Supper - Issue 24

HOTEL FOOD & DRINK

INIALA HARBOUR HOUSE – MALTA • JUN TANAKA • THE PENINSULA BOUTIQUE & CAFÉ – HONG KONG

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CO L LE CTI ON

M ARI S

D’OR

W W W. P O R C E L . C O M

CONTENTS ISSUE 24 STARTERS

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Oh.lala 032 W Hotel Osaka

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Ocean

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Laurent-Perrier Terrace

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Lona Misa

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Daios Cove Luxury Resort & Villas Crete

Sea Containers London

Ovolo South Yarra Melbourne © Manolo Yllera

Clubhouse 040 Marbella Club Marbella

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MAIN COURSES The Peninsula Boutique & Café

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The Peninsula Hong Kong

Lyle’s 048 Washington DC

ModernHaus SoHo

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Waldorf Astoria

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Casa di Langa

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New York City

Xiamen

© Evan Sung

Piedmont

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CONTENTS ISSUE 24 020

SERVICE Mediterranean Magic

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Putting Down Roots

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Chef Jun Tanaka overcomes the challenges of opening a restaurant in the midst of a pandemic to introduce his Mediterranean cuisine to Hong Kong’s The Upper House.

NoMad London’s debut sees Executive Chef Ashley Abodeely pair local inspiration with Californian influence and a nod to the brand’s New York origin.

DINING Under One Roof

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Prior to the pandemic, food hall models had elevated hotel F&B to communal new heights. In a market starved of contact, will social distance drive a continued surge or call for the precaution of increased isolation?

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SIPPING Hopped Up

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From making their own to collaborating with local breweries, how are hotels going the extra mile to ensure that beer is given the star treatment it deserves?

REGULARS

DIRECTORY

Entrée 011

Spotlight 100

Appetisers 015

Petits Fours

Signatures

Washing-Up 122

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Cocktails 088 Drinks 093

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Head of The Table

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Our Tableware buyer’s resource helps link decision-makers with the best suppliers on the market and gives brands the opportunity to highlight key products and projects.

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ENTRÉE

ON THE COVER Ion The Harbour Iniala Harbour & Residences, Malta

Rethinking Revenues

S

triking a balance between income and expenditure is

will no doubt spur operators to rethink their room service and

no easy task in any business, but for one operating in

question whether they can find a way to offer a greater variety

the hospitality sector through a pandemic, it’s doubly

of dishes and cuisines, and distribute in a way that keeps

difficult. The casual dining boom of recent years has led to

the third-party delivery services at bay, effectively retaining

increased competition and in some cities, an over-saturated

revenue that would otherwise be spent elsewhere.

market, resulting in a number of casualties on the high street.

Historically, conference and banqueting has made up some

When you add rising costs and a fall in consumer spending to

of the shortfall of F&B revenues with the buffet being a cost-

the mix, operating a profitable restaurant becomes even more

effective way to feed hundreds of delegates in a short space of

challenging. So when the global pandemic enforced social

time. But with Covid-19, its very existence has been thrown

distancing rules, many had to close their doors, knowing that

into question, leading to what could be a major shake-up.

the cost of operating at the same level yet serving fewer paying

Large-scale events are often faced with complaints over

covers just wouldn’t stack-up financially.

quality and temperature of food, as well as speed of service,

In the fine-dining sector, profit margins are known to be

so how can the sector do better? In this issue of Supper we look

slim (at best), with higher costs associated with top quality

at the rise of food halls, with a number of hotels introducing

produce and a larger team – both in the kitchen and front-of-

the concept as a way to offer the overnight guest – and the

house – required to deliver the experience. And that’s before a

local community – more choice and a more memorable dining

pandemic. Now, with food prices rising, there’s an even finer

experience. Could this model then be adapted for events

line between being in the red or in the black. It does beg the

catering, replacing the outdated buffet? Think pop-ups,

question as to whether such costs should be passed on to the

food truck, grab-and-go and live cooking stations as a more

consumer, but at a time when restaurants are struggling to get

exciting alternative, adding to the delegate experience yet still

back on their feet, a pricier menu could serve to put diners off.

capable of serving hundreds in a single sitting.

So where can F&B operators claw back some revenue? Ghost

Though hotels are once again open with guests coming

kitchens have become one of the break-out trends of the

through the doors, profit margins will be under close scrutiny

pandemic, meaning that hotels can still provide a dining offer

for some time. Chefs and F&B directors will no doubt be

without the cost of running a restaurant. Delivery services

under pressure to adapt and innovate, coming up with dining

have grown exponentially and where hotels once despised the

alternatives that drive revenue and serve the changing needs

idea of Deliveroo knocking on the door rather than the in-

of the guest, yet still provide a memorable experience.

house team, they’re now considering how they too can tap in to the trend.

A recent report by hospitality intelligence firm HotStats revealed that room service orders were up 17% in Europe and APAC for 2020, while in the Middle East, they jumped 55.9%. An impact of the pandemic of course, but the data

Catherine Martin • Managing Editor

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THE BRIGADE

@SupperMag

EDITORIAL

DESIGN

FINANCE

Editor-in-Chief Matt Turner

Design Manager David Bell

Finance Director Amanda Giles

Managing Editor Catherine Martin

Production Mel Capper

Group Financial Controller Sarah Healey

m.turner@mondiale.co.uk

c.martin@mondiale.co.uk

d.bell@mondiale.co.uk

m.capper@mondiale.co.uk

Assistant Editor Jenna Campbell

j.campbell@mondiale.co.uk

Editorial Assistant Eleanor Howard

e.howard@mondiale.co.uk

PORTFOLIO

a.giles@mondiale.co.uk

s.healey@mondiale.co.uk

Group Credit Controller Lynette Levi EVENTS & MARKETING

Brand Director Amy Wright

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Accounts Assistant Kerry Mountney

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Commercial Lead Kirsty Studholme

CORPORATE

Data & Readership Hayley Redston

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APPETISERS

The Next Chapter When acclaimed chef Daniel Humm announced that his

it is clear that the acclaimed chef’s radical new food

Michelin-starred restaurant Eleven Madison Park would

philosophy has put the matter of plant-based eating

reopen as a 100% plant-based restaurant, his New York

back on the agenda. Created with the help of chef de

clientele couldn’t help but wonder how the chef would

cuisine Dominique Roy and culinary director Mike

transform the venue’s historically lavish menu – known

Pyers, the menu focuses on a wide variety of ingredients

for its butter-poached lobster tails and lavender-honey

including clay-baked beetroot and kochia seeds and is

glazed duck – into a vegan-friendly one.

the epitome of culinary reinvention. New dishes range

Posting a message on the restaurant’s website

from sunflower bread with a side of non-animal butter,

describing the current food system as “simply not

cucumber tartare with melon, avocado cream and

sustainable” and explaining that the tasting menu

smoked daikon to fried peppers with Swiss chard and

would use “vegetables from the earth and the sea,

blueberry with elderflower.

as well as fruits, legumes, fungi, grains and so much

Eschewing animal products was always going to be a

more”, Humm entered unchartered territory, becoming

risk for a restaurant revered for its meat dishes, but with

one of only two three-star restaurants in the world to

the sustainability of the planet’s food system weighing

entirely eliminate meat, seafood and dairy from its

heavily on his mind, Humm’s break with tradition could

menus. However, with a 15,000-strong waiting list

inspire real change in the luxury dining sector.

© Evan Sung

House of Bubbles Opening the doors of its famed Épernay site for the first time, Perrier-Jouët unveils Belle Epoque Society, a series of exclusive champagne experiences.

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One of France’s most exclusive champagne

champagne and food pairings created by Cellar

houses, Perrier-Jouët, is giving visitors the

Master Sèverine Frerson and the house’s new

opportunity to explore its UNESCO World

Head Chef Sebastien Morellon.

Heritage property for the first time, with the

Perhaps most exciting for visitors is the chance

opening of Belle Epoque Society, a series of

to experience Maison Belle Epoque for the first

champagne-focused experiences at its historic

time. Formerly the home of Perrier-Jouët’s

home on avenue du Champagne in Épernay.

founding family, the 18th century mansion features

As part of Maison Perrier-Jouët’s ongoing

the largest collection of French Art Nouveau on

commitment to support and diversify the tourism

the continent, consolidating Perrier’s close ties

potential of the region, Belle Epoque Society

with the artistic movement. Welcoming visitors

encompasses three unique offerings from the

on to its extensive terrace overlooking perfectly

210-year-old champagne house, including

manicured gardens, the summertime opening

the creation of a champagne bar, the opening

encompasses a range of gastronomic offers

of Maison Belle Epoque and the revival of the

including al fresco cuisine prepared by Morellon

brand’s boutique.

and his team.

The new Cellier Belle Epoque is an elegant

Last but not least, the Perrier-Jouët Boutique

champagne bar set within the property’s

is reopening its doors with a new offer of unique

historic courtyard. The lush space respects the

vintages, including Belle Epoque 2013, alongside

champagne producer’s longstanding affinity

personalisation services and a new portfolio of

with nature and is an ideal spot for visitors to

products including books, stationery and honey

explore the historical and cultural heritage of the

from beehives installed in the house vineyard in

house, to taste celebrated cuvees and discover

order to preserve biodiversity.

APPETISERS

© Courtesy of The Alpina Gstaad

Waste Not, Want Not Sustainable eating is being taken to the next level at The Alpina Gstaad in Switzerland, where Executive Chef Martin Göschel is proving that fine dining can also be good for the planet.

Across The Alpina Gstaad’s three restaurants

waste, transforming the outer leaves of salads,

– Michelin-starred Sommet, Megu and Swiss

loose herbs or stems into pesto and base sauces.

Stübli – the five-star hotel’s Executive Chef

Other initiatives from the hotel’s F&B team

Martin Göschel is leading a brigade committed

include its own-brand gin infused with fresh

to reducing food waste and miles, whilst also

citrus and liquorice and homemade iced tea

celebrating seasonal ingredients and supporting

flavoured with wild herbs.

local producers.

“I motivate my team to have as little waste

Göschel has transformed the kitchens into

as possible. In the food area, but especially in

cling-film free spaces, replacing vacuum devices

the material packaging,” says Göschel. “This

with reusable boxes and introducing compostable

sort of thinking started in the kitchen with my

alternatives to plastic packaging. The chef has

grandmother, she could make anything out of

also added a zero-waste pizza with the base

what we had available and it was always tasty.

made from leftover bread to the menu. “The

I have many young team members and I’m

team produces flour from old bread and uses it to

committed to helping the next generation take

make Casarecce pasta and pizza dough,” explains

care of our environment.”

Göschel. “As well as being zero-waste, the ratio

Gearing up for the summer season, the team

of sourdough bread flour produces a particularly

has also created a new vegan degustation menu,

flavoursome dough.”

working with Swiss-based companies that are

Elsewhere, damaged, or overripe fruits are

offering protein alternatives. Concludes Göschel:

being processed into chutneys and used as fillings

“We are eager to experiment with these new

for homemade viennoiserie and danish pastries.

products and continue delivering dishes that have

Göschel also ensures that not a vegetable goes to

meaning – both to our planet and our body.”

017

S

ustainability has become something

industries,” explains Christian Layolle, Head of

of a buzzword over the last few years,

the UK site and former Global Head of Business

especially within travel and hospitality

Development at The Business of Fashion. “There’s

circles, as operators look for new ways to reduce,

a lot of areas that are synergistic between the two

reuse and recycle. Following suit, many of the

and we’ll be looking at innovation, supply chain

world’s hotels have made a concerted effort to

deficiencies and circular business models.”

ban single-use plastic, repurpose food waste and

© Kevin Mak

source local and seasonal produce.

Further areas for focus will include future foods, such as novel ingredients with better nutrition

Such practices are hugely important to the

and carbon impact; supply chain innovations

future of our planet, but investment is both

like crop and animal health or precision

expensive and time intensive. Enter Mills Fabrica

agriculture; and circular solutions addressing

– a new London-based innovation platform and

food waste. Inaugural members joining the UK

incubator space dedicated to supporting early-

hub include Colorifix, a company developing a

stage fashion and food start-ups fostering a more

dyeing process to help the textile industry reduce

sustainable future.

its environmental impact; Modern Synthesis,

Officially launched in Hong Kong in 2018, The

a biomaterial start-up connecting the dots

Green Revolution Mills Fabrica – a new innovation and incubator space supporting fashion and food start-ups – has landed in London with the aim of fostering a more sustainable future.

018

Mills is a revitalisation project spearheaded by

between biology, materials science and design

the Nan Fung Group, who transformed one of

to craft biomaterials; and Provenance, a platform

their properties – an old textile factory – into

empowering brands to make the sourcing and

a heritage and innovation centre. Its second

impact behind their products transparent and

outpost, a three-storey Victorian warehouse

traceable by using blockchain technologies.

situated in London’s King’s Cross, opened in July

“Another company on our radar is a

and marks the latest chapter in founder Vanessa

Cambridge-based business using fish waste to

Cheung’s endeavour to build a global community

produce alternative leathers that can then be sold

of innovators and entrepreneurs.

to the fashion industry,” says Layolle. “That’s a

Committed to championing companies and

really interesting combination of using what we

individuals who are using tech and innovation

already have and what would otherwise would

to help develop a curricular economy through

directly go in landfill or be dumped into the

sustainable innovations, Mills Fabrica’s cross-

oceans and reusing it for other applications.”

border tech incubation programme will offer

Mills Fabrica will also be home to a co-working

a platform of industry partners, investors and

space, immersive retail outlet and café. “We’re

leading research centres, an extended 12-month

looking at smartly managing the food waste that

incubation period, access to tech-lab spaces and

comes out of the coffee shop and growing our

opportunities for expansion into new markets.

own crops through vertical farming,” explains

“Building upon the blueprint that the team in

Layolle. “I’m excited to see what the rest of our

Hong Kong has created, our focus here in the

start-ups come up with, we’re going to have a

UK will be to further explore the ag-tech side

lot of coffee grinds so maybe they’ll even invent

of things, looking at both the fashion and food

a new type of bio-fuel or exfoliating skincare.”

ORB-AT-Anzeige-SupperMagazin-236x275mm+3mmUEF-RangeV-POS-MF.indd 1

17.06.21 15:04

SERVICE

Mediterranean Magic Chef Jun Tanaka overcomes the challenges of opening a restaurant in the midst of a pandemic to introduce his Mediterranean cuisine to Hong Kong’s The Upper House.

Words: Heleri Rande

I

like food that reminds me of being on holiday,”

Crowning The Upper House in Hong Kong, Salisterra

begins Jun Tanaka as we take a seat at his London

– formed from the Latin words ‘salis’ for salt and ‘terra’

flagship, The Ninth on Charlotte Street, just a

for earth – captures the richness of the Mediterranean

few days after indoor hospitality venues were

in both its cuisine and interiors. Designed by André Fu,

permitted to reopen in England. His words hint

who has been working through a series of upgrades at

to the Mediterranean style that has become his

the property, the new concept draws on the colours

specialty, but also serve as a timely reminder of the

and flavours of the Mediterranean for an elegant

power dining experiences can have in transporting us

addition to the city’s dining scene.

around the world – particularly at a time when travel isn’t possible.

020

Despite having not yet been able to set his foot in the newly opened restaurant, Tanaka is focused on the

The current climate has had a major impact on

positives of the entire experience. No stranger to TV

hospitality, and as countries impose restrictions faster

appearances – the likes of BBC One’s Saturday Kitchen

than the industry can react, the pains of cancelling and

and Chopped Champions decorate his resumé – Tanaka

postponing plans not only affects the paying customer,

used his on-camera presenting skills to create step-

but the engine that keeps a restaurant operational.

by-step guides for more than one-hundred dishes to

Chef Tanaka is no stranger to this new world order,

train the team in Hong Kong. “The camera work was

having had to open Salisterra – his first endeavour

a little rough-around-the-edges,” he quips, “but this

outside London – via Zoom calls, video presentations

was the best way to convey technical recipes.”

and WhatsApp chats. “It has been a lot of work, but

One thing that can’t be conveyed through a screen

shows that it is possible to do it all remotely,” he says.

however, is the sense of taste, and this has proved

“Being closed for business in London, I was able to

a major challenge in creating culinary experiences

direct more time to the development of Salisterra and

remotely. “Everyone’s flavour profile is different

training the kitchen team.”

and our language is not precise enough to convey the

MEETING…

SERVICE

“Classic French cuisine is the foundation of everything I do – the sauces, the pastry, the marinades – but I prefer food that is lighter with fresh and vibrant flavours, which is why I bring in the Mediterranean aspect.”

accurate flavours,” he explains. “But I was able to

This attention to detail has served Tanaka well

explain the experience behind the dish, rather than

through his career. Classically trained in French

just reading the recipe, which can be a little flat.

cooking, the US-born, UK-raised chef has worked

We spent time talking it through to ensure we got

with the Roux brothers at Le Gavroche, and with

it right.”

Nico Ladenis, Marco Pierre White and Phil Howard.

The team at Salisterra is helmed by Chef de Cuisine

He attributes his time with Eric Chavote, a protégé

Krzysztof Czerwinski, who previously ran the hotel’s

of Pierre Koffmann, as being crucial to developing

Café Gray Deluxe, which closed to make way for

his own style of cooking. Working as sous chef at

the new venture. True to Tanaka’s word, the dishes

the two-Michelin starred restaurant The Capital,

really do make you feel like you’re on holiday, with

Tanaka was able to learn from Chavot’s discipline and

the menu characterised by fresh, vibrant flavours that

consistency. “He was obsessed with flavour,” Tanaka

draw inspiration from the coastal cuisines of France

recalls. “When I created a dish, I was equally focused

and Italy. Designed for sharing, the menu focuses

on presentation and flavour, whilst with him flavour

on simple, sophisticated and sustainable creations,

always came first. I once presented a dish to him and

highlighting handcrafted pastas, chargrilled meat

he was throwing things off the plate asking, why do

and fish, and bold vegetable dishes. To start, small

you need this or that? He told me to focus on the taste,

plates include burrata served with green gazpacho

that’s what matters; that was a valuable lesson.”

and sourdough, and flamed saba mackerel with

Tanaka’s time at Marco Pierre White’s three-starred

pickled cucumber and sea purslane. From the pasta

eponymous restaurant also had a lasting impression.

section, Langoustine Ravioli and Osso Buco Tortellini

“I was very proud working there. If you worked for

have proved popular, while mains range from Salt

Marco Pierre White, you got an immediate approval in

Crust Patagonian Toothfish to Grilled Te Mana Lamb

the industry as it was the hardest kitchen to work in,”

Cutlets. The vegetable dishes are worth a special

he explains. “It was fascinating to watch his obsession

mention too, winning praise for their adventurous

with perfection.”

flavour combinations. Green asparagus comes with a

Having started his culinary career at the age of 19

miso dressing for example, while the pickled carrots

at Le Gavroche, it is little wonder that classical French

are topped with coconut yoghurt and cashew nuts.

cooking is so central to Tanaka’s ethos. “It is the

Desserts also take inspiration from the Mediterranean,

foundation of everything I do – the sauces, the pastry,

with the line up including a rich tiramisu and a Brillat-

the marinades,” he notes. “It is classic French based

Savarin cheesecake accompanied by Sicilian pistachio.

but I prefer food that is lighter with fresh and vibrant

Even once the restaurant opened, Tanaka has been

flavours, which is why I bring in the Mediterranean

hands-on. “We would catch up on FaceTime every day

aspect.” Italy’s Ligurian coast and the French Riviera

before service,” he explains “I would ask them to take

are extremely rich on this front, lending the perfect

me through fridges, see the larder and the drawers,

opportunity for a lively menu creation that does not

inspect the mise en place. If something wasn’t right,

require constant reinvention.

such as the way the vegetables were chopped or the

Having worked under so many decorated chefs,

consistency of a sauce, then this was an opportunity

Tanaka dreamt of his own restaurant where his

to fix it. We would then catch up after service every

Mediterranean flair could fully flourish. The Ninth,

day to talk through any issues.”

his first solo venture, was a labour of love that took

023

SERVICE

“It has been a lot of work, but shows that it is possible to do it all remotely. Being closed for business in London, I was able to direct more time to the development of Salisterra and training the kitchen team.”

three painful years to materialise. “I wrote the

Having built a loyal following in London,

business plan and was able to raise funds in ten

international expansion came calling. “It

months, but finding the site was a nightmare.

wasn’t something I actively pursued, and I was

There were times when I wanted to give up.

even a little sceptical when the opportunity was

Since I did not have an existing restaurant,

presented to me,” explains Tanaka, adding that

I got outbid multiple times by others, or the

it was The Upper House name that eventually

landlords just went for the safer option,” recalls

won him over. He flew to Hong Kong for an

the chef. “Only after I had made a decision to

overnight visit whilst on holiday in Bangkok

give myself another week to look before putting

and was in awe. “The whole experience was

this dream to bed did this current space become

amazing. I knew it would be a lot of work, but

available. The landlord picked me and within

if I missed the opportunity, I wouldn’t be able

three months we were serving guests.”

to forgive myself.”

The Ninth, so named as it is the ninth

With two kitchens to run on opposite sides of

establishment on the chef’s resumé, became

the world, not to mention a global pandemic,

an instant hit when it opened in 2015. A

the challenges are far from over. Our interview

neighbourhood restaurant serving French

takes place between a packed lunch service and

cuisine in a casual setting didn’t go unnoticed

a full house for dinner, and despite the long

by Michelin, with inspectors awarding it a star

hours of working across multiple time zones,

in 2016. A career highlight for the chef, the

the excitement is clear to see. Chef Tanaka

accolade proved that tenacity and vigour pay

is proof that the most agile will succeed, and

off. Furthermore, the fact that it was completely

while he makes the best of virtual operations at

unexpected made it even more special for the

Salisterra for now, when the time comes, Hong

entire team.

Kong will welcome him with open arms.

© André Fu Studio

024

FOODSERVICE FURNITURE SYSTEMS

MOGOGO-BUFFET.COM

SERVICE

Putting Down Roots NoMad London’s debut sees Executive Chef Ashley Abodeely pair local inspiration with Californian influence and a nod to the brand’s New York origin.

Words: Lauren Jade Hill • Photography: © Courtesy of Sydell Group

A

n artfully lived life is the vision that defines

This philosophy is perhaps a part of the reason behind

NoMad Hotels. Each property of this ultra-

the resounding success of NoMad’s restaurants, which

fashionable brand aims to emanate a storied

have proven to be a key part of the overall NoMad Hotel

home that’s animated by the people passing

experience. Abodeely has been with the brand for almost a

through, with vibrant restaurants and bars

decade, giving her first-hand insight into its evolution from

that strike the balance between grand and

when it first launched in New York in 2012. She created the

intimate. This overall philosophy epitomises the new London

culinary vision for the New York NoMad Bar before moving

outpost, tying it to its sister properties in New York, Los

on to become chef de cuisine in Los Angeles, and now leads

Angeles and Las Vegas.

the culinary team in London. “I’ve been with the company

Marking NoMad Hotels’ international debut, this 91-

since the beginning,” she says. “I love being part of a place

key property from New York hospitality company Sydell

that welcomes, encourages and challenges you. Seeing how

Group takes up a prime location in Covent Garden’s former

the brand has developed and every stage of the evolution

magistrates’ court. Following a transformation by EPR

has really opened my eyes to an endless-possibilities

Architects and New York-based design studio Roman and

environment; each NoMad hotel I’ve worked at has taught

Williams, the historic Bow Street location is now the setting

me something different and shown me how to build a team

for a collection of chic rooms centred around NoMad’s

that believes in the brand and where we’re going.”

famously buzzy dining and drinking venues.

In London, Abodeely is working alongside Food & Beverage

The hotel’s Executive Chef Ashley Abodeely says it’s the

Director Chris Perone – also part of the original NoMad New

intimacy of each space that sets the restaurants in NoMad

York team. Another veteran, Pietro Collina, is overseeing

apart. “I’ve worked in small restaurants before and always

the bar programme as Bar Director, while Leo Robitschek

told myself I would never work in a hotel,” she says. “But

provides the London team with leadership and experience

NoMad strikes a balance between the hotel and its restaurant,

as the creator of the original NoMad Bar in New York and

so we still manage to make it feel small and part of the

author of the NoMad Cocktail book. And finally Guy Palmer-

community. We use seasonal ingredients and local products,

Brown has curated the wine list, introducing new varietals

making sure we commit to everything we stand for.”

and shining a light on England’s viticulture.

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MEETING…

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NoMad Restaurant will offer a seasonally changing menu with many of the dishes touched on the wood-burning grill for added smokiness

The three-storey glass atrium housing NoMad Restaurant is the focal point of the hotel and this is complemented by the publike Mexican-inspired drinking and dining venue Side Hustle, and The Library for light fare, coffee and cocktails. Later in the year, the F&B offer will also be joined by the first ever NoMad lounge known as Common Decency; the subterranean space will be transformed into an East London-style cocktail bar, with former coal stores becoming semi-private dens.

The NoMad Restaurant is evocative of an Edwardian greenhouse with lush greenery and an abundance of natural light. Like the rest of the hotel, Roman and Williams designed this light-filled enclave to honour the building’s history and reflect its Covent Garden location, while also exploring the artistic and cultural

“I want to make sure wherever I go I am aware of what is available; I want to taste and share the best products of that season.

Here, we’re really utilising the produce of local farms to evolve each menu through the seasons.”

The chef describes Side Hustle, which is set in the building’s former police station, as Mexican-inspired with a Southern California feel and more hustle-bustle bar vibes. The food here is snacky and shareable but well-rounded with large format entrees to suit everyone’s appetite and palate.

“Side Hustle is something new we’ve decided to do at NoMad London,” she explains.

“Normally we have the NoMad Bar, which is very classic, but here we wanted to have a twist on what we’re known for. It also gives me a creative outlet to do something fun that’s different to the main restaurant. Coming from Southern California and spending time there over the last six years has inspired me to create that style of casual street food, like tacos, and here I can really showcase that.”

connection between London and New York.

Diners can sample tacos filled with cauliflower,

Guests can expect glamour and cosmopolitan

avocado, pineapple and salsa, or snack on

spirit in interiors, integrating richly textured

guacamole with English peas and warm tortilla

fabrics, woodwork and murals. “The atrium is

chips washed down with a Mexican-inspired

the heart and soul of the hotel,” says Abodeely.

cocktails. “The NoMad style has always been

“For me, this space resembles the atrium in

simplicity on the plate, although technically

our original property in New York, so it ties the

challenging, so not something you can make at home, which is the exciting thing about eating

properties together while also providing a space where you feel like you’re sitting outside with

going to be very fresh and prevalent here, so

out. I personally like to stay true to seasonality.

the light shining in and the smell of smoke from

I’m excited to highlight our concept comprising

I love clean and simple food, using the products

the wood-burning grill.”

a selection of five different seafoods, each

a city has and highlighting them.”

before

composed in its own way. I’m really appreciating

Since arriving in London, the chef has

progressing into serving lunch later in the

the langoustines right now too, as well as fresh

been connecting with purveyors who source

year, NoMad Restaurant will offer a seasonally

scallops, mussels and oysters, so we’re going

ingredients from local farms and sampling

changing menu with many of the dishes

to stay true to that and keep it simple. If you

the products to ensure she gets the best. The

touched on the wood-burning grill for added

haven’t been to a NoMad Restaurant before, the

kitchen is getting its oysters from Scotland,

smokiness. Specialities include a large format

seafood tower is definitely one to try.”

utilising the farms in Cornwall for beef and

Opening

initially

for

dinner

lamb barbacoa as an interactive meal for two

The menu also features several small plates

delving into the offering at Bethnal Green fish

people to share, along with Le Grand Plateau

including sea bream with radishes, mint and

market. “Bringing the NoMad brand to a new

Fruits de Mer seafood tower, suckling pig and

pickled strawberries, and avocado soup with

city is exciting because we get to think about the

the famous NoMad Chicken Dinner, which

crab and lime granita, along with fresh salads

unique challenges of the city, think about what

celebrates the poultry from the egg to the wings

and comforting pasta dishes. “The pastas are

people here want, and discover the different

with different preparations of the meat and

incredible,” she enthuses. “We have a classic

ingredients,” she explains. “In California, the

seasonal garnishes.

king crab tagliatelle, which is very simply

farmers markets really touched me, so I want

“One thing I’m really excited about that we’ve

prepared with lemon and pepper, and there’s a

to make sure wherever I go I am aware of what

done in every NoMad Hotel is the Fruits de Mer

seasonal rigatoni. All our pastas are made in-

is available; I want to taste and share the best

tower,” says Abodeely. “I know the seafood is

house, so they’re very special.”

products of that season. Here, we’re really

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SERVICE

“Coming from Southern California has inspired me to create a style of casual street food; at Side Hustle I can really showcase that. ”

Side Hustle menu highlights include cauliflower and Baja-style prawn tacos, along with shareable entrees such as Pescado a la Parilla

030

utilising the produce of local farms to evolve each menu through the seasons.”

The chef explains how the philosophy behind the hotel’s restaurants will be seen in the food

At each of the restaurants, the drinks offering

and drinks served to guests throughout the rest

is curated to match this locally inspired food.

of the property. “We don’t want to have any

Pietro Collina and Leo Robitschek oversee

separation between the hotel menus and that of

the cocktail programme of the Atrium Bar,

the restaurants,” she says. “It should feel 100%

highlighting NoMad favourites and classic

like NoMad food.”

drinks alongside new creations, which, like

Elsewhere in the hotel, private dining will

the food focus on the seasonality of London.

be offered in the 9,000ft2 events space, which

By working closely with the kitchen to share

includes the courtroom-turned-Magistrates’

ingredients, the bar team has come up with a

Ballroom with two adjacent dining rooms, a

series of drinks that work with the food as well as

separate bar and dedicated entrance from the

on their own. Collina is also leading the curation

street. Wherever guests choose to dine, Abodeely

of the cocktail programme at Side Hustle, using

wants people coming here to sit back and relax,

a wide range of agave-based spirits to highlight

enjoy the music, enjoy the vibe and leave happy

the flavours of Mexico alongside both classic

and full. “Having separate dining areas in the

and contemporary British and American drinks.

building, each with its own unique atmosphere,

At breakfast, guests can tuck-in to house-

allows people to have a range of different

baked pastries and bread, and eggs that have

experiences in one place,” she concludes. “Now

been selected through taste-testing. Inspired by

that we’re open, I couldn’t be more excited to

her time in Los Angeles, Abodeely plans to add

show everyone what we’ve created.”

a breakfast burrito to the menu too, with the restaurant eventually open to outside diners.

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Oh.lala W Hotel OSAKA

Words: Eleanor Howard Photography: © Nacasa & Partners

IN A BITE Owner: Sekisui House Operator: Marriott International Architecture: Tadao Ando, Nikken Sekkei Interior Design: Concrete Architectural Associates Concept Chef: Yusuke Takada Head Chef: Kumo Ogata F&B Manager: Bracq Nicolas-Antonin Head Sommelier: Masahiro Saito www.marriott.com

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B

orn from the bold attitude and 24/7

The design concept is motivated by a Japanese

culture of New York City, W Hotels has

passion for French culture and cuisine, with the

been shaking up the hospitality sector

Breton shirt’s blue-and-white stripes forming

for over two decades, introducing its Whatever

the foundation of the scheme. The signature

Whenever philosophy to urban destinations

colours can be seen in the banquettes, dining

around the globe.

chairs and soft furnishings, which accompany

For the brand’s debut in Japan, Amsterdam-

white marble or oak table tops on copper stands.

based design studio Concrete was invited to

An installation of traditional copper pots and

bring a fresh perspective, resulting in a design

pans creates a feature over the kitchen, while

concept inspired by the sights, sounds and

stainless steel shelves in the restaurant are

flavours of Osaka. Looking to the simple beauty

styled with porcelain objects decorated with blue

of the nation’s cherry blossoms and gingko trees

dots in keeping with the hotel’s characteristic

as well as the vibrant neon streetscape, Concrete

circle motif, as seen throughout the property.

devised a scheme characterised by clean lines,

Adding sparkle from above, clouds of small

bold colours and Japanese detailing, extending

circular pendant lights are suspended at

from the 337 guestrooms to the public spaces.

different heights within waves of sheer curtains

Located on the third floor, Oh.lala is a French

that curve intimately around the booths for

bistro created in collaboration with Michelin-

privacy. Interspersed between the clouds are

starred chef Yusuke Takada of La Cime, which

copper-toned chandeliers providing subtle

reached No. 8 on Asia’s 50 Best Restaurants

downlighting. For those who want to be at the

for 2021. At W Osaka, Takada’s cuisine ranges

heart of the action, a chef’s table facing the open

from a five-course Bordeaux tasting menu to an

kitchen provides guests with a front-row seat

eight-course extravanganza.

to watch the chefs at work.

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Ocean Daios Cove Luxury Resort & Villas

At the ocean’s edge, a poolside beach bar

a natural amphitheatre – has entered a

and terrace features a timber pagoda alongside

new chapter with the launch of Ocean, a

a cluster of low-level cabanas and slatted

dining destination created in partnership with

canopies. On the next level, the main restaurant

Ducasse Conseil. The latest phase of the hotel’s

features an open kitchen and is linked to a

CRETE

redesign has been overseen by London-based

private dining courtyard, which is cleverly

architectural collective dRAW Architects in

cocooned with raw timber and bamboo blinds.

Words: Jenna Campbell Photography: © Heinz Troll

collaboration with The Ghost Group and local

Annexed to the restaurant, a new culinary

practice APK Architects, and is guided by the

school helmed by F&B consultants Ducasse

original premise of the property – to recreate

Conseil explores the destination’s focus on

the ambience of a Cretan hamlet via a gathering

authentically sourced cuisine, with the space

of village-like components.

designed for the optimum cooking experience

IN A BITE Owner: Daios Cove Luxury Resort & Villas Architecture and Interior Design: dRAW Architects, APK Partners Concept: The Ghost Group F&B Consultant: Ducasse Conseil Head Chef: Jerome Lacressonniere F&B Manager: Tasos Rizopoulos Dinnerware: Revol Serveware: Craster Glassware: Stölzle Lausitz www.daioscovecrete.com

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D

aios Cove – the Cretan resort built around

Conceived as a series of indoor-outdoor

thanks to hydraulic tables that allow students

zones, Ocean incoporates a variety of spaces,

to cook while standing and sample when seated.

each built on a respect for locality, heritage

Drawing inspiration from the sea and land,

and sustainability. Locally sourced wood has

Ocean displays its artistic flair and passion

been treated to allow it to age gracefully, while

for seasonal and sustainable ingredients by

antique terracotta, traditional limestone, bronze

combining flavours with a characterful twist,

and chevron teak marquetry communicate the

with dishes presented on dinnerware by Revol

hotel’s bohemian quality. Harmonising nature

and serveware by Craster, while cocktails, served

and the built environment, an assortment of

in glassware by Stölzle Lausitz and created by

trees including native fan palms and banana

top mixologists, The Clumsies, round off the

leaf weave between the zones.

sophisticated and vibrant dining experience.

FALCON

F OLLOW US

W W W . Z I E H E R . C O M

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Laurent-Perrier Terrace Sea Containers LONDON

Words: Catherine Martin Photography: © Paul Winch-Furness

IN A BITE Owner / Operator: Lore Group Interior Design: Tom Dixon www.seacontainerslondon.com

036

W

ith outdoor terraces and a fortuitous

British hedgerow and the indigenous flora that

run of good weather bringing some

grow within it.

life back to the UK hospitality sector,

Bringing some respite from the bustle of the

hotels have been refreshing their spaces,

city, the plant-filled oasis has been created in

developing new menus or forging brand

consultation with Bankside Opens Spaces Trust,

partnerships in a bid to lure back hungry diners.

a local environmental charity, and features

At Sea Containers London, the F&B team have

native woodland trees, ferns and shrubs such

gone all-out to enhance the dining experience,

as Field Maple and Hazel, Barrenwort and Coral

partnering with Laurent-Perrier to create a

Bells for an urban garden feel. Soft furnishings

summer terrace as an al fresco extension to the

and planters have been added in shades of

main restaurant.

gold and pink to reflect the La Cuvée and

Designed by Tom Dixon, Sea Containers

Cuvée Rosé varieties of Laurent-Perrier, with

opened in 2014 before being acquired by Lore

the champagne house on-hand to provide its

Group and rebadged as part of its collection of

refreshing blend by the glass or bottle.

independent hotels. While the original design

The food menu meanwhile features small

has remained largely the same, the hotel has

plates and sharing dishes made from sustainably

undergone a series of interior updates, with

sourced produce and garnished with hedgerow

May 2021 marking the relaunch of the terrace.

foraged herbs. Highlights include the lobster

Taking up a prime spot on the banks of the

and celeriac remoulade on toast, steamed

River Thames, in view of St Paul’s Cathedral,

mussels and English coastal oysters, though the

the concept takes inspiration from the hotel’s

pick of the day has to be the delectable fruits de

newly launched Hedgerow by Agua skincare and

mer platter - the perfect accompaniment to a

ingredients line, which celebrates the thriving

chilled glass of cuvée.

Stem Zero

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2.06.2021 12:12

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Lona Misa Ovolo South Yarra MELBOURNE

Words: Eleanor Howard Photography: © Courtesy of Ovolo Hotels

IN A BITE Owner / Operator: Ovolo Hotels Menu / Graphic Design: The Reactor Head Chef: Isa Raku F&B Manager: Jaqui Rosenstengel Bar Manager: Jordan Tredinnick Restaurant Manager: Sarah Hannaford www.ovolohotels.com

038

C

atering to the growing popularity

“Lona Misa is bougie vegan dining,” explains

of veganism in Australia, renowned

Martinez. “Whilst the menu might be vegan and

Melbourne-based

Shannon

vegetarian, the dishes are still delicious as ever,

Martinez and Ian Curley have partnered with

chefs

replicating meat-based flavour profiles through

Ovolo Hotels to open Lona Misa, South Yarra’s

texture and taste.”

first and only plant-based restaurant. Set

Designed by Sydney-based firm Luchetti

within the retro-chic Ovolo South Yarra, the

Krelle, the scheme sees elements that are

90-cover venue offers a lively Latin dining

familiar in form yet delivered with a rebellious

experience with a focus on local produce and

twist; Renaissance-style art hangs on the walls

fresh ingredients.

for example, overlaid with graffiti telling diners

Described as a rebellious renaissance from

to ‘put it in your mouth’. The venue acts as a

root to stem, the all-day restaurant leverages

casual café by day before transforming into a

both chefs’ farm-to-table experience whilst

restaurant and wine bar at night, serving drinks

paying homage to Martinez’s Latin heritage

that celebrate the liveliness of La Bamba, from

through dishes such as oyster mushroom

kombucha on-tap and native G&T’s to cocktails

ceviche, Chille Relleno En Nogada and queso con

such as the venue’s own take on a Piña Colada.

chorizo using a soy-based meat. As a pioneer

A Latin-inspired score curated by Andrew Lewis

of Melbourne’s vegan dining scene, Martinez

adds to the lively atmosphere.

brings her personally developed techniques to

“Take what you know about vegan and

the table, transforming flour into chicharrónes

vegetarian dining, and think vibrant, loud

and soy into chicken. In a further bid to

and unapologetic,” concludes Vince Lombino,

stand out, Lona Misa is the only plant-based

Creative F&B Director at Ovolo Hotels. “That’s

restaurant to serve fare cooked on a Josper.

Lona Misa.”

Coming Soon: the new Tilt Brass Frames, part of Craster’s dynamic Tilt F&B system on craster.com

CRASTER.COM

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Clubhouse Marbella Club MARBELLA

Words: Jenna Campbell Photography: © Manolo Yllera

IN A BITE Owners: Jennica Arazi, Daniel Shamoon Operator: Marbella Club Hotel Architecture: Larrain y Nonini Arquitectos Interior Design: EMCI F&B Consultant: Five Graces Hospitality Consultancy Head Sommelier: Ángel González Head Mixologist: Nelson Gallo Dinnerware: Revol www.marbellaclub.com

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M

arbella Club, a well-established fixture

Rudi’s evokes the feel of bohemian salon

of Andalusia’s beachfront, has revamped

and features plush sofas, Alhambra artworks,

and expanded its culinary offering with

tassel-toting bar stools and a pop-up tablao

the launch of Clubhouse, a lively social hub

stage for impromptu flamenco, while La Bodega,

inspired by the inimitable spirit of its founder

is reminiscent of a traditional wine cellar with

Prince Alfonso.

a handpainted ceiling and bespoke cherry wood

Drawing inspiration from the hotel’s

joinery to complement the reclaimed tasting

bohemian beginnings as a low-key hangout for

tables made to house vintage wine box drawers.

the prince and his A-list friends in the fifties,

Marrying nature and technology, each drawer

the series of convivial, free-flowing, indoor

contains different soils, a small vine root and

and outdoor spaces include El Patio, featuring

biodynamic tools to enhance each layer of the

menus based on local produce and provenance;

storytelling process.

La Bodega, where wine tastings are led by expert

Menus across Clubhouse riff on southern

sommelier Ángel González; and Rudi’s bar, a

Spain’s seasonal produce, with plates packed

tribute to the hotel’s first General Manager,

with herbs and spices served on dinnerware

Count Rudi von Schönburg, who at 80+ years

from Revol’s Basalt collection amongst others,

old, still casts a watchful eye over proceedings.

whilst sharing dishes are roasted over woodfire

The new F&B spaces are designed by Marie-

or chargrilled in the open outdoor kitchen.

Caroline Willms and Johanna Haniel of Spanish

For the drinks programme, Head Mixologist

studio EMCI, and showcase a natural palette of

Nelson Gallo has devised a list full of botanical

raffia, bamboo and terracotta, accompanied by

influences including clean and simple

walls and soft furnishings in bold shades and

homemade cordials and homegrown citrus

botanical prints.

fruits and garnishes.

The Peninsula Boutique & Café The Peninsula HONG KONG The Peninsula enlists Conran and Partners to design an immersive culinary and lifestyle destination as a casual alternative to its formal afternoon tea.

Words: Jenna Campbell • Photography: © Henrik Hui

F

or well-heeled travellers, a trip to Hong Kong is not complete without a visit to The Peninsula for a spot of afternoon tea. Served in the lobby, which portrays the

glamour of an era gone with its blend of Eastern and Western hospitality, the Kowloon hotel’s famed culinary experience, with its scones, clotted cream and jam, is testament to the enduring strength of tradition in luxury hospitality.

However, as consumer appetites evolve, driving demand for the more experiential – think pop-up dining, graband-go and concept stores blending retail and gastronomy – hotels have had to adapt. In a nod to these changing times, The Peninsula Hong Kong has transformed its basement into an intimate boutique and café, offering a less formal alternative to its famed afternoon tea.

Located a level below the lobby, the spacious open-plan emporium houses a central display for showcasing luxury teas, gifts and chocolates, an area for tastings, a cosy café and an Assouline bookstore. Designed by London-based Conran and Partners, the interior combines the history and glamour of the hotel while adding a modern twist. “It was really about thinking of this as an all-encompassing environment because The Peninsula Boutique has been in existence since the late 1980s and the latest iteration was designed by Yabu Pushelberg, so we really were stepping into quite big shoes,”

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Designated counters offer a variety of Peninsula-branded retail experiences, while display units showcase chcolates, pastries and seasonal delicacies

044

reflects Tina Norden, Partner at Conran and Partners.

collection, created in his studio workshop or found in

“Part of our brief was incorporating contemporary

flea markets and antique shops in Europe and Asia,

tastes and adding more of a café element into it

meticulously layered and arranged. “We wanted it to

because that wasn’t so expressed before. It was also

be reflective of the space, intricate yet beautiful – as

about creating something that is bold and colourful,

a result, we suggested very large pieces, all part of the

yet still very luxurious and immersive.”

same family that would become part of the immersive

Marking a departure from the Neoclassical style

environment,” says Norden. “Ido’s work is always

of the hotel whilst staying true to The Peninsula’s

based on and executed with food, but has a beautiful

meticulous brand codes – a rich, classic palette,

stylised often monochromatic appearance.”

elegant lines, luxury materials and artisanal touches

The customer journey through the space has also

– the space boasts a cinematic quality with its bold

been carefully considered, boasting an intuitive open

palette of emerald marble, slate, leather and lacquer in

feel and subtle layering of signage, ensuring a subtle

the distinctive Peninsula green, offset by champagne

transition between the retail and hospitality elements.

metal and soft blush tones. “The modern aspects of

“It was very much part of the conversation from the

this are really expressed through the use of colour

beginning, and the way we achieved this was by

on the floor and ceilings and keeping the detailing

creating different zones; some are partially glazed,

very minimal, while adding a few bold and unexpected

while others curve around the banquettes to soften

touches that send out a new message,” notes Norden.

the space,” explains Norden.

Commissioned photographic collages by experiential

In the centrally-located retail space, designated

artist Ido Garini of Studio Appétit furthers this

counters offer a variety of Peninsula-branded retail

endeavour, providing splashes of colour and drama,

experiences, while a semi-enclosed area has been

fusing art, food and community. Garini’s vivid murals

designed to highlight and enhance the hotel’s extensive

are composed of decorative objects from his own

collection of premium teas. A matching pair of white

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marble-topped counters in a Peninsula green ribbed-

Champagne. Guests can also mix-and-match a variety

lacquer finish are flanked by smaller oval display units

of delicacies ranging from mango pudding and mille-

in glass with brass edging for items such as chocolates,

feuille to parfaits with fresh fruit and vegan ice cream.

while plinths in green and coral showcase seasonal

And for those looking for on-the-go bites, patisserie

delicacies. “The elegant, curved-end detail of our

and finger sandwiches can also be found on the menu.

counters creates a softer appearance within the overall

On the Boutique side, The Peninsula’s team of expert

space, avoiding the notion of classic sales counters

chefs, highly trained pâtissiers and chocolatiers have

where the customer is on one side and staff on the

created artisanal chocolates and signature mooncakes

other,” shares Norden. “I really love the table displays

for purchase, which sit alongside speciality products

as all of the chocolates are set individually into little

including XO chilli sauces, tea blends and condiments.

trays. You select the size and they put it in the tray

The Boutique also features a collection of books on

for you, there’s a sense of ceremony to it, making it a

travel and design from French publisher Assouline.

special experience to buy for someone.”

046

While the Hong Kong flagship is the first to

Stepping into the café, banquettes upholstered in

feature the new design concept, Conran and Partners

green leather, timber-legged armchairs and soft pink

have also overseen the brand manual for its future

velvet stools create an warm and inviting ambience.

rollout to other Peninsula hotels, including its new

Here, baristas craft coffees adorned with latte art,

London property set to open in 2022. Designed to

while the aforementioned teas can be enjoyed tableside

offer maximum flexibility in design and experience,

or over at the tea tasting counter.

Peninsula’s forward-thinking culinary-meets-retail

Appealing to a younger, Instagram-savvy audience,

concept not only signifies a bold new chapter for the

the hotel’s Afternoon Indulgence tea sets feature

brand, but illustrates that with the right vision and

ceramic Peninsula bears holding sweet treats and 3D

partners, respecting heritage and embracing change

printed chocolate alongside its famed scones and Deutz

are entirely possible.

IN A BITE Owner / Operator: Hongkong and Shanghai Hotels Interior Design: Conran and Partners Art Consultant: Studio Appétit General Manager: Guy Riddell Boutique Manager: Eli Cheung www.peninsula.com

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Lyle’s WASHINGTON DC Featuring an Art Deco design aesthetic and neighbourhood-style restaurant, Lore Group’s new outpost offers the best of home, but better.

Words: Ayesha Khan

W

alking down tree-lined, low-rise New Hampshire

design chops – quite literally. Along with creating a dreamy,

Avenue in Washington DC’s upscale Dupont Circle,

cloud-like central banquette lined with comfy white

you’d be forgiven if you walked right past Lyle,

cushions and anchored by a skylight, he personally painted

Lore Group’s new property. Inconspicuously set in an Art

all the striking red art pieces that surround the space. “I

Deco building, formerly apartments, the 196-key hotel

wanted to do original artworks because I feel it adds that

lives by the mantra ‘the best of home, but better’, and so

extra residential touch. As I do all aspects of the design, I felt

is unapologetic about blending in with its surroundings.

that I should do something that works with the concept as

Its signature restaurant meanwhile, aptly named Lyle’s, is

a whole,” he explains. Natural cork walls and oak-trimmed

keen to make its mark, aiming to become a neighbourhood

leather banquettes provide the perfect counterpoint to the

hotspot attracting those from the local community.

central feature and art, while offering an inviting envelope

The décor borrows from the building’s Art Deco past

to this contemporary neighborhood restaurant.

but with a decidedly updated vibe. Fluted glass, blackened

This ethos is echoed by Executive Chef, Nicholas

metal screens and antique mirrors are nestled with warm

Sharpe. “We were really thinking what we would want in

wood tones and cognac leather tufted banquettes in the bar,

a neighbourhood restaurant that wasn’t quite casual. We

making it the perfect place to come in from the DC rain.

tried to strike a balance between that and someplace formal,

An overriding design element here, and in the main dining

so wanted to do dishes that were very approachable so that

space, is the use of rich poplar burl, commonly used in Art

when you looked at the menu you wouldn’t have to get out

Deco furnishings, but employed here on wall panels. Creative

your phone and Google anything,” he quips. In creating the

Director Jacu Strauss fondly recalls that many of the design

menu, Sharpe draws from his wholesome American food-

elements were existing from the hotel’s previous life. “A lot

centric upbringing. “I grew up with a southern grandmother

of the woodwork and flooring were really good and I would

who belonged to farming coops. It was very rural – you

have probably replaced them with the same if it came to it,”

would wake up to cows mooing every morning.”

he says. “The ceilings were also beautiful and just needed a

Coupling approachable with the hotel’s mid-Atlantic

refresh,” he says of elaborate lozenge-shaped ceiling coffers

setting lent itself to dishes like the iconic fried chicken that

trimmed in oak – another nod to the building’s past.

is, surprisingly, gluten free. “We do it in the style of a Nagoya

The dining room is where Strauss really shows off his

chicken wing, which we dredge in potato starch and dry

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© Greg Powers Photography

© Greg Powers Photography

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fry, cool and refry with a rice batter to give it

some serious brunch cred – as in all American

a fried chicken texture,” he says of the audibly

cosmopolitan cities, brunch is an event in DC.

crispy dish that comes with the requisite hot

Highlights include French toast with a brulee

honey drizzle and a chow chow on the side. The

crust and lavender sugar doughnuts with

bar menu meanwhile, features light and fresh

house-made peach jam. Vegan and gluten-

cocktails including Peach & Basil Collins and

free options like scrambled tofu toast (a more

Bee’s Knees made with lemon and lavender

interesting take on the ubiquitous avocado

honey, served in Schott Zwiesel glassware. Bar-

toast) and banana bread appeal to a more

side bites of comfort food include curly fries,

sensitive diner. “Part of being a neighbourhood

trout toast and, of course, a burger.

restaurant is we want to be inclusive,” Sharpe

As would be appropriate of a newcomer, the

says. “Although it is a very small portion of

Lyle’s team devised fun, quirky ways in which

people even in cosmopolitan cities that focus

to engage with the local community. There’s

on a plant-forward diet, we want to make sure

a lemonade and doughnut cart that makes an

we have everything for everyone.”

appearance on hot days in the nearby park

By all accounts, and despite the lack of

and the F&B team plans to partake in farmers’

outdoor frontage, Lyle’s is becoming quite a

markets with their local purveyor partners. The

dining destination amongst locals. A quick

hotel also treats its guests to warm loaves of

survey of diners revealed most of them had

freshly made gluten-free banana bread as an

found out about the spot by word-of-mouth or

in-room amenity, taking that best-of-home-

by walking by. And as it turns out, one group

but-better mantra to heart.

was lured in by the lemonade stand in the park.

The neighbourhood restaurant status also means that Sharpe and his team had to garner

IN A BITE Owner / Operator: Lore Group Architecture: OTJ Architects Interior Design: Jacu Strauss Head Chef: Nicholas Sharpe Glassware: Schott Zwiesel www.lyledc.com

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ModernHaus SoHo NEW YORK CITY With its design-led spaces and carefully curated F&B programme, Manhattan’s newest resident, serves as an extension of SoHo’s creative and artistic spirit.

Words: Jenna Campbell Photography: © Nikolas Koenig (unless otherwise stated)

F

ew hotels can boast a first-rate art collection, a Michelin-starred chef and views of the Big Apple, but Downtown Manhattan’s new resident, ModernHaus,

delivers on every front, providing New Yorkers and tourists alike a with a cultural sanctuary in the city that never sleeps.

The individual behind this destination is Jack J.Sitt, Director of Thor Equities Group, a man who has had a hand in every aspect of the hotel’s conceptualisation, from design and F&B to the finer details such as unforms, in-room amenities and even the minibar menu.

“ModernHaus SoHo was designed to be an extension of the neighbourhood’s creative and artistic spirit,” explains Sitt. “As a resident of SoHo myself, I’m proud to help lead a project that breathes new life into the community after such a long and challenging year. Every element has been created in pursuit of greater connectedness between the guests, the city and SoHo’s heritage.”

Having been involved in the running of Thor’s US business since 2013, Sitt knew the neighbourhood well and made the push to acquire the property and turn it into a hotel – the group’s first foray into hospitality having conquered the urban real estate market. Located on Grand Street, the 114key hotel features an extensive modern and contemporary art collection with pieces from some of the world’s foremost names, 11,000ft2 of outdoor space and a signature restaurant from Michelin-starred chef George Mendes. The project also marks the return of downtown nightlife hotspot Jimmy and its iconic rooftop.

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© Evan Sung

At Veranda, George Mendes serves up dishes such as such as ceviche with Florida red snapper, tuna tartare and croquettes alongside classic flatbreads

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marks the return of downtown nightlife hotspot

homage to its status as a creative hub, the

Jimmy and its iconic rooftop.

hotel’s art collection, which includes paintings

Inspired by the Bauhaus art movement at

and sculptures from the likes of Alexander

the beginning of the 20th century, ModernHaus

Calder, Hans Hartung and George Condo, was

SoHo’s design focuses on clean lines and

overseen by Sitt and conveys a distinct artistic

geometric harmony. Stylist and interior design

perspective on the New York neighbourhood’s

consultant Melissa Bowers worked hand-in-

trademark modernism.

hand with Sitt on the property’s aesthetic,

The F&B offer takes design cues from Philip

focusing on a minimalist perspective that

Johnson’s Glass House and the atrium cafés of

allows the vibrancy of the neighbourhood to

Europe, with the Veranda restaurant housed

take centre stage.

within a greenhouse-like glass enclosure

“Our vision was to create an equilibrium and

with a retractable roof and dotted with walnut

a dialogue between the industrial architecture

and travertine tables contrasted against

and a refined, dynamic interior that allows

topiaries. Renowned chef George Mendes,

for intimate moments with the city as its

whose Portuguese restaurant Aldea in the

backdrop,” says Bowers. “In each space we

city’s Flatiron district earned him a Michelin

sought to create a balance between the existing

star, has partnered with hospitality veteran

and the new through our furniture curation of

and restaurateur David Rabin and catering

modernist masters and New York’s new wave

and events group Abigail Kirsch on the dining

of designers, all punctuated by the world-class

concept, which offers his take on a globally

private art collection from the Sitt family.”

inspired American menu.

Drawing heavily from the artistic heritage

“The concept allowed me to embark on a

of the surrounding neighbourhood and paying

new direction culinary-wise, where I am able

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© Evan Sung

© Evan Sung

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The signature Room features a private dining space, terrazzo bar and a seating area with velvet chairs and sofas and is punctuated by an olive tree

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to work with flavours from other parts of the

Dishes are complemented by a robust wine

world,” explains Mendes. “The Veranda menu is

list curated by Sommelier Lee Campbell that

very approachable yet creative at the same time.

celebrates the American coastal lifestyle, while

There are simple grilled and roasted meats and

craft cocktails created by mixologist Johnny

fish but then more elaborate vegetarian dishes.”

Swet are designed to be enjoyed tableside or

Drawing inspiration from the seasons,

at The Bar Back, an intimate space featuring a

Mendes’ current selection of dishes are well

terrace, fireplace and lush greenery. “The drinks

suited to New York’s warm summer evenings

are absolutely delicious,” enthuses Mendes.

and features light appetisers such as ceviche with

“They have a traditional element to them but

Florida red snapper, tuna tartare and croquettes

the execution and presentation is a whole other

alongside classic flatbreads from the woodfired

level. Creative, fun and hard to just have one.”

oven. “Cooking with a Woodstone hearth and

On the second floor, Jumpin Jacks, a light-

live fire has a traditional element to it, allowing

filled lounge area with open views of the city

us to cook larger portions of fish and cuts of

serves as the living room of the property. By day

meat, along with flatbreads. We truly believe

it serves up a high-end coffee programme with

the flavours are more intense,” notes Mendes.

pastries and to-go options, and at night turns

A course dedicated to market vegetables is

into a destination for guests to unwind with a

balanced by heartier servings of dry-aged New

drink. “Last year, I became consumed by coffee

York strip steak and charcoal-grilled Peri-peri,

culture – studying the science behind the beans

while vegan options like cauliflower steak with

and what makes a good cup – so Jumpin Jacks

shitake mushrooms and caramelised cucumber

offers a rotation of unique offerings and rare

juice, caters to those seeking out plant-based

auction lot beans you can’t find elsewhere in

or vegan options.

the city,” explains Sitt. The design is accented

Fu l l y be spok e , in d i vi d u a l ly wra pped, biodegradable h a n dw i pe s fo r yo u r g u e sts co mf or t

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© Evan Sung

The hotel’s lower level is home to The Signature

destination. In colder months, guests can spend time

Room, an event venue utilising a clean palette of

in the indoor conversation pit – a freeform lounge

champagne, bone and caviar blacks, accompanied by

area with blue velvet seating, pendant lighting and

warm wood tones. It features a private dining room,

sculptural stools, while in the summer months, the

terrazzo bar and a seating area with velvet chairs and

experience organically overflows onto the roof deck,

sofas and is punctuated by an olive tree. Finally, Jimmy,

enabling guests to soak up the last of the sun and take

a staple of lower Manhattan’s infamous nightlife,

in the views of the city.

resumes operations on the building’s rooftop. Set 18

“With ModernHaus, our goal was to create a social

storeys high above the city, the space has undergone

gathering point, the living room of SoHo for New

a refresh, channelling Picasso’s Blue Period while

Yorkers and visitors alike. We wanted to mimic the

retaining its original layout and design sensibility that

one-stop-shop feeling of a members’ club, but keep it

the neighbourhood’s social set has come to appreciate.

accessible,” concludes Sitt. Creating a unique offering

Created by David Rabin, the atmosphere is intimate

in New York City is no easy feat, but with its mixture of

and refined, with timber floors, stylish furniture and

old and new, design-led spaces and carefully curated

rust tile walls. “Jimmy has become such a staple of

F&B programme, Manhattan’s newest resident has

the neighbourhood and we wanted that familiarity to

certainly stepped up. “This is the place for anyone

come back. With so much new stuff going on with

looking for exceptional outdoor space, Michelin-

the hotel, it felt right to preserve a bit of SoHo’s old

star culinary talent, first-rate social offerings and

soul,” says Sitt.

a distinct artistic perspective on SoHo’s trademark

The rooftop is a destination in itself, offering panoramic views of Midtown, Wall Street, the Hudson River and the bridges spanning the East River, and much like Veranda, will serve as a year-round social

058

modernism. This is a one-of-a-kind neighbourhood and the hotel will stay true to that spirit.”

IN A BITE Owner: Thor Equities Group Operators: Highgate, Abigail Kirsch Architecture: Palette Architecture Interior Design: M.A. Bowers, Jack J. Sitt F&B Consultant: Hidden Hill Hospitality Head Chef: George Mendes F&B Manager: Abigail Kirsch Head Bartender: Johnny Swet Head Sommelier: Lee Campbell www.modernhaushotel.com

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Waldorf Astoria XIAMEN Raising the bar on fine dining in the port city of Xiamen, Waldorf Astoria’s new outpost brings a leading line up of F&B venues.

Words: Eleanor Howard • Interiors Photography: © Owen Raggett

W

hile the hospitality industry continues to find its feet after a difficult 18 months, Hilton is pushing ahead with its development plans by celebrating

the opening of Waldorf Astoria Xiamen. As the luxury brand’s fourth property in Greater China and sixth in the Asia Pacific region, the opening represents a milestone for both the operator and the industry as a whole.

“As the sixth Waldorf Astoria hotel to open in Asia Pacific, Waldorf Astoria Xiamen is part of the growing momentum of Hilton’s Luxury estate in the region,” explains Alan Watts, President of Asia Pacific at Hilton. “As we look to open 17 more hotels across our three luxury brands in our regional pipeline over the coming years, Waldorf Astoria Xiamen will be a shining example of how our team pulled out all the stops to a truly remarkable hotel during one of the most challenging moments in history.”

Waldorf Astoria Xiamen is not only a shining example of perseverance, but also pushing the envelope on both interior design and culinary concepts. To bring the 245-key project to life, Hilton enlisted a stellar team; Aedas oversaw the architecture, D’Lab took on the guestroom interiors, Strickland were behind a brasserie and bar, while AB Concept designed the lobby and remainder of the F&B venues.

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Xiamen is a city rich in history having started out as a seaport on the trading route before establishing itself

baked pastries, cakes and dim sum, neatly displayed on Revol’s Mealplak tableware.

as a global business hub and tourist destination. Today,

Trellis isn’t the only spot to serve the iconic sweet

it is a thriving city that celebrates the harmonising of

and savoury snacks however, a sophisticated high tea

local Chinese traditions with international influences,

experience is available on the fifth floor. “Peacock

making its mark as a modern city of the East. Waldorf

Alley is the venue to see and be seen in,” according to

Astoria Xiamen taps into this past for both its

Ng. Named after the legendary Waldorf Astoria New

inspiration and aesthetic, as seen in the overall grand

York’s signature lounge, the venue has become a grand

garden mansion design concept.

tradition in the luxury hotel brand’s history. As such,

AB Concept looked to capture both the historical

AB Concept has crafted opulent Art Deco interiors

and contemporary essence of Xiamen by crafting a

worthy of the iconic past. Located at the heart of the

romantic and elegant design journey. “We really

hotel, the garden-inspired restaurant acts as a bridge

wanted to ensure that each of the F&B spaces has its

between restaurants and an al fresco terrace, just as

own character, to elevate the depth and diversity of

the New York outpost did between the original Waldorf

the guest experience,” explains Ed Ng, founder of

and Astoria hotels. Adopting a rhythmic design that

AB Concept. “The spaces are all connected but also

plays off circular elements and Western influences, the

function independently, creating an openness for

Garden Foyer opens out into a sprawling room divided

guests to move easily from one place to another,

by open peacock tail-shaped metal screens to create

much like exploring a garden manor where the ever-

intimate areas without interrupting the flow of the

changing scenes build a sense of anticipation.”

space or impeding light from the large terrace doors

Upon entry, guests are welcomed through the

that run its length.

double-height lobby lounge known as Trellis, where

In line with the hotel’s overarching design narrative,

large arched windows, indoor balconies and skylight-

delicately patterned marble parquet floors typical of

like lights bring an airy feel. “We installed a feature

Southeast China’s trade past are accompanied by a

metal screen with onyx bubbles that are reminiscent of

stucco ceiling and an olive green backdrop. “The

water, such as a garden pond or lake, and that creates

arches throughout offer a classical look, while ceiling

a strong contrast with the timber parquet flooring,”

corners are influenced by the Victorian era,” explains

recalls Ng. “We also incorporated organic shapes, such

Ng. “We incorporated natural materials and drew on

as vase-shaped tables, elliptical sofas and rattan-back

organic shapes using curved stone consoles, sofas

chairs that lend a colonial-style look.”

in voluptuous outlines, smooth form armchairs

Drawing inspiration from traditional European

and rattan-back chairs. The space also features a

mansions, marble textile elements merge with

centrepiece stone bar and tall glass display case for

symbolic arched portals to accentuate a palatial yet

flowers that help to bring elements of the outside in.”

contemporary interpretation of a lounge area. To

A patisserie stand emblematic of the venue’s high

create intimacy within the vast space, seating is

tea concept showcases delicacies and cakes which can

arranged in small groups ideal for sampling the East

be enjoyed in a variety of spaces. “At Peacock Alley,

meets West menu featuring refined bites, freshly

guests can bask in the breeze of Xiamen over afternoon

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tea at the lush outdoor garden terrace or the

door opens to reveal the kitchen where guests

elegant Art Deco inspired interior,” comments

can watch the chefs at work right from the

Bob Li, Master Pastry Chef. “The Red Velvet cake

comfort of their seats.

is an indispensable part of the dessert menu,

Completing the F&B offer are a trio of

and we also offer seasonal cakes showcasing

venues designed by Japanese studio Strickland.

local ingredients, like lychee cheesecake which

Hokklo features four private dining rooms and

is popular in the summertime.”

a lounge, serving a menu of both innovative

Rising above is a grand staircase with a

and traditional dishes – such as stir-fried

winding, colonial-style balustrade, leading

mud crab and bird’s nest congee – that invite

up to an ultra-exclusive dining space. “The

guests to indulge in a contemporary approach

Chef’s Table is designed like a hidden treasure

to authentic Fujian cuisine. Meanwhile, all-

box, a private dining area that is not publicly

day eatery Brasserie One serves Western and

marketed and only accessible to those in-the-

European dishes of premium beef and seafood

know,” reveals Ng. “Located at the far end of

in a lavish environment. And operating as a

the Peacock Alley, diners walk through a secret

private club concept, 1387 establishes a refined

passage to enter, creating a sense of occasion

salon culture incorporating wine tastings and

but also privacy.”

live music in a speakeasy-inspired space.

Designed to echo southeast Chinese culinary

Continuing the legacy of the storied luxury

creations, the space features a deep palette

brand, Waldorf Astoria Xiamen cultivates a

of jade and teal, alongside warm timber and

unique sense of place whilst demonstrating

bronze details paired with luxurious leathers

the brand’s commitment to culinary expertise

and contemporary finishes. Elevating the

through a striking line-up of design-led spaces.

exclusive experience further, a green lacquered

IN A BITE Owner / Developer: Paragon International Xiamen Operator: Hilton Worldwide Architecture: Aedas Interior Design: AB Concept, Strickland, D’Lab Head Chef: Bib Li F&B Manager: Jenny Pan Head Bartender: Martin Wang Head Sommelier: Klaus Wang Tableware: Revol www.hilton.com

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Casa di Langa PIEDMONT Piedmont’s sustainable luxury hotel raises the bar for contemporary design and unique culinary experiences in the famed wine region.

Words: Jenna Campbell • Photography: © Courtesy of Casa di Langa

L

ocated in northern Italy – widely celebrated for its mountain vistas, local cuisine and fine wines – Casa di Langa is a new eco-centric hotel offering a fresh

approach to sustainable luxury. The area is home to more than 40 Michelin-starred restaurants and is often heralded as the birthplace of the Slow Food movement, so Casa di Langa’s gastronomic experiences, not least truffle hunting, cookery classes and wine tastings, reinforces this rich culinary pedigree.

Overlooking more than 100 acres of working vineyards and rolling hills, the 39-key hotel encompasses a restaurant, bar and spa, all combining traditional Peidmontese design and sustainable practices. With a commitment to use 100% recycled water for irrigation, incorporation of geothermal heating and solar panels and elimination of single-use plastic, the hotel is dedicated to creating a luxurious experience that cares for both guests and environment. This passion for sustainability can be seen in every aspect of the design, construction and operation of the resort, which has been brought to life by two Milan-based design firms – GaS Studio overseeing architecture and Parisotto + Formenton Architetti heading up the interior design.

“Our approach to the project is based on sustainability and a deep respect for the natural world,” explains Aldo Parisotto, Partner at Parisotto + Formenton Architetti.

“Partially built in the early 2000s on an estate of vineyards, orchards and forests, the building was left unfinished, so the redesign centers around how to maximise the reuse and adaptation of existing structures while completely reimagining the guest experience.”

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Dishes at Fàula Ristorante utilise local and seasonal ingredients, whilst others take advantage of Piedmont’s acclaimed wines

The result is a property characterised by Italian

is of fundamental importance,” says Bouchard. “My

simplicity, where the soft muted colours of the

roots are Piedmontese and I have a strong bond with

surrounding environment are reflected in rich textiles

this region. For me, it is a pleasure and a gesture of

and locally sourced materials. Native Pietra di Luserna

gratitude for what this territory has given me.”

stone works together with 100% recyclable terracotta

Menus are based on local harvests, which the chef

and raw, earth-based plasters from Lombardy-

and his team use to create dishes incorporating both

based Matteo Brioni to unify the design experience.

classical and modern culinary techniques. “A high

Following suit, Fàula Ristorante – the hotel’s fine-

regard for sustainability plays an ever-greater role

dining restaurant – and Sori Cocktail Bar, have been

in the kitchen at Casa di Langa,” notes Bouchard.

designed in a way that links the surrounding territory

“Seasonal, local ingredients are used as much as

and culinary experience, resulting in an authentically

possible, including asparagus, artichokes, hazelnuts,

rustic yet refined finish. “In the same way the food

mushrooms and truffles as well as the harvest from

is based on local products where the natural taste

our own vegetable gardens, greenhouses and orchards

is highlighted, and the materials chosen – natural

to inspire dishes. Fruits, cheeses and other ingredients

oak, stone, untreated brass, clay-based plasters and

are sourced from local purveyors, and we feature fish

paper cord chairs – are natural and left rough and

native to our streams and lakes such as trout and char

untreated,” shares Parisotto.

as well as locally sourced Fassona meat.”

Meaning ‘tale’ in local Langhe dialect, Fàula, pays

Dishes such as tartare, veal with vitello tonnato and

homage to northern Italy’s age-old tradition of

classic raviolini del plin sit alongside lesser-known

families and friends coming together, a sentiment

produce like pigeon, while other aspects of the menu

reflected in the restaurant’s convivial design. “The

take advantage of Piedmont’s acclaimed wines. “Being

space of the restaurant is dominated by the wide stone

surrounded by one of the UNESCO World Heritage

counter and the transparent view towards the kitchen

Sites of vine cultivation and wine production, it is

that looks like a theatre stage, where the gestures and

natural to include wine in our dishes, whether the

movements of the chef and his team are part of the

cheek of Fassona in Barolo, risotto or in reductions and

experience that can be enjoyed with the eyes as well

sauces,” enthuses Bouchard. “Of course, in Langhe

as taste,” explains Parisotto.

wine is king, in fact, Barolo has been crowned as the

At its helm is Turin-born Manuel Bouchard, a

City of Italian Wine for 2021.”

chef committed to the cuisine of the North, who has

At Sori Cocktail Bar, located in the lobby, warm

worked at five Michelin-starred restaurants across

colours and intimate materials come together to

Northern Italy all before the age of 25. The chef is

create a relaxed and homely atmosphere where

also the patron of Michelin plate Antinè in Barbaresco,

guests can unwind and sample wines from one of

where he has been recognised by Gambero Rosso,

the neighbouring vineyards. “Our wine programme

a leading authority on Italian food and wine. “As

focuses on the Langhe and Roero regions, boasting a

cooks, we are guests of our land and we have a duty

great variety of Barolo and Barbaresco both from the

to pay homage to our territory with our cuisine. This

Nebbiolo grape, along with many other native varieties

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that make unique white wines such Nascetta

group tastings surrounded by an international

and Timorasso and reds like Pelaverga and

collection of over 4,000 bottles and 700 labels.

Barbera,” explains Sommelier Pier Francesco

Tastings can also be enjoyed with a midday

Molinari. “We have also put together an array

lunch paired by Molinari and Bouchard. Larger

of Italian and international labels that ensure

group tastings and private events meanwhile,

our guests are always able to find the right one

take place at Villa Agreste, a specially designed

to pair with their dinner, or taste as part of one

private space on the hotel’s estate for gatherings

of the custom-made wine-experiences.”

and celebrations.

A unique cadre of Italian spirits adds to the

A stay at the resort is not complete without

impressive beverage programme, which is

partaking in one of the hotel’s extracurricular

completed by classic spirits including scotch,

experiences, which include tours of the historic

American whisky and cognac, alongside a

vineyards on a vespa, local cooking classes and

curated beer selection. “The drink programme

hunting with experts to discover the region’s

highlights and celebrates the region by including

famed Alba truffles. The hotel is also the only

products like Vermouth di Torino, red, white

five-star hotel in Italy to offer a certified course

and dry vermouth all from local and historical

with Wine & Spirits Education Trust. As a portal

producers as well as bitter and aperitivo mix

to the Langhe region of Piedmont, Casa di

that just takes a twist of creativity from our

Langa’s commitment to honouring the area’s

bartender Alexander in order to make the

rich history of winemaking and traditional

perfect welcome drink,” says Molinari.

cuisine underpins a wider mission statement:

For wine connoisseurs, the Wine Cellar’s intimate space accommodates private and small

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to deliver luxury through sustainability at every possible turn.

IN A BITE Owner: Krause Group Operator: Gentile Ospitalità Architecture: GaS Studio Interior Design: Parisotto + Formenton Architetti Head Chef: Manuel Bouchard F&B Manager: Danilo Bernardi Head Bartender: Alexander Cimmino Head Sommelier: Pier Francesco Molinari Head Waiter: Andrea Cuccureddu www.casadilanga.com

© Jennifer Gilroy

DINING

Under One Roof Prior to the pandemic, food hall models had elevated hotel F&B to communal new heights. In a market starved of contact, will social distance drive a continued surge or call for the precaution of increased isolation?

Words: Kristofer Thomas

F

ollowing 18 months of turbulence

there will undoubtedly be some adjustment

across all levels of the F&B industry,

required in returning to public spaces, will

the light at the end of the tunnel

guests really be seeking a means to remain

is gradually getting brighter – or

so secluded? Whilst the prospect of bustling

at least clearer – for some. The UK

restaurants, hotels and bars may seem alien

has seen its restaurants, bars and

following an extended period of closure, we

pubs reopen, with views now set on ending all

nonetheless remain the highly social creatures

lockdown restrictions. Likewise across Europe,

that entered the pandemic, and by the time

where lockdown regulations are gradually being

public interaction becomes commonplace again,

eased as digital health certificates, pilot tourism

we will have been denied this element for the

schemes and the loosening of visitor limits have

best part of two years.

resulted in countries including Italy, France and

As such, there might well be a rise in demand

Ireland all setting tentative dates for on-site

for experiences that satiate this and a wave

F&B functions to resume.

of new venues placing public togetherness,

For many guests, the end of lockdown and the

shared spaces and communal sensibilities

reopening of restaurants will mark the longest

at the forefront of their offer. Indeed, it is

period they have spent removed from the social

unlikely that, for the extroverted amongst

sphere. In their absence, the disruption of the

us, the existing restaurant model will prove

pandemic has forced restaurants to adapt to new

an insufficiently social celebration for this

methods of service including curb-side pickups,

comeback – one of being able to meet, drink

home-assembled meal-kits and increasing the

and eat with friends and total strangers alike

amount of delivery options.

once again. Unlike the jarring technological

Most of these innovations, however, seem

and operational adaptations the pandemic has

to bank on the guest experience becoming an

demanded from many F&B venues, however,

increasingly isolated and divided affair, even

the solution to this issue may not require such

once the pandemic draws to a close. But where

great change.

© Owen Raggett

DINING

Eaton Hong Kong’s hawkerstyle market is populated by a mixture of vendors representing flavours from both east and west

“Food halls are an exciting alternative to visiting a traditional restaurant or bar and offer flexibility and choice for both the operator and the customer; they have become a one-stop food and beverage destination and a lifestyle choice.”

CHRIS MCGOFF

Prior to the pandemic, the market had

Elsewhere, Hard Rock Hotel Punta Cana recently

and C3 to launch the Graduate Food Hall

already begun to move towards a greater level

announced the launch of its Market Food Hall,

initiative – a digital alternative that offers

of communal dining with pockets of the hotel

an update and replacement of the existing

guests a variety of different F&B options all

sector adopting food hall models as opposed to

buffet restaurant, set to house a New Orleans-

within the purview of the brand experience,

the traditional offer, or even a combination in

style French option alongside Mexican, Italian,

corking the proverbial hole in the bucket that

some instances. The progressive Eaton Hong

Spanish and Asian fare, as well as a bar serving

had seen hotels lose ground and revenue alike

Kong – styled as a hotel as much as it is a

traditional Dominican cocktails.

to competitors, as restaurant-quality cuisine

cultural complex – rode this wave with its food

Whilst undoubtedly an asset in a market that

became increasingly easy to order direct to a

hall concept, a hawker-style market spanning

increasingly values personalised experiences

hotel’s door. Whilst initially slated as a digital-

several levels and populated by a diverse mixture

and an abundance of choice, not every hotel

only option operating from dark kitchens, the

of vendors representing flavours from both

has the kind of space required to accommodate

college campus and student focused brand has

east and west. Playing riffs on the traditional

more than one or two F&B spaces, let alone

hinted at physical locations to come – perhaps

elements of Kowloon’s F&B scene, stalls range

upwards of ten. As such, there may also be a rise

the clearest evidence that this is a model with

from Chinese herbal soups to sustainable

in partnerships from projects looking to keep up

eyes on the future.

cocktails, with the hall itself populated by a

with the crowd. The newly launched Bottleworks

“We see the potential in existing spaces and

mix of locals and guests alike, be that young

Hotel – the boutique accommodation element at

infrastructure, repurposing them so that up to

professionals with laptops or veteran foodies

the heart of the repurposed Coca Cola bottling

ten of our brands can successfully operate out

seeking new outlets.

complex in Indianapolis – has opted for this

of a single kitchen space,” says Sam Nazarian,

Elsewhere, a number of brands have also

approach, with the wider development it forms

founder and CEO of C3. “As demand for delivery

recognised the value of choice within a

a part of setting The Garage food hall directly

remains high, hotel kitchens can now provide

hospitality market where customers are seeking

across from the hotel’s front door.

multiple culinary options to on-site guests and

to shake things up and go different each meal.

As opposed to cramming the hall – which

the surrounding communities they’re located

Not least in Las Vegas, where the massive influx

features a mix of venues from traditional

in through pick-up and delivery. A bonus – C3

of guests requires an equally significant number

British fish and chips to Asian Poke Guru to

cross-trains its employees so they can work

of dining options. Park MGM was a recent

oysters to a cocktail bar, pizzeria, coffee counter

across any of the company’s digital brands,

high-profile addition with its incorporation

and ice cream joint – both venues are given

meaning a single hotel F&B team can cook

of a street-facing Eataly outlet; the 40,000ft2

room to breathe whilst still retaining guests.

across 6-10 concepts at a time.”

space housing a 360-degree Italian experience

This is perhaps one of the major benefits the

Lastly, whilst it might not boast the bright

complete with pasta, pizza, coffee counters,

model offers; namely its ability to head off

lights of Las Vegas or the beaches and palm

fresh market stalls, gift shops and its own

the need to ever leave the property in order

trees of a casino resort, Market 41 in Manchester

chefs table. Likewise, the forthcoming Resorts

to find a whole host of local produce. In this

suburb Urmston nonetheless represents an

World Las Vegas, which has announced plans

sense, tandem district projects like The Garage

important evolution of the food hall model.

for the launch of Famous Foods – a 24,000ft2

and Bottleworks hotel could be viewed as the

Whilst many venues under this umbrella often

Singapore-style hawker market off the casino

industry’s logical adaptation to guests utilising

function as components within hotels, and

floor with stalls featuring Ah Chun Shandong

services like Deliveroo to order in from offsite.

supporting F&B elements for wider projects,

Dumpling, Ten Suns Braised Beef, Tiger

No more obvious is this strategy than in the

the McGoff Group-developed project is instead

Sugar bubble tea and Geylang Claypot Rice.

recent partnership between Graduate Hotels

set to be the headline act, with the food hall

075

DINING

“As demand for delivery remains high, hotel kitchens can now provide multiple culinary options to on-site guests and the surrounding communities they’re located in.”

SAM NAZARIAN

The Graduate Food Hall initiative – a partnership between Graduate Hotels and C3 – offers guests a variety of different F&B options all within the purview of the brand experience

076

playing as anchor to office space and 31 keys of

contactless overnight accommodation and

hotel style pods, effectively flipping the script,

superb choice of places to eat and drink.”

and seeking to be a destination in its own right.

It is, however, the model’s degree of Covid-

If successful, Market 41 could pre-empt a

safeness that will decide its fate, or at least its

wave of food halls that sit as the heart and soul

popularity in the short term. Whilst precautions

of F&B-focused hospitality experiences. “Food

at Market 41 include the touch-free nature of

halls are an exciting alternative to visiting a

the modular hotel room and open-air elements

traditional restaurant or bar and offer flexibility

to adhere to outdoor dining regulations, other

and choice for both the operator and the

venues that perhaps find themselves less

customer; they have become a one-stop food and

flexibly constructed may take longer to reassure

beverage destination and a lifestyle choice for

understandably anxious guests that large-scale

those looking for something a bit different from

gatherings in bustling, multi-storey, enclosed

the mass market brands on the high street,”

public spaces are not a thing of the past.

explains Chris McGoff, Director at McGoff

In this sense, it is perhaps one of the first

Group. “We are confident that Market 41 will

great litmus tests of post-pandemic hospitality;

not only serve the travelling business market,

will diners inherent thirst for social experiences

where flexibility is key, but also that it will

drive the market into new territory and forms, or

attract a new audience of discerning weekend

will it be forced into a retreat, and the safety of

breakers and food tourists who will welcome

comfortable familiarity in an attempt to recoup

the opportunity to explore the wider local area

the losses incurred? The light at the tunnel may

while staying at a vibrant food and beverage-

be getting brighter, but what lies on the other

led destination that offers totally Covid-safe

side of the tunnel is still largely unknown.

a perfect mise en place the perfect glass, St James NYEWOOD, ROGATE, PETERSFIELD, HAMPSHIRE, GU31 5HZ, UK Tel: 01730 821811 Email: office@johnjenkins.co.uk NEW YORK SHOWROOM, 41 MADISON AVENUE, 9TH FLOOR, NEW YORK NY 10010 Tel: 1-800-818-8484

www.johnjenkins.co.uk www.williamyeowardcrystal.com

SIGNATURE

Scallop and Black Truffles Ion The Harbour Iniala Harbour & Residences MALTA

Set on St Barbara Bastion overlooking the Valletta

trip to chef took to France, where he picked truffles

waterfront, rooftop restaurant Ion The Harbour at

and ate scallops washed down with cider. “Scallops

Iniala Harbour & Residences has made its mark on

are shucked, thinly sliced and layered with Périgord

Malta’s flourishing fine dining scene. Within just

black truffle before trimmings from the scallops are

six months of opening, the culinary destination has

caramelised, dehydrated and then infused in a broth

achieved a Michelin star thanks to its produce-driven

and reduced down to a glaze,” explains Micallef.

cuisine, which seeks to highlight the freshness and

“This is then used to season the beurre blanc along

seasonality of ingredients.

with reduced apple cider and fresh apple juice.”

Head Chef Kurt Micallef has created a series of

To complete the dish, a black truffle puree made

light and delicate dishes that draw on Mediterranean

with preserved truffles is added. Concludes Micallef:

influences with highlights including marinated stone

“It’s a marriage between what’s best in season from

bass with ponzu and passion fruit, and scallop with

the land and sea, and the dish also uses up the whole

black truffles – the latter of which was inspired by a

of the scallop to create an umami punch.”

TheCubeCl oc he

TheLat e s tThi ngi nFoodDi s pl ay

www.

My Gl a s s S t udi o. c om

SIGNATURE

Roasted Saddle of Lamb Bohemia The Club Hotel & Spa JERSEY

As the only restaurant in the Channel Islands to hold

To start, the saddle of lamb is pan-roasted, while

a Michelin star, Bohemia is a firm fixture on Jersey’s

the shoulder is braised in sauce until tender before

gastronomic map, celebrated for its commitment to

being diced and mixed with rosemary. Steamed whole

seasonal produce. Building on this culinary ethos

shallots are then stuffed with the mix, cooked in the

and drawing on cooking techniques honed during his

steamer and finished in the pan with reduced lamb

time in France and Switzerland, Head Chef Callum

sauce to give it a glazed appearance.

Graham’s new menu includes appetisers of foie gras

“What I love most is that it’s a nod to a classic

and hen egg as well as main courses such as roasted

dish with a modern twist,” says Graham. “The aim

saddle of lamb. “The inspiration for this came from my

behind the menu has always been to create interesting,

time working in Paris,” explains Graham. “I worked

flavoursome dishes to delight the customer, using

with a French chef who was classically trained and I

great local produce as much as we can and the best

really wanted to include a stuffed braised shallot as

ingredients from further afield.”

part of the new dish.”

Discover

SUPPER_F2D_NOVA_Mei_236x275.indd 1

Nova

at www.fine2dine.com

@fine2dine

27/05/2021 11:58

Hopped Up From making their own to collaborating with local breweries, how are hotels going the extra mile to ensure that beer is given the star treatment it deserves?

Words: Millie Milliken

A

hotel bar is many things to many people: a destination for worldclass cocktails, a chance to pop some bubbles for a celebration, or a place to feel at home when far away from it.

Yet, while the backbar and wine cellar

may be thoughtfully stocked, there is often one drinks category that falls behind: beer.

Sure, the household names are there: Peroni, Stella – Camden Hells at a push. And while an increasing number of lifestyle hotels are helping to pave the way for more inventive brews on the menu, ultimately when it comes to curation and craft, beer offerings in hotels can often feel lacklustre.

“Beer is probably the beverage area that has been the most neglected and faced the most reluctance to update,” says Rashid Ghuloom, Food & Beverage Manager at Gleneagles in Scotland. “This was in part likely due to snobbery – beer isn’t necessarily the first thing you associate with a five-star hotel.”

SIPPING

© Haydon Perrior

SIPPING

A number of hotels are improving their beer offering both in-house and through partnerships with local breweries

“For us, it’s all about attention to detail. When you put so much effort into a cocktail programme, by not doing the same with beer you’re losing that well-roundedness.”

PIETRO COLLINA

There are, however, some hotels that are keen

“For us, it’s all about attention to detail.

from the bottle in a stainless-steel pewter (a

to change this – from making their own in-house

When you put so much effort into a cocktail

malleable metal alloy), the lager is a blend of

to stocking local produce or collaborating with

programme, by not doing the same with beer

malt and hops, resulting in a medium body

brands to make special brews. One such hotel is

you’re losing that well-roundedness.”

beer with effervescence and refreshing notes.

the brand new NoMad London. Opened in May

Ghuloom agrees: “In the luxury sector, I

“We always carried craft beers since opening

2021 to much fanfare, the drinks programme

don’t believe it is possible nowadays to ever sit

but it was mainly American and European

and the team behind it set industry tongues

back and think you’ve done enough with any of

brands,” explains Bursik. “We wanted to create

wagging. One member of that team is Pietro

your offering. The standards are always rising

a programme tied to our concept, which is about

Collina, Bar Director and a man with plenty of

and with it, the expectations of our guests.”

Singapore.” Now, 90% of Origin’s beers are

pedigree having been behind the stick at NoMad

While Gleneagles has always had a respectable

Singapore-brewed.

New York, and more recently at Davies & Brook

beer offering, it wasn’t until a few years ago

Another hotel group, Edition, rolled out a

at Claridge’s. When he began work on the

that it embarked on developing its own. When

craft beer programme in 2019 with each hotel

London project, he enlisted the help of King’s

award-winning local brewery Harviestoun

collaborating with a local brewery to create a

Cross-based brewery Two Tribes to create the

approached former Food & Beverage Director

beer to represent the hotel. The Miami Edition

house Mexican Sour, served on draught in

and now Managing Director Conor O’Leary with

partnered with Biscayne Bay Brewing Company

the hotel’s main restaurant as well as its bar,

the offer, he jumped at the chance and these

from Doral in Florida to create Iguanita, a lager

Side Hustle. “I used Two Tribes as one of our

days, guests can order a pint of Auchterarder 70

blending classic German flavours with light,

development partners because they are known

made especially for the hotel just a few miles

fruity and floral notes from Hallertaur hops.

to do collaborations and have a great history of

down the road. “We love Schiehallion from

Closer to home, it doesn’t get much more

doing one off beers and seasonal beers,” says

Harviestoun and the way it uses a high level

local than at the new Kingsland Locke in East

Collina of the beginning of the partnership.

of wheat malt to balance the barley malt and

London’s Dalston neighbourhood, the recent

“When I went to them, I knew I really wanted to

provide a lovely aroma,” explains Ghuloom.

opening of which brought with it its own in-

have a sour beer and we’re a Mexican bar so we

“However, we wanted a slightly lower level of

house micro-brewery. Part of the hotel’s Kraft

finished it with calamansi lime peel, margarita-

hoppiness and ABV percentage.” Using six hops

Dalston food and drink offering – made up of

style, instead of just adding hops.”

– Challenger, H.Herbrucker, Magnum, Celeia,

German Kraft Brewing, Jim and Tonic Distillery

Aurora, Sorachi Ace – and sitting at 4.5%, the

and Le Bab – the micro-brewery has been

beer is complex, yet also soft and accessible.

working hard over lockdown to create new

Collina is also using Two Tribes in Side Hustle’s cocktails, including Michelada – a spicy Mexican beer-based cocktail – and Joy

This sense of locality is something that Adam

styles for thirsty guests, and beers are served

Ride, combining it with Aperol, lemon, agave

Bursik, Bar and Beverage Manager at Shangri-

from tanks that stand proudly behind the bar.

and cucumber. Other beers include La Poulet, a

La Hotel Singapore was keen to employ when

“When people come to us they know they’re

beer created for NoMad New York by Brooklyn

it came to creating the beer offering at the

going to have a German-style beer, but you

Brewery and now made for the London branch at

hotel’s Origin Bar. Having tried a few of Trouble

do have the odd person who expects their big-

London Fields Brewery, as well as Guinness for

Brewing’s products, Bursik got in touch with the

brand lager,” says Helen Busch, German Kraft’s

an added touch of comfort. For Collina, having

team in 2020 to see what the scope of creating

Beer Sommelier. “When I give them our lager

a well-thought-out beer offering is testament

a sessionable house beer would be – they came

to try for the first time, they always say how

to a strong and well-rounded beverage identity:

back with Origin lager and he loved it. Served

fresh it tastes because it hasn’t had to travel

085

SIPPING

“Beer is part of any beverage offering.

It is as important as any other spirits or cocktail you have on your beverage list – I can’t imagine a bar without beer. ” ADAM BURSIK

086

far – I have people convinced that it’s now their

team has installed a draught system to dispense

favourite lager.”

the beer for using in the kitchen. A simple and

Other styles of beer at the micro-brewery

effective touch.

include a wheat beer, a pilsner (one of the newer

However, there are challenges when it comes

creations) and a pale ale. For Busch, beer can

to implementing a sustainable beer offering in

work in any style of hotel with guest curiosity

hotel bars – namely, financial ones: “You’re

at a current high: “People are definitely open to

not going to see immediate financial benefits,”

suggestions when it comes to beer if you offer it

explains Ghuloom. “It’s much easier to sell

to people, they will take it,” she adds.

some high-end wine and offer a high-margin

And beer isn’t just for drinking. At Coworth

mass-market lager than taking a hit to offer a

Park in Ascot, April saw the arrival of the Barn

more expensive craft product that by virtue of

Beer IPA and lager, made by Gorgeous Brewing

being more distinctive, is also more divisive.”

and used in the batter for its fish and chips

Nevertheless, with consumers more interested

served in The Barn restaurant. Having been

in brand story, provenance and accessibility, not

regular visitors of the Dorchester Collection

giving the beer menu due diligence in 2021 is

hotel, the family behind Gorgeous Brewing

simply no longer an option. For Bursik, it is a

approached the Coworth team about creating

matter of equal importance: “Beer is part of any

their own beers. Director of Food & Beverage

beverage offering and everyone should be taking

Johnny Ellson jumped at the chance, and

it seriously. It is as important as any other

now, the two beers are served by the bottle –

spirits or cocktail you have on your beverage

complete with stag iconography – while the

list – I can’t imagine a bar without beer.”

COCKTAIL

Pink Diamond Bar 45 - 45 Park Lane LONDON

In celebration of 45 Park Lane’s first art exhibition of 2021 –

the seasonal Wakefield rhubarb and a little kick from the

featuring the works of Nat Bowen – Bar Manager Francesco

Peychaud bitters – finished off with a delicate hint of

Orefici has created a vibrantly coloured cocktail that

umami from the sake,” explains Orefici.

pays homage to the British abstract artist’s Chromadelic

To create the cocktail, the ingredients are shaken with

collection and its centrepiece, the Pink Diamond. Painted

ice and double strained into a Riedel martini glass, before

with rose petal pigment and genuine pink diamond dust set

being topped with flakes of caramelised rhubarb. “I like

within layers of resin, Bowen’s signature artwork brings a

everything about this drink, the pink colour, the sweetness

sense of playfulness to the bar setting, whilst also serving

and sharpness of the taste, the floating sugar diamond on

as a source of inspiration for the team.

the top,” says Orefici. The Pink Diamond is a refreshing

“The Pink Diamond is a fruity martini made with bramble gin – the sweet berry flavour is offset by the tartness of

drink to welcome in the summer, a cocktail for any time of the day.”

RACK CUBE MODULAR CATERING SYSTEM Demand attention. Create emotion.

With interchangeable shelves, mobile battery operation and the ability to change the ambience and interaction within a space in seconds, the Rack Cube has become a staple in some of the most renowned venues across the world.

Transport & storage

Create unique layouts by linking towers to go from Buffet to Live-cooking to Beverage in an instant – this system can do it all.

Buffet

Live Cooking www.ihs-design.com/supper2

Speed of operation

One rack, endless configurations

Beverage

COCKTAIL

Lou Pape Hôtel Crillon le Brave PROVENCE

One of three properties within the Maisons Pariente collection, Crillon Le Brave is located within Provence’s golden triangle; a hideaway made for soaking up the sun and sipping on cocktails such as the Lou Pape, an elixir whose apricot flavour profile pays tribute to the region.

“Lou Pape means grandfather in local dialect.

My grandpa has always been a Suze drinker and I wanted to pay a tribute to him by creating a drink synonymous with his tastes that was also in line with the hotel’s atmosphere and surroundings,” explains Julien Andrieu, Crillon Le Brave’s Bar Manager. “The apricot is an interesting regional product to mix and cognac is, unfortunately, a spirit less popular in France, so I wanted to bring it back.”

Making a reappearance on the drinks list just in time for the summer season, the cocktail features Suze, a famed French aperitif flavoured with gentian root. “The main flavours are the bitterness from the Suze, the sweetness of the apricot, the strength of the cognac and a light quinine taste brought by the tonic, enhanced by a pinch of fleur de sel,” says Andrieu.

He concludes: “Lou Pape is served in rustic yet elegant glassware to remember my grandfather’s profile, and is garnished with a shaped orange zest bringing a citrus nose, a rosemary branch and an aroma matching well with apricot.”

© Mr Tripper

FOODSERVICE FURNITURE SYSTEMS

MOGOGO-BUFFET.COM

DRINKS

DRINKS

Champagne Gosset Gosset Grand Rosé Grand Rosé first became the focus of the champagne house under the management of Suzanne Gosset back in the 1940s. With delicacy as her main goal, Gosset set out to make her own aperitif wine by adding a very small amount of red wine to the white wine blend before second fermentation to create a pale and dry rosé as opposed to a pink champagne.

The cuvée is vinified and aged on lees to eliminate all risk of premature oxidation and malolactic fermentation is carefully avoided to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. The Pinot Noir used for the maceration to produce the still red wine added to the white base wines is typically sourced from old vines planted on south facing chalky slopes to ensure good ripeness. The chardonnay-led blend is well-structured with a balance between freshness and dominant red fruit, rounded off with a smooth and silky finish.

“This is a rosé with a high proportion of chardonnay to create a champagne that is equally at ease as an aperitif or with a meal,” comments Cellar Master Odilon de Varine. “The chardonnay gives freshness and precision and the addition of a little red wine from Bouzy and Ambonnay contribute fine fruit notes.” www.champagne-gosset.com

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DRINKS

094

Cognac Frapin Frapin 15 Years Old

The Secret Garden Distillery Secret Garden Gins

Frapin 15 Years Old is a blend of eaux-de-vies grown, distilled and aged on the family’s 240-hectare vineyard in the heart of the Grande Champagne appellation. An XO between two worlds, the cognac blends eaux-de-vies aged in both humid and dry cellars; the former lends roundness and richness whilst the latter gives finesse and elegance.

Offering a golden colour with warm highlights, 15 Years Old features aromatic notes of freshly cut wood, vanilla and black tea evolving to dried flowers. On the palate, the cognac offers flavours of dried fruits, toast and a lingering finish with touches of spice. “Frapin 15 Years Old has been bottled at cask strength and bears the seal of the house, which signifies our quest for authenticity,” comments Cellar Master Patrice Piveteau. “It passes directly from barrel to bottle with no adjustment or chill-filtering in order to preserve all of the naturally rich aromas and flavours of this cognac.” www.cognac-frapin.com

After rebranding earlier this year, The Secret Garden Distillery has unveiled a new look for its premium gin range.

The new packaging design showcases the brand’s ‘rooted in nature’ ethos as well as its sustainability credentials.

The labels are made from 30% grass, meaning the paper production process reduces energy consumption by 97%, water consumption by 99% and CO2 production by 20%. The corks are also be made from natural micro-granules with a completely biodegradable security seal. The Secret Garden Gins are crafted from botanicals grown and hand-harvested at the distillery’s own garden at the foot of the Pentland Hills in Edinburgh. The core range includes two traditional gins – Lemon Verbena and Wild – and two floral gins – Elderflower & Jasmine and Apothecary Rose. All Secret Garden Gins are made with no added sugar, artificial colours, flavourings or additives – just nature distilled. www.secretgardendistillery.co.uk

PREMIUM GUEST EXPERIENCE

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Entertain your guests in style. Unlike built-in solutions, Dometic MoBar is a fully mobile product. Easy to move thanks to its heavy-duty wheels, so it can be placed right at the heart of any outdoor event. Have an unforgettable stay with Dometic.

dometic.com

DRINKS

096

Black Forest Distillers Monkey 47 Schwarzwald Dry Gin

Olmeca Altos Plata Tequila

Inspired by the heritage of founder Montgomery Collins, Monkey 47 Schwarzwald Dry Gin unites British traditions, the spices of India and the rich landscape of the Black Forest. Distilled from 47 handpicked native Black Forest herbs and berries such as lingonberries and Asian botanicals, the gin is blended with natural Schwarzwald water. The complexity and quality of Monkey 47 is brought to bear through distillation and three-month maturation in traditional earthenware containers. The gin delivers a distinct and pure scent of juniper, a tangy and crisp citrus note, a sweet floral aroma, as well as a hint of peppery spices and subtle bitter fruits. Whether with tonic, as a sling, martini, or gimlet, Monkey 47 is an ideal base for both classic and more eccentric cocktails. Aficionados, bartenders and connoisseurs the world over have come to appreciate the complexity and harmony of Monkey47 Gin. www.monkey47.com

Olmeca Altos Plata is the most traditional expression of Altos. Made from 100% blue agave grown in the Los Altos highlands of Mexico, it is a blanco tequila ideal for margaritas. Recognised for its natural smoothness when sipped, but also for being the margarita champion, Plata is a top choice tequila for bartenders around the world.

Olmeca Altos Plata offers herbal notes of steamed agave with fresh citrus-sweet tones overall. Plata is sweet to the mouth with notes such as lime, lemon and agave, with a long-lasting and pleasant aftertaste. To celebrate Cinco de Mayo, Olmeca Altos joined forces with renowned bartender Dre Masso to create two recipes with a true taste of Mexican culture, cuisine and cocktails. The Altos Honey Margarita and Altos Cauliflower and Asparaus Tacos recipes provide an opportunity to indulge in fresh authentic Mexican flavours including zesty lime, spicy hot sauce and Altos tequila. www.olmecaaltos.com

Champagne Gosset Grande Réserve: the House’s signature, subtle and distinguished.

Independent family House The oldest Wine House in Champagne: Aÿ 1584

SUPPER_GossetGRV_236x272.indd 1

08/06/2021 17:23

DRINKS

ORGANICS by Red Bull Red Bull continues to demonstrate its sense of zeitgeist, taste and soft drink trends with the introduction of three new variants to the ORGANICS by Red Bull range: Purple Berry, Black Orange and Ginger Beer. Made with ingredients from 100% natural sources, the three new taste experiences complement the well-known and popular products in the premium carbonated soft drinks range: Simply Cola, Bitter Lemon, Ginger Ale, Tonic Water and Viva Mate – all organically certified beverages.

Served on ice or enjoyed directly from the cold can or bottle, Purple Berry, Black Orange and Ginger Beer are delicious both as alternatives to classic lemonades and in combination with other beverages. ORGANICS by Red Bull is the ideal companion for every occasion bringing along its own message: ‘be natural, be yourself and give your talents room to unfold’.

ORGANICS by Red Bull represents new paths and is pure and authentic both in its taste and its philosophy. The different variants are convincing as both mixed and pure drinks, while the look is refreshing and reinterprets classic lemonades in a new and modern way. www.organicsbyredbull.com

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© Team Pykado

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SPOTLIGHT

Innovation from Tradition Combining 130 years of tradition with glass-making expertise using state-of-the-art technology, Stölzle Lausitz continues to raise the bar for quality, design and innovation.

Words: Jenna Campbell

I

t was an abundance of wood, quartz, sand,

bar concepts. “Our aim is to offer customers

out as many as possible, using various samples

limestone and clay that spearheaded the

an individual solution tailored to their needs,”

to find the best design.”

development of the first local glassworks in

notes Zschiesche. “This includes the individual

Continuing to push the boundaries of form and

Lausitz in Germany over 500 years ago. Today,

adaptation of existing collections and the

function, some of its more recent collections,

Stölzle Lausitz, a company whose own history

opportunity to decorate glasses in bespoke from

including the Highlight series, enhance the

dates back to 1889, is one the leading producers

logos to cuts and colour combinations.”

glassmaker’s longstanding reputation for

of high-quality, lead-free crystal glass and

The manufacturer is also one of only a

optimum performance and timeless style. The

exports around 40 million drinking glasses

handful to have mastered the production of

range features a new concept installed in the

every year, with over 400 employees producing,

machine-pulled and melted stems, resulting in

base, which illuminates the stem to create a

decorating and packing a range of stem glasses,

more durable pieces that mimic the features and

particularly atmospheric lighting effect. Other

tumblers, decanters and carafes.

elegance of mouthblown glasses. The stemware

additions to its portfolio include Starlight, a

“Innovation from tradition – that is the

has a feeling of quality, sits pleasantly in the

series of wine glasses that almost blurs the

origin of our work,” explains Jan Zschiesche,

hand and has a high-breakage resistance.

line to mouthblown glasses thanks to its stem

Head of Export at Stölzle Lausitz. “A tradition

“Despite the machine-drawn stem, our glasses

design; Swing and Twist, two new champagne

of 130 years combined with glass manufacturing

are characterised by a sheer rim and a thin-

bowls, which follow the shape of the Quatrophil

competence using state-of-the-art technology

walled goblet. The design of the glasses follows

collection; and Club and Manhattan, two cuts

and a healthy structure makes us a reliable

the function – it should bring out the very best

within the New York Bar series, which have won

partner with a very competitive position in our

in wine,” explains Zschiesche. With a portfolio

a Tableware International Award of Excellence.

industry.” With professional design and hi-tech

that encompasses 11 stemware collections,

Set against a backdrop of tradition, Stölzle

production, we guarantee optimum function

from standard to premium ranges and boasting

Lausitz has combined its glassmaking history

and elegance of our products. Due to the high

both classic and contemporary designs, Stölzle

with a sense of quality and a commitment

durability, dishwasher safety, brilliance and

continue to raise the bar for glassware design,

to meet the individual requirements of

excellent price-quality ratio our glasses meet

responding to new trends and working in

its customers around the world. With its

the requirements for products for both home

collaboration with its partners at every stage

technologically advanced portfolio of drinking

and professional use in the hotel, restaurant and

of the process.

glasses, intuitive design processes and enduring

“Our inspiration arises mainly from the close

pursuit of innovation from tradition, the

Having developed its offering at the heart

contact we have with our customers, which

business continues to make waves in the world

of the German glass industry, the company

gives us a good insight into the market,” reflects

of high-quality, lead-free crystal glass.

has become a trusted supplier to many of the

Zschiesche. “Together with sommeliers, drink

www.stoelzle-lausitz.com

world’s very best hotels, working with brands

experts and designers we develop new shapes

including Hyatt, Hilton Worldwide and Marriott

and production techniques for new collections,

International to help implement beverage and

and as part of the development process we try

catering business environments.”

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SPECIFIER

PETITS FOURS

Mogogo PoLo Tables Mogogo’s PoLo Tables are lightweight and versatile, designed using the brand’s Modular System. Available in round, square, or oval tabletop shapes, they offer a wide variety of combinations and arrangements. Made with the same individual components – tabletops, leg segments and midpart segments – the straightforward assembly allows for the same coffee table to be effortlessly transformed into a bistro or bar table and then into a champagne or dessert station in a short space of time. Providing operators with the ability to reimagine various spaces within the hospitality setting, whilst maximising space, the tables are delivered in flat packaging and are easy and fast to assemble and disassemble. www.mogogo-buffet.com

PETITS FOURS

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2.

3.

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4.

1. Maldon Salt Maldon Sea Salt Flakes

2. DiFens Hand Wipes

2. Sunkist Commerical Juicer

4. Lasvit Circle Glass

To mark its 140th anniversary, Maldon Salt has revealed a striking new packaging design, which respects the brand’s heritage whilst embracing the future with a look and feel to inspire new audiences.

The new pattern features different shades of green in a geometric style and nods to the brand’s previous packaging designs.

For four generations, Maldon Salt has been hand harvesting its pyramid-shaped flakes using simple and time-honoured techniques. A family-run business, based in the coastal town of Maldon in Essex, the Osborne family are custodians of an ancient culinary tradition and creators of a globally recognised brand that is a favourite of chefs around the world. www.maldonsalt.com

DiFens is a new busines offering handwrapped biodegradable alcohol hand wipes. Made of 70% alcohol, which is proven to kill bacteria and viruses, the hand wipes are engineered from natural, plant-based fibres and are recyclable.

Offered in three scents of mandarin, lemon and lavender, DiFens are available in bespoke packaging, making them an attractive proposition for hotels. Based in London, DiFens was born out of the pandemic when founders Dale Atkinson and Mahir Muderrisoglu found that many of the hand wipes on the market did not meet the recommendations of the World Health Organisation (WHO) and were not environmentally friendly. www.di-fens.com

The Sunkist Sectionizer and the Sectionizer Jr. make quick work of wedging, slicing, coring or halving fruits and vegetables into uniform pieces.

Featuring a unique metal strainer and extracting bulbs, operators can easily extract between 20-25 gallons of juice per hour using pre-cut citrus. Meanwhile, the Pro Series Juicer is able to extract up to 10 gallon of juice per hour. The Sectionizer was launched alongside the Sunkist Commercial Juicer – recognised as one of the most reliable commercial citrus juicers on the market – it features a heavy duty, high-torque motor that extracts the maximum amount of juice from the pulp. www.sunkistequipment.com

Lasvit has expanded its Circle Glass collection to include a new tumbler and carafe. The mouth-blown and handcrafted glass pieces have been designed for the brand by German artisan glass designer Milena Kling and feature delicate linear engravings that are the result of a unique manufacturing process in fine, pleated copper sheets. “The flexible copper mould allows the fluid glass to form its distinct shape of freeflowing circles,” explains Kling. Each piece is designed with the idea of almost holding the liquid in the palm and coming closer to the essence. The Tumbler, Carafe and the classic Water Glasses are crafted in one design and sold in a set of two or four. www.lasvit.com

Special thanks to Springhouse, LuLu’s, Four65, Committee Boston, Sushi Samba Marriott Elyton, Hot & Hot Fish Club, Sugarcane, Vintage Year, Hummingbird Way, Manship Woodfired Kitchen

o r igi n a l a rt isa n sto newa r e w w w .e a rt h b o r n pot t e ry.n e t

|

2022 nr a b o oth # 4278

PETITS FOURS

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1.

2.

3.

4.

1. Craster Tilt Brass Frames

2. IHS Rack Cube

3. Dometic MoBar

4. Modbar Modbar AV

Craster provides high-end presentation products that are both stylish and functional, helping food and beverage professionals create unique and memorable displays. The brand’s dynamic Tilt collection – a unique, flexible buffet system with a mixture of angles, heights and materials – has recently been updated to include brass frames.

Featuring precision-fitted rubber gaskets, the gleaming brass frames are available in four heights and provide any bowl or plinth within the collection a platform for display with elegance and poise. The Tilt range offers many possibilities for creativity and its interoperability is ideal for cuisine choreography. www.craster.com

IHS had collaborated with some of the world’s very best hotels and chefs for over thirty years, leading to the development of products for buffets, conferences and banquets, as well as in-room dining and live cooking. With interchangeable shelves, mobile battery operation and the ability to change the ambience and interaction within a space in seconds, the Rack Cube has become a staple in some of the most renowned dining venues. Offering the ability to create unique layouts by linking towers to go from buffet to live-cooking to beverage in an instant, IHS’s modular catering system can adapt to a variety of food and beverage operations. www.ihs-design.com

Professionally graded and showcasing a state-of-the-art patented design, the Dometic MoBar does not compromise style for functionality or convenience. The fully mobile product offers convenience to guests dining in premium hotels, restaurants and bars. Thanks to its timeless yet robust stainless-steel design and mood enhancing lighting, the Dometic MoBar range is an ideal mobile beverage centre for catering to the requirements of outdoor events.

Developed in collaboration with professional bartenders, it features detachable speed rails and optional crushed ice and garnish containers for smart storage, ice and utensils. www.dometic.com

Modbar – the original undercounter brewing system – is committed to offering a stylish alternative to countertop coffee equipment, allowing for a different kind of coffee brewing experience.

Short for modular brewing system, the inner workings of espresso machines are found beneath the counter, allowing the taps to be neatly displayed on the countertop thus eliminating the barrier between barista and customer. Today, the brand offers two types of configuration: Modbar AV (Auto-Volumetric) and Modbar EP (Electronic Paddle), both providing reliability, performance and temperature stability, and are available in a variety of chrome and matte colour finishes. www.modbar.com

PETITS FOURS

Sola – The Netherlands The Rebrand

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For almost a century, Sola – The Netherlands has produced and distributed stainless steel cutlery and serveware of the highest quality to more than 90 countries worldwide. Since 1922, the family-owned business has committed itself to sustainability and conformity to its principles and in that cause has succeeded in dominating the international catering and hospitality industry for cutlery and serviceware with unique design solutions, whilst also developing and engineering new products that address an increasingly complex and demanding market.

As the supplier of quality cutlery to the world’s very best hotels, Sola – The Netherlands is primarily a design house working closely with its customers and also within its own design studio to maintain its position at the forefront of innovation, practicality and style. The company also supplies to the retail, airline, cruise and rail sectors, providing invaluable expertise and insight to its loyal customer base with its understanding and knowledge of the opportunities and challenges facing the hospitality industry today.

A great deal has changed since its formation and in the spirit of change and evolution, the business has announced a new look, with an updated company logo that creates uniformity across the markets and an upgrade to a contemporary and forward-thinking appearance and approach. “The pandemic has given us the time to sit and re-think our strategy going forward” says Robert Gerritsen, Vice President of Sales at Sola – The Netherlands. “We need to get the message out about who we are and what we do out there for the new emerging markets as we begin to come out of this unprecedented situation.”

The new look is an indication to all customers of the cross-pollination of markets that a company such as Sola is well qualified to build upon.

Going forward the business will continue to lead in the industry and as hotels and restaurants prepare for a return to pre-pandemic dining, Sola is ready with its new look and a variety of products and services that will flourish in this dynamic and fast-paced marketplace. www.sola-cutlery.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

HOSPITALITY

SPECIFIER

HEAD OF THE TABLE Our tableware buyer’s resource helps link decision-makers with the best suppliers on the market, giving brands an opportunity to highlight need-to-know facts such as key product ranges, hotel projects, trade shows and sales contacts.

Aerts NV / Fine2Dine Fine2Dine is a Belgian brand that offers trend-based, highquality tableware for creative professionals. With a focus on the food service industry, the company uses bold colours and materials to respond to the latest innovations in the market, offering its clients the opportunity to express their creativity and easily mix and match food, ambience and presentation.

Fine2Dine believes that chefs should be able to switch up their set-up according to individual creations, the corresponding season or the restaurant. Ranges are created by a Belgian product team in collaboration with an international cohort of product specialists and designers. Available in more than 40 countries worldwide, the company introduces around ten new collections every year, with many of its ranges including two-year edge chip warranty. Above all else, the brand enables chefs and restaurateurs to create impactful culinary presentations that make a statement in all dining settings.

IN A BITE Collections: Nova, Ceres, Dusk Projects: The Jane, Antwerp; Ana de Poel, Amsterdam; Le Grand Réfectoire, Lyon Trade Shows: Ambiente, Host Milano, Maison & Objet, NRA Contact: Julie Mincke, Sales Manager Hospitality julie.mincke@aertsnv.be info@fine2dine.com www.fine2dine.com

Arc Founded in northern France, Arc Group is a tableware manufacturer with a history dating back more than 190 years.

Part of the company’s portfolio, Chef & Sommelier is an upscale, fine-dining brand that reflects France’s gastronomic pedigree with its high-quality glassware collections and complementary tableware. Focusing on cutting-edge design and materials, the brand produces sophisticated collections designed to spark inspiration and enhance dining pleasure, whilst also providing complete, innovative and resistant tableware solutions for the daily challenges of food professionals in hotels, restaurants and bars. Using Krysta Extra Strong Crystal – an innovative new glass material, ensuring scratch resistance and zero degrading after up to 2,000 industrial wash cycles that ensure clarity – Chef & Sommelier’s product lines are suited to luxury restaurants and bars that are looking to express creativity and elevate the dining experience.

IN A BITE Collections: Open'Up, Sublym, Reveal'Up Projects: Cameron House, Scotland; Andaz Vienna Am Belvedere, Austria; Hotel de Berri, A Luxury Collection Hotel, Paris Trade Shows: Host Milano, Sirha Contact: Chris Ward, EMEA Hotel Business Director chris.ward@arc-intl.com www.chefsommelier.com

Asianera Founded in 1995, Asianera is a fine bone china design house and manufacturer located in northern China. It was created with the belief that distinctive fine quality china could be designed and produced in China, the place that originally invented and defined high-quality porcelain centuries ago. However, rather than emulating traditional designs, the company set out to develop a unique design style and product line that would reflect an Asian vernacular within a contemporary context.

Today, the Asianera brand is internationally recognised for its distinctive ‘East meets West’ design style and its constantly evolving porcelain pieces stand as interpretations of influences from Asian cultures. 26 years after its establishment, the brand’s reputation has taken it far and wide, earning it an international client base. As a result, its designs are also influenced by global cultures, though the brand is mindful never to stray too far from its distinctive style of artistry and design.

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IN A BITE Products: Tableware, Living Accessories, Giftware Projects: Raffles Singapore; Four Seasons Hotel Macao, Cotai Strip; Jumeirah Nanjing Trade Shows: Ambiente, Hotelex, To The Table Contact: Grace Liu, Managing Director graceliu@asianera.biz www.asianera.biz

HEAD OF THE TABLE

Bonna Bonna, the HoReCa brand of Kar Porselen, was founded in 2014 to provide innovative products for the hospitality industry. Today with two separate facilities in Turkey and a 30-million-piece capacity per year, Bonna is able to serve sector professionals in 79 countries and six continents. With its technological infrastructure, the porcelain manufacturer can provide personalised solutions for varying specifications, partnerships, and projects all whilst seeking to inspire tomorrow’s taste. The company is dedicated to meeting the needs of the present without jeopardising future generations and throughout its production cycle, the company considers the problems faced by the world and implements responsible production policies.

In its factory equipped with cutting-edge technologies, it maximises natural gas and electricity consumption savings and its daily operations are carried out in line with circular supply chain management.

IN A BITE Collections: Viento, East Projects: Hilton Hotels & Resorts – Santa Domingo and Tel Aviv; Four Seasons Hotels and Resorts, Mexico; Novotel Hotels and Resorts, UK Trade Shows: Ambiente, Host Milano, ILTM Cannes Contact: Eren Güçlü, Export Sales Manager eren.guclu@bonna.com.tr bonna.com.tr/en/

Drinique Established in Phoenix, Arizona in 2007, Drinique is a US manufacturer of unbreakable plastic drinkware who has pioneered the use of BPA-free Eastman Tritan™ Copolyester in its innovative drinkware designs. The material maintains its clarity even after 500 cycles in commercial dishwashers and comes with a lifetime guarantee against cracking, crazing, or breaking. The company first found success in the nightlife space, before rapidly expanding across all segments of the hospitality industry including restaurants, hotels, cruise lines and corporate dining. Supplying its products to a global customer base, Drinique also offers an array of metal service items such as shot glass holders and bottle service trays, and every product is customisable to meet the requirements of its clients.

The brand will soon be expanding into the sustainable foodservices sector with innovative bento boxes, bowls, and plates under their new brand < reuseme, set to launch this summer.

IN A BITE Products: Drinkware, Serviceware, Metalware Projects: Resorts World Las Vegas; Crown Sydney; The Royal Atlantis Resort & Residences, Dubai Trade Shows: Host Milano, Nightclub & Bar, NRA Contact: Andrew T Elliott, President andrew@drinique.com www.drinique.com

Earthborn Studios A potter since the 1970s, Tena Payne developed Earthborn Studios specifically to make plates for chefs. Today Payne and her family create plating for over 200 properties worldwide.

Made in Leeds, Alabama, and housed in a repurposed watch factory, the manufacturing process for Earthborn’s products begins with a custom blend of clay high in iron content, which is then fired to maturity at 2400 degrees. When it chips – and it takes a lot to do so – it chips dark, disappearing into the natural edge and design of each piece, while vitrification prevents any absorption. The resulting glazes are the product of years of testing refractory material and its relationship to the clay.

These ‘borosilicate’ glazes are extremely scratch-resistant and withstand the daily use seen in restaurant environments, including the thermal shock of dishwashers and abrasive detergents. High-fired and intrinsically interesting, the glaze and vessel fuse to form a tight bond and frame for culinary art.

IN A BITE Products: Dinnerware, Tabletop, Serviceware Projects: Sensi restaurant at Bellagio Hotel & Casino, Las Vegas; Renaissance Birmingham Ross Bridge Golf Resort & Spa; Valley Hotel Homewood Birmingham, Curio Collection by Hilton, Alabama Trade Shows: Club Manager’s Association Show, Louisiana Restaurant Show, NRA Contact: Tena Payne, Owner and Designer www.earthbornpottery.net

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Front of the House Founded in 2002 by Simone Mayer and Mayda Perez, FOH and its brands room360° by FOH and Front of the House is a hospitality industry authority on hotel and tabletop trends and accessories. The tableware designer manufacturers and supplies thousands of product innovations that are in stock and ready to ship. Comprised of more than 150 team members worldwide and with distribution centres in Florida, California, and Germany, FOH creates smart, commercial-grade product solutions that are forward-thinking and easy on operator’s bottom line. Its collections are designed to be mixed and matched allowing room for creativity whilst also maximising budgets and are easily customisable to showcase individuality and originality. FOH has been certified by the Women’s Business Enterprise National Council since 2013 and for the past five years the business has received the ‘Great Place to Work’ employee experience certification.

IN A BITE Products: Commercial Grade Plateware, Buffet, Accessories Projects: Hilton Hotels & Resorts; Marriott International; Wynn Macau, China Trade Shows: Ambiente, Catersource, NRA Contact: Dominique Morales, Marketing Director dominique@foh.cc www.frontofthehouse.com

Goodfellow & Goodfellow Founded and still run to this day by husband-and wife duo Paul and Valda Goodfellow, this creative design and distribution company provides design-focused solutions for hotels, restaurants and contract caterers. The hospitality-led distributors give those working in the industry access to a variety of ideas and guidance via its website, whilst its London showroom displays ranges from the world’s finest ceramics and glassware brands including Hering Berlin and Narumi. Catering to a variety of cuisines and beverages, Goodfellows often collaborates with Michelin-starred chefs, leading restauranteurs, hoteliers and designers to supply branded tableware, kitchen equipment and chef’s apparel to establishments around the UK, Europe and the Middle East. Working in a consultive manner, the company delivers everything from individual pieces to complete F&B hotel concepts, while also working with craft producers to design its own bespoke tableware ranges.

IN A BITE Collections: Studio Mattes, Narumi, Costa Nova Projects: The Carlton Tower Jumeriah, London; Pan Pacific, London Contact: Valda Goodfellow, Managing Director valda.goodfellow@goodf.co.uk www.goodf.co.uk

Haviland Haviland is regarded as one of the world’s most respected designers and manufacturers of Limoges porcelain. Ever since the establishment of the company by David Haviland in 1842, the brand has been a trendsetter for classic table art and is synonymous with French luxury. David Haviland was always eager to push the limits of know-how, by perfecting and innovating decorative techniques and this reputation and skill has attracted renowned artists throughout the generations to design the company’s porcelain creations, while its customer base includes aristocratic families and heads of state including US Presidents Lincoln and Roosevelt and France’s General de Gaulle and Jacques Chirac. Haviland Limoges has retained its position amongst the leading international porcelain manufacturers to this day, thanks to its portfolio of prestigious re-editions and classic designs as well as its refined contemporary designs.

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IN A BITE Collections: Infini, Portofino, Souffle d’or Projects: Hôtel Ritz Paris; Shangri-La Hotels and Resorts; Le Negresco, Nice Trade Shows: Paris Design Week, Salone Del Mobile, Tabletop NYC Contact: Morgan Thompson, Vice President of Sales & Marketing us.haviland.fr

HEAD OF THE TABLE

John Jenkins John Jenkins is one of the UK’s leading designers and suppliers of crystal and glass for the high-end hospitality industry. Founded in 1901, its aim is to design and supply stylish glassware, which is practical in service and complements both wine and table. The company keeps in stock a large range of both handmade and machine-made glassware including wine glasses, cocktail glasses and tumblers, which are available for immediate delivery, while its in-house design department also creates exclusive patterns of handmade glassware to the specific requirement of many of their hospitality clients, which includes luxury hotels, fine-dining restaurants and world-class bars. The brand also has showrooms in New York and the US market is served by its distribution centre in New Jersey. Each pattern within its glassware portfolio benefits from the latest advances in glass making technology, which have enhanced the clarity, durability and scratch resistance of the glasses.

IN A BITE Products: Glassware, Barware Collections: Starr, Gala, Atlantic Projects: The Ritz, London; The Connaught, London; The Savoy, London Trade Shows: Ambiente, Maison & Objet Contact: office@johnjenkins.co.uk www.johnjenkins.co.uk

LSA Founded in 1966, LSA International is a London-based design studio specialising in contemporary tabletop and decorative pieces. The company combines original design with traditional craft to create award-winning products that enhance shared experiences. The brand’s design process is guided by the aim of understanding the purpose and environment in which products are used and how people live, through a considered balance of form, function and aesthetic design. Through the skilled use of tools and an understanding of high-quality raw materials, LSA’s craftsmen use traditional techniques to transform mouthblown glass, porcelain and wood into products of intrinsic value. Experience enables the company to experiment with different techniques, pushing the boundaries of hand production, while its respect for the art and dexterity of skilled craftsmanship ensures that all of its products are created with integrity.

IN A BITE Collections: Rum, Gin, Vodka Projects: Hilton Abu Dhabi Yas Island; Raffles Europejski Warsaw Trade Shows: Ambiente, Host Milano, Tabletop Show New York Contact: Claudia Caldarola, Senior Sales Manager claudia.caldarola@lsa-international.com www.lsa-international.com

Monno Monno is the leading porcelain and bone china tableware manufacturer in Bangladesh – a country with a ceramic tradition that can be traced back as far as the Indus Valley civilisation in the third millennium BC. Established by the industrialist, politician and philanthropist Harunur Rashid Khan Monno in Dhaka in 1984, the company comprises 2,000 employees and produces around 1.75 million pieces per month. Its skilled craftspeople, and state-of-the-art equipment, including highpressure casting, isotactic pressing and the printing of ceramic decals, ensure the highest quality for its retail and HoReCa partners. The brand's co-creative director, the ceramist and designer Billy Lloyd, manages and oversees the company's London studio and works with designers such as Queensberry Hunt and Nick Holland, giving clients the freedom to develop their own tableware designs, or customise a collection from the brand's private label portfolio.

IN A BITE Collections: Modular, Aperture, Euclid Projects: Carrie England, Bridgnorth; The Duchess, The Butcher and Mr Porter, Amsterdam Trade Shows: Ambiente, Host Milano Contact: Billy Lloyd, Creative Director billy@monnouk.com www.monno.com

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MyGlassStudio MyGlassStudio is one of the leading manufacturers of glass tableware, except for drinkware. Supplying to more than 140 countries worldwide and working with major hotels, the boutique brand is led by a purpose to provide exactly what the customer needs. With three libraries, 1,800 shapes, 170 colours and 200 patterns, the brand also uses materials including metal, brass, leather, wood, stone and marble to help deliver memorable experiences. Reacting to the evolving needs of operators in light of changing global circumstances, the company has sought to reinvent the dining experience with its new Cube Cloche range, a collection of food cloches designed for in-room amenity presentations and pastry display for buffet.

Available in four sizes, the range is dishwasher-safe, ultradurable and can be delivered in opaque colours for a unique uncovering experience, as well as in transparent to protect while also keeping the food presentation visible.

IN A BITE Products: Dinnerware, Tableware and Serveware including Bento Dinner Plates Projects: Caesars Palace, Dubai; SkyCity, Adelaide; The Newbury, Boston Trade Shows: Ambiente, FHA, Maison & Objet Contact: Margarita Paschali, Sales & Marketing margarita@myglassstudio.com www.myglassstudio.com

Nude Established in 1935, the Şişecam Group has become a leader in glass manufacturing and has gone on to create its own design brand Nude – dedicated to creating glassware for modern living. Led by an ethos that ‘Simple is Beautiful’, the Istanbulbased company benefits from more than 85 years of tradition and expertise combining form and function to create crystalline glassware, from handcrafted decorative items to statement tableware. Operating on an international scale and exporting to 150 countries worldwide, Nude’s portfolio is designed by an international team of artists and designers including Ron Arad and Space Copenhagen, as well as renowned mixologists such as Remy Savage. Its portfolio is crafted from pure, lead-free crystal containing minerals with strengthening properties that make it possible to create durable yet refined gossamer-thin glassware that delivers clarity to bring out the full colours and textures of wines, champagnes and liquors.

IN A BITE Products: Glassware Projects: Pennyhill Park Hotel, Bagshot; ME London; Rosewood Hotels Trade Shows: Ambiente, Maison & Objet Contact: Doğan Dündar, Global Horeca Sales Manager dundar@sisecam.com www.nudeglass.com

Porcel Founded in 1987, Porcel is a highly regarded brand and manufacturer of fine porcelain. Located in the heart of Portugal, Porcel combines handmade tradition and technological innovation in order to make each piece, resulting in high quality, creative and elegant porcelain products. The selection of materials is carefully considered and each product is designed, shaped and decorated according to strict accuracy standards.

With a wide range of tableware products, Porcel invests in research and development of new models, collections and custom-made solutions. Predicting trends and considering market diversity and demands, it presents new collections on an annual basis at a variety of international trade shows and events. With a portfolio of esteemed international clients acclaiming the quality, attention to detail and service provided, the company exports to over 50 countries including the Middle East, Far East and US.

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IN A BITE Collections: Maris d’Or, Argentatus, Golden Orbit Projects: The Ritz Carlton Rabat Dar Es Salam, Morocco; St Regis Dubai, The Palm; Artisan Lounge, Hong Kong Trade Shows: Ambiente, Maison & Objet, New York Tabletop Show Contact: Ana Espinhal, Sales Manager comercial@porcel.pt www.porcel.com

HEAD OF THE TABLE

Revol Revol has been a leading manufacturer of professional kitchenware, tabletop and buffetware solutions since 1768.

Based in the South of France, the ninth-generation family business challenges trends of the foodservice industry with innovatively designed, sustainable and high-performance porcelain collections dedicated to chefs and food service professionals. From its Basalt black ceramic clayware, finishes of Solstice and grains of Arborescence, the monobloc handles of Belle Cuisine, black cast-iron finish of Eclipse and the tones of the Equinox range, the brand’s exclusive creations are handmade by over 250 talented porcelain workers in a factory in Saint-Uze, at the heart of Drôme in France. Revol is driven by a single ambition – to provide its customers, including luxury hotels with unmatched quality, sustainability and originality that will provide a continual source of inspiration, help transform the dining setting and elevate the guest experience.

IN A BITE Collections: Caractere, Equinoxe, NoW Projects: SO/ Sotogrande, Spain, Rivage Hôtel & Spa Annecy; Capella Hanoi Trade Shows: Ambiente, Host Milano, Sirha Contact: Anne Valette-Dai, Business Development Director, anne.valette@revol-porcelaine.fr www.revol-pro.com

Richard Brendon Founded in 2013 by a small team based in Notting Hill, Richard Brendon is passionate about making stylish yet functional tableware that elevates the everyday and makes eating, drinking and entertaining as enjoyable as it possibly can be.

The brand’s story began with the launch of its bone china collection, Reflect, and since then the company has expanded its offering by creating mouthblown cut-crystal collections as well as a crystal wine collection – the latter designed in collaboration with Jancis Robinson. The brand looks to the past, present and future to create its collections, using only the finest materials and working with skilled teams of craftspeople in both the UK and Slovenia. Richard Brendon’s collections are used by a number of food and drink experts from around the world and feature in some of the world’s very best hotels, restaurants and bars, including Four Seasons Hotel London at Ten Trinity Square, Gleneagles and Corinthia London, amongst others.

IN A BITE Products: Bone China, Jancis Robinson Collection, Cut Crystal Projects: Corinthia London; Gleneagles, Auchterarder; Four Seasons Hotel London at Ten Trinity Square Trade Shows: Atlanta Gift Fair, Shoppe Objet, Maison & Objet Contact: Susie Barnett, Head of Hospitality Sales susie@richardbrendon.com www.richardbrendon.com

Rona Slovakian glassware manufacturer Rona was established by the Schreiber family in Lednické Rovne, a region where the production of glass flourishes thanks to a combination of forested landscape and the availability of silica sand and firewood clay. With a rich history dating back to 1892, the company is known for introducing technological improvements that have enabled the development of the wider glassware industry. The business was the first to launch the production of pressed glass back in 1893 and implemented pantograph decoration three years later. In 1956, the firm then became the first factory in the world to implement and refine the commercial production of handmade stemware using the pulled-stem process, and in 2001 furthered this with the development of machine-made ‘blow-blow technology’ pulled stemware, which together with laser treatment on the rims has taken production to a new level.

IN A BITE Collections: Rona 2serve, Rona Five Stars Projects: IHG Hotels & Resorts; JW Marriott Hotel Qufu, China; Hard Rock Hotel Madrid Trade Shows: Ambiente, Host Milano, NRA Contact: Lubor Maly, General Sales Manager, maly@rona.sk www.rona.glass

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Sieger by Fürstenberg In 2005, brothers Christian and Michael Sieger decided to launch their own premium brand, which includes the Sieger

by Fürstenberg range. The German porcelain brand combines the designs of Sieger with manufacturer Fürstenberg’s 270 years of experience. The brothers were driven by a desire to create intelligent, beautiful tabletop collections that meet the demands of exclusive projects and modern gastronomy. This has led them to collaborate with Michelin-starred chefs, luxury restaurants and prestigious five-star hotels across the globe.

The uncompromising thin-walled and precise products are made from quality European hard-paste porcelain and requires the highest levels of craftsmanship. With the versatile My China! crockery line, for example, the brand offers a functional collection that makes a wide variety of table arrangements possible. The porcelain pieces can be combined in any number of ways and offer an ideal stage for haute cuisine.

IN A BITE Collections: My China!, Sip of Gold, Prometheus Projects: Taj Mahal Hotel, New Delhi; Hôtel & Restaurant Lalique – Château Lafaurie Peyraguey, Bommes; Burj Al Arab, Dubai Trade Shows: Maison & Objet Contact: Frank Gattermann-Buder, Senior Manager International Sales f.gattermann@fuerstenberg-porzellan.com www.sieger-germany.com www.fuerstenberg-porzellan.com

Sola Since 1922, Sola – The Netherlands has built its reputation and business on providing the very best designs and manufacturing high-quality cutlery for a variety of domestic and commercial applications. Today, the brand designs and makes cutlery and serviceware that is used around the globe in multiple hospitality, travel and service capacities. The company’s business model is centred on the idea of resolving solutions and given that cutlery and serviceware is a part of almost everyone’s daily routine, Sola – The Netherlands gives great thought and care when it comes to developing products that can be used throughout the day for a variety of applications and in a multitude of environments. For almost 100 years, the business has understood the opportunities and challenges facing the industries it works with and creates solutions for, which is why it continues to set the bar for designing and delivering solutions across a number of sectors.

IN A BITE Products: Cutlery, Holloware, Serveware Projects: Hilton Hotels & Resorts, Bangalore; Hyatt, Melbourne; W Doha Trade Shows: Host Milano, To The Table Asia and MEA, The Hotel Show Dubai Contact: Jeroen Dunselman, Export Manager j.dunselman@sola-cutlery.com www.sola-cutlery.com

Steelite Founded in Stoke-on-Trent in 1983, Steelite International is a world-leading manufacturer and supplier of award-winning tabletop and buffet solutions. Committed to offering the best in technology and design while minimising its effect on the environment, Steelite has developed a number of forwardthinking solutions in materials including china, metal, glass and melamine, distributing to 140 countries and supplying to a number of luxury hotels. Sustained investment in the company remains at the core of its growth, helping it to be innovative and agile in the face of evolving customer tastes, exemplified by its acquisition of New York-based metal banquet and buffet products D.W. Haber & Sons in 2019 and more recently, British bone china brand William Edwards in March 2020. The latter works with famous brands across the globe and collaborates with Michelin-starred chefs such as Tom Kerridge to create impactful tableware collections for exclusive dining experiences.

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IN A BITE Collections: Craft, Willow, Robert Gordon Potters Projects: The Bodmin Jail Hotel, Cornwall; Omni Oklahoma City Hotel, Oklahoma; W Toronto Trade Shows: Ambiente, Host Milano, NRA Contact: Kimberly Matienzo, Vice President of Global Marketing kmatienzo@steeliteusa.com www.steelite.com

HEAD OF THE TABLE

Stölzle Lausitz Stölzle Lausitz produces high-class drinking glasses and belongs to one of the leading producers of premium, lead-free crystal glass. Founded in 1889, the company was taken over in 1996 by Stölzle Oberglas AG, a company that has also been associated with glass production for more than 200 years. In 2005, the company broke away and became independent under the name Stölzle Lausitz. The business is based in Weißwasser in Germany, a glassmaking town steeped in tradition that formed Europe’s glassmaking centre in the 19th and 20th centuries. Today, Stölzle Lausitz exports around 40 million glasses every year, with 400 employees producing, decorating and packing a variety of stem glasses, tumblers, decanters, carafes and gift items. The manufacturer is also one of only a handful to have mastered the production of a machine-pulled and melted stems, resulting in more durable pieces that mimic the features and elegance of mouthblown glasses.

IN A BITE Collections: Starlight, Quatrophil, Power Projects: Hilton Abu Dhabi Yas Island; Bandra Kurla Complex, Mumbai; Pan Pacific, London Trade Shows: Ambiente, Hotelex, IHA Contact: Jan Zschiesche, Head of Export jzschiesche@stoelzle-lausitz.de www.stoelzle-lausitz.com

Zieher The brand Zieher stands for innovative design, both in the tabletop and buffet section. Today, the company’s main target audience are five-star hotels and world-class restaurants, as well as the experiential gastronomy, where dedicated chefs create new food trends. Many of Zieher’s product portfolio, which spans buffetware, catering equipment, serveware, glassware, barware and decorative accessories, are made out of a variety of premium materials such as glass, stainless steel, slate and porcelain. A combination of these materials has given rise to the brand’s high-quality and modern tableware and buffet systems. It is thanks to this quality that Zieher is internationally recognised and called upon by the world’s very best hotel groups for products to use in executive suites, lounges and F&B spaces. As a company with the experience to put new ideas quickly into practice, Zieher continues to design and create high-grade product solutions for the hospitality sector.

IN A BITE Products: Buffet, Tabletop, Wine Glasses Projects: Four Seasons Hotel Kuwait; Waldorf Astoria Maldives; Jumeirah Royal Saray, Bahrain Trade Shows: Ambiente, FHA, The Hotel Show Dubai Contact: Steven Roeppnack, Head of Sales s.roeppnack@zieher.com www.zieher.com

Zwiesel Glas After almost 150 years of glassmaking, tradition and passion are given a new, self-confident identity: Zwiesel Glas. The new umbrella brand represents the entire experience of the Zwiesel 1872 and Schott Zwiesel brands. Likewise, the endless passion for creating the extraordinary, as well as the desire to prove this innovative approach going forward, too. The brand has not always been about glass, but about what glass makes possible: using the finest manufacturing and craftsmanship to create unique products. Zwiesel Glas also ensures its resources are used responsibly. The company achieves this through constantly checking raw materials for origin and quality and by resource-saving production processes and Tritan® crystal glass.

This makes the glassware particularly long-lasting and sparkling.

Zwiesel Glas was honoured with several coveted awards in 2021 including the World Market Leader Champion 2021 in the Crystal Glass for High-End Hotels and Catering segment.

IN A BITE Products: Glassware (handmade and machine-made) Projects: St James's Hotel & Club, London; Fairmont Royal Palm Marrakech; J Hotel Shanghai Tower, Shanghai Contact: Felix Gittermann, Head of Sales International felix.gittermann@zwieselkristallglas.com www.zwiesel-glas.com

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ADVERTISING INDEX ISSUE 24

Aerts NV

081

Maldon Salt

010

Arc International

091

Modbar

041

Asianera

059

Mogogo CliX

025

Bonna

124

Mogogo Roll’n

092

Champagne Gosset

097

Monkey 47

Cognac Frapin

099

Monno

087

Craster

039

MyGlassStudio

079

Cruise Ship Hospitality America

120

Nude

037

DiFens

057

ORGANICS by Red Bull

019

Dometic

095

Porcel

002

Drinique

031

Rona

013

Earthborn Studios

105

Sieger by Fürstenberg

005

Fredman Group

033

Sola

014

Front of the House

123

Stölzle Lausitz

071

Goodfellow & Goodfellow

107

Sunkist

109

Hotel360

110

To The Table

102

006-007

IHS

089

Zieher

035

John Jenkins

077

Zwiesel Kristallglas

047

LSA

008-009

121

WASHING-UP

Changing Rooms

Rami Fustok enlists his favourite artists to refresh the private dining cabanas at The Mandrake.

With lockdowns and travel restrictions keeping

Fustok’s mother – is designed to bring awareness

people housebound for the past 12 months,

to the indigenous people’s plight for survival and

many have chosen to pass the time by brushing

features a vibrant mural that harmonises with the

up on their DIY skills and embarking on some

lush greenery of the terrace outside. The Paradis

home improvements. The hospitality industry

Perdu room, by photographer and video artist

is no different, and the team at The Mandrake

Iris Brosch, explores how humans live in shared

in London have picked up their paintbrushes to

spheres, while Carnivorous Lady, by fashion

reimagine the restaurant’s private dining cabanas.

designers and creative directors It Spain, is an

Flanking Jurema Terrace, the four cabanas were

ode to the brutality of nature and the feminine

first introduced last year as a way to overcome

form and is characterised by a haute couture

the challenges of social distancing; now, they’ve

textile installation. And finally, Flores Sana by

been given a fresh lick of paint by some of

painter Pookie Blezard is dedicated to the healing

founder Rami Fustok’s favourite artists. Guided

power of plants and is decorated with large-scale

only by a brief of ‘bringing Juerma inside’, the

flowers and printed walls to therapeutic effect.

result is a symphony of colour and texture, each

Far from do-it-yourself though, the experience

a unique art piece that diners can fully immerse

sees guests sampling dishes created by Head Chef

themselves in. The first cabana, Oshun by artist

George Scott-Toft – a welcome respite from the

and sculptor Bushra Fakhoury – who is also

household chores, albeit for a couple of hours.

© Jonathan Bond Photography

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