Supper - Issue 22

HOTEL FOOD & DRINK

THE CHURCHILL BAR – LONDON • DAVID DAHLHAUS • THE MITRE – HAMPTON COURT

CONTENTS ISSUE 22 036

STARTERS

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The Connaught Patisserie

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Casa do Lago

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Summer House on Music Lane

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The Connaught London © Alex Keohane

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Quinta do Lago Algarve

Hotel Magdalena Austin

Botanica 038 InterContinental Chongqing Raffles City © Luis Ferraz

© Nick Simonite

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MAIN COURSES 040

La Mamounia

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The Elder

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The Art Gate

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Sofitel The Obelisk

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Hampton Court

Marrakech

Hotel Indigo Bath

Lisbon

Dubai

© Sarah Farswort

The Mitre

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CONTENTS ISSUE 22 020

SERVICE Culinary Heights

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Green Ambition

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Stepping into the role of Executive Chef at One & Only Desaru Coast, David Dahlhaus talks about exploring the world through food, building a brigade and embracing the homegrown.

In partnership with Banyan Tree, green-fingered chef James Noble is championing gastronomic sustainability and plant-to-plate dining through an organic farm in Thailand.

DINING The Homecoming

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Reimagining the Restaurant

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After making their names in kitchens away from home, chefs are returning to their roots, bringing fresh vision and energy to culinary offerings in their native towns and countries.

Aiming to help the F&B sector get back to business, AvroKO outlines its steps for reopening, keeping brand, design and best practice in mind.

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MARKET INSIGHT Hotel Beverage Study 2020

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In the first of a two-part series, Supper delves into the latest edition of Nielsen CGA’s Hotel Beverage Study, to offer insight into the hotel guest and how the Coronavirus pandemic has impacted their dining and imbibing behaviour. © Ian Taylor

SPOTLIGHT Innovation Through Collaboration 100

Creating beautifully crafted products for dining, conferencing and display, Craster has long understood the value of versatile designs that evolve with the ever-changing needs of hospitality.

REGULARS Entrée 009

Drinks 093

Appetisers 013

Petits Fours

Signatures

Washing-Up 122

084

Cocktails 088

004

109

Al Fresco Moments

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The case for outdoor dining has never been stronger and as hotels continue to invest in solutions that deliver safe experiences, suppliers and products are helping guests embrace the great outdoors.

SINGLE ESTATE COPPER CRAFTED LUXURY VODKA

A B S O LU T E LY X . C O M E NJ OY R ES P O N S I BLY

WINE CULTURE

CONSIDERED DESIGN

horeca.lsa-international.com

Supper Dec 2020.indd 1

08/12/2020 06:00:06

ENTRÉE

ON THE COVER The Cigar Smoker at The Churchill Bar Hyatt Regency London – The Churchill

A Cleaner, Greener Future fter what can only be described as the hospitality

A

The Future Laboratory also predict a shake-up of the food

industry’s most challenging year in a generation, there

supply chain, as do Wunderman Thompson, who believe

can’t be many who weren’t glad to see the back of 2020.

that as a result of the pandemic, consumers are becoming

So with the new year upon us, trend forecasting agencies have

more comfortable with ordering produce direct from local,

been taking a much-needed break from talk of the c-word and

sustainable farms – a practice that most chefs already

turning their attention to the future, publishing their annual

subscribe to. And in its annual Culinary & Cocktail Trend

reports to reveal the key themes for the year ahead.

Forecast, Kimpton Hotels & Restaurants say that local is the

While there’s no getting away from the impact of the global pandemic, there are plenty of new ideas and concepts set to

new sustainable thanks to an increasing desire to be part of a community and support home-grown businesses.

make their mark on the sector going forward. There’s one

In this issue of Supper, we report on a number of projects

predominant theme however that appears time and again – a

and initiatives that, by coincidence, support these trends. We

focus on the environment.

speak to green-fingered chef James Noble, who has recently

In the early months of the pandemic, when fear of

partnered with Banyan Tree to develop a 350-acre organic

contamination set in, the knee-jerk reaction was to go

farm that grows fresh ingredients for the group’s Thailand

disposable. The commitments made in recent years – such

properties. We also talk to David Dahlhaus, the new Executive

as banning single-use plastics – fell by the wayside, and in

Chef at One & Only Desaru Coast, who sees the hotel’s garden

came the disposable cutlery and throwaway coffee cups. The

as an important platform for sustainable practices. Elsewhere,

face mask has also become part of everyday life, a necessity

chefs at the newly opened hotel restaurants we feature discuss

of course, but the widespread use of disposable facecoverings

food waste, building relationships with local suppliers and the

rather than reusable fabric versions has been a major blow for

importance of provenance. There’s new eco-packaging from

the environment. Take a walk and you’re guaranteed to see

Bullards and Pernod Ricard, and the launch of a green star

at least a few masks littering the street, and even if binned,

accolade from Michelin, introduced to recognise sustainable

their plastic-content means they can’t be recycled. This has

gastronomy and those actively conserving resources.

led to the disposable mask being dubbed the new plastic straw.

With sustainability and climate concerns back on the agenda

In response, trend forecasters are predicting a return

and driving developments in the hospitality sector, it is hoped

to environmental responsibility for 2021, with a variety of

this will make for a cleaner, greener 2021. We hope you enjoy

initiatives and innovations that are already beginning to

this issue... Supper is served.

permeate the hospitality sector. The Future Laboratory for example, suggest that new developments in materials will inspire premium brands to experiment with future-proof packaging, a theory shared by WGSN, who say that innovation in sustainable aluminium cans will support growth in the canned drinks market.

Catherine Martin • Managing Editor

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APPETISERS

Green Credentials Along with retaining its three Michelin stars in the 2021 Italian

and foie gras as they are not grown or produced in the local

guide, St Hubertus at Rosa Alpina Hotel & Spa has become one

vicinity. The restaurant’s zero-waste approach also filters

of the 13 restaurants out of the 371 starred establishments to

through to its physical menus, which are printed on paper

be awarded with the body’s newest distinction – a green star.

made from apple pulp and apple leather, due to an excess of

Symbolised by a green leaf, the accolade has been introduced

the fruit in the region.

to recognise sustainable gastronomy and distinguished

The new emblem for sustainability was first unveiled in

restaurants that are actively conserving resources and

2020 at the Michelin awards ceremony in France, where,

protecting biodiversity, as well as reducing consumption of

Gwendal Poullennec, the Guide’s International Director

non-renewable energy.

commented: “Faced with constantly evolving challenges such

The domain of legendary chef Norbert Niederkofler and his

as production methods, sourcing and waste management,

team, the restaurant uses only local and seasonal ingredients

chefs are striving to improve their practices. That’s why for

to create regional dishes that reflect the beauty and vivid

the first time, the Michelin Guide is putting the spotlight on

character of the surrounding Dolomites. As such, the chef does

those chefs who support more sustainable gastronomy and

not use ingredients such as lemons and olive oil, or lobster

who adopt sustainable practices in their kitchens.”

Year of the Veg With many hotels now offering a variety of plantbased options, Ovolo Hotels has adopted 100% vegetarian menus across its portfolio for one year.

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Whether adopted for health, ethical or

of what they are eating and drinking. However,

environmental reasons, the number of people

far from a knee-jerk reaction in response to

identifying as vegetarian – roughly 375 million

evolving tastes, the move had been gathering

globally – and those choosing to consume less

momentum for several years, as illustrated

meat continues to grow. According to market and

by the opening of Alibi Bar & Kitchen at Ovolo

consumer data specialists Statista, in 2019 the

Woolloomooloo in Sydney in 2017 and Veda

production of plant-based foods grew by 11% and

restaurant at Ovolo Central – Hong Kong’s first

by 2026 the meat-free industry is expected to be

vegetarian hotel restaurant – where dishes like

worth over $30 billion.

baked cauliflower with crispy cumin seeds,

Whilst many hotels and restaurants now offer

roasted potatoes and crunchy nuts and Silk Route

an array of plant-based and vegan options, it

Momos appeal to diners looking to cut or reduce

is within this wider context that late last year,

their meat consumption.

hospitality group Ovolo Hotels, announced that

Seizing the opportunity to cater to this

all of its restaurants, bars and food services

sustainably-minded demographic of gastromes

across its properties in Australia and Hong Kong

on a larger scale, the business has begun rolling

would go vegetarian for one year – becoming the

out meat-free menus across all of its outlets

first hotel group to do so.

including restaurants such as Komune – a lively

Launching its ‘Year of the Veg’ on World

all-day dining destination at Ovolo Southside in

Vegetarian Day signalled a confident leap by the

Hong Kong – where menus feature dishes such

brand to phase out meat and focus on creating

as heirloom root vegetables with housemade

compelling and delicious plant-based cuisine at a

labneh and dill and charred guacamole with

time when consumers are increasingly conscious

tomato waffle.

APPETISERS

© Alex Shoots

© Laurian Ghinitoiu

Top Cuvée Designed by architecture studio Chybik + Kristof, the Lahofer Winery brings the history and culture of Czech winemaking under one roof.

Designed by Chybik + Kristof to harmonise with

visual symmetry and guiding the viewer’s gaze

the region’s landscape, the recently completed

across the grapevines. Up above, a large mural by

Lahofer Winery – which has its own on-site

Patrik Hábl covers the ceiling, its colours ranging

hotel – fuses the Czech Republic’s longstanding

from earthy reds to terroir-reminiscent browns

traditions with contemporary winemaking.

to echo the variations of the soil.

Nestled in the Moravian countryside, the

“The design of Lahofer Winery is deeply rooted

concrete structure was specially designed for

in nature,” say the project’s architects, Ondřej

Lahofer – one of the largest wine producers

Chybík and Michal Krištof. “At a time when

in the region – and brings together three

culture and nature appear to be antagonistic

interconnected elements – a wine-making

forces, we envision a space reflective of the

facility, an administrative space and a visitor

longstanding symbiosis between the two in

centre with adjoining tasting room.

the region – one that profoundly respects the

Drawing on the region’s archetypal wine

environment on which it rests. The structure

cellars as a source of inspiration, the architecture

unfolds into the native terrain, immerses

is defined by an undulating roof with tiered

itself into the surrounding vine rows, thereby

seating, which serves as an open-air cultural

preserving the essence and integrity of both soil

amphitheatre for live performances and grape

and culture. Moving beyond a purely productive

harvest celebrations. Inside, a colonnade of

viewpoint, we prioritise the visitor experience,

vaulted beams frame the space. Each concrete

notably by allocating the roof as a public space

arch is individually designed to sit at a specific

open to local and international visitors – an

angle, while the distance between them is

experience essential to the understanding and

determined by the vine rows outside, creating

appreciation of the wine.”

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I

n hospitality, debate around the drivers of

sustainability stakes, implementing a variety of

sustainability has raged on for decades. Should

measures that are better for the environment,

operators take responsibility and set the

from the installation of drinking water stations

standard in a build-it-sustainably-and-they-

to an outright ban on single-use plastics. There’s

will-come mentality? Or should travellers opt

one particular measure however that is having a

only for eco-conscious venues in a bid to force

positive impact on the entire supply chain – the

the more wasteful to change their ways?

decision to source and stock only eco-conscious

In the past, consumers have expressed a desire

food and drink.

for products and services that are better for the

As a result, a host of manufacturers are

environment, yet when it comes to parting with

rethinking their packaging. Bullards, a UK-based

their hard-earned cash, the decision often comes

artisan gin maker for example, has created an

down to price rather than conscience. Operators

industry-first eco-refill pouch, meaning that the

meanwhile have lamented costly outlays and low

beautifully designed glass bottles can be reused.

returns for investing in energy-saving technologies

The pouches – part of the company’s drive to be

or on-site recycling plants for example.

an entirely zero-waste operation by 2022 – is

But slowly, things are changing. The past

delivered flatpacked and carries the same literage

Re-use, Refill, Recycle The drinks industry steps up to play its part in the drive for sustainable and eco-friendly packaging.

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three years in particular have seen a shift in

as the bottle for life; once refilled pouches can

mindset, both for operators and consumers. A

be returned to Bullards for free where they’re

Wunderman Thompson report published in 2018

responsibly recycled.

found that, when deciding between brands, 83%

In the USA, Cove is soon to launch the first

of consumers will always pick the one with a

water bottle made entirely from biodegradable

better sustainability record, and 70% are willing

material. And even luxury brands – which often

to pay more for products and services that help

get stick for their extravagant packaging – are

protect the environment or don’t infringe on

getting in on the act. Perrier-Jouët for example

human rights. Furthermore, in an update of its

has launched a recyclable eco gift box collection.

Future 100 report – published in May 2020 to

Produced entirely from natural fibre and

highlight trends that have fast-tracked as a result

embossed with water-based ink, the boxes

of Covid-19 – Wunderman Thompson identified

mark the Pernod Ricard brand’s latest step in

anti-excess consumerism as a movement that

making its entire gifting offer fully sustainable

would lay the foundations for the new normal.

by 2022. Diageo meanwhile has created the

It stated that the very definition of essential

world’s first 100% plastic-free paper-based

purchases is being questioned; people are

spirits bottle, made entirely from sustainably

thinking twice before buying and considering the

sourced wood. The concept has brought about the

long-term impact of their spending on society

launch of Pulpex, a new sustainable packaging

and the planet.

technology company. What’s notable about this

So with consumers actively seeking out

venture is that it’s a pre-competitive solution –

brands whose values align with their own,

PepsiCo has also joined the consortium – aiming

hospitality venues are upping their game in the

to solve the plastic waste crisis together.

F

rom banana bread and sourdough starters

example, the chef of nearby Olympia Oyster Bar

to Dalgona coffee and virtual wine tastings,

has worked with the hotel to create a six-course

2020 has been a year like no other. Whilst

pairing menu of cocktails and fresh seafood-

dining out has suffered huge setbacks contributing

based dishes.

to a major shift in the way people connect, the

Elsewhere, due to consumers’ newfound

hospitality industry’s mass migration online has

knowledge acquired from taking online wine

served as a way to safely bring people together,

courses – a trend that Kimpton tapped into

albeit with a few minor technical glitches.

with its Virtual Social Hours – the hotel group

For its annual Culinary & Cocktail Trend

believes that wanderlust wines from new regions

Forecast, Kimpton Hotels & Restaurants has

will emerge from places travellers dream of going

looked at how the pandemic has impacted the

to, including South Africa, Morocco and Croatia.

sector, drawing on restaurant, takeaway and

However, while some will want to indulge with

room service data from more than 75 Kimpton

celebratory beverages featuring premium spirits

restaurants and bars globally. Combined with

and unusual or uncommon ingredients, others

insight and analysis from its F&B leaders, it

will be looking to make more health-driven

predicts how evolving consumer behaviour will

imbibing choices, opting for dual-purpose

A Fresh Start From comfort foods to wanderlust wines, Kimpton’s annual forecast examines the impact of 2020 and its effect on the future of drinking and dining.

shape what we eat and drink in the year ahead.

Whilst 2020 saw an increased preference for nostalgic comfort foods like burgers, pizza and

kombucha, CBD drinks and low-calorie wines to stay on the menu.

grilled cheese across the room service category,

Meanwhile, socially distanced outdoor dining –

Kimpton predicts that for 2021 there will be a

a necessity during Covid times – will become ever

significant shift towards healthier dishes with

more creative as operators look to envisage more

fresher ingredients. Alongside hearty grain bowls

intimate, personalised spaces that also protect

and freeze-dried fruit, carob – a plant-based, low

patrons from the elements. From geodesic domes

sugar, antioxidant-rich ingredient commonly

and greenhouses to heated terraces and bring-

used as a natural sweetener – is expected to make

your-own-blanket initiatives, the next yeat will

a big comeback.

provide operators with an opportunity to deliver

During the first wave of the pandemic, many

new experiences.

people started to grow their own produce, adding

Despite a difficult year, the forecast indicates

fresh herbs, citrus fruits and vegetables to their

that whilst consumers embraced home baking,

dishes – a trend that is likely to continue with

online cooking classes and delivery options

new homemade staples such as oat milk, pesto,

in 2020, they are just as eager to return to

jam and pickled foods. In a similar vein, local will

their favourite restaurants and bars and start

become the new sustainable as many continue

experiencing food and drink IRL again.

to support neighbourhood businesses, which could also help foster partnerships between hotel restaurants and local culinary talent. At King Tide & Shell at Kimpton River Place in Portland for

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mocktails and cocktails with a lower ABV. Expect

LUCA NewENVI SI OMI X&MATCHCol l ec t i onByBonna

   @bo nnat r www. bonna . c om. t r

Culinary Heights Stepping into the role of Executive Chef at One & Only Desaru Coast, David Dahlhaus talks about exploring the world through food, building a brigade and embracing the homegrown.

Words: Neena Dhillon • Photography: Courtesy of One & Only Resorts

F 020

or a relatively small collection

Germany immediately after training to take

of

Kerzner

up a job in the UK. And why the Middle East

International’s One & Only packs

beckoned soon after as he moved from one

a sizeable culinary punch. Part of

emirate to another. And why he took a three-

this comes down to the brand’s

month hiatus to immerse himself in the kitchen

investment in signature restaurants

of René Redzepi at Noma during a self-funded

helmed by celebrity chefs, with masters ranging

trip to Denmark. Listen to Dahlhaus and you

from Yannick Alléno at One & Only The Palm to

quickly get the impression that his wanderlust

Mauro Colagreco at One & Only Royal Mirage

and his love of food are inextricably linked, a

and Nobu Matsuhisa in Cape Town. Another

connection forged in childhood.

luxury

resorts,

factor is the commitment to memorable food

Growing up in Berlin, he describes himself

and drink experiences that bring people closer

as “not so easy-going” – a boy who busied

to the destinations they’re visiting. It is this

himself and earned extra pocket money by

intense focus on the culinary that tempted

helping out in the kitchen. With his parents

David Dahlhaus to join One & Only two years

working long hours, he and his sister were

ago, relocating to Southeast Asia for the first

cared for by his grandmother, in whose house

time as part of the pre-opening team behind

he learnt the comforts of simple, hearty, honest

the brand’s debut resort there. Says the chef,

food including home-baked bread, soup and

“Because I’m a people person, the culinary

jam made from fruit in the garden. But his

ethos felt very inspiring to me.”

calling to the professional kitchen came during

Throughout his 15-year-plus career in

staycations in Germany when his grandfather,

hotel kitchens, the chance to learn about new

a public relations director, took the family

languages, cultures and people has been a

along with him to hotels. Dahlhaus recalls: “I

driving motivation. It’s why he left his native

remember one New Year’s Eve, seeing chefs in

SERVICE

MEETING…

SERVICE

Ambara’s field-to-fork dining concept evokes the flavours of Mediterranean coastline showcasing local and seasonal produce

their tall white hats. I was totally mesmerised by what they were doing in the kitchen. After that, I realised I could travel, eat and cook my way around the globe.”

Asserting his independence early on, he relocated to attend a cookery school in Sassnitz, simultaneously completing an apprenticeship with a German hotel group. But the country’s borders were never going to contain him. “I needed more than German cuisine,” he says.

“I wanted to explore the world through food and the obvious place to start was in the UK where I could learn better English.” A stint with Renaissance Hotels ensued, and with his language much improved, Dahlhaus sought his

“I remember one New Year’s Eve, seeing chefs in their tall white hats. I was totally mesmerised by what they were doing in the kitchen. After that, I realised I could travel, eat and cook my way around the globe.”

Coast, an unspoilt strip of southeast Malaysian coastline into which an estimated £1 billion is being poured to mastermind its reinvention as a destination playground. For regional travel, it benefits from a strategic location closer to Singapore then Kuala Lumpur.

The discerning crowd who will make this a home away from home expects some culinary stardust and this surely comes in the form of Andrew Walsh who takes the helm at Ember Beach Club, an effortlessly sleek oceanfront venue from where the art of barbecue is getting a spin. The Irish chef, whose Cure and Butcher Boy restaurants have won him acclaim in Singapore, has masterminded refined plates

next adventure in the Middle East. “In the UK,

of seafood and prime meats layered with

there were no cultural barriers,” he observes.

complex regional spices and flavours, slow-

“By moving regions, I knew I would be able to

cooked with precision over charcoal. Dahlhaus

test myself more.”

has been instrumental in selecting Walsh’s

In booming Dubai, the chef had a chance

Chef de Cuisine, Mickael Cornutrait, the young

to work in five-star hotel environments with

Frenchmen playing a crucial role in the trendy

high guest expectations and multiple restaurant

scene-setting restaurant.

operations, the food ranging from Arabic and

Over in Hoshi, the resort’s signature eatery,

South Asian to European. At Jumeirah Al Qasr’s

Uzbek chef Aziz Abduraimov brings six years’

award-winning restaurant, Pierchic, Dahlhaus

experience at Zuma to the Japanese menu here, which offers tempura and sushi plus seasonal

became Sous Chef to the Michelin-starred Laurent Gras, thriving on the discipline of fine

An additional bonus came from attending the

omakase tasting menus that tell stories of Japan

dining and acquiring newfound respect for the

MAD Symposium, during which Dahlhaus felt

and highlight its bounty. Executive Sous Chef

expensive seafood ingredients being flown in.

like “an excited boy, moving among a roll call

Kelvin Lee is involved with the open kitchens of

In Dubai’s sister emirate, Abu Dhabi, the thrill

of the elite chefs” he had long admired.

Ambara, a field-to-fork venue underpinned by

came from landing in a destination whose

It’s 15 years since he’s been home and

local and seasonal produce showcased in dishes

tourism star was on the rise and in which he

although he still misses his grandmother’s

celebrating the diversity of the Mediterranean

took a key role within the award-winning team

heartfelt home cooking, his move to Malaysia

coastlines as well as Malaysian provenance.

at Yas Hotel’s Nautilus.

has thrown up new challenges he’s relishing.

Executive Pastry Chef Enggie Anggakusumah,

Dahlhaus loved the fast-growing hospitality

As Executive Chef of One & Only Desaru Coast,

meanwhile, relocates from Jakarta to craft

operations in the region, the hunger to stay

and among the first of the culinary team to be

patisserie and sweet treats that can be sampled

ahead of the game. But when pushed to identify

appointed, he’s handpicked a brigade of young

in Dusky Monkey’s afternoon tea and other

his most memorable kitchen, he reaches not for

and starry chefs to run six dining venues.

dessert menus across the resort.

the Middle East, but for three precious months

They are essential ingredients in the hotly

“It’s an incredible brigade,” beams Dahlhaus.

in Copenhagen. “At Noma, we started each day

anticipated 128-acre beachfront resort, one of

“We’re hungry and out to prove what culinary

at 5am with mise en place, preparing every dish

only a handful of upscale hotels to have opened

heights can be reached here.” While he is

from scratch,” recalls Dahlhaus. “As a mentor,

in Asia in 2020. Drawing on Kerry Hill’s tropical

charged with keeping a watchful eye over the

René Redzepi showed how to get into this

modernist aesthetic (this is the late architect’s

physical dining venues, there’s also the matter

obsessive food zone. He had so much drive to

last project) with a nod to both Malay village

of resort-wide experiences, whether that’s

be in the kitchen from day to night. I admired

and colonial architecture, the One & Only

crafting healthy and tantalising plates as part

how he had built his restaurant from nothing.”

property is the ultra-luxury offering of Desaru

of floating breakfast trays (enjoyed by guests in

023

The resort caters to the health-conscious, with menus encompassing ingredients such as spelt, nut milks and grains and seeds from the garden

024

their private pools) or taking visitors behind-

the local sea, and honey from Malaysia’s famed

the-scenes at the Chef’s Garden where they can

rainforests. It’s been a real buzz for the chef as

discover indigenous produce plus participate in

he has immersed himself in the rich diversity

informal cooking classes and demonstrations.

of Malaysian food, drilling down into the

“We don’t see the Chef’s Garden as another

cuisine of the various sub-cultures comprising

venue but as our own sustainable platform where

the country. And his favourite way to spend

we’re growing herbs, spices, chillies, some

downtime is in the street markets, trying the

vegetables and even stevia,” explains Dahlhaus.

earthy plates characterised by piquant sauces

“These ingredients are being incorporated into

and gravies made by everyone’s ‘aunties’.

our all-day restaurants, including the pool café

Still, not every aspect of the resort’s food

where Malaysian specialties are served with our

offering has been quite as straightforward. As

own sambal pastes and chilli-infused oils. To

the destination that houses the first Chenot

complete the circle, we’re also turning green

Spa in Asia, One & Only Desaru Coast caters

food waste into our own compost – I call it black

to the health-conscious with a menu inspired

gold – from which we make soil to sustain all

by the wellness brand’s Biolight Diet. “Before

the produce.”

lockdown, we met with the Chenot team to

While Dahlhaus’s enthusiasm for the potential

better understand their nutritional philosophy

of homegrown is clear, the resort team is also

and undertake training,” Dahlhaus explains.

dedicated to reducing food miles by maximising

“It certainly tested our way of thinking as we

its network of local growers, makers and

worked out how to keep dishes flavoursome

fishermen. Banana and cassava is sourced from

while reducing seasonings, oils and salt. We

neighbouring farms, strawberries and tomatoes

had to find ways to unlock the full, inherent

from the Cameron Highlands, mackerel from

nutritional value of products, letting them do

SERVICE

the talking. The whole project led us to develop

spent hours and hours to perfect but that have

breads, for example, made from spelt and healthy

been replaced with QR codes to keep everyone

grains, containing seeds from the garden, as

Covid-19-safe. And, of course, depressed travel

well as nut milks for lactose-intolerant guests.

numbers inevitably causes a chain reaction down

We even have our own tasty garden toast that

the whole supply chain. Fewer visitors mean

incorporates seeds and vegetable pulp.”

less food demand and less demand means fewer

The resort’s culinary team was interested

orders being placed with the resort’s suppliers.

in localising the Biolight Diet by seeing how

Dahlhaus does worry about others in the supply

Malaysian ingredients could be utilised. One

chain but remains upbeat in the midst of the

such dish involves pandan-leaf-infused soy

pandemic, explaining how he has used quiet

milk being folded into spelt and whole grain

time to contribute to Kerzner’s global training

flours to make healthy crêpes. Dessert – yes,

programme, designed to empower and support

there are sweet options with the Biolight menu

the company’s young, aspiring chefs. “It’s my

– might comprise a Coconut Panna Cotta with

chance to give something back,” he notes.

Strawberry Ragout and Amaranth Popcorn, the

In the meantime, he is intent on One & Only

local coconut milk flavoured with equally local

Desaru Coast following in the footsteps of

mint. To ramp up the hyper-local credentials,

established sister resorts by placing the culinary

sugar elements are replaced with stevia from

firmly at the heart of the guest experience.

the Chef’s Garden.

“Just like our colleagues in Mauritius, we want

In the run-up to the resort’s launch, Dahlhaus

to be welcoming return generations of visitors;

acknowledges that the pandemic forced a few

first the parents, then the kids who come back

compromises to the culinary offering. Take the

as grown-ups with their own young families,”

beautifully tactile physical menus that the team

he concludes.

“We don’t see the Chef’s Garden as another venue but as our own sustainable platform where we’re growing herbs, spices, chillies, some vegetables and even stevia.”

025

SERVICE

Green Ambition In partnership with Banyan Tree, green-fingered chef James Noble is championing gastronomic sustainability and plant-to-plate dining through an organic farm in Thailand.

Words: Lauren Hill • Portrait Photography: © Ian Taylor

A

s we speak, double-Michelin-starred

areas of the food chain in its endeavour to champion

chef-turned-sustainable farmer James

local procurement and drive a sustainable future

Noble is in the process of cooking

through food. By partnering with a network of hotels

for his farm-to-table restaurant in

and restaurants, ORI9IN places a greater focus on

what he describes as the green lung

the importance of import substitution and ultimately

of Thailand. “I’d say at least 80% of

reducing hospitality’s carbon footprint.

farmed produce comes from northern Thailand,” he

For Noble, who strikes a balance between farming

says. “I’ve placed myself in the middle of it, in Chiang

and leading the restaurant’s kitchen, ORI9IN is an

Mai, and I’m now trying to stir the pot somewhat.”

opportunity to pair his drive for sustainability and

In July, The Banyan Tree Group – a brand already known for its environmental awareness – announced

culinary expertise with a passion for connecting people to the land through agrotourism.

a food sustainability partnership with Noble that has

He groans, in jest, when asked how it’s gone so far:

since broken ground on the 350-acre gourmet organic

“As well as what’s been going on with Covid-19, we’ve

farm, ORI9IN.

had the most horrendous rainy season. You’ll never

As well as growing fresh ingredients for Banyan Tree

find a happy farmer,” he jokes. “Too hot, too cold,

properties across Thailand, Noble uses this farm to

too windy, too dry – we’ve always got something to

supply as many as 15 Michelin-starred chefs across

complain about. But in all honesty, it hasn’t gone badly

Bangkok with fresh produce, and in October he led

at all. We have different growing times and traditional

the opening of ORI9IN’s farm-to-table restaurant,

cultivation methods with controlled environments, so

Waiting for May. He is now working on a range of

we can keep growing through every season.”

organic, plant-based menus, set to be rolled out at

ORI9IN marks a significant milestone in the

Banyan Tree resorts across the world, starting at

London-born chef’s career and is the natural next

Banyan Tree Phuket.

step in his culinary journey. Following his early career

Anticipating that guests will be looking for healthier

in Cambridgeshire and a stint as chef-proprietor of

dining options in the ‘new normal’, Banyan Tree has

The Jolly Abbot, Noble reached a turning point that

embarked on several partnerships covering different

changed his perspective regarding food while working

027

MEETING…

SERVICE

ORI9IN’s restaurant, Waiting for May, gives visitors a taste of the produce that has been picked on the day

at Cotton House in Mustique. It was here, while cooking for stars like Mick Jagger, that he was struck by how much of the produce being served was exported, often to just end up as waste.

When he embarked on the next phase of his career in Thailand – working as Executive Chef for Dining in the Rocks at Six Senses Samui, Food & Beverage Director for Koh Samui’s Imperial Resort and Spa, then, taking a hiatus from the kitchen, General Manager of Aleenta Hua Hin Resort & Spa – the chef began to build on his passion for locally grown ingredients.

“As General Manager of Aleenta Hua Hin in particular, I was able to create a sustainable culinary experience, sourcing locally and showing people where their food had been grown,” he says. “It was here that I really got to practice my product, and realised how

“I didn’t want to damage the planet for our children’s future, so I said enough is enough, there must be an alternative way to source ingredients for hospitality food. I was on a mission from that moment, and I’m still holding up that placard.”

value of your own farm, the provenance of your product and the traceability of the journey from field to kitchen,” he says. “We grow specific items that they need whether they’re indigenous or non-indigenous ingredients. If there’s a product they’re looking for, we’ll try to introduce it to Thailand.”

Following this model, the farm now grows an impressive range of produce, not least 18 different varieties of tomatoes for twoMichelin-starred restaurants – Sühring, R-Haan and Le Normandie – among other highprofile dining spots in Bangkok. Meanwhile, Noble’s wife, May, takes charge of cultivation as ORI9IN’s head farmer while he looks after the agrotourism and oversees the restaurant kitchen. ORI9IN’s restaurant, Waiting for May, gives visitors to the farm a taste of the produce

popular it could be and just how many people

that has been picked and dug up from the earth

were interested in it.”

that very day.

He continues: “I believe that just because

“The concept for the restaurant is that every

we can afford something doesn’t mean we can

day we wait for May to bring ingredients off

destroy the environment to have it,” he notes

the farm for our chefs to create daily menus of

passionately. “We need to take seasonality and

what’s available,” he explains. “If May brings

sustainability into account. I didn’t want to

ponzu lemons and black radishes in from

damage the planet for our children’s future,

the farm, that will tell me we need to go in a

so I said enough is enough, there must be

Japanese direction. If we have winter vegetables like Swiss rainbow chard and curly kale, then

an alternative way to source ingredients for hospitality food. I was on a mission from that

think it’s interesting to reconnect with where

we’ll go for a more European dish. Tonight, for

moment, and I’m still holding up that placard.”

a product comes from, and for another, I know

example, we have a fig, tomato and homemade

Before partnering up with Banyan Tree, Noble

the traditional farming model of selling through

buffalo mozzarella bruschetta with rocket and

had already created a similar project in the

a middleman isn’t the only way. I believe that

cashew nut pesto. It’s an interesting concept

south of Thailand named Boutique Farmers. Just

if we can grow produce in the same country it’s

where chefs have to be on point and get creative

like ORI9IN, this agricultural set-up provided

being used, that has to be a better approach.

using what’s available.”

Michelin-starred restaurants of Bangkok with

We have a very interesting business model that

Signature plates range from preserved lemon

ingredients he had cultivated on the land, and

has made many people ask why it hasn’t been

hummus with charred flatbreads and pickled

in 2017 he opened a restaurant next to the farm

done before.”

vegetables, to sturgeon beetroot gravlax with

to offer plant-to-plate dining. Seeing the work

Here, instead of buying an amount of produce,

malt bread and tom yam freshwater crayfish

Noble did fit so well with its own sustainability

the idea is that you have your own patch of land

risotto, and finished off with fig and cheese

ethos, Banyan Tree asked the chef if he could do

on the farm. You tell Noble what you need him

crumble or mulberry-honey sundae with coffee

something similar in Northern Thailand, albeit

to grow, and the quantities you desire, and he’ll

that has been locally grown, ground and brewed.

on a larger scale supplying several of its resorts.

tell you how much space you need to rent to

Inside the restaurant, tables have been

“I came up with this farming model for

achieve that. “It’s a per-square-metre price

crafted from ORI9IN’s own trees and local

many reasons,” Noble explains. “For one, I

at which point you then have the full market

potters have made the plates by hand, whilst

029

SERVICE

“The current climate has given people reason to go out and source produce locally.

For me and the other people involved, this is a movement.”

030

napkins highlight locally handwoven loom silk.

want to be able to get out. And if the global

By championing this local craftsmanship, Noble

health crisis has shown us anything, it’s how

is ensuring each diner knows the journey their

to enjoy the very simple things in life – a walk

food and these products have made, as well as

along the canal or a stroll along a beach. Now,

who has been a part of that journey.

we’re seeing things for their true value.”

More than anything, Noble wants guests to

This renewed appreciation for nature, as

be able to connect with the products and land.

Banyan Tree would agree, undoubtedly extends

The farm has three sustainable corn mazes,

to what we eat. “The current climate has given

electric bikes, cycling tracks and orchards of

people reason to go out and source produce

Asian fruits. “People often don’t really know

locally,” Noble enthuses. “For me and the other

where food comes from, so we show them,”

people involved, this is a movement.”

says Noble. “You can spend all day on the farm,

When asked where he wants this project

having a look at what’s being grown, cycling

to go, he jokes that his ambition is to get to

along tracks and finding your way around the

the end of the week. “I consider this whole

corn mazes.”

endeavor to be organic,” he concludes. “This

The farm also has a kilometre-long mud-

journey with Banyan Tree has just started, so

run for children. “I think everyone needs that

we can only wait to see where it goes. Perhaps

accessibility to the earth – I grew up covered

it will move in ways we haven’t yet thought

in mud,” he says laughing. Noble believes now

of.” In the meantime, Noble continues with his

more than ever that this is the type of escapism

hands-in-the-earth personal mission to show

we all need. “People want to know where things

the hospitality world how he believes culinary

are coming from. They want to breathe. They

sustainability can be achieved.

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STARTER

The Connaught Patisserie The Connaught LONDON

A

new sparkling jewel in the heart of

handblown hot pink crystal lights delicately

London’s Mayfair, The Connaught,

suspended from the ceiling.

has unveiled its very own patisserie.

The hotel’s defining blend of classic and

Situated on the adjacent Mount Street, The

contemporary style is illustrated by a playful

Connaught Patisserie is a delectable addition

sculptured clock made from anodised aluminium

to the property’s impressive line-up of dining

that tells time according to what freshly baked

experiences, which also includes restaurants

sweet has just come out of the oven.

by famed chefs Jean-Georges Vongerichten and Words: Jenna Campbell Photography: Courtesy of The Connaught

IN A BITE Operator: Maybourne Group Interior Design: Ab Rogers Design Executive Pastry Chef: Nicolas Rouzaud Executive Pastry Sous Chef: Benoit Dutreige Dinnerware: Dibbern Serveware: LSA Cutlery: Christofle, Zanetto www.the-connaught.co.uk

032

Hélène Darroze.

The pastry chef and his team have created ten seasonal delicacies including classics like

Designed by Ab Rogers, the rose-hued shop

St Honoré and a Paris-Brest, as well as modern

takes inspiration from intricately crafted

offerings such as yuzu éclair and the chocolate

jewellery boxes and the splendour of Executive

tonka tart served on plates from brands such

Pastry Chef Nicholas Rouzard’s hand-finished

as Dibbern. Meanwhile, sweet treats including

pastries and cakes, which are presented within a

loaf cake and gâteaux de voyage – cakes

bespoke white Bianco Fantastico marble display.

historically designed for long pilgrimages –

Rosa tea pink marble flooring and pink

adorn the display and sit alongside The River

polished plaster walls cocoon the space, whilst

Café’s famous Chocolate Nemesis. The much-

a polished walnut back bar and bronze details

loved Connaught hound, which graces the

give it a gentle glow.

hotel’s emblem, has also been reinvented as

The colour palette is complemented by

a miniature chocolate hazelnut cake, and will

curvaceous chairs and supple leather benches

be served with a selection of coffees, teas and

in shades of pink and grey, accompanied by

champagne; but only when the clock deems it

circular marble tables and illuminated by

time to do so.

DIBBERN.DE

DIB326338_FBC_Simplicity_SupperMagazine_236x275.indd 1

10.12.20 15:49

STARTER

Casa do Lago Quinta do Lago ALGARVE

Words: Jenna Campbell Photography: © Rodrigo Bimering

IN A BITE Owner: Dennis O’Brien Interior Design: Essencia Architects Executive Chef: Gareth Billington Head Chef: John Nolan F&B Manager: David Madeira Head Bartender: Ricardo Cabanita Head Sommelier: Paulo Borges Uniform Design: JOBS www.quintadolago.com

034

F

ollowing a £1.25 million renovation,

Meanwhile, in the larger dining area, locally-

Casa do Lago, has reopened its doors,

made handwoven palm fish hang from the

revealing a refreshed, nautical-inspired

ceiling, evoking a calming effect synonymous

aesthetic. Serving up local seafood specialities

with the sea – an ideas that continues outside

and seasonal dishes with a lakeside view, the

on the terrace, where cascading water features,

elegant refurbishment has been overseen by

palm trees and tropical planters frame and

local firm Essencia Architects, who have sought

divide the space.

to preserve the restaurant’s original essence

A destination for first-class seafood, the

whilst imbuing it with a new sense of energy

restaurant now also includes an alternative

and atmosphere.

sharing menu comprising ‘Petiscos’ – a

Welcoming diners into the space, the

selection of high-end tapas and traditional

entrance has been reimagined to encompass a

Portugues plates – featuring delicacies such as

large doorway and wooden decking that extends

fresh yellowfin tuna crudo with citrus, soy and

throughout, whilst the bar has been repositioned

grain mustard and prawns with chilli, garlic,

closer to the entrance to enhance the natural

smoked paprika and cognac.

flow and invite guests to grab a cocktail and linger for a while.

“At Quinta do Lago, we pride ourselves in offering the very best in hospitality and this

Moving through into the restaurant, the

renovation will raise the bar even higher,” says

smaller dining room features long mirrors on

Sean Moriarty, CEO of Quinta do Lago. “Casa do

the ceiling to create an additional sense of

Lago is ideally situated centrally, right by the

openness, and has been decorated with artefacts

water’s edge and its new design evokes a relaxed

and wicker furniture in keeping with the ocean-

yet sophisticated atmosphere; we cannot wait

inspired design concept.

for our guests and residents to experience it.”

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26.02.20 16:05

STARTER

Summer House on Music Lane Hotel Magdelena AUSTIN

Words: Eleanor Howard Photography: © Nick Simonite

C

reated in collaboration with architecture

each with a view of the open kitchen featuring

firm Lake Flato, Hotel Magdelena is

a live-fire grill and rotisserie.

the newest and largest addition to

Elsewhere an intimate eight seat bar is

Bunkhouse’s portfolio of hospitality projects.

positioned in the middle of the airy space. The

Located on Music Lane in the South Congress

ceiling bears a Douglas fir lattice structure,

neighbourhood of Austin, the hotel draws

inspired by the original ceiling at the

inspiration from the natural green space of

restaurant’s namesake, which continues outside

central Texas and Barton Springs, as well as

to the patio area, furnished with white and green

early 1970s lakeside culture.

diamond wire mesh chairs, cushioned benches

The restaurant takes it name from the Terrace Motor Hotel and its ritzy Summer House, a

036

enjoying ice-cold martinis.

poolside restaurant with musical acts that

The F&B concept, realised by Executive

operated on the same site as Hotel Magdalena

Chef Jeffrey Hundelt, focuses on grilled local

and its sister property Hotel Saint Cecilia in the

meats and seasonal vegetables with bold

mid-1950s and 1960s.

accompaniments and bright salads, embracing

IN A BITE Operator: Bunkhouse Architecture: Lake Flato Interior Design: Tenaya Hills, Bunkhouse, Ellie Lochridge Executive Chef: Jeffrey Hundelt F&B Manager: Eric Hastings www.hotelmagdelena.com

and outdoor umbrellas – an ideal setting for

The interiors, led by Bunkhouse’s

Texan roots. The menu highlights honest

own team, bridge the gap between the natural

straightforward cooking, taking cues from old-

treehouse feel of the hotel and the casual

school hospitality and slow food mentality,

sophistication of a lake house. Green tones are

but with an Austin sensibility. The beverage

woven throughout the dining space to immerse

programme, which boasts a vast selection of

guests in the surrounding nature, whilst the

bold wines with a focus on sparkling varietals

bar is decorated with custom green tiles and

including organic and biodynamic producers,

accompanied by two-tone green dining chairs,

completes the dining experience.

The 104 Collection UNIFORM DESIGNED BY THE EXPERTS I N L U X U RY H O S P I TA L I T Y & R E TA I L Discover more: +44 (0)207 502 5015 & enquiries@studio-104.com STUDIO-104.COM/104-COLLECTION

STARTER

Botanica InterContinental Chongqing Raffles City CHONGQING

Words: Eleanor Howard Photography: © Kimi Cai

IN A BITE Owner: Capitaland Operator: IHG Architecture: Safdie Architects Interior Design: INdulge F&B Consultant: Shane Giles F&B Manager: Marco Schmidt www.ihg.com

038

A

t the confluence of the Yangtze and

canopy of living trees adorned with lights,

Jialing rivers in southwest China’s

supplying both fresh oxygen and shade from

largest metropolis, lies a new landmark

sunlight streaming through the floor-to-

– InterContinental Chongqing. Situated in

ceiling windows. Meanwhile, the wall of living

Chao Tian Men Square, the state-of-the-art

greenery not only enhances the ‘garden in the

hotel occupies the uppermost floors of one of

sky’ concept, but also provides the chefs with

the tallest towers in the Raffles City skyscraper

fresh herbs and salad greens, following the

complex, modelled after wind-filled sails.

trend of urban farming.

Housed within The Crystal – a 300m-long

The interiors continue to blur the boundaries

skybridge connecting four of the skyscrapers

between environments with custom orange

on the 42nd floor – are three of the hotel’s F&B

street lamps and large stylised graffiti –

spaces: The Maven and Horizon, where guests

inspired by Huangjueping Graffiti Street, the

can enjoy innovative cocktails at a great height,

largest graffiti art in the world – painted along

and the newly launched Botanica, an all-day

the back wall of the banquettes on corrugated

dining venue serving both fresh buffets and

metal sheets. Concrete flooring, wall screens

an assortment of à la carte dishes from an

and timber trellis pagodas framing high top

internationally minded menu.

tables are complemented by black metal frames

Drawing inspiration from the surroundings,

and bold geometric patterned tiles, which match

Hong Kong-based design studio INdulge

the retro-colours of the vintage-style food

has sought to bring the vibrant energy of

trucks. The combination of tones, textures,

the megacity indoors by replicating casual

materials and nature within the vast dining hall

outdoor street style cuisine and kiosks. Within

work together to create an environment that

the dining hall, tables are set out beneath a

prompts a unique sensory experience.

AF_AnuncioSupper_MareAlta_236x275mm_Ago20.pdf

1

24/08/20

19:37

FASHIONABLY PLATE A new concept has arrived to elevate fine dining to state-of-the-art sophistication.

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MAIN COURSE

The Mitre HAMPTON COURT The debut from The Signet Collection sees an historic riverside property given a new lease of life, and the arrival of a restaurant duo packing serious culinary heat.

Words: Ianthe Butt • Photography: Courtesy of The Signet Collection

U

ndo your belt a little if it will make you

originally commissioned by Charles II in 1665 as

more comfortable, reads the dining

overflow accommodation for visiting courtiers

etiquette in Hampton Court Palace’s

– in recent years it became run down, “stuck in

timber-roofed Great Hall, site of Henry VIII’s

an era that had long passed,” he notes.

many epic banquets. Today it remains sage

A firm believer that a hotel is only as good

advice for those staying just over the road at

as the people within, after purchase in January

the reimagined 36-room Mitre hotel, where

2020, Ross assembled a trusted team of co-

a host of riverside feasting spots – convivial

collaborators to help deliver his vision; chef

70-cover café-meets-wine-bar Coppernose,

Ronnie Kimbugwe (ex-Gordon Ramsay at

a smart 60-seater brasserie 1665, which has

Claridge’s and Bel & The Dragon) as Culinary

an al fresco terrace featuring the world’s first

and Operations Director, Nicola Harding, behind

Whispering Angel shack bar, and leafy events

decor at Beaverbrook’s Garden House and The

space The Orangery – await.

Rose overseeing interiors, and friend Clare

The Mitre is the debut from new boutique hotel brand The Signet Collection, masterminded by

Fyfe – MasterChef UK semi-finalist, interior designer and artist – as Hotel Manager.

seasoned restaurateur and hotelier Hector Ross,

The result is magnetic. Behind an 18 th

former ex-Managing Director of Bel & The

century, wisteria-draped brick façade are 36

Dragon and former Chief Operating Officer of

uniquely decorated rooms. Harding cites her

Beaverbrook. Ross aims to bring back to life a

design inspiration as country house meets the

group of beautiful yet tired hotels, underpinned

joy and colour of Britain’s boating tradition;

by the core pillars of history and heritage, food

think Wind in the Willows does Henley Regatta.

and beverage, design and experiences.

Cue rollicking English whimsy; paintwork

He’d had his eye on the handsome Grade

in damask rose and sage complemented by

II-listed Thameside affair for some time: “It’s

abstract pomegranate-motif Pome wallpaper by

a real one-of-a-kind, historic property in a

Ceraudo, a frill-skirted armchair here, a dashing

phenomenal location,” he says. And, while

model boat there, bespoke Bramley toiletries,

it had a history of grand hostelry – the inn

and hand-forged copper bathtubs in top suites.

041

The menu at Coppernose is about colourful, characterful dishes that fuse classics with surprising flavours

Bedroom names riff on Henry VIII and his

glassware, where head mixologist Sho Osumi

pastimes, and inside them guests sip wee drams

serves jolly signature cocktails – such as the

of complimentary King’s Ginger Liqueur, and

zingy Signet Spritz (Sipsmith Lemon Drizzle

nibble on house-baked lemon biscuits, hung

Gin, grapefruit juice, honey and Langlois-

on the door each afternoon in a hessian pouch.

Chateau Crémants de Loire) – and tankards

Communal spaces, from the Minstrel’s

of Six Wives, a hoppy London Pale Ale brewed

Library with retro jukebox and Disaronnoand whisky-filled crystal decanter honesty

042

specially by Penton Park Brewery.

“Coppernose

is

all

about

colourful,

bar, to a sultry lounge where peacocks streak

characterful food without too much fuss,

across handpainted De Gournay wallpaper,

informal cutlery lays, brown paper menus,

are intentionally spirited. Given the hotel was

and a not super-formulaic plating style,”

transformed in the midst of a global pandemic,

says Culinary Director Ronnie Kimbugwe. “We

Harding was “determined to create somewhere

wanted it to be universally welcoming, whether

intoxicating, to transport people from the stress

you’re working at a laptop, or a local family with

and sadness of the last few months”.

muddy shoes popping in after a walk.”

All food and drink outlets sit in a contemporary

Dishes such as poached eggs with avocado,

building with a rotunda, which runs alongside

hummus and sriracha, and miso-glazed lamb

the Thames. On the upper floor is Coppernose,

with soy and ginger lentils draw on his flair

a split-level space with green apple-coloured

for modern European cuisine and penchant

timber-clad walls, a teal-ringed ceiling canopy

for fusing classics with unexpected, surprising

in the rotunda that creates a feel of a Mary

flavours. Kimbugwe’s sense of fun, and desire

Poppins-esque carousel, and a mosaic-tiled

for food to evoke emotions is evident in smile-

horseshoe bar hung with Riedel and Spiegelau

inducing, playful small plates such as popcorn

MAIN COURSE

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MAIN COURSE

The Mitre’s F&B spaces include Coppernose, a 70-cover cafémeets-wine-bar, and an al fresco terrace featuring the world’s first Whispering Angel shack bar

cauliflower in a sticky teriyaki sauce – which he describes as “moreish, vegan and downright naughty” and warm bombolini – comforting Italian Nutella-filled doughnuts. “From back in the day through to millennia to come, food will always bring people together, and I buy into that,” he adds.

Beyond the pass, the chef’s culinary creations are brought to life by Rational’s iCombi Pro combi-oven, selected for its speed and ability to produce food to a high quality. “Having worked with Rational products before, this new topof-the-range product has elevated our kitchen and given myself and the team the speed and efficiency we need,” says Kimbugwe.

Downstairs, at all-day brasserie 1665, curved sapphire and ruby-hued banquettes, leatherbacked menus, embossed napkin rings and John Jenkins glassware give the space sensual, Agatha Christie-novel allure. There’s also a smart wine room where residents can join a daily tasting, a central bar and outdoor terrace with boho Whispering Angel beach hut for rosé with river views.

Sophisticated dishes such as Cornish sole meunière with capers, burnt butter and parsley, and a Hampshire burrata caprese salad are served by staff who fizz with positive energy.

044

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MAIN COURSE

“Employing youth is important, Hector and

see how the steaks were, and Direct Seafoods

I massively believe in giving young people

will check my specials and tell me if the turbot

opportunities,” says Kimbugwe, who chooses

won’t be spot on that week,” he says. It is this

staff based on their personality and enthusiasm.

collaborative approach that ensures innovation

A favourite dish of Kimbugwe’s is a grilled

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and uncompromising quality.

sourdough crab toastie – made with picked

Kimbugwe also believes in reducing food

white crab meat tossed in a harissa mayonnaise

waste, and the importance of small and local;

with apple, lime, cayenne and chilli – inspired

some root vegetables come straight from the

by his childhood: “Growing up in Devon, we ate

Palace’s RHS-training allotment beds, and

a lot of shellfish,” he notes. “Sweet, sharp and

there are plans for herb-growing atop the roof

slightly spicy, it’s a next-level version of the

of the Orangery, a romantic greenhouse-feel

crab toasties Mum made us as kids.”

events and afternoon tea space where cake

Personal touches extend to 1665’s specially-

stands piled with Clarence Court egg and cress

made William Edwards Crockery dinnerware

sandwiches and red velvet cupcakes are served

– some thistle-adorned with a saltire-blue

with Birchall Tea and Bollinger.

rim nods to Ross’ Scottish origins, others

Other food-centric experiences include chef-

green-rimmed with cotton blossom pattern

prepared picnic hampers – best enjoyed on the

reflect Kimbugwe’s Ugandan roots. This

banks of the Thames – and quirky supper clubs

connected hospitality ethos runs property-

helmed by Kimbugwe and Fyfe, which give back

wide: ingredients, for example, are sourced

to the local community. A gastrophile’s dream,

from tried-and-trusted suppliers, many of

this imbued-with-passion property has guests

whom Kimbugwe has worked with for years.

leaving with full bellies, belts loosened and

“The owner of Thatcham Butchers will text to

souls uplifted.

IN A BITE Owner: Hector Ross Operator: The Signet Collection Architecture and Interior Design: Nicola Harding & Co F&B Consultant: Phil Stoken Culinary Director: Ronnie Kimbugwe F&B Manager: Mike Procokatis Head Bartender: Sho Osumi Dinnerware: William Edwards Crockery Serveware: Jacksons Catering Cutlery: Heritage Tableware Glassware: Riedel, Spiegelau Cooking Appliances: Rational www.mitrehamptoncounrt.com

RELIABLE COFFEE QUALITY, BLENDING ROBUSTNESS AND EASY SERVICE. WMF 1300 S It delivers a quality coffee experience in a robust and reliable way. Offering a rich menu of professional coffee and chocolate specialities, the WMF 1300 S boasts a range of new features to ensure outstanding dependability and serviceability.

DE SIGNED TO PERF ORM

wmf.com

Supper Magazine_WMF 1300 S_EN.indd 1

21/10/2020 15:37:16

La Mamounia MARRAKECH Lighting up Morocco’s dining scene with a plethora of new culinary options, the grand dame’s redesign honours its past whilst enticing the next generation of visitors.

Words: Jenna Campbell • Photography: © Alan Keohane

T

his is a wonderful place, and the hotel [is] one of the

number of new concepts and restaurants. Our clientele

best I have ever used,” wrote Sir Winston Churchill

has also changed, they are younger, well-travelled and are

to his wife Clemmie during a stay at La Mamounia in

connoisseurs,” says Pierre Jochem, General Manager of La

December 1935. A regular haunt of his, it was here that he

Mamounia. “It was obvious that we had to change our food

brought Franklin Roosevelt to admire the Moroccan sunset

and beverage offering after such a period. The idea was to

after the Casablanca Conference, declaring it to be “the

provide our guests with something unique and exclusive with

most lovely spot in the whole world”, and where he would

a number of new dining experiences.”

regularly pitch up his easel, forever inspired by the citrus

Now featuring an underground wine bar, two new

groves, rose bushes and snow-clad Atlas Mountains beyond.

restaurants helmed by three Michelin-starred chef John-

Opened in 1923, the property was first envisaged by

Georges Vongerichten, a tea room and ‘temple of sugar’

French architects Prost and Marchisio in a style that blends

fronted by world-renowned pastry chef Pierre Hermé,

Moroccan architectural tradition with an Art Deco sentiment.

plus a more modern take on the hotel’s existing Moroccan

Set within 17 acres of walled gardens, cocooning it from the

restaurant and a reconfigured Churchill Bar, the property is

hustle and bustle of the medina just outside, Marrakech’s

sure to delight.

grand dame, with its ornate tiling, shaded courtyards and

Identifying a number of opportunities to elevate the

splashing fountains, has come to represent a point of refuge

hotel’s different offerings in order to create a succession

for many, from Hollywood royalty such as Alfred Hitchcock

of unique experiences, Jouin Manku have created a number

and Omar Sharif to political heavyweights including Charles

of concepts, such as The Salon de Thé, which draws on

de Gaulle and the Reagans.

the design principles of Moroccan tea rooms with plush

Seeking to retain this magic whilst attracting a new

banquettes facing towards the centre of room to reinforce

generation of discerning travellers, La Mamounia has

the calming qualities of the lobby. Featuring a fountain that

recently undergone a major renovation to its public spaces

erupts from the marble floor beneath and an impressive

and F&B venues, led by Parisian design firm Jouin Manku.

glass chandelier, the space has been crafted with the aim

“The last refurbishment of La Mamounia was 11 years ago and Marrakech has changed a lot since then with a vast

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of mesmerising and enticing guests whilst also serving as a natural starting point for a journey through La Mamounia.

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Dining options include two new concepts by Michelin-starred chef John-Georges Vongerichten and a tea room and sweet corner by pastry chef Pierre Hermé

Channelling the same calming energy, the

tents as a transition zone between the

hotel’s landmark drinking den, The Churchill

restaurants, or as a cabana for new offerings.

Bar, has been completely transformed and now

Visible from the poolside, below the first lies the

boasts a more refined aesthetic, with subtle nods

new enoteca, a space dedicated to the discovery

to the hotel’s past relationship with railways, as

of Moroccan wine, where up to 12 guests can

reflected in the proportions of the space that

convene around a lava stone table that sits

echo those of a Pullman carriage. Featuring

beneath a large opening in the roof, from which

black sculpted marble fixtures and smoked oak

light is diffused through a chandelier of chords

accents, the space – now intended for enjoying

crafted by local artisans.

champagne and caviar – also includes a mini

Luminous fixtures have also been incorporated

cinema, showing classics such as Hitchcock’s

in the newly envisaged Le Pavillon de la Piscine,

The Man Who Knew Too Much, which was

where a vast circular chandelier made from

filmed within the grounds of the hotel.

fabric and glass hangs above a central blue

“It’s like a tiny chateau, a very small intimate

ceramic fountain with a curved lava stone bar.

bar where you can take over and it becomes

From here, guests are led into the ‘temple of

yours,” explains Sanjit Manku, Founding

sweets’, an Ali Baba cave of creations by Pierre

Partner at Jouin Manku. “It really works now

Hermé, featuring a peach-coloured marble

that we have the tea salon in front because it

display with a hammered copper surface and a

becomes more of an active space with something

cupola in white wool.

accompanying it rather than a sole island.”

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Across the way, former restaurant Le Français

Inspired by the convivial nature of village

has become L’Italien and takes the form of a

squares, Jouin Manku unified the remaining

winter garden, encompassing an olive-green

dining areas by installing three giant lanterned

palette with terracotta details, framed by white

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L’Asiatique is inspired by JeanGeorges’ love of Asian cuisine and features dishes such as John Dory with Malaysian chilli sauce, celery and Thai basil oil

warm timber and brass accents. Featuring a lush frieze by French artist Cedric Peltier – a pictorial representation of the life in the hotel’s gardens – as well as large glazed windows and a Lasvit-designed glass installation floating above a white and gold Volakas stone bar, the intention here was to marry Italian refinement with the spirit of the hotel.

“We gave Jean-Georges a space that has two different aspects to it; there’s an exterior covered terrace that is like a garden party, with wrappings of wicker and leather and then another part indoors that is an extension of the kitchen,” says Manku. “It’s really this idea of something that is more informal, it’s a very new and a very strong evolution for La Mamounia, as people’s culture changes it becomes a bit more casual but still a place of excellence.”

For those dining at the luxury trattoria, a seasonally minded menu awaits, with dishes based around local ingredients and signature Italian plates. Appetisers of beef carpaccio with black truffle fritters and chargrilled octopus with caper garlic dressing, warm potato salad with green olives and fennel, sit alongside homemade pastas, speciality plates and indulgent pizzas tipped to be some of Marrakech’s best.

Meanwhile, Jean-Georges’ second offering, L’Asiatique, takes the space of the former Italian restaurant and merges original Moroccan décor with the spirit of the chef’s cuisine.

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A rich colour scheme of dark blue with accents

farms and citrus fruits grown in Fez, options

of yellow, orange and brass, is offset by warm

range from black pepper prawn dumplings to

white and dark timber, whilst lighting designed

Vietnamese spring rolls and plates of sashimi

by Stéphane Carratero ensures guests are in for

with white ponzu. Meanwhile, the chef’s

a romantic and intimate occasion. Devised by

signature dishes such as seared John Dory with

Jean-Georges, the restaurant brings together

Malaysian chilli sauce, celery and Thai basil oil

the chef’s love of Asian culture and cuisine – he

and marinated organic chicken with kumquat-

currently runs five restaurants in Asia including

lemongrass dressing, red chilli and cilantro,

Mercato in Shanghai and Dempsey Cookhouse in

demonstrate his ability to blend a number of

Singapore – and his desire to return to Morocco.

cuisines and take guests on a whistle-stop tour

“The first time I visited Morocco was in 1976

Having immersed themselves in its ornate,

in Casablanca. During my week there, I took a

Moorish splendour, Jouin Manku have

day trip to Marrakech and fell in love with the

enriched the property’s Moroccan roots whilst

spices, flavours and culture and always dreamed

simultaneously incorporating striking modern

of returning,” recalls the chef. “The menu will

elements that ensure the grand dame of

offer a selection of dishes from Japan and China

Marrakech stands out as a living example of the

to Southeast Asia. It will be a compilation of

continued reinvention of a city. Coupled with

memories from my past and present travels

the addition of exceptional culinary talent and

through Asia, recalling food memories all the

a plethora of enticing new dining options, the

way back to my first trip to Bangkok.”

city’s most historic and storied hotel continues

Orchestrating a menu using local seafood, garden herbs, vegetables sourced from nearby

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around the continent.

with the French navy during one of our stops

to work its magic.

IN A BITE Operator: La Mamounia Interior Design: Jouin Manku Executive Chef: Yoann Bernard F&B Consultant: Jean-Georges Vongerichten, Pierre Hermé F&B Director: Stephane Lafon Head Sommelier: Mikeal Rodriguez www.lamamounia.com

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The Elder Hotel Indigo BATH Fusing tradition and modernity, the new outpost from restaurateur Mike Robinson celebrates the best of the British larder.

Words: Eleanor Howard Photography: © Sarah Farnswort (unless otherwise stated)

L

ocated on South Parade, just a short walk from cultural highlights such as the magnificent Bath Abbey and Pulteney Bridge, a series of Grade I-listed Georgian townhouses have

been transformed into a boutique hotel inspired by the culture, character and history of Bath.

The venture is the newest addition to IHG’s Hotel Indigo brand, which has seen significant expansion across Europe in recent years thanks to additions in Manchester and Venice.

Much like other properties in the portfolio, Hotel Indigo Bath takes inspiration from its surroundings; in this case, it’s the literature and romance of the Somerset city as well as its historic architecture and variety of galleries and museums.

Led by Henry Reeve, IHG’s Director of Interior Design, the 166-key property follows the brand’s promise of no two hotels being alike, so along with a unique design scheme, it brings a bespoke dining concept in the form of The Elder. Named after the street’s original architect, John Wood the Elder, the restaurant is a celebration of seasonality and sustainability, with a firm emphasis on wild food. The concept is the brainchild of restaurateur Mike Robinson following the success of The Woodsman at Hotel Indigo’s Stratford-upon-Avon outpost, which opened in 2019.

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© Helen Cathcart

© Helen Cathcart

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The focal point of the space is a traditional timber panelled bar with antique brass gantry and fluted brass post lights

In Bath, The Elder has been designed by LA- and

banquettes and timber-framed dining chairs, while

London-based studio, Fettle, who wanted to bring a

walls are lined with a carefully curated selection of

distinctive look and feel so as to appeal to locals and

artwork sourced from antique fairs and local artists.

passers-by as well as overnight guests. “The design

With the hotel’s architectural features protected

of the restaurant space is deliberately different to that

by a listed status, restoration played a key role in

of the rest of the hotel,” confirms Andy Goodwin,

Fettle’s design concept. Existing wall panelling has

co-founder and Director of Fettle. “The client team

been sensitively restored and repaired for example,

wanted to establish the restaurant as an independent

while the aptly-named Pink Room – a private dining

offering, so we worked with the wider design team

space - stands in honour of the past. “The room is

in the initial stages to ensure there was a common

of historical importance as it has remained relatively

fluidity, then further developed the finishes, furniture

untouched over the years,” Goodwin explains. “We

and lighting for a point of difference.”

retained the existing panelling and painted it in a more

With this in mind, Fettle centred the narrative

contemporary pink finish, and introduced deep red

around three principal pillars: the Georgian heritage

velvet curtains and custom dining chairs upholstered

of the building, Bath’s strong literary history and the

in a rich oxblood leather. The original fireplace has

ethically sourced British food offering. The resulting

also been retained and restored, and whilst not in use,

sequence of spaces, which are spread across four of

it provides a beautiful focal point.”

the nine townhouses, each have their own charm and

Taking charge of the menu is Executive Chef Gavin

character expressed through the interior’s carefully

Edney, who was previously at The Woodsman. Raised

selected materials. “When we looked to develop the

in Cornwall, where he travelled to school by boat,

materials palette, we took our lead from the finishes

Edney brings his passion for fish fresh to the city.

that were either part of the existing building, or that

“The Elder celebrates the best of the British larder,”

would have been found within similar buildings of

he notes. “The British countryside and seas are

this age,” reveals Goodwin. “All panelling in the

our inspiration so we focus on seasonal, wild food,

restaurant has been finished in a traditional green

carefully harvested from land that has been managed

paint that features a crackle glaze to add a sense of

for thousands of years.”

age and texture, and this has been paired with aged oak timber flooring and brass details.”

From Berkshire hare to Bathurst Estate fallow deer, Cornish hake to vegetables grown in the kitchen

The look is best illustrated by the main focal point

garden, the offering is largely dictated by nature.

of the scheme. “We designed a traditional timber

Highlights include the warm Dorset crab tart with

panelled bar with an impressive antique brass gantry

lemon mayonnaise and chimichurri, the tournedos of

and fluted brass post lights,” Goodwin continues. “It

Cornish hake Rossini and the damson soufflé.

sits in front of an arched timber back bar fitted with

And Edney is passionate about cultivating the

a bespoke antique mirror that displays an array of

restaurant’s relationship with producers too. “We love

spirit bottles.”

working closely with our suppliers, it’s an incredibly

The main dining space is furnished with bespoke

important aspect of what we do,” he reveals. “Mike

lighting and custom furniture, such as tan leather

Robinson, the owner of The Elder, manages thousands

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of acres of land so all our game is supplied by his

Door, a members’ club occupying the lower

company, Owl Barn Larder. Our fish is supplied

levels of the property. Playing on the more

by Flying Fish in Cornwall who are world-class;

eccentric elements of the design narrative, Fettle

the fish reaches our front door within 24 hours

has used low level timber panelling painted in a

of being caught and is absolutely top-quality.”

dark green tone, a brass bar counter, statement

A true field-to-table dining experience, all

mirrors and a custom brass bottle display back

of the food is harvested, prepared and cooked

bar to create a space that feels both refined

onsite. “Nothing is delivered in portions, we

and exclusive. The original stone basement

like to do the whole thing ourselves with both

vaults have been retained, yet reimagined as

meat and fish,” continues Edney. “That way,

an intimate whisky bar with a leather fronted

we’re able to use the entire animal as we please,

table bar offering cocktail service. Specially

nose to tail; it means our entire kitchen staff are

sourced taxidermy and artwork work together

skilled in butchery and fishmongery.”

with statement lamps, butterfly display cases

The merging of past and present extends

After opening in September and closing again

classics and contemporary botanical cocktails

in November due to the national lockdown,

making the list. Popular amongst guests are the

Edney’s team at The Elder appear to have

Barrel Aged Negroni – which is aged in-house

successfully conquered the numerous obstacles

– and the clarified Pina Cōlada. Edney has also

presented by the pandemic. The uncertainty

worked with Beverage Manager Olly Smith to

of the coming months may present further

curate thoughtful cocktail and dessert pairings,

challenges, but with an end in sight, the team

rounding off the guest experience.

at The Elder seem well-equipped to weather any

Still to come at Hotel Indigo Bath is The Jib

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and candles to create a sense of drama.

to the drinks programme too, with vintage

oncoming storm.

IN A BITE Owner: Somerset Capital Hotel Operator: IHG F&B Operator: Mike Robinson Architecture: Darling Associates Interior Design: Fettle Graphic Design: Proud Robinson Executive Chef: Gavin Edney F&B Manager: Paul Halliwell Head Sommelier: Olly Smith www.theelder.co.uk

The Art Gate LISBON Part hotel, part art gallery, Lisbon’s newest resident makes for an immersive dining experience.

Words: Joel Porter • Photography: © Luis Ferraz

A

beautiful 1950s building in the Chiado neighbourhood of Lisbon is now home to The Art Gate, one of the city’s newest and most unique hotels. Occupying the

first floor, which was formerly a family’s private residence, The Art Gate (or TAG as it’s commonly referred to) is equal parts hotel, gallery space and restaurant, each with its own identity but all working in harmony to create an entirely new experience.

The project is the brainchild of Diogo Figueiredo, a 31-year-

old native of Viseu in central Portugal. Given its former life as a family home, The Art Gate unsurprisingly retains a residential feel, more akin to a friend’s luxury apartment than a hotel. The space has been totally reimagined however, and now features five guest suites, a kitchen and chef’s counter, a small dining room and the gallery space. It would have made a huge apartment, but as a hotel it all feels very small and intimate.

Lisbon’s Atelier Catarina led the interior design for The Art Gate, overseen by Figueiredo himself. “The majority of the items in the hotel were designed to be unique, to fit the space and made in Portugal,” explains Figueiredo. “These choices reflect The Art Gate’s concern at involving the community, providing a platform for small and talented Portuguese businesses, be it in the area of textiles, ceramics or art.”

The Art Gate’s gallery also aims to support local artists through a series of pop-up exhibitions overseen by two of Lisbon’s foremost curators. Despite the coronavirus

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Dishes on the creative multicourse tasting menu include fresh crab served on a thin circle of crunchy corn toast

crisis, TAG staged three exhibitions in 2020, with the

Mexican restaurant Hoja Santa in Barcelona, Candeias

programme continuing to evolve every three months.

landed on a new concept for The Restaurant, fusing

A similar revolving concept of different pop-ups

his knowledge of Mexican cuisine with his Portuguese

featuring chefs from around the world was originally

heritage. “I had this idea to create a concept between

the idea behind TAG’s restaurant, simply known as

Portuguese techniques, products and recipes, and

The Restaurant. The first was an international pop-

Mexican flavours. I thought it was a nice idea, as there

up called ‘We Are Ona’, which ran from January until

is nothing like this in Portugal.”

March 2020, working with local Lisbon chefs to create ‘a love letter to Portuguese cuisine’.

Next up was chef Hugo Candeias, recently back in

but rendered bright green with chilli and coriander,

his native Lisbon after several years working abroad.

and here served with local Portuguese clams; fresh

Candeias’ pop-up was scheduled to open on 14th March

crab served on a thin circle of crunchy corn toast;

but just a day before, everything was cancelled, Lisbon

monkfish served with a Portuguese pine nut sauce

went into lockdown, and The Art Gate did not open

that’s been spiked with Mexican chilli; and tender

again until the beginning of June. This, combined

roasted suckling pig with crisp pig’s ear, a dish that

with Candeias’s desire to stay in Lisbon and commit

is in fact popular in both Portugal and Mexico.

himself to the project, led to a readjustment of the

For Candeias, this dialogue between two cultures

concept, with the chef now leading The Restaurant

creates something entirely new. “It gives something

on a permanent basis. “For me it is a homecoming,”

different to Portuguese cuisine. We can add chilies to

says Candeias. “After almost 10 years away it was the

a traditional sauce and it gives something completely

right time to stop and explore a different way to see

different – it’s not Mexican and it’s not Portuguese.

the gastronomic world, through my eyes only.”

This is the thing that makes me feel that it’s a fantastic

Having worked for four years with Albert Adria at his

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Dishes on the creative multi-course tasting menu include a Mexican-style aguachile, similar to ceviche

concept to build on.”

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There’s a choice of two drinks pairings to

rest of the hotel, the feeling is similar to being

go with Candeias’ menu: one, a regular wine

in someone’s home, albeit one with a very well

selection featuring wines from all over Portugal,

equipped kitchen.

and the other a more unusual non-alcoholic tea

The intimate nature of The Restaurant, and

pairing. Like wine, different teas have a variety

the creativity at the heart of both the food and

of aromas, acidity, tannins, and textures,

drink offering, sets it well apart from the usual

making it an ideal drink to pair with food. Those

idea of a hotel restaurant and from Lisbon’s

on offer at The Restaurant include everything

restaurant scene in general, which tends to veer

from a Houjicha toasted tea, which is popular

towards the very traditional. This is starting to

in Macao, to a Puerh Chinese tea that has been

change, however, says Candeias: “There are

fermented for five years, giving it a rich, earth-

so many people that have been abroad and are

like flavour.

coming back to Portugal with very strong, new

Guests at The Restaurant can choose from the dining room which can seat up to 12 around

ideas, so it is shaking up the very traditional restaurant scene we have here.”

one round table (currently bookable by only

Although TAG will no longer host a revolving

one group with current restrictions) or take one

kitchen pop-up, Candeias still plans to change

of the four seats at the chef’s counter in the

the menu every few months. The concept of

kitchen. It is here that a real connection between

Portuguese and Mexican fusion will form the

Candeias and the guests can be fostered, with a

foundation of each new menu, but the dishes

true interaction and participation in the meal.

will be entirely changed so that regular guests

Diners are even encouraged to choose the

will be able to come and have a new experience

soundtrack, picking records from the shelves

and share in the evolution of this bold new

to spin on the turntable. In keeping with the

concept for Lisbon.

IN A BITE Owner: Diogo Figueiredo Architecture: Costa Lopes Interior Design: Atelier Catarina Head Chef: Hugo Candeias F&B Manager: Tiago Alves Head Bartender: João Silva Head Sommelier: Pedro Martin Head Waiter: Nicoleta Robu Dinnerware: Studio Neves Glassware: Riedel www.theartgate.com

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Sofitel The Obelisk DUBAI Located in Dubai’s WAFI development, Sofitel’s Egyptian-themed hotel – it’s largest in the Middle East – features five experience-led dining concepts.

Words: Devina Divecha Photography: Courtesy of Accor (unless otherwise stated)

S

ofitel Dubai The Obelisk opened its doors on 29 October 2020 – making it one of the few hotels to launch in the United Arab Emirates in the last 12 months. The design

of the overall property seamlessly merges modern French art de vivre and ancient Egyptian heritage with the essence and culture of the UAE – complementing the interiors of the adjoining WAFI complex and the Raffles Dubai pyramid.

The brief was to find a link between the French influence of Sofitel and an Egyptian theme – leading designers to the Art Deco period in Paris. “We wanted to tie in the really strong ancient Egyptian Pharaonic era, which the Art Deco period borrowed a lot of influence from,” explains Claire Craig, WA International Design Director. “I like working on heavily themed projects and the hotel just had a great concept to begin with. I had worked on Carters British pub in the WAFI complex 25 years ago so it was nice to be back.”

The property has five signature dining outlets, all managed in-house – Brasserie Boulud, Taiko Dubai, The Nine Gastropub, Bijou Patisserie and Soleil Pool & Lounge – with the F&B team led by Executive Chef Patrick Boucher and Director of Food & Beverage Harry Massolin.

Making his debut in the Middle East is Daniel Boulud with Brasserie Boulud, which brings the true meaning of ‘gastronomic Française’ to Dubai with simple, fresh and seasonal dishes. Its Chef de Cuisine, Nicolas Lemoyne,

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© Paul Thuysbaert

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© Paul Thuysbaert

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The five dining venues feature glassware by Chef & Sommelier and Arcoroc and buffetware by Siom Orfevres and Revol

who has has previously worked at Boulud’s two-star

to experience not only amazing Asian food but also

Michelin restaurant Daniel in New York, will seek to

food with a few Middle Eastern touches,” comments

build on this experience, serving up contemporary

Harry Massolin, Director of Food & Beverage.

French cuisine that is rooted in tradition, whilst

In addition to these collaborations, Sofitel Dubai

embracing a more casual approach to fine dining.

The Obelisk has created a number of concepts in-

Guests can indulge in dishes such as traditional

house including The Nine, a British neighbourhood

escargots with garlic and parsley butter served with

gastropub with an ancient Egyptian influence. The

free-range chicken oyster, citrus cured Hamachi

menu provides traditional recipes with a contemporary

(yellow tail amberjack) with Niçoise seasoning; Cocotte

twist such as the signature fish and chips, The Nine

baked seabream with saffron, fennel and tomato; and

burger and posh bangers and mash. According to

dessert classics such as floating island, vacherin,

Massolin, while gastropubs typically tend to focus

rhubarb and raspberry charlotte. The open kitchen

on the food complementing the drinks, The Nine is

offers a multi-sensory dining experience overlooking

offering a culinary experience that is matched by the

the traditional brasserie seating, while the adjoining

beverage menu. “We are very confident that we have

main dining room has been designed in a conservatory

the best fish and chips in town. Michael O’Shea (the

aesthetic. “We treat a lot of hotels like our homes and

restaurant’s chef de cuisine) makes it in a way that

in the main dining room, we thought it would be nice

has not been done here and is very traditional to the

to have a conservatory. We put in a skylight and added

southern part of England.”

a lot of plants and greenery,” explains Craig.

Accompanying the food menu is the wine list,

Amsterdam-born concept Taiko, conceptualised by

offering organic and biodynamic options as well as

chef Schilo van Coevorden – who worked in Dubai at

a gin trolley. Meanwhile, the design of The Nine

the same complex more than 20 years ago – represents

references the story of the Egyptian cat goddess,

another collaboration for the hotel. Taiko Dubai –

Bastet. “We introduced Bastet on large backlit painted

which was designed by Atelier EPJ – is the brand’s first

panels in the pub area. We hung the three pyramids

international outpost and specialities include Wagyu

of Giza from the ceiling and introduced the story on

biryani and the brand’s watermelon sashimi.

the wall. Everything in there is a little triangular,”

Alongside the menu is Taiko’s signature cocktails,

reflects Craig.

which take inspiration from a speakeasy in downtown

Meaning jewel in French, Bijou, a patisserie offers

Roppongi, Tokyo. The cocktail menu is accompanied

an array of pastries and other sweet treats. Sofitel’s

by a range of sushi, sashimi, dim sum and the popular

signature French afternoon tea, Le Gouter, is served

TFC (Taiko Fried Chicken). “It has four kitchens, from

here – the highlight is tea served in a sophisticated

a cold sushi counter to a hot robata with an engaging

jewellery box, unlocked with a special key. This

and lively nightlife-style concept. It’s all about coming

experience has proved to be a huge success within

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MAIN COURSE

the local community, according the F&B team.

Patrick Boucher, the hotel’s Executive Chef.

“Bijou is focused on a French concept, both from

“We follow traditional cooking techniques –

a patisserie to an experience standpoint. When

without shortcuts. We worked on at least six to

we first thought about the idea, it was to create

seven different pastries for the steak and kidney

a hub not only for guests passing through or

pie, for example. Our baker who makes our

visiting the hotel but also for the local, Emirati

croissants is from Lyon and is a real artist. We

community,” explains Massolin.

have been very fortunate to have people who are

Finally, Soleil Pool & Lounge serves a

072

passionate about their tasks and profession.”

Mediterranean- and Levantine-inspired menu,

As Massolin notes, in a region with several

carefully crafted cocktails and varied shisha

spectacular hotels, the new property has what

flavours. The concept offers an extra touch of

it takes to stand out. “As a Sofitel, we have

luxury with its private cabanas. The VIP cabanas

positioned ourselves to be not what people

are fitted with privacy curtains and showers,

expect. We are the biggest Sofitel in the Middle

as well as a Jacuzzi. Guests can also enjoy

East, and the second largest globally – and that

complimentary fresh fruit and sweet popsicles,

is already a good start,” he explains. “In Dubai,

as well as amenities such as Oshibori face towels

you can have the most beautiful property, the

and luxury L’Occitane en Provence beauty

most beautiful uniforms and so on, but if you

products – all served by a dedicated waiter.

don’t have substance, then you just become

“We stay true to all our concepts – in Bijou,

another hotel. We try to offer an experience

we have a French pastry chef doing French

that no else does. And that is difficult. Because

viennoiserie, a British chef sticking true to

there are a lot of hotels, and there are many

the gastropub feel in The Nine, and you can

great ideas. But it’s about the experience and

take that up to the Brasserie as well,” reflects

the consistency.”

IN A BITE Operator: Accor Architecture: Arkiteknik International Interior Design: WA International, Atelier EPJ (Taiko) Executive Chef: Patrick Boucher Chef de Cuisine: Michael O’Shea F&B Director: Harry Massolin Glassware: Arcoroc, Libbey, Chef & Sommelier, Buffetware: Siom Orfèvres Front-of-House Catering Equipment: LaCimbali www.all.accor.com

Bento Dinner Plates & Baskets Reopen in Style

MyGlassStudio

DINING

The Homecoming After making their names in kitchens away from home, chefs are returning to their roots, bringing fresh vision and energy to culinary offerings in their native towns and countries.

Words: Nenna Dhillon

I

n the year that will long be known for the

oversee Moss restaurant full-time, it couldn’t

global pandemic, opportunity sprang up

have come at a more pivotal time.”

among the gloom. For the culinary world,

Having created the menu concept for Moss for

which faced periodic shutdowns and

its 2018 opening, Sverrisson had been limited

devastating permanent closures, there was

to short subsequent monthly visits because

also a chance for pause and reflection. This

of other commitments. But today, based full-

has translated into a work-life reset for a handful

time at the Icelandic retreat, his creativity is

of top chefs, their instincts pointing them in

being channelled into evolving Moss into one of

the direction of home amid the uncertainty.

Scandinavia’s best restaurants. “Not only is The

As these talents have left acclaimed kitchens

Retreat visionary in the luxury hotel sphere, it is

across the globe to head back to their cities,

also one of the most beautiful places on earth,”

counties and countries of birth, it is local hotel

he enthuses. “I work on a private inlet of the

F&B operations that are set to reap the rewards

UNESCO Global Geopark, and Moss occupies the

with reinvigorated offerings and concepts.

highest point in an ethereal setting. It feels like

In the case of Agnar Sverrisson, London’s

more than a hotel kitchen; we’re almost like

loss is Iceland’s gain. As the lease for Texture

a standalone fine-dining restaurant because

approached renewal last year, the Icelandic chef

of the experience we offer. We’re reimagining

decided not to relocate his Michelin-starred

Icelandic cuisine in an incredibly elegant and

restaurant to another London site but to opt

artistic way.”

for a move further afield by expanding his

And it is the modernisation of family recipes

involvement with The Retreat at Blue Lagoon.

that stands at the heart of the renewed mission,

“I’d been away from Iceland and my family

as Sverrisson describes: “We’re using ancient

for 20 years by then,” he recalls. “I have a

local recipes that are personal and meaningful

close working relationship with Ingi Thorarinn

to the families of our culinary team here, adding

Fridriksson, The Retreat’s Executive Chef, so

innovation with unexpected elements to make

when the opportunity arose to join him and

engaging and sensational dishes.”

076

DINING

Agnar Sverrisson has returned to Iceland to head-up Moss at The Retreat at Blue Lagoon, while Tetsuya Asano is back in Japan to express his culinary approach at Hotel The Mitsui Kyoto

“We’re using ancient local recipes that are personal and meaningful to the families of our culinary team here, adding innovation with unexpected elements to make engaging and sensational dishes.”

AGNAR SVERRISSON

Presented with theatrical flair, one Moss plate

a concept coined as ‘Gastronomy Teppan’.

Executive Chef at the iconic Royalton. “I’m the

sees the reinvention of a traditional lamb dish,

Bridging the divide between east and west

kind of person who needs dynamic days and

sourced from Skagafjorour, served with rutabaga

at his restaurant, Toki, Asano draws on the

likes to have a lot of balls in the air,” says Miller.

and accompanied by a broth. “Many Icelanders

essence and techniques of French gastronomy in

But the bustling nature of hotel F&B is just one

will taste this and be transported back to their

combination with Japanese heritage, ingredients

of the reasons that Miller has swapped New York

childhoods,” says Sverrisson. “A dish that’s

and culinary arts. “Japanese cooking, seasonality

for Cincinnati, where she is today Executive Chef

been in our families for generations, we call it

and spirit are no less than the French,” the chef

of Metropole at 21c Museum Hotel. “Each time I

Mother’s Broth.” The chef’s current favourite

notes. “Since returning to Japan, I have spent

came back, I noticed there was a new restaurant

is Icelandic scallops from Breioafjorour, kept

time listening to our producers and walking

and a new area to check out,” she says. “Within

incredibly light yet deeply flavoursome through

the inspiring Kyoto streets. Translating this

this developing landscape, I spotted the chance

a treatment of pickled ginger, coconut soup,

into our menu, we want to respect Japanese

to come work with a company that was willing

lemongrass and lime leaves. With ambitions to

cuisine – embracing a sustainable approach and

to try new things. With the industry in turmoil,

push Iceland’s culinary frontier using organic

providing a taste connection to Kyoto – while

I think it’s essential that visions align. I’m

and strictly seasonal produce from across the

still pushing the boundaries.”

scrappy, innovative and want to be part of

terrain, Moss has set its sights on becoming the frontrunner of regional gastronomy.

With dishes artfully presented on a long ‘teppan’ brushed steel counter, Asano taps

figuring out what the future of dining looks like in Cincinnati.”

With no less go-getting plans for his new

into the experiential side of French cuisine

While Miller is committed to retaining

venture, Tetsuya Asano leaves behind a feted

as a “producer” of service, performance and

Metropole’s focus on seasonality, she is deep

European career to launch an intriguing concept

atmosphere while honouring local farmers,

in research, investigating how to make the

restaurant in Japan. First coming to prominence

suppliers and their ingredients, working with

food more playful and unique. “A few weeks

in Paris, where he served as Sous Chef to Alain

them to deal with environmental issues and

ago, someone suggested to me that our food is

Ducasse at Hôtel Plaza Athénée, Asano went

food loss. Toki’s eye-catching dishes range

heavily influenced by Appalachian cuisine and

on to become the first Japanese Executive Sous

from pan-fried Wagyu beef with port wine sauce

it was like a lightbulb came on in my mind,”

Chef at two Michelin-starred L’Espadon based

and sweet potato, to homemade smoked salmon

she says. “Honestly, it has lit a fire in me. I

in The Ritz. Most recently, he held the same

infused with miso and mirin, accompanied by a

have development work ahead but in the coming

position, looking after all the restaurants of the

delicate mimosa salad, micro herbs and crispy

months, I’ll be getting as familiar as possible

famed Parisian hotel. With such a weighty track

basket. Asano’s hope is that plates such as these

with local products and ingredients because

record in the French capital, what tempted the

will pave the way for a three Michelin-star

they’ll be at the root of how we progress culinary

chef back to Japan? “I was increasingly feeling

rating in the future.

traditions, in bright and inventive ways.”

the moment was right for dishes under my

Over in the USA, Cincinnati native Vanessa

As a convergence of southern, northeastern

name to be shared with others,” Asano reveals.

Miller had been keeping a watchful eye on

and midwestern cuisine, Appalachian covers a

“Simultaneously I happened to hear of a new

her hometown’s food scene from afar. The

mind-boggling number of geographic states.

project, Hotel The Mitsui Kyoto, which was

chef spent 14 years working in kitchens across

“It’s inherently difficult to define,” picks up

seeking a signature chef to establish a restaurant

northeast America, including in Manhattan

Miller, “but that’s part of what makes it so

comparable to the world’s best.”

where she became one of the city’s youngest

interesting; it’s a huge melting pot. Ultimately,

The new Kyoto hotel is a good fit for Asano,

Executive Chefs at hip hangout The Dalloway.

I see it strongly rooted in grains and preserved

who is expressing his culinary approach under

The city also offered up her first hotel role as

foods, and it has a smoke element that I’m

077

DINING

“Cornwall is such an exciting county, not just for its location and quality produce, but also the work-life balance.”

DORIAN JANMAAT

interested in.” With the Metropole menu

it is fresh, local, seasonal produce that takes

heading in the right direction, encompassing

centrestage at the coastal hotel, with fish caught

grains, meats and vegetables that thrive locally,

and served on the same day, dairy sourced from

Miller is sure to be behind the city’s next big

Cornish farmers and wines from local vineyards.

food wave.

While the menu is changed frequently to reflect

Relocating from a legendary kitchen is never

available produce and sustainable sourcing,

an easy choice. But, after eight incredible years

Janmaat likes nothing better than experimenting

at Le Manoir aux Quat’Saisons, learning from

with flavours and textures.

Raymond Blanc and Gary Jones on “the finest

“At the moment, I’m using some Asian

training ground” before ascending to Head Chef

influences, for instance, dashi and yuzu in

at the Oxfordshire institution, Dorian Janmaat

our blowtorched Cornish mackerel dish, which

could no longer resist the pull of the British

balances acidity and sweetness for a real umami

county in which he grew up. “Cornwall is such

taste,” he explains. “In contrast, we have a

an exciting county, not just for its location and

rolled pasta dish, combining morel mushroom

quality produce, but also the work-life balance

paste with chicken and tarragon mousse, quickly

that means days off are spent paddleboarding

poached, before being served with sherry cream

at the beach and catching up with old friends

sauce and roasted chestnuts. As they show, it’s

in great restaurants,” he says. Fortuitously, the

important to me to have a variety of styles and

owners of Relais & Châteaux member property,

methods here on the menu in St Mawes.” As

The Idle Rocks in St Mawes, were seeking a

with all the chefs who have found themselves

Head Chef and Janmaat fell in love with the

back at home sweet home, Janmaat is intent on

place instantly.

shaping a culinary experience that diners won’t

With the bounty of Cornwall on the doorstep,

078

find anywhere else.

Photo: F. Hamel

The 1st collection sustainably designed & made from recycled ceramic.

DINING

Reimagining the Restaurant Aiming to help the F&B sector get back to business, AvroKO outlines its steps for reopening, keeping brand, design and best practice in mind.

s a multi-disciplinary studio spanning the worlds

A

Guiding the user through a typical customer journey in

of concept development, interior design and brand

a restaurant, bar or other food & beverage outlet, AvroKO

strategy, AvroKO is known for creating immersive

has identified a number of solutions and opportunities

environments and story-driven spaces around the world.

that make safety the top priority while still ensuring that

Founded in New York in 2001, the firm – which has offices

spaces feel hospitable, warm and inviting.

in Bangkok, London and San Francisco – has a growing

Beyond safety shields, wash stations and contactless

portfolio of restaurants, bars and hotels, so when the

menus, the roadmap to recovery sampled across the

global pandemic hit, it felt the impact first-hand.

following pages provides operators, restauranteurs and

In recognition of the ongoing effects of Coronavirus on the hospitality sector and the subsequent shift in guest

developers with ways in which to reimagine hospitality spaces, from the entrance to the dining experience.

expectations for increased health and safety measures,

While some of the measures are reactionary, AvroKO

the studio drew on its resources - which includes sister

expect many are here to stay. As such, the propositions

company Brand Bureau – to produce a Covid-19 response

are designed to address human needs in the long term,

guide. Entitled Reimagining Your Restaurant, the guide

taking into account both emotional and rational needs.

uses AvroKO’s philosophy of Hospitable Thinking -

Health and safety will no doubt remain at the top of

designing not just for functionality or aesthetics, but

the agenda for the foreseeable, but with intelligent and

for core human needs such as safety, significance and

well designed solutions, it is hoped that the inviting

surprise – to reassess the customer journey.

atmosphere will once again return.

081

THE ENTRANCE

THE WELCOME EXPERIENCE

THE CLEANSING EXPERIENCE

The pivot towards contactless entry presents

A longstanding symbol of hospitality, the host

The act of handwashing is now front-of-

operators with an opportunity to make

stand has now taken on a new role of setting

mind and will continue to play a central

the right first impression with guests by

the standard and imparting information that

role in dining out. AvroKO notes that whilst

demonstrating that thoughtful, safe and

helps guests safely navigate the space. The

sinks and plastic dispensers present an easy

smart measures are being considered. Beyond

host stand itself can be designed to create a

solution, there is an opportunity beyond

the hygiene benefits of removing doorknobs

safe distance between staff and visitors, whilst

necessity. A thoughtful, noticeable, and

or handles, it is important to remember that

floor markings and soft barriers can also help

aesthetically considered sanitising station at

many touchless door handles can exhibit an

ease the anxiety of moving through into the

the start of the customer journey can help

industrial feel that conflicts with the warmth

restaurant or bar. Plexiglass screens have so

communicate an establishment’s attention to

and appeal of a dining space. AvroKO suggests

far been the quickest and easiest to install,

detail and commitment to health and safety.

considering small-production, beautiful-

however AvroKO recommend integrating

yet-functional products, or unique custom

the venue’s design language through colour,

Additional considerations: Further ways

designs that will stand out.

graphic patterning and signage as a way to

to ensure cleaning protocols are enhanced

provide an aesthetically pleasing welcome.

include contactless dispensing and drying

Additional considerations: Touchless goes

solutions,

scanners,

integrated

Additional considerations: Establishments

60-second timers and playful handwashing

handwashing, payment, modified menus and

can prepare a safety script for hosts, separate

instructions.

service practices.

takeaway pick-up from dine-in guests and incorporate sanitising stations, towelettes and disposable masks.

082

hand

beyond entry, operators should also consider

DINING

© Courtesy of AvroKO

THE SEATED EXPERIENCE

THE DINING EXPERIENCE

THE COUNTER EXPERIENCE

With restauarants operating at as little as 25%

Mandatory incorporation of screens could

Rethinking the chef’s counter to maintain a

occupancy, there’s an opportunity to make

be seen as a design interruption, but it

level of intimacy while keeping people safe

every seat the best in the house. Configuring

can also be a way to add an element of

is paramount. Through light-touch design

loose tables to create safe distances whilst

intrigue. Customised, intricate screens can

interventions – such as antimicrobial surfaces,

retaining a semi-social atmosphere is a good

be considered as art finishes in themselves,

transparent demi shields, glass enclosures

starting point and can be complemented

whilst modular screens and curtains can be a

and pass-throughs, and localised air filtration

by temporary moveable screens that meet

useful way to control light and sound levels,

systems – it is possible to retain a level of

both hygiene and privacy needs. These can

creating a series of individual atmospheres

theatre that has become an important part of

be made from a range of materials, from

throughout space. AvroKO state that, if done

the dining experience.

anti-microbial fabrics to easily-sterilised

right, partitions offer diners an elegant

metals. It is also worth bearing in mind that

cocoon of safety.

banquettes have a naturally insular quality

Additional considerations: Changing the surface elevations and sightlines can add

that can be advantageous for a creating a

Additional considerations: Rather than

another level of protection as can specially

sense of security.

a barrier to interaction, screens open up

designed gloves and face shields for chefs and

opportunities for collaboration but it is

serving staff. Beyond the counter, a digital

Additional considerations: Intimacy and

also important to ensure that wayfinding

chef’s counter or virtual cocktail happy

connection can be balanced through

in the dining space is easily visible through

hour via livestream offers the possibility of

sightlines, while new tables shapes and

the screens and allow of sightline into the

recapturing the magic of live demonstrations,

orientations provide a point of difference.

cleaning process of other tables.

albeit from home.

083

SIGNATURE

Squab Pigeon, Heirloom Beetroot and Aged Balsamic Northcote LANCASHIRE

Luxury Lancashire hotel and Michelin-

notes Goodwin-Allen. “I look to blend

starred

has

two or three key ingredients, each with

introduced a new menu designed around

full flavours produced at the peak of their

the seasonal produce of the Ribble Valley.

seasonal quality. This gives a feeling of

The five-course dining experience

the time of year in both look and taste.”

restaurant

Northcote

created by Executive Chef Lisa Goodwin-

Cooked on the bone and dressed with

Allen features hearty plates of Scottish

liquid maltose before being blasted with

venison sausage with damson, butternut

a blowtorch to give it a sweet and smoky

and toasted seeds, west coast scallop

finish, the pigeon is enhanced by a port

with curried pearl, and squab pigeon with

and beetroot puree, 12-year-old balsamic

heirloom beetroot and toasted seeds.

and a dollop of tarragon mayonnaise. To

“I always cook by the seasons and

finish, a leaf-shaped tweel is delicately

this is one of our first dishes using local

placed on top and sprinkled with star

beetroots from Ascroft Farm in Tarleton,”

anise and beetroot powder.

“Anjou pigeon is a refined, elegant meat with a light fat line that cooks tender and gives a game-like flavour. The beetroot and balsamic are perfect flavours to complement,” explains the chef. “This dish in particular sings autumn with the colours and textures and stands out on a white pearlised plate.”

SHIRO GLAZE SHIRO GLAZE sets the trend. The new coloured glazes FROST and STEAM, in hues of soft blue and delicate grey, underline the shape’s strong aesthetics.

The glaze also emphasizes the fine texture of the embossed items. Even more exciting and attractive ways to play with SHIRO. Be inspired by #moods4food.

WWW.SCHOENWALD.COM

SWA-20-021_ANZ_Supper_EN_236x275+3.indd 1

NEW!

19.10.20 12:59

SIGNATURE

Bouillabaisse Pavillon Baur au Lac ZURICH

Pavillon’s take on traditional Provençal fish stew bouillabaisse is an artful interpretation of traditional French flavours and classic haute cuisine befitting of its location – the legendary Baur au Lac hotel in Switzerland.

Envisaged by the restaurant’s Head Chef Laurent Eperon – recipient of two Michelin stars and 18 Gault & Millau points – the dish, which originates from the port city of Marseille, brings together the freshness of the ocean with a passionate, warming rich sauce to create an taste explosion in the mouth.

Dover sole and turbot bones, surmullet, mussels, cockles and crab form the base of the dish along with vegetables, fish stock, white wine and Pernod, whilst a decadent rouille sauce comprising olive oil, garlic, lemon juice, egg yolk and Noilly Prat vermouth is delicately poured around the fish, then topped with an all-star line-up of lobster medallions, shrimp, red snapper, turbot fin and tarragon oil.

A respect for fresh produce is clear to see, as is a focus on presentation - so much so that its creator calls it ‘a piece of art on a plate’.

Stem Zero

NUDE STEM ZERO PINK 236x275mm.indd 1

2.09.2020 10:54

COCKTAIL

The Cigar Smoker The Churchill Bar & Terrace Hyatt Regency London – The Churchill LONDON

To mark the unveiling of its refreshed interiors and new outdoor space, The Churchill Bar & Terrace at Hyatt Regency London has created a stately selection of cocktails to celebrate the former British Prime Minister’s distinguished character traits.

Featured on the new ‘Shades of Winston Churchill’ menu, The Cigar Smoker is a savoury tipple inspired by the statesman’s penchant for Cuban cigars. “Winston Churchill’s most defining feature was probably a cigar held between his teeth, leaving a wave of woody smoke and ash behind him everywhere he went,” explains Bar Manager Nelson Bernardes. “This cocktail offers a touch of theatre with its aromatic smoke bubble, which reflects the smell of woody smoke that he left in his wake.”

Created by mixing roasted green pepper infused Cenote Blanco Tequila, Noilly Prat Vermouth, tomato shrub, grapefruit oleo saccharum and salted cacao husk brew, the cocktail is served in an American Bar Corinne Coupe Champagne glass by William Yeoward.

“The glassware is elegant and enhances the effect of the smoke bubble, ensuring it’s a visually highimpact drink,” continues Bernardes. “The theatricality of the cocktail reflects Sir Winston Churchill, who was known as having a larger-than-life persona.”

Building on the concept, all drinks on the menu are served with a complementary food pairing that pays homage to British flavours. The Cigar Smoker for example, is served with halloumi bites and a homemade balsamic vinegar glaze, evoking a taste reminiscent of salt and vinegar.

COCKTAIL

2020 The Bar at The Dorchester LONDON

Inspired by the dedication of NHS frontline workers throughout 2020, bar manager Giuliano Morandin and his team of experimental alchemists have created a cocktail in a shade of blue synonymous with the British institution.

“It’s a special cocktail to commemorate the heroic efforts of key workers during a challenging year,” explains Morandin. “Made with all-English ingredients, the rich blue hue is a reminder of the landmarks that were lit up in honour of the NHS,” The brightly coloured spritz comprises Whitley Neill gin along with blue mellow and cornflower cordial, finished with a Cottonworth sparkling wine top. “It’s a very refreshing drink yet with a touch of sweetness,” Morandin continues. “Herbal flavours and dry sparkling wine round off the taste.”

Presented in a John Jenkins glass, 2020 is garnished with calendula or marigold flowers, which are dried and delicately placed on top.

“Spritz cocktails are traditionally very popular, so this has been really well received,” concludes Morandin. “The focal point is the colour, and it has been important to communicate the meaning behind it to our guests.”

Discover the new oak lids, part of the covered buffet capsule collection for COVID-safe hospitality on the new craster.com

CRASTER.COM

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02/12/2020 15:11

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To learn more about The Hotel Report, email hello@nielsencga.com. Be sure to quote SUPPERHOTEL2020 for an exclusive discount.

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DRINKS

DRINKS

Champagne Gosset Celebris 2007 Extra-Brut Champagne Gosset – the oldest wine house in Champagne – has unveiled the latest addition to its Celebris collection: Vintage 2007.

Made from 57% Chardonnay and 43% Pinot Noir, the cuvée has notes of green apple, brioche, pink grapefruit and bright lemon zest.

Launched in 1995, Celebris fulfills the dream of Albert Gosset, who viewed the collection as the ultimate cuvée, not the result of a precise recipe, but as a free intuitive expression of the vintage.

Thanks to his experience and love for hand-crafted champagnes, he favoured limited production of high quality. Over 25 years, only seven white vintages and three vintages of rosé Celebris were produced.

As the most exceptional expression of the Gosset style, Celebris acknowledges the vital role of time in the production of champagne, from shaping the identity of a terroir to carving the character of the vintage. It takes at least ten years in the cellar to reveal all its aromatic complexity and expression of persistent minerality. www.champagne-gosset.com

000

Rome De Bellegarde Rome De Bellegarde XO Produced in the Grande Champagne region of the Cognac appellation, luxury distiller Rome De Bellegarde – recognised as the most expensive cognac in the world – has created XO, a limited edition cognac. The newest addition to the range embodies the essence of the brand’s iconic heritage whilst introducing a modern fresh flavour.

Developed by Master Distiller Christophe Fillioux, the 41% ABV brandy variation features a blend of six eaux-de-vie with a delicate balance of spicy and tannic notes.

Encased within an elegant glass decanter adorned with the brand’s signature emblem, this Premier Cru and Grande Champagne blend, enriched with caramel, quince and tobacco, blasts with heat and richness that reveals sweet hints of vanilla.

Unlike its predecessors, Rome De Bellegarde XO is stored in new casks for three-tofive years before maturing in barrels made from 100% aged Limousin new oak for 25 to 30 years, surpassing the typical aging requirement for an XO cognac by decades.

“The array of aromas make this wine complex and elegant,” explains Global Brand Director Dimitri Nilan. “On the palate, the liquid enters with a generous fresh touch and evolves into a buttery sensation, underlined with a pleasant and dynamic crispiness.

The final taste is amazingly long and finishes on a lingering menthol note, accompanied by an explosion of freshness.” www.romedebellegarde.com

094

DRINKS

Beefeater Blood Orange

Cognac Frapin Château Fontpinot XO

Blood Orange is a bold and refreshing expression of Beefeater’s famous gin. Taking inspiration from orange gin distilled by founder James Burrough in 1876, the new spirit builds upon the brand’s legacy of experimentation. Created to meet a growing trend in fruit-flavoured alcohol, the gin is characterised by a bittersweet juicy flavour, as well as a vibrant, striking colour. The spirit is made in London under the watchful eye of Beefeater’s Master Distiller Demond Payne MBE, who comments that “Blood Orange is for today’s cocktail and spritz drinkers who will love its enticing citrus aromas, bold flavours and statement shade.” To serve, mix with tonic in a goblet over ice, and garnish with a slice of blood orange. www.beefeater.co.uk

To celebrate Cognac Frapin’s 750th anniversary, the distiller has launched an wanniversary edition: Château Fontpinot XO. The Grande Champagne Cognac can lay claim to the Château appellation as it is made exclusively from grapes harvested, distilled, aged and bottled at the Château Fontpinot. The commemorative cognac is balanced, rich and complex on the palate with aromas of dried and candied fruits with a long finish. Cellar Master Patrice Piveteau comments: “Only a true gourmet will appreciate the Château Fontpinot XO to the full. This Cognac enchants desserts with its fruity flavours and offers its character to anyone who enjoys the simple pleasures of a cheeseboard.” www.cognac-frapin.com

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DRINKS

Bottega Bottega Gold Located in Bibano, 50km north of Venice, the family-owned Italian winery Bottega has been producing premium quality Italian wines, grappa and spirits since 1977, though the land dates back four centuries to when the family’s ancestors cultivated the vines as tenants.

The headquarters are based in a 19th-century farmhouse, renovated to preserve the original architectural and environmental characteristics.

Packaged in a gilded bottle, Bottega Gold is a Prosecco Brut sparkling wine characterised by exceptionally fruity aromas of apple, pear and exotic fruit, as well as its fresh flavour encompassing a dry and fragrant after-taste.

The prosecco is obtained by Glera grapes grown in the hills of Valdobbiadene, harvested by hand, then gently pressed. The obtained must is stored at a low temperature in the cellar in order to preserve freshness. The fermentation is made partially starting from must. The entire process lasts around 40 days at a controlled temperature of 14-15°c with the addition of selected yeasts, according to the Martinotti (or Charmat) method. The vineyards from which the prosecco is produced are located close to the Venetian Prealps, an ideal climate for this native grape variety.

Perfect as an aperitif and well suited to use in cocktails such as a Bellini or Rossini, Bottega Gold can be suitably paired with every meal.

The original metallised bottle can also be upcycled after consumption, and repurposed as a candleholder or vase. www.bottegaspa.com

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Hotel Beverage Study 2020 In the first of a two-part series, Supper delves into Nielsen CGA’s Hotel Beverage Study to offer insight into the hotel guest and how the Coronavirus pandemic has impacted their dining and imbibing behaviour.

In a year that has seen international travel significantly reduced, resulting in the shuttering of hotels, restaurants and bars for lengthy periods of time, 2021 presents an opportunity for the industry to consider what the future of hospitality may look like.

As consumer appetite for travel and dining experiences recovers, new opportunities for the alcohol industry are likely to be found in previously untapped drinking environments and occasions.

In light of Covid-19, Nielsen CGA has conducted a survey exploring the impact of the pandemic on the hotel sector and its supply chain, particularly across key hotel amenities.

THE NEW HOTEL EXPERIENCE Nielsen CGA’s data shows that there has been a significant change in guest expectations and levels of consumer confidence with regards to health and safety. There has been a marked shift towards premium properties due to the perceived level of cleanliness and attention given to Covid-19-secure practices, but also due to a desire to indulge after a year of reduced travel options.

The group surveyed 5,000 consumers to attain when visitors are likely to begin travelling again, and what and where they are drinking within hotels, touching on several keys areas including shifting guest expectations with regards to hygiene and safety protocols, the services being utilised, consumption behaviour and the drinking and dining experience.

Armed with this information, the report empowers retailers, distributors, suppliers and hoteliers to make strategic, data-driven decisions as they navigate the post-pandemic landscape and expand into a significantly evolved hospitality space.

AMENITY AREAS CONSUMERS ARE LIKELY TO USE IN HOTELS OVER THE NEXT 12 MONTHS: 56%

Hotel Restaurant

39%

Hotel Bar / Lounge

37%

Room Service

67%

STATED THAT COVID-19 WILL OR HAS HAD AN IMPACT ON WHICH HOTELS THEY STAY AT

69%

OF HOTEL VISTORS AGREE THAT THEY ARE MORE LIKELY TO CONSIDER STAYING IN HOTEL CHAINS AS OPPOSED TO INDEPENDENTLY OPERATED HOTELS

59% 098

33%

Pool

30%

Grab & Go Kiosk

29%

Vending Machine

27%

Hotel Casino

20%

Mini-Bar

STRONGLY AGREE THAT THEY WOULD OPT FOR LUXURY HOTELS OVER THE NEXT 12 MONTHS

Banqueting Bars

14%

MARKET INSIGHT

CRITERIA FOR VISITING A HOTEL BAR OR RESTAURANT While hygiene is the most important factor when it comes to the choice of venue, the quality of food and drink also plays a key role: Covid-19 secure hygiene practices

Quality F&B options

Reduced capacity in common areas

Reduced capacity in bar / restaurant

Extensive F&B options

Bartender / servers and staff interaction

Contactless, drink ordering / payment options

Ability to pre-order food and drink in bar / restaurant

Events and entertainment options

55%

43%

41%

39%

26%

25%

24%

23%

23%

Of all the amenity areas, the study found that the hotel restaurant represents the biggest opportunity in the ‘new normal’ hotel environment. It also found that room service is on par with bar lounge facilities that guests are likely to use, indicating an opportunity to review alcohol offerings here.

CONTACTLESS SERVICE With continuing social distancing measures and some hotel bar and restaurant restrictions still in place, the study also suggests that hotel visitors will increasingly use amenities that require little to no human contact.

While guests are most comfortable visiting the hotel restaurant, room service ranks higher than the hotel bar on average, opening up opportunities to improve the drinks offering in these lesser developed areas:

42%

OF USERS ARE USING GRAB-AND-GOKIOSKS MORE THAN THEY DID PRE-COVID

37%

OF USERS ARE USING ROOM SERVICE MORE THAN THEY DID PRE-COVID

36%

OF USERS ARE USING MINI BARS MORE THAN THEY DID PRE-COVID

Grab & Go Kiosk

Room Service

Mini Bars

Soft / energy drinks are overwhelmingly the most popular drink at this amenity area with 51% typically drinking these, spelling an opportunity to better engage consumers with alcoholic drinks or lowor non-alcoholic variants.

The top drink category consumers would drink is soft / energy drinks, however improving the beer, hard seltzer and neat spirits / liquors, offering could bring the biggest increases in engagement, especially given the flexibility in packaged offerings.

61% of consumers are likely to pay extra for a better-quality drink from the mini bar and the most important category is beer, followed by soft / energy drinks, while hard seltzers offer the best avenue for growth.

• The grab & go area is popular throughout the day, highlighting the importance of a range of drinks that caters to different times of the day.

• Early-evening and late-evening are equally as important for this amenity area, while other times of the day such as brunch and the late night should be well catered for.

• The key consumption times for the guests making use of the mini bar are between the mid-afternoon and the late evening.

These pages feature extracts from Nielsen CGA’s Hotel Beverage Report, published in September 2020. To learn more about the 2020 Hotel Beverage Study, email hello@nielsencga.com - Quote code HOTELS2020 for an exclusive discount on the full report. www.nielsencga.com

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100

SPOTLIGHT

Innovation Through Collaboration Creating beautifully crafted products for dining, conferencing and display, Craster has long understood the value of versatile designs that evolve with the ever-changing needs of hospitality.

Words: Jenna Campbell

I

n times of uncertainty, it is often those at

significantly expand its footprint, demonstrated

in alternative F&B and conferencing, Craster

the forefront of innovation and collaboration

by the opening of a warehouse in New Jersey,

is rising to the challenges presented by the

that are called upon to deliver direction. And

a London showroom and last year and the

pandemic with a variety of Covid solutions.

in the era of a global crisis, when the idea of

significant expansion of its talent pool of

Identifying the opportunities for single service

coming together seems inconceivable, it is the

distribution partners – heralding a record year

and the rising popularity of in-room dining,

manufacturers and designers who are tasked

for the company.

the Contactless Folding Tray Table – a flexible

with developing a new way forward, coming up

“Our clients invest in our products because

dining surface – and the Bento Flow range

with practical solutions that marry health and

they perform well in service, they harmonise

– a system of trays in various specifications

safety with customer experience.

displays, are highly adaptable and they endure,”

ideal for compartmentalising, ensuring high

With an experienced in-house design team

reflects Craster. “They are intended to be discreet

levels of cleanliness – demonstrates how the

focusing on product development and space

facilitators, not the centre of attention. Craster

brand’s forward-thinking nature has allowed it

curation for the hospitality industry, Craster is

products are known for being beautifully made,

to quickly shift tack and cater to the changing

well placed to offer insight on how to best cater

multifunctional, pared back and understated.”

needs of its client base.

Early on in the company’s journey, a number

The brand has also taken the time to reassess

Led by Alex Craster since 2003, the brand’s

of core values were established: quality, curiosity

its range of buffet solutions, acknowledging

intelligently designed and durable products,

and openness – and it is these principles that

that whilst large-scale food presentation is

from conferencing and event tables to beautiful,

have informed its approach ever since. And now,

likely to remain an important component of

modular systems, seek to emphasise the beauty

more than ever, one of its primary motivations

hotels F&B model, a number of adjustments

of the underlying materials from which they

is to equip operators and hoteliers with flexible

in the interim will be necessary. “Covered

have been made, bolstering its position as a

tools that meet ever-changing needs, whilst

buffet display products and satellite stations

highly respected supplier to the world’s leading

continuing to use its systems-based design

are just a couple of examples of how we are

hotel groups, including Marriott International,

approach to create products that focus on simple

adapting and utilising our product offering to

Four Seasons, Kempinski and Hyatt.

form, natural, high-quality materials and good

help properties curate safety-conscious displays

spatial harmonics.

without compromising their guest experience,”

to the needs of an industry in flux.

“The joy of seeing something of great quality

says Craster.

being made out of wood was where it all started,”

“By necessity, the physical planning of

explains Craster. “It was only when we began

our client experience has changed,” Craster

With the operational side of hospitality

winning business in a number of landmark

continues. “We have historically evaluated the

currently being tested, Craster is dedicated to

London properties and also, most notably with

depth of guest experience through the quality of

ensuring that its partners thrive once again,

Buckingham Palace, that I could see that we had

touchpoints and we quickly had to switch focus

employing its industry know-how to deliver

the basis for a sustainable business.”

to how this squares with the new reality of the

intelligent serving solutions that are both

contactless world.”

practical and beautiful.

Over the past five years, Craster’s reach has steadily grown, enabling the company to

Refocusing its design team toward innovations

www.craster.com

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000

SPOTLIGHT SIPPING

Al Fresco Moments The case for outdoor dining has never been stronger and as hotels continue to invest in solutions that deliver safe experiences, suppliers and products are helping guests embrace the great outdoors.

Words: Jenna Campbell

A

s has been the case for many public-facing sectors this

to regularly dine out again and provide opportunities for

past year, hospitality has had to jump through more

establishments looking to create a point of difference

than its fair share of hoops to weather the storm of

through a combination of multi-sensory outdoor products.

Covid-19. With hotels, restaurants and bars around the world

According to online restaurant reservation service

forced to shutter their doors on several occasions, getting

SevenRooms’ 2020 Covid Confidence Report, which

back-up-and-running has been far from plain sailing.

looked into people’s expectations in terms of today’s

Despite this, venues have pulled out all the stops and

dining environment, helping guests plan ahead was key to

adopted health and safety measures to reopen their doors,

consumer confidence, with 38% of those surveyed wanting to

albeit with a slightly different look and feel. Whilst continued

be made aware of what to expect in advance of their visit and

social distancing has meant that Perspex screens, hand

42% more likely to make a reservation if they were happy

sanitising stations and one-way systems have become

that the restaurant could ensure proper social distancing

de rigueur across many establishments, al fresco dining

– requirements that are much easier to accommodate for

experiences have flourished – providing a lifeline for some

with additional outdoor seating options. Meanwhile, 19%

and a reinvention opportunity for others.

said that they would be more likely to book a restaurant if

Even though many indoor venues have been forced to

outdoor dining was available, a finding that should come as

operate at reduced capacity, or pivot towards takeaway and

no great surprise given the flurry of new concepts catering

delivery models, for those with additional exterior space,

to this trend.

the summer months presented a number of opportunities for enticing outdoor dining concepts.

Just as the summer months laid the groundwork for citywide concepts like New York’s Open Restaurant’s Programme,

Expanding onto pavements, terraces and in some case

allowing establishments to transform public spaces into

rooftops, establishments across the globe, from Michelin-

dining venues, the winter period has also opened up a space

starred eateries to fast-casual pop-ups have invested in robust

for even greater creative flair. And while there may be a more

outdoor additions, from geodesic domes and greenhouses to

sustained return to indoor dining in the latter half of 2021

heaters and weatherproof furniture, ushering in a new era

as the rollout of a vaccine begins to take effect, the appetite

for dining. By design, these products have the advantage

for versatile, safe and durable outdoor solutions is not likely

of naturally and seamlessly segregating the outdoor dining

to dwindle as dining venues continue to navigate the ‘new

setting, whilst also creating a visually pleasing extension

normal’. With this in mind, the latest product innovations,

between the interior and exterior space of a restaurant or

from stylish furniture, to seasonal heating units and cooking

bar. Going forward, both of these factors will continue to

appliances, serve to help restaurants and bars make the most

play a crucial role in persuading those with safety concerns

of the outdoor dining renaissance.

000

SPOTLIGHT

COOKING ON GAS

flower shape and made from steel in the form of a

Whilst al fresco cooking is typically associated with

bowl, guests can sit on the ledge, whilst the inner

warmer climates, increasing consumer preference for

ring serves as a grill, creating an inviting source of

outdoor dining concepts has sparked a demand for

warmth for diners to gather around. The pit’s heating

professional grade kitchens and modular islands with

components are connected by a special wielding

additional preparation stations built in, Crown Verity’s

technique that distributes heat evenly and prevents

commercial grills and accessories for exmample,

any deformation as a result of potential temperature

ensure that chefs can deliver the same quality

differences.

experience whether inside or out.

The brand’s Hotel Series are manufactured using

Clockwise from top left: Feuerring’s Tulip Fire Pit; Gommaire’s teak outdoor range; Dometic’s MoBar mobile beverage centre

104

ICE COLD

ultra-durable 304 stainless steel that stands the

Fundamental to the overall offering, the drinks

test of time, while its burners ensure an even heat

programme plays a major role in ensuring a

pattern and optimal cooking temperature within just

memorable dining experience. Removing the need to

a few minutes. Customisable add-ons such as griddle

transport drinks from inside, Stockholm-based brand

plates, rotisseries and steam pans give operators

Dometic has recently introduced its MoBar series of

the opportunity to expand on their existing offering

mobile beverage centres, which work across a number

whilst also experimenting with concepts that diversify

of settings from penthouse terraces and sophisticated

menu options. Engineered with portability in mind,

restaurant environments to luxurious hotel verandas

the brand’s outdoor ranges also include mobile pizza

and gardens. Combining its industry-leading

ovens, refrigerators and barbeques. Meanwhile,

refrigeration technology with award-winning design

Feuerring’s Tulip Fire Pit has been specially designed

capability, MoBar is available in three different sized

to complement a range of outdoor spaces thanks to

models and features aluminium anodised handles, soft

its sculptural aesthetic. Characterised by its spring-

closing hinges, heavy-duty wheels and rotomoulded

INSIDE & OUTSIDE WE HAVE YOU COVERED

by Intermetal

MORE THAN JUST METAL FURNITURE V I E W O UR FULL R A NG E OF PROD UC TS AND MAN UFAC TURIN G C APABIL I TI ES www.intermetal.com / sales@intermetal.com

SPOTLIGHT

Intermetal (left) and Gommaire (above) have recently introduced new outdoor dining furniture made from weatherresistant materials such as aluminium, teak wood and rattan

insulation ensuring durability and versatility.

and rattan and all manufactured to stringent

coated aluminium, the Belgian brand’s outdoor

Able to withstand all weather conditions, the

quality and commercial standards, Intermetal’s

solutions have been carefully crafted to

state-of-the-art beverage centre also includes

extensive product portfolio caters to a wide

withstand weathering over time and fluctuations

optional crushed iced and garnish containers

range of markets worldwide and stands out

in temperature and humidity.

and mood enhancing lighting, making it an

due to its ability to withstand extreme heat

For an added touch of luxury, all seat covers

ideal addition for impressing hotel guests

and cold temperatures, enabling operators to

and cushions are made from high-quality

with live mixology demonstrations or bespoke

create unique al fresco spaces wherever they

Italian, French and Belgian fabrics woven

cocktail parties.

may be located. Alongside its current portfolio,

from premium yarn with important features

the brand has recently launched its Lengo

such as water repellency and colour fastness

division, which is dedicated to the design and

as standard. All manufactured with quick-

As the nature of dining changes, the

creation of solid wood furniture with product

dry foam and available in a variety of shades

requirements of venues also shifts to satisfy

lines including tables, chairs, bar stools, lounge

and patterns, covers can be easily removed for

the needs and expectations of increasingly

furniture, and banquette seating.

cleaning and used throughout the year, making

TAKE A SEAT

outdoor

Utilising similar weather-proof materials,

them a versatile, all-season option. The 2020-

spaces becoming an extension of the indoor,

Gommaire’s outdoor furniture range blends

2021 outdoor collection is also complemented by

hospitality furniture brands such as Intermetal

timeless and innovative design with function

Gommaire’s portfolio of decorative pieces from

have created collections that are easy to

and durability, making it simple for operators

wooden mirrors and terracotta candle holders

clean and maintain and flexible, opening up

to create bespoke seating arrangements that

to teak baskets and planters, all of which suit a

opportunities for various layouts and floor plans

are suitable for a variety of dining settings.

number of outdoor settings, from contemporary

without compromising on quality, strength

Encompassing tables, chairs, modular lounge

and minimal to classic and traditional.

or durability. With table and chair solutions

sets, sunbeds and coffee tables, made from

available in a number weather-resistant

materials such as solid teak, high-quality

materials including aluminium, teak wood

PE rattan and rope fibre as well as powder-

safety-conscious

106

diners.

With

INDOOR & OUTDOOR FURNITURE - DECORATION WWW.GOMMAIRE.COM

GOMMAIRE ad Sleeper 236x275.indd 6

19/11/2020 14:25

RO M E D E B E L L E GA R D E T H E S PI R I T O F A N E W G E N E R AT I O N

Every limited edition bottle of Rome De Bellegarde XO has been aged more than 25 years. It is a celebration of the skill and artistry that has been passed down from one generation to the next.

"The evolved and seductive wine has a rich body, which slowly lingers down the glass. On the nose, Rome De Bellegarde has balanced and intense aromas with hints of vanilla, caramel, quince, tobacco, and faint peppery notes that add a powerful finishing touch."

SPECIFIER

PETITS FOURS Nude Balance Ingeniously designed to remain stable while revolving, Nude’s new range of glassware has been created to reflect the room’s energy at every turn and swirl. A clear demonstration of the label’s creative and functional aesthetic, the elegantly shaped range of rocking wine decanters and glasses are crafted from the brand’s signature lead-free crystal and are able to turn on the axis to gently aerate the liquid inside. Dynamic yet perfectly stable, the minimalist and playful design presents an infinite number of imbibing options resulting in a piece of everyday luxury that is guaranteed to be a conversation starter. www.nudeglass.com

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1.

2.

3.

110

4.

1. Modbar Espresso AV

2. Dometic NTE

3. LSA Palazzo

4. Revol Caractère

As the original undercounter modular brewing system, Modbar is committed to offering stylish alternatives to countertop coffee equipment, whilst also removing barriers and creating a stronger bond between barista and customer. An art piece in its own right, the Espresso AV model is billed as the brand’s most consistent under-counter equipment available yet and has the ability to support two espresso taps with no additional power, making it ideal for high-volume environments. The machine also features auto back-flush and rinse programmes, the option to dose by volume or weight and integrated scales for ensured volumetric accuracy. www.modbar.com

Dometic is a gobal market leader in solutions for mobile living in the areas of F&B, climate, power and control and other applications. The brand, based in Stockholm has upgraded two of its 20-litre class minibars with a new noiseless thermoelectric cooling unit (NTE). The models boast significantly reduced electricity costs, consuming around three times less energy than absorption minibars of the same capacity.

Users can choose between a solid door version with an A++ energy efficiency index or a glass door model with an A+ rating, with both retaining sensorcontrolled LED interior lighting and a cut-out shelf for champagne bottles. www.dometic.com

Considered to be one of Europe’s leading manufacturers of handmade glass and porcelain, LSA’s new collection Palazzo is inspired by the grandeur of luxury hotels and resorts. Comprising contemporary cylindrical tea and coffee cups, the items are individually handpainted with lustre in shades of ember, orange, sea green, rose pink and pearl. Meanwhile, the saucers, handles and rims are handpainted with platinum to provide a stylish point of difference. The iridescent metallic finish of the tea and coffee cups adds a touch of opulence to a variety of hotel environments including buffet services, afternoon tea and in-room dining experiences. www.lsa-international.com

Based in the South of France, Revol has always strived to offer simple, ergonomic solutions for both the kitchen and the dining table, with many of its collections designed to respond to the constantly evolving needs of the hospitality industry, and the need for exceptional foodhygiene standards. The Caractère range is especially well placed to cater to these shifting requirements due to its light and easy-to-disinfect material make-up. An elegant addition for buffet, dining rooms and room-service offerings, the range comprises plates, cups, saucers, dishes and bowls and stands out for its delicate charcoal lip, which gives the objects a narrative depth and strength. www.revol1768.com

PETITS FOURS

1.

2.

3.

1. Hepp Service Workshop

2. Tina Frey Designs Pedestal

3. Rona Linea Umana

Building on more than 150 years of expertise in supplying high-quality tableware, Hepp now offers a holloware, cutlery and chafing dishes repair service.

From surface finishing, engraving, repairs or restoration, Service Workshop combines the manufacturer’s passion for craftsmanship with its extensive category knowledge to restore products back to their original condition. With a moonlight soft gloss and maximum reflectively, the company’s silver-plated cutlery is made to last and with the help of Hepp’s experts operators, F&B directors and chefs can continue to craft superb culinary experiences whilst maintain the value of their flatware for years to come. www.hepp.de

Bringing some much-needed joy to the tabletop, Tina Frey’s Pedestal collection, which ranges from cake stands and champagne buckets to vases and fruit bowls, now also includes a gelato spoon to complement the existing ice cream bowls. All items in the collection are hand sculpted in clay before being moulded and cast in resin and hand sanded for a sophisticated matte finish. Ideal for outdoor and poolside settings thanks to the added advantage of durability over regular glass and porcelain products, but also able to mimic the look of fine china, the new addition cements the modern yet classic look and feel that Tina Frey is known for. www.tinafreydesigns.com

Representing 125 years of glass masters’ skill, leading Slovakian glass manufacturer Rona has collaborated with award-winning Italian sommelier Maurizio Dante Fillip to deliver a collection that seamlessly balances sophistication and utility. Comprising four wine and two water glasses, the Linea Umana range combines soft human lines with brilliance and quality, ensuring wines can be enjoyed at their very best. Crafted using the brand’s pulled-stem technology, the ultra-light pieces are notable for their slightly flared edge and smooth inner surface, which encourages the release of aromas thus enhancing the drinking experience for guests. www.rona.glass

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1.

2.

112

3.

1. Schönwald Shiro Glaze

2. Siom Orfèvres Champagne Bucket

3. Studio 104 104 Collection

A bold statement for the tabletop, the Shiro range from Schönwald, created

by Stefan Diez and Andrea Lenardin – leading industrial and hospitality designers – skilfully blends Scandinavian minimalism with Japanese grace. The collection now includes two new colour glazes – delicate blue and soft grey – which tastefully highlight and combine with modern food creations to form an engaging visual artwork. Similarly, the subtle colours makes the surfaces of the textured tableware stand out, whilst also emphasising the fine indentations.

Meanwhile, the cloud-like character varies with each porcelain piece, showcasing the hand-crafted individuality. www.schoenwald.com

Established in the Hamra district of Beirut more than 50 years ago, Siom Orfèvres is one on the largest producers of premium silverware in the Middle East. With collections spanning cutlery, serveware, buffetware, serving trolleys, tea-making equipment and champagne accessories, the brand caters to all tastes and requirements. The champagne bucket and stand, crafted in silver-plated or stainless steel, is designed to showcase the finest sparkling beverages, with delicate curves perfectly complementing any style of bottle. Guaranteed to have a smooth, refined and polished finish, Siom sets the standard for sophisticated service. www.siomorfevres.com

Studio 104’s newly launched eponymous range of pre-designed uniforms are specifically aimed at the luxury sector with an eclectic palette of colours and materials catering for both traditional and modern hotels in varying locations.

The 47-piece series, encompassing formal and casual pieces, can be ordered and delivered twice as fast as its usual bespoke projects, and to a smarter budget. Representing the latest innovation in the ready-to-wear luxury unform marketplace, the collection also comes with the option of customisation to meet individual tastes but with no additional cost, ensuring that no two uniforms are the same. www.studio-104.com

PETITS FOURS

1.

2.

3.

1. Toyo-Sasaki Fino

2. Dibbern Fine Bone China – Simplicity

3. MyGlassStudio Bento Dinner Plate

As one of Japan’s leading glassware manufacturers in terms of production and delivery output, Toyo-Sasaki employs a scientific approach to design using the most advanced equipment, as well as traditional craft and sensitivity to create world-class products. Combining traditional Japanese craftsmanship with cutting-edge design, the Fino series is a stackable glass that makes use of platinum hard strong tempered glass across its overall surface to achieve maximum durability. With a light-in-thehand design, the glass features a thin and smooth top, as well as a large but simple mouth design and is intended for use across a variety of modern dining scenes. www.toyo.sasaki.co.jp

Underpinned by a philosophy that combines traditional craftsmanship with contemporary style, Dibbern’s Fine Bone China – a very fine porcelain with a high proportion of bone ash – stands out for its clear, perennial design. Created in Bavaria with a lead-free glaze, the fine coloured line of the Simplicity tableware series gives the puristic shape a special accent and can be combined with other tableware pieces from across the brand’s portfolio. Available in 11 colours, the collection has featured within The Connaught’s newly launched Patisserie, where the mint variation complements the pastel-colours of the shop and the hotel’s delicious pastry treats. www.dibbern.de

Seeking to reimagine the dinner table for now and the future, the Bento Dinner Plate collection is a super hygienic covered dining solution designed for a variety of restaurant settings. Comprising dinner plates, soup bowls, appetiser and main course plates, as well as high tea stands, it represents a fusion of the Asian bento box and the European fine-dining dinner set. Helping restaurants to reopen in style, whilst keeping safety in mind, the collection is available in 11 colours to suit a number of interiors. The range is both oven and dishwasher safe, leak-proof, chlorine bleach resistant and super durable, making it an ideal solution for operators within the hospitality space. www.myglassstudio.com

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1.

2.

114

3.

1. Bonna Notte

2. John Jenkins Bella

3. Monoware Monoware Ceramics

Established in 1981, Bonna is a porcelain specialist and exports to more than 70 countries worldwide. Inspired by the Italian word for night, the Notte collection is designed to represent dignity, power and mystery. The bold black glaze application covers the entirety of the plates, enabling the vivid colours of the food to stand out, thus creating an enticing presentation that reflects the wider culinary concept of a dining establishment. Encompassing plates, bowls, coffee cups and mugs and pans, like all products within the brand’s wider Aura collection, the collection is edge chip- and scratch-resistant, stackable and made to a high quality. www.bonna.com.tr

John Jenkins is one of the UK’s leading designers and suppliers of crystal and glass for the hospitality industry; since 1901 its aim has been to create stylish glassware that is practical in service and complements both wine and table.

Developed in collaboration with bar and mixology professionals, the Bella collection is available in two different vibrant colours – Bella Bianca in white and blue. Handmade by experienced craftsmen, glasses feature spiral trails of white and blue, both referencing the skies of spring and summer. Each piece boasts its own unique style, enabling top bartenders to create beautiful beverages and classic cocktails. www.johnjenkins.co.uk

Designed in collaboration with British ceramicist Ian McIntyre, Monware’s inaugural stoneware collection has been created to bring beautiful and durable designs to the tabletop. Defined by simple, elegant forms, a natural colour palette and effortless adaptability, the range spans plates, bowls, serving platters, pitchers and mugs and is available in three core colours: chalk, slate and pebble. Some items are also finished in a special edition black onyx glaze. Produced by combining age-old modelling techniques with modern technology, the items are exceptionally strong and above all else, designed to stand the test of time. www.monoware.com

PETITS FOURS

1.

3.

2.

1. Tiger Arche Service Trolley

2. Rational iCombi Pro and iVario

3. Sunkist Commercial Juicer

Internationally recognised manufacturer of buffetware and multi-purpose trolleys, Tiger, has unveiled the latest addition to its portfolio of catering solutions – the Arche Service Trolley. Created in collaboration with Italian designer, Ivan Lanzoni, it has been crafted with a modern French sentiment in mind, hence its Parisian-inspired name and showcases a look and feel that reflects modern European minimalism. Available in two colours and two different styles – Ashwood and Oak – its clean and contemporary style suits many dining environments whilst adding an elegant finish and stylish touch thanks to its intrinsic mobility. www.tiger.co.kr

Leading provider of hot food preparation equipment Rational has unveiled two new cooking appliances – the iVario multifunction cooking system and iCombi Pro combi-steamer. Offering a complete solution for the modern kitchen by covering 95% of all conventional cooking processes in a compact footprint, together the two systems represent the company’s most intelligent designs to date. The iVario features a number of applications including boiling, frying and pressure cooking, while the iCombi Pro combi-steamer is able to roast, bake, grill and steam and is ideal for large banquets due to its mixed loading and excellent finishing capabilities. www.rational-online.com

Recognised as one of the most reliable juicing products in the category, the Sunkist Commercial Juicer has a quiet, heavy-duty, high-torque motor that efficiently extracts the maximum amount of juice from the pulp, with a 20 gallonper-hour capacity. This juicer comes with three interchangeable extracting bulbs for oranges, lemons, limes and grapefruits, whilst its plastic dome, spout, and support bowl are all removable and dishwasher safe. The brand’s portfolio also encompasses the Pro Series Sectionizer and Commercial Sectionizer, the latter of which allows operators to effortlessly slice, core and wedge a varierty of fruits and vegetables. www.sunkistequipment.com

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WMF WMF 1300 S Delivering an outstanding performance in a compact, versatile package, the WMF 1300 S is the latest addition to the premium manufacturer’s product portfolio. Recommended for venues with an average daily cup count of 120 cups, and with up to three optionally lockable hoppers, the fully automatic machine features a milk system that ensures the quality of hot beverages remains high, whether using milk or foam, whilst its intelligent design concept provides efficient access for servicing. Building on the success of earlier models, the speciality machine comes with a host of new features for even greater dependability and service. www.wmf-coffeemachines.com

Stölzle Lausitz Highlight Representing innovation and quality, Stölzle’s new glassware series, Highlight, stands to further enhance the glass maker’s long-standing reputation for optimum performance and timeless style. The collection features a new glass concept installed in the base, which illuminates the stem when lifting to create a particularly atmospheric effect. Meanwhile, the high-stem, seamless transition to the chalice and slim shaped of the goblet ensures the glasses are an elegant fit for special occasions, even before the unique lighting technique comes into full effect. In addition to the sparkling wine glass, the range also includes a white wine and champagne glass. www.stoelzle-lausitz.com

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PETITS FOURS

Chef & Sommelier Exaltation Since 2008, Chef & Sommelier has been creating original collections especially for wine and coffee tasting. Exploring new territory, the brand has introduced a glass that takes the wine-tasting experience to the next level. Neither a coupe, nor a flute, the Exaltation range is designed specifically for sparkling wines and has been developed with champagne experts and sommeliers. Crafted from lead-free crystalline and boasting an elegantly elongated stem, the shape and dimensions of the glass have been adjusted to achieve the ideal distance between the surface of the wine and the nose. www.chefsommelier.com

Monno Apeture Established in 1984 by industrialist and philanthropist Harunar Rashid Khan, Monno designs and manufactures premium bone china and porcelain tableware suited to both the retail and HoReCa sectors. Challenging the traditional conventions of form and function through versatile twists, the Aperture collection’s flagship plate design has been envisaged by the brand’s Creative Director Billy Lloyd and is well suited to chefs and restaurants looking to bring a playful element of surprise and sophistication to the table.

Available in two sizes, it can be used independently for fine dining or with the insertion of a central bowl, can be enjoyed as a gourmet chip ‘n dip vessel. www.monno.com

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PETITS FOURS

Julius Meinl Columbian Heritage Blends The Speciality Coffee Association (SCA) commissioned its own research on the impact of Covid-19 on the world coffee sector, can you summarise the main findings?

We have seen an overall decrease in consumption, mainly driven by coffee shop lockdowns around the globe, which also caused a shift towards in-home coffee drinking occasions. Another significant impact caused by the Covid-19 outbreak is increased costs, particularly for supplies, labour and hygiene measures and controls.

The demand for high-quality coffee remains globally but consumers are more likely to choose to purchase coffee to make at home. The research highlights other changes in consumer buying behaviours such as a significant increase (5,380%) in curbside / pickup purchases, online purchases and the increase of card payments versus cash, with 26% of coffee shops declaring themselves cashless by late April.

Christina Meinl, Head of Innovation at Julius Meinl and President of the Speciality Coffee Association, sits down with Supper to talk about the impact of Covid-19 on the global coffee sector, how businesses are adapting to changing consumers habits, and why now, more than ever, expert coffee roasters Julius Meinl are leading the way in making the industry as sustainable as possible.

What does the research suggest about the current state of the coffee industry?

Unsurprisingly, given global lockdown and social distancing restrictions, there has been a significant decrease in overall sales and yet we have seen an increase in online sales proving that the consumer need for quality coffee remains high. The challenge for companies therefore is to adapt to this new normal and discover the best way to serve their customers, whilst prioritising the best possible in-cup quality. Making conscious changes to the consumer journey by pivoting to online sales, extending the takeaway service offering and exploring the possibility of delivery will protect the future success of the industry.

How has the sector adapted its approach during the pandemic?

The sector had to react quickly, extending its customer offerings to work around the new normal of communities in lockdown. Many shops began focusing solely on walk-up, take-away sales and delivery strategies.

Communication with customers, vendors and the wider business network have been key to the sector’s rapid adaptations.

The report touches on the increase of at home consumption, do you think this will alter the way people drink coffee going forward?

Covid-19 undoubtedly accelerated the growth in online sales however we expect the levels to remain high as the demand for high quality coffee at home exists. It is too early to predict if

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this will endure longer term but the pandemic will have created lasting changes in the way people consume within the hospitality sector.

Whether consumed at home, on-the-go or onlocation the demand for high quality coffee is unlikely to abate so however the consumption occasion evolves, companies must be ready to meet the demand.

What are the short term and long terms effects of Coronavirus on the industry?

In the short term, the industry is likely to feel the effects of consumers having less disposable income. However longer term the consumer demand for high quality coffee as a more affordable luxury item will hopefully fuel spending in the sector. With uncertainty around further spikes we may also see a sustained rise in people opting to enjoy coffee at home or on-the-go rather than spending prolonged time in their local shop. What we can be certain of is that no matter how the consumption of coffee is adapted, the stability of the product ensures the coffee industry will see out this crisis just like it has many before.

How has Julius Meinl reacted to these findings and how will it impact its strategies and next steps?

We used the lockdown period to develop concepts for our customers in order to make the transition to the new normal as smooth as possible. This started with a mass rollout of our Safer Coffee Preparation programme that has been certified by ASIC (Austrian Society of Infection Control) that suggest new hygiene requirements and controls.

In order to prepare our partners for the reopening of their venues, we have developed our new Coffee-2-Go products which include biodegradable takeaway cups to target the increasing trend of to-go consumption, continuing our ongoing efforts to operate as sustainably as possible.

In terms of next steps, we will continue to learn and adapt to serve our partners globally to the highest of standards. Focusing on flexibility and solutions is an essential prerequisite for new paths to open up; we have pushed forward on digitisation and established new distribution channels in line with ensuring all processes are set to the safest standard for the remainder of the pandemic and beyond.

These things which will allow us to move in the right direction in the future. www.meinlcoffee.com

The Sunkist Commercial juicer, Pro Series Sectionizer & Pro Series Juicer.

Make quick work of juicing, slicing or wedging of your favorite fruits. The Sunkist Series of Juicers & Sectionizers are recognized as some of the most reliable products in the industry.

PLEASE VISIT US AT OUR NEW WEBSITE: WWW.SUNKISTEQUIPMENT.COM International representative: HD Sheldon & Co., Inc | Tel: 212-924-6920 | E-Mail: sales@hdsheldon.com | Web: www.hdsheldon.com

Happy New Year! As the hospitality, restaurant and bar industry restores, develops and thrives in 2021, we look forward to welcoming you back to a TO THE TABLE event this year. Join us at our exclusive forums where the most influential, senior buyers meet one-to-one with the industry’s leading suppliers.

27-29 April 2021 InterContinental Vienna

5-7 October 2021 Shangri-La Bangkok

Dates and Venue To be Announced

www.tothetableforums.com TO THE TABLE Advert - Jan2021.indd 1

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ADVERTISING INDEX ISSUE 22

Arc International

079

Nude

Bonna

019

Perrier-Jouët

Bottega SpA

097

Rational

045

Champagne Gosset

123

Revol

080

Cognac Frapin

089

Rome De Bellegarde

108

Craster

091

Rona

011

Dibbern

033

Schönwald

085

Dometic

035

Siom

053

Gommaire

107

Stölzle

005

Hepp

031

Studio 104

037

Intermetal

105

Sunkist

John Jenkins

002

Tiger

055

La Marzocco (Modbar)

061

Tina Frey

124

LSA

008

To The Table

120

Monno

017

Toyo Sasaki

012

MyGlassStudio

073

Vista Alegre

039

Nielsen CGA

092

WMF Coffee

047

087 006-007

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WASHING-UP

Cakewalk Couture

Following a creative break, The Berkeley’s

crafted from Ivoire Valrhona chocolate and filled

Prêt-à-Portea afternoon tea has made its

with vanilla ganache; or pick up a pair of Prada

hotly anticipated comeback, promsing to turn

heels styled as a chocolate biscuit before they

ready-to-wear into ready-to-eat. Inspired by

sashay down the runway. Apparel by Dolce &

fashion’s famous catwalks, the dining experience

Gabbana and Burberry are also reimagined in

– designed by Head Pastry Chef Mourad Khiat –

confection, as is Marc Jacobs’ fuzzy coat and hat

reflects the industry’s changing seasons, whilst

ensemble, appearing as a joconde sponge and

also paying homage to its biggest names.

lemon confit, topped with citrus fromage blanc

For those lucky enough to have secured a highly

High fashion meets high tea as The Berkeley returns to the runway with its Prêt-à-Portea AutumnWinter edit.

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and a soft meringue whip.

coveted front row spot at the five-star hotel’s

For an added creative twist, The Berkeley has

Collins Room, the Autumn-Winter collection

tasked its tastemaker, Alice Naylor-Leyland

is as vibrant and bold as it is flavoursome.

with co-creating a final cakewalk showstopper.

Alongside canapés and sandwiches, loose-

Inspired by her treasured Edie Parker clutch bag,

leaf teas and champagne, fashion mavens can

the mi-cuit almond cake with orange segments,

enjoy cinnamon-spiced apples designed around

sandwiched with marbled chocolate and finished

Moschino’s Marie Antoinette-inspired hot pink

with her name embosssed in edible gold glitter is

gown – complete with royal icing gloves; take

sure to be prime Instagram fodder, at least until

a bite into Simone Rochas’s pearl evening bag

the next big fashion drop.

12 ANS DE CAVE a minima

The oldest Wine House in Champagne: Aÿ 1584

SUPPER_GOSSET 12 ANS DE CAVE_30112020.indd 1

01/12/2020 15:19