Media Pack 2022
MAGAZINE
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PROJECT
PROJECT Located on level 11 of the hotel, the redesigned Continental Club Lounge is marked by a predominant use of light wood panelling and large glass panes to showcase the sun-light filled double-storey venue. Here, guests can work or meet with colleagues in multi-functional conference rooms. For entertainment purposes, a private movie theatre with full stereo surround sound and six reclining chairs is available. Other benefits at the Continental Club include breakfast, tea and coffee served throughout the day, evening cocktails, personalised check-in, 24-hour butler service, as well as laundry and pressing service. Use of the facility is exclusive for guests staying in the Continental Club guestrooms or suites. In the Continental Club guestrooms, the warmth of the interior is expressed through further use of wood and a blend of warm orange and dusty grey colours that are fresh and welcoming. Asian design accents subtly feature on wall panels, while large picture windows invite natural light. Nestled between levels 10 to 12 of the hotel, the guestrooms range in size from 32 square metres to 39 square metres. Each is equipped with modern conveniences such as dual line telephones, cable television and tea and coffee making facilities.
Marco Polo Jinjiang UNVEILS NEW LOBBY LOUNGE Hotel-wide phased transformation includes newly-designed Continental Club Lounge and guestrooms
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Marco Polo Jinjiang has unveiled its new-look Lobby Lounge on the ground level of the hotel. The refurbishment is part of the hotel’s phased transformation encompassing its Continental Club Lounge and guestrooms that were introduced in March of this year.
At the heart of the Lobby Lounge is its 18-metre pillar-less vaulted atrium, which complements a gold-coloured wood frame that resembles a honeycomb-like structure measuring 20 feet high and 88 feet wide. The lofty ambience is further heightened by an imposing Chinese oil painting depicting clouds and mountains in warm hues. With abundant natural light cascading through the space, the re-imagined Lobby Lounge – dressed in
oversized cream coloured sofa seating, as well as accent chairs in burnt orange and sapphire blue tones – invites guests to gather for business meetings or casual meetups. A central bar unites the space that transitions in mood from day to evening. In the afternoon, a curated menu of light bites are served alongside specialty coffees made by either the unique iced drip process, siphon brewing technique or French press method. Fine vintage Chinese teas – presented on a hand written Chinese calligraphy menu – including Tieguanyin, Da Hong Pao (Big Red Robe) and premium Baihao Yinzhen are among the exceptional beverage options. By the evening, the lounge transforms into a social space where guests can discover the city’s largest selection of gin. Among the 22 varieties from England, Scotland, Wales and Germany are unique brands such as The Botanist Gin, Tanqueray Ten Gin and The London Nº 1. An expansive collection of wines and spirits are also available to meet diverse guest preferences. The pianola provides musical entertainment from 11.30 a.m. to 11 p.m. daily. The Lobby Lounge opens from 10 a.m. to 12 midnight daily and reservations can be made via telephone at +86 595 3666 666 extension 6215. Re-emerging from an extensive revitalisation in March this year were Marco Polo Jinjiang’s Continental Club Lounge and its guestrooms and suites.
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he magazine provides up to date news, event and exhibition details as well as keeping our readers informed with what is going on within the industry; new openings, new brand launches, design styles plus plenty of relevant information to make Luxury Hospitality Magazine an informative, interesting and useful read.
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Readership RESTAURANT DESIGN PROJECT The design team curated a smaller yet expressive bar to complete the aesthetic. The bar is right at the entrance, which sets the visitors’ expectations and allows them to take in the ambiance of the restaurant as they enter. Another major challenge was to race against the clock to get the décor and furnishings, comprising the vibrant touch of India along with the sophisticated nature of art deco to the site on time. Dedicated furnishings and décor were essential for an immersive ambiance. The team was able to overcome this hurdle by turning to local markets instead of major chains. Through expedited procurement efforts, the team found and transported the thematic furniture that was as expressive as art deco yet displayed a slight touch of Indian culture, to the site without delays. Material Specifications As we mentioned above, finding the right materials for the project was a major challenge. However, the team was able to overcome these challenges with the help of various local markets and major chains. These sellers were able to provide the décor for the job. One of these sellers was Huda Lighting that provided bespoke pendant metal lights. These metal pendant lights offer incredible immersion and add depth to the ambiance. For the dining chairs, the proposal was to stick to simple finishes elaborated in a detailed manner. Woodtailors Club, Portugal was curated for this unique requirement, and their supplied dining chairs could not have been any more appropriate to supplement the décor.
RESTAURANT DESIGN PROJECT: Asha’s Restaurant Heavily inspired by the Art Deco style of Bombay’s old aesthetic, Asha’s Abu Dhabi incorporates the revived identity of the iconic chain of restaurants. With the restaurant serving some of the most interesting blends of Indian cultural food in a bold setting, our designers were offered an excellent opportunity to work on the interiors of this incredible restaurant.
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Finally, the feature rattan screen, which is one of the highlights of the restaurant, came from the Tribe Dubai furnishings store. The rattan screen is a nice touch to the interiors and adds a lot more intimacy to wherever the visitor is sitting. The signature orange hue accentuated every design element, highlighting the discrete personality of each component yet coming together as a whole. The Standout of the Project and Why To finish off, we will talk about what stands out the most about this project. In this case, it is easily the subtle yet excellent use of Rattan throughout. The material is a great offset to the original orange and exudes the Bombay Deco personality, which makes it so special. From various furnishings to some of the vintage décor, the small spots of Rattan throughout also brought a cultural side of Asha’s restaurant to life. In conclusion, Asha’s restaurant was an amazing project for The LW design team to work on. By taking a renowned name in the culinary sphere and embodying its character by mixing Bombay deco and contemporary motifs, the design team breathed new life into the restaurant’s interiors, so it exuded a tantalizing radiance and a charismatic persona.
Brief In the brief, the client mentioned that they were looking for a cultural yet modern twist to their all- Indian-cuisine restaurant in Dubai. The design would have elements heavily inspired by Bombay Deco, making it an inviting yet sophisticated space for a pre-movie dinner. Concept The concept behind this particular project was a sophisticated yet culturally expressive space that would wow its audience with a unique aesthetic. The décor and the interiors would complement the aesthetic perfectly, yet would not overwhelm or alienate visitors. The outcome couldn’t have been more spectacular without the input of the client, who had suggested the restaurant’s aesthetic theme to be infused with the Bombay Deco. Project Description
Subtle rattan details, crittled glass screens, and curved banquets grace the design to create an inviting atmosphere that is sure to tantalize visitors’ senses. Moreover, the client was pleased to see their signature orange color integrated throughout the restaurant. The eatery will also feature more enclosed spaces that allow for intimate meetings. Challenges As with every project that we take up, Asha’s Restaurant offered its own fair share of challenges to the LW design team. One of these challenges was to create a bar that would reflect the expressive art deco interiors within a restrictive space.
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LW’s design team had to build a splendid restaurant that would mark a new milestone in the evolution of an already iconic brand. The restaurant had to be a timeless space that was reminiscent of Bombay Deco. The client also had a signature orange color that they wanted incorporated efficiently into the interior while adding a unique blend of art deco and contemporary modernism to the mix. The combination of these elements created a wholly unique sight for visitors, who would be awestruck by this iconic restaurant.
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The wood-grained full-bodied porcelain tiles give a very natural look to the restaurant, without the hard clacking of a visitor’s feet that they would otherwise hear on a regular wooden floor. Vintage Indian accessories came through local markets, adding an ethnic charm to the explosive personality of the restaurant with their cultural motifs.
The bar was a necessary part of the overall aesthetic, mainly because of the brasserie atmosphere that our team was going for.
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INTERVIEW
INTERVIEW
SANJEEV KAPPOR LUXURY HOSPITALITY MAGAZINE SPEAKS WITH CHEF SANJEEV KAPPOR, ABOUT HIS NEW ROLE AT THE NEW INDIAN RESTAURANT YELLOW CHILLI IN WEMBLEY AND ABOUT HIS JOURNEY INTO THE INDUSTRY.
Have you always wanted to become a Chef? As a child I didn’t even know the concept of a chef. I wanted to do something creative and something that was different. And my definition of being different was to do something that none of my friends, relatives or neighbors were into. So being a Chef was never on the cards until after high school, I chose over top technical institutes to enroll into Hotel Management where I had a feel, lay my calling of doing something different. Tell us about your journey into the industry.
My journey in the f&b industry has seen its fair share of ups and downs which have shaped me into the person I am today. I have always had faith in my capabilities and never confined myself to the defined parameters of what a chef does. When most of my friends chose front office as specialization I chose the kitchen. I started my career with ITDC (Indian tourism and development corporation) under their management trainee program at ITDC Ashok Hotel. I went on to become the youngest Executive Chef at the age of 27 at this place.... Looking ahead and looking beyond helped
me explore amazing new avenues and go off the beaten path. At the peak of my career as a Executive Chef, I gave up the comfort of my job and started my dream of being independent and started my company Khana Khazana. Over the years god has been kind and I have been able to do justice to opportunities coming my way be it Television, Publishing, Products, Restaurants, Media and so on. I never shied away from hard work. I believed then and I know for sure now that hurdles and taking measured chances are stepping stones for success. Every dawn is a harbinger of new opportunity. How important is to take the authentic Indian flavours and reimagine them into a new food experience? What are your plans for the menu? Indian flavors are so diverse that there is literally some delight in it for everybody. In most Indian dishes there is use of plenty of ingredients and traditional cooking methodologies. Reimagining traditional dishes in a modern setting provides new experiences for our guests. However, it is critical not to lose the essence of our authentic flavours in the process. We value ingredients and aim to create innovations with flavor to broaden the dimensions of indulgence.
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‘Honest’ flavors will be present in the dishes. As I told you before I will not toy around with a long established cuisine and stay true to its core. The base flavours will be purely Indian capturing all the sensory elements that an Indian meal is associated with. The vastly unique culinary heritage of India has been my inspiration not just for this restaurant but for me to start this business.
What are some unique features/elements to the dishes?
One of the many would be LMD….Lalla Mussa Dal which traces its origins to Pakistan, to a railway Junction ‘Lalla Mussa’ in times of undivided India.
My recipes focus on cooking techniques which uses age old methods of cooking, like an authentic clay pot oven or the exquisite dum style slow cooking.
It’s a rich and smooth lentil preparation that has been my signature across all my restaurants. It has a base of urad dal, a slim variety of lentil that turns soft and velvety when cooked. The dal is hearty, with multiple levels of richness from the cream and butter. But its tangy complexity comes from a combination of tomatoes, garlic, coriander and fenugreek. We slow cook it for well over 48 hours. Tell us how Covid-19 has impacted your new role, have any changes had to be made? Covid 19 has severely impacted the hospitality industry but it hasn’t ended it. Willingness to adapt to the changes brought in by this pandemic has helped establishments of all sizes and formats to stay afloat. Following the safety protocols, catering to new demands like delivery and takeaway are some of the main changes that everybody has adapted to. Restaurants are opening up again but the industry must give safety/ hygiene the utmost priority while also being aware of the fact that some of these changes will last for a while. You have travelled all around India, how has this helped to construct and put together different flavours and ingredients? I see travel as a learning experience. During my travels I observe and interact with people to understand their perspective. Besides that I always visit the local market, eat local food and pick up local produce which helps me to put various flavours and ingredients together.
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travelling across India with all five senses and a plate. And, of course my signature dishes which thankfully remain untouched by the vagaries of time.
Is it important, in your opinion to create an experience with food? Dining out is incomplete without experience and when it comes to food the experience has to be memorable. Food is the soul which takes a person through a gastronomic experience and makes the individual feel elated. In my opinion diners don’t just pay for the food they buy into a belief, a trust which has to be lived up to with careful attention to every aspect of service, food and ambience. This will make guests keep coming back for more. How does it feel to have been awarded Best Chef in India? Any award, reward is a very good feeling. It also is a big responsibility. I was over the moon and overwhelmed to receive the Best Chef in India award as it came very early in my career. I am extremely grateful to my fans and well-wishers all over the world and thank them for every award/ recognition that has come way because without them I stand for nothing. With all this love and recognition the quotient of responsibility has shot through the roof but I love it and will stay grounded and deliver to my best capabilities.
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What flavours will be present in the dishes and where is the inspiration drawn from?
Talk us through one of the favourite dishes on the menu?
In a few words, why should people come to Yellow Chilli and what can be expected? Guests coming to ‘The Yellow Chilli’ can expect a taste of India and its incredible cuisine. The Yellow Chilli provides its guests a feel of
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PRODUCT REVIEW
PRODUCT REVIEW What are adaptogens? Adaptogens are natural substances, such as medicinal mushrooms, that help us balance physical, mental and emotional stressors in our mind and body. They work in different systems in our body, for example CBD works on our endocannabinoid system and Ashwagandha works to help balance our adrenals.
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How can they help your body clock with jetlag? A study in 2020 found that cordycepin, an active compound in cordyceps mushroom, can help us rapidly reset our body clock which may help ease the pain of jet lag. Ideal for health-conscious jetlagged travellers who need a physical boost and to find balance quickly to help enjoy their trip. Cordyceps mushroom is also known to improve our aerobic capacity and oxygen flow around the body and to boost ATP - our energy molecule. It’s great for a natural boost when fatigued or before going on a long hike or working out!
After the past year and a half, with all its up and downs and uncertainty, it is important now more than ever, to focus on self-care and wellbeing. I had never tried coffee blended with adaptogens before and having researched more about them, I was keen to try something new, especially as a coffee lover anyway!
The coffee comes in different pouches; each one blended with adaptogens which claim to help you find your flow! I firstly tried Mojo, claiming to give you a boost of energy. I had these in the morning before work, a little stronger in taste compared to the others in my opinion, but still smooth enough to not need milk, just 300ml of hot water and a stir and that’s that! The smell is like a fresh cup of coco, warm and comforting. This blend contains Cordyceps which are known to support energy and stamina. I noticed with Mojo, it definitely gave me a boost and made me feel more awake, which I very much welcomed on a Monday morning at 8am! Next I tried Zen, I aimed to have these in the evenings where I wanted to unwind from the madness of the day. This blend contains KSM66 Ashwagandha which helps alleviate anxiety, enhance memory and cognition and help the body adapt to physical and mentor stressors. The blend also contains 5mg of water soluble broad spectrum CBD, which helps with alleviating stress, anxiety and inflammation.
Lastly I gave Grind a try, I had these in the afternoon when I needed a boost, this blend contains lions mane mushroom which is an ancient medicinal mushroom that’s known to help support memory, focus and concentration. It also contains Rhodiola Rosea, a powerful adaptogen known for its effects on stress levels & brain functioning. This is like a boost of energy in a mug; I found this really helped with my concentration levels and helped me to regain focus, supporting me in getting through the day!
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What is adaptogenic coffee? Adaptogenic coffee is coffee blended with adaptogens. Caffeine is a nootropic, it increases our attention, alertness and gives us a mental boost. It does this by blocking our adenosine receptors - which make us drowsy. Caffeine can also increase our cortisol levels, our stress hormone, which can result in jitters/anxiety. Adaptogens help to balance our cortisol levels, allowing us to enjoy coffee and get the benefits of caffeine whilst minimising stress and also getting the other health benefits from adaptogens! London Nootropics have created 3 premium adaptogenic coffee blends to help you find your flow. Their delicious blends are perfect for travel and hospitality - they come in convenient single-serve sachets to help your guests enjoy a balanced stress-free stay and trip. Check out their website londonnootropics.com and if you’d like to try some samples get in touch with them directly!
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Overall I would recommend trying the coffee from London Nootropics. If you can’t decide which one to try first, the handy starter box contains the ones mentioned above, allowing you to pick and mix between the three, which is a good idea if you haven’t tried before. The three blends are truly little picks me ups in a mug and are all natural with nothing artificial added. After a week of trying, I am quite honestly obsessed and the different coffee blends have indeed helped me to find my flow through the week!
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The package arrived in a very luxe box with a copper foiled logo, the presentation and packaging has definitely been very well thought out and considered. I really appreciate packaging and design; it helps to identify
the brand and makes the product stand out showing that the creators truly care for their business.
Zen was very smooth and helped me to feel relaxed and calm and switched off from the world for a little moment allowing me to recharge and rebalance.
Francesca Amato
Editorial Assistant at Luxury Hospitality Magazine
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What are the benefits to taking them? There are many health benefits to adaptogens, they can support cognitive function and help us find focus and mental clarity, they can help us find balance from anxiety and stress and also give us a natural boost when we’re feeling fatigued or when we need some natural energy before a workout. For example, lion’s mane mushroom is known to help support memory & focus; it’s a proven neuroprotectant which has been shown to increase the growth of new neurons in the brain. Rhodiola is another powerful adaptogen, used by sherpa people when climbing the Himalayas, and is known for its effects on stress levels & brain functioning.
Tranquillity in a cup: REVIEW OF ADAPTOGENIC COFFEE BLEND COMPANY LONDON NOOTROPICS
As well as our regular readership, extra copies of the magazine are also distributed at hospitality trade shows, design exhibitions and many other relevant events.
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Editor’s Review: Review: ZUAYA ZUAYA –– KENSINGTON KENSINGTON Editor’s Situatedjust justoff offKensington KensingtonHigh HighStreet, Street,aashort shortwalk walkfrom fromHyde Hyde Situated Park,Zuaya ZuayaKensington Kensingtonisisaawonderful wonderfulplace placeto tostop stopoff offand andenjoy enjoythe the Park, extraordinaryflavours flavoursof ofLatin LatinAmerican Americancuisine. cuisine. extraordinary
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Downaacobbled cobbledside sidestreet streetoff offKensington KensingtonHigh HighStreet, Street,seems seemsan anunlikely unlikely Down settingto tofind findaataste tasteof ofSouth SouthAmerica, America,but butthis thisisisexactly exactlywhat whatZuaya Zuaya setting brings,from fromrainforest rainforestfoliage foliageto toaalively livelyevening eveningatmosphere. atmosphere.The Thefood foodisis brings, deliciousand andthe thedishes dishesand andcocktails cocktailsinventive. inventive.IfIfyou youdo donot nothave havetime time delicious foraafull full3-course 3-coursemeal, meal,to tosample sampleaasingle singledish dishwill willmake makeyou youwant wantto to for return. return.
Maria Lapthorn Lapthorn Maria EDITOR EDITOR
Luxury Luxury Hospitality Hospitality Magazine Magazine
Forthe themeal, meal,we wehad hadaaselection selectionof ofdishes dishesfrom fromthe themenu menurecommended recommended For bythe thehouse. house.We Wewere wereserved servedlamb lambtacos, tacos,homemade homemadecroqueta, croqueta,aaquinoa quinoa by pomegranatesalad saladand andaaseabass seabassceviche cevichewith withwild wildberries. berries.The Thepurple purple pomegranate tacoswere wereso somuch muchmore morethan thanjust justaavibrant vibrantcolour. colour.The Thelamb lambwith withits its tacos richsauce saucewas waswonderfully wonderfullytender tenderwith withan anincredible incredibletaste. taste.The Thecroqueta croqueta rich werelight lightand andfluffy fluffyand andaapersonal personalhighlight. highlight.The Thequinoa quinoasalad saladwas was were somethingnew newand anddelightfully delightfullyunexpected unexpectedand andthe theseabass seabassceviche, ceviche, something
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Fordessert, dessert,we wehad hadaawonderful wonderfulpassion passionfruit fruitcrème crèmebrulee, brulee,which whichwas was For brightand andfresh freshand andleft leftthe thetaste tastebuds budstingling, tingling,and andaasweet sweetcoconut coconut bright cheesecake;accompanied accompaniedby byfresh freshfruit, fruit,grated gratedcoconut coconutand andedible edible cheesecake; flowers,the theplate platelooked lookedand andtasted tastedexquisite. exquisite. flowers,
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PEOPLE ON THE MOVE
UNLOCKING SUSTAINABILITY IN THE TOURISM INDUSTRY
LORENZA PEZZETTA APPOINTED AS BAR MANAGER AT ARTESIAN
Lorenza joins Artesian from The Birley Group, where she worked at George Club for three years from 2015 before moving to Annabel’s in 2018, where she spent over two years as Guest Relations and Duty Manager. Her role predominantly focused on
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interacting with members and VIP guests to ensure their experience was of the highest standards. Prior to this, Lorenza worked at Cipriani Downton Ibiza, The Berkeley and The Connaught Bar, where she spent five years and was promoted from Supervisor to Assistant Manager. Discussing her appointment Lorenza said: “It is such an honour to be joining the team at Artesian, not only an iconic bar but part
of Langham Hotels & Resorts, a hospitality brand I have always admired. Artesian is the perfect place for me to home in on my experience and bring the knowledge I have acquired whilst working at London’s most prestigious private members clubs and five star establishments. It’s quite easy to see why the bar is beloved by all, it’s a privilege to be a part of such an incredible team, to be part of Artesian’s next chapter and most importantly to welcome guests back in!”
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Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a six-month residency at The Pass from 9 September 2021. Greg’s residency follows Masterchef: The Professionals 2013 winner, Steven Edwards Summer takeover at The Pass. Before embarking on his residency in The Pass, Wiltshire born Greg Clarke has worked in some of the best Michelin starred restaurants in the UK and Scandinavia. Notably as development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo. His background paired with his passion for sourcing and foraging the best of the British larder, gives him the creative direction needed to take over The Pass, a restaurant housed in one of the UK’s finest country house spa hotels.
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at lunch (£50pp) and eight courses will be on offer at dinner (£95pp). A vegetarian and pescatarian menu will be available on request, as is a bespoke wine pairing. Bookings are now live. www.thepassrestaurant.co.uk
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Utilising the expansive kitchen garden at the hotel paired with sourcing the finest local produce from responsible and sustainable sources, the menus at The Pass will change regularly and be created around a single set menu format. Sample dishes will include Autumn mushroom tart, Baron Bigod & blackberry leaf; Cornish poached crab, courgette & salted gooseberry; Roast mallard, heart ragu, crapaudine beetroot & preserved elderberries; and Charentais melon, lavender sheep’s yoghurt & ‘caramac’. A five-course menu will be available
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There has never been a more important time to be conscious of our environmental impact. With institutional partners the UN Environment Programme and UN World Tourism Organisation and hotel criteria recognised by the Global Sustainable Tourism Council, the Green Key programme provides a robust and esteemed award for businesses operating in an environmentally sustainable way.
The Langham, London is delighted to announce that Lorenza Pezzetta has been appointed as Bar Manager at the awardwinning Artesian bar. Lorenza brings a wealth of experience and her black book from five-star hotels and prestigious private members clubs, which combined with her charming personality and passion for service excellence, make her the perfect person for this sought after role. Included in the World’s 50 Best, Artesian is renowned for producing creative, forward thinking drinks of the highest quality. Lorenza will be responsible for the effective running and organisation of Artesian, creating menus worthy of a position in the World’s 50 Best and most importantly, building a truly world-class team to ensure the luxury standards of the 5* hotel are met. Lorenza will also act as a brand ambassador for The Langham, London.
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Features List 2022
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In addition to the main features mentioned there will also be sections covering all major hospitality sectors in each edition.
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