Luxury Hospitality Magazine - July/August 2025

MAGAZINE

Japanese manufacturer of and branded products

FURNITURE, ARCHITECTURAL, MARINE AND INDUSTRIAL HARDWARE Unit 635, Wharfedale Road, Winnersh Triangle, Wokingham, RG41 5TP Tel: 01189 272 955 Email: sales@sugatsune.co.uk www.sugatsune.co.uk

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

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

CONTENTS Company News 04 - 05, 06

Drugasar 30

Latest Openings 08

Living with Legacy: Lien Jade’s Art-Led Approach to Residential Design in Taiwan (front cover image) 31

Review: Macellaio RC Soho 10 - 11

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.

La Colonna Restaurant: A Refined Culinary Experience in the Heart of Chianti 16

A Vision Realised: Recoire Ltd Crafts Bespoke Headboard for Interior Designer Anouska Tamony 32

Al Fresco Evenings at Mondrian Ibiza: Omakase, Art and Sunset Rituals above Cala Llonga 18

Creative Co-Living: Meadow Opens at Mason & Fifth, Westbourne Park 36 Industry News 40 - 41

Review: Saffron, Banyan Tree 20 - 21

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

Interview: Chef Badara Gueye, Château de Candie 22 - 23, 24

Interview: In Conversation with Matteo Atti, Global Chief Marketing Officer, Vista 42 - 43, 44

Events & Awards News 26 - 27

People on the Move 52

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COMPANY NEWS

SHERATON ALBUQUERQUE AIRPORT HOTEL COMPLETES MAJOR RENOVATION The Sheraton Albuquerque Airport Hotel has completed a multi-million renovation, aligning the property with Sheraton’s global brand refresh currently underway at select locations worldwide.

The phased renovation included updates to guest rooms, suites, meeting spaces, the lobby, and public areas. Design elements draw on Southwestern influences, with warm tones and textures referencing the regional landscape and Pueblo heritage. The project also introduces Sheraton’s new brand features aimed at creating flexible, welcoming spaces for both productivity and connection.

with views of the surrounding Sandia and Manzano mountains, an outdoor pool, and enhanced wellbeing facilities.

Communal workspaces, complimentary Wi-Fi, and expanded dining options— including The Left Turn restaurant and the LT Lounge—are also part of the upgrade.

property continues to serve as a venue for business and social gatherings.

The renovation aims to reinforce the hotel’s role as both a hospitality hub for travellers and a gathering place for the Albuquerque community.

With 12,000 square feet of event space, including the Anasazi Ballroom, the

The 276-room hotel, located adjacent to Albuquerque International Sunport, now features updated accommodations

NEMA, CRETE: A CONTEMPORARY SANCTUARY FOR THE ART OF SLOWING DOWN As travellers increasingly seek moments of pause in an always-on world, NEMA Design Hotel & Spa offers a calming antidote on Crete’s northern coast. This adults-only retreat invites guests to disconnect from digital demands and reconnect with place, purpose, and self.

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Located just 20 minutes from Heraklion Airport, the 83-room boutique hotel combines clean-lined architecture with earthy, natural interiors. Many of the rooms include private pools or hot tubs and open to expansive views over the Aegean — an ideal setting for immersive stillness.

At the heart of NEMA is the Royal Spa, created in partnership with Aegeo Spas C.M.S., and rooted in traditional Greek wellness rituals. Treatments incorporate

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locally sourced herbs and olive oils, offering a grounded, sensory approach to rest and restoration.

Dining at Rizes, the on-site à la carte restaurant, reflects Cretan culinary heritage through seasonal menus and locally sourced produce. Guests are also invited to explore the island through curated, slow-paced experiences — from horseback riding along the coastline to private tastings at nearby vineyards.

The hotel’s design-led approach and intentional guest programming place it among a new wave of retreats catering to a shift in travel values — where stillness, sustainability, and a deeper connection to place take priority over performance and pace.

COMPANY NEWS

MARRIOTT INTERNATIONAL FINALISES ACQUISITION OF CITIZENM Marriott International has completed its acquisition of lifestyle hotel brand citizenM, expanding its global footprint in the design-led, tech-savvy hospitality segment. The move brings 37 hotels across more than 20 cities into Marriott’s growing select-service portfolio.

THE DATAI LANGKAWI RELEASES FIFTH ANNUAL SUSTAINABILITY REPORT The Datai Langkawi has published its fifth annual Impact Report, detailing progress across environmental, conservation, and community initiatives under its sustainability programme, The Datai Pledge. The report outlines efforts across four pillars: Fish For The Future, Pure For The Future, Wildlife For The Future, and Youth For The Future.

In 2024, the resort planted 253 coral nubbins in Datai Bay, processed 96% of its solid waste, and converted nearly 10,000kg of used cooking oil into biofuel. Nearly 6,000 native saplings were planted, over 850 stray dogs were sterilised, and more than 190 students took part in environmental education projects linked to the UN Eco-Schools framework.

The report coincides with a new campaign aimed at communicating sustainability through storytelling and guest engagement.

Founded in 2008, citizenM is known for its compact, smartly designed rooms, emphasis on technology, and contemporary communal spaces that double as work and social hubs. Its properties are located in key urban markets across the US, Europe, and Asia Pacific. Two additional citizenM hotels currently in development are also expected to be integrated.

Marriott CEO Anthony Capuano said the acquisition reflects demand from travellers seeking “innovative lodging offerings that blend technology with peoplefirst hospitality.” The brand joins Marriott’s existing lifestyle offerings, including Moxy, Aloft, and AC Hotels.

Full integration of citizenM into Marriott’s systems and the Bonvoy loyalty programme is expected later this year. In the interim, bookings and existing citizenM member benefits will continue via the brand’s own channels.

Programme highlights include marine conservation work with MareCet, circular economy initiatives with KanshaLife, reforestation and wildlife monitoring efforts, and school outreach supported by regional environmental partners.

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COMPANY NEWS

RITZ-CARLTON’S LUMINARA TO CALL AT FARI ISLANDS RESORT THIS DECEMBER This December, The Ritz-Carlton Maldives, Fari Islands will welcome Luminara, the newest superyacht in The Ritz-Carlton Yacht Collection, for a rare meeting of land and sea in the Indian Ocean.

The 226-suite Luminara, launched in July 2025, will sail through the Maldives as part of its inaugural Asia-Pacific season, with select itineraries offering guests an immersive stay at the Fari Islands resort. The collaboration presents a seamless blend of ultra-luxury cruising and island hospitality.

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Guests arriving by sea will transition to Ocean Pool Villas, designed with privacy, stillness, and sea views in mind. Time on land includes access to the awardwinning Ritz-Carlton Spa, guided marine exploration with on-site naturalists, and dining experiences

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drawing on Japanese, Italian, Lebanese, and Cretan influences — all set within the resort’s sculptural architecture and vibrant art programming.

Just offshore, the Fari Marina Village adds another layer to the experience, with installations by James Turrell, curated culinary pop-ups, and dhoni-led excursions across the atoll’s shallow reefs and sandbanks.

On board Luminara, interiors curated with works by Paul Klee and Alexander Calder meet a wellness space supported by ESPA and 111SKIN. Culinary direction comes from chefs Fabio Trabocchi and Michael Mina, complementing a design-forward experience with one of the highest space-to-guest ratios at sea.

This collaboration underscores a growing trend in luxury travel — experiences that are not only exclusive but also fluid, connecting land and sea in ways that feel purposeful and deeply considered.

IHG TO REBRAND THE VENICE TIMES AS FIRST VIGNETTE COLLECTION HOTEL IN VENICE IHG Hotels & Resorts has announced the signing of The Venice Times with Pacini Group, marking the first Vignette Collection property in Venice and their second collaboration. Located in the city’s historic centre, the 30-room hotel will undergo a conversion to join IHG’s luxury and lifestyle portfolio by late 2025.

The hotel’s Venetian-inspired design, central location near Ca’ d’Oro and the Grand Canal, and personalised service have earned it strong guest loyalty. Once rebranded, it will offer a cocktail bar, restaurant, and intimate courtyard, alongside curated local experiences.

This signing follows the launch of Vignette Collection in 2021 and underscores IHG’s growing presence in Italy, adding to eight open hotels and five in the pipeline. It also reflects a broader trend toward unique, culturally rooted stays supported by global standards in service and sustainability.

LATEST OPENINGS

Hotel Calimala OPENS SECOND OUTPOST IN MILAN’S PORTA VENEZIA Following the success of its Florence flagship, Hotel Calimala has expanded into Milan with a second property in the city’s culturally rich and eclectic Porta Venezia neighbourhood. Located on Via Melzo, the new hotel offers 88 rooms, including four suites, and introduces a distinct design direction tailored to the spirit of Milan.

The interiors are the work of Israeli architect and designer Alex Meitlis, marking a departure from the aesthetic of the Florence property. Locally sourced black terrazzo flooring, walnut wood finishes, and custom-crafted furniture contribute to a layered, material-focused interior that pays homage to Milan’s design heritage.

The project carries a personal element for Meitlis, who developed the hotel as a tribute to his late husband, Ivo Bisignano, a former editor at Condé Nast Italia.

Art plays a central role throughout the hotel, with photographic works by Dafna Arnon curated by artist Carmel Ilan.

These pieces, embedded in room design, depict architectural and everyday scenes from Milan and serve as focal points within the guest rooms.

Rooms span six categories and include Single, Superior, Deluxe, Comfort, Terrace Suite, and Penthouse Suite options. Common across all categories are large windows, rain showers, coffee machines, and minibars, while

ROAM: A NEW RESTAURANT OPENS AT SANDRIDGE BARTON VINEYARD IN DEVON A new restaurant has opened on the grounds of Sandridge Barton, the Devon vineyard set in the Dart Valley.

ROAM brings a seasonal, ingredientled approach to its regularly changing menu, with small and large plates shaped by local produce and estatereared ingredients.

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The kitchen is led by Sean Blood, formerly of St. John’s Tavern, whose cooking reflects a European sensibility and a close connection to the land.

The menu highlights include dishes such as Taleggio flatbread, beef fillet with anchoïade, and coal-roasted chanterelles with confit egg yolk. A caramelised brioche with vanilla ice

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the suites feature fully stocked fullsize bars. Interiors feature a muted yet contemporary palette—clay pink, citrus orange, and mint blue—offset by polished steel and mirrored surfaces.

Dining will be a key component of the hotel’s offering. A ground-floor espresso bar is already open to the public and hotel guests, while the fifth-floor restaurant, FIVE, is set to launch in Spring 2026. Helmed by Chef Moshiko Gamlali, the restaurant will offer a Mediterraneaninspired menu and an informal, communal approach to dining.

The hotel also features a rooftop with a swimming pool—uncommon in Milan— which is now open to guests. The rooftop includes panoramic city views and a poolside menu geared towards light, international fare.

Hotel Calimala Milan opened in July 2025 and adds a new dimension to Milan’s hospitality scene, combining custom design, contemporary art, and a rooted connection to the city’s creative culture.

cream offers a restrained, comforting finish. Wines from the Sandridge Barton cellar accompany the menu, alongside a concise selection of soft drinks, beers, and international bottles.

Sourcing is local and transparent: meat from Evans Family Foods, vegetables from The Husbandry School, and cheeses from Sharpham and Westcombe. Bread is delivered daily by Hylsten Bakery.

The dining space reflects its rural setting—natural light, timber tones, and a calm, rustic aesthetic. A large terrace extends the experience outdoors, offering views over the vineyard and surrounding hills.

ROAM is currently open for lunch daily, with plans to introduce evening service on weekends later this summer. A guest chef programme is also planned, aimed at bringing rotating voices into the kitchen.

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Meet the family

REVIEW: Macellaio RC Soho – A BUTCHER’S THEATRE OF ITALIAN PRECISION In a city famous for its culinary theatrics, Macellaio RC Soho stands out for its rare clarity of purpose. It’s not about flash or spectacle; it’s about honouring meat with conviction and detail. The name translates to “butcher” in Italian, and everything about this restaurant revolves around the craft, ritual, and story of butchery – delivered with quiet confidence and a dash of theatre.

This is the latest outpost from Roberto Costa, a Genoese restaurateur who still refers to himself, humbly, as “a waiter.” His guiding principle is refreshingly direct: select exceptional ingredients, interfere as little as possible, and let them speak. That philosophy is felt from the moment you enter. The interiors strike a balance of rugged refinement—dark wood panels, dry-aged beef on display in glass-fronted fridges, and lighting that gently draws your focus to the plate. While it nods to the New York steakhouse, the soul is distinctly Italian.

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We began with a glass of Cantine Silvestri Castelli Romani Rosso, a mediumbodied Lazio red made from Cesanese grapes. Bright cherry and soft tannins made it a thoughtful pairing for the opening plates: carpaccio di Fassona—thin slices of prized Piedmontese beef with rocket and Parmigiano—and an Italian charcuterie board featuring Rosa dell’Angelo prosciutto, Lardo di Colonnata, and silk-thin bresaola. A standout detail: the lard candle, lit at the table, its melting fat poured over house bread—a playful, textural flourish with purpose.

Ahead of our mains, a member of the team presented the raw board: a selection of steak cuts explained with detail and pride—origin, fat content, ageing, and flavour profile. The Tomahawk, a 900g Irish Wagyu, marbled and served on the bone, was unapologetically bold.

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REVIEW

pre-theatre meal as it does for a long, indulgent dinner. You can come in for one perfect steak or share several. The pacing is sharp, the menu focused, the execution consistent. There’s no need for elaborate tasting menus. The restaurant knows what it does and sticks to it—with discipline, depth, and a sense of purpose.

What’s exceptional here is the sourcing.

Every cut comes from carefully selected farmers—chosen for breed, quality, and sustainable practices. Fassona from North Genoa. Angus from Argentina.

Wagyu from Ireland. Even halal options are offered, a quietly inclusive detail in a restaurant that could easily exclude.

We opted for the Tomahawk (rare) and the Fiorentina (medium-rare). Both were grilled over charcoal, flipped just once—a technique the team explained helps preserve the meat’s fat and structure. The Tomahawk arrived with primal presence—smoky, marbled, and melting within, with charred edges and deep, layered flavour. The Fiorentina was refined and balanced, where the tenderness of fillet met the richness of sirloin in a beautifully unified cut.

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Macellaio RC isn’t trying to revolutionise the steakhouse—it’s refining it.

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The Fiorentina, a dry-aged Herefordshire T-bone, offered a balance of sirloin and fillet in one classic cut. There was also the Costata, delivering a deep ribeye flavour; the Revolver (Angus ribeye with bone marrow); two Fassona cuts (shoulder and dry-aged rib); and a richly marbled Wagyu Costata from the Wicklow Mountains.

nothing hidden, nothing embellished.

The confidence here is grounded and understated, built on knowledge rather than performance.

What also stands out is the flexibility.

Macellaio works just as well for a quick

Macellaio RC isn’t trying to revolutionise the steakhouse—it’s refining it. This is a restaurant for those who care about provenance, preparation, and the poetry of restraint. Fire, fat, and flavour are treated with reverence.

Here, cooking returns to fundamentals: the right product, handled the right way, by people who know why that matters—from the transparent butchery to the precise ageing to the confident, minimalist presentation. It’s dining rooted in tradition, executed with modern clarity.

Sophie Weir SENIOR EDITORIAL ASSISTANT

For more information or to book a table, please visit: Italian restaurant | Macellaio RC | London, UK | Soho

Sides were composed but never competing. Truffle and Parmesan chips brought crunch and umami. Broccoli, dusted in chilli, offered a bright and counterpointing assertive heat.

Honey-roasted carrots also added gentle sweetness. Each supported the centrepiece rather than distracted from it.

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Service throughout was informed and intuitive—relaxed but assured.

Staff explained cuts and methodology with fluency, not formality, seemingly genuinely invested and proud of the story they were telling. That same pride was visible in the open butcher’s fridge, where meat ages in full view—

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FOOD & DRINK

WHISKY & SUSHI AT THE LIBRARY CLUB: A JAPANESE -INSPIRED HIDEAWAY AT FAIRMONT WINDSOR PARK This August, Fairmont Windsor Park unveils an inspired new chapter in its culinary journey, as The Library Club transforms into an intimate Japanese whisky and sushi bar. Steeped in atmosphere and elegance, this new concept reimagines the hotel’s historic library as a refined destination for discerning palates, blending Japanese craft with British heritage in a distinctly modern way.

Tucked within the grandeur of the former mansion house, The Library’s ornate fireplace and original bookcases set the tone for an experience that is both luxurious and immersive. By evening, the space evolves into a sleek speakeasy-style setting where the quiet sophistication of Japanese whisky culture meets the precision and artistry of sushi.

Leading the culinary offering is Chef Giri, whose career spans celebrated kitchens including Moka London and eight years at Abu Dhabi’s iconic Buddha Bar. At Fairmont Windsor Park, he brings his signature refinement to a menu that captures the essence of Japanese izakaya-style dining—with delicate sashimi, elegant nigiri, hand-rolled maki, and an array of small sharing plates showcasing seasonal and locally sourced ingredients.

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Alongside the cuisine is a curated collection of Japanese whiskies, featuring rare and aged expressions from distinguished distilleries such as

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Yamazaki, Nikka, and Hakushu. Guests are invited to explore the range through bespoke whisky flights, tastings, and exclusive pairing events—perfect for both seasoned aficionados and curious newcomers.

Set on the hotel’s south lawn with views of manicured gardens, 1215 delivers refined British dining in an intimate setting, while its namesake bar offers guests a more relaxed atmosphere for cocktails and fine wines.

Complementing the whisky offering is a menu of Japanese-inspired cocktails and sake, thoughtfully crafted to harmonise with the food. Using ingredients such as yuzu, shiso, matcha, and umeshu, the cocktails offer a vibrant take on classics— serving as both a nod to Japanese mixology and a statement of innovation.

The arrival of The Library’s Japanese whisky and sushi experience adds a layer of sensory discovery, ensuring Fairmont Windsor Park remains one of the region’s most compelling dining destinations.

While The Library continues to serve as a tranquil setting for coffee and conversation by day, its evening incarnation as a whisky and sushi lounge brings a new dimension to Fairmont Windsor Park’s already exceptional food and beverage portfolio. The hotel, home to the 3AA Rosette 1215 restaurant, continues to evolve its culinary identity with a focus on storytelling, locality, and global inspiration.

Whether you’re drawn by the allure of rare whisky, the artistry of sushi, or the elegance of the setting, The Library Club offers a new reason to linger longer.

FOOD & DRINK

UGANDAN COFFEE: THE SUSTAINABLE SIP FOR 2025 COFFEE CONNOISSEURS

Zamani Coffee

EMPOWERING WOMEN & TRANSFORMING COMMUNITIES Uganda is known as the “Pearl of Africa,” and offers one of the finest topographies in the world for growing quality coffee beans. From the fertile volcanic slopes of Mount Elgon in the east to the Rwenzori Mountains in the west, each region boasts unique growing conditions and flavours.

The coffee grown on its soil has an exquisite, distinct taste, and the country has been harvesting the beans for over 200 years. Today, coffee is Kwezi Coffee

a vital part of Uganda’s economy, employing over 1.7 million households and contributing significantly to foreign exchange earnings. Uganda is the 7th largest coffee producer globally.

However, a cup of Ugandan coffee is hard to find on UK soil, with the coffee market dominated by imports from Brazil, Colombia, Ethiopia, and Vietnam. According to the British Coffee Association, coffee consumption in the UK is among the highest in the world, with an average of 2.3 cups per person per day, yet Ugandan coffee accounts for just 1% of the UK’s total coffee imports.

Now, new waves of Ugandan coffee producers championing sustainable farming, empowering women and transforming local communities, are hoping to change that. With support from the UK Trade Partnerships Programme, they are taking their

message directly to British coffee drinkers, inviting them to discover the rich flavours and stories behind Uganda’s specialty coffee.

The country’s young generation of pioneering growers are dedicated to driving community uplift, including support for local schools, financial education and youth programmes. Their practices are steeped in sustainability from bean to cup, with agroforestry, climate-smart agriculture and initiatives such as shade-planting and beekeeping in place. Not to mention many farms have a female-led workforce, who they upskill with technical training and fair wages.

Ugandan Coffee will make its mark with British coffee connoisseurs with a conscience in 2025 and beyond.

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sales@enodirect.co.uk | www.enodirect.co.uk | Tel. +44(0)208 103 5651 | @EnomaticUK

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

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

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

ELITE

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

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

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

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

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

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

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

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

requirements.

For more information please contact us via For more information please contact us via sales@enomatic.co.uk or on 01603 768046, Opt. 2. sales@enodirect.co.uk or on 0208 103 5651, Opt. 2.

www.enodirect.co.uk

LUXURY EXPERIENCE

LA COLONNA RESTAURANT: A REFINED CULINARY EXPERIENCE IN THE HEART OF CHIANTI At Hotel Le Fontanelle 5**, nestled in the rolling hills of Chianti Classico, La Colonna Restaurant offers more than fine dining—it delivers a journey into the soul of Italian gastronomy.

Helmed by Chef Francesco Ferrettini, this elegant restaurant pays tribute to Tuscan heritage through seasonal menus crafted with locally sourced, premium ingredients.

Overlooking the vineyard-laced countryside, La Colonna’s dining room is graced by a centuries-old stone column—a striking architectural feature that lends the restaurant its name and underscores its timeless character. The ambiance evokes a sense of serenity and authenticity, blending history, nature, and artistry into a truly immersive setting.

The Essence of Italian Culinary Artistry Since its opening in 2006, Hotel Le Fontanelle has been a haven of refined hospitality, and La Colonna stands at the heart of its gourmet offering. With an ethos rooted in tradition and elevated by creativity, Chef Ferrettini presents a contemporary interpretation of classic Italian dishes, each one steeped in cultural memory and executed with precision.

“We embrace the spirit of Italian tradition,” explains the chef, whose culinary journey began along the coast of Marina di Pietrasanta and evolved in esteemed kitchens such as Belmond Castello di Casole.

LEFT: Francesco Ferrettini “Every dish reflects a ritual—whether it’s the silky sheets of handmade pasta or the unmistakable aroma of moka-brewed coffee that defines our tiramisù.”

At La Colonna, culinary storytelling unfolds in every course. Drawing inspiration from Italy’s diverse regions, the menu highlights treasured flavors— reimagined with refined technique and an eye for presentation.

Signature dishes, such as the Risotto alla Milanese made with Ticino Valley Carnaroli rice, San Miniato saffron, and 30-month-aged Parmigiano Reggiano, embody the harmony of richness and restraint that defines the restaurant’s style.

From Garden to Table: A Celebration of Nature An integral part of La Colonna’s philosophy lies just beyond the kitchen: the hotel’s aromatic herb garden, a living pantry that enhances dishes with freshness and complexity. Carefully cultivated on the estate, this lush garden provides a wide array of herbs—from familiar favorites like marjoram and thyme to rare varieties such as lovage, red sorrel, and crystalline ice plant.

This dedication to sourcing directly from nature reflects the restaurant’s broader commitment to sustainability and respect for the land. By working closely with trusted local producers and incorporating seasonal harvests, La Colonna celebrates the terroir of Tuscany in its purest form.

A Return to Authenticity

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With vineyard vistas, seasonal menus, and an intimate connection to the surrounding landscape, La Colonna Restaurant is far more than a dining destination—it is a celebration of Italian identity and culinary heritage. Under Chef Ferrettini’s vision, each meal becomes a sensorial expression of tradition, creativity, and heartfelt hospitality.

Whether savoring the flavors of a summer tasting menu or simply enjoying the warmth of Tuscan hospitality, guests are invited to slow down, reconnect, and experience the profound pleasure of genuine Italian cuisine—crafted with care, memory, and soul.

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In a significant shift, luxury hotels such as Hilton, Marriott, Sofitel, and Mandarin Oriental Mayfair are modernising their staff catering with smart fridge solutions, such as Foodles. Traditionally, hotel kitchens have shouldered the burden of preparing staff meals around the clock, impacting both the quality of service provided to employees and guests.

However, the introduction of these innovative smart fridges is changing the game. Fully automated and available 24/7, these fridges are stocked daily with fresh, chef-prepared meals, breakfasts, desserts, snacks, and drinks. This means hotel staff can enjoy a proper meal at any time of the day, no matter when they are able to take their break.

With up to 7 different mains options /day and weekly changing menus, it offers plenty of choice and variety, even for people with specific dietary needs and preferences (vegetarian, vegan, halal, gluten-free).

Smart fridges offer a data-driven approach, providing better cost control, the ability to set custom subsidies per day or week, and control over access days and

hours. Real-time consumption data, both overall and per employee, ensures transparency and precise management.

Additionally, the decentralised nature of these solutions allows for strategic placement of fridges closer to where staff estate installed three fridges in the main building and one in the spa, significantly improving the lunch break experience for spa staff.

With over 700 fridges installed and five million meals served per year, Foodles is the undisputed leader in smart fridge solutions for hotels in Europe.

Their innovative approach and proven track record make them the go-to choice for luxury hotels aiming to enhance their staff catering services and wellbeing.

The move towards smart fridge solutions represents a forward-thinking approach that aligns with the high standards of the hospitality industry.

hotels.foodles.co/LH

AL FRESCO EVENINGS AT MONDRIAN IBIZA:

OMAKASE, ART AND SUNSET RITUALS ABOVE CALA LLONGA High above Cala Llonga Bay, the Sun & Moon Terrace at Mondrian Ibiza offers one of the island’s most atmospheric open-air settings. Open daily from 2:00 PM to 1:00 AM, the terrace is a fluid space where cocktails, tapas, and golden-hour views unfold across the afternoon and evening. But from Wednesday to Sunday, as the sun dips low and the tempo shifts, the terrace becomes home to NIKO Al Fresco—a refined Japanese dining concept that blends omakase tradition, curated menus, and cultural programming under the stars.

This new experience draws on the calm precision of Japanese culinary craft while honouring Ibiza’s soulful, communal rhythms. Whether arriving early for a sunset spritz or settling in for a tasting

menu, the setting invites guests to move slowly—between sea and sky, light and sound, ritual and indulgence.

At the centre of the evening is omakase, the chef-led format that replaces menus with trust. Each progression of dishes—whether delicate sashimi, Wagyu with ponzu, or inventive seasonal vegetables—is guided by daily ingredients and instinct. Chef-led and quietly theatrical, the experience is about timing and attention as much as taste. Those choosing à la carte will find signature dishes such as Miso Glazed Black Cod, Spicy Tuna Tartare with shichimi and wonton chips, or Soft-Shell Crab Bao with pickled vegetables and yellow chilli. Larger plates like Lobster Tempura and Crispy Duck Salad offer a generous, shareable way to dine in Ibiza’s open-air social style.

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Yet NIKO Al Fresco is more than a restaurant—it is the culinary anchor to a wider cultural programme that unfolds across the Sun & Moon Terrace. From 2:00 PM daily, guests can join Tunes & Tapas, pairing acoustic sets with cocktails and seasonal small plates. On Thursdays, Paint & Sip with Sarah Main invites creativity with canvas and colour,

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hosted by the Ibiza-based artist and DJ. Fridays mark Sunset Ritual, a live global broadcast with Ibiza Global Radio, featuring live performances by WOLO, known for his blend of afro house, jazz, and live instrumentation.

The terrace’s weekly rhythm also includes DJ sets, guest mixology sessions, and intimate pop-ups—all drawing on Mondrian Ibiza’s ethos of cultural immersion and slow-living luxury.

With its clean-lined design, curated soundscapes, and menus grounded in craft, NIKO Al Fresco offers an experience as much about presence as flavour. It’s an invitation to linger, taste, and tune into the moment—where dining becomes ritual, and Ibiza’s coastal magic plays out in full view.

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EDITORS REVIEW: Saffron at Banyan Tree, Krabi Tucked within the luxurious embrace of the Banyan Tree Krabi, Saffron offers more than just a meal—it delivers a beautifully curated Thai culinary experience with elegance, depth, and atmosphere. From the moment we arrived, the warmth of the staff and the setting sun over the horizon set the tone for an unforgettable evening. The hilltop restaurant, arrived at via funicular, offers spectacular panoramic views of the resort and the Andaman Sea, and can seat guests both in the air-conditioned, glass-walled interior or Al Fresco.

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Whether you’re a first-time visitor or a seasoned lover of Thai food, this is a dining experience that lingers long after the last bite.

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We started the evening with a couple of cocktails from the all-encompassing drinks menu, which included locally sourced cocktails, non-alcoholic mocktails, and traditional classics as well as an extensive wine list. We decided on a Mango Colada, a tropical reimagining of the classic piña colada. The sweetness of ripe mango blended with coconut cream and a whisper of rum made for a refreshing and balanced drink and a Boat Driver, a refreshing blend of fruit juices, Sprite and Grenadine – vibrant in both colour and taste.

EDITORS REVIEW To begin, we chose the Khong Wang Ruam, a beautifully arranged platter of Thai appetizers that showcased an array of textures and flavours—crispy, savoury, spicy, and sweet. It was the perfect introduction to the meal, with each bite telling a different story.

The platter included crisp rice-noodle wrapped prawns, chicken satay, crispy fish rolls with a selection of dipping sauces and a fresh crab meat salad.

We also selected Gai Thod Bai Magroot (crispy fried chicken with kaffir lime leaves) which offered a burst of citrusy aroma that elevated the dish beyond the ordinary. The chicken was juicy; the coating perfectly crisp, and the kaffir lime leaves added both fragrance and flavour.

For the main course, we chose a selection of dishes to share (there was so much wonderful food to choose from that it was impossible to come down to a single dish each). The standout dish of the evening was undoubtedly the Gaeng Puu Gub Bai Cha Plu—a rich and creamy yellow curry made with chunks of sweet crab meat and wild betel leaves. The balance between the curry’s coconut richness and the herbaceous notes of cha plu was masterful. We also shared a classic Thai Green Curry, which didn’t disappoint: fragrant with Thai basil, vibrant green chili added manageable heat, and tender morsels of chicken or vegetables (depending on your choice), it captured the essence of home-style

comfort with fine-dining finesse and complemented the crab curry perfectly.

Our third dish was Phad Thai Goong Sod: A classic done right. The noodles were springy, the prawns fresh and succulent, and the tamarind sauce hit the perfect sweet-sour note. It was comforting and familiar, yet elevated in its execution.

We ended the meal with two Thai dessert staples. The Kluay Tod, crispy banana fritters, these were a recommendation of the chef and did not disappoint delightfully crunchy on the outside and meltingly soft inside, served with a scoop of Thai tea ice cream. The Khao Niew Mamuang, mango sticky rice, was pure perfection—the mango ripe and sweet, the sticky rice just the right texture, and the coconut ice cream luxuriously smooth -a classic done impeccably.

Saffron at Banyan Tree Krabi delivers a refined take on traditional Thai cuisine in an extraordinary setting. The attention to detail, from the presentation to the interplay of flavours, was exceptional.

Service was gracious and attentive without being intrusive, enhancing the overall experience. Whether you’re a first-time visitor or a seasoned lover of Thai food, this is a dining experience that lingers long after the last bite.

Maria Lapthorn EDITOR

Luxury Hospitality Magazine

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INTERVIEW WITH CHEF BADARA GUEYE, CHÂTEAU DE CANDIE FROM DAKAR TO THE FRENCH ALPS, CHEF BADARA GUEYE’S JOURNEY HAS BEEN ANYTHING BUT ORDINARY. NOW EXECUTIVE CHEF AT CHÂTEAU DE CANDIE IN CHAMBÉRY, HE BLENDS HIS SENEGALESE ROOTS WITH CLASSIC FRENCH TECHNIQUE, CREATING DISHES THAT ARE AS EXPRESSIVE AS HIS ARTWORK—MANY OF WHICH ADORN THE CHÂTEAU WALLS. HERE, HE SHARES HOW FOOD AND ART FUEL EACH OTHER, AND WHAT IT MEANS TO COOK WITH SOUL IN A PLACE STEEPED IN HISTORY. Let’s start at the beginning. You’ve had quite an extraordinary journey—from dishwasher in Dakar to executive chef in a 14th-century French château. What do you remember most vividly about those early kitchen days in Senegal?

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Yes indeed, I have had a long journey, full of surprises. But what has stood out for me from the start is the new tastes and smells, the difference in flavors between French and Senegalese cuisines.

Your story is full of resilience and transformation. How did your personal challenges shape your philosophy both as a chef and as a person?

During my journey, at one point I was hired to work on an oil tanker to cook for the crew and we spent six months

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at sea. This is one of the moments I will always remember in my career. It got me to learn a lot about myself and the people around me.

Also, I was shaped by being the oldest in my family and by deciding to leave the extremely difficult living conditions at home.

These experiences helped me grow: I fix goals in my life instead of limits.

You wear two hats—chef and painter.

When did you first realise that art, as much as food, would be part of your life’s work?

I have always been fascinated by creativity – in whichever genre of art. My focus on nature is one of the best inspirations for my cuisine.

INTERVIEW

But as I always say, if I wasn’t a chef, I wouldn’t be a painter and vice versa.

My everyday life is full of questions and creation. I sometimes create an abstract taste cooking and I am the only person understanding it, or I create an artwork as if I was cooking.

Do you find that your cooking and painting feed into each other creatively?

How do these two worlds overlap for you?

Yes indeed, I believe I am a chef because I am an artist but not only that. I try to understand the impact of the ingredients and products that I cook within my everyday life. This also works the other way around: I paint pieces of my life, driven by my cuisine that brought me where I am today.

Your artwork now lines the walls of Château de Candie, giving the place such a unique identity. How did it feel to see your paintings displayed in the space where you also cook every day?

Firstly, I felt very proud and of course a lot of gratitude towards the management of the Château. Sharing my cuisine and my paintings with clients in such a symbolic place in Chambéry is pure bliss.

My everyday life is full of questions and creation.

I sometimes create an abstract taste cooking and I am the only person understanding it, or I create an artwork as if I was cooking.

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One of your standout dishes this season is the veal rump with blackcurrant and beetroot jus. What was the inspiration behind that pairing, and what do you hope guests experience when they taste it?

Always looking for new flavors, the idea came to me to introduce Spring fruits and vegetables into the main course. A veal rump cooked at 72 degrees with the core temperature at 58 degrees served in a crust, with a condiment (seasoning) of blackcurrant, beetroot juice, butter, and panko.

The colour: red and purple to represent early Spring blossom as well as my love for nature.

How do you approach evolving your menu each month? Is it driven more by seasonality, emotion, or experimentation?

I use all 3 words: experiment, emotion, seasonality.

I consult my horticulturist every month to know which fruit or vegetable is in peak season. I attach a very special importance to seasonality for all the produce and I make sure we prioritise local products as much as possible. With these principles in mind, I can build the menu.

Continued >>>

At La Cantine de Candie, you champion local ingredients but infuse them with flavours from your Senegalese heritage.

Can you tell us about a dish that really captures this balance?

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From the start at La Cantine de Candie, I wanted to showcase a cuisine that resembled me. Today most of the weddings that we cater ask for the omble chevalier sauce kaldou riz soufflé.

The omble chevalier is the emblematic fish of the local Lake Bourget; kaldou is a famous sauce from the south of Senegal and of course rice is very popular in Senegalese cuisine. This balance represents my personality in between two cultures.

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INTERVIEW

Yes, my cuisine is open to the world. It’s a personal way of cooking with influence from the Ivory Coast, Mauritania, as well as different regions in France, but also Ukraine, North Africa and Japan. It symbolises my life, my story.

You arrived at Château de Candie just after the pandemic, at a time when the hospitality world was in flux. What was it like stepping into that role during such a pivotal moment?

Luxury Hospitality Magazine

I’ve always been resilient and had the capacity to overcome difficulties and

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The Château is a sumptuous place where all kinds of events take place amid shared moments of happiness.

Our philosophy is to offer all clients an à la carte experience based on quality service and unforgettable moments.

The Château is more than a restaurant— it’s also a gallery, a wedding venue, a retreat. How do you keep the guest experience feeling personal and soulful in such a multifunctional space?

The Château is a sumptuous place where all kinds of events take place amid shared moments of happiness.

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You’ve worked across continents and cultures—from the Petite Côte to the Périgord to the Alps. How have these places influenced your style in the kitchen?

the pandemic was one of them. I didn’t want to be a spectator; I needed to be an actor. I wore the painter’s hat and shared my art on social media. I tried to spread an important message: human dignity and vulnerability of the human species.

My role at the château when I stepped in was to prepare for the post-pandemic, the reopening of the Château.

Our philosophy is to offer all clients an à la carte experience based on quality service and unforgettable moments.

Looking ahead, do you see yourself continuing to blend art and food, or is there another creative direction you dream of exploring next?

At the moment I create and innovate daily. I will push my boundaries to the limit as much as I can. Maybe one day, one art genre will take over another but I will let time decide about that.

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EVENTS & AWARDS NEWS

THE LANDMARK LONDON RECOGNISED FOR SUSTAINABILITY PROGRESS TUSCAN CULINARY EXPERIENCES IN THE HEART OF CHIANTI CLASSICO Hotel Le Fontanelle, set among the hills of Castelnuovo Berardenga near Siena, is offering guests an immersive introduction to Tuscan food culture through curated cooking classes and private dinners at a historic countryside villa. These experiences aim to reconnect visitors with the region’s culinary roots, supported by seasonal ingredients and traditional techniques.

The hands-on cooking classes, hosted several times a week, give guests the opportunity to explore recipes passed down through generations—ranging from handmade pasta to regional desserts. Sessions are designed for small groups and include child-friendly elements for younger participants. Each class concludes with a shared lunch

and features selected wines from the nearby Vallepicciola estate. Participants also receive a recipe book and keepsake apron, and the villa’s on-site wine cellar offers bottles to enjoy or take home.

The Landmark London has achieved Silver Benchmark status from EarthCheck for 2025, recognising ongoing progress in sustainable operations.

By evening, the same villa transforms into an intimate venue for private dinners. Designed for small gatherings of up to 12 people, these bespoke evenings combine personalised menus with the atmosphere of a restored country residence, offering guests a reflective and refined way to engage with Tuscan cuisine. Views of the Chianti landscape and tailored service further elevate the experience.

Recent improvements include a full switch to renewable electricity, a 31% reduction in room-level energy use, and initiatives to divert all waste from landfill. In-room sustainability measures include refillable toiletries, biodegradable coffee capsules, and recycled water bottles, alongside broader operational changes such as paperless systems, eco-friendly laundry, and low-impact sourcing across the hotel’s food and beverage offerings.

The initiative forms part of a wider culinary and hospitality offering across the Fontanelle Estate, which includes The Club House hotel and the Vallepicciola winery, establishing the estate as a destination for gastronomic and cultural exploration in the Chianti Classico region. www.fontanellestate.com

The Marylebone hotel’s approach is led by an internal Sustainability Taskforce, which oversees environmental practices across departments. Annual benchmarking and in-house training aim to maintain momentum and drive long-term impact.

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The Landmark London continues to explore ways to reduce its footprint while integrating sustainability throughout the guest experience.

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EVENTS & AWARDS NEWS

VANBRUGH300 TO CELEBRATE TERCENTENARY OF ENGLISH BAROQUE ARCHITECT IN 2026 A nationwide programme marking 300 years since the death of architect and playwright Sir John Vanbrugh (1664–1726) will take place in 2026, led

by The Georgian Group.

VANBRUGH300 will include exhibitions, talks, and educational activities at six of Vanbrugh’s most significant sites: Castle Howard, Blenheim Palace, Seaton Delaval Hall, Grimsthorpe Castle, Kimbolton Castle and Stowe House. The initiative will explore Vanbrugh’s legacy as a dramatist and designer of some of Britain’s most influential Baroque architecture.

The programme also features a symposium at the University of

Cambridge and a major exhibition at Sir John Soane’s Museum, co-curated with the V&A, opening in February 2026.

The show will spotlight rarely seen drawings, including designs for Castle Howard and experimental garden structures.

A dedicated website and schools outreach will broaden engagement with Vanbrugh’s work, supporting local communities and new audiences throughout the year.

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BEDS & BEDDING

THE ART OF DESIGNING A VERSATILE SLEEP SANCTUARY Hypnos understands that no two hospitality clients are the same. Each has a unique charm and identity, yet all share one common goal – providing an exceptional sleep experience.

The Bedruthan Hotel & Spa is a cliffside outpost overlooking the idyllic Mawgan Porth beach. This Scandi-inspired retreat is the perfect destination for families, couples, and solo travellers wanting to unwind in the beauty of the Cornish landscape. A place to enjoy a sensory spa experience, and be inspired by artist-led workshops.

The bright, airy, and spacious interiors celebrate the Cornish landscape.

There are a variety of unique rooms to choose from, whether you are looking out over the golden sands of Mawgan Porth or to striking views of the Cornish landscape, you can be assured of a great night’s sleep on your Hypnos bed. This combination of thoughtfully designed spaces with a choice of sleep solutions

by Hypnos creates an environment where restful sleep for the whole family becomes a reality. The seamless integration of beds and sofa beds in

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David Baldry, Group Managing Director at Hypnos said, “We recognise that sleep is integral to achieving a positive guest experience, so we work closely with hospitality brands all over the world to ensure their guests have the ultimate nights’ sleep.

“Bedruthan’s commitment to comfort, coupled with our reputation for excellence, makes it a haven for family relaxation and rejuvenation.

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As a luxury British bedmaker, Hypnos has been handcrafting mattresses and beds for over 120 years, perfecting the art of sleep for the wellbeing of people and the planet.

the hotel rooms allows for effortless adaptability, enabling housekeeping to easily transform guestrooms to accommodate extra beds.

“We provided a selection of contract specification mattresses, divans, and sofa beds to ensure the complete comfort of their guests whilst maintaining flexibility in room occupancy.”

As a luxury British bedmaker, Hypnos has been handcrafting mattresses and beds for over 120 years, perfecting the art of sleep for the wellbeing of people and the planet. Whether you’re exploring the Cornish coast or simply seeking a serene escape, the Bedruthan Hotel, with Hypnos Beds at its heart, is the ultimate haven for family relaxation and rejuvenation.

Experts in tailoring sleep solutions to your needs, Hypnos’ experienced support service includes in-room installation, old bed disposal, and recycling, making the entire changeover process swift and hassle-free - just what you’d expect from a trusted global brand.

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LUXURY LAKE DISTRICT HOTEL AND SPA SELECTS CONTEMPORARY DRU GAS FIRE FOR BAR AND RESTAURANT DRU, established in the Netherlands in 1754, is one of Europe’s largest fireplace manufacturers, with a huge portfolio of gas, electric, wood burning and bioethanol fires and stoves.

Specialist fireplace dealers Firehouse of Kendal installed a DRU Metro 130XT contemporary balanced flue gas fire in the bar and restaurant of the Lodore Falls hotel and spa near Keswick in Cumbria, UK. It is one of six luxury hotels in the Lake District Hotels group, located close to Derwentwater and overlooking Lodore Falls, one of the most spectacular waterfalls in Cumbria.

From lazy lakeside strolls to adventurous excursions and romantic weekends away, you can experience it all during your stay at the Lodore Falls. Dine on delicious menus, enjoy blissfully comfy bedrooms

and experience the invigorating range of spa treatments.

Firehouse director Donovan du Plessis takes up the story: “During a major renovation, the hotel’s main contractor was let down by another supplier.

Firehouse was tasked with collaborating, designing, and installing a gas fire and feature fireplace in the bar and restaurant within very tight time scales.

“The team at DRU produced the fire and delivered it on a very short timeline.

The combined skill sets of Firehouse and Bluestone allowed us to achieve a highquality finish and deliver the project on time.

“The 1.3-metre-wide fire was installed into a specially designed hearth, using a combination of stone and timber to match the interior design of the restaurant.

Luxury Hospitality Magazine

“Mains gas was not available at this location, but DRU is one of the few manufacturers to produce many of its gas fires in LPG/Propane versions, delivering the same impressive flame picture in an energy efficient way.”

Niall Deiraniya, general manager of DRU Fires UK added: “The DRU Metro 130XT is

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an ideal solution for hotels, restaurants, wellness centres and other hospitality settings.

“The balanced flue system enables the fire to be installed with or without a standard chimney. The air for combustion is extracted from outside the building, with waste gases expelled outside through the concentric flue. This results in high, realistic flames with high efficiency and low emissions.

“The fire is controlled either by a convenient remote control or by using the DRU app for smartphones and tablets. This enables the hotel staff to regulate the heat output and flame picture for the comfort of the guests. In addition, the Ceraglass interior creates a 3D effect that further enhances the impressive flame picture.”

The Lodore Falls Hotel project is one of several installations carried out by DRU and Firehouse on behalf of Lake District Hotels.

For more information visit www.drufire.com

INTERIORS & INTERIOR DESIGN

LIVING WITH LEGACY: LIEN JADE’S ART-LED APPROACH TO RESIDENTIAL DESIGN IN TAIWAN In the heart of central Taiwan, a new model of high-rise living is emerging— one that treats interior space not only as a place to reside, but as a vessel for culture, legacy, and aesthetic dialogue.

At the centre of this shift is Lien Jade Real Estate, a developer whose residential projects resemble curated environments more than conventional buildings.

Their latest creation, Plato Palace (瑞和大廈)—currently the tallest residential tower in central Taiwan— offers a compelling study in spatial storytelling. Here, Western and Eastern references flow seamlessly throughout the interiors, from 17th-century European oil paintings to Qing Dynasty imperial plaques, each piece carefully selected and positioned not simply to decorate, but to anchor meaning.

At the core of Plato Palace is a Rococo painting titled Venus and Cupid with the Dove. Installed on the ground floor, the work—believed to date from the late 17th century—depicts the Roman goddess and her son in a moment of gentle intimacy, while a dove in flight signals peace and familial harmony. It’s an artwork that quietly sets the tone for the entire residence: one that prizes emotional resonance as much as design.

This philosophical approach extends to architectural details. A towering gilded mirror, salvaged from an 18th-century Florentine palace and standing over 3.6 metres tall, presides over the common areas. Before installation, the mirror was carefully restored by a conservator formerly of the Uffizi Gallery—its presence a striking contrast to the tower’s clean modern lines, and a gesture towards longevity and custodianship.

Perhaps most emblematic of Lien Jade’s East-meets-West sensibility is the dedicated tea room at Plato Palace.

Furnished with Ming-style seating and refined porcelain, it also houses a calligraphic plaque awarded by the Kangxi Emperor in 1676. The space offers more than ritual or retreat—it suggests an architectural invitation to reflect, and to connect with a deeper historical cadence in everyday life.

A similar thread runs through Savoy Palace (保和大廈), another of Lien Jade’s Taipei residences. Designed in a restrained neoclassical style, the property

is quietly punctuated with artworks that lend narrative weight. Two large-scale 17th-century canvases—Allegory of Painting and Allegory of Music—flank the entrance, their muses surrounded by cherubs in a visual language of creativity and abundance.

Elsewhere, on the third floor, the private banquet salon is anchored by a portrait of the Earl of Warwick, a reference to English aristocratic heritage. On the rooftop Sky Lounge, an imperial plaque from Emperor Qianlong, dated 1773, subtly introduces Confucian ideals of virtue and governance into the space—a convergence of symbolism and setting.

Not all the references are strictly artistic.

In the rear courtyard, a 500-year-old Venetian well stands as a talisman of continuous flow and fortune. On the lower levels, a 1933 Rolls-Royce, once owned by the Duke and Duchess of Windsor, serves as both collector’s item and cultural footnote.

Rather than treating luxury as surface or status, Lien Jade’s interiors operate on the level of time and thought. These are spaces shaped not only by design principles, but by values: reverence for craft, curiosity about the past, and a belief in homes as evolving narratives. In doing so, they offer a rare fusion—where heritage becomes habitat, and where design is inseparable from meaning.

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BEDS & BEDDING

A VISION REALISED: RECOIRE LTD CRAFTS BESPOKE HEADBOARD FOR INTERIOR DESIGNER ANOUSKA TAMONY When interior designer Anouska Tamony set out to renovate her South London home—a period apartment nestled within a Victorian townhouse—she knew the space would need to reflect her distinct, heritage-inspired aesthetic.

Drawing on her Eurasian background and a love of vibrant global influences, Anouska envisioned a sanctuary that seamlessly merged Eastern elegance with Western design sensibility. To bring this vision to life in her bedroom, she turned to Recoire Ltd, the bespoke furniture specialists she had trusted on past projects.

Recoire, a leading manufacturer of luxury, handcrafted furniture for both residential and commercial settings, has built its reputation on delivering tailored upholstery solutions that honour craftsmanship, collaboration, and quality.

Their team of 12 dedicated artisans— based in a London warehouse—combine time-honoured carpentry techniques with modern design tools to create unique, client-specific pieces. For Anouska’s project, this meant a truly bespoke headboard that would become the centrepiece of her bedroom.

“As an interior designer, one of the parts I love most about my job is using my creativity,” says Anouska.

LEFT: A headboard in progress at Recoire – Photographer Recoire BELOW: Bespoke Headboard by Recoire - Photographer Nick George

“I had a strong vision of the dream headboard I wanted for my newly redecorated bedroom. Recoire’s ability to create customised and bespoke pieces drew me to commission them to turn the idea into reality.”

The final design is a shapely, sculptural headboard inspired by Mughal architecture, with a dramatic curved form that brings a sense of ornate structure to the room. Crafted from birch timber using modern upholstery techniques, the headboard is upholstered in a jeweltoned paisley fabric by Soane, a choice that deepens the room’s layered, textural atmosphere. The rich colours and luxurious textile echo the ornamental furniture and vintage accessories found throughout the rest of the space.

Every element of the project was carefully considered—from the seam positioning and wall fixing style to the divan specifications. Before production began, Recoire produced detailed scaled drawings for approval, ensuring the piece aligned exactly with Anouska’s vision.

“Much of my work is inspired by travel and draws from vibrant corners of the world,” she explains. “In my bedroom, I wanted to embrace my signature East-meets-West style. The headboard’s arching silhouette was crucial to that story.”

Recoire’s work exemplifies their commitment to lasting client relationships and meticulous craftsmanship. Each project benefits from their ability to blend classic woodworking techniques—including turning, veneering, and spray finishing— with a broad palette of materials such as metals, mirrors, marbles, leathers, and fine fabrics. Their London-based production approach ensures every piece meets the highest standards of quality and detail.

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With the bespoke headboard now installed, Anouska’s bedroom is a striking reflection of her personal style—calm yet characterful, refined yet rooted in cultural heritage. And at its heart, a Recoire original: thoughtful, timeless, and beautifully made.

Discover more about Recoire’s bespoke furniture services at www.recoire.com.

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INTERIORS & INTERIOR DESIGN Brooklyn Cone Pendant - 7 Inch – Pewter, £89

ORIGIN CITY With a vision to enrich lives through design, Industville are the makers of handcrafted, uniquely designed lights and furniture. Operating in the UK for over a decade and shipping internationally, Industville take pride in collaborating with leading interior designers, property developers and architects in both the residential and commercial space that elevate every experience.

Recently Industville collaborated with interior designer Siobhan Mooney on the lighting design for restaurant Origin City in London. This British nose-to-tail dining destination offers well-sourced, simple ingredients served beautifully. We sat down with Siobhan to hear more about the design and how Industville lighting played a crucial role in bringing the space to life.

What was the vision behind the design of the Origin City restaurant?

Siobhan: “The concept of the restaurant is “pasture to plate, nose to tail” with the owners of the restaurant also owning beef cattle farms, a vineyard and an oyster and fish farm that all supply the restaurant. The design brief was for it to be a backdrop to the produce, delivering a simple yet elegant environment for customers to enjoy quality dishes from morning through to evening.

The term “Origin” comes from the fact that they have control over the origin of everything that goes onto the plate. We brought this to life through the design, keeping the overall look uncluttered and adding art that was a nod to the past including a commissioned a bison painting and replica cave paintings.”

What was your main consideration when it came to the lighting design of this space?

Siobhan: “We needed something with a contained shade that allowed the light to focus below and highlight the food and wine as the hero of the experience. We selected the wonderfully versatile pewter pendants and placed them around the edge of the restaurant, providing a source of light that was pleasant to the eye without being too fussy.

When customers walk through the front door of the restaurant, they enjoy a vista all the way to the very open kitchen. For this space I specified copper heating lamp shades over the pass to create another striking ‘spotlight’ moment that made the food the hero and complemented the overall scheme.

Plain spots were installed to highlight decorative accents at the top of the columns and the bison painting, it’s the detail that’s key in getting that balance of functionality and setting the ambiance too.”

What made you choose Industville as the hero lighting for this space?

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Siobhan: “Working with Industville gave us the flexibility and choice to customise the lighting. We selected different sized pendants to give variation and definition to the space. For instance, a bigger fitting with a chain addition to the flex and copper inside the shade complimented the large table that has a U-shaped banquette around it.

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“

Working with Industville gave us the flexibility and choice to customise the lighting.

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The brand has become a go-to for lighting and furniture solutions that not only stand out from the crowd but help make spaces feel truly inviting, with commercial customers including Caffè Nero, M&S, Fat Face, National Trust and Soho House to name a few.

We chose to line the shades with different metals which added a further layer of warmth increasing the overall ambience - this worked particularly well above the bar, where the copper inside caught your eye delivering an inviting glow, whilst connecting visually to the chef’s station.

Using LED bulbs that were compatible with dimmer switches ensured the space stays welcoming at all times of the day.”

Quote from Mara Rypacek Miller, Founder: “As the founder of Industville, I am thrilled to see our lighting products seamlessly integrated into beautiful interiors like this. Collaborations with talented designers like Siobhan truly bring our vision to life, creating spaces that are not only functional but also inspiring. We look forward to exciting future projects that will showcase our new products and continue to enhance the environments we create.”

Industville’s new AW24 collection is a celebration of exceptional natural materials, detail-led craftsmanship, and uncompromising quality. Marking a stylistic evolution from the brand’s industrious origins, the expanded product offering includes contemporary bar stools, pouffes, rugs, and artistic lightbulbs alongside stylish new additions to our brand’s signature lighting edit.

www.industville.co.uk Images: © Laszlo Sifter

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HOTEL & GUEST ROOM AMENITIES

CREATIVE CO-LIVING: MEADOW OPENS AT MASON & FIFTH, WESTBOURNE PARK In London’s ever-evolving hospitality scene, few brands are blurring the lines between living, working and creating quite like Mason & Fifth. Their latest opening in Westbourne Park, now fully launched this summer, is more than a guesthouse — it’s a self-contained ecosystem for modern urban life. At its centre is Meadow, a newly opened creative workspace built specifically for local makers, artists and designers.

Housed within Mason & Fifth’s largest site to date — the BREEAM Outstandingcertified redevelopment of the former Taxi House — Meadow offers a thoughtfully curated alternative to both traditional co-working spaces and hotel amenities. It’s the brand’s first venture beyond flexible accommodation, and one that feels particularly timely as hotels look to foster deeper community ties and long-stay relevance.

Meadow has already become a home for a new generation of creatives in West London, offering Workbench memberships for those working digitally or by hand, alongside private ‘Workshop’ studios for longer-term projects. The space is open, tactile and grounded in biophilic design: think warm timber workbenches, soft daylight, and a generous scattering of greenery.

Members benefit from practical touches like phone booths, gallery space, meeting rooms, and even dog-friendly policies, alongside communal perks like weekly lunches and coffee on tap.

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Crucially, Meadow isn’t just reserved for hotel guests. An affordable membership programme, supported by Westminster City Council, provides discounted access for charities and community groups.

Among the first to take up residence is Elimu Mas Academy, a local non-profit focused on Carnival Arts.

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With this year’s Notting Hill Carnival on the horizon, the organisation is already using Meadow’s facilities to prepare costumes and workshops just minutes from the parade route.

This intersection of hospitality and hyper-local cultural production is central to the Mason & Fifth approach.

Their Westbourne Park site also includes 332 guest studios, a canal-side restaurant in partnership with Crispin and Bistro Freddie, a wellness studio with a pool and gym, and a rotating lineup of retail and maker pop-ups, featuring collaborators such as Goldfinger, Colours of Arley and Kana.

Meadow forms part of a broader ethos: to create spaces that are flexible, creative and rooted in place. Guests staying on-site can make full use of the working spaces — with discounted “Worker-Bee” room rates available for late nights — while locals are invited in through public exhibitions, open studio events, and cultural programming developed in collaboration with Dazed Club and other partners.

In a city where space is at a premium and creative work is increasingly decentralised, Meadow is a welcome experiment — and a working example — in how hospitality brands can support communities, not just serve them.

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HOTEL & GUEST ROOM AMENITIES

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HOTEL & GUEST ROOM AMENITIES

SMITH & CO. – BORN FROM A PASSION FOR BATHROOMS AND DESIGN Introducing a bathroom brand with a focus on affordable design and quality aimed primarily at the contract hospitality sector but available to all projects large and small alike.

Owned by Father and Son team Nick and Chris Smith, their vision with Smith & Co. was to create and present, in an easily specified form, bathroom products that tick the boxes for Designers, Hoteliers and Contractors alike. The mantra being - well designed, well priced and easily procured with the knowledge and support offered from a combined experience of over 40 years in the bathroom and design sectors.

Heading the offering is the ‘Designer Collection’, a truly stunning presentation of resin formed bath’s and washbasins in a variety of colours that will create that WOW factor for any guest.

The centre piece is the Acqua Fluire freestanding bath with its gorgeous rippled exterior emulating the calming ebb and flow of water and its sumptuous smooth and inviting interior.

As with the rest of the range, the Acqua Fluire is available in a range of colours to suit every scheme that once combined with lighting will be a stunning talking point.

Carrying on the design led theme there are a myriad of freestanding baths and basins to suit any design brief from round to oval and rectangular to square.

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Moving into the core offering Smith & Co. offers sanitaryware to solve most design scenarios from classic to contemporary including their easy to specify DDA WC and shower packs, all at an affordable price point.

front of house, staff areas and DDA facilities.

Mallory Court for The Eden Hotel Collection – a just completed ten bedroom refurbishment of this historic Hotel and Spa.

To say they have hit the ground running would be an understatement, to mention just a few of the projects supplied with Smith & Co...

The Other House South Kensington – Smith & Co. were very proud to supply their Zinc wc’s to this luxury club flat and apartment Hotel.

The new Hotel at Warwick Castle for Merlyn Entertainment – all guest rooms,

The list goes on with many commercial and residential schemes.

Contact Nick or Chris with your requirements who will be pleased to offer advice and support to make your project a success.

Tel: 0800 772 0190 Email: sales@smithcobathrooms.com Web: www.smithcobathrooms.com

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INDUSTRY NEWS

EMERALD HOSPITALITY GROUP TO OPEN THREE LANDMARK RESTAURANTS IN CENTRAL LONDON A bold transformation is underway at Daniel House, the former Daily Telegraph Building in London, as Emerald Hospitality Group prepares to launch three new dining destinations. In partnership with luxury real estate firm Regis Group, the Spanish-founded hospitality team is reimagining the site as a vibrant culinary destination, set to open in late 2025.

The trio of restaurants—Casa Como, WildFire, and Sushi Club—each draw inspiration from distinct global cuisines and design traditions. Designed by Lázaro Rosa-Violán Studio, known for Riviera and Amazonico, the interiors are set to be as immersive as the food itself.

Casa Como, on the ground floor, will channel the charm of Lake Como through botanical terraces and Venetian detailing.

WildFire, a dramatic seventh-floor steakhouse, will revolve around a monumental clay grill and fireled cooking. Above, Sushi Club spans the top floors, offering Asian fusion cuisine alongside panoramic rooftop views.

HOTEL ARTS BARCELONA UNVEILS REIMAGINED GUESTROOMS Barcelona’s iconic coastal landmark, Hotel Arts, has completed the first phase of its extensive reimagination, revealing refreshed rooms and suites designed by New York-based studio Meyer Davis. The transformation reaffirms the hotel’s dual identity— as both a cultural landmark and a contemporary sanctuary for international travellers.

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The 44-storey glass and steel tower, originally built for the 1992 Olympics,

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now offers interiors that reflect the natural dualities of the city: sea and mountains, geometry and organic form.

Depending on a room’s orientation, guests experience either soft oceanic tones or warmer, earthy hues.

The dividing wall between bedroom and bathroom has been removed to maximise light, and custom finishes by Catalan artisans, including handwoven

headboards and ceramics, enrich the tactile narrative.

While the hotel’s architecture, designed by Bruce Graham, remains unchanged, its interiors now speak more intimately to Barcelona’s creative energy and layered history. The update marks a sensitive evolution, not reinvention, of a beloved property.

Later phases of the renovation will extend to public spaces and the hotel’s renowned outdoor terraces.

INDUSTRY NEWS

HOTELREZ ADDS 86 INDEPENDENT PROPERTIES TO GLOBAL PORTFOLIO Independent hotel representation company HotelREZ Hotels & Resorts has added 86 new properties to its global network in the last quarter, highlighting the continued growth of independent hospitality.

With new members joining from the UK, Sweden, Germany, South Africa, and the USA, the expansion reflects a growing demand for scalable distribution solutions and strategic marketing support among boutique hotels and aparthotels. Notable additions include Wilde Aparthotels, Zetter Bloomsbury, and Atlantis Alger.

Now supporting over 2,500 properties in more than 100 countries, HotelREZ continues to strengthen its position as one of the largest independent representation companies in the industry.

Rome’s legendary Hotel de Russie has marked its 25th anniversary with the completion of an ambitious four-year renovation.

With a €30 million investment, the Rocco Forte property has seamlessly woven contemporary design into its historic 19thcentury palazzo, reaffirming its position as a landmark of hospitality in the Eternal City.

Under the creative direction of Lady Olga Polizzi, the refurbishment touched every element of the hotel—from guest rooms to the revered Secret Garden.

inspired by Alberto Giacometti, continues to draw locals and international guests alike.

The restoration also paid tribute to the hotel’s natural surrounds.

The Secret Garden, famously described by Jean Cocteau as “paradise on earth,” has been rejuvenated to preserve both its architectural and botanical legacy.

The redesigned De Russie Spa, opened in June, reflects a serene, earthy palette and introduces the new Forte Vita Bar, offering express facial treatments and grooming services using advanced skincare technology.

Art and heritage remain central to the hotel’s spirit. A bas-relief by Pietro Monti graces the restored lobby, while the Nijinsky Suite, with its expansive private terrace, has become a quiet symbol of luxury above the city.

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HotelREZ offers a comprehensive suite of technology tools and services, from GDS connectivity and direct booking engines to tailored marketing and corporate travel solutions. Through its consumer-facing platforms—Elegant Hotel Collection and Best Loved Hotels—the company provides added visibility for properties catering to discerning and experience-driven guests.

HOTEL DE RUSSIE MARKS 25 YEARS OF ROMAN ELEGANCE

The hotel’s Bar Stravinskij, now framed by sculptural pergolas

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INTERVIEW WITH MATTEO ATTI IN CONVERSATION WITH MATTEO ATTI, GLOBAL CHIEF MARKETING OFFICER, VISTA

With an unmatched global footprint and a dedication to excellence at every altitude, VistaJet has long set the standard in private aviation. At the heart of this evolution is Matteo Atti, Global Chief Marketing Officer, who has helped shape the brand’s culinary vision—one rooted in refinement, science, and hospitality.

In this exclusive Q&A, Matteo shares how VistaJet redefines fine dining in the sky through innovation, partnerships, and an unwavering commitment to delivering the extraordinary.

With VistaJet’s global reach, how do you ensure that the culinary offerings cater to such a diverse and discerning clientele?

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VistaJet Private Dining is founded on the belief that dining at altitude should be as good as it can be on the ground—refined, personal, and deeply considered. As we arrange flights to and from 96% of the world— one every 2 minutes!—our offering is designed to meet a wide range of tastes and dietary needs.

We work with celebrated culinary institutions and source ingredients from over 7,000 trusted suppliers worldwide. Our Members can preselect meals from our seasonal menus, request off-menu favorites, or even consult with our own nutritionists to align with their personal

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INTERVIEW the ingredients, their proportions and the techniques to bring their character to life.

Take our partnership with Beefbar: serving a Kobe or Wagyu filet at 40,000 feet requires careful adaptation to preserve texture and flavor. We tested for days every oven to find the right time and temperature required to prepare the meat before it’s onboarded! These aren’t just collaborations — they’re cocreations, designed to deliver something that has so far been considered impossible. Just as VistaJet redefines private aviation, these chefs redefine what’s possible in gastronomy.

VistaJet’s Cabin Hosts are highly trained in fine dining and beverage service.

Can you tell us more about how their expertise enhances the in-flight dining experience?

VistaJet has been curating fine dining in the sky for over two decades. How have you seen the demand for luxury in-flight dining evolve during that time?

Over the years, the definition of luxury has shifted from indulgence to intentionality. Our Members now seek food that fuels their minds as much as their bodies. Health-conscious choices, local seasonality, and functional ingredients are driving the future of fine dining—even at 40,000 feet.

This inspired us to create *The Little Book of Dining in the Sky*, a guide that explores how altitude affects taste and how to best serve food in this unique environment. For example, umami flavors are heightened in the air, while fruity notes can be muted — changing how we build dishes and choose wine pairings. Our cabin crew have been highly trained in-house and understand this science, so every bite tastes just as exceptional up in the air as it would in your favorite restaurant.

“

We work with celebrated culinary institutions and source ingredients from over 7,000 trusted suppliers worldwide.

Our Cabin Hosts are the heart of the experience. Each is trained to the standards of the British Butler Institute and are certified at WSET Level 2 in wine and spirits. They even attend sessions with Michelin-star chefs to understand the craft behind the menus they serve.

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wellness goals. Dining onboard is never generic — it’s always personal.

and Nobu. What goes into selecting these partnerships, and how do they align with VistaJet’s brand ethos?

It’s about alignment on values — precision, creativity, and an uncompromising commitment to excellence. We partner with chefs who push culinary boundaries and respect the integrity of ingredients, becoming iconic in their own right. They understand that cooking at altitude is about reimagining

They know, for instance, how lower cabin pressure can alter the perception of wine or the texture of sparkling bubbles.

They understand how to plate a dish so it’s beautiful and fresh even hours into a flight. Their role is to ensure every detail — from temperature to presentation to pairing — is executed flawlessly. It’s service with knowledge, passion, and an elegant touch.

With high-profile events such as Cannes, The Masters, and the Monaco Grand Prix drawing elite clientele, how does VistaJet ensure its in-flight dining experience meets the expectations of its most prestigious customers?

Continued >>>

You’ve partnered with some of the world’s most renowned restaurants and chefs, like Mirazur and Beefbar, Milos

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INTERVIEW These are more than events—they’re moments our Members look forward to. We design the experience around that anticipation. Our Private Dining team works in advance with chefs and sommeliers to craft menus that reflect the spirit of the destination and the season.

For a flight to Monaco, you might enjoy a full caviar service paired with a vintage Champagne. For Cannes, perhaps a tasting menu curated to enhance relaxation and recovery before the red carpet. Even our VistaPet program features gourmet treats for four-legged travelers!

You’ve collaborated with F1 star Charles Leclerc to create a wellness menu. How do health and wellness considerations factor into your menu design, especially for high-performance clients?

We work with experts to understand how flying affects the body — from hydration to sleep cycles. For athletes like Charles Leclerc, that precision becomes essential.

We created a menu with him focused on performance — light, nutrient-dense dishes that support energy and recovery.

Other options include our Relax Menu, rich in melatonin and magnesium to aid rest.

And we go beyond the flight too, offering post-travel wellness guides with tips from experts like Dr. Jordan Shlain. For us, wellness isn’t a trend—it’s an essential part of the journey.

How does VistaJet work with chefs and sommeliers to ensure the wine and food pairings at altitude are as perfect as they would be on the ground?

This is where the science of flying meets the art of dining. We developed our Wine in the Sky program and created the Wine in the Sky Questionnaire to guide pairing selections.

We’ve curated a Signature Wine List, selecting labels that retain their integrity and complexity at altitude, ensuring these wines are served at the right temperature and paired thoughtfully with meals that match their flavor profiles. It’s not just about drinking good wine — it’s about enjoying it the way it was meant to be experienced, even at 40,000 feet.

What role does seasonality play in the creation of your in-flight menus, and how do you maintain the highest quality and freshness of ingredients at 40,000 feet?

Seasonality and provenance are everything. Ingredients at their peak don’t need much — just a thoughtful touch and careful handling. We work with regional producers around the world to source fresh, local ingredients that are shipped directly to our catering partners in each departure city.

Maintaining that freshness at 40,000 feet means avoiding reheating where possible and designing dishes that travel well without losing their essence. A pasta with fresh tomato and mozzarella foam, for example, will always outperform a reheated pizza. We obsess over these details because we know our Members do too.

Given the intricate logistics of providing a luxury dining experience while flying, what are some of the biggest challenges

VistaJet faces when it comes to maintaining quality at 40,000 feet?

The challenge lies in turning a galley into a gourmet kitchen. There’s no open flame, no last-minute seasoning or extra ingredients to rely on, and you’re working with pressurized air at a fraction of normal humidity. That’s why we invest so much in understanding the science behind dining in the sky.

We study how altitude impacts everything from aroma to texture. We equip our crew with tools and training to adapt dishes accordingly. And we collaborate with chefs who are excited to innovate within these constraints. The result? A dining experience that feels effortless — because behind the scenes, it’s anything but.

As sustainability becomes increasingly important to consumers, how does VistaJet incorporate sustainability into its luxury dining service? Are there any initiatives you’re particularly proud of in this area?

Sustainability in dining means sourcing responsibly, reducing food waste, and working with suppliers who share these environmental values.

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We focus on seasonality to cut down on air-freighting ingredients. We offer plantforward menu options that align with our Members’ wellness goals and reduce environmental impact. We ask clients to choose their menus personally, to reduce unnecessary food orders. And we serve food with Christofle’s tableware, silver cutlery and crystals, reducing unnecessary usage of disposable items and preserving the best taste.

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OUTDOOR SPACES

BLURRING BOUNDARIES: INTEGRATING INDOOR AND OUTDOOR SPACES

By Paul Ruff from RUFFARCHITECTS & Lucy Willcox, garden design expert for the Homebuilding & Renovating Show

“Every view from inside should feel intentional,” says Lucy. “Even in winter, the garden should lift your spirits. It’s a scene you live with every day.”

In contemporary home design, the line between indoors and outdoors is dissolving. Homeowners are no longer just expanding—they’re reimagining.

And at the heart of this transformation is the garden.

Lucy’s own horseshoe-shaped home required careful planning: “We had to consider six different views into the garden. Each internal view had to work with the overall design. That’s why early collaboration with your architect is vital— it creates a truly holistic approach.”

“A garden isn’t a luxury anymore—it’s a living, breathing extension of the home,” says Lucy Willcox.

Architect Paul Ruff, who worked with Lucy on her own home, agrees: “Outdoor areas are now part of the design conversation from day one. They’re not an afterthought. With Lucy’s focus on the garden, our discussions were about harmony—spaces with varying levels of enclosure.”

Start with a spatial audit: assess light, room orientation, and how spaces support outdoor living. Picture a kitchen opening onto a covered dining terrace or a living room leading to a private patio. These aren’t just features—they’re experiences.

“When designing family homes, we consider how needs evolve—kids growing up, teenagers needing privacy,” Paul explains.

Whether it’s to enhance wellbeing, increase property value, or unlock more usable space, integrating indoor and outdoor environments is becoming essential.

Lucy took this further: each bedroom in her home connects to a private terrace via full-height glazed doors, enhancing personal connection and wellbeing.

Start from the inside out

Framework for outdoor living

Good integrated design begins indoors.

Consider how people move through the home and how that flow can extend outside. Large-format glazing, flush thresholds, and open-plan layouts create seamless transitions and sightlines.

Like architecture, gardens need structure. Define outdoor ‘rooms’ using hard landscaping—walls, decks, paths. Repeating interior materials like timber or stone outdoors ensures visual cohesion.

“Outdoor rooms should reflect the mood of the interior—without mimicking it,” says Paul.

Zoning encourages purposeful use: a quiet nook, a social hub, a productive garden. Even small spaces can feel layered and expansive with vertical planting, raised beds, and pergolas.

Lucy’s garden mirrors her home. “We used the same materials inside and out for continuity. Carefully planned routes link the house and garden, with multiple terraces offering flexibility and flow,” Paul explains.

Design for all seasons The British climate demands year-round usability. Covered pergolas, lighting, heating and weatherproof furniture extend the garden’s function. Planting schemes should offer seasonal interest.

“Think in layers,” Lucy advises.

“Evergreens for structure, bulbs for colour, and perennials for texture. Gardens should perform like architecture—resilient, responsive and beautiful all year.”

Successional planting keeps the garden evolving. Trees and shrubs offer shade, privacy, and biodiversity.

Built-in sustainability Sustainable design is integral. Use permeable paving, rainwater harvesting, and native, pollinator-friendly plants.

Durable, low-maintenance materials ensure longevity.

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“Quality paving, good drainage, and robust planting are investments in both resilience and beauty,” Paul notes. “Even small rain gardens reduce flooding and support diverse planting.”

Beyond the threshold “When indoors and outdoors are designed as one, the result is more than aesthetic— it’s a fuller way to live,” Paul concludes.

“The home expands. It breathes.”

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e s tim ing ad n le aw k d ee e w ct 3 le 2- s e

on

WHY INVEST IN SHADING? • Improved customer satisfaction • Year round weather protection • Free promotion with branding • Better competitive advantage • No need for costly extensions • Ability to book private events • Wider reach e.g. pet friendly • Multiple dining experiences • Enhanced atmosphere • Improved curb appeal • Increased capacity • Increased revenue

w w w. i n d i g o s h a d i n g s . c o . u k

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enquiries@indigoshadings.co.uk

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01352 751889

HOUSEKEEPING

HYGIENE THAT IS BETTER FOR BUSINESS Maintaining cleanliness in hospitality settings is essential for guest satisfaction and encouraging repeat visits. A clean, comfortable environment also protects a venue’s reputation. Tork, the global leading brand in professional hygiene, provides solutions that benefit both businesses and their guests.

Hygiene That is Better For Business Washrooms are the busiest part of any hospitality setting. Guests will almost always use a washroom as part of the visit, so it forms an important part of the overall guest experience.

To meet customer standards, it is the establishment manager’s responsibility to ensure staff have access to tools to keep them clean. Hand towels and soaps need to be refilled constantly to ensure guests are able to wash and dry their hands, but in larger establishments, with multiple washrooms, this can become a time-consuming task. It is therefore no surprise that 71% of cleaners¹ wish their systems were easier to re-fill.

Tork products and services help cleaners manage washrooms more efficiently, freeing up time to clean other areas and reducing complaints. The Tork Xpress® multifold hand towel system comes with compressed refills that hold up to 50% more towels², meaning the dispensers can serve twice the number of guests before refilling.

said they wouldn’t return to a facility with poor washroom facilities with 38% avoiding eating and drinking because they feel unsafe. This presents a challenge to businesses that need to adapt to accommodate everyone’s needs. Tork has recently received the world’s first certification for meeting Design for All standard³ for their dispenser development process. This process considers diverse user needs to encourage and promote accessibility of

products and services by as many people as possible.

Issues such as offering inclusive hygiene in your washrooms may not be the first thing that comes to mind when purchasing hygiene products, but they are important to your staff, customers and to wider stakeholders. Tork is here to help you navigate such requirements, offering to support you every step of the way.

Another consideration for hospitality settings is providing a positive and comfortable washroom experience for users, regardless of their health conditions, physical capabilities, stage of life or hygiene concerns.

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Ensuring all guests feel comfortable using your facilities isn’t just an ethical initiative, it has real business ramifications. According to the new research from Tork, 73% of respondents

1. Problem detection study conducted in US, UK, Mexico and China, 2020 2. Compared to equivalent Tork standard folded towel 3. Standard EN17161.

Learn more about Tork here: www.tork.co.uk 48

Clean efficiently Save time

Discover how Tork high-capacity dispensers can save your cleaners valuable time by making refilling quicker, easier and less frequent.

Better hygiene for better business torkglobal.com/gb/en or tork.ie Tork, an Essity brand.

WORKWEAR & UNIFORMS

PLAYFUL ELEGANCE: FASHIONIZER’S DISTINCTIVE UNIFORMS FOR TREEHOUSE HOTEL MANCHESTER At the vibrant heart of Manchester, where heritage meets innovation, the newly opened Treehouse Hotel Manchester is making a bold statement—not just through its interiors and culinary spaces, but also through what its team wears. Renowned uniform designer Fashionizer has crafted a bespoke collection that captures the hotel’s spirited energy, offering a playful yet polished wardrobe that complements the property’s natureinspired ethos.

From the outset, the brief was clear: uniforms should embody the warmth, creativity, and sense of fun that define the Treehouse experience. The result is an expressive collection of casual-yetconsidered garments, designed to blur the line between fashion and function.

Front-of-house staff are dressed in mid-calf jeans trimmed with gingham, tiered midi skirts accented with primary colours, and red gingham shirts, while denim jackets adorned with bright, colour-pop buttons nod to nostalgic childhood motifs, reimagined through a contemporary lens.

Rich blue and green tones ground the palette, while carefully placed accents in red, yellow, and cobalt lend vibrancy without overpowering the aesthetic.

There’s an effortless sense of style throughout—easy to wear, easy to remember—helping each team member feel part of the brand narrative without sacrificing comfort.

Nowhere is the theme more alive than at Pip, the hotel’s restaurant led by acclaimed chef Mary-Ellen McTague, where shirts feature whimsical Treehouse-inspired illustrations: vibrant owls, colourful birds, and embroidered robins perch on collars, cuffs, and pockets. These touches evoke both nature and nostalgia, connecting the

concept of the hotel to Manchester’s rich cultural landscape in an imaginative, tactile way.

In keeping with the Treehouse Hotels’ commitment to sustainability, Fashionizer incorporated eco-conscious fabrics wherever possible—an approach that echoes the company’s long-standing ethos of ethical design. Thoughtful fabric selection ensures the uniforms are not only environmentally responsible but also durable and breathable, crucial in highperformance hospitality environments.

“It has been a pleasure working with the Treehouse Hotels team to create a concept that is casual, functional, and comfortable,” says Debbie Leon, Director of Fashionizer.

Tim Reynolds, General Manager of Treehouse Hotel Manchester, adds: “We wanted our uniforms to reflect the same warmth and playfulness that define our guest experience. Fashionizer instinctively understood that, and delivered a collection that feels authentic to our brand and to Manchester.”

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With over 30 years of expertise designing for prestigious properties including The Ritz London, The Ned, and Belmond Hotels, Fashionizer once again proves its ability to transform hospitality uniforms into storytelling garments—where every stitch carries meaning, and every detail supports the guest journey.

At Treehouse Hotel Manchester, style, sustainability, and spirit come together in a wardrobe that’s as memorable as the stay itself.

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PEOPLE ON THE MOVE

CAROLYN TURNBULL APPOINTED CEO OF NAMMOS HOTELS & RESORTS Blenheim Palace has announced the highly-anticipated theme of Christmas at Blenheim for 2025 - Palace of Oz where groups can enjoy an enchanting festive experience with exclusive trade pricing.

The UNESCO World Heritage Site is also encouraging groups to get ahead and explore visits for the 2026 season, running from 1st April 2026 to 31st March 2027.

Throughout the year, there is so much to include in a day trip to Blenheim Palace including Blenheim Palace Food Festival, Jousting tournament, and Blenheim Palace Flower Show.

During 2026, visitors can also enjoy the once-in-a-lifetime views and new experiences, only available for a limited time due to the historic roof project - a monumental restoration that aims to preserve the architecture and safeguard the heritage of Blenheim Palace for generations to come.

The exclusive new experiences include Life Below Stairs which will allow groups to go below the Palace and step back in history to explore the hidden world of Blenheim Palace’s servants.

The new Roof Top Views experience offers visitors never seen before breathtaking views over the Estate.

TWO BIRMINGHAM CHEFS NOMINATED FOR BEST CHEF AT BRITISH RESTAURANT AWARDS Kiran Suvarna of Orelle and Ash Valenzuela Heeger of Riverine Rabbit have been shortlisted for Best Chef at the upcoming British Restaurant Awards 2025, recognising culinary excellence across the UK. Suvarna, who joined Orelle in 2024, brings over two decades of experience in fine dining, with previous roles in London and Singapore. His menus at the city-centre restaurant are rooted in modern European technique and seasonal precision.

Valenzuela Heeger, originally from South Africa, is known for her inventive, flavour-forward cooking at Riverine Rabbit, which recently earned a Michelin Bib Gourmand and Young Chef Award. Her dishes draw from Cape heritage and UK produce, with a focus on bold, small-plate dining.

The full awards shortlist will be revealed on 10 September 2025, with winners announced at a London ceremony later in the autumn.

Luxury Hospitality Magazine

THE MARK HOTEL APPOINTS ELON KENCHINGTON AS NEW GENERAL MANAGER The Mark Hotel, the five-star property in Manhattan, has announced the appointment of Elon Kenchington as its new General Manager.

With more than three decades of national and international experience in luxury and

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lifestyle hospitality, Kenchington brings extensive expertise in hotel management, development, and branding to the quintessential property at the corner of Madison Avenue and 77th Street. As General Manager, he will lead all aspects of the hotel’s operations, guiding The Mark into its next chapter.

Prior to joining The Mark, Elon held senior executive roles at leading luxury hotels and hospitality groups across Europe and the Americas, including The Curtain Hotel & Members Club, The Park Tower Knightsbridge, The Bryant Park Hotel, The St. Regis New York, and more.

Image: © The Mark

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