Luxury Hospitality Magazine - July/August 2021

MAGAZINE

Hospitality Collection

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

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

CONTENTS Company News 04-05, 06, 40-41

Stonegate Precision Tooling Ltd 23

Coravin 07

Just Artificial Ltd 23

Latest News 08-09, 10

CTD Architectural Tiles 23

StableTable 11

Jura Products Ltd 24-25

Enomatic UK Ltd 12-13

The Caloriefinder 29

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.

People On The Move 14

Feature: LW Aarhus 30-31

Indigo Awnings 15, 35

Project: The Fellows House Opens Its Doors In The Heart Of Cambridge 32-33, 34

Feature: Celebrity chef releases seasonal recipes for rhubarb and asparagus 18

Editor’s Review - Avenue, Bar and Restaurant, London 38

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.

Groupe GM 19

Profile: Chef Steven Saunders FMCGB 42

Contract Furniture Group 19

Project: Oeno House by Studio Four IV 44-45

Sleepeezee Ltd 19

Project: The Langham, Boston 46-47

Openings 20-21, 22, 26-27, 28

Interview: Aaron Sinkia 48

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Events and Awards News 16-17

Interview: Michael Carr 36-37

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COMPANY NEWS

D&D LONDON LAUNCHES SUMMER SCHOOL IN AIM TO BOOST RECRUITMENT D&D London announced the launch of its Summer School, a paid training programme that aims to secure employment for people with little or no previous experience looking to enter the hospitality industry.

The inaugural Summer School will take place during the week commencing 5th July and will see 30 participants take part. If successful, the initiative will be continued with further schools through the Summer.

D&D London in common with other restaurants, bars and hotels in the UK has struggled to secure enough staff as restaurants have got busier since April reopening. The Summer School is one of a number of initiatives D&D is implementing to attract staff.

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The week-long paid training programme will focus on three main aspects of restaurants: front of house, back of house and bar. The attendees will be divided into these groups and will be training for the roles of commis waiter, commis chef and bar-back.

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Taking place at 100 Wardour Street in Soho, attendees will be paid during the training and the course will end with an interview and, for successful candidates, employment at one of D&D London’s restaurants. All learners will receive an introduction to hospitality, to D&D as a brand, as well as training for mock interviews and CV feedback to increase their chances of employability as they develop their careers.

For the Commis chef course attendees will train in food safety, basic knife skills, allergens and hygiene standards. They will learn classic cookery skills including pasta making, bread baking and how to prepare the perfect omelette. Trainees will enjoy on-site masterclasses from D&D chefs to gain an insight into working in a professional kitchen.

Participants in the Bar Course will learn the fundamentals of these roles as well as about the industry in general and will be trained by industry leaders. Some of the world’s leading drinks brands including Diageo, Asahi, Pernod-Ricard and Nyetimber will have ambassadors leading workshops. Those training as bar-backs will

also learn the fundamentals of operating a bar, safety regulations as well as enjoying drinks masterclasses.

Learners on the Commis Waiters course will participate in sessions on providing excellent service, on understanding the importance of teamwork as well as in masterclasses given by senior D&D London servers. They will be provided an insight into the art of front of house as well as an appreciation for the role it plays in an overall restaurant experience.

The week will conclude with a graduation ceremony attended by D&D i.e., Des Gunewardena and David Loewi. Successful participants will secure employment in one of D&D’s restaurants.

Quote from Carol Cairnes, People Director, ‘We are really looking forward to the start of the Summer School and I do feel that it will bring high quality staff into D&D. Although we hope all participants join us, even if they don’t, they will be more equipped and confident to explore a career in the hospitality industry in general.’

COMPANY NEWS

TARQUIN’S CORNISH GIN BRINGS A SLICE OF CORNWALL TO SKYLON RESTAURANT, LONDON Award-winning Cornish gin brand, Tarquin’s, is delighted to announce the launch of an immersive summer installation at London’s Skylon Restaurant & Bar on the South Bank: Padstow at Skylon. Serving expertly-crafted cocktails and classic Gin & Tonics, from 28th June until September 2021, guests will be transported from the busy streets of London to the breezy Cornish coast. Complete with the instantly-recognisable Tarquin’s blue parasols, charming beach huts, and striped deckchairs, the space offers gin lovers the perfect setting for a beach holiday feeling, right on the River Thames.

The Skylon bar team in collaboration with Tarquin’s have designed a bespoke drinks menu featuring a selection of eight cocktails and G&Ts, celebrating each gin and its unique botanicals. For the purists, the crisp and lightly aromatic Tarquin’s flagship Cornish Dry Gin, boasting notes of orange blossom, green pine and frangipane will be served with Fever-Tree Mediterranean Tonic, grapefruit and thyme. For the sun-seekers Tarquin’s Cornish Sunshine Blood Orange Gin will be served as a highly refreshing Sunset Spritz with Prosecco, elderflower tonic and a lemon twist. Those looking for something a little fruitier, can opt for cocktails such as the Good Vibrations, created with Tarquin’s Cornish Dry Gin, Tarquin’s Navy Strength Gin, pisco, lemon, mango, vanilla, rosemary or the Summer Nights, created with Tarquin’s Cornish Sunshine Blood Orange Gin, Prosecco, egg white, rhubarb, hibiscus, lime and lemon.

Padstow at Skylon is open now and is live until Sunday 29th August.

Walk-ins are welcome from Monday to Sunday or bookings can be made via: https://www.skylon-restaurant.co.uk/event/ padstow-at-skylon/

TEAM BEHIND TOP CUVÉE & SHOP CUVÉE ANNOUNCE SHOP CUVÉE & CAVE CUVÉE, BETHNAL GREEN - AS BRAND EXPANSION SHOWS NO SIGN OF SLOWING DOWN Brodie Meah and Max Venning are excited to announce they will be expanding the Cuvée portfolio with Shop Cuvée, Bethnal Green to open later this summer. With almost 200,000 bottles sold in the last year, the launch will follow staggering success which has seen the group grow from small neighbourhood restaurant, Top Cuvée, to the nation’s fastest growing supplier of natural wine through their lockdownborn website, and much-loved deli, Shop Cuvée, Blackstock Road.

Shop Cuvée, Bethnal Green will stock all the wines they have come to be known and loved for, and as featured on their virtual list, Shop.Cuvee.com. Natural wines for all budgets - from recognised labels, Cuvée limited edition collaborative bottles, and exclusive new drops. Deli goods will also be up for grabs as will their increasingly hyped merch. The shop will also play host to tastings, takeovers and events - to be rolled out later in the year.

Upon further exploration, visitors will discover Cave Cuvée, an intimate limitedcover underground wine bar inspired by the lively drinking spots of Paris and beyond. Tunes, unrivalled natural wine recommendations, ‘World Best’ cocktail selection from the team behind Three Sheets (by Max and Noel Venning), and small ingredient-led plates coming from tiny-but-mighty kitchen setup – often likely to be manned by chef friends.

What’s more, guests are encouraged to grab a bottle straight from the Shop shelves and make their way down to the hottest tasting room in the city.

Interiors and design will be led by the two and expected to be every bit as colourful and fun as the wines stocked.

For those that can’t wait, as ever, their brigade of Handsome Bike Couriers are on hand to deliver the goods within the hour straight to London doors.

Brodie says of the launch: ‘Bringing Shop Cuvée to a new audience in Bethnal Green is beyond exciting, it’s where I’ve lived since arriving in London so I know it’s just what the area needs and can’t wait to welcome all our existing customers and meet some new neighbours. Cave Cuvée is something new for us as a group, a project every wine person dreams of opening, an actually good wine bar – it’s as much for us as our guests!’

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COMPANY NEWS

EAST ANGLIAN HOSPITALITY GROUP ANNOUNCES MULTI-MILLION POUND GROWTH & EXPANSION Chestnut, one of the UK’s fast growing hospitality businesses, has announced a successful fundraising round of £7m following strong growth this quarter as lockdown eased.

The ambitious new plans, following the injection of capital from a range of private investors, will support a comprehensive upgrade programme and fuel the acquisition of an additional six assets in the region which begins this week with the completion of The Maltings Hotel in Weybourne, Norfolk.

Ashley Norton, Head of Strategy at Chestnut said: “There is so much potential in East Anglia and we’re excited to be leading this next phase of growth at Chestnut.

“The opportunity across the region is clear: Norfolk’s tourist visits increased by 38% in 2020, and with an uplift in the population by 500,000 predicted over the next five years, the expanding area is set to see more visitors from London and surrounds, all with a desire for quality and convivial pubs, inns and restaurants.”

Philip Turner, Founder of Chestnut added: “Our trading performance post lockdown tells us that investment in the ‘Garden Tipis’ was the right call, and that momentum seems to have carried through as we have continued to invest in people and properties across the portfolio.

“Our shareholders have been enthusiastic in supporting the next phase in our development, as we look to capitalise on the

increasing confidence and opportunities for the Chestnut brand in the region.”

AThe business also continues to put people at the heart of its growth strategy. Along with progression for staff members and robust training schemes, Chestnut are funding an Employee Assistance Programme, in conjunction with Hospitality Action, which includes a 24/7 hotline for employees and their families, as well as counselling sessions to be used as the employee sees fit. The group have also announced that all of their properties will be closed for Christmas and Boxing Day 2021, to allow every member of staff time off with their loved ones in response to their commitment during the pandemic.

Whilst recruitment has been hindered within the hospitality sector, Chestnut continues to support job growth in the local communities in which operates, the Group has successfully recruited a new team at The Rupert Brooke starting this month.

To support with the Group’s ambitious growth plans, Henry Fairbanks joined the team as Chief Operating Officer in November 2020 from the Bermondsey Pub Company.

Following his appointment, Chestnut has restructured their operating platform with the appointment of Alex Goss as Group Talent Manager, James Daley as Group Commercial Manager and Ben Foxcroft and Steve Smith as Operations Managers.

Philip added: “The past 18 months have been incredibly tough for the industry and for the

people behind the scenes that make it so special. Whilst we have been incredibly busy at a corporate level, our primary focus has been our people. Group-wide initiatives have brought our teams together, re-enforcing our appreciation of Chestnut’s values and building culture in our growing community.”

Chestnut has also been undertaking a comprehensive refurbishment program set to upscale and support its growth within some of its existing locations.

Refurbishments have recently taken place at: • The Cricketers in Clavering, which was acquired by Chestnut in October 2020, has reopened after refurbishing all 22 ensuite bedrooms and shared spaces, including the bar area and restaurant.

• At the same time, The Rupert Brooke in Grantchester has also re-opened following a dramatic redesign of interiors and a new-look menu, taking inspiration from The Weeping Willow (Chestnut’s “most Instagrammable pub in Suffolk”).

• The Crown, Stoke by Nayland’s 11 bedrooms, bar and restaurant have been redesigned with a contemporary, light and spacious look.

• The Ship in Dunwich will also be unveiling its significant investment in the garden, adding 200 covers supported by the new Field Kitchen and Bar pop up.

The Group is also celebrating a flurry of accolades including being shortlisted for the Pub & Bar Award category in The Cateys Awards.

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RICK STEIN RESTAURANTS RAISE £5,000 FOR HOSPITALITY ACTION THROUGH SALES OF STEIN’S AT HOME BOXES Whilst its restaurant doors were closed, the family-run business supported Hospitality Action’s ‘Invisible Chips’ campaign through sales of its successful ‘at home’ menus. Customers have helped Rick Stein Restaurants raise £5,000, donating a discretionary three pounds to Stein’s at Home menu box bills.

The Invisible Chips campaign - which aims to support hospitality workers and families impacted by the Covid-19 pandemic encourages customers and diners up and down the country to add a discretionary donation to their bill. The Stein’s at Home menu boxes - which celebrate their first

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birthday this June - have helped the 1975-founded restaurant business survive this recent extended period of closure.

Their production has also supported the livelihoods of trusted suppliers, farmers, fishermen and the Rick Stein team. Customers can continue to support Hospitality Action, hospitality professionals and their families affected by the pandemic through purchase of the Stein’s at Home menus online.

On raising £5,000 through Stein’s at Home sales Jack Stein - Chef Director, Rick Stein Restaurants - says: “Hospitality Action is a charity close to our hearts. We see

first-hand the impact its support has on our industry, and specifically the crucial financial aid it provides to families hit hard by the lockdown of our industry.

“We’re proud to partner with HA raising Invisible Chip funds through our Stein’s at Home menus, and will continue to raise as much as we can for the charity and in turn our colleagues across the industry.” www.rickstein.com/steins-at-home

Coravin ‘to help hospitality come back with a vengeance’ The Drinks Business, April 2021 Coravin release two new wine preservation systems exclusively for the trade to make serving wines by the glass, with no waste, even more profitable.

The Timeless Three Pro System allows you to pour wine without removing the cork, so you can preserve wines for months or even years. Your by-the-glass selection no longer has to be limited by your sales. You can now offer your higher-end, rare wines by the glass, increasing ticket value and eliminating waste.

The NEW Pivot™ Pro System combines the Pivot Stopper and device to pour and preserve wine for up to 4 weeks. Use Pivot to pour your high-volume by-the-glass bottles, to ensure every glass tastes as fresh as the first.

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Increase fine wine sales by adding higher tiers of wine by the glass.

INCREASE PROFIT

Increase profit by moving wines from by the bottle to by the glass.

ELIMINATE WASTE

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CUSTOMER SATISFACTION

Greater by the glass selection dramatically improves guest satisfaction.

Scan for more information, or visit coravin.co.uk/en-GB/hospitality

LATEST NEWS

D&D LONDON’S AVENUE RESTAURANT REOPENS FOR INDOOR DINING WITH NEW HEAD CHEF RUDI WARNER D&D London’s Avenue Restaurant in St James’, Mayfair has reopened with its new Head Chef Rudi Warner at the helm. The appointment of Warner (previously Blueprint Café) brings an entirely new menu and foodie focus to Avenue, making the restaurant a must-visit when in London.

Michelin-trained Rudi has worked with some of the finest in the culinary world including Pierre Koffmann (La Tante Claire, Koffmann’s at the Berkeley), Ollie Dabbous (HIDE), and Tony Fleming (Angler, L’oscar Hotel). He was previously Head Chef at Blueprint Café and prior to that, he was Senior Sous Chef at L’Oscar. Rudi’s progression to Head Chef and his years of experience in the industry is evidenced in his ambitious yet considered menus.

Serving simple, refined dishes with a focus on premium British ingredients, Warner’s contemporary new menu draws inspiration from his creativity and classical training. The menu boasts an exciting array of dishes such as; Chilled English pea soup, gooseberries, spearmint and Beaux Valley olive oil and Elderflower cured salmon, shaved fennel, preserved lemon. Main dishes include; Cornish day boat turbot fillet, wilted garlic leaf, wild green asparagus, béarnaise sauce and Courgette & basil pearl barley, summer beans, peas, pine nuts.

To round off the meal, diners can indulge in the deliciously sweet Bakewell tart, cherry blossom ice cream or end on a lighter note with the Ripe Gariguette strawberry salad, sorbet, long pepper.

An extensive drinks menu features wines from around the world as well as classic cocktails from

BEARD COMPLETES WORK ON THE QUADRANGLE

Visitors to the building will appreciate the environmental design considerations which include new solar panels on the roof, generating energy to be used within the building.

Swindon-based construction firm Beard has completed redevelopment work on the landmark Quadrangle building in Cheltenham, which includes the town’s first ever rooftop restaurant.

To make the building more energy efficient, the development involved the replacement of all 400 windows and the addition of feature surrounds which incorporate a choice of naturally ventilated or fully airconditioned space.

The Quadrangle, which sits on the corner of Cheltenham’s Imperial Square and Promenade, has been sensitively re-imagined to create contemporary commercial space with heritage at its heart.

The building now includes four storeys of premium office space which will help meet the needs of the town’s vibrant business community.

Along with ground floor retail and restaurant space, the exciting addition of a discreet rooftop restaurant will give diners spectacular views across the tree-tops of Montpellier.

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The rooftop restaurant is a first for the Gloucestershire town and is the crowning achievement of the impressive multi-

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million-pound refurbishment project, promising to make the Quadrangle a destination in its own right.

Jamie Harwood, director at Beard Swindon said: “It is a privilege to work on such a prominent local building, whose transformation is being so enthusiastically received. Beyond providing much-needed workspace and leisure facilities, it is an iconic building, and by virtue of its location, has a wider significance to the town’s residents. The redevelopment has modernised the building, while remaining faithful to the building’s heritage, and the team has done a great job ensuring the build has been completed against the backdrop of the pandemic.

“As a family-run construction firm, Beard has always believed in the importance of inspiring spaces, whether that’s for learning, working or leisure. The redevelopment of the Quadrangle will certainly inspire and we look forward to seeing businesses thriving in the new space.”

“The transformation of the Quadrangle has been spectacular,” said Kevin Seville, Head of Property at the pension fund who own the building.

“Despite the challenges of the pandemic, the Beard team have delivered a project that is an exciting addition to Cheltenham.

A real team effort, as part of a wider project team, they realised the design from AWW Architects, creating a vibrant work and social space that’s set to become a ‘mustvisit’ destination in the town.”

The first office tenant has already been announced, with award-winning digital solutions and services provider, iPipeline to take 8,805 sq ft of premium office space on the second floor.

LATEST NEWS pre and post prohibition as well as those from the Prohibition Era including Bee’s Knees – Tanqueray Gin, Honey, Fresh Lemon Juice, Fresh Orange Juice and Blood & Sand – Johnnie Walker Black Label Scotch, Belsazar Sweet Vermouth, Heering Cherry Liqueur, Fresh Blood Orange Juice.

Avenue Restaurant is the perfect setting for a delicious meal in relaxed yet enchanting surroundings as the restaurant revolves around a spectacular central decanting bar, with a beautiful, illuminated chandelier constructed from wine glasses.

ONE FIFTH OF LEISURE AND HOSPITALITY WORKERS DO NOT INTEND TO COMMUTE AGAIN POST PANDEMIC Almost one in five leisure and hospitality workers do not intend to return to the workplace again post pandemic, largely due to ongoing concerns around infection control on public transport As employees across the UK are to set to embark on their return to the workplace following the easing of COVID-19 restrictions in July, new research reveals that many commuters are reluctant to return to their place of work in the coming months, mainly due to increased concern over infection control and social distancing on the daily commute.

According to a nationally-representative survey into 2,000 UK workers, conducted by corporate transport specialist Kura, nearly one fifth (19.1%) of workers in the leisure and hospitality industry plan to never commute again post pandemic, with regional variations from 10.8% in London to 29.1% in Wales.

Kura’s research uncovered that the key root to commuters’ concerns post

There is a strong cry for help with commuting from employees, particularly Graduates (70%) and Junior Executives (73%). Despite this, the commute is not a priority for the vast majority of businesses across the UK, with just 16.4% of companies expressing desire to monitor or support employees on their commute going forward.

Godfrey Ryan, CEO of Kura, comments: “As Covid-19 restrictions lift and employees are requested to return to the workplace, there will undoubtedly be more thought and consideration given to the regular commute. With increased awareness around factors such as infection control and social distancing, we will inevitably see a shift in the commuting landscape. For public transport commuters in particular, the perceived lack of infection control, unreliability of service and overcrowding is hampering employers hopes of an officebased or hybrid workforce post lockdown.

As these fears continue to prevent workers from wanting to return to the workplace, it is time for employers to step up and offer alternative travel support to their employees where necessary.

“It is reassuring to see that the home to work journey is becoming an increasingly important consideration for businesses across London, with 30% expressing a desire to support their employees on the commute. Hopefully we will start to see other regions across the UK follow suit in the coming months, as the capital sets the precedent.”

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The reluctance to return to the workplace stems largely from the travel to and from work, with nearly 60% of workers across the UK admitting that they hold real concerns around the commute post lockdown. This is particularly prevalent for the senior workforce, with Board-level (98%), Directors (85%) and Managers (77%) holding the biggest concerns over the future of the commute.

lockdown is infection control and lack of social distancing on public transport.

Across the UK, 36% of workers hold Covidrelated concerns with regard to the future of the commute, and this percentage increases to 54.4% for those employees commuting in and around London.

For more information on Kura and the research findings from the ”Commuting to 2025” report please visit https:// ridekura.com/request-commuting-report/

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LATEST NEWS

FLOATING BOTANICAL GARDEN INSTALLATION BLOSSOMS IN CHINATOWN LONDON Shaftesbury has unveiled an immersive and vibrant Botanical Garden installation, transforming the sky across Chinatown London’s Gerrard Street. Inspired by tranquil inner-city gardens that can be found across East and Southeast Asia (ESEA), the installation will float above diners until the end of August.

Showcasing seven different species of flower, Chinatown London’s Botanical Garden installation celebrates cultural symbolism and the significance of each flower, including Chinese Peonies, Peach Blossom, and Orchids.

The installation pays homage to edible plants

KINGSTONE PRESS CIDER UNVEILS ‘ODE TO LOCKDOWN’ MURAL Leading UK on trade cider brand, Kingstone Press, has partnered with Birmingham illustrator, Jimmy Rogers, to unveil a huge ‘Ode to Lockdown’ mural in the heart of the West Midlands.

The Award-winning Cider brand has teamed up with the local Birmingham artist to create the unique mural on display at The Custard Factory in Digbeth to reflect the lives we have been living since March last year.

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The two have come together to create a mural that depicts the recent lifestyle adjustments, including social distancing, video calls, meeting outdoors and most importantly celebrating the efforts of the NHS. The mural takes passers-by on a journey through the weird and whacky moments we have endured over the last year and celebrates the moments we are now able to share together again – aiming to raise a smile as people walk by. For those Eagle-eyed passers-by, look out for the likes

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and flowers that are featured within many Far Eastern dishes, with tenants across Chinatown London creating a variety of special ‘Botanical Garden’ dishes – from root to bloom.

The flowers will be a budding welcome back to visitors, celebrating the start of the summer months ahead. The installation will add to Chinatown London’s outdoor dining experience, with a choice of 40 al fresco restaurants as well as 150 outdoor seats in Newport Place to enjoy takeaway options.

Karen Baines, Head of Group Marketing and Comms at Shaftesbury, commented:

of clapping for the NHS, binge watching TV, and the hit craze of baking banana bread.

In a first for the brand, the mural also includes an interactive AR lens that brings elements of the wall to life for an immersive experience. As part of the interactive element of the mural, people who scan the QR code to activate the AR lens, can enter a VIP competition to win a year’s supply of Kingstone Press Cider, demonstrating the brand’s desire to offer a different experience to drive sales and brand affinity.

The ‘Ode to Lockdown’ mural is supported by a fully integrated campaign to drive awareness, engagement, and footfall to the wall including trade media advertising, targeted social media activity, and partnerships with influencers.

Commenting on the mural’s unveiling, Katie Walker, Brand Manager for Kingstone Press at Aston Manor Cider, said: “We are very proud to unveil our ‘Ode to Lockdown’ mural outside The Custard Factory in Digbeth.

“As a Birmingham based Cider brand, we understand the love and affection local people have for Digbeth and its culture.

“Digbeth is such a vibrant, artistic spot in the heart of Birmingham, making it the perfect place for our mural, celebrating the fact that we will be able to enjoy a pint of Kingstone Press together again.

“As part of creating the mural here in Birmingham, it was important for us to provide the opportunity for a local illustrator who knows the city well, to help bring our ‘Ode to Lockdown’ to life, with their own personal touch and inspiration.

“Chinatown London offers an authentic view of life in the Far East, a home away from home for many and a destination of discovery for others. The focus here always has been to provide visitors with an insight into timehonoured aspects of tradition from across the ESEA region, both in dining and culture.

The Botanical Gardens play an important role, serving as a relaxing and visually stunning spot to enjoy the outside throughout the summer months, reflective of the places Chinatown London represents.”

This news follows the openings within Chinatown London of a second site for Chinatown Bakery, and a new flagship restaurant for Korean crispy chicken specialists, Wing Wing. www.chinatown.co.uk

“Working with local artist Jimmy has been a delight and we cannot thank him enough for the amazing work and detail he has put in the piece. We can’t wait raise a glass together in the future!”

Birmingham artist, Jimmy Rogers, said: “Being from the local area, it is a real privilege to work alongside such a wellknown, fun, Birmingham-based brand like Kingstone Press Cider.

“When designing the mural, I was inspired by the country coming together to combat the virus. To me, the Kingstone Press mural reflects all the things we’ve had to go through together, while we’ve had to stay apart. Whether that was working from home on an ironing board, binge-watching TV, or getting out for your one hour of daily exercise – I hope people will look at the mural and see an element that resonates with them from over the past year and build some excitement for that next cider together”.

Last year, Kingstone Press unveiled a refreshing new look with a complete redesign of its branding and proposition.

The new branding celebrates the unique authenticity of this award-winning cider and aims to bring to life the story of Kingstone Press and its crafted with care from orchard to table mantra.

The ‘Ode to Lockdown’ mural can be found outside The Custard Factory in Digbeth and will be present until Sunday 11th July.

The Kingstone Press Cider competition closes on midnight Friday 16th July.

For more information, please visit: https://www.kingstonepress.co.uk/

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

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PEOPLE ON THE MOVE

MICHELIN-STARRED VITO MOLLICA APPOINTED EXECUTIVE CHEF OF CHIC NONNA DUBAI Mine & Yours Group, luxury hospitality management company based in Italy that operates globally, is pleased to welcome Vito Mollica as Executive Chef of Chic Nonna. The first concept restaurant is scheduled to open its doors to guests in DIFC Dubai in September, featuring an elegant Italian osteria gourmet at ground floor and a vibrant and iconic Lounge Bar at first floor with stunning views of Downtown Dubai and Burj Khalifa.

Born in the south of Italy and veteran of international five star hotels, Vito Mollica worked in Prague, in the Netherlands, in the United Kingdom, prior to return to his homeland. In November 2011 the restaurant in Firenze he worked for as Executive Chef received the first Michelin star and two years later he received the award Dish of the Year from the renowned Guida dell’Espresso.

In 2014 he was Chef of the Year according to the restaurant guide of the major Italian business newspaper Il Sole 24 Ore.

Chef Vito Mollica’s cooking style is defined by inspiring and preserving the original flavours of fresh ingredients as well as smoothly combining Italian tradition with an international twist.

In his new capacity, he will act also as Corporate Directory of Culinary, showcasing his intensive knowledge on culinary, f&b and staff management.

Vito Mollica, Executive Chef, Chic Nonna said: “I’m incredibly excited to join Mine & Yours Group, a young but up-and-coming company that is standing out for its creativity, exceptional service and experienced team.

The one-of-a-kind concept of Chic Nonna is my greatest inspiration to create a brand new menu with signature dishes that bring our international guests an exceptional and memorable Italian dining experience.”

Stefano Cuoco, Global Managing Director and COO, Mine & Yours Group, said:

“I am thrilled to welcome Mr. Mollica in the dual role of Corporate Directory of Culinary and Executive Chef of our key concept Chic Nonna. With this new significant addition, we look forward to sharpening our Team in terms of both knowledge and high skill, in order to provide guest the most memorable and authentic experience in every Mine & Yours locations worldwide.”

GIULIA CUCCURULLO PROMOTED TO HEAD BARTENDER AT ARTESIAN The Langham, London is delighted to announce that Giulia Cuccurullo has been promoted to Head Bartender at the award-winning Artesian bar. Giulia has worked at Artesian since 2018 working her way through the ranks, making her the perfect fit for the role.

Included in the World’s 50 Best, Artesian is renowned for producing creative, forward thinking drinks of the highest quality. Giulia will be responsible for ensuring these standards are met, as well as pushing the innovation within the wider team to create incredible, world class cocktails.

Giulia will also be representing Artesian as a brand ambassador within the drinks industry, something she has already been doing exceptionally well for the past three years in drinks and cocktail competitions. To name but a few, Giulia reached the finals of the 2021 Margarita of the Year competition, was the Global Winner of Patròn Perfectionist 2020 and UK Winner in 2019, as well as 2019 Oxley Gimlet London Winner and 2018 Virtuous Cup UK Finalist.

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Giulia’s drinks are most recognisable by the simplicity, cleanness, and unique flavours while also having a focus on the importance of sustainability. Her inspiration comes from finding new and unusual combinations of simple ingredients and making it her own by adding a personal twist. Her style is elegant and creative while making sure each drink looks beautiful and tastes delicious; leaving customers with a memorable experience they won’t forget.

Her stand out cocktails over the years include the award-winning cocktail for the prestigious bartending competition; Patròn Perfectionist in 2020 called ‘The Bridge’ a serve including a combination of Patrón Silver Tequila, rhubarb cordial, fortified wine blend, tomato water and

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salt solution, with a finishing touch of edible leather made from the leftover ingredients.

Another, a more recent creation at Artesian for the new menu ‘Connection’, called ‘Treat Yourself 2.0’. The serve includes the famous summer flavours of cream and strawberry with an unusual twist. Each of the ingredients are washed, including the pink champagne with strawberry and soy yoghurt, and are carbonated together, garnished with a pink powder on the rim, resulting in the most delicious sip.

Giulia’s aim in this new position as Head Bartender is to keep the continued high standards while not forgetting to have fun in either making drinks or drinking them.

Discussing her promotion Giulia said: “I’m delighted to be promoted to Head Bartender at Artesian. I work with an incredible team and I’m really excited to see how we can grow and keep getting better after such a long period of forced closure. I’m sure there are very exciting things to come!”

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EVENTS AND AWARDS NEWS

GOLD AT INTERNATIONAL WINE & SPIRIT COMPETITION FOR HATTIERS RUM The International Wine & Spirit Competition (IWSC) has announced its awards for 2021, with premium Devon rum blender, Hattiers Rum, awarded Gold for ‘Eminence’, their blended aged white rum (42% ABV). This year

saw the IWSC’s biggest spirits judging take place in the history of the competition, with over 80 drinks experts tasting over 4,000 spirits, more than 300 of which were rum, from a total of 86 countries.

The IWSC acknowledges excellence in drinks across the world through recognition of the very best wines and spirits, setting an international benchmark for quality. Scoring 95 out of a possible 100, Hattiers Rum ‘Eminence’ is a light-medium bodied, dry, blended aged white rum with a light and attractive soft fruit note and a vanilla pod, creamy fudge and ripe pineapple aroma. With a fruity taste, it is not sweet and has a gentle nutty pineapple aftertaste and long cream finish.

Philip Everett-Lyons, founder and CEO of Hattiers Rum, comments: “We are absolutely thrilled ‘Eminence’ has been awarded IWSC Gold. It is a huge honour, this year more than 300 rums entered into the IWSC with less than 30 receiving Gold - with a large proportion of these being larger, more established distillers and blenders than ourselves. We’re also delighted that ‘Egremont’, our blended aged premium reserve Rum, has been awarded IWSC Bronze.”

Philip continues: “We could never have imagined back in 2017, when we established Hattiers Rum, that we would be the recipient of such a prestigious award. The esteemed IWSC is renowned for setting the benchmark for international wine and spirit quality with

SANDFORD ORCHARDS CELEBRATES THREE GOLDS AT THE TASTE OF THE WEST AWARDS Sandford Orchards, producer of authentic cider created by combining tradition and innovation, is thrilled to have scooped three Gold and one Silver Taste of the West award for their ‘cider done right’. This year’s Gold Taste of the West awards have been awarded to their rugby themed cider Rib Tickler and two of their new vintage ciders: The General and Sandford Reserve. Their third vintage cider, Apple & Oak, received a silver Judged by the most astute palates of chefs, buyers, retailers and food writers, the Taste of

the West Awards is a renowned accreditation for artisan producers. The awards celebrate quality, integrity and provenance of food in the region and seek to promote local produce that goes above and beyond in terms of quality and taste. The unmistakable logo is a clear signal for an outstanding product that has met rigorous judging criteria.

Barny Butterfield, Chief Cidermaker at Sandford Orchards comments: “We are absolutely delighted to receive four Taste of the West awards, three of them Gold. We are passionate about producing the best tasting cider ‘done right’. We are proud to make cider properly taking a fresh, natural, low impact approach and using the best apples in the world. It is great to know that the award judges think our cider is pretty special too.”

Rib Tickler (ABV 5%) was created with The Rugby Players Association to raise vital funds for charity. It has rich aromas of honey and baked apple, ripe and buttery on the palate, with a moreish apple skin flavour, balanced with a crisp, natural acidity.

Sandford Reserve - Finest Cask-Aged Cider (ABV 7.4%) Sandford Reserve is the ‘exhibition’ cider of the vintage range. Using the pick of the 2019 crop and matured in larger wine casks, Sandford Reserve drinks like a smooth, oaky, chardonnay with flavours of honey, Madeira and dried fruits. It’s the perfect partner to curry or spicy Asian food.

The General - Mighty Vat-Aged Cider (ABV 8.4%) The General is the Imperial Stout of the vintage range. This super rich cider is bold and satisfying with the flavours of Seville orange, plum and baked apple. It is a superb complement to gamey meats or a fully-laden Sunday roast.

Apple & Oak - Fresh Oak-Finished Cider (ABV 6.7%) ‘Apple and Oak’, is a dry vintage cider aged in new oak barrels. It showcases youthful, ripe, bittersweet apple flavours which are complemented by hints of vanilla and toasty oak. The ideal accompaniment to a cheese ploughmans or cured meats, it’s the ‘cider nouveau’ of the collection.

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Founded in 2002, independent, family-owned Sandford Orchards is based in Crediton, Mid Devon in the oldest working cider mill in the UK. The area has long been known as one of the most fertile parishes in all of Britain, both for its grasslands and its orchards. Crediton’s ‘Redlands’ boast a unique microclimate, sheltered between Devon’s huge moors, long hours of warm sunshine and mineral rich soils produce the most flavoursome apples for cider imaginable.

Combining tradition and innovation, Sandford Orchards produces an award-winning range of core session, flavoured, vintage and fine ciders.

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EVENTS AND AWARDS NEWS judges including global experts in their field.

As a family-run business located in rural South Devon, we are therefore truly elated that ‘Eminence’ has received such a respected accolade.”

Hattiers Rum specialises in blending fine blended aged rums, carefully selected from the world’s finest distillers to produce the best rum possible, which they then hand bottle in small batches in South Devon. There are three rums in Hattiers Rum range, in addition to ‘Eminence’ is ‘Egremont’, a blended aged premium reserve (40% ABV) and ‘Resolute’, a blended aged navy strength rum (54.5% ABV).

During the blending process, Hattiers Rum use local creamy Dartmoor water resulting in their unique multi-award-winning rums. Naturally filtered by layer upon layer of ancient granite, the soft Dartmoor water balances the alcoholic strength of their base rum. They are proud not to use colourants in their rums to make them appear darker and do not add sugar to any of their blends.

Established in 2017, Hattiers Rum & H. B. Evelyo Distillery is the brainchild of Philip Everett-Lyons after he and his wife moved back home to the beautiful South Hams in Devon.

Fuelled by a passion for life at sea, the boom

THE LICENSED TRADE CHARITY PARTNERS WITH INDUSTRY TO LAUNCH NATIONAL HOSPITALITY DAY The Licensed Trade Charity, which supports people who currently or have previously worked in the licensed drinks trade, is partnering with a taskforce of the hospitality industry’s main trade associations, professional bodies and charities to call on the nation to support our beleaguered sector by visiting their favourite venue on 18 September, and celebrating National Hospitality Day.

We’re inviting operators and suppliers to do what you do best: delight your customers and guests by laying on exciting activities, offers and events. How you decide to support is up to you. Activities could be as ambitious as hosting a gala dinner with

In early November 2020, Hattiers Rum officially became B Corp certified, joining over 3,500 companies, in 150 industries across 73 countries. They were independently verified

guest chefs or arranging a Q&A with a local celebrity. Or they could be as modest as laying on free nibbles and entertainment; or cooking a hog roast in the garden.

Whatever you do, the common aim is for participating businesses to showcase the industry at its best: creative, entertaining, nourishing, engaging – at the hub of our communities, and providing jobs and income for the country.

We’ll ask all participating businesses to build a fundraising element into their activities, to support UK hospitality’s four main charities: The Drinks Trust, Hospitality Action, The Licensed Trade Charity and The Springboard Charity. By doing so, you’ll be helping them to support those hit by the pandemic with financial assistance, mental health support and career development.

The pandemic hit the hospitality industry like a hammer blow. Restaurants, pubs, bars, hotels and venues have all grappled with an existential threat to their business, this past year, as have the farmers, brewers, manufacturers and distributors that supply them. Businesses, livelihoods and lives have been lost, and many of our favourite places have sadly closed forever.

Those that are still open are fighting a daily battle for survival. They need support if they are to survive, thrive and continue to provide the experiences that make life worth living.

The pandemic has taught us how much richer our lives are for having hospitality in them. Until last March, we took our favourite destinations for granted. When they closed, we realised how keenly we

by the B Lab as ‘using business as a force for good, adhering to the highest standards of social and environmental performance, public transparency and accountability.’ Hattiers Rum is delighted to be the first British B Corp Rum and only the second in the world. Hattiers Rum has also been plastic-free from day one.

missed the venues at the hearts of our communities. National Hospitality Day will give the nation a chance to show its appreciation by venturing out and reengaging with the places they love.

National Hospitality Day marks the first time the sector’s main associations, bodies and charities have joined forces. Participating organisations include UKHospitality, The Institute of Hospitality, the British Beer & Pub Association and the British Institute of Innkeeping.

Jim Brewster, Licensed Trade Charity CEO, commented; “We’re proud to work with our hospitality friends and colleagues to deliver National Hospitality Day and celebrate the key role hospitality plays in our communities.

The Licensed Trade Charity continues to support licensed trade people with practical guidance, emotional support and financial grants to enable them to get back on their feet when they have been through a difficult time.”

Mark Lewis, Chief Executive of Hospitality Action, which conceived the concept, said: “On one amazing day, we’re going to spark the mother of all parties – and all to help the businesses that have been thrown to their knees by Covid-19, and the people who work in them.”

By supporting National Hospitality Day, the public can provide a vital injection of trade which could save their favourite places from closure.

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National Hospitality Day will be a nationwide celebration of our brilliant and resilient hotels, restaurants, pubs, bars and foodservice outlets, and the suppliers that support them. It will be a showcase of all that’s great about UK hospitality; a collective shout-out for the places we’ve all missed; and a financial shot in the arm for a sector that’s been hit hardest by Covid. And it will provide a chance for the country to say “welcome back, we’ve missed you” by supporting its favourite places.

in premium spirits and the West Country’s sea faring legacy, Hattiers Rum was born.

Hospitality businesses looking to participate in National Hospitality Day can register their interest at www.nationalhospitalityday.org.uk.

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FEATURE

CELEBRITY CHEF RELEASES SEASONAL RECIPES FOR RHUBARB & ASPARAGUS Warmer weather has arrived at last - and in celebration of the great British summer time, ethical fresh food supplier 44 Foods has released two delicious recipes.

Asparagus is a seasonal star. Not only is it delicious, it is also one of the most nutritionally well-balanced vegetables; high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. Try 44 Foods’ asparagus as a canape or make the most of its subtle fresh flavour with these seasonal recipes.

British Asparagus with Apple Juice, Poached Eggs, Sourdough and Hollandaise Sauce Serves 1-2 INGREDIENTS: • A bundle of Wye Valley asparagus • 125 ml Mudwalls British Apple juice • Sourdough Loaf • 4 Cacklebean Eggs • Knob of Cotswold butter • Flaky sea salt • True Foods Hollandaise sauce or shaved parmesan and zest of one lemon

A true British classic, 44 Foods’ remarkable rhubarb is a wonderfully sharp fruit, bursting with antioxidants. Its classically vibrant colour also makes it a splendidly attractive ingredient to use in desserts.

Rhubarb & custard tart Serves 4 INGREDIENTS: For the pastry • 165g wholemeal flour • 100g unsalted butter

Created by 44 Foods ambassador and celebrity chef James Strawbridge, these seasonal dishes featuring asparagus and rhubarb are perfect to treat family or friends.

METHOD: 1. Peel the lower half of the asparagus stalks and trim where it naturally breaks.

2. Place in a pan on a medium heat with the apple juice, butter and a sprinkling of salt. Cook for 3-5 minutes until the asparagus is tender and what remains is a small amount of glaze.

3. While the asparagus is cooking, bring a pan of water at least 5cm deep to a simmer. Stir the water to create a whirlpool and crack an egg into the centre. Allow to poach for 3-4 min until the white is set, then remove with a slotted spoon. Keep warm in a pan of not too hot water while you cook the other eggs.

4. Toast a few slices of sourdough.

5. Place the toast on a plate, add the eggs and asparagus and pour over the glaze, top with shaved Parmesan and lemon zest. Or alternatively leave off the glaze and spoon over some Hollandaise.

Sprinkle over the zested lemon.

• • • •

50g icing sugar 15g ground hazelnuts 1 egg, beaten 1-2 tbsp water

For the custard • 200g double cream • 200g Cornish clotted cream • 1 vanilla pod • 120g egg yolks • 60g caster sugar • ½ tsp pink peppercorns For the rhubarb • 6-8 stems of rhubarb, sliced into batons • 2 tbsp caster sugar • 2 star anise, crushed slightly • Rhubarb jelly • 1 rhubarb stem • 75ml water • 1 tbsp sugar • ½ tsp agar agar

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METHOD: 1. Start by making your pastry by combining the flour and butter in a bowl and rubbing together into a breadcrumb texture. Then mix the icing sugar and egg and mix in to form a dough. If it’s too dry, then add a little water. Shape into a ball and wrap in a beeswax wrap. Chill in the fridge for 1 hour.

2. Roll out your pastry into a 23cm tart tin and chill for 30 mins.

3. Preheat your oven to 180˚C fan and arrange your batons of rhubarb on a baking tray sprinkled with star anise and

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Make the most of some of the firm’s high quality, honest ingredients with these recipes while offering two unique sweet and savoury courses.

4.

5.

6.

7.

8.

sugar. Leave to macerate for 15 mins while the oven heats up and then cook for 10 mins to soften.

Reduce the heat to 160˚C and line your tart case with a sheet of baking parchment weighted down by baking beans. Bake the pastry case for 20 mins then remove the baking beans and bake for a further 10 mins. Trim off the edges with a fine grater.

Make your custard by heating your cream, vanilla and peppercorns with sugar on a medium heat until it is nearly at boiling point. Strain your infused sweetened cream and next whisk your egg yolks in a separate bowl. Gradually pour a little warm cream at a time in with the eggs whilst beating. Slowly incorporate all the infused cream and whisk into a smooth mixture. Return the custard to the pan and gently warm through whilst stirring to thicken.

Allow to cool and pour into your pastry case. Bake in the oven for 10-15 mins at 180˚C until the custard sets but still has a slight wobble.

In a small saucepan cook your remaining chopped rhubarb, sugar and water for a jelly. Simmer for 4-5 mins and then strain the pink syrup with a sieve. Add your setting agent in this case a small spoonful of agar agar and whisk until dissolved.

Then top the custard tart with a neat chevron arrangement of rhubarb batons and finally pour over your jelly. Leave for 5-10 mins to set and serve a slice with generous dollop of clotted cream.

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Since 1924, Sleepeezee continues to work in partnership with world-class hotels to provide the perfect sleep experience for their guests. www.sleepeezee.com/hospitality

LHM0721002 Sleepeezee HP.indd 1

Leave The Rest To Us 09/07/2021 11:32:18

HEI POA: A NATURAL TREASURE WITH SUBLIME BENEFITS FOR SKIN AND HAIR Because it is important to protect the skin all day long, Hei Poa have launched an exclusive hotel line in collaboration with Groupe GM, one of the leading international amenities actors. With this collaboration, Groupe GM can now offer hotel guests solar and monoi rich amenities with irresistible notes of tiare flower.

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Authenticity, sensoriality, escapism and tradition lie at the heart of Hei Poa’s core values, and this is echoed in its enchanting hotel amenity line. Practical and easy to use, the new amenity line offers a SPF 30 Monoi suncare milk to guarantee high levels of protection for the skin against UVA/UVB rays. The suncare milk is accompanied by a milky after sun with Tahiti Monoi oil and Aloe Vera, to soothe and comfort the skin after a whole day’s exposure in the sun. Adding a touch of luxury to the experience is the Pure Tahiti Monoi Oil, which provides daily moisturizing*.

The range is offered in 40ml bottles of the Monoi suncare milk and after sun milky spray, while the Pure Tahiti Monoi Oil is offered in 30ml bottles. *Moisturizing of the upper layers of the epidermis.

Discover all the brands offered by Groupe GM at: www.groupegm.com/ – or alternatively contact your local distributor.

For the Netherlands, please contact Ilse Verstraaten on +31 62 97376 32 or ilse.verstraaten@groupegm.com

19 LHM0721013 Groupe GM QP.indd 1

09/07/2021 11:22:34

OPENINGS

Bandra Bhai COCKTAIL DEN OPENS BELOW MORTIMER STREET Bandra Bhai is a new drinking den that will be opening on Mortimer Street this July. A stylish homage to risqué, retro 1970s India and the old smuggling dens, the bar will be open until the early hours, making it a perfect venue for cocktails in the heart of London. Accessible only via a concealed staircase at the back of the newly launched Pali Hill restaurant, Bandra Bhai is a glittering gem of a bar for those in the know.

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A descension below the bustling pavements reveals an opulent, jewel-toned room which kicks back to a gilded and glamorous 1970s India. Every single design aspect by the esteemed I ME AM Design arrived in one container direct from India, delivering a completely authentic feel. Black and white posters of stylish mustachioed men in white flared suits are illuminated by soft lighting

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in fringed, brown glass lampshades. Low velvet sofas are bountiful with cushions made in rich, warm fabrics, and leopard print pillows and wall paper provide a taste of the wild.

The copper-topped bar glints invitingly under the low lighting, illuminating the handiwork of Bandra Bhai’s head Barman, Dav Eames. Dav has rounded off a decade heading up everything drinks-related for Marcus Wareing, punching quite the pedigree for all things imbibing. Cocktails are classic, showcasing skill and experience without distracting gimmicks, each one modernised with touch points of India.

Highlights include: • Disco Inferno. In tribute to Bappi Lahiri the undisputed King of Indian Disco, the cocktail is a mix of Belvedere vodka with chilli spiced mango served in a glittering gold disco ball • Rajdoot. A twist on the timeless classic the ‘Vesper’ martini, playing on the name of the Italian scooter bike, the vesper Rajdoot is its Indian equivalent. The serve combines the quintessential Britishness of Bond with a touch of Indian spice as well as capturing the salty sea air of the smugglers coast - a vodka martini with infused with cassia bark, samphire and sage with a touch of elderflower

OPENINGS • Shetty’s Sidecar - a homage to M.B Shetty, this Indian twist on the classic Sidecar cocktail is Cognac shaken with pineapple, cardamom, almond and celery, finished with maraschino cherry and angostura bitters The wine list is considered and inclusive, and the beers have been carefully selected to bring to light some exceptional, lesserknown Indian brewers. Champagne is also a focus at Bandra Bhai, with the house serve being Devaux’s Grande Réserve, and a list of plenty more available from the likes of Rathfinny, Dom Perignon and Krug.

The bar will also be looking to host a multitude of collaborative projects, from pop-ups and cocktail master classes to brand showcases and tastings. Themed evenings bring the fun and merriment, and will be announced on the Bandra Bhai website. 35 covers make the bar intimate space that’s ripe for mischief; the perfect spot to lose an evening with a lover, get wild with friends, or share a secret with a stranger. With a license to 1am, Bandra Bhai is set to provide a much-needed pre or post dinner cocktail for those in the area. The venue is also available for private hire.

DOWN HALL TO OPEN NEW RESTAURANT: Garden Room Luxury Essex country house hotel Down Hall announces the opening of a new modern British restaurant this month, Garden Room, which will open on 14th July with new Executive Chef Graham Noonan-Chatham at the helm, prioritising micro-seasonality and home-grown produce from the hotel’s new kitchen garden.

Set within the hotel’s 110 acres of landscaped gardens and woodland, the 1,161 sq ft restaurant will house 60 covers and has been reconceptualised and designed by Rumana Swinton. In an extension of the restaurant’s horticultural surroundings, bold, botanical colour scheme blends with feature wall marble topped tables, organic shaped lighting and wall panels depicting naturalistic landscapes.

Garden Room’s daily-changing menus will centre around the produce grown in the hotel’s own kitchen garden, with an emphasis on fresh and clean flavours.

Head Gardener David Parkin will work hand-in-hand with Graham, using organic growing methods to bring the best seasonal ingredients to the table. For those ingredients that they cannot grow themselves, Down Hall will work with select and sustainable local producers and growers.

The classic cocktail list showcases local gins, with a drinks list featuring the Clover Club, Rhubarb Collins and Down Hall Signature. An extensive wine list, with 15 vintages available by the glass, will sit alongside a wide selection of local gins, beers and spirits.

General Manager, Ken Flockhart, comments: “This has been such an exciting time for Down Hall and we are delighted to see Garden Room finally come to fruition.

“By bringing a contemporary design into our historic building and showcasing the produce cultivated in our new kitchen gardens, Garden Room will bring the outside in and offer the perfect backdrop for Graham’s hyper-seasonal menus.”

Executive Chef Graham Noonan-Chatham adds, “It is such a joy to come on board at a time of change and development and I can’t wait for our guests to see the incredible new restaurant that we have created. The team find such inspiration in our spectacular surroundings and that is very much the ethos of Garden Room – we are championing our landscape and bringing it to the heart of everything we do.”

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The à la carte menu will feature starters such as poached Norfolk lobster with Bedlam farm squash, salty fingers and trout roe; a main course of Risotto Primavera packed with the garden’s freshly picked vegetables and herbs; and desserts including Manjari dark chocolate ganache with pistachio and candied ginger ice cream.

A seven-course tasting menu will offer a masterclass in micro-seasonality, with dishes such as summer gazpacho with smoked almonds; treacle cured longhorn beef fillet and stout braised short rib with shallot purée and hispi cabbage; and roasted pineapple with spiced rum, lime meringue and Earl Grey ice cream.

Garden Room at Down Hall – fresh and refined British cuisine. www.downhall.co.uk

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OPENINGS south of the river. We look forward to seeing Skylight’s plans for the venue come to life.”

Designed by Skylight’s in-house mixologist, Sebastian Hollingworth, Skylight Peckham’s cocktails will be classic, skillfully made, and beautifully presented. Signature serves include: • Clarified Bee’s Knees [Belvedere Vodka, lemon and local Peckham honey, served martini-style and garnished with lemon bees’ wings] • South London Iced Tea [heady twist on Long Island classic made with Hennessy and cranberry juice] • Cinco Picante [tequila and Cointreau mixed with homemade chilli liqueur infused with five different spices and sweetened with peach]

Skylight Peckham Skylight, a brand famous for its rooftop cocktails, seasonal events and outdoor games, has announced the launch of what is set to be London’s premier panoramic bar, located high above Peckham Square.

One of the summer’s hottest new openings, Skylight Peckham will feature stylish interiors and a breathtaking outdoor terrace, offering sunshine, cocktails, brunch, and stunning sweeping views across London. Occupying the top floor of Mountview Academy of Theatre Arts, and with an overall capacity of 250, Skylight Peckham will offer an experience and a vista like no other in London.

Blending the inside with the outside in style, the venue’s design uses planting, pops of pastel colour, a zinc topped bar and natural marble across both the inside restaurant and bar and the large wraparound terrace.

Transforming from daytime to evening, feature lighting will seamlessly move the guest experience from buzzy all-day dining and sun-drenched drinking to atmospheric date-night cocktails, evening dinners and a great wine selection, all to be enjoyed against a backdrop of the spectacular London skyline.

Patrick Donovan, Managing Director of Meanwhile Events Ltd. and Tobacco Dock Ltd. says, “We are delighted to have found

the perfect venue in a hugely exciting area of London for what is the next chapter in Skylight’s story. Our mission has always been to create exciting and imaginative spaces that deliver amazing experiences, and this is the natural next step; a beautifully designed bar and terrace with unrivalled views and a unique food and drink offering for locals and Londoners who are fast making Peckham their ultimate leisure destination.”

The new venue was acquired through specialist business property adviser, Christie & Co, with Simon Chaplin, Senior Director of Pubs & Restaurants at Christie & Co leading the sale. Simon adds, “We have been working with Mountview since construction commenced and are delighted to have completed on the final part of the assignment.

The rooftop element created considerable interest amongst prospective buyers, with its stunning views across London and great location in a fast-developing area, as did the opportunity to work with Mountview’s two public theatres to enhance its position as a new high profile hospitality destination

Accompanying the cocktails will be a constantly changing wine list and refreshing beers for hot days on the terrace. The food at Skylight is focused on small plates and generous platters designed to be shared as fine feasts with friends, or as a relaxed accompaniment to drinks. With options for light lunches and afternoon snacks, the all-day dining menu allows the venue to be used by all kinds of guests, from freelancers looking for an inspiring alternative to ‘working from home’ and locals looking for a laid-back lunch meet up, to friends getting together for an evening under the stars and colleagues enjoying post-work nibbles. For those searching for a side order of spectacular skyline vistas with their eggs and Bloody Mary, Skylight is set to become London’s top location for brunch with a view.

Menu highlights include: • Burrata, Tropea Onions, Smoked Aubergine & Pepper, Toasted Sourdough, N’duja • Roast Beef on Sourdough Toast, Marmite Mayo, Pickled & Crispy Shallots, Watercress & Horseradish • Roasted Courgettes, Fine Beans, Straciatella, Basil & Mint, Chilli Oil • Roasted Poussin, Chicken Fat Mash, Truffle & Honey Vinaigrette, Charred Leeks With a flexible space that caters to all kinds of social experiences, Skylight Peckham will also offer an exciting entertainment calendar, with DJs, themed brunches and regular live music sessions taking place amongst one-off performances.

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Opening hours Sunday - Thursday 10am - 12:30am Friday Saturday 10am - 1am SKYLIGHT PECKHAM 120 Peckham Hill Street London SE15 5JT

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COLOUR & CHARACTER WITH CTD ARCHITECTURAL TILES Trivial

As specifiers and interior designers increasingly search for more exciting and unique interior solutions, colour and pattern is finding its way into commercial spaces of all types. From metallic accents to colourful features, tiles are the perfect way to make a statement across surfaces. CTD Architectural Tiles’ unrivalled collection offers professionals endless colour and pattern options, enabling projects to come to life through vivid, eyecatching design.

Gatsby Inspired by the unmistakable Art Déco style synonymous with the 1920s and 1930s, Gatsby combines elegant designs with a modern colour palette to create stunning wall features within residential and commercial spaces.

Borgo A brick shaped tile with a delicate faux crackle glaze, Borgo will bring colourful charm to walls in any commercial setting. Available in both matt or gloss finishes and 8 on-trend shades, from Marine blue to Pink, Borgo can transform the look of any space into a piece of art. Whether used as a splashback in a hotel bathroom or on the front of a bar, the collection is guaranteed to impress.

Borgo

and patterns can be combined and mixed, enabling specifiers and designers to deliver unique style concepts.

Trivial Bringing a fun, modern design twist to commercial spaces, Trivial offers the opportunity to create truly original feature walls. The range comprises 8 on-trend colourways in a stunning triangular shape, in both a glazed gloss and glazed matt surface finish. Perfect for those looking to make a bold statement within interiors projects, the colours

Featuring a metallic effect, the glazed ceramic wall tile collection is comprised of four designs, from the fan-shape of Glam to the arched pattern of Elegance. Presented in a palette of dusty pinks and navy blues as well as shimmering golds and silvers, specifiers and designers can choose from seven colourways to create powerful and distinctive looks.

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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14/07/2021 12:53:55

JURA CONTACTLESS COFFEE VIA SMARTPHONE JURA brings you state of the art automatic coffee machine operation via your smartphone or tablet. With hygiene now being of top priority in coffee preparation in all hospitality environments, the JURA Operating Experience brings state of the art coffee machine operation. By simply linking J.O.E to the Smart Connect in your JURA coffee machine via Bluetooth, enjoying the perfect cup of coffee just the way you like it is even easier, and touch free. Using either text or touchscreen, J.O.E is intuitive, convenient and simple, and with free updates, you always have the latest way of operating your JURA automatic speciality coffee machine.

PERSONALISED COFFEE EXPERIENCE Enjoy a coffee experience tailored to your personal taste.

Using a slide control, J.O.E. can make your favourite coffees

exactly how you like them. The preferences are stored on your smartphone or tablet. You can even give names to your favourite speciality coffees and assign an image to them.

JURA PROFESSIONAL COFFEE MACHINES During more than 20 years of developing automatic coffee machines, JURA has come up with many innovative technologies that set new standards. These have been incorporated into the entire range and are now the fundamental ingredients for enjoying the perfect cup of coffee. Each machine contains the wealth of knowledge and experience of their engineers. Functions and components have become standards that will delight you with perfect coffee day-in, day-out, cup after cup.

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JURA has a range of Professional coffee machines to cater for the smallest to the largest coffee shop, restaurant, pub, or hospitality venue. Top of the range is the GIGA X8 or X8c available with cool controls, fridges, cashless systems, cup warmers and data communicators. Smart Connect is integrated and suggested daily capacity is 200 cups per day.

Still with the GIGA range is the GIGA X3 or X3c which has most of the features and accessories of its larger sibling but a smaller daily capacity at 150 cups per day. The X10 and the X8 are models to suite mid-range venues with daily capacities of up to 80 cups per day. Finally, the smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 30 coffees each. As you would expect from JURA UK there are price points and packages available on all JURA Professional machines and, of course, all these machines come complete with Smart Connect and J.O.E. the state of the art JURA Operating Experience.

NOTE - J.O.E. is a registered trademark For sales enquiries: ProfessionalEnquiries@jura.com w: jura.com

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OPENINGS

looking The Zeitgeist pub back in March, it felt like the ideal time to take the chance and open their ideal boozer bringing the pub to them whilst all other pubs remained firmly shut.

Their common goal was simple: to open an honest and welcoming public house, with food central to its ethos and offering, where they would all genuinely love to enjoy a pint together.

RENOVATED AND REVIVED BY FIVE CHILDHOOD FRIENDS, The Jolly Gardeners, VAUXHALL, CREATED AS COMMUNITY LONDON PUB FOR ITS LOCALS, IS NOW OPEN The Jolly Gardeners, Vauxhall has quietly opened as a hub for local Lambeth. With an exceptional and eclectic food menu, south London brewed beers, and a beautiful, bright space with outdoor and indoor options, the founders have brought back to life a south London historic site, already a hit with locals.

Conceived in lockdown, five friends with over 65 years’ experience in some of London’s best restaurants and bars, found themselves out of work or on furlough as the pandemic hit. When they chanced upon the perfect opportunity to realise a dream and open a pub together presented in form of the tired

The Jolly Gardeners team, whose collective experience include the likes of Oblix, Polpo, Neptune, Big Easy, The Delaunay, Gauthier and Silo are Jonathan Kaye and the Blucert brothers; Dan and Nick. Each with an equally important role front of house, kitchen and bar respectively, these guys will be bringing the restaurant quality service, food and drinks to the neighbourhood. Tirelessly making sure everything is running and upkeeping the beautiful Victorian building are surveyor Rob Humphreys and Engineer Ryan Vivian.

Located a short walk from the river, on a quiet, leafy corner in Vauxhall, the Victorian high-ceiling pub has seen a lot since it first opened in 1880. Charlie Chaplin Snr could regularly be found playing the piano in the corner, which can still be found pride of place in the dining room, whilst film fans will relish having a pint at the original bar featured in blockbuster Snatch by Guy Richie. Until recently, it was a popular German watering hole, having gone many reiterations in its 140-year history, it has burst back to life with a fresh look and a menu to rival some of the most celebrated dining pubs in the city, and returned to its original namesake, The Jolly Gardeners.

The stunning, original timber bar acts as a centrepiece to the 170-cover site and the room is bathed in natural light from the window-lined walls. Marble Victorian fireplaces, sprawling wooden floors, refurbished, and rescued wooden chairs meld

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Pho-nominal NEW RESTAURANT TO OPEN IN SPITALFIELDS Introducing Delicious Pho – Spitalfields latest restaurant addition set to open its doors this August. Occupying the former Byron site, it will debut for a week-long soft launch period before opening to the public.

Founded by Chau Tran – who is Vietnamese by origin – Delicious Pho will offer over 10 variations of the traditional dish, using local

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ingredients sourced daily from Spitalfields Market.

Chau has already gained a reputation for Delicious Pho in Canada, where she emigrated to in 1992 and worked as a chef in numerous Vietnamese restaurants before embarking on her own solo venture. Over the decades, her passion for cooking has grown exponentially, and after many years

in the hospitality industry, she found she had a natural talent for Vietnamese cooking and flavours.

She opened her first restaurant in 2003, a 120-cover restaurant, which became an instant success. Today, she oversees 12 restaurants throughout Canada and is striving for the same track record when she opens her first UK branch this August.

OPENINGS with the smart art deco bathrooms, hanging plants dangling from the ceiling and wall, for this old-meets-new south London pub.

The weekly changing menu is inspired by their diverse location in Vauxhall, bringing together the best from all corners of the eclectic city, with two key elements in common: high quality produce cooked with care. With a focus on sustainability, and less waste, the kitchen work closely with celebrated Lyons Hill Farm in Devon for high grade meat where they ensure nothing goes to waste, while the other half of the menu will be plant led.

Sharing plates begin with the must-betried-to-be believed Cauliflower wings with sesame aioli and spring onion (£6.5) and Curried Portland lamb spring rolls (£8) or a mezze plate of favourites to share (£25).

From the mains, choose from Iron Age pork chop, spring greens, spring greens and smoked apple jam (£15); Monkfish schnitzel, Jersey Royal potato salad with crispy capers (£15) and Charred aubergine with caponata, baba ganoush, dukkah and Khobez (£12). Decadent beer barrel pressed confit potatoes are inclusively vegan and universally delicious (£x) whilst they play homage to their new borough via desserts with a Lambeth Mess: raspberry, black sesame with vanilla cream (v £6). No pub should be without a Sunday roast, and the Jolly’s version is already becoming locally loved. Family style spreads, plant-based options and even a snack version served bundled up in a gravy-rich bap.

Not forgetting the drinks, there will always be an economical option with the fiver house-pints by Adnams (Dry Hopped Lager), but for those looking to experiment and discover a new favourite available on draught is the local latest editions from Kernel and Mondo brewery.

Bottled beers in the fridge include, Canopy, Partizan and Orbit. A comprehensive and always-changing wine list is available with partnership with some of London’s leading wine names to be announced soon.

Outside seating wraps around the corner pub, and on closer inspection, a secret garden can be found providing the most perfect of suntraps. Towards the end of the week visitors can expect to find DJs and friends of the founders, bringing the vibes on the decks with closing not until midnight.

Sports will be shown for the most popular games on multiple screens and on a pulldown projector, meaning no one will miss this summer’s must-see goals. Luckily for the unorganised, most of the inside space will be kept for walk-ins (as pubs ought to be), with the dining area of the pub bookable for forgone plans with friends to be enjoyed now.

Restaurateurs and sisters, Siobhan and Caitriona Peyton, are set to open their first pub on 12 July. The Peytons have purchased the historic Norfolk inn, Sculthorpe Mill, on the River Wensum, just two miles west of Fakenham in Norfolk.

Having acquired the lease from Greene King, the free house pub is currently undergoing a six figure major refurbishment by Shaun Clarkson (Harvey Nichols, Oxo Tower, Wallace Collection).

As well as an expanded pub area, there will be two dining rooms, a private events suite and two dining terraces at the back and front of the pub, with landscaping by Paul Brewster. Also being developed are six en-suite bedrooms scheduled to open towards the end of July with additional rooms and garden cabins to be installed for 2022.

Heading up the food operation is Elliot Ketley (Soho House Group, Square, Coast) who is developing the all-day menus, using produce exclusively from local farmers, fisherman and growers. Open for breakfast through to dinner, the pub will offer weekend barbecues throughout the summer with a menu of smoked meat and whole fish on the bone, cooked outside on ‘the grizzly’ - a large charcoal fired Josper.

Siobhan Peyton commented: “We’ve been regulars at Sculthorpe Mill for nearly 20 years and having relocated permanently to Norfolk, we jumped at the opportunity to acquire the lease. This historical riverside pub is in a natural area

of beauty, and we are confident it will appeal to both locals and visitors to the area. We are looking to grow the portfolio and are looking for similar rural pubs in iconic locations.”

Recruitment is currently at the top of the agenda and the sisters are hoping to recruit around 40 local staff. They will be joined by their brother, restaurateur and BBC’s Great British Menu judge Oliver Peyton, as they host a Staff Open Day on Monday, 14th June between 4pm and 8pm.

Caitriona Peyton said: “We want to showcase the exciting opportunities available at the Mill and have taken a somewhat unconventional approach by inviting prospective new staff to come along and meet us, try Eliot’s food and explore the pub. We hope this will lead to great some hires.”

Siobhan and Caitriona have hospitality in their blood. The two sisters, along with their brother Oliver Peyton, have been behind some of the UK’s most innovative restaurants including the then groundbreaking, Atlantic Bar and Grill, Mash micro-breweries, The National Dining Rooms at the National Gallery and the Wallace Collection. They continue to operate Peyton and Byrne, British bakeries in Greenwich and on central London’s Great Portland Street.

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Jon Kaye says of opening: “Having the chance to open the pub with my friends has been the dream for so long. We all grew up in pubs and for most of us was our very first job. It’s great to go back to our roots and build a proper local pub. Supporting other independent businesses is important to us, we have also had so many nice people from the surrounding area helping us build and fix the pub.”

Peyton Sisters TO OPEN FIRST PUB HOTEL

Sculthorpe Mill opens on 12th July 2021. www.sculthorpemill.uk

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OPENINGS

Guestrooms boast iconic views, with some overlooking the Istituto Svizzero, and many offering private balconies and terraces.

W Rome SETS THE STAGE FOR AUTUMN OPENING W Hotels to Make Italian Debut with Bold Design and Innovative Programming Defying Perceptions of the Eternal City W Hotels Worldwide, part of Marriott International, prepares to make its brand entry in Italy this autumn with the debut of W Rome. Located on Via Liguria, next to the Spanish Steps, this historic palazzoturned-luxury-lifestyle-hotel will offer an unapologetically Italian experience, where guests can live in the moment and anticipate the future of the Eternal City.

“The debut of W Hotels in Italy is almost here and we could not be more excited to unveil our playfully luxe spirit with this highly anticipated hotel,” said Candice D’Cruz, Vice President – Luxury Brands, Europe, Middle East & Africa, Marriott International.

Luxury Hospitality Magazine

“The opening will introduce a thriving line-up of restaurants and bars to the city that will become a must-go destination for travellers and local tastemakers alike. After

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more than a year of missed moments, raising a glass together on Otto Rooftop Bar is just what we all need.”

WELCOME TO ROMAN LIVING Designed by Meyer Davis with the brand’s bold interpretation of luxury in mind, W Rome brings innovation and local storytelling to life. In a city marked by an immense historical heritage, the hotel décor will layer an Italian colour palette with patterns that blur distinct eras of standout design. The property exudes 1970s glamour with traditional architecture blending into colour blocking and bold graphic patterns in hues of burnt orange, dramatic red and foliage greens. An eclectic mix of colourful furniture meets stone walls representative of the building’s past, while reflective surfaces bring a contemporary feel to the interior. The 147 stylish, openplan guestrooms and 15 suites feature luxurious design details including wooden herringbone patterned floors effortlessly blurring into modern marble surfaces contrasted with dark, rich maroon curtains.

The Extreme Wow Suite (the W brand’s modern interpretation of a traditional presidential suite) provides a spectacular stay with highly coveted indoor and outdoor living, endless views across the city, and an impressive outdoor terrace spanning 140 square metres, perfect for private happenings and events.

AN ECLECTIC GASTRONOMY LINEUP As one of the defining characteristics of Italian culture, W Rome takes food seriously.

Foodies will rejoice as Ciccio Sultano, Sicily’s sensational chef, brings his southern passion to the hotel as the Culinary Lead.

His signature restaurant in Rome will be Giano Restaurant, where diners can meet over their favourite cocktails and delicious dishes. W Lounge, the hotel’s buzzing bar destination, will bring the pulse of the city to the hotel’s doorstep with live music, DJ sets and cocktail culture, while the hidden Giardino Clandestino will be an intimate alfresco setting for toasting with friends.

A rare treasure in the city, Otto Rooftop Bar will boast sweeping panoramas across Rome, complete with a WET Deck (rooftop pool) where stylish locals and guests can soak up the Roman sun and mix it up over cocktails, crudo, and pizza.

FUEL IN THE CITY FUEL is the W brand’s high-energy, social take on wellness that allows guests to focus on mind and body. FUEL-focused activities will be led by Italian athlete Pietro Boselli, with the first FUEL x Petra Studio Gym and personal training programme. From high-intensity sessions to boxing and yoga, Boselli will offer guests and locals alike energy-soaked workouts.

THE CALORIEFINDER Introducing The CalorieFinder Ltd, specialist in recipe analysis and detailed nutritional values calculations.

From April 2022, food businesses will be required to introduce calorie information on their menus. This has been introduced by the government as part of a strategy to tackle obesity and help the public to make healthier choices when eating out.

The Caloriefinder supports food businesses to obtain detailed nutritional information for the dishes on their menus. We work with nutritionists and chefs to provide nutritional analysis of recipes and supply nutritional information on menus [Energy (kj/kcal) | Fat (of which saturates) | Carbohydrate (of which sugars) | Fibre | Protein | Salt]. We also support food writers and publishers to obtain the nutrition profile of food recipes in their books before they get published.

Some of our clients have told us, these data are very effective at educating chefs and foods vendors about the nutritional quality of their foods. So we have reviewed our prices to make our service available to a wider audience in hospitality.

GET IN TOUCH FOR A FREE ESTIMATE Website: www.thecaloriefinder.com Email: info@thecaloriefinder.com Phone: 02039077715 or 07951438089 LHM0721003- The Caloriefinder- HP.indd 1

12/07/2021 10:44:28

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09/04/2021 16:11:54

FEATURE

Jesper Godsk © Natelee Cocks

LW AARHUS - WHAT COMES AROUND GOES AROUND LW Design has been shaping the hospitality industry since its conception in 1999. Known for its stand-out hospitality-focused design and architecture projects, the firm is well established across the Middle East and is now rapidly expanding its reach into Asia, Africa, South America and Europe.

They are driven by their commitment to straying away from old ideas and venture boldly into the new and unknown. LW Design is likened to a courageous explorer growing in the future. Having developed over 300 hospitality projects from the ground up, LW’s eccentric design process and unparalleled attention to eclectic details are what drives its popularity. The emphasis lies on functionality; their definition - “the way it makes the audience feel”.

Over the last two decades, LW Design has repeatedly worked with numerous clients,

which is evident in how they nurture relationships with people who want to work with them. What started as a small firm with an even smaller portfolio – now extends globally from private residencies to award-winning fivestar hotels and resorts, working with leading operators such as Marriott, Accor, Hilton, IHG, Four Seasons, etc. and brands like Raffles, Edition, Waldorf Astoria, Vida and Zabeel House.

With the opening of the Aarhus office, LW brings all this global experience and these relationships to the European market. It is ironic, that CEO Jesper Godsk, who originates from Aarhus, chose the Middle East. He saw huge potential for the hospitality industry.

When the market exploded and faced challenges of rapid growth, Godsk and his partners navigated LW through rough waters and contributed significantly to a design language that went beyond ‘glitter and gold’.

They established a contemporary design language that formed the roots of the modern city we see nowadays. It is the past and the present at the same time.

It is that same trust and loyalty they pride themselves on today. Founder and CEO Jesper Godsk, together with four partners; Colin Doyle, Cristina Wakamatsu, Jimmy Hansen and Adrian Battisby grew LW from Dubai and ventured into the broader Middle East and now the world, having offices in Dubai, Hong Kong, Sao Paulo and its latest addition, Aarhus.

You may wonder how LW ended up in Aarhus, but it is actually a fair trade. For over two decades, LW has brought hygge - a Danish word used when acknowledging a feeling or moment, whether alone or with friends, at home or out, ordinary or extraordinary as cosy, charming or special – to the world through their designs making a positive impact on the daily lives of people. In return, LW takes their mastery in hospitality design to Europe, pinpointing Denmark as its beating design heart and setting up an establishment that is known as a home environment rather than an office.

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The building features a lounge, a communal bar and even an office labradoodle named Gunar.

A different approach – so LW. It literally is the home base for both Jesper Godsk and Jimmy Hansen, who travelled the world becoming experts in the hospitality industry over time and instead of giving up this international experience, they bring it home with them. So it made sense to embrace the future vitality of Aarhus with international flair.

LW Aarhus is keen to take time and establish the design team in Denmark. They allow themselves the luxury of time to absorb the DNA of Aarhus and the rest of Europe.

Operators are keenly centred around nurturing the right partnerships to create exceptional lifestyle hotels that will contribute to

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FEATURE innovative and high-end experiences. The team is playful and deliver exceptional results; they possess the modernity that can render nods to history and seamlessly combine contemporary design. They are brand storytellers. LW Aarhus consociates with appropriate global operators and progressively nurtures their relationships.

They allow themselves to breathe so that they have the space to create a unique experience, whether in the luxury or lifestyle arena.

This is in contrast with the fast pace of Dubai, which is arguably the most aggressive emerging hospitality market, having all the hotel and restaurant candies in one city. It is a unique place that represents all available brands from all over the world, concentrated over less than 5.000 square kilometres. The UAE boasts an extensive cross-pollination of ideas that embrace various nuances of the region and the diversity of creative cultures living there.

Whereas many people may think that everything in Dubai is brand new, given the country’s young age, in fact, a lot is refurbishment. All this technical know-how and LW’s holistic approach being involved in a variety of commissions that blend considerate restoration and new build projects. LW Design is accomplished and skilled in a range of designs that embrace culture, history and modernity. Design process is a strong asset when entering the European market that sees an exciting upturn in planned hotel construction in the next decade.

Furthermore, Godsk adds that restaurants and bars have always been the cornerstones in LW’s portfolio. Through the eyes of LW, life isn’t just consistent and flowing, but a collection of different moments. These can be big or small, and every choice they make influences how people look back at an experience and remember it. LW Design strives every day to make these choices count.

This is what will sustain the future, and make people want to come back! While working on numerous projects simultaneously, one is constantly challenged to be aware and exposed to what a space is and what it can be. Restaurants are great to avoid getting

comfortable in your work as they demand you look at everything with a fresh perspective over and over again. That is why LW’s restaurants are all so different, he explains.

To achieve this, you need a communicative team that has extensive experience and brings immense value to their client’s investment. It is LW’s essence to work together. Each of their completed projects is a result of a joint effot between each department. Godsk believes that success is never built by a single person.

LW Design nurtures their relationships and ensures that their friendship continues, as friends, associates, architects, designers, client representatives, developers – they always remain part of that family. Nurture is at the very heart of LW Design.

Design would be nothing without imagination and a drive to reach for the stars, but at the same time, embodying a creative idea requires a balance between comprehension and practicality.

The LW Design team walks the tight rope between both spheres, successfully executing projects with precision and refinement.

This comes from their focus on a project’s buildability. Design has the capacity to bring imagination to life in a manner that’s realistic to achieve. They look at the scale, technicality, development options, and most importantly, the budget. Sure, some of the world’s most breathtaking architecture looks like the stuff of dreams, but what separates it from fiction is resources, labour, and effort.

The new Aarhus office is a strategic addition to their global enterprise, which reflects their proud expansion plans. Although all the LW Design offices take the postmodern route for their project concepts, they prefer a traditional approach when executing the design process.

The firm likes to be involved with each element of design development and will guide each client every step of the way. This customised process’s attitude reflects the LW philosophy: design is about the people who will use it.

Therefore, the LW Design team always remain closely involved, consistently evaluating and ensuring the end product aligns with the initial concept - from Dubai, to Hong Kong, and from Sao Paolo all the way to Aarhus.

Luxury Hospitality Magazine

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PROJECT

PROJECT: The Fellows House OPENS ITS DOORS IN THE HEART OF CAMBRIDGE The new hotel will include rooms and apartments for both short and long stays, feature locally curated works of art and offer unique experiences for guests to discover the city The Fellows House Cambridge opens its doors, marking the first Curio Collection

by Hilton in the idyllic city and Hilton’s

(NYSE:HLT) second property in Cambridge.

The 131-room apartment-style hotel joins the global portfolio of more than 100 one-of-akind hotels and resorts, each handpicked for its distinctive character and unique charm.

The hotel will host Cambridge’s discerning clientele, as well as international visitors seeking somewhere to eat, drink and stay in style.

Located a short walk from the city centre, and a stone’s throw from the River Cam and Jesus Green, it is the perfect base to explore Cambridge’s famous colleges, the Bridge of Sighs, the University of Cambridge museums and Botanic Gardens. The hotel will provide a range of carefully curated experiences designed to unlock the history of the city and showcase its full offering from the authentic perspective of a local.

Luxury Hospitality Magazine

The hotel will feature unique pieces of artwork and sculptures, all designed locally in Cambridge. The room types are all named after people associated with the city and notable Cambridge fellows such as Kipling, Newton, Gormley and Attenborough. This includes king rooms, studios and onebedroom apartments, together with Fellows Duplex apartments split across two levels. All studios and apartments have fully equipped kitchens, ideal for relocation, project workers and extended stay alongside workationstyle getaways. Families can comfortably stay in a one-bedroom apartment or in the two-bedroom The Fellows Family connecting room.

Steve Cassidy, managing director, UK & Ireland, Hilton said: “We are thrilled to open this unique property in the historic city of Cambridge.

Continued >>

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PROJECT

PROJECT offering an indoor spa and courtyard area and a delicious café, restaurant and bar.”

The signature restaurant, The Folio Bar & Kitchen, will serve plant-based dishes and British comfort classics with locally sourced ingredients, from roasted cauliflower steak to beetroot wellington. The Sage of Cambridge, a coffee shop by day will offer colourful, health-conscious options including wraps, smoothies and vegan salads, as well as freshly baked breads and pastries, transforming into a vibrant wine and aperitifs bar after 5pm.

“It has something for everyone, offering the perfect base to return to after a long day of exploring, working or studying.

“As we all look forward to travelling again, we’re delighted to be giving guests more choice, with 14 new properties opening across the UK this year, extending our world-renowned hospitality.”

Julian Hudson, general manager of The Fellows House, Curio Collection by Hilton, said: “The Fellows House is ideal for short city breaks and extended stays, and has been carefully designed to ensure it is accessible to all guests.

Luxury Hospitality Magazine

“Situated in the heart of Cambridge, our exciting new opening is ideally located to experience the entire city, alongside

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Guests can make use of the ample onsite car park, which includes multiple electric car charging ports, as well as the indoor swimming pool, gym, sauna and steam room and bicycles for hire. The hotel’s Hawking Suite boardroom seats up to 10 people and doubles up as an event space and private dining room with natural daylight and direct access to The Fellows Garden and The Observatory.

The Fellows House Cambridge is part of Hilton Honors, the award-winning guest loyalty program for Hilton’s 18 distinct hotel brands. Members who book directly have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount, free standard Wi-Fi and the Hilton Honors mobile app.

The Fellows House Cambridge, Curio Collection by Hilton is located at 33 Milton Road, Cambridge, CB4 1UZ. For more information, please visit www.thefellowshousecambridge. curiocollection.com

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INTERVIEW

MICHAEL CARR LUXURY HOSPITALITY MAGAZINE INTERVIEWS NEW HEAD CHEF OF FENCHURCH RESTAURANT AT SKY GARDEN, MICHAEL CARR

Firstly, congratulations on your new job role, how excited are you to be Head Chef at Sky Garden?

I am, of course, incredibly excited. This is such a huge opportunity at an amazing restaurant in a beautiful location. To build up both a back of house and front of house team makes it feel like I am putting my stamp on an already-loved restaurant whilst creating a great new environment for people to build their own careers.

I’m looking forward to creating and serving food in ways that people haven’t seen before. I have a great platform to broaden people’s horizons on food, doing so in an absolutely stunning setting – looking out across one of the most progressive foodie cities in the world, London.

Your journey into the industry has been packed with lots of experience within Michelin- Starred restaurants and participating in the show The Great British Menu, what skills and knowledge have you picked up through these experiences?

These experiences have been absolutely invaluable to me. The skills and knowledge I have picked up have helped shape my cooking and presentation styles, as well as giving me a huge amount of experience working with different people and ingredients.

Most chefs would agree that the more people you meet and the more

avenues you go down - whether it be Michelin-starred restaurants or doing TV – helps you learn a variety of skills; what to do, as well as what not to do and gives you a wealth of experience to take forward to your next challenge.

Talk us through why you are redeveloping Fenchurch’s modern British à la carte and tasting menus?

Rather than redeveloping, we are overhauling and relaunching the menu.

Previous head chefs of Fenchurch have had their take on the restaurant, but now we have a completely new offering.

My take on modern British is simply, using the best ingredients in season.

I want to try and show the customer that we have absolutely incredible food right on our doorstep – whether it is ingredients grown in Cornish soil where the surrounding sea moisture affects the growing conditions, or amazing produce like the zingy and vibrant rhubarb from Yorkshire.

We don’t have to go far to find tasty ingredients locally and I want to champion that.

What will the new menus offer?

The new menu offers exciting, vibrant colourful dishes with beautiful flavours. At Fenchurch you really do eat with your eyes and we want to make sure all your senses are alive. Tastes, textures, smells and what you are seeing are all equally important. For me, presentation is key, as well as dishes having multiple levels to them – whether it’s an interactive element, or a main course with a snack on the side. I want dining to be an exciting time for customers.

What flavours will be present?

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A massive focus is on British flavours. I’m a big believer that the tastes of something is so important, so if I’m using a broad bean in my cooking – it’s going to be the most delicious, flavourful execution of a broad bean you’ve ever had. I want to take the flavour of the ingredients and make them the best they can be. This means I’m using ingredients that are in season, so they are the best they can be.

Will you be focusing on using seasonal ingredients? If so, why is this important?

Yes, yes, yes, yes! This is so important to me. Lots of chefs now are looking at making preserves or pickles, finding ways they can elongate the life of an ingredient but to do this you need time, equipment and

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space. I believe that using seasonal ingredients provides a great variety of dishes and tastes. I can say to myself “Well I did this last season with this ingredient; how can I change it this time around and use it differently?” Maybe I could try it in a dessert, or maybe I could smoke it.

Food waste is a massive problem in the UK now and I think that using seasonal ingredients means that when these ingredients are at their peak and are producing lots of themselves, we can make sure that they are not going to be chucked away.

How important in your opinion is it to create something new and unique?

Creating something brand new and unique is an incredibly hard thing to do. You are always pulling on your experiences and are influenced by things you have seen or methods that have been used before. What I think is important is that with a brand-new team of people who are so enthusiastic about food, every time we create a dish it feels like it is brand new and exciting. We want to create something together and there is something amazing about producing a dish as a new team in a new environment.

What is your favourite dish on the new menu and why?

The Honey Semifreddo dessert. I absolutely love it. The ingredients we use are on our doorstep, whether it’s the yeast from a local supplier or the honey produced in London. We burn the honey, turn it into a semifreddo, serve with a fennel tuille and grapefruit and finish with apple marigold – a green herb with a beautiful tarragon taste. The flavours are fresh, zingy and creamy all at once and have a delicious mouthfeel. An added bonus is that it looks amazing on the plate as well.

We have emulated the honeycomb with our presentation, which rounds out the dish beautifully.

Seasonally – Jerusalem artichoke. It is seriously underrated. Most people just steam them or make an emulsion with them as a secondary ingredient in a dish, but you can also use them in desserts or focus on them in their entirety making them the main ingredient. They hold a beautiful nutty flavour when cooked properly and I think they are totally overlooked.

Also, potatoes. I think most people can say they have had fair few versions of a potato, but this ingredient is even more versatile than

In a few words, why should people visit The Sky Garden?

Why wouldn’t you! It’s a beautiful location in a brilliant city. With it being a little quieter at the moment in The City, it is like a great escape from the hustle and bustle of life. You can wander around the gardens, grab a drink at the bar or visit our restaurants. Darwin Brasserie offers great quality dishes with amazing views and Fenchurch is a brilliant foodie experience. It’s a unique location that everyone must experience.

ABOUT MICHAEL CARR Newly appointed Head Chef Michael Carr of refined-dining Fenchurch on level 37 of Sky Garden, at only 29 years old, brings over 14 years of culinary excellence gleaned in some of London and Yorkshire’s best Michelin-starred restaurants with him to the destination restaurant.

Showcasing his gastronomic flair, the former Great British Menu contestant’s new menu brings beautiful, clean, fresh, and experimental dishes with explosive flavour combinations to the table, keeping in line with Fenchurch’s ethos of delivering contemporary modern British dishes driven by flavour and seasonal ingredients.

Michael has a wealth of experience in fine dining with a focus on modern British dishes. He joins from the then Michelin-starred The Box Tree in North Yorkshire where he served as Head Chef and Manager. Prior to The Box Tree, Michael spent a number of years as proprietor and Head Chef of Restaurant92 in Harrogate and has also worked at Gordon Ramsay Group and Northcote Manor. He was part of the team that gained a Michelin-star at Driftwood Hotel in Cornwall; and has also worked alongside Alyn Williams at The Westbury supporting the achievement and maintenance of the restaurant’s Michelin-star.

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Tell us in your opinion what is one underrated ingredient that can be used in different dishes?

people give them credit for. We are turning them into smoked mousses and pomme souffles which needs some real thought and skill behind. I really enjoy working with already loved ingredients and seeing how much further they can be pushed.

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Editor’s Review: AVENUE, BAR AND RESTAURANT, LONDON Situated in the heart of London’s St James’s, in between Piccadilly and Pall Mall, D&D London’s Avenue - Bar and Restaurant offers seasonal British dishes in a relaxed setting. The restaurant, under new Head Chef Rudi Warner, can cater for 112 covers, yet it feels very spacious.

The beautifully lit bar has seating along its length where you can sit and watch the mixologist prepare a wide range of classic and contemporary cocktails or something from the signature Gin and Tonic menu.

For our pre-dinner drinks, we went for something from the cocktail menu – a Clover club, made with No3 gin, Chambord raspberry syrup, egg white and lemon juice. This was wonderfully fresh and a perfect start to the meal.

At the centre of the restaurant is a magnificent illuminated ‘chandelier’ made from wine

glasses, which, together with the modern artwork on the walls, provides a unique topic of conversation. We were seated in one of the leather bound booths situated around the edge of the restaurant On Sundays, the restaurant has an Avenue Blues Menu, a two or three course dining experience, with an option of free-flowing wine or sparkling wine. As well as the meal, there is the added entertainment of live blues music, playing throughout the afternoon, a surprisingly good concept which added to the relaxed ambience.

The starter options on the menu are “brunch” inspired, with options including pancakes with bacon, egg and maple syrup, crab tempura or tomato salad. We selected the Eggs Royale, beautifully poached egg with a tasty smoked salmon and smooth hollandaise, and the Crushed Avocado with poached egg on sourdough.

The main course menu on Sundays includes traditional roast dinner, steamed sea bream and burgers, as well as vegetarian and vegan options. We thought it only right to go with the roast beef option. A 40-day aged rib of beef served with seasonal vegetables, crisp roast potatoes and a large Yorkshire pudding. The beef was beautifully tender and truly melt in the mouth and the vegetables cooked to perfection. The portion size meant there was no danger in leaving the table hungry.

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To round off the meal, depending on how much room you have left, you can select from a menu containing a light strawberry salad with sorbet, pancakes with blueberry compote or, as chosen by ourselves, Bakewell tart with cherry blossom ice cream and caramelised “eggy bread” with Tahitian vanilla ice cream. The Bakewell tart had a crisp light pastry and bursting with flavour, wonderfully complemented by the unique flavoured ice cream. It is probably the first time I have seen “eggy bread” on a menu and it was a heartily gratifying way to end the meal.

Simply put, whether you are on a business dinner, leisurely lunch or post-work drinks, Avenue - Bar and Restaurant is the perfect relaxing location to step away from the hustle and bustle of London’s West end.

Maria Lapthorn EDITOR

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COMPANY NEWS

THE SAVOY STARTS A COCKTAIL REVOLUTION! Iconic hotel pioneers trailblazing new ecoSPIRITSTM system in Europe The Savoy is continuing to build on its history of innovation as it plays host to the European launch of ecoSPIRITSTM - a new low waste, low carbon spirits technology, and debuts what could be Europe’s most sustainable cocktail.

NEW HOSPITALITY MANAGEMENT CERTIFICATE IN ARTIFICIAL INTELLIGENCE LAUNCHED BY HIGHER EDUCATION PARTNERS LES ROCHES AND AIVANCITY Les Roches, one of the world’s leading hospitality business schools, and aivancity, the Grande École of Artificial Intelligence, have come together to launch the first Certificate in Artificial Intelligence (AI) applied to hospitality management.

The hospitality sector generates large masses of data, and these data can enable optimising customer relations almost in real time through AI. Indeed, a recent report by Skift and AWS Travel and Hospitality found that 73% of hospitality leaders feel data analytics is very important or critical to the business success of their company. However, the same Digital Transformation report also highlighted concern and a lack of confidence in employees having the necessary training to support their company’s digital objectives.

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Now, Swiss-rooted Les Roches, which was recently ranked in the top three for employer reputation in the QS World University Rankings 2021, and aivancity, the Paris-Cachan based School for Technology, Business and Society, have designed an innovative program dealing with the challenges of big data and AI in the industry.

The five-day program, running from September 2021, will feature expert faculty from Les Roches and aivancity as well as world-class industry specialists and scientists.

It includes two days of sprint design focusing on imagining and prototyping an AI solution for the hospitality industry. The program will be open in a first phase to current students at Les Roches and is a first step in the two institutions’ collaboration.

Les Roches, part of Sommet Education, and aivancity want the minds of tomorrow to understand the language and part of the technicality of AI solutions, its sociological and ethical impacts, as well as its business, managerial and organisational consequences.

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Christine Demen-Meier, Managing Director Worldwide at Les Roches, said. “After the creation of a dedicated Master’s in Hospitality Strategy and Digital Transformation and the launch of Spark Innovation sphere, a new start-up incubator and technological innovation in the hospitality industry by Les Roches, this certificate is another step forward to advance the integration of technology within our curriculums.”

“The need in the hospitality industry to digitalise the service is strong,” explained Pierre Ihmle, Chief Academic Officer at Sommet Education. “In any technological development, the notion of ethics is essential, and the human being must remain at the core. aivancity was the perfect partner to develop this certificate with because of their expertise on the subject of AI, of course, but also because of their high consciousness of the ethical impact of AI for our society.”

Tawhid Chtioui, Founding President and Dean at aivancity, added: “AI has become one of the keys to success for any company wishing to improve the whole of its business processes, from production to customer relations, in all activity sectors. The hospitality and tourism sector is in that sense a huge territory of opportunity and exploration for AI.” Founded in 1954, Les Roches offers both undergraduate and graduate degrees in hospitality, tourism and event management following the Swiss model of education. With three campuses across Switzerland, Spain and China, and a student body of more than 100 different nationalities, the institution provides students with a unique culturally diverse experience. aivancity positions itself as a hybrid higher education institution integrating both technical skills in artificial intelligence but also business and ethical skills and knowledge (including legal issues and the human impacts of AI and data).

The Co-Naissance Cocktail This environmentally-friendly masterpiece has been developed by Senior Mixologist at The Savoy, Cristian Silenzi. It brings together Portobello Road Gin in low-waste ecoSPIRITSTM format, recarbonated Champagne, and two unique locally foraged London ingredients, elderflower from Little Venice and fig leaves from Embankment Gardens. The name ‘Co-Naissance’ celebrates both knowledge of the past and new beginnings, vital themes as the world emerges from a challenging period and looks to a more sustainable future.

One of Europe’s Most Sustainable Serves In a new partnership, the Co-Naissance cocktail is the first cocktail in Europe to use the ecoSPIRITSTM low waste, low carbon spirits technology. The ecoSPIRITSTM closed loop system eliminates more than 90% of the carbon emissions footprint associated with the packaging and transport of the handcrafted Portobello Road Gin that is the heart of the cocktail. Recarbonated Champagne, using premium

COMPANY NEWS Champagne from the hotel’s restaurants and bars, upcycles a valuable resource that would otherwise be discarded. Local foraging of ingredients from urban London complements the sustainability theme, further minimizing carbon emissions and agricultural impact.

Finally, in a signature collaboration with ecoSPIRITS and Portobello Road Gin, The Savoy is planting one native tree in the endangered Kalimantan rainforests of Borneo for each Co-Naissance cocktail served; the planting progress will be shown on www.greenstepsgroup.com/savoy, where the number of trees will be updated every two weeks.

The Savoy, Portobello Road Gin and ecoSPIRITS support the United Kingdom’s drive for Net Zero in carbon emissions. The Co-Naissance Cocktail involves no packaging or ingredient waste, no single use glass and eliminates more than 1.8kg of C02 emissions per cocktail through waste reduction and reforestation.

‘We are on a journey to revolutionise how cocktails are developed and produced and this is just the first step, but it’s a significant one. It reflects The Savoy’s commitment to reducing waste and actively supporting the environment. We plan to continue and expand our collaboration with ecoSPIRITSTM - so watch this space! And we really hope that other hotels, bars and restaurants will follow suit as this can only benefit our industry and the environment,’ commented Jan-Peer Lehfeldt, Executive Assistant Manager, Food & Beverage, at The Savoy.

The Co-Naissance cocktail is £25 and will be served in the Beaufort Bar and Thames Foyer at The Savoy from 1 July, 2021.

LABTECH HARVESTS THE GOODS WITH SIGNING OF THE SPREAD FOR HAWLEY WHARF CAMDEN Leading property investment company, LabTech, has announced the signing of London-based Food Market operator The Spread, at Hawley Wharf Camden.

The market, covering approximately 4,000 sq ft, lies at the heart of the scheme, set to be surrounded by an array of retailers to create a vibrant central plaza on Hawley Wharf Camden’s ground floor.

The outdoor market will be home to over 40 independent traders, providing a vast array of food and drink, focused on fresh produce.

The Spread have operated food markets in London for over five years, with experience throughout the city in areas such as Finchley, Hackney, Southbank, White City, and Camden itself. Using simple turnover-based agreements they make it easy and affordable for traders to book space, in turn making the markets accessible for businesses and customers alike. The Spread’s Trade Partners have included both start-ups and established brands across the capital, connecting producers directly with consumers in a community-led environment.

Commenting on the signing, Veronika Chrascova, Asset Manager at LabTech said: “The Spread adds yet another point of difference for Hawley Wharf Camden, following the signings of Curzon cinema, Butchers Salon, and 10 F&B brands, all now committed to opening within the development. The open space at the heart of the scheme has been designed with such a use in mind, and no doubt The Spread will be able to replicate their success across London at Hawley Wharf Camden, bringing a community-focused offer to this key area.”

Mike Norledge, Managing Director at The Spread, added: “We have operated across London for a number of years, and have an approach that makes our markets accessible for everyone. Camden has always championed independents and emerging brands, so our operation will sit perfectly within Hawley Wharf Camden. The pandemic has encouraged entrepreneurship, and we are looking forward to working with people in Camden who have embraced this spirit, and we encourage local residents to Camden as well as those further afield to contact us, if they are interested in bringing their business to Hawley Wharf Camden, at The Spread’s produce market.”

Bordered by Chalk Farm Road to the west and Regent’s Canal to the east, with a prime frontage on Camden High Street, Hawley Wharf Camden’s canalside development is set to be a major attraction in North London, serving Camden’s 30 million visitors a year, equivalent to around 80,000 visitors every day prior to lockdown.

Colliers and CBRE represent Hawley Wharf Camden, The Spread dealt direct.

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CHEF PROFILE

Chef Steven Saunders is preparing to open his much anticipated new restaurant, The Geranium, at the Cambridge Country Club in Bourn Cambridgeshire. Having returned from Spain to launch the new venture, Steven and his wife Michele will oversee all the Food & Beverage offerings at the new multi-million pound renovated club, which will include a wellness lounge, a golf restaurant, a casual dining restaurant, bars and event suites and The Geranium.

The 43,000 sq ft resort is set to bring the epitome of luxury to Cambridge, launching in Summer/Autumn 2021.

Chef Steven Saunders was trained at the famous Savoy Hotel in London in the seventies and went on to become Britain’s youngest ever Chef Patron of a privately owned hotel and restaurant in North Essex called The White Hart in Great Yeldham, in 1981. Steven was 19, this title has never been superseded.

After several years as Chef Patron Steven bought his first restaurant The Pink Geranium in 1986 still in his early twenties, with the assistance of Prime Minister Baroness Margaret Thatcher on her young entrepreneurs business scheme.

Steven launched a Rolls Royce Chauffeur service (collecting clients free of charge) in 1987 for the restaurant and had his own

radio show with BBC Radio appearing twice weekly for over 10 years. In 1989 Steven was awarded the coveted Michelin Red M (Bib Gourmand) and 3 AA Rosettes putting The Pink Geranium in the top 50 restaurants in the UK. In 1993 Steven appeared as a regular on BBC’s Good Morning TV show and in 1994 Steven was launch chef for the popular BBC hit TV series Ready Steady Cook that he appeared on for over 4 years. Steven was also chef presenter for a show called Here’s one I made earlier for Channel 4 for several years. He often appeared on other TV shows like This Morning, Through the Keyhole, Afternoon live, BBC Food Network and various quiz food shows. Steven has written 10 best selling cookery books selling over 1 million copies worldwide.

He expanded his restaurant and hotel business in the nineties and early 2000’s with The Sheene Mill Hotel Cambridgeshire, Steven Saunders in Newmarket (Britain’s first 100% accredited organic restaurant), Brocket Hall (awarded a Michelin Star in 2006) and The Lowry in Manchester which was opened by Her Majesty The Queen and the late Duke in the year 2000. During this period Steven won awards for Best UK Restaurant (The Pink Geranium), Business Person of the

“

The Geranium restaurants operated a VIP Porsche Chauffeur Service for their clients that selected the VIP Tasting experience with wine pairing. The Little Geranium won Best Fine Dining in Southern Spain in 2020. The Little Geranium was an incredible success and frequently voted the best on the coast. In 2019 the restaurant was awarded Best International Restaurant on the Costa Del Sol and Best Luxury Restaurant in Marbella 2020. The Little Geranium also won Best International Restaurant in Spain putting it in the top 100 restaurants in the world. In 2020 The Little Geranium was awarded Best Fine Dining in Malaga area and Best Fine Dining on the Costa Del Sol in 2021 against more than 20,000 others.

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CHEF STEVEN SAUNDERS FMCGB THE GERANIUM, CAMBRIDGE COUNTRY CLUB

Year, A Fellowship for The Master Chefs Association (30 worldwide), Young Entrepreneur of the Year and a Catey Award for Young Restaurateur of the year.

In 2007 Steven launched a company called Aspire to provide VIP food and service for Silverstone Racing Circuit and for Formula 1. Steven grew the company to over 86 million turnover by 2010 operating in Abu Dhabi, Monaco, Barcelona, Sepang Malaysia and Bahrain. In 2015 Steven moved to Spain with his wife Michele to open The Little Geranium restaurant in La Cala de Mijas and a further restaurant in central Marbella.

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The Geranium restaurants operated a VIP Porsche Chauffeur Service for their clients that selected the VIP Tasting experience with wine pairing. The Little Geranium won Best Fine Dining in Southern Spain in 2020. The Little Geranium was an incredible success and frequently voted the best on the coast. In 2019 the restaurant was awarded Best International Restaurant on the Costa Del Sol and Best Luxury Restaurant in Marbella 2020. The Little Geranium also won Best International Restaurant in Spain putting it in the top 100 restaurants in the world. In 2020 The Little Geranium was awarded Best Fine Dining in Malaga area and Best Fine Dining on the Costa Del Sol in 2021 against more than 20,000 others.

Steven is well known for writing weekly for the European paper (Euro Weekly News) where over 2 million people follow his articles online.

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PROJECT

Oeno House BY Studio Four IV Boutique Wine Store and Hospitality Spaces designed for Fine Wine Investment House Oeno “At a time when luxury retail and hospitality is changing at such a pace, Oeno House provides the brand with a fresh, contemporary concept for its first physical home open to the public.

In keeping with the times, the versatile space fulfils multiple functions, allowing Oeno to welcome existing clients and introduce new customers and guests to all that the brand has to offer.”

Chris Dewar Dixon, Founder, Studio Four IV “Chris and his team go above and beyond, not only to understand our vision but to enhance it.”

Michael Doer, CEO Oeno

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Multi-award-winning international fine wine investment house, Oeno has opened its very first fine wine boutique and alfresco wine bar Oeno House.

Oeno’s new home can be found in London’s Grade I listed, Royal Exchange, in the heart of the city’s historic financial district. The inspiration behind Oeno House was to create London’s premier fine wine shop and bar where wine enthusiasts and collectors can experience the world’s top wines.

Oeno Whilst supplying Michelin-starred restaurants and private collectors with fine wines, Oeno also provides a new approach to the fine wine investment market. Their financial analysts and wine experts work seamlessly together to serve their clients, who invest in wines and vineyards around the world.

With their company foundation as an

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investment house, Oeno has what some might think is an unusual retail model, as the boutique is stocked with a range of fine wines and champagnes selected directly from their clients’ portfolios.

Oeno House While the investment house has offices and meeting spaces in London, Bordeaux, Tuscany, New York, Madrid and Munich, Oeno House is their first retail space. The new concept and its City of London location open up the Oeno brand to city workers and a new community of wine lovers. These customers now have the opportunity to purchase and experience some of the world’s finest wines and champagnes in the brand’s new home.

Spanning three floors, Oeno House is a stylish, multi-functional boutique, where clients and guests can not only buy and enjoy some of the finest wines on the planet, they can also participate in Oeno’s regular events or meet with their account manager to discuss their investment portfolio in a convivial setting. It’s a contemporary take on the traditional wine merchants that provides a warm welcome and an elevated wine tasting experience for both novices and seasoned wine connoisseurs alike.

Ground Floor Taking advantage of the window, the boutique’s designer, Studio Four IV, has created a double-sided, jewel-like display cabinet (refrigerated to the perfect temperature, of course!). A seasonal calendar of window displays will allow for changing presentations to highlight new and interesting vintages as they become available from Oeno’s portfolios.

PROJECT The boutique’s ground floor and mezzanine provide a welcoming and intimate retail space. Here, customers can find wines cradled on tiered displays, where each bottle is accompanied by a QR code, allowing customers to discover more about the wine’s tasting notes and provenance. Alongside, a vast, gold-framed fridge, that has been specially made for the store, houses their chilled Champagne selection, while a second EuroCave cabinet stores wine in ideal conditions. At the back of the boutique, a huge, illuminated slab of onyx provides a stunning backdrop to present sixty bottles of fine wine, which appear to float ethereally in front of the glowing wall.

The boutique will open with a wine list of 700 labels, and Oeno House’s knowledgeable staff are on hand to offer customers expert advice and information. Their one-to-one service, showcasing Oeno’s wines displayed in-store, is complemented by a digital screen that allows staff to share an endless aisle of fine wines, champagnes and spirits from their portfolio.

Making clever use of the space, the ground floor cash-wrap also doubles up as a servery for sampling, events and the alfresco wine bar.

Inlaid with marble, it provides an elegant front of house space from which Oeno staff serve their guests. A range of stylish packaging has also been designed commensurate with the brand and the boutique’s premium interior.

Bottles are carefully wrapped in branded tissue, before being placed in Oeno brand blue, gold embossed felt bags, ensuring customer’s purchases travel home safely.

To unite the ground floor and mezzanine spaces, Studio Four IV commissioned a beautiful Bocci chandelier. Made up of nineteen blown glass spheres, the organic composition creates an illuminated canopy of rich yellow, gold, amber and claret hues that provide a contemporary nod to the diverse collection of wines and vintages represented in the boutique.

First Floor The designers have also created a quirky ‘wine’ balustrade. This eye-catching architectural feature wraps around the curve of the

mezzanine, drawing the eye and suggesting that there’s more of Oeno’s wine portfolio for customers to discover upstairs. Adding natural light to the mezzanine, an original window has been opened up. This also provides customers with a spectacular view over the Royal Exchange’s central interior courtyard.

Outdoor Terrace Throughout the summer months, Oeno House opens up its outdoor terrace. Serving light bites, alongside wine by the bottle and by the glass, the alfresco space is the perfect spot to meet with friends and colleagues and enjoy Oeno’s wines in the most unique surroundings.

Second Floor Oeno House’s second floor is home to a private meeting and tasting room, which features a ten-seater stone-topped table, a further servery and a perfectly-scaled version of the Bocci chandelier found downstairs. With the feel of a private club, it provides a relaxed and luxurious environment for appreciating Oeno’s fine wines and nurturing business relationships.

It also provides a space Oeno can host tastings for invited guests in collaboration with their brand partners.

“With Oeno House, we would like to create a bridge between first-class wine producers and the end consumers. Our welcoming, modern retail space will be supported by interactive service. We want to bring the premium bottles to life by getting away from the often too formal context in which they are usually presented to the public. We want everyone to feel welcome and at ease whatever their level of wine knowledge. Our aim is to bring a dash of luxury to everyday life.”

Luisa Martinello, General Manager, Oeno House

“The aim of Oeno House is to create a luxury wine space where all our clients can visit, admire, buy and taste wines. Our dedicated wine tasting room and the terrace will enable us to give customers a 360-degree experience.”

Luisa Martinello, General Manager, Oeno House

Oeno House can be found at the Royal Exchange, London E3V 3LL. The 80m² boutique and thirty-six cover wine bar opens on 13th July 2021 and it will be possible to make bookings via their website https://oenogroup.com/house/

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PROJECT

The Langham, BOSTON OPENS AFTER MORE THAN TWO YEARS UNDER TRANSFORMATION New American classic hotel opens with fully renovated guest rooms and suites, a grand new ballroom, and an exciting new destination bar and Italian restaurant The Langham, Boston re-opens its doors after a two-year, multi-million dollar renovation transforming this historic thread in the fabric of downtown Boston into a new American classic hotel and an iconic destination for luxury travellers from all over the world.

“We are thrilled to welcome guests back to The Langham after more than two years of restoration and reimagination of the space,” said Michele Grosso, managing director of The Langham, Boston. “Guests of The Langham will surely notice the extraordinary transformation that came with the great deal of time and care, tying it seamlessly back to its Boston banking heritage but with a fresh, luxurious touch.”

A New American Classic, Restored and Reimagined With Dyer Brown as architect and designer of the exterior hotel improvements and architect of record for the new interiors, and Richmond International overseeing the interior design and curating of the hotel’s art collection — all of which will reflect the building’s background as the former Federal Reserve Bank of Boston — The Langham, Boston is set to re-open as one of America’s most iconic hotels.

“We are very proud to be re-introducing The Langham, Boston in all its new glory to the world,” said Stefan Leser, chief executive officer, Langham Hospitality Group.

“With its historic location, original Wyeth murals, the new collection of specially curated artworks, as well as the addition of The Langham Club, this hotel will be the epitome of a new American classic and a wonderful addition to The Langham collection of exceptional hotels around the globe.”

The elegantly appointed new lobby, decorated in jewel tones, with a cosy fireplace, ample seating, and high-design concierge area and check-in desk welcome guests upon arrival.

The completely redesigned guest rooms and suites all feature brand new marble-clad bathrooms, New England-inspired décor and, in the case of the hotel’s signature Loft Suites, two story brass-embossed windows accenting the bi-level living and sleeping quarters left from the hotel’s days as the Federal Reserve Bank of Boston. The prestigious Chairman’s Suite, a luxury penthouse featuring a kingsized bedroom, hardwood floors, a living room complete with a baby grand piano and a generous dining room that seats eight people, promises to be one of Boston’s most soughtafter suites.

For foodies and cocktail aficionados, The Langham, Boston promises to be a destination unto itself. The Fed, a brand new destination bar opening June 6, offers an outdoor terrace and a British cocktail pub menu with a New England twist. Grana, which will open shortly after on July 9, will offer an authentic Italian dining experience set in the former grand hall of the Federal Reserve Bank of Boston, with soaring ceilings, ornate chandeliers and velvet banquettes. Its menu of approachable and shareable Italian dishes for breakfast, lunch and weekend brunch, created to inspire long conversations, festive celebrations and years

of return visits, will be prepared by Executive Chef Stephen Bukoff. He will also oversee the menu at The Fed as well as the culinary offerings throughout the hotel.

Must-attend meetings, weddings and events are fit for one of The Langham’s newly refurbished function spaces. A sophisticated update to The Governor’s Room, a boardroom with an oak table with bronze detail and leather panel inserts, plush plaid carpeting and decorated with an array of historic photos of the building as the Federal Reserve Bank of Boston, makes this one of the most desirable meeting and private dining spaces in the city. The Wyeth Room, home to the N.C. Wyeth murals originally commissioned by the Federal Reserve Bank of Boston depicting the history of the banking system of the United States, continues to be highly coveted for intimate weddings and other corporate and social events. The new Lincoln Ballroom, accommodating 175 guests, features natural light by way of a skylight flanked by chandeliers, and windows in its pre-function space overlooking Norman B. Leventhal Park, a city-centre greenspace with a garden trellis, which itself is the perfect location for intimate wedding photos.

Guests of the hotel can also partake in a daily complimentary Heritage Tour of the hotel, including an overview of the impressive new art collection and the building’s heritage as the former Federal Reserve Bank of Boston in 1922.

This fall, The Langham will introduce The Langham Club, a signature of The Langham Hotels & Resorts brand, featuring a private space in which guests who have purchased Club access can meet, eat and socialize; and a brand new pool, hot tub and fitness centre.

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INTERVIEW

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH AARON SINKIA, GENERAL MANAGER AT ARUBA BOURNEMOUTH ABOUT THE CURRENT HOSPITALITY RECRUITMENT CHALLENGES Aaron firstly, thank you for speaking with us, I wondered if you could tell us in your opinion, how the hospitality staff recruitment challenges have come about?

There are two core reasons why the industry is facing this challenge and they probably come as no surprise; the pandemic and Brexit have shaken everything up. We have lost a lot of European workers who are no longer in the country thanks to Brexit and we have also lost a lot of seasoned hospitality professionals to other industries during the pandemic. It is unfortunate that we’ve felt the hit of both at the same time, but I do think this massive shake up does provide opportunity.

Do you think that Covid-19 has added to the problem and changed people’s attitudes to applying for roles in this sector?

The pandemic has been crucial in creating the problem but while we’ve seen those who have worked in the industry for many years leave as a result of the past year, I don’t think that has changed attitudes in those entering the industry. The pandemic has presented an opportunity for those in hospitality to try their hand in something new and if they love that new thing then let them enjoy it and change path!

I would argue that there hasn’t been a more exciting time to enter hospitality. Besides from the fact that we’ve all been locked up for months and are now craving human interaction - something hospitality gives you plenty of – leaders in the industry are thinking outside of the box and developing exciting, creative new plans to recover as quickly as possible from the pandemic. There is plenty of fun and opportunity to be had in the industry right now.

How vital is it to encourage people to see a job role in hospitality as rewarding as well as a successful career choice?

It is absolutely critical. I don’t want young people leaving education thinking that bar work or waiting on tables is a dead-end job as honestly, it is the total opposite.

In my own experience, I’ve gone from bar work to developing innovative and cutting-edge events programmes to transform venues and have managed teams of up to 150 people.

As industry leaders, it’s our responsibility to provide those new to the industry with an exciting and engaging career path. There’s so much opportunity and creativity within a career in hospitality which isn’t always communicated by managers to their junior staff let alone by education providers.

How can Industry Leaders encourage young people to apply for roles in hospitality? What changes need to be made or considered?

If we’re to change the perception of hospitality jobs to ones that offer a career progression as other jobs do, we might want to selectively take some learnings from the more corporate environment. Those leaving education will want to know what their progression might look like and how they can get there. I think we need to ensure in hospitality we’re giving regular formal and informal feedback to our young team members and make sure they know what skills they need to develop to step up and take on more responsibility. In tandem with that, we need to ensure that these young people feel secure in their jobs and so if we want them to view hospitality as a career path, we need to be careful about what type of contract we’re putting them onto.

I would also add that sometimes, there is a need to just throw our trust into young people and give them the opportunity to really shine. We can’t always manufacture brilliant managers, but we can spot them in a team of people if we allow our teams to show their skills.

Talk us through your experiences in the hospitality sector; did you face any challenges or times when you perhaps felt discouraged?

There isn’t one huge challenge or tough moment that sticks out – although I am sure there were some tough days. I have always been ambitious and think because of my fail or succeed mindset I have always tried to see challenges as opportunities. The most difficult moment I have faced has been COVID as I was so powerless to what was inflicted onto the industry.

What motivated you?

Success has always been my driver and that takes many forms. Being a young

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20-something-year-old, making something of myself, growing my network, rubbing shoulders with stars, putting on a good event and becoming known for running brilliant venues that offer great nights out was what motivated me.

Hospitality takes some hard, long and late hours but knowing you’re getting up to entertain another crowd of people is certainly a motivator to get out of bed each day.

Plus, the money that could be made as I progressed was of course a motivator.

Without sounding crude, young people should appreciate that a good wage can be made in this sector. Hospitality can prove hugely profitable if you stick at it and progress up the ranks.

Why now more than ever, is it important to recognise talented people in this sector and how can businesses ensure they are supporting people to achieve their career goals?

If we as hospitality leaders don’t embrace new, fresh talent and coach recruits in the early days, we’ll never get out of this rut and will continually face recruitment challenges.

Those new to the industry need more coaching and attention, but this shouldn’t be seen as a burden - instead, it’s an opportunity to mould and nurture their talents.

Hospitality leaders are fundamental to actioning this change and guiding their businesses through this challenge. We may have lost fantastic people to other industries, but I would argue we’re wasting time in trying to get them back. We need to develop new fantastic people. There has never been a more important time to be an inspiring, energetic and positive leader in hospitality.

What is your advice for people that want to pursue a career in hospitality?

First and foremost; have fun. There is nothing like working in hospitality and you’ll have a ball, so enjoy it.

More seriously however, it would be worth thinking about what sort of areas you’re most interested in so you can start gaining relevant experience and an understanding of that hospitality setting from the off.

It is also well worth thinking about what other skills you can bring to the job and mention these in interviews. Being able to understand the commercial side of hospitality, being able to develop social media ideas and marketing concepts or having basic knowledge in HR are all skills that aren’t essential to work in hospitality but will all open doors to progression.

Hospitality leaders are fundamental to actioning this change and guiding their businesses through this challenge. We may have lost fantastic people to other industries, but I would argue we’re wasting time in trying to get them back. We need to develop new fantastic people. There has never been a more important time to be an inspiring, energetic and positive leader in hospitality.

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AARON SINKIA

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