Luxury Hospitality Magazine - January 2024

MAGAZINE

Oliver Hemming

Editor – Maria Lapthorn maria@lhmagazine.co.uk Editorial Assistant – Anna Startin editorial@lhmagazine.co.uk Production/Design – Laura Whitehead laura@lhmagazine.co.uk

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Sales Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.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

CONTENTS Company News 04-05

Project - M Social Hotel Suzhou 28-29, 30

Latest News 06 Openings 08-09

Interview - Luxury Hospitality Magazine speaks with Restaurant Manager, Charles Weyland 32-33

GAIA Skincare 11

People On The Move 36-37

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.

Review - Canvas of Culinary Verse: Brushstrokes of Flavour at The Chinese Cricket Club 14-15

Review - Nautical Nights in Chelsea: Setting Sail for Sophistication at The Anchor 38

Enomatic UK Ltd 16-17

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.

Interview - Luxury Hospitality Magazine speaks with Marten Dresen, Founder & CEO of Good Hotel 20-21, 22-23

Interior & Design - Forward-Focused Hospitality Trends: A Comprehensive Report by Momentum Textiles & Wallcovering 42-43, 44

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Editors Review – Fat Duck, Bray 18-19

Degafloor Ltd 46-47 Review - The Knickerbocker Hotel, New York 48-49

Show Preview - HRC (Hotel, Restaurant & Catering) returns to inspire the hospitality sector 26-27

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COMPANY NEWS

NOTTINGHAM CANALSIDE FINER DINING RESTAURANT CELEBRATES SUCCESSFUL FIRST YEAR Spearheaded by chef patron and Masterchef: The Professionals winner, Laurence Henry, Cleaver & Wake first opened its doors in October last year. Since then, in 12 short months, it has welcomed over 22,000 diners, and made a name for itself across the Midlands and beyond for its refined food, extensive wine lists and hand crafted cocktails, as well as its exquisite interiors.

The restaurant has become a must-visit for foodies who are able to immerse themselves in the theatre of each dish being made at the open-pass kitchen, with its recently launched new dining experience providing even more multi-sensory surprises throughout the whole meal.

DOWN HALL CELEBRATES RECORD FINANCIAL YEAR Luxury Down Hall Hotel, Spa & Estate reports strong growth with the hotel’s gross profit up 50%, fuelled by increased occupancy and the introduction of engaging initiatives and events, attracting new and returning guests to the hotel.

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Situated in the Essex countryside, set across 110-acres of woodlands and greenery, Down Hall has undergone an extensive refurbishment, elevating its Bedrooms, and Terrace, introducing the elegant Fox Bar and launching The Potting Shed, a new breakfast room and private meeting space.

Over the last 12 months, the country house hotel and spa has grown the team from 80 to 180 employees, welcoming over 3000 new guests.

The property has hosted a full calendar of external events and initiatives, from its successful ‘live from the lawn’ weekend music sessions to outdoor cinema

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screenings with Enchanted Cinema, dog-friendly Pop + Bark festivals and even a horse hacking event. It has also developed its own gin – Down Hall Garden Gin - with ingredients foraged directly from the hotel’s Kitchen Garden.

As planning takes place for 2024, a new programme of events has been confirmed by the hotel, including the arrival of a Sunday feasting menu in the new casual Potting Shed restaurant; jazz afternoon tea; family-friendly ‘princess banquets’; and a dedicated wellness programme featuring quarterly yoga retreats and outdoor gong bathing to continue broadening its target market.

The success of Down Hall has been acknowledged with the hotel receiving several prestigious accolades this year. This includes winning Large Hotel of the Year at the East of England Tourism Awards; LUXlifestyle Luxury Hotel of the Year; Historic Wedding Venue of the Year at the Essex Wedding Awards, receiving 2 AA Rosettes for The Garden Room; runner-up at the Meetings Industry Association for Best Sales and Marketing Team; and Executive Head Chef Robert Pearce being shortlisted for the Hotel Cateys Chef of the Year. This is a testament to the ongoing dedication and hard work of the 100 plus team members employed at the hotel, committed to providing best-in-practice service to guests.

Promising a modern, elevated take on finer dining, the menu, which changes seasonally, features creative and exciting flavour pairings, and the best quality seasonal produce from across the British Isles. Key dishes have included the likes of the spiced Cornish crab with heirloom tomato, melon and royal Oscietra caviar; as well as the Highland venison with smoked beetroot, celeriac & radicchio.

Or, the moreish dessert, Grandpa’s coffee ice cream, a luxurious Kahlua coffee ice cream, with a chocolate coffee crumb and pecan tuille which was created in honour of Laurence’s late Grandfather.

Since its launch, Cleaver & Wake has not just wowed diners, but its stunning events space, Upstairs at Cleaver & Wake, has also played host to an array of glittering events and weddings.

COMPANY NEWS

Located on the top floor of 1 The Island Quarter, Upstairs at Cleaver & Wake offers large arched windows with breathtaking views across the city, along with beautiful oak hardwood floors and stunning furnishings. It’s fully licensed for civil ceremonies and receptions, making it the perfect location for a range of events in a prime city centre spot.

Liam Morgan, sales and marketing manager at Cleaver & Wake, said: “This year marked our very first Cleaver & Wake weddings and it was fantastic to see so many happy couples spend their special day with us.

“Upstairs at Cleaver & Wake has always been about bringing people all the luxury and extravagance people have come to expect from us, but to an event of their choosing.

“Our event space provides the perfect setting for a whole range of celebrations while still staying true to the Cleaver & Wake ethos of elevated dining and premium quality food.

“It’s certainly been a busy year for us but we look forward to welcoming even more special events to Upstairs at Cleaver & Wake over the coming year.”

IHG HOTELS & RESORTS ANNOUNCES A STRING OF NEW VOCO HOTELS PROPERTIES AS IT GROWS THE BRAND ACROSS EUROPE Premium collection brand maintains growth momentum with new signings, recent and forthcoming openings.

IHG Hotels & Resorts, one of the world’s leading hotel companies with more than 6,000 hotels across 19 brands, announces a slate of voco™ hotels properties across its European markets as the brand’s fast-paced growth continues.

First launched in 2018, voco hotels is one of IHG’s fastest-growing brands with more than 100 properties signed and opened globally. The incoming flurry of properties will bring the brand closer to its global ambition of reaching 200 properties in leading urban and leisure locations by 2028.

“Each voco hotels property that gets added to our portfolio is a real sign of the confidence from our owners across multiple markets in the brand. “voco hotels proves popular due to its design and operational framework conducive to conversion, empowering owners to carry through their own unique visions for their property.

“Guests enjoy the individual character and local charm of each hotel, and the speed at which the brand is growing in these popular markets is great proof of its successful formula.”

Mrs Willemijn Geels, VP Development, Europe at IHG Hotels & Resorts, said:

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LATEST NEWS

CULINARY ACADEMY RECRUITS COME FROM FAR AFIELD TO TRAIN IN CUMBRIA A fledgling group of students aspiring to forge careers as chefs in the hospitality and catering industry have joined one of Cumbria’s leading culinary academies.

The latest cohort of trainees enrolled on the English Lakes Hotels Resorts & Venues Culinary Academy includes local youngsters Hannah Jones from Levens and Dora Preece from Kirkby Lonsdale, as well as 26-year-old food writer and fine cuisine enthusiast Doris Lam from Vancouver.

EXTENDED EURO 2024 HOURS ‘ESSENTIAL’ FOR PUBS AND BARS UK Hospitality: Home Office proposals will allow licensed premises to open later for the semi-final and final, if the home nations reach that stage of the tournament.

The proposals, if taken forward, would extend licensing hours on the days of the semi-final (9 and/or 10 July) and final (14 July) to 01:00am, if England, Scotland or Wales were playing in those matches.

Chief Executive Kate Nicholls said: “Euro 2024 is set to be a huge event for hospitality businesses next summer as fans pack pubs and bars to cheers on the home nations.

“We support the Home Office proposals to extend licensing hours for the semifinals and final, should we reach that stage of the tournament. Major sporting events provide a huge revenue boost and extended hours are essential to allow venues and fans to take full advantage.

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“This sort of advance planning benefits fans, businesses and the Government, and is exactly the type of approach we have been advocating for in our engagement on this issue for many years. I’m pleased the Home Office is consulting well in advance, acting on our calls on behalf of the sector.”

Recruitment for this year’s academy intake has involved a wider catchment area due in part to its growing reputation. Shantel Adjei has moved from Milton Keynes to take up her place on the course at Low Wood Bay Resort & Spa, whilst Doris will learn her trade at The Wild Boar Inn along with fellow new recruit Ethan Livesey from Lancaster.

The class of 2023 is completed by Ioana Stiop, originally from Romania, who will be based at Lancaster House Hotel, and Leo Nkumalo from Leicester who is working at Low Wood Bay. Delivered in partnership with Kendal College, the English Lakes Hotels Resorts & Venues Culinary Academy is now into its sixth year. It offers trainees a one year apprenticeship, with students training to attain Level 2 Commis Chef and Level 3 Chef de Partie qualifications.

The fully accredited courses allow the students to hone chef skills whilst earning a wage with the hotel group across its venues in the Lake District and North Lancashire.

In the past 3 years, the Culinary Academy has attained 100% achievement with all apprentices on Level 2 and Level 3 programmes. Over 90% of the students have progressed on to further studies with the academy or have taken up full time roles within the hotel group.

FURTHER CONSULTATION ON ALCOHOL MARKETING PROPOSALS ‘ENCOURAGING’

Our Scotland Executive Director Leon Thompson said: “It’s clear from this analysis that organisations across hospitality, leisure and tourism are united in their view that the proposed measures would not achieve its stated aims and, at the same time, would significantly damage the sector.

The recognition from the Scottish Government that they need to take this feedback into account and bring forward narrower, more considered, proposals is encouraging.

The Scottish Government has committed to bringing forward ‘narrower’ proposals, following an analysis of consultation responses.

“An extensive consultation and review process for significant proposals like these is important and I’m pleased that the Scottish Government understands that.

UKHospitality Scotland had previously warned that going ahead with the proposals would inflict significant financial pain on Scotland’s iconic hospitality sector.

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Daniel Winstanley from English Lakes Hotels Resorts & Venues says: “It’s been heartening to see applicants from across the country, and in this case from overseas as well, keen to come and train with us and develop their careers in Cumbria. We’re also still working with local schools to maintain baseline catering skills provision and pathways into the hospitality industry wherever we can, and that includes offering demo sessions for schools who get in touch.

Doris’ successful application obviously stands out as she was determined to join us from Canada. And we can already see in his work and approach that Leo has a very creative mind. He is particularly interested in 1950s cuisine and aims to run his own restaurant one day. I’m greatly looking forward to working with the whole group over the next two years.”

“I look forward to continuing to contribute to this consultation process, representing hospitality businesses across Scotland.”

OPENINGS

Chivas Brothers OPENS PICTURESQUE GUEST HOUSE AND WHISKY RETREAT, Linn House IN SPEYSIDE Chivas Brothers, the Pernod Ricard business dedicated to Scotch whisky and maker of Chivas Regal and Royal Salute, will extend its world-renowned visitor centre experiences with the opening of its first guest house, Linn House, this November. The magnificent Victorian manor, located in Keith on the banks of the River Isla, invites whisky lovers and explorers alike to enjoy a countryside getaway with traditional Scottish hospitality, unfettered access to a permanent whisky library and delicious fine dining prepared by its resident Chef.

Each reservation incorporates a culinary journey prepared by Linn House’s resident chef, who uses fresh, locally sourced produce to create elegant seasonal feasts for guests, including traditional Scottish dinners with

Arc UK SHOWCASES ITS TABLEWARE OFFERING, AND SUSTAINABILITY CREDENTIALS, AT THE LAUNCH OF THEIR NEW LONDON SHOWROOM Arc UK, the leading manufacturer of premium glass and tableware products, has officially opened the doors to its brand new industry focused London showroom, situated at the Business Design Centre in Islington.

Based at one of the capital’s most popular conference and exhibition venues, the stunning space marks the first time Arc has offered anything on this scale to its UK customers, providing them with a space to explore its select range of tableware products in-person.

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The showroom showcases Arc’s wide collection of bespoke glassware, including wine, gin and cocktail glasses, tumblers, decanters and jugs; as well as tableware including bowls, plates, dinnerware sets and accessories. It is also set to be the hub for Arc UK to discuss the Group’s sustainability credentials and their response to the ever-increasing legal changes facing the industry, which include new laws for single use tableware, the closed loop dynamic and the push for re-use rather than re-cycle.

Adam Devey, Managing Director at Arc UK, said: “Arc UK is committed to crafting functional and aesthetically pleasing tableware that elevates dining experiences.

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OPENINGS an address to the haggis, served in the oak-panelled mahogany dining room, followed by a nightcap by the firepit under the starry Speyside sky.

The dedicated team at Linn House will work closely with guests to design tailor-made itineraries for the ideal rural escape for whisky and nature lovers alike. For those interested in exploring the world of whisky, curated experiences at world-renowned distilleries The Glenlivet and Strathisla, an engaging cocktail masterclass or an exploration of the smuggler’s trails to learn more about the Speyside area’s illicit whisky distilling past, might be in order. Alternatively, guests can indulge in a range of local sporting and leisure activities, such as fly-fishing at the historic Ballindalloch Castle, a visit to the spectacular Hopeman golf course overlooking the sea or stargazing under striking dark sky sites.

“We’re thrilled to have opened a new showroom in the heart of London, and to be bringing our products closer to our customers and giving them the chance to view these in a stylish, attractive setting.

“It also comes at an exciting time, as we will be launching over 200 new products to the trade during the last quarter of 2023 and in to 2024 and the Group’s latest Sustainability press release.

“The showroom launch marks a significant milestone for the UK division of Arc, being the first time, we are able to offer a viewing experience to our UK customers at this scale in such a central position, and we look forward to welcoming visitors and showcasing our wide product ranges.”

Opening in early spring 2024, July will be a new Alsatian-inspired restaurant and wine bar bringing nourishing, comfort-style food and low-intervention wines to Fitzrovia’s Charlotte Street. Open all day, the space will serve breakfast pastries and coffee in the morning, a concise lunchtime offering, and an evening menu featuring bar snacks, small plates, charcuterie and cheese.

Built around the joy of bringing friends together, the kitchen will be headed up by Holly Hayes, former Sous Chef of 40 Maltby Street. Featuring a regularly changing menu full of comfortingly delicious dishes, guests can expect generous, well-crafted sandwiches and homemade stews at lunchtime, and at dinner, an array of smaller and larger plates, reflecting the best produce of the season.

July is the brainchild of food writer Solynka Dumas and co-founder Julian Oschmann who met during lockdown when they were both living in the same apartment block in Berlin.

After meeting one morning, the pair immediately bonded over their shared love for entertaining and the current lack of it, so began hosting clandestine dinners for friends.

As the venture evolved, the pair sought to bring their shared passion to life with July, a neighbourhood restaurant which will work with small growers and producers, offering seasonal, ingredient-led dining, in the heart of Fitzrovia.

On Saturday lunches, July will offer a signature dish of Whole Roast Fosse Meadows Chicken & Homemade Mayonnaise, designed to be shared family-style, as a nod to traditional French weekend lunches. On the wine front, the list has been created in partnership with sommelier Honey Spencer and will feature a variety of low-intervention wines from small producers in Europe.

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Arc UK’s team of experts will be on hand to provide customers with guidance on purchases to meet their requirements, for both domestic and commercial use.

ALSATIAN-INSPIRED RESTAURANT AND WINE BAR July IS COMING TO FITZROVIA

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WELLNESS

THE NEW WAVE OF WELLNESS IN THE LUXURY HOTEL INDUSTRY

By Brynn Scarborough, President and CEO of WellnessJK As hospitality clientele prioritize wellness, the luxury hotel industry seeks new ways to provide tailored services beyond simple spa treatments. For decades, the world’s best hotels have offered incredible massages, facials and other types of treatments at the in-house spa or in-room.

But the concept of wellness has expanded, as has the ability for hotels to meet that demand, and the industry must adapt.

Today, we see opulent hubs for retreat, from Sundara Inn & Spa to Aman Resorts, become must-visit destinations for travelers, influencers and celebrities.

Today’s traveler seeks a respite from the outside world that is both immersive, effective and easy to achieve. This new wave of expectation surrounding clients’ wellbeing necessitates a comprehensive approach to helping guests experience wellness. This incorporates spiritual, mental and physical fitness – from physiological experiences to group meditations.

Many wellness experts have studied how to implement various technologies to better support treatments and help hotel spas have areas that can operate autonomously. This meets the demand for treatments and supports staff. It also provides a transformative spa experience without needing direct, one-on-one contact throughout the treatment.

Infrared saunas, red light technology and massage tables that operate without a masseuse meet the criteria for the

evolving industry – providing relaxation in a luxurious setting with science-backed benefits for the mind and body. Hotels that utilize these technologies work with clients who want to see and feel immediate results. “Our recent expansion budget was earmarked nearly exclusively for treatments that support wellness, are next generation technology in the industry and are aligned with the Sundara philosophy” said John Morris, General Manager of Sundara Spa & Inn. High-end automated massage tables, powered by water massage technology,

can achieve sensory immersion and follow pressure points that make them a valuable asset to serve a range of clients.

These types of wellness machines remain contactless and hygienic while supporting the body through intensive, deep tissue massages. This means hotels have the capacity to provide guests who may want to avoid touch with a treatment to reduce stress and calm the client.

Infrared saunas and red-light technology are other sectors of the wellness space becoming increasingly coveted in hotels, spas and gyms. They are known to exceed the benefits of a regular sauna one may find in a spa or gym changing room. Red light technology is said to promote healing and reduce inflammation, increase blood flow and even help with hair restoration, aches and pain. Infrared technology, featuring a stand-up booth or in an upscale lounger for a more catered experience, boast benefits like detoxification, sleep, relaxation, mood, metabolism, weight management, cardiovascular health and muscle recovery.

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Professionals and consumers continue to see wellness technology pop up in wellness hubs around the world, even in dedicated cafes with infrared saunas that can be booked alongside a turmeric latte or collagen smoothie. Embracing technology as part of the already booming spa and wellness industry helps luxury hospitality remain a relevant driving force of this new wave of wellness, with greater return on investment and more flexibility with staffing.

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GUEST ROOM AMENITIES

A SUSTAINABLE VISION FOR GAIA GAIA Skincare, the award-winning spa brand, was founded with a deep connection to Mother Nature.

Believing that their skincare and spa offering should not only look after the customer’s wellbeing but also the wellbeing of the planet.

GAIA understands the importance of sourcing responsibly, using organic and

locally grown ingredients whenever possible in their range. Using pure essential oils and raw ingredients, free of parabens and sulphates. Their range is also 90% vegan, with all products being cruelty-free certified. Their skincare range is also handcrafted in the Southwest of England, using traditional techniques and production methods, removing the need for energy-intensive

machinery, whilst supporting fair trade practices.

Environmentally conscious packaging is also key, ensuring it reflects GAIA’s values and intentions. Striving to minimise plastic usage, opting for glass whenever possible, alongside bamboo packaging, one of the most sustainable materials available.

Removing secondary packaging from most of their range, was a big step for the brand, helping to reduce wastage for spa partners and customers. Along with ensuring whenever plastic is used, it can be easily recycled.

Beyond their production efforts, GAIA encourages customers to embrace sustainable habits with their refill scheme. Offering a 20% discount when customers refill products from their flagship Gaia Spa and with spa partners across the UK and Ireland.

Nourish your mind & body with GAIA Skincare

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@naturallygaia gaiaskincare.com 11

OVER HALF OF THE UK PUBLIC ARE CONCERNED ABOUT POOR AIR QUALITY IMPACTING THEIR HEALTH New Air Purity Pulse Check report surveys UK business owners and consumers on indoor air quality attitudes.

Today, Dyson is launching the ‘Air Purity Pulse Check’ report, a detailed dive into UK attitudes towards the importance of indoor air quality. This in-depth study delves into the views of the public and business leaders, owners and managers on the problem of indoor air pollution.

Poor air quality is a worldwide issue and is recognised by the UK government as ‘the largest environmental risk to public health in the UK’. The Air Purity Pulse Check found that over half of people polled are concerned about poor air quality impacting health, yet only 59% of people polled believe their own homes have good air quality.

A growing consumer concern

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The report finds that nearly half (48%) of people polled think indoor air quality is more important than outdoor.

Younger, working age respondents are more likely to be more concerned about indoor air quality, with over half (54%) of people between the ages of 25 to 34 years old and 51% of people between the ages 35 to 44 years old saying it concerns them more than outside air quality.

When it comes to poor air quality’s effects on health, the UK public is even more worried: 55% of those surveyed say that they are concerned about poor air quality impacting their health and, of that group, 80% of respondents say they have become more concerned about this in the past three years.

A study by Imperial College London found that 97% of UK homes exceed at least one of the World Health

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WELLNESS Organisation’s limits on three key air pollutants. People are taking steps with their indoor air quality at home, with 70% of people polled saying they have taken steps such as investing in air purifiers to improve home air quality.

Tim Jones CEng MIET, Lead Research Engineer at Dyson, commented: “Despite indoor air quality being much more prevalent in our lives, people are far more aware of the impacts of poor outdoor air quality. At Dyson, we believe that it’s time to make the invisible visible and the Air Purity Pulse Check report aims to do exactly this.

“The past five years have changed our relationship with air quality, as we spend the majority of our time indoors. In particular, the public r has been made much more aware of the air circulating in their indoor spaces, whether in a shared or private space. Despite its importance, indoor air pollution is largely invisible so has flown under the radar. This indepth study illustrates the current views and opinions of the public and business owners, creating a ‘pulse check’ on the nation when it comes to indoor air quality.”

Hospitality Data The report showcases that air quality is hugely important to nearly two thirds of pub goers and more than half of consumers polled would consider air quality when

choosing a venue (54%), which rises to three fifths (61%) in people aged between 25 to 34 years old.

correlates with the public, with 90% saying that air quality in the workplace is important to them as well.

Indeed, the same amount (54%) of respondents say that an official rating from a specialist indoor air quality evaluator or air purifiers would improve their confidence in the air quality at pubs, clubs and restaurants.

However, there is clearly a mismatch between what is considered important by decision-makers and what actions they are taking: only 65% of managers say that air quality in the workplace is a business priority, and half of people polled say that the organisations they work for have invested in indoor air quality.

Despite this, hospitality managers do not place the same value on air quality as its patrons: 79% of hospitality managers say air quality is important to them, which is the lowest percentage of any sector measured.

Only half (48%) of hospitality managers polled said their businesses have already invested in air quality at their establishments, with more than half of hospitality managers responding that their business plans to invest in air quality in the future.

Workplace woes The majority (90%) of UK leaders, managers and owners believe that air quality in the workplace is important. This directly

The findings demonstrate that indoor air quality should be a business priority to aid staff wellbeing and retention. Two thirds (66%) of people polled said they would be uncomfortable working somewhere with poor air quality and nearly half (46%) said air quality would be a consideration when deciding to take a job.

Conclusion The report paints a clear picture that the awareness and importance placed on indoor air quality issues are moving in the right direction. However, there is still a long way to go to ensure the nation is putting air purity first.

Read the full Air Purity Pulse Check report on Dyson’s website: https://www.dyson. co.uk/newsroom/overview/news/november-2023/air-purity-pulse-check-2023

Bath House Luxury Hospitality Magazine Advert.qxp_Outlines 06/04/2023 16:04 Page 1

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Review - CANVAS OF CULINARY VERSE: BRUSHSTROKES OF FLAVOUR AT THE CHINESE CRICKET CLUB Set in the heart of London’s vibrant cityscape, where culinary diversity and artistic expression flow freely, the Chinese Cricket Club shines as a gastronomic sanctuary. Drawing inspiration from a broad spectrum of culinary traditions across the nation, the Chinese Cricket Club presents an exotic selection of dishes that not only honour the past but also paint a modern portrait.

In the constellation of menu highlights, the distinctive Smoked Peking Duck emerges as a culinary triumph, weaving a captivating tale of authenticity, dedication, and meticulous precision.

As it gracefully arrives at your table beneath an ornate cloche, the dish transforms into an awe-inspiring masterpiece, inviting you on a sensory journey that transcends the boundaries of mere dining. As the cloche is lifted, a mesmerising aromatic cloud escapes and dissipates.

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The duck, accompanied by crisp cucumber, fresh spring onions, rich hoisin sauce, sweet pineapple, and delicate pancakes, emerges from this playful mist. The visual spectacle that unfolds is a testament to the restaurant’s mastery of both artful presentation and culinary excellence.

The symphony continues with the Tiger Chilli Crispy Beef. This dish is a canvas of contrasts, skillfully uniting tender, succulent meat with a flawlessly crisp exterior. The result is a harmonious formulation that performs a delightful ballet on the taste buds.

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REVIEW in artfully crafted pieces, compose a symphony of flavours pirouetting on the palate.

As the culinary portrait evolves, experience the vibrant contrast between two stellar creations. On one hand, the Wok-Seared Beef Fillet with Black Pepper Sauce enchants with its bold, savoury notes, where spices and tender meat perform in a harmonious symphony. On the other, indulge in the Sweet and Sour Iberico Pork with Lychees, a delightful divergence with its play of tangy sweetness and succulent pork. Together, these dishes stand as opposites in flavour, yet their perfection lies in complementing each other, offering a palate-expanding duet.

In addition to the gastronomic delights, the restaurant’s ambiance is adorned with an aura of sophistication. The knowledgeable staff, akin to curators in the finest of galleries, guide guests through the rich tapestry of Chinese cuisine with expertise and refinement.

With each dish, every flavourful bite, and each cherished moment, you’ll discover that this restaurant is more than a dining experience—it’s an exploration of art and gastronomy that will awaken your senses and leave a lasting imprint on your culinary soul.

Georgie-May Tearle SENIOR EDITORIAL ASSISTANT

dim sum “ For aficionados,

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the Tofu Skin Rolls spotlight the chef’s precision, and this dedication extends seamlessly to the Golden Fish Gow.

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For dim sum aficionados, the Tofu Skin Rolls spotlight the chef’s precision, and this dedication extends seamlessly to the Golden Fish Gow. This dish unfurls a trio of delights—fish dumplings with monkfish and prawn—all immersed in a delicate broth. These exquisite components, meticulously presented

Completing this culinary gallery, the dessert menu offers creations that are not just sweet treats but artful compositions. The Matcha Tiramisu reimagines an Italian classic with an Asian twist. The RoseRaspberry Delight is a sensory masterpiece that ignites your senses, and the signature Mandarin Fortune dessert provides the perfect conclusion to this extraordinary meal.

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.

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Editor’s Review: FAT DUCK, BRAY The Fat Duck is a culinary experience that goes beyond the boundaries of traditional dining. Nestled in Bray, Berkshire, this Michelin-starred restaurant offers an innovative gastronomic journey that challenges and delights the senses in equal measure.

The unassuming exterior does not prepare for what lies beyond the wooden front door. From the moment you step into The Fat Duck, you’re enveloped in an atmosphere of intrigue that encapsulates the mythical reputation. The restaurant’s interior design strikes a balance between

simplicity and elegance, setting the stage for the extraordinary meal ahead. The table décor itself is simple, anything on the table is there for a reason, including a light box, which turns into the menu, each translucent sheet giving a hint as to what to expect from each course – only a hint, as the reality was often 3 or 4 steps beyond the norm.

Also on the table was a small set of “top trump-esque” cards, one of which would become important as part of the meal.

The bold statement of only running a tasting menu instead of an A La Carte highlights the confidence in the ideology

and the full restaurant justifies this.

The menu is the pièce de résistance, a meticulously curated selection of dishes that showcase the genius of chef Heston Blumenthal and his team. Each course is a work of art, blending culinary expertise, scientific principles, and theatrical presentation.

Split into twelve individual courses, we experienced the “Sensorium” menu, a menu designed to test our senses and send them on a journey, resulting in more questions than answers. It quickly became apparent that the staff should not be seen as waiters but storytellers – each course coming with a full description of what was set before us, but also accompanied by a rhetorical story which was open to interpretation. The courses consisted of:

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Nitroaperitif - A selection of cocktails (gin & tonic and a vodka sour for us), frozen, using liquid nitrogen at the table, into a ball, which when consumed, cleansed the pallet, leaving it fresh to enjoy what was to come.

2. Aerated Beetroot - Aerated beetroot with horseradish cream. This was a tiny bite-size treat. The earthy beetroot flavour was evident, whilst the horseradish packed a pleasant punch.

3. Tonic of Botanicals – A bright green herbal tonic with celery sorbet is a

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EDITOR’S REVIEW

From savoury to sweet, each dish is a revelation, leaving a lasting impression that lingers long after the meal ends.

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flavour explosion. The cumin royale beneath the sorbet provides warmth, and the edible flowers turn it into a work of art.

4. Lobster Shiitake – Succulent lobster, delicately plated on slices of shiitake mushroom, with a beautiful plum gel and sesame for texture.

5. Sound of the Sea – A signature dish at the Fat Duck. A seashell is brought to the table, which has some earphones attached. You are encouraged to listen to the sounds of the sea whilst eating the dish, which turns the eating experience on its head. The edible tapioca sand and salty “sea foam”, provide the visual spectacle and the wonderful pieces of fish, the taste sensation. All the senses get bombarded simultaneously.

6. Bread & Butter – Nothing at the Fat Duck can be described as normal – bread and butter arriving mid-way through the meal instead of the start was as normal as things got. A light and fluffy mini bread loaf with perfectly salted butter was simply delicious.

7. Jelly of Quail - A cylinder placed in the centre of the table is filled with a mist of oakmoss to heighten the senses.

A smooth parfait of chicken liver was punchy, and made an intriguing combination with the lobster cream in which it was settled. A truffle toast provides texture and the whole dish takes you on a journey through all the various taste sensations.

8. Salt Marsh Lamb – An aesthetically pleasing plate of succulent lamb, which was tender and perfectly cooked, with caviar and seaside greens with a beautifully soft sweetbread.

9. Cheese and Grapes – This was a course that fits into the “don’t believe your eyes” category, but did put a smile on the face.

10. Picnic of strawberries and cream – As with the cheese and grapes, don’t believe everything you see. The salmon and cream cheese sandwiches were anything but and the ice cream cones aren’t ice cream. Wonderful skills and techniques are at work here and the visual appearance is perfect.

11. Summer strawberries. - A white chocolate picnic blanket with fresh sweet strawberries. It was light and refreshing and provided a perfect conclusion to our journey.

12. Kid in a sweet shop – Having had our senses stretched to the limit, a final course of pure theatre. The playing card, previously mentioned now comes into play, where you mark off the 4 sweets you want at the end of the meal. A handmade replica of The Fat Duck, but as a sweet shop, is wheeled to the table and you place your ‘pocket money’ into the coin slot and out pops the drawer with your chosen sweets.

This is fun, intrigue and entertainment all rolled into one exciting conclusion.

The service throughout is impeccable, with a knowledgeable and attentive staff who guide diners through the menu, explaining the story behind each dish and adding depth to the dining experience.

While the menu is ever-evolving, one can expect a harmonious fusion of flavours, textures, and innovative techniques that push the boundaries of what food can achieve. From savoury to sweet, each dish is a revelation, leaving a lasting impression that lingers long after the meal ends.

The Fat Duck is more than just a restaurant; it’s a pilgrimage for food enthusiasts seeking an unparalleled culinary journey. From its avant-garde menu to its impeccable service and captivating ambiance, dining here is an indulgence worth savouring for those passionate about pushing the boundaries of gastronomy.

Maria Lapthorn EDITOR

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INTERVIEW

INTERVIEW WITH MARTEN DRESEN LUXURY HOSPITALITY MAGAZINE SPEAKS WITH MARTEN DRESEN, FOUNDER & CEO OF GOOD HOTEL, THE INNOVATIVE FLOATING HOTEL THAT OFFERS TRAVELLERS A WAY TO MAKE A POSITIVE IMPACT IN THE WORLD.

Marten, it is lovely to speak with you! Firstly, tell us about your journey into the industry.

Likewise, thank you for your time today.

I think my hospitality trajectory has been a little unconventional given Good Hotel was created to support people, rather than solely for profit.

My personal journey actually began when I was travelling through Guatemala and studying in Antigua. One day I met Mirna, a little 7 year old girl who had no shoes. I bought her a pair of trainers and that was it, this one day kick-started a charitable chain reaction that continues to now.

Soon after meeting Mirna, a group of us founded Niños de Guatemala, a foundation that builds and operates schools in rural Guatemalan communities.

Once the first schools were up and running, we began to wonder how to generate a sustainable income for the charity and create quality jobs for the children that graduate from the schools. What if we could harness the potential of tourism?

From there we began working on Good Hotels, a social impact business, which became a hotel model that offers travellers the means to make a positive impact on the world. Since then, we’ve continued to grow into three hotels – Good Hotel Antigua, Good Hotel Guatemala City and Good Hotel London.

Looking ahead to the future, we’ll be launching the Good Hotels Flotilla - a new collection of floating community hubs that have been developed in response to three major world challenges: climate change, land ownership and a rapidly changing labour market.

Continued >>>

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INTERVIEW

Please can you talk about the Good Hotel and how it makes a positive impact on the world?

Good hotel puts its time, energy, and profit towards educating children in Guatemala and retraining locals affected by unemployment here in the UK to give them careers in hospitality. We offer travellers the means to make a positive impact on the world, so a stay at Good Hotel is a good deed done. Every time a guest stays with us, they directly help others in the community reach their full potential.

Can you tell us about how the Good Hotel provides support and opportunities for those currently looking for work?

Both time and profits from our three hotels (Antigua, Guatemala City and London) are given to social projects and initiatives. Two of these provide pioneering on-the-job.

In the UK, The Good Training Programme offers a three-month training scheme, designed to help local people affected by unemployment in the UK take their first steps into hospitality careers – whether within the Good Hotel or with one of their carefully chosen partner hotels. The Good Training programme trained 336 people over the last five years and trains a minimum of 50 people each year.

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In Guatemala, we provide The Good Academy, which is a year long educational hospitality programme for graduate

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secondary school children that extends their education and trains them in hospitality. This is based at our Good Hotel Antigua but also in partnership with other top hotels in Antigua (El Covento, Santo Domingo, Villa Bokeh & Panza Verde). This way the wider market of Antigua is involved in training the next generation, and the students get to see different types of hotels too.

How important is it to deliver an outstanding guest experience?

We always strive to offer our guests an outstanding experience at any Good Hotel.

Our operations are kept simple to allow our team to focus on delivering brilliant service every time for every guest. From our trainees to full time staff, we all aim to exceed our guests’ expectations, with the hope they will return to us again and again, whether that’s in London or Guatemala.

What is Good Travel and what does this mean for the hospitality industry?

With climate change and social-economical

At Good Hotel, guests “Do Good and Sleep Good” meaning, if you stay with us for one night your money covers a week of schooling at Ninos De Guatemala and supports hospitality training for local people affected by unemployment in the UK.

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changes post-pandemic, more and more people are holding travel businesses to a new standard: expecting ethical behaviour, sustainable practices and conscious travel options. As a social impact business since its conception in 2013, Good Hotel is excited to witness this growing movement led by consumers. At Good Hotel, guests “Do Good and Sleep Good” meaning, if you stay with us for one night your money covers a week of schooling at Ninos De Guatemala and supports hospitality training for local people affected by unemployment in the UK. Can you explain the benefits of a social impact business and why we need more of them?

An ‘Impact Business Model’ is a business which is designed to create a specific positive benefit or outcome. This may be based on its product, a particular process or activity, or the structure of the business itself. Unlike an income-driven business model where you’re basing your decisions as to where to put your effort in relation to revenue, an impact-driven business model is putting your time, energy and resources towards the impact you want your business to make in the world and trusting that the money will follow.

INTERVIEW

With Good Hotels 10th anniversary upcoming, what are the future plans for Good Hotel in 2024 and beyond?

Yes, we are really excited for the next phase of Good Hotel, which we have just revealed the first details for at COP28 will be a collection of “Good Hotel Flotillas”.

Inspired by Good Hotel London, the capital’s largest floating hotel, arrived in the city from Amsterdam in 2016. The new Flotilla concept has been developed even further in response to three major world challenges: climate change, land ownership and a rapidly changing labour market.

The “Good Hotels Flotilla” will face these challenges head on and be built to the highest sustainability standards ensuring high quality, carbon negative and energy positive. We’re hoping to begin the Good Hotels Flotilla roll out in key European cities from 2025.

NEW GUIDE AIMS TO HELP HOTELIERS TO ESTABLISH SUCCESSFUL RETURNABLE CUP SCHEME Ground-breaking new report provides a blueprint for introducing & scaling circular systems for hot drinks in the UK, making reuse accessible to all.

Circular&Co., the pioneers of circular design and City to Sea, a leading environmental organisation, have launched a comprehensive new guide, which outlines a blueprint for hoteliers looking to establish a successful returnable cup scheme.

Titled The future is returnable. Taking a circular approach to hot drinks, the guide supports a new partnership between the two organisations following an explosion of innovation in the UK when it comes to returnable systems.

Drawing on the expertise of over 20 industry experts, leading reuse brands, and businesses, City to Sea and

Circular&Co. have created the guide to provide invaluable insights and practical advice for organisations looking to implement returnable cup schemes at scale.

The publication draws upon first hand experiences in the sector, as well as learnings from city-wide initiatives like the Refill Return Cup in Bristol, and the pioneering Shrewsbury Cup, live returnable schemes at Blenheim Palace, to innovative trials run by organisations such as the National Trust and the Eden Project.

With further insights from forwardthinking cafes, universities and businesses, the guide aims to empower and enable businesses to make a meaningful impact in the transition to reuse systems.

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The guide, which is completely free to download, includes a full breakdown of what any organisation will need to consider when looking to get a returnable cups scheme off the ground.

There is a growing urgency to shift away from our disposable single-use culture towards a reusable model. Currently an estimated 2.5 – 5 billion single-use cups are used in the UK every year. Globally, this number rises to a reported 500 billion.

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FOOD & DRINK

Shockingly, it’s estimated that just 1% of these cups are recycled and the WWF forecasts that without urgent action, by 2030 the UK will use 33% more cups than it did in 2020. The rest enter our waste stream or worse, end up polluting our streets, rivers and oceans. Single-use takeaway packaging, including items like coffee cups, are consistently some of the most commonly found polluting items on our beaches and rivers.

Dan Dicker, CEO and Founder of Circular&Co., emphasised the importance of a circular economy, stating: "There simply isn't a need for anything to be single-use in modern society. But for the last four years, collectively as an industry, we have not been

Jo Morley, Head of Campaigns at City to Sea added: “Over the past 18 months, we’ve seen the launch of a number of returnable cup schemes across the UK – varying in size, delivery mechanism and impact. And at City to Sea, we’ve had a huge increase in the number of enquiries from the communities and businesses we work with looking for advice and support for how to get started and the most effective way to drive impact, which is what led us to create the blueprint.

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The guide, which is completely free to download, includes a full breakdown of what any organisation will need to consider when looking to get a returnable cups scheme off the ground.

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able to move the dial past 5-6% of takeaway coffee being consumed in a reusable cup.

The fact is, we need a complementary mass market, mass habit-changing, mass engagement solution. After nearly two years of returnable development, using our Circular Returnable Cup in multiple global trials, and the in-depth work carried out in this blueprint, we’re now in a position to shape the future. It’s roll out time!”

Businesses can not only affect their carbon footprint through a Returnable Cup scheme due to the elimination of single-use cups from their daily waste stream. However, there is also profound cost savings to be gained, due to not having to spend on, what is essentially a waste stream in the form of single-use cups.

from single-use to returnable packaging represents a significant opportunity for any business to reduce its co₂ footprint and provide consumers with a better experience.

Whilst we know that ultimately there will legislation banning single-use, it is imperative that consumers demand solutions now and business reacts accordingly. There is simply no reason to delay and wait for policy changes when commercially viable solutions, delivering significant environmental impact, are ready to go. There are situations where low cost, tech-free solutions can deliver high rates of return and make a real impact.”

Adam Trethewy, Commercial & Returnable Solutions Lead at Circular&Co. highlights the key benefits to business, “The switch

To kickstart your journey towards a circular future, download the comprehensive guide provided by City to Sea and Circular&Co.

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SHOW PREVIEW: HRC 2024

HRC RETURNS TO INSPIRE THE HOSPITALITY SECTOR HRC, Hotel, Restaurant & Catering, returns to ExCeL London on 25-27 March for an immersive dive into the future of hospitality, offering invaluable networking opportunities, a chance to explore the very latest trends, and a firsthand look at the new innovations in foodservice.

For nearly 90 years, HRC has explored the future of hospitality, drawing thousands of visitors annually to experience, test, and discover the newest products from top suppliers in design, décor & tableware, hospitality tech, professional kitchen, and foodservice.

The 2024 edition of HRC has partnered with leading design studios—Design Command and Harp Design—to elevate the show’s Vision Stage and Networking Hub. These collaborations promise dynamic, high-end spaces where attendees can delve into the latest industry trends and connect with peers in hospitality and foodservice.

New for this year is the Interior Design Lab, a dedicated space for hotel and

restaurant buyers to meet with innovative interior designers, and the Light Equipment Pavilion, where visitors can source the latest tableware and back-of-house kitchen equipment.

From quality fresh produce to ‘free from’ innovations to high end wines and spirits, the shows are a must attend for buyers looking to explore a wide range of product categories.

Tech enthusiasts will find the TechX stage a haven for exploring the latest innovations. Across the three days of the event, presentations and panel discussions will dissect the newest products, trends, and tech advancements transforming the hospitality industry. At the Tech Solutions Bar, hosted by HOSPA, operators can also seek advice from leading tech experts on constructing the right tech stack for their businesses.

In the Startup Market, visitors can discover completely new food & drink products from exciting startups and inspiring entrepreneurs. Meanwhile, at the New Products Tasting Theatre, buyers will have the opportunity to hear pitches from brand owners and sample brand new food & drink products.

Plus, HRC partner Tech on Toast will be hosting a live podcast from the show, where operators and tech providers will be sharing key insights and best practice for making tech work harder in hospitality businesses.

Uncover the future of food & drink HRC, along with sister events IFE, International Food, & Drink Event, The Pub Show and more, is a treasure trove of exciting new products and brands in the world of food & drink.

Drinks @ HRC & IFE will provide visitors with a hub for a wide range of products in the beverage sector and The Pub Show will once again play host to popular feature area The Taproom, where a range of independent breweries will be sampling unique beers and ciders.

As HRC gears up to return in March 2024, the anticipation in the hospitality sector is palpable. With its commitment to showcasing innovation, fostering connections, and providing a platform for the latest trends, HRC continues to be the heartbeat of the hospitality industry and a must attend for operators looking to take their customer experience to the next level.

From exploring avant-garde design spaces to delving into the forefront of technology to sampling the very latest food & drink, HRC promises an unmissable experience for industry professionals.

As the countdown begins, mark your calendars for this unmissable event and join us at HRC to witness firsthand the evolution of hospitality and the exciting future it holds.

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HRC takes place on 25-27 March 2024 at ExCeL London alongside The Pub Show, IFE, International Food & Drink Event, IFE Manufacturing, and International Salon Culinaire, together the UK’s biggest gathering of the food & drink and hospitality sector.

To find out more, visit hrc.co.uk.

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PROJECT

HOTEL PROJECT: M Social Hotel Suzhou Rooted in Singapore's spirit of openness and fusion, the brand aims to foster a global community of food enthusiasts, explorers, and creatives, believing that great things will emerge from this vibrant mix.

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Known as the lifestyle brand of global hotel group, Millennium Hotels and Resorts (MHR), and the brainchild of property-hotel veteran MHR Executive Chairman Mr Kwek Leng Beng. M Social Hotel Suzhou is the first luxury lifestyle hotel of the Brand in China.

Introduced in Singapore in 2016 with a focus on the youthful, adventurous, and socially connected demographic, M Social embodies a daring and contemporary visual appeal complemented by top-notch design, digital technology, and strategic locations.

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Located in the heart of Hong Leong City Center (HLCC) in the central part of Suzhou Industrial Park, a China-Singapore cooperative high-tech park to drive

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PROJECT

The hotel has three restaurants and bars, each with its unique features to offer guests a memorable dining experience.

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to the 25th-floor sky lobby. Here, an open layout is adorned with cloud-pattern panels, a concrete-framed chandelier, and exposed metal grills, creating a sophisticated and visually striking ambiance.

innovation with emerging, high-end industries, the Hotel occupies the excellent position beside Jinji Lake, adjacent to Times Square and other fashion shopping and commercial centres.

In a noteworthy moment, M Social Suzhou secured the esteemed title of "Most Anticipated New Hotel of the Year" at the 2018 Asia Culture and Tourism Investment Conference & Expo in Beijing, held in conjunction with the Asia Hotel Forum (AHF) Hotel and Travel Investment Summit Featuring interiors crafted by the esteemed interior design architect KCA International, M Social Suzhou is conceptualized to

provide guests with a space conducive to gathering and sharing experiences in a welcoming and laid-back atmosphere.

Guests are guided through the hotel's spaces by a bespoke brass floor, intricately inlaid with the pattern of a garden path, leading them to the elevator halls. The visual journey continues with dynamic electronic art screens and changing lighting effects on the digital art ceiling, offering a ca ptivating display that reflects the hotel's vibrant personality.

The lower-level lobby exudes an industrial chic style, a theme seamlessly extended

Ranging from 40 to 409 square metres (sqm), all 294 guestrooms and suites are aesthetically designed with picturesque views of Jinji Lake and the Eastern Gate of Suzhou. Guests staying at the hotel’s 409 sqm Mega Cool Suite will be awed by its 270-degree breathtaking view of Jinji Lake and luxurious furnishings, a 75-inch ultra-high-definition TV, an impressive open bathroom, as well as a large kitchen and bar.

Delectable Dining with Views to Match The hotel has three restaurants and bars, each with its unique features to offer guests a memorable dining experience.

Continued >>>

PROJECT the city, we selected Suzhou as the launch pad for our first M Social hotel in China due to the city’s unique blend of tradition and modernity. The hotel is designed to reflect this vibrant juxtaposition. It offers guests a fresh and luxurious experience with stateof-the-art technology, and our bespoke M Social service,” said Mr Kwek Leng Beng, Executive Chairman of Millennium & Copthorne Hotels Limited.

Mr Kwek is also the Executive Chairman of Hong Leong Group, of which MHR and its parent, Singapore-listed property giant City Developments Limited (CDL) are members.

Hong Leong Group is one of Asia’s largest and most successful conglomerates.

MHR plans to grow the brand in more physical locations including London, New York, Sunnyvale, Phuket and key cities in the Middle East.

Situated on the 25th floor, the Beast & Butterflies Restaurant provides a panoramic vista of Suzhou's vibrant cityscape. Patrons have the opportunity to engage with the chef in the open kitchen as he skilfully prepares recipes from across the globe, seamlessly blending Chinese and Western culinary highlights with traditional Suzhou and Southeast Asian Flavors.

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The Beast & Butterflies Bar, characterized by its open seating arrangement, offers meticulously curated afternoon tea selections, an assortment of teas, and expertly brewed aromatic coffee overseen by the hotel's tea sommelier. During the evening, guests can indulge in DJ and

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live band performances while immersing themselves in the breathtaking city landscape.

For those seeking a taste of authentic Chinese cuisine, the Canton 8 Chinese Restaurant beckons, complete with five elegantly designed private rooms adorned with floral themes, catering to larger groups.

Expanding the M Social Brand “The M Social brand is about creativity, connection, and exciting possibilities. Often known as the “Venice of the East” for its quaint water canals and bridges around

The establishment of the M Social brand reflects the group's flexible and innovative response to market demand. It caters to a young, tech-savvy audience, crafting a lifestyle hotel brand that combines bold innovation, modern aesthetics, top-tier design, strategic urban locations, curated guest experiences, and a rich social calendar. M Social aspires to create a modern and relaxed social hub where travelers can immerse themselves in local life. Rooted in Singapore's spirit of openness and fusion, the brand aims to foster a global community of food enthusiasts, explorers, and creatives, believing that great things will emerge from this vibrant mix.

INTERVIEW

INTERVIEW WITH CHARLES WEYLAND LUXURY HOSPITALITY MAGAZINE SPEAKS WITH RESTAURANT MANAGER, CHARLES WEYLAND

Charles firstly, thank you for speaking with us, I wondered if you could tell us what inspired you to have a career in the hospitality industry?

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every day depending on the deliveries we receive each morning.

Please, it’s my pleasure. In fact my parents were not in the restaurant business at all but my grandmother ran a hotel restaurant in Forbach in the north-east of France, so I was always inspired by the good dishes she made for me when I was little. Then, by chance, I ended up in the same environment as her in the end.

Can you give us an insight into the start of your career at the hotel school? What other restaurants and luxury hotels you have worked at? © Clemence Losfeld

This happened completely by chance after having passed a general baccalaureate, then doing higher studies in economics, I reoriented myself in a hotel school, La Providence Dieuze in Moselle. I reconnected with my principal that I knew when I was in middle school: Mr. Jean-Brice Caen. He believed in me, he gave me the opportunity to do an internship with Pierre Gagnaire in 2007. One thing led to another, I collaborated with Chef Kei Kobayashi, then at the Ritz Paris with Nicolas Sale.

Explain to us about your experience working at the Ritz Paris?

My experience at the Ritz Paris brought me a lot. I was very much so in my element, both in the relationship I had with the teams and the one I had with our clients, but what attracted me the most was the soul that emerged out of this magical place.

Please tell us a bit about Le Clarence and what your day to day role looks like?

My role at Le Clarence is defined in several missions: accompanying and supporting the teams, being present and finding solutions to possible problems, providing guidelines with a state of mind that combines professionalism and friendliness.

All with a lot of compassion and kindness, towards the teams and the customers.

Since starting your role in June 2023 what do you think you have brought to Le Clarence?

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Perhaps the thing that I have brought to Le Clarence since my arrival is my desire to forge this state of mind to all move in the same direction, kitchen and room with a common identity.

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How does your relationship with Head Chef of two Michelin star-restaurants, Christophe Pele contribute towards Le Clarence’s success?

The relationship I have with Christophe is based on trust, and our spirit of modernity that he can bring to his kitchen and me to the dining room. The goal is to have a common identity that is our own.

What are the signature dishes at Le Clarence?

There are not really signature dishes, in the classical sense, however the chef’s cuisine is characterised by its intuitive, daring and spontaneous nature. Here are a few dishes that come to mind: • Just stiffened red mullet, sotron sauce • Beef marrow and shallot condiment • Turbot pil pil capers and sardine head.

• Smoked eel and soy glaze, oscietre caviar and mascarpone.

How does the menu change over the seasons at Le Clarence?

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The menu changes every day depending on the deliveries we receive each morning. Our dishes are always reflective of the present season.

Tell us why our readers should visit Le Clarence Your readers should visit Le Clarence for several reasons: for innovative cuisine and looking to the future. For the charm of this exceptional place and for a service welcoming our guests as if they were our family.

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HOW HOTELS ARE EMBRACING THE SLEEP TOURISM TREND AND ITS IMPACT ON INTERIOR & DESIGN Carolyn Mitchell, Sales and Marketing Director at Hypnos Contract Beds, comments: As we head into 2024 the shifting hospitality landscape sees a significant change in traveller preferences. Rather than filling their schedules to the brim, hotel guests are now emphasising the need for downtime, highlighting rest and recharge as their primary motivations for travel, opting

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Hoteliers are increasingly recognising this evolving preference and are strategically altering their interior designs to cater to guests seeking enhanced sleep experiences.

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for quality over quantity when it comes to taking a break.

with the bed being at the heart of every guestroom.

This shift has given rise to the concept of sleep tourism, a trend that has been gaining considerable traction. Notably, Google searches for 'sleep tourism' have surged by 250% in the past year, underscoring the growing fascination with this form of wellness-focused travel.

Interest in sleep retreats has skyrocketed, especially in the post-pandemic world where people of all walks are more keenly attuned to the need for work-life balance.

A study published in the Journal of Clinical Sleep Medicine found that 40% of the 2,562 participants reported a reduction in their sleep quality since the start of the pandemic .

It’s important to recognise that this trend isn't merely confined to leisure travellers; it's making a profound impact on the hospitality industry as well. Hoteliers are increasingly recognising this evolving preference and are strategically altering their interior designs to cater to guests seeking enhanced sleep experiences. As a result, hotels are positioning themselves as havens for relaxation, aligning their interior design choices to meet the emerging demands of sleep-centric travellers.

Offering a more holistic approach to wellness, the new travel trend focuses on improving sleep habits. Hoteliers may offer basic add-ons, such as bath salts and sleep-inducing teas, or propose a more comprehensive experience guided by sleep specialists and clinicians. Interior design is also a pivotal part of the experience,

As such, people have become more mindful of their sleep and the impact it has both on their body and mind. Now, guests are expecting the same, if not better, when it comes to their sleep experience when they stay away from home. This means they want more than just a room for the night; they want an experience that enhances their overall wellbeing.

Better sleep has numerous positive effects and is vital to our basic functioning. As you sleep, your brain replenishes its energy reserves and important chemicals, which are essential for focus and mental clarity.

The quality of your sleep is also key for memory consolidation, retaining new information, decision making, and critical thinking.

INTERIORS & DESIGN

The quality of your sleep is also key for memory consolidation, retaining new information, decision making, and critical thinking.

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On the flip side, insufficient sleep can contribute to stress, anxiety, and negative mood, and if not resolved, it can also affect your immune system, making you more prone to sickness, as well as body fatigue and brain fog.

At Hypnos, we believe that health and wellbeing should always be at the forefront of the overall guest experience, and this is shown through our use of carefully selected, sustainably sourced materials that we combine to create robust, ethical, and extremely comfortable guest beds.

‘The Art of Designing for Sleep’ is a key focus at Hypnos underpinning everything we do – and is central to the overall guest experience too. It goes without saying that if a guest is laying on a comfortable

mattress, then their sleep will be less disturbed and will ultimately help them to achieve a better sleep experience.

Weighted blankets (praised for their calming effects), high quality bedding and a pillow menu with options that cater to guests’ preferred sleep positions can also promote a peaceful slumber.

In addition to sustainable sleep solutions, hoteliers can further enhance the sleep experience through the senses, whether that’s a thoughtful sleep playlist, aromatherapy essential oils, or suggested breathing exercises designed to do before

bed to help you relax. Some hotels now provide bedside tables with sleep trackers to allow guests to measure their breathing and moments during the different sleep stages, while others have equipped their rooms with innovative soundproofing.

This proactive shift within the hospitality sector aligns with the growing awareness that a good night's sleep significantly contributes to overall guest satisfaction.

With many people suffering from disturbed sleep, it’s reassuring to know that there are several avenues leading towards improved sleep.

TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH SWIFT SERVICE FOR ETCHED & PRINTED TABLE NUMBERS & QR DISCS One of the UK’s most professional and technically advanced engraving and etching supplier, 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 equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs.

The numbers and discs enable customers to link to apps or menus, eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order.

In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

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“Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price. Our ISO9001 accreditation means that every job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock, Sales Director of Brunel Engraving.

PEOPLE ON THE MOVE

CLERMONT HOTEL GROUP GROWS SENIOR TEAM WITH NEW HIRES

Clermont Hotel Group, the largest hotel owner-operator in London, has appointed two senior directors in the commercial function to drive forward the business’ growth ambitions, as it aims to create a truly exceptional hospitality proposition for its guests through major investment in some of its flagship hotels, following a major corporate rebrand and hotel brand consolidation last year.

Marc joins Clermont Hotel Group having spent more than 20 years working in marketing roles across the hospitality, consumer goods, retail and leisure industries, with senior roles at JD Wetherspoon, Greene King, The Big Table Group and, most recently, Splendid Hospitality Group.

Commenting on the appointments, Gavin Taylor, CEO of Clermont Hotel Group, said: “I am delighted to welcome Stuart and Marc to Clermont Hotel Group. Both roles are fundamental to strengthening our brand, marketing and digital strategy and as we build on last year’s record financial results, it’s important we turn our focus on capturing fair market share across all hotels and across all revenue lines.

Stuart joins the business with more than 17 years’ experience in revenue management, having worked across Travelodge, InterContinental Hotels Group, Jurys Inn Hotel Group, Amaris Hospitality and most recently Leonardo Hotels UK & Ireland. In his new role, Stuart will develop, implement and coordinate the commercial strategy of Clermont Hotel Group, maximising revenue opportunities across the brands and hotels to deliver optimal profit contribution.

Marc Saunders, Sales & Marketing Director

Stuart Yeates, Group Revenue and M&E Director

In the newly-created Sales & Marketing Director role, Marc will ensure the effective development of the group’s brand identities including The Clermont, Thistle and The Cumberland and new F&B concept space, SOUND – as well as leading the team in developing marketing and promotion strategies which span across PR, digital and social.

KENNY MCMILLAN APPOINTED MD AT MACDONALD AVIEMORE RESORT One of the Highlands’ leading destinations has bolstered its top team with the announcement of a well-known and widely respected industry figure as managing director.

Kenny McMillan has taken the reins at Macdonald Aviemore Resort to help drive customer growth in both the local area and further afield, while enhancing the venue’s reputation as a worldclass business and leisure destination.

Luxury Hospitality Magazine

Kenny returns to Aviemore, where he first trained as a sous chef between 2004 and 2007, with a wealth of experience gained across Macdonald Hotels & Resorts.

In 2009, he was named regional executive chef

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and then group executive chef in 2012, becoming more involved in the business side of food as well as its delivery.

His passion for quality produce and firstclass service was recognised by industry peers when Kenny was named executive chef of the year at the 2015 Scottish Hotel Awards. As North of Scotland executive chef, Kenny oversaw the development of numerous properties throughout the UK and Europe – including consulting for some of the company’s key Scottish locations.

Macdonald Aviemore Resort, which dates back more than 50 years, was named Resort Hotel of the Year at the Scottish Hospitality Awards 2019. It is a collection of four hotels, 19 luxury woodland lodges, a conference centre, the Macdonald Spey Valley Championship Golf Course and luxury shopping.

PEOPLE ON THE MOVE

30 EUSTON SQUARE APPOINTS ALESSANDRO NEGRO AS EXECUTIVE CHEF Award-winning conference and events venue, 30 Euston Square, has appointed Alessandro Negro as the new Executive Chef.

Alessandro brings a wealth of culinary experience, with over 18 years in the industry. His gastronomic journey commenced in the city of Bologna, Italy, where he began his career working in banqueting. Notably, he served as the Senior Chef on the cooking team for the Italian President, Giorgio Napolitano, before making his way to the British capital. In London, he further honed his craft at renowned restaurants such as Aubaine in Selfridges, Chelsea’s Medlar Restaurant (boasting 1 Michelin star and 3 AA Rosettes), and the Rabbit Restaurant, previously overseen by the Gladwin Brothers, which championed the farmto-fork philosophy allowing Alessandro to master the art of utilising every part of an animal.

Early in 2021, Alessandro’s culinary journey took him to Moldova, where he supported Oro Restaurant with menu development and training. Later, he further distinguished himself as a chef judge on the country’s highly regarded

national television programme, Lupta’n Bucate. He returned to London at the end of 2021 to become the CoExecutive Chef at the Chef Academy of London, prior to joining the team at 30 Euston Square.

Celebrating culinary excellence is just one facet of 30 Euston Square, the seven-floor conference, meeting, and events venue nestled in the heart of central London. As the proud host of the Royal College of General Practitioners and expertly managed

by Searcys, the venue boasts a diverse selection of versatile meeting and event spaces, comfortable bedrooms, a state-of-the-art auditorium, and a rooftop terrace. 30 Euston Square seamlessly integrates the finest seasonal, sustainable local ingredients with global inspirations, crafting a culinary experience that harmoniously complements the extensive offerings for both corporate and social events, guided by the expertise of new Executive Chef, Alessandro Negro.

Luxury Hospitality Magazine

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REVIEW

Review - NAUTICAL NIGHTS IN CHELSEA: SETTING SAIL FOR SOPHISTICATION AT THE ANCHOR In the heart of London’s Chelsea, where sophistication meets serenity, lies a hidden gem known as The Anchor bar within the renowned Chelsea Harbour Hotel. Here, an evening of transcendent allure awaits as you embark on a maritime-inspired journey like no other. The Anchor, with its interiors reminiscent of a classic yacht, encapsulates an atmosphere of elegance, captivating guests seeking refuge from the urban bustle.

The unrivalled view of the serene Chelsea Harbour waters transforms the evening into a poetic spectacle. The moonlight, casting its gentle glow upon the tranquil waters, turns the panorama into a shimmering masterpiece. Each ripple becomes a note, harmonising with the rhythm of the night and the live jazz melodies that fill the air.

At The Anchor, the fusion of music and culinary excellence is showcased during their refined Jazz Night. This stylish event transforms the dining experience into a beautiful symphony for the senses. As the jazz trio graces the air with soulful tunes, each note becomes a rhythmical companion to the exquisite flavours served on the table. The velvety ambiance, stirred by the live performance, creates an enchanting backdrop for an evening of culinary indulgence. Every dish, every cocktail, meticulously crafted and inspired by

maritime wonders, perfectly synchronised with the rhythmic allure of jazz. The Jazz Night at The Anchor is a celebration where every note resonates and every flavour dances, making each moment a harmonious blend of auditory and culinary beauty.

The opulent menu unfurls a maritimeinspired feast fit for connoisseurs. The 12-hour beef short rib is a gastronomic marvel, a testament to the artistry of slowcooking. Succulent and flavourful, each bite unveils a symphony of textures and tastes, showcasing the culinary prowess that defines The Anchor’s kitchen. And, for a taste of the ocean’s bounty, the oysters are a lavish indulgence. A delicacy served with meticulous attention. Fresh, briny, and expertly presented, these treasures from the sea offer a sensory voyage. Whether

relished in their pure, unadulterated form or adorned with nuanced flavours, each oyster is a testament to The Anchor’s commitment to providing a taste of the sea’s finest.

The Anchor offers a culinary experience that reflects the richness of this upscale neighbourhood. The sirloin steak, perfectly cooked, and the whole lobster, a symbol of indulgence, serve as delicious reminders of the opulence that defines Chelsea.

These dishes, meticulously prepared, harmonise with the sophisticated ambiance of the Chelsea Harbour Hotel, creating an unforgettable dining experience that truly embodies the essence of this affluent district.

Georgie-May Tearle

Luxury Hospitality Magazine

SENIOR EDITORIAL ASSISTANT

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Momentum Textiles: Tapa, Kaali, Beaumont

FORWARD-FOCUSED HOSPITALITY TRENDS: A COMPREHENSIVE REPORT BY MOMENTUM TEXTILES & WALLCOVERING

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The way we experience travel and leisure is constantly reshaping itself through emerging trends and the ever-changing desires of consumers and society at large. Through this shift, the hospitality industry remains at the forefront of innovation and adaptation, drawing on current trends to elevate the guest experience. To remain on the cusp of what consumers — and hospitality designers and operators — need, Momentum consulted their own research and sources in and outside these industries to delve into the biggest and most relevant contenders for 2024 and beyond. We will explore four significant trends that are currently shaping the future of hospitality, Quiet Luxury, Biophilic Elements, Designing for Small Spaces, and Designing for Mixed-Use Spaces, and how each of them stands to make an impact in 2024 year.

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These trends, both individually and collectively, are indicative of an industry-wide evolution in hospitality that prioritizes wellness, sustainability, and the efficient utilization of space as much as it does sophistication.

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Pindrop

INTERIORS & DESIGN Kaali

“ These trends, both individually and collectively, are indicative of an industrywide evolution in hospitality that prioritizes wellness, sustainability, and the efficient utilization of space as much as it does sophistication. By exploring these trends in-depth, shedding light on their impact, potential benefits, and practical applications, this report helps to ensure that Momentum is on the cutting edge of industry conversations, meeting the shifting needs of specifiers and remaining a beacon of innovation and extraordinary commercial interior design.

Quiet Luxury Emphasizing understated elegance, the popular fashion trend “quiet luxury” has made its way into the realm of interior design. Centered on a refined simplicity, quiet luxury entails investing in high-quality, timeless pieces crafted with meticulous skill. The trend gravitates towards muted neutral tones, like the taupes or beiges of the different Tapa wallcovering colorways or Belgian Bold's Merino colorway, as well as dark and dramatic hues. Moreover, an essential element of the trend is the emphasis on comfort. Introducing textures

Biophilic Elements Transforming indoor spaces into peaceful, welcoming environments that encourage mental and emotional well-being has become an increasingly popular need in the modern hospitality world. Biophilic design incorporates organic patterns like Kaali that reflect natural tones into spaces to foster a sense of tranquility and relaxation in

otherwise sterile environments. Paired with the integration of plants and sunlight in indoor spaces, designers aim to reconnect people with nature in order to create a soothing, meditative effect on the mind. Joining biophilic design is an increased interest in wellness spaces, such as “sonic healing spaces” or “sound baths”, where acoustic solutions such as Pindrop can further positively impact overall health and mental state in the ever-evolving push to reimagine community interiors.

Continued >>>

Russet, Luxique

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Luxury Hospitality Magazine

Belgian Bold Merino

like the shearling-like Shelter textile, or the rich Luxique velvet textile can infuse a space with a sense of coziness. Quiet luxury also champions the use of natural materials for decor and accessories to impart the space with a polished feel. The incorporation of the upcoming Finnegan Wools Collection also adds a timeless sophistication to the overall ambiance.

Transforming indoor spaces into peaceful, welcoming environments that encourage mental and emotional wellbeing has become an increasingly popular need in the modern hospitality world.

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Kaali

INTERIORS & DESIGN Amari Stripe color story

“ With hotel rooms shrinking in size, hotel operators are left optimizing every inch and using design to elevate “micro rooms.” Patterns featuring vertical motifs, from stripes to painterly designs like Momentum’s Amari Stripe, can create the illusion of more space. Amari Stripe’s soft metallics lend further luxury to a jewel box of a room. Color selection is also key in creating expansive feels for smaller spaces— light, cool colors, such as soft blues and greens, can make a space feel airy. A mix of transparent window treatments for inviting light in during the day and incorporating natural light and the outdoors, combined with traditional blackout treatments for a comfortable night’s sleep, also make an otherwise small room feel spacious and open.

Designing for Mixed-Used Spaces Due to the rise of “neo-nomadism” and “bleisure” travel, hotel lobbies are increasingly being designed as part of larger mixed-use developments, integrating with

Luxury Hospitality Magazine

Vivant Opal + Fountain

nearby coworking spaces, restaurants, and retail boutiques to offer a full-service experience to their guests. But the transformation of mixed-use spaces in hospitality is marked by the integration of diverse elements outside the traditional shopping and dining experiences as well.

For example, the incorporation of art and cultural pieces in hotel lobbies enhances local immersion, creates ambiance, and distinguishes them from conventional hotels, adding to their memorability.

Including furnishings upholstered with dynamic patterns and vibrant colors like Vivant or the Shelter collection’s Waterfall can make a hotel lobby feel like a unique, artistic and locally-connected hub. This cultural infusion is complemented by making the rest of the hotel feel as interesting and guest-intuitive as the lobby — specifically the coworking spaces which are becoming so important to the modern neo-nomadic employee. In addition to the integration of smart tech, adding features like Pindrop helps to give these areas the perfect amount of sound absorption, turning them into focus-finding spaces for every kind of work. These combined trends contribute to the evolution of mixed-use spaces, enhancing their appeal, functionality, and overall guest experience.

Including furnishings upholstered with dynamic patterns and vibrant colors like Vivant or the Shelter collection’s Waterfall can make a hotel lobby feel like a unique, artistic and locallyconnected hub.

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Amari feature wall

About Momentum Momentum Textiles & Wallcovering is the largest supplier of contract textiles and wallcoverings to the commercial interiors industry. Its mission is to create textiles and wallcoverings that inspire and equip customers to execute great work for their clients. Momentum is recognized for sustainable product design and collaborations with renowned artists and designers. Momentum is a recipient of the 2016 Malcolm Baldrige National Quality Award, the nation’s highest presidential honor for performance excellence.

Momentum is committed to sustainable excellence through innovation and continuous improvement.

Vivant

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FLOORS & FLOORING

DEGAFLOOR - COMMERCIAL KITCHEN FLOORING SOLUTIONS Degafloor is the home of Methyl Methacrylate (MMA) based rapid curing, highly slip resistant, visually stunning and extremely durable industrial resin solutions.

All our solutions are tailor made for each industry in which we operate so that every installation exceeds customer expectations.

Degafloor resins are sourced from our partner, Evonik Industries, the leading manufacturer of MMA resins and speciality acrylics. Each system we offer utilises Evonik’s world renowned Degadur® range, widely recognised for its use within industrial and commercial flooring solutions, especially food related environments.

Within the food industry, commercial kitchen floors often have to withstand extreme operating conditions. Most floors are constantly exposed to everyday contaminants such as fats, oils, powders, acids and cleaning solutions, as well as heat and high levels of foot traffic. Under these conditions safety is paramount, so the flooring solution you choose must continue to offer outstanding performance at the extremes of such operating conditions.

Traditionally, commercial kitchen fitouts include vinyl or ceramic tiled floors.

Many are now questioning whether these solutions are suitable long-term, given the demanding operating conditions they will face. Accordingly, many of the UK’s biggest pub, restaurant and hotel chains are turning to Degafloor to solve or prevent ongoing problems such as:

• Falling grout • Delamination • Falled joints • Poor levels of slip resistance • Cracked tiles • Trip hazards • Cleaning challenges • Unsightly & unreliable repairs

Abutments Kitchen floors will often have drainage channels, gully pots and inspection chambers. All of these features create installation and performance challenges for many traditional flooring options. To overcome these types of issues, Degafloor has developed special additives that enable our primers to create an incredibly strong bond to metal surfaces. This ensures a joint free installation and delivers outstanding long-term performance.

To support our customers with selecting the most suitable flooring solution and design for their commercial kitchen projects, the Degafloor team offers a wide range of support services, completely free of charge.

Coving Degafloor recommends that all floors within food & drink processing areas receive resin coving to a height of at least 100mm in a finish that matches the main floor. This coving will have a smooth finish and includes a curved radius so that there are no difficult to clean tight angles. This coving provides a continuous waterproof extension of the floor to protect the building structure during cleaning or should there be a major spill.

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Site Visits

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Advice on suitable systems for the project 4

Floor Joints Wherever possible, Degafloor systems are installed without any joints to create a totally seamless finish. However, should the substrate design dictate that joints are necessary, these are created using a flexible variant of the same resin type used to create the main floor area. This ensures that there is full chemical compatibility between the resins and that a very strong bond is created, allowing an ultra-reliable finish to be maintained.

Systems / product samples 5

Attendance at site meetings 7

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Technical advice 24/7

On site trials if required 6

Tailored and insurance backed warranties 8

Instructions and approved products for cleaning and maintenance

Contact Degafloor for more information, to discuss a specific project or to arrange a free, no obligation survey.

Call: +44 (0)1778 342545 Email: sales@degafloor.com Email: technical@degafloor.com Visit: www.degafloor.com

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Degafloor Solutions FB

QT

QTA

Kitchens

Features & Benefits

Chillers / Freezers

Features & Benefits Include…

• Fully cured within 2hrs at temperatures

Bars

Suitable for

At Degafloor we use simplicity to deliver perfection.

We do not offer a complex range of products, all with different core benefits. Instead we focus on a simple, yet effective range that provides customers with consistent levels of superior performance through exceptional durability, slip resistance and ultra-fast cure times.

Dish wash areas Service corridors Dry stock rooms Bin stores Food prep areas

down to -30°C

• Exceptional bond to a wide range of substrates

Full Broadcast (FB) The highly slip resistant Degafloor Full Broadcast (FB) system offers an extremely hard wearing, textured finish suitable for wet, oily and contaminated areas.

• Exceptional chemical resistance • Outstanding slip resistance • Seamless & impermeable • Bespoke design options • Temperature resistant • Flexible & strong • Fully warrantied • Fully certified • Food safe

Quartz Trowelled (QT) The Degafloor QT system delivers outstanding performance in the heaviest duty environments.

Quartz Trowelled Aggregate (QTA) The Degafloor QTA system is a highly textured version of the QT system, making it more practical for any wet areas or areas where slip resistance is a must.

Degaclean are specialists in the maintenance and upkeep of resin flooring and can recommend different types of cleaning systems, machines, and chemicals that come highly recommended and proven to be great success with contractors & flooring specialists within the FeRFA Resin Flooring Association.

For more infomation, please visit our link below.

What’s Next?

Degafloor is fanatical about customer care and this guides our day to day activity.

We are committed to providing unrivalled technical support at all stages of your project to ensure it is a success and you are delighted with the end result.

Degafloor Ltd

Crusader House, High Street, Maxey, Peterborough, UK, PE6 9HQ

sales@degafloor.com technical@degafloor.com

+44 (0)1778 342545 www.degafloor.com

Editor’s Review: KNICKERBOCKER HOTEL, NEW YORK The Knickerbocker Hotel in New York City is an iconic luxury hotel situated in the heart of Times Square, offering a blend of historic charm and modern elegance.

The hotel’s prime location makes it an ideal choice for both leisure and business travellers, providing easy access to numerous attractions, theatres, restaurants, and shopping destinations in the vibrant Times Square area.

As a “Leading Hotel of the World”, the 16-storey, Knickerbocker Hotel is renowned for its opulent design, combining historic elements with contemporary luxury. The lobby welcomes guests with its grandeur, featuring sophisticated décor, marble flooring and a welcoming ambiance that sets the tone for a memorable stay.

The 330 rooms and 31 suites at The Knickerbocker are known for their elegance

and comfort, with spacious rooms and 12 foot ceilings decorated with upscale furnishings and modern amenities. On entering our room, the first thing to notice were the two 6-foot windows in front of us, offering breath-taking views of Times Square which add to the allure of staying in this iconic location. Despite overlooking Times Square with its hustle and bustle, the outside noise did not penetrate the room and what could be heard, was at an acceptable level.

A 55” flatscreen Smart TV adorned the wall opposite two Queen beds and the room also had plenty of wardrobe space, large safe and mini bar. The gorgeous bathroom consisted of his and her basins in a marble surface with Diptyque Paris, toiletries and bath products in the large walk-in rain forest shower.

Luxury Hospitality Magazine

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A 55” flatscreen Smart TV adorned the wall opposite two Queen beds and the room also had plenty of wardrobe space, large safe and mini bar.

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EDITOR’S REVIEW

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The rooftop bar, St. Cloud, provides spectacular panoramic views of the city skyline, including the worldfamous Times Square New Year Ball, making it a popular spot for both guests and locals alike.

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The rooftop bar, St. Cloud, provides spectacular panoramic views of the city skyline, including the world-famous Times Square New Year Ball, making it a popular spot for both guests and locals alike.

The hotel boasts several dining options, including the renowned Charlie Palmer at The Knick, offering a fine dining experience with innovative cuisine crafted by acclaimed chefs. Additionally, the All American Breakfast Buffet can be thoroughly recommended, covering all requirements, from wonderful homemade pancakes and waffles, flavoursome sausages, bacon and egg dishes to fresh pastries and fruit options.

Service at The Knickerbocker should be praised for its attentiveness and professionalism, ensuring guests feel well taken care of throughout their stay.

The staff is known for their dedication to providing a high level of hospitality, enhancing the overall guest experience.

With its historic charm, modern amenities, impeccable service, and convenient location, it continues to be a top choice for travellers seeking an upscale experience in the midst of New York City’s energetic atmosphere.

Maria Lapthorn EDITOR

In summary, The Knickerbocker Hotel stands as a symbol of luxury and sophistication in the heart of Times Square.

Luxury Hospitality Magazine

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THE HOSPITALITY TECH YOU NEED TO MAXIMISE EFFICIENCY AND REVENUE With no respite from rising business costs for the hospitality industry there are a host of tech solutions that will help manage expenditure and maximise revenue.

Hospitality tech platform Brigad has identified a range of digital tools to complement six ways hospitality venues can manage costs and increase profitability.

you have the right stock when required, and also cuts down food waste. The key is to stop thinking you intuitively know how much stock to order and use data instead.

According to data from BRITA Professional, hospitality operators have witnessed price rises of 30 percent, with energy, food, and staffing costs showing few signs of easing.

Brigad’s UK MD Nicolas Ferrary said: “Improving efficiency through technology can have a significant impact on your bottom line. The apps complement what are strategic actions, which should be part of every hospitality business operation.”

Use stock management software, which will help you keep track of your stock and understand how much it is worth. Your Point of Sale (POS) system will perform all the complicated calculations around gross and net margins.

Optimise stock management

Tech choices: Zettle; Lightspeed or BlueCart

Paying close attention to your stock turnover is a quick way to improve your business’ margins. Ease any losses by reevaluating how you manage your stock and to prevent over-ordering. This means

Reduce sourcing costs

Luxury Hospitality Magazine

Latest reports are also indicating restaurants have been the hardest hit.

Various industry studies have illustrated the rise in the price of food for hospitality businesses is more dramatic than for the general public. Data shows 40% of restaurants are operating at a loss. To reverse this reevaluate your sourcing strategy. Firstly, assess what you’re buying and if the price has spiralled. If so, reconsider whether to have it on the menu. Secondly, talk with your suppliers and see what deals can be struck, while also considering introducing them to other businesses, to generate goodwill. A third option is to consider being part of a buying group, where you can benefit from bulk purchasing.

Tech choice: MarketMan

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TECHNOLOGY & SOFTWARE

Various industry studies have illustrated the rise in the price of food for hospitality businesses is more dramatic than for the general public.

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Minimise Waste

Adapt your menu Take time to assess your menu. Adapt your offering to the fluctuating prices. This way you can see which of your dishes are the most profitable and which are losing you money.

Concentrate on your restaurant’s bestsellers and most profitable dishes to maximise profit. Consider reducing the number of dishes you offer, as this means fewer ingredients and the potential to get a better price for ordering higher quantities of those you are using. Look at digitalising your menu as this will enable you to change and update your menu easily. It’s cheaper, greener, and you can use the data to make informed decisions.

Tech choices: Libeo; Deliverect; Mydigimenu

Restaurants, hospitality businesses, and catering companies across the UK generate one million tonnes of food waste per year which equates to a loss of nearly £700 million for the industry.

Aside from managing your stock more effectively, there are other ways to reduce waste.

• Assess your portion sizes and assess if they can be reduced.

• Properly store and label all food.

• Identify ways to use every product.

Tech choice: Winnow

Tech choices: Deputy; Connecteam

Manage your staff efficiently

Control your energy

Staff are one of the biggest costs, so it’s important to get this right. Ensure you have the right number of staff and use scheduling to ensure you are not under or overstaffed.

Your staff can help improve operational efficiency and optimise costs. Challenge the staff to be more resourceful; can they swap a hot dish for a cold dish? Can they create dishes from scratch rather than using more expensive pre-prepped food?

Finally, identify ways to upskill staff to be more efficient. This will lead to less mistakes, less waste and lost profits.

Assess how you can reduce your energy bills. Restaurants use a lot of energy and water to store and prepare food, light dining rooms and kitchens, and keep the venue at the right temperature. Simple changes can include changing to LED/energy efficient lighting, turning off all unnecessary electrical equipment, switching to energy efficient appliances and using smart thermostats to control heating. Also consider switching your supplier to one that can offer tech solutions.

Tech choice: Zeller

Winter Gazebo Packages Furniture • Gazebos • Heaters

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Do you need extra capacity to host Christmas Parties this winter?

We supply a range of wooden and metal outdoor shelters with heaters and furniture.Various sizes available. Give us a call.

01926 889922

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www.woodberry.co.uk 51

SUSTAINABILITY

SUSTAINABILITY IS NO LONGER A LUXURY FOR HOTELS Tourism, responsible for almost a tenth of global carbon emissions, is no longer the blissful escape it once was. Indeed, more than 80% of tourists believe that sustainable travel is a priority. Contrary to the sentiment coming from Government, there are growing expectations from both customers and other businesses for hotels to commit to going green - and hotels should embrace this responsibility.

Many hotels are now part of the Sustainable Hospitality Alliance, including leading chains such as Marriott, Hilton and Caesars, but there’s a long way to go to reach the Alliance’s net positive targets.

The urgency of these green goals demands more than just a pat on the back; it requires a wake-up call.

Taking initiative

To achieve net zero, the hotel industry needs to reduce its carbon emissions by 66% per room by 2030, and by 90% by 2050. Currently, nearly three quarters of hotel carbon emissions are due to energy usage, making this the priority issue to address.

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To achieve net zero, the hotel industry needs to reduce its carbon emissions by 66% per room by 2030, and by 90% by 2050.

Currently, nearly three quarters of hotel carbon emissions are due to energy usage, making this the priority issue to address.

Increasing the energy efficiency of hotels does not need to be a large-scale, expensive endeavour. A simple an effective change that hotels can make is fitting LED or CFL bulbs instead of standard bulbs, which significantly reduce energy consumption from lighting. The former saves up to 90% of energy used by normal bulbs. Similarly, as many luxury hotels now do, using energy-efficient appliances, reducing water usage, and installing light sensors help to save energy. In fact, encouraging staff to close doors to prevent draughts and to turn off equipment when not in use can make a large difference - turning a thermostat down by just 1°C can reduce annual heating bills by up to 10%. At Burgh Island, for example, we have decided to install coil heat exchangers that will use excess heat from the kitchen to warm the dining areas.

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Many hotels are now part of the Sustainable Hospitality Alliance, including leading chains such as Marriott, Hilton and Caesars, but there’s a long way to go to reach the Alliance’s net positive targets.

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The Government’s U-turn on key net zero targets for 2050 is not just detrimental to the future of the planet, but likely to undermine investment in sustainable British businesses across sectors. For hotels, which contribute 1% of carbon emissions globally – this could disincentivise efforts and commitment of capital towards improving sustainability in the sector.

Larger-scale initiatives, if an option, can put hotels on the eco-tourism map and help them save costs in the long run. For example, renewable energy sources, such as solar or wind power, can reduce energy costs by up to 60% to 80%, respectively. For the less spatially blessed, implementing training programmes for employees on sustainability, as well as integrating stateof-the-art building management systems are positive steps in the right direction.

Don’t let it go to waste Of course, going green is more than just reducing energy usage. Food and drink are the other primary culprit of a hotel’s carbon footprint, and beyond reducing food waste, kitchens should always look to source produce that is local and in season. At Burgh Island, we ensure that 80% of kitchen produce is sourced from suppliers within a 30-mile radius. This cuts down food miles significantly, and eliminates the need for chemicals and pesticides to keep food fresh. Furthermore, using local produce can open up opportunities to partner with local farmers and suppliers, which not only supports communities but also improves the quality of food used – that’s a menu everyone can get behind.

Luxury Hospitality Magazine

For British hotels to reach net zero by 2050, the sector cannot allow itself to be deterred

by Government policies and poor market conditions. Sustainability is no longer a luxury, and guests are no longer checking in just for the fluffy towels and room service; they want a front-row seat to a greener future. It's time for the hotel sector to step up, and check-in to the sustainability revolution.

Author: Giles Fuchs, Owner of the Burgh Island Hotel (pictured left).

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Labouring under extreme pressure?

Let Stannah do the heavy lifting.

Even when staff shortages bite, you can still fulfil orders on time without the heavy lifting. Make sure your staff are well-protected every day and able to do more than ever with the help of Stannah’s efficient and durable service & goods lifts.

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Call us on: 01264 343777 or visit: resources.stannahlifts.co.uk/manual-handling