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HOTEL RESTAURANT

MAGAZINE OCTOBER/NOVEMBER 2026

PORTOBELLO RISTORANTE: A TASTE OF SOUTHERN ITALY IN THE HEART OF NOTTING HILL

SMARTER HOSPITATLITY

EQUINOX RESORT AMAALA OPENS AT THE RED SEA

CHEF PAUL BATES INTERVIEW

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CONTENTS Welcome to our October/November edition, where we explore exceptional destinations, inspiring culinary experiences and the innovations shaping the future of hospitality.

SELECTION 06 IBEROSTAR JARDÍN DEL SOL SUITES, MALLORCA Sea views, Star Prestige and service that makes you feel special

THE WAY: 10 LIGHTING HOW LIGHT TRANSFORMS

HOSPITALITY Creating atmosphere, character and memorable spaces

CAFÉ ROYAL 20 HOTEL LAUNCHES LONDON’S MOST

LITERARY AFTERNOON TEA Celebrating Literary Greats Wilde

TO LAST: 36 DESIGNED THE ROLE OF FURNITURE IN HOSPITALITY Where comfort, character and enduring design meet

HOTELS LANDS IN 48 RUBY FRANCE WITH A MARSEILLE OPENING A design-led destination in the heart of the city, inspired by Marseille’s Mediterranean spirit and rebellious creativity

OF HOSPITALITY 56 ATheTASTE food, drink and thoughtful details that leave a lasting impression

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SALES sales@hotelrestaurantmagazine.co.uk EDITOR editor@hotelrestaurantmagazine.co.uk TEL 03330 903 833

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CAFFÈ CONCERTO MARKS THREE DECADES With Month-Long Anniversary Celebration

Caffè Concerto, the Italian-inspired restaurant, café and patisserie brand at the heart of the Caffè Concerto Hospitality Group, is celebrating its 30th anniversary this October with a month-long programme of special menus, events and customer rewards. The popular restaurant was first founded in London in 1996 with a restaurant on Regent Street. Today, the wider Group brings together restaurants, cafés and hospitality employing around 1,500 people. It boasts 22 restaurants in the UK, an international presence in Paris, Qatar, Saudi Arabia and Lebanon, and The Grand Concerto Hotel in London.

The anniversary programme has been created to thank Caffè Concerto’s loyal customers while celebrating the people, experiences and achievements that have shaped both the brand and the wider hospitality group over the past three decades. Starting on October 22, activities will include 30 Iconic Dishes for 30 Years, special food, drink and cake creations, daily giveaways and live music at selected restaurants. Caffè Concerto’s journey has been heavily influenced by director Stephano Borjak, who joined the business to create its Regent Street restaurant. He saw an opportunity to combine the elegance of a European

HOTEL RESTAURANT M A G A Z I N E coffee house and patisserie with the warmth and generosity of an Italian restaurant, all within surroundings that felt special yet welcoming to everyone. Borjak said: “Regent Street gave us the opportunity to show what Caffè Concerto could become. The ambition was to create somewhere elegant but approachable, a restaurant that could be part of both an ordinary afternoon and a landmark celebration. The brand’s ambitions grew alongside its reach, from Regent Street to Knightsbridge, Chelsea, the West End, Westfield shopping centres and Victoria Gate in Leeds. It then expanded internationally to the Louvre in Paris, Qatar, Jeddah and Riyadh, among other locations, laying the foundations for a wider hospitality group. Borjak added: “A huge amount of determination sits behind what customers see today. All these years later, I am enormously proud that the original idea continues to evolve while retaining its character.” Chief executive Maher Al Hajjar joined the business in 2001 and helped develop the brand from the ground up. Together, Borjak and Al Hajjar expanded the restaurant portfolio, established Caffè Concerto’s own production operation and built its presence in the UK and overseas. As the business evolved into the wider Caffè Concerto Hospitality Group, its focus broadened across restaurants, cafés and hotels. Today, Al Hajjar leads the Group’s operations and its plans for the next stage of growth. The anniversary celebrations have been designed to reach customers across the restaurant estate rather than centre on a single event. The 30 Iconic Dishes collection has been selected following a review of Caffè Concerto’s original menus, customer favourites and dishes that represent different periods in the brand’s history.

Cakes and patisserie remain central to Caffè Concerto’s identity and provide a direct link to its earliest years. While recipes, presentation and finishing techniques have evolved over three decades, customers continue to visit for familiar occasions, from coffee and cake to Afternoon Tea and milestone celebrations. That same focus on memorable hospitality now extends across the wider Group. Caffè Concerto chief executive Maher Al Hajjar said: “Some customers have known us for decades and others are only discovering us now. I want both to feel included in our celebrations. Thirty years deserves a genuine thank-you shared across our restaurants, and our daily giveaways are one way of placing that thank-you directly into our customers’ hands. “I am deeply grateful to Stephano, whose vision and determination helped make Caffè Concerto what it is today. As we develop the Caffè Concerto Hospitality Group, we want to carry that same tradition of hospitality from our restaurants and cafés into hotels, bringing together dining, service and an overnight stay. “Customers often share memories of first dates, birthdays, engagements, family traditions and stays with us, and that is what I treasure most about being in hospitality. In another 30 years, I hope to hear someone say, ‘My parents brought me here, and now I bring my children.’” Further details of Caffè Concerto’s anniversary menus, giveaways and live music programme, together with updates from the wider Caffè Concerto Hospitality Group, will be announced through its websites, restaurants, hotel and social media channels.

IBEROSTAR SELECTION JARDÍN DEL SOL SUITES, MALLORCA Sea views, Star Prestige and service that makes you feel special

here are hotels that impress you with their facilities, hotels that win you over with their food, and then there are hotels where it is the people who make the stay truly memorable. For me, Iberostar Selection Jardín del Sol Suites in Mallorca has them all. Set overlooking the Mediterranean in Costa de la Calma, this adults-only hotel has all the ingredients you’d expect from a relaxing island escape, spectacular sea views, comfortable accommodation, plenty of activities, good food and enjoyable evening entertainment. But what really stood out throughout our stay was the genuine warmth of the team. We were upgraded to Star Prestige and it definitely added something special to the holiday. One of the biggest highlights was the exclusive Star Prestige pool, which overlooks the sea. The view was simply incredible and created the perfect setting for a relaxing afternoon. The comfortable Balinese beds were another favourite. They were ideal for settling down with a drink, enjoying the sunshine and taking in the Mediterranean views. There were also daily luxury touches that made the stay feel that little bit more special. But my

personal favourite area was the Star Prestige bar. With its relaxed, tropical, almost Hawaiian feel, it quickly became the place I wanted to return to. The atmosphere was wonderfully laid-back, and combined with the sea view, it was the perfect spot to unwind. Our balcony was another highlight of the stay. Opening the doors and being greeted by that incredible view was one of those simple holiday moments that never gets old. The hotel’s position overlooking the Mediterranean means the sea is very much part of the experience, and our balcony gave us the perfect place to sit, relax and enjoy it. It’s the sort of view that makes you want to slow down and simply appreciate where you are. The buffet offered an impressive variety of food from around the world, with plenty of choice at every meal. What particularly impressed us was that the variety didn’t come at the expense of quality. The food we tried was cooked perfectly, and there was always something different to tempt

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you. Whether you wanted something familiar or fancied trying something new, there was plenty to choose from. Although relaxation was high on our list, there was also plenty to do. The hotel offered a good range of activities during the day, so you could be as active as you wanted. For those who simply wanted to relax, there was no shortage of places to sit back and enjoy the surroundings. The evening entertainment was another highlight. The quality of the nighttime programme meant there was always something to look forward to after dinner, making it easy to spend the entire evening at the hotel. That balance between relaxation and entertainment worked particularly well. If I had to choose just one thing that made our stay memorable, however, it would be the staff. They were amazing from start to finish, friendly, welcoming and genuinely attentive. Nothing ever seemed too much trouble, and we were regularly looked after throughout the day. What made the service particularly special was that it never felt forced. There was a genuine warmth from the team and a real sense that they wanted guests to have the best possible experience. In a hotel with beautiful surroundings, great facilities and plenty of things to enjoy, it was the people who ultimately made the biggest impression on us. They went above and beyond to make sure we had everything we needed. The hotel was exceptionally clean throughout our stay and clearly very well looked after. From the guest areas to the pool and communal spaces, everything

felt maintained to a high standard. It’s something that can easily be overlooked when reviewing a hotel, but cleanliness and attention to detail make a huge difference to how comfortable you feel during a holiday. It’s also worth highlighting Iberostar’s wider Wave of Change movement, which focuses on making tourism more responsible and protecting the destinations in which its hotels operate. The initiative includes commitments around reducing plastic, tackling food waste, responsible seafood, protecting coastal ecosystems and supporting more sustainable tourism. At Jardín del Sol, where the Mediterranean and coastline are such an important part of the experience, these efforts feel particularly relevant. For travellers who increasingly want to consider the environmental impact of their holidays, it’s encouraging to see sustainability being incorporated into the wider hotel operation. To sum up, Iberostar Selection Jardín del Sol Suites offers a winning combination of spectacular views, relaxation, good food, activities and genuinely attentive service. For us, the Star Prestige upgrade is well worth it. The private sea-view pool, comfortable Balinese beds and beautifully relaxed bar created some of the most enjoyable moments of the holiday. But ultimately, our strongest memory will be the staff. A spectacular view might make you book a hotel, but it’s often the service that makes you want to return.

HOTEL RESTAURANT M A G A Z I N E

H10 CORREGIDOR BOUTIQUE HOTEL, SEVILLE

Andalusian charm in the heart of Seville

HOTEL RESTAURANT M A G A Z I N E

stylish city-centre retreat combining traditional Andalusian character with contemporary comfort, welcoming service and a delightful rooftop escape.

Located in Seville’s historic centre, H10 Corregidor Boutique Hotel provides an excellent base for discovering this vibrant Andalusian city. The charming three-star property successfully combines traditional architecture and local character with modern comforts, creating a relaxed and welcoming atmosphere from the moment you arrive. Check-in was smooth and efficient, with the friendly staff immediately making us feel welcome. Our spacious room was elegantly presented, with sophisticated décor that felt both stylish and comfortable. One particularly memorable detail was the bedding. The pillows were quite possibly the best hotel pillows we have ever slept on, the kind of small luxury that makes a stay memorable, Breakfast was a highlight of our stay. Served each morning in the covered Andalusian courtyard, it provided a wonderfully atmospheric start to the day. The courtyard itself is full of character, featuring a traditional Andalusian fountain, a late-19th-century

wrought-iron gate and ceramic tiles from the 1929 Seville World’s Fair. These distinctive details create a genuine sense of place and provide a beautiful backdrop for breakfast. The food was equally enjoyable, with a varied selection of delicious options offering plenty of choice. It was the kind of breakfast experience that encouraged us to linger a little longer and enjoy the surroundings. Location is undoubtedly one of the hotel’s greatest strengths. Situated in the city centre, it is ideally positioned for exploring Seville’s main attractions and historic streets on foot. It is also well placed for experiencing the city after dark, with the lively nightlife areas easily accessible in the evening.

Despite its central location, the hotel offers a welcome opportunity to escape the heat and bustle of the city. The rooftop terrace, complete with plunge pool, was particularly appreciated during the warmer weather. After a day of sightseeing, taking a refreshing dip and relaxing on the rooftop was the perfect way to unwind. Overall, we thoroughly enjoyed our stay at H10 Corregidor Boutique Hotel. Its combination of authentic Andalusian charm, comfortable accommodation, friendly service and an enviable location make it an appealing choice for a Seville city break. We would happily return and would have no hesitation in recommending it to anyone looking for a comfortable, characterful and well-located hotel in the heart of Seville.

LIGHTING

LIGHTING THE WAY: HOW LIGHT TRANSFORMS HOSPITALITY Creating atmosphere, character and memorable spaces

ighting has the power to transform a hospitality interior. A softly illuminated restaurant table can feel wonderfully intimate, while a statement pendant brings drama to a hotel lobby and a bedside lamp lends warmth to a guestroom. For designers and operators, successful lighting is about more than choosing attractive fittings. It is the thoughtful combination of practical illumination and decorative detail that creates a space guests will remember. Layering is often the starting point. Ambient lightingsets the overall mood, focused light draws attention to tables, artwork and architectural features, and decorative fittings bring personality to the scheme.

LIGTING Table and floor lamps are especially effective at introducing a more personal scale. Rather than flooding a room with uniform brightness, they create inviting pools of light around dining, seating and relaxation areas.

A carefully chosen lampshade can be as important as the lamp itself. Fabric, colour, texture and proportion all influence the character of a fitting and the light it casts. Softly diffused shades offer a different mood from more directional metal designs. Bespoke lighting offers an opportunity to express a venue’s individual identity. Shades can echo upholstery and curtains, while lamp bases and metal finishes can complement brassware and other interior details. Scale matters too. Oversized pendants can become striking focal points, while smaller table lamps bring warmth to shelving, bars and intimate corners.

As spaces change throughout the day, lighting must adapt. A bright lunchtime restaurant may call for a softer atmosphere by evening, while a hotel lobby might move between workspace, meeting place and relaxed social setting. Dimmable fittings and carefully considered layers help operators make that transition effortlessly. Portable, rechargeable lamps also offer flexibility where restaurant and bar layouts change regularly. Durability, easy maintenance and energy efficiency are just as important as appearance. Modern LED lighting makes it possible to combine warm, inviting illumination with more considered energy use.

LIGTING

LUXURY CORDLESS LAMPS FROM QUINTIESSE Hospitality Interiors

uintiesse (part of the Elstead Lighting Group) are delighted to partner with Currey & Company from Atlanta, to offer a selection of 100 lighting products that have been specified for the 220-240V markets. Crafted with Currey’s signature attention to detail, these rechargeable cordless lamps featured combine premium materials such as marble, art glass and alabaster with refined finishes like oil rubbed bronze and brushed brass. Some models include a dedicated rechargeable lamp that has touch dimming features, while others use integrated LED and have built-in rechargeable batteries and a touch dimmer. This collaboration delivers a portable luxury light solution that blend timeless craftsmanship with modern

convenience, bringing light without limits to commercial spaces worldwide. To see this cordless lamp collection visit: Decorex, Stand G64 or HIX, Stand P16 or see these products and much more on the Quintiesse website. T: +44 (0) 1420 82377 www.quintiesse.com

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30/09/2026 10:10:30

HAMPSHIRE’S MOST EXCLUSIVE NEW DINING EXPERIENCE Estate Launches 10-Seat Chef’s Table

ambledon Wine Estate, the birthplace of English wine, has unveiled an intimate new 10seat Chef’s Table experience, offering guests a front-row seat to one of Hampshire’s most exciting culinary destinations. Following the success of its MICHELIN-recommended restaurant, the estate is opening its kitchen for a highly personalised dining experience led by Executive Chef Rob McCleary. Positioned alongside the pass and separated from the kitchen by a single sheet of glass, the Chef’s Table gives guests a behind-the-scenes view of the team in action while Rob personally plates, serves and introduces each course.

Designed for private groups of up to 10 guests, no two experiences will be the same. Menus are tailored to guests’ tastes and favourite cuisines, showcasing seasonal produce from Hambledon’s kitchen garden alongside ingredients sourced from local Hampshire suppliers. Guests can also opt for a £50 wine pairing featuring Hambledon’s awardwinning sparkling wines, alongside selections from a cellar curated by Berry Bros. & Rudd’s Mark Pardoe MW. With English wine tourism continuing to grow and consumers increasingly seeking immersive food and drink experiences, Hambledon’s new Chef’s Table offers a unique way to experience one of the country’s most historic wine estates.

HOTEL RESTAURANT M A G A Z I N E

PORTOBELLO RISTORANTE: A TASTE OF SOUTHERN ITALY IN THE HEART OF NOTTING HILL Where exceptional food, genuine hospitality and a passion for Italian tradition come together

here are some restaurants that serve wonderful food, and others that make you feel genuinely welcome from the moment you walk through the door. Every so often, you discover somewhere that manages to do both effortlessly. Portobello Ristorante Pizzeria, nestled in the heart of London’s fashionable Notting Hill, is certainly one of those places.

Our Sales Director and Publishing Director recently had the pleasure of visiting this charming Italian restaurant for lunch, and what followed was a thoroughly enjoyable experience filled with delicious food, exceptional service and a warmth that is becoming increasingly rare in today’s hospitality industry.

HOTEL RESTAURANT M A G A Z I N E A Warm Italian Welcome

From the moment we arrived, the atmosphere was wonderfully inviting. The staff were cheerful, attentive and full of personality, creating the sort of relaxed, happy environment that immediately puts guests at ease.

There was a genuine sense that everyone enjoyed being there, something that made our lunchtime visit all the more memorable. At the heart of this welcoming atmosphere is owner Andrea Ippolito, whose enthusiasm and pride in his restaurant were immediately apparent. Friendly, jovial and clearly passionate about what he has created, Andrea embodies everything we love about traditional Italian hospitality. Established in 2008 by Andrea and his wife, Portobello has become a much-loved part of the Notting Hill dining scene, building a loyal following through authentic southern Italian cooking and a personal approach to hospitality. After meeting Andrea, it was easy to understand why customers return. His pride in the restaurant is infectious, and the warmth of his team reflects the atmosphere he has worked so hard to create.

Food Prepared with Passion and Patience Of course, excellent hospitality is only part of the experience. The real test of any restaurant is what

arrives at the table, and Portobello certainly did not disappoint. We were treated to dishes from the restaurant’s daily specials menu, which showcased traditional Italian ingredients, careful preparation and a refreshing respect for uncomplicated, flavourful cooking. One of the highlights was the Parmigiana di Melanzane, a beautiful baked aubergine dish layered with tomato sauce, mozzarella, Parmesan cheese and basil. We learned that the aubergine had been lovingly slow-cooked for four hours, and the dedication behind its preparation was evident. Wonderfully tender, rich in flavour and beautifully comforting, it was a perfect example of how taking time over simple ingredients can produce something quite extraordinary. It was one of those dishes that reminds you why authentic Italian cooking is so universally loved. The mushroom dish, Funghi Ripieni, was another tempting offering from the specials menu, featuring Portobello mushrooms filled with roasted ham, Parma ham, mild salami, tomatoes, parsley breadcrumbs and mozzarella, accompanied by a Pecorino cheese cream. The menu itself reflected the kitchen’s love of generous flavours and traditional Italian combinations.

Continued page 16

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“Beautifully cooked, delicate and full of flavour - easily one of the highlights of our visit”

The Star of the Show: Sea Bream

For the main course, the Orata al Forno, a whole stone-baked sea bream served with potatoes, lemon, garlic and parsley, was simply fantastic. Beautifully cooked, the fish delivered the delicate flavour and freshness you would hope for from a traditional Mediterranean seafood dish. The accompanying potatoes were equally impressive, full of flavour and the perfect complement to the fish. Together, they created a dish that was satisfying without being heavy, allowing the quality of the ingredients to speak for themselves. It was easily one of the highlights of our visit and a dish we would happily return to enjoy again.

What stood out throughout our lunch was the care taken in the kitchen. Nothing felt rushed or unnecessarily complicated. Instead, the focus was on good ingredients, traditional methods and food prepared with genuine pride.

Hospitality That Makes the Difference

As publishers covering the hotel and restaurant industry, we understand that memorable dining experiences are about far more than what appears on the plate. Service can make or break a visit, and at Portobello, it was outstanding. The team struck that perfect balance between professionalism and friendliness. They were attentive without being intrusive, cheerful without being overbearing and genuinely enthusiastic about looking after their guests.

HOTEL RESTAURANT M A G A Z I N E Andrea himself added another dimension to the experience. His personality, humour and obvious pride in the restaurant created a wonderful connection between the kitchen, the team and the customers. It was refreshing to see an owner so personally invested in the experience of those dining in his restaurant. In an industry where staffing challenges and rising operating costs can sometimes affect the personal touches that make hospitality special, Portobello is a reminder of just how valuable those touches remain.

A Notting Hill Favourite with Staying Power

With nearly two decades of history behind it, Portobello has established itself as more than simply another Italian restaurant in London. Its reputation has been built on traditional southern Italian cuisine, carefully sourced ingredients and the kind of hospitality that encourages guests to return time and time again. The restaurant offers everything from handmade pasta and sourdough pizzas to seafood and classic Italian favourites. A covered terrace provides an inviting space for dining, while a private room caters for special occasions and gatherings. For those visiting during the week, the restaurant also advertises a two-course

lunchtime menu, offering an accessible way to experience its cooking. Yet what makes Portobello special cannot be captured by a menu alone. It is the combination of the food, the people and the personality behind the business that gives the restaurant its charm.

Our Verdict

Portobello Ristorante Pizzeria is a wonderful example of Italian hospitality at its very best. Our lunchtime visit was memorable for all the right reasons. From the exceptional sea bream and beautifully cooked potatoes to the wonderfully rich, slow-cooked aubergine, the food was prepared with care and delivered on flavour. But equally memorable was the welcome. The cheerful staff, relaxed atmosphere and Andrea’s genuine enthusiasm made us feel less like visitors reviewing a restaurant and more like guests being welcomed into a much-loved Italian home. For anyone visiting Notting Hill, whether for a leisurely lunch, a romantic dinner or an evening with friends, Portobello is certainly worth discovering. We arrived looking forward to a good Italian lunch and left thoroughly impressed by both the food and the people behind it. And in our view, that is exactly what great hospitality should be about.

Restaurant Details

Portobello Ristorante Pizzeria 7 Ladbroke Road, Notting Hill, London W11 3PA www.portobellolondon.co.uk 020 7221 1373 ales Director and Publishing Director Hotel And Restaurant Magazine

LISTER FARMHOUSE OPENS WITH 13 NEW BEDROOMS IN THE YORKSHIRE DALES

Thwaites has opened Lister Farmhouse

collection of 13 uniquely designed country bedrooms in Malham, North Yorkshire, following a transformation of part of one of the village’s 19th-century coaching inns. Set in the Yorkshire Dales, Lister Farmhouse joins The Lister Arms and Lister Barn as part of Thwaites’ wider Lister collection in Malham, giving guests a choice of farmhouse bedrooms, a traditional country inn and larger group accommodation. Room types at Lister Farmhouse include family rooms. Interiors were led by Jane Goff of Goff Associates, who also headed up the interior design at Langdale Chase on Lake Windermere. The 13 bedrooms have been individually designed to

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reflect the character of the building and surrounding landscape, with rich textures, bespoke furnishings and premium finishes. From Malham, guests can explore some of the Yorkshire Dales’ bestknown walking routes and landmarks, including Janet’s Foss, Gordale Scar, Malham Tarn and Malham Cove. The restoration also included the installation of air-conditioning, a practical addition for summer stays after days spent walking in the Dales. Thwaites has also appointed a new executive head chef to oversee dining at The Lister Arms and The Buck village pub. The Lister Arms focuses on seasonal takes on classic dishes alongside daily-changing chalkboard specials, while The Buck serves home-cooked pub food and ales in a more casual setting for family lunches, walkers and post-hike drinks. Director of inns at Thwaites, Mick Horan, said: “This exciting project has diversified and bolstered the ways visitors and locals alike can enjoy the charming village of Malham. “It means that in the village you can now stay at our original inn, our spacious barn, or our brandnew farmhouse bedrooms. Malham welcomes such a wide range of visitors, so it was important to us to create versatility in our offering, with something for everyone.” On the interiors, executive chairman of Thwaites, Rick Bailey, said: “With a building of this age and significance, the design process was all about careful stewardship – a sensitive renovation that honours the past rather than overwrites it. By introducing rich textures, bespoke furnishings and premium finishes, we’ve been able to deliver a sense of understated elegance.

“We were also keen to incorporate notes of the neighbouring landscape; Lister Farmhouse so luckily stands in one of Yorkshire’s most stunning vistas. This is a thoughtful reimagining, and we’ve allowed place, heritage, and luxury to take centre-stage.” Rick Bailey added: “With nearly 220 years of hospitality behind us, projects like this one really show what we’re all about. “We’re big on craftsmanship, quality, innovation and warm hospitality, and the Lister Farmhouse is only one part of our continued investment across Thwaites. One renovation at a time, we’re highlighting the country’s irreplaceable hospitality and hotel offering. We’re really excited about this opening, and we hope guests love it as much as we do.”

The Lister collection in Malham includes: • Lister Farmhouse: 13 newly renovated country bedrooms, with a variety of room types including family rooms • The Lister Arms: a traditional country inn with a pub and charming bedrooms • Lister Barn: larger accommodation for groups and guests with dogs, with a communal gathering space Room rates for the Lister Farmhouse start at £185 B&B per night in low season and £230 in high season. For more information or to book, visit the website here: www.listerarms.co.uk

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HOTEL CAFÉ ROYAL LAUNCHES LONDON’S MOST LITERARY AFTERNOON TEA Celebrating Literary Greats Wilde

aunched 8th September 2026, to coincide with International Literacy Day, Hotel Café Royal is bringing three of its most celebrated literary guests - Oscar Wilde, Virginia Woolf and John le Carré - to the table with the launch of London’s Most Literary Afternoon Tea. For more than 150 years, Café Royal has been a meeting place for London’s literary and cultural world. Wilde was a regular at the Grill, where he famously held court at his corner table;

Woolf dined there with Clive Bell and members of the Bloomsbury circle; and decades later, le Carré was inducted into the Detection Club at the hotel in a candlelit ceremony presided over by a scarlet-cloaked president, with a skull named Eric. Drawing on this rich literary heritage, the new afternoon tea brings together celebrated authors, iconic books and unforgettable characters. Inspired by works including The Picture of Dorian Gray, Mrs Dalloway and Tinker

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Tailor Soldier Spy, Head Pastry Chef Maxence Blondelle translates prose, plot and personality into an imaginative collection of pâtisserie and savouries. At the heart of the experience is an exclusive partnership with Hatchards, the UK’s oldest bookshop, extending the literary journey beyond the table. Guests can browse and purchase editions of the featured books, from classic and contemporary editions to rare first editions by Oscar Wilde, Virginia Woolf and John le Carré, creating a unique meeting of literature and gastronomy. Served in the historic Café Royal Grill, London’s Most Literary Afternoon Tea offers a new way to experience the stories, characters and creative world that have long been part of the fabric of Café Royal – further brought to life by florist Jamie Aston’s stunning literary-inspired floral installation in the Grill’s foyer. The pâtisserie collection sees three of the authors’ most iconic works brought to life. Mrs Dalloway’s Hat takes inspiration from Clarissa Dalloway, with a delicate floral design combining vanilla sablé, vanilla-hazelnut mousse, orange marmalade and hazelnut praline. Inspired by The Picture of Dorian Gray, Dorian’s Gilded Mirror explores eternal beauty, decadence and hidden truths. A lustrous plum glaze and shimmering gold chocolate conceal an indulgent center of honey mousse, spiced plum and delicate almond sponge. The Secret Letter, based upon the world of Tinker Tailor Soldier Spy, evokes clandestine correspondence with Earl Grey tea

mousse, Pink Lady apple compote, cheesecake sablé and buttery streusel. Literary references continue throughout the savoury selection, with each piece inspired by a former Café Royal patron. Rudyard Kipling informs a Coronation Chicken sandwich; W. B. Yeats inspires smoked salmon, horseradish crème fraîche and rye sourdough; and George Bernard Shaw’s vegetarianism is reflected in free-range egg mayonnaise and mustard cress. Wilde’s influence returns with an English cucumber sandwich, elderflower-pickled shallots and cultured cream cheese, a nod to The Importance of Being Earnest. A seasonal savoury of aged, cured ham, truffle mascarpone and marinated fig completes the selection, reflecting the beauty and indulgence Wilde relished. Freshly baked Bloomsbury Scones, served with strawberry preserve and seasonal fig jam, offer another nod to Woolf and the Bloomsbury Group. JING Darjeeling Empyrean is recommended with the savouries, while JING TEA’s Jin Xuan Milk Oolong accompanies the pâtisserie. The experience concludes with The Final Chapter: three edible books designed to be shared, bringing Wilde, Woolf and le Carré together in a literary finale of 68% dark chocolate mousse, vanilla salted caramel, vanilla crémeux and crisp sponge. In a city that rarely slows down, Café Royal has always been a place to sit, talk and linger. London’s Most Literary Afternoon Tea continues that tradition, inviting guests to pause, share a table and experience a little of the literary history that has unfolded within these walls. London’s Most Literary Afternoon Tea at Café Royal Grill launches on 8th September 2026, to coincide with International Literacy Day. Bookings can be made here, the Literary Afternoon Tea is £85 per person, £95 with a glass of champagne.

TECHNOLOGY

SMARTER HOSPITALITY How Technology Is Transforming The Guest Experience

rom effortless check-ins and connected booking platforms to smarter payments and restaurant systems, technology is quietly reshaping the way hospitality operates. The most successful hospitality technology is often the technology guests barely notice. A restaurant reservation made in moments, a seamless hotel arrival or a payment completed without delay can each contribute to a visit that feels wonderfully effortless. Behind these seemingly simple interactions sits an increasingly connected world of booking engines, property management systems, point-of-sale platforms and operational tools. For hotels and restaurants, the challenge is no longer simply embracing technology, but selecting solutions that genuinely make service better. When systems communicate, the benefits reach far beyond convenience. Reservations can flow directly into hotel management platforms, while restaurant bookings and sales data can offer a clearer understanding of demand, table performance and guest preferences.

TECHNOLOGY A more seamless guest journey

Guests have become accustomed to digitalconvenience in everyday life, and hospitality is no exception. Mobile-friendly booking, digital check-in, contactless payments and online communication can remove unnecessary friction at every stage of a visit. Yet the objective should never be to replace the warmth of personal service. By simplifying repetitive tasks and reducing administration, well-chosen technology can give teams more freedom to do what they do best: welcome, anticipate and look after guests.

Working quietly behind the scenes

Some of the most useful technology never reaches the guest directly. Kitchen display systems improve communication between front and back of house; stock platforms support purchasing; and hotel systems help coordinate housekeeping, maintenance and room availability. Every smoother process has the potential to improve the experience guests receive.

Turning information into insight

From occupancy and booking patterns to popular dishes, stock levels and average spend, connected systems can turn everyday activity into valuable insight. For operators, this means making more informed decisions about everything from staffing and purchasing to revenue opportunities and waste reduction.

The value of personalisation

Used thoughtfully, guest information can help teams recognise returning visitors, understand preferences and tailor communications or service. The most effective approach combines the intelligence of digital systems with the judgement and attention of experienced hospitality professionals.

Choosing technology that lasts

Integration, reliability and ease of use should be central to any investment. Multiple disconnected platforms can add complexity rather than remove it, while dependable supplier support and strong security are essential when service cannot afford to stop.

TECHNOLOGY

PICASSO DIGITAL BRINGS LIGHTHOUSE PRICING OPTIMIZATION INTO THE PMS Picasso Digital may still be a relatively unfamiliar name to many UK hoteliers, but in Scandinavia it is a household name

eveloped by, the Danish hotel software company AK Techotel, Picasso Digital has been used by hotels and restaurants for more than 20 years and has grown into a comprehensive platform for hotel operations. Now AK Techotel is adding another capability to the system through a new integration between Picasso Digital and Lighthouse Pricing Optimization. The integration is designed to make revenue management more accessible without adding anothe time-consuming process to the hotel’s daily routine. Picasso Digital shares the hotel’s historical pricing and availability data with Lighthouse. This is combined with Lighthouse’s market data, including competitor rates and demand, to produce pricing recommendations, which are then returned directly to and presented in Picasso Digital. Rather than just presenting a new price, Lighthouse also gives hoteliers insight into the factors behind its recommendation. This means that pricing can be automated while the hotel remains in control of its strategy. Approved rates can be distributed from Picasso Digital via YieldPlanet to the hotel’s online sales channels. This removes much of the manual work involved in checking the market, calculating rates and updating prices across different channels.

The integration is a natural extension of the thinking behind Picasso Digital. AK Techotel has a substantial inhouse development team continually working on new functionality for Picasso Digital, and the system covers an impressive range of hotel and restaurant operations with a strong focus on automation and digitalization. Integrations to other tools builds upon this to cover the needs of everything from big hotel chains to small bed ‘n breakfasts. For UK hotels, the Lighthouse partnership provides an interesting introduction to a PMS that, while still establishing its name in the UK, is already widely used in its Scandinavian home market. Picasso Digital customers can currently receive 25% off their first year of the Lighthouse Starter plan, and a free trial is also available. To find out more about Picasso Digital, the Lighthouse integration or the special offer, contact Alistair Brown at AK Techotel UK on +44 7932 705254. AK Techotel Ltd. 443 Halifax Road, Hove Edge Brighouse, West Yorkshire HD6 2PE

Get in touch for a quote:

Ireland: +353 96 22907 UK: Alistair +44 7932 705254

21% higher revenue on average and up to 50× ROI

The right price - every time!

Picasso Digital is now integrated with Lighthouse Pricing Optimization. Accurate pricing recommendations based on competitor rates, demand and events.

This is how the connection to Picasso Digital works: 1 Picasso shares data Years of pricing and availability data are sent from Picasso to Lighthouse, providing the foundation for accurate pricing recommendations.

3 Lighthouse reads market

Picasso updates rates

Lighthouse analyses competitor rates and market demand, then automatically sends pricing recommendations back to Picasso.

Picasso sends the new rates directly to YieldPlanet and your OTAs – no spreadsheets, no manual updates.

Connect Picasso with Lighthouse and turn competitor rates, demand data and years of your own performance data into automatically updated prices – sent directly to your OTAs. Save time, optimise your rates and maximise your revenue.

Curious to know more?

Give us a call and lets talk about how Picasso Digital and Lighthouse Pricing Optimization can enhance your business.

+44 7932 705254

AK Techotel Ltd. | 443 Halifax Road Hove Edge | Brighouse, West Yorkshire HD6 2PE

Picasso Digital A cloud based All-InOne hotel solution

LANGDALE CHASE NAMED AMONG THE UK’S ‘BEST HOTELS’ IN CONDÉ NAST TRAVELLER READERS’ CHOICE AWARDS 2026 The Lake District hotel ranks No. 30 in the prestigious annual awards

A Five Red Star Lake District hotel Langdale Chase, part of the Thwaites collection of inns and hotels, has been named among the UK’s best hotels in the Condé Nast Traveller Readers’ Choice Awards 2026, ranking No. 30 in this year’s list. The annual Readers’ Choice Awards celebrate the hotels, destinations and

travel experiences most highly rated by Condé Nast Traveller’s readers, with the results based on votes from the publication’s UK readership. Langdale Chase’s inclusion sees the hotel once again recognised by travellers among the country’s leading places to stay. Situated on the banks of Lake Windermere, Langdale Chase has

HOTEL RESTAURANT M A G A Z I N E become one of the Lake District’s most recognised luxury hotels following its multi-million-pound restoration and reopening in 2023. The latest accolade follows a series of national recognitions for the hotel, including being named in The Sunday Times’ 50 Best Places to Stay 2026 and as one of The Telegraph’s 250 Best Hotels in the UK, where it was also awarded one of just 18 Regional Star accolades, as well as being award AA Inspectors’ Choice 5 Red Stars for 2026 – 2027. Rick Bailey, executive chairman of Thwaites, comments: “It means a great deal to see Langdale Chase recognised in the Condé Nast Traveller Readers’ Choice Awards, particularly because this recognition comes directly from the people who have stayed with us. The team puts an enormous amount into making every visit special, so to see Langdale Chase ranked among the UK’s best hotels is something we are incredibly proud of”. Set directly on the shores of Windermere, the 30-room Grade II listed property has seven spacious suites, five dog-friendly rooms, a two AA Rosette restaurant, art deco-style bar and cinema room.

Guests can also make the most of its lakeside setting through paddle boarding, guided hiking and wild swimming, alongside sailings aboard Albatros, the hotel’s beautifully restored 1920s motor yacht.

HOTEL RESTAURANT M A G A Z I N E

MILLENNIUM HOTEL PARIS CDG REFURBISHMENT NEWS Millennium hotel paris charles de gaulle begins a new chapter

Millennium Hotel Paris Charles de Gaulle has today announced a comprehensive, multi-phase refurbishment of the property, marking the return of one of the original landmark hotels at Paris Charles de Gaulle Airport. The programme will see the hotel’s bedrooms, restaurant and bar areas, and Meetings & Events spaces reimagined, with the full bedroom refurbishment expected to complete by the end of spring 2027. The refurbishment is being delivered across four phases. The first phase, covering one full floor, began on 25th May and will conclude in September,

while the second phase commenced on 1st September. The remaining phases will continue progressively through to spring 2027, when the full bedroom refurbishment is expected to be complete. As part of the transformation, the hotel will introduce a new Superior Room category, designed for travellers seeking a more refined and elegant stay, while Club Rooms will be renamed as Millennium Club. All guest rooms will be furnished with Hypnos beds and will combine contemporary comfort with timeless style through refreshed interiors,

HOTEL RESTAURANT M A G A Z I N E intuitive layouts and carefully selected finishes. The design will place particular emphasis on space, light and functionality, creating a comfortable and welcoming environment for every stay. Enhanced in-room features will include ergonomic workspaces, high-speed internet connectivity and smart storage solutions, catering equally to extended leisure stays and the needs of modern business travellers. Bathrooms throughout the hotel are also being redesigned with modern materials, contemporary finishes and upgraded fittings.

The return of a landmark airport hotel The refurbishment of Millennium Hotel Paris Charles de Gaulle is much more than a renovation; it represents the revival of one of the original leading hotels at Paris Charles de Gaulle Airport. When it first opened - the hotel was recognised as a key international

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property in the airport area, welcoming airline crews, business travellers, international groups and leisure guests. Today, the hotel will reconnect with this heritage while creating a more modern, comfortable and relevant hotel for a new generation of airport travellers Vella Ramasawmy, Senior Vice President Operations, United Kingdom and Europe, Millennium Hotels and Resorts, said: “Millennium Hotel Paris Charles de Gaulle has always held a special place in our portfolio as one of the original hotels to welcome travellers to the airport. This refurbishment is about honouring that legacy while creating a property that truly meets the expectations of today’s traveller, from the introduction of our new Superior Room category to the elevated finishes across every Millennium Club room. As we look ahead to spring 2027, this is one of the most exciting transformations underway across our European portfolio.”

HOTEL RESTAURANT M A G A Z I N E

THE COAL SHED CELEBRATES 15 YEARS OF BEEF & FIRE With Three Courses for £35 at 2011 Prices!

his October, The Coal Shed celebrates its 15th anniversary by turning back the clock and bringing some of its best-loved original dishes back to the table. Available at The Coal Shed Brighton and The Coal Shed London from 12th–25th October 2026, the

limited-edition anniversary menu offers three courses for just £35 per person. Inspired by the restaurant’s original 2011 prices, it gives diners a saving of almost 50% compared with ordering comparable dishes from today’s à la carte menu.

HOTEL RESTAURANT M A G A Z I N E

The three-course anniversary menu brings back BBQ Jacob’s Ladder, the much-loved original starter, followed by Dry Aged Chateaubriand, served with The Coal Shed’s classic beef dripping chips and peppercorn sauces. The celebration finishes on a suitably nostalgic note with Sticky Toffee Pudding topped with beef fat caramel and vanilla ice cream. For those wishing to make an occasion of it, an optional three-glass wine pairing is available for an additional £35 per person, with each wine selected to complement the starter, main and dessert.

The Coal Shed first opened in Brighton in 2011 with a simple philosophy: source exceptional ingredients and cook them expertly over fire. Fifteen years later, that approach remains at the heart of the restaurant, with sites in both Brighton and London continuing to celebrate high-quality meat, seafood and seasonal produce cooked over coal. The anniversary menu revisits the dishes that helped define The Coal Shed’s early years, from the rich, slow-cooked BBQ Jacob’s Ladder to its signature Chateaubriand and beef dripping chips. Raz Helalat, founder of The Coal Shed, says: “When we opened The Coal Shed in Brighton in 2011, everything centred around great produce, fire and generous hospitality. Fifteen years later, those values haven’t changed. This menu gives us the chance to bring back some of the dishes our earliest guests still remember, at a price inspired by where it all began. It’s our way of celebrating the people, suppliers and guests who have been part of the journey.” In Brighton, the anniversary menu will run alongside OctoberBEST, joining the city-wide celebration of Brighton’s restaurant scene. The London restaurant will serve the same menu simultaneously, bringing the 15-year story to both cities. The 15 Years of Beef & Fire anniversary menu will be available at The Coal Shed Brighton and The Coal Shed London from Monday 12th to Sunday 25th October 2026, priced at £35 per person for three courses.

HOTEL RESTAURANT M A G A Z I N E

H10 HOTELS INTEGRATES H10 PLAYA MELONERAS INTO ITS PREMIUM H10 HORIZONS COLLECTION BRAND FOLLOWING ITS RENOVATION H10 Hotels has completed the renovation of one of its most iconic properties in the Canary Islands, H10 Playa Meloneras Horizons Collection

ollowing an ambitious three-year renovation project, the five-star resort has undergone a complete transformation of its facilities and an update to its offering. These improvements, together with the evolution of its service standards, have enabled the property to become part of H10 Horizons Collection, H10 Hotels’ exclusive five-star premium holiday brand in Spain.

The project has included the refurbishment of the communal areas, all 373 rooms and suites, the addition of two new à la carte restaurants, the modernisation of the sports facilities and the enhancement of the exclusive Privilege service.

Open, nature-connected common areas

One of the cornerstones of the renovation project has been the conceptual redesign of the common areas, aimed at creating more open, spacious and versatile spaces. The main lobby has undergone a complete redesign with a contemporary, light-filled feel, featuring natural materials such as wood, a carefully curated selection of new decorative elements and integrated greenery that emphasises the building’s direct

HOTEL RESTAURANT M A G A Z I N E

connection with its island surroundings. In the reception area, the hotel welcomes its guests with a special complimentary treat of their choice – either rosé prosecco or ice tea – served alongside a selection of snacks.

Renovated Rooms

The rooms, completely renovated, feature an Atlantic-inspired design where light tones predominate, materials with natural textures such as wood and a functional layout geared towards relaxation. Equipped with Smart TV with Chromecast, complimentary Nespresso machine, minibar and sustainable amenities by the Rituals brand, the rooms reflect the high standards of the H10 Horizons Collection brand. This new category translates into even more personalised guest service, encompassing everything from pool concierge service in the swimming pool areas to special touches ranging from chocolates upon arrival to analog cameras to immortalise the stay.

A culinary offering with new signature and themed venues The culinary offering has become one of the key differentiating features of this new chapter for the resort, consolidating one of the most comprehensive and varied fine dining options in the Meloneras destination. The main new addition is two new à la carte restaurants specialising in international cuisine: • Il Trastevere: a venue focused on traditional Italian cuisine, featuring an artisan pizza oven. • Sakura: focusing on Japanese haute cuisine, with teppanyaki show cooking where dishes are prepared to order.

The Privilege experience For guests seeking a higher level of privacy and bespoke service, the resort has significantly expanded its “Privilege, Exclusive Rooms and Services” concept. This proposal includes superior rooms and exclusive facilities within the resort, notably a heated swimming pool with panoramic sea views and the Privilege Lounge, designed as a relaxation area offering a continuous service of drinks, snacks, daily newspapers and a workspace.

Il Trastevere

Sakura

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HOTEL RESTAURANT M A G A Z I N E

These new openings complement a diverse gastronomic offering centred around the revamped Tamadaba buffet restaurant, which features live cooking stations, separate themed areas and an outdoor terrace. Also part of the offering is Gaudí, a creative signature à la carte restaurant with sea views; and Naturalia & La Brasserie, located beside the pool overlooking the ocean, which offers a fresh and light lunch menu before transforming into a brasserie-style restaurant featuring market-fresh produce in the evenings. This extensive offering makes H10 Playa Meloneras Horizons Collection one of the leading hotels in Gran Canaria in terms of gastronomy.

Gaudí Restaurant

Wellness, events and meetings

Meanwhile, the wellness offering is centred around the Despacio Spa Centre, the hotel’s wellness facility, equipped with a dynamic pool, aqua massage beds, contrast shower circuit, jacuzzi, sauna and Turkish bath. The centre also features a relaxation area, private treatment rooms for massages and facial and body treatments, and a gym with state-of-the-art equipment. In addition, for the MICE segment and events, H10 Playa Meloneras Horizons Collection has three fully equipped, versatile meeting rooms featuring state-of-the-art audiovisual technology. With this renovation, H10 Hotels has not only taken a qualitative leap forward in its portfolio in the Canary Islands, but also established H10 Playa Meloneras Horizons Collection as a premium benchmark in southern Gran Canaria, where design, gourmet cuisine and personalised service define a distinctive holiday offering.

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FURNITURE

DESIGNED TO LAST: THE ROLE OF FURNITURE IN HOSPITALITY Where comfort, character and enduring design meet

urniture is one of the defining elements of a hospitality interior. Far more than simply filling a space, it helps shape the atmosphere of a hotel or restaurant, influencing how guests relax, dine and experience their surroundings. From an inviting armchair in a hotel lobby to a beautifully upholstered banquette in a restaurant, carefully selected pieces bring together comfort, character and practicality. The most successful interiors strike a thoughtful balance between visual appeal and the demands of everyday hospitality. A restaurant chair must be as comfortable at the end of a leisurely dinner as it is at the beginning. A lobby sofa should encourage guests to settle in, while bedroom furniture needs to provide useful storage without overwhelming the room. As venues develop increasingly individual identities, furniture is also becoming an important expression of personality. Sculptural seating, tactile upholstery and considered finishes can introduce colour, texture and a distinctive sense of place.

FURNITURE Bespoke furniture offers an opportunity to tailor every detail to a particular project. From dimensions and fabrics to finishes and upholstery, made-to-measure pieces can make the most of available space while supporting a venue’s wider design vision. A custom banquette can maximise restaurant seating without sacrificing comfort, while fitted bedroom furniture can provide valuable storage and maintain a calm, uncluttered appearance.

Comfort remains at the heart of the experience. In hotel lounges, a considered combination of sofas, occasional chairs and tables can create relaxed spaces for working, meeting or simply unwinding. Furniture in hospitality must work considerably harder than it does in the home. Frames, surfaces and fabrics need to withstand regular use while remaining attractive and easy to maintain. Quality construction and durable finishes are therefore essential considerations.

Longevity also has an important role to play in sustainability. Well-made pieces that can be repaired, reupholstered or refinished offer the opportunity to refresh an interior without replacing everything. Sometimes a new fabric is all it takes to give a familiar piece a new lease of life. The same principles extend outdoors, where terraces, courtyards and rooftop bars call for furniture that can withstand changing conditions while offering the style and comfort guests expect indoors. Ultimately, the best hospitality furniture does more than complete a room. It becomes part of the experience guests remember. Because great design is not only something guests see. It is something they feel, from the moment they take a seat.

HOTEL RESTAURANT M A G A Z I N E

MOLLIE’S ACHIEVES FOUR-STAR STATUS ACROSS ENTIRE HOTEL PORTFOLIO The recent accreditation of Mollie’s Manchester by VisitEngland

ollie’s has achieved four-star status across its entire hotel portfolio, following the recent accreditation of Mollie’s Manchester by VisitEngland.

The Manchester award means that all Mollie’s locations are now officially four-star accredited, marking a significant milestone for the growing hotel and diner brand and recognising the consistent quality of its guest experience across the portfolio.

HOTEL RESTAURANT M A G A Z I N E Mollie’s is a contemporary hotel, diner and bar brand with locations in Oxfordshire, Bristol and Manchester. Known for its considered design, welcoming service and relaxed approach to hospitality, Mollie’s brings together stays, dining and social spaces under one roof. Mollie’s Manchester is the brand’s first city-centre location, bringing Mollie’s

to the heart of Manchester with stylish bedrooms alongside its diner and bar, Studio IV. The Manchester accreditation means guests can now expect a recognised four-star standard across all three Mollie’s destinations, from its original Oxfordshire location to Bristol and its city-centre Manchester hotel.

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HOTEL RESTAURANT M A G A Z I N E

THE CRAZY GOOSE RELAUNCHES AS BRIGHTON’S FIRST DEDICATED CHARCOAL ROTISSERIE The Crazy Goose Puts Charcoal Rotisserie Chicken Centre Stage with New Revamped Menu

ifteen years after The Coal Shed first fired up the grill at 8 Boyce’s Street, the site’s latest chapter sees The Crazy Goose relaunches with a menu built around the bird; with the first taste arriving through ‘Birds & Bubbles’, a limited-run sharing menu for OctoberBEST.

The Crazy Goose is relaunching with a menu built around a single hero dish: whole chickens marinated for 48 hours and turned slowly over open coals. The signature Crazy Chicken is served with burnt guindilla chillies and garlic toum, available as a half bird (£20) or a whole bird for two to share (£40), or as a complete meal with flatbread, house

HOTEL RESTAURANT M A G A Z I N E pickles, toum and fries at £29 and £58. The full menu launches this week. Razak Helalat, founder of Black Rock Restaurant Group, said: “Fifteen years ago, we built this business around cooking over fire and sourcing the best dry-aged beef in the country, when nobody else was doing either. We’ve put everything we learnt from that into chickens, in the same building where The Coal Shed started. This is where the bird takes a turn. What we love about chicken is how many occasions it stretches across. It’s a table of six sharing on a Friday night, it’s a family roast on a Sunday, and it’s one person eating well on their own midweek. Very few things on a menu do all three.”

Birds & Bubbles: the first taste, for OctoberBEST

The rotisserie makes its public debut during OctoberBEST, Brighton’s month-long celebration of the city’s restaurants, with ‘Birds & Bubbles’; a limited-edition sharing menu running Monday to Friday, 12–25 October, between 12pm and 5pm. Priced at £30 per person for a minimum of two guests, the feast opens with seasonal house pickles, flatbread with sesame brown butter and black chickpea hummus with caramelised miso onions and coconut yoghurt. At the centre of the table is a whole Crazy Chicken with burnt guindillas, padrón peppers and garlic toum, served alongside crispy fried potatoes with aji verde, charred hispi cabbage with sesame butter and pistachio dukkah, and an autumn tomato salad with chilli crunch and mint. Blackberry, bay leaf and crushed meringue soft serve finishes. A three-glass Bubbles Flight is available to add for £30; English rosé brut, Catalonian Cava and Piedmont Moscato d’Asti, each matched to a stage of the menu. Booking is open now at thecrazygoose.co.uk.

Beyond the bird

The wider menu is built for sharing around the rotisserie: snacks and spreads including whipped feta with Persian pistachios and chilli oil; skewers, kofta and wood-fired halloumi from the fire; and sides such as charred tender stem with whipped tahini and fries seasoned with chicken salt. A pomegranate-glazed rotisserie lamb shoulder for two (£60) runs Friday to Sunday, and two set sharing menus are offered at £27.50 and £37.50 per person. On Sundays the rotisserie turns to a traditional roast, with whole and half Crazy Chicken, rotisserie lamb shoulder, a vegan roast cauliflower steak and a kids’ roast, all served with crispy smashed potatoes, seasonal vegetables and roasting-tray gravy. Kim Woodward, Group Head Chef at Black Rock Restaurant Group, said: “The 48-hour marinade gives the chicken time to absorb all those flavours, while the charcoal adds a deep smokiness and beautifully charred skin. Rotisserie cooking may look simple but getting it consistently right takes real skill. It’s all about controlling the heat and keeping the bird turning evenly to achieve juice meat with crisp, caramelised skin.”

HOTEL RESTAURANT M A G A Z I N E

PATINA TIANJIN PARTNERS WITH OSCAR WANG FOR BRAND DEBUT IN CHINA

Multidisciplinary artist to create site-specific artwork and lifestyle merchandise

ocated at the Italian Style Area, Patina Tianjin is proud to announce a creative partnership with multidisciplinary artist Oscar Wang ahead of the hotel’s opening in late 2026. Inspired by Wang’s deeply personal connection to Tianjin, the collaboration will see the creation of an exclusive site-specific artwork which is inspired by the hotel’s historic architecture and unique character, and a signature collection of lifestyle merchandise.

A Fresh Perspective

Oscar Wang works at the intersection of traditional Eastern philosophy and contemporary design. Having trained at Chelsea College of Arts, Wang’s perspective bridges Eastern and Western influences. His design sensibility has drawn some of the world’s most well-known brands to work with him: Tiffany & Co., for a piece marking the brand’s 180-year legacy through Chinese craftsmanship; Fendi, who selected him as one of six designers worldwide to reimagine the Peekaboo bag; Louis Vuitton and New Balance, among others. Through his ability to translate cultural narratives into compelling contemporary expressions, Wang offers a new way of seeing Tianjin, revealing layers of history, memory and identity of the city through his lens.

A Family Story Reimagined Through Art Wang’s connection to Tianjin is personal. Right next to Patina Tianjin’s Eastern Courtyard stands the old Telephone Bureau No. 4, a building

HOTEL RESTAURANT M A G A Z I N E chapter unfold within the city, offered a rare opportunity to reflect on the relationship between memory, place and time. This resonates deeply with my creative philosophy and with Patina’s belief that culture is not something preserved in stillness, but something continually enriched through people, experiences and the passage of generations. I am honoured to bring this personal connection to life through contemporary art pieces at Patina Tianjin, weaving together the layers of the past with the present, and creating a space where history, art and human experience come together in an enduring dialogue.”

with a direct link to his own family. Wang’s great grandfather, Zhang Ziqi, once worked there — generations before Wang would return and reimagine that same ground through his art. “China’s creative landscape is evolving at an extraordinary pace,” says Roland Fasel, President, Capella Hotel Group. “After Maldives and Osaka, Patina continues to grow with purpose and intention, and Tianjin is a natural next step for a transformative luxury brand shaped by art, music and design. A new generation is shaping culture with boldness, and we want to create space for their perspectives. Oscar Wang’s personal connection with the city brings real depth to our partnership and our first Patina in China, and we invite like-minded travellers to experience the city through the voices that continue to shape it today.” Oscar Wang adds, “Stepping inside the Former Telephone Bureau No. 4 was a deeply personal and evocative experience. To encounter a place so closely connected to my family’s history, while witnessing its new

Located in the bustling Hebei District, Patina Tianjin spans 18,000 square metres across 17 heritage buildings dating back to 1902, offering 143 luxury guest rooms with courtyard views through Italianate windows. The partnership reflects Patina Tianjin’s ambition to be more than a gateway to the city — a platform for the people, ideas and creative voices shaping it by way of long-term relationships with contemporary cultural figures such as Oscar Wang.

CATERING EQUIPMENT

BEHIND EVERY GREAT SERVICE The equipment powering today’s hotel and restaurant kitchens

ehind every memorable dining experience is a busy kitchen, where skilled teams and dependable equipment work together to bring each dish to the table. While guests rarely glimpse what happens behind the scenes, the tools used throughout service play an essential role in the quality and consistency they enjoy. From the first breakfast orders to the final evening covers, commercial kitchens demand performance, precision and reliability. For chefs and operators alike, choosing the right equipment is about creating a space that works as hard as the team within it. At the heart of the kitchen, ovens, ranges, grills and fryers support the rhythm of service, while reliable refrigeration and freezing systems keep ingredients safely stored and ready to use. Food preparation equipment can save valuable time during busy periods, and efficient warewashing systems help ensure that plates, glassware and utensils are ready when needed. Together, these essentials allow teams to focus on what matters most: preparing and presenting food to a consistently high standard.

CATERING EQUIPTMENT Efficiency In The Kitchen

With operating costs remaining an importantconsideration, energy and water efficiency are increasingly shaping the way hospitality businesses invest in their kitchens. Modern equipment can offer accurate temperature control, programmable cooking settings, faster cycles and energy-saving features, helping teams achieve dependable results while keeping running costs in mind. Thoughtful kitchen design is just as important as the equipment itself. From storage and preparation to cooking, service and washing, every area needs to work together to create a practical and efficient flow. In smaller kitchens, versatile, multifunctional appliances can make particularly good use of the available space.

Built For The Long Term

Reliability and durability are essential in an environment where every minute counts. An unexpected equipment failure during a busy service can affect the entire kitchen, making build quality, routine maintenance and dependable after-sales support important considerations when selecting new appliances. Investing in the right equipment is ultimately about more than fitting out a kitchen. It is about supporting the people who work within it, maintaining consistent standards and creating an operation that is ready for the demands of each service. Because while guests may never see the equipment behind the kitchen door, its performance can make all the difference to what arrives at the table.

HOTEL RESTAURANT M A G A Z I N E

RUBY HOTELS LANDS IN FRANCE WITH A MARSEILLE OPENING A design-led destination in the heart of the city, inspired by Marseille’s Mediterranean spirit and rebellious creativity

uby, an urban lifestyle hotel and part of IHG Hotels & Resorts, opens Ruby Lilou in Marseille, marking the brand’s debut in France. Opening alongside Ruby Workspaces in France, Ruby Yani introduces Ruby Workspaces to the French market. Inspired by Marseille’s distinctive blend of Mediterranean ease and rebellious creativity, Ruby Lilou reflects the brand’s signature approach to creating hotels deeply connected to their destination.

Set between the historic Vieux Port and the creative energy of La Joliette, the new hotel pairs thoughtful design with laid-back social spaces, a sundrenched rooftop terrace, and the warm, easy-going spirit that defines a stay with Ruby. Located just moments from charming Le Panier, Marseille’s oldest quarter, Ruby Lilou places guests at the heart of one of the city’s most exciting districts. The hotel offers easy access to cultural landmarks, the waterfront and the city’s thriving

HOTEL RESTAURANT M A G A Z I N E business district. With vibrant cafes and the harbour in close proximity, Ruby Lilou is perfectly placed for exploring Marseille’s art, culture and Mediterranean lifestyle, or heading to the Calanques for a sun-drenched escape. Joliette metro station is just a three-minute walk away, Marseille Saint-Charles railway station can be reached in five minutes by metro, and Marseille Provence Airport is approximately 45 minutes away by public transport. Michael Struck, Founder and CEO of Ruby Group, said: “Opening Ruby Lilou marks an important milestone for us as we debut the Ruby brand in France. Marseille is a city with a strong sense of identity, creativity, and authenticity, making it a natural fit for Ruby. Together with Ruby Yani Workspaces, we have created a destination that reflects the character of the city while offering guests, workspace members and locals a place to stay, work and connect. We are excited to become part of Marseille’s vibrant community and look forward to welcoming many guests.” Lauren Krostue, Vice President, Global Brand Management, Ruby, said: “Marseille is a city that thrives on contrast, where heritage meets creativity, and laid-back Mediterranean living sits alongside a bold independent spirit. With Ruby Lilou, we wanted to capture that unique energy, creating a place that feels deeply rooted in its surroundings while offering the thoughtful design, comfort and character guests expect from Ruby.”

La Belle Re-Belle

Marseille has always followed its own rhythm. As France’s oldest city and largest port, it has been shaped by centuries of movement, cultural exchange and creative reinvention. While the nearby Côte d’Azur is known for polished glamour, Marseille has built its identity on raw harbour energy and the easy warmth of Provence. That spirit inspired the design of Ruby Lilou. Soft tones drawn from lavender fields, sun-bleached stone and the Mediterranean Sea are layered with graphic patterns, bold colours and unexpected references to the city’s rebellious creative culture. The result is a hotel that feels unmistakably Marseille while staying true to Ruby’s character-rich, design-led approach. Ruby Lilou features 237 rooms across the Nest, Cosy, Lovely and Wow categories, combining intelligent use of space with premium comfort. Inspired by luxury yacht design, every room offers oversized beds, walk-in rainfall showers, blackout curtains and carefully curated interiors that reflect Marseille’s maritime heritage and creative spirit.

Ruby Lilou reflects the brand’s focus on soulful, city-centre stays for cosmopolitan, lifestyle-focused travellers, combining central locations, distinctive design and seamless, techenabled experiences. Music is woven throughout the experience, from curated sound programmes to live acts in the evening and in-room Marshall amplifiers and Bluetooth speakers,

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connecting guests more closely to the city’s creative culture. At the heart of the hotel is Ruby’s signature 24/7 bar and café, serving barista coffee, local wines, cocktails and light bites in a relaxed setting throughout the day. Guests and locals alike can also enjoy the hotel’s 300 sqm rooftop terrace, offering panoramic views across Marseille towards the Mediterranean and providing a vibrant space to relax from morning until late into the evening.

Ruby Yani Workspace

Opening alongside Ruby Lilou, Ruby Yani introduces Ruby Workspaces to France for the first time. Operated by The Ruby Group, the new workspace concept offers more than 126 flexible workstations, private offices, meeting rooms, phone booths and thoughtfully designed communal areas, creating an inspiring environment for freelancers, entrepreneurs, businesses and hotel guests alike. Designed to

foster creativity, collaboration and connection, members also benefit from access to the hotel’s rooftop terrace, seamlessly combining hospitality, work and social experiences in one destination. Flexible membership options are available from EUR 60 per month, with day passes starting from EUR 30 and allow users to choose the workspaces that best suits their needs, whether for a single day, regular coworking or dedicated office space. Together, Ruby Lilou and Ruby Yani create a vibrant mixed-use destination that reflects Ruby’s vision of modern urban hospitality.

Room rates start from EUR 130 per night for single occupancy, including breakfast. For more information or to book a stay, visit the hotel’s website here or follow on Instagram. IHG One Rewards members can also book directly using the IHG One Rewards mobile app.

SECURE YOUR ADVERTISEMENT JOIN A PRESTIGIOUS HOSPITALITY BRAND. ADVERTISE HERE: CONTACT: SALES@HOTELRESTAURANTMAGAZINE.CO.UK

OCTANT PRAIA VERDE UNVEILS A NEW COLLECTION OF ROOMS

A new spa and pools following landmark transformation

ctant Praia Verde, one of the leading hotels in Portugal’s eastern Algarve, today celebrates the completion of its most extensive renovation to date. At the heart of the transformation is the new Praia Collection: 19 beautifully considered contemporary-style suites and rooms, including a collection of top-floor accommodation with rooftop pools overlooking the Atlantic. The project also introduces a new SPA and wellness area, two new swimming pools, an adults-only outdoor pool and an indoor pool, a new gym, fully renewed dining and communal spaces, and the Praia Verde Beach Bar. Together, these enhancements mark a new chapter for the property, further strengthening its position as one of the Algarve’s most distinctive year-round retreats. Set within the pine forests and dunes of the eastern Algarve, the reimagined hotel offers a quieter, more discreet alternative to the region’s busier resorts. Its warm, open design captures the understated elegance of the surrounding landscape.

Introducing the Praia Collection

Created as a retreat within the hotel, the new Praia Collection comprises 19 suites and rooms conceived for guests who value greater privacy, generous living space and connection to the natural beauty of the eastern Algarve. Just a few minutes’ walk from the beach, this building features a warm palette of terracotta, stone, natural wood and linen, creating calm, lightfilled interiors. Each suite and room enjoys sea and pine forest views while selected categories also feature private terraces or balconies. The property’s 19 new rooms and suites are spread across three floors. On the ground floor, four Terrace Rooms feature private terraces with direct access to the new adults-only pool. The middle floor feature eight suites, while the top floor is home to seven rooms: two Master Suites with private terraces and plunge pools, and five rooms with private rooftop plunge pools.

HOTEL RESTAURANT M A G A Z I N E The collection is crowned by two flagship Praia Collection Master Suites, with balconies that open onto the greenery of the pine forest, with private plunge pools and uninterrupted ocean views. Every Praia Collection suite and room features a thoughtfully curated minibar, elevating the traditional in-room offering with premium spirits, ready-toserve cocktails and regional delicacies. A cocktail kit, SMEG kettle and exclusive teas by Portuguese brand Infusões com História, including a bespoke blend for Octant Praia Verde, complete the in-suite experience.

Debut of a SPA and wellness sanctuary

The expansion includes a new SPA featuring four treatment rooms, a heated indoor pool, sauna and steam room, alongside a fully equipped Technogym fitness centre. Designed in natural stone and warm timber, the SPA has the atmosphere of a private coastal retreat: elegant, enveloping and deeply restful, with interiors that echo the muted colours and raw beauty of the Algarve. Guests can also enjoy a new adults-only heated outdoor pool in the peaceful spa garden.

Beach bar and refreshed dining spaces

Located on Praia Verde’s golden sands, the Praia Verde Beach Bar brings a chic beachfront dining experience, with a design rooted in understated luxury and sensitivity to its natural surroundings. Natural materials and a neutral palette create an easy, elegant atmosphere in harmony with the coastline. Offering relaxed seaside dining to hotel guests and walk-ins, highlights include, Algarvian tuna salad, red prawn carpaccio and Iberian Pata Negra ham from Zambujal, alongside beachside classics designed for sharing and long afternoons in the sun.

Hotel guests are whisked to and from the beach by buggy, with a reserved place in the hotel’s serviced beach area, complete with sunshades, loungers, towels and chilled water. Food and drinks from Praia Verde Beach Bar can be ordered directly to loungers throughout the day. The hotel’s shared spaces have also been fully renewed, with a redesigned lobby and newly landscaped gardens creating a greater sense of openness and flow. Octant’s signature restaurant À TERRA has undergone a complete indoor and outdoor renovation, with handcrafted ceramics, woven textiles and locally sourced furnishings reflecting the Algarve’s cultural heritage while supporting regional artisans. The menu centres on rustic, farm-totable cuisine, with seasonal ingredients prepared in wood-fired ovens and on the Josper grill. Signature dishes celebrate the culinary traditions of the Algarve and Ria Formosa, from fresh market fish and Santa Luzia octopus to traditional wood-fired rice dishes and pizzas. Beyond the hotel, guests can discover the natural and cultural richness of the Algarve through a curated collection of experiences, including beach picnics, visits to the region’s salt pans and oyster farms, dolphin-watching excursions, private boat journeys, horseback riding, golf and tennis lessons. The renovation and expansion project was led by architect Miguel Saraiva of Saraiva + Associados, with interiors by Pureza Magalhães of Pureza Design and landscape architecture by Teresa Barão of Topiaris. Construction was carried out by Huître, under the supervision of Enescoord. Nightly rates at Octant Praia Verde start from €450 per room B&B, based on two adults. For more information and reservations, please visit: www.praiaverde.octanthotels.com/en.

THE BRISTOL BOL OPENS ITS DOORS A NEW BOUTIQUE HOTEL ARRIVES ON THE ISLAND OF BRAC

rač’s newest boutique hotel, opens today, Wednesday 9th September, for a preview season of just three weeks, marking an exciting introduction to the island’s hotel scene. Set within a meticulously restored heritage building in the heart of the traditional Dalmatian village of Bol, and just steps from the village’s harbour, The Bristol Bol brings a new standard of boutique hospitality to one of Croatia’s most beautiful islands. The hotel comprises 94 guestrooms and suites, arranged around private courtyard gardens. Many rooms look directly out over the Adriatic and the Hvar Channel, while a sleek outdoor swimming pool sits within the hotel’s private gardens, surrounded by fragrant trees and shrubs.

An overnight stay at The Bristol Bol is from €330 per room per night including bed and breakfast for two people. The interiors of The Bristol Bol are by Dean Franić Studio. The aesthetic is both authentic and contemporary designed using locally sourced materials and craftsmanship throughout including the island’s famous milky white limestone. The Bristol Bol’s restaurant, MARE, serves Mediterranean cuisine made using local and seasonal produce. Guests can dine on the restaurant’s shaded outdoor terraces, overlooking the village harbour. In the hotel’s spa, treatments are provided by the natural skincare brand Dalú and the hotel’s library offers a quiet space for reading.

Guests are invited to slow down and explore the natural charm of Brač island and discover its wild coastline, olive groves, vineyards and traditional villages.

About Bol and Brac

Bol sits on the southern shore of the island of Brač, framed by rugged limestone cliffs, the vine-covered slopes of Vidova Gora - the highest mountain in the Adriatic - and the impossibly blue Hvar Channel. A traditional village of winemakers and fishermen, Bol’s narrow cobbled streets and stone houses are set along the seafront with the Stina Winery sitting proudly on the harbour front. At the heart of the village is its working harbour, where fishing boats bob alongside sleek sailing yachts, surrounded by bars and restaurants. Bol is also home to Croatia’s most iconic beach, Zlatni Rat (Golden Horn) - one of the country’s most distinctive natural sites. This slender, triangular spit of white sand and pebble extends out from dense pine forests, reaching nearly 500 metres into the sea and flanked by crystal-clear water on both sides, shifting shape with the tide. Reliable afternoon winds in the summer months have made a Bol a renowned

sporting paradise, and a superb base for windsurfing and kitesurfing in the channel between Brač and Hvar. The island’s rocky coastline is dotted with hidden coves accessible only by water waiting to be explored by kayak or on a snorkelling trip. History runs deep on the island perched on the Glavica peninsula east of the harbour, within serene gardens overlooking the sea, stands Blaca Hermitage, a 15th-century Dominican monastery that has been home for centuries to Tintoretto’s altarpiece Madonna with Child. Rising sharply behind Bol, Vidova Gora - the highest peak in the Adriatic - offers a fabulous hiking route to the summit, rewarding climbers with sweeping views over neighbouring islands and across to the Biokovo mountains on the Croatian mainland. Its steep, sun-drenched southern slopes also produce Plavac Mali, Croatia’s signature red grape variety, crafted into award-winning wines by local producer Stina Winery from these high-altitude, extreme-slope vines. Further information and reservations: welcome@the-bristol.com +385 1 7776 572 www.the-bristol.com/bol

FOOD & BEVERAGE

A TASTE OF HOSPITALITY The food, drink and thoughtful details that leave a lasting impression Food and drink have always played an important role in hospitality, but creating a memorable experience goes far beyond what is simply served on the plate or poured into the glass. For hotels, restaurants and hospitality venues, every element of the food and beverage offering presents an opportunity to impress. From the first coffee of the morning to a perfectly paired glass of wine over dinner, it is often these thoughtful touches that guests remember long after their visit. As expectations continue to evolve, quality, provenance and individuality are becoming increasingly important. Carefully sourced ingredients, artisan products and distinctive drinks selections allow hospitality businesses to create an offering that reflects their identity and enhances the overall guest experience. At the heart of every successful menu is a commitment to quality. Fresh, locally sourced produce, artisan bakery products and speciality ingredients can bring character to a dish, while consistency and dependable supply remain essential. With dietary preferences and requirements playing a significant role, offering choice without compromising on quality is an important consideration for operators.

FOOD AND BEVERAGE

The drinks menu is equally influential in shaping the guest experience. Speciality coffees, premium teas, refreshing juices and carefully selected soft drinks can transform everyday moments into something more memorable. Meanwhile, the growing interest in alcohol-free alternatives is encouraging venues to explore creative combinations, premium mixers and sophisticated beverages for every occasion.

Wine continues to hold a special place within hospitality. Whether an approachable house wine, an elegant sparkling selection or a

lesser-known variety waiting to be discovered, a thoughtfully curated wine list can complement a menu while reflecting the personality of the venue. Knowledgeable suppliers can introduce interesting selections that balance quality, value and commercial appeal. Behind these experiences are the suppliers whose expertise and reliability help bring menus to life. Strong relationships with trusted producers and distributors can make all the difference, ensuring quality and consistency while offering access to new products, seasonal ingredients and emerging trends. Sustainability is also becoming an important part of the conversation, with sourcing, seasonality, packaging and waste increasingly influencing purchasing decisions. For many hospitality businesses, understanding the journey of a product is now just as important as its place on the menu. Ultimately, exceptional food and drink offerings are built on carefully chosen products, trusted partnerships and attention to detail.

HOTEL RESTAURANT M A G A Z I N E

PORTOFINO DRY GIN LAUNCHES 20% ABV BOTANICAL SPIRIT: LIGHT EDITION IN THE UK Award-winning artisan gin brand Portofino Dry Gin has launched Portofino Botanical Spirit: Light Edition to the UK on-trade market, marking its entry into the growing medium-strength spirits category

ottled at 20% ABV, the new Portofino Botanical Spirit offers a lighter interpretation of the

brand’s signature flavour profile while maintaining its distinctive Mediterranean character.

HOTEL RESTAURANT M A G A Z I N E Inspired by the original Portofino Dry Gin, the new expression has been created for evolving drinking occasions, offering consumers a lower-alcohol alternative without compromising on flavour. It is aimed at those seeking a lighter serve for occasions such as lunch, a long aperitivo or more mindful social gatherings.At the heart of the recipe are vacuum-distilled seaweed and water from the Mediterranean Sea, complemented by 25 botanicals inspired by the scents of Liguria. These include juniper, lemon, lavender, thyme, hyssop, yarrow, iris and mint. The production process combines botanical infusions, traditional and vacuum distillation, and precise blending to reduce alcohol while preserving the character and complexity of the original recipe.

Packaging

The new bottle is distinguished by a lighter blue hue than the brand’s signature Portofino Dry Gin bottle and is finished with a satin texture inspired by surfaces smoothed by sand and sea foam. Its label depicts the Bay of San Fruttuoso, an iconic destination on the Ligurian Riviera that is accessible only by sea and is home to a historic 10th-century Benedictine abbey and secluded beach. Also featured is the silhouette of the KLABAMO, the historic Pudel family sailboat that inspired the brand. Together, these design elements celebrate Portofino’s enduring connection to the Mediterranean and the Italian Riviera lifestyle. Ruggero Raymo, co-founder of Portofino Dry Gin, said: “Drinking occasions are evolving, and we wanted to respond to that shift. This new expression doesn’t simply expand our portfolio; it introduces a lighter way to experience Portofino, Inspired by the sea and crafted for mindful enjoyment. We’ve applied the same craftsmanship and attention to detail that define

Portofino Dry Gin. I’ve already started calling it ‘Portofino Light’, and my personal favourite is now a Portofino Light & Tonic.” Tasting Notes • Nose: Marine and citrus. • Palate: Fresh citrus aromas and a delicate marine character. • Taste: Mediterranean notes balances by herbal and umami hints. • Finish: Long and fresh. • Botanical Composition • Distilled seaweed and water from the Italian Mediterranean Sea. • Juniper • Lemon • Lavender • Thyme • Hyssop • Yarrow • Iris • Mint • Rosemary Alcohol by Volume: (ABV) 20% Availability: Boutique Brands - £39.90 Boutique-Brands is the exclusive UK distributor of Portofino Dry Gin. For trade enquiries, please contact sales@boutique-brands.com

HOTEL RESTAURANT M A G A Z I N E

EQUINOX RESORT AMAALA OPENS AT THE RED SEA Redefining luxury through wellness and recovery

ed Sea Global (RSG), the regenerative tourism developer, has announced the opening of Equinox Resort AMAALA, marking Equinox’s second hotel globally and its first outside the United States. Located at the Marina Village in Triple Bay, the resort brings Equinox’s distinctive approach of performance luxury to recovery to AMAALA. The resort features 128 rooms and suites across six accommodation categories, including two penthouse suites, alongside 21 branded residences. Designed by Foster + Partners, with interiors by Rockwell

Group, the resort draws inspiration from the natural features of the Red Sea landscape, including its coastline, marine environment, and surrounding mountains. “The opening of Equinox Resort AMAALA introduces a distinctive new dimension to the destination’s wellness offering. Equinox has built a global reputation around high-performance living, and bringing that expertise to AMAALA reinforces our ambition to create a destination where wellness, sport and luxury come together in a truly differentiated way,” said John Pagano, Group CEO of Red Sea Global.

HOTEL RESTAURANT M A G A Z I N E Equinox Resort AMAALA brings the brand’s integrated ecosystem of movement, nutrition, regeneration, and community to the Red Sea coast, creating an experience designed to support physical performance, recovery, and overall wellbeing. The resort will feature 704 sqm of indoor and outdoor training space, the largest fitness facility in AMAALA, as part of a broader performance and regeneration experience. Guest rooms are conceived as environments for deep recovery, informed by Equinox Hotels’ sleep science platform, with circadian lighting calibrated to support the body’s internal clock, advanced acoustic isolation designed to minimize sleep disruption, and precision climate control engineered to support optimal rest. The resort’s 1,602 sqm spa is anchored by proprietary Equinox X Circuit, a seven-circuit, high-tech, high-touch regeneration experience designed to move guests through a progressive journey of recovery and renewal. The spa combines advanced treatments and technologies including cryotherapy, infrared sauna, hyperbaric oxygen therapy, hydrotherapy and contrast temperature therapies, creating a highly personalized

approach to regeneration that is both science-led and deeply restorative. Guests will also have access to four outdoor swimming pools, including a lap pool, leisure pools, and a rooftop magnesium salt pool overlooking Triple Bay, the AMAALA Marina and AMAALA Yacht Club. Dining experiences at Equinox Resort AMAALA are built around the principle of indulgently healthy nutrition, offering a range of concepts that balance culinary excellence with health and vibrancy. Venues include Mint + Co, Soho Souk, Sama Ai, and EQX Den, each designed to offer distinct experiences while supporting the resort’s broader high-performance living philosophy. AMAALA is being developed as a destination dedicated to wellness, sports, culture, and lifestyle experiences. Equinox Resort AMAALA joins a growing collection of luxury hospitality brands helping shape the destination’s future as it welcomes guests from around the world. AMAALA is set to feature more than 1,600 hotel rooms across nine resorts, complemented by branded residences, world-class wellness facilities, a marina, and a curated mix of retail and dining experiences.

HOTEL RESTAURANT M A G A Z I N E

RED SEA GLOBAL UNVEILS NAMMOS RESORT AMAALA, INTRODUCING NAMMOS’ FIRST RESORT HOTEL GLOBALLY The internationally renowned lifestyle and hospitality brand makes its debut in the Middle East

ed Sea Global (RSG), the regenerative tourism developer, announced the opening of Nammos Resort AMAALA, marking the launch of Nammos’ first resort hotel globally and a significant addition to AMAALA’s growing lifestyle and hospitality offering. Set along the shores of Triple Bay with sweeping views across the Red Sea and Dumega Bay and designed

around Nammos’ philosophy of Endless Joy, Nammos Resort AMAALA introduces the brand’s distinctive blend of Mediterranean sophistication and vibrant social energy to one of the world’s most comprehensive wellness destinations. “Nammos Resort AMAALA strengthens the diversity of experiences available across the destination bringing the unmistakable energy and spirit of

HOTEL RESTAURANT M A G A Z I N E Mykonos to the Saudi Red Sea coast. As AMAALA continues to expand with each new opening, the addition of Nammos reinforces our ambition to establish one of the world’s leading luxury lifestyle and wellness destinations,” said Group CEO John Pagano. Designed by the renowned architectural firm Foster + Partners, the resort features 110 keys and 20 private residences, seamlessly integrating contemporary luxury with the natural beauty of the destination. Inspired by the timeless character of the Cyclades and the rich heritage of Saudi Arabia’s coastline, each stay has been thoughtfully designed to create a sense of privacy, comfort and effortless luxury. The resort’s signature Nammos Beach Club occupies its own private island, accessible via an exclusive boardwalk or private jetty. It delivers the vibrant atmosphere for which Nammos is internationally known, complemented by panoramic sea views and Mediterranean-inspired cuisine. Carolyn Turnbull, CEO of Nammos Hotels & Resorts, said: “Today is much more than the opening of a hotel. It is the beginning of an entirely new chapter for Nammos. We have taken everything people know and love about the brand – its sense of occasion, exceptional hospitality, unforgettable dining and distinctive energy – and reimagined it as a complete resort experience. There is nowhere else in the world where Nammos could have made this leap quite like AMAALA, and we are incredibly proud to welcome our very first guests.” Complementing the resort’s hospitality offering is the debut of Nammos Spa, home to Boundless Wellbeing, a wellness destination designed for both social connection and personal renewal, where wellbeing is seamlessly integrated into every aspect of

the Nammos lifestyle. Trademark experiences include late-night sound healing, soundscape beats, spa parties, radical manifestation sessions, and advanced skin health experiences combining wellbeing with the brand’s distinctive social energy. Beyond the resort, guests have access to a rich program of experiences across AMAALA, from marine adventures and sailing excursions to wellness trails, equestrian experiences, and destination celebrations set against the backdrop of the Red Sea coastline. For younger guests, the Blu Kids Club offers a dedicated space for discovery, creativity and nature-inspired learning, ensuring memorable experiences for families travelling together. Nammos Residences AMAALA presents an exclusive collection of 20 private residences overlooking a vibrant waterfront marina, where the effortless elegance of Mykonian hospitality meets the natural beauty of the Red Sea. The collection comprises one, two and threebedroom apartments, alongside an exceptional three-bedroom penthouse, each thoughtfully designed with spacious interiors, expansive terraces and panoramic sea and marina views. Managed by Nammos Hotels & Resorts, the residences offer homeowners privileged access to world-class dining, the iconic Nammos Beach Club, resort amenities and personalized services. Blending sophisticated coastal living with a vibrant social atmosphere, Nammos Residences AMAALA offers a rare opportunity to own a home in one of the Red Sea’s most exclusive waterfront destinations. Nammos is the sixth resort to open at AMAALA. In the coming months a further three resorts will open, alongside more branded residences, wellness facilities, marinas, retail, and dining offerings.

HOTEL RESTAURANT M A G A Z I N E

CHEF PAUL BATES INTERVIEW

Hotel & Restaurant Magazine - Executive

he Hotel & Restaurant magazine managed to obtain an exclusive interview with, a well know chef, Paul Bates. You’ve spent more than 40 years in hospitality and worked in some of London’s leading hotels. What first attracted you to professional kitchens, and what has kept you passionate about the industry for so long? What has kept me passionate is that hospitality is an industry where you

never really stop learning. Even after 40 years, every day brings something different. You are constantly working with new people, new ingredients, new challenges and different types of guests. I have also always enjoyed the team side of kitchens. There is something very rewarding about bringing a group of people together and seeing what they can achieve, particularly when you are working on something at a large scale. Seeing younger chefs develop

HOTEL RESTAURANT M A G A Z I N E and progress through the industry has become an increasingly important part of what I enjoy about the job. You’ve witnessed huge changes across hospitality during your career. What would you say are the biggest differences between working in a professional kitchen when you started and working in one today? The kitchen has become much more professionalised in a lot of ways. When I started, there was a much more traditional approach to kitchen hierarchy and training, and many processes were more manual. Today, there is a much greater focus on areas such as food safety, dietary requirements, sustainability, provenance and consistency. Technology has also changed the way kitchens operate, from equipment and preparation through to planning and managing a large operation. The industry is also much more open. Chefs have access to an incredible amount of knowledge and inspiration from around the world, and young chefs can learn from so many different cuisines and styles of cooking. What has not changed is the importance of good ingredients, discipline and teamwork. Those fundamentals still underpin everything we do. Hilton London Metropole is a huge culinary operation, with 54 chefs across five kitchens, 1,100 bedrooms and the ability to cater for up to 2,000 covers. What does it really take to manage an operation of that scale and ensure every guest receives the same level of quality? It comes down to organisation, communication and having the right people in the right positions. With 54 chefs across five kitchens, everyone needs to understand their role and the standards expected of them. You have to plan well in advance, particularly when you are dealing with large events. Menus, quantities,

staffing, equipment, timings and dietary requirements all need to be considered before service begins. Once you are in service, there needs to be a clear structure so that everyone can concentrate on delivering their part of the operation. I also think consistency comes from giving people ownership. You cannot personally oversee every plate in an operation of this size, so you need strong chefs around you who understand the standards and can lead their own teams. You’re closely involved with the hotel’s Conference and Events business, from client tastings and menu development through to delivering the final event. How do you take a client’s vision, theme or brief and translate it into a menu that works both creatively and operationally, particularly when you’re catering for an international audience with very different tastes and dietary requirements? The first thing is always to understand what the client is trying to achieve. A menu should reflect the occasion, whether it is a corporate event, private dinner, gala or something with a particular theme. Continued page 66

HOTEL RESTAURANT M A G A Z I N E From there, it is about finding the balance between creativity and what will work for the operation. You can have a great idea on paper, but if it does not work when you are producing it for a large number of guests, it is not the right menu. With an international audience, we also need to think carefully about different tastes, cultural considerations and dietary requirements. I see that as part of the creative process rather than a limitation. The challenge is making sure everyone feels considered while still delivering a cohesive experience for the event. Your team can be delivering conference coffee breaks, private dinners and large-scale gala events, while simultaneously supporting restaurants, the executive lounge and room service. With 54 chefs across five kitchens, how do you lead and motivate your team through that level of pressure while also developing talent and creating a kitchen culture where people want to stay and progress? You need to create structure, but you also need to make sure people feel supported. There will always be busy periods in a hotel operation, so preparation and communication are really important. I try to give chefs responsibility for their areas and make sure they understand how their work contributes to the wider operation. That gives people a sense of ownership rather than simply giving them a list of tasks to complete. Development is also a big part of my approach. I want chefs to see that there is a career here, not just a job. We put a lot of emphasis on training and progression, and I am proud when I see people who have developed within the team and gone on to take on more responsibility. Hotel chefs have to balance creativity with commercial pressures such as budgets, food costs, staffing and

consistency. How do you strike that balance when creating menus for such a wide range of guests and events? You have to understand the commercial side of the business because ultimately, creativity needs to work within the operation. That does not mean compromising on quality; it means being thoughtful about where you spend and where you can create value. Seasonality is one of the ways we can do that. Working with ingredients when they are at their best can give you great quality while also helping with cost and availability. I also think good menu development comes from understanding the operation. When you know your team, equipment and service style, you can create dishes that are exciting but realistic to deliver consistently. For me, the best menus are the ones where the guest sees the creativity, but the kitchen has the systems and planning behind it to deliver that creativity properly. Sustainability and food waste are increasingly important to the hospitality industry. What practical steps are you and your team taking at Hilton London Metropole to make the operation more sustainable and how important are local sourcing and seasonality to your approach? We look at sustainability from a number of different angles, including food waste, sourcing and how we use ingredients across the kitchen. Around 90% of our ingredients are sourced within 100 miles of the hotel, through relationships with local farmers and producers. That gives us a strong connection to the produce we are working with and allows us to make seasonality a bigger part of our menus. We also try to use ingredients as fully as possible. If you are working at the scale we do, even small amounts of waste can add up, so looking at how

HOTEL RESTAURANT M A G A Z I N E

we can make the most of an ingredient is important. It is about making sustainability part of the everyday operation rather than treating it as a separate project. You’ve recently been recognised with major industry awards, including Banqueting & Event Chef of the Year at the Craft Guild of Chefs Awards and Hotel Chef of the Year at the Hotel Cateys. After more than four decades in the industry, what did those accolades mean to you? They were incredibly rewarding, particularly after such a long career. Awards like these are a recognition of the work that goes into the operation every day, but I do not see them as being solely about me. In a hotel of this size, everything is a team effort. The people preparing the food, running the sections, organising events and supporting the wider operation all contribute to what we deliver. The recognition was also a nice opportunity to reflect on the journey I have had in hospitality and the people who have played a part in it. Looking ahead, what do you think are the biggest opportunities and challenges facing hotel kitchens and the next generation of chefs? One of the biggest opportunities is the amount of knowledge and technology available to chefs now.

There is also a much greater awareness of sustainability, provenance and the importance of making hospitality a good career for people. At the same time, there are challenges around staffing, costs and making sure we continue to attract and retain talented people. Hotel kitchens can be incredibly varied places to work, but we need to make sure young chefs understand the opportunities available to them. I also think the industry will continue to become more focused on using resources responsibly, from food and energy through to how we develop our teams. For the next generation, there is a real opportunity to take the foundations of professional cooking and build on them in new ways. Finally, after more than 40 years in hospitality, what still gets you excited about coming into the kitchen and what advice would you give to a young chef starting their career today? It is the people and the variety. Even after all these years, I can walk into the kitchen and know that the day ahead will bring something different. Whether it is a major event, a busy service or helping a young chef develop, there is always something happening. My advice to a young chef would be to stay curious and be prepared to learn. Take every opportunity you can, listen to the people around you and do not expect everything to happen immediately. Hospitality is an industry where experience really matters, and you build that experience one service, one kitchen and one challenge at a time. Most importantly, take pride in what you do. If you care about the food, your team and the guest, you will always have something valuable to bring to a kitchen.

HOTEL RESTAURANT M A G A Z I N E

SECURE YOUR 2027 CARIBBEAN ESCAPE TO A SANDALS RESORT NOW Book your get away with Unique Caribbean Holidays Ltd. (UCHL)

Tuesday 6th October 2026: Autumn may be upon us, but there is already something to look forward to: a 2027 all-inclusive Caribbean holiday with Unique Caribbean Holidays Ltd. (UCHL), the UK in-house tour operator for Sandals Resorts and Beaches Resorts. Great flight-inclusive offers are available now for travel dates in August and September 2027 to a range of beautiful Caribbean destinations.

Sandals Resorts pairs adults-only Caribbean escapes with generous inclusions designed to make every stay effortless. Guests can enjoy unlimited dining at up to 17 restaurants per Sandals resort, premium alcoholic beverages, a wide range of land and water sports, complimentary scuba diving for certified divers, free Wi-Fi, airport transfers, gratuities and more, in every stay.

HOTEL RESTAURANT M A G A Z I N E • A seven-night stay for two adults at Sandals Regency La Toc, Saint Lucia, staying in a Honeymoon Luxury Room costs from £1,759 per person. Price includes all-inclusive accommodation, return economy class flights with British Airways from London Gatwick Airport and resort transfers. Price is datespecific and valid for travel on 31st August 2027. • A seven-night stay for two adults at Sandals Grande Antigua in a Caribbean Deluxe Room costs from £2,199 per person. Price includes all-inclusive accommodation, return economy class flights with British Airways from London Gatwick Airport and resort transfers. Price is date-specific and valid for travel on 6th September 2027. • A seven-night stay for two adults at Sandals Royal Barbados in a South Seas Crystal Lagoon Club Level Barbados Suite with Balcony Tranquility Soaking Tub costs from

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£2,469 per person. Price includes all-inclusive accommodation, Club Sandals concierge service, return economy class flights with British Airways from London Gatwick Airport, and resort transfers. Price is date-specific and valid for travel on 3rd September 2027. • A seven-night stay for two adults at Sandals Grenada in a Lover’s Lagoon Hideaway Junior Suite with Balcony Tranquility Soaking Tub costs from £2,585 per person. Price includes all-inclusive accommodation, return economy class flights with British Airways from London Gatwick Airport, and resort transfers. Price is date-specific and valid for travel on 31st August 2027. Package holidays booked with UCHL are financially protected by ATOL and ABTA. Prices are guaranteed at the time of booking. All prices are subject to change and availability. To book, call 0800 597 0002 or visit www.sandals.co.uk

HOTEL RESTAURANT M A G A Z I N E

TOM KERRIDGE’S THE CHALK FREEHOUSE TO OFFER BOTTOMLESS ROAST POTATOES THIS NOVEMBER The Chelsea pub is celebrating Sunday Roast season with unlimited helpings of everyone’s favourite trimming

his November, Tom Kerridge’s The Chalk Freehouse is leaning into the comfort, generosity and gentle nostalgia of Sunday lunch with the launch of Bottomless Roast Potatoes. Available every Sunday from 1 November until the end of the month, guests can order a £9 portion Bottomless Roast Potatoes and enjoy unlimited top-ups throughout their meal at no further charge.

Made with floury Maris Pipers using Tom Kerridge’s tried-and-tested method, the potatoes are poached until tender and carefully air-dried before being added to hot oil and roasted until deeply golden. Finished simply with flaky salt, they arrive crisp on the outside, light and fluffy within – and ready to be passed around the table. The beautifully restored Victorian pub, situated just off the King’s Road, is led by Head Chef Tom De Keyser, who

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spent more than a decade working alongside Kerridge and previously headed the kitchens at two-Michelin-starred The Hand & Flowers and Michelin-starred The Coach. At The Chalk Freehouse, De Keyser brings the quality and precision of those kitchens to the familiar pleasures of a proper British pub. Sunday roasts include 30-day dry-aged ribeye of beef, half Devonshire White chicken and loin chop of Blythburgh pork, alongside a meat-free ragu of seasonal vegetables with braised Portobello mushroom. Each is served with roast potatoes, crushed carrot and a stuffed Yorkshire pudding. The wider Sunday menu makes an occasion of the entire afternoon, with dishes including The Hand & Flowers chicken and duck liver parfait, churned to order and served with poultry jelly, apricot chutney and toasted brioche; fillet of mackerel with Disco Scallop “Scampo” and red fish sauce; and olive oil-baked loin of wild cod with prawn filo and lobster and clotted cream sauce. For pudding, guests can linger over The Chalk’s “Milk Bun & Butter” with cold vanilla custard, boozy fruits and praline; chocolate tart with smoked sea salt, pistachio and crème fraîche; or

comforting vanilla roasted rice pudding with white chocolate and raspberry. Tom De Keyser, Head Chef at The Chalk Freehouse, said: “Roast potatoes are always the first thing to disappear at Sunday lunch. There is something very familiar about a bowl being passed around the table and everyone going back for just one more. Sunday lunch should feel generous, relaxed and a little nostalgic, so throughout November we are making sure nobody needs to keep an eye on the last roastie. We’ll keep them coming.” With darker afternoons and colder days marking the return of Sunday roast season, The Chalk Freehouse is inviting guests to slow down and savour the occasion: gathering friends and family around the table, sharing another helping and settling in for a long Sunday lunch. The Chalk Freehouse is proudly dog-friendly, making it an inviting post-walk destination for Londoners and their four-legged companions after a crisp autumn stroll through the capital’s parks. Bottomless Roast Potatoes will be available every Sunday from 1 November until 29 November 2026, priced at £9 per portion. Reservations can be made at thechalkfreehouse.co.uk.

Hotel and Restaurant - October - November 2026