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.
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CONTENTS
Company News 04 - 05, 06
Technology & Software: How technology is powering the smart hotel revolution 08
Industry News 10
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Review: Brasserie Marie – Parisian Elegance Along the Amstel 12 - 13, 14
Connect with the luxury and boutique hotel sector at Independent Hotel Show 2025 24 - 25
Interview: Mr. Vella Ramasawmy, Managing Director of The Biltmore Mayfair 28 - 29, 30 - 31
People on the Move 34
Leisure & Recreation: Beyond Truffles: Unearthing Tuscany’s Hidden Autumn Beauty at Villa Ardore 36
Editors Review - Kanpai Classic 38 - 39
Case Study: New Hotel Indigo by IHGReimaging Clerkenwell’s Past through Design 42
Latest Openings 44 - 45
In the Spotlight: Vilamoura Hosts Springs – At the Els Club 48
Review: ZIMA Notting Hill – A Modern Stage for Russian Hospitality 50 - 51
Events & Awards News 54 - 55
Cultivating the future generation of hospitality and luxury leaders: Why soft skills will define the difference 56
MOXY HOTELS CELEBRATES 100 TH OPENING IN EUROPE, MIDDLE EAST & AFRICA WITH MOXY BELFAST CITY
Marriott International has announced the opening of its 100th Moxy hotel in Europe, the Middle East and Africa (EMEA) with the launch of Moxy Belfast City. This milestone marks a significant chapter in the brand’s bold expansion and reaffirms its commitment to delivering playful, spirited stays for the modern traveller.
Located in the heart of Belfast and the first Moxy Hotel in Northern Ireland, the 179-key hotel is a prototypical Moxy property, showcasing the brand’s playful design and vibrant social spaces. Developed in partnership with MHL Hotel Collection, Moxy Belfast City is a conversion project that features signature Moxy spaces from the energetic lobby where guests can checkin at Bar Moxy and receive a complimentary drink on arrival, to its lively communal spaces ideal for day to night gatherings.
In addition to its buzzing public areas, the hotel offers a grab-andgo concept, programming with a local flavour, and communal tables for guests to plug and play.
Moxy Belfast City is within walking distance of Belfast City Hall, Ulster Hall, Victoria Square Shopping Centre as well as the many restaurants, bars, and nightlife that the Cathedral Quarter has to offer.
PIP AT TREEHOUSE HOTEL MANCHESTER CONTINUES WINE DINNER SERIES THIS AUTUMN
Following the sell-out success of its debut event this summer, Pip at Treehouse Hotel Manchester continues its acclaimed wine dinner series into the autumn, cementing its reputation as one of Manchester’s most exciting new dining destinations. Recently added to the MICHELIN Guide, Pip offers a refined yet approachable experience at the intersection of culinary creativity and world-class wine.
Each event in the series features a bespoke menu from award-winning chef Mary-Ellen McTague, paired with exceptional wines introduced by renowned international winemakers. From elegant sparkling cuvées to bold, terroir-driven reds, the evenings offer an immersive journey through celebrated wine regions, brought to life through storytelling, flavour, and expert pairings.
October and November will welcome distinguished guests from historic wineries in Spain and France, with limited seats available for each dinner.
OLYMPIC MUSEUM RENEWS
COLLABORATION WITH OFFICIAL HOSPITALITY PROVIDER FOR THE MILANO CORTINA 2026 OLYMPIC AND PARALYMPIC WINTER GAMES
THE LANDMARK LONDON PARTNERS WITH FRIEZE LONDON FOR THE FIRST TIME
The Landmark London, the five-star Marylebone hotel, has announced a new partnership with Frieze London, one of the world’s leading contemporary art fairs. This marks the first time the property has collaborated with the renowned event, which takes place in Regent’s Park, just moments from the hotel.
Running from 15–19th October 2025, the partnership sees The Landmark London launch a dedicated Frieze London package, positioning the property as the closest luxury hotel to the fair. The offer includes an overnight stay, breakfast in the Winter Garden Restaurant, a Frieze-themed welcome amenity, and two tickets to Frieze London and Frieze Masters.
The collaboration is designed to elevate the Landmark’s visibility among art collectors, cultural travellers, and high-net-worth guests seeking proximity and premium hospitality during the fair.
The Olympic Museum has announced that it has renewed its collaboration with On Location, the Official Hospitality Provider for the Milano Cortina 2026 Olympic and Paralympic Winter Games and for the LA28 Games.
As part of this collaboration, the Olympic Museum will not only loan some of its historical assets but will also take part in the creation of Olympic-themed exhibitions and a unique visitor journey, blending Olympic heritage, culture, art, sport and entertainment at Clubhouse 26 Milano.
Located in the heart of Milan at the historic Dazi venue next to the Arco della Pace and Parco Sempione, this venue will serve as a retreat between sporting events in the city centre, with worldclass food and beverage, plus a space to continue to celebrate the spirit of the Olympic Games with interactive exhibits. Other Olympic artefacts will be displayed in Clubhouse 26 Cortina, Clubhouse 26 Livigno and in select in-venue hospitality lounges.
The programme marks the second time the Olympic Museum has taken part in the Olympic Hospitality programme, after a critically acclaimed debut at the Paris 2024 Olympic Games. There, the Clubhouse 24 concept of a hospitality centre hosted within an iconic art and culture venue was recognised with a Silver Bea World Award (regarded as “the Oscars of the event industry”) in the “Unexpected use of a space” category last year.
For the first time, cultural and artistic elements were infused into the heart of the Olympic hospitality programme in Paris.
The museum enhanced the hospitality offering by providing Olympic artefacts such as a complete set of Olympic Games medals and torches, exclusive photographs and artworks from the successful Olympism Made Visible and Olympian Artists programmes, together with its expertise in exhibition curation, design and storytelling.
MICHELIN-STARRED MENU CELEBRATES 10 YEARS SINCE OPENING WITH 2017 PRICES
For a limited time only, Michael Caines MBE invites guests to lunch at Lympstone Manor with 2017 opening prices, to mark ten years since he purchased the Lympstone Manor estate.
Rolling back the prices guests will pay £45 for three courses and £55 for four courses – almost half of today’s usual prices of £90 and £115 respectively - making this a rare opportunity to
experience a Michelin-starred lunch at opening-year value.
The menu celebrates the bounty of the Exe estuary and the outstanding larder of the South West.
Michael uses the finest locally sourced, seasonal ingredients, prepared with the creativity and refinement that define his ‘Terroir Cuisine’.
‘35 BAR AND LOUNGE AT MELIÁ WHITE HOUSE CELEBRATES NEGRONI MONTH WITH
COCKTAILS
Meliá White House, part of Meliá Hotels International, is taking part in Negroni Month, serving a range of Negroni-themed cocktails in the hotel’s ‘35 Bar and Lounge.
A London landmark nestled opposite Regent’s Park; Meliá White House offers a haven of elevated hospitality inside the historic Grade II listed building. Named after the year the hotel was opened, ‘35 Bar & Lounge is home to almost 100 years of history and is the perfect backdrop for a sophisticated evening of cocktails.
Throughout Negroni Month, cocktail lovers can enjoy a range of cocktails in the surroundings of ‘35 Bar and Lounge including the timeless Classic
Negroni, the Raspberry Negroni, the ’35 Boulevardier Negroni, and the ‘35 Negroni. Meliá White House has shared the specially curated cocktail’s recipe so everyone can try this at home:
Travellers and locals alike can extend their visit with an overnight stay at Meliá White House. Choose from a collection of Mediterranean-inspired rooms, suites and premium Level experience with elevated rooms, amenities, personalised service and access to the exclusive members-style Level Lounge, with all day eats and drinks. For the ultimate jazz experience, upgrade your room with an in-room record player, plus, a collection of timeless jazz records, curated by the masters of jazz at Camden’s Jazz Cafe.
Menu highlights include Guinea fowl terrine with pickled celeriac, black truffle mayo and candied hazelnut, Powderham venison, chestnut and fig, glazed salsify, red cabbage, red wine and jasmine jus, Lyme Bay hake, broccoli, smoked yoghurt and vadouvan spices and Apple Soufflé with apple sorbet.
The hotel opened in 2017 and today has 21 individually designed bedrooms and suites and six woodland-setting Shepherd Huts, a Michelin-starred fine dining restaurant serving Michael’s renowned cuisine, a casual dine restaurant at the Pool House restaurant, an outdoor heated swimming pool and tennis court.
At the heart of the grounds sits the vineyard with 17,500 vines, producing award-winning single-vineyard wines.
Lympstone Manor holds Two Keys in the Michelin Hotel Awards, a Michelin star and 5 AA Rosettes.
To book visit: lympstonemanor.co.uk/ events-offers/celebratory-autumn-lunchoffer/
FROM CHECK-IN TO CHECK-OUT: HOW TECHNOLOGY IS POWERING THE SMART HOTEL REVOLUTION
In today’s fast-paced world, particularly in the hospitality industry, the concept of the “smart hotel” has evolved from a futuristic vision into a presentday reality. In fact, given the rapid pace of technological advancement, today’s smart hotels may soon become outdated. This acceleration is forcing hospitality businesses to push further and faster to implement technologies to enhance their guests’ experiences. Additionally, technology has democratised business operations, increasing competition and requiring hotels to evolve by optimising operations and promoting sustainability. In this article, we explore the latest advancements in smart hotel technology that exemplify these innovations and how hotels are satisfying new guests’ needs.
Mobile integration and keyless entry
Mobile apps in hotels enable digital check-ins and check-outs, digital room keys, and control of in-room settings such as lighting and temperature. This shift towards mobile integration reduces physical contact and enhances convenience as it has become an integral part of daily life.
To cater to this new way of managing our environment, more and more hotels are offering their own mobile apps to control not only lighting and temperature, but also content in smart TVs and in-room sound systems.
AI-driven services
AI-powered chatbots and virtual assistants provide real-time assistance, handling inquiries, making reservations, and offering tailored recommendations. These systems learn from guest interactions to continually find patterns and refine their responses. This not only increases efficiency, but it also offers more personalised experiences.
A growing number of hospitality businesses are introducing AI agents that are capable of conversing in multiple languages, handling inquiries, and processing bookings and requests almost instantly, and at any time of the day and night, enhancing convenience, customer service, and overall operational efficiency.
IoT-enabled room automation
IoT devices have been transforming in-room experiences for years and they will continue to do so. By incorporating presence-activated technology, such as motion and occupancy sensors, hospitality businesses can be more efficient and sustainable in the way
they use their resources. Additionally, the data collected from these sensors enables business managers to make more informed decisions. Another IoT device that is on the rise is voiceactivated controls. These allow guests to interact with their environment seamlessly, through systems like Alexa or other smart assistants. This is something that customers request from hotels nowadays, since they are used to this comfort at home.
In hotels, guests look for a home away from home, therefore, it makes sense that at least the industry offers the same value or higher than what guests enjoy in their own homes
Enhanced connectivity and security
Hotels are increasingly integrating biometric technology – such as facial recognition and fingerprint scanning –to provide seamless access to rooms, amenities, and facilities. Some hotels are using facial recognition for check-in, room entry, and payments, eliminating the need for traditional key cards and helping secure and control transactions.
The integration of smart technologies in hotels is no longer just a trend – it is a transformative force reshaping every dimension of the hospitality industry. From hyper-personalised guest experiences to data-driven operational efficiency and more sustainable models, smart innovation is redefining excellence. But as the concept of the “smart hotel” evolves, success will increasingly depend not on adopting technology alone, but on cultivating the talent capable of shaping and leading that transformation.
By Susana Garrido (pictured above), Director of EdTech and Spark Innovation Project Director, Les Roches Marbella.
Where Possibility Meets Performance:
Why Hospitality Leaders Trust WRS
In the high-stakes world of hospitality, true excellence is found not just in the dishes served, but in the technology that make it all possible. For the industry’s most discerning professionals, efficiency and reliability are non-negotiable.
That’s why when it comes to POS systems, the best choose WRS.
Robert Thompson, recently crowned Chef of the Year at the British restaurant Awards, relies on WRS as his sole POS provider. His reason is simple and powerful:
At WRS, we do POS differently. A fully connected platform that adapts to your business. Scalable, seamless, and supported by real people. No friction. Just one system built for what’s next.
Visit wrssystems.co.uk to learn more about our tailored solution.
HOSPITALITY RECORDS A 44% DECREASE IN
SENIOR LEADERSHIP MOVES OVER THE LAST 12 MONTHS
The global hotel sector has seen a 44% decrease in senior leadership changes over the last 12 months, according to new research from sector specialist executive search firm, Trinity Bridge.
The research, which tracks all c-suite and senior leadership moves in the global hotel sector over the last two years, revealed 847 senior hospitality leaders have secured new roles over the last 12 months compared to 1,504 recorded between July 2023 –June 2024, reflecting a slight slow down in parts of the sector.
Interestingly, out of all 2531 leadership appointments just 679 – or 27% - were female and, despite the growing importance of the net zero agenda, just 0.16% c-suite appointments made were dedicated specifically to sustainability.
22% of leaders were appointed to development, sales or growth roles – showing continued drive for expansion as the industry navigates economic uncertainty.
This data comes as recent industry news revealed rapid expansion by hotel chains over the next five years is likely to create demand for 600 - 1,000 new general managers in the luxury market.
Discussing this research, Sam Seigler, Founder and CEO of Trinity Bridge, said:
“The hospitality sector is currently undergoing a period of change and transformation.
“While we have seen a dip in the number of senior leadership appointments made over the last year, it is likely this will increase in the years ahead as businesses face ever-evolving guest expectations, operational pressures, economic uncertainty and the introduction of new technologies.
“In turn, we’re seeing growing demand for forward-thinking and resilient leaders, who can create a culture of accountability.
“The industry is at a pivotal but exciting point, and it’s those who invest in the right leadership who will successfully shape the future of their business and the sector.”
Pictured Left: Sam Seigler, Founder and CEO of Trinity Bridge
OFFERING MORE THAN A MEAL UNLOCKS OPPORTUNITIES FOR OPERATORS
New research reveals how hospitality operators can attract and retain guests by elevating their offering beyond just food and drink, as 74% of consumers say they would visit a venue that provides an elevated experience.
The new GO Technology report, from hospitality tech provider Zonal, in partnership with CGA by NIQ, shows the opportunity for operators to boost bookings, inspire recommendations, drive repeat visits, build loyalty, and generate more spend, by offering their guests dining and drinking experiences beyond the ordinary.
In terms of the types of experiences that consumers would visit a venue for, the insight shows that guests can be motivated to spend more on interactive and engaging activities. Of these, the most popular are:
• Tasting menus (31%)
• Games (25%)
• Bottomless brunches (24%)
• A surprise from the venue (24%)
• Well-curated atmosphere (23%)
Others pointed to attentive staff who remember them, exclusive or limited-edition food, personalised visits, drinks masterclasses, and cookery classes, all of which reveals a strong consumer appetite for food-led experiences.
In fact, nearly half of diners prefer full-service restaurants when seeking something extra special.
This demand is driven by a desire to try new experiences, enjoy a personal treat, take part in engaging group activities, and create lasting memories.
Consumers’ interest in elevated experiences also extends to higher-tempo venues, such as bars, drink-led pubs, and nightclubs – demonstrating an opportunity for those venues to potentially attract new customers by taking inspiration from full-service restaurants and offering something more.
REVIEW: Brasserie Marie Amsterdam – PARISIAN ELEGANCE ALONG THE AMSTEL
Brasserie Marie brings the charm of a Parisian brasserie to the heart of Amsterdam, with a modern twist that elevates both dining and atmosphere.
Situated along the serene Amstel River, Brasserie Marie offers a stylish and elegant setting, indoors and out. In the heart of De Pijp—a bohemian enclave just beyond the city’s historic canal rings—Marie reflects the district’s cosmopolitan soul. Known for its artistic flair, the neighbourhood imbues the restaurant with the spirit of Amsterdam, while also evoking the grace of other storied European cities. In many ways, Marie strikes a delicate balance between timeless elegance and modern sensibility.
Inside, warm lighting, soft furnishings, and inviting décor evoke the intimate charm of a Parisian salon. The terrace, with uninterrupted views over the river, provides a spectacular backdrop
for dining al fresco. Boats drift past leisurely, the sun flickers across glassware, and the scent of grilling and fresh herbs lingers; one can’t help but admire the cinematic setting, which offers far more than food and wine alone.
Brasserie Marie is guided by a culinary philosophy that intertwines quintessential French tradition with seasonal Dutch produce, executed under the thoughtful direction of its head chef.
Brasserie Marie is guided by a culinary philosophy that intertwines quintessential French tradition with seasonal Dutch produce, executed under the thoughtful direction of its head chef. The result is a menu that feels at once classic and inventive, grounded in technique but attuned to modern tastes.
Our party of three began with starters that exemplify Marie’s commitment to refinement and flavour. We shared the Tartare de Boeuf—steak tartare with pumpkin and sugar-coated pumpkin seeds—the Artichaut Poivrade, BBQ artichoke with smoked ricotta and calamansi, and the Oeuf Marigold, a delicate composition of egg with green asparagus and zucchini. Each dish was precise, balanced, and visually striking: the tartare vibrant and fresh, the artichoke smoky with a citrus lift, while the Oeuf Marigold showcased an elegant simplicity that allowed the produce to shine. The combination was both playful and refined, setting the tone for the courses to come.
For mains, the plates proved just as captivating. The Agneau brought together tender lamb tenderloin and slow-braised neck, their richness offset by seasonal vegetables and a gentle bitterness of radicchio—a composition both rustic and refined. The Sébaste, redfish accompanied by artichoke, butter beans, endive, and sourdough, arrived as a study in balance: the fish perfectly flaky, the vegetables lending earth and freshness, the bread a subtle nod to comfort. The Vol-au-Vent, its golden puff pastry encasing belper knolle, aubergine, and seasonal greens, was at once delicate and deeply satisfying—classic French craft reimagined with a modern sensibility.
Desserts carried the same level of precision and indulgence. The Sélection de Fromages paired cheeses with fig bread and quince compote—a satisfying finale for those preferring savoury notes. Sweet selections—the Moelleux au Chocolat and Millefeuille with strawberry, lemon, and yoghurt—were both visually
“ “
It’s not just a restaurant, but a curated experience. In a city that thrives on the harmony of history and reinvention, Brasserie Marie feels like a quiet triumph—timeless, tasteful, and utterly transportive.
stunning and texturally nuanced, demonstrating the kitchen’s attention to layering flavour and presentation.
For wine aficionados, a highlight of the meal was a bottle of Château Minuty Prestige Rosé, Côtes de Provence. Light, crisp, and aromatic, it paired seamlessly with both the seafood and lighter dishes, enhancing the experience without ever overpowering it. The sommelier offered quiet, confident guidance, curating pairings that felt thoughtful and attuned to both the meal and the mood.
After our meal we ventured to Chapter 1896, a hidden multisensory speakeasy nestled in a former library, where the ambiance echoes the timeless elegance of a bygone era. Here mixology transcends simple drink-making; each cocktail is a carefully crafted narrative inspired by the seven liberal arts—an artful blend of philosophy, precision, and creativity.
We sampled three distinct cocktails that perfectly encapsulated the bar’s ethos. The Woza Mary, a bold concoction of Copper Republic Brandy, Chakalaka Juice, lemon, and charred corn foam, offered warming notes of spice and savoury depth. The Tease combined Rémy Martin VSOP, Cointreau, passionfruit, banana, crème fraîche, lime, and champagne air into a sparkling interplay of tropical flavours. Lastly, the Beautiful Game, with cachaça, dark cane, mango, coconut water, condensed milk, and lime, combined a silky, indulgent sweetness that unfolded gracefully. Each cocktail told a story, weaving together flavours both familiar and unexpected—rooted in tradition yet elevated by the boundless creativity that defines the bar’s approach to mixology.
Brasserie Marie impresses with its commitment to French culinary heritage and local artistry.
From the careful sourcing of ingredients to the thoughtful presentation of each dish, every element reflects both respect for tradition and a modern, cosmopolitan edge. It’s not just a restaurant, but a curated experience. In a city that thrives on the harmony of history and reinvention, Brasserie Marie feels like a quiet triumph— timeless, tasteful, and utterly transportive.
Brasserie Marie doesn’t just serve a meal but curates a memory. Whether enjoying a leisurely lunch, a riverside aperitif, or a decadent evening, Brasserie Marie crafts an experience that is unmistakably Parisian
yet entirely at home in Amsterdam—a graceful celebration of French gastronomy and riverside charm.
Sophie Weir
SENIOR EDITORIAL ASSISTANT
For more information or to book a table, please visit: Brasserie Marie | Amsterdam
CLEANING PROCUREMENT NEEDS A RESET: WHY FMS IN LUXURY HOSPITALITY MUST PUT OUTCOMES
AND SUSTAINABILITY FIRST
The luxury hospitality industry is at a crossroads. Guests now expect higher standards of cleanliness and safety, while operators face pressure to deliver sustainable, cost-efficient services. Yet, if you look at how most businesses still specify and procure cleaning and hygiene products, you see a system stuck in outdated practices: long product lists, fragmented supply chains, and sustainability initiatives that too often scratch the surface rather than tackle the root problems.
The problem with today’s approach
Procurement has long meant product proliferation: degreasers for kitchens, descalers for bathrooms, detergents for carpets, and so on. On paper, this looks like thoroughness. In practice, it creates complexity, waste, and inefficiency.
Over-stocking and waste are the obvious symptoms. Storerooms overflow with overlapping SKUs; unused stock expires; while staff training costs rise as each product requires separate instruction.
Procurement is also driven by the wrong metrics. Cost-per-litre pricing ignores true efficiency and cost-in-use. A “cheaper” product may demand higher dilution, longer dwell times, or extra labour,
The future lies in simpler, safer, smarter solutions: fewer SKUs, outcomedriven specifications, closed-loop packaging, and non-hazardous chemistry.
ultimately costing more than a versatile alternative. Too often, outcomes –clean, safe, odour-free environments – are sidelined in favour of rebates or catalogue breadth.
Finally, and perhaps most worryingly, outcomes frequently get lost in the noise. The primary mission – clean, safe, odour-free environments that support staff wellbeing and customer satisfaction – risks being subordinated to catalogue breadth, rebates, or box-ticking exercises.
What this means for sustainability
Sustainability goals are often reduced to labels such as “biodegradable” or “recyclable.” True sustainability is systemic: considering the full lifecycle of a product, its efficiency, labour demands, storage, and waste. Marketing-led “green” products often mask odours rather than solve hygiene issues, leading to re-cleaning and greater resource use.
First impressions still count
Cleanliness directly shapes customer perceptions, staff wellbeing, and brand reputation. Masking problems with fragrances or heavy chemicals only leads to recurring odours, wasted time, and wasted product. Outcome-driven procurement means choosing solutions
that deliver measurable hygiene results with minimal environmental and health impact.
The human side of sustainability
Cleaning operatives face the highest exposure to hazardous products, risking irritation, respiratory issues, or allergenicity. Non-hazardous multipurpose formulations—such as OdorBac Tec4 – protect both workers and building users. Sustainability should always include people as well as the planet.
Closed-loop thinking: The packaging imperative
Recyclable containers are progress, but recycling consumes energy and often downcycles material. Closed-loop systems such as LoopBox go further: packaging is collected, washed, and refilled, cutting plastic waste and carbon emissions while helping FMs meet ESG targets.
The future agenda: Simpler, Safer, Smarter
If the luxury hospitality industry is to meet the twin challenges of higher hygiene standards and stronger sustainability requirements, they must shift away from the outdated mindset of “more products, more choice.” Complexity is not thoroughness – it’s inefficiency.
The future lies in simpler, safer, smarter solutions: fewer SKUs, outcome-driven specifications, closed-loop packaging, and non-hazardous chemistry. It lies in seeing sustainability not as a side-issue, but as an integrated part of hygiene, efficiency, and safety.
Businesses that embrace this approach will not only reduce environmental impact but also gain commercial resilience: stronger reputations, healthier staff, and greater customer trust.
By 2Pure Products Director James Law (Pictured Left)
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.
Nestled within the historic Spiers & Pond building in the heart of Old Bailey, Hyde London City is more than just a hotel — it’s a vibrant urban sanctuary where heritage, culture, and wellness seamlessly come together.
Hyde is inviting guests to elevate their stay with a refreshing way to awaken and unwind through the launch of an exclusive adaptogenic iced coffee menu, crafted in collaboration with London Nootropics.
Blending tradition with innovation, London Nootropics combines expertly roasted coffee with premium adaptogens and best-in-class mushroom extracts from Hifas da Terra — to create delicious blends that support balance, mental clarity, and sustained vitality. Designed to deliver all the benefits of regular coffee while minimising side effects like jitters, anxiety, and crashes, their adaptogenic formulas help elevate the day and enhance wellbeing. The collaboration indicates a wider mission to make these powerful natural extracts both accessible and enjoyable, helping people find their flow and stay grounded amidst the demands of modern life, adding to the guest experience.
Available in Hyde London City’s 111 thoughtfully designed guestrooms and at Leydi, the hotel’s modern Turkish restaurant, guests can start their mornings with the nourishing Mush Love blend, with Cordyceps, Chaga and Lion’s Mane mushrooms — an expertly crafted recipe created to energise the day ahead with steady, balanced momentum. Their focus on guest comfort through this blend gently awakens the senses and sets a mindful tone for the day.
Housed within a historic Grade II listed building, Hyde London City is ideally located just a stone’s throw from some of London’s most iconic landmarks, a prime setting allowing guests to effortlessly explore the city’s rich cultural and creative pulse during their stay. Whether drawn to the legendary Barbican Centre or the buzzing, design-focused streets of Clerkenwell, Hyde serves as the perfect base. To support these urban adventures, guests can also enjoy Flow, with Lion’s Mane and Rhodiola Rosea — a blend crafted to enhance focus and mental clarity — helping them stay sharp and fully immersed in London’s artistic neighbourhoods.
As the day unfolds and a moment of calm is needed for guests, Zen offers a soothing, restorative balance. The combination of KSM-66 Ashwagandha & L-theanine is ideal for a midday pausethis blend invites guests to relax in-room or recharge in the hotel’s serene social spaces, restoring composure before the evening’s plans.
When a lift is needed before the city lights start to sparkle, Mojo becomes a spirited companion — with Cordyceps and Siberian Ginseng this is an energising blend that delivers a natural boost without the crash of traditional caffeine.
Perfect for guests heading out to walk around the city’s hotspots or to experience London’s electric nightlife, Mojo helps sustain energy and elevate the evening, in tune with the rhythm of the city.
Whether guests are starting the day energised, maintaining clarity through busy afternoons, or winding down in the evening, Hyde London City’s new adaptogenic coffee menu offers a purposeful ritual — enriching wellness and enhancing the guest experience at every moment of their stay.
Launched last month, the iced adaptogenic coffee menu will be available both at Leydi and in-room — offering a refreshing and balanced experience throughout the hotel.
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.
SUSTAINABILITY AND INNOVATION – THE WAY AHEAD FOR HOUSEKEEPING
According to Sybron, a leading UK supplier of cleaning, hygiene and catering products to the hospitality industry, the environment should be top of mind for housekeeping teams, as both staff and guests prefer more sustainable practices.
It is everyone’s responsibility to reduce environmental impact and Sybron has put sustainability at the top of the business agenda, alongside innovation and great customer service. Sybron is focused on reducing its carbon footprint, whilst at the same time driving innovation to help customers meet their own sustainability goals.
Sales & Marketing Director, George Mason says: “At Sybron, we believe sustainability goes hand in hand with innovation. We offer housekeepers environmentally friendly products that provide safer applications without any loss of efficiency or uplift in cost.”
Launched in 2022 in partnership with BioVate Hygienics, SyBio is designed to be less harmful than traditional chemicals and is a gold standard sustainable cleaning solution. Made of natural ingredients, SyBio replaces harmful, non-renewable chemicals with adaptive biotechnology that cleans, disinfects and protects. The range consists of highly concentrated cleaners, sanitisers and detergents delivered through wall mounted dispensers for optimal dosage control and reduces COSHH implications,
achieved by providing non-hazardous products in ready-to-use formats.
SyBio is also cost effective and energy saving, with a huge reduction in the use of plastic.
When considering in room products, housekeepers should consider bamboo products as they are recyclable, biodegradable and compostable. Bamboo is the single fastest growing plant, fully grown within three to five years. It prevents deforestation and removes more carbon dioxide from the air and generates 38% more oxygen than trees.
Sybron’s SySoft Bamboo Toilet Tissue and Cube Tissue are ideal particularly for premium hotels looking to offer quality, sustainable products as they also elevate the guest experience. Recently the company launched individually SySoft wrapped rolls - now, not only are staff aware that the toilet tissue is sustainable, but also the end user, as it is printed on the wrap itself. The wrap also gives a more premium look, improves hygiene and is recycled and compostable.
Working in partnership – case study with COMO Hotels & Resorts
Operators need to have strong support in place to ensure their systems perform well. With Sybron, dedicated teams support customers both on-site and through online training.
Sybron customer COMO Hotels & Resorts, uses the products at its London hotels, Metropolitan London and The Halkin. Purchasing manager Helen Dowling explains: “Sybron launched a brand new COSHH platform which offers training for the teams, a great innovation that we have benefited from. This ensures all requirements are adhered to and teams know how to use and store products effectively.
“Our guests and employees prefer more sustainable practices, with cleaning products that are not full of chemicals and have an ethical and green commitment. Sybron’s products are gentle to use and proof that you do not need to use harsh chemicals that negatively impact the environment to do the job well.
“The company works closely with our team to ensure we purchase products that work for our needs. The dispensing equipment is well cared for and any faults always receive a fast response from Sybron engineers.
“The packaging makes using the products convenient, delivering just what we need, when we need it, ideal for staff working in two very busy 5* central London hotels.”
For more information, see the Sybron website: sybron.co.uk/ sustainability
CONNECT WITH THE LUXURY AND BOUTIQUE HOTEL SECTOR AT INDEPENDENT HOTEL SHOW 2025
The luxury hospitality community will have a chance to meet with industry peers, learn about new trends in the hotel sector and source a wide range of products and services at this year’s Independent Hotel Show, taking place on 6-7 October at Olympia.
The UK’s only trade event dedicated to the boutique and independent hotel sector, the show provides an opportunity for hotel industry leaders to take a break from the day to day and invest in making new business connections and uncovering new innovations to elevate their customer experience.
With more than 200 carefully curated brands catering to the independent hotel sector, the show is a perfect way to meet with quality suppliers and make valuable new business partnerships.
Exhibitors this year include Belltrees Forge, showcasing their bespoke interiors collections of hand-forged lighting, furniture, curtain poles and fireside accessories, Komoder luxury massage chairs, House of Pineapple amenities created by designer Sophie D. Bray, and Coach House offering furniture, lighting, mirrors, floral and accessories.
Hotel Business Stage, in partnership with eviivo, and the Innovation Stage, featuring speakers such as Adam Dyke, GM of The Grand York, Chris Bancroft, Hotel Operations Manager at The Newt, Claudia Abt, Chief Design Officer for citizenM, David Connell, Director of Operations for Exclusive Collection, and many more.
Meanwhile, the show’s Social Business Space will be playing host to a range of networking events and practical workshops. Alice Fuller of Scrumptious Marketing will be running an AI Masterclass, Alison Battisby of Avocado Social will be running a session on social media that converts to sales, Hospitality Action will be running a workshop on mental health and supporting hospitality teams, and Ryan Haynes will once again be hosting live recordings of the Travel Market Life podcast.
This year the event will be centred around a theme of Redefining Luxury, mirroring both the wide variety of exhibitors featured at the show and the event’s own ethos: creating an inspiring, high-end trade show experience with immersive design, elegant show features and curated content that reflect the refined standards of the modern independent hotelier.
Jake Dinsdale, Owner of Simonstone Hall, comments: “The Independent Hotel Show is a great breathing space, away from the hub of a small independent hotel, and an opportunity to feel part of something much bigger, returning to my own business reenergised. It’s interesting to see the opportunities and collectively digest some of the challenges faced by the whole industry, whilst exploring some of the newer concepts on the horizon which will be adapted for the small boutique hotels.”
This year’s event will see more than 30 panels and presentations across the
From contemporary elegance and intuitive service to sustainable innovation and heartfelt guest connection, Redefining Luxury captures a diverse range of approaches being embraced across the hospitality industry.
Robert Richardson, CEO of the Institute of Hospitality, comments: “In a time of economic challenge, redefining luxury means offering guests meaningful, personalised experiences that go beyond opulence; experiences where comfort, sustainability, community, and authentic service are the new hallmarks of a truly luxurious stay in 2025 and beyond.”
To learn more about everything happening at the Independent Hotel Show 2025, and to secure your trade ticket, visit independenthotelshow.co.uk.
LIVE THE OUTDOORS WITH NEW POOL, WAVES AND ROOF RUGS
New Pool, Waves and Roof rugs enrich the In-out door collection from Carpet Edition, designed to offer maximum versatility and decorate outdoor spaces, from gardens, balconies, terraces or pool-sides.
Pool, Waves and Roof are produced with high-quality technical fibres and are designed to guarantee extreme resistance to weather: rain, sun, humidity and temperature changes which do not alter its functionality and beauty.
Maintenance is quick and easy, making it the right choice for those who are looking for a practical product without sacrificing design. The distinctive textures and design of the In-out door rug collection transform any room into a welcoming space, offering a harmonious balance between aesthetics and technical performance.
The intricate weave of the new Pool rug, composed of braids of different thicknesses, stands out with its attractive combination of three different machine production methods that create unique patterns. Produced entirely of polypropylene, Pool offers excellent thermal and acoustic insulation characteristics to its hypoallergenic properties, which make it ideal for spaces with babies and animals.
Also, entirely in polypropylene, Roof is a hand-woven light mat with four finished borders. The various colour combinations of this new model interplay on the duality of colours creating a dynamic and appealing effect.
SEEDS: BOTANICAL
CHARM
INSPIRES OUTDOOR DESIGN
Ethimo and Cristina Celestino have created an eclectic collection of benches and tables for outdoor living in simplicity and harmony.
The evocative and symbolic name Seeds, a reference to the world of gardening and traditional greenhouse and nursery furnishings, was chosen to describe a collection essential in its forms yet elegant in its details, where warm and fine materials like terracotta and natural teak come together in a sophisticated balance of textures and processes.
Like the seeds that germinate and transform into plants, the Seeds collection recalls the concept of growth, renewal and attunement to nature, expressing infinite possibilities for furnishing outdoor spaces. The elements that comprise it can, indeed, be combined with great versatility, adapting freely to the environment that houses them, creating fluid and organic compositions that are different every time.
The weave, characterised by a light but durable texture, gives depth and movement to the space, highlighting the beauty of contrasts and shades.
Textural waves of large and small threads delicately intertwine designing the weave of Waves, the collection’s new handwoven rug, which is distinguished by its composition in recycled PET representing a more conscious choice. Each fibre, created by transforming waste plastic, has been processed to create durable filaments which not only offer durability over time, but can also be recycled again, giving new life to the material and rounding out the life cycle of the plastic.
Although made with synthetic fibres, Waves has a surprising capacity to reproduce the same feeling of warmth, softness and comfort typical of a wool rug, delivering a warm and welcoming sensory experience.
The ‘first’ project designed by Ethimo and Cristina Celestino therefore explores the idea of modularity through a system of benches and tables notable for their stalk-like slender legs which lightly support the various surfaces. The choice to use variegated terracotta emphasises the inspiration this line draws from the evocative world of plant life. This material, with its distinctive marbled surface, fruit of skilful handcraftsmanship, blends different clays to create a unique and one-of-a-kind effect that accentuates the element’s individuality. This is a nod to artisanal traditions and the simplicity of the earth, highlighting the authentic nature of the entire collection.
The collection’s dynamic character is emphasised by its variety of possible configurations as well as by the functional flexibility of the seats; indeed, the benches can transform into coffee tables and the coffee tables into supporting surfaces ‘inviting’ nature, as elegant display stands for flowers and plants.
The Seeds collection reflects a new idea of harmony between design, nature,
landscape architecture and flexible use of outdoor furnishing elements. Both functional and decorative, it is ideal for furnishing outdoor spaces of any style and size, from gardens to terraces, patios and city balconies, residential and otherwise. Thanks to their practical modularity and easy combination with other furnishing elements,
Seeds benches and tables are a perfect solution for enhancing even hospitality venues, promoting guest comfort and social interaction.
INTERVIEW WITH MR. VELLA RAMASAWMY
IN THIS INTERVIEW, MR. VELLA RAMASAWMY, MANAGING DIRECTOR OF THE BILTMORE MAYFAIR, SHARES INSIGHTS FROM HIS FOUR-DECADE GLOBAL HOSPITALITY CAREER, REVEALING HOW HIS INTERNATIONAL PERSPECTIVE, COMMITMENT TO PERSONALISED SERVICE, AND PASSION FOR TIMELESS LUXURY CONTINUE TO SHAPE ONE OF LONDON’S MOST ICONIC 5-STAR ADDRESSES.
With over 40 years in the hospitality industry and experience across 20 countries, how has your global perspective shaped your approach to managing The Biltmore Mayfair?
With over four decades immersed in the world of luxury hospitality across more than 20 countries, my global journey has deeply shaped my leadership philosophy at The Biltmore Mayfair. Exposure to such diverse markets has taught me that true excellence is not bound by geography, it’s defined by attention to detail, cultural sensitivity, and an uncompromising commitment to guest experience.
Whether it was managing palatial resorts in the Middle East, boutique escapes in Asia, or landmark city hotels in Europe, I’ve come to understand that luxury today is deeply personal, intuitive, and ever-evolving. At The Biltmore Mayfair, this global perspective translates into a refined blend of British heritage and cosmopolitan sophistication. We curate every touchpoint, from service rituals to culinary storytelling, to reflect a sense of place while anticipating the needs of the world’s most discerning travellers. Our guests may arrive from any corner of the globe, but they always depart feeling at home.
The Biltmore Mayfair reopened in 2019 after a major transformation. What were some of the guiding principles behind the redesign, and how do they reflect the property’s vision today?
The transformation of The Biltmore Mayfair in 2019 was guided by a singular
True 5-star luxury status is earned each day, with every smile, every perfectly made martini, every handwritten note. “ “
ambition: to reimagine a grand London address into a modern icon of discreet luxury and timeless elegance. The redesign was not merely aesthetic, it was a philosophy in motion. We sought to honour the heritage of Mayfair’s
historic Grosvenor Square while infusing the property with contemporary sophistication, global sensibility, and intuitive comfort. Every design decision was intentional, from the use of rich, tactile materials and bespoke furnishings to the integration of technology that enhances rather than disrupts the guest experience.
The vision was clear: to create a refined sanctuary that seamlessly blends residential intimacy with the glamour of a world-class hotel. Today, The Biltmore Mayfair stands as a reflection of that vision, elegant yet understated, bold yet authentic. It is a place where tradition and innovation coexist, where each guest is immersed in a sense of belonging, and where luxury is defined not by opulence, but by thoughtful detail and meaningful connection.
You’ve described your ambition to position The Biltmore Mayfair as a true 5-star deluxe hotel. What are the key elements that define a hotel at this level in today’s luxury market?
Positioning The Biltmore Mayfair as a true 5-star deluxe hotel goes far beyond achieving a standard of service, it’s about crafting an experience that resonates with elegance, individuality, and emotional connection. In today’s luxury landscape, excellence is no longer defined solely by lavish interiors or Michelin-starred cuisine, but by the art of anticipation, personalisation, and authenticity.
A hotel at this level must embody flawless attention to detail, seamless check-ins, intuitive service, and thoughtful touches that speak directly to the guest’s unspoken needs. Continued >>>
But it must also offer a sense of place, with design, culinary philosophy, and guest engagement deeply rooted in its locale. At The Biltmore Mayfair, our refined British charm is harmoniously blended with global standards, creating a tailored, enriching experience for the modern luxury traveller.
Equally essential are a world-class team, empowered and trained to deliver with empathy and finesse, and a culture that celebrates consistency, discretion, and continuous innovation. True 5-star luxury status is earned each day, with every smile, every perfectly made martini, every handwritten note. It’s not just a rating. It’s a reputation.
The Biltmore is located on the iconic Grosvenor Square. In what ways are you planning to weave the rich history and cultural relevance of this area into the guest experience?
Grosvenor Square is not just a prestigious address, it is a living tapestry of history, diplomacy, and culture at the heart of Mayfair. At The Biltmore Mayfair, we see it as our privilege and responsibility to honour this remarkable legacy and invite our guests to engage with it in meaningful, elegant ways.
We have woven the story of Grosvenor Square into the very fabric of the guest experience, from curated art installations that reflect the square’s transatlantic connections, to bespoke experiences that celebrate its heritage, such as private guided walks, exclusive cultural partnerships, and thoughtfully crafted culinary journeys inspired by the diverse histories that have converged here.
Our interiors subtly echo architectural motifs and design elements reminiscent of the square’s storied past, creating a sense of place that is both authentic
The Biltmore brand has long stood as a beacon of timeless elegance and cultural significance, and our global expansion is a continuation of that legacy, selective, strategic, and uncompromising in quality. “ “
and immersive. We aim for our guests not only to stay in Grosvenor Square but to feel its pulse, connecting them to London’s rich narrative while providing the luxury of modern comfort and personalised service.
In essence, we offer an experience where history is not just observed but felt, an elegant dialogue between past and present that enriches every stay.
Personalised service is a cornerstone of luxury hospitality. How do you ensure your team consistently delivers tailored experiences for today’s discerning traveller?
In the realm of true luxury, personalisation is not a feature, it is the foundation. At The Biltmore Mayfair, we are acutely aware that today’s discerning traveller seeks more than just excellence; they seek relevance, recognition, and resonance. To consistently deliver this, we foster a culture where every interaction is an opportunity to create emotional connection and bespoke value.
Our approach begins with empowering our team, ensuring they are not only highly trained in the art of refined service, but also encouraged to observe, listen, and respond with empathy and discretion. Whether it’s remembering a returning guest’s favourite suite fragrance, arranging an impromptu celebration, or offering curated local recommendations, every gesture is guided by the guest’s unspoken preferences.
We also invest in smart guest intelligence systems that support our team in anticipating needs, but it is ultimately the human touch, gracious, sincere, and unforced, that defines the experience. Behind every tailored moment is a colleague who understands that true luxury is in the detail.
Our goal is simple: to ensure every guest feels not just served, but seen - individually, thoughtfully, and consistently.
Can you tell us more about the strategic expansion of the Biltmore brand globally, and how the success of The Biltmore Los Angeles influences your direction in London?
The Biltmore brand has long stood as a beacon of timeless elegance and cultural significance, and our global expansion is a continuation of that legacy, selective, strategic, and uncompromising in quality. The Biltmore Los Angeles, often referred to as The Icon of Beverly Hills, set the standard for what the brand represents: glamour, heritage, and world-class service in the heart of an iconic location. That benchmark of excellence directly inspires our journey in London.
The Biltmore Mayfair is not just another hotel, it is a refined expression of British heritage, gracefully reimagined for the modern traveller. Its location, on the prestigious Grosvenor Square in Mayfair, the second most valuable location in the world after Wall Street, underscores our commitment to positioning each Biltmore property at the epicentre of influence, history, and prestige.
As we expand, we remain purposefully exclusive. Our roadmap includes openings in only the world’s top 12 cities, true capitals of luxury, culture, and commerce. In parallel, we are developing The Biltmore Villas in the world’s most coveted resort island destinations, offering ultra-private, elevated escapes
that reflect the same exacting standards of design, service, and sophistication.
Every new Biltmore location is not just a hotel, but a cultural landmark in the making - embodying the local soul, while carrying forward the global legacy of the Biltmore name. It’s not about growing fast, it’s about growing flawlessly.
Looking ahead, are there any exclusive events, collaborations, or new initiatives you can share that reflect your long-term vision for The Biltmore Mayfair?
At The Biltmore Mayfair, our long-term vision is to remain at the forefront of refined luxury, where tradition meets thoughtful innovation. While we’re not quite ready to reveal all the details just yet, I can share that a great deal of work is happening behind the scenes. We are carefully crafting new experiences, redesigning touchpoints, and evolving our offerings to surprise and delight both our in-house guests and our local community.
From a culinary perspective, we’re pushing creative boundaries with new concepts and exclusive collaborations that will redefine our dining narrative. Our chefs are working quietly but boldly behind the curtain, and what’s to come will speak volumes. We believe true luxury thrives on anticipation, so for now, it’s very much a ‘watch this space’ moment.
Ultimately, everything we are developing aligns with our ethos: creating meaningful, elevated, and memorable experiences - where every detail is intentional, and every reveal is worth the wait.
THE ST. REGIS MALDIVES ANNOUNCES
CULINARY JOURNEY WITH
CHEF
JOLLY, OCTOBER TO DECEMBER 2025
This autumn, The St. Regis Maldives Vommuli Resort welcomes celebrated MasterChef India personality Chef Surjan Singh—fondly known as Chef Jolly—for a rare two-month culinary residency from mid-October to midDecember 2025. Timed to coincide with Diwali, the pop-up blends Indian tradition with contemporary flair in a spectacular island setting.
With more than 30 years of experience, Chef Jolly is renowned for marrying royal Indian heritage with the comfort of everyday flavours. His residency menu draws inspiration from his travels and the diverse regions of the subcontinent, featuring dishes such as Lamb Ghee Roast on Malabar Bread Tacos, Cafreal Tiger Prawns, and his signature Butter
Chicken. Guests can also expect fragrant biryanis, hand-rolled breads, spiced chutneys, and cocktails like the Imli Margarita and The Great Indian.
“Food is memory. It’s emotion. It’s a journey,” says Chef Jolly. “To bring the vibrancy and soul of Indian cuisine to The St. Regis Maldives is a true privilege. Each dish tells a story, one of tradition, reinvention, and joy.”
Exclusively for Marriott Bonvoy members, a limited-time Marriott Bonvoy Moments package invites guests to bid for a five-night Overwater Villa escape from 19–24 October. The experience includes daily breakfast at Alba, roundtrip seaplane transfers, a private six-course wine-paired dinner hosted by Chef Jolly, and a curated wellness journey with signature treatments at the award-winning Iridium Spa.
Set on its own private island in the Dhaalu Atoll, The St. Regis Maldives Vommuli Resort offers 77 villas with panoramic views, the signature St. Regis Butler Service, and experiences ranging from yachting aboard its private Azimut Flybridge to restorative therapies at the spa’s famed Blue Hole hydrotherapy pool.
This special residency is more than a dining event—it is a celebration of heritage, storytelling, and the artistry of Indian cuisine in one of the world’s most breathtaking settings.
SOFIANE KACED EXECUTIVE CHEF, ART’OTEL BATTERSEA
With more than two decades of experience within the restaurant industry, Sofiane Kaced leads the kitchen teams at Art’otel Battersea as Executive Chef across TOZI Pizzeria & Cicchetti Bar and JOIA.
Hailing from Southern France, Sofiane mastered skills at Michelin starred restaurants in Cannes and Mougins
including the two-star La Palm D’or. His career has taken him through some of the world’s most prestigious five-fivestar hotels, including 100 Queens’ Gate, The Trafalgar St James’s and the St Regis Dubai. He also spent three years as Head Chef of the Royal Opera House and worked under Jason Atherton at Gordon Ramsay’s Maze Grill in Mayfair.
At the heart of Sofiane’s culinary philosophy lies a deep respect for flavour, creativity, and cultural storytelling, and he has led awardwinning culinary programs across Europe and the Middle East. Drawing inspiration from his Mediterranean roots and global experiences, Sofiane crafts menus that celebrate seasonal ingredients, bold flavours, and artistic presentation.
He is also deeply committed to sustainability, championing ecoconscious practices, responsible sourcing, and reducing environmental impact in every aspect of his culinary operations.
As well as delivering exceptional dining experiences, he is passionate about fostering a collaborative, creative environment within the kitchen. Sofiane is also a mental health ambassador for The Burnt Chef Project, advocating for well-being and eradicating mental health stigma within the hospitality industry. He is also deeply committed to sustainability, championing eco-conscious practices, responsible sourcing, and reducing environmental impact in every aspect of his culinary operations.
Over at JOIA, Sofiane works alongside Portuguese chef Henrique Sá Pessoa to deliver elevated Iberian cuisine, blending bold flavours with seasonal British produce.
Card reader takings in your account the next day* means less ‘oh no’ and more ‘ooh la la’.
Because when you’re not worried about cash flow, and there aren’t any hidden fees, you can turn your attention to more pressing matters – like saving your apprentice from another fringe accident.
What’s good for small business is good for everyone.
BEYOND TRUFFLES: UNEARTHING TUSCANY’S HIDDEN AUTUMN BEAUTY AT VILLA ARDORE
Located in the heart of the renowned Chianti region, the property invites travellers to redefine seasonal luxury through regenerative, rooted, and remarkably real experiences.
When one pictures Tuscany in autumn, certain classics come to mind: truffles, wine, cheese. Yet beyond this welltrodden trio lies a quieter, deeper beauty - one that Villa Ardore invites guests to experience first-hand. In the heart of Chianti’s countryside, Villa Ardore offers more than the typical truffle hunt: it opens the door to authentic encounters with the land, the people, and the rhythms of the season, creating an autumn immersion that lingers long after the journey ends.
With forest floors carpeted in gold and stone terraces warmed by the last of the year’s sun, guests are guided through the landscape by a licensed guida ambientale escursionistica and Villa Ardore’s resident chef.
Together, they forage for porcini mushrooms, chestnuts, wild herbs, berries - and yes, the occasional elusive truffle. What is gathered in the morning is brought back to the villa’s open kitchen, where it is transformed into a fireside feast. Think handmade chestnut pasta, roasted vegetables drizzled with herbinfused honey, and fresh ricotta laced with millefiori from nearby hives.
Villa Ardore’s approach intertwines five-star comfort with earth-connected,
hands-on authenticity. Recreations begin with Wild Foraging, but with purpose. Led by certified environmental guides, guests learn how to identify edible species, forage ethically, and understand the folklore of the forest. The experience blends education, ecology, and enchantment in equal measure.
Guest are also offered Seasonal Cookery Classes, where one can roll dough, roast, glaze, and drizzle through the flavours of the season, not just observing but participating in Tuscany’s culinary heartbeat.
Al Fresco Fire Dining in collaboration with a renowned local butcher is also hosted, featuring rustic open-fire dinners where guests gather around the flames to grill, share, and learn about Tuscany’s strong seasonal meat culture - a vegetarian grill menu ensures no one is left out.
With autumn also being harvest season in wine country, the villa rightly showcases a Meet the Maker experience, where guests are invited into boutique vineyards for private tastings and the Chianti’s Hidden Cellars, often hosted by the winemakers themselves.
To wind down, restorative offerings include The Forest to Table, Wellness to Soul experience, allowing guests to combine indulgence with intention, featuring seasonal treatments with local rosemary, olive oil, and warm chestnut.
The experience immerses guests into the landscape, where one can taste it as well as admire, visualising leisure through involvement and understanding. As coowner Stephen Lewis perfectly sums up: “There’s something unforgettable about grinding sun-warmed chestnuts into flour and turning it into a dish you’ll eat by firelight, surrounded by laughter”.
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Meet the family
EDITORS REVIEW: Kanpai – Classic
Dining at Kanpai is more than a meal—it’s a curated journey through Japanese cuisine with wagyu as its showpiece. Their Classic À La Carte Menu offers an experience that blends luxury ingredients, tableside drama, and thoughtfully composed dishes. Situated in the heart of London’s Soho, Kanpai lies in a perfect location to attract diners after a day’s shopping in the West End or for a pre-theatre meal.
The interior of the restaurant is sleek and elegant with black décor, giving off a modern look but with a very much traditional feel. The soft warm lighting adds to the cosy ambience. Each table is stone topped with a charcoal grill concealed under black covers – in readiness for the theatrical element of the meal.
Before eating, we selected a couple of cocktails to accompany the meal. On recommendation, we selected a Green Tea Geisha and a Blossom. The Geisha brought together the tastes of Japan into one glass. Yuzu and matcha tea were blended with Japanese gin and Okinawa Rum to give a vibrant green appearance with a complex sweet, sour and umami taste. The Blossom with its vivid red/pink appearance was a smooth and fresh concoction of Japanese vodka, hibiscus and Parma Violette, both proved to be an excellent pairing with the meal ahead.
The meal began with two beautifully executed starters; seared Unagi eel with raw wagyu in a seaweed cone and caviar. The Eel was warm, smoky, and rich and the caviar provided a luxurious, briny contrast to the eel.
These were followed by a shareable plate of Wagyu Tallow Truffle Chips, which were crispy, golden, and indulgently savoury. The wagyu fat added a depth of flavour, with just the right amount of truffle, so as not to be too overpowering.
Following the light starter, came the heart of the meal with a variety of premium meats grilled at the table, each offering distinct textures and flavours.
The assortment consisted of Thin-Sliced Wagyu Beef Tongue, a delicately tender and unexpectedly buttery cut. The Rib Eye was rich, juicy, and full of classic wagyu marbling. Karubi (Short Rib) –bold and meaty with a satisfying chew. Negiyaki – rolled with scallions, giving a freshness that cut through the richness. And finally Rib Finger, Knuckle, and Top Sirloin – ranging from melt-in-the-mouth to robust and meaty, offering contrast and variety. All were cooked beautifully with the medium rare sirloin a personal highlight and the tableside preparation added drama and aroma, enhancing the experience while keeping the focus on quality.
After the grilled meats we were served two standout mains, Kanpai’s Signature Chicken, a tender, deeply seasoned, and perfectly cooked chicken and rice dish served with a hot broth - simple but satisfying and Wagyu Curry with Rice –rich, savoury, and full of umami. The curry had depth without heaviness, and the wagyu added indulgence to every bite.
To conclude the savoury courses, we had two comforting side dishes. A Deep-Fried Wagyu Spring Roll – crunchy exterior, packed with juicy wagyu, this was extremely filling and another favourite Wagyu Gyoza, golden-bottomed dumplings, rich and perfectly seasoned.
In Contrast to the Japanese inspired meal preceding dessert, the conclusion was
The interior of the restaurant is sleek and elegant with black décor, giving off a modern look but with a very much traditional feel. “
very much European inspired. The two desserts which arrived were Tiramisu –light, creamy, and well-balanced, not too sweet, but still maintained the subtle alcoholic punch and a Chocolate Fondant – molten and rich, with a gooey centre, a timeless classic done to perfection and a wonderful conclusion to a delightful experience.
Kanpai Classic’s À La Carte Menu is a masterclass in premium Japanese dining. From the intimate drama of tableside grilling to the balance of rich and delicate flavours, there is a seamless blend of quality, creativity, and experience. The wagyu-centric approach never feels repetitive thanks to thoughtful pacing and variety in preparation and we left knowing that the experience felt both celebratory and deeply comforting.
Maria Lapthorn
EDITOR
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.
NEW HOTEL INDIGO BY IHG - REIMAGING CLERKENWELL’S PAST THROUGH DESIGN
In the heart of London’s historic Clerkenwell district, the newly opened Hotel Indigo Clerkenwell has brought local stories to life through thoughtful interior design and considered material choices.
Part of IHG’s most creatively flexible brand, Hotel Indigo is known for taking inspiration from its neighbourhood and that narrative runs deep here. The hotel also incorporates the lovingly restored Grade II listed Hat & Feathers pub, a local landmark that now sits proudly at the centre of this boutique destination.
Inside Indigo, the interiors echo the evolution of Clerkenwell’s neighbourhood, from being a haven for outlaws, a centre for horologists and jewellery makers, to the vibrant creative design hub we see today. Working closely with the development team, Newmor
Wallcoverings supplied a bespoke package of textures and patterns that help tell this story across the hotel’s public areas and guestrooms.
Newmor’s wallcoverings appear throughout the hotel, offering texture, tone and a strong link to the location’s identity. A trio of designs are used to great effect on the ground floor lobby and bar areas. Newmor’s Jakar design creates a striking feature on the ceiling in the Sabini bar, which is named after Charles Sabini, known as the “king of the racecourse gangs”. The cracked tile design in metallic mylar, perfectly captures the era of glamour and grit of London’s racecourse gangs in the 1920s.
In the lobby, the subtle texture of Newmor’s Zenith II design provides an ideal backdrop for the hotels Kodak Wall, where vintage cameras are displayed
to celebrate the long-standing Kodak headquarters which was once located nearby.
Pillars clad in Java and Peloso bring texture and tactility to the space. Java’s pearlescent, jute-inspired weave nods to global trade, while Peloso’s cowhide effect delivers a luxurious softness.
On the 4th floor, the Clockmaker Suites, take their cue from Clerkenwell’s horological past. Recoloured in a bespoke grey palette, Newmor’s Makina design is used throughout, subtly reflecting the cogs and gears of watchmaking. Each room features a clock outside the door with hands fixed to the room number. We see clever nods to the district’s artisanal engineering heritage in the coffee and consoles tables all reflecting intricate clock mechanisms.
The interior design grounds the hotel in its locality, offering guests more than a stay, but a sense of place. By pairing narrative-led design with material innovation, Hotel Indigo Clerkenwell offers a vibrant hospitality experience that is uniquely, unmistakably Clerkenwell.
Pictured Left: Featuring Newmor, Zenith II, Java, Jakar, Peloso, and special colour Makini digital on Cambria base
Hotel Indigo, Clerkenwell, London
Sleep deeper with Simba
Cruffins OPENS FIRST UK BAKERY ON DRURY LANE
Riga-born bakery Cruffins has opened its first UK site on Drury Lane, bringing its signature croissant–muffin hybrids to Covent Garden.
The London flagship introduces the new Cruffin Burger—a savoury take on the pastry using laminated dough for layered sandwiches. Sweet highlights include Raspberry Cheesecake, Pistachio, Coconut-Pineapple, and a Snickersinspired cruffin.
A breakfast range, served from 8am, features Salmon & Avocado, Chicken Caesar, and The Londoner—a Drury Lane exclusive with smoked bacon, hollandaise, and a Clarence Court egg.
Drinks include Volcano coffee, premium teas, iced matcha, kombucha, beer, sparkling wine, and Champagne. The 50-seat bakery also offers a few outdoor tables for prime Covent Garden peoplewatching.
Crafted at Powdermills
Crafted has unveiled renderings of The Pub - a standalone venue attached to the main Crafted space and open to all, not just members and overnight guests.
The imagery showcases a modern reimagining of the British pub: familiar yet forward-thinking, blending warm, timeless materials with bold contemporary detail.
Set to open in November, it will be an all-day affair - relaxed and joyful. Expect local English beers and wines, a cocktail list (including no & low options) that doesn’t take itself too seriously, and a menu anchored by an outdoor grill and wood-fired oven turning out seasonal cuts and pizzas.
Crafted, a new series of life-friendly hotels and clubs, of which are crafted by name and nature. Its debut project, Crafted at Powdermills, will open in late 2025 in East Sussex - a reimagined hotel experience set around a seven-acre private lake,
surrounded by ancient woodland and wildflower pastures.
Guests and neighbours alike will be invited to step out of autopilot and reconnect with nature, food, wellbeing, craft, people, and play. With cold-water dips, paddleboarding, kayaking, forest yoga, lakeside saunas, and a growing calendar of creative and wellness experiences, Crafted blends comfort with curiosity - offering thoughtful places to rest, make, explore and share.
CHEF RAFAEL CAGALI TO OPEN NEW RESTAURANT ‘Marea’ IN HOVE, EAST SUSSEX
Celebrated Chef Rafael Cagali and his partner Charlie Lee have recently opened their newest culinary venture, Marea by Rafael Cagali, on Hove’s Church Road.
Translating to ‘tide’ in Italian, Marea will move with the rhythm of the seasons and celebrate the bounty of its neighbourhood. Rafael and his protégé Ewan Waller (who will lead the kitchen as Head Chef) have worked closely to design a menu that sits between Cagali and Lee’s two-Michelin starred Da Terra and the relaxed charm of its sister restaurant, Elis.
Marea’s cooking will showcase local Sussex and British suppliers to shape a menu that prioritises sustainability and quality, and forges relationships with nearby farms, fisheries, and artisanal
producers. All served in a warm and convivial setting with great cocktails, and an inventive, varied and playful wine list.
A generous but refined à la carte menu pays tribute to Cagali’s distinctive culinary background as a Brazilian-Italian chef who trained within some of the world’s most acclaimed restaurants.
Starting with small bites from the bar, the menu will progress through hot and cold small plates, mains and sharers, before finishing with desserts. Guests can also opt for the ‘Chef’s selection’
Lannan Pantry TO OPEN THIS AUTUMN
This autumn, Lannan Pantry, a standalone retail and events space from the team behind celebrated Edinburgh bakery Lannan, will open on Hamilton Place, adjacent to the bakery. The Pantry will offer a one-stop shop for seasonal, high-quality produce, reflecting the ingredients used in the bakery’s menu and minimising waste. Offerings will evolve throughout the year, from forced Yorkshire rhubarb in early spring to Scottish asparagus later in the season.
Guests can purchase grocery staples including fresh fruit and vegetables, local free-range eggs, cultured butter from The Edinburgh Butter Company, bread from the bakery, and in-house dips, fresh pasta, and sauces.
- a handpicked tasting experience carefully crafted by Cagali and Waller.
A concise wine list reflects both classic sophistication and modern vibrancy, with a strong emphasis on balance, terroir expression, and style-diversity.
Old World Wines from France, Italy and Spain will sit alongside New World producers from USA, Australia,
Chile, South Africa and New Zealand, thoughtfully selected to align with Marea’s elegant and precise culinary ethos. The offering will also celebrate premium English still and sparkling from Rathfinny, Danbury Ridge, Hundred Hills, Everflyht and Langham, and natural, sustainable options such as low-intervention whites from The Loire Valley’s Domaine Bretaudeau.
Co-owner Lee brings a clear ethos to the Front of House, focusing on high standards delivered with warmth and ease. He has cultivated a well-trained, well-balanced team which ensures every guest feels genuinely welcomed and expertly looked after.
Fresh meat from Bowhouse and George Bowers, along with charcuterie and cheese from The Ham and Cheese Company—sliced to order—will also be available. Natoora will supply seasonal European produce, marking its first bricks-and-mortar retail partnership in Scotland.
The Lannan kitchen has expanded to include an in-house butchery producing sausages, bacon, and seasonal pastry specials such as pâté en croûte, sausage rolls, pork pies, and terrines. A wine cellar will feature natural and biodynamic wines, as well as curated beers and ciders.
Lannan Pantry will also offer branded homewares and accessories, including linen aprons, tote bags, jackets, tea towels, and exclusive Claire Henry Ceramics.
While pastries and cakes from the bakery won’t be sold on-site, the Pantry will serve as a collection point for pre-orders via lannanbakery.com.
Designed in collaboration with Patricia Rodi and Natalie Cécile of Rodi and Cécile Studios, the interior draws inspiration from Darcie Maher’s travels in France, featuring bespoke joinery, reclaimed French tiles, and a large farmhouse table at the heart of the space. The Pantry will also host events and workshops in the future, opening Tuesday to Sunday from 9am to 4pm.
Images: Stephen Lister
Right: Ewan Waller and Rafael Cagali
Images: Courtesy of David Charbit
REVIEW - The Reserve at Chester Zoo: A FAMILY SAFARI IN THE HEART OF ENGLAND
Tucked discreetly beside one of the UK’s most celebrated zoological gardens, The Reserve at Chester Zoo offers something wholly unexpected: the atmosphere of a luxury African safari lodge, without ever leaving Cheshire. We stayed for two nights in August, and what unfolded was an experience as enriching as it was enchanting.
From the outset, the welcome was effortless. Check-in was seamless, every detail attended to with quiet precision, and the staff’s warmth never wavered. That first impression set the tone: here, service is intuitive, unobtrusive, yet consistently above and beyond.
The lodges themselves are a triumph of design. Spacious, contemporary, and finished with natural materials, they strike a balance between understated luxury and authenticity. Our veranda overlooked a shimmering lake, while others are oriented toward the giraffe habitat — views that transport you
instantly to the savannah. Waking up to the silhouette of giraffes moving gracefully across the horizon is nothing short of magical.
But what truly sets The Reserve apart are its exclusive experiences, which cleverly blur the line between accommodation and adventure. The after-hours safari was unforgettable — wandering the zoo by twilight, children wide-eyed as we encountered the resident rhinos under the care of an expert keeper. Storytelling around the campfire later that evening, led by the Reserve’s rangers, added a touch of rustic intimacy that felt worlds away from everyday life.
Equally captivating was the giraffe encounter. While our children were too young to feed these gentle giants themselves, they delighted in preparing food for them — a hands-on, behindthe-scenes moment that made the experience deeply personal. These thoughtful touches transform The Reserve from a place to stay into a place to connect, with animals and with one another.
Dining, too, exceeded expectation: menus are seasonal, ingredients fresh, and the atmosphere relaxed yet refined. It felt less like dining at a zoo, and more like an elegant countryside retreat.
Underlying it all is Chester Zoo’s mission. As a conservation charity, every penny of profit is reinvested into protecting wildlife worldwide. Few destinations can credibly claim such purpose — staying here doesn’t simply indulge the senses, it supports a global cause. From combating illegal wildlife trade to safeguarding endangered species’ habitats, the impact stretches far beyond the boundaries of the zoo itself.
In an era when discerning travellers seek meaning as well as luxury, The Reserve at Chester Zoo delivers both. For families, it is a place of wonder; for couples, a romantic hideaway; for all, a rare chance to experience safari spirit in the heart of England.
Verdict: A stay that is at once indulgent, educational, and impactful — a new benchmark for wildlife-inspired escapes in the UK.
Prachi Patel
EDITORIAL ASSISTANT
VILAMOURA HOSTS SPRINGS –AT THE ELS CLUB: EXCLUSIVITY,
SOPHISTICATION, AND LIFESTYLE IN THE HEART OF THE ALGARVE
Norfin SGOIC, manager of Vilamoura Lusotur SIC, has announced the launch of Springs – At the Els Club, an exclusive residential development located in the heart of the Algarve. This landmark project features a distinctive collection of elegant villas and townhouses, all offering privileged views of the iconic golf course designed by the legendary Ernie Els.
Designed for those seeking a refined lifestyle with complete privacy and exceptional hospitality services, Springs – At the Els Club offers a curated collection of 78 luxury holiday residences, organised into two architectural concepts - Clusters and Row Units - both conceived to provide privacy, comfort, and an immersive experience with nature.
The Cluster Units include 17 threebedroom villas of 158 m², five threebedroom duplex villas of 165 m², and seven four-bedroom villas with generous 221 m² layouts. The Row Units feature a more vertical design, with 39 twobedroom duplex residences of 137 m² and 10 three-bedroom duplex units of 162 m².
All residences are designed to deliver a five-star resort-style living experience. Each unit includes private terraces with pools, exclusive landscape gardens, private parking, and access to concierge and reception services, ensuring a seamless and fully supported lifestyle.
All residences are designed to deliver a five-star resort-style living experience.
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With a strong focus on quality of life, the development also features a country club with a restaurant, gym, indoor pool, spa, and tennis courts. Among its many highlights is a unique feature in the Algarve: a lazy river - a space designed for the enjoyment and leisure of the whole family.
More than just a privileged location, Springs – At the Els Club is integrated with The Els Club Vilamoura, an internationally renowned club designed by Ernie Els, a legend in the world of golf. As the first Els Club in Europe and the first private golf club in the Algarve, It elevates the sporting experience with an 18-hole signature course, a world-class clubhouse, and an exclusive community. This integration positions the development as a unique project in Portugal and the region.
The development offers the perfect balance between proximity to Vilamoura town center and immersion in pristine natural surroundings, just minutes from the Algarve’s top golf courses, Vilamoura Marina, and its most exclusive beaches.
This launch represents a new milestone in positioning Vilamoura as a premier residential destination, further elevating the prestige and lifestyle quality of this exceptional region.
REVIEW: ZIMA Notting Hill – A
MODERN
STAGE FOR RUSSIAN HOSPITALITY
Tucked just steps from Portobello Road and the famous Notting Hill bookshop, ZIMA feels like stepping into a film set. It’s recognisably Russian at heart yet cosmopolitan in execution—a place where tradition and artistry meet. ZIMA stands out, weaving heritage and innovation into an atmosphere that is homely, elegant, and modestly theatrical.
The Notting Hill restaurant is not only a stage for beloved staples like pelmeni dumplings, caviar with blinis, and rye bread with pickles—it also serves as a platform for innovation. “
This is the second ZIMA to open in London, following the Soho flagship. Opened in February 2025, the Notting Hill outpost is intimate, with just 45 seats, designed as both a neighbourhood gem and a cultural destination. Director of ZIMA Group, Lukas Rackauskas, describes it as “quite unlike anything else on the local landscape,” and it feels true—there’s nothing generic here. Instead, the concept is tightly focused: modern Eastern European dining with Russian soul, enhanced by art, vodka, seasonality, and a sense of memorability.
The interiors are curated with intent—hand-painted spinning wheels, restored 19th-century sledges, and canvases from Russian and Eastern European artists. Works range from folk artefacts to avant-garde canvases inspired by Malevich, Rodchenko, and contemporary names like Nikolay Ovchinnikov. Many of the artworks are provided by the Open Collection fund, a programme devoted to preserving and promoting Russian folk art.
Chef Evgeny Vikentev
This unique collaboration allows guests to engage directly with the artists’ work, adding a sense of local significance and community to the dining experience. Combined with a marble bar, warm lighting, and natural wood floors, the space feels eclectic and polished. Jars of house-infused nastoyka line the shelves, their jewel-like colours hinting at the restaurant’s signature: vodka infusions steeped with horseradish, strawberry and basil, plum and clove, and sea buckthorn—beyond decoration, they serve as a focal point of ZIMA’s identity.
We began with cocktails, ordering a Peach Bellini—light, bright, and refreshingly simple—alongside a Buratino, a nod to Russian soda culture, lightly effervescent with pear, pineapple, and lemon. Both drinks set a tone of distinctive familiarity.
The starters showcased ZIMA’s philosophy of colour, freshness, and contrast. The Farmer’s Tomato Salad arrived as a vibrant plate of vine-ripened tomatoes, dressed with gingered sour cream and punctuated by fresh raspberries. The Olivier salad, a Russian classic, was reinterpreted with chicken and salmon roe—comforting and nostalgic yet deftly refined enough for a modern London table.
For mains, we opted for Beef Stroganoff—a traditional favourite, perfectly executed. Strips of prime fillet, tender and generous, came with fried baby potatoes, each golden and crisp, offering a counterpoint of texture. I chose the Draniki—traditional potato rosti—served with sour cream. Golden and earthy, it was satisfyingly rustic yet light. A quietly celebratory follow-up to the starter, it offered impeccable portion and flavour balance.
Service carried the same balance of warmth and precision. Staff explained each infusion, offered pairings, and spoke about the provenance of dishes with fluency but without pretension. Sitting outside for a summer lunch, overlooking Notting Hill’s pastel townhouses, added another layer—dining here felt cinematic, like slipping into the backdrop of a familiar scene.
What also sets ZIMA apart is its evolving culinary programme. The Notting Hill restaurant is not only a stage for beloved staples like pelmeni dumplings, caviar with blinis, and rye bread with pickles—it also serves as a platform for innovation. Seasonal collaborations with acclaimed Eastern European chefs bring fresh perspectives: the first, in June 2025, saw Michelin-starred St. Petersburg chef Evgeny Vikentev present a six-course tasting menu blending venison with
foie gras, scallops with chamomile, and sturgeon with wild mushrooms and caviar. Such partnerships position ZIMA as not just a restaurant, but a cultural bridge—showcasing how Russian gastronomy can be simultaneously rooted and progressive.
Sides and accompaniments didn’t distract but deepened the experience. A small plate of pickles—cucumber, cabbage, and mushroom—showed the tangy, vodka-cured backbone of the cuisine. Nastoyka infusions, served in slender glasses, added playful variety: a
shot of horseradish with the stroganoff cut through the richness; cherry and plum lifted the salad. Every detail felt intentional, with tradition reimagined rather than re-created.
What ZIMA achieves is clarity of purpose. It isn’t just Russian dining dressed up for novelty, but rather heritage cuisine, modernised with care, set against a backdrop that celebrates art, craft, and conviviality. Whether you’re here for a quick lunch of borscht and rye bread, or a long evening of zakuski, vodka flights, and caviar indulgence, ZIMA adapts effortlessly.
The restaurant’s name itself carries layers of meaning. “Zima” translates to “winter” in Russian, evoking cold, clarity, and quiet beauty. It also echoes the founder Alexei Zimin’s surname, which shares the same root. Yet rather than foregrounding winter in its branding or décor, ZIMA celebrates art, heritage, and Eastern European hospitality—crafting an atmosphere that feels warm, alive, and unmistakably Russian.
In Notting Hill, ZIMA is more than a restaurant—it’s a modern stage for Russian hospitality: clear, comforting, and full of story. From its infused vodkas to its curated artworks and seasonal cuisine, it distils tradition into an experience that feels both rooted and refreshingly contemporary.
Sophie Weir SENIOR EDITORIAL ASSISTANT
For more information or to book a table, please visit: ZIMA Restaurant | Notting Hill
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New to the collection are the bold and beautiful Drama and Drama Queen Bluetooth Speaker / TV soundbars With similar specs they can both be connected to a TV or a turntable and both have Qi wireless and usb c charging. The Jazzman is luxur y Hi-Fidelity Bluetooth speaker with wireless charging and an analogue alarm clock It is in a class of its own, being fully equipped with ever y necessar y feature for hospitality With both wireless and USB charging and a one-time alarm
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The Obsession series of alarms showcases our skill in watch making with their beautiful construction With their exquisitely detailed metal indexed dials and convex glass lenses, they are simply stunning While the Desire continues to be the industr y benchmark for a luxur y alarm they both have the same lovely jewel like quality and our super reliable and 100% silent sweep action movement will ensure a peaceful night’s sleep for your guest.
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AN AUTUMN RETREAT FOR THE CREATIVE SOUL
As the colours of autumn begin to sweep across the Fermanagh Lakelands, immerse yourself in a weekend of creativity, inspiration, and relaxation. In association with art curators Hambly & Hambly, Lough Erne Resort has created a unique “Sketch & Stay” autumn retreat with acclaimed artist Eamon Colman.
This three-day artistic escape blends the tranquillity of Lough Erne’s landscapes with hands-on masterclasses designed to unlock your creativity. Whether you are a curious beginner or a seasoned artist, this retreat offers the rare chance to learn directly from one of Ireland’s most respected contemporary painters.
The retreat begins with a warm welcome and a guided art tour led by curator Ciara Hambly, before meeting artist Eamon Colman. Following a light lunch, the first workshop begins — Sketching the Lough Erne Landscape — setting the tone for a weekend of creative discovery.
Guests will awaken to a luxury breakfast before diving into vibrant morning workshops exploring colour, handmade milk paints, and plein air technique. In the evening, they will enjoy an exclusive visit to Hambly & Hambly at Dunbar House,
in Enniskillen, complete with a prosecco reception, before returning to the Resort for a sumptuous dinner at the Catalina overlooking Castle Hume Lough.
The final day brings together the skills learned across the weekend, as guests will create their own take-home painting on canvas with Eamon’s personal guidance. After a delicious Sunday lunch at the Catalina, the afternoon workshop
provides time to reflect and refine the artwork, ensuring guests leave with not just a canvas, but also a renewed sense of creative confidence.
The offer also includes a two-night stay in a luxury guest room, suite or lodge, full access to the Thai Spa’s infinity pool and the scenic Collop Walk, on the Resort’s grounds.
EMMA KEENAN WINS 130TH ANNIVERSARY SCHOLARSHIP AT LE CORDON BLEU LONDON
Emma Keenan from Enniskillen, Co. Fermanagh, Northern Ireland, has been named the winner of Le Cordon Bleu London’s prestigious 2025 Scholarship Competition.
This year’s scholarship carried special significance, marking Le Cordon Bleu’s 130th anniversary, and featured its
largest prize package to date - worth over £90,000. The grand final saw 16 talented aspiring chefs showcase their skills in a live culinary challenge, before presenting their completed dishes to a panel of esteemed judges including Emily Roux (Caractère), Chris Galvin (Galvin Restaurants), Nicolas Houchet (The Savoy), and winner of the 2024 Scholarship, Caoimhe O’NeillMcGuinness.
After a closely fought competition, Emma Keenan, aged 27, impressed the judges with a Savoury Choux Ring with Mushrooms, Mascarpone and Hazelnut and Parmesan Craquelin. The judges were impressed with Emma’s determination and intuition demonstrated in the kitchen, and the
genuine passion for the culinary arts that came across in her interview. At an awards ceremony and dinner hosted at CORD by Le Cordon Bleu the very same day, she was officially crowned the winner.
Emma Keenan has been awarded a full scholarship to pursue Le Cordon Bleu’s renowned Grand Diplôme®, combining both cuisine and pâtisserie training. The prize package also includes a threemonth internship at CORD, 12 months’ accommodation in London courtesy of Londonist DMC, mentorship from Michel Roux Jr. and Chris Galvin, and an overnight stay at The Savoy.
The annual Le Cordon Bleu London Scholarship competition continues to serve as a launchpad for culinary careers. Allowing people regardless of age, location or background the chance to follow their dreams and aspirations, they can learn from Le Cordon Bleu London’s Master Chefs and intern under the kitchen team at CORD by Le Cordon Bleu.
SCHLOSS
EFCEM meeting will focus on challenges facing the global foodservice equipment industry.
The Foodservice Equipment Association is looking to strengthen ties with its international partner associations at HostMilano 2025.
On October 16th, the day before the show begins, there will be a meeting of EFCEM (the European Federation of Catering Equipment Manufacturers), which follows on from the highly successful London meeting, hosted by FEA, in June. The pre-Host get-together will again focus on areas where the trade associations are working together, for example on embodied carbon.
FEA will also be using the opportunities Host offers to uphold and enhance relations with catering equipment associations from further afield, such as the USA’s NAFEM and NAFES, which represents Australia and New Zealand. With many FEA members and their suppliers exhibiting at Host, a number of the association’s team will be on hand throughout the show to offer help and guidance if required.
panoramic views of the rolling countryside, it’s the perfect spot to relax and recharge as the seasons change.
Reconnect with Nature Spa Package
SPA NAMED SCOTLAND’S BEST HOTEL SPA 2025: PLAN AN AWARDWINNING AUTUMN SPA BREAK
SCHLOSS Spa, located in the elegant 5* SCHLOSS Roxburghe hotel, has been crowned Scotland’s Best Hotel Spa 2025 at the prestigious World Spa Awards - the ultimate excuse for an autumn getaway to the Borders.
This new accolade, alongside its AA Recommended Spa status awarded earlier this year, confirms SCHLOSS Spa as one of Scotland’s leading wellness destinations.
With state-of-the-art facilities, outdoor heated infinity pool, and
For the ultimate autumn escape, guests can indulge in the Reconnect with Nature spa package. Inspired by the beautiful Scottish landscape, the experience includes:
• Archery and mindfulness: learn the art of archery with a focus on breathwork, posture, and being present in the moment.
• Nature walk: An intentional guided walk around our Estate grounds to engage the senses and deepen connection with nature.
• Inner Calm Massage: full body 60-minute ESPA massage using warm essential oils inspired by nature
• Outdoor sauna and cold-water plunge: a thermal therapy experience that enhances circulation, reduces stress, and promotes wellbeing.
• Herbal tea and mindful Journaling: enjoy hand blended herbal teas in a tranquil setting.
• Set in over 300 acres of stunning parkland and gardens, guests can enjoy championship golf, fly fishing, clay pigeon shooting, woodland walks, whisky-tasting, fireside evenings, and a choice of fine dining, afternoon tea, or Scottish bistronomy.
CULTIVATING THE FUTURE GENERATION OF HOSPITALITY AND LUXURY LEADERS: WHY SOFT SKILLS WILL DEFINE THE DIFFERENCE
In an era marked by generative AI, digital transformation, and dynamic consumer values, the true differentiator in hospitality and luxury isn’t just sleek technology or cutting-edge processes, it’s the human touch. While operational efficiency remains essential, the future’s most impactful leaders in our industry will excel in soft skills: emotional intelligence, empathy, adaptability, and communication.
In hospitality and luxury, soft skills are more than a ‘nice to have’, they are mission-critical. They begin with humility: the ability to adopt a stance of openness and “not-knowing,” which fosters deep listening, genuine curiosity, and more inclusive leadership. Graduates of hotel and luxury management programmes like those at Glion are immersed in training not only in finance or operations, but in emotional intelligence, crosscultural communication, negotiation, and leadership. This blend of technical and interpersonal education prepares them for roles that demand both meticulous execution and heartfelt service.
AI can enhance operational efficiency, but true differentiation depends on the “hospitality vibes” humans bring.
Take Gen Z: Deloitte reports that 74% of Gen Z and 77% of millennials expect generative AI to impact their work within the next year, and they view soft skills as more vital than ever. These emerging professionals don’t just seek functional skills: they want purpose, belonging, mentorship, and well-being in the workplace too. In hospitality and luxury, delivering meaningful human connections is the very core of our promise.
Luxury is also undergoing a generational transformation. Even before 2025, digital-native Gen Z – expected to represent 10–15% of the luxury market by now – brings new expectations around sustainability, authenticity, and valuesled leadership. Luxury leaders must now lead with conviction, cultural fluency, and transparency. Qualities that come alive through sophisticated soft skills.
While technology automates routine tasks (like mobile check-ins or AIrecommended services), it’s the human who anticipates a guest’s mood, resolves tensions, or offers heartfelt recognition. AI can enhance operational efficiency, but true differentiation depends on the “hospitality vibes” humans bring. As new
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As new generations enter the workforce, it’s the balance between tech and emotional connection that will spell success.
generations enter the workforce, it’s the balance between tech and emotional connection that will spell success.
How should we prepare these future leaders?
1. Embed soft skills deliberately, not incidentally. Curriculum frameworks at top institutions increasingly include emotional intelligence, negotiation, and conflict-resolution modules alongside commercial training. Practice and real-world internships, not just theory, anchor these skills in daily behaviour.
2. Foster lifelong learning mindsets. The World Economic Forum reports that by 2030, 39% of core skills will change, underscoring the need for continuous reskilling and metacognitive agility. Emotional intelligence isn’t fixed; it grows through ongoing reflection and feedback loops.
3. Support mentorship and purposeful leadership. Gen Z and millennials are learning-focused yet driven by wellbeing and meaning. They seek leaders who invest in their development, mentors who not only delegate tasks, but inspire purpose and personal growth.
4. Champion human-first innovation. Luxury brands and hospitality operators must leverage AI and sustainability initiatives to free up time and bandwidth for high impact, human-centred interactions – whether crafting a bespoke guest itinerary or leading an inclusive team emerging from hybrid work trends.
Ultimately, soft skills are not soft at all: they’re foundational. They foster trust, build culture, drive loyalty, and embed purpose. For the next generation of hospitality and luxury leaders, mastering soft skills will be the gateway to meaningful impact for guests, teams, brands, and society at large.
By Philippe Vignon, Managing Director, Glion Institute of Higher Education
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