Luxury Hospitality Magazine - End of Year Review Edition 2021

Acoustic consultancy - Project Design - Installation - Servicing

We offer the highest quality acoustic products manufactured in Germany and the UK with materials such as wool felt and recycled polyester. We enhance spaces by ensuring that exceptional acoustics, beautiful aesthetics and peerless functionality work together in harmony, our team takes a 360 degree view of every project – considering everything from acoustics and aesthetics to practicality, value, and speed of supply.

Just as every design is shaped to fit its individual environment, our service is always shaped around your specific needs. Unlike many companies, we have an intricate understanding of auditory science as well as textures, tones, fabrics, and finishes.

The result?

We can lend a true consultative ear and recommend solutions that integrate innovative acoustic technologies and contemporary design trends.

info@ acoustics.agency

167 - 169 Great Portland street, 5th floor, London, W1W 5PF

www.acoustics.agency

Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant - Francesca Amato editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

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Sales Manager – Jessica Goulding jess@luxuryhospitality.co.uk Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Website Content – Russel Goldsmith russel@lapthornmedia.co.uk Publishing Director -Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104 Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors.

No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

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CONTENTS Acoustics Agency 02

Formica Limited 30

Company News 04-05

Project: AB Concept Designs Argo, Four Season Hong Kong’s New Destination Cocktail Bar 32-33, 34

Molton Brown Ltd 06-07 People On The Move 08

Dernier & Hamlyn 35

Portibac 09

Evogro Ltd 37

Enomatic UK Ltd 10-11

Chef Interview: Zamani Sibelo 38-39

Reco Air 13

Editor’s Review: 108 Brasserie 42-33

Events & Awards News 14, 48

Global Spa Resources 45

London Nootropics 16

Pro Auction Limited 49

Feature - The Road to Net Zero for Hotels 18

Indigo Awnings 51, 63

Interview & Review: Michelle Ogundehin x De Longhi 20-21

Miele Professional Equipment 52 Editor’s Review: St James’ Court 53, 54

Oliver Hemming 22-23 Openings 24-25, 26, 56, 62

The Fine Bedding Company Hospitality Division 55

Stannah Lifts 27

Translucent Creations Ltd 58

Editor’s Review: Page 8 Hotel 28-29

Interview: Beatriz Maldonado Carreño 60-61

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COMPANY NEWS

HAND PICKED HOTELS EXPAND PORTFOLIO IN THE CHANNEL ISLANDS Hand Picked Hotels, a family-owned group of luxury country house hotels and spa resorts, has completed its acquisition of three hotels in the Channel Islands.

The acquisition includes the Fermain Valley and Ziggurat hotels in Guernsey and The Braye Beach Hotel in Alderney, taking the group’s portfolio to 22 hotels across the UK and the Channel Islands.

IHG’S VIBRANT HOLIDAY INN BRAND READIES TO CALL WEST PERTH HOME West Perth’s trendy Hay Street will soon be home to one of IHG’s fastest growing hotel brands as Sage Hotel West Perth rebadges to Holiday Inn West Perth on 1 November 2021.

West Perth’s trendy Hay Street will soon be home to one of IHG’s fastest growing hotel brands as Sage Hotel West Perth rebadges to Holiday Inn West Perth on 1 November 2021.

With West Perth fast becoming a vibrant, bustling hub, just out of Perth’s CBD, the hotel promises to take advantage of its locale and deliver on a warm and welcoming experience for guests staying for business or pleasure.

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Located within walking distance to Kings Park and the Botanical Gardens, Holiday Inn

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West Perth will be IHG’s first Perth property outside of the city centre, and will perfectly complement its CBD hotels including InterContinental Perth City Centre, Crowne Plaza Perth and Holiday Inn Perth City Centre.

Part of the hotel’s charm is the former 1902 Walsh Family residence which sits at the front of the property and a destination restaurant is slated to be a hallmark of Holiday Inn West Perth, as will the two character-filled boardrooms that currently occupy the space.

When the hotel opens under the Holiday Inn banner in November, all its 101 guestrooms will receive a soft refurbishment to bring it in line with Holiday Inn’s standard and the lobby will also be transformed.

Fermain Valley is an established resort hotel in Guernsey’s St Peter Port, with 49 bedrooms - including four stunning tree house suites - as well as a swimming pool and a private cinema. The hotel has three busy restaurants; The Rock Garden Steakhouse, Ocean Greek Eats and Mexican restaurant Buho, as well as a popular tea room affording breath-taking sea views from its elevated position overlooking the bay. Ziggurat is a quirky boutique hotel with 14 bedrooms located in the heart of St Peter Port town.

Braye Beach Hotel in Alderney is the only 4-star hotel on the island and offers 27 bedrooms and a selection of restaurants and bars including beachside terraces and a contemporary new cocktail bar.

Each of the hotels within Hand Picked has been personally selected by the group’s owner, Chairman and CEO Julia Hands, for its unique features and compelling proposition for leisure breaks, holidays, celebrations and events. Each offers something individual, be it a tranquil countryside or coastal location, a fascinating history, charming interiors or a striking architectural design that gives it character and personality.

COMPANY NEWS

BALBIRNIE HOUSE HOTEL INTRODUCES A FABULOUS NEW DINING CONCEPT – SEVEN BY BALBIRNIE The first professional images of Balbirnie House Hotel’s new SEVEN by Balbirnie dining concept have now become available, as the award-winning property launch their new evening dinner service, which is set to shake up Fife’s dining scene. With an emphasis placed on affordability, value for money and top quality dishes, the concept promises a relaxed, fun night out, with a contemporary take on Scotland’s natural larder.

With the relaxation of many social restrictions, and the shift into Autumn, Managing Director Nicholas Russell and Executive Chef Kris Currie believes that this is the perfect time to launch the new initiative, where a single nightly service will cater for up to 60 diners in the property’s Orangery and six covers at the exclusive Chef’s Table.

Running at least until the end of January 2022, diners will be invited to enjoy a specially designed seven course tasting menu, which will change every six weeks. With a custom wine flight available in addition to vegetarian and vegan options, it is hoped that the concept will be able to brighten up the long winter evenings.

RADISSON HOTEL GROUP AND TOO GOOD TO GO LAUNCH PARTNERSHIP TACKLING FOOD WASTE

Too Good To Go is a social impact company dedicated to fighting global food waste and its negative impact on the environment, including the waste of other natural resources. The new partnership aims to reduce food waste in Radisson Hotel Group hotels throughout Europe.

Globally it is estimated that 40% of all food is wasted. Over-ordering, over-preparation and over-trimming in restaurants can lead to significant volumes of waste. The partnership with Too Good To Go builds on Radisson Hotel Group’s current work towards responsible consumption. Radisson Hotel Group has already implemented measures such as portion control and improved food storage to aid in preventing food waste, and is now taking the fight against food waste one step further by selling ready-toeat meals on the Too Good to Go app.

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Radisson Hotel Group, one of the world’s leading hotel groups, is proud to announce a strategic partnership with Too Good To Go in Europe to reduce food waste and have a positive impact on the climate.

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MOLTON BROWN CELEBRATES 50 YEARS OF CREATING SUSTAINABLE LUXURY EXCELLENCE British beauty brand Molton Brown has been crafting mindful luxury for customers for half a century. Founded as a salon on London’s South Molton Street in 1971, Molton Brown has been imbued with a sense of conscious care and commitment – both for its customers and for the wider world – since the very start.

As strong believers that luxury and sustainability go together, the brand’s founders’ hand-mixed their first collections in their hair salon in Mayfair. Sourcing only the best ingredients in exceptional concentrations, Molton Brown’s quality has continued to be recognised, and the brand was awarded a Royal Warrant from Her Majesty Queen Elizabeth II, in 2013. Their collection of Eaux de Parfum, Eaux de Toilette, Bath, Body, Hair and Home fragrances have never been tested on animals and continue to be made in England which the company is committed to for the future. As part of an ever-evolving sustainability journey, the company runs its own manufacturing facility in Elsenham so it can continue championing beauty that’s kinder to the environment.

Building a sustainable future As it marks its 50th anniversary this year, and with more than 30 years of experience in the hotel sector, Molton Brown is poised to help hotel partners deliver premium

experiences tailored to the desires of the modern consumer. The brand’s sense of duty to the environment is apparent in their hotel amenities assortment, including Luxury Collection I, and the 100% vegan 1971 Collection.

Molton Brown is also continuing to provide innovative, sustainable solutions for hotel partners. Earlier this year, they unveiled their latest offering, the new Signature Dispenser; installing just one Signature Dispenser prevents more than 18,250 bottles and 137kg of plastic being sent to landfill every year.* As a celebration of both its heritage and the brand’s sustainable mindset, Molton Brown has also just launched bespoke 200ml glass bottles. Crafted from thick-cut, 100% recyclable glass, these classic and stylish bottles are specially designed for refilling and reusing, whilst adding an elevated feel to any bathroom.

The gift of conscious care

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Molton Brown are dedicated to reducing waste across the business - including this year’s festive gifting collection. The gift boxes are made from tree-free paper and recycled materials. This means they have no forest impact, instead using the fibres from annual plants such as bamboo, cotton linters or bagasse.

As the company plans for the next 50 years, Molton Brown continues to draw on the inspiration of its founders’ ideals: Creating mindful luxury with a conscious care for the world. *Based on Molton Brown data of 30ml bottles used annually in a typical 100-room luxury hotel.

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NEW Signature Dispenser For Bath, Body & Hair Collections

Chosen by the finest hotels in the world moltonbrown.co.uk

Responsible Manufacturing

00% Vegetarian

Refillable Packagaing

Reduced Virgin Materials

Free From Parabens & Phthalates

PEOPLE ON THE MOVE

SIX SENSES WELCOMES NEIL PALMER AS CHIEF OPERATING OFFICER Neil Palmer takes on the role of Chief Operating Officer to look after the brand’s growing portfolio of hotels, resorts and spas in 20 countries, with a further 34 properties signed into the development pipeline. He will also focus on translating the Six Senses vision of reconnection into emblematic resort locations, downtown addresses and new residential offerings.

RETO MOSER NAMED GENERAL MANAGER FOR THE FOUR SEASONS HOTEL MOSCOW An adventurous spirit, wealth of experience, gourmand’s palate and warm sense of fun are just some of the attributes Reto Moser brings to his new role as General Manager at Four Seasons Hotel Moscow. Continuing a career spanning almost two decades, several continents and many countries, the Swiss native moves to the Russian capital from Cairo where he spent four years as Hotel Manager of Four Seasons Hotel Cairo at Nile Plaza.

No stranger to the demands of iconic city centre properties, Reto’s new role – his first as a General Manager – will see him take responsibility for the Hotel’s 180 rooms and suites, four restaurants, seven conference

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RADISSON HOTEL GROUP APPOINTS NEW VP OF FINANCE, TAX & IT, ASIA PACIFIC, TO DRIVE TRANSFORMATION STRATEGY Radisson Hotel Group has announced the appointment of Evelyn Wong Soo Pin as Vice President, Finance, Tax & IT, Asia Pacific, as the company moves ahead with its transformation strategy.

A Singaporean with more than 20 years of professional experience, Evelyn is a graduate of Nanyang Technological University (NTU) in Singapore, where she attained a Bachelor of Accountancy Degree and a Diploma in

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rooms and a 3,000-square-metre (32,000 square foot) spa, all just a minute’s walk from the Kremlin and Red Square.

It’s a very different scene from his upbringing in beautiful Bern, “the gateway to the Alps,” and his early career as a chef, including time at the historical Hotel Schweizerhof. After seven years in the kitchen, his wanderlust and fascination for world history and culture drew him to the prestigious Swiss Hotel Management School in Lucerne. Upon graduation, he began his management career in the United States specialising in food and beverage operations.

His Four Seasons journey began in 2004, the brand’s familial warmth and impeccable service proving a perfect match for Reto’s ambition and loyalty. Seventeen years later – via Provence (his “happy place”) as well as Beirut, Bangkok and Koh Samui – it’s his friendly approach and desire to support talent that continue to underpin the happy working environment he’s renowned for creating.

Fluent in German, English and French, he’s also determined to add some Russian to his repertoire.

Maritime Business Management. She is also a registered chartered accountant in Singapore, and joins Radisson Hotel Group from SGXlisted AMOS Group Limited, where she held the role of Chief Financial Officer.

As Vice President, Finance, Tax & IT, Asia Pacific at Radisson Hotel Group, Evelyn will be responsible for all financial and accountancy matters in the region, including overseeing business transactions and strategic investments, developing financial strategies and leading the regional finance team. As such, she will play a pivotal role in the success of the Group as the company continues to execute its ambitious expansion strategy, which is driving the growth of the company’s hotel portfolio across Asia Pacific.

She will also spearhead the group’s digital transformation, which is centered around EMMA, Radisson Hotel Group’s new advanced global technology platform, which integrates property management systems, reservations, distribution, sales, loyalty programs and more.

Neil has 37 years of international hospitality experience, most of which he spent with Starwood Hotels & Resorts. In his role as Senior Vice President Operations Asia Pacific, he developed the company’s hotel portfolio and oversaw the preopening hotel pipeline within the region.

Neil has a passion for the hospitality business. Following his 25-year tenure with Starwood, Neil became Chief Executive Officer and Co-owner of the premium luxury company, Per AQUUM Retreats & Resorts. Neil has in recent years been Chief Executive Officer of Elements HSC, a company he co-established specializing in global hospitality consulting and asset management.

A graduate of Westminster Hotel School in London and a Fellow of the Institute of Hospitality UK, Neil is a driven leader who believes learning and developing should always be a constant in life. He spent his childhood between Kenya, New Zealand and Fiji and currently lives in New Zealand.

“I am thrilled to be part of this amazing hotel company and global hospitality and wellness brand. I have observed with admiration the development of Six Senses over the past few years. I believe there remains massive opportunity in the industry space where Six Senses already plays a leading role. There is truly no better brand positioned to lead the way forward.”

sales@enodirect.co.uk | www.enodirect.co.uk | Tel. +44(0)1603 768046 | @EnomaticUK

Second to None Unica ROMA Series Advanced features and elegant design The revolutionary new wine dispensing come together to provide the perfect system. dispenser for either a back-bar or self-service setting.

Advanced features and elegant design come togetherLCD to provide temperature Interactive touch screens, sc the perfect dual temperature control and patented dispenser tapping headfor technology just abar fewor of controlled either aare back the elements that ensure the Elite stands out from the self service setting. crowd.

Combining the Elite with our full suite of software extends functionality, providing further tools to assist in developing your business.

ELITE

System use and activation: Models available: • Unica 4/r Refrigerated • Behind bar (without wine card) (4 bottles in line) • Self-service (with wine card) • Unica 8/r Refrigerated Temperature: Card reader: (8 Elite bottles in line) Each system has a dual temperature compartment managed • SLE4442 chip separately from 6 to 18°C (from 43 to 64°F) in order to serve Bottle compartment • RFID ISO/IEC14443A/B both red and white wines. temperature: (MIFARE) • 4/r 6-18°C Cooling system: By refrigerator Display: compressor.

• 8/r 6-18°C / 12-18°C • Touchscreen • 7” colour LCD screen VRefrigerations: olumes: 1 or 3 configurable volumes with touch • Alternative • Brightness 800cd key display. compressor • Ultra-silent operation • Side viewing angle of 140° • Low energy Display: Each position has an LCD graphic Lighting: touch screen Adjustable consumption interactive display to monitor the dispenser’s functions.

• Internal cool white LED (4000K) ABottles: central LCD graphic screen supplies general information.

• External cool white LED (4000K) • Quick loading with gas Data connection: spring and Finishings: In addition Colours to the Classic stainless LAN (www.ralcolor.com).

• Loading with self- in any RAL• colour steel finish, or available • WIFI centring system • Complete bottle Lighting: Double LED. Light intensity Door: can be set; it changes visibilityto different functions. according • Insulated glazing with magnetic closure Gas supply: Environment Control: A junction box performs a check on all • Food grade nitrogen • Assisted tilt system external conditions (temperature, E941 environment or Food grade • Key lock pressure, humidity) in order auto-adjust the dispenser’s efficiency. This guarantees argontoE943 increased precision of pouring andMaterials: better functionality of the Supply pressure control: • Stainless steel refrigeration system.

• Dispenser inlet • Coloured stainless steel • Dispensing • Glass Use and System Activation: Available for back bar, or with • Optional accessories: Winecard maintenance: wine services for a self-service environment.

• Canister • Separate for each bottle • Regulators for cylinders Integration: EPoS integration possible, Apps for • Angulars finishing Doses: card top-ups, etc.

• 2+2 bottle dividing panel (for • Up to 3 configurable doses for each bottle model 4/r only) Please enquire and we can tailor to suit your

requirements.

For more information please contact us via For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2. sales@enodirect.co.uk or on 01603 768046, Opt. 2.

www.enodirect.co.uk

SHOW PREVIEW

RESTAURANT AND BAR TECH LIVE - 9TH & 10TH NOVEMBER 2021 Europe’s leading event for the technologies driving the profits of restaurants & bars.

Why Attend: Thousands of restaurant professionals attend Restaurant & Bar Tech Live each year. With a lineup like this one, are you surprised?

Sourcing Products & Services This is an incredible opportunity not only to find over 300 of the UK’s top suppliers all under one roof, but also to take advantage of free consultations and demonstrations of the products that will provide your business with that crucial competitive edge.

Keynote Speakers Some of the industry’s most successful names will be on hand to deliver all of the how’s, what’s and whys, on their ascension to the forefront of the restaurant and bar sectors!

200 Additional Seminar Sessions Our seminar sessions are specifically tailored to cover every aspect of the industry.

Whether you’re a veteran or a start-up, you’re guaranteed to find that piece of advice that will take you to the next level.

Concentrated, Efficient Market Research In an industry faced with time constraints and staff limitations, Restaurant & Bar Tech Live presents a hub where exhibitors, speakers and suppliers are on hand to provide invaluable industry insights, all under one roof, over just two unmissable days! This is THE most efficient way to stay ahead of your competition, while

Show Highlights Panel Debates Product Launches Industry Awards Inspirational Seminars Green Room Innovative, cutting-edge exhibitors Hospitality Marketing Event In-person networking Live demos

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www.restauranttechlive.co.uk

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consulting the industry’s leading minds and preparing yourself for any future challenge, absolutely free of charge.

Networking Compare notes with over 4,000 likeminded individuals; learn from their mistakes and forge your own success, while making invaluable new business connections that will last a lifetime.

Niche Sector Specialities Find advice and ideas for every speciality; whether that’s audio and visual, artificial intelligence, augmented reality, systems and solutions or automation, loyalty programmes, handheld tech or professional services, you’ll find it at Restaurant & Bar Tech Live!

Reco Air

Recirculating kitchen extract Reco-Air manufacture recirculating kitchen extract units that require no duct route to atmosphere.

Patented technology removes steam, moisture, smoke, grease and odour from canopy exhaust, returning independently certified clean air.

We offer a range of Reco-Air models to suit all kitchen sizes and layouts. Units can be retro-fitted to expand cooklines and menu offers.

Significantly reducing fire risk, simplifying design and planning, eliminating ductwork to atmosphere, enabling internal layout flexibility and ensuring no nuisance emissions.

Reco-Air is the industry approved and fully compliant recirculation solution, UL Listed and available globally.

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EVENTS AND AWARDS NEWS

ROOM ZZZ APARTHOTELS AWARDED ONE OF THE BIGGEST ACCOLADES IN THE INDUSTRY Roomzzz Aparthotels, the premium hospitality brand offering service-led studios and apartments in a hotel environment, has scooped the Outstanding Achievement Award in the Serviced Apartments Awards 2021.

In total, the brand was nominated for seven other awards including Best Operator, Best Architecture, Best Interior Design for the Newcastle City location, Best Property for the Chester City location, Best Use of Technology and Best Marketing or Branding Campaign for the launch of its loyalty scheme - Perkzzz, and Industry Inspiration for Robert Alley, COO of Roomzzz Aparthotels.

The winners were chosen by a team of industry experts, who were particularly impressed with Roomzzz Aparthotels’ ability to show brand expansion over the last 18 months, and demonstrate long-term planning during a particularly challenging time.

Roomzzz Aparthotels was founded in 2006, by parent company, Parklane Group. Since its launch, it has quickly grown to ten locations across the UK including Manchester Corn Exchange, Newcastle and London Stratford.

THE WINNERS HAVE BEEN ANNOUNCED FOR COUNTRY’S TOP HONOURS FOR EAST AND SOUTH EAST ASIAN CUISINE - THE GOLDEN CHOPSTICKS AWARDS 2021 The Golden Chopsticks Awards winners were announced on Monday 27th September 2021, at a glittering ceremony in Mayfair, London, hosted by Gok Wan MBE. The awards has become one of the largest and most prestigious celebrations of East and South East Asian food in the world.

Each Aparthotel boasts a service-led approach to self-catering apartments, with a focus on stylish surroundings. Many of the apartments feature floor-to-ceiling windows, heated floors, rainfall showers and private balconies.

The GCAs was founded in 2017 by Gok, Lucy Mitchell, Managing Director of Oriental Food Specialist SeeWoo UK and Sarah Lewis, leading food and drink PR and communications specialist.

A host of celebrities and VIP’s attended the event, the 3rd annual awards, at the Marriott, Grosvenor Square, including Tallia Storm and her mum Tessa Hartmann, Sally Lindsay, comedian Suzy Ruffell, JLS star Oritse Williams, Chef Chris Baber, Andy Clarke, David Ames from Holby City, TV presenter Alison Cork, DJ BBQ, This Morning’s Juliet Sear, Leee John from Imagination, Naoki Mori, Masterchef winner Steven Wallis and Gok’s brother Kwoklyn Wan. The juding panel included Jeremy Pang, Sonny Leong, Katy Tse Blair, Ping Coombes and Fuchsia Dunlop all in attendance, with a special video message from Head Judge, Ken Hom OBE. Also attending were politicians Sarah Owen MP, Shaun Bailey MP and Alan Mak MP as well as some of the biggest influencers in Oriental food, eminent food writers and prominent community leaders.

Gok Wan MBE, co-founder and host of the awards commented: ‘After the amazing success of our first two awards, we knew it was going to be a tall order to go bigger and better this year, but we feel we pulled it off!

The Golden Chopsticks Awards has well and truly cemented itself into the culinary calendar.

“What an amazing night, bringing together the good and the great from the oriental food world in one room, with finalists covering the broad spectrum of E and SE Asian food from Chinese, Japanese and Thai to Vietnamese, Malaysian, Filipino and Korean.

“It was fantastic to see so many accomplished restaurateurs in the room, alongside the rising stars of the future! It was a real honour to host what is now one of my favourite nights of the year!’

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Ken Hom, OBE, commented ‘I am more than delighted to be part of the third Golden Chopsticks Award which sets the highest standard from which South and South East Asian restaurants in the UK can all be judged.

I congratulate all the winners and finalists as well as the judges for their hard work!’

Many of the chosen restaurants were voted for by members of the public over a six-week period, with 49,500 votes registered. Separate industry prizes were awarded by a judging panel which includes influential figures Ken Hom OBE, School of Wok’s Jeremy Pang, Tom Parker Bowles and Sunday Brunch’s Simon Rimmer.

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We caught up with Zain Peer, co-founder of London Nootropics, to find out what the mushroom coffee trend is all about!

What is mushroom coffee?

Mushroom coffee is a blend of coffee and medicinal mushroom extracts, they are adaptogens and help our mind & body adapt to stressors. “We use lion’s mane and cordyceps mushrooms in our Grind and Mojo mushroom coffee blends respectively, along with other adaptogens with synergistic properties.”

Zain said “Blending them together with a fine microground coffee creates an earthy, delicious cup of coffee with additional health benefits.”

“It all sounds very simple, but the processes used to get benefits from medicinal mushrooms aren’t as simple as dropping a few of them into your favourite brew and waiting for the magic to happen. Mushrooms have a different cellular structure to plants, plants are made from

cellulose which is easily digested to get the nutritional benefits, whereas mushrooms have a chitin cell wall which our bodies cannot break down so easily. To get the benefits from medicinal mushrooms, the beneficial compounds need to be extracted. “ What are the benefits of Mushroom coffee?

Combining medicinal mushrooms with coffee have synergistic effects as well as allowing us to easily incorporate them into our diets.

Blending coffee with adaptogens can minimise caffeine side-effects such as jitters/anxiety by balancing our cortisol levels, they can also give us sustained energy levels without a crash.

Medicinal mushrooms come with many health benefits, they’re often high in antioxidants and have immune-boosting properties. Zain explains “Lion’s mane mushroom is known to

cross the blood-brain barrier and increase the growth of new neurons in our brains, which can result in improved memory and cognitive function. Cordyceps mushroom supports energy and stamina, it can increase aerobic capacity and oxygen flow to our brain and body and resistance to fatigue. Cordyceps are known to boost athletic performance through its ability to boost ATP, the primary carrier of energy in cells.”

Zain launched London Nootropics adaptogenic coffee blends in 2020 with his co-founder Shez. Their adaptogenic coffee blends use the highest-quality medicinal mushrooms and other adaptogen extracts from around the world. They use a smooth micro-ground coffee and their blends come in convenient singleserve sachets.

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I tried London Nootropics Mushroom coffee blends and they taste delicious, similar to a smooth earthy cup of coffee. I felt good, balanced and found I didn’t get a crash. The mushroom coffee gave me sustained energy throughout the day, and helped me to stay focused.

You can learn more about medicinal mushrooms and adaptogens on their blog on their website londonnootropics.com - don’t forget to ask them for a sample to try!

Francesca Amato

Editorial Assistant at Luxury Hospitality Magazine

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FEATURE

The importance of hotels cannot be understated. For business trips, holidays or vacations, hotels offer the refuge and comfort that individuals from all over the world need. Over time however, the way transport and technology has adapted and advanced has led to an international ability for individuals to travel and stay in locations all over the world, and as a result of this, they have contributed to global carbon emissions on a significant scale.

In a time in which anthropogenic climate change is affecting millions worldwide, and according to climate scientists in the IPPC 6th report (2021), is only set to worsen, we must all do our bit to reduce emissions. But how can we manage to do that, when travel and excursions are so embedded into our social and economic systems?

Firstly, and most importantly we have to change the industries within our systems in the ways they are used and the ways they are constructed. Everything we do, as both businesses, governments and individuals, is reliant on carbon. The way we travel, the way we eat, the way we go about tasks in our everyday lives, requires the use of carbon, whether that is directly or indirectly. This reliance on carbon can’t continue if we have a fighting chance against climate change, and there are plenty of things individuals and industries can do to embrace sustainability and reduce their carbon emissions.

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Given the way hotels operate, and the amount of people that need to use them daily, who come in and out to stay and go, hotels have the opportunity to set a fantastic

example to the travel community to illustrate and embrace low carbon lifestyles.

Since the beginning of the coronavirus pandemic, individual travel habits have changed drastically, which has seen a huge detriment on the travel and hotel sector, but in terms of reductions to carbon and from an environmental perspective, this has somewhat alleviated pressure, even if for a short time. Going back to normalcy now would indicate disaster, with travel inevitably set to increase, and hotels producing emissions by excess, hotels have the ability to set the precedent to keep emissions produced by overnight stays to a minimum.

The tourism industry contributes around 5% to global emissions overall, a fairly significant contributor. But within this, it is important to note the economic and social benefits of the tourism industry on the people it employs, the services it offers and the impact it makes on the lives of the public and private sectors of society alike.

So where do we begin? Sustainability and carbon reduction goes hand in hand with protecting local workers rights and economies, as well as through the reshaping and remarketing of hotels to promote environmental protection and a culture embedded in saving the planet. To reach net zero, we need an entire shift in the way we consume and the way we live, and hotels have the ability to accommodate these changes.

The amount of energy deriving from hotel usage is monumental. Every individual in

“

The amount of energy deriving from hotel usage is monumental.

Every individual in separate rooms contributes some way to the energy used by hotels.

separate rooms contributes some way to the energy used by hotels. The best thing hotels can do to combat this, is to ensure that their energy is sourced from renewable and green, Ofgem certified suppliers (if you’re in the UK), and the equivalent to this internationally.

In order to make a start towards net zero, hotels have to accept that their energy contributions are huge, and that the alternatives are there for them to embrace.

But we can’t simply rely on all hotels shifting to renewable, there needs to be policies in places between both the public and private sectors of society that guides hotels on how to reduce their energy consumption, whilst still maintaining the great standards of service they provide. The creation of grants for example by governments to help the tourist industry transition, programmes that offer environmental education for members of the tourist industry so that they have the knowledge and skills to embrace net zero, these things could make a huge difference and it is only through collaboration that we will meet our goals of eventual net zero.

If hotels have the support and guidance, as well as the willpower to change and adjust to become more sustainable, then we can count on the tourist industry to embrace environmental protections and contribute significantly to decreasing global carbon emissions.

Joshua Farnsworth, Carbon Reduction Engineer, Tunley Engineering www.tunley-engineering.com

Joshua Farnsworth, Carbon Reduction Engineer, Tunley Engineering

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“

THE ROAD TO NET ZERO FOR HOTELS

Working with the hospitality industry to tackle climate change 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.

Green Key is the internationally recognised standard for excellence in the field of environmental responsibility and sustainable operations within the tourism industry. A Green Key is a commitment by awarded establishments to their guests that they are staying somewhere that makes sustainable choices.

Start your business on its sustainability journey with Green Key today and join more than 3,200 establishments already awarded in 65 countries with the global Eco-Label.

We’re speaking at the UN Climate Change Conference 2021 alongside Alok Dixit, General Manager at London Marriott Hotel Regents Park.

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INTERVIEW & REVIEW

MICHELLE OGUNDEHIN X DE LONGHI LUXURY HOSPITALITY MAGAZINE SPEAKS WITH MICHELLE OGUNDEHIN ABOUT THE DESIGN OF THE DE’LONGHI BALLERINA COLLECTION FROM AN INTERIORS PERSPECTIVE AND HOW IT INSPIRED HER CURATION.

Firstly, what are your thoughts on the new Ballerina collection?

I loved the idea of the collection being inspired by both the glass blowers of Murano as well as the form and grace of a ballerina — two inspirations that might seem unusual bedfellows at first! But in fact, the former is all about crafting something of beauty using an incredibly fragile material, and the other is the very definition of delicate poetry in motion, so they actually have a lot in common. And when these two influences combine, the possibility exists to create something quite extraordinary — this is what excited me about the collection.

We must know what colour is your favourite and why!

The Laguna Green! I see it as a sort of pale turquoise. It reminds me of the sea and I adore that whole palette of moody blues and greens. I find these to be intrinsically relaxing colours.

How important is it to consider everyday items when thinking about interior design?

Everyday items are the literal touchpoints of our days. The things that you use every day should be the things you love the most, from your pencil and notepad to your kettle or toaster.

They can give us subliminal yet hugely important bursts of joy which we dismiss at our peril. After all, consider the reverse, the irritation of the jug that dribbles or the door that always sticks. Joy comes from eradicating as many of these petty pains from life as possible, and upping the things that give you pleasure, and that could be as simple as the bowl you choose to have your breakfast in.

With companies creating new collections, in your opinion is it refreshing when they create something based around an interesting design concept?

Absolutely. This is one of the main reasons I was so happy to be involved with this launch campaign. Not only is it a truly unique approach to a category that has frankly become a bit dull and stubbornly utilitarian, but it was so refreshing to see such items presented in such glorious colour! Design only moves forward when designers are allowed to dream, and to challenge norms, as De’Longhi has done.

Talk us through your curated list of items, how did the new collection inspire your selections?

I took the collections references to timelessness, beauty, simplicity and longevity as my inspirations. I wanted to choose items that I felt you’d buy and want to keep forever.

What is important to consider when selecting everyday appliances that are on show in your home or workplace?

Functionality obviously is paramount. It’s no good having a goodlooking but useless appliance. But as many of us are limited for storage space, it’s also important that the things you have out on show are actually things that you believe to be beautiful. Such things have the power to boost your mood.

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Should you always match your appliances to the colour scheme of a room, or do you think it can be good to colour clash?

I’m not sure I’d advocate ever clashing with a scheme per se, but I see no reason why an appliance can’t be the accent in a room. Every scheme needs a touch of difference to stop it from being mundane.

It’s that jolt of individuality that makes a room yours, not someone else’s. And now you can do that with your kettle!

What three words come to mind when you first saw the De’Longhi Ballerina Collection?

Inspired. Different. Individual.

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REVIEW De’Longhi Ballerina Collection When I was younger my dream was to become a Ballerina. So when De’Longhi released their new collection called ‘The Ballerina Collection’ to say I was excited and intrigued was an understatement. The collection has a distinct linear design that looks like a ballerina’s tutu, you can almost imagine a ballerina twirling around. The striking design adds a touch of luxury to the kitchen worktop.

The collection comes in a kettle and toaster set and is available to purchase in three different colours; Opaline White, Furnace Black and Laguna Green all inspired by Venetian Glass. All three colours are exquisite and I found it difficult to choose my favourite. I chose Opaline white as the interior colours of my kitchen/dining area are beiges and neutrals, so I thought this would work best. The glistening, delicate opaline white colour is beautiful and really does catch the eye. I must admit, when choosing a kettle and toaster I hadn’t ever really thought about the design impact a kettle and toaster could make until now.

The collection has amazing features which include; The Kettle • Convenient detachable base and washable removable filter for ease of use • 1.7l capacity with a minimum fill of just one cup • Sophisticated finish inspired by Venetian glasswork The Toaster • Comes in 2-slice or 4-slice design • User friendly variable browning control for toast to your taste • Removable crumb tray for easy cleaning • Extra-Lift position • Sophisticated finish inspired by Venetian glasswork Luxury Hospitality Magazine

See more about the collection here: https://delonghibreakfast.com/collections/ballerina

Francesca Amato

Editorial Assistant at Luxury Hospitality Magazine

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Oliver Hemming is a British designer making g a beautiful collection of luxury alarm clocks and Bluetooth speaker alarms for hospitality..

He recently won 2 of the prestigious GOOD DESIGN® Awards for his work.

The GOOD DESIGN® Awards are the world’s most prestigious and oldest Design Awards program. Founded in Chicago in 1950 by architects Eero Saarinen, Charles and Ray Eames and Edgar Kaufman.

Songbird

Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s best hotels.

Songbird Wins a

GOOD DESIGN Award

®

The Chicago Athenaeum Museum of Architecture and Design

The world’s most prestigious and oldest Design Awards program

Made in 2 formats, Uptown and Downtown and 3 colour ways. The Songbird is a Bluetooth speaker with an analogue alarm clock. It delivers a beautifully rened tone with impeccable good looks, is very easy to use and has twin USB charging ports.

obsession

Our new OBSESSION alarm clock has to be the best in the world and has a gorgeous convex glass lens and a solid stainless steel case. It has a lovely jewel like quality and our super reliable and 100% silent sweep action movement will ensure a peaceful night’s sleep. Featuring our patented power saving light function that is programmed to come on for only 10 seconds when the clock is picked up.

Award-Winning Patented Design

Robin

Robin Wins a The Robin is an Award-Winning Bluetooth speaker alarm clock for premium hotels. Specically designed for hospitality, it has series of features that make it the outstanding product in its class. With good looks and world class engineering the Robin has simple intuitive controls, a rened audio tone and a very competitive price point.

GOOD DESIGN Award

®

The Chicago Athenaeum Museum of Architecture and Design

The world’s most prestigious and oldest Design Awards program

100% designed for hospitality the Robin has a patented one-time alarm function, so when the alarm is set and then rings, the Robin’s alarm will automatically put itself into the off mode, meaning that it will not ring again until it is reset. This feature as well as its easy bluetooth connection and twin USB charging points will surely make it a winner with many hoteliers.

With a power cable that doubles up as a security tether it won’t go walking either, and a secret volume limiter enables the hotel to limit its output in noise sensitive rooms. The Robin’s features show that Oliver has carefully included the features that the industry needs when designing this new product.

dESIRE

The favourite of many iconic hotels, the Desire has a hand polished stainless steel case, bevelled mineral glass lens and a beautiful tactile feeling and weight. The simple graphics are illuminated at night by our patented light function that comes on for 10 seconds when the clock is picked up and our 100% silent sweep action movement ensures there won’t be any annoying ticking sound. www.oliverhemming.com

OPENINGS

Ibérica LEEDS REVEALS La Bodega

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Descend to the depths of the heart of Spain via a hidden entrance just around the corner from Ibérica Leeds at the brand new La Bodega. Offering a Spanish focused drinks menu specialising in craft bottled beer, wines, spirits, and classic tapas. Leeds’ newest wine and craft beer bar will be an escape from every day to the Barcelona bars of Spain.

NEW IMMERSIVE RESTAURANT AND BAR WILL OPEN FOR CHRISTMAS Gusto Italian is returning to Nottingham and will be opening in the heart of the city centre this winter with a brand-new immersive dining experience.

Occupying the former Frankie & Benny’s restaurant, the new Gusto Italian will sit on the corner of King Street and Upper

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La Bodega is in the historic cellar below the city’s favourite tapas bar, Ibérica.

The intimate space provides the sultriest of settings, serving iconic Spanish classic bites

by Ibérica, alongside a strong offering of Spanish craft beers, expertly chosen Spanish wines and spirits too.

Parliament Street. Building work has begun to transform the site featuring a truly open kitchen, a cocktail, coffee and cannoli bar and a chef’s-table-style pizza experience, just in time for Christmas.

Matt Snell, CEO at Gusto, said: “We’re thrilled to be bringing a new-look Gusto to the people of Nottingham. The new and improved restaurant and bar will be an evolution of the Gusto brand, offering an immersive experience for brunch, lunch, dinner and drinks. Guests will be treated to our iconic Gusto Italian dishes and drinks in the most spectacular of surroundings, watching our talented chefs at work in our truly open kitchen. And that’s not all - we’ve

Located on Park Cross Street, La Bodega will showcase the culinary delights, authentic wines, and beers spanning the charming and unique regions of Spain. Offering an extensive drinks list, constantly changing to reflect seasonality, and introducing new bottles, La Bodega will highlight different regions, grapes, and suppliers with the seasons: from Sherry, to Cava, a fresh and fruity Verdejo, to a rich Rioja to suit every taste and price point.

got a chef’s table pizza experience for guests to enjoy too.”

One of Gusto’s other new offerings in Nottingham will be its espresso and cannoli bar, which will see guests enjoying authentic coffee and delicious cannolis– tube-shaped Italian pastries filled with a range of sweet fillings.

The venue will also offer a new brunch menu, including bottomless brunch, unique among its restaurants, to bring the finest of celebration breakfasts to the city.

OPENINGS

PLANT-BASED Neat Burger TO LAUNCH FIFTH SITE IN VICTORIA Award-winning and celebrity endorsed plant-based group, Neat Burger, is pleased to announce the launch of a brand-new site on Thursday 14thOctober. Located on Buckingham Palace Road, the 50-cover

venue will offer a streamlined menu, similar to that found in other Neat sites, including tasty burgers, nuggets and sides.

Standout dishes include The Big Stack: double Neat Meat, triple bun, lettuce, onions, pickles and Tangy Big Stack Sauce; Filet-No-Fish: crispy coated fish filet, lettuce, tartar sauce, crispy onions and pickles or the Neat Dog: Neat hot dog, grilled red onions, mustard, ketchup, mayo, crispy onions and pickles – with all offerings available ‘made cheesy’ with their neverknow-the-difference vegan cheese.

Coppa Club COMES TO PUTNEY Coppa Club is delighted to announce that it will be opening in Putney, London, on 2nd November 2021, bringing a distinct café culture experience to Southwest London.

The café, bar, restaurant, lounge, terrace and private dining space is Coppa Club’s second London opening and the ninth Coppa Club

following the successful openings in Clifton Village and Cobham earlier this year. Situated on the riverfront and serving breakfast, brunch, intimate dinners, after-work drinks and daily caffeine fixes, Coppa Club Putney will create a welcoming riverside retreat for locals and guests alike to enjoy from morning to night.

Speaking of the launch, Co-founder Zack Bishti says: ‘We are thrilled to launch a new site in Victoria, with the hope to encourage both plant-based diners and meat eaters alike to visit and sample our delicious vegan burgers and sides, whilst having an actively positive impact on the planet.’

Opening hours are 11am-11pm from Monday to Saturday and 11am-10pm on Sundays. Full address: 36 Buckingham Palace Rd, London SW1W 0RE. Other Neat sites include Soho, Mayfair, Princes Street and the recently opened Finsbury Park.

As part of Coppa Club’s home-from-home ethos, Coppa offers the very best café qualities and will be partnering with Grind at Coppa Club Putney – a renowned and sustainable cult coffee brand. One setting that offers something for everyone, the neighbourhood retreat will also host speaker events and supper clubs on a regular basis to bring locals interesting and topical discussions straight to their doorstep.

With nine separate locations currently found in the South-East and West of England, the brand has a private members’ club feel, without any members club fees. Each venue reflects its individual location and offers an informal, welcoming, and relaxed atmosphere with Streatley-on-Thames and Sonning-On-Thames offering riverside hotel bedrooms too.

Yishay Malkov, CEO, Coppa Club, comments, “We are thrilled to announce that we will be opening Coppa Club Putney this autumn.

For years, private members’ clubs have monopolised the market as spaces for people to stay all day, from working to relaxing, and this is something we are starting to change, offering a clubhouse feel without the fees. At Coppa Club, we pride ourselves in providing people with a home-from-home experience, where they can work, eat, drink, meet or relax – from first thing in the morning until late at night. We are looking forward to becoming part of the local community and providing something for everyone in this beautiful region of Southwest London.”

Luxury Hospitality Magazine

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OPENINGS couple of years ago and decided to bring the unexplored flavours of Calcutta to London – the food capital of the world.

Anjan has personally curated the dishes and the distinctive elements of this unique cuisine. The menu will feature authentic dishes, deeply inspired, selected and developed by Anjan’s personal culinary experiences of his mother’s cooking and his childhood in the city. With every ingredient personally sourced by Anjan himself, dishes will feature the best spices from Calcutta (like Anjan’s own five-spice rub and Aam Kasundi mustard), coupled with the finest sourced ingredients in the UK. The menu will feature ‘hero dishes’ like Prawn & Crab Parcels, Banana Flower Croquettes, Slow Roasted Kosha Lamb and Aam Aachar Hilsa.

Chourangi TO BRING THE UNEXPLORED FLAVOURS OF CALCUTTA TO LONDON Capital’s newest restaurant sees Anjan Chatterjee and Aditya Ghosh put the cuisine of Calcutta on the global map Taking its name from Chowringhee, the oldest and most vibrant quarter of Calcutta, the restaurant will bring alive a unique culinary tradition that has been born of centuries of overseas traders leaving their mark on this vibrant culture. Calcutta cuisine, for those who have never experienced it, is a unique blend of British, Dutch, Armenian, French, Portuguese and Chinese flavours that have been forged over a 300-year history.

Luxury Hospitality Magazine

Chourangi is the brainchild of chef-turnedleading Indian restaurateur Anjan Chatterjee and his close friend, Aditya Ghosh, celebrated airline and tech entrepreneur from India.

Anjan and Aditya came up with the concept over a meal in one of Anjan’s restaurants a

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Aditya Ghosh, who is one of India’s most celebrated and highly regarded business leaders, has been a long time and die-hard fan of Oh! Calcutta restaurant joins hands with Anjan as the co-founder of Chourangi.

With Anjan’s obsession for finding the right flavours, he needed someone as passionate a Chef as him. His search led him to track down Chef Jolly, who comes on board as the Culinary Director, with over two decades of international experience including a stint with the Marriott Group of hotels.

Chourangi, spread across 2,900sq. ft will feature a unique interior designed to reflect the soul and essence of Calcutta, paying homage to the city’s refined architecture.

Steve LaBouchardiere and Simon McCarthy’s award-winning hospitality design studio, Design LSM, have sourced muted colours from Steve’s personal journey to Calcutta.

The design nods to the British heritage clubs and the famous Coffee House of Calcutta, featuring neutral Indian limestone floors, rattan teak-stained furniture and whirring fans – taking diners straight into the essence of the City of Joy. Chourangi is part of India’s prolific group of restaurant chain, Speciality Restaurants Limited, founded by chef turned restaurateur Anjan Chatterjee in 1992. The group now operates 130 restaurants across five countries. The site on Quebec Street marks the group’s first excursion into the UK, following the much-loved, similar concept, Oh! Calcutta in India.

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Meet the family

Editor’s Review: PAGE8 – LONDON Describing themselves as a lifestyle boutique hotel, Page8 is the first venture into Europe by Page Hotels. With a target clientele of “Urban Explorers” Page8 Hotel is the perfect base location in the heart of London. Situated on St Martins Place, adjacent to Trafalgar Square and opposite the National Portrait Gallery, the hotel is within walking distance of a host of the Capitals most famous landmarks, including Parliament, Buckingham Palace, Covent Garden and the London Eye. The philosophy is to bring travellers together and enhance their adventures and experiences.

On entering the hotel, you are not only met with the inviting reception area, but also their own artisanal coffeehouse, Page Common. With a beautiful parquet floor and cladded walls, here you can enjoy a slick lounge type atmosphere whilst sampling from a selection of roasted hand dripped coffees, teas and tasty snacks.

The check in by the cheerful welcoming staff was smooth and swift and we were personally shown to our room via the lift.

The hotel boasts 138 rooms spread over 5 floors, consisting of standard, superior, deluxe, suites and family rooms.

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We were in a family room with a view across Trafalgar Square.

The room had two king sized beds with blue leather headboard, with an old-school rotary dial telephone as a novel touch, between the two beds. It is also equipped with a work desk, complimentary Wi-Fi, a 49” television, mini-bar and kettle with Page Common branded coffee drip bags and tea bags. There is a Blueair air purifier in the room, so despite the West end traffic outside, the air is kept fresh inside. The room is bright with white walls and pristine white bedding and large windows letting in ample natural light. The bathroom is clad with floor to ceiling black and white marble tiles with a large walk-in shower and complimentary toiletries from C.O.Bigelow.

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EDITOR’S REVIEW

The beds are incredibly comfortable, which is exactly what you need in order to get a good night’s sleep after a busy day exploring the sights of London. The breakfast menu is from Page Common. We had a ham and cheese croissant, smoked salmon bagel and a selection of pastries delivered to the room. All were extremely tasty and, together with another of their indulgent coffees, a great way to start the day.

On departure, the staff were incredibly helpful going above and beyond expectations with their assistance. In keeping with the hotel’s ethos, Page8 provided the perfect base for sightseeing around London and the ability to deliver a relaxing, luxurious setting for winding down after a day of exploration.

Maria Lapthorn EDITOR

Luxury Hospitality Magazine

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HOW FORMICA® LAMINATE FOUND ITS PLACE AT THE CENTRE OF FURNITURE DESIGN Hard wearing, light, easy to clean and low maintenance – it’s not hard to see why furniture designers around the world turn to Formica® Laminate for modern pieces packed with practicality and beauty.

our laminates don’t compromise on quality or aesthetic appeal – but they do offer several key benefits, including lighter shipping loads, more cost-effective production and almost unmatched versatility.

Whether you’re looking for commercial or residential furniture, the chances are you’ll quickly discover pieces incorporating Formica® Laminate.

Here are some of the main reasons furniture designers are choosing our laminates in everincreasing numbers.

Designers searching for great alternatives to stone, marble and solid wood are making more and more use of our products. That’s because

• Different colours offer striking possibilities.

Hetch Mobilier’s FLOWA sideboard took full advantage of this with a breathtaking use of ColorCore® by Formica Group “This piece pushes the use of laminate to new and incredibly exciting outcomes,” says Nina Bailey, our European design lead. It also demonstrated perfectly how our laminates can be layered, routered or engraved.

Elsewhere, Rachel Clay’s Blobs were another successful example of using colour to bring playfulness into contemporary design.

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• Different patterns and textures were key for Swedish firm Johanson Design when it designed Speed, a versatile side table available in a range of different Formica® Laminate decors. “Table-tops can look completely different depending on the shape and colour,” says Johanson Design’s Lina Johnsson. “Working with Formica® Laminate has taught us to expect high quality and on-trend design, which works well with the way we incorporate the material into our designs.”

• Different grades mean Formica® Laminate is ideal for bonding to a substrate, which is how Eurobib Direct, part of Lammhults

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Biblioteksdesign AB, produced its creative furniture pieces for children’s libraries.

Designed in the shape of elephants, lions, crocodiles, camels, gorillas and more, these pieces combined birch plywood with our laminates to spectacular effect. “The finished product will stand the test of time and the surface won’t easily scratch or get worn,” says Bjarne Hjertevik, marketing director at Lammhults Biblioteksdesign AB. • Postforming offers furniture designers almost unlimited possibility when it comes to working with our laminates. Because of that flexibility, London-based James Burleigh offered his classy Hopper collection with both round or square edges. And with the final product looking absolutely stunning, it’s easy to understand why buyers love his work. “The Formica® brand is insanely popular with our customers due to the premium look and feel of the surfaces,” says James.

Visit formica.com

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Featured is the graceful Brianna 9 arm chandelier from the Feiss collection.

The seamless curvature and elongated tubular arms lend fluidity and modern appeal to this classic minimalist silhouette. Available in rich, gilded Burnished Brass or a more contemporary Polished Nickel finish this range also includes a single and double wall light with a crisp white linen shade.

To see more designer lights from the Elstead Collection visit our website.

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A PIECE OF SCOTTISH LANDSCAPE HERITAGE, CREATED BY THE MASTERS OF MODERN FURNITURE ‘INSPIRED BY THE RAW BEAUTY OF SUTHERLAND’

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MADE IN THE HIGHLANDS OF SCOTLAND 31

PROJECT

AB Concept DESIGNS Argo, FOUR SEASON HONG KONG’S NEW DESTINATION COCKTAIL BAR Building on the elegant arrival experience and new lobby Café, AB Concept has reimagined the Four Seasons Hong Kong’s cocktail bar, Argo. Set to become a new must-visit destination for guests, visitors and locals to experience world-class innovative and explorative cocktails, Argo is inspired by a traditional conservatory, with sweeping architectural curves and a palette that incorporates rich textures, floral patterns, and sophisticated finishes, offering a refined escape in one the busiest cities in the world.

Walking towards the bar from the main lobby, guests are greeted by a feature wall made of wood inlaid with a subtly ornate flower pattern that guides them into Argo. Inside, AB Concept has created a luxurious and flexible space that will function for the hotel from morning through to night, the space transforms to easily suit the mood for a long leisurely breakfast or decadent afternoon high tea, through to buzzy happy hour drinks and even a moody venue for an evening nightcap.

we wanted this to be conveyed in many of the thoughtful details throughout the bar, from the use of mirrors to reflect the incredible views and give an immense sense of light and depth to the space to the array of critters framed on the wall by artist Raku Inoue,” said Ed Ng, cofounder of AB Concept.

The vast and impressive views of Victoria Harbour become a statement backdrop for the circular main bar that takes centre stage. A dramatic feature within the space, the bar was previously an imposing column considered an obstruction to the view; AB Concept has given this structural element intention by embracing the form and cladding it with over 136 cylinders wrapped with false faux shagreen and framing

it with a custom chandelier. 72 of the cylinders revolve and open to create functional storage for the bar as well as a stunning design focal point. This new centrepiece also brings a sense of impressive scale to the space and defines the central bar area.

Inspired by a conservatory, Argo’s VIP room features many curved and faceted surfaces as well as mirrors throughout that reflect the light and views to create a sense of depth.

AB Concept worked with Raku Inoue, the Canada-based, Japanese multidisciplinary artist who works with organic materials like flowers, leaves and stems to create beautiful artworks.

Continued >>

“Our vision for Argo was to create a new destination bar that suits the vibrant scene in the city and does justice to the stunning Victoria Harbour views while also striking a balance between function and aesthetics. Our design concept was inspired by a conservatory and

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PROJECT

For the space, Inoue created a series of insects such as butterflies and beetles using paper and leaves that are framed throughout the space and bring the conservatory theme to life. These works are complemented by impressive floral displays and decorations that complete the aesthetic.

Luxury Hospitality Magazine

The main seating areas are semi-enclosed to create a feeling of intimacy and are defined using open dividers made of polished nickel that don’t obstruct the stunning views. The choice of nickel provides

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a functional and unobtrusive structural element for the daytime while in the evenings the mirrored finish reflects the light to create a sparkling ambiance while a custom textured ceramic wallpaper incorporates another textural element and adds to the luxurious feel of the space. The sleek curves of the frame are also accentuated by hanging terrariums that tie into the conservatory design and become focal lighting features. The furniture throughout has been designed by AB Concept and custom made specifically for Argo to perfectly suit the evolving functions of the space and needs of guests. Custom patterned tables feature floral patterns inspired by the design and paying homage to the conservatory concept.

PHOTOGRAPHY: Chester Ong

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SHOW PREVIEW

RESTAURANT AND TAKEAWAY INNOVATION EXPO - 9TH & 10TH NOVEMBER 2021 Show Highlights Industry-Leading Speakers In-person networking Innovation Awards Kitchen Innovation Zone Tech Takeover Delivery Zone Sustainability Trail Panel Debates www.takeawayexpo.co.uk

Europe’s leading event for takeaway and restaurant owners looking to boost their profits.

Why Attend: 500 Inspirational Seminars The Restaurant & Takeaway Innovation Expo delivers an incredible lineup of speakers, comprised of the world’s finest food business owners and professionals. Every seminar is guaranteed to deliver a compelling combination of ingenuity, innovation and

insight, giving the audience plenty of food for thought.

1000 Exhibitors Visitors are free to take advantage of the ultimate one stop shop for food business owners, meeting and connecting with a distinguished lineup of cutting-edge suppliers, showcasing the products, services and systems that are pushing the boundaries of innovation.

Thought-Provoking Panel Sessions Our panel debates provide our visitors with a unique opportunity to hear food business experts take on a plethora of the industry’s most pressing topics. Each session is jampacked with information, inspiration and advice, enabling the audience to put their questions to those who have all the answers.

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Unparalleled Networking Opportunities Boasting its very own networking area, the show will offer the industry’s leading lights the chance to engage with, and learn from, likeminded professionals from across the globe, enabling them to develop their professional knowledge, pass on their own industry insight, and cultivate invaluable new business contacts, all in a relaxed and hospitable environment.

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Plant Growing Systems for Chefs Grow your own perfect salad leaves, microgreens and herbs with an automated indoor plant growing system from Evogro. Harvest the living plants just before serving for optimal freshness and flavour. Reduce your food miles and wastage of perishable crops. Designed to make growing simple, reliable and productive. +44 (0) 344 585 2255 info@evogro.com www.evogro.com

CHEF INTERVIEW

ZAMANI SIBELO LUXURY HOSPITALITY MAGAZINE SPEAKS WITH THE NEW CHEF AT GREAT PLAINS TEMBO PLAINS CAMP, ZIMBABWE; ZAMANI SIBELO.

Have you always been passionate about food?

My dream career was to be a physician but then I was employed in the Hospitality Industry as a sculler and decided to change my mind to study food science and cheffing. I have a great passion to know more about what is on the table - it’s nutritional value before I eat. Beside being just food, questioning what is beyond it.

dietaries etc, tailoring each meal to the person eating it.

An example of what you might expect for dinner at Tembo Plains, Zimbabwe.

What inspires or motivates you?

Do you like to use seasonal ingredients?

I was inspired by my former Executive Chef (Brain Ndlovu) who is now a member of the Zimbabwe Culinary Judges Board. He cooks to bring all the human senses to the table. This as well as the motivation to cook to serve the right food to the right person - mainly based on

Serving fresh and crispiness of natural produce is the best, unlike the refrigerated, pickled, dried etc. I can’t wait to serve the berries in their season.

To start: Pan-fried mixed vegetable set on a crispy puff base, garnished watercress herbs and balsamic reduction.

Talk us through the menu

Main course: The baked Lake Harvest Tilapia Bream fillet well marinated in coconut, lime juice, ginger, chillies, salt and freshly crushed black pepper corns served with mixed vegetables cooked to the bit and garnished with crispy sweet potatoes and lemon wedge.

Dessert: Half bake lime cheese, served with sand homemade biscuits and a carrot and ginger.

I love tasting menus were people will be eating and drinking. Where food is correctly paired with the right wine.

What is your favourite dish and why?

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The baked Lake Harvest Tilapia Bream fillet well marinated in coconut, lime juice, ginger, chillies, salt and freshly crushed black pepper corns served with mixed vegetables cooked to the bit and garnished with crispy sweet potatoes and lemon wedge.

What cuisine is the main focus?

I like taking elements of traditional Zimbabwean flavours and creating world-class dishes for our guests.

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CHEF INTERVIEW

In your opinion, is it important to adapt and change different dishes to bring something new and unique to people?

Absolutely true, cooking is a game were every time when a Chef put on his/her jacket, one must pop out a skill. It must be something that will invites the human senses of smelling and sight at one goal.

Do you like being creative?

Being creative brings an exciting challenge to everyone. As a Chef, creativity is a daily norm that makes me love to work with all different guest requests when it comes to food. I always love to give memorable tasting dishes on their tables.

What in your opinion is an underrated ingredient that people can be using more to create so many dishes with?

Luxury Hospitality Magazine

Cauliflower vegetable; it is highly used in many dishes as a vegetable or mixed. However, I get its highest flavours when you toast and poach in milk and blend to a purée. It surpasses all the purée that you can think of.

What are your favourite winter dishes to make?

Starch dishes are my favourite, the reason being is that; when the body digest the starch to carbohydrates and energy, heart is realised to keep the body warm. Let’s keep our self warm in winter.

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SHOW PREVIEW

THE INTERNATIONAL DRINK EXPO IS BACK! 9TH & 10TH NOVEMBER 2021 Welcome to the ultimate drinks event, connecting hospitality professionals with the innovations to boost their ROI, maximise their revenue and double their drinks sales.

Why Attend: 120 Inspirational Seminars The International Drink Expo delivers an incredible lineup of speakers, comprised of the world’s leading experts in the hospitality sector. Every seminar is guaranteed to deliver a compelling combination of innovation and insight, giving the audience plenty of thirst for knowledge.

200 Exhibitors Visitors are free to take advantage of the ultimate drinks one stop shop, meeting and connecting with a distinguished lineup of cutting-edge suppliers, showcasing the drinks that are pushing the boundaries of innovation.

Thought-Provoking Panel Sessions Our panel debates provide our visitors with a unique opportunity to hear business experts

take on a plethora of the industry’s most pressing topics. Each session is jam-packed with information, inspiration and advice, enabling the audience to put their questions to those who have all the answers.

Unparalleled Networking Opportunities Boasting its very own networking area, the show will offer the industry’s leading lights the chance to engage with, and learn from, likeminded professionals from across the globe, enabling them to develop their professional knowledge, pass on their own industry insight, and cultivate invaluable new business contacts, all in a relaxed and hospitable environment.

SHOW HIGHLIGHTS Panel Debates Industry Awards Industry-Leading Speakers The Green Room Low and no ABV drinks Mindful drinks movement In-person networking Live demos

Luxury Hospitality Magazine

www.internationaldrinkexpo.co.uk

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THERMAPEN® ONE The best just got better

ESPRESSO, CAPPUCCINO, LATTE, HOT CHOCOLATE AND TEA AT THE PUSH OF A BUTTON. K-Fee Lattensia+

DESIGNED FOR KITCHEN PROFESSIONALS Manufactured in the UK, The New Thermapen ONE offers faster, more accurate temperature readings in just ONE second!

A low maintenance capsule coffee machine perfect for pubs, bars, small cafes, boardrooms, hotel conference rooms and reception areas.

thermometer.co.uk

NEW WEARABLE TECHNOLOGY FOR HOTELS – EXTRA PROTECTION AGAINST AIRBORNE VIRUSES Respiray’s wearable air purifier is the newest innovation in the hospitality industry that protects people against airborne viruses. The device immediately kills 99% of viruses and bacteria by disinfecting the air we breathe with safe UV-C technology.

RRP £399.00 NO CONTRACT

Hotels are using this new technology to protect their customer-facing staff and guests. Receptionists can smile again without covering their faces and most importantly, they will be protected from contracting airborne viruses.

Respiray has put a strong emphasis on safety. The device has been independently tested in different universities, achieving over 99% effectiveness at inactivating various viruses and bacteria. The device is also lab-tested to prove zero emittance of ozone.

Luxury Hospitality Magazine

To attract more business events, hotels offer Respiray devices in their conference centres to stand out from competitors and provide extra peace of mind for their business clients to host events.

GERMAN ENGINEERING | 0161 527 7359 KFee-enquiries@kruger-uk.com

W: www.respiray.com

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15/10/2021 10:48

Editor’s Review: 108 BRASSERIE

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Hidden away in the heart of London’s Marylebone, set on the cobbles of Marylebone Lane, 108 Brasserie provides a dining experience more associated with sophisticated European cities than our nation’s capital. Alfresco dining in the UK cannot usually compare with our continental neighbours, however 108 Brasserie do it superbly.

Climbing flowers and foliage adorn the outside walls with subtle fairy lights for added illumination. Stylish tables and chairs adorn the pavement, under optional canopies to protect against possible inclement weather.

In the event of sitting inside, there is ample space with a relaxed atmosphere. A large mirrored bar grabs your attention as you enter, with its vast selection of spirits on display – with over 100 options for whiskey alone, you are spoiled for choice. Large mirrors decorate the

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EDITOR’S REVIEW

Large mirrors decorate the restaurant and so natural light from the windows bounces around the interior, highlighting the beautiful parquet floor and bright red leather seats and chairs.

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The Main course menu covers a broad variety dishes; including Dover sole, rack of lamb, fish and chips, curry, pasta and steak. We selected the ribeye steak with Béarnaise sauce and a plate of Tiger Prawns with a mango, chilli and lime relish. The tender steak was well seasoned and had a perfect medium rare colour throughout.

The prawns were big and meaty and well-cooked whilst the relish gave the dish sweetness from the mango, a touch of zing from the lime finally a subtle hint of heat from the chilli. Prawn dishes can be somewhat underwhelming, but not on this occasion, they were delicious.

By this stage, there was not a lot of room left for dessert, however, a quick look at the menu; meant that ending the meal at this point was not an option. Brownie with honeycomb, key lime meringue pie were among the options, however the vanilla crème brulee with shortbread caught our eye. It was a fantastic choice; the smooth rich custard had an ideal amount of vanilla flavour and the bitter sweet caramelized sugar on top gave an ear-pleasing crack as the spoon burst through.

Dine inside or outside, all-day dining or brunch or just after work drinks, this restaurant has plenty of options. Dishes made with fine fresh ingredients and with beautiful presentation, the relaxed, sophisticated atmosphere of 108 Brasserie makes it a gem of a restaurant and well worth a visit.

Maria Lapthorn EDITOR

restaurant and so natural light from the windows bounces around the interior, highlighting the beautiful parquet floor and bright red leather seats and chairs.

Luxury Hospitality Magazine

The restaurant has a selection of menus from which to choose; all day-dining, weekend brunch, vegetarian and vegan and a snack menu, so no matter the amount of time you have or the purpose of your visit, there is something for everyone. To start, we had the traditional smoked salmon with Guinness bread and tostadas with shredded smoked chicken and satay sauce, although with the likes of steak tartare, buffalo milk burrata and gazpacho on the menu, this was a tough choice. The generous helping of fresh salmon nicely complemented the malty bitterness of the bread and the tostadas had a nice crunch with plenty of sweet smoky flavour.

Simon Conboy

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JTP TO SHOWCASE SUPERIOR BATHROOM PRODUCTS AT HIX SHOW Recognised for its high-quality products for the modern bathroom, JTP is delighted to be exhibiting at the HIX show this November. With a stunning collection of contemporary designs, across brassware, showering and also accessories - JTP has something to suit any project specification.

TOUCH FREE BATHROOM DESIGNS Japanese society is a heady mix of traditional and hi-tech so a simple design may hide multiple solutions.

Toto’s products have been pioneering touch-free tech in the bathroom for over 40 years and they continue to innovate.

Now their latest bathroom products are a fusion of hygiene and comfort including the Washlet shower-toilet with remote control (pictured here the RW Washlet); auto-taps that are self powered, compact automated hand dryers; automated soap dispensers perfect products for hospitality projects.

Website: www.eu.toto.com

Taking place at the Business Design Centre in Angel on the 18th and 19th of November, the inaugural HIX show will be a key industry event for architects, specifiers and designers working in the hospitality sector.

New for 2021, JTP will showcase both the HIX and VOS range, these forward-thinking collections will add a refined, polished look to interior spaces, whilst delivering on functionality and performance.

To complement the brassware, HIX and VOS Radiators will also be on the stand to demonstrate the breadth and versatility of the product catalogue.

Designed in-house at the London design office, JTP prides itself on providing high-quality products with fast lead-times. Specialists in the taps and shower industry, visitors can meet the knowledgeable team at Stand U7 to learn more about the impressive portfolio.

www.jtpuk.co.uk

01895 442211

11:06:04 LHM01121050- JTP- QP.indd 1 13/10/2021 FOUNDERS OF INNERMOST LAUNCH13/10/2021 INNERMOST PLUS: LIGHTING, FURNITURE, BESPOKE.

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The company has followed its original philosophy, and today offers one of the best selections of design-led lighting in the UK, as well as a growing range of furniture.

Innermost has always had an innovative approach to lighting and furniture design.

Founded in London and working with designers from all over the world, Steve Jones and Russell Cameron have created a diverse brand, making products of the absolute highest quality.

With the launch of Innermost Plus, the original manufacturing skills and the innovative Innermost own brand will remain, and new, complimentary, brands including UMAGE, Pilke, EOQ and Shropshire Shades, will be welcomed to the fold alongside it.

Luxury Hospitality Magazine

Since its launch in 1999, Innermost has always collaborated with unique brands to bring hospitality customers the best design.

That remains its goal today.

Innermost co-founder Steve Jones commented: “Over the coming months, we will be adding some really exciting brands to our collection, as we become the sole UK distributors for them in both decorative and technical lighting. Our aim is to bring innovation and interest to inspire our UK hospitality customers and now there is no design area we can’t cater for.”

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The new brands will be stocked at the Innermost Plus distribution centre and factory in Telford, which has facilities for bespoke finishing and assembly.

“We will stock all the brands from our European partners here in the UK to avoid the delays that many have been struggling with since Brexit,” said Steve. “Our facilities for bespoke finishing and assembly will mean that imported brands will have the same tailoring resources as our own creations.

“Innermost Plus isn’t just providing a product, we combine supply with supportive advice, tailored solutions and great after sales service. We’re here for design and here for our clients.”

For more information or sales enquiries please visit www.innermost.net or contact a member of our team on info@innermost.net / 020 7620 1808.

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30/09/2021 14:54:37

GLOBAL SPA RESOURCES DELIVERS A ONE-STOP SOLUTION TO ADDRESS THE SPA AND WELLNESS INDUSTRY’S MOST PRESSING CHALLENGES The B2B platform launched in September 2020 and supports the global spa and wellness industry with talent recruitment, product procurement, and bespoke project tendering.

Anyone owning or operating a company in the spa and wellness industry is familiar with the many challenges owners and managers must overcome to run a successful business.

An exorbitant amount of time is often spent sourcing new suppliers, products, equipment, and resumes to find top-notch talent. But one industry insider is looking to change this trend with a new B2B platform that streamlines timeconsuming processes in the spa and wellness industry so management and staff can get back to focusing on what really matters—delivering an exceptional experience to their clients in front of them.

Susan Yardley launched Global Spa Resources in September 2020 to address common challenges she saw in her nearly 20 years in the industry. In Yardley’s experience and that of others she has talked to in the industry, product procurement, vendor identification, and talent recruitment are common issues that weigh heavily on managers’ time. With this in mind, Yardley got to work to create a seamless all-in-one digital solution to help colleagues in the industry overcome these challenges.

With the Global Spa Resources platform, industry professionals can quickly identify quality vendors with the vendor directory featuring some of the top names and most promising up-and-comers in the spa and wellness product sector. Current premier partners include brands such as Lemi Group, Shothys, and Relax VR. Global Spa Resources also saves hiring managers and industry recruitment Susan Yardley, Founder & CEO

consultants’ time by streamlining their talent acquisition with its recruitment division.

Independent recruitment agencies gain access to a database featuring industry talent across more than 70 countries looking for work helping them to quickly identify qualified talent. While HR personnel benefit from tailored job vacancy solutions allowing hiring managers to target applicants and eliminate under-qualified candidates that can overwhelm their inbox when using traditional job advertising methods. Clients such as Atmosphere Hotels & Resorts have given GSR’s recruitment services high praise as a resource they have been leveraging to get great results in their talent recruitment efforts.

“We are pleased to bring Global Spa Resources to industry owners and managers across the globe as a comprehensive solution to some of their most pressing problems,” said Yardley. “Our intuitive platform helps industry professionals gain back their time and alleviate headaches common to running a successful spa and wellness facility. We are proud to support businesses in the industry no matter where they find themselves, from pre-concept to preopening to ongoing operations and help them achieve their goals. It was a daunting prospect launching during a pandemic, but the support we’ve received from the industry and amazing partnerships we’ve secured in the short space of time has been unbelievable. We’re so very grateful.”

Luxury Hospitality Magazine

An additional benefit for spa owners and hospitality leaders looking to maximize their time is Global Spa Resources’ project tendering services. This bespoke service puts owners’ and managers’ business-related projects in the hands of industry professionals who can procure products, assist with launches or pre-openings, and even support new industry professionals as they look to open their businesses. Hotel owners and operators are realizing the significant impact a well designed and professionally run spa & wellness department can have on the guest experience and their bottom line. The continued growth in wellness tourism and the powerful draw a strong wellness offering can have on attracting high-paying guests has motivated hospitality leaders to enhance, upgrade, and even outsource their facilities to industry specialists.

The services offered by Global Spa Resources

allows hospitality leaders to tender out these projects and receive proposals from multiple vendors via a single, specialized source.

To learn more about global Spa Resources, visit www.globalsparesources.com

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EVENTS AND AWARDS NEWS

ROAD LODGE GENERAL MANAGER NAMED STH RISING STAR 2021!

Road Lodge Potchefstroom general manager, Brandon Adams, received the Rising Star Award from the School of Tourism and Hospitality (STH) at the University of Johannesburg on 22 September 2021. That same evening, CEO of the Tourism Business Council of South Africa (TBCSA), Tshifhiwa Tshivhengwa, was welcomed into the STH Golden Circle Alumnus.

Black employees for fast-tracking in management positions. He quickly demonstrated that he had what it takes to become a general manager of his very own hotel in 2018. His career has been in positions of leadership and management over the last eleven years at various unit levels and his qualifications, in addition to his Hospitality Management degree, include numerous certifications.

Brandon is a passionate, professional hotelier who joined CLHG in 2015 as part of the group’s Accelerated Development and Deployment Programme (ADDP), a transformation initiative that identifies

When making the award, Karen Borain on behalf of STH said, “The award of STH Rising Star is in recognition of Brandon’s emerging contribution to the South African tourism and hospitality industry and for

serving as a benchmark against which future-fit tourism and hospitality leaders are developed. As an STH alumnus, he regularly gives back to the students. He often takes part in the STH Open Days and delivers guest lectures. Brandon inspires and serves as a role model for many as he effortlessly takes on leadership positions.”

LAUNCH GUEST CHEF TOASTIE SERIES THIS OCTOBER WITH CHEFS INCLUDING ANDREW WONG, CYRUS TODIWALA AND ANNA HAUGH The Wigmore’s signature XXL Stovetop 3 Cheese & Mustard Toastie has been a firm favourite on the menu ever since the pub first launched at The Langham London in 2017. In honour of this famous cheesy creation, Michel Roux Jr. and The Wigmore is launching a guest chef toastie series, offering inspired takes on this ultimate comfort food throughout the autumn and winter months. What’s more, £1 from each toastie sold will be donated to the mental health charity, CALM (Campaign Against Living Miserably). The team at The Wigmore loves all that CALM are doing to help mental health including running a free, confidential and anonymous helpline, as well as webchat service, which provides help and advice to anyone struggling or in crisis.

First in the series, launching on 19 October, is Andrew Wong of two Michelin-starred

A Wong in Pimlico. Inspired by one of his favourite Chinese dishes, Black Pepper Crab, Andrew has created the Crab and Black Pepper Ketchup Toastie which will be available at The Wigmore for a month.

Speaking on the collaboration and the ingredients he has chosen, Andrew noted: “Guang Dong Province has a vast water buffalo populations resulting in a large cheese production. I have been researching the production a lot recently, so it seemed like a great time to try to put some of our work and ideas together for a great cause.”

Second in the series is Cyrus Todiwala OBE of Mr Todiwala and Café Spice Namasté, whose toastie will be available at The Wigmore for a month from 16 November. Just in time for Christmas, Anna Haugh’s signature toastie will launch on 14 December. Anna’s London

restaurant, Myrtle, is renowned for its modern European dishes.

Each guest chef toastie will be available for a month, alongside The Wigmore’s signature XXL creation, which features Montgomery Cheddar, Ogleshield and Raclette alongside Dijon mustard, red onion, cornichons and chives. It arrives at the table under a cast-iron Netherton Foundry bacon presses, which keep the cheese perfectly oozing until every last morsel has been enjoyed.

The A Wong Crab and Black Pepper Ketchup Toastie is priced at £12.50

Luxury Hospitality Magazine

www.the-wigmore.co.uk.

Images: © Bronac McNeill

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TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH FAST TURN AROUND FOR ETCHED TABLE NUMBERS AND QR DISCS

QR DISCS & TABLE NUMBERS NO NEED FOR DISPOSABLE MENUS

One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues.

Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for use in public areas when businesses first opened their doors to the public again.

Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk LHM01121017 Brunell HP.indd 1

Send customers directly to an app or menu

• 10% Discount • Use Code QRDISC • Scan code to place your order Brunel Engraving Company www.brunelengraving.co.uk info@brunelengraving.co.uk

SCAN HERE

Alternatively please contact the sales team on

01275 871 720 for more information

13/10/2021 13:52:03

Luxury Hospitality Magazine

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EVENTS AND AWARDS NEWS Heart of Hospitality Podcast As part of the Heart of Hospitality campaign, Accor is launching a unique industry podcast of the same name. Hosted by Duncan O’Rourke, CEO Accor Northern Europe, the podcast series will tell the stories of moments and lives in hospitality.

In the first episode, Duncan is joined by long-time friend, collaborator and a worldrenowned leader in hospitality, MPS Puri, to talk about the art of gastronomy and the glamour of hospitality. Puri, an inspirational figure in the sector, shares stories from five decades as a world-renowned F&B consultant in a sector he calls “the sexiest part of the hotel business”.

ACCOR LAUNCHES ‘HEART OF HOSPITALITY’ CAMPAIGN AND PODCAST CHAMPIONING THE HEART OF THE SECTOR Accor has launched a Pan-European campaign and industry podcast to champion the heart and soul of the sector: people.

Hospitality embodies much of what people have missed the most in the last year – travel, bars, restaurants, wellness, experiences, exploration, discovery, connections and, most crucially, people. Accor’s latest campaign, Heart of Hospitality, hopes to reunite the nation in support of this much-loved sector and the people who make it so special.

“Heart is what our industry is built on,” says Duncan O’Rourke, CEO Accor Northern Europe. “We are a people business, that’s all that matters in our sector; people - our people, our partners and our guests. Every hospitality

Luxury Hospitality Magazine

ASTON MANOR CIDER RAISES A GLASS TO LATEST ROUND OF AWARD WINS Building on its previous success, Aston Manor’s extensive range of world-class ciders has triumphed yet again at the 2021 World Cider Awards and Great Taste Awards.

The global awards celebrate the cream of the crop across all cider styles with Aston Manor taking home 20 titles in total.

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venue is built on the heart and soul that passionate, creative and hardworking people put into it every day. Every person, guest or talent, that steps foot into a hotel or hospitality venue is seeking an experience, an emotional connection to a person or moment. That’s why our sector is so important and why it’s been so missed in the last 18 months. It’s a sector that cares deeply every day. Hospitality matters because it has heart.”

The campaign, which includes an independent microsite to share inspiring stories of lives and moments in hospitality, and unique industry podcast, will give voice to the people of the sector, both those part of the Accor community and those working in the wider hospitality industry.

Accor is inviting stories from across the industry to be shared via the Heart of Hospitality website or on social media with the tag #heartofhospitality.

Heart of Hospitality is a platform for the industry created by Accor to give voice to the 1 in 10 people working in hospitality industry around the world.

Everyone has a story connected to hospitality.

Whether it was a special moment in a hospitality venue, an individual who made a moment matter or a career in the sector, Accor is inviting you to share your story or to nominate a hospitality worker for their heart.

You can share your stories on Instagram via #heartofhospitality or via email stories@heart-of-hospitality.com For more information, to discover stories from the global hospitality sector and to share stories, please visit Heart of Hospitality – The world of hospitality (heart-of-hospitality.com)

Most notably, Aston Manor’s premium cider brand, Friels, has been awarded ‘World’s Best Range Design’ at the 2021 World Cider Awards. The Friels brand has also been recognised with silver for its First Press Vintage and three more bronze awards for its signature blend, low alcohol cider and rhubarb cider respectively.

The most notable of the three awards went to Malvern Cider Co., achieving two stars for its Malvern Gold. Feedback from the judges highlighted that Malvern Gold is the epitome of balance and very cleverly made with balanced sweetness, fruit, acidity and bitterness where drinkers can taste the quality of the apples.

Other Aston Manor brands also performed well, including Kingstone Press picking up the silver award in the Specialty Cider category for its Low & No alcohol drink.

The brand’s traditional Apple Cider and Wild Berry flavour also maintained bronze awards in the Sparkling and Flavoured Cider categories.

Friels also picked up two one-star awards for its First Press Vintage and Low Alcohol ciders. Feedback from the judges noted that the Friels First Press Vintage was very enjoyable with a bit of a kick but not too overpowering, whereas the Low Alcohol cider was described as a solid, satisfying and refreshing drink.

REFURBISHING? Saving vs Disposal High Return On Investment for Redundant FF&E Assets

Sustainability and Green Credentials

Established for over 20 years, our team of experts have helped worldwide hotel owners and operators to capitalise on redundant FF&E and O&E equipment due to refurbishment, rebranding and closure projects at zero cost.

With our exper se in valuing, marke ng, and selling surplus assets our clients achieve the best prices for redundant assets with minimal business disrup on and effort, ensuring a significant return on investment, savings vs disposal and with posi ve environmental impact.

Contact Mark Flynn

www.proauc on.ltd.uk mark@proauc on.ltd.uk 01761 414000 / 07903 018 331

OUTDOOR LIVING

Winterise your Outdoors Furniture • Gazebos • Heaters

For your great outdoors 01926 889922 www.woodberry.co.uk

“Our new covered outdoor seating area has enabled us to increase our trade by 100% as we’ve created an extra 44 covers outside. The effort we’ve made has been appreciated by our clientele and we’ve had nothing but positive feedback.

Our thanks go to Broadview for helping us to smarten up our outside area.”

- SIMON PICKUP, OWNER

STYLISH OUTDOOR AREA FOR POPULAR DORSET PUB

Luxury Hospitality Magazine

One of our most favourite past-times is undoubtedly sitting in a beer garden enjoying a cold one but when the great British weather intervenes that can soon become a soggy affair. Not if you opt for The Old Inn near Wimborne in Dorset!

to come up with a solution. Being at the front of the property, the terrace would need that all-important kerb appeal.

Thanks to Poole-based Broadview Shading Solutions, guests visiting the pub can now enjoy sitting inside their new, all-weather enclosed terrace area.

Having provided outdoor cover solutions for Rick Stein Restaurants, The Sandbanks Hotel and Dorset brewery pub chain Hall and Woodhouse, the team at Broadview drew upon their experience to propose an innovative, fully weather-adaptable outside covered area.

Wanting to protect their customers from the rain, and provide a warm, cosy area where they could enjoy their visit in comfort, the owners of The Old Inn approached Broadview

Two large parasols, in a vibrant turquoise, bring a splash of stylish colour to the front of the pub, and accompanying the parasols is vertical guillotine glass which serves as a

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wind and rain barrier. Staff can lower or raise the glass in line with weather conditions, and integrated heating and lighting built into the parasol structures help bring optimum comfort to their guests.

If you’d like to discuss the idea of transforming the outside space of your pub, restaurant, or hotel, don’t hesitate to get in touch with the team at Broadview who will be able to come up with a bespoke solution designed specifically for your needs. Please call on 01202 679012 or visit www.outdoor-shading.co.uk

06/10/2021 09:50:06

We offer a range of quality infra red heating, LED lighting and

even wind sensors to combat the ever-changing

British climate.

Create a whole new ambience and dining experience for your

customers to enjoy all year round, making up for any loss of

internal space as a result of new social distancing measures. ­ All our products are fully customisable. Frames can be powder coated in a range of 56 RAL colours, with a huge

selection of fabric shades and patterns to choose from, all of

which can be printed with your branding.

Providing expert advice from concept through to completion,

with all installations completed by our expert fitting teams, we

offer an unrivalled professional service at a competitive price.

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CLARIDGE’S TURNS TO MIELE PROFESSIONAL TO CREATE A FIVE-STAR LUXURY LAUNDRY

The expansion needed a wealth of expertise with Ron Davidson, Claridge’s consultant of 40 years, enlisting a team of specialist architects, contractors, and engineers to tackle the build. Extending two floors above and three floors below and removing 33,000 cubic metres of earth, state-of-the art Miele laundry systems were craned down to sub-level 3 during the construction process.

When Claridge’s asked which brand, it had to be Miele as Ron has worked with the brand throughout his career. Director of Housekeeing, David Cerezo and his Claridge’s team opted for three Benchmark Professional

washing machines and three Professional heat pump dryers, installed by Miele Professional Partner First Choice Marshalls (FCM).

Despite disruption from the Covid-19 pandemic, the project took the expected two years to complete; FCM were involved in the planning and design of the new laundry from day one. Potential hurdles were ironed out in the initial meetings as the FCM team liaised with the collected team of architects, contractors, and engineers to strategise an efficient and practical laundry system.

However, the project was not without its challenges. Problems with ventilation meant the original architectural specification had to be amended to allow for heat pumps.

The late addition of WetCare to the laundry meant a change from the original laundry spec from Miele’s PW5105s to 811s. Of course, the physical struggle of installing the laundry at a subterranean level meant that there was an increased concern for health and safety.

Additional challenges were faced when soil pipes were installed at a different height than originally planned resulting in the very late addition of plinths, some of which were out of stock in the UK. However, FCM and Miele worked hard to source the necessary

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Once installation was complete, Sam Holden, business account manager at Miele, and Darren Dimmick, Miele field service manager, provided Claridge’s housekeeping staff with a hands-on training session on the new products and how to achieve the best laundry results for guests.

materials from Germany and eventually the problem was resolved.

Once installation was complete, Sam Holden, business account manager at Miele, and Darren Dimmick, Miele field service manager, provided Claridge’s housekeeping staff with a hands-on training session on the new products and how to achieve the best laundry results for guests.

Despite unavoidable delays caused by the Covid-19 pandemic, sudden spec changes, and clear technical challenges, the project was completed to a very high standard giving Claridge’s exactly what it needs to maintain and extend its prestigious reputation.

Claridge’s can now extend its services to the individual needs of each guest’s laundry ensuring their garments are taken care of and presented to a high standard. In a time where health and hygiene are of increased concern to guests, the implementation of Miele products means Claridge’s can now assure guests that both personal clothing items and hotel linen is cleaned to the highest hygiene standards to the most exacting standards.

Luxury Hospitality Magazine

Website: https://www.miele.co.uk/ professional/index.htm

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Claridge’s is London’s legendary Mayfair hotel, located a stone’s throw away from royal residences, and with a long-standing relationship with royalty, international diplomats and world leaders. With such a clientele, it is essential to Claridge’s that its laundry is equipped to care for luxury garments as well as linen from the hotel’s catering services. Claridge’s wanted to ensure it could deliver this tailored and quality service on-site and extend capacity from 209 rooms to 293, as well as providing luxury laundry care for its sister hotels The Connaught and The Berkeley. A drastic and considered expansion of their laundry was required.

Editor’s Review: ST JAMES’ COURT St James’ Court in London is part of the Taj Hotel brand and together with the neighbouring Taj 51 Buckingham Gate, are the only 2 Taj Hotels in Europe. The 329 rooms and suites are located in a beautiful Victorian building, mere minutes’ walk from Buckingham Palace and St James’ Park. Indeed, the location is convenient for all aspects of London life, with easy access to the underground system, 10 minute walk from Victoria Station and only a leisurely 20 minute walk through the capital’s beautiful parks to the hustle and bustle of the West End.

flooring and flowerbeds. By night, with the aid of mood lighting, the space becomes a place of tranquillity with the only sound coming from the relaxing sound of the falling water in the fountain – a complete contrast to the traffic and noises a few hundred meters away outside.

Other amenities at St James’ Court include its own luxury Jiva spa, open to both guests and the public, specialising in traditional Indian therapies, experiences and beauty

treatments and incorporating a sauna, steam room, vitality pool and couples suite.

There is a state of the art gym with cardio and weight stations and a free weight area.

On our arrival at the hotel, we were warmly welcomed by the door staff and shown to the reception, where we were ensured a speedy check-in. Having arrived earlier than anticipated, we were offered breakfast, which is served until 11am.

Continued >>>

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The lobby is beautifully decorated in marble with soft subtle lighting and chandeliers.

There is plenty of seating for relaxation.

There is a clash of old fashioned and contemporary décor, but it works well and the reception desk and mural on the wall are particularly spectacular. At the rear of the lobby is the Hamptons Bar, an elegant intimate area, designed for relaxation, where you can enjoy a selection of cocktails, wines and spirits and from a choice of finger food.

Continue through the bar and you head outside into the Victorian Courtyard. The stunning open space at the centre of the hotel is exquisite, with the centrepiece being a magnificent ornate fountain. By day, the orange brickwork of the surrounding buildings seems to enhance the turquoise of the wall tiling and the colourful patterned

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EDITOR’S REVIEW restaurant, Afternoon Tea in Kona or the Michelin starred Quilon restaurant. We ate from the Bistro’s a La Carte menu, a wide ranging menu with plenty of variety from different cultures.

After breakfast, we were shown to our room; this was a suite on the 8th floor so gave a wonderful aerial view of the aforementioned courtyard and a whole new spectacular perspective. The suite itself was bright with grey and lime green décor and furnishings. There was a king sized bed with leather headboard (which was incredibly comfortable and ensured a good nights sleep), seating area, work desk and large flat screen television on the wall facing the bed.

The room also comes with complimentary high speed Wi-Fi, tea making facilities and Nespresso machine and standard mini bar. The marble ensuite bathroom had a large walk-in rainforest shower with complimentary Forest Essentials toiletries and a nice nightlight option, plus a speaker system to the television. From the courtyard below, we noticed the large Clock at the top of the adjacent building, where our room was situated. To our surprise, our suite was directly behind the clock and through a glass screen; the inner workings could be seen.

We started the meal with a ‘No Bother’ Cocktail, a fresh punchy gin based drink with honey, peach, citrus juice and Chartreuse, which gave us an opportunity to peruse the menu. Starters included a selection of salads, soup, smoked salmon and mini samosa chaat. We went for a bowl of Heirloom tomatoes with Bocconcini cheese and pesto and a small plate of Lemon chilli garlic Prawns. The tomatoes and cheese is a classic combination and did not disappoint and the prawns, with the different taste sensations, was a wonderful way to start and prepare us for what was to come. The main course menu contains primarily Indian and British dishes, but there is also a nod to Italian and Japanese cuisine. The appearance of beef fillet, lamb chops, pan fried salmon, pasta and teriyaki salmon on the menu meant it was a tantalisingly difficult choice. We opted for Indian inspired food, selecting Malabar Prawn curry and Chicken Tikka Masala, with 2 different types of paratha and steamed rice. It was a splendid choice; the rice was light and fluffy, the curries exploded with flavour and the herbs and spices running through the parathas made them extremely moreish. The dessert selection is small,

Having spent some time in the room relaxing and freshening up, we headed down to dinner. The hotel has a few dining option, including the Hotels’ Bistro

but appropriate. You can select from Lemongrass and lime crème brulee, mango cheesecake, dark chocolate mousse or a fresh fruit platter. The cheesecake had a wonderful sweet cleansing feel after the spices of the main dish and the crème brulee was everything you want from a dessert, sweet and tasty and the perfect way to conclude the meal.

Throughout our stay, the service was impeccable, from the greeting at the door, to the check in at reception, to the waiting staff in the restaurants and room service; you got the feeling that no request was too much and would be dealt with promptly.

St James’ Court Hotel is a concealed gem of a hotel and a credit to Taj Hotel. Ideally located and a striking appearance, it is clear that high standards are expected and that is exactly what is provided.

Maria Lapthorn EDITOR

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By night, with the aid of mood lighting, the space becomes a place of tranquillity with the only sound coming from the relaxing sound of the falling water in the fountain – a complete contrast to the traffic and noises a few hundred meters away outside.

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We were prepared a light, fluffy omelette and we also had a selection of pastries and choices from the hot buffet, which included not only traditional English breakfast fare but also a selection of Indian dishes.

OPENINGS

Mandarin Oriental, New York DEBUTS ‘MO Lounge’ AND CULINARY ENHANCEMENTS LEAD

BY NEW F&B DIRECTOR AND EXECUTIVE CHEF Toni Robertson

Mandarin Oriental, New York unveils new dining experience, MO Lounge, and announces the appointment of Chef Toni Robertson as F&B Director and Executive Chef. Located on the hotel’s 35th floor and adjacent to the Sky Lobby, MO Lounge offers an all-day menu of elevated comfort food and well-crafted cocktails while providing spectacular views of Central Park and the Manhattan skyline.

MO Lounge Designed by Chef Toni Robertson, the menu at MO Lounge features the finest locally sourced and sustainable ingredients in popular, approachable dishes, while, in a nod to Mandarin Oriental’s storied heritage, incorporating Asian flavors. Standouts include the Mushroom Char-Siu featuring oyster mushrooms with Chinese BBQ sauce, pickled radish, and whipped almond cream; Wonton Noodle Soup with chicken and shrimp wonton, char siu pork, poached eggs, shitake mushroom, and bok choy; and NY Steak Bites with black garlic truffle butter.

House cocktails include the M.O. Fashioned, MO Lounge’s take on an Old Fashioned with lapsang souchong infused knob creek, angostura, and orange zest; the Malabi, made with vodka, amaretto, skim milk, and pistachios; and the Lunar Eclipse, crafted with a turmeric-infused stoli, carrot juice, lemon juice, and honey. Guests can also choose from a premium list of champagne and wines by the glass, local craft beers, craft soft and homemade iced drinks, as well as freshlysqueezed juices and smoothies for breakfast.

Figaro’s, A NEW IMMERSIVE MEDITERRANEAN BAR OPENING ON SHAFTESBURY AVENUE This November, Figaro’s Bar will be bringing an immersive vision of the South of France to the heart of London. Inspired by a convivial local bar in the small fishing port of Cassis, Marseilles, Figaro’s will bring the outside in and evoke the spirit of the picturesque clifftop

bar overlooking the Mediterranean Sea. Situated on Shaftesbury Avenue, guests arriving at the bar will feel as if they’ve been transported to the idyllic holiday destination, allowing them to imagine they are immersed in the South of France.

Hidden away on the 1st floor inside the old London Trocadero, Figaro’s Bar brings to life the atmosphere of the theatre with a unique backdrop.

Immersive, Mediterranean-inspired scenery extends to every aspect of the bar, from the old house façade with rustic shutters on its mezzanine to trellises dripping with foliage and hanging wisteria from floor to ceiling. You may even meet Figaro himself!

Located in the heart of London’s West End Theatre district, Figaro’s Bar will be a secret escape for those looking to get away from the hustle and bustle of London or enjoy a pre-show drink, with a unique all day summer vibe and relaxed holiday atmosphere.

The extensive drinks list will focus on specially selected wines, with beers, cocktails, spirits and mixers also featuring on the menu. Headline wines include Maison No9, exclusively served at Figaro’s, a fresh rosé that evokes aromas of French confections and owned by American rapper Post Malone. As for beer, Madri – a unique collaboration between the brewers of La Sagra and Molson Coors – will be available on tap. A list of unique cocktails also feature on the menu including the Figaroni and Meow-tini.

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Alongside the drinks there will be a concise menu of delicious bar snacks such as duck rillette, with toast and onion marmalade and portobello mushroom croquettes.

Sandwiched between the Crystal Maze LIVE Experience and The Rainforest Café, Figaro’s promises to be the new need-to-know drinking destination in central London, with space for up to 100 guests. With a vibrant atmosphere, unique interiors and flavours of the Med, Figaro’s also promises to be a sought-after Instagram hot spot in London.

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These exquisite semi-precious materials are hardwearing and resistant to scratches and staining, meaning that they can be used for a wide variety of applications, in both domestic and commercial settings, including kitchen surfaces, vanity units and floors. They can also include back lighting which enhances the true beauty of these stones to enable us to appreciate them as never before.

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INTERVIEW

BEATRIZ MALDONADO CARREÑO LUXURY HOSPITALITY MAGAZINE SPEAKS WITH HEAD CHEF OF THE SUPPERCLUB.TUBE, BEATRIZ MALDONADO CARREÑO

Firstly, how does it feel to be back after everything shut down due to Covid?

It feels great to have reopened post-COVID and it’s been wonderful to see people want to come back to dine with us to reunite with friends, and enjoy the whole social experience. We didn’t know how well the restaurant would be received with us having no outside space, but we have adapted and diners have been more than happy. There is no social sharing at the moment, so our 13-seater table has been divided into two and seating has been rearranged to create a feeling of space, plus we are using QR codes for our menus, we wear masks and test regularly, and diners have the choice to wear a mask when they are walking around.

The venue is really unique - tell us a bit about the Supperclub.Tube We are indeed in a unique setting, but the attention is towards the food and focused on the six-course menu featuring ingredients and techniques from all over Latin America. The train has been converted to make it feel welcoming and comfortable, and we’ve kept many of the original features e.g. the cushioned booths, and the tube doors which open and close making it feel like a very authentic experience! The social atmosphere is important too, and we have designed the restaurant to really feel like a supper club experience, so it’s like inviting your friends over for dinner; you curate a menu and decide what they’ll eat, join in with conversation and enjoy time with friends.

What inspires you the most about working here?

My inspiration comes from my connection with customers - interacting and engaging with them. Supperclub.tube is a different experience to coming to a normal restaurant. I act as host and I go out to greet people every night, I walk through and talk to them about the food and we have conversations about the menu and ingredients - they really inspire me to dig deeper and showcase new ways with Latin food. In the UK, most people only know about Mexican food from this part of the world, so it’s great to be able to offer them all the flavours of Latin America and the hearty dishes that we’re so proud of, served in our own refined way.

Talk us through the menu and what cuisine is explored At Supperclub.tube we explore cuisines of the entire Latin American continent, from Mexico to Argentina. We mix countries within a single dish, so for instance currently we are serving a first course of dumplings Envuelto y Esquites – corn dumplings (Envuelto) from the Andean region of Colombia and a corn salad (Esquites) from the region of Xochimilco, what nowadays is southern Mexico City. Other current dishes include Causa, one of Perú’s most traditional dishes which features a dough made from mashed potatoes, chilli and lime, served with seasonal British produce: asparagus and beetroot. For dessert, we’re serving Napoleon de lulo y amaretto - layers of amaretto cream and shortcrust pastry with lulo (tropical fruit) cream and lulo gel – a traditional French dessert served in a Colombian style.

What is your favourite dish and why?

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My favourite dish has to be ceviche, as you can experiment with many different ingredients and styles. For instance, Ecuadorian ceviche is less spicy and includes tomatoes. Almost all countries have their own take on ceviche and their own combination of ingredients and levels of spice. It’s a popular dish and always features on our menu in some way. Currently we serve ceviche Ecuadorian with hake and prawns cured in lime and chilli, tomato, red onion and coriander Is it important to create a dining experience?

It is definitely important for us to create a dining experience at Supperclub.tube. From the unique setting, to the set tasting menu and the style of service, where your hosts talk through the dishes and their origins. Collectively, these elements all come together to connect people through food.

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Do you use seasonal ingredients at all?

We do use seasonal ingredients wherever possible. We change our menu every 8-10 weeks and it’s important for us to know what is in season and available to incorporate into our dishes. When constructing a menu, I first look at what is available and then look at what we can create. As we offer authentic Latin American food, some ingredients – like chilies and condiments - need to be imported. Some ingredients are sourced very locally, like our Chingford grown pumpkins, salad leaves and herbs.

What or who inspires you?

I am a Colombian living in London, and my family now is half English.

This is exactly what I want to convey with my food, the origins of Latin American food, the variety and the people and stories around it and my new life in the UK. Like my children, half Latin, half British.

What feedback do you get from guests; do people like the concept of dining in a tube carriage?

We get amazing feedback from our guests and people really have fun with the surroundings. For some people it really changes the concept of the tube from somewhere mundane for commuting, to a more romantic and charming place that you want to spend time in. We often find that people book Supperclub.tube for the novelty factor, but once they come and try the food the experience goes beyond that and they realise that the food is central to the experience, and they return to us as a result. As it’s so visually appealing, diners are often taking photos and posting on the social media channels too.

What are the plans for the future? Is there anything you are currently working on?

Our next menus for the winter include pork belly Michoacán style, brisket served in the Colombian way - hearty and warming, slow cooked with tomato relish, pumpkin and ginger purée and for dessert we’ll have an indulgent cake from Brazil. We are working on our wine lists and we’d like to have Sommelier-led evenings with wine pairings to compliment the food in the future.

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OPENINGS

Jamie Warley, NEW HEAD PASTRY CHEF AT Sofitel London St James, PRESENTS A NEW AFTERNOON TEA MENU INSPIRED

BY FRANCE Sofitel London St James is proud to launch new “Afternoon Tea with a French Touch” served in the beautiful Rose Lounge Sofitel London St James is delighted to present its new menu for Afternoon Tea created by the hotel’s newly appointed Pastry Chef Jamie Warley.

The menu is inspired by Jamie’s travels in France and designed to connect guests with traditional French flavours. Moving away from the classical concept of finger sandwiches, the new menu offers innovative savoury dishes such as French onion soup, croque monsieur and celeriac, truffle and bacon quiche.

The sweet options on offer include Earl grey and coffee choux bun, tarragon and blackberry macaron, and a delightful crème fraiche with pumpkin and maple.

The tasteful menu will be served in the hotel’s exquisite Rose Lounge, alongside a selection of exclusive teas and Champagne. Surrounded by subtle pink hues and stunning displays of fragrant roses, guests will be transported to the beautiful landscapes of France while indulging in freshly made delicacies.

Sofitel London St James is proud to pay tribute to France and its inspiring history with this delightful new menu. While afternoon tea is quintessentially British, the act of drinking tea in France dates back to the 17th century when it became a popular activity amongst aristocratic ladies, whilst entertaining in the morning and afternoon.

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Afternoon Tea is served from Wednesday to Sunday, from 12pm to 5pm and priced at £55 per person or £65 per person including a glass of champagne. To book, please visit The Rose Lounge at Sofitel London St James.

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TEAM BEHIND Heritage Dulwich TO LAUNCH Jhakaas Dayashankar Sharma, the brainchild behind the critically acclaimed fine-dining Indian restaurant Heritage Dulwich, will be launching a new premium Indian delivery and takeaway brand next month.

Called Jhakaas, meaning ‘epic/superb’ in Hindi, the SE London venture is borne out of the demand in the area for restaurant quality Indian food to-go and the pandemic changing the dining out landscape.

Chef Sharma has created an exciting menu that puts the spotlight on Indian street food and classic dishes from four key cities – Delhi, Bombay, Kolkata and Chennai. The sourcing of ingredients and quality of dishes reflects his 30 years of culinary experience, gleaned from acclaimed restaurants including Tamarind and Zaika.

In keeping with the food, Jhakaas’s interior has been designed in the style of the myriad urban cafes that line the streets of India’s major cities. Diners placing a to-go order are invited to linger and enjoy a drink of aromatic spiced Karak Chai, Desi coffee or Nimbu Pani – Indian lemonade served on pretty much every Indian street corner – along with snacks of Khasta Samosa and Namak Para (strips of pastry seasoned with ajwin & carom seeds). Homemade bottled chutneys and marinades will also be available for retail.

Taking centre stage are two set meals, each serving two: the Rajputana and Rajputana Grill, both feature mains of chicken and lamb such as Kalpasi Murgh Kebab and classic Lamb Rogan Josh alongside starters breads and sides. In addition, there is an à la carte selection of small plates, tandoor, mains, biryani and sides, including vegetarian and vegan options.

Executive Chef Dayashankar Sharma says: “Jhakaas brings something fresh to the Indian take-away market and is a scaleable concept suited to those surburbs just outside central London often lacking in a high quality Indian food. The aim is to grow the brand and open at least two more sites in London neighbourhoods in the next 12 months.”

Jhakaas delivery radius will span 3.5 miles and up to 5 miles for pre-orders at least 24 hours in advance from its location in Brockley Rise, SE23, and will be available to order via the website Tuesday – Sunday (5PM-10:30PM).

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