Luxury Hospitality Magazine - March 2022

MAGAZINE

IT’S NEVER BEEN EASIER TO WOW YOUR GUESTS Partner with the highest-rated global brand* & deliver an experience guests rave about.

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

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

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

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CONTENTS Latest News 04

Phoenix Specialist Risk Solutions 25

Company News 05

Food & Drink Expo Show Preview 26

Hospitality in 2022 Feature 06

Interview - Alexandre Santamaria, Founder of

Wallgate Ltd 07, 11

Aware Hospitality 28-29, 30

House of Cavani 08-09

Northern Restaurant & Bar Show Preview 31

BC Softwear Limited 12-13

Oliver Hemming 32-33

Enomatic UK Ltd 14-15

Interview - MasterChef: The Professionals

Openings 16-17, 18, 44-45, 46, 50

2021, finalist Chef Aaron Middleton 34-35

Indigo Awnings 19, 51

The Bath House 37

Restaurant Design Project: The Maybourne Bar opens in The Maybourne Beverly Hills

Events & Awards News 40-41

hotel 20-21

People On The Move 43

HRC Show Preview 22-23, 24

Editor’s Review - West Bay House 48-49

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LATEST NEWS

Images: © Lateef Photography

COMPETITIVE SOCIALISING CONCEPT ‘SWINGERS - THE CRAZY GOLF CLUB’ TO PARTNER WITH SPENCER MATTHEWS’ AWARD WINNING, NON-ALCOHOLIC SPIRITS BRAND, CLEANCO Competitive Socialising destinations, Swingers City and Swingers West End, has partnered with award winning, non-alcoholic spirits brand CleanCo, to introduce a selection of delicious and refreshing non-alcoholic cocktails for guests to enjoy at the famed crazy golf venues. This new offering is not just for dry January and will become a permanent fixture on the Swingers world class cocktail menu, reflecting increased guest demand for ‘no and low’ alcohol options.

CleanCo, founded in 2019, was inspired by celebrity founder Spencer Matthews’ discovery that there weren’t enough options in the market that could match the taste and experience of fullstrength spirits in a mixed drink. Each spirit has been produced by some of the most experienced flavour experts in the world to replicate the same taste, mouthfeel and aroma as your favourite full-strength spirit in a cocktail.

The range includes a selection of non-alcoholic spirits, including a crisp and fresh botanical gin alternative (Clean G), a golden spiced Caribbean style rum (Clean R), a spiced apple flavoured vodka (Clean V) and an agave-forward take on Tequila Blanco (Clean T).

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Thirsty crazy golfers can take their pick from a selection of sophisticated Clean cocktails, such as: ‘Rumour Has Is’ made with Clean R, lime juice, vanilla syrup, pomegranate basil syrup and basil leaves, ‘No Gin & Juice’ combining Clean G, lemon juice, hibiscus syrup and pineapple juice, and ‘Miami Breeze’ made with Clean T, cranberry juice, cinnamon syrup and lemon - all priced at £7.50. The CleanCo cocktails will be served at both Swingers London venues and are the perfect non-alcoholic tipple to enjoy alongside a round of crazy golf and delicious street food.

PLANNING PERMISSION GRANTED TO REDEVELOP HOTEL OVERLOOKING ST ANDREWS GOLF COURSE Planning permission has been granted for the refurbishment and extension of The Scores Hotel at St Andrews, Scotland; a historic property that occupies a unique position, a few yards from the first tee at the Old Course, overlooking the legendary Royal & Ancient Golf Clubhouse and North Sea coastline.

The scheme, designed by TODD Architects, has been conceived to become a world-class facility to complement the existing hospitality and leisure offer in St Andrews for local residents and visitors. It will be developed on behalf of the hotel’s new owners, a joint venture between Links Collection Capital and Northern Ireland based property investment company, Wirefox, who purchased the historic property last year.

Fife Council’s planning officers approved the application under delegated powers and work will now commence to reconfigure the hotel’s existing rooms and add a five-storey extension at the rear to create a 5* luxury hotel with 51 rooms. TODD Architects is working closely on the detailed design with interior design studio, Goddard Littlefair, to develop a unique and contemporary scheme inspired by the history and splendour of the locale.

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COMPANY NEWS

COMPANY NEWS

LEADING CATERING AND EVENTS SPECIALIST, SMART GROUP, ACQUIRES LUXURY CATERING COMPANY LAST SUPPER Catering and event management specialist, Smart Group, has acquired luxury catering company Last Supper in the latest bid to become industry leaders in catering and events. Last Supper joins the groups’ existing catering brands within Smart Group of Moving Venue and Smart Hospitality, alongside other group divisions Evolution London, Smart Parties and Smart Live.

Last Supper, the self-styled ‘curators of beautiful events’, boast an enviable portfolio of clients such as Gucci, Breitling, Sotheby’s and Mont Blanc, alongside a variety of private clientele. Last Supper benefit from this strategic acquisition with Smart Group’s buying power and the opportunity of being part of a wider business offers.

Last Supper will retain 25% of the business and keep its brand identity, remaining as a separate trading division of the Group. The team structure, offices and kitchens of Last Supper will be un-affected by the purchase and the business will continue to be overseen by founder Jonathan Attwood.

Upon the acquisition, Jonathan will work closely with Greg, and Smart Group Managing Director Chloe Jackson in integrating the brand, whilst ensuring the brand remains autonomous and synonymous in which their clients and venues have enjoyed over the years.

THERMAPEN® ONE The best just got better

NH HOTEL GROUP RECOGNISED AS THIRD MOST SUSTAINABLE HOTEL COMPANY IN THE WORLD NH Hotel Group has received the Bronze distinction for its excellent sustainability performance for the second consecutive year. The company has been included in “The Sustainability Yearbook 2022”, published annually by S&P Global, as the third most sustainable company in the world within the hotel sector.

In this edition, S&P Global evaluated economic, environmental and social aspects of more than 7,500 companies from 61 sectors around the world. Of the 716 companies included in this edition, 26 are Spanish companies. Within the hotel sector, 42 companies have been evaluated, of which only 6 have achieved the best scores and have been included in the 2022 yearbook.

Among them stands NH Hotel Group, which has maintained its third position as the most sustainable hotel chain. The report highlights that “the record number of committed companies worldwide reflects the growing importance of sound sustainability practices and the need to advance in a more demanding regulation to achieve the proposed objectives”.

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In the words of Ramón Aragonés, CEO of NH Hotel Group: “this recognition highlights NH Hotel Group’s commitment to making sustainability a strategic and growth value for the Company, a value that we share with Minor Hotels, of which we are part, and which has also been included in the Yearbook 2022. As we have done so far, we will continue to work with a holistic vision to fulfil our commitment to integrate responsible business management in the economic, social and environmental spheres and to become a benchmark in sustainability within the sector”.

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HOSPITALITY IN 2022

HOSPITALITY SECTOR’S GREEN SHOOTS EMERGE

Paul Askew, Chef Patron of The Art School and one of a collective of chefs behind new venture Barnacle in Liverpool, comments on how 2022 is shaping up for the sector.

Paul says: “December was a terrible period for hospitality, a really brutal few weeks of cancellations and customer confidence all but gone. But thankfully brief too, despite the huge turnover the sector would have expected to have in the festive period.

“But remarkably, since the start of the year we have seen bookings shoot back up at The Art School and Barnacle. January has been

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There are still many challenges to navigate, but we feel confident 2022 is going to be the year the hospitality sector recovers.

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The hospitality industry is showing further signs of recovery. January has been a busy month and bookings are going up throughout February and March and into spring.

really busy, and we have got strong bookings into February and beyond. Already it feels as though confidence is rushing back post New Year. There are still critical issues facing the industry though.

“We have been asking for a permanent 15% VAT rate for hospitality. Having VAT reduced throughout the pandemic provided us all with a cushion, and now that is been taken away bit by bit. By the end of March it will be back to

20%. VAT at this level is onerous for hospitality – raw ingredients don’t have VAT, yet a cooked meal does, so as a business you are always in deficit. Pre-pandemic many independent businesses like ours operate on fine margins anyway, and I can see that situation returning now, especially with VAT going up. The chancellor needs to fix the rate lower.

It’s partly why so many new independent restaurants don’t last longer than 2 years. The odds are stacked against them.

“With business rates, the entire system needs reforming. As bad as the pandemic has been, it’s also an opportunity to reform and re-set this model. As a business, we pay so many different rates - everyone does. Yet for what?

Where does the money go?

“Opening a restaurant now, in this climate, this year, will still be tough. With Barnacle, our new venture in Liverpool, the model is almost like shared ownership with the overall venue, Duke Street Market. It’s a much better way of launching a new restaurant than a brand new site with all of the additional costs and stresses. And so far it has been a great success story in the city.

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“The most important thing is that we are seeing an improvement happening right now, the sector is turning a corner – people want to go out and eat, they have just been put off and restricted by Omicron. That is now changing.

We are already getting back to the kind of booking levels we had pre-pandemic. There are still many challenges to navigate, but we feel confident 2022 is going to be the year the hospitality sector recovers.”

The Art School, 1 Sugnall St, Liverpool, L7 7EB https://theartschoolrestaurant.co.uk Barnacle, Duke Street Market, 46 Duke St, Liverpool, L1 5AS www.barnacleliverpool.co.uk

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For thrii-thinkers in washroom design

Introducing the new 3-in-1 washroom tap. Delivering soap, water and air touch-free from one source, the deck-mounted ThriiTap+ is the smarter way to design hygienic washrooms.

thriitap.com +44 (0) 1722 744 594

Just as with a uniformed workforce in other industries, a hospitality establishment equipping its staff with the proper kit is an essential priority for business owners to consider. The importance for staff to wear a uniform in hospitality is equal to that of chefs wearing the proper kit in the kitchen.

Professionalism is a varied aspect that differs depending on the operator.

However, it is a universal truth that the condition of the apparel worn by staff represents their brand.

For restaurants and hotels that wish to steer a bit further into smart attire for their staff, House Of Cavani can accommodate such a preference. Upholding the current trend for darker colours, vintage flat caps, stylish braces and waistcoats from the Tweed range add to providing an industrial, contemporary feel to your server’s appearance, as well as durable style.

C A V A N I . C O . U K

NEW Bespoke Glass Bottle Our expanding Dispensing Programme helps eliminate the need for single-use bottles, providing you with smart solutions that reduce waste and support refillable beauty and reusability.

Specially designed for refilling and reusing, our glass bottles house 200ml volumes of our Bath, Body, Hand and Hair Care collections. Crafted from thick cut, 100% recyclable glass, they bring an elevated feel to any bathroom.

To discover more, please contact hoteldivision@moltonbrown.com

TOTO AT THE LONDONER The Londoner has striking bathrooms in each of its suites, the hotel uses materials and finishes of exceptional quality including elegant handcrafted tiles. Each lavish space combines contemporary interiors offering the highest level of luxury with the latest technical innovations. Toto luxury Washlet shower-toilets are featured in every bathroom throughout the hotel, offering guests the ultimate in hygiene and comfort.

OBSIDIANA COMPAC 100% RECYCLED 100% RECYCLABLE

Obsidiana COMPAC is a truly pioneering surface material made from 100% recycled glass and is itself 100% recyclable, making it the first worksurface in the World to offer a totally sustainable solution.

COMPAC have been able to create this unique worksurface without compromising its beauty, versatility or performance therefore, Obsidiana COMPAC can be specified with confidence for kitchen worksurfaces, feature walls and wall cladding, splash backs, bathrooms and shower trays.

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Obsidiana COMPAC is available in two extraordinary collections - Volcano and Astral and both offer high resistance to abrasions, impact, chemicals and water absorption.

COMPAC’s commitment to produce safe, circular, and sustainable products is underpinned by a number of prestigious design and sustainability awards Obsidiana COMPAC has won since its launch in 2020.

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Thrii-up your washroom space

Introducing the new 3-in-1 washroom tap. Delivering soap, water and air touch-free from one source, the wall-mounted ThriiTap+ is the smarter way to design hygienic washrooms.

thriitap.com +44 (0) 1722 744 594

bathrooms and amenities

THE IMPORTANCE OF THE FIRST TOUCH

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eading hotel textiles supplier, BC SoftWear, has noticed a significant shift in the hotel market since the pandemic, with many hotels moving towards higher quality towels and robes, in a drive towards ensuring guests’ first touch point during their stay is a memorable one.

“Hotels are without doubt upping their game when it comes to towels and robes,” explains BC SoftWear CEO and Founder Barbara Cooke. “Prior to the pandemic, providing a robe in-room was, for many, just a tick-box exercise.

But increasingly, we’re seeing our hotel partners opt for considerably more luxurious robes and towels, that feel as good as they look.

“We firmly believe that, as towels and robes are often a guest’s first touch point when they enter a hotel, they should be remarkable. Now more than ever, with handshakes a thing of the past post pandemic, hotels must ensure that initial touchpoint – your guests’ first physical encounter at your property – is as sumptuous as it can be.

Even the commercial laundries we work with are now calling us regularly to ask for examples of five-star robes they can offer their own clients.”

Alongside this, BC SoftWear is also seeing an increased trend for personalised labels in the neck of the robe. “Hotels are committing to going a step above in every way, and this trend for personalising labels, as well as embroidering logos on robes, demonstrates this. As hotels invest more in their in-room robes, we advise they actively promote selling them on to guests – it’s an excellent way to boost in-room retail and also helps to prevent theft.”

Sustainably sumptuous As well as robes and towels, a bedroom amenities staple is

the in-room slipper. “We’ve never before seen such high demand for a more sustainable option on the bedroom slipper,” says Barbara. “All hotels must reduce their carbon footprint by 90 per cent by 2050 to meet the targets for climate change set at The Paris Agreement. With this in mind, BC SoftWear launched a completely biodegradable slipper two years ago. Initially developed for the Bamford Wellness Spa in the Cotswolds, they’re increasingly popular across the entire hotel sector, especially among country house boutique hotels like Lucknam Park Hotel and Tawny Hotel & Eco Lodges in Staffordshire.”

Made out of all natural fibres, with a coir sole and a cotton canvas upper, BC SoftWear’s biodegradable slippers are completely plastic free and 100 per cent biodegradable.

In addition, BC SoftWear’s latest slipper offering has a sole made from TPR. “While this feels like a standard rubber sole, it makes them so much more substantial than traditional disposable in-room slippers – it’s sustainable in a different way, as they’re good enough quality for guests to take home and use for months afterwards,” says Barbara.

We supply these slippers in abundance to five-star hotel community including Cliveden House, Chewton Glen and Coniston Hotel, often logo’d or with custom piping, as they want to offer something that’s much more sustainable in a high-end way.”

BC SoftWear is the towelling company of choice for many of the UK’s most prestigious Hotels and Spas including Montcalm East, the Randolph in Oxford, Chewton Glen, Pennyhill Park, the Marriott’s Westin London City, Champneys, Cliveden Hotel and Fairmont Windsor Park Hotel. www.bcsoftwear.co.uk

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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.

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• 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.

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OPENINGS

RAI OPENS ITS DOORS IN FITZROVIA RAI, the new creative and multi-course concept, created by and named after founder Shrabaneswor Rai and Executive Chef Padam Raj Rai, has arrived in Fitzrovia.

Offering a masterclass in fine-dining, RAI’s

Th@51 LAUNCHES AT TAJ 51 BUCKINGHAM GATE SUITES AND RESIDENCES Taj 51 Buckingham Gate Suites and Residences, starts the year with the launch of the all new resto bar TH@51 in the heart of London. Welcoming a community of food lovers to pique their palate with creative spin on global food and a unique cocktail menu, TH@51 will reflects London’s myriad culinary influences.

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Bringing the outside in, TH@51 designed by Conran & Partners, carries a light airy feel throughout with a stunning glass dining room, elegant wood cladding and a soft colour palette. An open kitchen with a

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theatrical grill and chef’s table takes centre stage, while the striking bar area features intimate booth seating.

Focusing on global food with a creative spin, the menu draws inspiration from flavours around the world, exploring the unexplored to create a food and drink experience that excites all the senses. Pairing popular flavours from varied cuisines together to create dishes that are recognisable in their differences, the menu is truly unique.

TH@51’s food reflects London’s myriad culinary influences, celebrating the finest

multi-course omakase-style tasting menus fuse the highest quality Japanese dishes with unique ingredients from the UK and around the world, to bring a never-seenbefore style of cooking to central London.

Having won critical acclaim at Hot Stone in Islington’s Chapel Market, Executive Chef Padam Raj Rai brings over 20 years of experience in some of the city’s most renowned Japanese restaurants to RAI. His impeccable tasting menus chart the history and modern-day evolution of Japanese cuisine whilst showcasing meticulously

ingredients and traditions from far flung destinations and those closer to home.

The bar at TH@51 continues the global theme, celebrating our planet’s unique and often fragile ecosystems. Designed

by Bar Manager, Riccardo Lupacchini (The Rosewood Hotel, The Clipper) the experiential cocktail menu has been split into different sections, each representing one of the earth’s unique biomes.

Taj 51 Buckingham Gate Suites and Residences is a luxury 5 star hotel located in central London just footsteps from Buckingham Palace and St. James’ Park.

To find out more and to make reservations please visit https://www. taj51buckinghamgate.co.uk/

OPENINGS All Images: © Adrien Daste

sourced ingredients, including Hyōgo Prefecture Kobe.

REVOLUTIONARY CUISINE Open Wednesday - Saturday, RAI’s elegant, seasonal tasting menus offer an aesthetically pleasing and contemporary take on modern Japanese cuisine. Priced at £130 per person, Chef Padam’s sublime flavour combinations provide diners with an immersive gastronomic experience like no other with picture-perfect plates from start to finish.

The tasting menus will change regularly according to what is in season but will usually begin with a light and intricate snack such as crispy rice and tuna; alongside homemade tofu, marinated in ten years-aged soy and topped with ponzu caviar. Seven delicate and carefully balanced plates follow showcasing tradition and innovation, with dishes featuring the highest-grade Kagoshima A5 wagyu with kizami wasabi from Japan, alongside the finest nori from Japan’s Ariake Sea – Sanpuku.

Cantinetta Antinori COMES TO LONDON Cadogan today announces the signing of Cantinetta Antinori to 4 Harriet Street, adjacent to Sloane Street – set to open in Autumn 2022.

It is the first restaurant opening in London for the Antinori family, renowned for producing Italy’s finest wines and their celebrated restaurant in Florence, located in the fifteenth century Palazzo Antinori.

The family has been committed to the art of winemaking for over six centuries, across 26 generations. The new opening is an exciting joint venture between: Antinori family and renowned restaurateurs the Giraudis.

The restaurant has been signed on a 10-year lease and will span a 3,700 sq. ft characterful

three storey period building in a prominent corner position, overlooked by ‘neighbours’ Gucci and Louis Vuitton on Sloane Street. It will offer relaxed, all day traditional Tuscan dining, fine wines and live music, in an informal yet refined environment.

Architects Humbert & Poyet, in collaboration with ArchFlorence, have been appointed to create a chic, convivial environment inspired by Tuscan cuisine – sharing, purity and simple sophistication – a contemporary interpretation of timeless Italian charm.

Large bi-fold windows will open in warmer months to allow al fresco dining.

Davis Coffer Lyons advised Cadogan. Saul Lewin acted for Cantinetta Antinori.

For a culinary masterclass in Japanese cuisine visit RAI: http://rairestaurant.com.

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OPENINGS

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Bubala TO OPEN SECOND SITE IN SOHO Marc Summers, founder of Bubala, the critically-acclaimed Middle Eastern restaurant, is thrilled to announce the opening of a

of the open kitchen. From here, Executive Chef Helen Graham (recently nominated as one of six chefs to watch by Jay Rayner in Observer Food Monthly Magazine) and her team will serve much-loved classics from Bubala Spitalfields, as well as a number of new additions to the menu. Signature dishes including, Halloumi with black seed honey and Confit potato latkes with toum and Aleppo chilli, will, of course, be present, while new creations, many of which will be grilled on The restaurant will hold 50 covers, including the restaurants’ yakitori grill, including Hispi an eight seat counter-style bar, all with views cabbage with mandarin and ras el hanout ponzu and Yemeni malawach with stracciatella, kalamata olives & smoked aubergine honey, continue to bring Helen’s exuberant culinary style to the fore. The carefully curated drinks

menu will feature wine on tap, as well as bottled natural wines, UK produced beers and Gazoz house sodas, a homemade seltzer combined with natural, locally sourced fruits, flowers, spices, herbs and syrups. second London site, this time in Soho, in April 2022. Bubala, which first launched in Spitalfields in 2019 following a string of successful pop ups and supper clubs, has garnered fans across the capital and, taking on the site which formerly housed Italian restaurant, Vasco & Piero, the team are excited to now bring the concept to Poland Street in the heart of Soho.

Commenting on the upcoming launch Summers said: “The past two years have been unimaginably hard for our entire industry, so I feel incredibly lucky to have one site, let alone to be opening a second.

“It’s always been a long-term goal for Bubala to grow, but it’s a step that I wanted to take carefully and one that I didn’t want to rush. I feel like we’ve got the best possible team now and the site feels perfect. I just can’t wait to open and bring a bit of Bubala to central London.”

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Website: www.bubala.co.uk Address: 15 Poland Street, London, W1F 8PR

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RESTAURANT DESIGN PROJECT

The Maybourne Beverly Hills bar embraces a truly authentic spirit of hospitality, reimagined into a setting of contemporary opulence.

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WHERE CALIFORNIAN STYLE MEETS ART DECO GLAMOUR: the Maybourne Bar OPENS IN The Maybourne Beverly Hills hotel, WITH INTERIORS DESIGNED BY André Fu André Fu Studio’s latest project, and his first hospitality project in the USA, is an elegant jewel-box of a bar discreetly located in the lobby of The Maybourne Beverly Hills hotel. Like Maybourne Hotel Group’s many other award-winning bars, this just-opened Maybourne bar promises to bring the quintessential Maybourne cocktail experience from Europe to the West Coast and is sure to become a destination in Beverly Hills for design aficionados and cocktail connoisseurs alike.

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“I have had the pleasure of collaborating with Maybourne Hotel Group extensively over the past ten years and I am excited to translate Paddy McKillen’s personal vision into reality with their very first north American property.

“The Maybourne Beverly Hills bar embraces a truly authentic spirit of hospitality, reimagined into a setting of contemporary opulence. I am delighted to be part of the group’s ongoing

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journey, creating the very best of hospitality experiences,” says designer André Fu. As with all his projects for Maybourne, from The Maybourne Riviera in the south of France to a series of luxury suites at The Berkeley hotel London, Fu has sought to unite and celebrate different cultures in his design for the bar, introducing the geometric patterns of the Art Deco era alongside the vibrant colours of the Californian landscape. High bar stools in Yves Klein blue and bold tangerine perch against a black and white Art Deco canvas evoking a classic European glamour. Walls of burr walnut panelling in charcoal grey and ivory complement the black and white Hollywood photography of Mary McCartney while Art Deco style lamps cast a soft and welcoming light.

Inspired by the idea of creating a ‘hidden jewel’ within the heart of the hotel, André has anchored the space with a bar carved from

RESTAURANT DESIGN PROJECT

Handmade sheer panels by French artisan Pietro Seminelli adorn the backdrop of the bar’s façade, arranged in intricate handmade pleated geometric patterns that bring a lightness and elegance to the room. The undertone of precious materials carries over to the intricate mosaic floor featuring white Terrazzo, set alongside silver Emperador marble. The bespoke furniture, crafted in solid walnut, evokes a whimsical play of geometry and art deco vignette.

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Maybourne Hotel Group is known the world over for its legendary bars. From exceptional service and welcoming interiors, to exquisite drinks, nothing is more important to us than creating a convivial, inviting atmosphere for our guests.

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solid Turkish silver onyx and accented with polished nickel. This expression of tactility and authenticity has been a signature of Andre’s work, seen in many of his hotel and restaurant projects. Intricate polished nickel metal frames adorn the back bar that appears to intertwine in-between the curation of liquor on display, evoking a cascading vignette. The fixture is also magically lit to create a seductive glow, accentuating the sense of glamour.

The Maybourne Bar showcases a cocktail menu filled with seasonal interpretations of classic drinks, all handcrafted by awardwinning Head Mixologist Chris Amirault, whose résumé includes West Hollywood’s Fiscal Agent and Tim Hollingsworth’s Otium.

With Maybourne’s impeccable service and attention to detail, this is a place for locals and hotel guests. Music is vibrant and a seersucker suited bar team, with penny loafers and bare ankles all combine to contribute to the lively atmosphere of this new spot in Beverly Hills.

Eugene Leonard, General Manager of The Maybourne Beverly Hills said “Maybourne Hotel Group is known the world over for its legendary bars. From exceptional service and welcoming interiors, to exquisite drinks, nothing is more important to us than creating a convivial, inviting atmosphere for our guests.

Our new bar at The Maybourne Beverly Hills builds on that great legacy of hospitality, celebrating a meeting of Californian spirit with European style.”

Luxury Hospitality Magazine

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THE BUSINESS EVENT FOR HOSPITALITY AND FOODSERVICE PROFESSIONALS RETURNS Hotel, Restaurant & Catering (HRC) returns to ExCeL London on 21-23 March alongside IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show for the UK’s largest gathering of the food, drink and hospitality sector.

Dedicated to driving innovation and creating profitability within the hotel, restaurant and catering sectors, HRC will showcase exciting global suppliers across its four show sections, alongside inspiring talks, chef demonstrations, cooking competitions and a wealth of networking opportunities, making it an unmissable event for all hospitality and foodservice professionals.

In addition to the show’s packed seminar programme, HRC 2022 will also feature two partner conferences, the Better Hospitality Conference from Tried & Suppled and the Hospitality’s Talent Conundrum conference from Hospitality Jobs UK, covering some of the most urgent challenges and opportunities facing hospitality, with a focus on sustainability, recruitment, and retention.

The show will also be partnering with HOSPA for the Tech Solutions Bar, a chance for hospitality business owners to receive bespoke, confidential and unbiased advice on the tech products best suited to their business from independent industry tech experts.

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Four show sections HRC 2022 will be divided into four sections to allow hospitality business owners to quickly and easily source the products needed to grow their business. In addition to sections focussing on Hospitality Tech, Professional Catering Equipment and Foodservice products, the newly rebranded Design & Décor section will showcase some of the most exciting interior design brands operating in the UK, with products ranging from tableware and lighting to outdoors solutions and experiential offerings.

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HRC 2022 - SHOW PREVIEW

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PUB22 will also feature guided ‘Pub Crawls’ by show partner On-Trade Consultancy, covering experiential products to elevate a customer’s night out, drinks brands that reflect 2022 consumer drinking trends and hospitality tech suppliers designed to streamline pub & bar offerings.

Design & Décor will be hosting returning exhibitors such as King of Cotton, Typhoon, T&G Woodware and Elia International in addition to welcoming new suppliers including Geberit, Villeroy & Boch, Bolsius, SHUFL, Intent Productions and Drinkstuff.

Seminar Programme The Vision Stage, designed by Harp Design, will feature a number of insightful sessions of interest to the luxury hospitality sector. ‘How can restaurant design get consumers back dining out?’ will see panellists David Chenery of Object, Space, Place Ltd, Clare Smith of ABDA Design, Hotel Designs Editor Hamish Kilburn and architects and interior designers Alon Baranowitz and Irene Kronenberg discuss the elements of design which can be used to entice customers and improve the hospitality experience.

‘Immersive hospitality: creating truly memorable customer experiences’ will welcome James Bulmer of Wonderland Restaurants, Matthew Cortland of Cauldron & Co and Hamish Jenkinson of The Department to the stage to discuss their experiential venues and how these experiences can be effectively monetised to elevate a hospitality business offering.

The Pub Show The Pub Show and HRC will be joining forces for 2022, with a new range of pub & bar-focussed exhibitors and the addition of popular feature The Tap Room, which showcases exciting brewery brands including Siren Craft Brew, Anspach & Hobday, Big Smoke Brew Co, Full Circle Brew Co and Old Street Brewery.

PUB²² will also feature guided ‘Pub Crawls’ by show partner On-Trade Consultancy, covering experiential products to elevate a customer’s night out, drinks brands that reflect 2022 consumer drinking trends and hospitality tech suppliers designed to streamline pub & bar offerings.

Celebrating culinary excellence Historic chef competition International Salon Culinaire returns for its 120th year, giving some of the UK’s most talented chefs the chance to compete and test their skills. Hosted live at HRC, the Salon Culinaire competitions are open for chefs of all levels from talented young students training at college, to those who are well established on their culinary career journey.

Salon Culinaire offers a platform to highlight the fantastic and exciting gastronomic skills that the industry has to offer and has helped launch the careers of Gordon Ramsey, Nick Vadis, Antony Worrall-Thompson and Glynn Purnell to name but a few.

The Staff Canteen Live will also return to HRC for 2022, with 12 top UK chefs recreating some of their favourite dishes live on the show floor, sharing their insights and top tips with audiences (not to mention a chance to sample the food). All chefs will be joined by a team member they consider to be ‘one to watch’, giving onlookers the opportunity to meet some of the UK’s rising culinary stars.

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To view the full seminar programme for HRC 2022, discover the exciting suppliers on show at the event and to register to attend, visit hrc.co.uk.

HRC SHOW PREVIEW

HRC STAND F364

Astreea UK will be at HRC ExCel London in March on stand T704!

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Bella Chocolate can accommodate most dietary requirements.

We work with our customers directly for any event enquiries.

www.bella-chocolate.co.uk info@astreeauk.co.uk | 0330 2200671

@bellachocolateuk

BLANCO LAUNCHES POPULAR EVOL-S PRO 4-IN-1 TAP IN SLEEK MATT BLACK As the popular trend for black fixtures, fittings, furniture and surfaces in the kitchen grows everstronger, BLANCO UK has launched the drink.hot EVOL-S Pro 4-in-1 in matt black. Building on the success of the striking PVD steel version, the new finish takes the EVOL-S Pro to a new level of sophistication.

Black in interior design can be used to harmonise with dark themes, to frame and ground bold colour choices or to add moments of impact in lighter, brighter spaces.

The new matt black EVOL-S Pro is an easy to use, 4-in-1 water-saving boiling water which joins the EVOL-S family alongside the drink.filter 3-in-1 Pro and the original EVOL-S Volume mixer with pull-out spray.

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The tap delivers standard hot and cold water with two spray options via the mixer lever on the right. The unique EVOL-S rotary control and measuring dial lets the user select cold filtered or true-boiling filtered water and then set the dial to deliver the exact amount of water required; an intuitive touch control initiates the flow. The selected water is delivered through a second, safe-to-touch insulated spout while the main flexible spout features a magnetic holder and dual spray for mixed water.

The drink.hot EVOL-S Pro is part of BLANCO UNIT drink.systems range which includes – drink.hot EVOL-S Pro 4-in-1, drink.filter EVOL-S Pro, FONTAS-S II Filter and TAMPERA 3-in-1. The filter can also be perfectly slotted into the sink cabinet with the clever BLANCO UNIT organisational system – another innovative addition to the BLANCO range.

For further information on BLANCO UK, please call 01923 635 200 or visit www.blanco.co.uk.

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SHOW PREVIEW: FOOD & DRINK EXPO Food & Drink Expo is set to return to the NEC, Birmingham this April (25th – 27th) as part of the UK Food & Drink Shows, bringing the very best from across key industries back together for an unrivalled three days of trends, innovation, networking and insight.

Free to attend, the UK Food & Drink Shows comprise Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and The Forecourt Show, with one badge providing access to all four shows.

The flagship event for retail, wholesale and foodservice audiences, Food & Drink Expo centres itself around ground-breaking new products and technologies that are set to help businesses thrive in 2022 and beyond.

Visitors looking for inspiration will get the inside track on this year’s latest, greatest launches, alongside the chance to see, sample and secure a fast track to profitability. Porky Whites, Belvoir Farm, Brusco Food Group, Hunters Brewery Ltd, Rich’s Cider, Meatless Farm and Il Gelato di Ariela are just a handful of the innovative exhibitors preparing for the show alongside many others Meanwhile, The Grocer Magazine’s Talking Shop Live will hold a series of events to discuss and debate the key challenges facing

the sector. The stellar line-up of business boosting live seminars will be discussing everything from sustainability and the latest trends to boosting profits and customer satisfaction. At the Dragon’s Pantry, brave entrepreneurs will experience the ultimate retail test. Game-changing start-ups will have 15 minutes to pitch their ideas to a team of fearsomely-experienced industry ‘dragons’ and impress with their ideas, strategy and understanding.

With thousands of visitors expected – drawn to the variety of products on show, the insight from expert panels and the opportunity to take stock of the market in person for the first time since the pandemic hit – Food & Drink Expo is firmly in the diary as the event to attend in 2022 to reignite business while rubbing shoulders with some big industry names.

Andrew Reed, Managing Director – Wine & Exhibitions, William Reed, said: “Visitors and exhibitors alike will benefit from the insight, innovation and trends on show at Food & Drink Expo.

“The entire industry has had a tough time of it over the last two years and I’m so glad we’re able to bring people back together to share new products, create networking opportunities and celebrate the fantastic business that is hospitality.”

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Encompassing four key sectors across the industry, the UK Food & Drink Shows are unrivalled in their ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand.

To find out more and register free today visit the website: www.foodanddrinkexpo.co.uk

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INTERVIEW

ALEXANDRE SANTAMARIA LUXURY HOSPITALITY MAGAZINE CATCHES UP WITH ALEXANDRE SANTAMARIA, FOUNDER OF AWARE HOSPITALITY

Great! I could tell you how miserable I felt and how much money I lost, but that would bore everyone. Instead, I’m going to list all the positives that came out of it.

When the pandemic began, I had just started my consultancy business. When launching a consultancy business, 90% of your energy needs to go towards marketing yourself.

During the pandemic, everyone went quiet and I decided to make some noise on my little projects. They were little projects but because the big boys went quiet, I suddenly could be seen and heard.

Also, once the initial panic stage was over and everyone had done all they could, big shot CEOs and owners had more time on their hands. It was easier to get some face time with some of them.

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Money did not disappear, it just changed hands.

Some smart/lucky investors made a lot of money during covid and were looking to diversify…Why not hospitality. The market saw a lot of newcomers who needed advice which we were delighted to give.

co-owner and former private equity fund founder Alexandre Rossoz. The expansion support of Chucs restaurants in the heart of Paris’ golden triangle. The creation of two fine-dining concepts in Dallas US working with globally acclaimed interior architect Lazaro Rosa Violan.

In terms of our own operations, we created ORO sushi which has gone from strength to strength.

Continued >>>

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How was lockdown for you?

Opportunities became rare, out of the box thinking required which allowed small entrepreneurs to feel comfortable reaching out to investors.

As money ran out, connectors and facilitators became a lot more attracted to commissions on fees. Suddenly super connectors with HNWI networks were interested in the little commissions I could pay them for introductions to new projects.

Business trips were a little more complicated with PCR tests and visas restrictions but still very possible. As such I kept travelling to meet potential clients but this time with much much lower hotel and transport costs!

Money did not disappear, it just changed hands. Some smart/lucky investors made a lot of money during covid and were looking to diversify…Why not hospitality. The market saw a lot of newcomers who needed advice which we were delighted to give.

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The last point related to our consultancy activity, we found clever investors who understood that the pandemic was the right time to invest in hospitality. Think about it, from the time you think about a concept to the time you open, there is often a good 18 to 24 months period. We knew the industry would be severely impacted which meant that by the time the new restaurant would open, a large portion of the competition would be gone. Finally, we were in a very strong position to negotiate good rental deals.

On consultancy activity, we pulled 7 projects during the pandemic which we were pretty amazed about. This includes the redevelopment of a Mayfair iconic building for the Parisian brand Loulou working with

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INTERVIEW Created as a dark kitchen during the first lockdown we managed to open a second location in Wimbledon and a flagship pop up on Jeddah Formula One Grand Prix 2021.

We are now working on our expansion throughout the gulf countries.

which is an issue in the high end market. Yes, it is great to be outside but the atmosphere is a lot harder to control (lighting/music/ temperature).

Considering there are fewer smokers, terraces in fine dining establishments are not as desirable as we think for restaurateurs.

Nevertheless, terraces can make a restaurant a lot more visible and charming which is a huge marketing tool.

Talk us through the Chucs pop-up and what this entailed ORO pop-up at Chucs Belgravia was a “Dark pop-up”. The term does not exist but this is the best way I can describe it.

Is the hospitality industry beginning to bounce back in your opinion?

Chucs is a super successful Italian brand led by industry leader Graziano Arricale, also co-owner of Langan’s brasserie in Green Park. Chucs had to close to the public during the lockdown but could still have kitchen activities for delivery and take away.

What was the idea behind ORO and what cuisine does this explore?

We did not choose the ORO name just because it sounds good, it is short and easy to remember, there is more to it...ORO means confusion in Japanese Manga lingo. An Australian chef (Anthony) cooking modern Japanese food from an Italian restaurant.

What could be more confusing?

On the business model, we saw that during the pandemic a new market layer of fine dining Japanese food to take away was born. Zuma, Roka, Sake No Hana and other Japanese brands would send orders on Deliveroo for over £150 per head. There was no option between £25 and £150 so we decided to fill that gap with ORO offering amazing food for an average basket at £50.

Our approach was liberated from authenticity which is no longer what people want.

We have already seen it in 2008 with the subprime crisis where we had to cope with a drop in business by reducing teams and hours worked.

We believe authenticity is a very generic and overused word. We serve modern Japanese with some hints of Australian flavours due to Anthony’s origins of course.

What did the flagship Pop-up for Jeddah Formula 1 involve?

It was one of the most amazing experiences I had the chance to live through. Our local partner Coolinc who represents some of the biggest global brands on the Saudi market called us one morning to ask if we would be interested in creating a flagship pop-up for Saudi’s first-ever Formula One Grand Prix. Of course, we were! The only thing was that we had 15 days to fly there, train the team and open it.

We ended up setting up a restaurant with a terrace and an open kitchen serving 500 covers per day.

I still don’t know how we did it but it was a great success and we now know that the ORO brands match the local clientele’s need for upper mid-market restaurant brands.

During the past couple of years, outside dining has been utilised more in hospitality settings, is this something that will be increasing in popularity in your opinion?

For this trend to remain, several things need to happen. First of all the local authorities need to relax (in a durable way) the regulation around the use of terraces. This is happening in Paris which is helping a lot.

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They call it “Terraces Estivales” and the idea is that parking spaces can be transformed into terrace space. Secondly, terraces are often a compromise in terms of experience

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Reducing hours worked almost always means cancelling all training time. Furthermore, many staff have not worked for 2 years so the few that are happy to come back to work are actually quite “rusty”.

Brexit added an additional layer of complication by making it very hard to hire European nationals for operational positions (waiters and chefs). So in a nutshell, staff are rare and therefore more expensive, untrained therefore less effective which means you need more of them.

This causes an increase in staff cost and goods wastage (due to poorly trained chefs) which can only be compensated by an increase in prices.

As we all know, it is not smart to increase your prices during a crisis… c’est la vie.

What are you currently working on?

On the consultancy side, we are finalising the development of our two concepts in Dallas, entering the interior design phase on Loulou in Mayfair and we are about to start a new project for a hotel in Osaka, Japan.

ORO will open its first permanent site in the Middle East this year. We are also opening a new arm to our business focusing on tech for hospitality.

What are your plans/goals for the future?

We will shift our activity from consultancy activity to owned operations only. AWARE will remain our head office platform (finance/ marketing/creative direction/tech) that will support the restaurants and bars we want to own. ORO is the first of many (hopefully)...

On the consultancy side, we are finalising the development of our two concepts in Dallas, entering the interior design phase on Loulou in Mayfair and we are about to start a new project for a hotel in Osaka, Japan.

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Chef Anthony Garlando (co-founder ORO / former global exec chef at Zuma) and I came up with the idea of capitalising on Chucs Belgravia’s amazing location to create an upper-mid market Japanese dark kitchen.

We made our proposal to Chucs executive to rent out their kitchen and thanks to their entrepreneurial spirit they accepted.

Economically yes but; the deep negative impact in the long term will be staff skills related which will keep causing losses of profitability and decreased quality of experience offered to guests.

SHOW PREVIEW: NORTHERN RESTAURANT & BAR SET TO BE FIRST MAJOR INDUSTRY SHOW OF THE YEAR Northern Restaurant & Bar 2022 (NRB22) will be the first major hospitality show of the year, providing a blast of momentum for the industry on 15 & 16 March at Manchester Central.

With the lifting of restrictions and trading showing positive signs of recovery hospitality is now looking ahead and to prosper once again. Many operators are looking to revitalise their businesses with new suppliers, overhauling menus and actively looking to take on new sites.

NRB22 will be bring together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North. The exhibition is an opportunity to catch up with colleagues old and new, meet 300 suppliers for everything an ambitious business needs, be inspired by live food & drink demos, and be part of the whole industry coming together for the first time in over two years.

Chef Live and Market Kitchen Chef Live is NRB22’s main stage and hosts cooking demonstrations from some of the UK’s top chefs. With a new line-up every year, Chef Live is the place to chefs with Michelin stars, National Restaurant awards and Great British Menu appearances under their belts

The Market Kitchen is the place to learn specific kitchen skills from experts in their field like butchery and fishmongery and get up close and personal with cooking demos from independent operators who are doing things ahead of the curve. The theatre is surrounded by indi operators supplying small batch and handcrafted food.

Drinks Live and Grape & Grain Drinks Live is the centre of the show for the drinks industry. Two days of tutored tastings, guided samplings and raucous cocktail competitions from the spirits world.

All surrounded by distilleries serving sample measures of rum, gin, vodka and more.

Grape & Grain is NRB22’s dedicated stage for wine, beer and cider. Be guided through tasting sessions and pairings by industry experts and passionate ambassadors to learn more about the drinks behind your bar.

NRB Hub NRB Hub is the learning theatre where hospitality operators can hear from industry associations, join classrooms sessions and get practical marketing tips to take back to their businesses.

Kuits NRB Top Fifty The Kuits NRB Top Fifty is a celebration of the fifty top operators in the North. The operators who have been successful in business, who have created working environments that attract and nurture the best talent, and who have gone above and beyond to support their local communities in times of need. Three special achievement winners are also singled out for their outstanding contribution to the industry.

Taking place 15-16 March 2022 at Manchester Central, once again NRB will be bringing together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North.

Catch up with colleagues old and new, meet 300 suppliers for everything your business needs, be inspired by live food & drink demos, and be part of the whole industry coming together at NRB22.

Free trade-only tickets are available now. northernrestaurantandbar.co.uk @NRBManchester #NRB22

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The exhibition floor will be packed with some of the biggest and most well-known suppliers, local independents, and specialist areas for fine food, spirits and craft beer. The exhibition also has five dedicated theatres with demos and talks by some of the most well-respected operators and brands.

preparing their own signature groundbreaking dishes.

Bruntwood NRB Debate Taking place alongside NRB22, the Bruntwood NRB Debate hosts a panel discussing a particular challenge the industry is facing right now, followed by a one to one interview with one of the UK’s most exciting and successful operators.

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Oliver Hemming

Songbird Oliver Hemming is a British designer making an award-winning collection of alarm clocks and Bluetooth speakers for luxury hospitality.

Songbird is now the Bluetooth speaker alarm clock of choice for many of the world’s best hotels. Made in 2 formats, Uptown and Downtown and 3 colour ways. It delivers a beautifully refined tone with impeccable good looks and is very easy to use. It also has twin USB charging ports and a volume limiter if its needed.

Award-Winning Patented Design

The Robin is a Bluetooth speaker alarm clock for premium hotels. Specifically designed for hospitality, it has a series of features that make it the outstanding product in its class. With good looks and world class engineering the Robin has simple intuitive controls, a refined audio tone and a very competitive price point.

The Robin has a patented one-time alarm function, so that after the alarm rings, it will automatically put itself into the off mode, and will not ring again until it is reset. This feature as well as it’s Bluetooth connection and twin USB charging points will surely make it a winner with many hoteliers.

The new Obsession alarm clocks show off the designers knowledge of watch design in their beautiful construction. With their exquisite detailing and metal indexed dials, they are simply stunning. Oliver’s designs are now in some of the most iconic luxury hotels in the world and his collection is constantly evolving.

Robin

Oliver Hemming

the ultimate luxury Collection

www.oliverhemming.com

INTERVIEW

AARON MIDDLETON LUXURY HOSPITALITY MAGAZINE SPEAKS WITH MASTERCHEF: THE PROFESSIONALS 2021, FINALIST CHEF AARON MIDDLETON! Aaron, firstly it’s great to have you speak with us! Tell us more about your journey into the industry and your main inspirations!

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Thanks for having me! It’s definitely been a journey. I guess I’ll start at the beginning which is usually a good idea. My love for food came from the two main women in life. My nan & my mum, but for opposite reasons. My nan was what you’d call a PROPER cook! She would have fresh fruit cake made on the side, dinner in the oven, and a feast of goodies in the fridge. She made the perfect roast dinner and actually had her own catering company herself. Walking into my nan’s house was always the best feeling, she really brought the family together, and it was always around food. Probably why it’s so special to me too. My mum, on the other hand, (love her to bits) knew how to cook a total of 3 dinners for us. The 1st was sausage casserole, the 2nd chicken casserole, and the 3rd was casserole surprise... (which was sausage AND chicken casserole!). As lovely as it was, I was keen to learn more, so ventured into the kitchens of Brooke Hall Cookery School in Winslow as an apprentice where I worked for Stephen Bulmer. Another big inspiration of mine. I couldn’t have asked for a better start in my career.

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INTERVIEW

Food is a very powerful thing. Not just how it affects our bodies, but our emotions too. One spoonful can remind you of your most vivid memory. It’s the core of many family traditions, and celebrations around the world. It can be used as a token of love, appreciation, or gratitude. Food brings everyone together.

If you could pick anyone, who would be your dream person/people to host a dinner party for and why?

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@chefaaronmiddleton and share cooking tips and recipes with people, it’s a developing concept but opportunity and growth are at the forefront of our minds.

Have you always been passionate about food, what is it you like most about being a Chef?

I have, yeah! Food is a very powerful thing. Not just how it affects our bodies, but our emotions too. One spoonful can remind you of your most vivid memory. It’s the core of many family traditions, and celebrations around the world. It can be used as a token of love, appreciation, or gratitude. Food brings everyone together. And I just love to have fun with it all - with developing my skills, playing with flavours, with the team, with our guests, that’s what it’s all about for me.

You have worked with acclaimed chefs including within Michelinstarred restaurants, what have you learnt most from these experiences?

I’ve been very lucky so far to have worked with many amazing chefs.

The best thing that they have passed on to me is there ethos on food, how to treat people and produce, how to conduct yourself and how to always strive for more. And how that itself, will push you further in your passions than any text book class room ever could, and for that I am forever grateful.

You have a really impressive portfolio; tell us more about cooking for Sir Richard Branson on his private residence, Necker Island! It sounds amazing!

Thank you! Necker Island was absolutely incredible, and Richard is nothing short of the perfect gentleman, and his family and guests resonate that fully. A fantastic time in my life that I will never forget, though some nights I had forgotten by the next morning.

You say that Nature, Love, Fun, Connection & Feeling, is what you are working to bring to every aspect of the experience you provide, tell us more about this and why is it important for you to deliver this?

There’s a lot of nice food in the world, a lot of great chefs, fantastic techniques and stunning locations. What I find important is to give my energy and my heart, a true care for the customer that is deep set in my personality, to connect people and inspire with the beauty of what nature brings more than just flavour, we are making memories not meals.

If I could pick anyone I would pick Gary Jones, Ollie Dabbous, Brett Graham and Stephen Bulmer. The four chefs that have inspired me the most and I imagine, it would be a pretty good laugh too... probably at my expense!

What is your go-to favourite dish to make, give us some dinner inspiration…..

I love knocking up some lettuce wraps, roasted meat spiced with chipotle, cumin, coriander, smoked paprika, cinnamon. Slaw with crunchy sliced vegetables, yogurt, loads of Lime, herbs and chilly.

Simple, quick and very tasty.

How important is sustainability within the industry and what more can we do to help with this?

Sustainability of the next generation is very important. I feel to help sustain a productive working life there needs to be balance. There have been extremely positive strides taken within the industry and a lot of things are changing for the better. A proper work life balance needs to be achieved if this industry wants to survive into the next generation. Being a chef is extremely fulfilling and rewarding, but it is a double edge sword as it also comes hand-in-hand with hard work, dedication, self work and the need for a constant willingness to learn, adapt and change for the better. It’s a fine balancing act for any manager or mentor to inspire and lead whilst ensuring the pinprick detail and standard needed to uphold the reputation and business of the restaurant industry, but we are chefs, and we love a challenge!

What would be your one piece of advice to anyone who wants to pursue a career in the industry?

If you’re thinking of becoming a chef, the first thing I would do is find a restaurant in your local area that you enjoy going to and love the food they serve. Then approach that restaurant and ask the Chef if he would like help in the kitchen. The first few months, and even years of becoming a chef will be gruelling hard work and mentally taxing. So in order for you to survive you need to fully respect and have a deep understanding that the changes you’re making and improvements you’re working on are pointing you in the right direction. That will only come from a belief that your chef has your best intentions at heart because nine times out of 10 they do.

What are your goals/plans for the future?

My goals for the future include getting back on the telly. I really enjoyed the experience and believe I have a lot to offer viewers at home. To help people get in the kitchen and get them connecting with food. It’s one of life’s pleasures and everyone should do it.

What was MasterChef like for you, and what was the hardest challenge for you on the show and why?

Cooking at Alain Ducasse at The Dorchester was very tough! I haven’t been on a service like that in over a year and cooking such a hard dish on the menu, completely from memory, at the start was a bit too much for me. But I dug my heels in and got it right in the end. With a little help from Jean-Philippe Blondet, of course.

What are you currently working on/ doing?

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Myself and my partner Gabby are currently building a business together, hoping to build our social media presence on

My goals for the future include getting back on the telly. I really enjoyed the experience and believe I have a lot to offer viewers at home. To help people get in the kitchen and get them connecting with food. It’s one of life’s pleasures and everyone should do it.

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HOTEL AMENITIES

HOW HOTEL AMENITIES CAN ENHANCE THE GUEST EXPERIENCE

Hotel amenities are like the cement between bricks during a hotel stay, ensuring that the guest has everything they could possibly need during their visit. From a state-of-the-art coffee machine, to simply providing shower gel and shampoo, amenities can go a long way in illustrating that your hotel is willing to go the extra mile for its guests.

Creating lasting memories Hotel amenities are an invaluable asset within any hotel’s armoury and can really serve to enhance the guest experience. Hospitality is all about creating lasting memories in exchange for guest loyalty so offering them an amenity that goes above and beyond their expectation can be a nice touch.

The majority of hotels will offer a basic level of amenities such as a kettle, coat hangers and soap in the bathroom. However, those who decide to go above and beyond and inject some luxury added extras will really make themselves stand out. For example, if you provide guests with a state-of-the-art coffee machine in their room, it’s likely this

will improve their mood each morning during their stay and in turn, contribute towards a lasting positive memory of your hotel. There is no real limit to what you can offer guests, but of course, this is largely driven by what sort of hotel you operate.

Boutique hotels with fewer or one property tend to be a bit more creative with the design of their rooms and the amenities within them. Naturally, this becomes a bit more difficult when you are running a multinational hotel chain with hundreds of properties.

Understanding your guest and what they are hoping to experience from their stay when booking with you is the first step to considering how you can surpass expectations.

Allowing your guests to take the experience home with them Having an aspirational range of amenities can offer your hotel another revenue stream by giving guests the opportunity to purchase items to take home. This can be an extremely effective marketing tool and in turn, allow guests to take their ‘experience’ home with them.

This will once again help to foster a longterm relationship between your hotel and its guests, whilst also building a rapport with your suppliers — who also benefit from these transactions. This becomes increasingly effective when the amenities are sourced locally as not only will this be more appealing to guests, it will also allow you to be reactive with deliveries and offer a wider range of authentic products.

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The importance of using eco-friendly amenities within hotels

Paul Brown

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With sustainability becoming an increasingly pertinent term in all of our lives, adopting sustainable amenities is going to become progressively more important in the future.

Not only will this help to reduce the carbon footprint of your hotel, but as attitudes towards sustainability evolve, more and more guests will be seeking a ‘green hospitality experience’. For example, simply offering ethically sourced toiletries in each room is a great way to communicate to guests that your hotel has a strong ethos for protecting the environment.

Using locally sourced amenities can also be a great carbon conscious decision for your hotel as ultimately, there is a direct correlation between shortened supply chains and reduced carbon emissions. The less distance your products have to travel, the less carbon enters the atmosphere through transportation vehicles.

There is a lot of commercial sense in adopting sustainable practices such as moving away from single-use practice or switching to energy-saving light bulbs — and this does not have to come at the sacrifice of the guest experience. If anything, this can serve to enrich their stay whilst offering a level of transparency that is becoming increasingly sought after in contemporary hospitality.

Hotel amenities should not just be seen as physical additions to a hotel bedroom. More broadly, they should be seen as opportunities to create unique and memorable experiences for guests and a way of showcasing the locality and ethos of your hotel. With sustainability at the forefront of the global agenda, the opportunity to incorporate ethical products is an opportunity not to be missed by hoteliers.

Paul Brown is the Managing Director at Hillbrooke Hotels, a collection of boutique hotels in Lincolnshire and Hampshire.

“

Hotel amenities should not just be seen as physical additions to a hotel bedroom. More broadly, they should be seen as opportunities to create unique and memorable experiences for guests and a way of showcasing the locality and ethos of your hotel.

“

Paul Brown, Managing Director at Hillbrooke Hotels, a collection of boutique hotels in Lincolnshire and Hampshire, looks at how hotel amenities can enhance the overall guest experience.

HOTEL AMENITIES

THE HYGIENE FACTOR IN GUEST AMENITIES

During the first lockdown there was understandably a scramble by the entire world for hand sanitiser and for a good few months it was almost impossible to source.

Remember the recipes doing the rounds on social media for home-made sanitiser made from rubbing alcohol and aloe vera gel?

Fortunately supply chains have somewhat recovered and sanitiser products are now more plentiful and easily available for the consumer and for businesses.

Sanitising our hands has also become a daily, if not hourly, habit for many people. Whilst soap and water remain the gold standard for cleansing one’s hands, there’s no question that hand sanitisers provide a convenient and powerful alternative for when soap and water isn’t within reach. Sanitising hands has become a permanent change to consumer habits, with big implications for the hospitality industry.

“

Heightened awareness of hygiene amongst guests in hospitality is also having an effect on the packaging formats for guest cosmetic amenities. Whilst sustainability has been a major driver away from traditional mini bathroom amenities products towards dispensing systems, the actual type of dispensing system is now coming under increasing scrutiny.

“

As the world gradually emerges from the Covid-19 pandemic and returns to some sort of normality it is a good time to reflect on the changes that the last two years have brought to hygiene in hotel guest amenities.

According to a report by Arizton Advisory & Intelligence published in 2021, the global hand sanitiser market was valued at USD 1.64 billion in 2019 and was expected to reach USD 11.4 billion by 2021, a growth of 595%. The report goes on to predict that in North America alone, the gel-based hand sanitiser category is expected to grow by an incremental USD 219.6m in the period 2019 to 2026.

Consumers and guests now expect sanitiser products to be freely available in the public spaces they visit, whether it be shops, restaurants or hotels and B&B’s.

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Companies serving the hospitality industry are adapting to the seismic changes in guest expectations regarding hygiene. ADA Cosmetics is one such supplier that has had great success with their Spirit of Travel range of sanitiser gels with 70% alcohol. The brand proved very popular amongst hotel guests in 2020, so much so that the company was inundated by requests from guests who wanted to buy Spirit of Travel after their hotel stay. ADA Cosmetics has now successfully expanded into retailing the Spirit of Travel range direct to consumers online.

Heightened awareness of hygiene amongst guests in hospitality is also having an effect on the packaging formats for guest cosmetic amenities. Whilst sustainability has been

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a major driver away from traditional mini bathroom amenities products towards dispensing systems, the actual type of dispensing system is now coming under increasing scrutiny.

Refillable systems may carry the risk of contamination if refilling isn’t done to strict protocols and standards. And it would appear that regulators may play more of a role in the future. Recently in China new regulations have been brought in for preparing and refilling cosmetic products, prompting hotels to move to away from refillable systems to hygienic closed-system cartridge dispensers.

ADA Cosmetics believes the move to closedsystem dispensers will become a global trend. Over the last 20 years the company has invested heavily in several generations of hygienic closed-system guest dispensers, their newest being the SHAPE system launching in 2022.

It seems clear that providing guests every opportunity to feel safe and secure will be a key to success in the post-Covid UK hospitality industry. This extends to the experience guests have with cosmetic amenities. These products have always enhanced the guest experience and with the availability of many new more hygienic options the industry can rise to the challenge of higher guest expectations in hygiene.

Website: www.ada-cosmetics.com

RITUALS COSMETICS Whether people travel for business or leisure, Rituals Cosmetics helps guests to slow down, find a moment of peace and a place of comfort with its exclusive and luxury range of hotel amenities and dispensers that enrich the entire guest journey. The brand’s products make guests feel at home anywhere in the world, from the lobby to their room, with signature fragrances created by the world’s best perfumers.

Underlining its commitment to exciting consumers with new and improved products, Rituals has added two new ranges to its hotel offer that will be available from March. The Ritual of Jing and The Ritual of Mehr join the existing Ritual of Karma line and feature a unisex fragrance that is suitable for all guests.

The Ritual of Jing line promotes calmness, stillness and tranquillity with its soothing scent of sacred lotus and jujube. Products in The Ritual of Mehr collection, which replaces The Ritual of Happy Buddha, feature the mood enhancing fragrance of sweet orange and cedar wood.

The hotel offer for both ranges includes a 30ml amenity range and 300ml dispenser range. The 30ml range comprises shampoo, conditioner, shower gel, handwash, hand & body lotion and 25g soap bar. The 300ml dispenser range includes shampoo, conditioner, shampoo & shower gel, shower gel, handwash and hand & body lotion in addition to 1-litre refills of each product.

All Rituals hotel amenity and dispenser collections are sustainably produced with respect for the planet and are vegan-friendly.

All bottles are made from recycled plastic and products are formulated with over 90% natural origin ingredients. Products are dermatologically tested by independent institutes and rinse-off products are readily biodegradable.

Having recently been awarded B Corp™ certification, Rituals joins a global movement of responsible organisations that adhere to the highest standards of sustainability and want to be a force for good.

Website: www.rituals.com/en-gb/home

WELCOMING BACK YOUR GUESTS WITH SOMETHING TO SURPRISE AND DELIGHT We are almost there, and in the hospitality industry, we as a supplier are seeing the green shoots appearing and it fills us with excitement that we will soon be speaking to you about positive things rather than negatives.

When there has been so much negativity, it is hard to see the positives, but the only person who can banish the COVID blues and decide is yourself, on a personal basis, to start to make changes to the daily routine, rid ourselves of the anxiety that seems to have been an accepted feeling for the past 12 months.

Positivity breeds positivity, negativity and bad news affects our mood and that of those close to us which is also contagious.

With this in mind, it could not be a more perfect time to introduce you to our brand partner Scentered, a beautiful, natural and innovative collection of mindful wellbeing tools, from truly portable and mess free aromatherapy balms, candles bursting with essential oils that will not fail to change your mindset, to the beautiful 100% silk eye masks. At the very heart of Scentered is the mantra, Stop, Inhale and Reset. It may just be one minute you need to step away from the laptop, or a moment of stress, and be conscious of your breathing whilst you inhale the blends deeply. Scentered have absolutely created a balm for every dip and climb of the daily juggle and rollercoaster.

Give your guests a gift on arrival to show them you care about their mental wellbeing,

If our feel-good factor can lift you, and you in turn can help just one person feel better and enhance their day, why wouldn’t you?

Website: www.globalamenitiesdirect.com

So, if you feel a smile begin, don’t leave it undetected. Let’s start an epidemic quick, and get the world infected! - Spike Milligan LHM0321010 Global Amenities Direct HP.indd 1

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09/04/2021 16:48:41

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Some say the world will never be the same, in some ways not such a bad thing. We need to revel in the small pleasures and things we have taken for granted for far too long.

Seeing our children and parents, family gatherings, a little mooch around the shops, being out without having to think about masks and distancing. The thought of paying £12 for a glass of wine in a bar has never been more exciting!

so many may now be a little nervous of travel, so the De-Stress blend is perfectly blended with Chamomile, Neroli and Mandarin to help calm, release tension and help your brain to just slow down. Or perhaps offer Sleep Well which is packed with Palmarosa, Lavender and Ylang Ylang making it a more modern sleep blend than the traditional lavender scents. Perfect for helping your guest drift off to sleep.

EVENTS AND AWARDS NEWS

THE CASTLE INN: NO.37 IN ESTRELLA DAMM TOP 50 GASTROPUBS 2022 Wiltshire pub, The Castle Inn, has been recognised as No.37 in the Estrella Damm Top 50 Gastropubs 2022. The news follows the arrival of new Head Chef, Jamie Barnett (Lucknam Park, Lygon Arms, Bowood) who joined back in May 2021.

On joining The Castle Inn, Jamie has weaved his own personal touches into the ‘pub experience’, namely updating the menus to

THE IDLE ROCKS WINS GOLD FOR ‘RESTAURANT OF THE YEAR’ AND ‘SMALL HOTEL OF THE YEAR’ AT THE 2021/22 CORNWALL TOURISM AWARDS The Idle Rocks, the luxury hotel situated harbourside in the idyllic Cornish town of St Mawes, is delighted to have been awarded two Gold Awards at the 2021/22 Cornwall Tourism Awards; ‘Restaurant of the Year’ and ‘Small Hotel of the Year’.

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The online event saw 66 awards presented in 22 categories and was the culmination of a nine-month process that started in May 2021, with entrants judged on a combination of entry submissions, digital presence, and visits from independent judges. The 20th year of the competition was run in what proved to be another tumultuous year for tourism, focusing

highlight traditional gastropub hearty-fare, made with the very best local ingredients, whilst also building a brand-new team, who bring a wealth of hospitality experience.

The latest accolade is true testimony to the hard work and determination of Jamie and his team.

After a difficult year for the hospitality industry, the team behind the 12th Century

pub is thrilled to be included within the Top 50 Gastropub awards alongside 49 Michelinstarred masters and home-grown experts.

Head Chef Jamie Barnett comments, ‘I’m so proud of my team and we continue to go from strength to strength. It’s great to receive this level of recognition for the hard work put in by everyone.’

The Castle Inn is open daily for lunch between 12pm and 2.30pm and dinner from 6.00pm-8.30pm, Sunday lunch is served between 12pm to 3pm. Between service the bar remains open for drinks only.

on excellence, innovation and resilience as relevant as ever.

would not have been possible” said Karen Richards, Owner & Designer of The Idle Rocks.

“After two very challenging years, it is very exciting and also gratifying to see the dedication of the finalists to drive up quality, despite there being a pandemic with all its twists and turns to cope with – a very big well done to all of you”, said Malcolm Bell, Head of VisitCornwall.

“When my husband David and I bought the building in 2010, our aim was to create a young, fresh, and relaxing hotel. We wanted to make it a home from home, eliminating formalities and, in this way, differentiate ourselves from our more traditional competitors. To be able to veer away from the ‘norm’ and to have the hard work and passion of everyone involved recognised is an honour, and we always look forward to welcoming new guests as well as returning guests back to the hotel”, she added.

“We are delighted to have been awarded best ‘Restaurant of the Year’ and ‘Small Hotel of the Year’ in this year’s Cornwall Tourism Awards.

“After bouncing back from what has been an exceptionally difficult couple of years for so many in the hospitality industry, this confirms the passion and efforts our dedicated team has always delivered. Without them, such awards

Having navigated the waters of Covid-19, owners Karen and David Richards and their passionate team are thrilled to have been given this exceptional acknowledgement.

Demonstrating their ongoing commitment to hospitality, The Idle Rocks provides an uncompromised home-from-home experience for its guests and the perfect waterside retreat.

This accolade is also not the first to grace The Idle Rocks, having previously won several other awards, including Best Hotel in 2021 in the Trencherman’s Guide Awards, Best Restaurant (Trencherman’s Awards 2018), British Seafood Restaurant of the year (2018) and Best Dine & Stay Experience (2019).

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EVENTS AND AWARDS NEWS

STING VISITS FULLY RESTORED CONTROL ROOM B AT BATTERSEA POWER STATION FOR A SNEAK PEEK OF LONDON’S MOST UNIQUE ALL-DAY BAR EXPERIENCE OPENING IN 2022 Control Room B at Battersea Power Station At its peak, Battersea Power Station produced a fifth of London’s power, supplying electricity to some of London’s most recognisable landmarks, such as the Houses of Parliament and Buckingham Palace.

Working in tandem with Control Room A, Control Room B managed the distribution of power generated by the Power Station’s turbines. Functionally Control Room B can be divided into two sets of controls. The control desk and freestanding controls synchronised the 66kV output of the station to match the standards of the grid, while the switchgear racks at the rear of the room controlled the power supplies to a range of auxiliary equipment across the power station.

control panels arranged in an arc. The original control room fittings, desks and switchgear complex are defining features of the space and have been fully restored as part of the wider regeneration of Battersea Power Station.

Once open to the public late next summer, Control Room B will be an all-day hospitality concept, transforming into an intimate bar in the evening – it will have a modern and contemporary feel with a respectful nod to its 1950s industrial character. The restored control panels will be on display creating a unique backdrop, photo opportunity and conversation starter.

Control Room B opens directly onto Turbine Hall B, in contrast to the 1930s Control Room A which was a separate room - this maybe evidence of developments in the management methods at that time. As it was built after the Second World War, it is more brutalist in design. It has faience tiling throughout and retains its original human scale stainless-steel

Prepare your outdoors for Spring Outdoor Furniture • Gazebos • Heaters

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Get ready for outdoor hospitality with our range of bestselling outdoor furniture and patio heaters.

For your great outdoors mail@woodberry.co.uk

01926 889922 www.woodberry.co.uk 41

OUTDOOR SPACES

PREPARING OUTDOOR HOSPITALITY FOR SPRING Now is the time to prepare your outdoors to work hard for your business this season.

Ensuring that your outdoor areas are clean, tidy, fresh and attractive gives a great first impression when guests arrive and enhances their customer experience.

Woodberry has been working with hospitality venues for over 15 years to maximise outdoor spaces for eating and drinking with quality outdoor furniture.

Here are Woodberry’s top tips to spruce up outdoor areas this spring: • Clean up, maintain or get new Before guests enjoy your outdoor hospitality, make sure your outdoor furniture is clean and not broken. Our maintenance guides should help with how to clean wood, teak and rattan furniture. https://www.woodberry.co.uk/ category/maintenance/ If you’re opting to replace your outdoor furniture, then please do give the friendly Woodberry team a call to discuss what furniture would work hard for you.

• Cater to mixed generational groups 2022 is finally going to allow families to plan big get-togethers and family holidays. Make sure your outdoor tables and seating are accessible for young and old.

• Provide shelter and warmth After the last 2 years, people are now happy to sit outdoors and enjoy the fresh air more.

With the British weather being so unreliable, ensure your outdoor areas can host guests no matter the weather with outdoor shelters and patio heaters.

Provide Alfresco dining options, but with a weather proof roof and make this a feature of your venue. Woodberry has a range of outdoor weatherproof gazebos and dining cabins that are proving popular. Add a patio heater and you’re all set to cater outdoors all year round?!

• Plan the purpose of your outdoor spaces Choose outdoor furniture that will work hard for its purpose; Restaurant terraces need tables that guests can enjoy meals at and comfortable dining chairs, Outdoor bars might work harder for you with bar height furniture to differentiate this area, Entertainment areas might require outdoor shelter so your outdoor events are not weather reliant.

•Invest for long term use For hardwearing furniture that is specifically designed for outdoor hospitality, talk to the Woodberry team.

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We work hard to source and develop furniture that stands up to the rigors of the hospitality trade, but that still looks attractive to your guests and provides a good customer experience. Most of our outdoor furniture comes with long structural guarantees for commercial use.

Woodberry’s friendly team would be delighted to help with your outdoor spaces.

Our team would be happy to visit your venue for a free site survey or simply advise on and supply you with hard working outdoor furniture to suit your business. www.woodberry.co.uk

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PEOPLE ON THE MOVE

NEW APPOINTMENTS AT THE ADAM HANDLING RESTAURANT GROUP Chef Owner Adam Handling is delighted to announce two new senior management appointments at the Adam Handling Restaurant Group.

Adam has appointed George Hersey, previously Adam’s Group General Manager, as Restaurant Director and Andy Downton as Operations Director.

George Hersey has been promoted to Restaurant Director, having spent over a year in the role of Group General Manager. He originally joined the group in 2018 as General Manager of Adam’s east London sites, before taking responsibility for all of Adam’s venues across London as Group General Manager. George was instrumental in the opening of Adam’s first venues outside of London, leading the opening team at The Loch & The Tyne and Ugly Butterfly, and also played a significant role in securing The Loch & The Tyne at number 27 (and Highest New Entry) in the Top 50 Gastropubs. George is at the forefront of Adam’s sustainable efforts within the group and is a strong advocate for sustainability across the industry as a whole.

THE RITZ-CARLTON, NAPLES BOLSTERS CULINARY TEAM WITH NEW LEADERSHIP APPOINTMENTS In an exciting moment of transformation across The Ritz- Carlton, Naples, the luxury destination is strengthening its culinary team with the promotion of George Fistrovich to Director of Food & Beverage, and the appointment of Satish Yerramilli assuming the position of Executive Chef. With a combined 50 years of culinary experience, Fistrovich and Yerramilli bring a wealth of knowledge and expertise to the luxury beachfront resort.

Boasting more than 30 years of fine dining and hospitality experience, George Fistrovich has led the culinary operations as Executive Chef at The Ritz-Carlton Resorts of Naples for over a decade, joining the team in 2011 after six years at The Ritz-Carlton Key Biscayne, Miami.

Andy Downton joins the group as Operations Director, bringing a wealth of experience from his time as an Operations Director and General Manager. He has worked with some of the UK’s leading restaurateurs and hospitality operators, including as General Manager at City Social and Restaurant Director at Gordon Ramsay at Claridge’s. Andy has always been in admiration of the Adam Handling Restaurant Group and, working together on the Young Chef Young Waiter Competition gave Adam and Andy the opportunity to get to know each other better. Andy’s role will be to help grow the group, reporting directly to Executive Director, Nicola Gartenberg, and Adam.

ORMER MAYFAIR BY SOFIAN APPOINTS MANUEL MUZZIN AS RESTAURANT MANAGER Ormer Mayfair by Sofian, the highly acclaimed fine dining restaurant at Flemings Mayfair Hotel, which is part of the Small Luxury Hotels of the World, has appointed Manuel Muzzin as Restaurant Manager.

Over the last fifteen years, Muzzin has gained invaluable F&B experience working in many of the UK’s top restaurants and hotels. He joins from Rowley’s Restaurant in St James’s where he held the position of General Manager. Other managerial placements include Maître D’hôtel at two Michelin-starred The Square in Mayfair, as well as several roles working with Richard Corrigan between 2008 – 2017, including Opening Restaurant Manager at Corrigan’s in Mayfair and Restaurant General Manager at Bentleys Oyster Bar and Grill, overseeing teams of up to 30 people. Muzzin also managed dining and the lounge at the prestigious Limewood Hotel in Hampshire, alongside Angela Hartnett and Luke Holder.

Muzzin will draw on his experience to ensure service is of the highest standard at Ormer Mayfair by Sofian, whilst also overseeing the hotel’s elegant tea lounge, The Drawing Room, and its stylish subterranean bar, Manetta’s. Muzzin will work closely with the hotel’s Managing Director Henrik Muehle as well as Executive Chef Sofian Msetfi and Senior Sous Chef Chris Hopkins.

This dynamic new leadership team looks forward to showcasing fresh, flavorful dining together that mirrors the destination, and pushes the envelope on the culinary guest experience as the resort evolves and transforms in its next chapter.

TRY OUT TERRAZZO WITH STARON INTRODUCING TWO NEW SOLID SURFACES

Renowned solid surface brand, Staron is delighted to introduce two new Terrazzo colourways to its impressive solid surface portfolio.

The new Terrazzo Torino surface features chunky white and grey flecks, which pop against a soft grey base tone. Providing a contemporary feel to spaces, this neutral yet characterful surface is the perfect pairing for exposed, raw decorative design features. With a concrete-effect look, Terrazzo Torino works beautifully with open brickwork and metal accents to create a stylish urban-style interior.

Terrazzo Bologna’s soft ivory base hue with dark bronze detailing is the ideal accompanying surface for interiors with light wooden touches.

Perfect for use in beauty salons and shops, this stunning colourway brings warmth to interiors, creating an inviting space for visitors to spend time in.

Suitable for a variety of applications, from kitchen and bathroom surfaces to hospitality and commercial settings, Staron’s unique thermoforming structure means any shape can be achieved.

From thick profiles, to solid block structures, Staron can be used to create counters that are functional, yet provide a distinctive focal point wherever they are positioned.

Website: www.staron.com

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Founded in 1851 and part of Small Luxury Hotels of the World, Flemings Mayfair is an award-winning property and one of only a handful of family-owned hotels in the capital. Ormer Mayfair by Sofian is ranked 3rd for Modern British Cuisine in the 2022 Hardens London Restaurant Guide.

As Executive Chef, Satish Yerramilli will lead all culinary operations and a team of passionate food and beverage professionals at The RitzCarlton, Naples.

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OPENINGS

winning international restaurant group with its roots in Hong Kong, who have partnered with Mandarin Oriental in both Hong Kong and London.

Interiors Images: © Steven Joyce

Mandarin Oriental Hyde Park, London PARTNERS WITH MAXIMAL CONCEPTS TO INTRODUCE The Aubrey London: AN ECCENTRIC IZAKAYA IN KNIGHTSBRIDGE

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The Aubrey London, a remarkable new drinking and dining space opens in Mandarin Oriental Hyde Park. The Aubrey, which replaces Bar Boulud, is described as

Food & Drink Images: © Lateef Photography

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‘an eccentric Izakaya’ with two distinctive bar experiences and accompanying Japanese cuisine. It is the first UK venture of Maximal Concepts, a multi award-

Drinks lie at the heart of the izakaya, with signature and seasonal cocktails created

by Bar Director, Pietro Rizzo and overseen

by Maximal Concepts in Hong Kong where the Aubrey Hong Kong opened in 2021 in Mandarin Oriental’s flagship hotel in the city. With a focus on Sake, varieties come from emerging breweries as well as rare and unusual releases for those more familiar with Japan’s national drink, such as Masumi - a sparkling Sake - and Sohomare.

The food menu draws on the classical techniques of Edomae sushi, Tempura and Robata, and the overall experience is an interpretation of the philosophy of a traditional izakaya. Guests can enjoy small dishes designed for sharing, with expert drink pairings in a relaxed and convivial atmosphere, served to the soundtrack of Japanese trap music, capturing the energy of a night out in Ginza.

OPENINGS

Lawrence, whilst day-to-day operations will be run by general manager Stevie Kane and head bartender Dan Garnell.

AWARD-WINNING BARTENDER Mr Lyan RETURNS TO EAST LONDON WITH THE OPENING OF Seed Library, A LO-FI COCKTAIL BAR AT ONE HUNDRED SHOREDITCH The acclaimed and multi-award-winning Mr Lyan has announced the opening of a new cocktail bar, Seed Library, located at East London’s newest hotel, this March.

Opening at the beginning of the month, it marks a return for Mr Lyan and his team to East London, an area with which Mr

Lyan has had a special relationship since the opening of his first bar, White Lyan, in 2013. Located in the basement of One Hundred Shoreditch, the bar will have a lo-fi, analogue approach to bartending.

Seed Library will be overseen by Ryan Chetiyawardana, aka Mr Lyan, along with the group’s global brand director Alex

The Seed Library name and its stripped back approach are both inspired by the origins of classic cocktails and the stories and knowledge held within alternative flavour sources. Alongside a short, frequently changing list featuring new takes on classic mixed drinks, the bar will also feature a curated list of lowintervention wines alongside a diverse range of beers from craft brewers. The food menu will offer sharing snacks and seasonal picks, including guest dishes from a rotating collection of friends from both East London and further afield.

Ryan comments, “Seed Library marks our return to East London – which has been home to the Lyan team since the brand’s inception a decade ago.

“The project is really exciting for us too as it provides the opportunity to explore a totally different facet of our philosophy – giving a creative route for the team and I to really challenge ourselves and the Western approach to bartending, and to create a bar that is very much reflective of the spaces where we’d want to hang out! @seedlibraryshoreditch

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OPENINGS “The tasting menu is seasonal modern French with European influences, prepared with great flair under the very talented Executive Head Chef James Sharp and our hand-picked team.

“It’s the third gastronomic jewel operated by our restaurant group at The Savoy and we’re incredibly excited to offer this new experience.”

James Sharp has most recently been cooking as Senior Sous Chef at Michelinstarred Pétrus by Gordon Ramsay, having joined the Group in 2015 at Restaurant Gordon Ramsay in Royal Hospital Road.

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Restaurant 1890 by Gordon Ramsay TO OPEN AT The Savoy, OFFERING AN INTIMATE AND ELEVATED EXPERIENCE

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Restaurant 1890 by Gordon Ramsay will be opening at The Savoy, London, on 23rd February, 2022. 1890 marks the year that Georges Auguste Escoffier joined The Savoy and began his outstanding contribution to global culinary standards.

Restaurant 1890 by Gordon Ramsay pays homage to the culinary titan, whilst offering highly exclusive, contemporary fine dining and providing guests with a true sense of delight.

Restaurant 1890 offers an intimate and elevated experience, opening for dinner only and seating 26 guests. Gordon Ramsay says that Restaurant 1890; “Creates a blend between unparalleled service, culinary creativity and exquisite wines.

Overlooking the iconic Savoy Hotel entrance, the restaurant has been designed

by Russell Sage Studios in glowing golds, reflecting the art deco architectural signature of The Savoy.

With the finest ingredients sourced from all corners of the world including top British luxury foods suppliers and a vintage wine list to match, Restaurant 1890 perfectly complements the existing Gordon Ramsay restaurants at The Savoy, including the glorious Savoy Grill, which was taken over

by Gordon Ramsay in 2003, and the recently opened River Restaurant, offering one of the finest fish and seafood menus in London.

Chef James Sharp describes 1890 as offering an exclusive kitchen table experience, but in a restaurant setting: “It’s always been a dream of mine to run an intimate tasting menu restaurant in such a beautiful location.”

Editor’s Review: WEST BAY HOUSE West Bay House is located in Westgate-On-Sea, an idyllic location near West Bay Beach. The area has shops, coffee shops, a cinema and is also very close to a train station, perfect for anyone travelling to the area. The House is easy-to-book and any questions the owners are very accommodating. There are various things that can also be arranged for you, including private chefs, paddle boarding, cycling, walking tours, foraging and more, very accommodating to create your perfect stay.

The building has recently been lovingly restored to its former glory. Upon arrival, the first thing that really captures your attention is the architectural design of the house itself and it has a truly warm, inviting feeling. When entering the house, pops of colour and interior design details, give the house a contemporary feel, bringing a modern twist to this historic building.

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As you continue through the home, you realise just how big it is with lots of spacious rooms, you can easily lose yourself around the property! The house can sleep up to 18 guests, and also has a living room, media room, library, kitchen and exquisite dining room that leads to a private garden. The downstairs rooms can be utilised for various different events whether this be a family getaway, health and well-being retreat, TV/Film location shoot or corporate business events (to name a few), you can see how each room can cater for a multitude of different events, making this an accommodating choice for all.

Each room follows the same design theme, which you can tell has been very thought out; from bold patterned wallpaper and brightly painted walls, to wall panelling and lots of decorative cushions and bold wall prints. The rooms are very spacious and some offer the added luxury of breath-taking views of the sea and beautiful sunsets over West Bay beach, which really added a memorable moment to my stay. Some of the bedrooms have en-suites whilst others have in-room baths.

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EDITOR’S REVIEW

building has “ The recently been lovingly

“

restored to its former glory. Upon arrival, the first thing that really captures your attention is the architectural design of the house itself and it has a truly warm, inviting feeling.

The room I stayed in featured bold green leaf wallpaper, along with amenities that added a great added bonus including USB charging ports within the headboard, a lovely desk area and a spacious en-suite.

Overall the stay was perfect. The location is ideal for a variety of stays; whether you are on business, wanting a weekend escape by the sea, hosting an event etc. then West Bay House is a lovely place to go to and will not disappoint. The beautifully designed bedrooms along with the large event spaces make this an exclusive place to stay or hire.

Relax, unwind and escape the everyday for a truly special stay by the sea.

Maria Lapthorn EDITOR

Luxury Hospitality Magazine

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OPENINGS

Tattu ANNOUNCE FURTHER DETAILS OF FIRST LONDON RESTAURANT, OPENING THIS APRIL The independent restaurant group will open their fifth location in the Outernet development this spring.

Independent restaurant group, Tattu, will launch their hotly anticipated restaurant in the capital this April at Outernet’s ‘The Now Building’ on the corner of Tottenham Court Road. Situated in the heart of London and boasting unrivalled views over the city from their rooftop location, Tattu will bring their signature style and contemporary dishes, inspired by the flavours and ingredients of modern Chinese cooking, to London for the first time. The restaurant has been designed

by Joyce Wang Studio and her award-winning international design practice, based in London and Hong Kong, and will also feature a number of original artworks by Shanghai native Shan Jiang.

Soft Launch: In anticipation of their opening, Tattu have announced that they will be running a generous soft launch period, to welcome guests into the restaurant and give them the opportunity to be amongst the first to experience Tattu London ahead of the official opening date. During this period, all guests will receive 50% off their food bill, with a portion of the proceeds donated to charity Only A Pavement Away. As spaces for these coveted soft launch tables will be limited, guests can access reservations during a 48 hour priority window by signing up to receive an exclusive booking link via the Tattu London website.

Any tables remaining after this period will be opened up to the general public.

The Menu: Executive Chef Andrew Lasseter has devised a brand new menu for the London opening, inspired by the flavours and ingredients of Chinese cooking. The menu, recommended for sharing, will feature almost entirely new dishes, with some Tattu favourites returning, and will comprise Dim Sum, Small Plates, Large Plates and show stopping Desserts, alongside an innovative new cocktail menu.

A diverse and exciting wine list encompasses the distinct restaurant areas’ characteristics, offering New World wines alongside more adventurous bottles and some truly prestigious labels.

Founded by brothers Adam & Drew Jones, Tattu was first established in Manchester in 2015. The group has restaurants in Leeds, Birmingham and Edinburgh, with London coming in March 2022.

Tattu will open in April at The Now Building, Outernet, Denmark Pace, WC2H 0LA. For more information and to sign up to be the first to hear about their soft launch visit www.TattuLondon.com

Bow Bar: NEW DESTINATION BAR BRINGING THE CREATIVITY & CULTURE OF THE EAST END TO WEST LONDON MIXOLOGY DUO LEAD IMMERSIVE COCKTAIL EMPORIUM WITH OWN GIN & JELLIED EELS ON THE MENU Bow Bar is a new destination bar that is bringing to West London the creative dynamism of the East End, an area renowned for its eclectic design, gastronomic-innovation, trend-setting philosophy and vibrant atmosphere.

Order meets Chaos at Bow Bar with the pairing of Pietro Fania and Francesco Betti. Both have crafted an ever-changing, seasonal creative mixology menu, featuring artistic, decorative and complex cocktails with stunning visual presentation to satisfy the senses.

Francesco and Pietro endeavour to provide an educational experience at the bar, taking time to converse with customers and create their perfect mixology mix - always on-hand for recommendations that take customers out of their comfort zone, to surprise and delight.

Bow Bar is a vibrant space serving lateafternoon and night-time drinks, including quality spirits and East London crafted beers, and shareable, creative small plates made with British ingredients and featuring the East End’s iconic Jellied Eels.

The venue takes residence inside the flagship Hilton London Metropole hotel on the Edgware Road and hosts an array of DJs from Thursday – Saturday.

Featuring a dramatic central bar, sleek copper menus and warm lighting, the décor is bought to life with lively commissioned artwork inspired by Bow, Columbia Road Market and East London in general - created by local resident, Olha Pryymaak.

Bow Bar’s name references the Bow bells of London – to be a true Londoner, one must have been born within the sound of these East London church bells. This spirit of authenticity and East London’s daring soul and strong character can be tasted in each sip of the bar’s innovative cocktails, expertly crafted by the team’s imaginative mixologists, who take centre stage.

Bow Bar is sustainability-focused. Each uniform is made from fully recyclable materials. Herbs and garnishes are grown in an inside garden on the bar, compostable straws made of agave adorn the drinks and careful management of water filtration is considered.

Luxury Hospitality Magazine

Website: https://www.instagram.com/ bowbarldn

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