Luxury Hospitality Magazine - September/October 2023

An ic on dre s se d in y our brand.

Locally produced in Europe , close to you, to reduce the carbon footprint . Find sustainable products and a trusted and pioneering commitment to sustainabilit y.

Discover amazing finishes to attach sophistication and a premium touch

Think about tailored ideas to elevate your brand experience

Immerse guests in unforgettable moments accompanied by an icon all over the world.

Think BIC

Editor – Maria Lapthorn maria@lhmagazine.co.uk

Editorial Assistant – Francesca Amato editorial@lhmagazine.co.uk

Production/Design – Laura Whitehead laura@lhmagazine.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

Publishing Director – Paul Attwood paul@lhmagazine.co.uk

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CONTENTS

Company News 04-05, 50

Citizen Relations Ltd 06

Lifts 07

Latest News 08-09

Every effort is made to ensure the accuracy and reliability of material published in Luxury Hospitality Magazine. However, the publishers accept no responsibility for the claims or opinions made by advertisers, manufacturers or contributors.

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

Events & Awards News 10, 20-21

Molton Brown Ltd 11

Enomatic UK Ltd 12-13

Interview: Executive Head Chef at The Grand, York, Kevin Bonello 14-15, 16 Weir Laundry Equipment 17

Openings 18-19, 44-45

People On The Move 22-23, 48-49

Editor's Hotel Review: Hilton Vienna Park 26-27, 28

Hypnos Limited 31

Project: A Celebration of Heritage and Culture Through Design St. Regis Jakarta by Champalimaud Design 34-35, 36

Hospitality Recruitment: Tourism is booming once again: but how can we solve the hospitality recruitment and retention crisis that threatens it? 38-39

Project: Sparcstudio collaborates with Pennyhill Park on the launch of new luxury cabanas 42-43

Project: Contardi’s archi-decorative aesthetic code chosen by Ennismore Design Studio for Hoxton Rome 46-47

Oliver Hemming 51

SUSTAINABLE GIN COMPANY, JIM & TONIC, TO OPEN ITS FIRST EVER RUM DISTILLERY AT SUGAR HOUSE ISLAND

Sustainable urban gin company, Jim & Tonic, is expanding its leisure offer at Stratford’s Sugar House Island, with a deal to take 4,000 sq ft for its first ever rum distillery, cocktail bar and event space.

The Rum House is to be the second concept that Jim & Tonic has opened at Sugar House Island, following the successful opening of its flagship gin distillery, bar and headquarters venue in 2022. Collectively, Jim & Tonic now lease over 11,100 sq ft of space on the Island.

The Rum House will feature a cocktail bar on the ground floor, which will offer a regular programme of screenings and public events, a private events space for up to 150 people on the first floor and an open plan roof terrace bar on the top floor. The whole building will be available to hire on request.

Situated in London’s Stratford district, Sugar House Island is a 26-acre urban redevelopment being redeveloped by Vastint UK, adjacent to the Queen Elizabeth Olympic Park, which is creating a major new riverside neighbourhood for East

COMO GARDEN TRANSPORTS GUESTS TO THE ITALIAN LAKES FOR AN UNFORGETTABLE DINING EXPERIENCE

Take a trip to Italy right here in the capital, with a visit to Como Garden – the Italian restaurant concept from Emerald Hospitality group spearheaded by dynamic entrepreneur duo twins Arian and Alberto Zandi.

London. Initial phases comprising new homes, retail and leisure, a new primary school, and new workspace have completed, with the residencies 100% let and commercial space 92% let, including to publishing house Phaidon, which relocated its headquarters from Kings Cross.

Upon completion, Sugar House Island will deliver 1,200 new homes for 6,000 residents, alongside 40,000 sq ft of retail and leisure space, 624,000 sq ft of office space, a 350-bedroom hotel and 3 acres of new public realm.

The next phase of Sugar House Island, Chimney Walk, will complete in September 2023, creating further opportunities for independent amenities, and retail and leisure brands, alongside the delivery of 200,000 sq ft of new Grade A office space.

CF Commercial and GCW are acting retail and leisure leasing agent for the scheme.

Situated on Kensington High Street, next door to their acclaimed Latin American restaurant Zuaya, Como Garden, takes its inspiration from the picturesque scenery of Italy’s Lake Como and the surrounding areas. The restaurant has become a west end hotspot, with weekend bookings having to be made 2-3 weeks in advance.

The glamorous dining area features classic Italian green and cream hues, marked with eyecatching foliage displays and hanging plants, intended to mirror the botanical gardens of the Lombardy region. This impressive dining room has been evolved to offer an indoor Italian garden experience, so no matter the weather in the UK, you’ll feel you have been transported somewhere else. Take your pick from an array of plush seating set underneath the beautiful green canopies.

Dining at Como Garden

The menu is an Italian feast of deliciousness, featuring classic antipasti tapas like pesto beef carpaccio & parmesan; arancini with fontina cheese; and peppers from Livio’s mum (oven baked beef stuffed red pepper and olive oil).

NOTTINGHAM FINER DINING RESTAURANT LAUNCHES EXCITING NEW CULINARY EXPERIENCE

Nottingham finer dining restaurant, Cleaver & Wake, has launched an exciting new dining experience set to take foodies on an experiential culinary journey from the second they set foot inside the popular canalside restaurant.

The new immersive gastronomic experience includes a range of special touches that call upon all five senses, and features a blend of culinary alchemy with bold and exciting pairings that champion the best seasonal produce from across the British Isles.

Diners won’t find traditional restaurant dishes on the menu. Instead, several of the Cleaver & Wake dishes are shrouded in mystery, with all guests presented with an amuse bouche featuring secret ingredients upon entry, served from the stunning restaurant’s open pass.

Other menu items include heirloom tomato salad, burrata ice cream and wet almond served

with olive and verjus; beef fillet served with summer cabbage, textures of onion and bordelaise sauce; and lamb gratin served with fermented white asparagus, black garlic, lovage and sauce vierge.

The new set menu will cost £75 or £85 with dessert. Sweet options include the white chocolate and strawberry parfait served with macerated strawberries, sable biscuit and strawberry meringue and the mango parfait served with fragrant rice, finger lime, coriander and Alphonso mango sorbet.

Launched last September, Cleaver & Wake has made a name for itself both in Nottingham and on the national stage, bringing diners in on the theatre of each dish being made, with guests able to see Laurence Henry and his team of chefs create magic in the openpass kitchen.

The new dining experience will replace the venue’s previous à la carte menu, and is available now.

Fresh homemade pasta includes Truffle & Ricotta

Tortelloni alla Carbonar, Lobster & Datterino

Tomato Tortelloni and Gnocchi stuffed with Pesto & Mozzarella.

Do it the Italian way and move onto a further course of grilled meats and seafood. Signatures include Octopus with Gremolata & Roasted Potatoes and Parmesan Steak Tartare. For something lighter, superb salads include Buratta with Pesto and Datterini Tomatoes and a Sicilian Orange Salad with Olives and Cashew Nuts.

Como Garden also has an impressive array of desserts on their dolci menu. Como Garden’s Tiramisu is customer favourite and the Italian cheese board features carefully curated regional specialties.

Drinks at Como Garden

The Como Garden wine cellar is full to the brim with exquisite Italian wines, ranging from full bodied reds to fruity whites, alongside a list of prosecco straight from the rolling hills of Veneto.

In addition, a menu of Italian classic cocktails and Como specials created by Como’s expert mixologist includes limoncello based Lago Ameranto (gin, limoncello, blackberries, egg white, sugar) and a delicious amaretto inspired Lecca-Lecca (vodka, amaretto, lemon juice, sugar).

Como Garden

37-45 Kensington High Street, London, W8 5ED

HOW HOSPITALITY CAN COMBAT THE CHALLENGES IT FACES

Once again I’m sitting down to write this thinking that our industry is perched on yet another cliff edge. This time I’m looking at the reduction in government energy bill support, creating yet another kicking for our bruised and battered industry.

Hospitality businesses, by their very nature, are heavy users of energy. We operate large buildings, use lots of stoves and refrigeration and always strive to create the perfect ambient temperature for our guests to enjoy their time with us.

We are, of course, still dealing with galloping inflation impacting our food and drink costs, in a market so fragile that to increase prices is seen as high risk, last resort given the fragility of customer loyalty. We know that our customers are feeling the strain just as much as we are. One thing we can do is seek to optimise our energy efficiency. A good place to start is thinking about where your energy is being used most. For hotels it’s obviously heating space and hot water - catering operations account for around 15%, public areas for less than 10%. The average pub uses 35-40% in seller services only 20% in heating and lighting the building and the rest in the kitchen. Restaurants see over 60% being used in the kitchen, the rest in public areas.

The energy mantra is “No Cost, Low Cost, Capex”. No cost means using common sense - reviewing processes (for example leaving TVs on standby rather than off in unoccupied guest rooms) and staff

training to minimise energy waste. Many businesses create a “Green Team” - staff members drawn from across the business to create a two way flow of informationdisseminating from the centre and taking suggestions from across the whole team back.

Low cost includes upgrading thermostats, fitting low energy lighting and maybe light sensors in low traffic areas. Checking seals and gaskets on ovens and fridges is just plain common sense.

Capex means investment in boilers, alternative heat sourcing and other major changes. A business starting at ground zero can, it is suggested savings of up to 15-20% can pretty quickly be achieved on stages one and two, a further 20% with prudent investment.

Capital spending may be on new more efficient equipment such as induction hobs, which are the most energy efficient, wasting no time in reaching temperature or intelligent equipment that switches itself off by itself - such as pan sensors - repay the outlay quickly and keep on giving. More expensive steps such as replacing boilers, or installing solar or ground source heat pumps may be longer term projects.

Perhaps the most important step of all is to involve your team. They will know from both the media and from their own homes that energy costs have rocketed. Sharing with them just what has happened to your costs can only engage their minds on the

problem, you can be sure that they will be willing to do their bit.

One important final point is that you should never forget your supply chain. It’s in their interest that your business thrives, and they may well be willing partners seeing the benefit to be gained from working with you to improve productivity. Have your food suppliers developed products that help you save energy? Would more frequent deliveries reduce your food storage costs? Is there sense in buying pre prepared fresh produce to save prep costs?

Finally review your non-food items. Do your dishwashing and laundry run at lower temperatures? Do they get their job done right first time, or are there needs to re-run cycles? P&G Professional have developed products that clean effectively with one wash, short cycles at lower temperatures without compromising the results. In fact, making a simple change such as switching to cold can save up to 40% on washing machine bills.*

Their approach is a fine example of how smart businesses have recognised the benefit of finding solutions to their clients problems, enabling their clients to take advantage of their long experience, research facilities and scale to improve their own operating efficiency.

*Cost of electricity saved for laundry when washing at 30C vs 60C cycle and for automatic dishwashing when using a short cycle (average 47C) vs. a normal cycle (average 57C).

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional’s Expert Advisory Council

Even when staff shortages bite, you can still fulfil orders on timewithout the heavy lifting. Make sure your staff are well-protected every day and able to do more than ever with the help of Stannah’s efficient and durable service & goods lifts.

TOP HOTEL BRANDS PARTNER WITH UNIVERSITY OF GLOUCESTERSHIRE TO DELIVER GROUNDBREAKING APPRENTICESHIP

University of Gloucestershire is collaborating with Red Carnation Hotels, The Dorchester, JW Marriott Grosvenor House London and PPHE Hotel Group to deliver a new degree-level apprenticeship in hospitality management, from January 2024.

The apprenticeship combines the Chartered Manager Degree Apprenticeship with specialist modules designed specifically for those working in today’s fast-paced hospitality industry. As such, apprentices will be working for a top hotel brand while simultaneously studying for an honours degree in Applied Hospitality Management from University of Gloucestershire. Upon successful completion, apprentices will also qualify for Chartered Manager status from the Chartered Management Institute.

The programme marks a significant collaboration by the hotels involved, who have come together with University of Gloucestershire to create an innovative solution to an industry-wide skills shortage.

As such, apprentices working for the different brands will put rivalries aside and will learn together as a single cohort, sharing best practice and raising industry standards across the board. To best serve the requirements of these top London brands, teaching will be delivered via a ‘flying faculty’. This means lectures and seminars will take place in London, with learners able to access libraries and other support functions remotely.

The hotels are in the process of recruiting apprentices to join these programmes and all the vacancies are currently advertised on the UCAS website. University of Gloucestershire will be assisting by running a selection process, including possible candidate events in London.

THE PRINCE AKATOKI LAUNCHES JAPANESE TEA CEREMONY EXPERIENCE

OCCURRING MONTHLY FROM AUGUST - DECEMBER 2023

Welcome to the serene world of Japanese tea culture. Step into the Malt Lounge at Marylebone hotel The Prince Akatoki, where esteemed Japanese Tea Master, Keiko Uchida, hailing from Tokyo, Japan, will be hosting a unique ceremony designed to engage a global audience.

The first event took place on Wednesday 23rd August at 2:00pm, and will occur monthly thereafter. With over 25 years’ experience in the art of the Japanese tea ceremony, Keiko is the perfect guide for this enchanting exploration.

During the ceremony, Keiko will graciously enlighten guests about the history of green tea, and the philosophy and cultural background behind the

Japanese Tea Ceremony, which can involve gardening, textiles, architecture, calligraphy and food, as well as tea. Keiko will demonstrate how to prepare and serve a cup of matcha tea, guiding guests on the traditional way of serving and drinking in public, with traditional guests and manners.

The Malt Lounge & Bar will offer guests a refreshing Akashi-Tai Sparkling Sake - a delightful accompaniment that elevates the essence of the ceremony. And to satiate taste buds, a Japanese-inspired cream tea will be available, harmoniously blending East and West.

Order of Events:

1. History of tea, matcha tea and tea ceremony.

2. Philosophy of Japanese tea ceremony.

3. Tea ceremony, meditation and hospitality.

4. Health and beauty benefit of matcha tea.

5. Demonstration/ how to make some matcha tea with proper equipment.

6. All guests will make their own cup of matcha tea with equipment.

7. Q&A

How: The Japanese Tea Ceremony

Experience at The Prince Akatoki is £75 per person, including, the tea ceremony, glass of sparkling sake, and Japanese inspired cream tea.

Book here: https://www.opentable. co.uk/r/the-malt-lounge-and-bar-london

CHOICE HOTELS EMEA SIGNS STRATEGIC PARTNERSHIP AGREEMENT WITH BOREALIS HOTEL GROUP

Choice Hotels EMEA, the 100% franchise focused hotel company, and Borealis Hotel Group (“Borealis”), a European hospitality company, have signed a strategic partnership agreement to expand their European portfolios.

Through this agreement, Borealis will have the ability to franchise upscale and midscale hotels from the Choice Hotels EMEA portfolio of brands, across the territories they currently operate including The Netherlands, Belgium, France, Germany, Austria, Spain and Denmark and look for new opportunities in other European countries. All hotels under Choice Hotels EMEA participate in the Choice Privileges loyalty program, enabling travellers to earn and redeem points for Rewards nights stays at more than 7,500 hotels around the world.

Commenting on the new strategic partnership, Jonathan Mills, CEO of Choice Hotels EMEA, said: “Growing our portfolio of franchised hotels, so travellers have more options to choose from when traveling across Europe, is a significant focus for us at Choice Hotels EMEA, and

this new agreement further enables us to continue growing in markets where we already have a presence and potentially enter new ones. We have an ambitious growth strategy in the EMEA region, and this new strategic partnership agreement with Borealis Hotel Group presents an exciting opportunity for us to grow and realise our mission to build a scalable network of high-quality hotels across Europe.

“Building on Choice Hotels’ 80-year global legacy, the agreement will also see Borealis benefit from our commitment to enhancing performance exclusively for franchisees. Our newly refreshed brands and their brand hallmarks are designed to offer an exceptional guest experience, while supporting short-term revenues and driving long-term equity gains for the Choice Hotels EMEA portfolio. We look forward to working together to deliver this over the next decade.”

Bart Van de Kamp, CEO of Borealis Hotel Group, said: “Our strategy is to accelerate our growth as a European hospitality company, based on strong relationships

and partnerships with international hotel brands and other partners.

“We are therefore very pleased to have been able to add another international hotel brand as a franchisor with its own newly refreshed concept, to our highly valued group of partners.

“Choice Hotels EMEA is in the process of repositioning its Comfort™, Quality™, Clarion™, and Ascend Hotel Collection™ brands, and has recently introduced its Sleep Inn™ brand – already well established in other markets – to the EMEA region. With our passionate team we look forward to being part of this repositioning process.”

THE RITZ-CARLTON MALDIVES, FARI ISLANDS PRESENTS AN IMMERSIVE GASTRONOMIC EXPERIENCE WITH RACHEL KHOO

The Ritz-Carlton Maldives, Fari Islands presents best-selling food writer, Rachel Khoo from October 29th – 31st as she headlines the resort’s Master of Crafts and Craftsmanship Calendar for 2023. Equipped with her highly attuned arsenal of creative culinary credentials, Rachel Khoo will host a series of experiences, including an exquisite choux pastry masterclass for both adults and children, a delectable breakfast grazing table takeover, and guest-judging a ‘bake-off’ with guests.

At The Ritz-Carlton Maldives, Fari Islands, guests can look forward to an up close and personal experience with Rachel during a mouth-watering three day residency.

Khoo’s choux pastry masterclass will share her secrets of making the perfect pastry and decadent creams, with decoration tips to rival Paris’s finest patisseries. Guests can also expect to see Rachel curating and hosting a breakfast grazing table of mini choux pastries with decadent pastry creams and lashings of fruit coulis, fresh berries, chocolate, nuts and more.

On her first ever food discovery of the Maldives, Rachel will travel to a Maldivian farmers’ market to discover indigenous ingredients, watch fisherman bring in their catch of the day and back at the resort co-host a Maldivian cooking class as she learns the secrets of recipes handed down through the generations. For budding bakers, Rachel will host a resort bake-off as ‘guest judge’ where contenders will be invited to present dishes from one of her many best-selling cookbooks ready to impress for star-baker status, based on taste, presentation, efficiency, and speed.

For more information visit ritzcarlton.com/Maldives

AA UNVEILS AWARD SHORTLISTS FOR HOSPITALITY AWARDS 2023

Get ready to raise your glasses and celebrate 115 years of excellence in the UK hospitality industry! The highly anticipated AA Hospitality Awards 2023, hosted by AA Hotel & Hospitality Services, have unveiled the shortlists for five of their most coveted award categories.

Shortlists for the AA Accessible Award, AA Sustainable Award, AA Spa Hotel of the Year, AA Housekeeper of the Year and AA Food Service Award have been announced ahead of the awards ceremony on Monday 25 September at the JW Marriott Grosvenor House, London.

Celebrating excellence in the UK hospitality industry, the AA Hospitality Awards span an impressive 15 categories, honouring the crème de la crème of hotels, restaurants, spas and their teams across the UK. The ceremony will also pay tribute to distinguished figures in the industry, who will receive esteemed accolades such as the Lifetime Achievement Award and the fiercely sought-after Chefs’ Chef Award.

FRESH DIRECT TASTES SUCCESS

Fresh Direct, the UK’s leading foodservice fresh produce wholesaler, has been awarded six Great Taste awards for a range of products produced in its Fresh Kitchen facility in Bicester.

Fresh Kitchen hand prepares an array of sauces, pickles, soups marinades, relishes and desserts for chefs in the hospitality industry. The awards are testament to the craft and innovation that goes into the products, which are created using high quality ingredients.

Rum Sauce received an ‘outstanding’ two star award from the judges.

As operators have struggled to recruit skilled kitchen workers, Fresh Kitchen has grown significantly, increasing the footprint of its operation by around 20%, adding additional ovens, boiling pan and blast chillers to meet expanding demand and with further investment planned this year.

The AA Hospitality Awards would also like to thank Blue Badge Access Awards, The Fine Bedding Company, Clockwork Marketing, Sealy Beds and Taittinger for sponsoring the 2023 shortlisted awards.

To buy tickets for this year’s event please visit the AA Hospitality Awards website.

KEVIN BONELLO

THE GRAND, YORK, KEVIN BONELLO

Firstly, congratulations on the new role, what do you love the most about The Grand, York?

Thank you – I’m very excited about this new chapter in my career. The Grand Hotel has a lot to offer and the people who work at the hotel are amazing. As I have progressed through my career, I have come to realise that it is the people who make the place.

I love the history of the hotel - there are so many stories! I also really love the city of York and everything that there is to discover within reach of the hotel; there truly is something for everyone.

Talk us through your journey into the industry; did you always know that this was the career for you?

From a young age, I was always behind my Granny and Mother in the kitchen. We all loved to entertain and cook.

As a child, I wanted to be a pilot or an engineer but at 16 I did a summer job in the kitchen and loved it. I did half a day in pilot training and decided it wasn’t me, so I went back to the kitchen. I never looked back.

I learnt to cook in Malta before travelling the world for 4.5 years discovering different cooking styles and tasting all the flavours of the world, including spending time in New York. I then decided to go back to my roots and went home to Malta.

Before moving to York, I worked in a successful restaurant in Malta for 21 years. Gaining a Michelin Star at this restaurant is one of my greatest career achievements.

For me, the important thing is always freshness. I like to use local ingredients as keeping mileage low is very important to both me and The Grand in general.

LUXURY HOSPITALITY MAGAZINE SPEAKS WITH NEWLY APPOINTED EXECUTIVE HEAD CHEF AT

How would you define your cooking style?

Simplistic. For me, the important thing is always freshness. I like to use local ingredients as keeping mileage low is very important to both me and The Grand in general. I also always try and use the whole product to reduce waste but also maximise flavour!

When developing my dishes, I often take influence from my travels. In particular, I love to use Mediterranean produce.

What are the plans for the menu at The Grand?

Since I started my role, we have already made a few changes to the menu to reflect my cooking style.

As much as possible, we would like to continue to focus on using seasonal produce from regional producers. For example, strawberries from Annabel’s Strawberry Farm are delicious so, when they are in season, we always want to utilise them in our dishes.

We will also continue to adapt the menu at least three to four times a year, to respect the change of season.

Are there any dishes you are already planning?

Yes! I am planning to add a Beef Wellington to the menu, but made the traditional way. It will be for two people to share, using local produce from the Yorkshire area. There are many quality suppliers in the city of York, and surrounding areas, that we always try and build in to every meal.

In the winter, I also plan to introduce more dishes which feature game meat to the menu and, of course, lots of warm, wintery dishes that feel like Christmas!

Talk us through your process of creating a new dish.

Firstly, seasonality and the location need to be taken into consideration. For example, I tend to create lighter dishes in the summer, especially in a warm climate, and ensure I use products that are in season.

Then, I move on to thinking about the textures of the dish and how they will work together. For example, I will think about what can add crispiness to the dish and what can add a smooth touch.

Finally, I then start to explore the seasoning and think about the flavour. For example, how to add sweetness orsmokiness to the dish, and the correct flavours to use.

What is the cuisine focus at The Grand, and will local produce be used at all?

I enjoy creating classic recipes which have a modern twist so expect to see lots more of this. For example, currently on The Rise menu is a delicious Shepherd’s Pie which uses pulled lamb, instead of minced.

Local produce is very important. It is not enough for us to just mention Yorkshire, we believe in ensuring that we build

close relationships with local farmers and producers. This is important as we like to be able to ask our producers questions. For example, we like to know what the produce is feeding on as this alters the flavour and therefore our pairings.

What would be one piece of advice you would give to anyone who wanted to pursue a career in this industry?

Make sure you love working in the kitchen. It is not like any other job, I believe you need to truly love it to have a successful career.

Be eager to learn. Ask questions and absorb different cooking techniques before finding your own unique style.

Have fun! Keep a lively atmosphere in the kitchen - I always have music playing when I am in the kitchen.

Tell us why we should make sure The Grand, York is on our must visit lists?

The Grand is an iconic hotel destination which is a must-visit in my eyes. The hotel combines contemporary luxury and timeless elegance to truly create a 5* experience.

The food offering is also outstanding across the board from Legacy which offers a modern British and Yorkshire-inspired tasting menu in an iconic setting to The Rise which offers modern, simple cuisine and utilises the highest quality, local produce.

“ “ INTERVIEW Luxury Hospitality Magazine

Mandarin Oriental ANNOUNCES NEW LUXURY HOTEL AND BRANDED RESIDENCES ON LONDON’S SOUTH BANK

Mandarin Oriental Hotel Group will open its third London hotel in the British capital in 2028.

Situated on London’s South Bank with dramatic views over St Paul’s Cathedral, Mandarin Oriental Bankside, London is positioned ideally to access both the City of London and the West End theatre and shopping districts, offering a perfect base for leisure and business

Hilton AND PURE Spa and Beauty EXPAND UK PARTNERSHIP WITH Hilton Birmingham Metropole, NEC

Hilton and award-winning spa and wellness brand, PURE Spa and Beauty, expand UK partnership with new spa at Hilton Birmingham Metropole, NEC.

PURE Spa and Beauty and Hilton announced the opening of a new spa at the Hilton Birmingham Metropole, NEC. Opening on 1 July 2023, the new PURE spa will offer Hilton guests a range of spa treatments to enhance their stay

and compliment the hotel’s extensive leisure and fitness facilities, stylish accommodation, vibrant bars, three restaurants, and expansive event spaces.

According to Hilton’s newly released 2023 Trends Report, nearly 47% of travellers plan to prioritise wellness and accessibility to wellness amenities or activities in 2023. Understanding customers’ needs, Hilton is continuing

to seek avenues to address wellness as a key part of the stay experience, proving to travellers worldwide that it matters where you stay.

The new spa will provide a full range of holistic spa therapies and bespoke treatments without needing to leave the NEC precinct. The spa is located within the hotel’s LivingWell Health Club, offering a 24-hour fitness centre, sauna, steam room, pool, jacuzzi and features three treatment rooms and a nail bar. Treatments will include PURE’s range of massages, facials, body scrubs as well as nail treatments and waxing.

PURE Spa & Beauty has created its own natural product brand, PURE Spa Skincare which allows avid fans of the spa to take their therapeutic treatments home with them with the same spa-quality products used in their signature vegan facials and body treatments. PURE’s day spa guests can also access Hilton’s glass atrium indoor pool, steam room, sauna, jacuzzi and relaxation lounges.

https://purespauk.com/

https://www.hilton.com/

https://stories.hilton.com/brands/hiltonhonors

travellers. The hotel will be part of the larger Bankside Yards development, which serves to reconnect the space between the Tate Modern and Blackfriars Station and is centred around the historic railway arches that run through the heart of the site.

The overall property is being developed by an international real estate consortium including Hotel Properties Limited, Native Land Limited and Amcorp Properties Berhad.

The development will comprise a contemporary standalone building, expected to have 171 guestrooms and 70 branded Residences at Mandarin Oriental.

The hotel will offer wellness and fitness facilities tailored for those leading active lifestyles. Within a dedicated space, guests will find a comprehensive Spa at Mandarin Oriental, providing signature wellness therapies and beauty treatments, a 25m lap pool, a spacious fitness centre and invigorating heat and water experiences.

Four distinct culinary outlets, located on the first floor and the 19th floor of the building, with views across the city, will make the hotel a destination for locals and visitors alike. Dedicated events spaces include adaptable function and meeting rooms, with prefunction space, an outdoor terrace and an activity space, will ensure it becomes a sought-after destination for events and social occasions.

In line with the brand’s continuous commitment to sustainability, the property will benefit from the wider Bankside Yards development plan to be the UK’s first operationally fossil fuel-free major mixed-use development.

The Residences at Mandarin Oriental will offer a refined living experience in the heart of this vibrant new development, providing residents with access to Mandarin Oriental’s legendary service as well as the hotel facilities. The residences will also feature a sky lobby lounge, private roof garden and parking.

NEW OPENING: Daroco Soho

Following a wealth of success in Paris, with two thriving restaurants and a cocktail bar located in the 2nd and 16th arrondissements of Paris, Daroco - the Franco-Italian dining destination - is bringing its renowned offbeat Parisian chic and sunny Italian generosity to Soho, London, this Autumn.

In September 2023 the three Founders, Alexandre Giesbert, Julien Ross, and Nico de Soto will launch DAROCO Soho serving astonishing Italian fare in a modern trattoria environment.

Everything on the menu will be home-made, from pasta to pizza; bread to ice-cream, with ingredients lovingly sourced from the depths of Calabria to the heights of Emilia-Romagna.

Designed with a sharing experience at its heart, the menu features pizzas with Baroque names and a sublime crust, gourmet creations such as caponakchouka (a joyous cross between an Italian caponata and shakshuka), or Pappardelle with red wine venison ragu and timeless classics including a wealth of antipasti, Vitello Tonnato (a symbolic dish from Northern Italy with thinly sliced veal topped with a creamy tuna sauce), black truffle linguine and excellent tiramisu.

Located to the east of Soho, DAROCO Soho will serve guests from a spacious restaurant area, an outdoor terrace (launching later in the year), and its subterranean bar with space for 50 Soho revelers. The design of each space has been meticulously considered by chief

architect Olivier Delannoy (Dépot Légal, Paris; YAYA, DAROCO 16, Paris; DAROCO Bourse, Paris and London), bringing elements inspired by the Renaissance movement together with Milanese elegance.

On entry, guests will be wowed by the blend of textures, volumes and colours with marble tabletops of rich, deep colours, warming wooden countertops, burnished brass fixtures and a wealth of greenery emulating that of an English garden.

A celebrated central element of the Paris interior will also be brought to London; the grand mirrored ceiling. Designed to turn dining into theatre, the famous fixture from DAROCO in Paris will bounce the restaurant’s soft lighting around the space like evening sunshine giving the illusion of a grand Renaissance hall.

The basement of DAROCO Soho will provide a haven for those looking to spend the evening sipping exquisite cocktails.

Led by the French mixologist, Nico de Soto, the cocktails bar will offer guests a welcome retreat from the hectic streets of Soho. Serves, crafted from the globe-trotting mind of de Soto.

Bringing together the best of Europe - French hospitality, Italian generosity and a new British vibrancy - DAROCO Soho will soon become as iconic as its Parisian predecessors, known for atypical and spectacular designs, impeccable food and seductive experience.

SHORTLIST ANNOUNCED FOR INDEPENDENT HOTEL SHOW AWARDS 2023

The Independent Hotel Show, taking place on 16-17 October at Olympia London, has unveiled the shortlist for the 11th annual Independent Hotel Show Awards, in partnership with Preferred Hotels & Resorts.

Launched to celebrate excellence in the world of boutique and independent hotels, the awards recognise prominent hotel and promising hoteliers in two categories: Independent Hotel of the Year and GM of the Future, sponsored by The Master Innholders.

After several hours of discussion and debate, the shortlist for Independent Hotel of the Year was whittled down to a final eight from over 100 entries.

The Independent Hotel of the Year Award is now open to public industry vote, with the ultimate winner decided through a combination of judges ranking and the public vote and unveiled in an exclusive ceremony on day one of the Independent Hotel Show on 16 October.

The winner of GM of the Future, in partnership with The Master Innholders, will also be announced at the show.

The winner will have the opportunity to undertake the prestigious Talent Development Programme at Cranfield University, Buckinghamshire, helping them to develop their skills as both a GM and as a business leader.

In addition, the winner will receive a complimentary ticket to the Hotel Leadership Conference in 2024.

Cast your vote for the winner of Independent Hotel of the Year at independenthotelshow.co.uk/awards and register for your complimentary trade ticket to this year’s show.

NORMA CELEBRATES FOURTH BIRTHDAY

Four Guest Chef Dinners Across Four Consecutive Evenings in September. Norma opened in Fitzrovia in September 2019, and has since become the go-to destination for contemporary, vibrant Sicilian-inspired cuisine in London. To celebrate their fourth birthday, the restaurant will host four guest chef dinners across four consecutive evenings from 26 to 29 September.

Giovann Attard, Executive Head Chef of Norma, has collaborated with Lisa Goodwin-Allen and Jozef Rogulski, Giuseppe Federici, Danilo Cortellini and Olivia Cavalli to create four different menus that showcase the individual cooking styles of the guest chefs whilst also taking inspiration from Norma’s Sicilian menu and style. Each guest chef dinner will offer a

different five-course set menu, priced at £65pp, and running as follows:

Lisa Goodwin-Allen and Jozef Rogulski –Sicilian-Inspired Fine Dining - Tuesday 26 September

Giuseppe Federici – Vegan Italian Comfort Food - Wednesday 27 September

Danilo Cortellini – Classic Italian FlavoursThursday 28 September

Olivia Cavalli – Seasonal Recipes from Olivia’s Cookbook Stagioni - Friday 29 September

Bookings for Norma’s fourth birthday guest chef dinners are now live at https://normalondon.com/normasbirthday-guest-chef-series/

NORTH EAST CHEF NAMED NATIONAL YOUNG PASTRY CHEF OF THE YEAR

A talented North East chef has just been named Young Pastry Chef of the Year.

Megan Armstrong, 26, who works for Newcastle-based 21 Hospitality Group, achieved the highest marks in the UK in the pastry final of the Royal Academy of Culinary Arts Annual Awards of Excellence 2023 held in London recently.

She was presented with this award at a special gala dinner held at Claridge’s in London where she was accompanied by Nick

Shottel, director of hospitality at 21HG along with mentor and renowned chef and restaurateur Terry Laybourne, the owner of the Newcastle-based group.

As well as the kudos that goes with this national accolade, Megan receives a bursary from the Savoy Educational Trust that includes a visit to Moet et Chandon in the Champagne region of France and £2,000, along with an engraved trophy, a chef’s jacket and membership of the AAE Alumni.

Megan is one of a long line of 21HG employees – from the kitchens and front of house, who’ve achieved an Award of Excellence over the years. Group pastry chef Helen Doyle, herself an AAE alumni, has been instrumental in developing something of a production line of talent. Past achiever, Sophie Bamford, mentored by Helen, was awarded Young Pastry Chef in 2018. Martin Malinowski, head chef at St Vincent who was awarded best Young Chef several years ago.

Nick Shottel, a fellow of the Royal Academy of Culinary Arts and who takes responsibility for staff development across 21HG, has coached around five front of house achievers over the years. This latest award not only recognises the individual talents of Megan but is recognition of the efforts the group makes in training and staff retention.

Megan works within the pastry team at 21 restaurant on Newcastle’s Quayside. Her desserts and pastries are served within 21, the Broad Chare and St Vincent on the Quayside; and can be found at Café 21, Saltwater Fish Co and Porterhouse in Fenwick department store.

The Royal Academy of Culinary Arts’ Annual Awards of Excellence are the industry’s gold standard and provide a rigorous test of culinary skills. Entrants must impress the judges by preparing four dishes in five hours while also showing an understanding of food hygiene, sustainability and organisation.

NEW KITCHEN APPOINTMENTS AT THE BUTTERY, BELGRAVIA

MATHILDE BOUVIER APPOINTED HEAD CHEF AND ELVI RAMADANI SOUS CHEF AT POPULAR CAFÉ-RESTAURANT WITHIN LIME TREE HOTEL

Lime Tree Hotel, the much-loved boutique hotel in the heart of Belgravia has appointed Mathilde Bouvier as Head Chef and Elvi Ramada as Sous Chef of the hotel’s rustic-chic cafestyle restaurant, The Buttery – one of London’s go-to brunch destinations.

With over 9 years’ experience in the industry, Mathilde Bouvier joins from Brother Marcus in Borough Market, where she opened the new location and held the position of Head Chef for two years. Prior to this role, Bouvier was Head Chef at Rose Bakery at Dover Street Market. New Sous Chef, Elvi Ramadani has also been scooped up from Brother Marcus where he spent over two years refining his gastronomic talents.

At The Buttery, Mathilde will be responsible for the development and execution of the breakfast, brunch and lunch menus, as well as managing the kitchen brigade on a day-to-day basis. Bouvier’s culinary flair will see modern British classics reimagined in elevated

and exciting ways with an Ottolenghistyle twist.

Mathilde Bouvier, Head Chef at The Buttery, says: “I am incredibly excited to be working closely with such a lovely team and am eager to develop the already fabulous menus and gastronomic offering at The Buttery.”

Matthew and Charlotte Goodsall, Owners of Lime Tree Hotel, comment: “We’re absolutely thrilled to welcome Mathilde and Elvi to the team and look forward to a new chapter ahead under Mathilde, a passionate and very talented chef with exciting plans for The Buttery.”

The laid-back menus currently offer delicious brunch classics, light bites and sweet treats, complimented by the finest London-roasted coffee from The Gentlemen Baristas and speciality loose leaf teas.

Menu here: https://www.limetreehotel. co.uk/the-buttery/#food-menus

TRINITY WELCOMES BACK HARRY

KIRKPATRICK

AS HEAD CHEF

Trinity, the beloved neighbourhood restaurant in Clapham Old Town, is thrilled to announce the return of the prodigiously talented Harry Kirkpatrick to the role of Head Chef.

Kirkpatrick is not a new face in the Trinity family, having formerly held a senior role in the kitchen team before seeking new culinary adventures. His exceptional culinary journey saw him mirroring the apprenticeship of Adam Byatt at Claridge’s Hotel, under the auspices of the esteemed Royal Academy of Culinary Arts. His wealth of experience also includes a two-year stint at the world-renowned Eleven Madison Park. Notably, Kirkpatrick’s most recent position was as the Senior Sous at one of London’s most exciting recent culinary additions, working under the renowned chef Alex Dilling. Here, he gained substantial recognition for his innovative approach and commitment to excellence.

On Kirkpatrick’s appointment, Byatt said, “Harry is one of those chefs you come across only a handful of times. An inspirational chef and leader, with a true passion for excellence, a love for produce and a future industry leader.”

Byatt further added, “I am delighted to welcome Harry back to Trinity to lead his kitchen team forward gastronomically and to mentor him into the restaurateur he will become, allowing him to grow our guest experience to be the very best it can be.”

Byatt’s and Kirkpatrick’s shared vision of excellent food and an exceptional dining experience positions Trinity at the forefront of London’s dining scene.

www.trinityrestaurant.com

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RAILS AT GREAT NORTHERN HOTEL APPOINTS NEW HEAD CHEF MARK WEIR

Rails at Great Northern Hotel has appointed Mark Weir as its new Head Chef. Mark brings a wealth of knowledge, skill and over twenty years’ experience in the industry to the modern British brasserie and joins from the Haymarket Hotel.

During his ten-year tenure at the Haymarket Hotel, three of which as Head Chef, Mark oversaw a brigade of 26 chefs across the hotel’s restaurant, functions and room service. Prior positions include Senior Sous Chef positions at London Syon Park, formerly a Waldorf Astoria hotel, and Daphne’s in Kensington.

Mark will be responsible for the development and implementation of the hotel’s menus for Rails and the GNH Bar & Terrace, as well as the day-to-day running of the kitchen. Rails serves a menu of elevated British classics, using high-quality and seasonal ingredients, with subtle French accents in homage to its proximity to the Eurostar.

Exciting new dishes under Mark’s direction include grilled swordfish salmoriglio, pan-fried duck à l’orange, and scallops gratin, as well as pistachio crème brûlée and a pineapple tarte tatin.

Mark Weir, Head Chef at Rails, comments: ‘I am thrilled to take on this new challenge as Head Chef of Rails and to be part of the dynamic dining scene in King’s Cross. I look forward to bringing my years of experience in busy hotel restaurants to Rails, ensuring we continue to be responsible and sustainable in our approach and putting my own stamp on the already superb menu. I am passionate about creativity, innovation and developing refined dishes with modern twists. Guest satisfaction is the most important aspect of running a successful kitchen and I’m excited to continue to serve food that is prepared and presented to the highest standard.’

Great Northern Hotel

Great Northern Hotel, King’s Cross St Pancras Station, Pancras Road, London, N1C 4TB www.gnhlondon.com

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DINES PARTNERS WITH STAR TO ENHANCE ITS INTUITIVE AND POWERFUL OMNICHANNEL PLATFORM WITH STARPRINTER.ONLINE

With hospitality venues under increasing pressure to meet higher customer expectations and offer an exceptional dining experience, investment in innovative POS technology is more important than ever. By taking advantage of unique and flexible solutions, businesses can certainly respond to these challenges and thrive.

One company that understands the importance of innovative technology is Dines. Founded in 2016, the company has grown from strength to strength to offer an all-in-one ordering system, allowing venues to run the entire hospitality business on a single, powerful, omnichannel platform. Catering to the needs of different settings, Dines provides tailored solutions to restaurants, pubs, bars and cafés, theatres and cinemas as well as weddings and events, attractions and pop-ups.

For the very latest in order management, Dines turned to Star for its CloudPRNT™ and more recently StarPrinter.Online technology. With CloudPRNT available across a range of Star thermal receipt and label printers as well as matrix kitchen printers, Star provides the largest range of multi-platform remote cloud receipt and online or at table food ordering printers available today.

The technology benefits hospitality venues by enabling customer orders to be sent directly to the printer from

an online ordering service or app, eliminating the need for an additional tablet in the bar or restaurant. Moreover, Star CloudPRNT enabled printers are able to receive orders from multiple channels including POS, tablet, web and cloud which results in an efficient ordering and transaction process for any hospitality business.

For venues that prefer a fully managed CloudPRNT service, Star has recently introduced StarPrinter.Online, a dedicated service for businesses to manage the printer estate with minimal setup time and cost as well as near zero integration. This innovative solution allows the receipt, label or order printer to be connected to the online ordering system within minutes, to receive orders from a range of locations and devices whilst allowing printing direct from an ordering website or even via email; order emails can be forwarded directly to the chef’s printer for preparation.

The technology benefits hospitality venues by enabling customer orders to be sent directly to the printer from an online ordering service or app, eliminating the need for an additional tablet in the bar or restaurant.

With StarPrinter. Online, our clients are no longer limited to local networking and short ranged Bluetooth connections. Whatever their setup, wherever they may be in the world, StarPrinter.Online can support them.

Providing enhanced online visibility of connectivity and print jobs, the service offers device management via an online dashboard to equip venues with an overview of all devices and activity including reliable tracking of print jobs with notification of device status changes, barcode scans, new device connections to a group, etc. Additional printers and peripherals can simply be added without the need for server upgrades, further enhancing the versatility of the service.

Dil Hussain, CEO at Dines explains how the technology helps to expand their offering to venues and the key benefits it provides:

With StarPrinter.Online, our clients are no longer limited to local networking and short ranged Bluetooth connections. Whatever their setup, wherever they may be in the world, StarPrinter.Online can support them. For example, if a theatre patron is heading to a matinee and wants to pre-order their drinks as they get off the tube, they can. They order and pay from their phone using Dines, then a ticket is sent directly to the venue for preparation via StarPrinter.Online. Drinks are prepared and ready to be collected

on arrival. It’s never been easier to manage orders, no matter which channel they come from, and we have seen this technology thrive in a range of venues including Winter Wonderland, the Edinburgh Fringe Festival and The Shard.

Ordering in-house could not be simpler. The customer can order at their table without having to wait for a server to place an order and then pay later, whilst queues at the bar are reduced allowing bar staff to focus on other tasks. This becomes even more versatile when different printers fire out tickets for different stations (drinks/food/salads), reducing bottlenecks during peak times.

With data on printer status, jobs in the queue, last online timestamps (and even if there’s a paper jam!), debugging issues and managing multiple printers, completely online, is now effortless thanks to StarPrinter.Online. Offering flexibility for both customers and venues, customers can order not just where they want but how they want using any kind of device and venues have a central point to receive and manage orders. With no restrictions imposed by cabling or local networks, or even limited Bluetooth ranges, StarPrinter.Online allows venues worldwide to print receipts and manage orders anywhere with Internet access.

When outdoors serving food at a busy festival stall, or whilst pouring champagne from the Top of the Shard overlooking London’s skyline, all modern hospitality setups can rely on StarPrinter. Online.

For more information, visit: Star-EMEA.com Dines.co.uk

Editor’s Review: HILTON VIENNA PARK

The Hilton Vienna Park stands adjacent to Stadtpark in the heart of the Austrian capital and in keeping with the beautiful city, the hotel has an exquisite elegance but with a rather homely feel.

Located just 2 minutes’ walk from the mainline railway network and less than 20 minute train journey from the International Airport, the Hilton Vienna Park is easily accessible to travellers and the hop-on hop-off buses stop right outside, so perfect for tourists and sightseers.

As soon as you enter the Hilton Vienna Park, you cannot help but be impressed with the sheer size and contemporary décor of the atrium. The 2nd storey glass ceiling floods the reception area with natural light, highlighting the beautiful parquet flooring and magnificent modern partition walls. There are plenty of tables and chairs to make a comfortable environment to hold informal meetings or simply sit and relax.

As soon as you enter the Hilton Vienna Park, you cannot help but be impressed with the sheer size and contemporary décor of the atrium.

The hotel has been refurbished in the last few years to a high standard and now boasts an impressive 663 rooms, including Guest rooms, Suites and Executive rooms. The Hilton Vienna Park also boasts over 3000 square metres of event space, an Executive Lounge, modern fitness centre, the trendy Selleny’s bar and LENZ – Social Dining restaurant.

We stayed in a corner King Junior Suite situated on the 12th Floor, this provided a wonderful panoramic view across the City from the tranquillity of the park below to the beautiful spire of St Stephens Cathedral and all the way out to the surrounding hills in the distance. The air- conditioned suite had a living area, with sofa, table, a 55 inch flat screen tv, tea and coffee making facilities and mini fridge. The separate bedroom had an incredibly comfortable King size bed, a second large screen tv, Bluetooth speakers and separate changing area with a desk and chair, and triple wardrobe, containing bath robes, slippers and safe. Just off of the bedroom was a luxurious tiled bathroom with a double shower and Crabtree and Evelyn toiletries. A large illuminated vanity mirror over the sink provides ample but not intrusive lighting.

Staying in a suite, we also had the use of the Executive Lounge and outdoor terrace. The area was peaceful and relaxing, with complimentary soft drinks and snacks throughout the day and alcoholic beverages and light bites in the evening.

When not out sightseeing and exploring, the Lounge provided a welcome break to recharge the batteries. We also made use of the Executive Lounge each morning for breakfast. We were able to select from a wide range of teas, coffees and fruit juices, a hot buffet and pastries, breads, meats, cheeses, fruits and cereals. It was an extremely pleasant way to start the morning and set you up for the day ahead.

For some incredible food in a luxurious yet cosy atmosphere, LENZ – Social Dining Restaurant is a must visit. We thoroughly enjoyed an evening meal which was faultless in its flavours and presentation. To start we had melt in the mouth calf carpaccio accompanied by a smoky egg yolk and subtle horseradish, and confit trout with crispy skin and thin slices of fresh delicate granny smith apple. For the main course, we had a beautiful sirloin, cooked perfectly to medium rare; with buttery Pommes Anna and mustard caviar, and Grilled duck breast with Wild Broccoli and a duck jus – the seasoning of the duck

brought out its intense flavours superbly. Finally for the dessert, a white chocolate mousse with refreshing chamomile shaved ice – this was so refreshing and light, and an intense Red Velvet brownie with banana ganache and a smooth creamy Pecan Cranberry ice cream.

The Hilton Vienna Park has another gem in Selleny’s Bar – an establishment which works on two levels. A sophisticated Viennese coffee house by day, to sit and watch the world go by whilst enjoying hot and cold beverages and breakfast or lunch, but by night Selleny’s is transformed into a trendy after work stage and vibrant bar. Specialising in classic and eclectic cocktails with the backdrop of a DJ mixing the latest tunes.

The Hilton Vienna Park offers stylish comfort for guests on both business and pleasure. Beautifully designed, run and operated by polite friendly staff and ideally located, the Hotel offers everything a visitor to Vienna could want from a stay in the Austrian capital and all with a luxurious sophisticated edge.

Maria Lapthorn EDITOR

For some incredible food in a luxurious yet cosy atmosphere, LENZ – Social Dining Restaurant is a must visit.

“No more wobbly tables!”

BEST HISTORIC RESORT IN U.S., THE WIGWAM, CHOOSES KING KOIL LUXURY MAKER MATTRESS PARTNER FOR RENOVATION

Leading mattress manufacturer King Koil is set to leave its mark on an Arizona landmark this spring, outfitting the more than 330 rooms at The Wigwam, a uniquely Arizona resort where casual elegance meets historic charm in the West Valley of Phoenix, with an exclusive edition of its Signature mattress collection.

As a cornerstone of the West Valley, The Wigwam is a luxury AAA four-diamond desert oasis spanning 440 acres with world-class restaurants and championship golf courses. Winner of multiple hospitality awards including most recently being crowned the number two resort in the US Southwest by Conde Nast Traveler, the desert oasis was also named best historic resort in the U.S. by Historic Hotels of America last year.

“Founded nearly 100 years ago by the Goodyear Tire and Rubber Co., The Wigwam is beginning a multi-million renovation breathing new life into its grounds and room and suite interiors,” said David Binke, chief executive officer of King Koil Mattress Co.

“Since building our factory in this area in 2018, we have developed a unique relationship with the resort, housing executives for extended stays, entertaining retail partners and staging numerous corporate events there through the years. We’re very pleased to win the opportunity to elevate the guest experience at such a storied property with luxurious mattresses that will provide a sleep experience as memorable as the rest of their stay.”

“Nothing else impacts a hotel guest’s experience quite like a bed,” said Mike Vidoli,

vice president of sales, King Koil, who initiated talks with the resort’s ownership during his own long-term stays at the hotel.

“A TV is a TV, a dresser is a dresser, but the bed is something that a hotel guest will never forget if it provides an exceptional night’s sleep,” said Mike Vidoli, vice president of sales, Southern region, King Koil.

King Koil will begin delivery of 400 ultrapremium, super pillow-top mattresses in queen and king combining specialty foam with advanced coil technologies in early June. The mattresses were designed exclusively for The Wigwam and will be installed as part of the phased major interior refresh to minimize disruptions to guests.

“As a luxury brand made in America, King Koil aligns beautifully with The Wigwam’s century of service, and we’re pleased to be moving forward into the next century with a West Valley neighbor, as well as a valued customer,” said J. Green, vice president of sales and marketing.

A TV is a TV, a dresser is a dresser, but the bed is something that a hotel guest will never forget if it provides an exceptional night’s sleep.

HYPNOS HOSPITALITY COLLECTION COMBINES SUSTAINABLE LUXURY WITH SUPREME COMFORT

Luxury British bed manufacturer, Hypnos Contract Beds, maker of the most comfortable beds in the world and the largest provider of hospitality beds in the UK, has now been on its sustainability journey for more than a decade. Hypnos deliver comfort with integrity by ensuring every material and every process used in making Hypnos Contract Beds inspire people to sleep sustainably.

Hypnos’ Woolsleepers collection truly reinforces this commitment to sustainable sleep solutions for the commercial interiors sector. The range is fully sustainable, comprising a choice of luxury, durable and handmade mattresses, all of which are free from chemical-based foams and are designed to be recyclable, so nothing ever needs to go to landfill.

Embodying Hypnos’ commitment to using natural materials, the collection features a comprehensive choice of sustainable fibres with unparalleled traceability credentials, including ethical cotton sourced through the Better Cotton Initiative and 100% British wool from Red Tractor assured farms to ensure high levels of animal welfare and land management, and that famers are paid a fair price for their wool.

Hypnos also supports farming communities around the world through CottonConnect, with education and training ultimately leading to reductions in pesticides and water usage. And its certified factories have continuously met the Global Recycled Standard to ensure materials have been collected and recycled responsibly so they don’t pollute our seas and lands.

The Woolsleepers Classic, Woolsleepers Elite and Woolsleepers Pillow Top mattresses,

each offer supreme comfort with integrity. The British wool used is naturally antibacterial, incredibly breathable, and responds to natural fluctuations in body temperature by wicking away moisture, making it a perfect material for beds.

In summary, Hypnos is proud to offer the Hospitality Origins collection, which helps support its efforts in creating a greener future for design without having to compromise on luxury.

Find out more about Hypnos’ sustainable credentials and the Origins Woolsleepers collection by visiting www.hypnoscontractbeds.com.

VISPRING LAUNCHES NEW LUXURIOUS PILLOW COLLECTION

Vispring, the British luxury mattress and bed manufacturer, has launched a new collection of four sumptuous pillows, now available across all retailers in the United Kingdom, Europe and Asia. The new collection of pillows is handcrafted and manufactured in the United Kingdom exclusively for Vispring, enhancing the brand’s luxurious range of accessories. Featuring the finest natural blends of feather and down alongside 100% authentic British traceable wool, the new range will provide the finishing touch to any Vispring bed, further strengthening the brand’s reputation in creating an exceptional sleep experience.

Hungarian Goose Down Surround Luxury Pillow

Generously filled with decadently soft Hungarian goose down, this super lightweight pillow has a sumptuously soft feel while the inner chamber design creates the perfect level of support for the head and neck. The chambered core and down surround work in harmony to produce a pillow that moulds around your head but with excellent loft and recovery, beautifully finished in a 400 thread count 100% cotton Nomite® cover.

English Duck Down and Feather Luxury Pillow

Filled with incredibly soft English duck down and feathers, this pillow is crafted to position the head comfortably when sleeping. Composed of 80% English duck down and 20% English duck feather filling, this luxurious blend is encased within a 300 thread count 100% cotton Nomite® cover featuring a stylish Prince of Wales check design – a nod to the pillow’s classic British styling and heritage.

With its abundance of down, it provides a substantive yet soft feel, allowing the pillow to mould around the head for ultimate comfort. Ideal for front, back and side sleepers, it can also be combined with a feather under pillow for the perfect combination of softness and support.

Adjustable Wool Luxury Pillow

Fully adjustable and customisable for front, side and back-sleepers, this luxurious wool pillow is skilfully handcrafted and filled

with sumptuous British wool for natural comfort and temperature control. Filled with 100% authentic traceable British wool and enclosed in a wool-fill quilted, 100% BCI cotton cover, this luxury pillow is practical as it is comfortable. Hand-teasing of the wool cluster fillings will provide more loft for a softer feel, while gentle tamping and reshaping of the fillings will create a flatter, firmer feel.

European Duck Feather and Down Luxury Pillow

Offering the perfect balance between comfort and support, this high-quality pillow is filled with European duck feather and down. Composed of 90% European duck feather and 10% duck down filling, this pillow is encased within a 100% cotton Nomite® cover. The higher ratio of feathers gives firmer support and feel, making one pillow ideal for front or back sleepers, or perfect to use as an under-pillow for added support with a softer, down, top pillow. The addition of the light and naturally airy, European duck down helps provide an incredibly soft and comfortable surface to lie on.

The new collection of pillows is handcrafted and manufactured in the United Kingdom exclusively for Vispring, enhancing the brand’s luxurious range of accessories.

DIRTEA ADDS SOME VA-VA SHROOM TO GLASTONBURY 2023 WITH POP-UP HOTEL PARTNERSHIP

Europe’s leading functional mushroom and wellness brand, DIRTEA has partnered with The Pop-Up Hotel to bring the ‘mushroom movement’ to Glastonbury this year.

Offering guests the chance to power up their potential to party and protect their bodies from all the fun of being a festival goer, The Pop-Up Hotel Glastonbury has introduced an exclusive DIRTEA Functional Mushroom Menu available throughout the hotel. Including an Espresso Martini, Wellness Elixirs and hot drinks made using DIRTEA’s functional mushroom powders and Super Blends which offer natural health-boosting properties, the introduction of DIRTEA will help guests to thrive and survive Glastonbury this year.

The number one mushroom brand online, DIRTEA is the UK’s leading Mushroom Tea, Coffee, Hot Chocolate and Super Blend offering. Purely extracted from the fruiting body of the mushroom, 100% organic, and vegan, the DIRTEA range offers transformative health and wellbeing benefits, naturally improving immunity, enhancing focus, boosting brain power, as well as restoring a sense of calm, with delicious daily drinks which optimise your health and wellbeing.

The Pop-Up Hotel will also retail the full DIRTEA range in the spa area and at reception, with DIRTEA designing a new tin for their recently launched Turkey

“Bringing functional mushrooms to Glastonbury has long been a goal of ours”, says Andrew Salter, Co-Founder of DIRTEA. “We’ve made it our mission to showcase functional mushrooms to health-conscious consumers on a large scale and partnering with the Pop-Up Hotel to retail and launch an exclusive menu allows us to do just that. As a company, we’re passionate about giving people the tools they need to naturally enhance their wellbeing, and we’re thrilled to be able to extend our network of partners to further empower people to take control of their health and experience the healing and functional benefits mushrooms have offered ancient cultures for centuries.”

Mark Sorrill, Managing Director of The Pop-Up Hotel, comments: “For 2023, we’ve been busy creating our most unforgettable guest experiences so that The Pop-Up Hotel guests can really unwind, relax, and enjoy their stay while joining in all the Glastonbury festivities. We’re over the moon that we’re able to add DIRTEA to a stellar lineup of partners all looking forward to another glorious Glastonbury this month.”

Established in 2011, The Pop-Up Hotel concept blends the thrill of glamping with all the comfort, service, and facilities you’d expect from a luxury boutique hotel for a Glastonbury Festival experience to remember.

For further information on the DIRTEA range visit www.dirteaworld.com.

Tail Mushroom Powder to celebrate the partnership.

A CELEBRATION OF HERITAGE AND CULTURE THROUGH DESIGN: St. Regis Jakarta BY Champalimaud Design

Glamour, Gamelin and Dancing Chandeliers - An Oasis of Light and Sound Make for Memorable Moments

Champalimaud Design, the New Yorkbased interior design studio, has created extraordinary spaces throughout the St. Regis Jakarta by incorporating Indonesia’s traditions of design, music, and art. Their concept tells the story of Jakarta, of the culture, and of the people. Throughout the public spaces, restaurants, and bars, Champalimaud has created spaces that evoke connections, engagement and conversation, taking guests on an enriched journey through the hotel.

“Inspired by the rich jazz traditions of Indonesia, we looked to infuse Jakarta’s cultural heritage with a contemporary energy. We collaborated with local artists to elevate our designs and create an immersive, memorable visit for guests. We hope the hotel will be experienced as a representation of the city, captivating for both locals and guests

Inspired by the rich jazz traditions of Indonesia, we looked to infuse Jakarta’s cultural heritage with a contemporary energy.

from far away.” Courtney Brannan, Principal at Champalimaud Design

Indonesia's rich musical heritage provided key inspiration for Champalimaud Design. Gamelan is the traditional instrumental ensemble of Indonesia and an integral part of Indonesian culture heard at religious ceremonies, celebrations and dance performances. The harmony between dance and music is echoed in the kinetic ‘Sound of Light’ chandelier in the Lobby, created in collaboration with celebrated Czech glassmaker LASVIT. The chandelier's

lighting elements follow the lead of the music playing, undulating and moving according to the sounds and rhythm of the music by Indonesian composer Andi Rianto. The chandelier produces a shimmering light that dances across the space and illuminates the ceiling, creating a memorable arrival for guests. Incorporating the work and spirit of the local community and artisans is integral to Champalimaud Design’s philosophy and the St Regis Jakarta is a celebration of Indonesian art, with the studio's interpretations of Indonesian design and the work of

Indonesian artists incorporated throughout the hotel. In a dynamic video work by artist collective Tromarama, local florals float across the reception area ceiling, adding life to the double volume space.

There are a diverse range of musical genres in Indonesia and the hotel's signature St. Regis Bar, unique and different at every St. Regis hotel around the world, is full of details and nods to the different instruments and elements of music.

The wallcovering mimics the sound waves of jazz, while the striking mural captures the interplay of jazz and art, reflecting the rhythm, energy, and spirit of the history of jazz in Indonesia. The mural was created by Indonesian artist Eddy Susanto and the studio collaborated with Susanto on the colour, figures, and segmentation of the piece. Inspired by Java Jazz, the mural is “painted” using texts depicting Javanese Wayang Figures in Javanese Shadow Puppet Performances. The central chandelier above the main bar is a custom designed glass sculpture inspired by the trombone and saxophone, incorporating long cylinders of bronze intermingled with clear and etched glass cylinders.

Lumens Bar embraces and explores how light and metals play together, with a colour palette influenced by the bronze tones of instruments. The studio created a central feature that mimics liquid and captures light in different ways as guests walk around the bar, while over the bar are beautiful

crystals that are reflected in the room itself and onto the deep red upholstery. The wall architecture is a beautiful rhythm of lines and arches with a champagne coloured gold leaf applied.

Dining spaces include the Rose Gourmand Deli, Drawing Room, Tea Room, J.J.A. restaurant, offering upscale dining and Bel Étage, for all day dining. The colour palette of Bel Étage was inspired by the local cuisine of Indonesia. Rich reds, oranges and saffron colours, reminiscent of the persimmons and turmeric used in Indonesia were woven throughout the space. The studio introduced designs that would allow the space to transition throughout the day, morning light turning into a moodier setting at night.

Champalimaud Design sees design as a form of poetic translation. At St Regis Jakarta a strong sense of history and heritage has been maintained, supported by innovative and playful design. The city’s multilayered history is at the heart of the hotel, with the symphony of Jakarta’s cultural refinements, design, music and art brought together.

Champalimaud Design’s work is created through the lens of the visitor. The studio is dedicated to expressing the individual character of each space through extensive research and the weaving of considered materials, colours and textures. The stories evoked by the studio both visually and emotionally draw guests to the different spaces of the hotel to experience something new and memorable.

At St Regis Jakarta a strong sense of history and heritage has been maintained, supported by innovative and playful design.

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clarityhospitality.co.uk

TOURISM IS BOOMING ONCE AGAIN: BUT HOW CAN WE SOLVE THE HOSPITALITY RECRUITMENT AND RETENTION CRISIS THAT THREATENS IT?

Despite the cost-of-living crisis and economic uncertainty, the international hospitality and tourism industry is experiencing a surge in bookings as the summer season reaches its peak.

Earlier this year the UNWTO World Tourism Barometer reported that international tourist arrivals reached 80% of pre-pandemic levels in the first quarter of 2023. An estimated 235 million tourists travelled internationally in the first three months of this year, more than double those in

the same period of 2022. That promisingly upward trajectory has continued.

In June the World Travel & Tourism Council (WTTC) revealed that the EU Travel & Tourism sector is forecast to reach 98% of the 2019 peak. The WTTC has subsequently issued updates on country-specific tourism, with international visitor spend in Portugal set to reach a record-breaking high this year, strong recovery reported in Greece and Italy, and Japan also nearing pre-pandemic recovery despite lengthy restrictions.

Hospitality staff shortages continue to hit

Now there are even reports of ‘overtouristed’ destinations. However, whist this is good news, major hotels, restaurants and luxury brands continue to be challenged by staff shortages, which threatens to impact the customer experience.

For example, figures from The Caterer show that 200,000 international workers have left the UK hospitality industry in the past four years, and UK Hospitality reported that vacancies are 48% higher than pre-Covid. According to the DEHOGA industry association, more than 65,000 employees are currently missing in hotels and restaurants in Germany. And the American Hotel & Lodging Association (AHLA) recently reported that 80% of hotels are experiencing staffing shortages. This is the same everywhere.

We know that recruitment is predicted to remain one of the biggest issues facing the hospitality and tourism industry over the next five years at least, but so is retention. So what can be done to address this global personnel crisis, at a time when traveller numbers are recovering?

Shifting the dial on recruitment and retention

The Future Skills Report, published by eHotelier in association with the Institute of Hospitality, sought to better understand the skills needs of a rapidly changing international hospitality industry, to identify the nature of those skills, and the education, training and professional development needs for industry operating environments.

Frédéric Picard

We know that recruitment is predicted to remain one of the biggest issues facing the hospitality and tourism industry over the next five years at least, but so is retention.

The report says the key focus for recruitment and retention is to attract individuals who have a range of personal skills and characteristics, rather than looking for individuals with specific professional and operational skills. That is not to diminish the importance of those skills, but suggests that some of the professional skills are those which can be developed in-house other than being an essential prerequisite for employment.

Clearly, this does not hold true for certain specialist functions, such as chefs, financial accounting or technology, but does for more generic sets of professional skills largely deployed in guest-facing service roles, front office, food and beverage, and housekeeping.

Succession planning through leadership development

Additionally, 86% of respondents to the survey expressed a strong view that leadership training should be an essential or very important part of professional development. The challenge to support the development of new talent has never been of more importance.

Chris Sheppardson, Founder of EP Business in Hospitality, recently mentioned: “There is a growing argument that, after close to 20 years of very stable industry leadership which has seen relatively little change, the sector will soon see the greatest level of knowledge loss it has ever faced. This is because the average age of a Board Director has increased by over 17 years in the past 17 years. It does, of course, highlight stability, but also highlights the lack of young emerging talent breaking through into senior roles.”

To support that, we recently joined forces with ESSEC Business School to offer a part-time flexible Global Executive Master’s in Hospitality Leadership, Starting this November, the course is aimed at hospitality executives or career switchers who have already built a foundation of managerial experience, and now feel ready to move to the next level.

Changing perceptions, opening minds

For others, fundamental perceptions of the hospitality industry remain problematic to solving staff shortages, as also highlighted in the Institute of Hospitality’s white paper, The Real Hospitality Industry, published last summer.

This was echoed in my conversation with Jane Pendlebury, CEO of HOSPA, who said: “Hospitality is a fantastic industry. And for those of us who have committed to it for the long-term, we know its many wonderful qualities. From career flexibility to career progression, travel and in-demand skills –hospitality offers enormous opportunities for those looking to engage in a dynamic and wide-ranging career. The trouble is, though, that too many people outside of our industry do not quite grasp those qualities.”

Jane reflected: “It is also far more varied and diverse than many realise. It is not just the kitchen and front-of-house roles that need filling. From finance to technology, revenue management to marketing, as well as hundreds of operational roles, you can pursue any interest and develop in all sorts of areas. The opportunity for continued personal growth in hospitality is huge, and the rewards for doing so are enormous.”

A career of choice, and a world of opportunity

Distinguishing hospitality as a career of choice, and opening minds to growing opportunities in the industry and related sectors, is close to my heart.

For example, the luxury industry has changed, and so too has luxury management education, and there are huge opportunities for careers in this multifaceted profession. In October we begin our new Bachelor’s in Luxury Business, which is the perfect preparation for a highlevel leadership career in the international luxury industry, and career pathways open to graduates include personal luxury goods, luxury retail, private jets, automobiles, private banking, luxury hospitality, and high-end health and wellness clinics.

Our long-running Master’s in Real Estate, Finance and Hotel Development at Glion Institute of Higher Education London is another example of a traditional hotel school preparing students for opportunities in related sectors. For owners, developers, investors, managers and other professionals involved in hotel development and investment, the operating environment has shifted to such a degree that they need some form of bespoke professional development. However, as with the luxury industry, how are young people being made aware of these opportunities when they are at school or college?

Education and industry working in partnership

Generally, there is a need for greater alignment between the requirements of companies and the courses offered by educational institutions. You have to listen to the market and today it is imperative that educators get closer to professionals.

At Glion, our Board is made up of industry professionals. Together we analyse industry expectations and create the best conditions to meet them. You have to scrutinise sector developments, build bridges between institutions, evolve your training courses and create new ones. Equally, the industry needs to anticipate the arrival of students in their businesses. If you want to keep these talents, take care of them from the crucial stage of internships.

Our new Talent Connection initiative is another recent example of this connectivity, available exclusively to outstanding candidates who apply for

Glion’s MSc International Hospitality Business. It offers them the chance to earn expert coaching and guidance from industry partners in three key sectors: Four Seasons Hotels and Resorts (Luxury Hospitality); Cushman & Wakefield (Financial Real Estate Services); and pre-owned watch specialist Watchfinder & Co. – part of the Richemont Group (Luxury Retail).

So we have this pathway of issues and challenges to overcome when it comes to attracting and retaining talent, tackling the recruitment crisis, and future workforce planning.

There are renewed opportunities to distinguish hospitality as a career of choice and create a people strategy for tomorrow’s hospitality industry. We need to transform the employee experience to take into account the demands of younger or new entrants to the industry who expect better work-life balance. Also the fact that environmental sustainability is becoming increasingly important for hospitality industry staff.

As we stand today, guests are looking for high levels of customer service, services that can only be delivered by having professional well-educated and well-trained staff who have stronger customer/guest service skills, people skills and professional operational skills. The reality is that vacancies will hit hard this summer, and beyond.

We also know that recruitment and retention issues will not be going away soon, but together we can make sure we are nurturing talent, providing career opportunities, and showcasing the multitude of opportunities available in hospitality, as well as related industries and professions.

Frédéric Picard is Managing Director of Glion Institute of Higher Education.

From career flexibility to career progression, travel and in-demand skills – hospitality offers enormous opportunities for those looking to engage in a dynamic and wideranging career.

THE SLOANE CLUB UNVEILS ITS NEW STATE-OF-THE-ART MILLION-POUND KITCHEN

The Sloane Club is delighted to announce it has finished the full refurbishment of a new all-electric kitchen. This kitchen will help the iconic private Members Club in Chelsea work towards its sustainability goals and create an unrivalled dining experience for its Members and guests of its sister venues, Sloane Place, a boutique hotel, and The Apartments at The Sloane Club.

The six-month project was undertaken in partnership with TAG Catering Equipment, an award-winning commercial kitchen company that has created spaces for some of the hospitality industry’s finest institutions, including The Dorchester, OXO Tower, and Brown’s Hotel, among many others.

The new kitchen features the very first DeManincor cook suite in the UK which uses touch screen controls and its state-ofthe-art TCS® remote monitoring and power reduction technology. This has enabled the range to run on a reduced amount of power, without exceeding the buildings electricity supply restrictions or affecting the usability of the cooking appliances. The cook suite features multi-zone induction and all electric equipment, all of which ensures minimum energy consumption.

On an operational level, the new layout is ergonomically led to give the chefs and staff more flexibility, space and comfort. The all-electric cook suite reduces the working temperature alongside the remote refrigeration that removes excess heat and reduces maintenance costs. The high level of fabrication ensures a more hygienic design with no gaps for dirt and rounded internal corners to all cupboards allowing for easy cleaning, maintenance and future proofing.

With energy efficiency being key, all equipment has been designed to the highest specifications. The kitchen is projected to save over 1,200 kWh of energy per day, and nearly 100 tonnes of CO₂ per annum as a result.

Bernhard Mayer, Executive Chef of The Sloane Club comments: “It is an absolute pleasure for my team and I to work in our beautiful new kitchen, that has not only improved our working environment, but has also allowed us to increase covers, expand our menus and create and curate a more delicious experience for our Members and guest..”

“It has been a pleasure to work with a customer that really understands the benefits of the new technologies and level of detail introduced to the kitchen that will help support a more sustainable future for The Sloane Club. They now have a far more flexible space that will future proof them for the next phase of their development, while reducing operational energy and carbon.” comments Tyron Stephens-Smith, Project & Creative Director. www.sloaneclub.co.uk

With energy efficiency being key, all equipment has been designed to the highest specifications.

Sparcstudio COLLABORATES WITH Pennyhill Park ON THE LAUNCH OF NEW LUXURY CABANAS

Pennyhill Park, part of the Exclusive Collection has unveiled four private spa cabanas with copper bathtubs and personal spa loungers as part of its offering. Located in 120 acres of Surrey woodland, Pennyhill Park’s luxury cabanas, designed by Sparcstudio, are like a luxury hotel room set in nature.

With the introduction of four bespoke luxury cabanas, it’s the perfect opportunity for guests to indulge in the best and feel at their best.

“We’re delighted to elevate our spa experience at Pennyhill Park even further,” explains Graham Copeman, General Manager at Pennyhill Park.

“With the introduction of four bespoke luxury cabanas, it’s the perfect opportunity for guests to indulge in the best and feel at their best.”

Each elegant space features its own private copper bathtub and personal spa lounger. There is also a coffee machine, a fridge with stocked soft drinks, phone charging point and lockable storage for personal belongings.

Each cabana is named after a different herb – Bergamot, Lemon Thyme, Peppermint and Sorrel. The corresponding namesake herb has been planted around each respective cabana. These can be used for making signature infused water, tisanes and cocktails for guests. A tablet is provided so guests can order food and drinks to be delivered directly to them.

Style by design

The cabanas at Pennyhill Park feature a neutral backdrop of materials accentuated with pops of colour on the bespoke inbuilt sofa.

Beverley Bayes, Creative Director at Sparcstudio comments, “We are delighted with the cabanas at Pennyhill Park spa. We worked closely with the client team to create the fully bespoke design, with the aim of creating a luxurious guest experience much like you would expect in a treatment room or hotel suite. Durability and ability to withstand the elements was a key factor in the design detailing and materials.”

The team used millboard decking and a wall cladding system with solid surface tops from Caesarstone. Exterior grade fabrics in the soft furnishings add a pop of colour.

The roof louvre panels are fully waterproof and are remote controlled. Together with the blinds, these provide a sense of privacy and shade.

“We specified grasses to soften the edges of the cabanas, providing privacy whilst herbs add a subtle aroma,” explains Bayes. After twilight, a soft warm glow of light from concealed LED strip lighting brings the design to life.

Each cabana is named after a different herb – Bergamot, Lemon Thyme, Peppermint and Sorrel. “

“

SUCCESSFUL FYR Restaurant CONCEPT COMES TO Solent Hotel and Spa

FYR Restaurant (pronounced fire) has been so well received and has enjoyed so much success at North Lakes Hotel and Spa in Penrith, that this new dining experience now makes its way down the country to Daniel Thwaites sister property, Solent Hotel and Spa in Fareham.

Now to be enjoyed at Solent Hotel and Spa, ideally positioned between Southampton and Portsmouth, FYR offers an open plan, theatre style grill kitchen on the outdoor terrace complete with nearby fire pit just perfect for year-round dining. Located on the terrace is an open fire grill where diners can watch the team of chefs transform regionally-sourced ingredients into tempting dishes in the heart of the restaurant, creating a culinary visual experience to savour. Offering up a selection of locally sourced grilled meats, seafood, British classics and tasty finedining dishes in an open-plan setting for both residents and non-hotel guests alike.

Following on from the success at North Lakes Hotel and Spa, Executive Head Chef Jon Marsden Jones at Solent Hotel and Spa is delighted to now offer diners

TIMELESS ELEGANCE IN THE ETERNAL CITY - The Borghese Contemporary Hotel OPENS IN ROME

the chance to experience the theatre of dining by watching his brigade create their masterpieces at this new seafood and grill restaurant, made possible due to an investment of £200,000 from owners Daniel Thwaites.

With the hotel enjoying a prominent south coast positioning, there is a heavy influence on local seafood, with an extensive selection of fresh fish, courtesy of local and diverse suppliers from Hampshire and the Isle of Wight.

Diners can expect an array of dishes and side dishes such as: grilled mackerel, burnt apple and seaweed to start or FYR hay smoked burrata panzanella salad, Monkfish tail with aubergine puree, sundried tomato and pickled cucumber quinoa salad or grilled lobster in delicious hot garlic butter.

With a relaxed and friendly approach, the restaurant’s fresh and modern décor gives a nod to the nautical and holds capacity for 120 diners.

Solent Hotel and Spa, Rookery Avenue, Whiteley, Fareham, Hampshire, P015 7AJ

On July 1, 2023, the Borghese Contemporary Hotel – a 4-star in the heart of Rome, officially opened. Located in an elegant historic Roman building, in front of the Palazzo Borghese, the hotel is the third structure of the established Mascagni Collection hotel group, in addition to the Mascagni Hotel and the Mascagni Luxury Rooms. The refined and functional hotel takes guests on a journey through art and design in the Roman hospitality scene.

Owned by the Roman Piperno Family, the Borghese Contemporary Hotel’s opening consolidates their experience in the hospitality field, a family business launched in 1973 and carried on by the Romeo and Guglielmo Piperno twin Brothers.

“The opening of this third hotel follows the demand of receptive structures in the capital, at a time of a tourist boom. Rome is a city that welcomes people from all over the world, both tourists and businessmen. With the Borghese Contemporary Hotel, we wanted to meet the demand of the Roman tourist market with increasingly luxurious and sophisticated structures”, the owner, Guglielmo Piperno, states.

Joël Robuchon International RELAUNCHES MAYFAIR SITE AS L’Atelier Robuchon WITH ANDREA COFINI AT THE HELM

The Joël Robuchon International group has announced it will be relaunching its Mayfair restaurant as L’Atelier Robuchon London on Friday 15th September. The restaurant will be a counterpart to the starred international L’Ateliers; Hong Kong***, Miami**, Taipei**, Las Vegas* and Geneva*.

The relaunch is spearheaded by Executive Chef Andrea Cofini who joined the Robuchon brand in 2014, serving at L’Atelier de Joël Robuchon** in Paris and more recently, Robuchon Shanghai**. Cofini has worked alongside Group Executive Chef David Alves to ensure L’Atelier Robuchon London adheres to the group’s incredibly high standards.

On the menu, L’Atelier Robuchon London will celebrate some of the legendary Robuchon classics, from the muchrevered Purée de Pomme de Terre (often described as the best mashed potatoes in the world thanks to the 2:1 potato to butter ratio), the Sea Bream Carpacciosimply dressed with lemon and chive, to Quail with Foie Gras, all made using the incredible supply chain the group gained

its initial success with. Cofini’s influence is felt in the regularly-changing modern and elevated additions to the menu, bringing his experience working across the globe to create elegant plates with accents of Asian flavours.

For Robuchon, provenance and quality of ingredients is of the highest importance, and to this day, all of the restaurants world-wide still hold a loyalty to legacy suppliers that have a decades long relationship with the brand.

The restaurant will see the return of the much-loved dessert trolley; a sleek, marble-topped display of the best sweet treats from the kitchen including fresh á la minute Madeleines and expertly made patisserie classics. If one trolley wasn’t enough, L’Atelier will also boast a trolley dedicated to their exceptional cheese offering, with a daily-changing rotation showcasing the best of southern French and Italian cheeses.

robuchonlondon.co.uk

6 Clarges St, London, W1J 8AE

The Borghese Contemporary Hotel was founded as a Roman lounge for a predominantly bleisure (business + leisure) clientele, with the objective of making the guest at home by offering them a luxurious private residence.

Located in Largo della Fontanella di Borghese, in front of the Palazzo Borghese, overlooking via della Lupa, via della Torretta and Vicolo della Torretta, the Borghese Contemporary Hotel is at a strategical location, in the heart of Rome, a few minutes’ walk from iconic monuments such as the Ara Pacis, the famous shopping street Via Condotti, the nearby Piazza di Spagna and the majestic Pantheon.

The structure’s name, design and atmosphere of the Borghese Contemporary Hotel want to recall the history of the magnificent city of Rome, combined with passion for modern and contemporary art which since ever represents the Piperno Family.

Contardi’s ARCHI-DECORATIVE AESTHETIC CODE CHOSEN BY Ennismore Design Studio FOR THE INTERIORS OF Hoxton Rome

The renowned Hoxton hotel chain has arrived in the Parioli district of Rome. This exclusive project, by London designers Ennismore Design Studio, transforms the interiors of a seven-storey building in a style inspired by La Dolce Vita, to celebrate 1950s Rome.

Interpreting the local atmosphere and architectural elements with a “Hoxton” twist, Ennismore Design Studio has developed an interior design project that gives guests a unique and authentic experience. The Hoxton group’s tenth hotel is located in the heart of the Eternal City; it is illuminated by Contardi Lighting products, selected by Ennismore Design Studio to guarantee evocative and adaptable lighting in the various areas of the building. This has been achieved by combining a tailored approach with the finest state-of-the-art technology.

Hoxton Rome is the setting where the technical know-how, sartorial manufacturing skill and formal language of Contardi’s products find their fullest and most coherent expression.

Conceived specifically for Hoxton Rome, Contardi’s lamps skilfully deliver the mid-century modern style the designers wanted. The custom-made suspensions have a geometric structure with a dark bronze finish–in harmonious contrast with glass globes, as the dominant shapes that add a space-age touch to the environment.

The luminous bodies, while speaking an exquisitely vintage language, spread a tailored light, to make the interiors welcoming and seductive.

As well as designing new products, Contardi’s research and development team was also entrusted with giving new life to existing lamps. This approach marries the hotel’s historical theme

with Contardi Lighting’s commitment to sustainable production and a more ecological approach.

The materials that define the interiors are natural–wood and stone–in dialogue with spectacular lacquered beams. The bedrooms are all unique, embellished with wainscoting, custommade headboards, and an eclectic mix of furnishings and details–such as the lampshades in fine fabric, with visible stitching and elegant decorative finishes.

Hoxton Rome is the setting where the technical know-how, sartorial manufacturing skill and formal language of Contardi’s products find their fullest and most coherent expression.

CHISWICK’S THE SILVER BIRCH APPOINTS NEW GENERAL MANAGER

The Silver Birch is delighted to announce the appointment of Thomas Proden as its new General Manager.

Proden, a seasoned hospitality management professional, brings over 15 years of experience in customer relations, team leadership, and business development to the role. His passion for enhancing customer experience, fostering employee development, and his love for exceptional food and beverages make him a perfect fit for The Silver Birch.

Proden joins The Silver Birch from Les 110 de Taillevent, a renowned French finewine restaurant in central London. Prior to that, he held the position of Assistant General Manager at the prestigious Hakkasan Group. His extensive experience and proven track record in the hospitality industry will undoubtedly contribute to the continued success and growth of The Silver Birch.

“We are thrilled to welcome Thomas to our team,” said Owner Tim Price. “His vast experience, coupled with his passion for customer service and team development, aligns perfectly with our mission. We are confident that under his leadership, The Silver Birch will continue to provide our guests with an unforgettable dining experience.”

ROSEWOOD LITTLE DIX BAY INTRODUCES NEW EXECUTIVE CHEF, ANDY GASKIN

Chef Andy brings his expertise to Rosewood Little Dix Bay’s four restaurants and bars, offering visitors a farm-to-table-inspired mix of traditional Caribbean cuisine and international influences.

Rosewood Little Dix Bay is pleased to announce a key appointment to their Food & Beverage team – Executive Chef Andy Gaskin. A well-established name in the world of hospitality, Chef Andy looks forward to bringing his expertise and passion to Rosewood Little Dix Bay, with the goal of continually advancing the property’s culinary program. From Caribbean fine dining to beachside farmto-table cuisine, Rosewood Little Dix Bay is home to an eclectic and inspired mix of Virgin Gorda restaurants, including the beloved outposts Sugar Mill, Reef House,

Rum Room, and Pavilion. The restaurants have garnered a reputation as some of the British Virgin Islands’ top dining hotspots, and the property is confident that they will only continue to evolve under Chef Andy’s inspired leadership.

Prior to joining Rosewood, Chef Andy held several senior positions within the culinary and hospitality industries. In his previous role, he served as Managing Director at Blue Truffle Consultancy and has been a chef for several other luxury hotel groups such as Belmond, Maistra, Starwood, and more. With close to three decades of experience, he has developed a unique culinary vision and style. His cuisine integrates influences from all over the world, including inspiration from the dishes and flavors of China, Thailand, French Polynesia, Sardinia, and more.

Throughout Chef Andy’s career, he has collected numerous accolades that represent his achievements in the fine dining space. Most notably he has been recognized as a Green Belt for Six Sigma and was a runner-up for The Best Chef Awards Foodart award in 2017.

At his core, Chef Andy is a creative who uses cooking as his medium, with an emphasis on innovative dishes that incorporate the four elements of his gastronomic craft: taste, originality, emotion, and humor.

Rosewood Little Dix Bay, with its culinary program so deeply rooted in the lush natural landscape of Virgin Gorda, provides the perfect background for this level of creativity, and the property looks forward to watching the resort continue to flourish as one of the top dining destinations in the Caribbean.

MALMAISON & HOTEL DU VIN CEMENT DEDICATION TO CULINARY INNOVATION WITH THE APPOINTMENT OF CRAIG ROBSON AS FOOD & BEVERAGE DIRECTOR

Leading lifestyle hotel brands Malmaison & Hotel du Vin have announced the appointment of Craig Robson to the role of Food & Beverage Director. The strategic creation of this new role reinforces the brands’ commitment to delivering exceptional culinary experiences and nurturing homegrown talent.

With a career dedicated to curating Malmaison’s bar strategy in recent years whilst doing his day job as General Manager and delivering exceptional customer experiences, Craig has also played an active role in driving wider food and drink strategies across both Malmaison and Hotel du Vin, collaborating with the executive

WINDERMERE SPA BOLSTERS CUSTOMER SERVICE WITH NEW RECRUITS

Four new recruits have moved into the hospitality and catering industry to join the customer service team at a spa resort on the shores of Windermere.

Millie Stephenson from Kendal, Katie Oston from Burton-in-Kendal, Lora McKenzie from Windermere and Holly Kitchin from Lancaster make up the new team members working as spa co-ordinators at Low Wood Bay Resort & Spa.

Holly studied at Lancaster and Morecambe College to attain her Level 2 qualification as Air cabin crew and has also trained as a Barista, having worked at Costa Coffee and in a range of customer service roles.

Katie has a BA Hons degree in Community, Social Work: Policy and Practice and was working in childcare at a local nursery before joining the spa. Lora joins the hotel team having completed her studies at Newcastle University.

Millie’s previous work experience has included working at festivals and events. This is her first role since finishing her studies at Manchester University.

The new starters have been joined by Kerry Park, Alex Salehi and Lucy Barron who have all made internal moves within the hotel to become spa co-ordinators and complete the team recruitment to meet the increasing demand for spa services at the hotel.

team to ensure the continuous evolution of the F&B offering including the development of Malmaison’s newest sub-brand, Sora.

Scott Harper, Chief Operating Officer, Malmaison & Hotel du Vin said: “We’re thrilled appoint Craig as Food & Beverage Director. The introduction of this role reemphasises the importance of catering to Malmaison & Hotel du Vin which has always been the heart and soul of our lifestyle brands. Being able to appoint from within for this pivotal new role further validates our mission to prioritise homegrown talent.

“Craig Robson is the epitome of this ethos.”

Harper adds: “In his new role, Craig will continue to embrace collaboration between our dedicated teams, valued guests, loyal suppliers and supportive owners whilst fostering a spirit of creativity that will support the brands in understanding and meeting the evolving needs and expectations of our customers.”

The spa co-ordinators act as facilitators between other members of the spa team and the wider hotel to ensure everyone knows the plan for the working day ahead and is prepared for the schedule. A natural affinity for engaging with customers and anticipating their needs is also a core skill for the team.

To find out more about jobs at English Lakes Hotels, visit https://englishlakes. co.uk/jobs/

EAST ANGLIA’S LEADING HOSPITALITY GROUP ACQUIRES ICONIC CAMBRIDGESHIRE INN

Chestnut, East Anglia’s fastest-growing hospitality company, has announced the acquisition of The Old Bridge in Huntingdon.

The iconic inn, which has been owned and run by John and Julia Hoskins since 1994, has been one of the area’s leading hospitality destinations for over 50 years, offering 24 boutique bedrooms within a relaxed and busy coaching inn. The Old Bridge sits on the banks of The River Great Ouse, expanding the group’s footprint further to the West and brings the Chestnut brand closer to many of its existing guests.

SEXY FISH SET TO MAKE WAVES IN MANCHESTER

CAPRICE HOLDINGS ANNOUNCES THE LAUNCH OF THIRD SEXY FISH GLOBAL OUTPOST

Sexy Fish, the award-winning restaurant concept from Caprice Holdings, will open its third global outpost in Manchester this autumn. Following electrifying openings in London’s Mayfair in 2015 and Miami’s Brickell district in 2022, Sexy Fish Manchester is the most highly anticipated launch of the year.

The magnificent restaurant will be situated in the heart of Manchester, taking centre stage in a stunning landmark building facing onto Deansgate. Striking interior features will include spectacular artworks from international artist, Damien Hirst, including three giant sculptures incorporating creatures from under the sea, specially created for the space.

Additional interior elements will include a collection of iconic ‘Fish Lamps’ from world-famous designer and architect Frank Gehry, a beautiful Verde Esmerelda stone floor, and a series of bespoke glass columns created by master Venetian glassmakers on the island of Murano. Sexy Fish Manchester will also feature a one-

of-a-kind destination bar of glowing pink onyx and glass, set against a backdrop of a cascading waterfall. Magical ocean motifs continue into the ladies’ restrooms with a hand carved pink onyx vanity alongside mosaic murals depicting mermaids and underwater scenes, as well as vintage 1940’s ‘Coquille’ shell wall lights.

Sexy Fish will be open for lunch and dinner, offering delectable a la carte options, Omakase tasting menus, and late-night dining options. Dishes will include a diverse selection of tantalising creations inspired by the seas of Asia, alongside signatures such as Duck Salad, Smoked Tuna Belly, Crispy Eringi Mushroom, Black Cod, and King Crab. Devised by internationally renowned and acclaimed Chef Director, Bjoern Weissgerber, the menus will also include unique recipes exclusive to Manchester.

Sexy Fish Manchester opens in Spinningfields this autumn.

www.sexyfishmanchester.com

THE MERMAID LONDON WELCOMES HOMELESSNESS FUNDRAISERS FOR STREETS OF LONDON NIGHT WALK

The Mermaid London opened its doors to more than 130 fundraisers taking part in the Streets of London Night Walk, raising over £10,000 so far for the homelessness support charity.

The Night Walk, on July 15, was organised by Streets of London, a charity funding specialist support projects for homeless

people in the capital, and saw fundraisers complete a 10-mile trek as the sun set over London.

The Mermaid London, which is located on the banks of the River Thames at Blackfriars, acted as the start and finish points for the walk. Team members offered hands-on support by checking fundraisers in, cheering on participants, and giving out delicious energy balls provided by catering partner, Seasoned.

The route, which took between two-and-ahalf and four hours to complete depending on walking speed, incorporated many of London’s best-loved attractions including Buckingham Palace, Tower Bridge, Trafalgar Square and St Paul’s Cathedral.

The Mermaid London announced its official support for Streets of London earlier this year, pledging to donate £1 per day delegate rate package booked in 2023. The leading conference and events venue also committed to donate £5 for every festive booking.

Oliver Hemming