Luxury Hospitality Magazine - June 2022

MAGAZINE

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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 Executive – Sophie Evans sophie@lhmagazine.co.uk Accounts – Richard Lapthorn accounts@lhmagazine.co.uk Circulation Manager – Leo Phillips subs@luxuryhospitality.co.uk Publishing Director – Paul Attwood paul@lhmagazine.co.uk Lapthorn Media Ltd 5-7 Ozengell Place Eurokent Business Park Ramsgate, Kent CT12 6PB 01843 808104

CONTENTS Latest News 04-05

Events and Awards News 26-27

Company News 06-07, 42-43

Leaflike 29

Lighting Feature 08 Hotel Amenities Feature 10

Project: The Ritz-Carlton Grand Cayman: Champalimaud Design Honours the Nature and Culture of the Island Through Their Design Renovations 30-31

Wallgate Ltd 11, 13

Technology Feature 32

Interview: Luxury Hospitality Magazine speaks with Yam Lok Hin Executive Pastry Chef at the Four Seasons Hotel London at Park Lane 12

Peloton 33

StableTable 09

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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Openings 14-15, 34-35, 36 Enomatic UK Ltd 16-17

Swiftclean 37 Interview: New Vegan Menu launches in Gili Lankanfushi Maldives, we speak with Chef Harinath all about the menu and what it’s like working in a luxury destination! 38-39, 40

Project: Red Deer design a new hotel brand with a uniquely Mancunian soul, incorporating values of experimentation, realness and constant improvement 18-19, 20

Green Key England 41

Contract Flooring Association 21

Indigo Awnings 51

People On The Move 22-23, 48-49

Food and Drink Feature 52-53, 54

h2k botanicals 24-25

Preview: Clerkenwell Design Week 56-57

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Editor’s Review: Centara Dubai 44-45, 46 Outdoor Spaces Feature 50

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LATEST NEWS

UPDATED PLANS FOR LUXURY The Angus RESORT GIVEN GO-AHEAD Mike Forbes

New designs approved for £100m golf resort, hotel and spa which will create hundreds of jobs for Angus and Dundee.

Construction on a £100m worldclass golf resort, hotel and spa in the Angus countryside will get underway this summer after councillors approved an updated masterplan for the once-in-ageneration luxury destination.

With ambitions to become an iconic resort unlike anything seen in Scotland for decades, the development – on the Shank of Omachie near Broughty Ferry – will boast Dundee and Angus’s first five-star hotel.

The Angus represents one of the biggest hospitality investments in Scotland in recent years and could contribute more than £40m to the local economy per year once it is operational in around two years’ time.

The full development is expected to generate more than 300 full and part-time jobs, with a further 130 full-time equivalent posts and 285 additional employment positions during the construction and development phase.

The approved new plans will see the hillside hotel offering 175 guest rooms, a rooftop sky bar and 1,900 sqm spa and leisure facilities overlooking the Tay Estuary and St Andrews, with

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traditional Scottish architecture and renowned hospitality.

A hotel partner is expected to be announced in the coming months.

The Angus had already secured planning permission in principle, with a section 42 order granted by the local authority in 2017 to allow a newly appointed project team to make alterations to the original designs.

The redesign creates a sense of space, tranquillity and relaxation with an outlook that maximises the stunning views, including a spectacular water feature in the entrance hall.

The Forbes family is working with an experienced project team of handpicked partners including 3D Reid architects, Ryden, Morrison Construction, Balgair, Manson Architects, Team Niblick (golf course design) and CPC (project management) to oversee the development.

Award winning Leveraged & Equity Global Capital (L&EGC) has been appointed as financing partner for The Angus development.

L&EGC and its UK division Credit Risk Mitigation have secured Invictus Risk Solutions LLP and its broking partner to create a portfolio of insurances through Lloyds of London and the London Corporate market that will underpin investment in The Angus during construction and beyond.

It is hoped The Angus will be ready to open to the public in 2024.

BUSINESS PICKING UP FOR BRISTOL HOTELS The recent removal of lockdown restrictions has resulted in a welcome boost to business for many Bristol hotels.

For months hoteliers have been hoping to see confidence increase enough to encourage companies to start booking conferences and large events, a vital source of income for hospitality businesses.

The Bristol Hoteliers Association (BHA) says bookings are now picking up for large corporate events, leading to cautious optimism that its members may finally be able to put the pandemic behind them and look to a brighter future.

BHA Chair Raphael Herzog said: “Bookings are picking up in regards to large corporate events, which is very encouraging.

“We are hoping that many more companies will now want to play catch up, as they have not been able to host events or gatherings for the past two years. While many companies have changed the way they work as a result of the pandemic, with some still working from home and others adopting hybrid working practices, there is no substitute for getting together with your colleagues face-toface.

“And there is no better place to do it than one of the BHA hotels, which have all made significant investments in creating Covid-safe environments. We are hoping that many companies will be looking to push the boat out this Christmas, too, and after the deep disappointment of missing out in Christmas 2021, we are optimistic that business will be very strong this Christmas.

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“The past two years have been extremely difficult because of the impact of the pandemic, which has hit the hospitality industry particularly hard.

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“The increase in corporate event bookings has been the vote of confidence we have been waiting for, and once people see that conferences and other large gatherings can happen safely, more businesses will follow suit.”

LATEST NEWS

Rick Stein LAUNCHES CHEF APPRENTICESHIP SCHEME TO KICKSTART THE CAREERS OF TOMORROW’S CHEFS Rick Stein is welcoming budding chefs to learn from experienced professionals and become part of the family with Rick Stein’s Chef Apprenticeship. Anyone over the age of 16 can enrol and start the work-based scheme before September 2022, and candidates do not need previous experience – just a thirst for gastronomy.

Based in one of Rick Stein’s Cornwall kitchens, apprentices will learn on the job from the group’s senior chefs. They will benefit from weekly sessions with expert chef tutors from Truro & Penwith College, developing the foundations to become successful chefs – including integral skills such as filleting fish; the art of classic sauces and professional vegetable preparation. In addition, Rick’s most famous recipes inspired by his travels around the world will be mastered in the scheme, to ensure that high quality and consistency

is achieved in each dish, with food knowledge deeper developed by participating in tastings with the head chefs.

Apprentices will have the opportunity to gain paid work experience - earning at least £9.30 per hour (under 18s) and £9.60 (over 18s).

Apprentices will learn how to work effectively as a team with kitchen and front of house staff and deliver outstanding customer service - at Rick Stein’s Cornish restaurants: from flagship 1975 fine-dining venue The Seafood Restaurant, the cosy The Cornish Arms pub and the much-loved Rick Stein Café.

hotel stays and cookery courses; flexible shifts; tax free tips and 28 days paid holiday.

After successfully completing the apprenticeship, students will be offered a permanent contract as a Rick Stein chef in one of the group’s kitchens and the scheme will continue to invest in their development, offering future promotional opportunities.

Successful apprentices will

receive a Level 2 in Professional Cookery qualification. Offering flexibility for its employees, Rick Stein Restaurants operate flexible working, with full-time employees able to request to work a four-day week.

For more information - or to apply - visit https://www. rickstein.com/careers/chefapprenticeship/

Apprentices will work 40 hours per week with eight of those at Truro & Penwith College from September 2022 and will receive the same benefits as Rick Stein employees – including 50% off in all restaurants, 20% in shops and online and discounted

Luxury Hospitality Magazine

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COMPANY NEWS

LUXURY GLOUCESTERSHIRE HOTEL ONE STEP CLOSER TO SUPPORTING NEW WAVE OF YOUNG PEOPLE FROM THE COMMUNITY FOLLOWING GOVERNMENT BACKING A luxury hotel in Gloucestershire has received financial backing from the Government, as it seeks to support the local community and Stroud Valley as a great place to work, live and visit – and help to rebalance the outward migration of young people from the area.

based in the Gloucestershire LEP Region, which includes Tewkesbury, Cheltenham, Gloucester, Forest of Dean, Stroud, and the wider Cotswolds.

HOTEL GROUP DONATES £5,000 FOR TREE PLANTING INITIATIVE

Grants of £10,000 to £40,000 are available to help address the challenges that Gloucestershire businesses face when growing and scaling up their operations, with the grants covering 35% of business costs.

A North West hotel group has made a £5,000 donation towards an environmental and conservation project in North Lancashire.

Stonehouse Court was one of 40 applicants to be awarded funds from the Scale Up 4 Growth programme, with an investment of £24,000 made available.

English Lakes Hotels Resorts & Venues is providing The Lune Rivers Trust with a £5,000 grant to support the creation of woodland along a section of Ellergill Beck in Bentham, just North of the Forest of Bowland Area of Outstanding Natural Beauty.

Established by the European Union, ERDF helps to support Gloucestershire innovation, businesses and local community regenerations through a locally funded programme known as ‘Scale Up 4 Growth’.

The funding has enabled the 36-bedroom, 17th century Manor House hotel to commence the next stage of its development plans for its 10-bedroom eco extension alongside enhancement of catering infrastructure and post-Covid outside dining space.

The funding from the English Lakes Hotels Trust Sustainability Fund will be used to plant 400 trees across an area of 0.33 hectares, together with associated stock fencing.

The programme is open to businesses in any sector with ambitious growth plans. Applicants may be small or medium-sized enterprises and

For more information on Stonehouse Court, please visit https://www.stonehousecourt.co.uk/, or call 01453 794950

Stonehouse Court, a hotel nestled in the heart of Gloucestershire, near Stroud – named the best place to live in the UK by The Times in 2021 – has received a grant from the European Regional Development Fund (ERDF), an Investment Funds Growth programme targeted to create jobs and support local growth in the community.

The hotel group, which runs the Lancaster House Hotel, has granted the funding as part of a larger overall Lune Rivers Trust project, the Ellergill Beck Woodland Creation, with a plan to plant 1,800 trees in all.

“Conservation and environmental improvement projects like this are precisely what our sustainability fund is all about,” says Andy Lemm from English Lakes Hotels Resorts & Venues.

“We hope the Ellergill Beck Woodland Creation project will have long-term benefits on the environment, with the trees being planted in locations where they will make optimum impact on river catchment management and the protection of aquatic environments.”

Luxury Hospitality Magazine

The National Forest Inventory states that less than six per cent of Lancashire has tree cover. The Ellergill Beck Woodland Creation project is part of a larger 10-year campaign by Lune Rivers Trust, Ribble Rivers Trust and Wyre Rivers Trust which aims to double the area of woodland across the county.

For further information about English Lakes Hotels Resorts & Venues, visit englishlakes.co.uk or to find out more about Lune Rivers Trust, visit https://luneriverstrust.org.uk

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COMPANY NEWS

CITIZENM REVEALS ITS FIRST EVER PROPERTY IN DUBLIN, ALONGSIDE THE LAUNCH OF THE BRAND’S SEARCH FOR A LOCAL ‘CULTURE SCOUT’ The brand continues its expansion plans across Europe with its debut property in Ireland, opening in 2023. citizenM has finalised the acquisition of a property in central Dublin where they will build the citizenM Dublin St Patrick’s hotel, opening in 2023. Both the construction and operation of the new property will mark a multi-faceted investment in the local Dublin community.

The hotel will offer locals and guests alike spaces to work, relax and socialise through facilities like its bar and restaurant, as well as events and programming that showcase homegrown talent.

True to its heritage, citizenM will also focus on the promotion of local art and culture in Dublin. Every citizenM hotel opening includes a collaboration with a local artist; to date the brand has commissioned over 120 pieces of art (exterior, interior & in-room) and incorporated over 275 exhibited artworks globally. This property will be no exception and will feature an art installation on the main facade, which will be announced in due course.

Alongside championing local artists, citizenM strives to become part of the fabric of the city and believes that this can’t be achieved without the unique insights of locals who love the cities they live in.

This understanding has led to the introduction of a new ‘Culture Scout’ programme, which will help shape the stories around the new hotels and share them with the world.

April 1 marked the launch of citizenM’s search for a Culture Scout in Dublin after successfully rolling out the initiative in Austin and Rome earlier this year. citizenM is looking for people who love to go off the beaten path to find local gems; a resident of Dublin who knows the best bars, cafes and restaurants; with great insider knowledge of the art and cultural scene; a storyteller and natural networker who loves to travel and connects with citizenM’s ethos and values.

Applications are open through a dedicated page and will run between Friday 1st April and Sunday 15th May. The chosen Culture Scout will receive €3,000 and free citizenM accommodation around the world.

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.

Luxury Hospitality Magazine

To discover more, please contact hoteldivision@moltonbrown.com

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LIGHTING FEATURE

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GRADUATE CAMBRIDGE HOTEL: A STAY STEEPED IN HISTORY + HERITAGE

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Luxury Hospitality Magazine

Lighting is designed hand in hand with the architecture and interiors. This starts at the entrance where a huge bespoke chandelier in the form of a DNA double helix sits above the front desk, in homage to Cambridge alumna Rosalind Franklin. The wall is adorned with lovingly restored, 100-year-old punting boats, carefully highlighted to create the atmosphere of a college.

This look is accentuated by thoughtful nods to college architecture and crests; coupled with the lighting the overall effect is to make Graduate Cambridge feel like an extension of the university.

In the bar, the central island encourages new friendships, with a low central back bar and a clear view.

Lighting is discrete and low level, with the warmth of the lighting carefully chosen to enhance the relaxed feel.

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From the moment you walk through the doors, you’ll be immersed in the local culture and charm that’s unique to Cambridge.

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Inspired by a city steeped in centuries of rich traditions, storied histories and academic life, we created Graduate Cambridge, a handcrafted hotel worthy of its namesake. From the moment you walk through the doors, you’ll be immersed in the local culture and charm that’s unique to Cambridge.

Dark shadows are deliberately left, evoking the historic nature of the space - no bright washes of light here!

The restaurant’s ceiling height is low and with beamed ceilings. Antique styled decorative pendants hang low over every table but these are cleverly supplemented by hidden spotlights to give pools of light and ensure that features are accented, creating a well lit space.

Overall the Graduate Cambridge is a triumph for the team and another successful project from Elektra Lighting.

HOTEL AMENITIES

WALDORF ASTORIA EDINBURGH – THE CALEDONIAN ANNOUNCES NEW SPA CONCEPT FOR SUMMER This May, five-star Waldorf Astoria Edinburgh – The Caledonian have reimagined their selection of wellness treatments as a Waldorf Astoria Spa in partnership with 111SKIN and Ground Wellbeing. Waldorf Astoria Spa at the iconic hotel offers both residents and day guests the ultimate city spa experience in a haven of peace and tranquillity.

The Spa has undergone a wellness overhaul under the stewardship of Spa Manager, Claire Doering, who has evolved the spa’s menu where sincere wellbeing and therapeutic massage rituals offer more than relaxation.

Guests can indulge in a range of beauty and wellness treatments in partnership with 111SKIN and Ground Wellbeing, each designed to offer a rejuvenating experience.

Of the launch, General Manager of the Waldorf Astoria Edinburgh - The Caledonian, Dale MacPhee comments: “It is an absolute pleasure to welcome our two new wellness partners, 111Skin and Ground Wellbeing, to our Waldorf Astoria family. After a challenging period for our guests near and far, it is of the utmost importance to our team to focus on the wellbeing of our guests and to offer them

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a warm home in Scotland

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sustainable “ True wellness now has

a haven of relaxation and pampering with a selection of tailor-designed experiences offered exclusively within Scotland at Waldorf Astoria Edinburgh – The Caledonian.”

Developed by globally renowned Plastic Surgeon Dr. Yannis Alexandrides M.D., F.A.C.S. and CEO Eva Alexandridis, 111SKIN is the culmination of more than 30 years+ of surgical knowledge, innovative ingredients, and medically inspired delivery methods. The brand is beloved by A-list celebrities, leading makeup artists and skincare experts and will be implemented in the hotel to bring an inclinic experience to Edinburgh. The advanced medical formulations in the products drive precision results, which can be seen both immediately and in the long-term.

On 111SKIN’s arrival at the Waldorf Astoria Edinburgh, Founder of 111SKIN Dr Yannis Alexandrides M.D., F.A.C.S comments, “We are thrilled to offer our 111SKIN SPA/CLINIC treatments at the Waldorf Astoria Edinburgh Spa; bringing Harley St. expertise, and medically inspired innovation, to the iconic setting of Edinburgh for a wellness experience like no other. Our extensive menu includes a variety of facials and body treatments that focus on providing the aesthetic conclusion, harmonising 111SKIN products, technology and therapeutic techniques.”

111SKIN’s iconic facial and body treatments will be available on the new spa menu for guests.

For those seeking intense relaxation, Ground Wellbeing at Waldorf Astoria Spa Edinburgh, created by wellness trailblazer Peigin Crowley, offers a range of tailored massage rituals designed to stimulate and rejuvenate the body using gentle breathwork and rhythmic pressures. Ground Wellbeing crafts natural plant-based ingredients to create products that inspire intuitive self-care. All of the products are handmade in small batches in Cork, using vegan ingredients and are blended with sincere intention to soothe the soul.

Guests can choose from six different Grounding Rituals, from Cleansing and Restorative, to Comforting and Balancing, where the use of Gua Sha stones and reflexology are used for deep relaxation.

Ground Rituals include gentle breathwork, lymphatic drainage, acupressure, hands-on rhythmical pressures and techniques, and the compelling powers of aromatherapy oils. Ground’s treatments are designed with purpose to encourage sleep, help manage burnout, assist with menopausal symptoms, and relieve anxiety in the gut.

As Ground Wellbeing’s first Scottish partnership, Founder Peigin Crowley comments: “True sustainable wellness now has a warm home in Scotland.”

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.

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INTERVIEW

If you don’t come to Four Seasons Hotel London at Park Lane you will certainly regret it!

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Yam Lok Hin, firstly thank you for speaking with us, talk us through your journey into this industry, have you always wanted to be a Pastry Chef?

Yes, I have always wanted to be a pastry chef, the alternative was to become a football player, but pastry has always been my first and biggest love.

You have worked in some of the world’s best pastry kitchens, in Michelin-starred restaurants and luxury five-star hotels, what has been your most memorable experience/s?

I’ve loved working in varied settings with different teams and there have been lots of people who have inspired me along the way.

Previously working in a large kitchen with 31 chefs in my pastry team and covering several restaurants was a great experience for me. It pushed me every day and my creativity developed also.

Do you like being creative and what do you like creating the most?

I love to be creative in every way – in terms of taste, presentation as well as flavour combinations. Creativity is very important in the kitchen.

What does your current role at Four Seasons Hotel London at Park Lane entail and what are the current sweet treat offerings?

YAM LOK HIN LUXURY HOSPITALITY MAGAZINE SPEAKS WITH YAM LOK HIN EXECUTIVE PASTRY CHEF AT THE FOUR SEASONS HOTEL LONDON AT PARK LANE

My current role is Executive Pastry Chef. I take full responsibility for the management and leadership of the pastry and bakery kitchen. At the moment, I am also focused on the Afternoon Tea offering and my new signature dessert which will be launching soon.

Talk us through the technique used to make desserts, and what is your favourite ingredient to work with?

I enjoy creating seasonal and concept-based desserts and pastries and especially love working with chocolate, in particular dark chocolate.

Chocolate is incredibly versatile It can be used to make so many different desserts – cakes, cookies, mousse, ice cream, tarts, and ganache. I also like to incorporate sculpture into my desserts which chocolate is great for.

What is your signature dish and why is it important to you?

In previous roles, a dessert of mine that people loved was the Chocolate Kung-Fu. It’s an important creation for me because it is inspired by my grandfather, and Kung-Fu Tea is originally from Chaozhou, my hometown. I look forward to showcasing some new speciality desserts and signature dishes at Four Seasons Hotel London at Park Lane. Stay tuned for what’s to come!

How important is it to continue to educate and use Fairtrade produce?

I believe it’s hugely important to know where your ingredients come from. Sourcing Fairtrade products and farmers is essential, and we must continue to educate those inside and outside of the industry.

In a few words, tell us why people should come to visit The Four Seasons Hotel London and what sweet treats await?

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Chocolate is incredibly versatile It can be used to make so many different desserts – cakes, cookies, mousse, ice cream, tarts, and ganache.

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Luxury Hospitality Magazine

If you don’t come to Four Seasons Hotel London at Park Lane you will certainly regret it! Our new Afternoon Tea is not to be missed, and there will be lots more sweet treats launching soon; everything from Afternoon Tea pastries to intricate showstopping creations – my aim is to delight and surprise!

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

OPENINGS

Audrey’s - A NEW ALL-DAY DINING EXPERIENCE FROM ICONIC BOROUGH’S BANKSIDE - COMING THIS SPRING! From the team behind Flat Iron Square, Tap & Bottle and Goods Way, tvg hospitality group is launching a new South London allday cafe bar, Audrey’s, this Spring.

Steeped in local history, Audrey’s will be using the best ingredients favouring British, organic and sustainably sourced produce.

Situated on a vibrant pedestrian square in London’s historic and cultural Bankside, a stone’s throw from Borough Market, Audrey’s will be home to a bright and bustling space. Offering informal drinking and dining throughout the day and into the evenings. Nestled beneath two mature London Plane trees, with plenty of outdoor seating, it will provide one of the best al fresco experiences this year.

The open kitchen inspired by modern bistros will offer an all-day and takeaway menu, alongside a simple and concise cocktail menu, as well as a range of modern wines from independent, biodynamic and organic producers.

Address: Audrey’s, 1 Flat Iron Square, Union Street, London SE1 0AB

Hotel Brooklyn, LEICESTER SET TO OPEN JUNE 2022

Beds have been upholstered in Burgundy leather, desk chairs are upholstered in soft fabrics and all rooms exhibit a feature wall inspired by the Graphic artist M.C. Escher: a mix of mathematical order and texture.

Following the multi-award-winning success of Hotel Brooklyn, Manchester which launched in 2020, the super-friendly Brooklyn brand is expanding to Leicester - set to open its second property this June 2022. Adjacent to the Welford Road Stadium, home of the famous Leicester Tigers rugby team, the 191-room hotel will again be inspired by the New York Borough, with an industrial aesthetic, impressive atrium and exposed brickwork.

The Lair will be the hub of the hotel with an open plan bar, restaurant and vibrant living / working space that will provide a flexible, social environment. Whilst the bar will be at the centre of the open plan space, it will be the stepped seating area - The Grandstand - that provides the signature Brookyn uniqueness: an area for social movies and acoustic nights, for small gatherings and even laptop working. Surrounding this, big comfy sofas and rich patterned armchairs will offer guests opportunities to lie back, read, enjoy a record from the in-house collection or similar catch-up with friends day or night.

Like its sister property in Manchester, the hotel interior and its accessible rooms have been overseen by SquidInc, with specific features also designed by Motionspot, the UK’s leading accessible design company.

Public spaces - including a working space, a Grandstand for watching films or live sport, a restaurant and bar - will all be significantly more expansive than the Manchester hotel.

There will be a number of skyline suites, rooms with hot-tub terraces and executive suites with free-standing baths, dog-friendly rooms and quirky, modern lead-in rooms as well as spaces for sophisticated and fun corporate hospitality.

Bedrooms & Suites

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Like Hotel Brooklyn Manchester, the aesthetic of the 191 bedrooms have been inspired by Brooklyn’s loft spaces, peppered with immaculate features that favour quality and high-spec finishes, offering an atmosphere of irresistible familiarity.

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The Lair

Linked with the central bar the restaurant provides a comfortable, unassuming space for up to 120 guests, with a theatre style Kitchen & Servery creating an unpretentious, interactive guest experience between the kitchen and diners.

The Atrium Guests arriving in the reception space at Hotel Brooklyn, Leicester, will enter a dynamic atrium space, an indoor street with all the familiarity of a Brooklyn neighbourhood. Flooded with light from vast glass frontage, this lively multi-functioning area will feature red brick, ‘Ghost’ signage and exposed steel gantries providing the perfect urban backdrop for the ‘Pop Up Runyons’ Bar.

OPENINGS

Coppa Club COMES TO THE SURREY HILLS: INTRODUCING The Georgian, Coppa Club Stirring up the Surrey hospitality scene with a stunning venue that celebrates style in its most authentic form, is The Georgian, Coppa Club. Opening on Tuesday 26th April 2022, the property cleverly reflects the building’s history and architectural element, whilst setting news trends in the leafy streets of Haslemere, near the idyllic Surrey Hills.

With just 13 bedrooms, a garden terrace with a large fire pit for cool summer nights, four iconic igloos and a series of events designed specifically for locals to enjoy throughout the seasons, this boutique property is laden with charm. Anything Coppa Club led, never disappoints: from their menus focused on European, British and Mediterranean dishes, to the bar serving vintage negronis, Coppa Club puts F&B at the heart of everything they offer, providing warming and healthy dishes – with an innovative twist.

Opening this Spring, The Georgian is an escape for the community of Haslemere, where visitors and locals alike can enjoy these exceptional new facilities to work, eat, drink, meet, relax and stay. Those who choose to stay at the new clubhouse will find all they could ever need at their fingertips, in a location that skilfully balances Coppa Club’s escape-from-home ethos with practicality and style.

Providing guests with a welcoming, relaxed vibe matched with great experiences, The Georgian offers the very best food and drink options that Coppa Club is known and loved for. Complete with a café, bar, restaurant, lounge, terrace and private dining space, available from morning to night. Pop in with your laptop for your morning coffee or a casual business meeting, sit for cocktails at the bar or in a cosy booth for an indulgent dinner – there’s something for everyone at any time of day.

INTRODUCING Le Grand Mazarin, THE NEW ECLECTIC, FLAMBOYANT 5 STAR HOTEL IN PARIS Maisons Pariente is delighted to announce the opening of Le Grand Mazarin in Paris, the fourth hotel to be added to the collection of 5 star boutique hotels in France. The hotel will be discovered in Le Marais, a neighbourhood beloved by Parisians and travellers from around the world. This new, unique address allows the collection to expand by offering a luxurious and serene setting in the heart of the hustle and bustle. Le Grand Mazarin is an unexpected and endearing place that reflects the values of Maisons Pariente, through an original hotel story with an exceptional location.

Everything has been brought together to make Le Grand Mazarin the essential destination for a unique Parisian experience, at any time of day: a delightful restaurant, a surprising bar where each evening is a new experience, an extraordinary swimming pool, and excellent service that is always attentive yet discreet.

With Le Grand Mazarin, the spirit of Maisons Pariente is embodied in a modern vision of Parisian luxury.

Luxury Hospitality Magazine

Just a stone’s throw from the Hôtel de Ville, near the Seine, at the corner of rue de la Verrerie and rue des Archives, Le Grand Mazarin invites guests to experience Paris intensely as it expresses how Le Marais reveals the cultural history of the capital. In this mythical old Paris, once aristocratic, in love with arts and literature, strolling through the streets is an infinite promise of charming surprises and unusual discoveries. Both visionary and cosmopolitan, Le Marais has crossed the centuries to become

the epicentre of new trends. A lively and avantgarde district, sparkling with creativity, vibrant by day and by night. Le Marais represents the art of living joyfully hedonistic and culturally progressive. Inspired and elegant, the décor is imagined by internationally renowned Swedish interior designer Martin Brudnizki. Le Grand Mazarin revisits French classicism with a breath of refined modernity. In the 61 rooms, including 11 suites, the design plays with discrepancies in a virtuous way to create a grandiose universe that that is both whimsical and deliciously warm.

Opening October 2022.

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

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

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

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

ELITE

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

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

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

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

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

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

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

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

requirements.

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PROJECT

Red Deer DESIGN A NEW HOTEL BRAND WITH A UNIQUELY MANCUNIAN SOUL, INCORPORATING VALUES OF EXPERIMENTATION, REALNESS AND CONSTANT IMPROVEMENT International architecture and interiors practice Red Deer have designed The Alan Hotel in Manchester focused on experimentation, realness, and constant improvement while rejecting the pretentious and cradling the imaginative.

The Alan was borne from a vision of wanting to do things differently.

Something experimental, fresh and with an emphasis on partnerships between artists, chefs, designers, and forward-thinkers. Situated opposite the Manchester Art Gallery, in the heart of the city, next

to the vibrancy of Chinatown and the bustle of the central shopping district, The Alan is a unique six-storey building with a pop-up mixeduse space, ground floor restaurant/cafe/bar, and 137 bedrooms.

“The Alan started life with an open forum between all the key stakeholders of the project including branding, interiors and the client,” says Red Deer lead designer Ciarán O’Brien. “We were interested in finding value where it was lost, being playful with form and providing an offering that was unexpected and new in the Manchester scene.”

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By exposing the building’s modest beginnings – the historic brickwork, the pitted stonework and honest craftsmen marks – they have been able to pay homage to the building’s rich heritage and bring the interior back to life. The original plasterboard and lowered ceilings, which had made the whole building disproportional, were removed, revealing the true tall dimensions of the rooms and unlocking the potential for stunning sculptural additions in both communal areas and guestrooms.

Red Deer worked with makers and craftsmen Robin Grasby, Mika Kaski and Int Marble to transform the former cotton warehouse.

“The guest suite vanity units are a feat of engineering in their marriage of the impossible joints of a shower and bedroom,” says O’Brien. “They fulfil so many functions, from wardrobe to sink, mirror to partition, all whilst being a sculptural art piece in their own right, helping to anchor the room against its vast size.”

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PROJECT

The ‘living’ functions of the guest rooms were accentuated through the use of a long terrazzo shelf, made by Robin Grasby, and light fittings crafted around waste materials with a kinetic playfulness, made by Mika Kaski. “We worked with Mika Kaski on light fittings for the Ground Floor public areas and the swivel and alabaster lights for the bedrooms,” says O’Brien. “They are lively, balanced lights that respond to touch and the transfer of energy of the room’s inhabitants.”

Continued >>>

Project: The Alan Hotel Client: thealanhotel.com Architect: reddeer.co.uk Size: 137 bedrooms Budget: Undisclosed Location: 18 Princess Street, Manchester, M1 4LG, UK Year: 2022 Photography: Adam Firman

PROJECT As with all Red Deer projects, a sensitive approach was taken to reuse as much of the original materials as possible, repairing and refreshing existing parts of the building and engaging in disrupted waste streams. The ground floor terrazzo collage of fragmented and discarded marble pieces, crafted in collaboration with Int. Marble, is a perfect example of this circular design approach.

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Red Deer are renowned for creating spaces and objects with feeling. Their concept for The Alan was driven by purpose rather than style, to ensure the space connected and resonated with people on an emotive level and, in turn, created a lasting feeling. As a practice they feel a connection to travel and nature is fundamental to a fresh and authentic perspective for all of their projects. Red Deer understand that projects of the nature and scale of hotels require an international framework, agility and a global team effort. This is evident in their design of The Alan.

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Red Deer want to challenge conventions.

The hotel industry is saturated with ‘brand guidelines’ – many of which are over the top or antiquated. True luxury to our generation is space and quiet and considered pieces that inspire or make someone smile.

We believe the hotel brand book needs to be rewritten to incorporate courage to do things differently, in a world where we’ve all seen everything before.

- Ciarán O’Brien, Lead Designer

“

“I had always been acutely aware of how wasteful the construction industry is,” says O’Brien, “and decided to celebrate the inherent value still found in these marble pieces, despite typically being considered as offcuts or ‘defective’. When viewed individually they seem to be useless fragments, but make sense in the space when they flow together as one.

Subtly this refers to how we’re all made up of a collage of our personal stories – some good, some bad but all have a part in who we are.”

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PEOPLE ON THE MOVE

NEW HOSPITALITY HIRE TO DELIVER “DIVERSE EVENTS PROGRAMME” AT THE ISLAND QUARTER Vibrant new restaurant and leisure offering Canal Turn, has appointed industry expert - Ben Hicklin - to lead its exciting and diverse events programme, bolstering its growing team with two decades of experience.

Having grown up close to the new development, Ben joins the team in Nottingham as the head of events, where he’ll oversee the top-floor events space, Upstairs at Cleaver and Wake, and the outside plaza and bandstand, as well as the venue’s two restaurant offerings, Cleaver and Wake and Binks Yard.

Ben’s appointment marks the first hire since Canal Turn launched its extensive recruitment drive, offering more than 80 hospitality roles across all levels including general manager and two deputies. The site will open in summer this year as the first phase of the impressive £1.5 billion 36-acre development The Island Quarter – one of the largest regeneration sites in the UK. Ben will work alongside Bistro Pierre founder John Whitehead, the project’s food and beverage director, and Gary Rudkin, the newly appointed head of operations, who has previously worked on impressive projects across Dubai and the UK.

NORTH WEST HOTEL GROUP EXPANDS EXECUTIVE BOARD WITH NEW APPOINTMENTS Cumbria based hotel group English Lakes Hotels Resorts & Venues has announced a raft of new senior management appointments in an expansion of its executive board.

The changes reflect the group’s ambitions for growing the business and developing its offer across its four star venues in the Lake District and North Lancashire.

Ben Berry moves up from sales and purchasing director to take the reins as group managing director, whilst his father Simon transfers into a newly created role of executive chairman.

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Previously group managers, Teresa Lawrence, Matt Stanaway and Michael Kay

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all win promotions to the board as sales, hotel operations and leisure directors respectively.

The hotel group has been in the Berry family for over 60 years with Ben Berry representing the fifth generation at the helm. Its venues are Low Wood Bay Resort & Spa on Windermere, the Wild Boar Inn at Crook, the art-deco Midland Hotel in Morecambe and the Lancaster House Hotel in Lancaster.

Teresa, Matt and Michael join Simon, Tim and Ben Berry and finance director Matt Wilkinson as directors.

English Lakes Hotels Resorts & Venues is currently recruiting for staff across a range of hospitality industry disciplines.

HOTEL INDIGO LOS ANGELES DOWNTOWN APPOINTS MIKE POWERS GENERAL MANAGER Hotel Indigo Los Angeles Downtown, the sleek boutique hotel, proudly announces Mike Powers as general manager. In his role, Powers will oversee and lead all aspects of the hotel’s operations, including sales and marketing, food and beverage, revenue management and the rooms division.

“This is the start of a new chapter with IHG and Hotel Indigo Los Angeles Downtown, the brand’s flagship,” said Powers. “I look forward to ushering in a fresh approach that engages with our core audience and attracts new guests through uniquely local programming, offers, and expanded amenities.”

PEOPLE ON THE MOVE

THE LANCASTER LANDMARK HOTEL COMPANY APPOINTS NICOLA FORSHAW AS GROUP DIRECTOR OF HR AS IT INCREASES INVESTMENT IN TEAM WELLBEING

Hotel business unifies hr strategy across four properties as it plans to grow team size to 1,000 employees.

Nicola Forshaw has been appointed Group Director of Human Resources for The Lancaster Landmark Hotel Company, a global collection of luxury hotels, including The Landmark London, Royal Lancaster, K West Hotel & Spa and Basil Street Apartments.

Led by core values of Respect, Integrity and Continuous Improvement, The Lancaster Landmark Hotel Company’s HR strategy is an intrinsic part of the company vision and purpose. This new role will enable the business to create a unified approach to Human Resources across all its properties for the first time as it continues to invest in the wellbeing of its people and seeks to expand the size of its team from 700 to 1,000 employees in 2022.

Nicola Forshaw will report into Fergus Stewart, Deputy Managing Director of The Lancaster Landmark Hotel Company.

As Group Director of Human Resources, Nicola and her team of 14 will deliver on the business’ ongoing mission to reach an outstanding level of quality in people management, engagement and wellbeing, ensuring that each property has a flexible and agile working culture that supports team members and delivers excellence for their guests.

By unifying the HR strategy across all venues, the business will share best practice and create a common company culture.

FROM UAE TO NG – GLOBAL OPERATOR JOINS CANAL TURN TEAM Island Quarter – one of the largest regeneration sites in the UK. Gary will work alongside John Whitehead, the founder of Bistrot Pierre who recently took up the role of the project’s director of operations.

Gary joins the growing Canal Turn team as head of operations for food, beverage and events -overseeing Canal Turn’s restaurant Cleaver and Wake, its relaxed bar and grill Binks Yard, as well as events space Upstairs at Cleaver and Wake and outside plaza and bandstand.

He will also be working alongside Laurence Henry, the former Masterchef: The Professionals winner, at Cleaver and Wake, offering a modern, elevated dining experience serving the best meat, fish and vegetables from across the British Isles.

Canal Turn, which is currently recruiting for 80 hospitality roles across several levels including general manager and two deputies, will open in July this year and is the first phase of the impressive £1 billion 36-acre The

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Hospitality heavyweight Gary Rudkin is the latest recruit to be appointed at Canal Turn – the largescale, vibrant restaurant and leisure development in Nottingham.

Gary will also oversee Binks Yard offering craft beer, cocktails, grills and wood-fired food in a relaxed environment. The outside events space next to the canal will host arts, music, drama, stand up comedy and other community activities.

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THE TRAVELLING SCENT OF SUCCESS Whether you’re spending time in a boutique hotel, superior apartment or having a meal out with friends, you need to feel good and enjoy the experience.

Gone are the days of “making do” and accepting second best. Social media has given us a platform to view venues both inside and out, so hotels need to have a USP to make them unique.

Standards and level of service are key to a great establishment and in post-Covid times, expectations are high. Quite often people are queueing at reception desks, tired after a long journey, so what they need when they walk into any hotel foyer is a wonderful calming scent. A great smell creates a positive first impression, predefining the customer experience and creating memorable pictures. It can also boost a guest’s behaviour increasing their satisfaction levels during their stay.

If a good fragrance brand is chosen, the hotelier could have increased revenue, brought in by upselling opportunities, thus often providing more revenue. A win-win scenario.

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People are reminded of places by what they can smell – so having a scent hand-picked for your hotel can transport someone back to the experience they had staying with you. The nose, it turns out, is the fastest way to your heart and smell is the second most influential sense in humans after vision. With this in mind, choosing a fragrance that is in keeping with your hotel’s personality, décor and overall feel is very important. Toiletries that look, smell and feel beautiful add an extra bit of luxury to a hotel experience. Gone are the days of just providing a little soap and unbranded

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tube of body wash. The contemporary hotel traveller experience requires stylish rooms with sophisticated branded products.

The quality of housekeeping services in a hotel are an extremely important contributor to a guest’s experience, so a hotel must have products that reflect this high quality. The visual image is first, in that people need to have an initial “wow factor” making them want to use stylish toiletries.

This means designs and colours are key, along with sophisticated display shelves or toiletry wall brackets and platforms. Get this right and the customers are already in a good head-space before they’ve even picked up the product. The next step is the physical feel of the product. Essentially the product packaging needs to be easy to use and the liquid inside must be kind on the skin with lasting scents that ensure you feel relaxed and calm. There is nothing worse than coming to a beautiful hotel after a long journey and using a body lotion that you can’t seem to wipe off your hands or worse, a shampoo that dries your hair for the week.

As such, it’s important to choose your toiletries’ fragrance based on the message you would like to send to your guests. H2k have over 30 fragrances to choose from, many combined for that added strength of perfume. From Black pepper and vanilla to the mischievous tones of eucalyptus and frankincense, there are room fragrances, creams, gels, candles and diffusers for every personality.

from corn-starch. Another option is to consider refillable toiletry bottles, opposed to throw-away tubes. Many of the tubes nowadays are partly made from plastic and partly biodegradable, so whilst they might say biodegradable, there are often loop holes when you read the fine print in those special documents provided by the supplier.

Refilling bottles from larger tubs is not only cost effective, but reduces waste and helps the environment. These bottles can be put in secure stylish wall brackets, so this is worth researching at the start of the buying process.

Some other things to consider are long lasting room diffusers and room sprays which compliment the toiletries. Many hoteliers, restauranteurs and conference venues now put beautiful room diffusers in bedrooms, washrooms and public areas, creating a great sense of well-being. The trick here is to choose warming scents such as Dark Amber and Sandalwood that work for your venue and stick with it. Designers and architects spend years training to ensure they turn hospitality venues into money-making platforms.

Toiletries that look, smell and feel beautiful add an extra bit of luxury to a hotel experience.

Gone are the days of just providing a little soap and unbranded tube of body wash. The contemporary hotel traveller experience requires stylish rooms with sophisticated branded products.

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“

The scent you choose works with the same concept, so seek advice from your toiletries supplier. A good brand works with high quality fragrance houses, thus should be able to advise you on the scent for your customers, ensuring a long lasting customer experience.

At the end of the day, the customer who repeatedly returns to your venue, may tell ten people about you, so if the “nose is the fastest way to their heart” then the traveller is your scent of success.

Written by Hazel Barry Contact: sales@h2kbotanicals.com www.h2kbotanicals.com

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Another “must” is putting across that you are an establishment who considers the environment, veganism, animal welfare and keeping conscious of the fact some guests may struggle with skin sensitivities is very beneficial. Achieving this through using toiletries like H2k, showcase these very things.

Some trending products that are eco-friendly are things like Bamboo toothbrushes and eco-stylish packaging or perhaps shower caps that are made

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EVENTS AND AWARDS NEWS

GHM CELEBRATES PEARL ANNIVERSARY WITH EXCLUSIVE GUEST EXPERIENCES THROUGHOUT 2022 Inimitable creator of stylish hotels and resorts, General Hotel Management Ltd (GHM), has officially commenced the celebration of its pearl anniversary this March.

Throughout 2022, guests staying at The Chedi Al Bait, Sharjah, UAE, The Chedi Muscat, Oman, The Chedi Andermatt, Switzerland and The Chedi Hotel & Residences Luštica Bay, Montenegro, will get to enjoy exclusive 30th anniversary stay experiences and rejuvenating activities specially curated for each hotel.

Since its establishment in 1992 by legendary hotelier, Adrian Zecha, GHM has always been a pioneer in the hospitality industry. The group’s iconic hotels, invariably in exotic locations, have always featured the most stunning architecture and design and set new standards of peerless guest experiences, making them leaders in each destination they serve.

To celebrate 30 Years of A Style to Remember, GHM’s memorable tagline, the group will herald a new era of ultra-luxury hospitality for even more unrivalled lifestyle experiences at the group’s newest portfolio of hotels.

“This is a transformational time for GHM as we celebrate our legacy and continue to elevate our delivery of unrivalled lifestyle experiences across the globe,” says Mr. Tommy Lai, GHM’s Chief Executive Officer. “We look forward to sharing more exciting upcoming experiences to commemorate how far we’ve come since our beginning in 1992.”

THE BARN AT MOOR HALL AWARDED ITS FIRST MICHELIN STAR Chef Patron Mark Birchall is delighted to announce that The Barn at Moor Hall, West Lancashire, has been awarded a coveted Michelin star in this year’s Guide for Great Britain and Ireland.

The menu at The Barn is overseen by Head Chef Nathan Cornwell who took the helm in 2019. Nathan works alongside Mark to ensure the menu at The Barn, which opened in 2017, celebrates ingredients picked from the kitchen garden or produced within the venue’s five-acre estate.

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The 65-seat restaurant, featuring original beams, rustic brickwork and an open kitchen, is situated on the first floor of a converted barn adjacent to the main house and two Michelin-starred Moor Hall Restaurant with Rooms. Running the restaurant day-to-day, Nathan has designed a varied menu of seasonal dishes including 60 day aged Jersey beef tartare, Jerusalem artichoke, nasturtium; Squab pigeon with confit leg parcel, quince purée and chutney

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sauce and Yorkshire rhubarb with woodruff mousse, rhubarb sorbet and meringue.

In keeping with Mark and Nathan’s commitment to sustainability and selfsufficiency, the ground floor also houses a small dairy, charcuterie, and meat-ageing room.

This year’s Michelin Guide has also bestowed Moor Hall Restaurant with Rooms, with a Green Star accolade, which recognises the practises that Mark and his team have put in place across the property to ensure the conservation of resources, where possible. Any ingredients that can’t be produced on-site or grown in the Moor Hall gardens are sourced from a network of trusted West Lancashire suppliers.

The kitchens also take great care not to waste any food and anything that can’t be repurposed is funnelled back into compost, either in the garden or on a national scale.

Additionally, it is one of the first venues in Lancashire to introduce charging points for electric vehicles.

EVENTS AND AWARDS NEWS

CLAUDE BOSI RESIDENCY LAUNCHES CHEF’S TABLE CONCEPT, THE CUBE, AT SIYAM WORLD MALDIVES Chef-patron of two Michelin-starred Claude Bosi at Bibendum kicks off rolling programme of world-class chef residencies at resort’s exclusive new beachfront dining venue.

Siyam World, Maldives has sprinkled a double helping of Michelin stardust over the official opening its new chef’s table restaurant, The Cube, with an inaugural residency by culinary legend, Claude Bosi – Chef-patron of Bibendum, located in London’s iconic Michelin House. An intimate live cooking concept, The Cube will invite the world’s most talented chefs to showcase their passion and skill to a maximum of just eight diners per service as

part of its ambitious programme of regular chef residencies.

A contemporary glass-fronted dining space located right on the beach, The Cube offers gourmet guests the theatre of a rare closeup culinary encounter, as each resident chef prepares a specially designed tasting menu right in front of them. For the inaugural chef’s table residency, Chef Bosi treated guests to a menu of canapes and small plates inspired by fresh local, seasonal produce: Tarama and ponzu croquette; deep sea local prawns, smoked curry and toasted prawn consommé; green jobfish Grenobloise style; new season morel, Morteau sausage and Palo Cortado dry sherry; local lobster Singaporean style; foie gras crème caramel with Last of the Black Truffles Season; Meyer lemon, coconut and kaffir lime; and Yorkshire rhubarb with black cardamom and green pistachio.

Each course was complemented by wine pairings selected from Siyam World’s extensive cellar by the resort’s accomplished in-house sommelier, Daniel Fernandes. Beginning with a Louis Roederer Champagne and a Chablis Premier Cru Fourchaume from Maison Louis Jadot, this transatlantic oenophilic journey

took guests from the vineyards of Bourgogne and Champagne to the USA’s Napa and Columbia Valleys and back, taking in a Stag’s Leap Chardonnay; a Chateau Ste. Michelle Merlot; a Nuits-Saint-Georges from Domaine Faiveley; and a Gewurtztraminer by René Muré, before concluding with Hungary’s rare ‘King of Wines’, a St. Stephan’s Crown Tokaji Aszú dessert wine.

SKAI TOVEL EN Velvety soft, highly comfortable, and absolutely trendy.

The vegan upholstery material ensures ultimate comfort and enriches the interiors of restaurants, hotels, and private areas.

skai Tovel EN with its trendy colour range also impresses with its technical properties: It is highly abrasionresistant, flameretardant, extremely durable and does not compromise on comfort.

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A fine microstructure combined with elegantly printed clouds gives the material a very authentic look in all 14 natural shades.

https://www.skai.com/en/interior/

27 LHM522035-Konrad Hornschuch AG- QP.indd 1

05/05/2022 16:24:39

RARE BEAUTY: CTD ARCHITECTURAL TILES’ WOOD-EFFECT COLLECTIONS Celebrating the beauty that wood has to offer, with all the practical benefits of porcelain, CTD Architectural Tiles’ latest wood-effect collections will bring an organic touch to interior schemes. Ideal for hospitality settings, where stunning design meets superior performance, the Ultramod, Aspenwood and Nordic ranges will provide specifiers and architects with exceptional surfaces that will add a statement finish to any manner of space.

Showcasing imitations of some of the rarest cuts of wood, the Ultramod collection boasts extreme splendour in a range of different formats. A choice of Rosewood, Zebrawood, Walnut, Bostamarinde and Ziricote colourways in the classic plank size of 200x1020mm provide an elegant surface option for both

walls and floors. For those seeking a bolder statement, the same wood types are also available in a Patchwork décor, creating an eyecatching and inspirational jigsaw-like design that will add a showstopping finish to interiors.

Exuding elegant luxury, the Aspenwood collection conveys the natural rawness of wood in a beautiful selection of modern colourways. Reminiscent of the characteristics of the Aspen mountains, the R10 glazed porcelain tiles mimic traditional wood grains, offering safe and practical surface solutions for public spaces with high footfall. The Nordic collection offers a similarly luxurious finish, with three stylish wood-effect options in Grey, Soft Grey and Cream. The Scandi-style tiles will transform spaces into luxury retreats with

ease, offering all the exquisite charm of natural wood with the practicality of porcelain.

Part of the Saint-Gobain family, CTD Architectural Tiles specialises in the supply of high quality ceramic tile finishes and tiling solutions across all sectors in the UK commercial specification market. With clients in a variety of sectors including the leisure, retail, hospitality industries, CTD Architectural Tiles is committed to bringing customers the latest innovations in product and in service. With unparalleled expertise and technical knowledge, the team works with industry leading, innovative manufacturers to offer a complete portfolio of ceramic and porcelain tile ranges to suit the architect, interior designer, developer and specification professional.

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CTD Architectural Tiles www.ctdarchitecturaltiles.co.uk 0800 021 4835

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Biophilic Design Sustainable Planting The Key to Your Perfect Guest Experience

Image credit: Uncommon

www.leaflike.co.uk

The Ritz-Carlton Grand Cayman: Champalimaud Design HONOURS THE NATURE AND CULTURE OF THE ISLAND THROUGH THEIR DESIGN RENOVATIONS

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Champalimaud Design wanted to create a strong sense of place and reflect the natural beauty of the island. Careful consideration was given to the lobby and reception area to ensure this was achieved as soon as guests entered the resort. Natural materials and colours are used throughout, from lush greens, beach inspired whites and beiges to deep blues evocative of Cayman’s night sky and the turquoise of the Caribbean Sea.

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The corridors are whimsical, with layers of local flora travelling through the halls, leading visitors through the public spaces and beyond.

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The Ritz-Carlton, Grand Cayman re-opened in December 2021 after an extensive renovation by awardwinning interior design studio Champalimaud Design. The New York based studio is committed to creating transformative spaces and unparalleled products, in the residential, hospitality and wellness spheres. Responsible for revamping the public spaces, guestrooms and suites of the resort, the studio has honoured the island’s rich history and natural beauty in their design renovations.

- Courtney Brannan, Principal at Champalimaud Design.

The silver thatch palm, which is the national tree and endemic to the Cayman Islands, has been interwoven throughout the resort.

This is a Caymanian symbol, due to its economic and social significance, the plant was used to make rope, a vital export that supported the economy and the weaving of the plant brought people together - today the palm serves as a representation of the ingenuity of the people.

PROJECT This symbol influenced the choice of the pendant lights in the lobby lounge and the biophilic carpets in the lobby, corridors and stairwells.

The palm also inspired the rich green colour palette used in the Silver Palm Bar, a cigar and cocktail bar that celebrates Caribbean elegance, which features soaring arched windows that provide unbeatable views of waterways and fairways with lush tropical blooms.

Cigars and rum, exports for which the island is widely known for, are showcased in the custom-built hardwood cabinets by local designer Martlet Design. The studio’s designs are harmonious with the island’s environment, culture, and its people.

Champalimaud Design created an immersive experience for guests by ensuring the public spaces were “rich with art by local art and artisans, as well as custom furnishings from surrounding talent on the island. The entire hotel is adorned in large-scale, impactful pieces that help transform the spaces entirely.

Selected specifically for each location in which they reside, the interiors are harmoniously reflected within each.” Courtney Brannan.

Champalimaud Design drew upon the island’s history of basket weaving and rope making throughout the space; a collection of baskets form the chandelier in the Silver Palm Bar, a suite boasts a four poster bed featuring a woven texture at the headboard and rope detailing is repeatedly incorporated in the lighting throughout.

In addition to the public spaces and guest accommodations, the resort’s meeting

spaces which are known to host Grand Cayman’s grandest galas and corporate groups from around the globe were refreshed. These palatial spaces were reimagined in luminous neutrals from cream to champagne with rich, warm accents on the soaring ceilings and rope detailing in the wall coverings. The pre-function area evokes a classic thatch pattern while the ballroom deconstructs those designs into a beautiful field of woven elements. Light fixtures transpose undersea life to the ceiling, with sculptural coral colonies of organic forms with each dome a unique shape, just like in nature. www.champalimauddesign.com @champalimauddesign

Luxury Hospitality Magazine

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TECHNOLOGY FEATURE

HOW HOTELS IN THE UNITED KINGDOM DIFFERENTIATE THEIR SERVICES TO ENHANCE THE GUEST EXPERIENCE There has always been much discussion about the next big technology in the hotel industry, focusing on enhancing the guest experience. Hotels have intensified in response to the travellers growing expectations globally, adopting new technologies and strategies in response to this demand.

a computer processing data and were free to enjoy more time face-to-face with guests who prefer to liaise in person rather than through technology. The Internet of Things (IoT) offers what experts predict will allow up to 46 billion objects to connect to the network by 2021 and is expected to jump to 125 billion in 2030.

To remain on top and possibly be ahead of the competition, hotels in London have already made significant changes by integrating new technologies to turn their guest experience into something out of this world. These changes make them generate long-term customer loyalty; knowing that COVID has already dropped the average hotel occupancy rate in London to 28.8% , it is essential to enhance your guest experience.

Today, hotels are tapping into these opportunities to offer the best experience to their guests. Some of these digital changes include: • Facial Recognition: It is no longer queuing at the desk to check in or make payment; as usual, some modern-day hotels are leveraging facial recognition technology to provide an exceptional experience to their guests. They were adopted as a ‘Smart Hospitality Service’ that leverages biometrics at multiple hotel checkpoints, enabling guests to check in and make payments quickly.

• Multilingual Voice Control and Touch Screen Interfaces: Hotels are now integrating 24-hour multilingual guest voice control and touch screen room assistants that help fulfil guest requests, answer common questions about the hotel and provide a seamless, nextgeneration hotel experience. At Eccleston Square Hotel in London, bathroom glass walls can be toggled between see-through and frosted with a simple touch of a button.

• Robots: It is no longer the old ways where humans do everything. Hotels have got to embrace AI and robots. Guests at Radisson Blu Edwardian, Berkshire in the UK, Edwardian Hotels London, use their virtual assistant called Edward throughout their whole stay, helping them with checkins, checkouts, and requesting anything such a guest might need.

Some of the innovative technologies adopted by hotels in London include sustainability approaches, digitised guest experiences, personalised guest experiences, and augmented reality.

Sustainability approaches used by London As guests with modern digital lifestyles travel with the expectation to discover and experience new things, hotels in London want to set the trend and have their guest’s needs met to provide them with a personalised and seamless experience. Most of these hotels are always aware that guests want to be heard, engaged, empowered, and delighted before, during, and even after their stay in the hotel. Guests prefer to stay in a hotel that closely resonates with their personalities and preferences, and hotels now must find ways to make themselves unique for guests.

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Besides complimentary Wi-Fi, full restaurant and bar services, and many more. Hotels like QBic Hotel in East London are fuelled by a green ideology, while rooftop solar panels

fuelling energy-efficient lighting. Further steps are taken to ensure a sustainable stay, as they encourage minimal water usage with aptly named (and environmentally friendly) Stop-the-Water-While-Using-Me toiletries, amongst other things. These provide more reasons for the guests to feel that the hotel understands them better.

Digitalised Guest Experiences: Today’s revolutionary connection and integration between different technologies and devices have been highly anticipated by most industries and offer great opportunities for hotels. Therefore, for a customer entering a smart room where he can immediately synchronise with each electronic device from his phone, London hotels’ ultimate innovation in providing a convenient and efficient guest experience. In 2018, Eccleston Square Hotel switched to a cloud-based PMS, allowing increased flexibility in technological updates, connectivity, and improvements to the guest experience. The staff spent less time behind

Personalised Guest Experiences One of the biggest challenges when travelling for business or leisure is having a comfortable ride all along. Guests prefer to stay in hotels that provide end-to-end services, including arranging transportation for them. This way, guests don’t have to spend their quality time stepping out of the hotel to find a taxi themselves, hence providing guests with the leisure to get into the taxi right outside the hotel, at their convenience. Venue Butler’s taxi booking device allows your reception staff to book taxis for their guests with one click of a button. The device seamlessly enhances your guest’s experience, enabling the concierge and reception to focus on more essential priority tasks. Some hotels also provide personalised tour options that are customised as per the guests liking.

A few other ways of personalising guests’ experience is by reminding them of a previous visit, providing a handwritten welcome note, suggesting activities based on their last visits and many more.

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OPENINGS

Market Halls Canary Wharf TO OPEN, FEATURING ALL-NEW FOOD TRADERS AND COMMUNITY-LED EVENTS, FOLLOWING THE REOPENING OF Market Halls Oxford St Market Halls has announced the launch of a brand-new food market in Canary Wharf.

Opening late March, the venue will become Market Halls’ third London site, and feature a line-up of exciting creative kitchens and bars and a programme of community-led events. This will tie in with the re-opening of Market Halls Oxford St, following extensive refurbishment and changes to the site.

Market Halls Canary Wharf Cargo opens at an exciting time, becoming the group’s third food market, joining the reopened Market Halls Oxford St and the popular Market Halls Victoria as vibrant drinking and dining destinations and cornerstones of community culture. Having refurbished and rebuilt the successful Market Halls in Oxford

Circus during forced closures as a result of the Covid-19 pandemic, the group’s markets will continue being city-leading destinations for food and drink lovers.

The line-up at Market Halls Canary Wharf Cargo will include firm favourites from the group’s existing sites, including Gopal’s Corner [Roti King], DF Tacos and Baoziinn while also bringing in new and exciting additions including Le Bab, Pasta Evangelists and Inamo Sukoshi. More to be announced closer to opening.

Market Halls Canary Wharf Cargo will become a leading destination for drinking and dining in East London, catering to the local community as well as workers in Canary Wharf’s financial district as they

Young’s REOPENS THE SPREAD EAGLE WITH PUB, BEDROOMS & OFFICE SPACE British pub group Young’s has opened The Spread Eagle in Wandsworth following a major refurbishment this March.

Set to be Young’s flagship pub, the Grade II listed pub has been totally renovated with 21 boutique bedrooms added and also marks the return of Young’s head office to its historical Wandsworth home, where the brewery was established in 1831.

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Previously based on the outskirts of the

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town, Young’s head office is moving back to the centre with a new office space, training and development kitchen directly behind the pub.

Headed up by experienced pub landlord Connal Donovan, The Spread Eagle is a reincarnation of an archetypal great British pub, showcasing traditional Victorian features including etched glass, reclaimed wooden floorboards, brass fittings, vintage leather furnishings and open fireplaces.

Created by Head Chef David Waller, menus focus on seasonal British produce with hearty, crowd-pleasing dishes including a catch-of-the-day and local premium prime cuts from Butcher’s Table and Godfrey’s, paired with a selection of local craft and draught beers.

Located on Wandsworth High Street, The Spread Eagle is now open and joins fellow Young’s pubs, the Brewers Inn, The King’s Arms and The Alma.

OPENINGS

return to offices, and boosted by the muchanticipated opening of the Elizabeth Line later this year. The site will be a vibrant and busy hangout from lunch until late in the evening, while Market Halls Victoria will continue to be the go-to destination for after work drinks and exciting events.

The relaunched Market Halls Oxford St location will open on Thursday 10th March, and will be followed by the opening of the brand-new Market Halls Canary Wharf towards the end of March. www.markethalls.co.uk

The Little Scarlet Door TO OPEN ON GREEK STREET ON 6TH JUNE House-party inspired late night bar and restaurant concept, The Little Door & Co, will open its fourth site, The Little Scarlet Door, on Soho’s Greek Street on 6th June.

Occupying a 2,200 sq ft space across two floors in the newly redeveloped, multi-use Ilona Rose House at 12-13 Greek Street, The Little Scarlet Door is the group’s first central London venture and joins The Little Yellow Door in Notting Hill, The Little Blue Door in Fulham and The Little Orange Door in Clapham.

As in the other locations, the bar is located in the kitchen of the fictional flat share,

Vinyl records, neon artwork, board games and bookshelves, complete with the flats shared collection, bring a unique lived-in quality to the space for which the group is known. The lower ground floor will also be available for exclusive hire for private house parties.

The menu – encased in the flats communal diary and photo albums – will feature sharing cocktails served out of the kitchen in vases and mixing bowls such as the Little Miss Sunshine (Hendricks gin, Reyka vodka, St Germain, apple, rosemary and sage) alongside signature serves all named after the flat’s favourite TV shows and movies such as the La La Land (42 Below vodka, raspberry, Martini Rose, Mozart White, vanilla) – or the House Punch (Bacardi spiced rum, Toki dark rum, Wray & Nephew rum, guava and fruit juices). Light bites and party nibbles will include charcuterie boards, mezze plates, artisan toasties, spiced skewers and Vietnamese meat balls.

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The Little Scarlet Door represents a step change for the group – whose existing neighbourhood locations take a lead from the quintessential maisonette London flat – and will feature open plan New York loftstyle interiors by Behind the Doors Design with exposed brickwork, raw plaster, concrete flooring, industrial finishes and fittings, floor-to-ceiling tiling, leather and velvet upholstery and a bold colourway of reds, pinks, greens and neons throughout.

Free of signage, only a standalone scarlet red door will mark the entrance to the bar on Greek Street.

while a range of areas include ‘the nook’, ‘the breakfast table’, ‘the laundry room’, a communal shower complete with rubber ducks and shower caps and the Warholinspired silver ‘vault’ offer a choice of spaces for drinking and dining.

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OPENINGS

Gaucho MAKES ITS DEBUT IN GLASGOW WITH NEW SITE, FOLLOWING NATION-WIDE EXPANSION Gaucho, the modern Argentinian dining destination, will open its new restaurant in Glasgow next month.

The site heralds a new era for the restaurant group, as DesignLSM continue with the curation of their evolved design DNA for this iconic brand.

Luxury Hospitality Magazine

The award-winning agency have produced a fresh concept that speaks to its locality as well as illustrating the evolution of the Gaucho brand; illustrating the restaurant group’s vibrancy, elegance, and passion for Argentina’s rich cultural and culinary heritage.

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Intertwining the spirited city of Buenos Aires, the distinctive wild Argentinian planes, and the urban landscape of Glasgow, the concept harmonises these contrasting scenes, whilst adding a spark of glamour to the Gaucho DNA. Expect a space that draws on the city’s famous architecture whilst capturing the Argentinian energy; Gaucho Glasgow is set to be an immersive dining experience, delivering a restaurant that easily transitions from day to night.

With Gaucho committed to addressing the environmental impact of beef production, with its overall goal to achieve net-zero

emissions by 2030, the restaurant’s interior will reflect Gaucho’s sustainability mission, being urban and at one with nature.

Address: 7 West Nile Street, Glasgow Images: © Stevie Campbell

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INTERVIEW

CHEF HARINATH GOVINDARAJ NEW VEGAN MENU LAUNCHES IN GILI LANKANFUSHI MALDIVES, WE SPEAK WITH CHEF HARINATH ALL ABOUT THE MENU AS WELL AS WHAT IT’S LIKE WORKING IN SUCH A LUXURY DESTINATION!

Firstly, please tell us (and make us all incredibly jealous!) of what it is like working in such a picturesque location?

Working in a picturesque location such as Maldives is both a privilege and a challenge.

Privilege - I have access to a multinational team, coming from different ethnic backgrounds with vast culinary experience in different cuisines. This allows us to share knowledge, and to learn from one another.

The organic garden that is located at the heart of the resort, gives us the space and freedom to grow different types of herbs, vegetables

and fruits that thrives in hot climate. With this luxury, we are able to have freshly grown produce for any occasion. The garden is my source of inspiration to create new dishes, as the plants speak to me whenever I spend time in the garden in the early mornings or late evenings of the day.

Challenge - Living in an island nation presents many different challenges on a daily basis, due to limited resources and remote location. As a chef, my biggest worry on a regular basis is that the ingredients do not arrive on time or if it becomes unavailable in the country.

Given certain limitations here in the Maldives, we were once faced with the struggle of not having something as simple as eggs, because it was not available at all in the country. In such a situation, we look to our neighbours (nearby resorts) for support.

Talk us through your journey into the industry, and how you ended up working in the Maldives!

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My first encounter with food and cooking is from my parents, as my dad is a samosa maker. My very first job at the hotel where, I started as a commis chef and thought that every hotel in the world has the same menu.

I did not know what being a chef was at the beginning.

Back in 2006, I thought of worldly experience in hopes of a higher position in the culinary brigade back in India. Hence, taking a leap of faith to leave India to explore the Maldives.

Fast forward to 2021, I have grown a lot with the resort with many given opportunities to further develop my culinary skills, including

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opportunities to train with some of the top and Michelin Star chefs in UK for a month, and a month of experience in Singapore with the Four Seasons Hotel.

Today, I am very passionate with what I can do in the kitchen, and would like to spread the word on how influential a chef can be and what it truly means to be a chef.

Share with us some of your favourite dishes on the Vegan Menu?

Eggplant Steak as this was my first creation, and Carrot and Citrus Soup.

The story of Carrot and Citrus Soup – This takes me back to the beginning where I presented this dish during an interview for my second job in Bangalore, leaving a very fond memory of this dish.

From the vegan menu, my aim is to have all dishes in the selection to be name a favourite of at least one guest of all who visited the resort.

What are your favourite ingredients to work with?

The most essential ingredient is actually not food but taste buds for a tasting session with a good palette. Without knowing the taste of ingredients and knowing which ingredients go well with which is important. If not, nothing makes sense.

I am trying to break the mould for vegans when dining at restaurants and at home. My aim is to spread the word about how easy it is to prepare delicious plantbased dishes, using endless possible ingredients.

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specific location by the season cycle within a year.

Nature knows what to give us based on the needs we require following the climate, and giving the produce that is beneficial for our health.

This also relates to sustainability; by working with suppliers and farmers that grow their produce naturally given the weather climate in the different countries. Importance is given to traditional food that offers the local experience, this means I would create the menu based on what is available locally.

Locally in this context refers to the neighbouring countries such as Sri Lanka, India and United Arab Emirates within the Indian Ocean that has the same climate conditions as the Maldives.

Continued >>>

However, if I have to name some, it would be anything coming out of our organic garden, local seasonal ingredients, and most of all, lime and extra virgin olive oil.

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Lime and extra virgin olive oil play a vital role in the creation of all my dishes. These two ingredients complement, blend and enhance flavours of other ingredients when combined.

As a chef, I am not reliant on a particular ingredient. I let the ingredients inspire me, therefore I work with what is available in the local area. In this way, I am presented with an opportunity to test out new ingredients and not be limited to what I am familiar with.

Do you use seasonal produce?

Yes, we do. My take on seasonal produce is often based on what is available naturally in a

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INTERVIEW

Through experience and sharing by guests of their own experience with different restaurants offering plant-based dishes, they challenge me to do better and to create more interesting dishes using only naturally grown ingredients.

As for fish and seafood, my preference would be working closely with local fisherman and buy the catch of the day. This gives us challenge when creating a dish as we do not know what the catch of the day is until it is delivered.

In your opinion, are Vegan dishes becoming more popular?

Vegan dishes are definitely becoming more popular, and this trend is here to stay for many reasons related to health benefits.

These dishes have proven useful for guests who are on a lactose-free diet. Hence, creating new vegan dishes presents an opportunity to cater to guests with other dietary requirements. Many years back, I did not know what veganism really mean. In the last 3-5 years, people became more health conscious, and are turning to plant-based diet due to sustainability.

I am trying to break the mould for vegans when dining at restaurants and at home.

My aim is to spread the word about how

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easy it is to prepare delicious plant-based dishes, using endless possible ingredients.

Making everything from scratch and purely from plants, not having substitutes such as factory-made vegan patties, etc. is something I strongly urge people to do at home where possible.

Moreover, we have been experiencing with in-house guests who are non-vegan, being open to trying these dishes. They eventually get hooked and challenged themselves to increase their daily intake of plant-based items. There has also been an increasing demand for more interesting dishes from guests who are on a plant-based diet.

Through experience and sharing by guests of their own experience with different restaurants offering plant-based dishes, they challenge me to do better and to create more interesting dishes using only naturally grown ingredients.

Do Vegan dishes still have lots of flavour?

Flavours are endless. For example, with meat or seafood, it would not taste good if it is prepared or cooked without herbs or seasoning. Plants on its own contain rich flavours and textures. In addition, they stimulate all senses.

Luxury Hospitality Magazine

Sight – Colours that make the dish visually attractive Taste – Multi-layers of flavours and textures of different plant-based ingredients Smell – Fragrance and aromas of the final dish Touch – Gives texture to dish Sound – Open your mind and perspective Beyond – Takes your palate to the next level, by expanding your taste knowledge.

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With these stimuli, it brings you closer to nature, it teaches you to appreciate the ingredients better in its truest forms.

Veganism is not just vegan cooking. It is nature cooking, listening to what nature provides in order to create the most flavourful dishes, prepared in the most natural way.

What dishes are you currently working on?

I am currently working on our new plantbased menu that will soon be launched. Even though the menu has been finalised, I am still constantly inspired to create more dishes. For this reason, guests will not be bored or be limited to what is presented in the menu.

The upcoming plant-based menu features dishes for all meals covering all cuisines such as Mexican, Asian, and European, as well as dining experiences such as the picnic basket for excursions, teppanyaki at the By the Sea restaurant and our very own Gili Culinary Journey.

Some exciting foods we are working on are homemade plant-based items such as cameralised salted walnut butter, plant-based ice-cream, and plant-based cheeses such as parmesan.

GREEN KEY HOTELS INNOVATING SUSTAINABILITY AND SOCIAL RESPONSIBILITY Green Key is constantly searching for new sustainable methods of operation and use of technology in a bid to reduce the environmental footprint of the hotel industry. The hotels engaged in the Green Key programme use more sustainable practices, reduce use of resources and in turn lower their costs. The Green Key criteria also encompasses the social impact of the establishment in relation to its staff, suppliers and local community. Many of our award-winning hotels also demonstrate best practices in social innovation, meeting the demands of the mindful and eco-conscious traveller.

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Sustainable Technologies: The Hilton Garden Inn London Heathrow was recently awarded its first Green Key and is the first Hilton hotel in England to receive the international accreditation.

The hotel has implemented a number of sustainable initiatives in order to improve the environmental footprint of operations including;

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Solar panels on the roof which generate approximately 3% of the hotel’s annual energy use Making use of cutting edge technologies such as the Granuldisk Dishwasher which uses small pellets and UV light to clean

pots thereby lowering the overall water consumption in the pot wash area by on average 70%, compared to manual pot washing EnozoPRO Spray Bottles which use tap water, diamond plates, and a small electrical charge to create Ozone Water, a safe and effective multipurpose cleaner, which replaces the need for synthetic chemicals that contribute to chemical pollution Most recently, the hotel has installed a Winnow smart bin in the kitchen for food waste. This month alone, the hotel has reduced its food waste by 43kg. If the same reduction continues throughout the year, the hotel could reduce annual food waste by 2266kg!

Social Responsibility and Wellbeing: The Inhabit Hotel in Southwick Street, is an oasis in the heart of the bustling city of London. With sustainability, mindfulness and social responsibility as the ethos throughout the hotel, the environmental initiatives are evident for all guests to see during their stay.

The hotel features:

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Sustainably sourced furniture and décor that adorn the hotel, often from local suppliers and sustainability focussed entrepreneurs A plant based menu Belu water taps on each guest floor where guests can refill their reusable bottles Eco toilet paper by Who Gives a Crap?

Wellbeing and mindfulness activities including yoga and nature walks

INSET: The team at Hilton Garden Inn celebrating their first Green Key award.

ABOVE: Guests can enjoy a moment of calm and mindfulness in the meditation station at the Inhabit Hotel.

and socially conscious place to stay in Central London. We are proud recipients of a Green Key award in recognition of our sustainable, responsible design, our eco-friendly practices in our operations and the commitment to our ethos from all of our team.”

Green Key is an International eco-label for hospitality facilities run by the Foundation for Environmental Education and managed in England by Environmental Charity Keep Britain Tidy. Deputy Chief Executive Andrea Crump, who recently presented the Green Key award to the Hilton Garden Inn, said: “It is fantastic to see so many hospitality establishments in the UK utilising leading technology in order to reduce their environmental impact.The Green Key Award programme not only serves to recognise these achievements, but also to create a network within the industry for the sharing of innovation and best practice.

It is our vision that the whole industry takes steps to reduce their carbon footprint as we strive to Build Back Better post-pandemic and decarbonise the UK economy to meet the government’s 2050 net zero target.”

To find out more and see a full list of our awarded establishments visit www.greenkeyengland.co.uk or contact us at greenkey@keepbritaintidy.org to start your sustainable journey with Green Key.

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Luxury Hospitality Magazine

When the hotel was awarded its second Green Key at the end of 2021, Nema da Silva, General Manager and Environmental Manager at the hotel said: “At Inhabit Hotels, our mission has been to create a restorative, environmentally

ABOVE: General Manager Richard Lee at the Hilton Garden Inn with their Granuldisk dishwasher.

COMPANY NEWS

WALDORF ASTORIA EDINBURGH – THE CALEDONIAN LAUNCHES ART-INSPIRED AFTERNOON TEA AND STARRY NIGHT COCKTAILS WITH VAN GOGH ALIVE The centrally located Edinburgh hotel will be offering an exclusive Van Goghinspired Afternoon Tea, handcrafted cocktails and special discounted rates.

HOTEL EDEN AND VEUVE CLICQUOT LAUNCH ROOFTOP ALPINE DINING EXPERIENCE IN THE HEART OF ROME Hotel Eden, a 5-star luxury hotel belonging to Dorchester Collection, has launched an Alpine pop up on the terrace of Il Giardino Ristorante in partnership with Veuve Clicquot, where guests can enjoy a highaltitude gourmet experience that brings the spirit of the Alps direct from Reims to the heart of Rome, mirroring the Maison’s first expedition to Italy in 1772.

Luxury Hospitality Magazine

Every day from 12pm to 10pm, until the end of March 2022, guests of Il Giardino’s outdoor terrace will be transported to the mountain peaks via two private Veuve Clicquot cabins, inspired by glamorous, vintage train carriages, which are available to book for up to four people. In addition to the cabins, several comfortable outdoor armchairs are available, complete with blankets, offering the perfect spot to sip a glass of Champagne while admiring the panoramic view over the city.

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The food menu, accompanied by a selection of Cuvée Veuve Clicquot, has been created by the Hotel Eden’s executive chef, Fabio Ciervo, and features a number of traditional, hearty dishes with classic Alpine flavours.

The culinary journey begins with Valdostana fondue with potatoes; followed by the first course, Canederli with spruce flavored consommé; and the main course, Wild boar stew, polenta taragna, mixed mushrooms and black truffle. The dining experience ends with a dessert of Annurca apple and aged rum strudel.

Together with this historic Champagne house that this year celebrates its 250th anniversary, through a permanent dialogue between past and present. Hotel Eden thus offers guests a cosy mountain corner in the city centre to unwind and enjoy the rest of the winter season.

Waldorf Astoria Edinburgh - The Caledonian is thrilled to announce an exciting new partnership with Van Gogh Alive, which arrives in Scotland’s Capital City on 17th March, offering audiences the chance to experience a multi-sensory phenomenon. Available for a limited time from 17th March – 17th July, visitors can enjoy an array of unique, Van Gogh inspired experiences at the hotel including an exclusive Afternoon Tea experience, a Starry Night cocktail in the grandeur of the Peacock Alley, and special discounted stays.

For those wishing to immerse themselves in the wonders of Van Gogh and his artwork, ticket holders can enjoy a decadent Afternoon Tea experience at Waldorf Astoria Edinburgh - The Caledonian, available till 13th April, where tempting treats will be served. The menu has been inspired by the renowned artist himself and some of his most famous paintings. Highlights from the menu include the Artist Palette, a traditional Dutch butter cake; the Sunflowers, a burnt white chocolate, pear and sunflower seed open macaron; and the Almond Blossom, an almond frangipane with almond blossom, apricot and orange blossom compote. The menu also boasts a selection of savoury sandwiches, including a Crispy Duck, Rocket, Cucumber & Coriander Wrap and a Red Pepper & Black Olive Tartelette; as well as a selection of Buttermilk and Citrus Peel Scones. Gluten-free, vegan and childrens’ menus are also available.

From the 17th March till 17th July, an exclusive Starry Night cocktail, made with gin, elderflower, sherry, citric and champagne, will be available in the hotel’s Peacock Alley, formerly the station concourse and ticket office - the perfect way to unwind after a visit to the art experience. Guests staying overnight at the hotel can also take advantage of discounted rates between 17th March - 17th July. The hotel’s restaurant, Grazing

by Mark Greenaway, will also be offering a 20% discount on their unique concept menus during this time.

COMPANY NEWS

A NEW BLOSSOMING: RUTLAND HOTEL LAUNCHES BRAND-NEW RESTAURANT FOLLOWING EXCITING REFURBISHMENT AND REBRANDING A unique retreat overlooking the idyllic Rutland Water is excited to launch its new restaurant following a complete hotel refurbishment and rebrand.

Rutland Hall Hotel & Spa is delighted to announce the opening of its new Blossoms restaurant, which has recently opened its doors to guests.

The new Blossoms restaurant is a refreshing, modern twist on a rural setting, yet has remained conscious in preserving the history of the site, recognisable from its exterior.

With booth seating, sectioned areas and beautiful teal colours aligning with the new rebrand, the cosy yet spacious restaurant now boasts a stylish, chic feel. An Instagramworthy blossom tree takes centre-stage in the bar for the social-media savvy guest - a stunning centrepiece alongside the grand piano upon entry.

Comprising various dining sections, the restaurant strives to cater for a variety of clientele. The main restaurant seats 130 guests in total, with two new separate private dining rooms – perfect for those wishing to detach or enjoy a quieter dining experience.

Promising a high-class experience, the private dining rooms are ideal for family gettogethers, executive boardroom meetings or any occasion that warrants private dining to a higher standard.

With the open kitchen and grill, foodies can be treated to a dining experience with a difference – enjoying the camaraderie of a team of talented chefs whilst watching them in action.

Overseeing culinary operations will be executive head chef, Sumit Chakrabarty.

A true visionary in his field, Sumit brings a wealth of expertise and knowledge gained

working in Michelin-star establishments with some of the best chefs in the world.

Utilising his background in classical French cuisine, Sumit hopes to continue reinvigorating the food offering at Rutland Hall, cementing its status as one of the best places to eat in the region.

Discussing the newly refurbished restaurant, John Higham, Manager of Rutland Hall Hotel & Spa, said: “We are beyond excited to launch our brand-new Blossoms restaurant.

“With our newly renovated dining space and range of dining options, we hope that we have created a restaurant which adheres to each customer’s need. I cannot thank our staff enough for all the hard work and efforts that they have put in over the last couple of months and look forward to seeing how guests respond to the dining experience offered at our beautiful new Blossoms restaurant.”

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Editor’s Review: CENTARA MIRAGE BEACH RESORT – DUBAI Thailands leading hotel operator, Centara Hotels and Resorts opened their latest venture, Centara Mirage Beach Resort Dubai, in late 2021. A family friendly resort situated on the Deira Islands development to the north of the city, with a variety of restaurants, water parks and private beach to keep guests, both young and old entertained and relaxed.

Overlooking the Arabian Gulf in a prime waterfront location, the Centara Mirage Beach Resort has 607 rooms and suites with views of either the Gulf or a panoramic view of the city – which is particularly spectacular at night.

The accommodation comes in a variety of options, from family and superior rooms to suites and rooms with bunk beds for the children.

Luxury Hospitality Magazine

There is a distinct Thai-inspired feel to the hotel in keeping with the operators’ roots; large ornate elephants and palms are strategically placed at the entrance and in the large welcoming lobby. On entering the hotel, the first thing we noticed was how bright it was, big bold coloured furniture and comfy seating stood out against the cream coloured floor tiles and walls and natural sunlight flooded in through the floor to ceiling windows. As well as the reception desk, the lobby also contains ample seating and meeting areas as well as a small coffee shop which also sells sweet treats and refreshments. Adjacent to the lobby is an “E-Zone”, where the young and young at heart can play on games consoles, table football, air hockey, pinball and arcade machines as well as relax on bean bags watching films on a large screen.

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EDITOR’S REVIEW Young family members are very much catered for.

There are a variety of kid clubs for different age groups, a family lounge with interactive play area and an excellent selection of pools, water parks and water based activities. The kids club provide activities such as arts and crafts, reading, climbing and soft seating areas and also games consoles and in the evening a disco and family films shown on a cinema screen on the beach.

Due to our flight arriving in the early hours, fully exploring the hotel and facilities had to wait until after a getting a few hours’ sleep, thankfully the check-in was smooth and we were quickly up in our room. We had a Superior Room with Sea view, which in keeping with the rest of the hotel was bright with décor consisting of a white, light blue and orange colour scheme. The room was furnished with a comfortable king-sized bed and sofa-bed, work station and seating area. The balcony gave amazing views, not only of the Gulf but also down on the external facilities the hotel offered. You could truly appreciate the meandering of the lazy river or the golden sandy private beach. The amenities in the room included air-conditioning, wi-fi, smart tv, mini bar and coffee/tea making facilities. The bathroom had a wonderful walk-in rainforest shower with toiletries which had a fragrance which could be found around the hotel.

Continued >>>

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EDITOR’S REVIEW

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The Centara Mirage Beach Resort Dubai truly provides an unbeatable family experience for holidaymakers and a perfect getaway for those on a staycation.

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For our first experience of dining in Centara Mirage Beach Resort, we headed to the family lounge for breakfast, where a buffet style experience could be had in a quiet sedate atmosphere. There was an excellent selection of fruit, yoghurts, cheeses, meats, a cooked breakfast buffet, pastries and breads, accompanied by a variety of teas, coffees and fruit juices. A diverse choice of egg dishes, such as omelettes and eggs benedict, could be selected from a menu to be cooked fresh, all of which was supplemented by wonderfully polite and attentive staff. If the younger family members get restless during a meal in the lounge, there is no need to rush as there is a supervised play area, with incredible “under sea” décor on the walls, pillars and even floor. The lounge was such a fantastic relaxed way to start each day that we returned there frequently, not just for breakfast, occasionally for afternoon tea and also pre-dinner cocktails in the evening. We visited the hotels’ various restaurants during our stay for lunch and dinner. On the top floor of the hotel is Sheesh, a shisha lounge specialising in Lebanese cuisine with a particularly wide variety of delicious meze, which also allows outdoor rooftop seating to give great views whilst eating. The main restaurant, Suan Bua, is best described as a Thai and Asian buffet. The dishes differ each day but remain Thai-inspired. There is a wonderful selection of salad, freshly cooked meat from the open kitchen, different curries each night, rice, noodles and plenty of fish and vegetable dishes. There is a special section (at a lower height) for children to select their own meals which is a thoughtful touch.

Adjacent to the buffet is Uno Mas, an Argentinian Grill restaurant with its own wine cellar. Out by the main swimming pool is Sands, where you can get fresh seafood (the seafood pad thai had a kick to it which will not be forgotten for a while) or something from the grill, the portions are substantial and you will not be leaving hungry, plus they have a bbq in the evening.

A main feature of the Centara Mirage Beach Resort is its water parks and pools. Not only is there a main family pool, but also a sedate adults only pool for some quiet time, a lazy river flowing around the resort (a visit to which became a daily ritual after breakfast), water slides, a “cliff-jumping” area, an undercover children’s activity pool with sprinklers and water cannons and a separate pool with an inflatable assault course – a selection to cover most adults and children alike. As well as the manmade water attractions, there is of course the crystal clear water of the Arabian Gulf on the doorstep.

The hotel provides a selection of water activities - kayaks, pedalos and even battery powered jet bikes for the children and away from the water, a large inflatable activity area, table tennis and petanque is available for hotel guests.

In case the heat of the day becomes too much for you, the hotel has its own wellness facilities in which to relax and let off steam.

These include a spa for adults with steam room and sauna, a special children’s spa zone and a fully equipped gym. They provide a full menu of spa treatments for individuals and also couples, which include Thai massage and foot massage.

The Centara Mirage Beach Resort Dubai truly provides an unbeatable family experience for holidaymakers and a perfect getaway for those on a staycation. With incredibly helpful and polite staff and the emphasis on family fun in a Thai-inspired setting, the balance between activities and relaxation is spot on and will be fantastic addition to the Centara Hotel and Resorts brand.

Maria Lapthorn

Luxury Hospitality Magazine

EDITOR

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PEOPLE ON THE MOVE

PIERRE MORVAN APPOINTED HEAD PASTRY CHEF AT THE CADOGAN, A BELMOND HOTEL The Cadogan, A Belmond Hotel, London is delighted to announce the appointment of Head Pastry Chef, Pierre Morvan. Bringing with him a dynamic perspective and accomplished skill set, Pierre will lead the pastry team and oversee menus across the property, including the, all-day café-restaurant, The LaLee, as well as a new afternoon tea concept set to launch this spring.

THE ONLY WAY IS UP: BOUTIQUE LINCOLNSHIRE HOTEL BRINGS IN DOUBLE DOSE OF TALENTED EXPERIENCE AS IT CONTINUES TO THRIVE A boutique hotel in Lincolnshire has recently appointed a new general manager and head chef as it continues to thrive — with both additions hoping to further enhance the hotel’s food and beverage offering and overall guest experience.

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The William Cecil, which forms part of the Hillbrooke Hotels collection, has called upon

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the extensive experience of new general manager, Sergio Martinez and recently appointed head chef, Liam Goodwill, with both additions looking to cement the hotel as one of Lincolnshire’s most popular destinations.

The William Cecil is one of four hotels within Hillbrooke Hotels — a collection of hotels and inns in beautiful English locations. The group prides itself on offering true retreats for both leisure or business stays — where traditional environments meet modern attitudes.

With years of culinary experience across some of Europe’s finest luxury hotels and restaurants, Pierre’s unbound creativity and impeccable attention to detail results in inventive dessert displays that incorporate the latest patisserie trends. Prior to joining The Cadogan, Pierre has led teams in crafting decadent pastries and desserts across London at The Ritz London, Harrods, and most recently at Chelsea’s gourmet deli, Colette. Prior to this, Pierre held similar roles in France, namely Le Petit Jardin in Montpellierand Michel Guérard’s 3 Michelin Star Restaurant, Les Prés d’Eugénie in Eugénie-les-bains.

Pierre says ‘I’m delighted to be leading the pastry team at The Cadogan and taking the patisserie offering to the next level. It’s such an exciting time for the hotel with the recent launch of The LaLee, and I look forward to bringing my expertise to the fore as part of a new afternoon tea concept, set to be unveiled in due course .’

Xavier Lablaude, General Manager at The Cadogan, says, ‘We are thrilled to welcome Pierre to the team as Executive Pastry Chef. We look forward to seeing him bring his extensive experience to elevate our pastry and dessert offering throughout the property. We have no doubt his creations will result in truly memorable dining experiences for our guests.’

Chef Pierre’s artistic menu of desserts and pastries will be available at The LaLee, the Terrace and across private and in-room dining options. A new afternoon tea and champagne lounge concept will launch at The Cadogan this spring – with details to be announced shortly.

PEOPLE ON THE MOVE

THE BOUNDARY LONDON HAS APPOINTED SENIOR GENERAL MANAGER, RICHARD LOGINS TO OVERSEE THE REOPENING AND REBRAND OF THE BOUNDARY’S TWO NEW F&B CONCEPTS Boundary London - East London’s foremost destination hotel, restaurant and hangout - has appointed General Manager Richard Logins to manage the grand reopening of its two new restaurant concepts, following extensive refurbishment and redesign.

The Terence Conran designed hotel is now under the ownership of restaurateur James McCulloch of Harcourt Inns, who will work alongside Richard to oversee the relaunch of its rooftop and downstairs restaurants.

Reopening in early May 2022 Boundary London will reveal two

new restaurant concepts: Boundary London - an all-day restaurant, bar and terrace – and Boundary Rooftop which comprises a viewpoint rooftop bar and orangery restaurant.

Newly appointed General Manager Richard Logins has spent the last decade running some of London’s finest restaurant establishments such as Bob Bob Ricard, The Avenue in St James, Duck & Waffle, and H-Club (formerly The Hospital Club) in Covent Garden.

Richard will be overseeing the whole property including the hotel and basement, with a main focus on the food and beverage side. With over 18 years’ experience working in the luxury hospitality, food and beverage world, Richard is well-placed to oversee The Boundary’s new dining concepts, which mark a new era for the property.

DORSET CAFÉ INCREASES OUTDOOR COVERS WITH NEW PERGOLA INSTALLATION A popular café with locals and tourists alike in Dorset is benefitting from increased covers and the ability to utilise their outdoor space in all weathers thanks to a new pergola system installed by shading experts Broadview.

Compton Acres is a sizeable, privately owned garden situated close to the south coastline in Poole, Dorset. In 2003, the garden underwent significant restoration and developmental changes including the formation of the Compton Acres Café and Tea Rooms. The café is situated at the entrance of Compton Acres and features plenty of seating, both inside and outside in their picturesque courtyard and patio.

In need of a dry and shaded space for their incredibly popular café patio, the café owners approached Broadview to create an authentic and stylish outdoor shading solution to complement the ‘Italian Villa’ that sits opposite, which is available for event hire.

After an initial design consultation, two double roof Brustor B200XL pergolas were installed - one on each side of the café’s entrance for balance and symmetry.

LHM522012- Broadview- HP.indd 1

Practical and stylish, the pergolas were tailored to perfectly complement the neighbouring structures, as well as the Italian Villa.

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The pergolas were finished in a RAL 7039 Quartz Grey and to keep the space dry and suitable for all-weather use, Broadview designed and fitted customised gutters and downpipes, which were finished in a matching metal colour to that of the café building.

Compton Acres are overjoyed with their new double roof pergolas, which were completed on time, to budget and installed in such a manner that it did not disrupt the client’s daily operations.

With a vast array of outdoor shading structures, trust Broadview to make the most of your available outdoor space. We work with hospitality clients every step of the way – from initial consultation, to design, to the installation of a shading solution that will exceed your expectations and give you a return on your investment. Get in touch today via our website www.outdoor-shading.co.uk or give us a call on 01202 679012.

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01/04/2022 14:29:05

OUTDOOR SPACES

OUTDOOR SPACES

by Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality

In response to COVID restrictions, many UK venues adopted a European bistro-style approach: bringing dining tables out onto the street side. With space at a premium, creating and maintaining ambiance in a bustling street can be a challenge for these operators.

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Venues with more elaborate outdoor areas have a bigger challenge, creating an inviting atmosphere that extends from the inside to outside. Lighting is key, and live flames create cosy intimacy – despite proximity to the elements.

The other trend is inspired by Californian living: pub gardens are moving away from the standard ‘picnic table in the backyard’ in favour of exciting outdoor experiences.

Venues are enhancing outdoor spaces with low outdoor sofas and furniture set alongside woodfired pizza ovens or fire pits.

To protect from unpredictable weather, they’re investing in accessories such as rugs, heaters and coverings like awnings, keeping the space usable and comfortable across the seasons.

According to Bolsius research, more than two thirds of UK consumers consider lighting and candlelight important to their dining experience1, so this should be a key consideration. Lighting seamlessly transitions dining areas from day to night; allowing diners to see their food and company, while contributing to the mood of a space. Through careful choice of lighting, you can choose to create an air of rustic charm or of luxurious decadence.

Many options are available, from outdoor chandeliers and lanterns, to artfully festooned fairy lights and ground level uplights, illuminating trees and shrubs.

Perhaps the simplest and most emotive way to add atmospheric lighting and a touch of luxury is by using candlelight.

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Venues are enhancing outdoor spaces with low outdoor sofas and furniture set alongside woodfired pizza ovens or fire pits. To protect from unpredictable weather, they’re investing in accessories such as rugs, heaters and coverings like awnings, keeping the space usable and comfortable across the seasons.

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Outdoor hospitality was traditionally enjoyed during the few sunny months (weeks) of the year. The pandemic forced a change in habits, and many customers now prefer to be al-fresco all-year-round.

This has driven two overarching trends in outdoor eating and drinking.

Venues using street-side dining can create an atmosphere and a consistent experience through careful use of lighting and decor.

Small bud vases with a single flower can be placed on tables during the day and swapped out at dusk for a sheltered candle to create intimacy and atmosphere.

Using similar candles inside and out, you can preserve the personality of your establishment, while creating a relaxing and more luxurious social experience.

Venues with more elaborate outdoor areas have a bigger challenge, creating an inviting atmosphere that extends from the inside to outside. Lighting is key, and live flames create cosy intimacy – despite proximity to the elements. Add intrigue and switch themes according to season by using a variety of candles: from pillars in hurricane vases to long-lasting glass-filled tabletop options. But remember, if you’re using candles to mark different areas, make sure they’re protected from breezes.

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If you’re burning candles outdoors, consider a candle holder designed for outdoor use to protect both candle and customer.

Draughts can lead to uneven burning, tunnelling, or running wax – causing hazards and unsightly drips. Prevent this by using high-quality outdoor candles, and choose ones with a long burn time to ensure fewer replacements.

Our guide to ambiance is packed with advice for food operators who want to create welcoming spaces for customers – indoors or outdoors. It’s available at www.bolsius.com/en/ professional/guide-to-ambiance

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FOOD & DRINK

Exclusively for Number One Park Lane, Alex has developed a tantalizing menu showcasing seasonal British produce with a particular focus on native seafood. The sharing style menu includes savoury bites, larger familystyle dishes and signature, fun desserts as well as the option to add British caviar and seasonal truffle to almost every dish. All showcasing the unique flare and creativity which secured Webb the MasterChef crown.

MASTERCHEF: THE PROFESSIONALS 2020 WINNER, ALEX WEBB, TO HOST POP-UP AT NUMBER ONE PARK LANE The InterContinental’s terrace restaurant, Number One Park Lane, launches London’s chef pop-up series on Tuesday 3 May. This spring, MasterChef the Professionals 2020 winner Alex Webb will take up residency at Number One Park Lane at The InterContinental Park Lane. At his threemonth London pop-up Alex will be serving up a selection of English-inspired sharing plates, perfectly paired with Hattingley Valley wines, English Cider from Sandfords Orchards and three signature cocktails inspired by Alex’s menu.

The pop-up - running from 3 May-28 July - will take place in the picturesque setting of Number One Park Lane, The InterContinental Park Lane’s unique al fresco terrace, overlooking London’s Royal parks, Buckingham Palace and the Wellington Arch.

The Essex-born chef started out washing pots

at his local restaurant aged just 14, going on to train at The Savoy Hotel, London; Michelin stared Hélène Darroze; Heston Dinner; Roux at Parliament Square and The Frog in Hoxton, before taking up the head chef position at Square 1 in Great Dunmow. He brought pride to the county of Essex when he won the coveted title of MasterChef the Professionals winner in 2020.

Start with Webb’s ‘Dad’s bread & whipped butter’ – Freshly baked sourdough alongside a pot of weekly changing butter: from chicken to roasted onion to seaweed butter (£5) - and enjoy alongside British seafood like 6 Essex Oysters (£16), with added caviar (10); Devon crab & duck scotch egg (£11); Confit cod fingers with parsley mayonnaise and kohlrabi (£12); Citrus cured salmon with fennel and tomato consommé (one of Webb’s MasterChef: The Professionals creations) (£13) and Cold water cod with Champagne sauce (£22). There is English charred asparagus with wild garlic (£16) and Salt baked heritage carrot with tarragon vinegar gel and hazelnut dressing (£14), Hispi cabbage with blue cheese dressing, crispy bacon and chives (£5) and sides like Slow cooked potato with parmesan (£5) - all with the option to add truffle (£5).

Webb’s line up of desserts features clever twists on nostalgic classics such as Cotton candy floss with raspberries or strawberry powder toppings, (£6); Black sesame cookie matcha ice cream sandwich (£8); Hand churned salted caramel ice cream (£6); Homemade cinnamon doughnuts with raspberry and dulce de leche and popping candy (£8) and – Alex’s party piece - Party Popper English strawberries, with edible strawberry dust (£10).

Throughout the pop-up Webb will be supporting and charity close to his heart: the Roy Castle Cancer Foundation, with all proceeds from his ‘Dads’ bread & whipped butter (£5) going to the foundation, in honour of his late father.

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About the residency, Alex Webb says: “I’m so excited to be doing my first pop-up residency at Number One Park Lane. The InterContinental Hotel is a great partner and I can’t wait to start cooking here. I’ve been working with some of Britain’s top producers to create this truly British menu, with some of the fun twists and surprises which I developed during my time on MasterChef: The Professionals.”

Webb’s residency will be the first in series of guest chef pop-ups at Number One Park Lane, with the next guests to be announced soon.

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FOOD & DRINK

‘THE FOOTBALL FEEDER’ JONNY MARSH BRINGS PREMIER LEAGUE NUTRITION TO AMILLA MALDIVES Former Raymond Blanc apprentice and chef to Premier League soccer stars to lead nutritional dinners and workshops from 15-29 May. Michelin-star trained private chef Jonny Marsh, A.K.A. ‘The Football Feeder’, will host a series of exclusive wellness and nutritional masterclasses and dinners for guests at Amilla Maldives Resort and Residences from 15-29 May 2022. Counting elite Premier League players including İlkay Gündoğan, Jordan Pickford, Kevin de Bruyne, Kyle Walker and Luke Shaw among his clients, Jonny will share his expert nutritional tips with resort guests via a series of hands-on masterclasses and bespoke wellness menus, underpinned by Amilla’s pioneering garden-to-table philosophy and Wellness Your Way concept.

During his time at Amilla Maldives, Jonny will share pro tips for creating healthy meals, combining scientific methods and cooking techniques to enhance the nutritional value of different foods. Alongside these masterclasses, Jonny will hold two gala dinners and a pop-up breakfast combining mouth-watering flavours and nutritional ingredients, whilst also showcasing Amilla’s revolutionary Homemade@ Amilla concept. The bespoke wellness menus will champion nourishing, fresh ingredients grown in Amilla’s organic and hydroponic gardens; and the resort’s ever-expanding selection of homemade produce, from pickles and sourdough to yoghurt, kefir and palm oil-free Nutella.

The gala dinners will take place on May 20 and 27, and the nutritional masterclasses will take place on May 21 and 28. For more information visit amilla.com.

At Bella Chocolate we use couverture best quality chocolate for our creations as well as only natural ingredients and no added nasties. We create bespoke bonbons with different fillings, dry ingredient bonbons, truffles, bars etc.

www.bella-chocolate.co.uk @bellachocolateuk

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Bella Chocolate can accommodate most dietary requirements.

We work with our customers directly for any event enquiries.

FOOD & DRINK

CHEF IOANNIS GRAMMENOS LAUNCHES THE WORLD’S BEST STEAK MENU AT HELIOT STEAK HOUSE Showcasing the Gold winners of the World Steak Challenge 2021.

Lauded for its extensive offering of prime USDA and premium British cuts, Heliot Steak House has announced the World’s Best Steak Menu - a new, limited-edition menu showcasing the finest award-winning steaks from across the globe.

Created by Ioannis Grammenos - Executive Chef and the world’s first Meatologist™ - the special menu features three Gold champion steak cuts from last November’s prestigious World Steak Challenge, where Ioannis was head judge, and will be available from 3rd - 31st May only – so don’t delay!

Dry-aged with Cornish sea salt for 35 days, the Aberdeen Angus Sirloin Fillet Steak hails from Northern Ireland with a full rich and buttery flavour, whilst the Austrian Rib

Eye Steak features strong intramuscular marbling and fat content, resulting in a special juicy taste and tender mouthfeel.

Naturally grass fed on quality pastures, the Argentine Angus Beef Rib Eye Steak boasts an exceptional velvety flavour and tenderness.

The Gold-winning steaks will be available as stand-alone cuts and feature in specially created dishes by Ioannis, including Irish Sirloin Tataki with grilled asparagus, aged Parmesan and Greek olive oil, Austrian Rib Eye Steak Tartare with bone marrow, marjoram and caperberries, and an Argentinian Rib Eye Korean Style with Greek yogurt, cucumber, and mint.

The menu will be accompanied by thoughtful and nuanced wine pairings - handpicked by General Manager and Head of Wine at The Hippodrome, Salvo Russo - including Argento Altamira Malbec Uco Valley from Argentina, Rutherford Hill Merlot from Napa Valley USA, Chateau Vieux Sarpe St Emilion from France.

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Located within The Hippodrome Casino, in the heart of London’s Leicester Square,

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Heliot Steak House specialises in dry aged USDA steaks, serving up nine different cuts cooked to orders on the standard menu.

The World’s Best Steak Menu will be available for the duration of May. To avoid disappointment, book via OpenTable here https://www.opentable.co.uk/r/heliotsteak-house-london

OUTDOOR SPACES

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 55

CLERKENWELL DESIGN WEEK RETURNS WITH ITS BIGGEST AND BOLDEST SHOW TO DATE 24 – 26 MAY 2022 This spring, Clerkenwell Design Week will return for its eleventh edition, taking over London’s most creative district from 24th – 26th May. Since it made its debut in 2009, CDW has become one of the UK’s leading independent design festivals, providing a welcome platform for brands to showcase their products and for the 100+ resident showrooms to open their doors to new audiences. Clerkenwell boasts a deep layer of historical heritage, from clock making to gin distilling, along with a vibrant network of architects, designers and creatives that add a rich dimension to CDW. For 2022, the new identity for CDW has been inspired by the printing and craft industries that have traditionally been part of Clerkenwell’s creative history.

The branding combines several typefaces, from traditional serif fonts that reference publishing and the old printing press, to contemporary display faces, which have a geometric and architectural quality.

These styles can be seen through much of the designs and products displayed at the festival.

When the individual letters are combined, they create a bold and expressive typographic style. There is much excitement around CDW 2022 and its return to the design calendar

since the 2019 edition, which welcomed 34,185 attendees and over 300+ exhibiting brands including major industry names such as Deadgood, Ercol and Benchmark. 2019 included leading names like Established & Sons, who debuted works from renowned designers Ronan & Erwan Bouroullec and Konstanin Grcic; Stellar Works launched the Crawford Collection by up-and-coming Australian designer Tom Fereday, and Thonet celebrated 100 years of Bauhaus at CDW with new interpretations of side tables by Ludwig Mies van der Rohe.

This year CDW’s festival route has been extended to include Charterhouse Square which will see Orticolario’s Delenimentum installation taking centre stage. The gigantic version of the legendary Adirondack Chair created in 1903 by the designer Thomas Lee is a playful and photo-worthy addition to this year’s show.

Visitors can expect a show full of the latest designs, innovations and creative ideas, plus installations celebrating the fascinating history of Clerkenwell, as well as hundreds of designled fringe events, popups, workshops, talks and showroom presentations. Once again, CDW will host a series of talks in Spa Fields by leading designers and architects tackling topical and newsworthy issues.

Across EC1, there will be nine exhibitions, in both purpose built and historical venues, all showcasing a curated mix of leading brands and emerging talent covering furniture, lighting, textiles, surfaces, accessories and product design from around the world. New for 2022 is Covered Sponsored by RAK Ceramics, an exhibition dedicated to interior surfaces. Forming part of a new festival location in Charterhouse Square, Covered will display the best in surface design and material innovation. Also new for 2022 is Contract where visitors can view the latest products for commercial interiors. Clerkenwell’s subterranean House of Detention, which was previously a prison in the mid-19th century will showcase Light + Rising Stars where a host of new and upcoming designers will exhibit alongside leading lighting brands.

Pop, the former cold store turned nightclub will be essential to visit hosting brand activations and immersive experiences throughout the 3 days of CDW. CDW PRESENTS Each year CDW Presents showcases specially commissioned, site-specific street spectacles across Clerkenwell.

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In a partnership that has spanned five years, CDW will once again collaborate with Scale Rule to present the NextGen Design Pavilion.

This year’s design concept for the NextGen pavilion exemplifies human impact upon the earth and in turn mankind’s responsibility to protect and shape it for better, a highly topical issue following COP26 in 2021.

The domed structure illustrates a deconstructed planet, which is formed, fractured and reconfigured from natural materials including timber geometric

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CLERKENWELL DESIGN WEEK - SHOW PREVIEW segments. The pavilion celebrates sustainability through its modular production methods, recycled materials and future re-use, encouraging people to rest and socialise within its bounds, making use of and leaving their positive trace upon the structure.

Conversations at Clerkenwell has always been a highlight of the show, with a specially designed venue in Spa Fields. Designed by Fieldwork Architects, the concept for the CDW 2022 talks space reimagines the traditional Victorian bandstand as a focal point within the park, a place for gathering, discussion, entertainment and shelter. Rather than a traditional forward facing seating arrangement, the nature of the bandstand form allows the focus point to be partially in the round and engage the audience as a discussion, rather than a presentation. As a place for debate, the talks space is required to be both inward and outward looking. The mass of the bandstand has been inverted within a solid cube, focussing attention and sound on the speaker via a centrally located geodesic formed dome and circular seating below.

Additionally, BAUX, maker and supplier of acoustic panels, will create an immersive sound experience, the ‘BAUX House of Acoustics’ in Brewhouse Yard. Designed by BAUX cofounders, international design studio ‘Form us With Love’, the dynamic installation will display the engaging and versatile capabilities of their new globally launching acoustic ceiling panels in holistic interior concepts. The space will be open to all, demonstrating acoustic properties with talks and live music, across the three days.

Billi UK will be supplying drinking water with water taps located throughout Clerkenwell visitors can bring their own bottles and fill up – a sustainable nod to the traditional Clerk’s Well that gave the area its name.

SHOWROOMS Growing in synergy over the eleven editions of the festival, Clerkenwell has flourished as one of London’s creative hotspots. From CDW’s humble beginnings with less than 40 participating showrooms back in 2010 to over 115 confirmed for 2022, this year’s show is truly bigger than ever before.

Showrooms already confirmed include: Gessi Spa Grupo Forma 5 Havwoods Haworth Hitch Mylius Icons of Denmark Ideal Standard Interface Mapei Milliken Industrials Modus Moroso Orangebox Sixteen 3 Sky-Frame TOTO Europe Ultrafabrics Vescom VitrA

EXHIBITIONS CDW’s exhibitions are hosted in distinctive spaces around the area linked by a route running through the centre of EC1. There are nine exhibitions, each with a different curatorial focus, ranging from cutting edge international design, to emerging talent, lighting, luxury interiors and the best of British design.

After a two-year hiatus due to the pandemic, there is great enthusiasm and excitement among creatives in the area about the new edition of CDW and the return of the pink trail.

3M UK ABITEX Aeris Anna Hayman Designs Another Country Anselm Fraser Design Aqua Libra Co Arpa UK Artemide Baux CALLIGARIS Case Furniture Chris Murphy Design Cindy Lilen Studio Creative Ideas Consulting Croft Architectural Hardware Crown Workspace Dare Studio dowsing and Reynolds ltd Eaton Square Flooring Edinburgh Weavers Ethimo Exyte Hargreaves Forbes & Lomax Forest & Maker Hand & Eye Studio Hawk Furniture John Eadon Kinkatou of London Links Furniture Lowe and Fletcher M Marcus Penta Light UK Swarf Hardware Tatie Lou The Monkey Puzzle Tree ROAR Creativity Uncommon Projects Wow Glass Limited

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Abstracta Alea Office Allermuir ARPER UK Bisley Boss Design Camira Fabrics Casala Ceramiche Caesar Costentino Davison Highley Devol Kitchens Duravit Ege carpets Flokk Limited Formica Fredericia Furniture Frem Group Fritz Hansen

Key brands already confirmed to exhibit include:

www.clerkenwelldesignweek.com

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HOSPITALITY 101: LESSONS LEARNT FROM THE PANDEMIC The importance of business resilience has been one of the key lessons for hospitality operators throughout the pandemic. In order to maintain commercial success, the combination of agility and robust contingency plans have proven priceless.

Across the architecture industry we have seen briefs change at a moment’s notice.

Hospitality spaces that were designed for short-term stays were hosting guests for longer periods due to the demands of selfisolation, and thus, weren’t meeting their demands – albeit in the most unprecedented of circumstances. However, we’ve demonstrated the ability to respond with the nimbleness required to adapt when needed.

But, with the resurgence of hospitality in full flow – and a summer of maximum capacity events around the corner – it’s timely to consider how hospitality briefs have changed during this turbulent period.

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When designing interiors for hospitality venues near airports, major sporting or music venues, the brief is targeted towards guests staying for a short period. These spaces are perfect for the business professional working away from home, those away on a long weekend, and any others looking for ‘quickfix’ accommodation that can fulfil their needs.

These venues provide a different experience from longer stay spaces, from the lighting, check-in or food and beverage offering.

Lighting in these spaces is much lower and atmospheric with softer, delicate furnishings that bring an extra layer of comfort to guests.

Check-in services are typically automated, coupled with the ability to order convenient room-service, minimising contact with staff so they can get to their workplace, event, or destination more efficiently.

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When comparing design of longer-term stays, there is a large disparity in guests’ needs.

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Nicola Ball, Associate Interior Designer at KKAI

In longer stay spaces furnishings and finishes have improved durability, meaning they have a longer lifespan and quality doesn’t deteriorate from overuse. Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates everyday life at home, rather than atmospheric lighting that can lead to over-relaxation. As expected, the food and beverage offering is different too. Rather than ‘quick-fix’ meals, guests are offered holistic menus and partner with local suppliers to offer different dining experiences.

Now, with summer round the corner, international travel becoming easier and a full calendar of maximum capacity events taking place, have the considerations of future briefs changed?

The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other, they must be very flexible.

Wellness is now at the forefront of every design decision. These spaces need to be inviting for guests who are apprehensive about returning to large crowds again.

During the last two years a number of hospitality venues have been faced with this challenge. The Courtyard by Marriot at London City Airport had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer-term guests having to complete isolation periods after international travel, rather than a quick stop-over.

As such, maximum capacities have been reassessed, with management teams including a certain amount of flex within elaborate contingency plans. Also, finishes – across all spaces – are more durable. Due to increased cleaning, antimicrobial fabrics and materials are favoured.

The venue altered its approach to lighting, check-in, food and beverage offering and finishes, in order to quickly meet the demands of its guests.

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Through delivering the Hilton Garden Inn at Silverstone, KKAI have found first hand that there is still a demand for short term hospitality, with the associated considerations. However, certain aspects are being reconsidered.

Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is important that operators learn from the experience of the last two years and evolve with it, to secure the long-term future of their sites.

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