producers, farmers and suppliers, like distilleries from the region, to not only support the economy of the community but also to give the restaurant a unique offering that draws in both hotel guests and locals looking for authentic dining experiences in the area.

Ramada by Wyndham Tbilisi Old City offers three on-site restaurants, one of which is The Fragment Dining Club, the first dining club in Georgia, serving traditional cuisine, wine and local draft beers. With its beautiful interiors and cosy atmosphere, the restaurant hosts live music events and chic dinner parties from Thursday to Sunday every week, popular with both guests and locals.

“Across the Wyndham Hotels & Resorts portfolio, we ensure we’re maximising our unused or less traditional hotel areas to attract event planners and collaborators looking for innovative spaces. There tends to be a focus on meeting rooms and functional areas in hotels to host groups and to mark celebrations, but there is often a missed opportunity in F&B outlets as these can easily

become a hub for destination community events such as wine tastings, cooking classes or live music nights. While creating a buzz around the brand, optimising onsite F&B options will attract more footfall to hotel restaurants and generate additional income,” added Jackie.

The recent Whitepaper from PoB Hotels reaffirms that exceptional food is not a secondary element of travel — it’s a primary motivator, particularly for today’s discerning guests. In response, we launched Seasoned to Perfection — a celebration of regional & seasonal British dining that showcases the diversity and depth of our culinary talent.

CEO at PoB Hotels, Kalindi Juneja, said, “A standout feature has been our Six Hand Dinners, where three chefs from different regions collaborate on a one-off menu rooted in provenance, personality and shared passion. These unique experiences have become a real draw, with guests travelling specifically to enjoy them.”

Food also took centre stage in last year’s edition of The Handle, PoB Hotel’s annual book, where more than 40 of their chefs shared signature recipes, personal philosophies, and their approach to seasonal dining. From Michelinstarred tasting menus to honest, flavour-driven regional plates, the aim is simple: to make dining a defining — and joyful — part of every PoB Hotels stay.

The Whitepaper highlights that 79% of our guests actively seek out locally sourced, seasonal produce when dining. In line with this, Kalindi said, “We’re proud to say that this has long been at the heart of our ethos.”

Every property in the PoB Hotels collection is independently owned, which means their chefs are free to build close relationships with nearby producers, growers

For forward-thinking businesses, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose.

Angela Montebello from The Hari. Photo: Zodee Media.

and artisans. The results are felt — and tasted — in every dish. From Gravetye Manor’s celebrated walled garden to The Vineyard’s seasonal tasting menus showcasing Berkshire Trout and heritage vegetables, the chefs work with what’s freshest and most flavourful from their region.

Kalindi explained how there’s also a growing appreciation for ingredient-led menus that are simpler in concept but uncompromising in quality. “We’ve seen clear growth in guests choosing relaxed dining environments that still focus on craft and provenance. While formal fine dining remains an important part of the guest journey — and our Michelin-starred restaurants continue to draw acclaim — many travellers now want both: a laid-back setting with all the flavour, sustainability and finesse of a traditional tasting menu.”

PoB Hotels’ sustainability journey underpins this. With EarthCheck Silver Certification, Kalindi said, “We’re proud to be benchmarking best practices across the collection — and our chefs are key to that. Their focus on locality reduces food miles, supports biodiversity, and reflects a growing guest desire for food that’s good for people and the planet.”

Kalindi agrees that chef collaborations and introductions to the team are a fantastic way to bring a philosophy to life and engage audiences in fresh and exciting ways.” Our work with Matt Tebbutt has a compelling story — one that’s rooted in place, passion and provenance,” added Kalindi.

Matt’s bespoke PoB Break through Northern England is a brilliant example. He visited Northcote, Yorebridge House, Gilpin Hotel & Lake House and Grantley Hall — each property offering him a unique perspective on local food culture. From foraging in the Lakes to cooking with regional producers, his journey helped spotlight the richness and variety of British cuisine through the lens of slow, meaningful travel.

Kalindi believes it is these kinds of collaborations that elevate PoB Hotels’ visibility as foodie destinations. “More importantly, they create content and narratives that resonate with our audience — who are increasingly driven by experiences, not just amenities. The result? A collection that stands out not just for where you stay, but for what you taste and discover along the way,” finished Kalindi.

Acknowledging the days where customers solely choose a hotel based on the rooms themselves are long gone Justin Cadbury, Chairman and CEO of Synergy Grill Technology, in fact sees that many of the most in-demand hotels are making their success off the back of their complementary dining experiences.

Take the Talbooth for example: Part of Milsom Group Hotels, the Talbooth offers an unrivalled dining experience and a combination of stunning food, created through a skilful mixture of the classic and the exciting, along with outstanding service. This level of quality is one that Andrew Hirst, Executive Head Chef of Milsom Hotels & Restaurants, was keen to extend right-through to the Talbooth’s growing outdoor area. He said, “We do a lot of business and events in the marquee, which drew a need for us to build a permanent outdoor kitchen. When it came to creating this area, we decided to centre it entirely around the Synergy Outdoor Cook Station – a stunning grill which has become the main showpiece for our al fresco offering.”

Custom-made to suit the needs of every customer,

the Synergy Outdoor Cook Station is the ultimate option for operators that are looking to seamlessly execute an outdoor food offering. Ergonomically designed for ease of use, the Outdoor Cook Station is the perfect height for cooking, and has ample space for food preparation, utensils, dry goods and condiments with its adjoining work surface and option of an Adande refrigerator. The unit can also store two 13kg of gas bottles, which according to Andrew, is plenty for powering this award-winning grill: “The energy consumption of the Synergy Grill itself is so impressive. So far we’ve ran 7 key events, and the gas bottle is only half used.”

In line with the continued consumer demand for memorable experiences, James Dainty, Business Unit Controller at Lanchester Wines, recognises that from refined afternoon teas to immersive wine flights, the modern hotel experience is as much about gastronomy as it is about accommodation.

He said, “Afternoon tea has seen a renaissance, with hotels elevating this tradition through premium offerings. A standout pairing is the Champagne Moutard Rosé de Cuvaison. Crafted from 100% Pinot Noir using the cuvaison method, this Champagne boasts aromas of fresh strawberries, raspberries and rose petals, complemented by a crisp, mineral-driven palate. Its elegant profile makes it an ideal companion to delicate pastries and finger sandwiches, adding a touch of luxury to the afternoon tea experience.”

Jumping on this exciting resurgence of hotels as culinary destinations, Brumus—the vibrant British brasserie nestled within the Haymarket Hotel—has unveiled a creative and culturally immersive afternoon tea experience titled London Calling. Far from a traditional offering, this themed tea not only celebrates the timeless elegance of British dining rituals but also elevates the experience into a multisensory journey that connects food, art, and place.

As hotels increasingly shift from being mere accommodations to becoming hubs of lifestyle and gastronomy, Brumus exemplifies this transformation. The London Calling afternoon tea pays homage to the capital’s most iconic landmarks through meticulously crafted savoury bites and visually striking pastries. This isn’t just a menu—it’s a love letter to London. Highlights include a Dark Chocolate & Orange Big Ben, intricately moulded to reflect the tower’s unmistakable silhouette; a Cinnamon & Cream Cheese London Eye, cleverly constructed to mimic the structure’s famous shape; and a Trafalgar Square Victoria Sponge, capturing the classic British cake with a twist of location-inspired flair. Each dish is not only delicious but also deeply rooted in storytelling, offering guests a taste of London’s cultural heritage, bite by bite.

But what truly sets this experience apart is its thoughtful integration of exploration and discovery. In collaboration with acclaimed Blue Badge Guide Katie Wignall of Look Up London, the Haymarket Hotel provides guests with a self-guided walking tour that complements the afternoon tea. An illustrated printed map and a QR code unlock a digital version of the guide, inviting diners to step beyond the walls of the hotel and into the real-life settings that inspired their food. It’s a seamless fusion of dining and sightseeing—bridging the gap between culinary artistry and immersive travel.

In this way, Brumus and the Haymarket Hotel are not just serving tea—they’re redefining what it means to dine

at a hotel. By crafting experiences that blend gastronomy with cultural engagement, they’re helping to transform the modern hotel into a destination in its own right—one where food becomes a gateway to place, history, and memory.

James also explained how wine flights are gaining popularity in hotel restaurants, offering guests a curated journey through diverse wine regions and styles.

Lanchester Wines works closely with hotel partners to create bespoke flights from its wide-ranging portfolio –from classic Old World expressions like Rioja and Chablis to fresh, modern wines from New Zealand and Chile. “These flights can be tailored to complement seasonal menus or themed dining experiences, encouraging guest engagement and exploration across regions and grape varieties,” said James.

For hotels wanted to be recognised as a stand-out culinary destination, a well-constructed and imaginative wine list is essential. Lanchester Wines provides access to a considered selection of estate-bottled wines, exclusive agency partnerships, and sustainably produced options, including organic and vegan-friendly wines.

Hotel dining has undergone a remarkable transformation—from being a secondary convenience for guests to becoming a primary driver of travel and guest satisfaction. Across the hospitality industry, hotels are redefining themselves as dynamic culinary destinations that blend locally inspired menus, thoughtful wine programs, sustainable practices, and immersive storytelling. From luxury retreats like Louma to innovative city concepts like Florattica and Brumus, today’s hotel food and beverage offerings are not only attracting discerning travellers but also engaging local communities. This evolution reflects a broader shift in guest expectations: a desire for authentic, high-quality, and emotionally resonant experiences that extend far beyond the room and into every bite and sip.

EXQUISITE DRINKS

PERFECT PAIRS

We spoke to Lanchester Wines’ James Dainty to discover which food and wine pairing trends are set to influence the UK hotel sector for summer 2025.

“While the fundamentals of food and wine pairing remain constant – a high-tannin red wine is a natural partner for steak, and a crisp Sauvignon Blanc brings out the best in chicken or fish – the landscape continues to evolve. Embracing new consumer trends offers hotels an exciting opportunity to deliver memorable dining experiences while

meeting the expectations of today’s more conscientious guest.”

Match Wines to Seasonal Menus

With spring and summer menus focusing on fresh, hyperseasonal produce such as British asparagus, heritage tomatoes, new potatoes, soft herbs, and vibrant leafy greens, simplicity and quality are key. Dishes are often

grilled, lightly steamed, or served fresh in salads to let the ingredients shine. A Chilean Sauvignon Blanc, with its citrus brightness and clean finish, pairs beautifully with tomato salads, grilled courgette, or seafood served with salsa verde. Alternatively, an aromatic Rioja Blanco or a delicate Albariño makes an excellent match for zesty starters, fresh salads, and lighter fish courses.

Exploring New Flavours

Hotel guests are increasingly adventurous, seeking out global cuisines such as Southern US (Creole and Cajun), Turkish, Greek, Argentinian, Portuguese, and Swiss. This trend presents an opportunity to offer creative wine pairings: a chilled Riesling is ideal with spicy Jambalaya, a medium-bodied Grenache works well with Turkish kebabs, and a light Pinot Noir enhances Greek specialities like Moussaka.

In contrast, there is also a resurgence of interest in regional British fare, including Scottish, Welsh, and Irish dishes. For example, Welsh lamb pairs perfectly with a Bordeaux Blend, while Scottish salmon matches well with the crisp minerality of a Chablis.

Celebrate Sustainability

Sustainability continues to be a key priority for today’s guest. Hotels that champion eco-friendly practices, including partnerships with wine suppliers offering sustainably produced options, are likely to stand out. Wines transported in bulk – saving up to 38% CO2 compared to bottled shipments – or those with strong environmental credentials, resonate with eco-conscious consumers. Highlighting sustainable choices on your menu, through symbols or dedicated sections, can enhance your hotel’s reputation and appeal.

Plant-Based and Alternative Proteins

The growth in plant-based dining shows no signs of slowing, with innovative meat alternatives and wholefood options gaining popularity. Lighter plant-based dishes such as vegetable stir-fries pair wonderfully with Sauvignon Blanc, while a medium-bodied Pinot Noir complements heartier options like lentil stews or grilled vegetable platters. As for tofu, because it’s so neutral and absorbs the flavours of the dish it’s cooked in, the style of tofu dish matters most for pairing, making it incredibly versatile for wine.

Upsell with Dessert Pairings

Enhance the guest experience by suggesting thoughtful dessert and wine pairings. A juicy Californian Zinfandel or a classic Port (no longer just reserved for Christmas!) pairs indulgently with sticky toffee pudding, rich chocolate fondant, or a well-curated cheeseboard. By positioning dessert pairings as a luxurious final course, you can increase both satisfaction and revenue.

Customise Your Offerings

Hotels can further elevate their wine offering by collaborating with suppliers to create bespoke house wines. Personalised labels aligned with your hotel’s identity create an exclusive touch that guests will remember – and cannot find elsewhere. Bespoke wines not only enhance the overall

dining experience but also serve as a powerful branding tool.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

SHAPING THE FUTURE

At Ormer Mayfair, situated within the elegant Flemings Mayfair hotel, Executive Chef Sofian Msetfi is redefining fine dining with modern finesse and uncompromising integrity. His journey—from a 15-year-old kitchen porter to leading one of London’s most ambitious culinary teams—is driven by passion, resilience, and a deep respect for ingredients. With bold plans for the future, we speak to Sofian about how he is steering Ormer toward its rightful place among London’s top dining destinations.

At the helm of Ormer Mayfair, tucked within the refined surroundings of Flemings Mayfair, Executive Chef Sofian Msetfi brings a sharp, modern edge to classic fine dining. His journey to one of London’s most prestigious kitchens is as unorthodox as it is inspiring—a testament to raw passion, relentless drive, and the kind of leadership that shapes future culinary stars.

Sofian Msetfi’s path into the culinary world didn’t begin in a prestigious culinary school or under the wings of a famous mentor. Instead, it began with an expulsion from school at the age of 15 and a job as a kitchen porter taken

out of necessity. But, it was in that fast-paced, highpressure environment that he discovered his calling.

“I quickly fell in love with the discipline and energy of the professional kitchen,” Sofian reflected. “I watched the chefs closely and learned everything I could. That environment taught me resilience, work ethic, and what it truly takes to succeed in this industry.”

Sofian’s breakthrough came at Midsummer House, working under the legendary Daniel Clifford. It was here, in the intense world of a two-Michelin-starred kitchen, that he sharpened his skills and found the confidence to forge his own culinary identity.

From there, he took on the Head Chef role at The Oak Room in Adare Manor, where he stepped into creative leadership, honing both his style and his team management philosophy. Sofian explained how the move to Ormer Mayfair felt like the natural next step—another opportunity to push boundaries, lead with precision, and build something exceptional in the heart of London.

At the core of Sofian’s approach is a deep respect for ingredients. “My philosophy is simple: quality comes first. Whether the produce comes from five miles away or fifty, it has to be the best. Technique and creativity should elevate the ingredient, not overshadow it,” he explained.

He’s not interested in mimicry or showmanship for its own sake. For Sofian, every dish must have a clear identity— original, thoughtful, and true to its source.

In the kitchen, Sofian’s leadership style is defined by responsibility, trust, and relentless attention to detail.

“From day one, every member of the team is given ownership over something,” he said. “When people feel responsible, they take pride in their work.”

Mentorship is another key pillar of his ethos. While he sets a high bar, he believes in fostering a culture where team members can grow, learn, and eventually develop their own voice. Creativity is encouraged, but always within a disciplined framework. “Excellence comes from mastering the small things as much as the big ones.”

Far from a figurehead, Sofian remains deeply involved in the daily operations at Ormer. Mornings begin with a debrief with Head Chef Kyle Lynch to assess produce quality, staffing, and the previous day’s service. He then checks in with Restaurant Manager Lorenzo for front-ofhouse updates before diving into prep or development work in the kitchen.

Afternoons bring strategic alignment meetings with Flemings Mayfair’s Managing Director, Henrik Muehle, before full pre-service briefings unite the entire team. “I’m there almost every service. Kyle runs the kitchen, Luis Balboa leads the pastry team, and I float between sections to make sure everything leaving the pass reflects our standards.”

While the team at Ormer is focused squarely on excellence in the present, big plans are on the horizon. “We’re not interested in standing still,” Sofian affirmed. “Later this year, we’re planning a major interior upgrade that will take the guest experience to the next level.”

With a clear vision, an exceptional team, and the talent to match their ambition, Sofian believes Ormer is just getting started. “We want to be recognised as one of the best restaurants in London. And we have everything we need to make that happen.”

flemings-mayfair.co.uk

SHAUN RANKIN AT GRANTLEY HALL

At the helm of the Michelin-starred restaurant nestled within the grandeur of Grantley Hall is Shaun Rankin — an English-born chef whose culinary journey has taken him from London to Jersey and back to his native Yorkshire. As Chef Patron of Shaun Rankin at Grantley Hall, he brings a deeply personal and ingredientled philosophy to the table, celebrating the region’s exceptional produce with elegance, honesty, and warmth. Driven by a lifelong connection to the Yorkshire landscape and a passion for refined simplicity, Shaun has created a dining experience that is both luxurious and grounded — a true reflection of place and purpose –we share the details.

Give us an overview of Shaun Rankin and its ethos and tell us what inspired you to bring your culinary vision to Grantley Hall.

Shaun Rankin at Grantley Hall is all about celebrating the very best of Yorkshire produce in an environment that feels both refined and welcoming. The ethos is built around respect - for the ingredients, for the craft of cooking, and for the people who dine with us. When I was first approached about Grantley Hall by Managing Director, Richard Sykes, I was struck by the ambition of the project and the sheer beauty of the place. Having grown up in Yorkshire, the chance to return home and showcase the ingredients and suppliers I’ve known for years was incredibly special. It felt like a natural home for my style of cooking.

How would you describe your food philosophy in a few words?

Seasonal, honest, ingredient-led – a true ‘Taste of Home’.

How do you ensure the restaurant complements the grandeur of Grantley Hall?

Grantley Hall is a place of understated luxury, and the restaurant reflects that. The dining room – also known as The Music Room - has a timeless elegance, but it’s the warmth of the service and the sincerity of the food that

really tie everything together. The ‘Taste of Home’ tasting menu is designed to feel indulgent and special, without being overcomplicated. We let the ingredients speak for themselves, always ensuring that what’s on the plate matches the sense of place created by the building and its history.

Can you walk us through a signature dish and what makes it special?

One of our signature dishes is a refined take on the classic Duck à l’Orange. We wanted to reimagine it using local, seasonal ingredients, so instead of orange, we use foraged sea buckthorn, which brings a beautifully sharp, citrusy note.

The duck itself comes from Thirkleby, which is less than 20 miles from Grantley Hall - it’s an exceptional product. We dry the duck, blanch it five times, then carefully blowtorch the skin to separate it from the flesh before drying it out again.

The skin is glazed with maltose and finished with a little Maldon salt, then roasted in a very hot oven at 250°C to achieve a crisp, glass-like texture while keeping the meat perfectly pink. It’s served with beetroot and the sea buckthorn, which both balance and enhance the richness of the duck.

This dish first appeared on the menu in 2019, just before venison season in late autumn, and it’s become one of those plates that really tells the story of the estate and our approach to seasonal, local cooking.”

Are there any exciting developments or plans on the horizon for the restaurant?

We’re always looking for ways to evolve and elevate what we do. This year, we’re putting a bigger focus on our

kitchen garden and developing closer partnerships with local farms and artisans. There’s also a few new tasting menu ideas in the pipeline that play with traditional Yorkshire dishes in a more contemporary way, which I’m really excited about. It’s about keeping the experience fresh for our guests while staying true to who we are.

How do you continue to evolve creatively while maintaining consistency at this level?

It’s a balancing act, but the key is having a strong, passionate team around you who share the same standards. Creativity comes from being curious - visiting food markets, speaking to suppliers, travelling, and constantly tasting and refining. At the same time, consistency comes from discipline, great training, and a culture where everyone takes pride in every plate that leaves the kitchen. We evolve by building on the solid foundations we’ve already set.

What advice would you give to young chefs aspiring to lead a restaurant like this?

My advice to young chefs is to learn your craft properly and be patient. Focus on mastering the basics - they’re the foundation of everything. Work in kitchens that challenge you, and find a mentor who’ll push you, guide you, and teach you not just how to cook, but how to manage a kitchen and shape a food philosophy. Don’t jump from job to job too quickly; staying in one place for a good period of time allows you to really absorb knowledge and develop. Finally, always show respect your ingredients, your team, and the guests you’re cooking for – and never stop asking questions!

grantleyhall.co.uk

THE CROISSANT REVOLUTION

In an Interview with Michel Roux Jr and Bridor’s Sales Director for Northern Europe, Erwan Inizan, we look into the importance of balancing quality and convenience in hotel kitchens, in line with the Croissant Revolution.

Bridor’s recent survey, conducted as part of its “Croissant Revolution” campaign, highlights the UK’s strong and growing enthusiasm for croissants. The study reveals that 93% of croissant buyers in the UK consume them at least once a week. Notably, 55% enjoy croissants up to twice a week, while nearly a quarter (23%) indulge three to four times weekly.

The survey also identifies key consumption occasions beyond the traditional breakfast setting. Afternoon snacks and coffee breaks have emerged as significant opportunities for operators to boost croissant sales throughout the day.

In response to evolving consumer preferences, Bridor has expanded its product range to include innovative offerings. For instance, the company has introduced a pistachiofilled croissant, catering to the growing demand for unique flavours. Research indicates that 40% of British consumers are interested in croissants with original flavours.

These insights and product innovations underscore the significant opportunities for hotels to cater to diverse consumer tastes and expand croissant offerings beyond traditional consumption patterns.

How has the concept of convenience in professional kitchens evolved over the years?

Michel Roux Jr: In professional kitchens, we’re always looking for the next piece of kit or product that will help us become more efficient. At the end of the day, we are businesses, and we have to be resourceful. Anything that can support us—whether as chefs or managers—in that regard should be welcomed. Convenience isn’t about cutting corners, it’s about being smart with your resources and time.

What do you believe is the key to balancing convenience with maintaining the highest quality in a hotel kitchen?

Erwan Inizan: That balance is at the core of Bridor’s

identity. From the very beginning, our vision was to offer products that marry convenience with uncompromising quality. That’s why our entire range is available frozen—it gives chefs the flexibility and consistency they need, especially when it comes to something as nuanced as a croissant.

Our croissants are crafted to the same standard you’d expect in top bakeries in Paris or New York. We simply present them in a format that makes it easier for hotel kitchens to deliver excellence every day without the operational complexity.

Croissants have long been a breakfast staple, but they seem to be experiencing a renaissance in hotels, especially with new flavours and formats. What’s driving this evolution?

Michel Roux Jr: It’s a reflection of broader food trends. While the croissant is a staple in hotels, consumer

expectations are always changing. People now have access to exciting bakery options, even at their local supermarket or corner bakery. So, the hotel experience has to keep up. You can’t afford to be boring in this category; you never could. There’s still a strong demand for a classic plain croissant, but the newer, creative variations are growing fast, and I think social media has played a huge role in that. The younger generation especially is very influenced by what they see online, and they’re pushing the boundaries, which helps us grow the category in innovative directions.

In your opinion, what defines the perfect croissant—and how can hotels consistently deliver that standard?

Michel Roux Jr: First impressions matter. Visually, a perfect croissant needs to have that golden, appetising exterior with beautiful, even laminations. Then there’s the bite— when you sink your teeth in, you should get that indulgent, buttery flavour, but it should never be greasy. The texture must be just right: crisp outside, soft and airy inside. Erwan Inizan: For me, it comes down to two things: recipe

and freshness. We have a variety of exceptional recipes that deliver amazing taste. But freshness is key to delivering a great experience—that’s why having a product that can be freshly baked onsite, straight from frozen, is so important. It gives chefs control and consistency at the same time.

How does Bridor align with your values and philosophy as a chef?

Michel Roux Jr: It comes down to attention to detail and an uncompromising approach to quality. Bridor doesn’t cut corners. Our partnership goes back generations—my father and Monsieur Le Duff, Bridor’s founder, shared the vision of creating world-class pastries that are also accessible and convenient.

To this day, Bridor has never strayed from that mission. Monsieur Le Duff himself is still deeply involved and remains a guardian of quality. If something isn’t up to standard, he notices—and he makes sure it’s addressed. That kind of commitment resonates deeply with my own values in the kitchen.

bridor.com/en-uk/

AN INCREDIBLE MILESTONE

Disaronno celebrates 500 years in true Italian Dolcevita style.

In 2025, Disaronno – the world’s favourite Italian liqueur – celebrates an extraordinary milestone: 500 years of heritage, style, quality, and innovation, honouring the timeless essence of ‘Italian Dolcevita’.

To mark the incredible milestone, the brand has partnered with one of Rome’s leading bars to create a bespoke celebratory cocktail and will be expanding its presence across outdoor terraces in key UK cities.

Disaronno’s origins trace back to 1525, during the Italian Renaissance, when artist Bernardino Luini, a pupil of Leonardo da Vinci, painted the Madonna using a local innkeeper as his model. As a thank-you, she gifted him

a flask of a fragrant, delicate amber-coloured liqueur, marking the beginning of Disaronno’s legend. This is how the legend of Disaronno was born, from a simple gesture of kindness and a special mix of secret ingredients.

In the 1600s, the Reina family rediscovered the recipe, passing it down through generations. Then in the early 1900s, Domenico Reina decided to open a workshop called “Domenico Reina Coloniali”, situated in the heart of Saronno. Soon the shop became a crossroads where people stopped in to taste and buy his products. In 1947, ILLVA SARONNO: Industria, Lombarda, Liquori, Vini & Affini, was founded in the wake of this artisanal activity and,

today, Disaronno is distributed in more than 160 countries worldwide.

Speaking about the anniversary, Peter Dries, Regional Trade Marketing Director – Northwest Europe at Disaronno International said: “This year marks a truly special milestone for Disaronno as we celebrate 500 years of rich heritage and tradition. From a simple act of gratitude to becoming a global iconic drink, our journey has been shaped by creativity, craftsmanship, and passion. We invite everyone to join us in commemorating this remarkable legacy, and raising a glass to 500 more years of unforgettable moments!”

A

Year of Global CelebrationsTo honour half a millennium of tradition and innovation, Disaronno will bring its endless Dolcevita style to every corner of the world, from the traditional neighborhood bars to the prestigious 50 Best Bars and over 700 cocktail bars across Asia.

The celebration will involve influencers from around the globe and will be enriched by numerous activations in several retail, including a special contest offering the chance to win an exclusive trip to Rome in authentic Dolcevita style. Additionally, everyone will have the opportunity to join the worldwide celebration by posting their toast on social media using the hashtag #disaronno500cheers.

The celebrations will span across more than 160 countries where the brand is distributed, reaching people from all cultures and creating a bridge between the past and the future, tradition and modernity, thanks to the timeless allure of Disaronno. disaronno.com/en-gb

Dolcevita - the signature cocktail dedicated to Disaronno’s 500th anniversary

Created by mixologist Patrick Pistolesi and his team at Drink Kong Bar in Rome —ranked among the 50 Best Bars— the signature “Dolcevita” cocktail is a modern and refreshing twist on a classic sour. The deep notes of bitter and whiskey blend harmoniously with the unmistakable taste of Disaronno, complemented by the fresh and tropical flavors of pineapple and lemon.

Ingredients:

40ML Disaronno

20ML Rabarbaro Zucca

15ML The Busker Triple Cask Triple Smooth

20ML Fresh Lemon Juice

10ML Pineapple Juice

5ML Agave Syrup

UNLOCK YOUR MENU

Elevating guest experiences together with Bidfood.

With so many challenges facing the industry from staff shortages to inflationary pressures, all while trying to keep up with the latest trends and be more sustainable, running a five-star service at your hotel may instead feel like you’re running a marathon!

At Bidfood, we hold the ‘room’ key to Unlock your Menu because we understand the need to run an efficient and profitable hotel kitchen. So, ‘check in’ to experience our top tips for a successful kitchen service.

1. Inflation-proof your kitchen

Cut costs, without compromising on quality by adopting:

• Ready meal swaps—In addition to saving time, ready meal options also help reduce kitchen labour costs while keeping your menu varied and exciting.

• Menu engineering – Incorporating premium ingredients in small, strategic ways can elevate a dish’s perceived value. Our Everyday Favourites range not only meets hotel’s everyday catering needs but also support and elevate your offering. For example, transform plain hash browns by topping them with hot smoked salmon, mustard rarebit, caramelized onions and a sunny side up egg.

• Reducing waste – Cut the amount of food you’re throwing away by exercising portion control, pre-prepping ingredients and applying smart stock management systems such as freezing, which will also maximise efficiency.

2. Adapt to a changing workforce

• Have you invested in training to increase efficiency?

Caterer’s Campus, our free customer online training tool, is a fun, flexible and easy-to-use platform written and delivered by our experts. Receive a certificate of achievement after completing each of the 29 modules.

• How large is your menu? Streamline your menu by reducing the number of dishes and adding ‘specials of the day’ to entice consumers. This will also aid stock and labour control!

3. Embrace seasonal menu planning

With 50% of consumers preferring to choose only seasonal

produce on a menu1, this is an opportunity you can’t afford to miss! Benefits include:

• Lower ingredient costs by using seasonal, locally available produce.

• Enhanced freshness, flavour and consumer appeal.

• Alignment with your sustainability goals while reducing food miles.

So what are you waiting for? Put our service excellence to the test with:

• A trusted and experienced supplier – Operating for over 20 years as a leading foodservice provider, we deliver to hotels nationwide daily.

• An expert team – Our dedicated hotels and insights team are passionate about supporting your business, with exceptional food and drink offerings to help you thrive.

• The right range – From fresh and frozen to ambient food, catering supplies and more, browse over 10,000 products, including our award-winning own brand products, which are benchmarked against top brands and competitors to ensure we meet high standards.

• Real value – We’ll work with you to deliver real value that makes an impact, whether it’s from competitive pricing or support to meet budgets.

• Support – Our hotel toolkits collate all of our tools and support to tackle any challenges you may face in one place.

To access our hotel toolkits and more, please visit: www.bidfood.co.uk/hotels/

Serving up a hotel dining experience like no other. Creating a menu full of seasonal dishes, exceptional ingredients and unforgettable flavours.

Find out what we can do for you

AN ITALIAN ICON ON THE RISE

As the demand for premium, heritage-led products continues to shape the hospitality landscape, it can be a challenge for brands to embody authenticity and elegance quite like Menabrea. With over 175 years of brewing expertise rooted in Biella, Northern Italy, Menabrea has carved out a distinctive place in the world of premium lagers—offering a refined drinking experience that appeals to modern hotel guests and discerning F&B professionals alike. In this exclusive interview, we speak with Eleanor Quigley, Brand Manager for Menabrea, to discuss the brand’s unique appeal, the role of beer in luxury hospitality, and how hotels can elevate guest experiences through thoughtful beer curation.

Can you tell us a bit about Menabrea birra Menabrea is one of Italy’s oldest birras and has been brewing since 1846 by the same family, now in its fifth generation. The range is comprised of Menabrea Bionda, a 4.8% ABV pale lager that is light and refreshing yet offers a complex malty taste thanks to the careful balance of flavours. Also included is Menabrea Zero, a 0.0% ABV delicate yet full bodied golden beer. The last beer to complete the Menabrea range is Menabrea Ambrata, a 5.0% ABV amber beer, with an inviting nose of fine malted barley, subtle toasted walnut and fresh coffee beans.

What sets Menabrea apart in an increasingly crowded premium beer market, especially from a luxury hospitality perspective?

A big differentiator is the taste. Menabrea offers a more complex, malty taste than other Italian beer brands or world sunshine lagers. This is down to the careful balance of flavours that are both citrus and bitter and fruity and floral. The result, a refreshing birra that can be enjoyed on its own or with food.

The variety of our range and ABVs also makes it a popular choice for on the bar. For many food and beverage (F&B) teams Menabrea’s versatility with food makes it an attractive addition to drinks menus giving more opportunities for guests who may be looking for something

other than wine to enjoy alongside a meal. As a result, a large proportion of Menabrea’s distribution is within hotels and gastropubs and it is a very important sector for the brand. This shows with Menabrea growing ahead of the premium lager category with volume up 23% in hotels in the last year1.

With so many options available what advice would you give hotel F&B managers when developing their beer menu?

A lot of emphasis is put on cocktail and wine lists but with beer equating to 49% of drinks purchased by consumers in hotels1, it’s an integral part of a bar’s drinks menu.

Guests will have different tastes and preferences on style of beer so it’s important to look at stocking a range of options across different formats including draught and packaged. At least one well-known standard lager option should be on the bar for those looking for a brand they instantly recognise and love.

For many guests a stay at a hotel will mark an occasion to trade up when it comes to their order so having a choice of premium beers including world and Mediterranean options like Menabrea is key. One in every two pints of beer poured in hotels are premium lager with volumes growing 2.9% year-on-year, outperforming the total beer category (-1.6%)1.

The trend for moderating is showing no signs of slowing with no and low alcohol beers proving increasingly popular. Stocking mainstream quality brands that consumers know and trust is a great way of ensuring consumers will have the confidence to give them a try when seeking a nonalcoholic alternative.

Experience is increasingly important to guests and a great way for hotels to create a memorable stay that people

will want to recreate. Food and drink can play a huge role in creating these memories whether that’s through innovative cocktail menus or food and drink pairings that allow a venue to heighten a guest’s experience while shining a spotlight on different flavours and techniques from behind the bar and kitchen. Our teams regularly work with F&B teams to help them understand where Menabrea can complement their menu.

How do you position Menabrea in luxury and boutique hotels versus more mainstream hotel chains?

Our approach is very individual regardless of who we are working with and as a team we look at how we can help venues get the most from Menabrea. This could include working with a venue’s F&B team to help identify dishes that would pair well with the birra or working together on a bespoke activations such as tastings and trainings with their staff.

Menabrea is a brand steeped in heritage, and we regularly take chefs and those in the industry to Biella in Northern Italy to meet the Menabrea family and learn more about the birra first hand and its history which really helps them to understand the quality of the brand.

We also look at Menabrea’s different touch points throughout the venue from menus and dual branded aprons right down to the serve, ensuring that its always in our beautiful chalice glass which again has been specially selected to help those enjoying Menabrea with food get the most from the dining experience.

menabrea.co.uk

ELEVATED EXPERIENCES

In today’s hospitality landscape, where guest expectations are evolving rapidly, brands are rethinking how every aspect of the guest journey can be enhanced — including something as deceptively simple as a cup of coffee. In this exclusive interview, Fraser Chainey, Head of Commercial Development for Hotels and Venues at Nespresso Professional, shares insights from his extensive 30-year career in hospitality and deep dives into Nespresso’s ‘Full Venue’ concept.

Please introduce yourself and give us some background on your professional career so far

I operate as the Head of Commercial Development for Hotels and Venues at Nespresso Professional.

With over 30 years in the hospitality industry and 18 of those immersed in the coffee sector, my journey with Nespresso has been particularly rewarding over the past 14 years.

During this time, I have witnessed the dynamic changes and transitions within the hospitality and coffee landscape. My role involves cultivating essential partnerships between Nespresso Professional and hotel clients, ensuring our premium coffee solutions seamlessly integrate and elevate guest experiences. By deeply understanding the needs of our partners, we commit to delivering tailored offerings that reflect Nespresso’s commitment to quality and innovation.

Can you explain the ‘Full Venue’ concept and what inspired Nespresso to expand beyond the traditional in-room coffee experience

Nespresso Professional’s ‘Full Venue’ concept aims to enhance hotel guest experiences beyond in-room coffee, from reception to check-out.

Our goal is to make each part of a guest’s stay memorable and exceptional, ensuring consistent coffee quality whether enjoyed at breakfast, the spa, reception, or the bar.

Being a full venue partner, Nespresso offers customised coffee solutions suited to each hotel’s unique needs. We provide a variety of coffee machines tailored for different hotel spaces, along with a wide range of crafted coffee blends to suit every guest’s individual taste. Every cup meets the high standards of Nespresso’s flavour and quality.

As leaders in in-room coffee, we strive to carry the same level of quality, simplicity, and consistency throughout the entire guest journey, integrating Nespresso into the comprehensive hotel experience. How does this strategy align with the evolving expectations of hotel guests and the wider hospitality industry?

Guests today want a seamless, high-quality experience throughout their stay. We aim to meet these expectations by providing consistently premium coffee at every touchpoint, enhancing the overall guest experience. Guests now also demand personalisation, seeking unique experiences. Nespresso Professional offers a wide range of coffee choices and blends to cater to individual

Key touchpoints within a hotel where Nespresso offers solutions beyond the guest room

• From the moment guests check in, they may be welcomed with a complimentary Nespresso coffee in the reception area, setting a high-quality tone for their stay.

• In-room amenities include Nespresso coffee machines, providing guests with convenient access to premium coffee at any time.

• The restaurant and bar areas offer another chance to enjoy consistent, high-quality coffee, whether starting the day at breakfast or capping off a dinner.

• In spa and wellness facilities, offering a soothing Nespresso coffee enhances the relaxation experience, aligning perfectly with the tranquil atmosphere.

• Within professional settings like meeting facilities, Nespresso solutions ensure that business guests enjoy a premium coffee experience, boosting satisfaction and productivity.

preferences, ensuring each guest finds their ideal beverage, whether it’s a bold espresso or smooth latte.

Sustainability is another key concern for today’s guests and the hospitality industry. Nespresso is a sustainable choice, with B Corp certification and offerings like organic blends from Peru and Colombia. We extend our commitment beyond quality with recycling programs and sustainable practices, appealing to eco-conscious guests and hotel partners.

By partnering with Nespresso Professional, hotels can reassure guests that their coffee choice supports sustainability initiatives and contributes to a more environmentally responsible industry. Our strategy not only meets the expectations of today’s guests but also aligns with the broader movement within the hospitality sector towards sustainability and personalised experiences.

What’s next for Nespresso in the hospitality space? Are there plans to evolve the Full Venue concept even further?

Our future focus is on strengthening partnerships with the hotels we currently collaborate with, ensuring these relationships are tailored and aligned with each client’s unique needs. By deepening these partnerships, we aim to foster greater alignment and deliver even more personalised solutions.

Additionally, it is crucial for us to stay at the forefront of the ever-changing coffee market and consumer preferences. This includes responding to trends like the increasing popularity of decaffeinated options, exemplified by our introduction of the Amaretti Decaf blend. Our commitment is to continually innovate and develop new blends and flavours that anticipate and meet market demands.

Furthermore, we are ramping up our efforts in technology development, with new systems in the pipeline designed to support alternative milk options – a direct response to evolving consumer needs and demand for diverse coffee experiences.

How do you see coffee culture evolving within hotels over the next 5–10 years?

In the next 5–10 years, coffee culture in hotels will continue to emphasise and prioritise consistency and ease of use in such fast-paced environments. The integration of wellness will also become more prominent, as hotels incorporate options that support holistic lifestyles. Sustainability will be crucial, as guests prefer hotels making eco-conscious choices. This drive will influence hotels to partner with brands like Nespresso, known for sustainable practices and recyclable solutions. www.nespresso.com/pro

STAYING AHEAD

Why it’s time for hotel F&B to evolve with mobile ordering.

The days of manual F&B order taking are long gone... has your strategy changed to meet guest expectations?

It’s time for hotel food and beverage to evolve - because doing it the way we’ve always done it isn’t the way to get ahead in 2025. Convenience, speed, and seamless service aren’t just perks - they’re expectations. Yet, many hotels are still relying on outdated F&B practices that no longer align with how people eat, drink, or order.

Long gone are the days when people picked up a phone to call for a takeaway or make a reservation, so why should it be any different when they’re in hotels?

The future of F&B service is digital and hoteliers who embrace this shift are already reaping the rewards! It enables hotels to boost revenue by over 20%, free up staff time and enrich the guest experience.

With IRIS mobile ordering, hotels around the world are streamlining operations and seeing a consistent uplift in guest spend. Why? Because it meets guests where they are - on their phones.

Here our top tips to maximising your F&B operations and boosting your bottom line with a digital approach:

Reach 100% guests with QR code ordering

Mobile ordering enables guests to view menus, order, and pay from the comfort of their own device, any time. Hotels capture more orders, reduce errors and minimise manual processes. A more efficient way to place orders, particularly in locations that are not always manned.

Expand beyond room service

Many hoteliers still associate mobile dining with room service only - but the reality is, you can reach more guests and enhance F&B sales if you extend it across the property - from pool areas and lobbies, to meeting rooms and coffee shops.

Maximise F&B revenue with smart upsells

Digital ordering makes it easy to prompt guests with relevant addons, pairings, and modifications that

Free up staff for what matters most

By removing manual processes like taking phone orders or handling payments, mobile dining allows staff to focus on delivering exceptional hospitality rather than administrative tasks.

Meet guest expectations in a digital-first world

Today’s travellers expect seamless, tech-driven experiences. A mobilefriendly approach helps hotels match the convenience of platforms like Uber Eats & DoorDash and retain revenue in-house.

Guests and hoteliers are adopting a digital approach to order taking (across their property) at a rapid rate, and it shows no signs of abating. If you’re curious how IRIS could boost results at your hotel, please schedule a quick 15 minute intro call www.iris.net/demo

increase their average spend (and order accuracy) all with minimal staff intervention.

ALL ABOUT THE MOMENT

In an industry where guest experience defines success, Franke Coffee Systems is leading the charge with smart, stylish, and highperformance coffee solutions. From intuitive self-serve machines to beautifully designed barista-style systems, Franke combines Swiss innovation with a deep understanding of hospitality trends— bringing quality, convenience, and customisation to every cup.

For those unfamiliar with Franke Coffee Systems, how would you describe the brand and its mission in one sentence?

Franke Coffee Systems is a leading provider of professional automatic and semi-automatic coffee machines, striving to make every delicious sip all about the moment.

Franke has been a trusted name in professional coffee solutions—how has the brand evolved in recent years to meet the changing needs of the hospitality sector?

Franke Coffee Systems is driven by the many possibilities that come with great-tasting coffee. We keep a close ear to the ground, understanding industry trends and our customer’s needs before proposing a tailored machine solution to enhance their guest experience and hotel operations.

Our flagship A line machine range is modular and customisable to support any hotel environment. Take buffet breakfasts as an example: an A line machine with a fridge and cup warmer can be set up as self-serve, keeping the drinks flowing for guests (and giving staff one less task to worry about).

On the other hand, Mytico blends Swiss craftsmanship with sleek Italian design to look like a traditional espresso machine while incorporating Franke’s renowned semiautomatic technology. From foamy cappuccinos during the day to bold espresso martinis at night, Mytico is the perfect addition to any hotel bar.

Can you walk us through the customer experience from bean to cup with one of your flagship models?

The A600 automatic coffee machine thrives in self-serve

hotel settings, offering a variety of delicious drinks in a few simple steps:

1. Guests select their drink from the touchscreen menu on the screen, choosing from options that include bold espresso, silky latte, velvety hot chocolate, and more.

2. From there, it comes down to ultimate customisation: cup size, house blend or decaf, dairy or alternative milk, and syrup flavour.

3. Guests can then sit back and relax, with the drink created in seconds – and guaranteed exceptional taste.

With staff shortages being an ongoing issue in hospitality, how do your systems help simplify coffee service without compromising quality?

Franke’s professional coffee machines are designed to reinforce rather than replace staff, incorporating cuttingedge Swiss technology to support a seamless guest experience.

Our innovation includes iQFlow™, our patented coffee extraction technology for consistent aroma, flavour, and body from each roasted bean, alongside integrated cleaning systems to achieve optimal hygiene. Hotels can also benefit from Franke Digital Services (IoT), monitoring their machine fleet’s operational and financial performance across all sites – and, ultimately, the success of their beverage offering.

As for follow-up support, Franke Coffee Systems has a UK&I network of 100 engineers to carry out routine maintenance, plus 24-hour SLAs if the unexpected happens.

What coffee trends are you seeing in the hotel sector right now—anything surprising or new?

High-quality drinks have become an expectation rather than a luxury in recent years, playing a key role in influencing the overall hotel guest experience. This is alongside diversifying preferences, such as oat milk rather than dairy options – not to mention opting for sugar-free syrup to reduce sugar intake.

Communal spaces in hotels also continue to feature as go-to destinations for coffee-seekers. From business meetings in the bar to birthday lunches in the restaurant, these spaces offer plenty of opportunities to attract guests and visitors with a versatile beverage menu.

Discover more at coffee.franke.com

SAVOUR THE EXPERIENCE

In today’s competitive hospitality landscape, exceptional dining can elevate a hotel stay from ordinary to unforgettable. Thoughtfully curated food and drink pairings not only enhance the flavours on the plate but also enrich the guest experience. In this article, Lanchester Wines highlight three standout food and drink pairing suggestions tailored for hotel restaurants—each designed to impress diners, reflect seasonal trends, and leave a lasting impression.

1. Archivio Primitivo and Pizza

Pairing wine with food is all about balance and enhancing flavour. A rich, fruit-driven Primitivo is a natural partner for pizza, especially those topped with cured meats or roasted vegetables. Its ripe red berry flavours and soft tannins complement tomato-based sauces and cheesy toppings beautifully.

2. Trevisana Bio Raboso Frizzante and charcuterie board

Trevisana Raboso Frizzante is a lightly sparkling red with a touch of sweetness and vibrant acidity, making it ideal for a charcuterie board. The fizz and fruit lift the saltiness of cured meats while refreshing the palate between bites of salami, prosciutto and hard cheeses.

3. Champagne with fish and chips

For a playful yet perfectly balanced pairing, Champagne with fish and chips is a modern classic. The crisp acidity and fine bubbles cut through the richness of the batter while lifting the delicate flavour of the fish. It’s a brilliant way to elevate a British favourite into something truly celebratory.

Archivio Primitivo and Pizza

Trevisana Bio Raboso Frizzante and charcuterie board

Champagne with fish and chips

CLASSICS WITH A TWIST

We explore how London Essence’s premium tonics, crafted sodas, and mixers are helping hotels redefine the traditional bar menu by adding sophistication to familiar favourites.

In today’s economic climate, consumers are increasingly seeking ‘affordable luxury,’1 desiring elevated experiences without straying too far from what feels familiar. For hotels, the key to success can be offering classic hospitality experiences with a modern twist, ensuring guests have the option to indulge, while still maintaining comfort and familiarity.

Offering elevated experiences through classics

Hotel guests are seeking small enrichments that make their visit feel more special and memorable. From the moment they step into the bar or lounge, they want familiar tastes with a refined twist that in turn elevates the hospitality experience. Hotel Bar teams introducing innovative flavour profiles to beloved classics, such as reimagining a Mojito with London Essence’s White Peach & Jasmine Crafted Soda, adds a layer of sophistication to the hotel bar menu. Premium adult soft drinks are becoming essential across F&B spaces in hotels, as visitors increasingly seek affordable yet elevated soft drink options. This shift reflects a wider trend towards flavour innovation and experimentation2, as well as alcohol moderation. By stocking London Essence’s exquisite portfolio, hotels can offer guests a chance to discover something new, enhancing not just a drink, but their overall stay.

Superior taste and value

Superior taste is the main reason guests are willing to pay more for alcoholic drinks, with 49% of consumers agreeing premium is worth paying more for3. For hotels, partnering with premium drinks brands allows bars and lounges to craft high-value, superior-tasting beverages that enhance the overall guest experience. Visual premiumisation is especially important in hospitality settings, where presentation and theatre help to create a sense of luxury. London Essence’s world-leading Freshly Infused dispense system offers a stylish and sustainable solution for hotel bars, meeting a variety of guest preferences with flair, while reducing packaging waste. It empowers hotel bartenders to effortlessly explore the brand’s range of Premium Tonics,

Crafted Sodas, Ginger Ale, and Lemonade, enabling them to deliver consistently refined, bespoke drinks that leave a lasting impression.

Demand for more

Today’s hotel guests are seeking a drink that adds depth and connection to their stay. Hotels can capitalise on this trend and offer a more immersive drinks experience by incorporating engaging elements and cocktail theatre such as masterclasses or interactive menus which create memorable moments that go beyond the glass. London Essence is tapping into this over the summer with experiential activations, offering hotel venues the opportunity to attract visitors with premium experiences.

Emerging cocktails

Offering emerging cocktails made with simple, flavourforward ingredients in hotel bars and lounges aligns well with guests’ growing appetite for ‘affordable luxury’. A great example is the Paloma, made using London Essence’s Pink Grapefruit Crafted Soda which offers a vibrant, elevated twist on the charismatic tequila-based classic.

A CREATIVE SANCTUARY

Positioned at the vibrant crossroads of Shoreditch and the City, Montcalm East is more than just a place to stay—it’s an artistic immersion into the creative pulse of modern London. Featuring in this edition as our Hotel of the Month, we delve into what makes the venue unique in the competitive capital city.

Rising like a modern sculpture in the dynamic intersection between Shoreditch and the City, Montcalm East offers its guests more than just a place to rest their head—it’s a portal into London’s creative soul. With its distinctive diamond-shaped architecture and optical illusions that play with perception, the iconic venue seamlessly marries art, design, and comfort in unforgettable experiences.

The hotel, situated just steps from Old Street, stands at the beating heart of London’s tech and design districts. Acting as the perfect launchpad for creatives, entrepreneurs, and culture lovers alike, whether guests are in town for business or pleasure, inspiration greets them at every turn—starting with the hotel itself.

Visually alone, from the outside, Montcalm East is a showstopper. Its faceted, futuristic façade catches light and reflection in mesmerising ways, paying homage to the geometric brilliance of Bridget Riley, one of Britain’s most renowned op art pioneers and a star of Tate Modern. Inside, the artistic theme continues with interiors that spark the imagination. Sharp lines, intriguing patterns, and immersive textures transport guests into a visual journey that captures East London’s vibrant energy.

At the heart of Montcalm East is its ethos, one that celebrates creativity in all forms and invited visitors from far and wide to tap into their own creative instincts.

The property offers 288 rooms that are light-filled sanctuaries of style and comfort. Carefully curated with contemporary touches, each room features thoughtful amenities designed to enhance the stay: Nespresso

machines for that perfect morning brew, invigorating rain showers, cosy underfloor heating, and customisable mood lighting that lets guests set the vibe just right.

Adding to the all-important guest experience there are floor-to-ceiling windows that flood the rooms with natural light by day and reveal twinkling skyline views by night— ideal for unwinding after a day exploring London’s eclectic East End.

Recognising what guests now want from a hotel stay, Montcalm East offers a haven to recharge mind and body. Guests can curl up in the hotel’s serene Reading Room, a unique and quiet corner; perfect for diving into a book or letting the mind wander. For deeper relaxation, the on-site spa offers a holistic escape with a sleek swimming pool, rejuvenating treatments, and a fully equipped fitness centre to keep wellness routines on track.

Beyond its walls, Montcalm East is surrounded by one of London’s most exciting neighbourhoods. Guests can easily step out into Shoreditch and find a world of street art, galleries, boutique shops, buzzing cafes, and late-night bars. It’s a neighbourhood that thrives on innovation and artistry—qualities mirrored by the hotel itself.

In a city known for its cultural richness and diversity, Montcalm East stands out as a beacon of innovation and elegance – it doesn’t just sit within the creative epicentre of the city; it channels it. Stylish, thoughtful, and endlessly surprising, it’s easy to see why the venue is June’s Hotel of the Month. In a city packed with personality, Montcalm East more than holds its own—it reflects the very spirit of modern London.

THE BIGGER PICTURE

How travel and work trends are changing guest expectations of hotel design.

Work and travel patterns have shifted significantly over the last few years, but how has this shaped what consumers now expect from hotels and their design?

James Richards, director at leading construction consultancy Edmond Shipway, argues that while we may be travelling less frequently, we now have higher expectations of our accommodation, meaning hotel brands need to step up if they are to meet these standards. Conversely, as work becomes increasingly collaborative, many businesses are seeking out multifunctional spaces for their teams, with hotel design playing a key role in delivering opportunities in this space.

The current picture

Economic challenges and post-pandemic habit changes mean that consumers are generally travelling less frequently than in years gone by, and the hotel industry has suffered as a result of these behaviour shifts. In 2023, hotel project starts declined by 15% in 2023, owing to a myriad of issues including air travel disruption and higher interest rates and inflation.

Recent figures, however, show promising projections that consumer spend on leisure activities is set to increase, while hotel and leisure starts are forecasted to grow by six per cent in 2025.

This is the ideal opportunity for hotels to take advantage of this growth and entice customers to stay with them, but it’s crucial to understand what consumers are now looking for to maximise this opportunity. Design plays a key role here, and careful consideration of each room will set hotels up for success.

Shifts in the world of work have also had a significant impact on hotel use. Business travel previously saw workers typically stay in hotels for one night at a time for meetings, but in recent years businesses have been keen to maximise this time and fit more into an agenda over a few days.

These longer hotel stays mean there is more demand for rooms that go beyond the basic functions, with many workers desiring spaces that feel homely, akin to a small apartment.

Bespoke is the way forward

If consumers are travelling less frequently, any trips they do take should be extra special, and we are seeing this mindset reflected in hotel choices too, with consumers willing to spend more on their accommodation. Guests are increasingly desiring experiences that allow them to not only enjoy for themselves but share with friends and family on social media too, and plain standard accommodation no longer delivers the boutique feel that many consumers want.

It is worth noting that this applies not only to the luxury market, but to budget hotels too. We have worked with Holiday Inn Express, for example, to ensure its offering is both affordable and contemporary, while meeting the needs of those travelling both for leisure and for business. We also worked with Room 2 on its Chiswick Hometel in a similar guise, helping deliver 90 bespoke, individually designed apartments.

Don’t forget about communal spaces

Aside from the hotel rooms themselves, communal areas are another key space for hotel owners to consider. Designed effectively, they can be a useful collaboration space, allowing guests to network and mingle across function events, while the lobby itself should be considered a hotel owner’s ‘shop front’, setting expectations for guest enjoyment.

Spaces on the ground floor of a hotel should be enticing and multi-functional, and should allow guests to feel

comfortable to use as they wish, for example to eat at the same time as they’re working, which is something we are seeing increasing demand for, particularly as the world of work becomes more flexible.

Having worked with The Hoxton in London, a pioneer in this approach, we know first-hand how successful multi-functional spaces can be. Designing spaces that allow workers to meet for informal meetings over lunch, or to drink a coffee whilst working collaboratively with colleagues, is key to meeting the needs of the modern worker and workplace practices.

The flexible approach to these communal spaces means they can also be adapted for other needs, for example a restaurant that holds lunch meetings in the afternoon can be adapted for nightlife in the evening. Designing these areas to be attractive and enticing is crucial in encouraging guests to spend more money on food and drink, so it’s an investment worth making.

The way forward

Consumer and business needs and expectations are always in flux, so it’s important for hotel brands to keep up with these changes to continue to attract guests. The way in which hotels are designed can make all the difference to a guest’s experience, and by creating bespoke rooms that deliver a talking point, as well as enticing and flexible communal areas, brands can set themselves apart and deliver memorable and functional spaces. edmondshipway.com

LEADERS OF THE FUTURE

We share details on the 18 professionals that have been awarded funded training through the highly-esteemed Master Innholders Aspiring Leaders Programme.

18 talented hotel professionals have been provided a place on the hospitality industry’s leading educational programme for aspiring hotel managers, the Master Innholders Aspiring Leaders Diploma. Now in its 13th year and three-time winner of the prestigious Princess Royal Training Award, the Aspiring Leaders Diploma will see the 18 students receive specialised training as part of a 12-month development programme, with students receiving the internationally recognised Level 5 Award from the Institute of Leadership & Management.

Each module of the programme will be held at various prestigious hotels across the UK, with modules led by leading hotel managers and professionals with extensive knowledge and experience in the industry, all overseen and managed by Dr Hilary Cooke PhD FIH MI, principal owner at Merlin Business Consultancy Ltd.

The new 2025 Aspiring Leaders include:

• Naomi Hofmeyer, Guest Relations Manager, Hilton London Bankside

• Adrien Lecerf, Front Office Manager, The Goring

• Megan Murphy, Reception Operations Manager, The Montague On The Gardens Hotel

• Ayoub Nadji, Events Operations Manager, JW Marriott Grosvenor House London

• Erika Natalini, Reception Manager, The Savoy

• Jade Whelan, Marketing & Events Operations Manager, Park Plaza London Westminster Bridge

• Rosie Wilkins, Deputy General Manager, The Pig In The South Downs

• Natalia Chemaitelli, Reception Manager, Foxhills Country Club

• Ashna Patel, Food & Beverage Outlets Manager, Fairmont, Windsor Park

• Anastasia Barnes, Front Of House Manager, Watergate Bay Hotel

• Emma Costello, Deputy Front Office Manager, The Gilpin Hotel & Lakehouse

• Michaela Farr, House Manager, Fowey Hall Hotel & Spa

• Chloe Lupson, Operations Manager, Harbour Hotel Salcombe

• Matthew Maylin, Front Of House Manager, Champneys Mottram Hall

• Danielle Mottram, House Manager, Seaham Hall Hotel & Serenity Spa

• Ryan Parry-Jones, Front Of House Manager, The Parkgate Hotel, Cardiff

• Kai Sinkevicius, Assistant Operations Manager, The Headland Hotel & Spa, Newquay

• Cherry Spicer, Guest Relations Manager, Homewood Hotel & Spa

Commenting on the announcement of the new cohort, Dr Hilary Cooke PhD. FIH MI said: “Now more than ever, our industry needs to invest in not just future talent but those that will also go on to become the leaders in our field.

“The Aspiring Leaders Diploma is therefore a vital initiative to help give those hoteliers with the talent and drive to become leaders in their line of work the support

and skills they need in order to do so.”

The 18 students will begin their studies later this month as they undertake the first of the eight modules, beginning with a focus on professional development. Other modules throughout the year will focus on areas such as people management, motivating teams, leadership development and more.

Each module will take place at prestigious UK hotel properties led by various hoteliers, with hotels such as Coworth Park, Cliveden House, Southampton Harbour Hotel, The Grand Hotel York, Rudding Park, The Headland Newquay and The Orchard Hotel Nottingham all hosting this year.

Speaking on the Aspiring Leaders Diploma, James B. Clarke MI, Chair of the Master Innholders, said: “The enthusiasm and drive showcased from all of our new cohort is both inspiring and exciting to witness.

“The Aspiring Leaders Diploma is just one of the ways we as the Master Innholders are investing in the leaders of the future, and I look forward to seeing what our new cohort achieves throughout the programme and beyond.”

For more information about the Aspiring Leaders Diploma, please visit www.masterinnholders.co.uk/ aspiring-leaders-diploma

WELLNESS & AMENITIES

SPA,

SHAPING THE FUTURE

Here’s a roundup of the five hottest treatments and wellness trends shaping the hospitality industry in 2025, as hotels continue to push the envelope of self-care, sustainability, and tech-driven tranquillity.

1

PILATES

We’re seeing a growing demand for Pilates as wellness becomes a top priority for travellers, and hotels are taking note by integrating dedicated Pilates programs and studios into their offerings. From in-room equipment to onsite reformer classes, this integration enhances guest experiences by promoting relaxation, core strength and mental clarity—qualities that align perfectly with the modern traveller’s desire for holistic health. For hotels, it’s not just an amenity, but a value-add that differentiates their brand, encourages longer stays, and taps into the thriving wellness tourism market.

3

CULINARY OFFERINGS

Recently, we’ve witnessed a growing demand for culinary offerings that align with wellness, as travellers increasingly seek experiences that nourish both body and mind. Guests are no longer content with just indulgent dining— they are looking for menus that emphasise fresh, locally sourced ingredients, plant-forward dishes, and functional foods that support energy, digestion and overall wellbeing. This shift presents a powerful opportunity for hotels to integrate wellness-focused cuisine into their broader wellness offerings. By curating health-conscious menus, offering nutritionist-approved meal plans, or hosting cooking classes centred around mindful eating, hotels can elevate the guest experience and position themselves as holistic wellness destinations.

5PERSONALISED PACKAGES

2

TECH-INTEGRATED SPA TREATMENTS

Tech-integrated spa treatments are revolutionising the wellness industry by combining traditional relaxation techniques with cutting-edge technologies, such as AI diagnostics, LED light therapy, cryotherapy and immersive VR meditation. This growing demand presents an ideal opportunity for hotels to enhance their wellness offerings by creating high-tech spa experiences that appeal to modern, health-conscious guests. By incorporating features like app-controlled massage beds, biometric wellness tracking, and virtual wellness consultations, hotels can provide personalised, data-driven treatments that elevate guest satisfaction and brand prestige.

4

LONG-TERM HEALTH

Consumers are increasingly seeking longterm health and holistic wellbeing, as they now prioritise preventative care, mental wellness and sustainable lifestyle choices. This shift is prompting hotels to expand their wellness offerings beyond traditional spa services to include more comprehensive health-focused experiences. In order to align with this, consider integrating wellness programs that feature personalised nutrition plans, fitness assessments, sleep optimisation and mindfulness practices such as meditation and breath work. By partnering with health professionals and adopting a more integrated approach, hotels are becoming not just places to relax, but destinations that actively support guests in maintaining and improving their long-term health.

Travellers increasingly seek unique, tailored experiences that align with their individual preferences and wellness goals. In the context of a hotel’s wellness offering, this trend presents an exciting opportunity to enhance guest satisfaction and differentiate from competitors. By integrating customisable wellness packages—such as curated spa treatments, nutrition plans, fitness sessions and mindfulness activities—hotels can provide a more meaningful and results-driven experience.

A UNIQUE OPTION

BC SoftWear expands international presence with a series of new partnerships.

Leading hotel and spa textiles supplier, BC SoftWear, has significantly expanded its portfolio in 2025, with a string of new hotel and spa partnerships across the globe.

Having launched a new distribution centre in the Netherlands last year, and forged new alliances across the Middle East, BC SoftWear is now the partner of choice for The Ritz-Carlton Rabat, Dar Es Salam in Morocco and Nujuma, a Ritz-Carlton Reserve on the Red Sea in Saudi Arabia. The Anantara Hotels chain has selected BC SoftWear in its Dublin, Vienna and Budapest hotels, while Corinthia Hotels is working with BC SoftWear in Brussels, New York, Bucharest and Portugal.

Additional new partners include The Fairmont Golden Prague, Four Seasons Astir Palace Athens, Kempinski Hotel Bahia and Sani Resort in Greece. Both the Luxury Collection Hotel and the Autograph Collection Resort on Sindalah Island, NEOM’s first destination in the Red Sea, have also begun using BC SoftWear.

“We’re honoured to be working with the very best in spa and hospitality globally to provide guests with the 360˚ luxury experience they deserve,” says Sam Cooke, director at BC SoftWear. “Towels and robes are considered as an essential part of every hotel and spa’s offer, but they can be so much more, helping to make a property truly memorable, upping the level of luxury and significantly fuelling retail.”

“We recently moved to using BC SoftWear’s linens in our spa,” says Michelle Matthews, director of spa and wellness at Mandarin Oriental Hyde Park in London. “Their spa linens are soft and durable, and most importantly fit over our beautiful treatment beds so well. The guests love the robes, especially because they are so big and comfortable; that’s where we’re getting the most positive comments at the moment. Guests put on a BC SoftWear robe and feel like they are in luxury.”

“The quality of BC SoftWear’s products certainly enhances the guests experience,” ,” adds Kerry Turpin, Global Head of Spa & Wellness at Corinthia Hotels. “Their environmentally friendly towels and robes also support Corinthia’s sustainability message and helping to reduce our laundry costs.”

Already the supplier of choice for many of the UK’s most prestigious hotels and spas, BC SoftWear has also added YĀTRĀ Signature Spa at Montcalm Mayfair, The Beaumont, The Mandrake, W Hotel London, Saltmoore and Matfen Hall to its growing list of UK partnerships. In Ireland, new

partners include Dunluce Lodge, Killarney Park Hotel, Liss Ard Estate and Ballymaloe House Hotel.

“What’s significant is that each of these properties have all opted for something bold and unique, as hoteliers increasingly realise that their robe and towelling choices are more than just a compulsory add-on, they can be the difference that sparks a return visit,” adds Cooke. “Each of our new partners has made a shift towards uniqueness by creating something entirely distinctive for their property, some with colour, some with intricately stitched motifs and bespoke embroidered labels. This move is also fuelling retail, as the shift up in quality means guests are increasingly tempted to purchase their robe as a memento.”

WE DO NAD+

TRANSFORM YOUR SPA INTO A LONGEVITY HUB

METABOLIC SYNDROME

SCAN TO START

SEXUAL HEALTH

WEIGHT MANAGEMENT

With a presence in over 40 countries, we leverage our proprietary NAD+ formulation (first registered in 1974) to deliver best-in-class IV infusion protocols, diagnostics, and supplementation. By working closely with the world’s leading WellTech organisations, we enable top-tier hospitality and spa destinations to become gold-standard longevity hubs and human performance centres.

HUMAN PERFORMANCE

HAIR & SKIN

LONGEVITY

UNLOCKING PROFIT POTENTIAL

Looking at wellness as a revenue stream, we share insights from experts who reveal how you can build a profitable spa programme.

In the modern hospitality landscape, guests are increasingly seeking more than just a comfortable bed and convenient amenities—they’re looking for transformative experiences that promote health, relaxation, and wellbeing. As this wellness trend continues to rise, hotels have a unique opportunity to tap into a lucrative revenue stream by offering comprehensive spa and wellness services. However, building a profitable spa programme requires more than just a few treatment rooms and a massage menu. It demands a thoughtful, integrated approach that aligns with the evolving expectations of today’s wellness-conscious traveller. In this piece we explore how hotels can strategically design and implement a spa programme that not only enhances guest satisfaction but also generates significant revenue. From creating signature treatments that reflect the local culture to offering wellness packages that appeal to a wide range of travellers, we’ll outline key considerations, industry insights, and best practices for turning your spa into a profitable pillar of your business. Whether you’re launching a new wellness initiative or looking to revamp your existing spa offerings, this guide will help you navigate the growing wellness market with confidence and creativity.

Nigel Franklyn is the Co-Founder of Moss Wellness Consultancy, who collaborated with Bluegr to create the Nao concept at Minos Palace Resort, and admits that in

recent years he has seen a significant shift from traditional spa treatments to more holistic, integrated wellness experiences. He said, “Both hospitality and wellness travellers increasingly seek personalised, preventative, and lifestyle-focused offerings, with growing interest in areas such as longevity, mindfulness, movement, sleep, and nutritional support.”

Recognising that having an understanding guest profiles, cultural context, brand identity, and competitive landscape is key, Nigel believes a successful wellness programme should address physical, mental, and emotional wellbeing.

“It should offer a mix of innovative and holistic experiences, be grounded in evidence-based practices, and involve skilled practitioners who can tailor the journey to each guest.”

For hotels, ensuing the spa programmes on offer contribute to overall profitability is essential. In order to do this, Nigel recommends, “tracking guest behaviour and usage patterns, focus on high-yield services, encourage add-ons, and manage operational efficiency.” He continued, “Look to align wellness experiences with room packages/ programmes and visiting practitioner visits and other events to drive cross-selling and encourage extended stays.”

Key performance indicators (KPIs) also play a key role in enabling hotels to measure the success of their wellness and spa programmes and Nigel believes that important

KPIs include treatment room occupancy, revenue per available treatment room (RevPATH), retail sales per guest, guest satisfaction (e.g. post-treatment feedback), return bookings, and conversion rates from wellness promotions.

Gemma Barratt, Spa Director at Daniel Thwaites, agrees with Nigel that the demand amongst consumers is changing, admitting that it’s no longer just a nice extra — it’s something many people actively look for when choosing where to stay. “Guests are after more meaningful, personalised experiences now, whether that’s a calming spa ritual, a relaxing yoga class or healthy, feel-good food options. We’ve also noticed a big rise in demand for quick, effective treatments that fit into a busy schedule, as well as longer wellness escapes where guests can properly unwind.” Of course, this has meant Gemma and her team, along with the rest of the industry has had to adapt their offering to suit everything from a speedy de-stress massage to full weekend packages.

Balancing luxury spa experiences with affordable wellness options for guests plays a significant role in building a sustainable and profitable wellness offering. It’s all about offering choice and making sure every guest feels special, no matter what they’ve booked. At Daniel Thwaites, they have created a range of options, from indulgent,

luxury treatments to express services and wellness facilities that are included in spa days, like thermal journeys and relaxation spaces. Gemma revealed that seasonal deals, midweek offers and loyalty perks “help us reach a wider audience, while still keeping the quality high.

“The key is making sure whether someone’s booked a 80-minute signature treatment or a 25-minute facial, the experience still feels thoughtful, welcoming and worth it.”

One strategy that works particularly well for the team at Daniel Thwaites is incorporating personalised recommendations into the guest journey. Gemma added, “After a consultation, our therapists may suggest an additional treatment or bring guests to the retail area to discuss the products used during their session, helping them find what best suits their skin or wellness needs.

“Guests are much more likely to purchase skincare or wellness products when they’ve been used on them and are recommended by someone they trust. We’ve also seen success offering package upgrades when guests book—such as adding a glass of champagne, a light lunch, or a mini treatment.”

Incorporating the gym into wellness packages at a hotel adds a dynamic and holistic element to guests’ health and fitness experience. By offering access to state-of-the-

art fitness facilities, personalised training sessions, or fitness classes as part of the package, hotels can provide a balanced approach to wellness. This encourages guests to engage in both relaxation and physical activity, enhancing their overall well-being during their stay. Additionally, integrating fitness into wellness packages can attract health-conscious travellers and create a more immersive, rejuvenating hotel experience.

Gemma said, “It’s about making the gym feel like a natural part of the wellness experience, rather than a separate thing.

“Recently, we have upgraded the look and feel of our gyms at properties such as Kettering Park Hotel & Spa and Thorpe Park Hotel & Spa, which has given them more of a luxe feeling, and meant they have blended seamlessly into the wellness journey. We’ve done well by including gym access in our spa day and overnight packages, and giving guests options like fitness classes — yoga, Pilates or circuits, depending on what they fancy.” Personal training or wellbeing consultations are another great upsell option as guests like having the freedom to pick and mix what works for them, whether that’s a proper workout, a gentle stretch class or some spa time. When you link everything together like that, it makes the whole wellness offering feel

more complete and boosts your extra spend too.

Spyros Gaitanidis, Group Spa Director at Sani Resort sees that developing a wellness programme within a hotel requires a thoughtful approach that aligns with both guest needs and the hotel’s brand identity. Spyros believes that the first step is understanding your audience—whether young families, senior travellers or couples—so you can craft relevant and engaging experiences.

Everything they offer at Sani Resort is inspired by the soothing power of nature that surrounds the complex, including a holistic approach to wellbeing with a choice of five luxurious spas across the resort which allow them team to tailor our offering to each guest’s specific needs.

“To stand out, hotels should offer a holistic range of services that extend beyond spa treatments, for example, at Sani we organise activities including forest walks, outdoor yoga, eco activities and stargazing workshops for our guests. Equally important is ensuring the programme is delivered by experienced practitioners who can provide a consistent, high-quality service. In today’s digital age, technology, such as wellness apps or data-driven recommendations, also plays a big role,” added Spyros.

To ensure that wellness initiatives contribute meaningfully to a hotel’s revenue, Spyros believes that

integration across departments is essential. “Promoting spa services at the front desk, in guest rooms, or within restaurants creates more opportunities for guest engagement.”

Upselling also plays a significant role in boosting spa revenue. Spyros told us how bundling services into themed spa journeys—such as detox, jet lag recovery, or deep relaxation—encourages guests to book multiple treatments. “Our therapists at Sani are trained to recommend complementary services or homecare products tailored to each guest’s needs, while limitedtime offers presented during check-in or via hotel apps can prompt on-the-spot upgrades,” said Spyros.

Similarly to Sani Resort, the thinking behind the wellness programme at Manor House Alsager, was to make the most out of the scenic location and craft a really smooth journey for guests. Spa Manager, Jess Mellors knew it was important for visitors to effortlessly move between the different spaces in the spa garden. “It was important to offer a real mix of experiences, so whether guests are in the mood for some social time at the swim-up bars and

cold plunge, or they’re craving quiet relaxation in the greenhouses and herb garden, there’s something for every guest.”

In terms of getting people to come and use your wellness facilities, leveraging social media is crucial for hotels to maximise the impact of their offerings, as it allows you to reach a broader audience and showcase unique services. By sharing visually appealing content, guest testimonials, and behind-the-scenes glimpses of wellness programs, hotels can create a compelling narrative that resonates with potential guests.

Jess said, “For us, social media and influencers are key to authentically showcasing the unique feel and experiences we offer. High-quality visuals with vibrant photos and engaging videos are huge for us. We really want to showcase the calming atmosphere and nature around us! Not to mention the beautiful design elements like the reclaimed materials and glass ceilings, and those exciting features like the swim-up bars and waterfall all intertwined with nature – makes a great social post and are popular with our influencers.”

MAKE THE CHANGE

The future of sustainable guest essentials starts here, as told by VANITY GROUP.

Is your hotel ready to cut plastic waste by up to 93%— without compromising on style, hygiene, or guest experience? As sustainability climbs the list of guest priorities and operational efficiency remains critical, now is the time for hospitality leaders to rethink their in-room amenity strategy.

Forward-thinking operators are looking for innovative systems that meet environmental goals while enhancing both guest satisfaction and back-of-house performance. One company leading this charge is global amenities innovator, VANITY GROUP, with its latest industry-first innovation: Clean Charge.

Designed exclusively for hotels and launched under the umbrella of VANITY GROUP’s Mindful Beauty Project, Clean Charge represents a new standard in large-format amenity systems—delivering a reduction in plastic waste of up to 93%, without sacrificing aesthetics, hygiene, or functionality.

Built for the Industry’s Evolving Needs

Today’s hospitality leaders are expected to do more than provide a luxury experience —they are tasked with demonstrating genuine ESG (Environmental, Social, and Governance) performance. Clean Charge has been purposefully designed to address this challenge.

Offering the world’s first dual-purpose amenity format, Clean Charge gives hoteliers the choice of a pouch or an inner-bottle replacement system—both made from 100% recycled, fully recyclable materials. The pouch, weighing just 5 grams, is the lightest on the market and outperforms traditional refillable solutions in terms of plastic waste reduction. The inner bottle alternative offers a tamperproof seal that ensures the highest standard of guest hygiene, while still being quick and simple for housekeeping teams to replace.

This unique dual-format design not only supports varied operational preferences but is also compatible with the

diverse architectural and branding needs of hotels around the globe.

Form Meets Function

Sustainability is important, but so is presentation, especially when it comes to guest-facing amenities. Clean Charge’s sleek, wall-mounted dispenser was developed with both visual appeal and practical use in mind. Designed to appear as if it floats on the bathroom wall, it features a discreet window so housekeeping can monitor usage at a glance, reducing the time needed to service each room.

Clean Charge is the culmination of 15 years of research and innovation at VANITY GROUP. It represents a paradigm shift in sustainable guest amenities. VANITY GROUP have created a product that empowers hotels to lead on ESG while still delivering premium guest experiences and operational simplicity.

A typical 150-room hotel can achieve up to a 93% reduction in plastic waste by switching to Clean Charge— a quantifiable improvement with tangible benefits for both the environment and brand reputation.

Trusted by Leading Global Brands

Clean Charge has been developed for VANITY GROUP’s

prestigious brand portfolio, which includes over 46 globally recognised names such as Origins, Perricone MD, and CARNER BARCELONA.

Every Clean Charge formulation is Vegan Trademarked by The Vegan Society and certified by PETA’s Beauty Without Bunnies program, aligning with growing consumer demand for ethical and cruelty-free products.

Hotels using Clean Charge not only meet sustainability benchmarks but also benefit from the elevated quality associated with VANITY GROUP’s premium amenity partners.

The Future of Guest Amenities

Clean Charge is more than just an amenity system—it’s a forward-thinking response to the changing expectations of guests, staff, and the industry at large. With its bold combination of environmental performance, sleek design, and operational ease, Clean Charge positions hotels to lead the way in sustainability without compromise.

Ready to make the switch?

Explore how Clean Charge can elevate your amenity program and support your environmental goals, request a sample via info@vanitygroup.com.

Robert Stout

Introduce us to Germaine de Capuccini as a brand and what you strive to achieve.

Founded in Spain over 60 years ago, Germaine de Capuccini is a professional skincare brand trusted by leading spas, skincare professionals, and beauty therapists in over 80 countries. At our core, we combine advanced scientific research with natural, sustainably sourced ingredients to deliver powerful, long-lasting, and proven results. Every product is developed in our own laboratories, ensuring we maintain the highest level of quality control. Our mission is to empower people to achieve visible skin transformation while also enjoying a luxurious and sensorial experience. We strive to elevate the standards of professional skincare, both in the treatment room and at home — whether through our signature facials, retail products, or in-room and spa amenities.

Tell us about some of your existing hotel partners and the activations you’ve successfully worked on.

We are proud to partner with a diverse range of premium hotels, spas, and wellness destinations — from five-star independents to boutique wellness retreats including Glass House Retreat, The Landmark London, The Westcourt Collection and Carden Park. We’ve delivered branded spa launch events featuring expert-led facial demos and retail discovery sessions, as well as on-site training with therapists to ensure consistency and depth of product knowledge. We’re also proud of our seasonal well ness campaigns linked to skin health and stress relief. These partnerships go beyond just supplying products — we act as collaborators in curating exceptional guest experiences.

How does the range from Germaine de Capuccini stand out from other amenities brands? Tell us about the variation of products.

Our amenity range is an extension of our heritage in luxury skincare and professional spa expertise. The Spa Collection represents the pinnacle of indulgence, it was designed to ele vate the guest experience through every stage of their stay. Our range includes five core products including Shampoo, Conditioner, Shower Gel. Body Lotion and Hand Wash. These are available in 30 ml miniatures for classic amenities, 300 ml bottles ideal for suites and VIP rooms, 380 ml wall-mounted refill dispensers for daily convenience, and 5,000 ml doypacks for eco-conscious large-scale refilling. This flexibility allows our partners to tailor the amenity experience to suit both luxury and sustainability preferences.

We’re proud that all our products are Dermatologically Tested, Vegan Friendly, Microplastic Free, Paraffin Free, Silicone Free and Mineral Oil Free. They’re also infused with a unique fragrance inspired by our Spanish roots, which we call Mediterranean Breeze, This special scent was designed to deliver a clean, refreshing, and evocative scent to enhance the ambiance of every bathroom space.

How does Germaine de Capuccini plan to evolve over the next few years in order to continue staying relevant?

As a brand, we are deeply committed to evolving in a way that honours both innovation and authenticity. In the next few years, you’ll see us focus on:

1.Sustainability & Circular Beauty

We’re increasing our investment in eco-conscious packaging, refill solutions, and ingredient transparency — with a clear goal of reducing environmental impact without compromising luxury.

2. Innovation in Skincare Science

Our laboratories continue to launch cutting-edge formulas using biotech, epigenetics, and neurocosmetics — with results that speak for themselves. Future launches will continue to address modern skin concerns like inflammation, tech fatigue, and skin ageing.

3. Strengthening Global Brand Presence

We’re growing our visibility through key hotel partnerships, exclusive retailer launches, and digital education platforms, ensuring more professionals and consumers experience the brand in meaningful ways.

4. Empowering Partners

Through improved training platforms, co-branded marketing campaigns, and strategic activations, we’re committed to being a true partner to the hotels and spas we work with — helping them enhance their guest offering and stay ahead of evolving wellness trends.

5. Tech & Devices

Country Manager - Germaine de Capuccini

A JOURNEY FOR THE SENSES

True luxury is an experience that stays with you. Our curated collection of hotel amenities engages every sense, enveloping your guests in comfort, refinement and quiet indulgence.

From the first welcome to the final farewell, elevate every moment with amenities crafted to delight and inspire.

PERFECT PARTNERS

The New Skincare Essential for Spas and Hotels.

In the ever-evolving world of beauty, Apeer emerges as a trailblazer, transforming the way we approach skincare. Founded by esteemed Danish dermatologists, Dr. Emil Henningsen and Dermatological & Aesthetics Nurse Victoria Burles Piihl, the brand seamlessly blends Scandinavian innovation, AI technology, and over 50 years of combined expertise to empower individuals to embrace their unique beauty.

Driven by the desire to make expert dermatological knowledge accessible to all, Apeer has expanded its multiaward-winning retail collection to include tailor-made facial treatments for luxury hotels and spas.

Introducing The Apeer Bespoke Facial

The Apeer BespokeFacial offers a comprehensive approach to skincare excellence, setting a new standard in the industry.

“Apeer presents a truly unique opportunity to break away from the traditional, repetitive skincare brands and offer something fresh and innovative. The apothecary of serums at your back bar empowers your team to craft custom treatments that are not only results-driven but are designed to suit each client’s unique needs at that precise moment. This approach elevates your spa’s facial offerings, allowing your therapists to use their expertise in selecting the perfect combination of serums for each treatment, ensuring no two experiences are ever the same.” —

Gemma Halil, Brand Ambassador & Apeer UK Lead Educator

A Bespoke Journey to Glowing Skin

The Apeer Bespoke Facial offers a luxurious, personalised experience, addressing a variety of skin concerns and making it the perfect choice for spas and hotels looking to enhance their guest experience.

Advanced Skin Analysis with Apeer AI

The treatment begins with a comprehensive skin assessment using Apeer’s cutting-edge AI technology. This allows for a thorough understanding of individual skin needs, whether it’s hydration, plumping, or acne care. With expert guidance and ongoing education, your team of therapists will feel confident selecting the right serums for each client, ensuring a truly bespoke treatment experience.

Tailored to Perfection

The facial is then meticulously customised to meet the unique needs of each guest. Apeer’s revolutionary formulations and active ingredients are carefully

to deliver outstanding, targeted results for every skin type.

Create a Personal Touch

Make the experience truly your own. The Apeer Bespoke Facial protocols offer flexibility, allowing you to add custom elements that reflect your spa’s personality and elevate the guest experience. Work closely with our expert Apeer Education team to blend Scandinavian beauty traditions with your brand’s distinct flair, crafting an exclusive fusion that’s uniquely yours.

Elevate your spa experience by introducing Apeer’s innovative approach, where every guest is treated as an individual, not just another client. With Apeer, your guests will feel genuinely valued and pampered, ensuring a truly unique experience. Our commitment to blending luxury with proven results makes Apeer the ideal partner for hotels and spas looking to offer something new and extraordinary. Let us help you create an unparalleled skincare journey that leaves a lasting impression on every guest.

incorporated

The Bespoke Facial by Apeer

Apeer, the visionary creation of two esteemed Danish Dermatologists with a combined experience of over five decades, is dedicated to empowering people to achieve their best selves.

Responding to huge demand, Apeer expands its multi-award-winning retail collection to include expertly crafted bespoke facial treatments, providing a holistic approach to skincare excellence. Experience the remarkable results that only true dermatological expertise can deliver.

LUXURY, NATURE, SUSTAINABILITY

Why Hoteliers Must Embrace These Spa-Inspired Wellness Trends in Their Hotel Cosmetics.

From 2023 to 2028, the global wellness market is projected to grow by 7.3% annually, with wellness tourism increasing by 10.2% per year1. Here are some of this year’s key trends that hotels partnering with ADA Cosmetics find important:

Sleep retreats

Sleep retreats offer accommodation specifically designed to promote a perfect night’s sleep. Also known as “sleep therapy,” these retreats often feature spa and wellness services, including guided activities like meditation, yoga, sound therapy, massage, and aromatherapy to foster relaxation and calmness. Relaxation-formulated cosmetics, such as Yon-Ka, are incredibly effective in soothing the body and encouraging restful sleep. The renowned French spa brand draws on the power of nature to deliver a holistic wellbeing experience. In addition, Yon-Ka formulations contain the advanced Actimood® fragrance technology, that is proven to improve sleep quality, reduce tension, and relieve stress.

Wellbeing in the wilderness

Wellness in nature is a growing trend for those seeking adventure or a peaceful escape from the hustle and chaos of city life or the digital world. Time spent in nature is a sensory experience that naturally alleviates stress, offering space to reflect and recharge. Hotels embracing this trend, particularly those located in scenic or recreational areas, enhance the wellbeing experience by offering thoughtfully selected cosmetics featuring rejuvenating fragrances, gentle formulas, and natural ingredients. Naturals, for example, is vegan hotel cosmetic line that boasts a fresh, summery scent of citrus, apple blossom, and a hint of musk. Naturals is enhanced through the innovative Actimood® technology as well, which harnesses the power of scent to help reduce stress and alleviate fatigue.

Skinimalism

A growing focus on simplicity is shaping the skincare world, as consumers opt for fewer, more intentional steps in their routines. This streamlined approach reflects a broader

shift toward authenticity, minimalism, and sustainability— principles embodied in movements like ‘skinimalism.’

ELEMIS, a premium hotel cosmetic collection, is dedicated to caring for the skin with products that deliver proven results and a luxurious, feel-good experience. Crafted exclusively for guests seeking the essence of spa indulgence, ELEMIS combines sensuous, uplifting fragrances with effective skincare. For more information on these hotel cosmetic collections and current spa trends, visit

“At Good Hotel, you can sleep good and do good at the same time.

HARMONY LOUNGE

Allow us to introduce you to the future of spa relaxation from LEMI.

“Created

for the most exclusive locations, Harmony Lounge turns every moment into an unparalleled wellness journey.”

In an era where the concept of wellness has evolved into a complete multi-sensory experience, LEMI introduces Harmony Lounge, a chaise longue that transforms any environment into a haven of relaxation. Designed to meet the most sophisticated needs of spa settings, it combines advanced technology and refined aesthetics, offering a new level of comfort and well-being.

Created for the most exclusive locations, Harmony Lounge turns every moment into an unparalleled wellness journey. The Standard version, with its elegant electric tilting movement, gently guides you to the ideal position for total comfort. Every gesture becomes natural, every breath deeper. But if you desire an even more immersive experience, the Premium version offers you a more intimate contact with relaxation, thanks to vibro-acoustic technology and integrated heating. The body is thus lulled by harmonic vibrations and warmth, creating an

atmosphere that envelops you in a hug of well-being.

The magic of Harmony Lounge lies in its ability to resonate with your being. The gentle vibrations and the sound that accompanies every movement create a perfect synergy, capable of freeing the mind and relaxing the body. It’s as if every note, every vibration, every nuance of warmth transports you to a world where tranquility and serenity are the absolute protagonists.

Made with precious materials, Harmony Lounge is not only a pleasure for the body but also for the eyes. Its elegant and refined design fits naturally into any environment, making every spa an even more special place. It is the perfect complement for those seeking a wellness experience that goes beyond physical treatment.

Harmony Lounge is not just a product; it’s an invitation to stop, to breathe, to rediscover the deepest well-being. Because true luxury is taking care of oneself, in every nuance of body and spirit.

EXPERIENCE LUXURY

Allow us to introduce Halo Gel Polish Plus, the perfect partner you didn’t know your spa needed.

Indulge in the epitome of luxury with Halo Gel Polish Plus, the HEMA-free gel polish, made in the EU, designed for those who seek perfection.

Elevate your nail care experience with our premium formula, meticulously crafted to provide flawless coverage and long-lasting results.

Ideal for professional nail technicians, our luxurious range boasts 42 vibrant, highly pigmented shades, perfect for both seasonal transformations and everyday wear.

Enhance your manicure with a choice of six top and base coats, ensuring your stunning results last even longer. Discover the ultimate in nail artistry and wellness with Halo Gel Polish Plus.

Halo Gel Polish Plus offers all the pros of the original Halo Gel Polish with the refined premium formula creating

easier application, better pigmentation and more product all in one 12ml bottle.

Perfect for hotels aiming to provide a luxurious and wellness-focused experience, Halo Gel Polish Plus offers superior quality that aligns with the high standards of luxury accommodations.

As luxury hotels continue to embrace sustainability and conscious consumerism, Halo Gel Polish Plus stands out as a brand that aligns with your values. Our EU-manufactured, vegan, and cruelty-free formula reflects the ethical choices your guests are increasingly seeking.

With 60-second curing times and a formula built for flawless application, nail technicians can deliver exceptional service in less time – allowing for more appointments, increased client satisfaction, and higher

Rose Quartz @jessicar Matcha @elliciahnails

revenue potential. Halo Gel Polish Plus offers a longlasting, chip-resistant finish that guarantees enduring elegance throughout their stay.

Treat your guests to a five-star beauty ritual with Halo Gel Polish Plus – a premium touchpoint that reflects your commitment to excellence. Perfect for curated VIP packages, bridal parties, and exclusive spa experiences, this polish transforms a simple manicure into a bespoke luxury service.

Why should nail technicians choose Halo Gel Polish Plus?

Our new Halo Gel Polish Plus range is a premium product, for those who value the best quality. This premium product is designed to deliver a seamless, high-standard experience, ensuring both you and your clients enjoy the best quality available. Rigorously tested in various salon environments, Halo Gel Polish Plus guarantees you receive the excellence you deserve. Transform nails effortlessly, one bottle at a time, with our focus on perfecting pigmentation and enhancing quality in every set. Elevate your services, outshine the competition, and cater to the luxury market with Halo Gel Polish Plus.

How

long does it last?

When using the complete Halo Gel Polish Plus range, your clients can enjoy up to four weeks of perfect nails, with the right preparation and a standard gel manicure. For clients

that need extra help with retention, the Halo Gel Polish Plus Super Base Coat can provide even better results, with a secure foundation to create lasting durability.

Michaela Phillips, Halo’s in-house nail technician and VIP, said, “I’ve been using the new Halo Gel Polish Plus and I’m loving it. The coverage is amazing and applies like a dream – smooth, even, and so pigmented. The shade range is stunning too – 42 colours that cover everything from soft nudes and elegant pinks to bold brights and rich seasonal tones. There’s something for every client and every mood. It’s definitely earned a permanent spot in my kit.”

Holly Rodgers, Halo VIP, said, “HGP+ has been a game changer for my salon. The shades are gorgeous, unique and unlike any colours I already have in my halo collection.

“The application is smooth, easy and the finish is flawless. What I love most about HGP+ is the coverage of the polishes. They are so thick and pigmented, only one coat is required for most of the range which makes it easier to apply and not bulky on my clients’ nails.

“The application brush is smaller which is amazing, it means I can cover every part of the nail with ease. I would definitely recommend this product/collection to any nail tech who wants to up their game. I hope for more shade colours in the future. Even know there is already lots of shades, I want more!”

Explore the full Halo Gel Polish Range on our website via www.purenails.co.uk

Baby Pink @gelalicious

BUILDING BETTER GYMS

FS Commercial Division Makes High-End Hotel Gym “Fit outs” Cost-Effective.

Now the UK’s leading specialist fitness equipment supplier, Fitness Superstore started from humble beginnings in Northampton nearly 30 years ago. With Managing Director Paul Walker still at the helm, Fitness Superstore’s high street presence has expanded to 11 showroom locations across the UK. Being able to hold, deliver and install inventory from a 175,000 sqft head office and distribution centre in Northampton (in the golden triangle) means they can ship and assemble complete fitness spaces faster than anyone else.

Developing Cutting-Edge Commercial Fitness Solutions

Now expanding beyond its roots in home fitness, Fitness Superstore is entering the commercial gym sector through the launch of its commercial arm in 2024: FS Commercial Division. Building on nearly 30 years of experience in the industry, FS Commercial Division bring their expertise and infrastructure to hotels looking to offer premium fitness facilities to their guests.

“Offering high-end cardio machines, premium selectorised strength pieces and functional training equipment, as well as staples like dumbbells and kettlebells, FS Commercial Division has everything that a hotel building a state-of-the-art gym could need.“

Advice from the Experts

You don’t need to be a fitness expert to bring the best in commercial fitness equipment to your hotel. Working with FS Commercial Division means you can benefit from the expert knowledge and experience of their specialist commercial team, who will guide you through the whole process of designing a hotel gym. From initial layouts for new constructions, to implementing changes in an existing facility, the team can make sure your gym’s floor plan perfectly fits your needs. They can even provide free 3D designs to bring your vision to life.

State of the Art Commercial Fitness Showroom

Many hoteliers will want to see the equipment they are

investing in in-person before making them part of their hotel’s gym space. FS Commercial Division’s 4,000sqft dedicated Commercial Showroom – located at their distribution centre in Northampton – means that their product range can be tested in by anyone who wants to get hands-on with their cardio and strength products before they sign off on their design.

Plans that Fit Your Budget

Understanding that budget is a key factor for hotels, FS Commercial Division offers flexible solutions that don’t compromise on quality.

Holding the largest range of specialist fitness equipment from top, established globally recognised brands — like SHUA Fitness, REP Fitness, Life Fitness and Matrix Fitness — means FS Commercial Division can select from hundreds of pieces of equipment to develop a gym that perfectly suits each hotel’s clientele and budget.

To find out how FS Commercial Division can transform your hotel’s fitness offering, or to arrange a visit to their dedicated Commercial Showroom, get in touch with their team today. Whether you’re starting from scratch or upgrading an existing space, expert guidance, competitive pricing, and ongoing warranty and support are just an email away.

Web: www.fitness-superstore.co.uk/commercial-page

Email: commercial@fitness-superstore.co.uk

A DATE FOR THE DIARY

Elevate returns in 2025 for its eighth edition as the UK’s leading trade event for the physical activity, fitness, and sports therapy sectors. Taking place on 18–19 June at London’s ExCeL, we share all you need to know…

As Elevate returns for its eighth edition in 2025, we remain proud to stand at the forefront of powering the future of physical activity. Since launching in 2016, Elevate has grown into the UK’s flagship event for uniting the physical activity, fitness, and sports therapy sectors around a shared vision: improving national health and wellbeing.

This year, the sector’s momentum is unmistakable. We’re seeing increased collaboration, rising standards, and a deeper alignment with the health agenda. From non-referral pathways to hospital-based movement programmes, it’s clear that physical activity is becoming a vital part of the wider health conversation. The sector is evolving—more connected, more ambitious, and more impactful than ever.

Elevate 2025 continues to be built by and for the industry. We are once again incredibly grateful to our sponsors, partners, exhibitors, and speakers, whose insights and commitment shape every part of the event.

This is still the arena of opportunity—a space where innovation, ideas, and technology come together under one roof. And importantly, Elevate remains free to attend, ensuring accessibility for all professionals committed to driving meaningful change.

Together, let’s continue to elevate the role of movement in our national story.

Elevate is the UK’s leading trade show dedicated to physical activity, fitness, and sports therapy. Taking place over two dynamic days, the event brings together over 6,000 decision-makers from gyms, studios, sports clubs, universities, schools, health practices, and beyond—all united by a shared commitment to improving the nation’s health through movement.

At the heart of Elevate 2025 are more than 200 top-tier suppliers showcasing the latest innovations in equipment, technology, and solutions designed to elevate physical activity at every level.

Alongside the exhibition, attendees gain access to an

unrivalled programme of education and insight, with over 200 expert speakers delivering sessions across multiple theatres. With the backing of 50+ industry associations, media partners, and NGOs, Elevate continues to serve as the annual meeting point for professionals looking to connect, learn, and lead the way forward.

Also at Elevate 2025, The much-loved FitPro LIVE is making its long-awaited return – and this time, it’s coming back bigger and bolder than ever before. With just 300 places available, FitPro LIVE offers exclusive access to a powerful mix of practical workshops, expert-led sessions, and trend-focused talks

Join us on 18th–19th June at London’s Excel to meet the suppliers transforming the fitness and wellness industry. Whether you’re upgrading your gym, adding recovery facilities, or expanding your wellbeing services, Elevate 2025 offers the ideal opportunity to explore new innovations and stay ahead of customer expectations.

Secure your free ticket at elevatearena.com

ARE YOU USING SOLAR TO REDUCE ENERGY WASTAGE AND OPERATIONAL COSTS?

A solar installation will increase your energy security and offset guest wastage, WITHOUT compromising on guest comfort.

You can reduce operational costs and promote sustainability with a 25-yr lifespan system, that in most cases will payback in as little as 4-yrs!

We are nationwide Commercial Solar installation experts with hospitality sector experience.

Contact us today to see how we can help your business

In the Hot Seat JESSICA TAPFAR

In this inspiring edition of ‘In the Hot Seat,’ we spotlight Jessica Tapfar, the dynamic Hotel Manager leading one of London’s most anticipated hotel openings—The Chancery Rosewood. As she prepares to open the doors of this landmark Mayfair property, she shares her philosophy on leadership, community-driven luxury, and building a hotel that’s as inclusive as it is innovative.

From childhood daydreams of hotel life to leading one of London’s most anticipated hotel openings, Jessica Tapfar’s journey into hospitality reads like a modern fairytale—with a whole lot of hard work behind the scenes.

“I was obsessed with Eloise at the Plaza,” she laughed, recalling the children’s book that first sparked her fascination with hotels. “I made my brother play hotels with me, handed out fake business cards at school… It was a full-blown passion project from day one.”

That passion translated quickly into experience. Jessica’s first job was as a room service waitress at a Marriott near her home in Connecticut—before she could even drive. “My parents dropped me off at 5am for the breakfast shift,” she said. “And I loved every minute.” From room service to housekeeping, she tried it all before heading to Cornell University to formally study hospitality.

Her professional path took her from the Waldorf Astoria in New York to Amsterdam, then to The Ned in London. Now, as Hotel Manager of The Chancery Rosewood, due to open later this year, Jessica finds herself at the helm of one of the city’s most forward-thinking properties.

“I’d followed Rosewood for a long time,” she explained. “What really spoke to me was their philosophy on relationship hospitality, and their emphasis on community. When I heard about The Chancery, I knew I had to be part of it.”

A pivotal moment in her career came with the international move to Amsterdam. “It was humbling,” she admitted. “I’d always lived and worked in the U.S., so suddenly being in a new culture, in a new leadership position, meant I had to listen more, ask more questions, and really reflect on how I showed up for the team.”

That experience shaped her leadership style, which is grounded in humility and trust. “I believe in surrounding myself with experts. I’m not supposed to know everything, and I shouldn’t pretend to. The best decisions come when you empower those around you.”

The Chancery Rosewood, located in the heart of Mayfair, aims to offer “a little something for everyone,” said Jessica, and this is what she believes allows it to stand out in a competitive market. “Yes, we’re a luxury overnight stay venue with an elevated guestroom experience, but beyond that, we’ve created a place that truly serves the neighbourhood.”

With eight food and beverage venues, including a delicatessen designed for locals and casual diners, the hotel blends glamour with grounded, everyday appeal. “It ties into Rosewood’s ethos of inclusive hospitality,” she added. “We want our doors to be open to all, not just the affluent or occasional visitor.”

For Jessica, hospitality is about looking forward—and looking inward. One area where The Chancery will lead the pack is sustainability.

“The basics like banning single-use plastics aren’t enough anymore,” she asserted. “Sustainability should be built into every department.” The property works with local suppliers, including artisans who recycle Nespresso pods into room accessories, and boasts BREEAM ‘Outstanding’ accreditation—making it one of the most environmentally conscious properties in Europe.

“We’re committed to circular hospitality and community

partnerships,” said Jessica. “It’s about using our platform to create real impact.”

So, what does it take to build a standout team? For Jessica, it starts with shared values. Ahead of The Chancery’s opening, she brought her leadership team together for a three-day retreat to define their cultural identity.

“It’s not just about hard skills,” she emphasised. “We want people who are kind, innovative, authentic—people who thrive on teamwork and represent the diversity of London itself.”

She speaks passionately about building a workplace where everyone can show up as their full selves. “We’re not just creating a hotel. We’re creating a cultural epicentre. For that to work, our team needs to reflect the world we live in.”

Though the hotel isn’t yet open, Jessica finds immense satisfaction in building its foundation. “When we are operational, I love making people feel at home. That’s the magic of hotels: turning a strange place into somewhere welcoming.”

Until then, her focus is on assembling a team that can deliver that feeling—day in and day out.

For newcomers to the industry, her advice is simple: “Say yes to everything. Be open. Try different departments. There are 65+ in a hotel, after all!”

Just as important, she said, is finding people who inspire you. “Hospitality can be tough, but with the right culture and leadership, it becomes something extraordinary.”

As The Chancery Rosewood prepares to open its doors, one thing’s clear: with Jessica Tapfar at the helm—and in close partnership with Managing Director, Michael Bonsor, The Chancery Rosewood won’t just be another luxury property. It will be a place with purpose, personality, and a whole lot of heart, shaped by a shared vision of excellence, innovation, and inclusivity.

SMOOTH OPERATOR

5 UK Hotels Boosting Revenue and Delighting Guests.

What does hotel technology mean to you? Spreadsheets and manual data entry, frustrating delays and endless clicking? Or do you think of sleek tablets and connected systems, of real-time insights and time savings?

Hopefully, it’s the latter. Technology is your biggest ally in the quest for unforgettable hospitality, and those who embrace it push themselves to the front of the pack.

From coastal escapes to urban retreats, here are five hotels using next-gen tech to reshape the guest journey, streamline operations and build future-ready businesses. All five are powered by Mews, a hospitality cloud designed to automate tasks, drive revenue and elevate experiences for staff and guests.

The Gate Cornwall

Tucked away on the Cornish coast, The Gate Cornwall is a boutique hotel that delivers on laid-back luxury. By automating payments and streamlining arrivals with online check-in, the team has cut paperwork and queues at the front desk. Guests can head straight to their room without the admin, with staff able to focus on crafting memorable stays. Proof that it makes a difference? Their five-star Google rating, for a start.

Revenue and profit margins also look rosier. Using Mews Booking Engine, their website outperforms average conversion rates and helps boost the number of direct bookings significantly. For a small, independent property, that kind of optimisation makes a big impact.

In the words of owner, Richard Codgbrook: “The whole

customer journey has changed thanks to Mews. Guest satisfaction has increased, and our team are very confident when booking guests in. Mews will make your life a nicer place to be.”

Bush Hotel Farnham

One of the oldest coaching inns in England, Bush Hotel has a long legacy of welcoming guests. But behind the 17th-century charm is a property that runs on modern, connected systems.

By introducing Mews POS, the hotel’s F&B and room operations now run in sync. No more manual reconciliation or missed revenue. Front desk staff have a complete picture of each guest’s stay, and service across departments feels more connected. It’s also a smoother guest experience, with features like easy digital bill splitting, tipping and automated payments linked to the guest profile.

Meanwhile, the hotel boosted its ADR by 13% and has a booking engine conversion rate that dwarfs the industry average: 13.3% compared to 3%. Historic doesn’t have to mean outdated.

Leven Manchester

Set in a handsome former cotton warehouse, Leven Manchester combines striking design with a progressive hospitality philosophy. Their focus is on people – guests and staff – and they’ve chosen tech that supports that mission.

Mews automates the mundane tasks so the team can focus on delivering standout service. All payments are handled automatically. Online check-in rates sit at 33%. And the front desk team saves up to an hour every day –time they reinvest into personal, human interactions. Empowered staff, happier guests and a more scalable operation. That’s what modern hospitality looks like.

Cornwall Hotel Collection

After upgrading from an older legacy system, The Cornwall Hotel Collection gained real-time visibility across their

properties. This allowed them to act faster, spot trends earlier, and personalise the guest experience more effectively.

The result? 42% of bookings are now direct, with a 15% higher average booking value compared to OTAs. Guests spend an average of £32 on extras like champagne, room upgrades and late check-outs. Overall, the group saw an impressive 39% increase in RevPAR.

The Regent

The Regent in Cambridge is a model of modern hospitality. The aparthotel embraces embedded payments and selfcheck-in kiosks to generate huge time savings for staff while boosting productivity. Guests also benefit, as teams have more time to focus on creating personal experiences.

Mews University transformed staff training, with new team members able to confidently use the system in just one day. This speedy onboarding ensures that the team can maintain high service standards without extensive and costly training periods.

And here’s one final impressive data point to end on: a 26% increase in occupancy and a 21% rise in RevPAR.

The big picture

The common thread running through these hotels is a willingness to embrace technology that prioritises people. By choosing cloud-native, guest-centric systems, you minimise admin in order to maximise human experiences.

Written down, it’s a simple formula. If you empower your people, they’ll be better at their jobs. If they’re better at their jobs, your guests will be happier. And if your guests are happier, they’ll spend more and be more likely to return.

To make this happen, you need forward-thinking technology partners that understand your business. The best place to start is the world’s Best PMS 2025 and 2024, as voted for by hoteliers like you.

Let’s talk at mews.com/demo

CRISIS OR OPPORTUNITY?

As spontaneous travellers reshape the hospitality landscape, UK hotels face a new reality—shorter booking windows and fiercer competition. In this edition, Clockwork Marketing explores how independent hotels can turn this challenge into a direct booking advantage. From optimising for last-minute search queries to creating emotionally resonant visuals and frictionless booking experiences, this article offers a practical roadmap to thrive in the age of the “book-now, stay-soon” guest.

The Short-Lead Booking Battlefield

The death of the booking calendar as we know it isn’t a crisis—but it could be a great opportunity in disguise for nimble independent hotels.

Ten years ago, UK hotels could count on 70% of Summer bookings being secured by February. Today, the average lead time has plummeted to just 41 days (Siteminder). So, is your hotel’s marketing still stuck in the past? And how can hoteliers adapt to this new booking behaviour?

The New Guest Journey

Most of today’s travellers aren’t methodical planners but spontaneous adventurers. They browse constantly but commit late, forcing hotels to rethink their approach. While the sales funnel remains unchanged—attract, engage, convert—the timeline has compressed dramatically, putting real pressure on operators.

Meanwhile, Online Travel Agent (OTA) giants like Booking.com continue to claim hefty commission cuts. The silver lining? Last-minute bookers often prefer direct bookings when given the right incentives and a smooth online experience.

Winning the Last-Minute Rush

1. Digital Visibility When It Matters

Search behaviour continues to evolve, with Artificial Intelligence (AI) increasingly influencing hotel discovery on platforms like Google Search. The rise of natural language processing (NLP) means guests are typing conversational queries like “boutique hotel with sea views in Cornwall

for this weekend” rather than simple and vague keywords. These informational searches happen throughout the customer journey, creating touchpoints long before the booking decision.

Google’s algorithm prioritises website content that answers human questions naturally, rewarding hotels that provide helpful information about their location, amenities and experiences.

You must make sure your hotel stands out when guests are ready to book by optimising for “hotels near me” searches and these longer conversational queries. Maintain

an up-to-date Google Business profile and create content that genuinely addresses travellers’ questions about your area.

The real game-changer? High-intent key phrases—those specific search terms used when someone is finally ready to book. You must appear in Google’s search results page for those search terms at the critical moment of decision.

2. Visual First Impressions

Visitors decide whether to stay or leave your website within three seconds. High-quality, authentic, and seasonal imagery showcasing your property’s unique character isn’t optional—it’s essential. Set expectations from the moment they arrive on your website and create a lasting impression that means they want to book immediately.

Today’s savvy travellers crave authenticity over perfection. Humanise your hotel by highlighting the people behind the experience—your passionate chef preparing breakfast, your knowledgeable concierge sharing local secrets, or even guests enjoying memorable moments. This human touch creates emotional connections that sterile corporate imagery simply cannot match.

Short-form video tours have proven remarkably effective at converting website visitors to customers. Consider adding day-in-the-life content that showcases real guest experiences and staff interactions. Remember that these spontaneous travellers seek experiences, not just rooms— show them what makes your property special and the memories they will cherish for a lifetime.

3. Transparent Pricing

The Competition and Markets Authority’s new Digital Markets, Competition and Consumers Act 2024 (DMCCA) now prohibits drip pricing—and that’s actually helpful. With cost-of-living concerns still prevalent, clear per-person pricing for inclusive packages builds trust and speeds up booking decisions.

Contrary to what you might think, last-minute bookers aren’t always hunting for the lowest price—they want transparent value and availability. Consider testing

premium packages that bundle experiences rather than competing solely on room rate.

4. The Best of Both

While adapting to short-lead bookings, don’t abandon advance purchase incentives. Create tiered loyalty programmes that reward early commitments while maintaining flexibility for spontaneous stays. Successful independent hotels run dual-track strategies—nurturing their community (their database) for advance bookings while simultaneously capturing last-minute purchasers.

5. Frictionless Booking Experience

Booking engine abandonment remains a major challenge. Simplify the journey by limiting required information, maintaining consistent branding and imagery, and avoiding choice overload. Mobile optimisation is critical too, with over 70% of last-minute bookings now happening on smartphones. So, ensure your website through to booking is frictionless and a stress-free experience. Test it for yourself.

Capture Direct Bookings

Today’s compressed booking window creates both challenges and opportunities. Hotels clinging to outdated marketing strategies will struggle, while those who adapt to customers’ booking behaviours can capture direct bookings their competitors miss.

Navigating these shifting trends requires a trusted partner. Clockwork Marketing’s experience, data insights and creativity has helped independent hotels across the UK adapt to these changes. Our approach combines specialist technology with deep insights and creative marketing to boost direct bookings, regardless of how last-minute your guests decide to book.

Want to grow your direct bookings? Let’s talk about your bright future.

UNLOCKING POTENTIAL

DRIVO is using technology to maximise yield and measure the performance of your car park.

In today’s hospitality world, where margins are tight and competition is fierce, hotel owners in the UK are constantly looking for new ways to increase their property’s yield. Surprisingly, one of the biggest opportunities lies in something often taken for granted—the hotel car park.

DRIVO, a parking management platform designed specifically for hotels, is turning ordinary car parks into valuable assets. Already used by more than 70 hotels across Australia and New Zealand, DRIVO is now expanding into the UK. It’s helping hotel teams run their car parks more efficiently and make more money from them, all while improving the guest experience.

DRIVO works by combining tailor made software with leading license plate recognition camera technology. This allows hotels to automate access, monitor usage in real time, and control pricing based on demand. It also helps to stop revenue from slipping through the cracks by eliminating manual processes and removing reliance on the front desk.

One hotel group in Australia, which includes Novotel Sydney Brighton Le Sands, saw their parking revenue increase by 600% after introducing DRIVO. This didn’t come from raising prices—it came from better systems that managed spaces more efficiently and reduced errors. Staff were able to focus more on guests, and guest satisfaction improved as a result.

Hotels that host large conferences have also seen major benefits. With DRIVO, they can offer custom parking rates for event attendees, manage bookings online, and ensure enough spaces are available during busy periods. It’s helped hotels stay organised and keep guests happy even during high-traffic events.

Smaller hotels or those in cities with limited parking spaces have found DRIVO useful too. It allows them to track bookings in advance, know when they’re likely to run out of space, and communicate with guests early. This avoids frustration and helps maintain a smooth arrival experience. What sets DRIVO apart is that it doesn’t just install the system and walk away. The team works closely with hotel

Hotel managers are increasing income from non-room revenue, by syncing DRIVO-linked guest data to dynamically manage access, pricing, and occupancy of their parking.

managers, regularly reviewing data and making updates based on real feedback. For example, dynamic pricing—a system that changes parking rates depending on the time or event—was introduced after feedback from hotel clients and is now widely used.

Hotels can also list their available parking on public booking platforms, reaching a wider audience and filling empty spots. In some cases, hotels with spare parking have even partnered with nearby hotels that don’t have their own spaces, creating extra income with little effort. In Sydney, for example, one hotel made 7% of its parking revenue in a single month just by sharing its car park with two nearby hotels.

DRIVO gives hotel managers access to live reports and data through a simple dashboard. It connects with Power BI to show exactly how the car park is performing and where there’s room for improvement. This helps general managers and finance teams make smarter decisions without needing to rely on guesswork.

Aside from improving profits and efficiency, DRIVO also supports hotel sustainability goals. Its paperless systems and EV charging options align with environmental

commitments and reduce the need for extra staffing or materials. It’s a modern system that fits the way guests expect hotels to operate today.

Hotels like Sofitel Gold Coast Broadbeach have praised DRIVO for making their parking systems more flexible. Staff can easily come and go, conference guests can access special rates, and tracking of free or discounted parking is now simple and accurate. The feedback has been positive not just from guests, but also from hotel teams who find the system easy to use and manage.

Best of all, DRIVO is built to be low-risk and easy to implement. There are no upfront hardware costs, and the DRIVO team handles everything from setup to training. The system is already being included in plans for new hotel developments, with feasibility studies showing strong results.

In short, DRIVO is helping hotels make better use of something they already have. By bringing smarter systems to car parks, it allows hotels to boost revenue, save time, and improve service—all without major changes or extra staff. For UK hotels looking to get more from their existing space, DRIVO could be a smart move with a fast return.

FIRST IMPRESSIONS

Upholding luxury through laundry processes as told by Charlie Robards, Business Account Manager at Miele Professional.

Every detail plays a role in shaping the ideal spa and wellness experience. From the feel of a freshly laundered robe to the soundscape and scent of the treatment rooms, guests seek relaxation, luxury, and a break from the everyday.

For hotel and spa managers, meeting these expectations demands meticulous care—and nothing reinforces this more clearly than an environment that is immaculately clean and beautifully maintained. A good place to start is the laundry room.

The laundry room: where luxury begins

Guests may never see the laundry room, but they feel its impact. The softness of a towel, the brightness of a robe, and the clean scent of linens all shape the guest experience. But delivering that standard consistently is no small task. High volumes, frequent exposure to oils, and rapid turnaround needs all pressure your laundry operation. That’s why investing in high-performance, commercial-grade equipment is key to maintaining quality.

Domestic machines or outsourced services often struggle to meet spa demands. Towels lose fluff, robes grey, and product build-up leaves textiles looking tired. This compromises guest experience and leads to higher replacement costs.

Ensuring standards never slip

Some commercial laundry systems are engineered specifically for spa environments. Miele Professional, for example, offers tailored wash programmes that remove oils without damaging fabric. Our patented honeycomb drum cushions textiles, preserving the luxurious finish your guests expect. Whites stay bright, fabrics smooth, and standards consistent.

Machines like our Little Giants and Benchmark range support high throughput with short cycles and energyefficient operation—so your team can keep pace without compromise.

Delivering excellence with built-in hygiene

Hygiene is non-negotiable in any spa environment. With towels and textiles coming into close contact with skin, oils, and skincare products throughout the day, cleanliness alone isn’t enough—they must be hygienically safe. Our professional laundry systems are designed to meet these rigorous demands. High-temperature wash programmes

and precision detergent dosing ensure thorough disinfection, while built-in thermal disinfection cycles and programmable wash parameters help eliminate bacteria and residual build-up. The result? Total peace of mind for spa managers—and reassurance for every guest.

Built to last, designed to impress

For spas focused on sustainability and long-term value, Miele machines are built with durability and efficiency in mind. Washing machines are tested for up to 30,000 wash cycles and supported by spare parts availability for up to 15 years—delivering outstanding performance and reliability over time. In busy wellness spaces where equipment must support daily operations without interruption, this resilience is essential.

In spa and wellness, quality isn’t just an aspiration— it’s a promise. Our professional laundry solutions help hotels and spas keep that promise, visible in every folded towel, every soft robe, every crisp white linen that greets a guest. Because when the expectation is luxury, only perfection will do. To support this further, our 360PRO approach brings together consultancy, digital tools, high-performance equipment, and responsive service—all tailored to the needs of the hospitality sector. From initial planning to ongoing optimisation, we support every step of your laundry journey—so you can focus on what matters most: delivering exceptional guest experiences.

For more information, please visit:

ENHANCING GUEST EXPERIENCE

How hotels can ensure a seamless and dignified experience for guests with mobility challenges, as told by Emma Persey Co-Founder of The Stair Climbing Company.

Across the hospitality sector, inclusivity is no longer a “nice to have”—it’s a non-negotiable. As the expectations of today’s travellers continue to evolve, so too must the way we think about accessibility. For hotels housed in historic buildings or those with architectural limitations, the challenge of offering a truly inclusive guest experience—

without undertaking expensive renovations—can seem insurmountable.

Enter the humble yet transformative stair climber. A stair climber is a game-changer in how hotels approach accessibility. At its core, it provides individuals with mobility challenges the ability to navigate stairs safely and with dignity. For hotels and hospitality venues, this means

being able to offer a consistent, respectful experience to every guest—regardless of their mobility needs.

A Practical Solution to an Ongoing Challenge

Unlike permanent lift installations or costly building modifications, stair climbers offer a flexible, portable alternative. They require no structural changes and can be used on tight staircases, winding flights, and even outdoor steps. For venues like pop-ups, festivals, or exhibitions, they can be hired temporarily—ensuring access isn’t compromised, even in non-permanent spaces.

“Accessibility is not just about compliance—it’s about hospitality,” explained Karen Johnston, General Manager at Mercure Hotel Brighton. “As our hotel is housed in a 15thcentury watermill, accommodating disabled customers across different areas of the property was proving difficult. Since implementing a stair climber, we’ve been able to provide access for everyone, including wedding guests— opening up a whole new part of our business.”

This emphasis on dignity and independence for all guests reflects a growing understanding within the industry: inclusivity enhances the overall experience, not just for those directly impacted, but for their families, friends, and carers too.

Inclusive Hospitality in Iconic Settings

From luxury city hotels like Claridge’s and the Royal Lancaster London, to heritage properties and visitor attractions, stair climbers are quietly reshaping the hospitality landscape. For hotels operating within listed buildings or World Heritage Sites—where installing lifts may not be an option—stair climbers provide a respectful and practical way to open up spaces that were previously inaccessible.

They’ve even been adopted at major cultural destinations

and venues, from National Trust properties to The Roman Baths, and at high-footfall events like Silverstone’s race days.

In each case, the result is the same: guests with limited mobility are no longer confined to specific areas or reliant on makeshift solutions. They can explore, attend events, and enjoy the full range of services offered, just like any other visitor.

Going Beyond Access – Planning for Emergencies

Accessibility isn’t only about day-to-day ease—it’s also about safety. Stair climbers can form a key part of an emergency evacuation plan, providing an alternative route for guests when lifts are out of service or inoperable. They’re an ideal contingency solution, particularly in multistorey hotels, where safe egress for mobility-impaired guests must be guaranteed.

A Step Towards a More Inclusive Future

As the hospitality industry continues to place greater emphasis on guest wellbeing, experience, and inclusivity, solutions like stair climbers are becoming indispensable. They empower hotels to welcome every guest confidently, without compromising on heritage, design, or experience.

Hotels can book a complimentary site assessment to evaluate how stair climbers might support their access and evacuation needs. Whether it’s a long-term solution or a short-term hire for an event or refurbishment, trained operators and support services are available to ensure smooth implementation.

Ultimately, the goal is simple: to provide every guest with the freedom to experience your hotel to its fullest—without barriers, without fuss, and without compromise. thestairclimbingcompany.com

REDEFINING LUXURY

The Independent Hotel Show will return to Olympia in London on 6-7 October to bring together the UK’s independent hotelier community for two busy days of networking, product sourcing and celebrating everything that makes the sector unique.

Launched in 2012, the Independent Hotel Show is an opportunity for senior hospitality leaders and designers to meet with a wide range of quality suppliers geared toward the independent hotel market.

From stunning wallpapers by ATA Designs to sustainable toiletries from Gordon Castle Scotland to strategic marketing services from Punch Creative and F&B tech solutions from Agilysys, the Independent Hotel Show is a one-stop-shop for hoteliers to source a wide range of products and services.

Redefining Luxury

The theme for this year’s edition of the Independent Hotel Show, along with its European sister events in Amsterdam and Munich, is ‘Redefining Luxury’.

The theme will inform the show’s seminar programme, the briefs given to its many design partners and some of the networking opportunities at the event.

Event Manager Glenn Wallace explains: “We speak

to independent hoteliers every day and it’s clear that evolving definitions of luxury remain high up on the agenda. A luxury guest experience in 2025 could involve a hotel app that unlocks your room and allows you to book appointments at the spa, or it could mean completely switching off from technology and immersing yourself in nature.

“Luxury in interior design to some might mean decadence and maximalism, for others it could mean clean lines, minimalist spaces, and a sense of calm.

“The evolving nature of what defines luxury today reflects broader changes in society and consumer expectations and is something that all independent hotels are tackling in their own unique way. It’s about delivering bespoke, personalised experiences that truly resonate with the individual, rather than a one-size-fits-all approach, and we’re so excited to explore this theme at our 2025 event.”

Welcoming leading hoteliers

The Independent Hotel Show is an invaluable opportunity

for hoteliers to network with industry peers and discuss a wide range of common challenges and opportunities in the show’s Social Business Space.

Mandy Chiu, General Manager of London Lodge Hotel, said of the 2024 edition: “I have been to the show since it started years ago. It’s getting busier and better each year, and it’s a wonderful event to see new products and meet new suppliers or catch up with our current ones.”

Eljesa Saciri, General Manager of The Zetter Marylebone, added: “The Independent Hotel Show is always a great event, showcasing new and innovative products within the industry, but also bringing the industry together to share ideas, network and meet new people.”

Celebrating industry excellence

The Independent Hotel Show Awards will also return for the 2025 edition of the event. Launched to celebrate true innovation and excellence in the world of independent hotels, the Independent Hotel Show Awards comprise the Independent Hotel of the Year, Hotel Design of the Year,

and Hotel Rising Star categories in addition to recognising one hospitality leader each year for their Outstanding Contribution to the Industry.

Karen de Koning, General Manager of 2024 Independent Hotel of the Year Grove of Narberth in Pembrokeshire, commented: “It was a great honour for the whole team and we couldn’t be prouder to have been named Independent Hotel of Year, especially when you consider the incredible selection of other hotels also shortlisted for this award. The award means the world to all of us as it highlights and rewards all the dedication and care the team put in to looking after our incredible guests every single day.”

Entries for the Independent Hotel Show Awards are now open, with hotels, hospitality rising stars and design studios from across the UK encouraged to enter.

The Independent Hotel Show takes place on 6-7 October 2025 at Olympia. To find out more, visit independenthotelshow.co.uk.

CUTTING RED TAPE

In this guest column, Kate Nicholls, Chief Executive of UKHospitality, shares a rare piece of positive news for the sector. After years of navigating crisis after crisis, new government proposals could finally ease outdated regulations and empower local hospitality businesses to collaborate, offer better deals, and fuel economic recovery. Kate explains how these changes could transform staycations across the UK—and why they deserve the industry’s full support.

I’m always conscious that my contributions to Hotel are often somewhat negative – understandable given the crises that hospitality has endured over the past five years.

So, when we have something positive to share, I’m eager to do so. We’ve recently had success through securing new plans to help UK hotels and other tourism businesses offer better, cheaper deals.

The Government has put forward proposals to remove outdated package travel regulations, and allow hospitality businesses to collaborate locally, enabling them to offer customers deals and discounts.

It means families will have more choice, too, at the likes of hotels, restaurants and visitor attractions.

The measures being considered could boost the travel sector and help grow the staycation economy right across the country.

By cutting this red tape, it will be easier for neighbouring hospitality operators in towns, cities and regions to teamup and bundle together offers and exclusive deals.

In its proposals, the Government cites the example of a Lake District B&B that may not be able to offer dinner, joining forces with a nearby pub or restaurant and offering a discounted evening meal when purchased with a room booking.

It would also mean that instead of holidaymakers having to book everything separately, they would be able to combine accommodation, meals and visits to local attractions all at the same time in a single package.

Hospitality industry leaders and businesses are now being asked for their views as part of a 12-week consultation into the proposed reforms, which we’ve been urging government to introduce on the back of scrapping

the current outdated restrictions.

At present, local businesses cannot offer discounts or deals at nearby venues due to restrictions on ‘package travel’, which primarily apply to travel companies offering holidays abroad. If local operators do pursue package offerings, they must jump through costly regulatory hoops, including for insurance.

It’s simply needless regulation that the Government should be looking to axe.

Which is why we’re pleased that they’re doing exactly that and acting on our recommendations. These moves can stimulate local economic growth: collaboration between local hospitality businesses won’t just benefit local areas, but across the country will drive the UK’s wider economic recovery.

We’re giving our full support to these proposals and would like to see them implemented sooner rather than later.

Kate Nicholls, Chief Executive, UKHospitality

CHANGING THE NARRATIVE

Shaping a new image for hospitality is our collective responsibility - by

Jane Pendlebury, CEO of HOSPA,

the Hospitality Professionals Association.

When we think of the UK hospitality sector, we should all feel pride. As the thirdlargest industry in the country and a significant employer, hospitality is a vital engine of the economy, while hospitality venues – from pubs to restaurants, cafes to hotels – also form the fabric of our communities. Despite this, the image of our industry remains misunderstood. It’s often seen as a stopgap or a holiday job rather than a rich and rewarding career.

We need to work collectively to change this perception. Hospitality offers brilliant career prospects that rival, and often surpass, many other industries. It’s one of the few remaining true meritocracies —where, with a mix of talent and determination (supplemented by a genuine love for people) you can achieve rapid promotion. I hear countless stories of individuals rising from front of house roles to regional directors and even group CEOs.

And it’s not just rapid progression. Travel opportunities abound, allowing individuals to work across the globe, experiencing different cultures while advancing their careers. Flexible working arrangements are increasingly commonplace, offering roles suited to every lifestyle — whether as students, parents returning to work or someone seeking to balance career and personal passions with more flexibility.

And let’s not forget the glamour and excitement! From working with celebrities to hosting glittering events, the world of hospitality offers experiences many can only dream of. For anyone who loves people and thrives on delivering exceptional experiences in dynamic

environments, hospitality is the ideal career.

But despite these undeniable strengths, several barriers persist. Government recognition falls short of the sector’s scale and importance – we need a Minister for Hospitality. Recent changes such as National Insurance increases have disproportionately affected the small businesses that form the lifeblood of our industry.

Yet, even with this, I firmly believe focusing too heavily on the negatives risks overshadowing the tremendous opportunities we can create ourselves.

One critical area that requires urgent attention is education. Too few schools offer Hospitality GCSEs, and those that do often limit the number of places. Promising initiatives like T-Levels for catering have been sidelined. As a result, school career advisors — through no fault of their own — are often ill-equipped to guide young people towards the vibrant opportunities available in our sector. Many parents, too, remain unaware of the rewarding careers hospitality can offer, their views coloured by outdated stereotypes or sensationalised portrayals of angry chefs on TV.

Fortunately, there are plenty of inspiring examples of how businesses are tackling this perception gap. The Headland Hotel in Cornwall has led a fantastic programme of engagement with local schools, while Mollie’s proactively visits schools to spread the word about hospitality careers.

These local actions, though inspiring, need to become the norm rather than the exception. As an industry, we must make a concerted, collective effort to change the narrative — and it starts with each of us.

www.hospa.org

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