Luxury Hospitality Magazine - May/June 2025 by Lapthorn Media

NEW Luxury Collection Aluminium Tubes

A low-impact, highly luxurious Hotel collection in our iconic Bath, Body and Hair Care fragrances. Made from 100% recycled aluminium.

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Company News 04 - 05

Latest Openings 06

INTRODUCING INCLU:

A PIONEERING NEW INCLUSIVE LUXURY HOSPITALITY AND TRAVEL GROUP

The UK’s most established accessible and inclusive hospitality experts have unveiled Inclu - a revolutionary new brand encompassing a plethora of products and services - created to realise their vision of enabling travel for all, and encapsulated by the strapline “It means the world. To everyone.”

Inclu is set to galvanise the whole industry from top to bottom, engaging at scale with hotels, restaurants, travel providers, agents and service suppliers, and drive a sea change in the way customers book and experience travel.

Inclu is the vision of CEO and cofounder Richard Thompson, himself spinal cord injured, and a leading authority and passionate advocate of ‘total guest inclusion’ in global travel, hospitality and leisure. For decades Thompson has been influencing, innovating and shaping the landscape of opportunity for travellers with physical, sensory, neuro-divergent or other visible or non-visible exceptionalities. Together with cofounder and web accessibility pioneer Ian Carter, and an all-star leadership team of travel, technology and education experts including Head of Travel Services, Alison Pearson and LuxePrivé founder Namai Bishop, Richard

HOTELREZ CONTINUES DOUBLE-DIGIT GROWTH

HotelREZ Hotels & Resorts has continued its double-digit growth in the past 12-months.

With more than 2,500 independent hotels, aparthotels and hotel groups across 100 countries, HotelREZ Hotels & Resorts has expanded its customer base in the UK, North America, Middle East and Europe

has developed a complete ecosystem of services, solutions and support that is set to transform travel opportunities for disabled people.

B2C products announced at launch include new concierge-led bespoke hotel and restaurant discovery platforms, Inclusive Luxury Hotels and Inclusive Luxury Table - the first of a raft of B2C brands and products set to be rolled out throughout 2025. Each exclusively features hotels and restaurants that have completed the rigorous five-step journey to become Verified by IncluCare – Inclu’s expert-led evaluation, education and transformative programme for hospitality providers.

Inclu has also simultaneously launched Inclu Academy, a comprehensive suite of training programmes for the luxury travel supply chain ecosystem of independent contractors (ICs), destination management companies (DMCs) and tour operators; and Inclu Consulting, offering strategic solutions and services for the hotel, hospitality and travel trade, drawing on over 50 years’ collective industry expertise.

– reinforcing its position as the 16th largest hotel company worldwide.

The consultancy services and technology business has been enjoying continued success as independent hoteliers and accommodation providers look to diversify their distribution mix and widen demand generation, sales and marketing opportunities. By taking a multichannel approach HotelREZ Hotels & Resorts has enabled its customers to increase reservations through the direct booking engine while driving valuable business.

PALLADIUM HOTEL GROUP ANNOUNCES MAJOR EXPANSION IN JAMAICA

Palladium Hotel Group announces it has begun construction to expand Grand Palladium Hotels & Resorts in Jamaica, Montego Bay.

The transformative $20 million project will add over 948 new rooms to the resort, which currently has a total of 1,049 rooms, distributed across two hotels: Grand Palladium Lady Hamilton Resort & Spa and Grand Palladium Jamaica Resort & Spa.

The expansion will strengthen the brand’s presence in Jamaica, introducing the group’s TRS Hotels adults-only, luxury all-inclusive brand to the island, along with the Family Selection at Grand Palladium Hotels & Resorts concept.

The project will create an estimated 1,500 direct jobs, and another 2,000 indirect jobs in related sectors, once the resort is operational.

The project prioritises sustainability through energy-efficient designs, including architectural strategies to reduce heat, a Building Management System to optimise lighting and ventilation, and the use of renewable energy from photovoltaic panels and a hybrid trigeneration plant. Water conservation efforts include low-flow fixtures, an intelligent water management system, a seawater desalination plant, and treated wastewater for irrigation.

RADISSON HOTEL GROUP LAUNCHES ‘REVITALIZE ROOMS’ TO ENHANCE GUEST SLEEP QUALITY

As part of its ongoing commitment to guests’ wellbeing, Radisson Hotel Group is launching ‘Revitalize Rooms’ to enhance the sleep quality of its guests. In partnership with Biow, a leader in sleep science technology, this initiative will further elevate the sleep experience; ensuring guests can recharge their energy while sleeping and wake up feeling refreshed.

The Group ensures premiumquality sleep through expertly selected mattresses, duvets,

and pillows, whilst introducing Revitalize Rooms, a science-based device designed to enhance sleep quality even more. This cuttingedge addition underscores the Group’s dedication to holistic guest well-being and its ongoing commitment to delivering Memorable Moments.

Biow is a device that improves your body simply by breathing. It eliminates inhaled biotoxicity, while emitting energy that reaches the body’s cells through breath and skin. The technology promotes an environment where body cells can function efficiently, helping to manage oxidative stress naturally and without adverse effects. The device operates 24/7 in silence and consumes minimal power.

The plasma-powered Biow E-OX device will enable guests to recharge their energy while sleeping, wake up feeling refreshed, experience a plasma bath paired with light therapy to reduce stress and stimulate skin collagen. By using the device, guests will experience benefits such as improved sleep quality, reduced stress, and an energy boost, enabling business and leisure travellers alike to embrace the day ahead.

ARMANI HOTEL MILANO JOINS PREFERRED HOTELS & RESORTS’ ICONIC LEGEND COLLECTION

Armani Hotel Milano has become a member of Preferred Hotels & Resorts’ renowned Legend Collection; a collaboration between Giorgio Armani S.p.A. and Emaar Properties.

Housed within the historic Manzoni 31 building, just steps from iconic landmarks such as Teatro alla Scala and the Duomo, the 95-room hotel seamlessly blends rationalist architecture with Giorgio Armani’s signature design aesthetic. Guests can experience services including dedicated Lifestyle Managers, and access to amenities such as the Armani/Ristorante, which offers contemporary Italian cuisine.

All guests of Armani Hotel Milano are now eligible to enroll in I Prefer Hotel Rewards, the brand’s pointsbased loyalty programme with more than 5 million travellers currently enrolled globally.

Australasia 2.0: ICONIC MANCHESTER PAN ASIAN RESTAURANT TO UNDERGO A HUGE TRANSFORMATION THIS SPRING

This Spring, Australasia will step into a bold new era, bringing a fresh energy to Spinningfields with an elevated dining experience.

At the heart of this transformation is Head Chef Lucie Sainerova (previously Exec Head Chef Novikov International and Raffles International), whose expertise and creative vision makes her one of the UK’s most sought-after culinary talents.

Under her guidance, Australasia will introduce a menu that celebrates the bold, vibrant flavours of the Pacific Rim, with a focus on open-flame cooking and the best local produce and seasonal ingredients, designed for sharing.

The restaurant will undergo a revamp, drawing inspiration from the sun drenched shores of the Pacific. The new design will create a natural, organic sanctuary.

Moving into the evenings, sounds of a baby grand piano will be incorporated, followed by live musicians and DJs.

Australasia’s bar is also being completely renovated into a stand-alone destination once again. The reimagined space will be focused on innovative mixology and offer a separate destination for connection and celebration.

NOW OPEN: The Brasserie, Sopwell House

The Brasserie at Sopwell House is back as the St Albans’ restaurant reopens its doors following a stunning refurbishment, complete with a vibrant new menu that’s sure to impress.

Set within countryside hotel, Sopwell House, The Brasserie combines timeless elegance with modern flair, offering guests a refined yet relaxed space to dine and unwind. Executive Chef Gopi Chandran and Brasserie Head Chef Marilena Ungureanu have taken great care in curating a reimagined menu packed with creativity and flavour. With a passion for local, quality ingredients, The Brasserie’s menus are a celebration of comforting British classics featuring elevated twists, with every plate utilising the very best locally available produce.

The drinks list has been thoughtfully curated to complement the menu,

offering a range of beers and lagers, whilst wine aficionados can take their pick from the extensive list of bottles from across the globe including dessert and fortified options.

Following a transformative redesign, the expansive interiors are bright and airy, flooded with natural light and feature warm tones of blue and amber, bold prints and patterned tiling that create an inviting atmosphere from morning to evening.

Striking curved and custom-built banquette seating provides the perfect spot for dinner with friends, while discreet nooks and smaller tables set the mood for intimate date nights.

Open seven days a week from breakfast to dinner, book at www.sopwellhouse.co.uk/dine/thebrasserie/.

From Invisible to Iconic: The Concealed Hinge That Rewrote All The Rules

Since 1989, Sugatsune’s HES range has transformed the concept of concealed hinges. It started with the world’s rst compact, symmetrical hinge for interior doors—no bulky arms, just seamless motion and ush alignment. In 1992, adjustability was added; by 2006, the HES3D brought full 3-way post-installation adjustment and universal application. Fast forward to 2022: the HES2 introduced surface mounting, while the HES1-F delivered sleek solutions for ultra-thin frames. Several models have earned Japan’s Kids Design Award for safety and innovation. Strong, subtle, smart—the HES hinge isn’t just hardware. It’s a design icon.

INDEPENDENT BOUTIQUE HOTELS THE PILGRM ANNOUNCES NEW GUEST CHEF RESIDENCY

HOTELREZ

ADDS 100

INDEPENDENT HOTELS

HotelREZ, one of the world’s leading and fastest growing hotel representation companies, adds a further 100 independent hotels and aparthotels to its portfolio, as the demand for strategic distribution and direct booking solutions accelerates.

New additions to the HotelREZ membership include the Galgorm Collection, Classik Hotel Collection, Harte & Garter, Key Hotels & Resorts, Viridian Apartments, Condor Hotels, Rest Group, and Gretna Green Group. These strategic additions further elevate the company’s presence and influence in the global hospitality industry.

Independent boutique hotel The Pilgrm in Paddington has announced the launch of their new chef residency series, welcoming up and coming chefs and culinary talent to take over their space.

Kicking off the new series will be Filipino-British concept LUTO, with Chef Mary San Pablo at the helm, who will be cooking in The Pilgrm’s first floor kitchen for a three-month residency starting this May. The new residency programme marks an exciting new chapter for The Pilgrm as they continue using their versatile space to celebrate a range of talent from the creative industry.

With a 20-year strong track record of delivering results, HotelREZ provides a solution for all accommodation sectors – working with hotels, aparthotels and pubs with rooms –expanding its market influence for independent businesses. The growth reflects hoteliers’ increasing need to gain a competitive edge through optimised revenue strategies, seamless GDS access, and enhanced direct booking capabilities.

With more than 2,500 independent hotels, aparthotels and hotel groups across 100 countries, the HotelREZ Hotels & Resorts portfolio makes it the 16th largest hotel company worldwide.

Bookings are open HERE.

THE ELSER HOTEL LAUNCHES MONTHLY WELLNESS SERIES WITH BIOHACK MIAMI

The Elser Hotel, Downtown Miami’s fitness-focused luxury hotel, is set to redefine wellness and longevity with the launch of an exclusive monthly series in partnership with BioHack Miami, a community-based wellness organisation dedicated to enhancing the long-term health and vitality of Miami’s residents through the latest biohacking innovations.

Each monthly event features a diverse line up of wellness vendors showcasing innovative practices, treatments and products. Sponsors include Broadway Health, which will provide IV therapy, two nurses, intramuscular shots and a facial specialist; Healthspan, which will offer Normatec chairs and InBody assessments; LifeMed Regenerative, which will provide cupping and electroshock stimulation, and more. Additionally, the event will feature biohacking treatments such as red light therapy, PEMF, EMS Training, vitamin and metal testing, micro current therapy and more.

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.

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.

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

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.

Problem detection study conducted in US, UK, Mexico and China, 2020

Compared to equivalent Tork standard folded towel

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

SUPPORTING HOTEL HOUSEKEEPING TEAMS IN THE GREEN TRANSITION

Groupe GM, international leader in guest amenities, is marking Earth Month by addressing one of the hospitality sector’s biggest challenges: the environmental impact of waste.

The hospitality industry generates a startling 150 million tons of plastic waste annually, much of which comes from food and drink consumption, bathroom toiletries, and laundry packaging. As modern travellers increasingly seek out hotels that prioritize sustainability, it is crucial for hospitality businesses to adopt eco-conscious solutions.

Housekeeping teams are at the heart of day-to-day hotel operations, and they play a key role in managing amenities, waste, hygiene, and guest comfort. By equipping housekeeping with the right tools, hotels can significantly improve sustainability outcomes while streamlining cleaning routines and reducing environmental impact. Here are Groupe GM’s top recommendations to help housekeeping professionals minimise waste and plastic use in their daily tasks.

Use 0% plastic dry amenities that are simple to stock and dispose of

Crafted with bio-based, recyclable, and sustainable materials, this collection includes bamboo-made combs and toothbrushes, solid shaving soaps, innovative toothpaste pills, cotton buds and pads, and a paper-based sewing kit adorned with a mother-of-pearl button. To complete the offering, slippers made from cotton canvas or strawboard provides an eco-friendly alternative to traditional options. This is the only hotel amenities range verified by SGS as 0% plastic.

These dry amenities are quick and easy for housekeeping staff to place and

“When selecting dry amenities, it is also important to consider their packaging.”

replace in guest rooms, saving time and reducing the complexity of post-stay waste sorting. With less plastic to handle and dispose of, teams can work more efficiently while helping hotels meet their sustainability targets whilst elevating guest experiences.

Choose packaging that supports easy recycling and less mess

When selecting dry amenities, it is also important to consider their packaging. Groupe GM’s 0% Plastic line features packaging designed to reduce environmental impact, as all items in the range are wrapped in FSC paper bags that retain their natural colour, are free from bleaching chemicals, and are printed with soy-based ink.

For housekeeping staff, this means packaging is fully recyclable, easier to manage, and more environmentally friendly. It also reduces the need for complex sorting or training around waste disposal, simplifying operations while staying green.

Use refill systems designed for housekeeping efficiency

Another effective way to reduce waste and enhance sustainability is by choosing large formats, such as Groupe GM’s

Ecopump and Ghost solutions, which provide hotels with an eco-conscious approach without compromising the guest experience. These dispensers crafted from plant-based materials or recycled plastic, feature a completely sealed pump system, ensuring full traceability and transparency of origin. Designed with housekeeping in mind, the Ecofill system allows staff to replace product pouches in under 30 seconds— saving time on every room turnaround. The sealed pouches eliminate hygiene risks linked with traditional bulk refilling and ensure compliance with cosmetics regulations. The cleanable drill pump avoids cross-contamination while the clear visibility window helps housekeeping easily monitor usage levels.

Additionally, Ecofill has a 98% restitution rate, ensuring minimal product waste. This high efficiency means less leftover liquid in containers, reducing mess and making room resets faster and cleaner. Solid cosmetics: less water, less waste, less storage hassle

Further enhancing Groupe GM's sustainable solutions are its solids cosmetics line, including traditional soaps, shampoo, shower gel, and conditioner. These 100% plastic-free products use nine times less water in their production.

For housekeeping, solid products are easier to stock, store, and replace. Their compact size and durable form reduce breakage and leakage, helping teams work more cleanly and quickly.

All these solutions are part of Groupe GM’s "Care about Earth" programme, launched in 2018 to drive sustainable innovation in the hotel amenities industry. As a global leader in sustainable hospitality solutions, Groupe GM remains committed to reducing its environmental footprint and ensuring a greener future for the next generations.

By choosing products that simplify waste handling, improve hygiene, and support operational efficiency, housekeeping teams can lead the way in sustainable hospitality.

INTERVIEW WITH ADRIAAN ERASMUS

IN A RECENT CONVERSATION WITH ADRIAAN ERASMUS, GENERAL MANAGER OF THE RESERVE AT CHESTER ZOO, WE EXPLORED THE INNOVATIVE BLEND OF LUXURY AND WILDLIFE EXPERIENCES THAT MAKE THIS DESTINATION ONE OF A KIND.

The Reserve offers families an extraordinary opportunity to connect with nature, supporting Chester Zoo’s mission to protect endangered species worldwide.

From bespoke safari-style lodges with stunning views of giraffes grazing at sunrise to exclusive behind-the-scenes experiences, The Reserve promises a memorable, immersive stay that fuses world-class hospitality with powerful conservation efforts. Adriaan shares insights into the design of The Reserve, its family-friendly packages, and the broader impact on global wildlife protection.

Adriaan, The Reserve at Chester Zoo offers a unique blend of luxury and wildlife experiences. Could you share the story behind its creation and what inspired the vision for The Reserve?

Chester Zoo wanted to create a unique luxury experience for families where they can connect with wildlife; all while enjoying quality time together in a unique environment. Each stay gives visitors a chance to be educated on how we are protecting the wider world and funding powerful conservation action.

We also want to ensure each and every experience is a luxury one, from the accommodation right through to the service we provide. We hope it will be a truly unforgettable experience for every visitor that stays with us.

As the General Manager, what are your main objectives for The Reserve, and how do you see it transforming the way families engage with wildlife and conservation?

Our goal is to create an ethos which reflects and resonates with strong family values, ensuring both staff and guests feel as though they are part of a family. While guests are staying in a unique and luxurious establishment, we want them to feel at home and experience a sense of belonging, comfort, and warmth.

Beyond the luxury elements, we aim to deliver life-changing moments by blending world-class service with memorable wildlife encounters. Through immersive experiences and a deep-rooted conservation ethos, guests will leave not only with lasting memories but also with a meaningful connection to nature.

The Reserve offers both luxury and exclusive wildlife encounters. What makes the guest experience so unique, and how do you keep it fresh and exciting for visitors of all ages?

Everyone visiting The Reserve at Chester Zoo is in for an unforgettable experience.

“Everyone visiting The Reserve at Chester Zoo is in for an unforgettable experience.”

Our team has curated a unique blend of luxurious accommodation and exciting interactive wildlife adventures. The safari-style lodges have been designed and crafted using natural, sustainable materials in keeping with our dedicated commitment to conservation and the environment. Additional touches, such as roll-top baths on private decking, make The Reserve lodge experience truly special. We also have stunning views, from giraffes grazing at sunrise on the private savannah to the lake’s tranquil waters at sunset.

Beyond the lodges, guests can explore the zoo at their leisure with twoday zoo passes, on top of a range of exclusive immersive ‘behind-the-scenes’ experiences. From ranger-led tours of the Hidden Savannah in the Heart of Africa to hot chocolates around the campfire, guests are given rare insights into the habits of the animals they interact with. Guests can finish off their evening enjoying food picked from expertly crafted menus at the Amboseli Restaurant using fresh, locally-sourced ingredients.

The Reserve offers plenty of immersive activities for everyone to enjoy, not only during the zoo’s opening times but before and after.

Inquisitive minds of all ages will love our Giraffe Keeper Kitchen tour, where families help prepare food and enrichment for the giraffes. Then, there’s the Hidden Savannah, where guests will learn about lesser-known African species.

Our Giraffe Wake-Up Experience offers a rare opportunity to join the morning routines of these majestic, gentle animals. Our team at The Reserve keep the programming fresh and exciting with different seasonal activities and developing conservation insights to make sure every guest has a truly special experience.

Finally, our ranger-led campfire stories will offer a magical end to the day, bringing guests closer to the conservation stories of species like giraffes and pangolins.

Could you tell us more about the design and layout of The Reserve? How do the lodges create a connection to the surrounding wildlife and offer a premium experience?

Located next door to the Heart of Africa at Chester Zoo, our lodges will

offer guests an intimate connection with animals and wildlife. Whether it’s spotting the giraffes from their rooms or exploring the zoo with early access passes, guests will be able to connect with wildlife like never before at The Reserve.

Each lodge is thoughtfully designed and inspired by the natural world, blending seamlessly into the environment to create a sense of harmony with nature. Guests will wake up to stunning views overlooking the savannah or serene lake, often greeted by wildlife right outside their windows for a truly magical experience.

Our Giraffe VIP Lodges stand out as the most luxurious and spacious accommodations, featuring exclusive amenities, including a private giraffe feeding station for incredible up-close encounters.

From the moment guests arrive, every detail will be curated to deliver a complete and immersive experience, leaving them with the feeling of a perfect stay, one that is both luxurious and deeply connected to the beauty of the wildlife at The Reserve.

How will a stay at The Reserve make a tangible impact on conservation efforts, both at Chester Zoo and in broader wildlife protection? What specific conservation projects will guests be supporting?

Everything we do at Chester Zoo and The Reserve supports conservation. As a notfor-profit organisation, every single guest stay directly funds our groundbreaking work in Africa and around the world, including our giant pangolin project in Uganda, where we’re using AI technology to help combat poaching.

Other projects include our Black Rhino conservation programmes in Rwanda and Kenya, which focus on species reintroduction and population growth, and our efforts in Madagascar, where we work with local communities to protect delicate ecosystems and safeguard species like the golden mantella frog. We’re proud to be a part of so many incredible projects dedicated to helping some of the world’s most endangered species flourish.

You have extensive experience in managing safari lodges and boutique hotels in remote locations. What aspects of your previous roles have shaped your approach to The Reserve?

Since my early career days working as a safari guide to now having 30 years of high-end luxury experience, alongside conservation experience, I’m always eager to look for ways to connect wildlife with luxury accommodation. Throughout my career, I have developed an extensive understanding of conservation and animal behaviour, which has played a role in delivering unique experiences to guests.

Using my wealth of experience, I want to offer high service levels and amenities to guests from engaging with wildlife right through to the food that we offer. By bringing it all together, we hope to ensure that we deliver a high level of guest satisfaction to all visitors.

Throughout my career, I have worked on over half a dozen openings of new safari hotels in game reserves in which all stays had a clear balance between conservation, sustainability and luxury.

Ultimately, my goal is to make a lasting impact in terms of sustainability while being able to create memories that stay with guests beyond their visit.

“The Reserve offers three different family-friendly packages, each designed to create magical memories that will last a lifetime.”

What role do expert animal keepers and conservationists play in the guest experience at The Reserve, and how do they enhance the overall journey for families?

A key part of our mission is to ensure that every guest leaves not only with a memorable experience but also with a deeper understanding of the vital challenges faced in wildlife conservation, community development, and the protection of wild spaces.

Through immersive storytelling and educational experiences led by our expert animal keepers, we aim to shed light on the real dangers threatening

wildlife and the fragile ecosystems they depend on. Our team plays a crucial role in inspiring each and every guest by sharing powerful stories created to spark awareness and action.

Essentially, our goal is to help secure a future where the next generations can continue to enjoy the privilege of experiencing wildlife in its natural habitat, just as we all are fortunate enough to do today.

Can you tell us about the family-friendly packages on offer and how The Reserve caters to guests of all ages, from toddlers to grandparents?

The Reserve offers three different family-friendly packages, each designed to create magical memories that will last a lifetime. Our Savannah Explorer Package is perfect for families looking for an action-packed adventure break. Guests stay in one of our luxury lodges for one night and have an exclusive two-day, early-access zoo pass, valet parking, welcome drinks, and an exclusive discount to use in the Amboseli Restaurant. The evening ends with a family bonding experience over a hot chocolate with our ranger-led campfire stories.

Families with a deeper interest in wildlife can opt for the Savannah Adventurer Package, which adds in an exclusive, behind-the-scenes evening tour of the Hidden Savannah and a Giraffe Keeper Kitchen Experience.

For the ultimate immersive family adventure, we have the Savannah VIP package. This two-night stay features all the magic of the first two packages but offers rare insights into wildlife habits with the Giraffe Wake-Up Experience and the latest access to all our conservation science projects.

For all guests, we have the children’s scavenger hunt, cosy campfire storytelling, and up-close interaction with the animals, which are all sure to be popular family favourites.

No two families are the same; we take pride in personalising guest stays and our wide choice of activities means that everyone in the family has a memorable stay. We have a range of luxury accommodation options, from intimate Lakeside Lodges to larger Giraffe Lodges, perfect for extended families. There are interconnecting lodges and familyspecific layouts to ensure that groups of all sizes are comfortable during their stays with us. We also have four fully accessible lodges and the majority have flat access, just like our accessible public spaces.

TRADITIONAL COUNTRY HOTEL ENHANCES GUEST COMFORT WITH

STYLISH NEW ELECTRIC FIRE INSTALLATION

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.

DRU dealers Firehouse of Kendal recently completed a successful new DRU fireplace installation at the Borrowdale Hotel near Keswick in Cumbria, UK.

The Borrowdale Hotel is one of six luxury hotels in the Lake District Hotels group. It is in a tranquil setting surrounded by vast Lake District scenery. Nestling at the foot of Shepherds Crag in the pretty Borrowdale valley at the tip of Derwentwater, the hotel combines a traditional country-house feel with modern comforts, creating an inviting and timeless ambiance.

One of the special features of the hotel is its traditional fireplaces, ensuring a comfortable, relaxed atmosphere in the reception and communal areas.

Firehouse director Donovan du Plessis takes up the story:

“The hotel had an old gas fire that needed replacing. It was open for business and couldn’t afford to close or lose reservations for renovation works, so we needed a solution that would fit within the existing chimneybreast with minimal disruption.

“The owners also wanted a lowmaintenance fire that would serve as a feature piece, providing ambiance without overheating the area or guests.

“The Dru Virtuo 130 Evolve electric fire, with its state-of-the-art flame effect, low maintenance, and very low risk of injury from children touching a hot fire, was the perfect solution.

“We screened off the area and worked during service intervals to minimize disruption for the hotel staff and guests. The result is a beautifully restored fireplace with a modern and environmentally friendly flame effect.”

“The DRU Virtuo Evolve electric fire range is the perfect solution for hotels, restaurants, wellness centres and other hospitality settings.

“The unique 3D projected flame picture visually replicates a real log fire, which can be controlled by an app for smartphones and tablets. It has a low carbon footprint, no harmful emissions and there are multiple flame variations that can be downloaded from the app.”

The Borrowdale Hotel project is the latest of several installations carried out by Firehouse on behalf of Lake District Hotels. Dani Hope, director of the hotel group commented:

"Installing several fireplaces of varying shapes and styles was seamless with Firehouse."

For an expert consultation by one of our design team, email info@drufire.co.uk or visit www.drufire.com

Niall Deiraniya, general manager of DRU Fires UK added:

THE TOP LUXURY STAYS CHOOSING

SIMBA’S CONTRACT MATTRESS TECH

In the competitive world of hospitality, exceptional guest experiences are paramount, with a key component of this experience being the quality of sleep offered to guests. Simba Sleep, a pioneer in sleep technology and dedicated to engineering the perfect night’s sleep, is redefining luxury sleep experiences as it expands into some of the UK’s most distinctive hotels and unique stays.

The new Contract Mattress Collection features three distinct models: the Simba Pro Contract, Simba Luxe Contract, and the Simba Green Label Contract. At the heart of the collection lies the exclusive, award-winning Hybrid® technology, ensuring guests enjoy unparalleled comfort, support, and temperature regulation. Key to this are Simba’s incredible upper comfort layers and supportive base layers.

The upper comfort layers feature Simba’s patented titanium alloy Aerocoil® springs for optimal airflow and pressure relief. They are designed to flex and compress individually, absorbing impact, creating a soothing sensation of being cradled. Localised support and weight distribution ensure that motion transfer is limited, allowing partners to sleep undisturbed by the other’s movements.

The base layers play a critical role in maintaining proper body alignment,

“With outstanding comfort and quality, Simba contract mattresses have been selected by an expanding list of top destinations and retreats around the UK that offer exceptional surroundings.”

offering personalised support and cushioning for the shoulders and lower back. For temperature regulation, the Simba Pro Contract and Simba Luxe Contract incorporate cooling graphiteinfused Simbatex® foam. This innovative material draws excess heat away from

the body, ensuring a comfortable sleeping temperature throughout the night.

As a certified B Corp™, the Green Label contract is Simba’s most sustainable option, which uses a natural latex layer infused with cooling graphite, Simba Renew Fibres, made with up to 75% recycled content, and a natural wool layer with temperature-regulating properties that offers comfort and deters dust mites. And, Simba’s advanced duvet tech and adjustable pillows complete every contract mattress, giving every guest the ultimate, cocooning sleep experience.

With outstanding comfort and quality, Simba contract mattresses have been selected by an expanding list of top destinations and retreats around the UK that offer exceptional surroundings, including; House of Gods in Glasgow, The Ellen Hotel in Kensington, Wilderness Reserve, an extensive collection of luxury accommodation set within 8000 acres in Suffolk, Deer Park Country House in Devon, The Lookout in Cornwall, and Room Home Stay in the City of London, and further afield, including Domaine Terra di Gaya in Corsica.

Simba Sleep has been at the forefront of sleep innovation since 2016, has over 300,000 five-star ratings worldwide, more than 60 industry awards, and has sold over 1,000,000 high performance sleep products worldwide. Simba’s reputation for excellence makes it a top choice for discerning hoteliers aiming to provide the ultimate guest experience.

For further information please contact wholesale@simbasleep.com

Sleep deeper with Simba

NOMADIC DINING EXPERIENCE LAUNCHES THIS SPRING

Dining in Plain Sight is a new and immersive nomadic food experience hosting outdoor dining events, taking place in remarkable locations all over the country, serving hyper-seasonal, restaurant-style canapés and a threecourse menu cooked over fire to celebrate the joy of dining. Led by resident chef James Whetlor—formerly of River Cottage and founder of Cabrito—the concept brings refined, fire-cooked dining to unexpected outdoor locations, all year round.

Each season, a new off-grid location is revealed, with the experience set to move and evolve with the rhythm of nature.

Dates are now confirmed for the spring and summer editions, set to take place in Wiltshire and Hampshire. Launching late

“We’ll be using ingredients from local farmers, growers, fishermen, cheesemakers and vineyards, ensuring all our ingredients are produced by those who share the same values as us.”

April, the spring event will be held over eight exclusive evenings at Quarry Wood on the Fonthill Estate—a nine-thousandacre expanse of outstanding natural beauty in the heart of Wiltshire. Guests will dine by a tranquil lake, seated within a custom-built clear glass marquee, blending seamlessly with the natural surroundings.

In June and July, the experience reemerges for its summer instalment at Featherstone Flowers, a sustainable British flower farm in the Test Valley, Hampshire. With fragrant blooms in full

flush, the venue offers a floral haven for long-table dining beneath the open sky. Locations for the autumn and winter editions are being kept under wraps, with announcements expected later in the year.

At its core, Dining in Plain Sight offers more than just a meal—it’s an intentional pause; it’s “the ultimate antidote to our digitally saturated and over-connected culture,” says Director Rob Mackay and Designer Lulu Beasley, aiming to offer an exclusive seasonal dining experience by elevating the art of dining into a celebration of food and nature.

Resident chef James Whetlor brings a wealth of experience and a deep connection to the land. “I’ve built my whole career on a love of food and fire,” he says. “There aren’t many ingredients that aren’t made more delicious after a lick of smoke and time on a grill.”

Having lived and worked locally to the Fonthill Estate for years, James has cultivated strong relationships with trusted producers who also care about the land as much as the product. “We’ll be using ingredients from local farmers, growers, fishermen, cheesemakers and vineyards, ensuring all our ingredients are

Images: © Matt Austin

produced by those who share the same values as us,” he adds.

A regular on the events and festival circuit—including appearances at River Cottage Food Fair, Abergavenny, Ludlow, Wilderness, Food Rocks and Meatopia— James is perhaps best known as the founder of ethical goat meat company, Cabrito, where his passion for sustainable sourcing and open-fire cooking is evident in every dish.

Sample plates from his fire-cooked spring menu designed to showcase ingredients at their seasonal best, include lamb tartare with wild garlic; scallops grilled in their shells with kefir, tarragon and pangrattato; and sirloin with Jersey

and asparagus. For dessert, expect

To complement the menu, a curated wine list will be available, chosen by Dining in Plain Sight’s in-house sommelier. Guests will be welcomed with a glass of English sparkling wine served alongside canapés for an evening of elemental luxury.

Dining in Plain Sight isn’t just about food; it’s about the memory of where you were when you tasted something extraordinary. It’s a celebration of British terroir, the drama of open-fire cooking, and the joy of gathering in wild places.

With only a handful of dates available each season, these experiences promise to be both fleeting and unforgettable.

royals

grilled rhubarb with honey sabayon and a toasted seed crumble.

‘Le Provençal’: ART DECO SCHEME ON THE FRENCH RIVIERA

Luxury developer, Caudwell, has unveiled details of the spectacular ‘Michelin quality’ restaurant and dining terraces at Le Provençal situated at the gateway to Cap d’Antibes, part of the transformation of an iconic 1920s Art Deco hotel overlooking the Mediterranean into a new luxury address providing residences, leisure amenities and retail boutiques.

With a prestigious heritage that includes A-list diners from the worlds of fashion, cinema, music and the arts, the new 100-seat restaurant at Le Provençal offers 3,340 sq.ft. (310.31sq.m.) of internal

dining space and two large dining terraces, providing a further 60 outside seats on the 2,720 sq.ft. (252.69 sq.m.) of al fresco space.

The restaurant has the benefit of a large open floorplate, high ceilings and tall arched windows, creating a dining venue with a bright, airy and dramatic ambience. The restaurant and dining terraces front onto the Boulevard Edouard Baudoin, opposite the 5-star Hôtel Belles Rives and Square Frank Jay Gould, adjoining the Bay of Golfe-Juan and the sea.

With its outstanding prime location the restaurant would be perfect for a Michelin starred restaurateur such as L’ Arpège, Epicure Paris, L’Oiseau Blanc, Pétrus by Gordon Ramsay, Galvin La Chapelle, Alain Ducasse, Hélène Darroze, Dinner by Heston Blumenthal, Eleven Madison Park, Le Bernadrin by Eric Ripert, Per Se by Thomas Keller or MayaBay Monaco. The restaurant

space would also be ideal for a luxury dining offering such as La César at Plage Keller, founded by the locally renowned Bensimon family, Nobu, Club 55, Armani Ristorante & Caffè or an Accor Lifestyle & Entertainment brand.

Alongside the new restaurant Le Provençal has 41 residences including lateral apartments, penthouses and villas, each with garaging. It is complete with Art Deco styled public areas, cinema, health spa, six retail boutiques and beautiful landscaped gardens that include a 30-metre swimming pool.

The new restaurant offering is in one of the most prestigious and sought after locations on the French Riviera, at the gateway to Cap d’Antibes, a short distance from the world-renowned Hotel du Cap-Eden-Roc and the Baie des Milliardaires (Billionaires’ Bay). Cap d’Antibes has some of the most prestigious mansions and villas in the world, home to celebrities and ultrahigh-net-worth families and the Bay of Golfe-Juan is a major anchorage for super-yachts.

This unrivalled location provides the restaurant with a strong catchment area comprised of residents of Le Provençal, Cap d’Antibes and Juan-les-Pins, with Cannes, Nice and Monaco just a short journey away. The Hotel du Cap-EdenRoc, Hôtel Belles Rives, Cap d’Antibes Beach Hotel and anchored super-yachts generate an influx of affluent visitors

and tourists from around the world who choose to visit Cap d’Antibes and enjoy its restaurant and leisure scene.

The new restaurant benefits from an extremely illustrious heritage. Le Provençal began life as the 10-storey high Hôtel Provençal, originally built in 1926-27 by architect Lucien Stable for American millionaire Frank Jay Gould. The palatial hotel opened in 1927 and quickly became the most exclusive and talked about hotel on the French Riviera.

The original restaurant at Hôtel Provençal is where Ernest Hemingway, Sir Winston Churchill, the Duchess of Windsor and Charlie Chaplin dined, and the setting prompted guest F. Scott Fitzgerald to write his last novel, Tender is the Night. Famous visitors to the hotel included

After a change of ownership in 1972 the Hôtel Provençal closed for refurbishment in 1977 and never reopened. In the following decades various entrepreneurs sought unsuccessfully to rescue the hotel before it was acquired in 2014

Bath House Luxury Hospitality Magazine Advert.qxp_Outlines 06/04/2023 16:04 Page 1

by Caudwell. The restoration is nearly finished and over the summer of 2025 the new £300 million plus (GDV) luxury residential address will reach completion, allowing residents to move into Le Provencal later in the year.

Website: www.leprovencal.com

Marilyn Monroe, Estée Lauder, Coco Chanel, Pablo Picasso, Marlene Dietrich, Jackie Kennedy, Paul McCartney and Ella Fitzgerald.

Review: Como Garden ITALIAN GASTRONOMIC SERENITY IN KENSINGTON

Como Garden, an authentic Italian tapas concept founded by twins Alberto and Arian Zandi, is one of three luxury hospitality ventures the brothers operate in London. It is spearheading the culinary innovations of Kensington’s vibrant and upscale dining scene. As the name suggests, this refined hotspot very much brings the shimmering essence of Lake Como to the heart of the city.

Inspired by the dramatic scenery of Northern Italy, Como Garden’s biophilic interior maintains an airy affinity with terrace-like verdant walls, softly lit pendant lighting, Maiolica (traditional tin-glazed Italian pottery) on display, and a striking central olive tree illuminated as the restaurant focal point. Botanical elements are complemented by classical statues, arches, columns, and marble textures, evoking the grandeur of Italian Renaissance architecture.

The interior’s structural symmetry creates a curated sense of harmony, reflecting the Lombardy region beyond the menu through luxury and Italian craftsmanship.

Upon arrival, Como Garden combines classical and contemporary conventions of Italian dining. Through familystyle tapas, the experience mirrored traditional Italian meal structures while using a distinctive interior to evoke heritage rather than archetype – perfectly complementing the food and its inspiration. Here, Como Garden offers a unique expression of classical storytelling and timeless cuisine.

Following this traditional structure, the meal commenced with an aperitivo, featuring a selection of curated cocktail creations. We opted for the signature No. 1 Cupido, which offered a sweet and romantic flavour profile – a blend of rum, amaretto, strawberries, lemon

and sugar. Saccharine yet balanced, the almond aroma made this tantalising cocktail a thoughtful introduction to the palate. Others opted for the No. 3 Lago Amaranto, combining gin, limoncello, and blackberries into a tangy, purple-hued drink with a frothy finish. The cocktail’s layered complexity – from the botanicals to citrus zest – served as a refreshing gateway into Como Garden’s curated world of taste.

The next phase of the experience introduced the apericena, a modern Italian take on the aperitif and light evening meal. We began with a classic bruschetta, offering comfort in the form of rustic Italian sourdough topped with finely chopped sun-dried tomatoes, fresh basil and a peppery garnish of rocket. A personal highlight followed: fried zucchini, lightly salted and crisped in olive oil with notes of oregano, served with a creamy basil mayonnaise – an elegant nod to Italian simplicity elevated by finesse. In this immersive setting, we could almost imagine ourselves on the shores of Lake Como, sun glinting off the water. Every detail whispered luxury and refinement.

At every stage, Como Garden’s evolving essence felt deliberate and thoughtfully curated. Each ingredient was individually selected and adroitly prepared to showcase maximum flavour with minimal intervention. A standout dish was the singular, sculptural arancini in the shape of a pyramid, generously sized and filled with Parmesan and fontina cheese atop a bed of truffle cream. Crisp to the bite with perfected rice, the dish reimagines a classic in both size and presentation. Served on a hot cast-iron skillet – a flourish usually reserved for meat dishes – it offered a vegetarian-friendly showstopper.

Next was the primo piatto, the black truffle Parmesan wheel, consisting of homemade tagliolini infused with 24-month-aged Parmesan and freshly shaved black truffle. Presented tableside by the chef, the pasta was tossed in the hollowed Parmesan wheel before us, offering a theatrical and luxurious touch.

“Upon arrival, Como Garden combines classical and contemporary conventions of Italian dining.”

Cooked to an ideal al dente, the pasta carries the richness of truffle balanced with garlic and butter – a celebration of high-quality Italian ingredients. This was served alongside oven-roasted potatoes, skin on and fluffy, infused with rosemary, and house focaccia served with Parmesan butter – earthy and aromatic, echoing the comforting simplicity of a lakeside trattoria.

Honouring the Italian dining sequence, the insalata course followed. We sampled a Sicilian caponata – aubergine slow-fried with tomato and roasted pine nuts – and a Sicilian orange and mixed leaf salad with olives and hazelnuts. These offered a refreshing contrast to the richness of the previous course, highlighting Italy’s regional culinary diversity. The agrodolce flavour profile of the caponata balanced sweet, sour, and umami notes with added texture from the pine nuts, while the citrus elements of the salad cut perfectly through the depth of the dish. Continued >>>

Before dessert, a carafe of both red and white vino was offered, elevating a standard wine pairing into a more ceremonial close to the meal. For red we enjoyed a 2018 Sangiovese Rubicone from Emilia Romagna – medium-bodied with a fresh, clean finish and refined aromas. The white selection was a 2020 Pinot Grigio Tenuta Civranetta from Veneto, offering vibrant floral notes and a light, elegant body.

For the dolci, we concluded with tiramisu, a delectable finale. The espresso liqueur saturated the savoiardi to perfection, a difficult balance to achieve.

“The Como Garden experience is one of humble indulgence.”

Rather than the expected lasagne-esque layering, the cream was hand-piped individually, offering a thoughtful take on the classic.

The Como Garden experience is one of humble indulgence. Even the simplest of ingredients were treated with reverence, transformed into elegant statements of Italian gastronomy. The interior lends itself to multiple occasions – not just romantic evenings, but also family gatherings and vibrant social meals, evidenced by the diversity of guests dining around us. A welcoming team and uplifting music added to the overall warmth of the experience.

Como Garden goes beyond traditional expectations of Italian dining. It brings personality and flair into every dish and detail – an extension of the Zandi brothers’ vision, merging authenticity with innovation in a way that is both memorable and meaningful.

Sophie Weir

SENIOR EDITORIAL ASSISTANT

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

SUNLIFE UNVEILS EXCITING CULINARY DEVELOPMENT AT SUGAR BEACH

Sunlife is showcasing a culinary milestone which promises to redefine the gastronomic landscape. Offering guests world-class dining experiences crafted by internationally celebrated chefs, Sugar Beach in Mauritius has launched Maré Maré Beach Restaurant to introduce a fresh and dynamic dining concept.

Maré Maré, a pop-up Chef concept, offers a fresh Mediterranean menu reimagined by a world-renowned guest chef each year alongside a luxurious seaside setting.

For the launch Sunlife collaborated with South African celebrity chef Reuben Riffel, bringing an extraordinary culinary expertise to Sugar Beach. With over 30 years of culinary experience, Reuben has taught Martha Stewart to pickle fish, cooked for Hollywood legends like Denzel Washington and Sean Connery, and showcased his skills on platforms like Today and MasterChef South Africa. His journey spans continents and cuisines, from Antarctica to Azerbaijan, but his heart remains in the Cape Winelands village of Franschhoek, where he has

opened ten restaurants, including his flagship, Reuben’s.

Reuben’s philosophy celebrates real food, meaningful connections, and global flavours, inviting guests to experience his passion for barbeques (better known as braaiing in South Africa) and creating vibrant, flavourful dishes.

Reuben has specially curated an à la carte menu, featuring a blend of bold, sophisticated, and comforting flavours, offering starters such as a marinated tuna with smoked chilli and guacamole or roasted mangoes with burrata and savoury granola. Reuben has also curated signature pizzas, freshly prepared grill dishes, and irresistible desserts, such as chocolate delice with salted caramel, offering an elevated, contemporary dining experience.

Sugar Beach is also home to two further culinary gems, the vibrant Buddha-Bar Beach and Le Patio, the all-day dining destination. The open-air venue of the Buddha-Bar offers a lifestyle concept to the west coast of Mauritius, combining inspired mixology and innovative cuisine.

Set against a backdrop of golden sunsets and swaying palms, BuddhaBar Beach invites guests to sip jasmine flower spritzes or signature cocktails. The menu, influenced by both Asian and Mediterranean flavours, features an eclectic mix of fresh, vibrant dishes designed for sharing. From sushi platters and ceviche to grilled meats, each plate is crafted with finesse and flair.

At the heart of Sugar Beach is the all-day dining restaurant, Le Patio, that blends international cuisine with Mauritian charm. Set in a grand open-plan space that overlooks the resort’s lush gardens, guests can begin and end their day with a curated culinary journey.

Breakfast at Le Patio is a vibrant affair, with an abundant buffet of freshly baked pastries, tropical fruits, made-to-order eggs, and local specialities. As the day unfolds, the restaurant transforms into a hub of global flavours, offering themed dinner evenings that showcase everything from Mediterranean classics to Indian spices and pan-Asian favourites.

Live cooking stations and interactive chef counters add an engaging touch, allowing guests to watch dishes come to life with artistry and flair. Whether dining indoors under vaulted ceilings or al fresco in the warm island breeze, Le Patio delivers a relaxed yet refined experience for couples, families, and friends alike. The world-class culinary offering establishes a true epicurean destination.

UGANDAN COFFEE: THE SUSTAINABLE SIP FOR 2025 COFFEE CONNOISSEURS

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

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.

Zamani Coffee

Kwezi Coffee

INTERVIEW WITH MOTOTSUGU FUSADA

MOTOTSUGU FUSADA FOUNDED MUSUBI KILN IN 2020 WITH A MISSION TO SHARE JAPAN’S RICH CRAFT HERITAGE THROUGH HANDCRAFTED TABLEWARE.

Mototsugu, you founded MUSUBI KILN in 2020 with the mission to preserve and share Japan’s rich craft heritage. Can you tell us more about the inspiration behind starting MUSUBI KILN, and what sets it apart in the global tableware market?

If I had to name one defining characteristic of Japanese tableware, it would be harmony. Picture a multicourse meal at an omakase restaurant or a traditional ryokan—you won’t find a uniform dining set. Instead, there’s a thoughtful mix of forms, colors, and textures that come together to create a visual and sensory balance. It’s a uniquely Japanese approach: selecting pieces that resonate with you, then expressing your

Inspired by the concept of harmony in Japanese dining, MUSUBI KILN blends tradition with modern luxury offering unique, high-quality ceramics to top hotels and Michelin-starred restaurants worldwide. Fusada’s passion for Japanese craftsmanship and design has positioned MUSUBI KILN at the forefront of the global luxury tableware market.

In this interview, Mototsugu Fusada discusses the inspiration behind MUSUBI KILN, his approach to handcrafted tableware, and how the brand elevates luxury dining experiences. He shares how tableware enhances both the sensory and cultural aspects of a meal, and how MUSUBI KILN’s collaborations with renowned brands reflect Japan’s artistry and craftsmanship. Fusada also explores his commitment to blending tradition with modern design and the growing global appreciation for Japanese ceramics.

own worldview through the way they come together on the table.

That idea of harmony is what inspired me to start MUSUBI KILN—and it continues to guide us today. Rather than thinking of our mission as “preserving” Japan’s craft heritage, we see it as sharing the joy of these traditions. By introducing more people to the beauty and depth of handmade Japanese tableware, we believe we can help sustain the industry naturally—through genuine appreciation and demand.

In recent years, our brand’s focus has evolved from simply “craft x dining” to “craft x lifestyle.” Just as harmony defines Japanese dining culture, we believe there are countless elements within Japanese daily life that bring

richness and meaning to one’s personal space. Our goal is to enjoy these elements ourselves, and in doing so, create a community of people around the world who feel the same.

MUSUBI KILN has partnered with renowned luxury hotels and Michelinstarred restaurants, including the Four Seasons and The Shota. What role do you believe handcrafted Japanese tableware plays in creating a distinctive dining experience?

At MUSUBI KILN, we don’t see handcrafted Japanese tableware as mere vessels for food—they are the stage upon which a culinary performance unfolds. Our collaborations with luxury hotels and Michelin-starred restaurants speak to the essential role that tableware

“Each piece we carry is imbued with the skills and traditions of master artisans, offering not only functionality but also the beauty of a work of art.”

plays in creating truly memorable dining experiences.

Each piece we carry is imbued with the skills and traditions of master artisans, offering not only functionality but also the beauty of a work of art. These pieces don’t just accompany the cuisine—they elevate it. Their presence invites guests to engage with the meal through all five senses.

The textures, shapes, and subtle variations in glaze found in Japanese tableware help tell the story of the dish. For example, a piece of earthy, unglazed stoneware may evoke a connection to nature and the aesthetics of wabi-sabi, while a gleaming porcelain plate might offer a modern elegance that enhances the color and plating of fine cuisine.

Even the tactile experience matters. The feel and weight of a piece in the guest’s hand become part of the dining ritual. In a fine dining setting, every detail is intentional, and the balance and sensation of the tableware are no exception.

At MUSUBI KILN, we work closely with chefs and sommeliers to craft a seamless narrative between the food and the tableware. Our goal is to ensure that the warmth and character of each handmade piece harmonize with a restaurant’s concept, offering guests not just a meal, but a lasting and immersive experience.

Your tableware collections include porcelain, stoneware, glass, and wood—all with unique textures and expressions. How do you work with chefs and hospitality professionals to select or create pieces that enhance the presentation and experience of their cuisine?

When we develop a product at MUSUBI KILN, there are several key criteria we always consider. But across all of our items, a few principles remain consistent:

• We must genuinely want the item ourselves.

• It should embody long-life design— timeless and enduring.

• It should reflect the unique character of its region and its maker.

• And it must be sustainable across the entire value chain.

Material, to us, is just one element of a product. What matters most is how it contributes to these core values.

Over time, working in this industry, we’ve developed an instinct for what kinds of products are likely to resonate with customers overseas. One could certainly build a business just by selecting only what’s likely to sell. But that’s not the kind of work that satisfies us. We don’t just see ourselves as sellers—we’re also discerning end users who know what it means to fall in love with a piece.

Hibino’s strength lies in its ability to produce high-quality tableware at scale, offering a wide range of products that are not only beautifully crafted but also reasonably priced. For this reason, many of our hospitality clients tend to select from Hibino’s existing collection rather than pursuing small-lot custom orders.

That said chef and restaurateur feedback plays a vital role in Hibino’s ongoing product development. One of the brand’s core missions is to inspire culinary professionals, and we share that vision. At MUSUBI KILN, we go beyond showcasing the functional aspects of

each piece, we strive to provide context through the story of its creation, the artisan behind it, and curated styling examples that show how the piece complements different cuisines. By doing so, we help chefs and hospitality professionals fully appreciate the unique qualities of Hibino tableware, allowing them to craft more immersive and memorable dining experiences.

Hibino Ceramics is one of your key partners, and their Mino ware is highly regarded by chefs and restaurants around the world. What is it about Hibino’s craftsmanship that makes their tableware particularly popular with high-end dining establishments?

It’s hard to capture everything that makes Hibino exceptional in just a few words. But what stands out most is their deep understanding of the practical demands of professional kitchens—an insight earned through decades of producing tableware for commercial use. At the same time, Hibino refuses to treat tableware as merely functional tools. They believe that plates and bowls should do more than hold food—they should inspire chefs and elevate the entire dining experience. That philosophy runs through everything they create.

In fact, we find that many clients return to Hibino again and again. There’s something about the care and intention behind their pieces that becomes addictive once you’ve used them. It’s a quiet kind of excellence that speaks for itself.

You’ve mentioned the importance of telling the stories behind your pieces. How do you ensure that the cultural significance and artistry of each piece are conveyed to your clients, especially those outside of Japan?

At MUSUBI KILN, we believe that the best way to deepen appreciation for Japanese crafts is to help people truly understand the stories behind each piece and the artists who create them. That’s why, when introducing a product, we take care to share the full narrative, its origins, the traditions it draws from, and the meaning embedded in its design.

Continued >>>

For example, when it comes to ceramic works, we explain the characteristics of the clay and glazes used, the historical significance of the kiln it was made in, and the artisan’s unique approach to the production process. All of this helps to convey how the maker’s personality and cultural heritage are reflected in the final piece.

For our international audience, we go beyond text and offer rich visual and video content to clearly communicate the beauty and spirit of Japanese tradition. Elements that might seem ordinary to Japanese people—such as certain gestures, color palettes, or seasonal customs—often resonate deeply with people overseas. So we take the time to introduce motifs like seigaiha (waves) or shōchikubai (pine, bamboo, and plum) and explain the cultural symbolism they carry, allowing each item to serve as a tangible connection to Japanese aesthetics.

Beyond storytelling, we also prioritize showing how these items can be woven into everyday life. Through styling suggestions and table coordination examples, we help our customers envision how these pieces can enrich their own routines. Our goal is to convey that incorporating Japanese craft into one’s life isn’t just about acquiring objects—it’s about embracing a sensibility that brings quiet beauty and meaning into the everyday.

Ultimately, we see it as our mission and joy to honor traditional culture while expressing it through a modern lens. By sharing the artistry and narrative behind Japanese crafts, we hope to foster meaningful connections—musubi— between people and the pieces they bring into their lives.

Given your experience with Japanese ceramics, can you explain the historical importance of Mino ware and why it continues to be highly valued in both traditional and contemporary dining settings?

Mino ware refers to the broad category of ceramics produced primarily in the Tono region of Gifu Prefecture. Today, it accounts for the majority of Japan’s ceramic production, making it a vital part of the country’s ceramic heritage. Its history stretches back to the Heian and Kamakura periods, when the techniques of Koseto (Old Seto ware) were introduced to the area. But it was during the Momoyama period (late 16th to early 17th century) that Mino ware truly flourished. Distinct styles such as Oribe, Shino, Ki-Seto, and Setoguro emerged in conjunction with the rise of the tea ceremony culture, captivating connoisseurs of the time.

“One of the key reasons Mino ware has been so highly regarded throughout history is its spirit of innovation.”

One of the key reasons Mino ware has been so highly regarded throughout history is its spirit of innovation. Oribe ware, in particular, broke from the conventional ideals of symmetry and balance, introducing intentional distortions and bold designs that were considered revolutionary for their time. The aesthetics of wabi-sabi and asymmetry so essential to the tea ceremony remain relevant today—and Oribe’s experimental nature continues to resonate with contemporary design sensibilities.

At the same time, Mino ware is incredibly practical, making it not just an artisanal tradition, but also a versatile tool for

everyday use. It is durable, highly varied in form, size, and glaze, and easy to incorporate into both Japanese and Western culinary presentations. That combination of functionality and tradition is precisely why it continues to be favored in modern dining environments around the world.

What’s more, artisans in the Mino region have long embraced innovation, readily adapting their designs and color palettes to align with modern tastes and global dining cultures. For overseas markets, for instance, we often see simpler silhouettes and tones that still preserve the distinct character of Mino ware through its earthy textures and nuanced glazes. It is this exquisite balance of heritage and innovation that makes Mino ware so valued by professional chefs and home users alike.

Ultimately, Mino ware represents a rare fusion of historical depth and creative expression—with the added benefit of usability and diversity. It is this combination that ensures its continued relevance and admiration in both traditional and contemporary settings.

With clients such as The Prince Akatoki London and AKIRA at Japan House, how do you tailor your offerings to meet the specific needs of luxury hospitality brands while maintaining authenticity and quality?

At MUSUBI KILN, our approach to working with luxury hospitality clients begins with a deep understanding of each brand’s concept and aesthetics. We take time to listen carefully to the unique stories and guest experiences that each hotel or restaurant aims to create—only then do we begin proposing ceramic and porcelain designs that complement and elevate their space.

For brands looking to emphasize Japanese heritage, we often recommend

pieces that highlight traditional techniques and motifs. For those leaning into a more modern atmosphere, we suggest simpler shapes and tones that still preserve a sense of authenticity through tactile textures and expressive glazes. This integration of brand identity and tableware is a collaborative process, often involving sample production and iterative refinements to achieve the perfect fit.

When it comes to quality, our strength lies in the trust we’ve built with master kilns and artisans across Japan. Even when incorporating modern design elements, we adhere strictly to traditional Japanese production methods and carefully selected materials, ensuring both beauty and durability. Through close partnerships with skilled producers and rigorous quality control systems, we’re able to maintain a handcrafted sensibility even at scale, delivering tableware that is as functional as it is exceptional.

In your opinion, what is the connection between exquisite tableware and the overall atmosphere of a restaurant or hotel? How does the choice of tableware enhance the guest experience beyond just its functionality?

Exquisite tableware plays a role far beyond that of a simple vessel—it is an essential element in shaping the overall ambiance of a restaurant or hotel. From the moment a guest sits down, the beauty, texture, cohesion, and subtle narrative conveyed by the plates and cutlery engage the senses, leaving a lasting impression of the space as a whole.

For instance, in a restaurant with a modern interior, minimalist tableware enhances the clean, urban aesthetic. In contrast, a classical hotel setting may call for pieces that showcase traditional craftsmanship and luxurious glazes

appreciation and transforms a meal into a cultural experience. This is more than functionality; it’s experiential value. It becomes the reason someone chooses to dine in that particular place.

to evoke a sense of refined escapism. No matter the theme or concept, the right tableware deepens the spatial experience and brings cohesion to the story the space is telling.

The colors and textures of a tableware collection also have a profound effect on the presentation of the cuisine itself, and even on the perception of flavor. When the contrast and balance between dish and plate are in harmony, the dining experience becomes almost artistic, elevating the moment into something truly memorable. It’s not just that the tableware is beautiful—it’s that the meal, as served on that specific piece, becomes a complete, story-driven experience.

In luxury hospitality, authenticity is paramount. Guests expect attention to detail at every level, and tableware that reflects thoughtful craftsmanship, whether handmade by an artisan or rooted in regional traditions, reinforces the host’s commitment to excellence. Understanding the story behind each piece adds depth to the guest’s

Ultimately, the selection of tableware is inseparable from the space’s design, the chef’s artistry, and the brand’s identity. It’s a vital piece of the hospitality puzzle that brings together form, feeling, and narrative to create an unforgettable moment. When chosen with care and intention, tableware becomes not only a backdrop, but a signature of the guest experience.

Looking to the future, what trends do you see emerging in the world of luxury dining and tableware? Are there any new materials, designs, or collaborations that you’re particularly excited about?

In the world of luxury dining and tableware, the demand for truly one-ofa-kind experiences continues to grow. I believe we’ll see even greater interest in innovative approaches that honor tradition while incorporating a modern sensibility. At MUSUBI KILN, we’re especially eager to collaborate with hospitality brands that seek to go beyond surface-level design—those who aim to offer their guests something authentic, meaningful, and memorable.

DOES HOSPITALITY HAVE AN IMAGE PROBLEM?

Peter Ducker is an Expert Advisory Council member for P&G Professional and the former institute of hospitality CEO

At seventeen, I began to suspect that not everyone shared my view that hospitality is the best career by far. What a shocker.

It was my school career advisor that first made me suspect this. His reaction to my statement that I wanted to go into hotel management was to explain that this was no career for a man, and suggested that I would be wise to consider either chemical engineering or the army. Thankfully I ignored his wise words and spent the next three years at Oxford Polytechnic (now Oxford Brookes) following my dream.

This is not a ‘love letter’ to hospitality - I believe we can, and should, go further in investing in career development for unskilled team members who display potential. I cannot, however, pass up on the opportunity to put forward a different view. “Hospitality is not like a proper job”. Over the years I’ve encountered the same misguided opinion many times, enough to know that it is a widely held belief amongst the public at large.

We should all be proud that hospitality as an industry is a meritocracy. We’ve all met people who entered the industry on the ground floor and thanks to perseverance, ability and the bravery to

accept challenges they have risen through the ranks to become well respected leaders. Whilst I accept that these days qualifications are a great help, and I would never argue against the benefit they give, I am still proud of the fact that these opportunities do still exist.

Hospitality is seen as a low income, low productivity industry with lousy hours and no prospects. It is true that a large percentage of staff work at those entry level jobs, and that for many years businesses have endeavoured to de-skill roles by investing in process and supply chain management.

If I were King for a day, I’d give two books to everybody in our industry, every career counsellor and every doubting parent. They are ‘Setting the Table’ by Danny Meyer, founder of the Union Square restaurant group in New York and ‘Hotels an Enigma: A Professional’s Insight Into The Hospitality Industry’ by Ram Gupta. Whilst I’m at it, I’ll also give them to every university Vice Chancellor and Business School Dean.

If I get a second day as King, I’ll focus on ensuring that the job description of every role across the industry includes “To put a smile on faces, and create

happy memories”. If a barista serves a truly great flat white or cappuccino the memory will fade from the client view in a few hours.

On a domestic level dishwashing and laundry are necessary chores. In hospitality it’s the same, with the added complication that poor performance in those areas could have a massive impact not only on reputation, but possibly on the welfare of our clients.

So whilst these are two of the least glamorous areas of a business they are vital. P&G Professional have developed products and processes to maximise efficiency in these areas, delivering both dishwashing and laundry solutions that operate at lower temperatures and deliver “right first time” quality. Across the many facets of our supply chain, enlightened and trusted partners are helping constantly improve the working practices of hospitality.

So next time you enjoy a great coffee, or walk into a perfectly prepared, sweet smelling hotel room, remember that you owe the endorphin rush you enjoy to the dedication and professionalism of every member of staff doing a proper job with pride.

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so putting the hotel name or logo on everything within it is essential, especially for the staff. The employees will stand out most clearly in their minds when they're contemplating their satisfaction with their stay. Therefore, it's helpful to make sure guests will remember the hotel and its brand clearly, if the hotel and its branding are forgettable, they aren’t as likely to return.

WHY CUSTOM WORKWEAR STILL MATTERS IN THE MODERN HOTEL INDUSTRY

By Nick Warrick, Sales Manager at All Seasons Uniforms.

Running a hotel is a huge responsibility; it can be easy to overlook what the employees will wear as they serve guests, but this is crucial in making a hotel look clean and professional. The hotel employees represent the entire company, and their appearance will be the guest's first impression of the quality of service they will receive.

There are many reasons why it is vital to invest in what hotel employees wear. The guests' comfort and general experience isn't the only thing affected by skipping this step. There is also the potential to miss out on sales, marketing opportunities, and employee satisfaction.

Custom apparel includes any clothing item or accessory comprising the company's name, a custom design, logo, motto, or any other defining text or image. It should be specific to the hotel,

meaning you won't find the employee's uniform anywhere else.

Custom workwear increases professionalism; when all employees are in their designated uniforms, complete with the hotel name or logo, guests can feel sure that their stay is taken seriously. It will be apparent to them that management takes pride in the look and feel of their business.

It will also set employees apart in more ways than one; at the very least it will be easy to tell that the employees belong to the organization they work for, helping to give the hotel brand a distinctive quality. Guests can also differentiate the different kinds of employees aided by further distinctions such as separating departments by colour or style so guests can choose housekeepers and receptionists to cater to their specific needs.

The challenges of running a hotel can be stressful, which makes it all the more critical that the employees feel connected. Workwear which a team feels comfortable in is crucial to remind staff that each job is essential, and the hotel wouldn't be the same without their hospitality; whether that includes custom embroidery with the name of the hotel or even their personal name.

Guests are observant, and they will notice everything about the hotel,

To get started on deciding custom workwear for you team, stay consistent with the look of your brand, choosing colours already used in the hotel's logo and interior; in fact an overarching colour scheme or theme should touch every aspect of the hotel. Also choosing quality customisations, like custom embroidery with a catchy motto or the employee’s name, provides a longer lasting, more professional team aesthetic.

Workwear is also subjective to functionality; many employees might need hats and jackets for outdoor work, whilst kitchen staff also requires specialized uniforms for safety and comfort.

Custom workwear isn't just another item on the to-do list for a hotel. It should be a top priority. Fortunately, the process can be a fun and exciting way to make the hotel feel unique and polished.

“

Custom workwear increases professionalism; when all employees are in their designated uniforms, complete with the hotel name or logo, guests can feel sure that their stay is taken seriously.”

ART DECO-INSPIRED GLAMOUR AND CONTEMPORARY HERITAGE BROUGHT TO TEMPO BY HILTON, NASHVILLE

Wimberly Interiors has unveiled the interior design for Tempo by Hilton, a property that fuses the city’s distinct Southern charm and music legacy with refined Art Deco-inspired interiors. With spaces envisioned as Mary Louise, a fictional character conceived of by Wimberly Interiors and Tempo by Hilton, Nashville layers storytelling into every detail. Imagined as an iconic figure of the 1950s with a fondness for Art Deco aesthetics, Mary Louise embodies the city of Nashville and its glamour and charm, youthful confidence, and soulful elegance.

Prioritising a character-driven approach ensured Mary Louise’s personality was reflected in thoughtfully curated choices across the hotel. The lobby features a plum-coloured palette and intricate floral wallpaper details. Vibrant jewel-toned velvets reference Mary Louise’s imagined evening wear, and chandeliers allude to

her earrings. Metals such as brass, bronze and black accents and light fixtures – 90% of which were custom– contribute to the nostalgic visual narrative.

At the heart of Tempo by Hilton, Nashville, a grand bar showcases a meticulous design approach. A one-ofkind mural is recreated through textile prints on the backs of bar stools. Five individual patterns were derived from a mural wallcovering and translated into fabric pieces, then oriented onto stools in a sequence that replicates the mural. A complementary brass-framed alabaster

panel installation around the perimeter of the bar serves as a modern and elegant evolution of Art Deco motifs.

Nashville’s music heritage is also directly honoured throughout the design. Lighting features refer to the shape of vinyl records, and guest room headboards draw inspiration from soundwaves. The thoughtful and imaginative approach invites travellers into a world where every space tells a story.

Photos by Taggart Sorensen. Courtesy Wimberly Interiors

NEW MEXICAN RESTAURANT & BAR OCASA

OCASA, a high-energy Mexicaninspired restaurant and bar, has opened its doors in the heart of Spinningfields, Manchester.

Designed by BAPPT, OCASA’s interiors blend rustic warmth with a hint of coastal Mexico—think textured rock walls, rich terracotta hues, and jade green accents. By day, the space is bright and relaxed, perfect for laid-back brunches, sunlit lunches and golden-hour margaritas. By night, the energy shifts, transforming into a vibrant social hub with DJs, live music, and late-night celebrations.

The 80-seat terrace is set to become one of Manchester’s most soughtafter outdoor spaces, complete with two exclusive “Bed Booths” for private group dining.

MEMBERS SPECIFY CFA for

sustainability support and advice on your flooring projects

Specifying CFA members for your flooring projects means you’ll be gaining a wealth of experience from vetted contractors with the knowledge and products to fulfil your specification with a sustainability criteria.

CFA members are part of a supply chain that includes specialist contract flooring contractors, manufacturers and distributors, all of whom promote the highest standards and expertise.

ENHANCED DESIGN VISION FOR STUNNING LAKESIDE LODGES

With luxury and comfort key design criteria, hansgrohe’s iconic AXOR bathroom solutions have been specified for The Reeds, a new collection of dazzling lakeside and spa lodges in Sussex.

Exclusive Collection is a family owned independent collection of country house hotels and spas, founded and managed by the Pecorelli family since the 1980s. Its range of stylish hotels and spas is now a byword for guest luxury and comfort in a peaceful haven. South Lodge is one of Exclusive Collection’s prime venues. Set in over 90 acres of stunning Sussex countryside, it offers 96 bedrooms and suites, provides Michelinstar dining experiences and the ultimate in relaxation.

The location has a large manor house which dates back to 1883, surrounded by an impressive lake, and set in a spectacular rural landscape. Maintaining the original style of the manor house, Exclusive Collection has created a discerning hotel space that delivers the ultimate customer experience on a daily basis.

Keen to optimise the accessible beauty of its enviable rustic setting, the South Lodge estate has recently welcomed The Reeds to its accommodation options – a stunning collection of lakeside and spa lodges.

Designed to connect with the restorative power of nature, each of the 10 lodges have been created in harmony with the serene countryside backdrop. The use of up-cycled, locally sourced materials for the construction further underpins the sustainability credentials of The Reed’s nature-first hotel setting.

Exclusive Collection has worked with the AXOR brand for over 15 years. Managing Director, Danny Pecorelli is a keen advocate of the brands’ brassware that leans into personal touches and uniqueness, previously incorporated into the South Lodge Spa, and now enhances the new bathroom spaces at The Reeds.

Each of the lakeside and spa lodges offer bathroom spaces which provide enticing tonal finishes, relaxing soft uplighting and an alluring combination of striking materials and textures.

The Sparcstudio design team, headed up by Creative Director Beverley Bayes, worked closely with Danny to make his vision for the Lodges become a reality; echoing the relaxed contemporary style and feeling of luxury that Sparcstudio helped to create in the design of South Lodge Spa.

The individual Reed lodges have been specified with a spectrum of high-quality showering and bathing solutions. They include the thermostatic shower, the hansgrohe rainfinity shoulder shower and the overhead shower with ceiling connector. Hand showers and basin mixers complement the design vision. In addition, the newly launched Citterio wall mounted bath fillers with bath spout deliver a sense of indulgence decadence for guests seeking the ultimate bathing experience.

To support the design aesthetic, a brushed bronze finish was chosen for the brassware in each of the lodges, which harmonises with the overall scheme and follows the design language established across the South Lodge setting.

And with the design team’s clear focus to ensure sustainability benefits are derived from the product specification choices, the shower and toilet solutions are making a positive contribution to minimising impact on the precious environment in which South Lodge and The Reeds are set.

Editors Review: VATAVARAN

Situated in the heart of Knightsbridge, Vatavaran offers a refined exploration of Indian cuisine.

Helmed by Michelin-starred chef Rohit Ghai and restaurateur Abhi Sangwan, the restaurant presents a menu that harmoniously blends traditional flavours with contemporary flair. Set over 4 floors, one of which includes Shikhar cocktail bar, an exclusive setting for pre or post-dinner drinks, Vatavaran draws inspiration from the Himalayan region, not only through the gastronomic delights on offer, but also through the décor and atmosphere and is a visual and sensory delight. The multi-level space is thoughtfully designed, with tones and abstract elements that evoke the spirit of the Himalayas.

The meal commenced with a sophisticated twist on a classic and a traditional dish: lamb samosas accompanied by smoked ketchup and garlic chips and Maach-Baaht (fish and rice). The samosas were perfectly crisp, encasing a spiced lamb filling that was both tender and flavourful with the smoked ketchup adding a subtle depth. The fish was beautifully soft and marinated to perfection and gave a wonderful balance of textures with the Arborio rice.

The main course we chose two standout dishes, the butter chicken and a lamb shank biryani.

Michelin-starred chef Rohit Ghai and restaurateur Abhi Sangwan

“Whether you’re a connoisseur of Indian food or a newcomer eager to explore, Vatavaran offers a dining experience that is memorable and leaves the diner craving a return visit.”

The butter chicken featured succulent chicken pieces enveloped in a rich, creamy tomato-based sauce infused with Kashmiri chilli and yogurt, the accompanying pulao rice was aromatic and fluffy, serving as the perfect base. The garlic chili naan was soft with a robust garlic flavour and a hint of heat from the chilli, making it an ideal accompaniment to the main course. The biryani arrived with a delicate pastry lid cooked around the shank bone. As our waiter removed the lid, the meat fell off the bone and was tenderly mixed into the fragrant basmati rice, releasing extraordinary aromas; the pastry itself provided additional texture.

Concluding the meal were desserts that artfully balanced richness and brightness. The chocolate tart was decadently smooth, complemented by the crunch

of toasted hazelnuts and the sweetness of meringue. Tangy lemon curd added a refreshing contrast, making each spoonful a harmonious blend of textures and flavours.

The caramelized pineapple dessert offered a tropical respite, with the natural sweetness of the fruit enhanced by a delicate coconut infusion and the cool creaminess of coconut ice cream. It was a light yet satisfying end to the meal, showcasing the versatility of Indianinspired desserts.

Service is attentive and knowledgeable, with staff eager to guide diners through the menu and make thoughtful recommendations. The overall experience is one of elegance and warmth.

Vatavaran successfully reimagines Indian fine dining by infusing it with the rich flavours and traditions of the Himalayas. From inventive starters to indulgent desserts, each dish is a testament to Chef Ghai’s culinary expertise and passion for regional Indian cuisine. Whether you’re a connoisseur of Indian food or a newcomer eager to explore, Vatavaran offers a dining experience that is memorable and leaves the diner craving a return visit.

Maria Lapthorn

EDITOR

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.

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.

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

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.

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 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

IHG HOTELS & RESORTS SIGNS FIRST voco hotels IN TÜRKIYE

IHG Hotels & Resorts (IHG) has announced the signing of the first voco hotels in Türkiye expected to open in summer 2025, characterised by its individual charm, providing guests with something different while also ensuring reliability.

Antalya, the ‘Turkish Riviera’, attracts millions of tourists annually with its city’s rich heritage, stunning Mediterranean coastline and the scenic Taurus Mountains, making the city a highly desirable destination for leisure travellers. voco Antalya Konyaaltı will have 120 rooms and be located in the heart of Antalya.

The hotel will provide a wealth of amenities designed to enhance the guest stay for both dining and socialising, including a stylish restaurant and bar, and a selection of meeting rooms will be available for business travellers.

Guests will be able to indulge in a range of treatments at the on-site spa or make use of the well-equipped gym and outdoor swimming pool.

Bonito Ibiza BY O Beach TO OPEN ITS DOORS IN SAN ANTONIO BAY

Bonito Ibiza, in collaboration with O Beach Ibiza, will open its doors in the vibrant San Antonio Bay for the first time on 2 June 2025, offering an uninhibited new escape on the White Island.

A dazzling addition to NCalma Hotels’ portfolio on the island, including the pioneering Aguas de Ibiza Grand Luxe Hotel and boutique Nativo Hotel Ibiza, Bonito Ibiza is set to redefine the island’s luxury experience with its modern playful ambience and collaboration with O Beach Ibiza.

With 252 beautifully curated rooms, the casual luxury hotel offers a sundrenched sanctuary where every detail invites good vibes, fun and

indulgence. The hotel’s design is a fusion of earthy, organic textures and retro-chic accents, crafting spaces that feel both stylishly eclectic and invitingly relaxed.

The hotel’s 275m² main pool and sun deck is a vibrant adults-only space, surrounded by stylish cabanas, hammocks, Balinese beds and plush seating, whilst poolside rooms provide direct access to a second family-friendly pool. A stylish rooftop pool offers impressive ocean and sunset views.

MICHELIN-STARRED DINING DESTINATION Osip FROM CHEF MERLIN LABRON-JOHNSON TO LAUNCH

This June, Osip - the Michelin-starred restaurant from chef Merlin LabronJohnson - will launch four beautifully appointed bedrooms situated directly above the restaurant near Bruton, Somerset.

‘The Rooms’ will further Merlin’s vision of Osip as a holistic dining destination, allowing guests to immerse themselves in the restaurant’s field-to-plate philosophy, and explore new ways to interact with the surrounding land throughout their stay.

Designed by Johnny Smith (Creative Director of Smith & Willis), the bedrooms will blend quiet minimalism with luxury handcrafted finishes that connect the guest to the West Country landscape - including a neighbouring pine forest, grazing fields and farms – whilst remaining sympathetic to the heritage of the 17th century coaching inn.

As a continuation of Osip’s sustainable ethos - which saw it awarded a Michelin Green star in 2023 - most of

EUROPE’S FIRST Hell’s Kitchen OPENS AT THE Unexpected Ibiza Hotel

Ibiza’s Energy, Gordon Ramsay’s Fire, and Palladium Hotel Group’s Signature Luxury

On 9th June 2025, the fiery gates of the world-renowned Hell’s Kitchen will open at The Unexpected Ibiza Hotel, igniting a new chapter of luxury dining.

Between Gordon Ramsay Restaurants and Palladium Hotel Group, this launch brings the notorious Hell’s Kitchen brand to Spain and Europe for the very first time - offering local, national and international visitors an unforgettable dining and entertainment experience in the heart of Playa d’en Bossa. This partnership reflects a shared ambition to become a globally celebrated culinary destination that exudes excellence, offering celebrated dishes from Gordon Ramsay Restaurants around the world.

the materials have been sourced and crafted locally. All of the rooms will see exposed beams, oak floors and neutral decor paired with live-edge English Oak headboards and bedside tables, which are from trees felled within a 10 mile radius.

Dining will continue to be an integral part of the experience with guests given priority restaurant bookings for the night of their stay, alongside complimentary breakfast.

Served in the restaurant and inspired by the breakfast offering of old French auberges, the spread will include freshly baked breads, Tamworth speck ham, hay smoked trout, fresh cheeses and yoghurts, preserves, seasonal fresh fruit, and honey from Osip’s bees.

The restaurant will feature the recognisable aesthetics, deliver worldclass service, exceptional entertainment, and innovative culinary experiences, all while embracing the essence of Ibiza. The Unexpected Ibiza Hotel, following the renovation and rebranding of The Ushuaïa Tower, is more than just a place to stay; it embodies the energy of its iconic surroundings and onboards the experiential and transgressive luxury concept.

Complete with six bars and restaurants, it’s set to become an outstanding gastronomic hotspot for discerning foodies. Menu highlights include Hell’s Kitchen favourites such as Scallops, Lobster Risotto, and of course, the iconic Beef Wellington and Sticky Toffee Pudding. New additions to the menu celebrate the flavours and ingredients local to Spain, including a Basque Style Cheesecake, a whole grilled Lubina and Hellfire Gambas.

Bookings go live in May, with The Rooms at Osip launching in June 2025.

Photos:

© Dave Watts

FROM TRENDS TO CHALLENGES: WHAT MODERN PASSENGERS EXPECT FROM AIRLINE BUSINESS LOUNGES

By Patrik Bayardo, Head of Hospitality at Aviator Airport Alliance.

As technologies are developing faster than ever, economies expand, incomes rise, and the tourism industry grows, more and more people and business choose air travel as the best option to reach their destination as fast and convenient as possible. The changing landscape with growing number of passengers makes airports key players in the broader travel experience.

Since hospitality amenities, like airport lounges have become a competitive advantage in retaining happy passengers and meeting their rising demands, it is valuable for airports to consider strategic partnerships. Partnerships among airports, financial institutions, hospitality providers, and technology companies play an important role in ensuring lounge quality and financial stability.

Many airports are providing smoother experiences while airlines are improving their in-flight services, raising the expectations of modern travellers. A business lounge is no longer just a place to rest before or after flights. It is a unique space to interact and entertain, use your time efficiently as a passenger, experience the local culture and enhance your overall journey experience.

Lounges are adopting revenue management strategies and technology from the airline and hospitality industries to enhance efficiency and profitability. This change has led to the transformation of lounges from exclusive, membershipbased spaces into revenue-driven models that are accessible to a broader range of travellers. Pre-booking and dynamic pricing allow lounges to optimise capacity, drive revenue, and align pricing with demand fluctuations. To improve passenger satisfaction, it is important to

adopt efficient digital access systems. Some examples could be biometric authentication or mobile check-ins, which not only add up to traveller convenience but also help to reduce operational expenses.

Personalisation is also one of the key elements, helping the lounge to attract more customers. It can be service tailoring driven by AI, starting with food and beverage choices, seating, and entertainment – everything based on traveller preferences. Self-service innovations are also useful for the airport, because digital food and beverage ordering, automated bars, and contactless transactions improve efficiency and lower the ongoing operational costs – ultimately making business lounges sustainable at more terminals, and at smaller airports.

We should also prioritise sustainability. Modern lounges are now integrating smart energy management, waste reduction technologies, and eco-friendly materials to meet environmental goals while maintaining premium service standards. Ultimately, lounges are evolving into data-driven, experiencecentric spaces that balance guest expectations, operational efficiency, and revenue growth, ensuring they remain key assets in the airport ecosystem. To keep pace with these evolving demands and ongoing trends, airports are increasingly asking themselves on how to best manage and maintain

smooth lounges operations, often outsourcing development and operations to partners that bring specialised expertise.

Aviator Airport Alliance’s collaborations — with Carlsberg Group in Copenhagen or Qatar Airways’ Louis Vuitton Lounge by Yannick Alléno, a three-star Michelin chef, at Hamad International Airport, two examples at opposite ends of the experience spectrum — are powerful tools that can elevate the lounge experience and drive value across several dimensions.

These partnerships not only reinforce premium brand positioning but also introduce new revenue streams, share investment burdens, and deliver differentiated customer experiences. Whether rooted in local heritage or global luxury, they allow lounges to create immersive environments that resonate with their target audiences.

From elevating food and beverage offerings to enabling co-branded marketing and product integration, strategic collaborations help transform lounges into lifestyle destinations— enhancing traveller satisfaction while optimizing operational efficiency.

For more information please visit: www.aviasg.com

Oliver Hemming

The Luxury Hospitality Collection

ARIZONA BILTMORE BRINGS GLOBALLY RECOGNISED CULINARY EXPERIENCE, LE PETIT CHEF, TO THE SOUTHWEST

The Arizona Biltmore (LXR Hotels & Resorts), has announced the arrival of Le Petit Chef, the world-famous immersive dining experience featuring the “smallest chef in the world.”

Set to debut at the resort on May 1, 2025, this experiential culinary show blends cutting-edge 3D projection mapping, creative storytelling, and Arizona Biltmore’s culinary excellence to deliver a multi-sensory adventure. This pop-up restaurant will be the first and only Le Petit Chef experience in the Southwest.

With 89 locations worldwide and only eight in the U.S., Arizona Biltmore will be the exclusive venue for Le Petit Chef in Arizona and the Southwest. For more than 90 years, the Arizona Biltmore has stood as an Arizona landmark and one of the world’s most recognised resorts for its Frank Lloyd Wright architectural style, intuitive hospitality and storied history, all topped off with a generous splash of Hollywood glamour. Recognised as the “Jewel of the Desert,” the iconic resort has been a destination for celebrities, presidents and dignitaries alike since 1929. The launch of Le Petit Chef at Arizona Biltmore further reinforces the resort’s legacy as a premier travel destination.

“Just as our resort’s Frank Lloyd Wrightinspired architecture is a testament to visionary design, Le Petit Chef transforms dining into an art form, captivating guests with its creativity and craftsmanship,” said Michael Hoffmann, Arizona Biltmore Vice President and Managing Director.

“As a resort with nearly a century of storied history, we continue to evolve to

meet the expectations of today’s guests while honoring our legacy.

By introducing groundbreaking experiences like Le Petit Chef, we reaffirm our commitment to offering guests the best of both worlds by being guardians of our past and architects of our future."

Developed by the Belgian art collective “Skullmapping,” this concept restaurant uses proprietary 3D projection technology to bring a 6-centimeter chef to life on your table. Each course is introduced by a carefully choreographed animation in which the animated chef "prepares" your dish in front of you, transforming dining tables into theatrical stages.

Guiding guests through an imaginative and entertaining culinary journey, the four-course fine dining menu handcrafted by Arizona Biltmore’s award-winning chefs mirrors the miniature chef's virtual travels around the world with dishes like Seared Mediterranean Seabass. Arizona Biltmore’s Le Petit Chef’s prix fixe menu will include Burrata and locally sourced Duncan Farm Beets, Seared Mediterranean Seabass featuring lobster and shellfish nage, American Wagyu with red onion jam and dijon-hollandaise, and Meyer Lemon Crème Brulee topped with a honeycomb crumble. A vegetarian menu and a junior’s menu for children 6-12 years old will also be available.

The limited-time only Le Petit Chef at Arizona Biltmore will be hosted every Thursday, Friday, and Saturday at 5:30 p.m. and 8:00 p.m. beginning May 1, 2025. Designed to be an intimate epicurean adventure, each show will seat 18 guests.

For more information about Arizona Biltmore, visit www.arizonabiltmore.com.

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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

THE

TOWNHOUSE MYKONOS

AWARDED PRESTIGIOUS MICHELIN KEY

The TownHouse Mykonos, a member of Elegant Hotel Collection, has been awarded a prestigious Michelin Key for exceptional hospitality in the first-ever Michelin Key selection for Greece.

Having presented Michelin Key selections in top tourist destinations such as Great Britain and Ireland, France, Italy, Mexico and the USA in 2024, the Michelin Guide has unveiled its inaugural selection for Greece, after a rigorous period of inspection and evaluation.

Much like the Michelin Stars indicating the best experiences in gastronomy, the Michelin Keys celebrate hotels that offer the most outstanding stays, with The TownHouse Mykonos recognised for its exceptional hospitality, outstanding service, and unique guest experience.

With the Mykonos season opening in April, the Michelin Key hotels announcement arrives just in time for travellers to plan a spring or summer trip to what the Michelin Guide describes as one of ‘the most blessed hotel scenes in the world.’

THE MIDLAND’S RENA SPA RECEIVES ‘5 BUBBLE RATING’ BY THE GOOD SPA GUIDE FOLLOWING REFURBISHMENT

Rena Spa, located inside Manchester’s The Midland, has been recognised for its exceptional spa offering with top-notch treatments, excellent facilities and outstanding customer service following its recent refurbishment, receiving a ‘5 Bubble Rating’ by the Good Spa Guide.

The Midland’s comprehensive refresh of the spa, which was completed in early 2025, features several significant enhancements, from the addition of new and innovative sleeping pods for the ultimate relaxation, the installation

of a Himalayan salt sauna, upgraded pool side seating and a full repainting of the spa’s interior. The refresh also saw the refurbishment of the entire lower ground gym – including the introduction of a new squat rack and SkiErg machine to enhance guests’ workout experience.

Those who receive a Good Spa Guide Bubble rating are reviewed by a team of dedicated spa experts, who thoroughly assess spas on areas including cleanliness and tidiness, customer service, standard of facilities and treatments offered.

AMILLA MALDIVES RECOGNISED IN THE FORBES TRAVEL GUIDE 2025 STAR AWARDS

Amilla Maldives has achieved industry recognition, securing a prestigious place in the Forbes Travel Guide (FTG) 2025 Star Awards, which celebrate hospitality’s finest offerings from across the globe.

This latest recognition is a testament to Amilla Maldives’ dedication to creating a unique blend of comfort, simplicity, and a deep respect for nature and the local community. Nestled within the peaceful Baa Atoll UNESCO Biosphere Reserve, the resort is known for its expansive villas, sustainability initiatives, and dedication to personalised guest experiences, from wellness offerings to an array of dining options.

TITANIC HOTEL LIVERPOOL CELEBRATES

THIRD ‘HOTEL OF THE YEAR’

AWARD WIN

Titanic Hotel Liverpool has been awarded Hotel of the Year at the prestigious 2024 Liverpool City Region Tourism Awards—securing the accolade for the third time in the past four years which recognises excellence across the city region’s visitor economy sector.

The Grade-II listed Titanic Hotel is steeped in both history and style, located on Stanley Dock overlooking the River Mersey, offering 153 spacious bedrooms with chic industrial interiors along with first-class amenities.

Among the 20 categories, one of the most eagerly anticipated was Hotel of the Year, in which Titanic Hotel Liverpool triumphed, marking the third time the hotel has been crowned a winner in this category.

TWO MICHELIN-STARRED CHEF

MARK DONALD AWARDED HONORARY VICE PRESIDENT OF MASTER CHEFS OF GREAT BRITAIN

The Master Chefs of Great Britain (MCGB) has announced the appointment of Mark Donald; Executive Chef of Two Michelin starred The Glenturret Lalique Restaurant, as an Honorary Vice President in recognition of his outstanding contribution to the hospitality industry.

Currently Executive Chef at The Glenturret Lalique Restaurant, Mark has earned widespread acclaim for his uncompromising commitment to excellence, his celebration of local and sustainable produce, and his creative, boundary-pushing

approach to modern Scottish cuisine.

With Mark on board as Honorary Vice President, MCGB is excited to continue this remit with renewed energy, offering young chefs direct insight into the work of a chef who is not only redefining fine dining, but actively shaping the future of the industry.

Mark’s commitment to mentoring young chefs and his bold vision for the Scottish culinary landscape were explored in depth in a recent interview for the Master Chefs of Great Britain Magazine.

W EDINBURGH NAMED SCOTTISH HOTEL OF THE YEAR 2025

W Edinburgh, one of the city’s newest 5-star properties, was officially named Scottish Hotel of the Year 2025 at the Hotels of the Year Scotland Awards. The hotel triumphed, reinforcing its position as a pioneer in Scotland’s luxury scene with judges citing the property offers ‘the epitome of excellent hospitality’.

W Edinburgh was also recognised for its impeccable food and beverage and wellness offerings, claiming the top spot in Lifestyle Luxury Hotel of the Year 2025, Cocktail Bar of the Year 2025 awarded for the secret apartment speakeasy Joao’s Place, and Spa Treatments Award of the Year 2025 awarded to AWAY Spa.

The Scottish Hotels of the Year Awards celebrate excellence across the hospitality industry, recognising establishments that push boundaries and elevate guest experiences. This year’s competition was particularly competitive, with Edinburgh’s thriving hospitality scene showcasing an exceptional roster of nominees.

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.

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.

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?

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.

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

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.

Enriching hancrafted designs.

TOM BROWN AT THE CAPITAL OPENS IN KNIGHTSBRIDGE

Acclaimed chef Tom Brown has officially opened the doors to his new flagship restaurant, Tom Brown at The Capital, bringing his bold, ingredient-led cooking to the heart of Knightsbridge.

CAMERON HOUSE

HOTEL APPOINTS

GARY RICE AS HOTEL GENERAL MANAGER

Luxury five-star hotel, Cameron House on Loch Lomond, has announced the promotion of Gary Rice to Hotel General Manager.

With over 28 years of experience in the hospitality industry, Gary previously served as Director of Operations at Cameron House, playing a key role in enhancing the resort’s reputation and overall performance.

Located within the iconic Capital Hotel, where Tom first rose to prominence as Head Chef at Outlaws, the intimate 28-cover dining room marks a celebrated return and an exciting new chapter. The restaurant showcases Tom’s distinctive style; clean, creative and flavourforward dishes with a deeprooted focus on sustainably sourced seafood.

At the core of the restaurant’s philosophy is a commitment to sustainability and innovation. Tom and his team take a nose-totail approach to seafood, crafting each dish to honour the full potential of every element, from underused cuts to developing unexpected pairings.

Now open, the restaurant will offer refined tasting menus, showcasing the finest ingredients through Tom’s skilful techniques and imaginative flavours.

April 2025 marked Tom Brown’s return to Knightsbridge, which is sharper and more inventive than ever, serving up a fearless take on modern seafood at The Capital Hotel.

In his new position, Gary will work closely with Managing Director, Will Oakley, to further elevate the hotel and resort. He will be responsible for the day-to-day operations - covering accommodation, leisure, marina and on-site experiences, plus food and beverage - while also focusing on team development, recruitment and retention.

CHATEÂU DE FIAC BY THE PAVILIONS

HOTELS & RESORTS APPOINTS

SANDRA LAMPÉE

BAUMGARTNER

AS GENERAL MANAGER

19th century château and wellness retreat Château De Fiac by The Pavilions Hotels & Resorts has announced the appointment of Sandra Lampée Baumgartner as General Manager. Sandra brings extensive experience and expertise in the realms of luxury hotels, hospitality and tourism to the role, alongside in-depth knowledge of France as a premium tourism destination.

Within her role, Sandra will further support the hotel’s drive to continuously elevate its luxury offerings across fine dining, revitalising wellness, bespoke service, curated events and cultural immersions.

Prior to joining Château de Fiac, Sandra held the positions of Hotel Resort Manager and General Manager at Château de Montcaud and Grand Hôtel de l’Opéra, Toulouse respectively. Her responsibilities included overseeing luxury classifications; PR, sales and marketing initiatives; price strategy; and collaborations with local organisations and industry bodies.

Over the course of her 35-year hospitality career, 14 of which have been spent in hotel management, Sandra has worked for a range of luxury hotels across some of France’s most desirable locations, including Hôtel LUMEN Paris Louvre, Paris; Hôtel Westminster Deluxe, Paris; Hôtel La Résidence de France, La Rochelle; and Hipark Résidences, Nice, Marseille and Grenoble.

Making things easy. It’s how we roll.

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We offer bespoke development and integration to all of your key systems, streamlining your staff productivity and guest experience and all without breaking the bank.

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sales@clarityhospitality.co.uk Office +44 330 043 0719 Craig +44 7455 288198